Zucchini Blossoms Certosina-Style, or Fiori di Zucca alla Certosina: Here's a simple, zesty Emilia-Romagnan recipe for Zucchini blossoms. One could serve them with boiled meats, which require something to perk them up, but I think they'll do well with any mild-flavored dish. To serve six you'll need:
Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients:
- 18 zucchini blossoms
- 3 cloves garlic, minced
- A teaspoon of minced parsley
- 6 anchovy filets, rinsed, boned and minced
- Olive oil or rendered lard (about a quarter cup)
- Salt & pepper to taste
Preparation:
Begin by gently washing the zucchini blossoms, patting them dry, and removing the pistils.Sauté the minced herbs and anchovies in the oil, in a skillet, and when the garlic has begun to darken (don't let it burn), add the zucchini flowers. Cook, stirring them gently about, and seasoning them to taste with salt and freshly ground pepper. It won't take long for them to be done.
Note: In La Cucina Romana Ada Boni gives a similar, though simpler recipe that omits the anchovy filets and parsley. She warns that lots of zucchini blossoms are necessary because they "decrease greatly" in cooking.
A wine? I might go with a light white.
