For the stuffing:
- 1 Tbsp. canola oil for sautéing
- 2 cloves garlic, minced
- 1 small to medium sweet (Vidalia) onion, minced
- 1/2 to 2/3 cup prosciutto, chopped
- 1 tsp. garden-fresh oregano, minced
- 1 tsp. garden-fresh thyme, minced
- 2 tsp. garden-fresh basil, freshly minced, or 1 tsp. dried basil
- 2 Tbsp. garden-fresh Italian parsley, minced
- 1/2 pound ricotta cheese
- 1/2 cup freshly-grated Italian Parmigiano-Reggiano cheese (or Asiago)
- 1/2 tsp. freshly ground black pepper (or to taste)
- 1/2 tsp. sea salt (or to taste)
- anchovies (optional: 1 per blossom)
- 1/2 pound garden-fresh spinach, washed, stems removed, finely chopped (optional – if you want spinach, add to the original sauté mixture and cook it down until all liquid is involved)
- 15 – 30 zucchini/squash blossoms, freshly picked, rinsed in cold water, stamens and stems removed
- 1 cup water
- 2/3 cup flourNote: Some cooks add an egg yolk as well as some baking soda/powder. I think that this is a good idea and will make your batter a little thicker if you like.
2 Tbsp. extra virgin olive oil
1 medium onion, minced
4 large garden-fresh tomatoes, seeded and chopped
1 cup dry white wine (optional)
1 Tbsp. tomato paste
1/2 tsp. sugar
1/4 tsp. red pepper flakes (optional)Pesto:
- 2 Tbsp. extra virgin olive oil
- 1 medium onion, minced
- 4 large garden-fresh tomatoes, seeded and chopped
- 1 cup dry white wine (optional)
- 1 Tbsp. tomato paste
- 1/2 tsp. sugar
For the filling:
- In a large heavy pan, sauté’ the onion and garlic in olive oil until softened.
- Add prosciutto and all of the herbs.
- Remove from stove and add this to all of the cheeses.
- Salt and pepper to taste.
- Cut off stems and any green end of the blossoms.
- Cut a slit through in between two blossom petals and open up each blossom to lay them flat on a platter or piece of parchment paper.
- Remove the stamen.
- Place a spoonful of filling in each blossom.
- Roll up each stuffed blossom and press edges together.
- Be careful not to let any filling ooze out of the blossoms.
- May be refrigerated at this point for one day or fried right away.
For the Batter:
- Put one (1) cup of water in a wide soup bowl.
- Gradually add the flour through a sifter and CONSTANTLY beat the mixture with a fork until all the flour is added. The batter will have a consistency of sour cream.
For the tomato sauce:
- Saute onion in olive oil.
- Add tomatoes, wine and tomato paste.
- Cook uncovered, for about 5 – 10 minutes, stirring occasionally, allowing mixture to cook until reduced and slightly thickened.
- Add salt and pepper to taste.
- Mix together all ingredients.