12ounceswhole milk basket ricottaI used Bellwether Farms
3tablespoonsextra-virgin olive oil
1/2teaspoonMorton kosher salt
Sautéed Zucchini Blossoms Ingredients
24Zucchini blossoms with attached baby zucchini
3tablespoonsextra-virgin olive oilseparated
1tablespoonbasilsliced thinly in ribbons
Flaky sea saltto taste
Dripped Herbed Ricotta Instructions
Place the ricotta in cheesecloth and tie into a bundle. Place the bundled ricotta in a strainer and set it over a bowl. Put a plate on top of the ricotta and place something heavy on the plate so that it is pressing lightly on the ricotta, draining the excess liquid out. Let the ricotta drain for at least 2 hours.
Put the drained ricotta in the bowl of a stand mixer. Whisk on high for 1 minute and then add the olive oil and whisk for 1 minute.
Add the rest of the ingredients and whisk until evenly incorporated.
Sautéed Zucchini Blossoms Instructions
Cut the baby zucchini in half vertically and then cut each half into 3 pieces, vertically, so that they approach matchstick status.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Once the oil is hot, add the zucchini and sauce until it is tender but still crisp, about 2 minutes.
Turn off the heat and add the basil and flaky sea salt and stir. Transfer to a plate.
Add the remaining 2 tablespoon extra-virgin olive oil. Once the oil is hot, add the squash blossoms and cook about 2 seconds per side. It helps to use tongs to flip the blossoms. The blossoms should still be bright in color and barely wilted. Transfer to a plate.
Spread the ricotta mixture on a serving platter using a spoon to spread it evenly. Pour a little olive oil over it and then spread the sautéed zucchini on top. Top with the blossoms and a sprinkle of flaky sea salt. Serve.
I’ve done this recipe multiple times with anywhere from 12 to 24 blossoms.
Author: Megan Wells
Keyword: sides and snacks, zucchini, ricotta, quick and easy