Baked courgette flowers stuffed with ricotta and organic red pesto.
A distinctive shape with a delicious filling: baked zucchini flowers will instantly bring a happy mood to your table! Try our version, with ricotta enriched with our organic red pesto.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 12 courgette flowers
- 300g of ricotta
- 3 tablespoons of organic red pesto made from dried tomatoes
- 2 tablespoons of organic basil aroma
- Salt
- pepper
- 1 egg
- 90ml of Grand Cru Peranzana
- 1 tablespoon of vinegar (or lemon juice)
- 1 teaspoon organic chilli peppers in extra virgin olive oil
- Salt to taste
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