Plated Cacioricotta With Onions, Pomegranate And Zucchini Flowers

Preparation:

Preparation: Cut the cacioricotta into slices and grill the slices for 5 minutes on each side. Blanch the onions, obtained from the heart of the spring onions and sauté them in a pan with a caramello of sugar, water and vinegar in equal parts. Shell the pomegranate. Pass in the flour; fry the courgette flowers with salt. Assemble the dish by serving the fried courgette flower, the glazed spring onions and the apple kernels on the grilled cheese base.