Summer Squash Blossoms Stuffed with Fresh Ricotta
A visually stunning appetizer
ingredients:
Stuffed Squash Blossoms:
1 cup fresh ricotta (or chèvre)
1⁄4 tsp salt
20 baby zucchini, with blossoms attached
3 tbsp extra-virgin olive oil Coarse sea salt
Freshly grated Parmigiano-Reggiano
2 tbsp extra-virgin olive oil
Fresh Ricotta:
8 cups milk
1 cup heavy cream
1 tsp salt
1⁄4 cup fresh lemon juice
1 package cheesecloth
Makes 2 cups
Directions
Fresh ricotta:
Bring milk and cream just to the boiling point in a large pot. Turn heat to low and simmer for 5 minutes. Add salt and stir to combine. Add lemon juice, stir to combine and remove from heat. You should see the milk begin to curdle immediately. Set aside for 10 minutes.
Line a colander or sieve with 2 layers of cheesecloth and set in mixing bowl, leaving enough room below bottom of colander for the whey (the liquid that separates from the cheese curds) to drip through into the bowl.
Gently pour milk mixture into the lined colander. Let hang for approximately 20 minutes, until most of liquid has dripped through into the bowl and you are left with the soft and creamy ricotta. Transfer to smaller bowl.
Stuffed squash blossoms:
Mix chèvre or ricotta with 1 tsp salt in small bowl. Gently spoon 1 tbsp cheese mixture into each zucchini blossom. Twist petals to enclose. Heat olive oil in large sauté pan on medium-high heat. Carefully place each zucchini in pan. Sauté for 3 to 5 minutes, turn, and sauté another 3 to 5 minutes, until zucchini are turning light golden brown.
Carefully transfer to serving platter. If any blossoms come unattached, simply place on the platter beside zucchini. Drizzle with the extra 2 tbsp olive oil, and sprinkle with grated Parmigiano and coarse salt.
