Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    zucchini flowers
   1      cup           fresh goat ricotta -- coach farm
                        -- preferred
   1                    egg
   2                    scallions -- thinly sliced
     1/4  teaspoon      freshly-grated nutmeg
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      pound         fresh golden or yellow tomatoes
                        (or golden cherry tomatoes)
     1/2  cup           extra-virgin olive oil
   8                    basil leaves
   1      teaspoon      salt
   2      tablespoons   virgin olive oil

Preparation:

Pick through open zucchini flowers to remove stamens and check for bugs. In a medium mixing bowl, stir together goat ricotta, egg, scallions and nutmeg and taste for seasoning. Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of filling and set aside. Roughly chop tomatoes and place in blender with olive oil, basil leaves and salt and blend until smooth. Pour through strainer into bowl and set aside. In a 10- to 12-inch non-stick sauté pan, heat virgin olive oil until smoking. Place 4 flowers into pan at a time and cook until golden-brown on both sides. Arrange 3 blossoms on each plate, drizzle with sauce and serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5703)