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 pimientos — an homage to pimiento cheese, a Southern favorite —and serve the blossoms raw.

September 2010

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Credit: Photo © Fredrika Stjärne

Recipe Summary

total:
45 mins
Yield:
Makes 24 stuffed blossoms
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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.

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  • 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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