Turn gently. The bread will absorb the tomato and crumble until it reaches a creamy consistency. Remove the garlic and serve.

Brown a clove of poached garlic in the oil.

Remove the browned garlic and add the peeled tomatoes, crush them, add the courgette flowers cut into julienne strips and some basil leaves.

Cook the courgette flowers in salted water for a few minutes, then add the orecchiette.

Drain everything and toss in the sauce.

Plate the orecchiette and sprinkle them with plenty of grated hard ricotta.