Ilaria Bertinelli

Pumpkin flowers stuffed with Ricotta


12 pumpkin flowers

400g sheep’s milk ricotta cheese

2 salted anchovies Aliciotte

grated Pecorino cheese

extra-virgin olive oil




Wash the pumpkin flowers, wipe them dry and remove the inner pistils.

In a bowl, blend the ricotta to a creamy texture. Using a sharp knife, remove the salt and scales from the salted anchovies, open them by the length and remove the central bone and the guts, then cut in 12 pieces.
Fill each pumpkin flower with a tsp of ricotta cheese and a piece of anchovy. Fill the flower as much as possible and close them by twisting the bud ends and place in a lightly oiled oven-dish. When you have set all the stuffed flowers, dust with grated Pecorino cheese and a drizzle of oil.

Brown the top in a convection oven pre-heated at 180°C for about 15 minutes. Serve warm.