Ricotta-stuffed squash blossoms Recipe - Los Angeles Times
In the dining room at Osteria Mozza, some kid is arguing with Nancy Silverton about food. It's mid-morning and with the restaurant closed for lunch, it's about the only time the room is empty. But...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.
Ingredients
- 1 pound ricotta
- 2 eggs, lightly beaten
- 1/2 pound low-moisture mozzarella, cut in small cubes
- 1/4 pound fresh mozzarella, cut in small cubes
- 1 cup grated Parmigiano-Reggiano
- Pinch ground nutmeg
- 1 teaspoon salt
- 16 to 18 squash blossoms
- 3/4 cup rice flour
- 3/4 cup sparkling water
- Canola oil for frying
- Sea salt
- Lemon juice
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