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Title: RICOTTA-STUFFED ZUCCHINI FLOWERS
Categories: Appetizers, Flowers, Vegetarian
Yield: 10 servings
1 lb Ricotta cheese
1 Onion; minced
1/2 c Toasted almonds or pine nuts
-(finely chopped)
1/2 c Grated Italian Asiago cheese
-OR- Parmesan cheese
1/2 ts Ground pepper
1 ts Seasoning salt
2 tb Minced fresh basil; -=OR=-
1 ts -Dried basil
2 tb Minced parsley
1 ts Butter; melted
20 md Zucchini flowers, or more
-OR- any squash flowers,
-Freshly picked and
-rinsed in cold water
Nasturtiums for garnish
Mix together all ingredients except butter and flowers. With filling
at room temperature, use a pastry tube to carefully stuff flowers; do
not overfill. Drizzle melted butter over flowers and cook in
microwave on medium power for 3 minutes, or at 350 F in regular oven
for about 15 minutes. Be careful not to let filling ooze out of
flowers. Garnish with nasturtiums stuffed with extra filling.
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