Method
1
Add 10ml of olive oil in a frying pan. When hot add pancetta and cook for 2 minutes, then add zucchini and cook for a further 2 minutes. Add seasoning.
2
Remove from heat and transfer evervthing into a large bowl. Mix in fresh ricotta, half of zucchini flowers, add remaining olive oil and season to taste.
3
Divive mix onto toasted bread, garnish with remaining zucchini flowers and a generous drizzle of Luca's white balsamic & fig dressing.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
10 zucchini flowers: flowers removed and thinly sliced - zucchine thinly sliced
250 g fresh ricotta cheese
100 g pancetta or bacon thinly slices
40 ml extra virgin olive oil
100 ml 'Chef Luca Ciano' White Balsamic & Fig dressing
4 slices of Sourdough bread toasted
Salt & Pepper
Ingredients
10 zucchini flowers: flowers removed and thinly sliced - zucchine thinly sliced
250 g fresh ricotta cheese
100 g pancetta or bacon thinly slices
40 ml extra virgin olive oil
100 ml 'Chef Luca Ciano' White Balsamic & Fig dressing
4 slices of Sourdough bread toasted
Salt & Pepper
