Squash Blossoms With Ricotta
Recipe: #33193
August 22, 2019
Categories: Cheese, Pistachio, Appetizers, Italian Cold Appetizers, Oil, more
"Recipe source: Bon Appetit (August, 2006)"
Original is 16 servings
Ingredients
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 by Step Method
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
No special items needed.
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