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!