Celebrating Spring- Stuffed Zucchini Blossoms with Foraged Borage


Spring gifts from my garden. Wild borage.

The leaves are prickly, handle with care! I often cut into thin slices and add to my salads, they have a bright cucumber flavor. Another traditional use is to cook the leaves like spinach.

I was craving naked ravioli, called Gnudi. It is especially good with the spring ricotta from the local sheep and young tender spinach, I thought to substitute the cooked borage for the spinach.

Today in the market I found some zucchini blossoms ready to fry, usually I simply fill with ricotta cheese, but was inspired by  the gnudi recipe to create a filling with cooked borage, grated parmesan cheese and nutmeg.

First thing was to gather some of the borage, carefully.

Then lightly cook.


I rinsed the leaves, and let steam in a tiny bit of water.


I drained and minced the borage and then mixed with the sheep’s milk ricotta,added ground nutmeg and ¬†grated parmesan cheese.


I rinsed the zucchini blossoms, removed the stamens and the sepals and then using a pastry bag, filled them.

Tuscans ADORE everything fried, and zucchini blossoms are no exception. But going lighter, today am baking them in a light tomato sauce and parmesan cheese.

If you are lucky enough to find borage or young nettle leaves, try this. If not, spinach is traditional with ricotta for the gnudi, ravioli filling and also for filling crepes ( crespelle).

I am leaving to head back to California to attend the IACP conference in San Francisco, so will be back soon and inspired!

I will post my calendar when I get back with my new programs,celebrating my 25 years of teaching!

 

 

Comments

  1. says

    WOW!! Just in time for Spring. That sounds SO tempting, and your photos are really fab. I hope you enjoy San Francisco. Don’t go too wild at the convention, girlfriend!

  2. says

    I grow borage in my flower bed – I love using the oh-so-pretty flowers as a garnish, both for savoury and sweet dishes (even grew a white variety last year), and use small leaves in salads – they have such a nice cucumber-like flavour. Any larger leaves are going to our five chicken, who adore them! Must admit I hadn’t cooked with the leaves before, will keep that in mind.

    We’ll be in Tuscany with our whole family next week – looking forward to some warmth, sunshine and great food!

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