Ricotta Stuffed Zucchini Blossoms with Panzanella
Ingredients
- 1 1/4 cups red wine vinegar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons sugar
- 1 clove garlic, smashed
- 1/2 small red onion, thinly sliced
- 1/2 kirby cucumber, sliced into 1/8-inch rounds
- Six 1-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes
- 1 pint cherry tomatoes, cut in half
- 6 fresh basil leaves, cut into a chiffonade
- 2 to 3 tablespoons big fat finishing oil
- 8 zucchini blossoms
- 1 1/2 cups ricotta cheese
- 1/2 cup freshly grated Parmigiano
- 1 bunch fresh Italian parsley, leaves finely chopped
- Kosher salt
- Peanut or other neutral-flavored oil
- 1 1/2 cups all-purpose flour
- 3/4 to 1 cup dry white wine
Instructions
Ricotta-Stuffed Zucchini Blossoms with Panzanella serves 4 original recipe by Food Network.
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