Entrees » Ricotta Filled Squash Blossoms
Did you know squash blossoms are edible? Well they are and they are wonderful. Versatile and lovely, stuffed with just about anything. In this recipe, Chef Jason Santos fills them with ricotta, garlic and parsley, fried with a light tempura batter. A simple heirloom tomato salad accompanies the dish, garnished with Roasted Red Pepper Pesto.
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