1 1/2 cups broccoli florets
400g canned whole peeled tomatoes
6 zucchini flowers
1 lemon (peel only)
10 basil leaves
4 tablespoons extra-virgin olive oil
salt to taste
For the buckwheat
Open the can of whole peeled tomatoes, drain and keep the juice to one side. Cut the tomatoes lengthwise, take out the seeds, and put them on a baking tray lined with greaseproof paper. Season the tomatoes with a little extra-virgin olive oil and a pinch of salt. Bake them in a preheated oven at 375°F for about 30 min.
Separately, put the tomato juice from the can into a deep saucepan, add about 300ml of water and bring it to a boil.
In a frying pan, toast the buckwheat previously rinsed under running water. As soon as the buckwheat is evenly toasted, pour it into the saucepan and cook it in the tomato water for about 15 minutes. Add salt to taste. Then drain the buckwheat and let it cool.
For the eggplant puree
Pierce the eggplant skin with small incisions and cook them in an oven at 375°F for about 40 minutes. Then, peel the eggplant, cut the flesh into cubes and puree them in a food processor. Add a little extra-virgin olive oil and a pinch of salt and put to one side.
For the zucchini
Cut the zucchini into strips and blanch them in plenty of salted water. Drain, and put to one side.
For the broccoli florets
Blanch the florets in plenty of salted boiling water, drain, and put to one side.
For the zucchini flowers
Open each zucchini flower and delicately clean the inside. Place the flowers on a baking tray lined with greaseproof paper and bake in an oven preheated to about 180°F for a few minutes so that they dry out a little.
For the ricotta
Sieve the fresh ricotta, add a pinch of salt, and put it to one side.
Spread the eggplant puree on each plate, arrange the buckwheat, and put the tomatoes in the centre. With a piping bag, fill the tomatoes with the ricotta cream, place the other vegetables on each plate, and decorate with the basil leaves.