Baked Stuffed Zucchini Flowers

Method

1. Clean the zucchini flowers, remove the outer part, wash and dry them well.
2. Drain the sheep ricotta overnight to remove excess whey.
3. Mix the ricotta with grated Parmigiano Reggiano, Pecorino Romano, a pinch of nutmeg, and a pinch of salt. Let the mixture rest for about 30 minutes.
4. Fill a piping bag with the ricotta mixture and fill each zucchini flower from the base, pushing until full.
5. Prepare the Roman mint pesto: wash and dry the mint, add coarse salt and crush it. Add pine nuts, Parmigiano Reggiano, Pecorino Romano, and extra virgin olive oil. Mix well.
6. Place the stuffed flowers on a baking tray, sprinkle with more Parmigiano, drizzle with olive oil.
7. Bake in a preheated oven at 180-190°C (fan-assisted) for 8-9 minutes, until gratinated.
8. Spread a spoonful of mint pesto on the plate and arrange the baked flowers on top.