If you've been checking in throughout the past few weeks,
you'll have already noticed my culinary obsession with italy and summer.
I often reflect on my adventures in that wonderful place, and food
(and its preparation) offers the most visceral re-connection. I offer to
the jury Phaidon's latest bookshelf marvel, Recipes from an Italian Summer,
as a potent device for rendering oneself defenseless against severe bouts of
longing for the motherland, and its delectable bounty.
You may even give in and try something completely new, such as my foray
into the delicate zucchini blossom. After many requests, I have posted my
newly vaunted recipe below.
Natalie & Lisa's ricotta-stuffed Zucchini Flowers
(Fiori di Zucca Ripieni)
what you will need:
13 - 18 cleaned zucchini flowers
3 lg eggs
1 cup fresh ricotta
1/4 cup grated parmesan
wondra/flour
fresh herbs, such as thyme, basil, parsley
cooking oil, such as canola or peanut
s&p
Step 1: assemble the filling -- in a mixing bowl, combine the ricotta, parmesan, herbs, and egg, making sure to evenly distribute the egg. add salt & pepper to taste.
(in the meantime, make sure to gingerly remove the stamens (i.e. male sexyparts)
from your zucchini flowers -- you don't want to bite into that.)
Step II: Stuffing and breading -- with a small spoon or pastry bag, fill each flower
with a dollop of filling, making sure not to add so much that the flower won't be
able to close. With your fingers, "close" and twist shut the petals of each flower.
Break the remaining eggs into a shallow bowl and whisk with a few tablespoons of
water to create an egg wash. Pour an ample amount of flour into an identical bowl, and season with salt&pepper to your liking.
Step III: Sizzle in a frying pan
Now the dance begins -- you are ready to coat the flowers in a layer of egg and flour, and
then into the frying pan. Fill a deep skillet with about 1 cup of oil, and place on high heat until the oil gets smoky.
Once you have coated the blossoms in egg and flour, fry them in the skillet no more
than 3 at a time on 1 minute per side.
Remove blossoms when thoroughly browned and
place onto a tray lined with paper towels.
each batch serves 6-8 people as antipasto (made only for the ones you love)
pairs well with an heirloom tomato panzanella
(Fiori di Zucca Ripieni)
what you will need:
13 - 18 cleaned zucchini flowers
3 lg eggs
1 cup fresh ricotta
1/4 cup grated parmesan
wondra/flour
fresh herbs, such as thyme, basil, parsley
cooking oil, such as canola or peanut
s&p
Step 1: assemble the filling -- in a mixing bowl, combine the ricotta, parmesan, herbs, and egg, making sure to evenly distribute the egg. add salt & pepper to taste.
(in the meantime, make sure to gingerly remove the stamens (i.e. male sexyparts)
from your zucchini flowers -- you don't want to bite into that.)
Step II: Stuffing and breading -- with a small spoon or pastry bag, fill each flower
with a dollop of filling, making sure not to add so much that the flower won't be
able to close. With your fingers, "close" and twist shut the petals of each flower.
Break the remaining eggs into a shallow bowl and whisk with a few tablespoons of
water to create an egg wash. Pour an ample amount of flour into an identical bowl, and season with salt&pepper to your liking.
Step III: Sizzle in a frying pan
Now the dance begins -- you are ready to coat the flowers in a layer of egg and flour, and
then into the frying pan. Fill a deep skillet with about 1 cup of oil, and place on high heat until the oil gets smoky.
Once you have coated the blossoms in egg and flour, fry them in the skillet no more
than 3 at a time on 1 minute per side.
Remove blossoms when thoroughly browned and
place onto a tray lined with paper towels.
each batch serves 6-8 people as antipasto (made only for the ones you love)
pairs well with an heirloom tomato panzanella
buon appetito!
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