Stuffed Zucchini Flowers W Pinenuts, Ricotta & Watercress Recipe - Cooking Index
Stuffed Zucchini Flowers W Pinenuts, Ricotta & Watercress Recipe - Cooking Index
| 12 | Zucchini blossoms (large) | |
| 4 tablespoons | 60ml | Pine nuts - toasted under |
| Broiler until dark brown | ||
| 8 oz | 227g | Ricotta cheese |
| 1 oz | 28g | Egg (large) |
| 1/4 cup | 36g / 1.3oz | Finely-chopped fresh parsley |
| 1 | Nutmeg | |
| 1 teaspoon | 5ml | Salt - divided |
| 1 | Watercress - stems removed, | |
| Washed, and spun dry | ||
| 8 oz | 227g | Plain yogurt |
| 4 oz | 113g | Extra-virgin olive oil - divided |
| Juice of 1 lemon |
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 Mercedes-Benz angles on top of sauce. Sprinkle each plate with a few of the remaining pine nuts and serve.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-5615) - from the TV FOOD NETWORK
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