Pumpkin and Arazá Flowers

Chef – Laura Rosano

Ingredients:

8 pumpkin flowers
100 g ricotta cheese
50 g red arazá
20 g fresh seaweed
4 dried tomatoes
1 tbsp guava vinegar
sea salt
pepper
oil flavored with myrtle

Directions: 

Cut the dried tomatoes, the arazá and the seaweed into medium pieces, mix them with the cheese, and season with the guava vinegar, salt and pepper. Stuff the pumpkin flowers. Pour a teaspoon of oil flavored with myrtle over the flowers. Serve cold.