Zucchini Flowers Stuffed with Ricotta, Gratinated, on Mint Cream

Method

1. Drain the sheep ricotta in a fine-mesh colander to remove excess whey.
2. In a bowl, mix the drained ricotta with 150 g grated Parmigiano Reggiano, 40 g grated Pecorino Romano, a pinch of salt, and a little nutmeg. Stir well.
3. For best results, refrigerate the filling for at least 2 hours so the cheeses absorb any remaining whey. (Optional but recommended.)
4. Transfer the filling to a piping bag without a tip.
5. Clean the zucchini flowers: remove the stem if desired, rinse them quickly under cold water, and shake upside down to remove excess water.
6. Gently open each flower and pipe some ricotta filling into the base, then close the petals without overfilling (about 5 flowers per serving). Place the stuffed flowers in the refrigerator.
7. Prepare the mint cream: coarsely chop a bunch of fresh mint. Place in a blender with abundant extra-virgin olive oil (chilled in the fridge for at least 2 hours), a tablespoon of grated Parmigiano, a tablespoon of grated Pecorino, and a pinch of salt. Blend until smooth and bright green. Store in a jar with a thin layer of oil on top to prevent oxidation.
8. Preheat the oven to 190°C (375°F).
9. Arrange the stuffed zucchini flowers on a baking tray. Drizzle with a little olive oil and sprinkle with grated Parmigiano.
10. Bake at 190°C for 10 minutes, then turn on the fan (or finish under the grill) to brown the cheese if desired.
11. To serve, spread a spoonful of mint cream on the plate, place the hot zucchini flowers on top, garnish with fresh mint leaves and toasted slivered almonds.