Piemintese Stuffed Zucchini Blossoms, or Fiori di Zucca Ripieni alla Piemontese: As is the case with almost everything else in Italy, there's tremendous variation in how zucchini blossoms are prepared. This is a meat-based filling from Piemonte. To serve 6 you'll need:
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients:
- 18 zucchini blossoms, stemmed, pistils removed, gently washed and patted dry
- 8 ounces (200 g) leftover roast, ground
- 4 ounces (100 g) cooked salami, ground (in this case standard mild Italian salami. If you can't find it, use
- a mild cooked salami along the lines of Genoa salami)
- 1 clove garlic, minced
- 1 tablespoon minced parsley
- 1/2 cup freshly grated Grana Padana or Parmigiano Reggiano
- 2 eggs
- Olive oil, for frying
- Unsalted butter, for frying
- Salt
Preparation:
Begin by preparing the zucchini blossoms, being careful not to rip them.Combine the remaining ingredients in a bowl, mix them well, and check seasoning. Then use the mixture to fill the zucchini blossoms (you may find it easier to do this if you gather the filling into a pastry bag with a wide nozzle, and squeeze it into the flowers).
Heat a mixture of oil and butter sufficient for frying in a pot (or just use oil), and fry the stuffed zucchini blossoms until golden. Drain them well on absorbent paper, and serve hot.
As a variation, you can dip them in a light batter before you fry them, or simply roll them in flour.
A wine? A zesty, flavorful white along the lines of a Favorita or an Arneis.
