Courgette flowers with Ambra di Talamello cheese and piadina

Type of recipe: Appetizers

Preparation method:

Clean and wash the courgette flowers and remove the pistils. Mix the Ricotta with a spoon until creamy, add the Pecorino shavings. Season with salt and pepper. Fill a pastry or piping bag with the mixture and use to stuff the courgette flowers. In a dish, make a bed of lamb’s lettuce, place the flowers on top and drizzle with some acacia honey.
Preparatiion of the piadina: make a well with the flour on a board and add the salt and bicarbonate. Add the lard and boiling water. Knead to form a smooth dough. Divide the dough into 6 equal parts and roll out each one to obtain a disc measuring about 15cm in diameter. Cook on a hotplate or on a traditional testo (a cast-iron baking tray).

Preparation method:

Clean and wash the courgette flowers and remove the pistils. Mix the Ricotta with a spoon until creamy, add the Pecorino shavings. Season with salt and pepper. Fill a pastry or piping bag with the mixture and use to stuff the courgette flowers. In a dish, make a bed of lamb’s lettuce, place the flowers on top and drizzle with some acacia honey.
Preparatiion of the piadina: make a well with the flour on a board and add the salt and bicarbonate. Add the lard and boiling water. Knead to form a smooth dough. Divide the dough into 6 equal parts and roll out each one to obtain a disc measuring about 15cm in diameter. Cook on a hotplate or on a traditional testo (a cast-iron baking tray).