Homemade recipe : Stuffed zucchini flowers

Recipe for 4 people

 12 zucchini flowers
 200g ricotta
 3 dried tomatoes
 4 tablespoons of olive oil
 1 knob of butter
 5 fresh basil leaves
 3 tablespoons grated parmesan
 Salt
 Pepper
 
 Clean the zucchini flowers and remove the pistil.
 
 Dice the dried tomatoes and slice the basil.
 
 Mix the ricotta, parmesan and tomatoes in a salad bowl with a fork. Add salt and pepper to suit your taste; try and adjust the seasoning if necessary. Finally, add the basil.
 
 Gently stuff the zucchini flowers using a small spoon. Be careful not to tear them.
 
 Heat the butter and olive oil in a pan, add the zucchini flowers and brown them. Cook over medium heat for ten minutes while turning.
 
 Enjoy your homemade stuffed zucchini flowers warm with a glass of Château Vieux Landat!