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Italy Culinary Trips: Recipe for Stuffed Zucchini Blossoms
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Summer always brings to mind fried zucchini blossoms and one of our favorite culinary vacation destinations… Tuscany! I’ve had the pleasure of being to Tuscany many times, have enjoyed amazing meals cooked there, frequently using the freshest of seasonal ingredients. Asparagus in the springtime, eggplant in the summer, mushrooms in the fall… Italy is a smorgasbord of wonderful produce!
Our chefs are passionate about food and Tuscan cuisine. During a recent trip to Tuscany I remember one of our chefs waxing eloquently about a current favorite coffee (“100% aribica!”) and how purple carrots really don’t taste different than any other variety (but are a current fad in Tuscan food markets).
Tuscan recipes tend not to involve not too many ingredients or steps, but rather let the freshness of the food shine through.
Recipe for Fiori di Zucchini Ripieni di Pecorino
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Ingredients
- 8 zucchini blossoms
- 50 grams freshly grated percorino cheese (not too aged)
- 2 eggs
- 50 grams flour
- 30 grams bread crumbs
- sunflower seed oil for frying
- salt to taste
Instructions
- Delicately wash the zucchini blossoms (removing the stamens and pistils), and fill each one with a little grated pecorino cheese.
- Prepare 3 shallow bowls – 1 with the beaten eggs and salt, 1 with flour, and 1 with bread crumbs. Delicately dredge the flowers first in flour, then with the beaten egg, and finally in the bread crumbs.
- Fry in very hot sunflower seed oil until the breadcrumbs are golden brown.
- Drain on paper towels and sprinkle with salt to taste.
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