I underestimated their production and now we are quite literally inundated with them. This is not a problem by any means. What it does mean is I am constantly using them in salads, pizzas and experimental recipes (sometimes to the chagrin of my family). Sometimes this isn't so bad for my 8 year-old stepson such as when I loaded a pizza up with them and they basically dissolved into the pizza while baking. (I'm still working on that recipe and will let you know how it turns out.) However, sometimes I take a crack at a recipe I've developed in my mind and it comes out well. Really well.
When you create something and you love it, then share it, you want everyone with whom you share it to love it as much as you. In this particular case, I was in luck! These delicious little morsels were a winner and I am sure to make them several times over before my nasturtiums fade away with summer.
|Ricotta and porcini stuffed nasturtiums|
Ricotta and Porcini Stuffed Nasturtiums
125 grams ricotta cheese
8-12 large dried porcini mushrooms
2 tablespoons very fruity olive oil
1 clove garlic
1/4 cup Parmesan cheese
freshly ground black pepper to taste
2 Tablespoons of peppery red wine (I used Syrah)
|Creamy polenta with fontina and porcini mushrooms served with ricotta and porcini stuffed nasturtiums|
Remove stuffing from oven and allow to cool so it is still warm. Wash nasturtiums thoroughly and allow to dry. Using a paper piping bag fitted with a fairly large tip, fill the bag with the mixture and pipe enough stuffing into the cavity of each flower. Serve immediately.
I served mine with a creamy polenta with fontina cheese and porcini mushrooms and grilled vegetables. Delicious!