STUFFED BLOSSOMS

STUFFED BLOSSOMS

Each recipe for filling requires 24 pumpkin, zucchini, or large squash blossoms. Remove the stamens, and trim stems to one inch. Each recipe serves six. FOR THE COATING: 3 eggs 3 tablespoons extra virgin olive oil 3 tablespoons water 1/2 teaspoon salt Freshly ground pepper 2 cups dry bread crumbs Corn or canola oil for frying

Fill each flower with either mixture - about a tablespoon (recipes follow). Some flowers are larger than others. Fold the petals up and around the filling. Do not overfill.

When all flowers are filled, beat together eggs, olive oil, water, and seasoning in a shallow pan (a large pie pan works well). Dip each "package" in the egg batter to lightly coat, then coat with crumbs on both sides. (Flowers without filling can be egged and breaded and fried.)

Heat a saute pan over low heat; when hot add just enough oil to coat the bottom. Increase heat to medium and fry blossoms until golden, turning once. Drain on paper towels until all are fried. Serve immediately. GOAT CHEESE FILLING 8 oz. fine goat cheese, such as Boucheron 8 oz. whole milk Ricotta cheese 4 oz. Parmesan (Parmigiana-Reggiano) cheese,

freshly grated 2 tablespoons fresh, snipped chives 2 teaspoons fresh thyme 1/2 teaspoon salt Freshly ground pepper: white, black, or mixed

Combine cheeses and herbs, mixing well to blend thoroughly. Season well with salt and pepper. MEAT FILLING 3/4 lb. ground veal 8 oz. bread, soaked in water, squeezed dry,

and shredded 4 oz. Parmesan (Parmigiana-Reggiano) cheese,

freshly grated 2 tablespoons fresh marjoram 2 teaspoons fresh thyme 1 teaspoon salt Freshly ground pepper 1 egg, well beaten

Combine veal, shredded bread, cheese, and herbs. Stir in beaten egg and season well.