1974. BACON and RICOTTA-STUFFED SQUASH BLOSSOMS

makes 9 stuffed blossoms


9 squash blossoms
4 slices (about 5 ounces) uncured pepper bacon
1 cup fresh whole milk ricotta
1 teaspoon finely chopped fresh parsley
1 teaspoon extra virgin olive oil

Wash squash blossoms and allow them to dry. If they are male, you have to remove the stamen while keeping the flower in tact. (Even with my little fingers, this is difficult so it helps to use a paring knife to cut it out.) Set aside.

Chop up bacon into little squares and spread out on a cast iron pan on medium heat. Cook until browned and crispy. Remove to paper towel and allow to cool.

In a small bowl, stir together ricotta, parsley, olive oil, and bacon (once it has cooled). This mixture can be made a day ahead and stored in the fridge.

Fill squash blossoms gently, careful not to rip the petals. You eat it like a lollipop.


bacon recipe courtesy of: FoodMayhem, New York City, August 6, 2009