Shrimp-stuffed Fior di Zucca (Sqaush Blossoms)

Sept. 18th

Stuffed fior di zucca

I make these flowers many ways, but here’s an interesting recipe that isn’t fried, but rather baked. If you can’t find the squash blossoms, you can stuff halved-scooped out tomatoes, whole little zucchini, or mushrooms.

Ingredients:

20 fresh squash blossoms, washed and drained
½ lb of fresh ricotta
½ lb of cleaned, deveined, chopped shrimp
thyme
salt
pepper
olive oil
1 lb of Roma tomatoes, or garden tomatoes if you can’t get plum
basil leaves

Blend ricotta, shrimp, salt, pepper, thyme. Stuff each of the blossoms and place in a large Pyrex deep dish with a little coating of olive oil. Bake these on high heat (450) for 10 minutes.

In a little oil cook the washed, chopped tomatoes till they throw out their own liquid and it’s absorbed. Use a medium-high flame, season with a little salt. Use a hand-blender or toss the whole shebang into a blender and whip to a sauce.

Spoon out about three tablespoons per plate and two basil leaves. On top of the sauce lay out the beautifully baked stuffed flowers.

The official Roman way to make these flowers is stuffed with anchovies and mozzarella, battered and fried. One of may absolute all-time favorite spring/summer meals!