Stuffed, Marinated Zucchini Blossoms with Lavender Salt

Name: Stuffed, Marinated Zucchini Blossoms with Lavender Salt
Cuisine: Irish
Ingredients: ⅓ cup (75 ml) light oil, such as sunflower or grapeseed oil; ⅔ cup (150 g) fresh ricotta; 3 tbsp very finely grated Pecorino cheese; 8 fresh basil leaves, sliced; lavender salt and freshly ground black pepper; 8 zucchini blossoms; 2 tbsp tarragon vinegar; juice of ½ lemon; ⅓ cup (75 ml) extra-virgin olive oil; salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

Definitely don’t wash the flowers, which would bruise them. Wipe them off and check them for ants or other tiny critters. You don’t need to take the pistil out.

Ingredients

⅔ cup (150 g) fresh ricotta
3 tbsp very finely grated

Europe
Ireland
Dublin
Starter
Summer
Vegetarian
Gluten-free

Method

In a small bowl, mix the ricotta with the Pecorino, basil, and some lavender salt and pepper.

Fill each blossom with a spoonful of the mixture and gently twist the tip to close. Filling the flowers is easiest with a pastry bag, but a small spoon works as well.

Make the dressing: In a small bowl, combine the lemon juice and vinegar, then add the oils in a thin trickle, whisking c