Zucchini Flowers with Provolone, Mozzarella, and Ricotta: Pasquale Minciguerra's Explosive Recipe |

Ingredients

• 4 zucchini flowers
• 80 g of buffalo ricotta
• 40 g of smoked provolone
• 150 g of rice starch
• 100 g of rice flour
• 100 g of ice-cold sparkling water
• Black pepper to taste
• Sonflower oil
• 6 roman zucchini
• ½ clove of garlic
• 1 sprig of mint
• 30 g of white wine vinegar
• 10 g of extra virgin olive oil
• 300 g of leftover fried zucchini from the previous preparation
• 100 g of water
• 30 g of dextrose
• 15 g of granulated sugar
• 200 g black zucchini
• Oil & salt
• 4 pieces of 50 g buffalo mozzarella