Zucchini Blossom Recipe

Here is a quick recipe for the blossoms... unfortunately they are coming to an end this week, maybe a few more next week... I will be picking up my last batch today at the Belmont Farmer's Market.

Two main sources to get these precious flowers:

1. You won't believe how many of your friends have zucchini plants in their home vegetable garden... put on your camouflage suit and sneak in the garden... they won't notice the difference, just make sure to bring your friends a stuffed blossom for dinner....

2. Kimball Fruit Farm in Pepperell MA. You can order them by the dozen (978.433.9751), call one day ahead and pick them up at your favorite farmer's market. Kimball Fruit farm has it's stand in Central Square on Monday, Newton on Tuesday, Arlington on Wednesday, Belmont on Thursday and Harvard Square Friday and Saturday.


Stuffed Zucchini Blossoms over Pesto

Main Ingredient:
12 Zucchini blossoms
Remove pistils from the flower and check for any insects that might be inside.

Stuffing:
1 cup of goat cheese
2 tablespoons of grated Parmesan cheese
1 tablespoon of chopped fresh herbs, mint, parsley and chives. The herb mixture may be substituted to please your personal preference (thyme, basil, cilantro, etc).
Combine all ingredients and set aside

Pesto
1 cup of chopped basil leaves, washed and dried
1 medium clove of garlic¼ cup of raw pine nuts
¼ cup freshly grated Parmesan cheese
½ cup of extra-virgin olive oil to blend ingredients together.
Combine all ingredients in a blender and pulse, adding the oil gradually until it becomes a thick sauce.

Egg wash
In a bowl mix three whole eggs with a pinch of salt and pepper.
In a separate bowl add 2 cups of all purpose flour.
Set aside these two bowls they will be used later in frying stage.

Making it all happen…
Make medium-size ball of the goat cheese stuffing that would fit inside the flower. Delicately insert the stuffing inside the flowers.
Heat a sauce pan on medium-high heat, add olive oil. Let the oil get hot but not smoking.
One by one, lightly coat stuffed blossoms with the flour. Submerge in the egg wash, let the egg drip off the blossom, then fry until golden brown on all sides.
Spread pesto sauce on a plate and arrange fried zucchini blossoms on top.

Buon Appetito!

Chef Vittorio Ettore