SQUASH BLOSSOMS STUFFED WITH PISTACHIO RICOTTA

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SQUASH BLOSSOMS STUFFED WITH PISTACHIO RICOTTA image

Categories     Cheese     Squash

Yield 16 Servings

Number Of Ingredients 5

4 oz. toasted unsalted pistachios
1 generous cup fresh ricotta cheese
½ cup (scant) freshly grated Parmesan cheese (about 1½ oz)
1 Tbsp extra-virgin olive oil
16 squash blossoms, pistils removed

Steps:

  • Grind pistachios in processor until very finely chopped. Mix nuts, ricotta, Parmesan, and oil in medium bowl. Season to taste with salt and pepper, stirring until well blended. Working with 1 blossom at a time, use teaspoon and fingertips to open blossom gently without tearing and spoon 2 tsp filling inside. Arrange blossoms on platter and serve.

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