Method
Separate flowers from zucchini. Thinly slice flowers and zucchini stems. Set aside.
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 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.
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.
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.
Ingredients
Ingredients
Directions
Separate flowers from zucchini. Thinly slice flowers and zucchini stems. Set aside.
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 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.
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.
