Ricotta Stuffed Zucchini Blossoms with Panzanella

Ingredients

• 1 1/4 cups red wine vinegar
• 1 tablespoon kosher salt
• 1 1/2 teaspoons sugar
• 1 clove garlic, smashed
• 1/2 small red onion, thinly sliced
• 1/2 kirby cucumber, sliced into 1/8-inch rounds
• Six 1-inch slices stale Italian bread, crusts removed, cut into 1-inch cubes
• 1 pint cherry tomatoes, cut in half
• 6 fresh basil leaves, cut into a chiffonade
• 2 to 3 tablespoons big fat finishing oil
• 8 zucchini blossoms
• 1 1/2 cups ricotta cheese
• 1/2 cup freshly grated Parmigiano
• 1 bunch fresh Italian parsley, leaves finely chopped
• Kosher salt
• Peanut or other neutral-flavored oil
• 1 1/2 cups all-purpose flour
• 3/4 to 1 cup dry white wine

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