A few weeks ago I published a YouTube video on How To Make Zucchini Blossom Beignet, a simple fried zucchini blossom recipe that anyone can make at home. Since then I have received many requests for stuffed zucchini blossoms. I am sharing three favorite recipes: stuffed with mozzarella and prosciutto; stuffed with goat cheese, oven-dried tomatoes, and tapenade; and finally stuffed with ricotta, lemon, and basil. The possibilities are limitless. Other favorites include stuffing with various mousses and ratatouille. Pour yourself a glass of rose and let’s get cooking.
Slowing down to a Provencal Rhythm
Last August we spent a transformative week in the historic hill town of Cagnes sur Mer, widely considered the ‘Montmartre’ of the South and long favored by impressionist painters for its alluring beauty. Within five days we went from our hurried, busy lives to a more relaxed, slowed down Provencal pace, hopelessly seduced by incredibly fresh seafood, perfect vegetables, and daily rounds of pastis and rosé.
I originally wrote this post for Curious Provence, but wanted to add the recipe for rouget I roasted in a wood burning oven in Cagnes Sur Mer. To read the entire article, please visit Curious Provence – Truly one of the great Provencal blogs; written by expat Ashley….
I saw some amazing Zucchini Blossoms at the Farmer’s Market and made stuffed them with a spicy ricotta mixture then baked them in a Tomato Sauce for a petite goutte. A small nibble to carry me through the end of the day proofing. I needed a break so I wrote down how I make these yummy treats.
I am in the middle of multiple intense moments finishing my first cookbook entitled ‘Cuisine of the Sun’ and editing my Kickstarter campaign starting next week. It has been an amazing and wild ride that never could have been accomplished without the love, support and hard work of my wife Lisa. The downside to looking at food, thinking of food, photographing food is that I get super hungry and start to drool. My mind wanders and I begin to crave things.
(edit: the book is done and available here).