Squash Blossoms With Ricotta

16
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In


"Recipe source: Bon Appetit (August, 2006)"

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (158.5 g)
  • Calories 142.4
  • Total Fat - 6.6 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 5.9 mg
  • Sodium - 106.9 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3.5 g
  • Protein - 5.5 g
  • Calcium - 168 mg
  • Iron - 1.3 mg
  • Vitamin C - 29.4 mg
  • Thiamin - 0.2 mg

Step 1

Using a food processor grind the pistachios until chopped.

Step 2

In a bowl combine the ground pistachios with the next 3 ingredients (-oil) and season with salt and pepper.

Step 3

Working with one blossom at a time, with a spoon and your fingers open the blossom gently so you don't tear it and spoon 2 teaspoons of the filling inside the blossom. Arrange on a platter.

Tips & Variations


No special items needed.

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