Wash and pat dry zucchini blossoms and set aside. Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste-like consistency. Gently open each flower and, using a small teaspoon, place 2 tablespoons ricotta mixture in each flower and close up again by twisting ends of flower like the ends of a mustache. Set aside. In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth and creamy (about 1 minute). In a 10- to 12-inch nonstick pan, heat 1 ounce of the extra-virgin olive oil until just smoking and place 6 blossoms in pan. Cook until golden brown (about 2 minutes) and turn once, cook 1 minute more and remove to warm plate. Repeat with remaining blossoms. While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra-virgin olive oil and juice of 1 lemon to coat. Divide into center of 4 plates. Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in Mercedes-Benz angles on top of sauce. Sprinkle each plate with a few of the remaining pine nuts and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5615) Per serving: 453 Calories (kcal); 43g Total Fat; (83% calories from fat); 12g Protein; 7g Carbohydrate; 83mg Cholesterol; 625mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1150g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 331 (61%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 73.8mg||23 %|
|Sodium 225.9mg||8 %|
|Potassium 2797.1mg||74 %|
|Total Carbohydrate 42.3g||12 %|
|Dietary Fiber 11.9g||48 %|
|Sugars, other 30.4g|
|Protein 23g||33 %|
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Calories per serving: 543
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