Cooks in: 1h
Levels: Easy
Serves: 4
List of Ingredients
- 4 of vine tomatoes
- 1 CUP of ricotta cheese
- 12 of squash blossoms
- 12 of oil-packed anchovy fillets
- 3 of lemongrass stalks
- zest of 1 lemon
- 1 shallot
- basil
- salt
- pepper
- extra-virgin olive oil
Method
1
For the sauce: Chop the shallot, cube the tomatoes, and slice the lemongrass. Sauté the shallot in a saucepan with a drizzle of oil; after 1-2 minutes, add the tomatoes, lemongrass, and a few basil leaves; cook for 40 minutes. Remove the basil and filter everything through a food mill. Blend the sauce with 2 Tbsp. oil and 2 Tbsp. water.
2
For the ricotta stuffing: Season the ricotta with salt, pepper, 2 Tbsp. oil, and the lemon zest.
3
Clean the squash blossoms, gently opening them and removing the stamens.
4
Place an anchovy fillet at the base of each blossom, fill with the ricotta mixture and close by sealing the petals. Steam the squash blossoms for 3-4 minutes. Serve with the tomato sauce and garnish to taste with basil leaves.