| Prep: 15 mins | Cook: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 9g | 3g | 5g |
| sugars | fibre | protein | salt |
| 1g | 1g | 6g | 0.4g |
A Culinary Ode to Simplicity
The beauty of the Pumpkin Flower Stuffed with Ricotta lies in its simplicity and elegance. Growing up in the vast landscapes of Montana, I developed a keen appreciation for ingredients that are not only fresh but also deeply connected to the land. This dish, with its vibrant hues and delicate flavors, pays homage to both nature and tradition, while incorporating new and exciting elements.
From rancher’s favorites to Native American traditions, I’ve always been inspired by the stories our meals tell. The Pumpkin Flower Stuffed with Ricotta is a revelation that combines my love for rustic and wholesome food with a touch of sophistication that’s perfect for any dinner table. Using fresh pumpkin flowers reminds me of the foraging trips we’d take, discovering unique ingredients hidden in plain sight.
The Nutritional Edge
Aside from its delightful taste and presentation, this recipe boasts numerous health benefits. Pumpkin flowers are low in calories yet rich in nutrients like vitamins A and C, which are essential for overall health and immune support. Combined with the protein-rich ricotta cheese and antioxidant-packed basil and parsley, this dish is a nutritional powerhouse. Olive oil, known for its heart-healthy fats, further elevates the dish, making it not only flavorful but also good for your wellbeing.
Recipes that feature fresh, natural ingredients often stand the test of time, much like the classics I grew up with. This stuffing technique is similar to how we prepare other garden finds like stuffed zucchini blossoms, proving that wonderful flavors often don’t require complicated processes. The Pumpkin Flower Stuffed with Ricotta pairs wonderfully with a light salad or can be served as an exquisite appetizer for a more elaborate meal.
The versatility of this dish can’t be overstated. It complements a variety of cuisines and effortlessly fits into both casual and formal dining settings. Want to add an extra layer of decadence? Pair it with a glass of crisp white wine. If you’re searching for more recipes that celebrate fresh ingredients, you might enjoy exploring the benefits of a Mediterranean diet, which emphasizes many similar nutrient-rich foods.
In the end, the Pumpkin Flower Stuffed with Ricotta is more than just a recipe; it’s a celebration of fresh, wholesome ingredients and the stories they tell. From my Montana roots to your kitchen, this dish invites you to explore flavors old and new while enjoying a meal that’s as nutritious as it is delicious.
What You’ll Need
- 12 pumpkin flowers
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
Method
Step One
Gently rinse the pumpkin flowers under cold water and carefully remove the stamens from inside each flower. Pat them dry with a paper towel, being careful not to tear them.
Step Two
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, chopped basil, chopped parsley, minced garlic, salt, and black pepper. Mix until all ingredients are well incorporated.
Step Three
Using a small spoon or a piping bag, carefully stuff each pumpkin flower with the ricotta mixture. Be gentle to avoid tearing the delicate flowers.
Step Four
Once stuffed, gently twist the ends of the petals to close each flower and secure the filling inside.
Step Five
In a shallow dish, spread the all-purpose flour. Gently roll each stuffed pumpkin flower in the flour to lightly coat them.
Step Six
Heat the olive oil in a skillet over medium heat. Once the oil is hot, carefully place the stuffed flowers in the skillet. Cook for about 3-4 minutes on each side or until they are golden brown and crispy.
Step Seven
Remove the pumpkin flowers from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Step Eight
Serve the pumpkin flowers immediately while they are warm and enjoy!
