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EST. 2011 BY LIZ RUEVEN
Stuffed Squash Blossoms Crown Summer Starters
photo: Liz Rueven

Stuffed Squash Blossoms Crown Summer Starters

If you’ve been to Italy in the summer you’ve probably tasted luxuriant, delicate stuffed squash blossoms.You probably haven’t forgotten how glorious Fiori di Zucca are either. What could be more beautiful than vibrant velvety blossoms cloaking creamy cheese filling?

This is one of those dishes you discover in your travels that is well worth making in your own kitchen.

stuffed
Photo: Liz Rueven

They’re deep fried but sizzle in the oil for only 2-3 lightening fast minutes. It’s almost like the calories won’t count. And you’ll forget the mess, pronto, promise.

Photo: Liz Rueven
Photo: Liz Rueven

When your summer garden is a mess of tangled zucchini vines and monstrously large gourds, make an effort to pluck the blossoms early (you won’t compromise your harvest as they are so prolific) and gently fill the buttery crowns with this mildly seasoned cheese.

Local honey and the highest quality goat cheese will nudge this dish straight over the top.

Photo: Liz Rueven
Photo: Liz Rueven

Fun fact: the larger blossoms are male and will not grow fruit. The smaller blossoms are female and continue to grow into zucchini.

Thank you James Burge, Chef of Barcelona Restaurant in West Hartford, CT, for braving the blazing heat at Westport Farmers’ Market recently. Your demo was easy to follow, conducted with a smile and the results were irresistible.

finished
Photo: Liz Rueven

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