Millefoglie of Pumpkin Flowers and Cottage Cheese in Pink Pepper

Servings: 4
Prep time: 20
Cooking time: 180
INGREDIENTS
  • - 300 g ricotta
  • - 20 courgette flowers
  • - 2 tablespoons pink peppercorns
  • - 1 grated lemon rind
  • - Extra virgin olive oil
  • - salt
  • - Mixed salad greens
INSTRUCTIONS
  1. Open the zucchini flowers, remove the cup and the pistil, wash and dry thoroughly.
  2. Lightly grease the flowers with the oil and place them on a baking sheet covered with parchment paper, sprinkle with a little salt and cover first with a sheet of baking paper and then with a grid (or another pan). Then bake in the oven at 80 ° C for about 2 and a half hours, until they are dried and crisp. Let cool in a dry place.
  3. combine with the whisk the ricotta with pink grounded pepper, the grated rind of lemon and a pinch of salt until you get a frothy mass.
  4. Mount the puff pastry alternating layers of dried flowers with spoonfuls of ricotta cheese (ending, of course, with the flowers). Complete with a little olive oil and garnish the plates with a few leaves of salad.