Stuffed Zucchini Flowers with Pinenuts, Ricotta and Watercress



4 servings



12 lg. zucchini blossoms
4 tbsp. pine nuts, toasted under broiler until dark brown
8 oz. ricotta cheese
1 lg. egg
1/4 cup finely chopped fresh parsley
1 dash nutmeg
1 tsp. salt, divided
1 bunch watercress, stems removed, washed and spun dry
8 oz. plain yogurt
4 fl. oz. extra-virgin olive oil, divided
1 lemon, juice of


Wash and pat dry zucchini blossoms and set aside. Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste-like consistency. Gently open each flower and, using a small teaspoon, place 2 tablespoons ricotta mixture in each flower and close up again by twisting ends of flower like the ends of a mustache. Set aside. In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth and creamy (about 1 minute). In a 10- to 12-inch nonstick pan, heat 1 ounce of the extra-virgin olive oil until just smoking and place 6 blossoms in pan. Cook until golden brown (about 2 minutes) and turn once, cook 1 minute more and remove to warm plate. Repeat with remaining blossoms. While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra-virgin olive oil and juice of 1 lemon to coat. Divide into center of 4 plates. Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in Mercedes-Benz angles on top of sauce. Sprinkle each plate with a few of the remaining pine nuts and serve.

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