Pittsburgh Flora

A Saturday morning stroll through the produce stands on the Strip turned up an edible treasure. Against the backdrop of downtown highrises and red brick buildings once bustling with the steel trade, there rested on a farmer's market table: squash blossoms. They were just sitting there among the heirloom tomatoes, sweet corn, and red bell peppers as if they were just another summer vegetable. Squash blossoms have an air of the exotic about them, perhaps because most of us are not in the habit of eating flowers on a regular basis. But the simplicity of those little green and melon colored pods, their petal tips artfully twisted shut, makes nature herself seem practiced in perfection.

Needless to say, the asking price of $1.50 for twenty or so pretty little blossoms won me over to Pittsburgh farmers' markets.

By the time I had my blossoms in hand, I knew they were destined to be stuffed with cheese, battered, and fried. An hour or so of contemplation failed to produce a decision about the precise nature of that cheese filling, so I made two different types. Half I stuffed with mozzarella and anchovy, and the other with ricotta, garlic, and basil. Both, I think, are relatively authentic Italian recipes. Patrick favored the former and I the latter.

Unwilling to have these squash blossoms relegated to a supporting role, we made them the stars of an al fresco summer dinner made possible by our new patio furniture. In between bites of crisp squash blossoms filled with hot cheese, we nibbled some olives and roasted red peppers, and washed it all down with cold white wine. The night air was fresh. The grass was green. Pittsburgh was almost like heaven.

A Pair of Squash Blossoms
serves 4

20 squash blossoms
1 cup flour
1 cup beer
1 teaspoon coarse salt

3/4 cup ricotta cheese
1 garlic clove, minced
1/4 cup chopped fresh basil
salt and fresh ground pepper

10 mozzarella bocconcini
5 anchovy filets, rinsed, patted dry and cut in half

enough canola or light olive oil to fill frying pan to one inch depth

1. Stir together ricotta, garlic, and basil. Season with salt and pepper. Fill 10 squash blossoms with mixture. Twist the tops of squash blossoms together to seal.
2. Fill remaining 10 squash blossoms with 1 or 1/2 mozzarella ball (depending on size) and 1/2 anchovy filet. Twist to seal. Cover and refrigerate stuffed squash blossoms until ready to fry.
3. Make batter. Combine flour, beer, and salt with whisk. Add extra flour or beer to achieve a thick, gravy-like consistency.
4. Heat olive oil in skillet over medium high heat until it reaches about 350 degrees. You can use a thermometer to measure temperature; or you can judge by dropping a bread crumb into the hot liquid (when it sizzles and quickly browns, your oil is ready).
5. Dip squash blossoms in batter, allow excess batter to drip off, and gently submerge them into hot oil. Fry until golden brown, turning once (about 2 minutes). Remove with slotted spoon and drain on paper towels. Season with salt. Enjoy them while they're hot.