Baked courgette flowers stuffed with ricotta and anchovies

Ingredients

For 1 serving

• Zucchini flowers13
• Ricotta160 g
• Anchovies in oil10 g
• Light mozzarella30 g
• Black pepperto taste

Contains: lactose, fish,

In season: May – July

Method

1. Heat a conventional oven to 190 °C and line a baking tray with baking paper.
2. Gently clean the courgette flowers: open the petals, pinch out the stamen inside and remove the green sepals at the base; if needed, brush them clean without washing.
3. Cut the mozzarella into small cubes and pat dry; drain the anchovies in oil and chop them.
4. In a bowl mix the ricotta with the mozzarella, anchovies and black pepper until combined; no salt needed.
5. Fill the flowers with a teaspoon without overstuffing, twist the petal tips closed and lay them on the tray.
6. Bake for 12 minutes, until the petals are lightly golden and the filling is hot and melting.