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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Ricotta-Stuffed Squash Blossoms Recipe

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This recipe for Ricotta-Stuffed Squash Blossoms is from From Gail's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz ricotta
2 oz grated mozzarella
2 tbsp chopped chives
Kosher salt and freshly ground black pepper
8 squash blossoms, stamens removed
1 cup plain dry breadcrumbs
2 large eggs
1/4 cup olive oil
Directions:
Directions:
Mix together ricotta, mozzarella, and chives; season with salt and pepper. Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into squash blossoms, being careful not to overfill. Each blossom will hold about 1 tablespoon of filling. Pinch or twist ends to close.

Place breadcrumbs in a baking dish. Lightly beat eggs in another dish.

Heat oil in a large skillet over medium to medium-low heat. Dip blossoms in egg, then breadcrumbs. Do not overdo breadcrumbs. Cook, turning once, until golden, about 3 minutes. Drain on paper towels and season lightly with salt.
Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 min
Personal Notes:
Personal Notes:
Almost impossible to buy squash blossoms unless you have a really good farmers' market. Best bet is to plant some squash in your garden. If you are like most of us who do that, you will have more squash than you can ever eat or give away. Using the squash blossoms helps with that.

You must pick the blossoms in the morning (only time they are open). Remove stamens right away (be gentle). Wash under lightly running water and put in a plastic bag in the refrigerator until ready to use.

These squash blossoms are delicious, quick, and easy. Don't overcook or over brown.

 

 

 

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