This month I tackle: Zucchini Flowers.
Before moving to Italy I had never even heard of zucchini flowers (aka fiori di zucca), let alone seen one. Perhaps I missed them at the grocery store. Perhaps they were in a special aisle. Perhaps they were too implausible for me to comprehend. Or, more likely, I thought they were simply decorative and not edible and conveniently designed for stuffing with cheese. Had I known this, I assure you, I would have made every effort to find them. Luckily, once I moved to Italy, these decorative AND delicious treats became a reality and one that I looked forward to every late spring and summer.
These yellow and green flowers grow out of the side of the zucchini like enormous claws. When they’re in season, you can either buy the zucchinis with their flowers still intact or, at certain stores and markets, just the flowers. Since I cannot imagine getting through the quantity of zucchini required to yield the quantity of flowers I desire on a daily basis, I usually go for the pre-separated flowers. Quality-wise they are roughly the same and cost less without all the extra zucchini attached. Once you’ve found them, purchased them, and brought them home, the question is, of course, how to make these beautiful blossoms into a delicious dinner.