Ricotta-Stuffed Squash Blossoms with Fried Zucchini Coins

Name: Ricotta-Stuffed Zucchini Blossoms
Prep time: PT0D0H0M
Cook time: PT0D0H50M
Total time: PT0D0H50M
Yield: 4
Ingredients: 2 medium zucchinis; 8 zucchini flowers, with stems; ¼ cup plus 1 Tbsp. extra-virgin olive oil, divided; ¼ cup vegetable broth; 3 scallions, ends discarded, cut into 3-in. lengths; Kosher salt; 2 cups sheep’s milk ricotta; 1 mint sprig, finely chopped; ¼ cup grated Pecorino Romano

This simple appetizer from Puglia is our answer to an overabundance of the late-summer vegetable.

Serves
4
Time
50 minutes

CLAY WILLIAMS

By Stefano D’Onghia

Published on August 26, 2024

Chef Stefano D’Onghia opened Botteghe Antiche on a storybook square in the town of Putignano after apprenticing at several high-end restaurants around Southern Italy. “You have to walk a careful line between respecting tradition and innovating,” he says of his constantly changing menu, which leans toward cheeky takes on Pugliese classics. This dish seems designed to foreground versatility: a single plant, torn asunder to build two very different experiences. The lightness of airy, minty ricotta nestled in delicate zucchini flowers provides a bite-by-bite counterpoint to the heartier fried zucchini coins.

Featured in “The Cuisine of Puglia Defies Definition,” by Sebastian Modak.

Ingredients

2 medium zucchinis
8 zucchini flowers, with stems
¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
¼ cup vegetable broth
3 scallions, ends discarded, cut into 3-in. lengths
Kosher salt
2 cups sheep’s milk ricotta
1 mint sprig, finely chopped
¼ cup grated Pecorino Romano

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Instructions

Step 1

Cut the zucchinis into ¼-inch coins, place on a clean kitchen towel, and leave to dry at room temperature for 24 hours.

Step 2

Gently rinse the zucchini flowers. Remove the stems and coarsely chop them. (Set the flowers aside.) Meanwhile, position a rack in the center of the oven and preheat to 350°F.

Step 3

To a medium skillet set over medium heat, add 2 tablespoons of the oil, the vegetable broth, and the chopped stems and cook until the stems are tender, about 15 minutes. Transfer to a blender, add the scallions and 2 more tablespoons of the oil, blend until smooth, and season to taste with salt.

Step 4

In a small bowl, stir together the ricotta and mint and season to taste with salt. Fill the zucchini flowers evenly with the ricotta mixture and transfer to a parchment-lined baking sheet. Sprinkle the pecorino evenly over the flowers and bake until the flowers are light golden brown, about 8 minutes.

Step 5

To a medium skillet set over medium-high heat, add the remaining tablespoon of oil. When it is hot, working in batches, add the zucchini coins and cook, flipping once, until golden brown on both sides, about 5 minutes per batch.

Step 6

To serve, dollop the zucchini-stem cream evenly onto four plates, using the back of a spoon to spread slightly. Divide the zucchini flowers and coins among the plates and serve warm.