Comments on: Zucchini Flowers Stuffed with Ricotta, Spinach, and Prosciutto Crudo

By: michelle

michelle — Sun, 14 Aug 2011 08:10:14 +0000

Mmmmm enjoy!

By: anna l'americana

anna l'americana — Fri, 12 Aug 2011 16:33:55 +0000

Just scored myself some fresh blossoms from a friend’s garden… Guess what’s for dinner tonight!!!!!

By: Lucy

Lucy — Mon, 21 Jul 2008 03:36:25 +0000

Hey, I love that somebody actually posted a recipe using fiori di zucca. I have always preferred them egged, breaded, and fried for the best flavor, stuffing always seemed too time consuming, and with strong flavors, the delicacy of the flowers’ flavor were often overwhelmed. I guess I am just dreaming of the flowers I had my first dinner after moving to Roma.
I grow my own zucchini because half the plants don’t produce any vegetable when then flower, so I have half zucchini and half flowers for frying. Growing them only takes a 4 by 4 section of yard, and I have plenty of other plants, like basil, bell, peppers, and tomatoes. They are also some of the heartiest plants I have every worked with, and grow ridiculously fast.
In any recipe make sure you use the “male” flowers, because they don’t produce the actual zucchini but still produce the flowers best for cooking.

lucy

ps I don’t want to burst your bubble but coffee was first imported to Venezia (Venice) not the “south,” thats were the best coffee remains to this day.

Hmm, I’m not sure I ever said the best coffee was in the south, but I can tell you that my favorite brand is Guglielmo, made right here in Catanzaro

Thanks for stopping by Lucy, and for the great zucchini tips!

By: S for Kitchen Confit

S for Kitchen Confit — Sat, 19 Jul 2008 16:44:22 +0000

Thanks for responding regarding squash blossoms. I've asked local farmers at a few of our area farmers' markets, and it sounds like they discard the flowers before selling zucchini. I am still looking though, or hoping they won't discard them next time. S for Kitchen Confit's last blog post..Miso Glazed Sea Bass Well I'll certainly keep my fingers crossed for you, S!

By: S for Kitchen Confit

S for Kitchen Confit — Sat, 19 Jul 2008 00:24:12 +0000

These look great. Where did you get them? I live in Nashville, and have been struggling to find squash blossoms for a recipe I’m trying to create. I have been to all the farmers’ markets and asked around to friends with gardens to no avail. If anyone in or near Nashville, has squash blossoms, please let me know.

S for Kitchen Confit’s last blog post..Miso Glazed Sea Bass

I’m in southern Italy, and they aren’t too hard to find at markets *when* they’re in season, of course. I hope you find some soon! Nashvillians…unite

By: Angela

Angela — Fri, 18 Jul 2008 22:25:38 +0000

Oooh, I’ve always wanted to make these, and I love your recipe! Thanks for the great posting!

Angela’s last blog post..croque madame: therapy for the paris-deprived

Thank *you* for stopping by Angela; I hope you like ‘em

By: Gills n Thrills

Gills n Thrills — Fri, 18 Jul 2008 21:47:12 +0000

I was so excited to use zucchini flowers this summer, but my plant wasn’t very successful. I still haven’t been able to try them.

Oh I do hope you have better luck next year; these are fun to work with (and eat)

By: Hillary

Hillary — Fri, 18 Jul 2008 19:46:25 +0000

Zucchini flower blossoms are SO gorgeous. I have yet to taste them though. This recipe sounds quite good! Love the name of your blog too by the way!

Hillary’s last blog post..From Empanadas to Crustless Bread Sandwiches

Hi Hillary! These truly are some of the prettiest flowers out there; it’s almost a shame to eat them! Glad you like the blog name, and I hope you’ll be back

By: sognatrice

sognatrice — Sat, 04 Aug 2007 16:42:00 +0000

Enza, a lot of people have difficulty finding the flowers–guess you’ll just have to plant your own zucchini for next year

Jen, yes yes! I hope you have better luck than Enza

Emily, so long as the watering doesn’t get on the keyboard, I think that’s OK

By: Emily

Emily — Sat, 04 Aug 2007 15:24:00 +0000

My mouth is watering over here…