7 Ingredients
Courgettes with flowers
20
|
Mint
10
leaves
|
Almond ricotta
200
gr
|
Nutritional yeast
2
tablespoons
|
Extra virgin olive oil
4-5
tablespoons
|
Salt
1
pinch
|
Black pepper
1
pinch
|
Here are two versions of this recipe: vegan and vegetarian.
Both are delicious, so depending on your choices and those of the people at your table, you can make one, the other or both ;)
Both are delicious, so depending on your choices and those of the people at your table, you can make one, the other or both ;)
Ingredients for 4
20 small courgettes with their flowers attached
10 fresh mint leaves
1 pinch of salt
1 pinch of pepper
Vegan version
200 g almond ricotta
2 tablespoons nutritional yeast flakes
Vegetarian version
200 g ricotta
100 g grated Grana Padano
Method
Gently wash the courgettes and flowers, remove the stems and carefully open one side of each flower, without detaching it.
Mix the filling ingredients (vegan or vegetarian) with the chopped mint, salt and pepper. Fill the flowers with a teaspoon and fold the petals over slightly so they don't open during cooking.
Heat 4 to 5 tablespoons of olive oil in a non-stick or, even better, iron pan and cook the courgettes for 5 minutes on each side.
Serve at room temperature.
