Pumpkin flowers stuffed with ricotta Buffet are a treasure of the farmers market. Look for vegetation with perky and intact petals and a generous duration of the stem nevertheless connected. Wrap them in wet paper towels and store them in a zipper bag; they will keep this way in the fridge for a few days. Or completely bypass the storage and turn it directly into a chewing paste as soon as you get home. – Alison Roman
- 6 ounces ricotta
- 2 ounces grated mozzarella
- 2 tablespoons chopped chives
- Salt and pepper
- 8 squash blossoms, stamens removed
- 1 cup plain dry breadcrumbs
- 2 large eggs
- 1/4 cup olive oil
- Mix together 6 ounces ricotta, 2 ounces grated mozzarella, and 2 tablespoons chopped chives; season with salt and pepper.
- Transfer to a piping bag or resealable plastic bag (cut tip). Pipe into 8 squash blossoms, stamens removed. Place 1 cup plain dry breadcrumbs in a baking dish. Lightly beat 2 large eggs in another dish. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
- Dip blossoms in egg, then breadcrumbs.
- Cook, turning once, until golden, about 4 minutes. Drain on paper towels; season with salt.