I have seen beautiful zucchini flowers at my local farmers market recently, so I am sharing this tasty preparation. Just be sure to be careful with the flowers as you add the filing.
- 12-20 Zucchini Blossoms (medium to large, stems and pistils removed)
- 2 TB Lucini Extra Virgin Olive Oil
- 1 1/2 tsp Lemon Juice
- 1/2 tsp Sea Salt
- 1/3 C Pine Nuts
- 1/2 LB Escarole (remove core, chop fine)
- 1/4 tsp Black Pepper (fresh ground)
- 2 C Ricotta Cheese (high quality makes a huge difference)
- 1/3 C Raisins (golden are best for color contrast)
- 2 TB Lucini Basil Infused Olive Oil
Reconstitute the raisins in hot water – allow to sit for 10 minutes. Drain.
Heat the pine nuts in 1 TB olive oil a large pan over medium-low heat, stirring for even color, until lightly golden – about 5 to 7 minutes. Transfer to a plate to cool.
Heat remaining tablespoon oil in skillet over medium-high heat. Add escarole, 1/4 tsp salt and pepper; cook, stirring occasionally, until tender – about 5 to 7 minutes. Transfer to a plate to cool.
Mix the pine nuts, escarole, ricotta and raisins well. Transfer to pastry bag (or make your own with a plastic bag). Snip a 1/3-inch opening and pipe filling into blossoms. Using your fingers, very carefully press petals around filling.
Bring a few inches of water to boil in pot so that bottom of steamer insert sits above water. Arrange blossoms, about 1/2 inch apart, in insert (steam in batches, if necessary – do not crowd). Steam, covered, over gently simmering water until filling is just set, 3 to 4 minutes.
Best served at room temperature.