- 12 zucchini flowers;
- 3,5 oz of ricotta cheese;
- 3,5 oz of stracchino (soft) cheese;
- 2,1 oz of ham;
- 2 tablespoons of Montalbano Salsa Boscaiola;
- fine salt;
- grated Parmesan.
Wash the zucchini flowers under running water;
In a small bowl, pour the ricotta and soft cheese, stir well with a fork until you have a creamy sauce;
Cut the ham in thin slices and pour in the bowl containing the cheese, along with 2 tablespoons of Mushrooms Boscaiola sauce;
With the help of a teaspoon fill each zucchini flower with the mix;
Close the pumpkin flower and lay them in a baking dish;
Repeat the process with all the flowers, then sprinkle them with grated Parmesan at will;
Bake for 8 minutes at 180°C until the Parmesan is melted.