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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