Sunday, July 31, 2011

Squash Blossoms, part two ... and three ...

Yum. This time, I stuffed the blossoms with ricotta, parmesean, an egg, a little flour, and salt and pepper.

I poached them in 1/2 water and 1/2 chicken broth for about 6 minutes. Water only is fine.

While they are poaching, heat butter in a small pan and add fresh sage leaves.

When the blossoms are done, remove to a plate and top with sage butter.

part three ...

Made these again but this time before topping with sage butter, I fried them quickly to a crispy, golden brown. Then topped with sage butter ... heaven.

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