FIOR DI ZUCCA RIPIENI Recipe

Name: Osteria Panevinos FIOR DI ZUCCA RIPIENI Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 units Zucchini blossoms; 1 cups Ricotta cheese; 1 cups Mozzarella cheese, shredded; 1 cups Fresh spinach, chopped; 2 units Shallots, finely chopped; 2 tablespoons Olive oil; 1 teaspoon Salt; to taste Black pepper; 1 cups Apricot jam; 2 tablespoons Water

Inspired by Osteria Panevino

Time45m

Serves4

zucchini blossom stuffed with ricotta – mozzarella – spinach – shallots – over apricot jelly glaze

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Ingredients

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Filling

12 units Zucchini blossoms

1 cups Ricotta cheese

1 cups Mozzarella cheese, shredded

1 cups Fresh spinach, chopped

2 units Shallots, finely chopped

2 tablespoons olive oil

1 teaspoon Celtic sea salt

to taste black pepper

Apricot Glaze

1 cups Apricot jam

2 tablespoons Water

Method

Preparation of the Filling

Sauté Shallots and Spinach

In a skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until soft, about 3-4 minutes. Add the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool.

Mix Filling

In a bowl, combine the ricotta cheese, shredded mozzarella, sautéed shallots, and spinach. Season with salt and black pepper to taste. Mix well until combined.

Stuffing the Blossoms

Prepare Zucchini Blossoms

Gently rinse the zucchini blossoms under cold water and pat dry. Carefully open each blossom and remove the stamen from the center.

Stuff the Blossoms

Using a small spoon, carefully fill each blossom with the ricotta mixture. Take care not to overstuff; twist the top to seal the filling.

Making the Apricot Glaze

Prepare Glaze

In a small saucepan, combine the apricot jam and water. Heat over low heat, stirring until smooth and well combined. Remove from heat and set aside.

Cooking and Serving

Cook Stuffed Blossoms

Heat a non-stick skillet over medium heat. Add a little olive oil and place the stuffed blossoms into the skillet. Cook for about 3-4 minutes on each side until golden brown.

Serve

Transfer the cooked blossoms to a serving platter. Drizzle the apricot glaze over the stuffed zucchini blossoms and serve warm.