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Showing posts from November, 2014

Fiori di Zucchine Ripiene (Filled Zucchini Blossoms)

My parents vegetable garden is flourished with zucchini flowers.  I popped in at the right time to be given these little beauties, freshly picked and ready to be filled, battered and shallow fried.   I often resort to a more healthy choice of use by adding them to my oven baked mini frittate but this time I thought I would try a recipe that we grew up with. 
My Nonna Carmela would make them this way, filled with fresh bread crumbs, lots of parsley, garlic, anchovies combined with olive oil. These were the basic ingredients readily available in the paese (town).  The more modern take on this recipe would be a ricotta filling with other ingredients of choice.

Fiori di Zucchine Ripiene (Filled Zucchini Blossoms)
This recipe makes 10 filled flowers.
10 zucchini flowers 3 slices of fresh white bread (remove crust) 6 anchovies 1 clove of garlic bunch of parsley (quantity to taste) 2 tablespoons olive oil 1 cup of plain flour pinch of salt water or beer for batter vegetable oil for shallow fr…