Recipe inspired by a magnificent dinner at Altarocca Wine Resort’s Restaurant
12 zucchini flowers
2 cups of fresh ricotta
1 cup of freshly grated parmigiano reggiano
1/8 teaspoon of freshly grated nutmeg
Extra virgin olive oil
2 cups of cherry tomatoes, halved
1 cup of pitted green olives
1 cup of pitted black kalamata olives
1 bunch of basil
Gently wash, dry and remove the stems from the zucchini blossoms. In a bowl, mix together the ricotta, parmesan and nutmeg. Season with salt to taste. Put 2-3 tablespoons of the ricotta mixture into each blossom and pinch the end closed.
Preheat the oven to 350F. In the bottom of a large baking pan, scatter the cherry tomatoes and olives. Lay the stuffed blossoms on top and drizzle with the olive oil. Season with salt and pepper.
Bake for 10 minutes until the blossoms have wilted and the cheese has melted.
Meanwhile, place the basil and 2 tablespoons of olive oil into the blender to make the sauce.
Remove the baked blossoms from the oven. Top with the fresh basil sauce and serve.