Ricotta Stuffed Squash Blossoms

1. For fava puree, bring large pot of salted water to a boil. Shell fava beans; blanch in boiling water for approximately 30 seconds. Remove from water and submerge in ice bath for 2 minutes. Strain, then peel the outer casing of beans.

2. In food processor, combine peeled beans, lemon zest and juice and Parmesan cheese. Pulse, adding olive oil slowly until smooth yet grainy texture is achieved. Season with salt and pepper; set aside.

3. For squash blossoms, in large mixing bowl, combine ricotta cheese, pistachios, parsley, tarragon and chives. Season with salt and pepper. Place mixture in refrigerator to chill and firm.

4. Once cold, roll cheese into 12 quenelles. Slide quenelles deep inside squash blossoms.

5. To serve, prepare plates with fava puree and sprinkle with arugula leaves. Heat oil in large saute pan; flash fry blossoms for 20 seconds on each side.  Plate 3 blossoms on each plate and drizzle with espelette or extra virgin olive oil. 

Photo courtesy of California Milk Advisory Board