SQUASH BLOSSOMS STUFFED WITH RICOTTA
Author: HATIBON
Recipe type: Appetizer, Starter, Light meal, Vegetarian
Cuisine: Italian
Serves: 4-5 people
- 20 squash blossoms
- 150 gr fresh ricotta
- 1 large courgette (zucchini)
- 1 garlic clove
- 1 Tbs grated parmesan
- 2 Tbs olive oil
- salt, pepper
- Julienne the courgette.
- Heat the olive oil in a pan and fry the garlic, remove.
- Add in the courgette and some salt, cook for 4-5 minutes until soft. Leave to cool.
- Cream the ricotta cheese by beating with a spoon and mix in the parmesan.
- Add in the courgette and freshly ground black pepper and check to see if it needs more salt.
- Fill each flower with about a table spoon of filling and twist the ends.
- Place on a baking dish lined with parchment and brush the tops with a little olive oil.
- Bake in the preheated oven (200 C / 390 F) for about 20 minutes, until golden.
The leftover flowers will keep in the fridge for a couple of days.
Recipe by HatiBon English at https://www.hatibon.com/blog/2016/07/squash-blossoms-stuffed-ricotta/
3.5.3208