Pumpkin flowers with Ricotta & Salmon
Ingredients for 4 servings:
- 16 Pumpkin flowers
- 250g Ricotta
- 100g Smoked salmon
- 2 tbsp Himal Grana
- 1 Egg
- Salt, Pepper
- Extra virgin olive oil
Wash, dry and remove the pumpkin flowers stems and pistils very gently.
In a bowl break the egg and beat it lightly with salt, pepper and Himal Grana; add the ricotta and the coarsely chopped salmon.
Mix everything well.
Oil a baking dish and turn on the oven to bring it to 180 degrees with a ventilated function.
Gently fill the pumpkin flowers with the prepared filling, close them and place them next to each other in the pan, sprinkling over the oil.
Bake at 180 degrees for about 10/15 minutes (they must brown well and form a small crust on the surface).
Taste very hot, accompanied by a glass of sparkling wine.