I bet you thought this ricotta would be flavoured with the traditional basil. I like pesto made from all sorts of green herbs and vegetables and I adore this fiddlehead pesto. The flavour is all fiddlehead and so fresh.
For April our group has this wonderful line up of foods that just might fool you ...
Creamy Baked Eggs with Asparagus and Pecorino from Sandi at Whistlestop Cafe
April Fool Spicy Shrimp with Grits from Jerry at A Life Lived
Chicken BLT Sandwich from Val at More Than Burnt Toast
Shelby at Grumpy's Honeybunch winds up with this seasonal dessert - Rhubarb Trifle
Zucchini Stuffed with Ricotta Fiddlehead Mousse
I always make my own ricotta. It is so easy, so fresh and half the cost. Click on the link for my recipe and directions.
6 small zucchinis
1 cup homemade ricotta
1/4 cup fiddlehead pesto
1/4 cup freshly grated Reggiano Parmigiano
1 tablespoon fresh lemon juice
Preheat oven to 450 F.
Slice zucchini in half lengthwise and scoop out pulp to leave a 1/4 inch shell. Reserve the pulp for another use.
Combine the remainder of the ingredients stirring well with a whisk. Fill zucchini with the ricotta mixture, pressing firmly.
Bake at 450 F until zucchini is tender, about 20 minutes.
Fiddlehead Pesto Recipe
3 cups of boiling water with a pinch of salt
250 g fresh or frozen fiddlehead greens
1/3 cup olive oil, add more if needed
3 tablespoons crushed pine nuts or walnuts (optional)
3 garlic cloves, finely minced
1/4 cup grated parmesan cheese
Cook fiddleheads in boiling water with salt 8 minutes, drain very well. Add fiddleheads, nuts and garlic, slowly adding the 1/3 cup of olive oil, blend well. Add about 1/3 of the parmesan cheese, mix, add balance of cheese, stopping to scrape down sides of container. Process or blend until fiddlehead pesto forms a smooth paste consistency.