Stuffed Zucchini Flowers with Pinenuts, Ricotta and Watercress

1. 1

   Wash and pat dry zucchini blossoms and set aside.

2. 2

   Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste-like consistency.

3. 3

   Gently open each flower and, using a small teaspoon, place 2 tablespoons ricotta mixture in each flower and close up again by twisting ends of flower like the ends of a mustache.

4. 4

   Set aside.

5. 5

   In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth and creamy (about 1 minute).

6. 6

   In a 10- to 12-inch nonstick pan, heat 1 ounce of the extra-virgin olive oil until just smoking and place 6 blossoms in pan.

7. 7

   Cook until golden brown (about 2 minutes) and turn once, cook 1 minute more and remove to warm plate.

8. 8

   Repeat with remaining blossoms.

9. 9

   While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra-virgin olive oil and juice of 1 lemon to coat.

10. 10

    Divide into center of 4 plates.

11. 11

    Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in Mercedes-Benz angles on top of sauce.

12. 12

    Sprinkle each plate with a few of the remaining pine nuts and serve.

* Per serving · 4 servings · Values may vary.