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 ...