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Zucchini Blossoms with Ricotta and Sun-Dried Tomato Filling
- Course Side Dishes
- Prep. Time 15 - 20 mins
- Cooking Time 10 - 15 mins
- Yields 6 zuchhini b.
Preparation
What You Need
5 oz
(150 g)
lean ground pork
1/4 cup
(50 ml)
Canadian Ricotta cheese
5 slices
of
sun-dried tomatoes
1
clove
garlic, chopped
1 tbsp
(15 ml)
chopped fresh coriander
3 tbsp
(45 ml)
whipping
cream 35 %
1
egg
3 tbsp
(45 ml)
sherry
Salt
Pepper, to taste
6
zucchini blossoms
2 tbsp
(25 ml)
butter
1
package
frozen spinach, (10 oz/284 g), chopped
2 cups
(500 ml)
chicken broth
Instructions
Mix together ground pork and Canadian Ricotta cheese. Add two dried tomato slices, garlic, coriander, cream, egg and sherry. Season with salt and pepper.
Clean zucchini blossoms, open and, using a pastry bag, fill with meat mixture. Close petals.
Heat butter and cook chopped spinach for 1 minute. Add remaining tomato slices, cut into julienne strips. Place stuffed flowers in an ovenproof dish, add chicken broth and cook, covered, in a moderate oven, at 350 °F (180 °C), for 8 to 10 minutes.
Place zucchini blossoms in a serving dish and top with spinach mixture.
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