MASCARPONE-STUFFED SQUASH BLOSSOMS WITH RASPBERRY VINAIGRETTE
In Tijuana, as soon as the days get a little warmer, the street vendors start to appear with giant bunches of squash blossoms. I grew up eating squash blossoms sautéed and stuffed in quesadillas, served with fresh raspberries. The addition of mascarpone, an Italian triple-cream cheese, takes the dish to a whole new level.
Yield serves 4
Number Of Ingredients 17
Steps:
- Combine the raspberries, shallots, and vinegar in a blender or food processor, and process to form a coarse puree. With the machine running, gradually add the olive oil. Season the vinaigrette with salt and black pepper to taste. Set aside.
- Mix the mascarpone, chipotle chiles and sauce, and thyme in a small bowl. Season the filling to taste with salt and pepper. Place the filling in a pastry bag fitted with a 1/4-inch tip. Pipe the filling into each squash blossom and twist the blossom at the top to enclose it.
- Place a medium-size heavy saucepan over medium-high heat and add enough vegetable oil to reach one third of the way up the sides of the pan. Heat the oil to 350°F.
- Dust the squash blossoms in the flour and then dip them into the beer batter. Working in batches, fry the squash blossoms for 3 minutes, or until they are golden brown. Transfer them to paper towels to drain. Arrange the squash blossoms on a platter, drizzle with the raspberry vinaigrette, and serve.
- Mix the flour, salt, and pepper in a medium bowl. Gradually add the beer while whisking. Set the batter aside and let it rest for 15 minutes before using.
- No pastry bag? No worries. Put the filling in a plastic bag and cut a 1/4-inch hole in one of the corners.
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