Fiori di zucca
Canadian gardeners always seem to wind up with too much zucchini. They try to use it all up in cooking and baking, and they leave the extras on neighbours’ doorsteps in the dead of night.
Italian gardeners are much smarter. When they’ve got enough zucchini they start picking the zucchini flowers, and eating those. And zucchini flowers (fiori di zucca) are delicious, at least the way the Italians prepare them.
This panino (fiori di zucca and mozzarella di bufala) was my lunch one day in Rome, and it was so good that it lives on in memory as Best Panino Ever. Next year I’ll plant lots of extra zucchini, and we might just eat fiori di zucca panini every day for lunch, all summer long.
Here, in case your Gabriola zucchini plants are overwhelming you, are some fiori di zucca recipes:
- Zucchini blossom recipes – italiancuisine.suite101.com
- How To Fry Zucchini Blossoms – italianfood.about.com
- Zucchini Blossom Fritatta – epicurious.com
- Pan-fried Zucchini Flowers – foodbuzz.com
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