- 12-14 freshly picked squash blossoms (butternut blossoms are pictured here, but zucchini or other squash flowers work well too)
- 2/3 cup of ricotta (this homemade recipe has a lovely lemony flavor, so if you’re using store-bought ricotta you may want to add a little lemon zest for that hint of citrus)
- 2 slices smoked salmon, chopped into small pieces
- 1/2 cup fresh peas
- 1 large shallot, diced
- a handful of fresh parsley, chopped
- a splash of olive oil
- Salt and pepper
- Wash the squash blossoms: gently swish the delicate flowers in a bowl of water then carefully fold open the petals and rinse under lightly running water to ensure bugs, dirt, and pollen are removed, then place on a towel to dry.
- In a small frying pan, lightly saute the shallot and peas in a little olive oil then set aside to cool.
- Remove the internal pistil of each blossom with scissors (otherwise it may add a bitter flavor).
- In a bowl, mix together ricotta, salmon, shallot/pea mixture, parsley, and salt + pepper to taste.
- Gently spoon the mixture into each squash blossom (try to minimize tearing the petals) and arrange beautifully on a plate to serve.
Note: this can easily be made vegetarian by omitting the salmon.