Fior Di Zucca Ripieni Recipe
zucchini blossom stuffed with ricotta – mozzarella – spinach – shallots – over apricot jelly glaze
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Ingredients
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Filling
Apricot Glaze
Method
Preparation of the Filling
- 1
- 2
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
- 3
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.
- 4
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
- 5
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
- 6
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.
- 7
Serve
Transfer the cooked blossoms to a serving platter. Drizzle the apricot glaze over the stuffed zucchini blossoms and serve warm.