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Omaha, NE (N41-15-42 )

From http://today.msnbc.com
(Original recipie called for zucchini blossoms)

Sautéed Pumpkin Blossoms Stuffed with Herb Ricotta Cheese
(6 servings, 3 blossoms per serving)

18 pumpkin flowers (about 1 pound)
2 cups fresh ricotta cheese
4 ounces pecorino Romano cheese, grated
1 pound fresh mozzarella, cut into small cubes
1/4 cup fresh basil chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh thyme, chopped
4 cups extra-virgin olive oil
3 eggs, beaten
1 cup flour
3 cups bread crumbs
salt and pepper to taste
4 ounces fresh Parmesan cheese, grated

1. Mix ricotta, pecorino Romano, mozzarella cheeses and herbs together. Thoroughly season with salt and pepper and place in a pastry bag without a tip. If you do not have a pastry bag, you can use a small teaspoon to fill the pumpkin flowers.

2. Holding flower by the stem, gently open flower, insert pastry bag and gently squeeze cheese filling into flower. Be careful not to overfill; leave enough of flower at the end to fold under whole flower. Repeat process until all are filled.

3. Dip each blossom in flour, egg wash and bread crumbs.

4. Sauté blossoms in olive oil over medium to high heat until golden brown.

5. Sprinkle top of blossoms with Parmesan cheese and serve immediately.

5/20/2004 10:51:06 AM