Spring Farro Salad
11 zucchini blossoms (6 for cooking, 5 for garnish)
125 grams of fresh mozzarella di bufala campana (diced)
cup of basil leaves (cut into strips)
Plating the dish: cut the remaining 5 zucchini blossoms into four strips and arranged them evenly on the plate. On the center of the plate, place a round plain pastry cutter and begin filling it with the salad. When the cutter is full, press the salad down to firm up. Leave it for about 10 to 15 minutes to allow salad to compact, and finally take the cutter off.