Step 1

Cook the spinach in a pan with a drizzle of extra-virgin olive oil, 1 crushed clove of garlic (which is removed after cooking), a small piece of chili pepper and salt: sauté, stirring, for about 5-6 minutes.

Step 2

Cream the ricotta in a bowl. Mince the spinach and mix it into the ricotta. This is the filling.

Step 3

Clean the blossoms, removing the pistils, and stuff them with the filling.

Step 4

Separately, mix together the flour, 2/3 cup cornstarch and 2 cups of ice water to get a fairly dense batter.

Step 5

Dip the blossoms in the batter, turning the petals a little so that they close over the filling.

Step 6

Fry them a few at a time in hot peanut oil for 3-4 minutes or until golden. Drain them on paper towels and sprinkle them with salt.

Step 7

For the sauce: In a saucepan, boil 2 3/4 tablespoons of water with the sugar and vinegar. When it boils, add 2/3 cup water and the currants. Simmer for 2 minutes, then remove from heat. Add 4 teaspoons cornstarch dissolved in a little water, then blend in a blender and run this sauce through a sieve.

Step 8

Serve the blossoms hot with the sauce and a few whole currants, if desired.