Beautifully delicate Pumpkin Blossoms, Stuffed with an egg, sage and cheese filling are gently Sautéed, not fried!
Course Brunch
Cuisine Mediterranean
Keyword Sauteed Stuffed Pumpkin Blossoms
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Equipment
Saute pan
Scissors
Ingredients
4Pumpkin Blossoms cleaned with stigmas/pistol removed
2Eggs lighted whipped
1tbspShallot finely chopped
2tbspFresh sage finely chopped
2tbspGruyere cheese grated
1tbspCream
2tbspPanko crumbs
Salt to taste
1/4tspNutmeg
2tbspButter to saute
Instructions
Gently prepare blossoms by removing the stigmas located deep in the center of the blossom. Set aside while preparing the filling.
Whisk together the eggs, shallots, sage, cheese, cream, Panko crumbs, salt and nutmeg. With a small spoon, gently spoon the filling inside of the prepared blossoms. Carefully take the tops of each petal and gather them together and give a twist to close the tops.
Place butter in a medium hot saute pan. When the butter starts to brown, gently place flowers in the pan. Just a minute or two on one side, then turn them over and put a lid on to cook the center for another minute. Remove the lid. Once you see a crust begin to form, they are done.
Video
Notes
These same classic Mediterranean ingredients and technique can be applied to other squash blossoms. For an added measure of zing, marinate a few small slices of chili peppers in a half cup of honey. When serving the stuffed blossoms, drizzle a little of the honey across the tops.