Summer squash blossoms stuffed with ricotta from Chez Panisse Vegetables by Alice Waters and Patricia Curtan

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Notes about this recipe

  • ellabee on July 01, 2015

    p.311. Appealing because stuffed blossoms are poached and served with herbed butter rather than battered and fried. Used chopped chives rather than sage. As good or better the next day, reheated gently in herbed butter, so would be ideal for company. Used the ziplock bag with corner cut off trick for stuffing, *much* more successful than spoon or small spatula.

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