Ricotta & Garlic-stuffed Zucchini Blossom Recipe
12 zucchini blossoms
1 cup of ricotta cheese
1 large free-range egg
1/3 cup of freshly grated Parmigiano-Reggiano
1 clove of garlic, minced
4 fresh sweet basil leaves, finely chopped
3/4 tsp of sea salt
2/3 cup & 1/8 cup of all-purposed flour
1 cup of soda water
1 1/2 cups of vegetable or canola oil
see tutorial for method:http://allthingsnice.typepad.com/tastebuddies/2008/08/test-test.html
Posts
No comments:
Post a Comment