Steamed ricotta-stuffed courgette flowers with rice and zucchini

Ingredients

For 1 serving

• Zucchini flowers8
• Part-skim ricotta120 g
• Egg whites30 g
• Grana Padano10 g
• Mint3 g
• Zucchini200 g
• White rice60 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs,

In season: May – August

Method

1. Bring a pan of water to the boil, salt it and cook the rice over medium heat for 15 minutes, until tender; drain and keep covered.
2. Meanwhile clean the courgette flowers: remove the pistil inside and the stem, rinse gently and pat dry with kitchen paper. Wash and trim the courgettes and slice them into rounds about half a centimetre thick.
3. Grate the Grana Padano and chop the mint; mix the ricotta with the egg whites, Grana, mint and a pinch of salt. Fill the flowers with a teaspoon and close the tips by twisting them.
4. Bring a finger of water to the boil in a pan fitted with a steamer basket. Steam the flowers, covered, for 6 minutes, until the filling is set; after 1 minute add the courgettes, which need 5 minutes, until tender but still green. Season the courgettes with salt.
5. Spoon the rice onto the plate, top with the flowers and courgettes and finish with a drizzle of raw extra virgin olive oil.