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Squash Blossom Recipe

Name: Local Kitchen and Wine Bars Squash Blossom Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 each fresh squash blossoms; 8 oz burrata (small balls); 1 cups ricotta (whole-milk); 0.5 cups grated Parmigiano-Reggiano; 1 tsp lemon zest (finely grated); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tbs extra-virgin olive oil (for finishing); 3 tbs unsalted butter; 3 tbs all-purpose flour; 2 cups whole milk; 0.75 cups grated Parmigiano-Reggiano; 0.5 tsp fine sea salt; 0.25 tsp ground white pepper (or black); 0.125 tsp freshly grated nutmeg; 12 each petite basil leaves; 0.25 cups micro herbs or baby arugula (optional); 0.5 tsp lemon juice; 0.25 tsp flaky sea salt; 0.5 cups neutral oil (grapeseed or vegetable); 0.25 cups all-purpose flour (for dusting); 0.5 cups fine dry breadcrumbs (panko optional); 1 each egg (light wash)

Inspired by Local Kitchen and Wine Bar

Time45m

Serves4

parmesan bechamel | burrata | petite basil

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Ingredients

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Squash Blossoms & Filling

12 each fresh squash blossoms

8 oz burrata (small balls)

1 cups ricotta (whole-milk)

1/2 cups grated Parmigiano-Reggiano

1 tsp lemon zest (finely grated)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs extra-virgin olive oil (for finishing)

Parmesan Béchamel

3 tbs Unsalted butter

3 tbs 00 bread flour

2 cups whole milk

3/4 cups grated Parmigiano-Reggiano

1/2 tsp fine sea salt

1/4 tsp ground white pepper (or black)

1/8 tsp freshly grated nutmeg

Garnish & Finish

12 each petite basil leaves

1/4 cups micro herbs or baby arugula (optional)

1/2 tsp ReaLemon lemon juice

1/4 tsp flaky sea salt

Optional Light Frying (for crisp blossoms)

1/2 cups neutral oil (grapeseed or vegetable)

1/4 cups all-purpose flour (for dusting)

1/2 cups fine dry breadcrumbs (panko optional)

1 each egg (light wash)

Method

Squash Blossoms & Filling

Prepare blossoms

Gently inspect each squash blossom and remove the pistil/stamen by opening the blossom slightly and pulling it out. Trim the stem to about 1/2 inch and gently shake out any small insects. If blossoms are damp, pat dry with paper towel.

Make filling

In a bowl, combine the ricotta, 8 oz of burrata drained and torn into small pieces (reserve a little cream if present), 1/2 cup grated Parmigiano-Reggiano, lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth but still slightly textured. Taste and adjust seasoning. Transfer filling to a piping bag or small zip-top bag with the corner snipped.

Fill blossoms

Carefully open each blossom slightly and pipe about 1 to 1 1/2 tablespoons of the cheese mixture into each flower. Do not overfill — blossoms should close gently around the filling. Twist the tips of the petals or fold them closed to secure the filling.

Optional Light Frying (for crisp blossoms)

If you want a lightly crisp exterior, arrange a dredging station: place 1/4 cup flour in one shallow dish, whisk 1 egg in a second dish, and 1/2 cup breadcrumbs in a third. Dust each filled blossom lightly in flour, shake off excess, dip in beaten egg, then roll in breadcrumbs to coat. Heat 1/2 cup neutral oil in a skillet over medium heat until shimmering (about 350°F/175°C). Fry blossoms in batches, 1–2 minutes per side, until golden and crisp. Transfer to a paper towel-lined rack and keep warm. If you prefer purely fresh blossoms, skip this step.

Parmesan Béchamel

Warm the milk: put 2 cups whole milk in a small saucepan and warm over low heat until just below simmering (do not boil). Keep warm.

Make roux: in a separate medium saucepan, melt 3 tbs unsalted butter over medium-low heat. Add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes to cook off the raw flour taste, but do not let it brown.

Finish béchamel: slowly whisk the warm milk into the roux in a steady stream to avoid lumps. Increase heat to medium and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 5–7 minutes. Remove from heat and stir in 3/4 cup grated Parmigiano-Reggiano, 1/2 tsp fine sea salt, 1/4 tsp white pepper, and a pinch (1/8 tsp) freshly grated nutmeg. Taste and adjust seasoning. The béchamel should be smooth, silky and pourable; if too thick, whisk in up to 2 tbs warm milk.

Plating & Garnish

Warm the burrata: take remaining burrata (about 2–3 oz) and briefly tear or halve it so the creamy center is accessible. Drizzle with 1 tbs extra-virgin olive oil and 1/2 tsp lemon juice; season lightly with flaky sea salt and a pinch of black pepper.

Plate the béchamel: spoon about 2–3 tablespoons of warm Parmesan béchamel onto each of 4 plates and spread into a shallow bed.

Arrange blossoms: place 3 filled blossoms per plate on top of the béchamel (if fried, place with the seam side down so they keep their shape).

Add burrata and herbs: place a portion of the dressed burrata next to or slightly on top of the blossoms. Tuck petite basil leaves and micro herbs around the blossoms. Finish with a few drops of extra-virgin olive oil, a light dusting of grated Parmigiano if desired, and a sprinkle of flaky sea salt.

Serve immediately: this dish is best served warm (béchamel warm and blossoms freshly fried or room temperature). Provide a small spoon so diners can mix burrata with the béchamel and blossoms.