Tuesday, June 24, 2014

from garden to table

zucchine blossoms
A flower which really is a blossom and that looks like a lily has grown in my vegetable garden, finally our zucchini (correctly in Italian, zucchine) have arrived.  From garden to table they go and there's nothing better than that!

Here they are, my little babies are born, they come from a world made of simple things.
zucchine
What happened once they were brought to the kitchen was an easy concept of gathering ingredients, gathering the family and making pasta con le zucchine and fiori fritti.

Welcome summer, we've been waiting for you!
homemade pasta with zucchine and their blossoms
The recipe is straightforward.  Simply chop the zucchini, either in rounds or long wise.  I chose to give them a 3 cm long wise shape, more or less.  Add enough extra virgin olive oil to cover the surface of a large preheated pan, add some roughly chopped spring onions, one or two, and the zucchini.  Saute the onions and zucchini together until they are covered with oil.  Let them cook for no more than 15 minutes.  Keep them intact and firm, don't over cook.

Split the blossoms in 4, start from the bottom of the flower moving upwards, use your hands. Set aside.

Once the pasta is cooked, retain some of it's drained water.  Add the pasta in the pan with the zucchini, saute the pasta and the zucchini on a high flame, add some of the pasta water you have set aside so to form a creamy sauce that maintains the pasta humid and not dry.

Remove the pasta and zucchini from the heat, add the blossoms, toss, sprinkle with some grated parmesan cheese.  Serve.

For this dish, I recommend homemade pasta.

Now, the fiori fritti, zucchini blossoms.
fiori fritti
Fiori Fritti
zucchini blossoms
mozzarella cheese
anchovies

For the batter,
plain white flour
fridge cold beer
salt

olive oil for frying

To make a really good batter you need ice cold beer, this is what will make these blossoms perfect.  You can't go wrong.  

The quantities of the ingredients may vary depending on how many blossoms you will fry.  

Stuff the blossoms with a small piece of mozzarella, and an anchovy fillet. Set aside.

In a bowl add some flour, some salt e some beer, whisk with a fork to form a smooth foamy and dense batter. Add more beer until you've reach the right consistency but don't over whisk or you will deflate the batter.  You want to reach the consistency of a runny batter, something like a crepes batter.

Dip the prepared blossoms, one by one in the batter, shaking off the excess.  Gently place them in the pan with hot oil.  Don't overcrowd with too many at the same time. Remove when they are golden brown. Transfer on an absorbent paper towel.  Sprinkle with salt and serve hot.
zucchine blossoms

9 comments:

  1. voglio sapere tutto di quel ciotolino col beccucciooooooo !!!
    :-)

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    1. Non ti sfugge niente! :)) Beh, non saresti amica mia se non fosse cosi' ;) Fa parte di un gruppo di measuring cups ...devi venire in zona mia cosi' ti faccio conoscere questo negozietto niente male.

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  2. Now to find zucchini as beautiful as yours...

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    1. I know you can!! California has great produce ;-) Hey...I'm about to buy your book and I want to read it while I'm on vacation. Can't wait!

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    2. We do have great produce here in CA, but I do not often see zucchini with the blossoms still attached. I'm on the hunt! Great news about my book! Thanks for letting me know. Hope you enjoy it.

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  3. Che bello Elvira, caspita che bello... tutto ma proprio tutto, dalle foto alla ricetta... e non vedo l'ora di trovare anch'io zucchine così!!! Un abbraccio!!!

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    1. Tu mi dai sempre tante soddisfazione...voglio abbracciarti di persona! :) A presto!

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  4. You are so lucky to have zucchini growing in your garden and hence zucchini blossoms! The are almost impossible to find here up north which is very unfortunate. Wish I could take a seat at your kitchen table so we could enjoy this wonderful meal together! xoxo

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    Replies
    1. ...and who says that can't happen?! When you come to Rome, we must meet. xxoo

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