During one of Belle’s summer trips to Italy, no matter where she ate, stuffed squash blossoms were always on the menu. There are many variations, but this recipe is an ode to a favorite dish Belle enjoyed in Orvieto. Serve the blossoms as an appetizer to another recipe inspired by Belle’s Italian travels, Strozzapreti Pomodoro with Pesto and Pecorino Sardo. Buon appetito!
