Skip to main content

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 frying

Holding a zucchini flower, use your fingers to gently make a split in the flower and snap off the yellow stamen in the centre.  Repeat with remaining flowers.

In the food processor, add 3 slices of fresh sliced white bread without the crust, 6 anchovies, 1 clove of garlic, as much parsley to your liking, and 2 tablespoons of olive oil. Process until fine and moist.  Spoon a teaspoonful at a time in the centre of the flower until filled, then twist petal ends to enclose.

This is a very simple batter that my grandmother would use, which consists of just 1 cup of plain flour, a pinch of salt and adding water while whisking until smooth and not too thick in consistency.  Nowadays you would use beer for a beer batter.

Line a tray with paper towels.  Half fill a shallow fry pan with vegetable oil, then heat over a medium heat. Working in small batches, dip flowers in batter, allowing excess to drain off, then shallow fry for 2 minutes on either side or until lightly golden.  Using a slotted spoon, transfer to tray.  Repeat with remaining flowers and batter.  They are lovely eaten warm as part of an antipasto. 



Popular posts from this blog

Panzerotti /Tortelli di Castagne & Cioccolato (Chestnut & chocolate filled morsels)

When I think of chestnuts, I reminisce about my birth town - Domodossola, where I was first introduced to this distinctive flavoured nut.  We were fortunate to live close to Sacro Monte Calvario, a mountain lined with chestnut trees. My mother cooked many dishes which used this flavorsome nut, especially sweets such as these panzerotti di castagne & cioccolato.  Withthis sweet mamma has more recently substituted the chestnut filling with chickpeas as they are readily available all year round and knowing that my papa`enjoys this sweetmade frequently.

Chestnut season is a favourite for our whole family and we are of the belief that if you've never had a freshly roasted chestnut you haven't lived. We often visit Daylesford in country Victoria around autumn to purchase them fresh and enjoy them roasted at the farmers markets.

This recipe is a variation of panzerotti / tortelli di ceci which I have shared previously with you.  The filling is more delicate in texture and lighter t…

Cucina Conversations: Cassatelle Siciliane

Cassatelle are typical Sicilian pastries filled with lemon scented ricotta, and also known as cassateddi in Sicilian dialect.  The name derives from the word cassata, and by adding the diminutive suffix ‘ella’ you get the word cassatella, a smaller individual serving. An assortment of these pastries can be found in different regions of Sicily and are considered traditional deserts for the Carnevale and Easter period. In researching this topic, I become enthralled by the history behind the most complex of cassate from Palermo through to these more simple-to-make pastries from Siracusa, and therefore could not help but share some of its history with you.
Sicily is known as the sweets centre of Italy, and it appears that the most colourful and famous cassatasiciliana in all its glory, is one of the reasons.  It is believed to have originated in Palermo, made with sheep’s milk ricotta – at its richest and herbaceous during Spring; and containing other ingredients prevalent to the area suc…

Cucina Conversations:Pasta Mollicata (Pasta with Breadcrumbs)

We begin 2018’s Cucina Conversations calendar with the notion of ‘waste not, want not’. The subject here being stale bread or pane raffermo as it is known in Italian; and the endless uses of this staple ingredient found in every kitchen I’m sure.  Many would agree that it should never be thrown out just because it has passed its prime, in fact my nonne considered and mamma still believes that throwing out old bread is sacrilegious due to its religious significance.

One of the best things about bread second to enjoying it freshly baked, is its amazing ability to absorb other flavours and ingredients better when at least a day old. If you are not a big fan of day old bread, the simplest thing you can do with it is to turn it into bread crumbs, so don't throw it out. It has however subsequent thrifty uses and found in many Italian recipes. This month we share a few of those recipes and show you how a simple stale ingredient such as bread can be turned into a delicious meal.
I’ve ch…