Italy Culinary Trips: Recipe for Stuffed Zucchini Blossoms

March 1, 2019  |  By Peg Kern
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Italy Culinary Trips: Recipe for Stuffed Zucchini Blossoms

Summer always brings to mind fried zucchini blossoms and one of our favorite chefs… Claudio! I’ve had the pleasure of being to Claudio’s country B&B many times, have enjoyed amazing meals cooked by him, and have learned numerous dishes under his skilled instruction.

Chef Claudio collecting squash blossoms He is as passionate about food and Tuscan cuisine as anyone I’ve known. During my most recent visit (in February) he waxed eloquently about his 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).

Chef Claudio’s culinary genius is in not complicating the food. His recipes tend to involve not too many ingredients or step, but rather let the freshness of the food shine through.

So for Friday favorites, here is, well, one of our favorites!

Fiori di Zucchini Ripieni con Pecorino

(Fried Zucchini Blossoms Stuffed with Pecorino Cheese)

Serves 4 people

Chef Claudio collecting squash blossomsIngredients:
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

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.

Chef Claudio collecting squash blossomsDrain on paper towels and sprinkle with salt to taste.

By Peg Kern

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