Preparation
The filling
Start by toasting the pine nuts in a frying pan over medium heat until they are lightly golden and fragrant. Remove from the heat and let cool.
In a bowl, combine the Gorgonzola and mascarpone. Stir with a spoon until you obtain a creamy and homogeneous mixture.
Combine the toasted pine nuts, keeping them whole, the chopped chives, a generous amount of black pepper, and the orange zest. Gently mix and set aside.
Courgette flowers
Carefully open the zucchini flowers and remove the inside, cleaning them without damaging the petals.
Fill each flower with the Gorgonzola, mascarpone, and pine nut mixture. Gently close the petals, slightly twisting the ends to keep the filling inside.
Polme
In a bowl, mix the wheat flour with the cornstarch. Gradually add the very cold sparkling water, stirring only as needed to obtain a smooth, slightly thick batter.
Sparkling water helps create a lighter, crispier coating.
Dip each stuffed flower in the batter, letting the excess drip off, and fry in very hot sunflower oil until golden and crispy.
Remove and drain on absorbent paper.
Caramelized figs
Cut the figs into quarters.
Place the sugar in a frying pan and let it melt over medium heat, without stirring too much, until it forms a golden caramel.
Combine the figs and let them caramelize gently. Once they are coated in caramel, deglaze with Port wine and add the sprig of rosemary.
Let it cook briefly, until the sauce thickens and coats the figs. Remove the rosemary before serving.
Zucchini salad
Slice the zucchini very thinly, preferably with a mandoline.
Season just before serving with fleur de sel, black pepper, and orange zest, preserving the crunchy texture and freshness of the zucchini.