STUFFED SQUASH BLOSSOMS

1 cup fresh ricotta cheese

4 oz. fresh mozzarella cheese, shredded

1 tab. fresh chives, minced freshly ground black pepper to taste

25 squash blossoms, rinsed and drained

2 cups unbleached, all-purpose flour

3 eggs

3 tab. milk

4 tab. clarified butter

4 tab. olive oil

Stir ricotta, mozzarella, chives and pepper in a mixing bowl. Fill each blossom with about one tea. of this mixture, and gently pinch or twist the ends shut. Place flour in one shallow bowl. Combine eggs and milk in another shallow bowl and blend well.

Heat two tab. clarified butter and two tab. oil in a skillet. Dip blossoms first in flour, then in egg mixture and sauté in batches until golden, about two min. per side.

As they are cooked, transfer blossoms to a low (225') oven to keep warm. Continue cooking blossoms, adding more butter and oil as needed. Serve immediately. Makes four to six servings.