Friday, 13 July 2012

Pasta with Squash Blossoms and Ricotta

Squash  blossoms -- we used to eat them stuffed with mozzarella and anchovies then battered and deep fried.  However, as the family's currently trying to shed some holiday weight after weeks of shameless indulgence, these squash blossoms had to be consumed in a healthier manner.
These squash blossoms have a really delicate flavor, so you've got to be careful not to mask it with something too strong.

Serves 1
1 small shallot, finely chopped
5 small squash blossoms, stems and pistils removed, thinly sliced
100g pasta
2 tbsp ricotta
4 tbsp parmesan

Bring a large pot of water to boil, add 1 tbsp of coarse salt and pasta.  Cook until aldente, drain and reserve 1 tbsp of the pasta water. Fry the onions for a good 10 minutes until golden, then add the squash blossoms and fry for one minute.  Stir in the pasta the 1 tbsp of pasta water.  Stir in parmesan and ricotta.  Drizzle with olive oil and serve.  

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