Serves 8 people as a side dish
24 fresh open zucchini flowers
3 cups freshly grated Parmigiano-Reggiano
1 tablespoon fresh thyme leaves
¼ cup fresh basil leaves, chiffonade
1 teaspoon freshly grated nutmeg
Salt and freshly ground pepper, to taste
¼ cup extra virgin olive oil
Prep the zucchini flowers, pick through them 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 ½ 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.
Recipe courtesy of Molto Batali (ecco 2011)