INGREDIENTS

INSTRUCTIONS

Wash and pat dry zucchini blossoms and set aside.
Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium
mixing bowl until homogenous and of a rough paste-like consistency.
Gently open each flower and, using a small teaspoon, place 2 tablespoons
ricotta mixture in each flower and close up again by twisting ends of
flower like the ends of a mustache. Set aside.
In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth
and creamy (about 1 minute).
In a 10- to 12-inch nonstick pan, heat 1 ounce of the extra-virgin olive
oil until just smoking and place 6 blossoms in pan. Cook until golden brown
(about 2 minutes) and turn once, cook 1 minute more and remove to warm
plate. Repeat with remaining blossoms.
While last blossoms are cooking, toss remaining watercress with remaining 2
ounces of extra-virgin olive oil and juice of 1 lemon to coat. Divide into
center of 4 plates. Drizzle a puddle of yogurt sauce around watercress and
place 3 warm blossoms in Mercedes-Benz angles on top of sauce. Sprinkle
each plate with a few of the remaining pine nuts and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5615)
Per serving: 453 Calories (kcal); 43g Total Fat; (83% calories from fat);
12g Protein; 7g Carbohydrate; 83mg Cholesterol; 625mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7
1/2    Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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