A simple gluten free recipe for all those lovely Zucchini blossoms that are appearing in our Farmer's Market now. I served in with a simple tomato sauce.
I use a vallee des baux olive oil or something like Mere Goutte or Lorenzo #3. Look for these online or in any speciality food store
Mix the ricotta, orange zest, chiffonade of mint leaves, extra virgin olive oil and serrano pepper in a bowl. Season with sea salt, black pepper and Aleppo pepper. Fill a pastry bag with a medium sized plain tip. Hold a zucchini blossom with your hand and pipe in ricotta mixture till 2/3 full. Twist the tips of the flower and lay in an oiled oven-proof serving dish. Bake for 20 minutes at 375 degrees.
Heat olive oil in a non reactive saucepan. Add chopped onion and cook till translucent, about five minutes. Puree tomatoes in the can with a burr mixer. Add tomatoes to onions along with orange juice. Bring to a boil, then reduce and simmer for 45 minutes. Season with sea salt and black pepper and finish by whisking in butter.
Spoon a little sauce around the hot zucchini blossoms. Drizzle with a little bit of a fruity olive oil. Serve the remainder of the sauce on the side.