Makes 24 flowers; serves 8 as a side dish

24 fresh open zucchini flowers grown for eating (minus the stames)

3 cups freshly grated Parmigiano-Reggiano

1 tablespoon fresh thyme leaves

1/4 cup finely slivered fresh basil leaves

1 teaspoon freshly grated nutmeg

Salt and freshly ground pepper, to taste

1/4 cup extra virgin olive oil

1. Pick through the zucchini flowers to remove the stamens and check for bugs.

2. In a medium mixing bowl, stir together the Parmigiano, thyme, basil and nutmeg. Taste for seasoning, and add salt and pepper if needed.

Using a small teaspoon, stuff each blossom with about 1 1/2 tablespoons of the Parmigiano mixture. Set them aside.

3. In a 14-inch nonstick saute pan, heat the olive oil over medium-high heat until smoking.

Place 6 flowers into the pan, and cook until

golden brown on both sides. Place them on

paper towels to drain. Repeat with the

remaining flowers.

4. Arrange the fried zucchini flowers on a platter, and serve warm or at room temperature.

From "Molto Batali" by Mario Batali