Red Pepper Coulis
2–3 medium red bell peppers
1/2–3/4 cup chicken stock
1 tablespoon butter, unsalted
Pinch of ground cumin
Salt and pepper, to taste
12 fresh, firm zucchini blossoms
3 tablespoons extra virgin olive oil
1 cup fresh ricotta cheese, drained
2 tablespoons grated Parmigiano cheese
1 tablespoon finely chopped fresh parsley
3 tablespoons basil chiffonade, divided
Salt and freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
To make the coulis, roast the bell peppers under a large flame until skins are charred and flesh is tender. Remove and set aside uncovered. Once cool enough to touch, remove skins and seeds. Place in a food processor and process until smooth. Add enough stock to achieve the desired thickness. Pour into a small saucepan, add butter and cumin, and heat through. Add salt and pepper to taste. (This may be made in advance.)
Rinse the squash blossoms and remove the stipules and internal stamen; set aside on paper towels to dry.
Place 3 tablespoons olive oil in a large sauté pan or sheet pan; set aside.
Place cheeses, parsley, and 1 tablespoon basil in a mixing bowl. Add salt, pepper, and nutmeg to taste. Stir well to combine. Slightly open flower end of blossoms and fill two-thirds with the cheese mixture. Fold over tips of petals to seal and set seam side down in oiled sauté pan. Complete filling all blossoms and set pan in the wood-burning oven and cook for 5–6 minutes, or until tops are lightly brown and the inside is softened.
To serve, divide the coulis among small shallow bowls. Set 2 stuffed blossoms into each bowl and top with the remaining basil.