When it comes to squash blossoms somewhere there is a grandmother who makes oil and pot.
One pulls the other...
If you know them you can’t resist when you find them on your plate, if you’ve never tried them…what are you waiting for?
You can’t say you’ve been to Amalfi without tasting this delight filled with ricotta, lemon (we’re talking Sfusato Amalfitano, of course) and…well, for Mamma Rosetta’s recipe from Amalfi Heaven Gardens stay tuned!
Ingredients:
– 12 squash blossoms
– 300g of cottage cheese
– 6 anchovies
– lemon peel
– olive oil
– Salt
– Pepper
– 200 ml sparkling water
– 100 g rice flour
Irresistible...
For the flowers: gently remove all the pistils inside the flowers and wet them with cold water. Mind you, with gentle touch.
For the filling
: mix ricotta cheese with chopped anchovies in a bowl, or if you prefer the vegetarian version you can omit this last ingredient and add arugula and two basil leaves, which never hurts, Silvio’s word!
Add salt, pepper and the previously grated lemon zest, concluding with a drizzle of olive oil. Mix until smooth and creamy. Place this resulting mixture into a sac à poche and fill the squash blossoms generously, mind you.
For the batter: mix rice flour and cold sparkling water, again you will need to get a smooth mixture. Dip the flowers one at a time and gently into the mixture and then accompany them to the pot of oil for final cooking.
In short, are you ready to make Amalfi’s grandmothers proud?
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