Thursday, September 30, 2010

Flor De Calabaza

Stuffed squash blossoms are one of my summer time favorites. 

12 large zucchini blossoms
1 teaspoon garlic, minced
2 tablespoons onion, minced
1+ tablespoons adobo sauce from canned chipotles
3/4 cups ricotta cheese
2 tablespoons piñon, toasted
olive oil

Saute garlic and onion in olive oil and set to side to cool. 
Gently open blossoms to remove pistils and any insects. Rinse flowers and dry on paper towels. 
In a small bowl mix garilc/onions, cheese, sauce from chipotle chiles, and piñon. 
Using a small spoon fill each squash blossom. Twist the flower tips to seal.
Place blossoms on a greased cookie sheet. Brush each blossom with oil. Bake in 350° oven for 12 to 15 minutes, until lightly browned and crisp.
Serve warm.

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