Zucchini flowers stuffed with sheep’s milk ricotta, served over pasta with tomato and scallion sauce
This is the recipe from my “Farmers Market Pasta” YouTube video using the most amazing southern Italian ingredients I found after visiting an open-air market where I got extremely inspired! I hope you watch it and follow along with the recipe because it is very easy and bold and full of flavor! Don’t worry if you can’t find a particular ingredient as I give many options for substitutions.
Yield: 2 people*
• x2-3 Garlic cloves, smashed but not chopped
• x6 zucchini flowers
• 100g = 3.5oz sheep’s milk ricotta**
• 200g = 7oz Strozapretti pasta (or any short pasta you like)
• x ½ red onion***
• x3 scallions
• 340g = 12oz either canned whole peeled tomatoes or “passata” which is blended unseasoned jarred tomatoes.
• x1 small red chili pepper (or more if you like it very spicy, omit if you don’t like spicy food)
• salt and pepper
• ¾ cup Extra virgin olive oil
• Pecorino cheese to grate on top at the end
Yield*: notice that this recipe is very easy to multiply. I calculate 100g of pasta and three zucchini flowers per person.
Ricotta**: If you can’t find sheep’s milk ricotta, simply combine cow’s milk ricotta with some soft goat cheese (Chevre) or cow’s milk ricotta with some grated pecorino.
Onion***: On my video I used Tropea onion with the scallion still attached, so if you find the same ingredient whether it is Tropea or not, omit the scallion in the recipe since you already have the green onion and onion in one.
Check out my YouTube video for more info and tips.