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Squash Blossoms with Pimento Ricotta

Source: © Food & Wine Magazine
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Total Time:  45 Minutes
  Makes 24 stuffed blossoms
Leigh Magar loves the fresh taste of edible flowers. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. They mix the ricotta with pimentos—an homage to pimento cheese, a Southern favorite—and serve the blossoms raw.
RECIPE INGREDIENTS
15 ounces  fresh ricotta (1 1/2 cups)
3 ounces  cream cheese
2/3 cup  well-chopped drained pimientos (from one 8-ounce jar)
1/2 teaspoon  crushed red pepper
Kosher salt
24   squash blossoms
Squash Blossoms with Pimento Ricotta Recipe at Cooking.com
DIRECTIONS
In a food processor, puree the ricotta and cream cheese. Add the pimentos and crushed red pepper and pulse until the pimentos are minced. Season with salt.


Remove the pistils from the squash blossoms. Spoon the pimento ricotta into a sturdy resealable plastic bag and snip the corner. Pipe about 1 tablespoon of the ricotta into each blossom and transfer to a platter. Serve with toasted baguette slices.


Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 07/12/2010
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