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

Matt Lee
Ted Lee
September 2010

Gallery

Credit: Photo © Fredrika Stjärne

Recipe Summary test

total:
45 mins
Yield:
Makes 24 stuffed blossoms
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement