Photo: Jason Borg

Serves 4

Ingredients
8 pumpkin flowers
300g of ricotta
30g of Parmesan cheese
8 anchovy fillets
1 onion
Some mint leaves
250g of burrata cheese (base)
Extra virgin olive oil
Salt and pepper

Method

Clean and slice the pumpkin.

In a pan heat some extra virgin olive oil and sauté the onion.

When cooked, add the mint and whisk well.

Put the ricotta in a container; add Parmesan cheese, olive oil and salt and pepper and mix well.

Remove the pistils of the pumpkin flowers and fill them with the ricotta mixture.

Put the flowers on a baking sheet, place an anchovy fillet on each slice and bake for five to six minutes at 180°C.

In a plate, place the burrata cheese, the pumpkin flowers on top of the cheese and pour over the dressing.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.