RecipeMuncher

I think I'm getting the hang of these. I'd read somewhere that you should slice the petals open - a quick snip along one side is all you need to do - to stuff them. I tried it with these yesterday, and it made things easier- I could remove the stamen easily and the delicate blossom didn't just split open in random spots. I made the filling of ricotta, oregano, sage, salt and pepper. I left the oregano leaves whole, since they're pretty small, and julienned the sage leaves. (...)