PER ITALIANO
What do you say to some yummy oven baked zucchini blossoms?
I know, they are not in the season at the moment but I couldn't share the recipe before.
I've just finished to write and edit this post and I don't feel like keeping it from you until when they'll be in the season again so... You'd better note this down in your to-do list for the next year. I'll try to remind you via our Facebook page when they are back in the season again.
Lucia prepares her zucchini blossoms mainly in two ways. She either fries them or bakes them in the oven. I will share the recipe of oven baked ones today.
We are incredibly lucky to have some friends who grow zucchini in their garden around where we live. We have the chance to pick up zucchini flowers right from the garden and bring home fresh. They look so very beautiful it almost feels like a shame to pick them up.
Here are our freshly picked gorgeous zucchini flowers.
Zucchini blossoms are quite fragile and they are not quite suitable to store in the fridge for long. Using your freshly-picked or store-bought zucchini flowers right away would be the best choice.
I wrote below the amount of the ingredients for potato filling but I didn't say how many blossoms you may need. Well ... this depends on how much stuffing you ...stuff. :)
In case you have some potato filling left you can make some walnut sized balls and bake them in the oven as well.
Ingredients:
Zucchini blossoms
500 g cooked potatoes
1 egg
Salt
50 g grated parmesan
100 g mozzarella
50 - 100 g Galbanino cheese (*)
Extra virgin olive oil
(*) Galbanino is a solf, mild Italian cheese. It melts well in the oven. If you wish you can use another brand of good melting cheese such as provolone, cacciocavallo, fontina, gruyere...etc.
Preparation:
