Ricotta-Stuffed Zucchini Flowers

Recipe Ingredients

1 lb	454g / 16oz	Ricotta cheese
1		Onion - minced
1/2 cup	46g / 1.6oz	Toasted almonds or pine nuts - (finely chopped)
1/2 cup	73g / 2.6oz	Grated Italian asiago cheese - or- parmesan cheese
1/2 teaspoon	2.5ml	Ground pepper
1 teaspoon	5ml	Seasoning salt
2 tablespoons	30ml	Minced fresh basil - -=or=-
1 teaspoon	5ml	- dried basil
2 tablespoons	30ml	Minced parsley
1 teaspoon	5ml	Butter - melted
20 teaspoons	100ml	Zucchini flowers - or more (medium)
		Any squash flowers - freshly picked and
1		Cold water
		Nasturtiums for garnish

Recipe Instructions

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 350F in regular oven for about 15 minutes.

Be careful not to let filling ooze out of flowers. Garnish with nasturtiums stuffed with extra filling.

Source:
Mario Batali

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