Pan-Fried Squash Blossoms with Sausage and Ricotta
Whether you find them at a farmers’ market or are lucky enough to harvest them from your own garden, squash blossoms are a delicacy available only in summer. Take advantage of their brief season with this recipe that’s perfect for an alfresco dinner party. Known as fiori di zucca in Italian, squash blossoms are delicate, so wash them by very gently swishing them in cold water, and use them within a day after purchasing or picking them. Here we use fresh basil as a garnish, but other fresh herbs, such as oregano or thyme, will work as well.
Ingredients:
- 1 lb. (500 g) mild Italian sausage, casings removed
- 16 squash blossoms, stems trimmed to 1/4 inch (6 mm)
- Extra-virgin olive oil
- 2 cups (1 lb./500 g) whole-milk ricotta cheese, at room temperature
- Kosher salt and freshly ground pepper
- Grated zest of 1 lemon
- Fresh basil leaves for garnish
Directions:
Preheat an oven to 300°F (150°C).
Divide the sausage into 16 equal pieces. Using your hands, form each into a patty 1 1/2 to 2 inches (4 to 5 cm) in diameter. Set aside.
Working with one squash blossom at a time, remove the stamen from the middle of the blossom. Using your fingers, gently fan out the petals to flatten the blossom while leaving it intact. Set aside.
In a large fry pan over medium-high heat, warm 2 Tbs. of olive oil. Working in batches, sear the sausage patties on one side until browned on the bottom, about 1 minute. Transfer the patties to a baking sheet as they are done. Set aside.
Using paper towels, wipe the fry pan clean, then place over medium heat. Add just enough olive oil to lightly coat the pan. Working in batches, place a few of the flattened squash blossoms in the pan. Immediately top each blossom with a sausage patty, uncooked side facing down. Cook until the blossom is golden and the sausage is cooked through, 1 to 1 1/2 minutes. Using an offset spatula, carefully transfer each blossom to the baking sheet. Transfer to the oven to keep warm while you plate the ricotta.
Scoop the ricotta onto a serving platter and, using the back of a spoon, swirl the ricotta decoratively on the platter. Season lightly with salt and pepper, then sprinkle with the lemon zest.
Top the ricotta with the squash blossoms, garnish with basil leaves and serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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