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Receta Stuffed Zucchini Flowers With Pinenuts, Ricotta And Watercress
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Ingredientes
- 12 lrg Zucchini blossoms
- 4 Tbsp. Pine nuts toasted under
- Â Â 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,
- Â Â washed, and spun dry
- 8 ounce Plain yogurt
- 4 ounce Extra-virgin extra virgin olive oil divided
- Â Â Juice of 1 lemon
Direcciones
- Wash and pat dry zucchini blossoms and set aside.
- Mix 2 Tbsp. pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl till homogenous and of a rough paste-like consistency.
- 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.
- In a blender, mix 1/2 watercress, yogurt and 1/2 tsp. salt till smooth and creamy (about 1 minute).
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 439 | |
| Calories from Fat 371 | 85% |
| Total Fat 42.09g | 53% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 686mg | 29% |
| Potassium 230mg | 7% |
| Total Carbs 6.26g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.2g | 2% |
| Protein 10.94g | 18% |
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