Low difficulty – Preparation 20 min. – Cooking 10 min
10 courgette flowers | 100 g of sheep’s ricotta | 50 g of mozzarella | 20 g of grated Parmesan | 50 g of corn chips | An egg white | Salt to taste.
For the sauce: 3 steamed carrots | Extra virgin olive oil to taste | Salt to taste | Poppy seeds to taste | Ginger and cumin powder to taste
1Mix the mozzarella with the mixer cut into small pieces, the ricotta and the parmesan, until a mixture is obtained creamy. We adjust salt.
2We transfer the corn chips to a bag for food, let’s close it and shatter them, beating them with a rolling pin.
3With a piping bag, let’s do it the flowers, already washed, dried and deprived pistil and stem. Let’s not fill them too much, otherwise in cooking they could open.
4With delicacy, we close i flowers as if they were candy, then dip them in the egg white slightly beaten.
5We pass the flowers stuffed in breadcrumbs chips and fix them on the baking tray lined with baking paper. We bake for about 10 minutes at 200 degrees.
6For the sauce proposed to accompany stuffed flowers, let’s move on steamed carrots in the mixer, then we season the puree obtained with oil, salt and a pinch of ginger and cumin powder.
7 Let’s take out the flowers and arrange them on a serving plate. in the center we arrange the salsa alle carrots, which we will finish with the seeds of poppy.