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Export 11 ingredients for grocery delivery
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.
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