Stuffed Squash Blossoms
Ricotta, Pecorino Romano PDO, Béchamel, Basil Purée, Zucchini Pesto, Pepper Jam, Breadcrumbs, Fresh Herbs
Chef Aaron Bludorn of Bludorn | Houston, TX
Yield: 20 squash blossoms
“In this dish, Pecorino Romano PDO is used in the pesto, the squash blossom filling, and greeted on top for a final touch. The dish demonstrates the versatility of the cheese and how it can be the common thread when a dish has many different components.” — Chef Aaron Bludorn
Adapted by StarChefs | June 2025 | Photo: Bethany Ochs
INGREDIENTS
Béchamel:
¼ cup butter
¼ cup all-purpose flour
1 cup whole milk
Kosher salt
Ground white pepper
Basil Purée:
4 bunches basil, picked
Filling:
2 cups salted ricotta, strained overnight in cheesecloth
1 cup grated Pecorino Romano PDO
1 cup cream cheese
¼ cup garlic confit
½ cup grated Parmigiano Reggiano
Zest of 1 lemon
1 egg
Kosher salt
Zucchini Pesto:
1 cup toasted pine nuts
½ cup grated Pecorino Romano PDO
1 clove garlic, blanched
1 cup olive oil
2 cups zucchini skins, blanched
4 bunches basil, leaves picked and blanched
Kosher salt
Pepper Jam:
454 grams granulated sugar
170 grams pectin
227 grams red Fresno chiles, cut into rings
227 grams jalapeños, cut into rings
227 grams sweet peppers, cut into rings
1 cup apple cider vinegar
Kosher salt
Breadcrumbs:
4 cups panko breadcrumbs
2 cups ground Parmigiano Reggiano
Herb Salad:
Yellow celery leaves
1 stalk celery, cut on a bias
Parsley leaves
Fennel fronds
Basil leaves
Lemon juice
Olive oil
Squash Blossoms:
Yield: 20 stuffed squash blossoms
20 squash blossoms, trimmed
1 cup all-purpose flour
6 eggs, whisked
Canola oil
Kosher salt
To Assemble and Serve:
Oil for frying
Grated Pecorino Romano PDO
METHOD
For the Béchamel:
In a saucepan over low heat, melt butter. Add flour and stir until a pale color is achieved. Slowly whisk in milk until mixture is smooth. Simmer 30 minutes, stirring frequently. Season with salt and pepper. Let cool. Transfer to an airtight container and refrigerate.
For the Basil Purée:
In a pot over medium-high heat, bring water to a boil. Blanch basil 2 minutes, then shock in ice water. Squeeze out excess liquid, then transfer to a blender and purée until smooth. Transfer to an airtight container and refrigerate.
For the Filling:
In a mixing bowl, combine all ingredients, ½ cup Béchamel, and ¼ cup Basil Purée. Transfer to a piping bag and refrigerate.
For the Zucchini Pesto:
In a blender, combine nuts, Pecorino Romano PDO, and garlic. With the machine running, slowly stream in oil, blending until mixture is fully emulsified. Add zucchini and basil. Blend until smooth. Transfer to an airtight container and refrigerate.
For the Pepper Jam:
In a mixing bowl, combine 50 grams sugar and pectin. Set aside. In a pot over medium-high heat, bring chiles, peppers, vinegar, and remaining sugar to a boil. Add pectin mixture and stir until thickened. Remove from heat and let cool.
For the Breadcrumbs:
In a food processor, add breadcrumbs and cheese. Pulse until well incorporated. Set aside.
For the Herb Salad:
In a mixing bowl, combine celery leaves, celery, parsley, fennel fronds, and basil. Dress with lemon juice and oil. Toss to evenly coat, then set aside.
For the Squash Blossoms:
Place squash blossoms on a clean work surface. Pipe with Filling, leaving enough space at top to seal. Dust with flour. Brush with egg wash, then sprinkle with Breadcrumbs. Repeat process. Set aside. In a sauté pan over medium flame, heat oil until smoking. Add stuffed squash blossoms and sear on all sides until golden brown. Season with salt. Set aside.
To Assemble and Serve:
In a deep fryer, heat oil to 350°F. Add Squash Blossoms and fry until golden brown. Transfer to a paper towel-lined sheet tray and season with salt. Let drain. Spread Zucchini Pesto and across the bottom of a serving bowl. Top with fried Squash Blossoms followed by Pepper Jam, and Herb Salad. Finish with Pecorino Romano PDO.
