Ricotta Basil Filling

Combine ingredients in a bowl and taste, then place in piping bag and reserve.

Pepper Jam

Combine peppers, sugar, cider vinegar, in pot and bring to a boil, reserve 50 g of sugar to mix with pectin. Once all sugar is melted and brought to a boil, slowly spread sugar/pectin mix on top and stir in, keep simmering until liquid thickens, then cool and reserve.

Zucchini Pesto

Blanch zucchini skins, garlic clove and basil separately until tender. Place pine nuts, parmesan cheese and garlic in blender, blend with olive oil until smooth, then add zucchini skins and basil and puree until smooth, reserve for service.

Parmesan Breadcrumbs

Place Panko in blender or food processor and pulse in parmesan cheese until completely incorporated.

Basil Puree

Blanch basil for 1-2 minutes until tender, shock in ice water, ring out until completely dry, then chop up. Blend in blender until smooth.

Bechamel

Melt Butter on low heat, stir flour and cook until pale color. Add milk to pot gradually, whisking out any lumps until the sauce is smooth, simmer for 30 minute, stir fr

Squash Blossoms

After stamen is removed from squash blossom, pipe filling into flowers until full but leaving enough space to seal with the end of the flower petals. Then dust in flour, and coat in egg wash and coat with parmesan breadcrumbs, repeat process one more time so that blossoms are double breaded.

In medium saute pan, heat canola oil until just shy of smoke point, add blossoms and cook on all sides until golden brown, season after with salt.

Plate and serve.