Sauteed Zucchini Blossoms Stuffed with Herbed Ricotta Cheese (6 servings)
For The Cheese Filling:
- 2 cups fresh ricotta cheese
- 4 ounces Parmesan cheese, freshly grated
- 4 ounces Pecorino Romano cheese, freshly grated
- 1 pound fresh mozzarella, cut into small dice
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- Salt and freshly ground black pepper
For The Zucchini Blossoms:
Directions:
1. To make the cheese filling: In a medium bowl, mix together all the ingredients, thoroughly season with salt and pepper to taste, and place in a pastry bag without a tip. If you do not have a pastry bag, you can use a small teaspoon to fill the zucchini flowers. 2. To make the zucchini blossoms: In a medium bowl, combine the flour, eggs, and bread crumbs. Set aside. 3. Take each zucchini flower by the stem, gently open the flower, insert the pastry bag, and carefully squeeze the cheese filling into the flower. Be careful not to overfill the flower; leave enough of the flower at the end to fold under the whole flower. Repeat the process until all the flowers are filled. 4. Dip each blossom in the egg mixture. 5. In a 12-inch pan, heat the olive oil over medium to high heat to 325F. Saute 6 blossoms at a time in the oil until golden brown, about 2 minutes per side. 6. Sprinkle the tops of the blossoms with Parmesan cheese and serve hot.
Fusilli with Roasted Tomatoes, Seasonal Mushrooms, Spinach, Garlic and Extra Virgin Olive Oil(4 to 6 servings)
For The Roasted Tomatoes(makes 2 cups):
- 1 pound ripe Roma tomatoes, cut in half lengthwise
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper
For The Sauce:
Directions:
1. To make the roasted tomatoes: Preheat the oven to 225?F. Lightly squeeze out the seeds and remove the insides of the tomatoes. In a medium bowl, toss the tomatoes with the olive oil and salt and pepper to taste, until they are evenly coated. 2. Place the tomatoes cut side down on a baking sheet lined with parchment paper. Roast for 4 to 5 hours, or until the tomatoes are soft and have lost their liquid. They should look slightly darker and shriveled, and have a very intense favor. Store in the refrigerator covered with extra virgin olive oil for up to 5 days. 3. To make the sauce: In a 12- to 14-inch saute pan, combine the olive oil and garlic, and saute until garlic is almost light brown, about 2 minutes. Add the mushrooms and saute until their moisture has evaporated and they turn brown, about 2 minutes more. If necessary, add 1 to 2 tablespoons more olive oil. Once the mushrooms are evenly browned, add 1 cup of the roasted tomatoes and the spinach. Moisten the saute pan with the broth and toss thoroughly. Season with salt and pepper. 4. Bring 6 quarts of water seasoned with salt to a boil. Cook the pasta until al dente**, drain, and add the pasta to the prepared sauce and toss thoroughly. Top the pasta with the cheese.
*Note: The broth can be easily made by simmering the mushroom stems and trimmings with 1 can vegetable, chicken, or beef broth for 20 minutes. Then strain the broth through a fine sieve to remove the stems.
**Note: Farro pasta is made from ground spelt, a form of wild barley grain, which will require more cooking time than normal pasta, so make sure to read the manufacturer's cooking directions. Click here for more information on Fresco by Scotto.
