Ingredients for 4 people
8 courgette flowers
2 ripe red tomatoes
2 Robiola Osella with Black Olives
2 spring onions
plain flour as required
extra virgin olive oil
salt and pepper
Remove the seeds from the tomatoes and cut them into cubes; place them in a bowl, add the spring onions sliced into rings, season with salt and pepper and add a drizzle of extra virgin olive oil.
Use scissors to cut out the pistil and sepals, taking care not to split the courgette flowers. Fill them with the Robiola Osella with Black Olives previously mixed it in a bowl.
Coat them in flour and fry in plenty of hot oil.
Place the tomato and spring onion mixture in the middle of the plate and place with the crisply fried flowers stuffed with Robiola Osella with Black Olives and decorate with a few drops of balsamic vinegar.