Mint flavored battered courgette parmigiana on a parmesan cheese basket.
200 g grated Parmigiano cheese
40 g polenta flour
400 g Orogel Battered Courgette
200 g “Vacche Rosse” Parmigiano cheese
20 g Vesuvio Piennolo cherry tomatoes
mint of Pancalieri, a few leaves
4 courgette of pumpkin flowers
extra virgin olive oil
1 courgette flower
“Vitellotte" violet potatoes
Mix the grated Parmesan cheese with polenta flour. Pour the mixture in a hot non-stick pan until the bottom is covered. Detach the edges of the cheese disk and flip it to cook the other side. After a minute place the cheese disk on an upside-down glass or bowl and drape it giving a uniform shape with the hands. Once it’s cooled remove the basket.
Prepare the parmigiana: put one layer of crispy battered courgette sticks seasoned with salt and pepper, a parmesan cheese large flake, a mint leave and 2/3 cherry tomato slices in a buttered aluminum mould. Repeat the layers until you reach the edge of the mould. Bake at 180°C for 6 minutes.
Remove the parmigiana from the mould and put it in the parmesan cheese basket. Place a fresh courgette or pumpkin flower on it and drizzle with some extra virgin olive oil. Serve with cherry tomatoes after caramelizing them in the oven with icing sugar.