Prosciutto & Provolone Stuffed Squash FlowerThis is one of my absolute favorite dishes to make, and to eat. You need whole fresh squash flowers, preferably male. Try to get the ones most in-tact all the way through, with a stronger more firm round end more suitable for stuffing. For the stuffing, you'll need about 2 cups of breadcrumb, butter, sliced black olives, thin sliced prosciutto, and thin sliced provolone cheese.
Prepare the stuffing first by mixing your breadcrumb with a couple tablespoons softened butter, and just enough filtered water to make it a paste consistency. Then add one tablespoon more of softened butter, the sliced black olives (about a heaping handful), and salt and pepper to taste.
Lay a slice of prosciutto on a clean surface, and put a slice of provolone over it. Drop about two heavy spoonfuls of stuffing into the middle, and roll it up in the prosciutto and cheese sort of like an open-ended burrito. Fold an end of the roll closed, and stuff inside a cleaned fresh squash flower, folding the loose parts of the flower underneath and placing in a lightly greased baking pan. Repeat until you run out of flowers, and bake on 450 for about 30-40 minutes.
If you wish, partway through the baking process, you can coat the top of the flowers with a tiny brush of olive oil and a light sprinkle of finely diced red onion. (If you like the concept of this idea but don't eat meat, you can try using large leaves of spinach to wrap the stuffing instead.)
