![Stuffed zucchini flowers, lamb chops and steamed potatoes with Château Vieux Landat 2011 Haut Médoc](https://static.wixstatic.com/media/4f4437_1e2d390969c64f3c9d74c41258079c02~mv2.jpg/v1/fill/w_147,h_261,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/4f4437_1e2d390969c64f3c9d74c41258079c02~mv2.jpg)
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!