.

Baked Squash Blossoms

  by Chef Maryann Terillo

This recipe is in homage to the great Florentine restaurant, da Delfina in the village of Artimino in Tuscany, Italy

 

INGREDIENTS

8 ounces of ricotta

2 large eggs

3/4 cups pecorino romano cheese (keep 1/4 cup for topping)

1/2 grated mozzarella

Salt and pepper to taste

Olive oil to coat Pyrex glass pan

 

 

You will need:

1 pastry bag (or use a Ziploc bag with a corner snipped off)

1 medium Pyrex glass pan (fills 2 boxes Eckerton Squash Blossoms)

parchment paper & foil

 

 

 

Pre-heat oven to 375 degrees.

In bowl, mix well ricotta, eggs, 1/2 cup of grated pecorino romano cheese, 1/2 cup of grated mozzarella and salt and pepper to taste.

Place mixture in pastry bag or converted Ziploc bags.

Take individual flower and open it up. Place the bag tip at the center and pipe out mixture till the flower is full but not breaking.  Place the filled flower in the oiled pyrex pan, laying side by side till pan is full or all flowers are finished.

Sprinkle 1/4 cup of water over filled flowers and then sprinkle 1/4 cup of pecorino romano cheese.

Take parchment and then foil to cover tightly. Place in pre-heated oven for 30 minutes then take out of oven unwrap and place back in ovenfor 5 - 8 minutes.  This is for a little color but don't let the blossoms burn or dry out. ( You will know the blossoms are done because they will puff up and won't be squishy )

 

These can be served hot or room temp with a mixed green salad also available from our stand