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Pumpkin flowers salad

Pumpkin flowers salad: a scent of summer

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Ingredients for 2 people

6 pumpkin flowers

2 courgettes (about 200 g)

200 g of cherry tomatoes

100 g of fresh ricotta

salt

extra virgin olive oil

 

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Wash pumpkin flowers and brown them lightly in a pan, over low heat, with some olive oil. Wash courgettes and cut them in thin slices, both vertically and horizontally.

Wash tomatoes too.

Mix together all the ingredients and add some knobs of fresh ricotta to the pumpkin flowers salad.
Season with salt and oil and, if you wish, add some chilli pepper and some wild fennel.

 

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