Stuffed zucchini flowers w pinenuts, ricotta and watercress
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | larges | Zucchini blossoms |
| 4 | tablespoons | Pine nuts; toasted under |
| Broiler until dark brown | ||
| 8 | ounces | Ricotta cheese |
| 1 | large | Egg |
| ¼ | cup | Finely-chopped fresh parsley |
| 1 | pinch | Nutmeg |
| 1 | teaspoon | Salt; divided |
| 1 | bunch | Watercress; stems removed, |
| Washed; and spun dry | ||
| 8 | ounces | Plain yogurt |
| 4 | ounces | Extra-virgin olive oil; divided |
| 1 | Lemon; juice of | |
Directions
Wash and pat dry zucchini blossoms and set aside.
Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste-like consistency.
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.
In a blender, mix ½ watercress, yogurt and ½ teaspoon salt until smooth and creamy (about 1 minute).
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. Cook until golden brown (about 2 minutes) and turn once, cook 1 minute more and remove to warm plate. Repeat with remaining blossoms.
While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra-virgin olive oil and juice of 1 lemon to coat. Divide into center of 4 plates. Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in Mercedes-Benz angles on top of sauce. Sprinkle each plate with a few of the remaining pine nuts and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5615)
Per serving: 453 Calories (kcal); 43g Total Fat; (83% calories from fat); 12g Protein; 7g Carbohydrate; 83mg Cholesterol; 625mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 7 ½ Fat; 0 Other Carbohydrates Recipe by: Mario Batali
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