Zucchini Flowers with Ricotta

12 zucchini flowers with attached fruit (see picture below)
1 lbs baked potatoes
salted water
2/3 cup ricotta
4 Tbsp Parmesan
1/2 cup arugula
salt
pepper
1 dash nutmeg



Open zucchini flowers carefully and remove pistil.
Cut attached zucchini fruit lengthwise to form a fan.
Boil potatoes in lightly salted water for 20 minutes until soft. Drain most water, keep a little in pan and let potatoes soak up remaining liquid until potatoes are white and dry. Mash potatoes.
Mix mashed potatoes with ricotta, Parmesan and chopped arugula.
Season with salt, freshly ground pepper and nutmeg. Fill potato mix into a freezer bag and cut off one corner of the freezer bag. Carefully fill each zucchini flower with the potato mix, then turn the tips of the zucchini flower to a close.
Steam each zucchini flower over boiling water in a colander for approximately 2 minutes until barely soft.

Sauce
1 Tbsp aceto balsamico
3 Tbsp olive oil
1 Tbsp arugula
salt
pepper

Mix aceto aceto balsamico, olive oil and finely chopped arugula. Season with salt and pepper.

1/2 cup arugula
1/4 cup Parmesan

Arrange arugula leaves in plates, put three zucchini flowers on top of arugula in each plate and drizzle with sauce.
Use vegetable peeler to cut stripes from Parmesan cheese and sprinkle on top.
Serve while still warm.