Yes, it’s hard to get enough of the amazing agnolotti, tortellini and other homemade stuffed pastas throughout Italy, but if you’re looking for a unique spin on a delicate stuffed appetizer, this is the dish for you. The zucchini flowers provide a wonderful subtle flavor and crisp texture that showcases the rich cheese filling, which oozes when sliced. (Need we say more?) These pretty bites are irresistible, so don’t be surprised at how quickly they vanish from your family’s plates.
Serves: 4
In a medium bowl, mix together ricotta, mozzarella, pine nuts, parsley, zest and 2 tablespoons of oil. Season with salt and add a heaping tablespoon of filling to each zucchini flower.
In a large sauté pan, on medium heat, add remaining olive oil. Add zucchini flowers, making sure not to crowd the pan and sauté until golden brown, about 2 to 3 minutes on either side. Serve immediately.
