(WBTV) - Stuffed Squash Blossoms with Béchamel
Recipe by Charlotte Culinary Expert, Heidi Billotto | HeidiBillottoFood.com
For the Squash Blossoms:
- 1 cup Uno Alla Volta feta cheese
- 3 local eggs, divided
- ? cup chopped local parsley or spinach
- ½ cup shredded Goodnight Brothers Thin Sliced Dry Cured Country Ham
- orange zest
- 12 squash blossoms from Tega Hill Farm
- ¾ cup breadcrumbs
For the béchamel
- ¼ cup (½ stick) unsalted butter
- ¼ cup all-purpose flour
- 1½ cups whole milk
- 2 tablespoons whole grain mustard
- ½ teaspoon freshly grated nutmeg
- salt and pepper to taste
Directions for the béchamel:
Melt butter in a medium saucepan over medium heat until foamy. Add flour and stir cook, until mixture is pale and foamy, about 3 minutes.
Gradually add milk, stirring until mixture is smooth.
Cook, stirring, until sauce is thick and coats the back of a wooden spoon.
Remove the bechamel from heat and whisk in mustard and nutmeg; season to taste with salt.
Directions for the blossoms:
Mix together feta, 1 lightly beaten egg, shredded ham and parsley or spinach and orange zest. Season to taste.
Put the remaining 2 eggs in a bowl and whisk. Put the breadcrumbs in another bowl.
Carefully remove the stamen of each blossom and then pipe the filling into each squash blossom and twist loosely at the end to close.
Dust the stuffed blossoms lightly with flour. And then dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a wire cake rack. This is the secret – allow the breading and eg to rest for about 5 minutes before placing the breaded blossoms on a parchment paper lined baking sheet.
Bake for 10 minutes, in a preheated 400 degree oven until the blossoms are lightly browned.
Remove from the oven. Allow to cool for a few minutes before serving.
For a savory dish, top the blossoms with the béchamel. For a sweeter note, drizzle them with local honey from Dancing Bees honey before serving.