Squash Blossoms with Pimento Ricotta   SERVINGS: MAKES 24 STUFFED BLOSSOMS INGREDIENTS: 24 squash blossoms 1/2 teaspoon crushed red pepper 15 ounces fresh ricotta (1 1/2 cups) Kosher salt 2/3 cup well-chopped drained pimentos (from one 8-ounce jar) 3 ounces cream cheese PREPARATION: In a food processor, puree the ricotta and cream cheese. Add theContinue reading

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