Zucchini Blossoms, Cretan Style

1. 1

   Soak the stems in cold water overnight, without soaking the blossoms.

2. 2

   The following day, wash and drain on a towel.

3. 3

   Cut off and discard the stems without breaking the blossoms, and set the blossoms aside while you make the filling.

4. 4

   Heat the oil and saute the scallions until soft.

5. 5

   Add the garlic and rice and cook over moderate heat for 2 minutes, stirring constantly with a wooden spoon.

6. 6

   Stir in the tomatoes, herbs, and enough water to cover the rice, then season with salt and pepper and the sugar.

7. 7

   Simmer for 5 minutes, and remove from the heat.

8. 8

   Using a teaspoon, stuff each blossom carefully, holding it in the palm of one hand.

9. 9

   Then close it and lay it on its side in a buttered flameproof casserole large enough to accomodate all the blossoms.

10. 10

    Continue until all are filled.

11. 11

    Pour 1 cup of warm water into the casserole.

12. 12

    Invert a plate over the flowers, then cover the casserole and simmer over lowest heat about 1-1/2 hours.

13. 13

    Check every 30 minutes to see if more water is needed; if so, add warm water (it should all be absorbed when cooked).

14. 14

    Serve with poultry, meat or fish dishes, or as a delightful first course.

* Per serving · 4 servings · Values may vary.