INGREDIENTS:
\n1 Cup Ricotta, fresh if possible, or sheep’s milk ricotta
\n12-16 fresh zucchini flowers
\n3 tablespoons extra virgin olive oil
\nFreshly ground black pepper
\nFine sea salt
\n1 Tablespoon minced fresh basil<\/p>\n
HOW TO:
\nIf your ricotta is watery, drain it in a sieve to remove excess whey. Soak the zucchini flowers in cool water, then spin-dry in a salad spinner. Removing the stamens is unnecessary.
\nPack the ricotta into a pastry bag- I use a disposable one and a simply cut the tip off the end. Insert the end of the pastry bag into the zucchini flowers and pipe one or two spoonfuls of ricotta into each.
\nDrizzle 1 Tablespoon extra virgin in a large nonstick skillet. Place the stuffed flowers in the skillet in a single layer and place the pan over the highest heat. When the pan heats and the oil begins to sizzle, cover and cook for 4 to 6 minutes or until the flowers are hot, steamed by the moisture of the ricotta. Transfer to a serving dish and top with pepper, sea salt, minced basil and the remaining extra virgin.<\/p>\n
Buon Appetito!<\/p>\n","protected":false},"excerpt":{"rendered":"
INGREDIENTS: 1 Cup Ricotta, fresh if possible, or sheep’s milk ricotta 12-16 fresh zucchini flowers 3 tablespoons extra virgin olive oil Freshly ground black pepper Fine sea salt 1 Tablespoon minced fresh basil HOW TO: If your ricotta is watery, drain it in a sieve to remove excess whey. Soak the zucchini flowers in cool […]<\/p>\n","protected":false},"author":1,"featured_media":1850,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[108],"tags":[],"class_list":["post-1519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"yoast_head":"\n