Sweet & Savory Squash Blossoms

Chef Andrea Soave Nadeau of Camille's on Federal Hill joins The Rhode Show to prepare the delicious dish, Sweet & Savory Squash Blossoms, known as Fiori de Zucca Ripini Argo e Dolce.

Honey & Ricotta Stuffed Squash Blossoms

THE INGREDIENTS:

12 fresh Squash blossoms
12 oz Ricotta Cheese
3 tbsp Pignoli Nuts
2 tbsp Honey
1 tsp fresh Thyme, chopped
1 Egg white
Salt
1 tbsp Butter
Powdered Sugar for dusting

THE STEPS:

Preheat oven to 350 degrees. Grease shallow baking dish with butter and set aside.

Combine ricotta, nuts, honey, egg white & thyme. Stir until combined. Salt to taste. Put mixture into piping bag and carefully begin filling flowers and placing them into prepared baking dish.

Bake 12-15 minutes until puffed up, lightly browned and warm.

Plate with dusting of powdered sugar and drizzle of honey

Chef’s note: Should you prefer, you may also batter and fry these blossoms once stuffed. Fry in vegetable oil until golden brown and drain onto paper towel. Dust with powdered sugar and a drizzle of honey or piece of honeycomb. Enjoy!

Crab & Goat Cheese stuffed Squash Blossoms

THE INGREDIENTS:

12 Squash Blossoms
2 tbsp chopped Shallots
8 oz cooked Crab meat
1 sprig fresh Tarragon
8 oz softened Goat cheese
3 Eggs
3 tbsp blended Vegetable oil

For Pan Sauce
2 tbsp Butter
2 tbsp Shallots
1 tsp Chive, chopped
½ cup pale dry Sherry
Blended oil for sautéing
1 Lemon
Salt & pepper
Romano Cheese

THE STEPS:

In a bowl combine chopped shallots, crab meat, goat cheese & chopped tarragon and mix until blended. Salt to taste. In a separate bowl beat eggs and set aside.

Spoon filling into each blossom and set aside.

Heat oil in sauté pan. Dip flowers into eggs letting extra run off. Carefully place each into oil one at a time, sauté until golden brown on each side. Do not cook at one time. You will have better results cooking in small batches.

When all flowers are cooked, remove oil and add butter and shallots to pan, sauté lightly and deglaze with wine.

Add chive and juice from lemon and pour over flowers and served. Dust lightly with romano cheese & chives to garnish.