A flower which really is a blossom and that looks like a lily has grown in my vegetable garden, finally our zucchini (correctly in Italian, zucchine) have arrived. From garden to table they go and there's nothing better than that!
Here they are, my little babies are born, they come from a world made of simple things.
What happened once they were brought to the kitchen was an easy concept of gathering ingredients, gathering the family and making pasta con le zucchine and fiori fritti.
Welcome summer, we've been waiting for you!
The recipe is straightforward. Simply chop the zucchini, either in rounds or long wise. I chose to give them a 3 cm long wise shape, more or less. Add enough extra virgin olive oil to cover the surface of a large preheated pan, add some roughly chopped spring onions, one or two, and the zucchini. Saute the onions and zucchini together until they are covered with oil. Let them cook for no more than 15 minutes. Keep them intact and firm, don't over cook.
Split the blossoms in 4, start from the bottom of the flower moving upwards, use your hands. Set aside.
Once the pasta is cooked, retain some of it's drained water. Add the pasta in the pan with the zucchini, saute the pasta and the zucchini on a high flame, add some of the pasta water you have set aside so to form a creamy sauce that maintains the pasta humid and not dry.
Remove the pasta and zucchini from the heat, add the blossoms, toss, sprinkle with some grated parmesan cheese. Serve.
For this dish, I recommend homemade pasta.
Now, the fiori fritti, zucchini blossoms.
For the batter,
plain white flour
fridge cold beer
olive oil for frying
To make a really good batter you need ice cold beer, this is what will make these blossoms perfect. You can't go wrong.
The quantities of the ingredients may vary depending on how many blossoms you will fry.
Stuff the blossoms with a small piece of mozzarella, and an anchovy fillet. Set aside.
In a bowl add some flour, some salt e some beer, whisk with a fork to form a smooth foamy and dense batter. Add more beer until you've reach the right consistency but don't over whisk or you will deflate the batter. You want to reach the consistency of a runny batter, something like a crepes batter.
Dip the prepared blossoms, one by one in the batter, shaking off the excess. Gently place them in the pan with hot oil. Don't overcrowd with too many at the same time. Remove when they are golden brown. Transfer on an absorbent paper towel. Sprinkle with salt and serve hot.