Iron Chef Moo takes on Blogathon 2007 to raise funds for the National Kidney Foundation.

Saturday, July 28, 2007

Zucchini flowers, the finish!

Wash the flowers and remove the stamens. Be gentle!

In a small bowl, mix together the cheese, egg, scallions salt, pepper and nutmeg. If you like, add a dash of Worcestershire sauce. Stuff each flower gently with this mixture and set aside.

Combine the tomatoes, half cup of olive oil, basil and vinegar in a blender or food processor. Puree til smooth, then pour the mixture through a wire strainer (or colander lined with cheesecloth) and set aside.

Pour the remaining olive oil into a skillet, heat til smoking, then gently fry the stuffed flowers, about 4 minutes on each side, until lightly browned.

Arrange a few on a plate, drizzle with the tomato and oil mixture.

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