Snapper And Pumpkin Flowers With Traditional Balsamic Vinegar Of Modena

Preparation:

Preparation: Fillet the dentex, remove the bones and leave the skin. Cut the ricotta into very thin slices. Mix the ricotta with the egg, parsley, salt and pepper. Lightly wash the courgette flowers and remove the pistil. Fill the courgette flowers with the mixture. Melt the butter in a pan, add the peeled and de-seeded tomatoes, cook for 5 minutes. Add the courgette flowers. When cooked, after about 5 minutes, add the Balsamic Vinegar.