There's a lot to love about summer - sunshine, warmth, sandals and shorts, but most of all, the produce. All the best stuff comes in the summer and right now in the UK you've got'em berries, cherries, lettuce and cucumbers. In Italy it's currently the season for squash blossoms.
Recipe adapted from Sale e Pepe
Serves 8 as a side
20 squash blossom
4 medium courgettes
60g cream cheese
20g goat cheese
40g parmesan, grated
a large handful of mixed herbs (I used basil, sage and thyme)
1 medium potato
Preheat the oven to 180C.
Put the potato in cold water and boil until tender.
Dice the courgette and put in a large bowl. Finely chop the herbs and add that into the bowl along with the cheeses. Crumble the cheeses and mix everything together. Mash the potato and add that in as well along with the eggs. Season to taste.
Gently rinse the squash blossoms and carefully stuff in about 1 tbsp of the mixture. Place on a baking tray lined with baking paper, drizzle with olive oil and bake for about 20 minutes.