Baked Pumpkin flowers
Ingrediants
Courgette flowers
250 gr ricotta
pezzemolo
1 egg, cheese,
salt and pepper
little milk, bread, flour

Wash and clean the courgette flowers as I show in the video.
In a bowl 250 grams of soft ricotta, if it is not soft, mix it with 2 tablespoons of flour.
salt, pepper, 2 tablespoons of cheese, parsley, and the filling is ready.
Separate the yolk of one egg into 2 bowls, whip the egg white until stiff, add the filling gently and mix.
In the egg yolk bowl add a tablespoon of flour and three tablespoons of milk, and create a batter.
Fill the flowers using a pastry bag.
Pass the stuffed flowers into the batter and immediately you have to roll them over the bread.
Place on a baking sheet with parchment paper.
Cook in the oven at 200 ° C for about 12 minutes.
You can also prepare courgette flowers the day before cooking them, simply by storing them in the refrigerator.