Omelet with Zucchini Flowers, Tuna Mousse and Balsamic Vinegar

Ingredients (serves 4)

• 6 eggs
• 4 Zucchini flowers
• 3 baby courgettes
• 125 g tuna in oil
• 250 g ricotta (Italian whey cheese)
• Balsamic Vinegar of Modena Red Label
• Salt and pepper to taste
• Parmesan cheese to taste

Method

1. Fill a food processor with dripped tuna and ricotta. Blend them together until smooth and set aside. Add Balsamic Vinegar Red Label to taste.
2. Beat eggs together with Zucchini flowers and baby Zucchini (previously cut into julienne strips). Add salt, pepper and Parmesan cheese to taste.
3. In a frying pan, cook thin omelets. Allow to cool.
4. Spread tuna mousse on one side of each omelet and roll.
5. Cut into slices some baby Zucchini and red radishes.

GARNISH: place on a plate slices of red radish and courgette and sprinkle Balsamic Vinegar Red Label. In the center of each plate, place omelet cut into slices.