Millefoglie of Pumpkin Flowers and Cottage Cheese in Pink Pepper

Servings: 4
Prep time: 20
Cooking time: 180
  • - 300 g ricotta
  • - 20 courgette flowers
  • - 2 tablespoons pink peppercorns
  • - 1 grated lemon rind
  • - Extra virgin olive oil
  • - salt
  • - Mixed salad greens
  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.