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Servings: |
10 servings |
Prep. Time: |
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Ingredients: |
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1 lb. ricotta cheese
1 onion, minced
1/2 cup toasted almonds or pine nuts, finely chopped
1/2 cup grated Italian asiago cheese or parmesan cheese
1/2 tsp. ground pepper
1 tsp. seasoning salt
2 tbsp. fresh basil, minced or
1 tsp. dried basil
1 tsp. butter, melted
2 tbsp. parsley, minced
20 md. zucchini flowers or any squash flowers, freshly picked and rinsed in cold water (or more)
Nasturtiums for garnish
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Directions:
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Mix together all ingredients except butter and flowers. With filling at room temperature, use a pastry tube to carefully stuff flowers; do not overfill. Drizzle melted butter over flowers and cook in microwave on medium power for 3 minutes, or at 350°F. in regular oven for about 15 minutes. Be careful not to let filling ooze out of flowers. Garnish with nasturtiums stuffed with extra filling.
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This recipe was created by Vicki Sebastiani, famous for her garden, her cooking, and her family vineyard and winery.
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