Squash blossoms are rich in vitamins and minerals, including calcium and phosphorus. They also boost immune response, defending the body against infectious agents.
- 16 squash blossoms with no thorns or calyx, and a little bit of stem
- 1 cup goat cheese
- 10 wormseed leaves, washed and chopped
- Salt and pepper to taste
- ½ cup flour
- 1 egg, beaten
- ½ cup breadcrumbs
- ½ cup panko
- 1 cup Nutrioli®
- 1 canned bell pepper (drained)
- 1 cup cream
- ½ cup milk
- 2 tsp chicken bouillon powder
- ¼ of an onion
- 1 clove garlic
- 1 TBSP butter
- Salt to taste
- Puree bell pepper, cream, milk, onion, garlic and chicken bouillon in blender. Once smooth, pour mixture, along with butter, into a pan. Cook over low heat until sauce comes to a boil and changes color. Remove from heat and set aside.
- Combine goat cheese and wormseed leaves in a bowl. Season with salt and a little pepper.
- Carefully open each blossom and place one teaspoon of goat cheese and wormseed mixture inside. Squeeze the blossom closed, being careful not to damage the petals or allow the mixture to ooze out. Repeat until all blossoms are filled.
- Dredge blossoms in flour, followed by egg, and finally, breadcrumbs mixed with panko.
- Heat Nutrioli® in a skillet and brown blossoms on both sides. Drain on paper towels and serve with sauce.