the best way to eat your veggies

Well I suppose I really shouldn't talk, I should have posted weeks ago, but I've been busy too.  For me it's mostly been work, but also I just took my sixth of seven exams for my architectural license.  These exams are pretty brutal and require a good deal of studying.  But I just took it, and my fingers are crossed that I passed.  The test results don't come for a few weeks, so I just have to sit and wait.  In the mean time, I'm going to start planning for my trip with the hubs to Italy.  When I finally pass all seven exams that's my reward.

I've never been to Europe at all sadly, and I have been absolutely obsessed with going over there.  So, I think as part of my researching where I want to go, I'll also have to start learning more about the food!  I plan on doing a lot of eating when I get there!  If you can't already tell by a lot of my recipes I love Italian-American cuisine, but now I'll have to start experimenting with more authentic Italian.

So, for my first selection, I've prepared fried squash blossoms stuffed with herbed ricotta cheese and served with a spicy marinara.  A delicious dish that makes a great appetizer and is veggie friendly.  These little buggers are hard to find, but if you have a farmer's market nearby chances are they might be there.

stuffed fried squash blossoms with spicy marinara

for the sauce
12 oz ground tomatoes (or whole plum tomatoes, chopped)
1 small onion, chopped
4 cloves garlic, minced
1 cup dry white wine, such as pinot grigio
2 tbsp. tomato paste
1 tsp. red pepper flakes
extra virgin olive oil
salt and pepper

for the filling
1 cup fat-free ricotta
3 tbsp. grated parmesan cheese
salt and pepper
1 egg, lightly beaten
1 tsp. garlic powder
1/4 cup chopped fresh basil

for the batter
1 cup flour
1 egg, beaten
1 tsp garlic powder
pepper
1-1/2 cups beer

canola or veggie oil for frying
10-12 squash blossoms
extra basil leaves for garnish, torn
extra parmesan for garnish

For the sauce, combine olive oil, garlic and onion over medium heat until they begin to brown.  De-glaze the pan with the white wine.  Add remaining ingredients and cook over medium heat, season to taste.

Meanwhile, mix all filling ingredients together.  Carefully cut a slice lengthwise through each squash blossom, so that you only cut through one side of the blossom.  Gently peel open, place 1 - 1-1/2 teaspoons of the filling inside.  Close the blossom up and sort of twist the top.  Set aside on a plate, and repeat with the remaining blossoms.

Heat about a half inch of the oil over medium high heat in a deep saucepan or cast iron coquette.  Combine all of the batter ingredients in a medium bowl.  Working in batches of 4 or 5, dip each squash blossom and fry in the hot oil until browned and crispy.  Set aside on paper towels.

To finish the dish, place the sauce in the bottom of a large serving bowl and top with the fried blossoms, scatter torn basil leaves and parmesan over top.