For this recipe I will give you a variant: vegan and vegetarian.
Both are delicious, so based on your choices and those of the people who are next to you, you can opt for one, the other or both;)
Both are delicious, so based on your choices and those of the people who are next to you, you can opt for one, the other or both;)
Ingredients for 4
20 small courgettes with flower attached
10 fresh mint leaves
1 pinch of salt
1 pinch of pepper
vegan version
200 gr of almond ricotta
2 tablespoons of yeast flakes
vegetarian version
200 gr of ricotta
100 gr of grated parmesan
Method
Wash the courgettes and flowers gently, removing the stalks and slightly opening one side of the flower (without it coming off!).
Mix the ingredients of the filling (whether you are a vegetarian or a vegan version). With a teaspoon stuff the flowers and slightly overlap the edges so that they do not open in cooking.
In a non-stick or, better yet, iron pot, put 4-5 tablespoons of extra virgin olive oil and, when hot, brown the courgettes on both sides for 5 minutes.
Serve at room temperature.
