Pasta with Summer Squash & Stuffed Zucchini Flowers

Directions for Summer Squash and Zucchini Pasta

In a large pan heat 2TBS olive oil and one yellow onion finely chopped 2 cloves of garlic finely chopped With a mandolin slice 4 medium sized zucchini thin. Once onion/garlic is translucent add zucchini and squash. Cook, tossing as necessary until the zucchini is lightly caramelized. If you need more moisture add in 1TBS water at a time. When zucchini is lightly brown and caramelized add 2 TBS crème fraiche, lemon zest and 1⁄4 cup freshly grated pecorino, mix well. Boil 1LB of Orecchiette pasta with 1TBS salt, when al dente drain pasta and add zucchini, toss well.

Directions for Cheese-Filled Fried Zucchini Flowers

Pour 3 inches of oil in a deep fryer or large, heavy pot and heat to 350 degrees F.

In a small bowl combine the goat cheese, heavy cream, parsley, green onion, and dash of tabasco. Mix until smooth. Season with salt and pepper to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a mixing bowl, lightly beat the egg yolks and pour in the beer; mix to combine. Add the flour and continue to mix until the batter is the consistency of heavy cream. Dip 2 stuffed zucchini flowers at a time in the batter to coat completely, letting the excess drip off. Fry the flowers in the hot oil for 2 minutes until crisp and golden brown. Drain the fried flowers on a plate with paper towels, season with salt and pepper while they are still hot.

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