ZUCCHINI FLOWERS: Wash, Prepare and Cook!
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- Опубликовано: 21 июл 2019
- #zucchini #italiancooking #cooking #vegan #veganrecipes #simplecooking #italy
Zucchini (Courgette) flowers - an excellent and easy to make antipasto that makes a delicious introduction to any Italian meal. Here we give you the simple steps and the pitfalls to avoid.
There are many ways to prepare Zucchini flowers, including stuffing them with mozzarella and anchovy but this recipe makes a simpler and much lighter antipasto leaving space for that big plate of pasta!
Zucchini Flowers (Fiori di Zucchina).
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That is wonderful. I ate this in Rome, and when I came home (Sweden) I stumbled over a bunch of Zucchini plants for one Euro each. I bought them (there where 3 big plants for sale) and now I am going to fry them myself. It´s so hard to find zucchini flowers so it s almost magic that I did.
Thanks for your comment, now we're in Zucchini season we've almost got too many flowers in our garden!
I like your channel too and have subscribed, I particularly like that you have dealt with the challenges of growing on a balcony and the reward you get for it. Good luck to you, looking forward to your next episode.
David
@@abetinacookery8955 thank you! And also thanx a lot for the subscription! I hope my channel can please you in the coming! I realized this morning that my zucchini plants got powdered mildew! So I will have to battle that as soon as I get home!
@@abetinacookery8955 and I also subscribed back. I researched madly about the zucchini flowers, so was not aware of exactly where in the internet I was about... hahaha.
You don't have to worry about removing the internal organs if the flowers are male. No pistol or ovary, just stamens.
You don’t stuff first?? They are delightful stuffed with ricotta cheese.
Yes, that's certainly possible but unstuffed they are very much lighter and a better anti-pasto. At my wedding in Italy we had 22 courses, so leaving space is often a good choice.
Our vegetables from the garden are so tasty that they do not require additional flavour. Ricotta tends to be too watery to use for deep frying as it can result in a soggy result (unless it’s drained significantly in advance). The traditional stuffing is a stick of mozzarella and an anchovy fillet.
With that said, we still usually don’t stuff them.
I've never taken that inside piece out, just saute them . I just shake them in seasoned flour.