Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 35 minuti |
Ingredients
| 12 | Courgette flowers |
| 250 g | ricotta Sterilgarda |
| 50 g | cooked ham |
| 1 | Egg |
| 80 g | grated parmesan cheese |
| q.b. | breadcrumbs |
| q.b. | salt |
| q.b. | oil |
Preparation
- Clean the courgette flowers by delicately removing the pistil.
- Prepare the filling by combining the Sterilgarda ricotta, egg, chopped cooked ham, grated parmesan, and a pinch of salt in a bowl.
- Gently stuff the courgette flowers with this filling, then arrange them on a baking tray lined with baking paper and drizzle them with a little oil.
- Sprinkle with breadcrumbs and bake in the oven at 180°C for 15 minutes.
- Ricotta-stuffed courgette flowers can be eaten both hot and cold.
Clean the mushrooms by carefully removing the earthy part of the stem. Rinse under cold water to remove any remaining soil. Cut the mushrooms into slices ...
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