For the omelette:
200g of cougettes
250 g ricotta of Romagna
1 spring onion
5-6 zucchini flowers
some mint leaves
3 tablespoons of extra virgin olive oil, salt and pepper.
Cut the spring onions and into slices and fry in a pan with oil. Add the zucchini cut à la julienne, add salt and cook covering for 3-4 minutes. In a bowl beat the eggs with salt and pepper. Add the warmed zucchini and chopped mint. Grease lightly a panadd with a ladle the mixture of eggs and create an thin omelette. Cook it on both sides and turn it upside down on a plate to cool. Keep on doing this making other omelettes. Season the ricotta with a bit of salt and add the chopped flowers into slices. Lay the omelettes on a plastic sheet, spread them with ricotta and roll them up. Wrap them in the plastic sheet and store them in the fridge to firm up. Sevethe omelettes cut into slices and decorate them with zucchini flowers and mint leaves.
individual bowl with cover individual bowl with cover