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Stuffed Zucchini Blossoms
  • 1 cup (8.5 ounces) fresh, whole milk ricotta cheese
  • 2 egg yolks
  • 6 fresh chives, green part only (2 tablespoons or 6 grams, chopped)
  • ¼ cup (1 ounce) finely grated Parmesan cheese plus 2 tablespoons
  • ½ teaspoon lemon juice
  • ½ teaspoon salt or to taste
  • 3 or 4 grinds of black pepper or to taste
  • 8 to 10 zucchini, squash, or pumpkin blossoms
  • 2 tablespoon olive oil for frying
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