Part 1—The Sofrito
- 4 garlic cloves, minced
- 1 sweet onion, diced
- 2 TBSP olive oil
- 1 lb ground beef
- 2 TBSP fresh thyme, chopped
- 2 TBSP fresh rosemary or savory, chopped
- 2 TBSP fresh parsley, chopped
- 8 oz chopped tomatoes or can of diced tomatoes
- 1 TBSP tomato paste
- 1/2 cup red wine
- 1/2 tsp salt
To prepare the sofrito:
- Saute garlic in olive oil until browned. Add ground beef, salt and pepper and cook until no longer raw. Set aside.
- In a pot, salute onion in olive oil until translucent. Add herbs, tomatoes, tomato paste and heat until a near boil.
- Turn down hit to low, add red wine and let simmer while you prepare the squash.
Part 2—The Squash Blossoms
- 12 fresh zucchini blossoms (keep the baby squash on there if there is one!)
- 1 cup fresh ricotta
- 1 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped fresh parsley
- Flour (for dusting)
- 1 egg, lightly beaten
- ¾ c breadcrumbs
To prepare the squash blossoms:
- Preheat the oven to 350F. Line a baking tray with foil or parchment and lightly coat with oil or use oil spray.
- Mix ricotta and herbs together, seasoning to taste after mixing.
- Spoon ricotta into small ziplog bag and cut the tip off (Think: DIY cake frosting bag)
- To stuff the blossoms, make a vertical slit from the base that is wide enough to reach inside and take the stamen out.
- Squeeze ricotta into blossom and fold flower over until closed
- Coat blossoms/squash in flour.
- Dip the blossom in the egg and then into breadcrumbs, covering well.
- Place on tray and bake for 15-25 minutes or until crispy baked and crispy
Part 3—The Assembly
- Add ground beef to tomato sauce and heat on med-high until hot
- Ladle surfeit into wide bowl or deep place
- Lay squash blossoms on top of the sofrito and top with parsley.