My grandmother was from Lucca and stuffed the flowers with a meat/zucchini mix much like ravioli filling (egg, breadcrumb, cheese binders); she'd fold the petals over the stuffing then seal them by sauteeing in butter/oil..they would resemble bells..then serve them with a rich Tuscan sauce and parmesan drizzled over them...I make them that way myself but never as good as hers, of course..
Traveled all over the U.S. doing construction work and I've never had this. Very neat. Seams like something a nice steakhouse would definitely serve. I like finding appetizing food that I've never heard of or tried.
@Cosmopavone You will definitely find this cooked in the USA , my mother used to make these when I was a kid , and she learned from her mom ( WAY before the internet existed) , this recipe is popular anywhere zuchinni and squash grow well
Made these the first time tonight (got lucky finding zucchini blossoms in a farm stand style grocery store outside Lexington, MA). Absolutely a perfect complement to the summer dining experience. I think my batter was a little too thick, but the crisp and creamy play between outside and inside was *chef’s kiss*. Thank you so much for this video. It inspired me trying something new, delicious, and easy.
You did a great job leading me through this. I also finally found another use for cooking tweezers - they did a great job removing stamens. Made and enjoyed remembering my Italian Nana ♥️
My family has a slightly less elegant way they use the flowers in fritters and I actually posted a video with that recipe just last night (also just over 13 minutes). Flowers are springing up like crazy right now! We throw in the stamen though.
Coming from a REAL Brooklyn NYC Bensonhurst Neighborhood we really take pride in this dish. Mostly Stuffed Dried Ricotta or mixture with Fresh Imported Prosciutto 1000% nice style champ definitely add a level and add the Prosciutto or Pancetta with the Dried Italy Ricotta
I found the blossoms at my local grocery store (rare find) and made them that morning. I always wanted to try them. Thanks again for the recipe and the demonstration. It was very helpful to learn the technique.
Love zucchini flowers and great recipe! I grew up on these and they bring back so much nostalgia for me. We never stuffed them growing up though, just batter.
Great recipe, I'm living in northern Italy right now and these flowers are for sale in every supermercato. Picked some up today. Gonna cook them up tomorrow. Thanks
I've been making these unfilled (& they're wonderful), but you've convinced me that the ones currently in my fridge need filling. Gotta get to the store post haste.
my nonna (grandmother) would be proud. This is very similar to what she did to me. Try the sweet version! Just flowers, fry and sprinkle sugar on them! Kids (and grown up) will love them
Dear Stephen Cusato ! I love your videos and innovative recipes. There are so many unnecessary Cooking Channels on youtube , but this one ...clearly not ! Keep going , I' m waiting for more tasty and creative food
When talking about frying, I would suggest saying 'blossoms' instead of 'flour' since the batter contains flower. I'm being OCD of course, but I really should add how much I love your recipe and channel!!!
That looks so good man. We just sat around after dinner and watched your video, the girls were upset that you killed the flowers and ate them lol. They said you should save them for the chipmunk.
Have never seen this.. love your channel.. Also, absolutely LOVE the food presentation on your cutting board.. have you done a show about your culinary education?
Touching the flower, putting fingers in the flower, filling up the flower.........why is this kinda sexual 🤔....😂.....😢 I have got to get out the house!!!😂😂😂. Love your videos!!!
cus hes super fucking hot thats why! he licked his finger on another video and i nearly lost my shit. something very sexual about a man using his hands in the kitchen honestly
Really good point with the "simplicity" thing. Most of the other "RUclips cooks" are going the way of "hey let's add cheese and bacon and then some other cheese and a fried egg on top and voila here's your salad", no shit it's good dude but it tastes the same of the other 50 recipes on your channel and it's not healthy for you.
This guy's food looks decent. It really does. With that said, this channel reminds me of literally all the other cooking channels out there. How is this one any different? Also, the videos take longer than they should. Just get cooking and to the point. Obviously it depends, but most videos shouldn't go over 5 minutes or you're going to have people lose interest. No need for monologues.
Exactly. I've been thinking the same thing. Decent job, but too long and just not at all different from the rest. Lacks excitement too. He should model off the more successful channels to grow a bigger following.
Anne K LOL! I thought I was in the livestream premiere. My comment was that I made it...to the premiere. I never thought the flowers from zucchini was edible. 😯
This Looks Good Its kinda same like Pumpkin, Squash flower Haha I'll try to do that but using pumpkin flower because we don't hVey zucchini here ❤️😊 Thank you for sharing
So my zucchini plants look dead... I do still have my watermelon plant producing melons even though my brother mowed off a bit of the branch on the other one... it's okay though, looking forward to the fall garden. Also eggplants have been producing like crazy. Gonna double the plants next year!
Silvio, Tony, and Sal would approve.
But seriously, those look SO good!
This is the best, cleanest, neatest, least messy method of making fried zucchini flowers I've ever seen. Well done! ~ Lisa
I love making these but with Goats cheese and Ricotta mixed together and just using good honey as a sauce.
Goat cheese is the tastiest!
I love them with a little horseradish mayonnaise. Don't know where that started but it's delish!
My grandmother was from Lucca and stuffed the flowers with a meat/zucchini mix much like ravioli filling (egg, breadcrumb, cheese binders); she'd fold the petals over the stuffing then seal them by sauteeing in butter/oil..they would resemble bells..then serve them with a rich Tuscan sauce and parmesan drizzled over them...I make them that way myself but never as good as hers, of course..
Cooking and biology lesson in 1. Perfect!
Haven't seen this recipe in years, brings back days eating at grandma's house in the bronx. Cant wait to try this! Thanks!
Traveled all over the U.S. doing construction work and I've never had this. Very neat. Seams like something a nice steakhouse would definitely serve. I like finding appetizing food that I've never heard of or tried.
Well it's normal cause it's typical roman thing (italy)..you'll not find it in usa.
@Cosmopavone You will definitely find this cooked in the USA , my mother used to make these when I was a kid , and she learned from her mom ( WAY before the internet existed) , this recipe is popular anywhere zuchinni and squash grow well
In Italy we used to put inside the flower an anchovy. Just to let u know. Good job anyway, as usual! :)
fresh, dry, or preserved?
@@Sheriff_K preserved! :)
Great detailed instructions. Made these in Italy in a cooking class. This video was a great refresher.
Best cooking channel period.
You are the only American who understands real Italian food...Very nice as always
Made these the first time tonight (got lucky finding zucchini blossoms in a farm stand style grocery store outside Lexington, MA). Absolutely a perfect complement to the summer dining experience. I think my batter was a little too thick, but the crisp and creamy play between outside and inside was *chef’s kiss*.
Thank you so much for this video. It inspired me trying something new, delicious, and easy.
You did a great job leading me through this. I also finally found another use for cooking tweezers - they did a great job removing stamens. Made and enjoyed remembering my Italian Nana ♥️
I thought u as bad bunny showing us to cook boy so good would do this thanks for the receipy
These things are the best! I ate this in Rome.
I do the same thing
Just use flour salt and soda water
Works perfect..just fry and they are crispy.
Tried this one with zucchini flowers from my parents' garden and it was hella nice.
My grandmother used to stuff them with italian sausage and mozzarella and so do I. Delicious recipe!!
best stuffing is mozzarella or ricotta and anchovies! Weird but classic
Most informative instructable to the point yet casual cooking show 👌w/ all the information i want to know. love it!
My family has a slightly less elegant way they use the flowers in fritters and I actually posted a video with that recipe just last night (also just over 13 minutes). Flowers are springing up like crazy right now! We throw in the stamen though.
Perfect timing! My zucchini plants are flowering so much and I’ve been just letting them wilt. Will have to give this a try. Thanks for sharing
Love eating this when I am in Italy
Thank you for another great recipe. We love your channel and are learning so much. Keep up the great work!
Coming from a REAL Brooklyn NYC Bensonhurst Neighborhood we really take pride in this dish. Mostly Stuffed Dried Ricotta or mixture with Fresh Imported Prosciutto 1000% nice style champ definitely add a level and add the Prosciutto or Pancetta with the Dried Italy Ricotta
I found the blossoms at my local grocery store (rare find) and made them that morning. I always wanted to try them. Thanks again for the recipe and the demonstration. It was very helpful to learn the technique.
Damn, only he can make eating flowers look super appetizing!
FINALLY an American that know how to cook REAL italian food! Thank god!
This is so creative! And best of all, the flower is put to good use! ( your tummy)
Love zucchini flowers and great recipe! I grew up on these and they bring back so much nostalgia for me. We never stuffed them growing up though, just batter.
Thank you. Great explanation and demo.
Great recipe, I'm living in northern Italy right now and these flowers are for sale in every supermercato. Picked some up today. Gonna cook them up tomorrow. Thanks
Omg the batter was amaazing
I've been making these unfilled (& they're wonderful), but you've convinced me that the ones currently in my fridge need filling. Gotta get to the store post haste.
Fantastic
Great info.
Well done
Have Zucchini and squash flowers can’t wait to try this tomorrow!
suuuper obsessed with your channel! Learning so much and everything’s explained so simply :)) excited for more:)
Looks delicious!!
These taste incredible!
my nonna (grandmother) would be proud. This is very similar to what she did to me. Try the sweet version! Just flowers, fry and sprinkle sugar on them! Kids (and grown up) will love them
This is a next level recipe. Thanks for posting!
You’re inspiring. I’m going to try this. Have to find the flowers.
Will try this weekend. You get me going... Love this Chef! Love your channel! keep sharing.
Absolutely love this! I'll definitely be planting those :)
That looks amazing !
Looks amazing!
Dear Stephen Cusato !
I love your videos and innovative recipes. There are so many unnecessary Cooking Channels on youtube , but this one ...clearly not ! Keep going , I' m waiting for more tasty and creative food
Perfect Job Done!!!
This are amazing.
When talking about frying, I would suggest saying 'blossoms' instead of 'flour' since the batter contains flower. I'm being OCD of course, but I really should add how much I love your recipe and channel!!!
You’re amazing! Thank you!
Delicious 😋
Wonderful,thanks for the recepie, your channel is one of my favourites. Yeah my lettuce bolted too,start seeds end of Aug ?🇨🇦👍
Awesome vid man! Can’t wait to make it
Very informative 👏
Beautiful and unique recipe :)
so good!
lemon zest would be good in the stuffing
That looks so good man. We just sat around after dinner and watched your video, the girls were upset that you killed the flowers and ate them lol. They said you should save them for the chipmunk.
Maybe one for the chipmunk, ten for the humans. 😁
The Ibrahimovic of whatever you cook.
Ottimo. Una delizia.
I love it . Keep it up 👍
Now this is a new one! Thanks man
I would love to see your recipe on Osso Bucco along with any side dishes you would create. You're an amazing cook, can't wait to see more from you!
You're a person that has studied..a lot! Keep it going! Hugs
Looks doooope!
Beautiful 👍👍
where is your salt container from? It's so charming!
7:57 petallllls
8:06 petalls
Try them with anchovies as well🔝✌
Good job bro
Cheers 🇨🇦
Looks ridiculously good!!! I'm gonna harvest my flowers!!! Doesn't hurt growth?
I make these all the time. Fill it with goat cheese and Borodin cheese
Have never seen this.. love your channel..
Also, absolutely LOVE the food presentation on your cutting board..
have you done a show about your culinary education?
Nice Italian flag coloured dish!
Good 👍👍
Exelente job never see you before from ChicGo
Touching the flower, putting fingers in the flower, filling up the flower.........why is this kinda sexual 🤔....😂.....😢 I have got to get out the house!!!😂😂😂. Love your videos!!!
cus hes super fucking hot thats why! he licked his finger on another video and i nearly lost my shit. something very sexual about a man using his hands in the kitchen honestly
Buffy Summers 😂😂😂
❤❤❤❤❤❤❤
What do they taste like?
Really good point with the "simplicity" thing. Most of the other "RUclips cooks" are going the way of "hey let's add cheese and bacon and then some other cheese and a fried egg on top and voila here's your salad", no shit it's good dude but it tastes the same of the other 50 recipes on your channel and it's not healthy for you.
next time you make those, try it with a gentle drizzle of white truffle oil
Say no more than, “less is more”
Thanks for this video! My garden is overflowing with zucchini and yellow squash. Eat the blossoms. Problem solved
This guy's food looks decent. It really does. With that said, this channel reminds me of literally all the other cooking channels out there. How is this one any different? Also, the videos take longer than they should. Just get cooking and to the point. Obviously it depends, but most videos shouldn't go over 5 minutes or you're going to have people lose interest. No need for monologues.
Exactly. I've been thinking the same thing. Decent job, but too long and just not at all different from the rest. Lacks excitement too. He should model off the more successful channels to grow a bigger following.
Well, i can say he is the only non italian guy i've seen on youtube who does legit italian recipes...so..it makes a big difference to me.
Yet everyone else on this comment thread is raving about his style. To each his own.
@@thugglife95yeah, you consider 1.2M a puny following?
Made it!!
And? You going to leave us hanging?
Anne K LOL! I thought I was in the livestream premiere. My comment was that I made it...to the premiere. I never thought the flowers from zucchini was edible. 😯
Amazing food freak
This Looks Good Its kinda same like Pumpkin, Squash flower Haha I'll try to do that but using pumpkin flower because we don't hVey zucchini here ❤️😊 Thank you for sharing
Dad..you got your first baby zucchini.
So my zucchini plants look dead... I do still have my watermelon plant producing melons even though my brother mowed off a bit of the branch on the other one... it's okay though, looking forward to the fall garden. Also eggplants have been producing like crazy. Gonna double the plants next year!
OFF THE CHARTS!!!
👍👍👍🏆🏆🏆🏆🏆🌅🌈🎊🎊🎊🎊🎊👏👏👏👏👏🙏❤️
Thank you for sharing
OMG I only thought us bengalis Deep fry this beauties!
Pretty smart not including the montage of cooking the whole dish at the beginning, getting that watch time up i see ;)
Real men just do not give flowers as gift's we eat them as well.
And the sauce.
Rigoatooo , hilarious. Like the spelling bee
The thumb nails are getting thirstier dude! 🥵
clean them outside, there were 2 bees in my flowers xD
The black gloves..???😂
Wait... squash is zucchini?! I though squash was something else.
same species, but there are like dozens of variants
Really, it's more like "zucchini is squash." And so is pumpkin, and butternut squash, and several others.