Tomatoes, garlic and shallots cooked confit - slowly in the oven with lots of olive oil and some rosemary which I paired with a quick zesty salad of thinly sliced courgettes tossed with lemon, dill, olive oil and lots of Grana Padano.
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One of my favourite things to eat during summer. Delicate courgette flowers are stuffed with a zesty, herbed ricotta filling before crisped up in a light batter. I love to finish them with a drizzle of honey and a generous pinch of good flakey sea salt (for me it’s always Maldon). Enjoy these as a starter or aperitivo with a glass of something cool.
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