Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      large         zucchini blossoms
   4      tablespoons   pine nuts -- toasted under
                        broiler until dark brown
   8      ounces        ricotta cheese
   1      large         egg
     1/4  cup           finely-chopped fresh parsley
   1      pinch         nutmeg
   1      teaspoon      salt -- divided
   1      bunch         watercress -- stems removed,
                        washed -- and spun dry
   8      ounces        plain yogurt
   4      ounces        extra-virgin olive oil -- divided
   1                    lemon -- juice of

Preparation:

Wash and pat dry zucchini blossoms and set aside. Mix 2 tablespoons pine nuts, ricotta, egg, parsley and nutmeg in a medium mixing bowl until homogenous and of a rough paste-like consistency. Gently open each flower and, using a small teaspoon, place 2 tablespoons ricotta mixture in each flower and close up again by twisting ends of flower like the ends of a mustache. Set aside. In a blender, mix 1/2 watercress, yogurt and 1/2 teaspoon salt until smooth and creamy (about 1 minute). In a 10- to 12-inch nonstick pan, heat 1 ounce of the extra-virgin olive oil until just smoking and place 6 blossoms in pan. Cook until golden brown (about 2 minutes) and turn once, cook 1 minute more and remove to warm plate. Repeat with remaining blossoms. While last blossoms are cooking, toss remaining watercress with remaining 2 ounces of extra-virgin olive oil and juice of 1 lemon to coat. Divide into center of 4 plates. Drizzle a puddle of yogurt sauce around watercress and place 3 warm blossoms in Mercedes-Benz angles on top of sauce. Sprinkle each plate with a few of the remaining pine nuts and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5615)