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A MARIO BATALI RECIPE

FRIED ZUCCHINI FLOWERS WITH PARMIGIANO AND THYME

Recipe courtesy of Molto Batali (ecco 2011)

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Ingredients

MAKES 24 FLOWERS; SERVES 8 AS A SIDE DISH

Basil
Olive Oil
Parmigiano Reggiano

24 fresh open zucchini flowers

3 cups freshly grated Parmigiano Reggiano

1 tablespoon fresh thyme leaves

1/4 cup finely slivered (chiffonade) fresh basil leaves

1 teaspoon freshly grated nutmeg

Salt and freshly ground pepper, to taste

1/4 cup extra virgin olive oil

Directions

Pick through the zucchini flowers to remove the stamens and check for bugs.

 

In a medium mixing bowl, stir together the Parmigiano, thyme, basil, and nutmeg. Taste for seasoning, and add salt and pepper if needed. Using a small teaspoon, stuff each blossom with about 1 1/2 tablespoons of the Parmigiano mixture. Set them aside.

 

In a 14-inch nonstick sauté pan, heat the olive oil over medium-high heat until smoking. Place 6 flowers into the pan, and cook until golden brown on both sides. Place them on paper towels to drain. Repeat with the remaining flowers.

 

Arrange the fried zucchini flowers on a platter, and serve warm or at room temperature.

 

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