8 courgette flowers, 4 of which attached to the courgette
200g of Ricotta Osella
Some green salad leaves
4 vine tomatoes
Salt and pepper
Finely chop the chives and mix with the Ricotta Osella, seasoning it with salt and pepper. Use an icing bag to fill the courgette flowers with the Ricotta Osella cream. Now slice the courgettes, without removing them from the flowers, to form a small fan Steam for two minutes. Peel the tomatoes, cube the flesh and season with salt, pepper and olive oil.