Zucchini Flowers with Tomato Puree

Zucchini Flowers with Tomato Puree

Serves 4

12 Zucchini Flowers
1 cup Goat Ricotta cheese
1 Egg
¼ tsp Nutmeg
Salt and pepper
450gm Fresh tomatoes or cherry tomatoes
½ cup Extra virgin olive oil
8 Basil leaves
2 tsp virgin olive oil

Mix goat cheese, egg, salt, pepper and nutmeg. Gently open the flowers, stuff with mixture and twist the top of the flower to close. Roughly chop the tomatoes. In a food blender place tomatoes, extra virgin olive oil & basil leaves. Blend until smooth. Pour into a bowl through a strainer. Heat oil in a frying pan, cook until golden brown on both sides. Serve immediately and pour tomato puree over flowers.