Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Pumpkin flowers salad
Pumpkin flowers salad: a scent of summer
Ingredients for 2 people
6 pumpkin flowers
2 courgettes (about 200 g)
200 g of cherry tomatoes
100 g of fresh ricotta
salt
extra virgin olive oil
Wash pumpkin flowers and brown them lightly in a pan, over low heat, with some olive oil. Wash courgettes and cut them in thin slices, both vertically and horizontally.
Wash tomatoes too.
Mix together all the ingredients and add some knobs of fresh ricotta to the pumpkin flowers salad.
Season with salt and oil and, if you wish, add some chilli pepper and some wild fennel.
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