Name: Fried Zucchini Flowers with Goat Ricotta
Ingredients: 12 Zucchini flowers; 1 c Fresh goat ricotta; 1 Egg; 2 Scallions, thinly sliced; 1/4 ts Freshly grated nutmeg; Salt and pepper to taste; 1 lb Fresh golden or yellow tomatoes; 1/2 c Extra virgin olive oil; 8 Leaves basil; 1 ts Salt; 2 tb Virgin olive oil

Jonathan Edwards is described as a husband and father whose care and oversight of his family was thoroughly spiritual. He took seriously anything that troubled his children, and would save the evening hours to be spent in prayer and close fellowship with his family. Primarily concerned for the condition of their souls, Edwards taught each of his children to earnestly seek salvation, “to have God our friend, and to be united to Christ.”

Kim Kistler

CATEGORY	CUISINE	TAG	YIELD
Eggs		New, Text, Import	1	Servings

INGREDIENTS

12		Zucchini flowers
1	c	Fresh goat ricotta
1		Egg
2		Scallions, thinly sliced
1/4	ts	Freshly grated nutmeg
		Salt and pepper to taste
1	lb	Fresh golden or yellow tomatoes
1/2	c	Extra virgin olive oil
8		Leaves basil
1	ts	Salt
2	tb	Virgin olive oil

INSTRUCTIONS

Pick through open zucchini flowers to remove stamens and check for bugs. In
a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg
and taste for seasoning. Using a small teaspoon, stuff each blossom with 1
1/2 teaspoons of filling and set aside.
Roughly chop tomatoes and place in blender with olive oil, basil leaves and
salt and blend until smooth. Pour through strainer into bowl and set aside.
In a 10- to 12-inch non-stick sautJ pan, heat virgin olive oil until
smoking. Place 4 flowers into pan at a time and cook until golden brown on
both sides.
Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately.
Yield: 4 servings
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #394 by "suechef@sover.net"
<suechef@sover.net> on Jan 28, 1997.

A Message from our Provider:

“Famous last words: I’ll get right with God later”