Edible flowers are some of my favorite things to use in my cuisine. In this video I show you how to make a traditional Italian dish, stuffed squash flowers. It's a wonderful summertime appetizer I make with shredded mozzarella cheese and basil with a pesto dip on the side. A flavorful original mozzarella stick you really should try at home. Enjoy and thanks for watching!
Harvest only the male squash blossoms and make sure you use them the same day. You can harvest them in the morning then store them in a bowl of cold water in the refrigerator.
A basic recipe for 12 squash blossoms includes: The stuffing comprises cheeses (1 cup), salt (1/4 tsp), chopped fresh herbs (2 tbsp), minced garlic (1 clove) and black pepper to taste. Egg (1), flour (1/3 cup) and oil are the remaining ingredients.
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