750 g courgettes
130 g type 1 flour
40 g fine cornmeal
10 pumpkin flowers
1 onion
extra virgin oil
1 level teaspoon of salt (for salting the courgettes)
black pepper to taste
fresh rosemary to taste
Cut the courgettes and onion with a mandoline, add the squash blossoms, season with salt and leave to rest with a weight for 2 hours (also in the fridge)
Drain off the vegetation water (it should reach 200 ml, if it is too little add water), make the batter with the flours and a splash of oil
Mix with the courgettes and place in an oiled 30×30 baking tin, compact with your hands, add a drizzle of oil and some chopped rosemary
Bake at 220ยบ ventilated for 35 minutes