Ricotta timbale inside the pumpkin flower

PREPARATION PHASE OF TIMBALE
Grate the courgette and season with a pinch of salt, pepper and a drizzle of oil. Remove the central pistil and stem from the pumpkin flowers and open them. Mix the ricotta cheese with the yolk and add the grated courgette, grated Parmesan cheese, a pinch of salt and a grated pepper. Create a soft and homogeneous dough. Place the pumpkin flowers well open in 4 silicone moulds from muffins, pour the ricotta dough into each mould over the pumpkin flower. Bake the timbales in the preheated oven at 180ºC for 20 minutes.

PREPARATION PHASE GREEN ASPARAGUS CREAM
Wash the asparagus, remove the hardest part of the stalk, cut into coarse pieces and cook in a pan with a drizzle of oil, a few sprigs of fresh thyme, a pinch of salt and pepper. When soft, remove from heat and cool in blast chiller with the function of rapid abatement for about fifteen minutes so that it does not oxidize. Then blend the asparagus with a blender until you get a cream (if necessary, add a little water).

PLATING PHASE
Serve the ricotta timbales over a spoonful of green asparagus cream and decorate with chopped almonds.

You can prepare an abundant amount of ricotta timbales and freeze them with the function of delicate freezing of the blast chiller. This will keep them in the freezer for up to 6 months. If necessary, all you have to do is remove the timbales you need from the freezer and regenerate them in the oven preheated to 180ºC until they are warm.