Name: Stuffed Squash Blossoms
Yield: 4 to 6 portions
Ingredients: 1 cup fresh ricotta cheese; 4 ounces fresh mozzarella cheese, shredded; 1 tablespoon minced fresh chives; 4 tablespoons olive oil; 4 tablespoons clarified butter; 3 tablespoons milk; 3 eggs; 2 cups unbleached all-purpose flour; Freshly ground black pepper, to taste; 25 squash blossoms, rinsed and drained

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Once seen mostly in Europe, delicate golden squash blossoms are becoming more available in our produce markets in summer. They are lovely stuffed with light-tasting cheese mixtures. In this preparation, the flowers form slightly crisp little packets around a silky filling.

Ingredients

1 cup fresh ricotta cheese
4 ounces fresh mozzarella cheese, shredded
1

Side dish
Summer
Vegetarian

Method

Stir the ricotta, mozzarella, chives, and pepper together in a mixing bowl. Fill each blossom with about 1 teaspoon of this mixture, and gently pinch or twist the ends shut.
Place the flour in one shallow bowl. Combine the eggs and milk in another shallow bowl, and b

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Ingredients

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