Ingredients:
- 1 red curly salad leaf,
- 1 green curly salad leaf,
- 4 pumpkin flowers,
- 1 Burrata cheese from Puglia (or a buffalo milk mozzarella),
- 150 gr Ricotta cheese,
- 100 gr Ginos pumpkin cream (COD. 03226),
- Pumpkin seeds, salt, pepper and extra virgin olive oil (COD. 02201), as required.

1. Open the "Burrata" cheese package and drain it lightly.

2. Cut the Burrata extremity and put it aside.

3. Take some spoonfuls of Burrata  and put it down in a planetary blender with some Ricotta cheese and the pumpkin cream.

4. Blend it with the planetary mixer until the mixture is homogeneous and foamy.

5. Put the pumpkin foam in a sac a poche and conserve it in the fridge.

6. Remove the stems and the thorns from the pumpkin flowers paying attention not to ruin them.

7. Stuff the pumpkin plowers with the filling mixture.

Compose the dish following the steps:
1. Place the green curly salad on a ceramic spoon and lay the cut Burrata extremity on it.
2. Prepare another ceramic bowl, cover it with red curly salad and put the other Burrata piece down on it, sprinkling it with pumpkin seeds.
3. Place the filled pumpkin flowers at the centre of the dish, seasoning with extra virgin olive oil and garnishing with some edible flowers.