Ingredients Jump to Instructions ↓

  1. :

  2. 12 large zucchini blossoms

  3. 4 tablespoons pine nuts, toasted under broiler until dark brown

  4. 8 ounce ricotta cheese

  5. 1 large egg

  6. 1/4 cup finely chopped fresh parsley

  7. 1 pinch nutmeg

  8. 1 teaspoon salt, divided

  9. 1 bunch watercress, stems removed, washed and spun dry

  10. 8 ounces plain yogurt

  11. 4 ounces extra virgin olive oil, divided

  12. Juice of 1 lemon

Instructions Jump to Ingredients ↑

  1. Wash and pat dry zucchini blossoms and set aside.

  2. Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste like consistency.

  3. 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.

  4. In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth and creamy, about 1 minute.

  5. 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.

  6. Cook until golden brown, about 2 minutes, and turn once, cook 1 minute more and remove to warm plate.

  7. Repeat with remaining blossoms.

  8. While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra virgin olive oil and juice of 1 lemon to coat.

  9. Divide into center of 4 plates.

  10. Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in angles on top of sauce.

  11. Sprinkle each plate with a few of the remaining pine nuts and serve.


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