I was so excited to play with squash blossoms, They always look so beautiful on a plate. I thought they would be difficult, they are a super easy recipe and anyone can make them. I stuffed them like a pasta shell, great sub for those carby noodles. You can serve these as an app or a side. I sometimes have these as my main with a side salad.
Makes 4 Servings
Carbs 2.9 g Protein 7.9 g (stuffed Blossoms without sauce)
8 squash blossoms
1cup whole milk ricotta
2 tbsp shredded parmigiano Reggiano
1 tbsp dried chives
1 tbsp butter
Remove sepal and pistil from the flower. Clean any dirt away. Mix cheese and chives together. Put cheese mixture into a pastry bag with a large tip. Use the pastry bag to fill each blossom with cheese. Melt butter in skillet. Gently place blossoms in a skillet warm on each side, turning gently with tongs. Serve immediately on top of warm romesco sauce.