| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Vegetarian |
Appetizers, Flowers, Vegetarian |
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Ricotta cheese |
| 1 |
|
Onion; minced |
| 1/2 |
c |
Toasted almonds or pine nuts (finely chopped) |
| 1/2 |
c |
Grated Italian Asiago cheese OR- Parmesan cheese |
| 1/2 |
ts |
Ground pepper |
| 1 |
ts |
Seasoning salt |
| 2 |
tb |
Minced fresh basil; -=OR=- Dried basil |
| 2 |
tb |
Minced parsley |
| 1 |
ts |
Butter; melted |
| 20 |
md |
Zucchini flowers, or more OR- any squash flowers, Freshly picked and rinsed in cold water |
|
|
Nasturtiums for garnish |
INSTRUCTIONS
Mix together all ingredients except butter and flowers. With filling at
room temperature, use a pastry tube to carefully stuff flowers; do not
overfill. Drizzle melted butter over flowers and cook in microwave on
medium power for 3 minutes, or at 350 F in regular oven for about 15
minutes. Be careful not to let filling ooze out of flowers. Garnish with
nasturtiums stuffed with extra filling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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