Tuesday, June 1, 2010
Stuffed, fried squash blossoms
Our friend Jim had squash blossoms shipped to us, from his Midwestern supplier of all things exotic, ahead of season. These will be showing up in farmers markets in the next week or two, but Jim is connected and that is one of the reasons we love him.
But we haven't a clue what to do with them! Fortunately, Jim also sent instructions.
Italian sausage (with fennel) and goat cheese...
Sausage casing removed, broken up, browned, cooled.
Sausage mixed with a bit of basil, oregano, parmigiano reggiano and the goat cheese.
Squash blossoms carefully stuffed...
A batter (2 eggs, a 1/3 cup flower, salt, pepper.)
Then gently fried in olive oil.
Stuffed, fried squash blossoms. One of the reasons we love Jim. He's nuts. These we delicious!