Nduja Ricotta Stuffed Zucchini Blossoms Recipe
meyer lemon calabrian aioli, pickled zucchini
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Ingredients
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Stuffed Zucchini Blossoms
Method
Preparation
- 1
Prepare the Stuffing
In a mixing bowl, combine the nduja, ricotta cheese, chopped fresh basil, salt, and black pepper. Mix until well blended and creamy.
- 2
Stuff the Blossoms
Carefully open each zucchini blossom and gently fill it with the nduja-ricotta mixture. Twist the ends of the blossoms to secure the filling and avoid spillage.
- 3
Prepare the Aioli
In a separate bowl, mix 1 cup of mayonnaise, juice of 1 Meyer lemon, and 1 tbsp of Calabrian chili paste. Whisk until smooth and adjust seasoning to taste.
- 4
Pickle the Zucchini
Thinly slice 1 small zucchini and place in a bowl. Combine 1/2 cup of white vinegar, 1/2 cup of water, 1 tbsp of sugar, and 1 tsp of salt in a small saucepan. Bring to a simmer until sugar dissolves, then pour over zucchini slices. Let sit for at least 30 minutes.
- 5
Fry the Blossoms
Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry the stuffed zucchini blossoms for 2-3 minutes until golden brown. Remove and drain on paper towels.