Stuffed Zucchini Blossoms

Name: Stuffed Zucchini Blossoms
Yield: Serves 6
Cuisine: Italian
Ingredients: ¼ teaspoon kosher salt, plus more for the fried blossoms; ¼ tablespoon chopped fresh oregano; 2 tablespoons grated Parmigiano-Reggiano cheese; 2 cups (490 g) ricotta cheese; 1 pint (290 g) mixed tomatoes, cut in half; 1 tablespoon extra-virgin olive oil; 1½ teaspoons thinly sliced garlic; 1½ teaspoons chopped basil leaves; Extra-virgin olive oil, for greasing the baking sheet; ¼ teaspoon ground black pepper; 1 teaspoon chopped anchovy in its oil; 1 large egg yolk; Pinch crushed red pepper; 12 zucchini blossoms

Preparation info

Serves
6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

Ingredients

12 zucchini blossoms
Extra-virgin olive oil, for greasing the baking sheet
2 cups (490

Europe
Italy
Fish course
Dinner
Starter
Pescatarian
Mediterranean
Gluten-free

Method

Preheat the oven to 325°F 165°C).

Clean the flowers by lightly rubbing them with a damp paper towel. (Do not wash them or they will turn to mush.) Set aside.

Lightly coat a baking sheet with oil. Mix together the ricotta, salt, pepper, egg yolk, anchovy in oil, crushed