List of Ingredients
- 5 OZ. of ricotta cheese
- 3 OZ. of baby zucchini
- 3 OZ. of carrot
- 16 of squash blossoms
- 1 small egg
- Garlic
- Nutmeg
- Butter
- Grana Padano cheese, grated
- Extravirgin olive oil
- Salt
- Pepper
Method
To make stuffed squash blossoms au gratin, first finely dice the carrot and baby zucchini and brown in a pan for 1 minute with 2 tbsp oil, a peeled and halved garlic clove, salt and pepper, then cover and cook a further 7-8 minutes.
Clean the squash blossoms and remove the inner pistil, taking care not to tear the petals. Remove the garlic clove from the vegetable mixture and add the ricotta, egg, and a grating of nutmeg; stir the ingredients together to create the filling.
Grease a baking sheet. Stuff the squash blossoms with the filling and close by twisting the tips together. Arrange the blossoms on the baking sheet, scatter with small pieces of butter, sprinkle with grated Grana Padano cheese, and bake for 15 minutes at 350°F. Serve immediately, piping hot.