Squash Blossoms Stuffed With Ricotta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (first course) or 2 (main course) servings
- 1/2 cup water
- 1/2 teaspoon sugar
- 2 tablespoons olive oil
- 1 large egg yolk
- 1/4 cup finely chopped mint
- 1 garlic clove, minced
- a deep-fat thermometer
- Carbohydrate 24 g(8%)
- Cholesterol 91 mg(30%)
- Fat 71 g(109%)
- Fiber 3 g(12%)
- Protein 18 g(36%)
- Saturated Fat 13 g(64%)
- Sodium 335 mg(14%)
- Calories 796
PreparationMake tomato sauce: Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes. Prepare squash blossoms: Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper. Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.) Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce. Cooks' NoteTomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.
PreparationMake tomato sauce: Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, water, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes. Prepare squash blossoms: Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper. Carefully open each blossom and fill with about 2 rounded teaspoon ricotta filling, gently twisting end of blossom to enclose filling. (You may have filling left over.) Whisk together flour, remaining 1/3 cup parmesan, 1/4 teaspoon salt, and seltzer in a small bowl. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce. Cooks' NoteTomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.
