Courgette flowers with lard, grains, vegetables and caciocavallo silano P.D.O. fondue

For 4 servings

  • 4 courgette flowers
  • 4 slices of smoked bacon
  • 100g boiled mixed grains
  • 100g mixed vegetables in small cubes
  • Basil
  • 2 tablespoons fresh ricotta cheese

For the fondue

  • 100g whole milk
  • 200g caciocavallo silano P.D.O. grated
  • Nutmeg
  • 1 egg yolk

Wash the courgette flowers and remove the stalk. Brown the vegetable cubes in scented P.D.O. oil. Add some broth until tender. Then, add the cooked grains and the fresh ricotta cheese. Salt to taste. Fill each flower with the mixture and then wrap it in a slice of bacon. Heat the milk on the stove and gradually bring it to a light boil. Add the caciocavallo silano P.D.O. a little at a time and with the help of a whisk, stir to obtain a fluid consistency. Add the yolk and thicken. Cook the flowers in a hot oven for 5 minutes and serve with caciocavallo sauce.

As a summer alternative, you can immerse the flower, as prepared above, in the batter and fry it. Serve with a small jar of fruit jam.