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anchovy, zucchini blossoms, ricotta, pine nut
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Composed by Jonas,
27 Jul 2011, 9:18 pm
spring pesto vegetable romantic summer orange vegetarian flower blossom june nutty green yellow crunchy
Mrjj likes this.
add a comment
Jonas, 27 Jul 2011, 9:17 pm
Hey vinoroma: Your comment & http://www.brisbanefoodie.com.au/archives/1827
make me think of:
zucchini blossoms steamed + pistachio (nutty) + scallops (also nutty when seared)
vinoroma, 27 Jul 2011, 8:12 am
when I'm too lazy to fry the blossoms, I just steam them (filled with ricotta) and serve on marinated slices of zucchini. Can see adding small crunchy pieces of pistacchio to the filling for more texture.
Jonas, 27 Jul 2011, 8:07 am
Hey Mrjj, I stuffed zucchini blossoms with ricotta (flavored with a hint of cinnamon), battered and fried them. The sauce was a pesto of pistachio, basil, lemon, salt and olive oil. I liked the nutty pistachio with the crunchy blossoms! So I dropped that into the cuuks machine..
Mrjj, 26 Jul 2011, 8:36 pm
This sounds great but how would you combine them? Stuffed and steamed/fried or as a salad?
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