Squash Blossoms stuffed with Mozzarella and Anchovies
Your mission today, should you choose to accept it, is to try to use all of the summer squash you’ve planted!
Our first garden was planted in Stone Ridge , New York, about 25 years ago. It was a series of raised beds that we attempted to keep going on our weekends in the country.
Our greatest success was with the asparagus, broccoli, salad greens and squash. As I imagine many inexperienced gardeners do, we planted way too many squash! After all, how much zucchini can one eat?
I was working as a model at the time, and Isabella Rosselini and her husband at the time, John Wiederman, came for a visit with their newborn, Electra. She was overjoyed to see the abundance of blossoms taking over the garden. In that enchanting voice of hers, very reminiscent of her mother’s, told me how to prepare an Italian favorite.
So here is Isabella’s secret family recipe. ( I’m terrible with secrets!)
Forgive my name dropping- I just thought it might encourage some people to try the anchovies. Of course, you may omit. Does she look like she's eaten a few too many here? But honestly- a beauty- inside and out!