Fried and Stuffed Zucchini Flowers

Ciao a tutti!! For years, I heard my mother speak of Zucchini Flowers. They’re not as popular in the United States as they are in Italy, so getting your hands on them can be pretty difficult. You’re best trying a farmers market once they are in season. I only first tried Zucchini Flowers on my first trip to Italy in the summer of 2011. When my mother and I were in Rome that trip, we made sure to indulge in zucchini flowers every single day. Since then, anytime they’re in season, I buy them once a week and go to town. There are many ways to prepare zucchini flowers, toss them with some pasta, serve them on a white pizza, simply grill them…but my favorite way is to stuff them with ricotta and fry them. Very healthy, I know. But life is short so you gotta live a little! If you have never had zucchini flowers and can get your hands on a batch, I promise you, you will LOVE them!

Fried Zucchini Flowers

Makes 8-12 zucchini flowers

For the ricotta filling

½ cup ricotta cheese

1 tsp. salt

1 tsp. pepper

1 tsp. crushed red pepper

1 tsp. garlic powder

2 tbsp. chopped parsley

1 tbsp. dried Italian seasonings

For the batter

¾ cup of cornstarch

¼ cup flour

1 tsp. of baking powder

1 ½ teaspoons of salt

½ teaspoon black pepper

½ teaspoon of garlic powder

½ teaspoon Italian seasoning

1 egg

For frying

1 ½ cups of neutral oil (Vegetable, canola or peanut)

Start off by cleaning your zucchini flowers. Check the insides for petals or small bugs (I know, it’s yucky, but they can sneak in there!) Rinse them and then pat them dry. In a medium bowl, add your ricotta, salt, pepper, crushed red pepper, garlic powder, parsley and dried Italian seasonings. Mix until well combined. 

In a shallow dish or container, add your cornstarch, flour, baking powder, salt, black pepper, garlic powder and Italian seasoning. Lightly mix with a fork. In a bowl, crack and whisk your egg.  Take your zucchini flower and gently open it and add a tsp. of the ricotta mix, then roll it in the cornstarch mix and then dip in the egg. Set aside on a separate plate. Continue doing this until all of your zucchini flowers are covered. If you need more egg, you can always crack another. 

Prepare a medium size deep pot over medium-high heat and add your 1 ½ cups of oil. When the oil is heated, gently place in your zucchini flowers. Each flower should take around 3-5 minutes to fry. As they are each done frying, place them on a wire rack to cool, a wire rack will also help them avoid steaming up. There is a chance you may have some cornstarch mix leftover, so you will just have to throw it out. Eat right away while they are still nice, hot and crunchy!! Buon Appetito!! 

Bella Roma: Part Due; Shopping and Pasta all Norma

Ciao a tutti! Every time we travel, we make a point of leaving a few days to just wander so we don’t get too overwhelmed, I think this is usually a pretty smart choice, at least for us. So, today we decided to walk and browse in and out of some shops. My mother always told me about a department store that she went to on her first trip to Italy with her best friend when they were younger. The store is called Upim. It is basically the Italian equivalent or a Target or JCPenney. My mother and I found it on my first trip in the summer of 2011 and I was very eager to get back. This Store is so much fun!! They have clothing, makeup, accessories, home décor, jewelry…pretty much anything that women love!

I love shopping in Italy and getting brands and designers that are not available in this country, I know that may seem silly, but I get a kick out of it. I especially love buying Italian makeup and shoes! Unfortunately at Upim, you're not allowed to take pictures, so I have none to share with you. Now, enough about the shopping, let’s get to the reason why I’m here: FOOD!! 

After all that shopping, we worked up a good appetite. On our last trip, we were lucky enough to find a little outdoor café just a couple of blocks from Upim, so we decided to have lunch there again, we even had the exact same meal.

Fried Zucchini Flowers, my weakness

Pasta all Norma and a few Fried Zucchini Flowers. You just can’t go wrong. Pasta alla Norma is a favorite of mine. I love eggplant, so the chance to pair it with pasta and  ricotta salata…..mmmmmm. And it doesn’t hurt that it is also named after Vincenzo Bellini’s opera, “Norma.” The story goes that in the 19^th century, Nino Martoglio, a Sicilian writer, poet and theatre director, was so impressed when he first tasted the dish that he compared it to “Norma,” Bellini’s masterpiece. It is a classic Sicilian dish from Catania, a city on the east coast of Sicily.

If you haven’t tried Pasta all Norma, I highly recommend it. What can I say? It’s just a wonderful dish. I hope you enjoy my version, please let me know what you think!

Pasta alla Norma

Pasta alla Norma. Doesn't it look yummy?!?

2 medium eggplants- cut into little cubes (you pick exactly how little)

7 tbsp. olive oil

Salt & Pepper (quanto basta!)

Onion- minced

1 tbsp. red pepper

4 cloves of garlic-minced

1 large can of tomatoes (I always use San Marzano tomatoes, in my opinion, they’re just the best!)

Handful of fresh basil

1 pound of rigatoni

1 cup of ricotta salata

Preheat your over to 400 degrees. Put the eggplant in a bowl and drizzle with 4 tbsp. olive oil. Add salt and pepper and toss. Put the eggplant on a baking sheet and roast for around 20 minutes or until lightly caramelized, but not burnt!!

Heat the remaining oil in a pot over medium heat. Add onions and cook until soft, around 10 minutes. Add red pepper and garlic; continue cooking until the garlic softens. Add tomatoes, some of the basil, salt and cook for around 6-7 minutes.

Boil some water for the pasta. Once it is boiling, add the pasta and cook until al dente, around 9 minutes. Drain pasta and add to the tomato mix. Stir in the eggplant and toss, add the remaining basil and a little salt. Garnish with ricotta salata. As always, I LOVE to hear what you have to say! Boun Appetito!! 

Zucchini Flowers

Ciao a tutti!! I hope everyone has been having a lovely and relaxing weekend.  I myself have been busy in the kitchen, as usual!!

A couple of days ago I was shopping on Fresh Direct, when I came across them. Yes, them. The food that changed my life forever. The food that I only for the first time tried last summer in Italy. I’m talking about…..zucchini flowers.

Zucchini flowers are very hard to come by and are only in season for a few months, so when I saw them, I jumped at the opportunity to purchase a few batches.

My mom had been telling me about these delicate, light blossoms for years. She herself first tried them in Italy and I had my chance last year. When we were in Rome, we ate them every day. They were on every menu, so I just wanted to make sure I got my fix. We had them stuffed, pan fried, on white pizza, you name it. But my favorite way to eat them was the classic stuffed and fried version, who can blame me? Because really, when you stuff something with cheese and fry it, how can that not be anything but amazing?!?! So, in honor of the zucchini flower (or squash blossom), I present…Fiori di Zucca.

Fiori di zucca

6 medium squash blossoms
2 cups Ricotta
1 tablespoon Italian parsley – chopped fine
1 tablespoon basil – chopped fine

Chopped garlic- Quanto basta
2 eggs
1 cup flour
Vegetable/Canola oil – enough to fry
salt/pepper

Start off by cleaning them very well, they are extremely delicate so please be careful. Wash them with a spray of water and dry with a paper towel. Gently open the tips of the blossoms and pull out seeds or anything that doesn’t look too appealing. Set the blossoms aside.

Place a few inches of oil into a deep pot and heat.

Add the ricotta and herbs into a small bowl and mix well, season with salt and pepper.

Put the eggs into a small bowl and beat. Put the flour in a separate bowl. Set aside.

Very carefully pull back the tops of the blossoms and using a tiny spoon or a pastry bag, put enough of the ricotta mixture in to fill the blossom without tearing it. Twist the tops of the blossoms to seal. Continue until all blossoms are filled.

Dip the blossoms into the egg mixture and then coat with the flour. Tap off any excess flour. Continue until all blossoms are done.

Place blossoms into the heated oil and cook until golden, this should only take a few minutes, but stand by them to watch and see exactly how golden you like them. When done, transfer blossoms to a wire rack lined with paper towels to soak up any excess oil and season lightly with salt while they’re still warm.

Please let me know if you have had zucchini flowers and what you think of them!! Buon Appetito!