Ricotta-stuffed courgette flowers

Method

1. If your Ricotta is watery, drain it in a sieve to remove excess whey.

2. Soak the zucchini flowers in cool water, then spin-dry in a salad spinner. Removing the stamens is unnecessary.

3. Pack the Ricotta into a pastry bag. Insert the end of the pastry bag into the zucchini flowers and pipe one or two spoonfuls of Ricotta into each.

4. Drizzle one tbsp of extra virgin olive oil in a large non-stick skillet. Place the stuffed flowers in the skillet in a single layer and place pan over the highest heat. When the pan heats and the oil begins to sizzle, cover and cook for four to six minutes or until the flowers are hot, steamed by the moisture of the Ricotta.

5. Transfer to a serving dish and top with pepper and salt, minced basil, and the extra virgin olive oil.
   This recipe is from Adventures of an Italian Food Lover by Faith Heller Willinger, published by Clarkson Potter