Zucchini Blossom Roll

Preparation:

Preparation: Soften the raisins in warm water for 15 minutes, then squeeze them. Cut the pumpkin into sticks and boil it in salted water for 3 minutes. Chop the herbs with the garlic, remove the internal pistil from the courgette flowers. Arrange the meat on a cutting board, salt it, pepper it, flavor it with nutmeg to taste and with the herbs. Arrange the flowers, pumpkin sticks and raisins on top, then roll it up and tie it with kitchen string. Then brown the roll obtained evenly in a preheated oven at 200 degrees, then wet it with hot broth and continue cooking for an hour and 20 minutes, often basting it again with broth. Meanwhile, prepare the sauce. Crush the grapes in a mortar, then filter the juice, transfer it to a bowl, add the chopped spring onion and leave it all to macerate for 30 minutes. Remove the crust from the slices and leave them to soften in the water, then squeeze them and mix them with the spring onion and the maceration juice, the chopped mint, the oil, salt and pepper. Let the mixture rest in the refrigerator for an hour. At the end of cooking, wrap the meat in aluminum foil and let it cool, then slice it and serve it with the prepared sauce.