A few days ago, I told you about our vegetable garden. It won’t be long before we can make Fiori di Zucca Ripieni, a wonderful Italian recipe using these edible beauties!
Squash flowers have a subtle zucchini flavor that can be overpowered by other ingredients if you aren’t careful, so be sure to chop up any seasonings VERY fine. Although both male and female blooms can be used, the males work better due to their larger size: the elongated shape also makes them easier to stuff!
Here we go!
Finely chop 1Tablespoon each basil and parsley, to mix with 2cups Ricotta cheese. (Sprinkle a bit of salt, too) Place the cheese mixture in a ziplock bag, to be set aside
Rinse (and then blot up the moisture on) your flowers. Very carefully peel back the top of each one to reveal an opening big enough to insert a corner of the cheese mixture bag. Squeeze in enough cheese so each bloom looks plump, not ready to burst!! Twist the delicate flower petals shut.
In a seperate bowl, beat a few eggs; put a cup of flour in an adjacent bowl. Dip each stuffed flower into the egg, then GENTLY roll it in the flour. Heat an inch or two of Olive Oil in the bottom of a frying pan. When it reaches 350 degrees, submerge your stuffed flowers and cook until golden….this happens fast!! Move them from the frying pan to a napkin lined serving dish!
Fiori di Zucca Ripieni is best served warm!
Until next time……