ROLLS WITH 30-MONTH PARMA DRY-CURED HAM AND SQUASH BLOSSOMS

The recipe for rolls with 30-Month Parma Dry-Cured Ham and squash blossoms is a versatile dish that can be enjoyed as an appetiser or a main course. It is perfect for the whole family, combining the flavours of dry-cured ham with the delicate taste of squash blossoms. 
Not only is it delicious, but it is also easy and quick to prepare. The rolls can be prepared in advance and served cold, or quickly reheated in the oven and served at the table. 

Procedure:

1. Grate the courgette, lightly salt it and leave it to rest for 10 minutes.
2. Thoroughly squeeze the courgette to remove any water and mix it with the ricotta.
3. Season with Parmesan cheese, salt, pepper and chopped basil.
4. Remove the central pistil from the squash blossoms, stuff them with a teaspoon of the ricotta and courgette mixture and close them by rolling the petal tips together.
5. Heat a non-stick pan, brush it with oil and cook the stuffed blossoms in it for 1 minute on both sides.
6. Let them cool and cover them with half a slice of dry-cured ham.