Stuffed Squash Blossoms


Squash blossoms: there's something about them that seem so quintessentially summer. Maybe it's the promise of a bounty of zucchini or the shocking contrast of their bright orange petals and vibrant green stems. They're exotic and rustic at the same time. Besides appearing in stuffed, fried form, they've seemed mostly ornamental, tossed on top of risotto or pasta.

 

The idea of eating the dainty flowers is much more enticing than the blossoms themselves. Blasphemy! Many foodies would quickly argue about their delicious qualities. And when they're stuffed with cheese and fried they're pretty close to heaven, but then again what wouldn't be.

 

On their own they tend to be a bit green and bitter tasting, showing the flavor of zucchini, only missing that subtle sweetness. However the blossoms are easier to work with than expected and very impressive when cooking for company.

 

While a bit time consuming, the stuffed squash blossoms are still quite easy and a hit with everyone.

 

You have a choice of two fillings with the recipe below.

 

INGREDIENTS:

Tomato Sauce:

2 tablespoons olive oil

1 onion, chopped

4 large tomatoes, seeded and chopped

1 cup dry white wine

1 tablespoon tomato paste

salt and pepper to taste

DIRECTIONS:

  • Heat olive oil in a skillet.
  • Add onion and sauté until softened.
  • Add tomatoes, wine and tomato paste.
  • Let mixture cook uncovered until reduced and slightly thickened, about 5 to 8 minutes, stirring occasionally.
  • Add salt and pepper to taste.

Filling#1:

Makes 4 to 6 main dish servings

16 to 18 zucchini blossoms

1/2 cup grated jack cheese

1 cup ricotta cheese

1 jalapeño, seeded and chopped

1/2 cup chopped Prosciutto or ham

1 teaspoon ground cumin

1 teaspoon chopped fresh oregano

2 tablespoons chopped parsley

1 medium tomato, peeled, seeded, diced and drained

salt and pepper to taste

2 tablespoons olive oil

DIRECTIONS:

  • Mix filling ingredients, adding tomato last.
  • Add salt and pepper to taste.
  • Stuff zucchini blossoms carefully with about 1 tablespoon of filling each; do not overfill.
  • Drizzle olive oil over blossoms.
  • Place in a well-oiled shallow casserole.
  • Cover dish with foil and bake 15 minutes.
  • Uncover and bake 15 minutes longer.
  • While squash blossoms are baking, prepare tomato sauce.
  • Spoon sauce over squash blossoms and serve immediately or serve at room temperature.

OR

Filling #2:

Serves 4 as an appetizer

12 medium to large blossoms

1 cup ricotta cheese

2 tbsp pesto (homemade or store bought)

½ cup milk (for batter)

2 tbsp flour (for batter)

½ - 1 cup vegetable or canola oil

DIRECTIONS:

    • Take any remaining stems off blossoms and check for bugs or dirt, but don't wash flowers.
    • In small bowl mix together ricotta and pesto.
    • In a separate bowl whisk together tmilk and flour until it forms a thin paste.
    • Spoon enough of ricotta mixture into flowers to fill them 2/3. (any more and you'll have a cheesy mess in your pan)
    • Twist ends of flowers to seal.
    • Heat enough vegetable oil in large skillet to cover bottom of pan ½ inch deep. (If you have a thermometer heat to 350°F)
    • Dip stuffed blossoms into batter and gently place into hot oil.
    • Fry until batter turns golden brown, about 2 minutes.
    • Turn and repeat until browned all over.
    • Drain on paper towel lined plate and serve immediately with tomato sauce for dipping or garnish.

BUEN PROVECHO!

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