Baked Zucchini Blossoms With Orange Mint Ricotta
Baked Zucchini Blossoms With Orange Mint Ricotta
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.
Servings
0
servings
Ingredients
- 16 zucchini blossoms
- 16 ounce whole milk ricotta
- 1 orange, zested
- 10 mint leaves, chiffonade
- 1 tablespoon extra virgin olive oil
- 1 serrano pepper, seeded
- sea salt, to taste
- black pepper, to taste
- 1 teaspoon aleppo pepper
- 2 tablespoon olive oil
- 1 sweet onion
- 28 ounce san marzano tomatoes, canned whole
- 1 orange, juiced
- sea salt
- black pepper
- 2 tablespoon sweet butter
- 1 tablespoon extra virgin olive oil, fruity
Directions
- 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.