Ricotta-Stuffed Zucchini Blossoms with Panzanella

Name: Ricotta-Stuffed Zucchini Blossoms with Panzanella
Yield: serves: 4
Ingredients: 1 1/4 cups red wine vinegar; 1 tablespoon kosher salt; 1 1/2 teaspoons sugar; 2 shots of Tabasco or other hot sauce; 1 clove garlic, smashed; 1/2 small red onion, thinly sliced; 1/2 Kirby cucumber, sliced into 1/8-inch rounds; 6 1-inch slices stale Italian bread, crusts removed, and cut into 1-inch cubes; 1 pint cherry tomatoes, cut in half; 6 fresh basil leaves, cut into a chiffonade (see page 58); 2 to 3 tablespoons big fat finishing oil; 8 zucchini blossoms; 1 1/2 cups ricotta cheese, goat cheese, mozzarella, or any other good melting cheese; 1/2 cup freshly grated Parmigiano; 1 bunch of fresh Italian parsley, leaves finely chopped; Kosher salt; Peanut or other neutral-flavored oil; 1 1/2 cups all-purpose flour; 3/4 to 1 cup dry white wine

December 9, 2011

My mom is a florist so I love flowers—especially big orange ones like zucchini blossoms! I make zucchini blossoms stuffed full of creamy ricotta cheese and then fry them until they’re golden and crispy. In my opinion, zucchini blossoms are nature’s perfect little packages. What’s better than a crispy, crunchy, cheesy flower? A crispy, crunchy, cheesy flower on a bread salad—a gorgeous mix of perfectly ripe tomatoes, basil, cucumber, red onion, and bread, which softens when it absorbs all the veggies’ wonderful juices.

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