Stuffed Squash Blossoms

My obsession with stuffed squash blossoms started in Venice over a romantic dinner with my sweet husband Gary. This man allows me to pull him all over the world in search of the perfect anything on a plate. On this particular spring night, I was following a hunch that we would find the perfect, non-touristy cafe down a dark alley. In Venice, if you go down the wrong alley, you might not find your way back again for several hours.

We followed the street lights ahead and a beckoning aroma of something delightful until we found a small cafe full of life. And, they had a table open just for us. Having been to the Rialto market earlier that day, I was looking for something special.



Ecco, Fiori Di Zucca Fritti! And, I even understood it without a translation. These morsels were succulent and tasted like they were just picked from the garden, stuffed with creamy ricotta, and

dotted with a basil pesto. We shared a crisp bottle of white Veneto frizzante and the night slipped away into perfection. Enough of the fancy restaurants, foam, and reservations weeks in advance. I am forever hooked on simple garden fare - and only simple if you know how to eat.



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