Three zucchini blossom recipes from my family
Frittata della Nonna Maria
18 large blossoms
6 eggs farm raised
1/2 cup pecorino cheese fine grated
1/2 cup of rich milk
2 tablespoons of cornstarch
1/4 teaspoon of salt
a dash of pepper
sage leaves to garnish
oil to fry
*
Heat the oil in a non stick medium pan.
Wash the blossoms, pat dry and cut only the stem up to the blossom
keep the inside of the blossom
In a bowl combine the cornstarch, the milk, the pecorino,
the salt, the pepper, add the eggs and wish singing opera.
When the oil is hot add abouth a 1/4 of the batter, let it become a
little harder, it will take only a minute.
Arrange the blossoms in a circular pattern following the numers
of an imaginary clock face. Fill the gaps with the remain blossoms.
Add the remain of the batter.
Turn the flame down to minimum!
Cover and let it cook for about 15/20 minutes.
Flip using 2 plates or one of those frittata pans.
Before flipping add few leaves of save at the bottom of the pan,
they will slight cook and give a distinct aroma to your
masterpiece frittata.
Serve lightly warm.
Love to serve it the late morning after Thanksgiving dinner,
we are always on the go for Black friday, you need energy to shop!
Fried Zucchini Blossoms my style
20/25 Large fresh blossoms
3/4 large eggs
1 cup of cornstarch
1/2 cup of panko for extra crispy
1/2 cup parmesan cheese grated
salt and pepper, olive oil
*
preheat the oven at 400 degrees
add a baking sheet liner to a large baking pan.
Beat the eggs with the salt and pepper.
Separately mix the cornstarch, the panko and the cheese.
Wash and dry the blossoms. Cut only the stems out!
Dunk the blossoms in the eggs and then pass them in the
dry mixture you made untill nicely coated.
Place all the blossoms in the pan and with a brush add a little
oil on top of them. Just a drop.
Bake in the oven until crispy golden brown, no need to flip.
Amazing as an aperitivo!
They will taste like tou fried them but with a thenth of the greese.
Ideal as a Thankgiving dinner appetizer.
Guys love them !
You love them because they taste like fried but are so light.
Almost no guilt!
Rosy Pasta salvia, fiori di Zucca e Calamari
Rosy Pasta with sage, squash blossoms and calamari
Forte dei Marmi our family style
will feed 6 people
*
12 blossoms
1 italian spaghetti package
sage, better if you grown it
1 pound of calamari rings
1 cup of excellent white wine
garlic
salt, pepper and oil
red pepper if you like (I do!)
*
Bring a large sauce pan to boil with plenty of water and
remember to add sea salt!
In a skillet add the 1/4 cup of oil the red chili pepper, the minced garlic
at your taste.
Quickly fried the chopped blossoms and the calamari rings.
Splash with wine.
Add few chopped leaves of sage and let it simmer a bit.
Cook the pasta al dente.
Drain it and toss it in the fast sauce you just made.
Add a dash of extra virgin olive oil.
Serve very very hot with a glass of the same white wine you used for cooking.
perfect for a week end al fresco dining.
More recipes to come.....
photos and recipes are MilaneseGAL very proud of them !!!
