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Ингредиенты
- 12 x Zucchini flowers
- 1 c. Fresh goat ricotta, Coach Farm preferred
- 1 x Egg
- 2 x Scallions thinly sliced
- 1/4 tsp Freshly-grated nutmeg Salt to taste Freshly-grnd black pepper to taste
- 1 lb Fresh golden brown or possibly yellow tomatoes (or possibly golden brown cherry tomatoes)
- 1/2 c. Extra-virgin extra virgin olive oil
- 8 x Basil leaves
- 1 tsp Salt
- 2 Tbsp. Virgin extra virgin olive oil
Инструкции
- Pick through open zucchini flowers to remove stamens and check for bugs. In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning. Using a small tsp., stuff each blossom with 1 1/2 tsp. of filling and set aside.
- Roughly chop tomatoes and place in blender with extra virgin olive oil, basil leaves and salt and blend till smooth. Pour through strainer into bowl and set aside.
- In a 10- to 12-inch non-stick saute/fry pan, heat virgin extra virgin olive oil till smoking. Place 4 flowers into pan at a time and cook till golden brown-brown on both sides.
- Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 308 | 97% |
| Total Fat 34.86g | 44% |
| Saturated Fat 5.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 599mg | 25% |
| Potassium 37mg | 1% |
| Total Carbs 0.63g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.25g | 0% |
| Protein 1.54g | 2% |
