Having already established that squash blossoms don’t have much of a taste and are only useful for their look, here’s my recipe for squash blossoms. It’s actually a take on a bacon ricotta mixture Lon threw together for lunch a couple of weekends ago. As usual, he didn’t write it down, so I made a mental note of having to re-create it. You can use the mixture as we did last time, just spread on crusty bread, delicious and easy, or stuff it into squash blossoms for an elegant appetizer.
Bacon and Ricotta Stuffed Squash Blossoms
~makes 9 stuffed blossoms
- 9 squash blossoms
- 4 slices (about 5 ounces) uncured pepper bacon
- 1 cup fresh whole milk ricotta
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon extra virgin olive oil
Instructions –
1. Wash squash blossoms and allow them to dry. If they are male, you have to remove the stamen while keeping the flower in tact. (Even with my little fingers, this is difficult so it helps to use a paring knife to cut it out.) Set aside.
2. Chop up bacon into little squares and spread out on a cast iron pan on medium heat. Cook until browned and crispy. Remove to paper towel and allow to cool.
3. In a small bowl, stir together ricotta, parsley, olive oil, and bacon (once it has cooled). This mixture can be made a day ahead and stored in the fridge.
4. Fill squash blossoms gently, careful not to rip the petals. You eat it like a lollipop.
Serving Suggestions
You can serve it as an appetizer in individual cordial glasses:
You can also lay it on a plate by itself, or as an accompaniment to another appetizer or dish. It would be great with a zucchini dish, like a plate of fried zucchini with this stuffed blossom. Darn! I should have done that.
