Method

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.