Roasting oven environment
- 12 fresh Zucchini blossoms
- 1 cup fresh ricotta cheese, drained
- 2 Tablespoons grated Parmigiano cheese
- 1 Tablespoon chopped fresh parsley
- 2 Tablespoons basil chiffonade (reserve one Tablespoon for serving)
- Freshly grated black pepper
- Freshly grated nutmeg
- 3 Tablespoons extra virgin olive oil
- Extra virgin olive oil for drizzling
Red Pepper Coulis
- 2-3 medium size red bell peppers
- ½- ¾ cup chicken stock
- pinch of ground cumin
- 1 Tablespoon unsweetened butter
- Salt and pepper to taste
Rinse blossoms and remove the stipules and the internal stamen. Set aside on paper towels to dry.
Make Red Pepper Coulis
Roast 3 medium size red bell peppers until skins are charred and flesh is tender. Remove and set aside uncovered. Once cool enough to touch remove skins and seeds. Place into food processor and process until smooth. Add chicken stock – more or less depending on desired thickness. Pour into small sauce pan, add butter, cumin and heat through. Add salt and pepper to taste.
Place two tablespoons olive oil into large sauté pan or a sheet pan. Set aside.
Place cheeses and herbs in mixing bowl. Add salt and pepper and grated nutmeg to taste.
Stir well to combine. Slightly open flower end of blossoms and fill 2/3rd with cheese mixture. Fold over tips of petals to seal and set seam side down into oiled sauté pan.
Complete filling all blossoms and set pan into wood-burning oven and cook for 5-6 minutes or until tops are lightly brown and inside is softened.
To serve: Divide red pepper coulis among 6 small shallow bowls. Set two stuffed blossoms into each bowl and top with basil chiffonade.