Tis the season for farm fresh produce at your local farm stands. Courtesy of Margaret, from our inner office, I am sharing with you a light and healthy lunch. Who would ever think about stuffing zucchini blossoms? Well here you go.
- Stuff zucchini blossoms with a small amount of ricotta cheese and a small piece of mozzarella cheese. (Optional: add an anchovy to the stuffing)
- Dip in pancake flour, then a beaten egg, and finally roll in Italian seasoned bread crumbs.
- Fry in extra virgin olive oil. Salt and pepper to taste.
- Serve with a beautifully ripened sliced tomato topped with fresh basil.
What could be better? How about a glass of pinot grigio for you white wine lovers or a glass of montepulciano for you red wine lovers? Both can be chilled to the perfect temperature using the SubZero wine storage system featuring dual temperature controls.
Enjoy!
Until tomorrow – Happy cooking!
