Casa Zanni
Ingredients and quantities

Quantities for 4 people:

  • 1tsp acacia honey
  • 8 courgette flowers
  • 40g Talamello Pecorino cheese, shavings
  • 150g sheep’s milk Ricotta from the Valmarecchia
  • 200g lamb’s lettuce
  • salt and pepper
Ingredients for 4/6 piadina:
  • 1kg superfine flour
  • 30g salt
  • 250g lard
  • 5g bicarbonate
  • 1 cup boiling water (approx)

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).



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