Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. They mix the ricotta with pimentos—an homage to pimento cheese, a Southern favorite—and serve the blossoms raw. Southern Comfort Foods
How to Make It
In a food processor, puree the ricotta and cream cheese. Add the pimentos and crushed red pepper and pulse until the pimentos are minced. Season with salt.
Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a sturdy resealable plastic bag and snip the corner. Pipe about 1 tablespoon of the ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices.
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Aggregate Rating value: 0
Review Count: 0
Worst Rating: 0
Best Rating: 5
Author Name: ff_emt
Review Body: More of a "preview" than a review: I can't wait for it to warm up enough to garden so I can harvest tons of squash blossoms for this!
Review Rating:
Date Published: 2017-03-16
Author Name: PamelaJeanwilc
Review Body: The recipe says FRIED squash blossoms. Where are the rest of the steps for that?
Review Rating:
Date Published: 2017-08-28
Author Name: Mary Alice Martinez
Review Body: Eating the blossoms raw sounds good to me. I have dozens of blossoms in my garden now. Will have to do this.
Review Rating:
Date Published: 2017-05-06
