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Recipe: Fried Zucchini Flowers With Parmigiano and Thyme
This fried zucchini recipe makes an attractive presentation.
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
4. Arrange the fried zucchini flowers on a platter, and serve warm or at room temperature.
From "Molto Batali" by Mario Batali