RICOTTA stuffed COURGETTE FLOWERS • GR'EAT ROMA
english

INGREDIENTS (2 pp)

• 6 baby courgettes with flower
• 100g fresh ricotta cheese
• Lemon juice & zest
• Olive oil
• Sea salt
• 𝗚𝗥'𝗘𝗔𝗧 𝗴𝗿𝗮𝗻𝗼𝗹𝗮 𝗥𝗼𝗺𝗮: 𝘋𝘳𝘪𝘦𝘥 𝘛𝘰𝘮𝘢𝘵𝘰𝘦𝘴 & 𝘖𝘳𝘦𝘨𝘢𝘯𝘰, 𝘉𝘢𝘭𝘴𝘢𝘮𝘪𝘤 𝘝𝘪𝘯𝘦𝘨𝘢𝘳 & 𝘕𝘶𝘵𝘴

INSTRUCTIONS

1. Wash the courgettes & dry them carefully.
2. In a bowl, mix the ricotta with black pepper, olive oil & lemon zest and 1/2 the lemon juice.
3. Cut the courgettes lengthwise. Place in a baking tin. Drizzle with olive oil. Spice up with black pepper.
4. Bake for ca. 20 min at 180°C until the flowers are golden and roasted.

To serve, sprinkle the dish with 𝗚𝗥'𝗘𝗔𝗧 𝗴𝗿𝗮𝗻𝗼𝗹𝗮 𝗥𝗼𝗺𝗮. Enjoy!