Baked Italian Pumpkin Blossoms Stuffed With Ricotta Fiori Di Zucca Ripieni Di Ricotta Recipes

PASTA AI FIORI DI ZUCCA (PASTA WITH ZUCCHINI BLOSSOMS)

Steps:

• Fill a large pot with water, stir in 1/2 teaspoon salt, and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain, reserving 1/2 cup of pasta-cooking water.
• Clean and rinse zucchini blossoms, removing the inner parts (stigma or anthers); coarsely chop the flowers.
• Heat olive oil in a large skillet over medium-low heat; cook and stir garlic in the hot oil until it begins to brown, 3 to 5 minutes. Stir parsley, saffron, and reserved 1/2 cup of pasta-cooking water into skillet; stir to combine. Add zucchini blossoms and simmer until tender, about 10 minutes. Sprinkle cornmeal into mixture and stir constantly until thickened, about 5 minutes.
• Gently fold penne pasta into zucchini blossom mixture and top with Parmesan cheese, salt, and black pepper.

BAKED ITALIAN PUMPKIN BLOSSOMS STUFFED WITH RICOTTA (FIORI DI ZUCCA RIPIENI DI RICOTTA)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.
• Remove stamens from blossoms, wash, and dry well.
• Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl; mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 20 minutes.

SQUASH BLOSSOMS STUFFED WITH RICOTTA

Steps:

• Make tomato sauce:
• Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
• Prepare squash blossoms:
• Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper.
• Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.)
• Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl.
• Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.

BAKED ITALIAN PUMPKIN BLOSSOMS STUFFED WITH RICOTTA (FIORI DI ZUCCA RIPIENI DI RICOTTA)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and drizzle with olive oil.
• Remove stamens from blossoms, wash, and dry well.
• Combine ricotta, egg, Parmesan cheese, nutmeg, mint, salt, and pepper in a bowl; mix well. Carefully stuff about 1 tablespoon ricotta mixture into each pumpkin blossom and pinch the ends closed. Place on the prepared baking sheet.
• Bake in the preheated oven until browned, about 20 minutes.