1 hour ago
Wednesday, June 30, 2010
I just happened to walk into my local cheese shop for a wedge of my weekly addiction and the owner just happened to have these pretty zucchini flowers on the counter fresh from his garden.
I have always been intimidated by zucchini blossoms.
What do I do with them?
My friends' moms used to dip them in flour and egg and fry them, and they were such a delicacy. I hadn't thought about them in years.
Paul was kind enough to show me how to stuff them and fry them but I didn't need him to show me how to eat them.
They were SO DELICIOUS!
Right place at the right time. Who knew I would be getting a zucchini blossom lesson on a weekday morning?
What a treat. Thanks Paul!
Paul's Stuffed Zucchini Blossoms:
8-10 fresh zucchini flowers/blossoms
1 lb. FRESH ricotta cheese (using fresh ricotta makes a world of difference)
handful of Parmigiano Reggiano
handful of Pecorino Romano
mixed fresh herbs such as: chives, parsley, basil & mint
salt & pepper
Mix ricotta mixture together, beat until nice and creamy.
Carefully open the blossoms and spoon the mixture into the blossoms, closing the petals to secure the cheese mixture.
In olive oil, lightly saute the blossoms, turning them over after a minute or two, they should be golden brown on each side.
Be careful when flipping them, using a fish spatula makes the job easier.
Drain on paper towels and pick them up by their stems and ENJOY!
I know all the right people!