This remarkable recipe captures the essence of Mediterranean cuisine, combining the tenderness of zucchini flowers, the creaminess of ricotta, and the savory notes of anchovies into a harmonious symphony of flavors.
Cut the anchovies into small pieces with a knife. Then place the ricotta in a bowl and add the anchovies, the parmigiano cheese and nutmeg to taste
Bake at 200°C (392°F) for 5-6 minutes. Then turn on the grill and leave the zucchini flowers in the oven for another 2 minutes. Serve the baked stuffed zucchini flowers hot or at room temperature.