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.

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