Stuffed zucchini flowers with pinenuts, ricotta and watercress
Stuffed zucchini flowers with pinenuts, ricotta and watercress recipe in the zucchini category
Recipe ingredients:
- 12 large zucchini blossoms
- 4 tablespoons pine nuts, toasted under broiler until dark brown
- 8 ounce ricotta cheese
- 1 large egg
- 1/4 cup finely chopped fresh parsley
- 1 pinch nutmeg
- 1 teaspoon salt, divided
- 1 bunch watercress, stems removed, washed and spun dry
- 8 ounces plain yogurt
- 4 ounces extra virgin olive oil, divided
- Juice of 1 lemon
Recipe method:
- Wash and pat dry zucchini blossoms and set aside.
- Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste like consistency.
- Gently open each flower and, using a small teaspoon, place 2 tablespoons ricotta mixture in each flower and close up again by twisting ends of flower like the ends of a mustache. Set aside.
- In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth and creamy, about 1 minute.
- In a 10 to 12 inch nonstick pan, heat 1 ounce of the extra virgin olive oil until just smoking and place 6 blossoms in pan.
- Cook until golden brown, about 2 minutes, and turn once, cook 1 minute more and remove to warm plate.
- Repeat with remaining blossoms.
- While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra virgin olive oil and juice of 1 lemon to coat.
- Divide into center of 4 plates.
- Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in angles on top of sauce.
- Sprinkle each plate with a few of the remaining pine nuts and serve.
Tags: stuffed, flowers, pinenuts, ricotta, watercress, recipe, zucchini, recipes, cooking