Main Courses
Courgette flowers and Minicirri

1.     Wash the courgette flowers and remove the pistil.
2.     Prepare a mixture with ricotta, Parmesan, salt, pepper and nutmeg.
3.     Fill the courgette flowers with the mixture and place them on a baking tray.
4.     Cover the courgette flowers with the crumbled Mini Cirri so they will be crunchy outside and soft inside.
5.     Quarter the cherry tomatoes and arrange them on the tray along with the stuffed courgette flowers.
6.     Add a dash of oil and bake in the oven for a quarter of an hour at 180° C until a nice crusty top is formed.

Thanks to: La Iaia

1 handful of Valledoro Olive Oil Mini Cirri 

5 courgette flowers

250 g sheep's milk ricotta

50 g Parmesan




cherry tomatoes

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Mini Cirri Classici