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RICOTTA stuffed COURGETTE FLOWERS โ€ข GR'EAT ROMA

DINNER LUNCH ROMA SAVOURY SUMMER

RICOTTA stuffed COURGETTE FLOWERS โ€ข GR'EAT ROMA
english

INGREDIENTS (2 pp)

  • 6 baby courgettes with flower
  • 100g fresh ricotta cheese
  • Lemon juice & zest
  • Olive oil
  • Sea salt
  • ๐—š๐—ฅ'๐—˜๐—”๐—ง ๐—ด๐—ฟ๐—ฎ๐—ป๐—ผ๐—น๐—ฎ ๐—ฅ๐—ผ๐—บ๐—ฎ:ย ๐˜‹๐˜ณ๐˜ช๐˜ฆ๐˜ฅ ๐˜›๐˜ฐ๐˜ฎ๐˜ข๐˜ต๐˜ฐ๐˜ฆ๐˜ด & ๐˜–๐˜ณ๐˜ฆ๐˜จ๐˜ข๐˜ฏ๐˜ฐ, ๐˜‰๐˜ข๐˜ญ๐˜ด๐˜ข๐˜ฎ๐˜ช๐˜ค ๐˜๐˜ช๐˜ฏ๐˜ฆ๐˜จ๐˜ข๐˜ณ & ๐˜•๐˜ถ๐˜ต๐˜ด

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 180ยฐC until the flowers are golden and roasted.

To serve, sprinkle the dish withย ๐—š๐—ฅ'๐—˜๐—”๐—ง ๐—ด๐—ฟ๐—ฎ๐—ป๐—ผ๐—น๐—ฎ ๐—ฅ๐—ผ๐—บ๐—ฎ. Enjoy!

ย 



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