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Savoring the Beautiful Zucchini Flowers

Fried Zucchini Flowers with Buffalo Milk Ricotta

Ingredients

  • 1 cup fresh buffalo milk ricotta
  • 1 egg
  • 2 scallions, thinly sliced
  • salt and pepper, to taste
  • 12 zucchini flowers, stamens removed
  • 1 lb golden cherry tomatoes, cut in half
  • 1/2 cup plus 2 tbsp extra virgin olive oil
  • 8 opal basil leaves, torn
  • 8 basil leaves
  • 1 tsp salt

Preparation

In a medium bowl, combine the ricotta, egg and scallion with salt and pepper to taste. Using a small teaspoon, stuff each blossom with 1 1/2 teaspoons of the filling and set aside. Place the tomatoes in a medium bowl and toss with 2 tablespoons of olive oil, plus the opal basil, salt and pepper; set aside. In a 10 to 12-inch sauté pan, heat the remaining 1/2 cup of olive oil over a high flame until it begins to smoke. Place four flowers at a time into the pan and cook until golden brown on both sides. Arrange three blossoms on each plate and add some of the dressed tomatoes in the center of each plate. Tear the basil leaves over the plates, sprinkle with salt and serve immediately.

Zucchini Flower Cheese Bread

Ingredients

  • 1 3/4 to 2 1/4 cups flour
  • 1 packet pizza yeast
  • 1-1/2 tsp sugar
  • 3/4 tsp salt
  • 2/3 cup very warm water
  • 3 tsp olive oil plus more for topping
  • 8 zucchini blossoms
  • 1/2 cup Parmigiano-Reggiano
  • 1/2 cup mozzarella
  • 3-4 garlic cloves, chopped
  • salt and pepper

Preparation

Preheat oven to 425°F. Combine 1 cup of the flour, the entire packet of yeast, sugar and salt in a mixing bowl. Add the water and the olive oil; mix for about a minute.

Slowly add more flour until a soft dough ball is formed. Use a dough hook to knead the dough for a few minutes. If you do not have one, knead the dough ball for about 4 minutes on a floured surface. Roll the dough as thin as you like. Transfer to a greased baking sheet.

Wash the blossoms and cut them in half. Grate the Parmigiano and mozzarella. Add the chopped garlic to a little olive oil (about 2-3 tablespoons). Spread the olive oil and garlic on top of the dough. Add both cheeses, the blossoms and then a little more cheese. Sprinkle with salt and pepper. Bake until golden brown, about 15-20 minutes.

Zucchini-Wrapped Sea Bass, Tomato, Pine Nuts and Zucchini Flowers

Ingredients

  • 2 zucchini
  • fine sea salt, for sprinkling
  • 2 four to five oz sea bass fillets, skin removed
  • 4 tbsp olive oil, plus extra for drizzling
  • 1 medium potato, peeled, diced and boiled until tender
  • 1 tomato, quartered, seeds removed and finely diced
  • 2 tbsp currants, soaked in warm water, then drained
  • 1 tbsp pignoli nuts, toasted
  • 3 tbsp white wine
  • 1 tbsp basil leaves, finely chopped
  • sea salt and freshly ground black pepper
  • 6 zucchini flowers
  • juice of 1 lemon

Preparation

Preheat the oven to 350°F.

Take one zucchini, cut the tips off and thinly slice on a mandolin lengthways. You should get 12 good long strips. Lay these side by side on a tray. Sprinkle with the salt and let stand for 8 minutes, then rinse off the salt.

Layer 6 slices lengthways side by side slightly overlapping onto a towel and pat dry. Repeat with the remaining slices. Take each sea bass fillet and fold the pieces lengthways like a little parcel, then place in the middle of the zucchini ribbons. Using the towel as a guide, carefully lift and wrap the zucchini around the fish, then place each, seam side down, onto a tray.

Heat a skillet over a high flame. Add 1-1/2 tablespoons of the olive oil and place the zucchini-wrapped fish, seam side down onto the pan. Fry for 2 minutes. Turn, reduce the flame to medium high and fry the reverse side for 3 minutes. Carefully take each out of the skillet and place on a baking sheet.

Dice the remaining zucchini. Place a clean skillet over a high flame, add 3 tablespoons of olive oil and heat for 1-2 minutes. Once hot, add the diced zucchini and cook for 2 minutes. Turn the flame down to medium; add the potato and tomato and cook for 2 minutes. Add the currants, pignoli nuts and wine. Increase the flame to high and cook until the liquid is reduced by half. Remove the skillet from the heat. Add the herbs and season with salt and pepper. Place to the side.

Put the tray of zucchini-wrapped sea bass in the oven for 10 minutes. Steam the zucchini flowers for 2-3 minutes.

To serve, divide the zucchini mixture between plates. Squeeze the lemon juice over the fish. Place on the plates and lay the zucchini flowers on top, then lightly drizzle with olive oil.