Tastes from bella Italia
This week, if you’ve overdone it on the Irish food all weekend, try these Italian recipes from Riccardo Grande, head chef at La Cucina restaurant in the Powerscourt Centre in Dublin
Courgette flan with parmesan and mint fondue
Ingredients, serves four
450g courgette
2 eggs
80g fresh ricotta
20g grated pecorino
1 garlic clove
2 tbsp olive oil
Pinch of salt
Generous dollop of butter, for the ramekins
Basil leaves, to garnish
For the fondue
400ml fresh cream
120g parmesan, finely grated
20 mint leaves, finely chopped
Method
1. Pre-heat the oven to 160C.
2. Wash the courgettes, then slice them into circles and season ...