July 10, 2011

Stop and Admire the Flowers and Eat Them Afterwards - Plain and Stuffed Squash Blossoms

Fiori di zucca repieni is Italian for stuffed squash blossoms. I always look forward to picking the flowers of the zucchini before they wilt or become overgrown fruit. Everybody in the house  know that we are having flowers for dinner when the squash patch turn bright yellow in the morning. I carefully select the flowers and snip them off the plant but also leave some to grow a couple of days more to make delicious zucchini carpaccio or frittata. The female flower with the emergent zucchini is great with a combination of cheeses like ricotta and grated pamigiano, including goat cheese mixed with minced garlic and herbs.  The male flower I just fry, dredged in seasoned flour and rolled in a slightly beaten egg then dress with aged balsamic vinegar and extra virgin olive oil. Simple but quite delicious I have to say.















Enjoy!







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12 comments:

  1. DianeJuly 10, 2011 at 7:07 AM

    I really must pick some of mine now that you have given me a reminder. Your artistic designs on the plate are beautiful. Diane

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  2. Santosh BangarJuly 10, 2011 at 7:59 AM

    nice recipe with decoration and beautiful designe

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  3. jasna varcakovicJuly 10, 2011 at 3:04 PM

    Nice job...Looks lovely on blue plate - perfect color scheeme!

    ReplyDelete
  4. MaureenJuly 10, 2011 at 5:48 PM

    I love stuffed and deep blossoms! They're so delicate and delicious! Great photos!

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  5. aipiJuly 11, 2011 at 2:30 PM

    Growing up mom always used to make fritters with these blossoms n I loved it ~ have never been able to find it here where I live n your pics n recipes are making me miss those very much.
    US Masala

    ReplyDelete
  6. AnonymousJuly 11, 2011 at 5:01 PM

    I feel so happy on your site.Food can be art and taste good at the same time.I am organic grower too..but hibernating now(its winter here).Wonderfull stuff here and and these blossoms are such a delicasie:)

    ReplyDelete
  7. AnonymousJuly 12, 2011 at 12:00 AM

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  8. Purabi NahaJuly 12, 2011 at 2:36 AM

    This recipe is really worth a praise! I am dreaming how wonderful the taste would be! Amazing photographs. I love every bit of your blog. The recipe looks perfect.
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    ReplyDelete
  9. UnknownJuly 12, 2011 at 6:42 AM

    Is it time for squash blossom recipes again? I remember them from last summer and can only look at the computer screen with longing because we cannot get these blossoms here. Your stuffed ones look so yummy, these pictures are killing me! :-)

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  10. lenaJuly 16, 2011 at 9:41 AM

    these flowers can be eaten?! so all of you have become the human 'bugs' when this is being served ! it's astonishing to know this!

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