Mint flavored battered courgette parmigiana on a parmesan cheese basket.



  • 200 g grated Parmigiano cheese
  • 40 g polenta flour
  • 400 g Orogel Battered Courgette
  • 200 g “Vacche Rosse” Parmigiano cheese
  • 20 g Vesuvio Piennolo cherry tomatoes
  • salt
  • pepper
  • mint of Pancalieri, a few leaves
  • 4 courgette of pumpkin flowers
  • extra virgin olive oil
  • 1 courgette flower
  • “Vitellotte" violet potatoes


  1. Mix the grated Parmesan cheese with polenta flour. Pour the mixture in a hot non-stick pan until the bottom is covered. Detach the edges of the cheese disk and flip it to cook the other side. After a minute place the cheese disk on an upside-down glass or bowl and drape it giving a uniform shape with the hands. Once it’s cooled remove the basket.
  2. Prepare the parmigiana: put one layer of crispy battered courgette sticks seasoned with salt and pepper, a parmesan cheese large flake, a mint leave and 2/3 cherry tomato slices in a buttered aluminum mould. Repeat the layers until you reach the edge of the mould. Bake at 180°C for 6 minutes.
  3. Remove the parmigiana from the mould and put it in the parmesan cheese basket. Place a fresh courgette or pumpkin flower on it and drizzle with some extra virgin olive oil. Serve with cherry tomatoes after caramelizing them in the oven with icing sugar.

Orogel Società Cooperativa Agricola

Sede Legale Via Dismano, 2830 47522 Cesena (FC) - Italy

Service number 800 286660

P.I. 00800010407

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