1
Cut the veal into cubes and mince. Mix the meat with ricotta and parmesan and season with salt, pepper, oregano and cardamom.
2
Remove the pistils from the courgette flowers and fill them with the veal mixture using a syringe. Close the flowers by lightly twisting the petals.
3
Grease the baking tin with extra virgin olive oil, arrange the flowers, sprinkle with extra virgin olive oil and lemon juice and bake in a preheated oven at 200 °C for about 20 minutes.
4
Advice: this filling can also be used for the preparation of stuffed courgettes or tomatoes.
