Irene Berni has always wanted to work with beauty, bringing her own creativity first to an interior design store, and then to her B&B Valdirose and the blog of the same name. She loves simple recipes in which what counts is the quality of the ingredients, like this one for ‘stuffed courgette flowers’, made with the nearby farmer’s ricotta cheese, flowers from the garden… and that’s it!
All you'll need
- 150 g of fresh, well-drained ricotta cheese
- Olive oil
- 10 courgette flowers
- 1 tablespoonful of grated Parmigiano Reggiano cheese
- A pinch of grated nutmeg
- Freshly ground black pepper
- Preheat the oven to 180°C. Cover a baking tray with parchment paper and drizzle with olive oil.
- Now wash and dry the flowers after first removing the stamen.
- Use firm, well-drained goat’s ricotta. If too watery, place in a colander for a few hours to drain off the surplus liquid. Carefully mix the ricotta, parmesan, a pinch of nutmeg, salt and pepper in a bowl.
- Put one tablespoonful of the mixture into each courgette flower and close each end.
- Arrange on the baking tray and cook for about 15 minutes in the preheated oven until golden.
- Serve the courgette flowers hot, accompanied by a glass of Veuve Clicquot Yellow Label.
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