2 Salamini Italiani alla Cacciatora sausages (PDO)

600g courgettes

2 eggs

20g grated parmesan

80g cream

1 clove of garlic

Extra virgin olive oil

Pepper

Salt

100g Robiola cheese

50g cream

4 courgette flowers

Peanut oil

Preparation:

Turn the oven on to 170 degrees.

Shred the courgettes and brown them in a pan with a little oil and a clove of garlic.

Once they have softened, remove them from the heat and add the cream, parmesan cheese, eggs, salt and pepper and stir them together.

Grease some creme caramel moulds, line the base with a disk of baking paper and pour in the mixture up to about 2/3rds of the way.

Place them in a baking tray filled with two centimetres of water and bake for 50 minutes. Meanwhile, blend the Robiola cheese with the cream, to obtain a creamy mixture.

Wash the courgette flowers, dry them well and fry them in peanut oil for a few minutes, until they are crispy.

Remove the flans from the moulds and serve them with the remaining cream, fried courgette flowers and slices of Salame Cacciatore sausage.