Method

1

Separate flowers from zucchini. Thinly slice flowers and zucchini stems. Set aside.

2

2 Spray a chargrill with cooking oil spray and heat on high. Cook eggplant slices for 2-3 mins each side, until softened. Set aside to cool.

3

3 Heat half of oil in a frying pan on medium. Cook zucchini stem for 2-3 mins, until just tender. Remove from heat. Fold through ricotta and sliced flower and season well. Transfer to a bowl and set aside to cool.

4

Lay eggplant on a flat surface and top each piece with a slice of pancetta. Spoon ricotta mixture over pancetta and roll up to enclose. Arrange on a serving platter and drizzle with remaining oil to serve.

Prep Time10 minsCook Time10 minsYields1 Serving

This easy antipasto is the essence of rustic Italian cooking. It uses fresh produce in a simple yet special way, and is sure to impress.

CategoryDifficultyBeginner
 

Ingredients

 150 g Baby zucchini with flowers
 1 Eggplant - Cut lengthways into 5mm slices
 2 tbsp Extra Virgin Olive Oil
 250 g Fresh ricotta
 120 g Flat pancetta - 8 thin slices

Ingredients

 150 g Baby zucchini with flowers
 1 Eggplant - Cut lengthways into 5mm slices
 2 tbsp Extra Virgin Olive Oil
 250 g Fresh ricotta
 120 g Flat pancetta - 8 thin slices

Directions

1

Separate flowers from zucchini. Thinly slice flowers and zucchini stems. Set aside.

2

2 Spray a chargrill with cooking oil spray and heat on high. Cook eggplant slices for 2-3 mins each side, until softened. Set aside to cool.

3

3 Heat half of oil in a frying pan on medium. Cook zucchini stem for 2-3 mins, until just tender. Remove from heat. Fold through ricotta and sliced flower and season well. Transfer to a bowl and set aside to cool.

4

Lay eggplant on a flat surface and top each piece with a slice of pancetta. Spoon ricotta mixture over pancetta and roll up to enclose. Arrange on a serving platter and drizzle with remaining oil to serve.

Eggplant and Ricotta Rolls with Zucchini Flowers