Method

1. Cut the courgettes into halves to obtain 4/5 cm long pieces. Empty the courgettes and blanch them in salted water for 2/3 minutes. Stop the cooking process by putting them in cold water and ice.
2. Prepare the stuffing with goat’s cheese and chopped dill adding salt and pepper to taste. Stuff the courgettes and garnish with a whole leaf of dill.
3. Pull whole leaves from courgette flowers, put them in a hot syrup, then arrange them on a silpat and bake at 70°C until dehydrated. Toast the almonds in a pan, add raisins and a drizzle of oil, sauté and simmer with balsamic at the end.
4. Fry the battered onions in sunflower oil at 180°C until golden. Heat the courgettes in a combi steam oven for 10 minutes, then cook them au gratin at 220°C.
5. Arrange the courgettes into a circle, put a few slices of martina pear, the courgette flowers and the battered onions. Garnish with raisins and almonds, finally add the reduced balsamic vinegar sauce.