Stuffed Zucchini Blossoms with a Lightly Browned Cheese Sauce

Rub the mushrooms clean (or rinse them if need be), and dice them with the carrot, asparagus tips and shallots, and sauté the mixture in a mixture of olive oil and butter that you've already heated in a pan (the amount of fat is an estimate; if need be add more). After a few minutes add the cream, season to taste with salt and pepper, and cook the mixture over a gentle flame until the vegetables are done and the juices bind it all together.

Transfer the mixture to a bowl and work in the moistened bread, yolks, and three tablespoons of Parmigiano, and then let it all cool.

Gather the filling into a pastry bag with a wide nozzle and fill the zucchini blossoms with it, being careful not to tear them.

You will now need to prepare the sauce: Simmer the wine, vinegar, and about 2 tablespoons of water until the mixture is reduced to a volume of about a quarter cup. Lightly beat the yolks in a bowl, then whisk in the reduced liquid, then put the mixture over a double boiler, and, working over very low heat, slowly whisk melted unsalted butter to the mixture, as if you were making mayonnaise; continue adding butter and whisking until you obtain a thick sauce, which you will want to season with the minced herbs.

Put the stuffed flowers on an elegant, oven-proof dish, drizzle the sauce over them, and broil everything just long enough to brown the sauce. Serve them hot, with a deft sparkling white wine along the lines of a Franciacorta.