Sunday, July 04, 2010

Stuffed Squash Blossoms with Pasta

Dee had squash blossoms as a kid..fried like mush-rooms, but I never had. We found them at the farmer's market and bought some. The stuffing was simply ricotta cheese with a chopped sauteed garlic clove and 2T fresh basil. We sauteed the garlic to tone down the strength a bit. Stuff the chees mix into the blossoms, roll them in an egg wash and coat with bread crumbs. Gently fry them in olive oil until they are golden brown. We served them with fresh whole-wheat pasta and red sauce. The blossoms added a subtle nutty flavor the to cheese stuffing.



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