posted by Mai 04-23-102 6:45 AM
Stuffed Zucchini Blossoms
Gentle sautéing brings out the delightful peppery flavor of fresh zucchini flowers. In this simple preparation, the tender blossoms are filled with a sheep’s milk cheese, then accented with a refreshing tomato-mint sauce. If you like, substitute mozzarella or Fontina for the caciotta or provolone.
16 zucchini flowers, slightly closed
4 oz caciotta or provolone cheese, rind removed
1/4 cup all-purpose flour
1/4 cup sunflower or safflower oil
For Sauce:
1 cup quick tomato sauce
2 large fresh mint leaves, thinly sliced, or 1/8 teaspoon dried mint
Trim off the long stems from the flowers and carefully spread apart the petals slightly. Cut the cheese into 16 rectangles 1/2 inch wide by 1/2 inch thick by 1 inch long, or long enough to fit snugly inside the flowers. Insert 1 piece of cheese into each flower and close the petals over the cheese.
Spread the flour on a plate. Gently roll each flower in the flour, carefully turning to coat lightly but evenly. Transfer to a plate.
In a large frying pan over medium heat, warm the oil. When hot, add the stuffed flowers in a single layer and sauté for 2-3 minutes. Using 2 forks, carefully turn over the flowers and sauté until barely golden brown on the edges and the cheese has begun to melt, 1-2 minutes longer. The flowers should remain soft.
For sauce: In a small saucepan over medium heat, warm the tomato sauce to a simmer. Add the mint and simmer for 1 minute longer.
Using 2 forks, remove the flowers from the pan, draining any excess oil. Transfer to warmed individual plates, arranging 4 flowers on each plate with the stem ends toward the center. Spoon the tomato-mint sauce only over the stem end of each flower. Serve immediately