Recipes

1) Mix the ricotta with the parmesan cheese until it has a smooth texture, then add in the truffle paste.
2) Clean the zucchini flower in ice water and dry them.
3) Fill the zucchini flower with the ricotta truffle stuffing.
4) Coat the flowers with tempura batter and then dust lightly with breadcrumbs.
5) Fry the zucchini flower in oil before serving.
6) Spread the warm green pea puree on a plate and place the fried zucchini flower on top.
7) Garnish the zucchini flower with some micro-herbs or flowers.

1) Slice the shallots.
2) Heat the oil in a pan and sauté the shallots slowly.
3) Add the green peas and cook on a low flame.
4) Blend the green peas with cream and basil and strain for a smoother sauce.