The Column of Life

There's nothing like an appetizing appetizer to get things going for an enjoyable repast. It should be accompanied, in some opinions, by something to drink that is quite dry enhancing its savory nature. Here is one employing zucchini blossoms. According to Suzanne Martinson of the Pittsburgh Post-Gazzette says, "Zucchini blossoms, the forerunner of the ever-burgeoning cylinders, are edible. More than edible, they're delicious in an Earth Mother kind of way." Fiori di Zucca Ripieni Ricotta, one cup Parmigiano or Pecorino, one half cup, grated or shaved Parsley, flat leaf, one tablespoon, chopped Basil fresh, one tablespoon, chopped Eggs, two Coarse Salt Black Pepper, ground Nutmeg, grated, pinch Zucchini Blossoms, eight, pistons removed Extra Virgin Olive Oil, two cups Flour, one third cup Beer, one cup 1.Mix the ricotta, one egg, grated cheese, garlic, parsley, basil, salt and nutmeg in a large bowl. 2. Once it is thoroughly mixed place in piping bag and then fill ea...