Saturday, July 10, 2010
Ricotta Stuffed Squash Blossoms
While growing up I was a vegetarian for 10 years. Why? I don't remember. I guess it's because I have always been a bit crunchy. I know a lot of chefs get annoyed when a vegetarian comes into dine. For myself, I look at it as a challenge. How do I create something that is going to excite and taste amazing without meat? I just put this dish on the new summer menu, and it is turning out to be one of the best sellers. Ricotta stuffed squash blossom / House made spaghetti / Slow roasted tomatoes / Fennel and pollen.