Stuffed Fried Zucchini Blossoms with Fresh Tomato Sauce and Basil Pesto
la bella vita cucina
la bella vita cucina
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Ingredients

  • 2/3 cup prosciutto, chopped 1 tsp garden-fresh oregano, minced 1 tsp garden-fresh thyme, minced 2 tsp garden-fresh basil, freshly minced, or 1 tsp dried basil 2 Tbsp. garden-fresh Italian parsley, minced 1/2 pound ricotta cheese 1/2 cup freshly-grated Italian Parmigianno-Regianno cheese (or Asiago) 1/2 tsp freshly ground black pepper (or to taste) 1/2 tsp sea salt (or to taste) anchovies (optional: 1 per blossom) 1/2 pound garden-fresh spinach, washed, stems removed, finely chopped (optional – if you want spinach, add to the the original sauté mixture and cook it down until all liquid is involved) 15 – 30 zucchini/squash blossoms, freshly picked, rinsed in cold water, stamens and stems removed
  • 1 medium onion, minced 4 large garden-fresh tomatoes, seeded and chopped 1 cup dry white wine (optional) 1 Tbsp. tomato paste 1/2 tsp sugar 1/4 tsp red pepper flakes (optional)

Instructions

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