These simple ricotta-stuffed zucchini blossoms from Puglia—featuring crispy fried zucchini coins—are our answer to an overabundance of the late-summer vegetable.
Chef Stefano D’Onghia opened Botteghe Antiche on a storybook square in the town of Putignano after apprenticing at several high-end restaurants around Southern Italy. “You have to walk a careful line between respecting tradition and innovating,” he says of his constantly changing menu, which leans toward cheeky takes on Pugliese classics. This dish seems designed to foreground versatility: a single plant, torn asunder to build two very different experiences.
To a medium skillet set over medium heat, add 2 tablespoons of the oil, the vegetable broth, and the chopped stems and cook until the stems are tender, about 15 minutes. Transfer to a blender, add the scallions and 2 more tablespoons of the oil, blend until smooth, and season to taste with salt.In a small bowl, stir together the ricotta and mint and season to taste with salt. Fill the zucchini flowers evenly with the ricotta mixture and transfer to a parchment-lined baking sheet.
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