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Receta Stuffed Zucchini Flowers With Pinenuts, Ricotta And Watercress
by Global Cookbook

Stuffed Zucchini Flowers With Pinenuts, Ricotta And Watercress
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  Raciónes: 4

Ingredientes

  • 12 lrg Zucchini blossoms
  • 4 Tbsp. Pine nuts toasted under
  •     broiler till dark brown
  • 8 ounce Ricotta cheese
  • 1 lrg Egg
  • 1/4 c. Finely-minced fresh parsley
  • 1 pch Nutmeg
  • 1 tsp Salt divided
  • 1 bn Watercress stems removed,
  •     washed, and spun dry
  • 8 ounce Plain yogurt
  • 4 ounce Extra-virgin extra virgin olive oil divided
  •     Juice of 1 lemon

Direcciones

  1. Wash and pat dry zucchini blossoms and set aside.
  2. Mix 2 Tbsp. pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl till homogenous and of a rough paste-like consistency.
  3. Gently open each flower and, using a small tsp., place 2 Tbsp. ricotta mix in each flower and close up again by twisting ends of flower like the ends of a mustache. Set aside.
  4. In a blender, mix 1/2 watercress, yogurt and 1/2 tsp. salt till smooth and creamy (about 1 minute).
  5. In a 10- to 12-inch nonstick pan, heat 1 oz of the extra-virgin extra virgin olive oil till just smoking and place 6 blossoms in pan. Cook till golden (about 2 min) and turn once, cook 1 minute more and remove to hot plate. Repeat with remaining blossoms.
  6. While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra-virgin extra virgin olive oil and juice of 1 lemon to coat. Divide into center of 4 plates. Drizzle a puddle of yogurt sauce around watercress and place 3 hot blossoms in Mercedes-Benz angles on top of sauce. Sprinkle each plate with a few of the remaining pine nuts and serve.
  7. This recipe yields 4 servings.