Comments on: Zucchini Blossoms http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html Travel. France. Italy. Photography. Food and more... Fri, 10 Feb 2012 15:45:45 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Toni Reale http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-13498 Toni Reale Thu, 11 Aug 2011 22:19:27 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-13498 I enjoyed this recipe & your comments. Like you I grew up with a mother who cooked zucchini a lot, but she cooked it until it gave up the ghost! Then to add insult to injury she put it into lentil soup, which got stuck in my throat. But my grandmother on the other hand made fried & stuffed flowers all summer. She has been gone a long time & this brought back wonderful memories of my grandmther's garden Thank you. I enjoyed this recipe & your comments. Like you I grew up with a mother who cooked zucchini a lot, but she cooked it until it gave up the ghost! Then to add insult to injury she put it into lentil soup, which got stuck in my throat.
But my grandmother on the other hand made fried & stuffed flowers all summer. She has been gone a long time & this brought back wonderful memories of my grandmther’s garden
Thank you.

]]> By: Lisa at Wanderlust Women http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-13333 Lisa at Wanderlust Women Wed, 29 Jun 2011 17:04:13 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-13333 My nonnas would always make them in a frittata with lots of locatelli cheese but I discovered the stuffed ones in Sorrento and tried to remake them at home. The trick to the whole thing is making sure you sift the ricotta prior to making the filling so that you squeeze out the water....otherwise they won't fry properly :( <strong>Hmm, I didn't sift my ricotta and mine seemed fine, Lisa - but hey, we didn't invite any credentialed Italian chefs over to judge them either ;) Stuffing with a harder cheese might be a bit easier though!</strong> My nonnas would always make them in a frittata with lots of locatelli cheese but I discovered the stuffed ones in Sorrento and tried to remake them at home. The trick to the whole thing is making sure you sift the ricotta prior to making the filling so that you squeeze out the water….otherwise they won’t fry properly :(

Hmm, I didn’t sift my ricotta and mine seemed fine, Lisa – but hey, we didn’t invite any credentialed Italian chefs over to judge them either ;) Stuffing with a harder cheese might be a bit easier though!

]]> By: Zucchini flowers aren’t just for decoration — C'est Christine http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-6665 Zucchini flowers aren’t just for decoration — C'est Christine Thu, 22 Jul 2010 12:24:18 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-6665 [...] I haven’t attempted les fleurs myself–it’s a lot of work, particularly when all my favorite street vendors are right outside my window. However, My Melange has a great simple recipe for stuffed zucchini blossoms. [...] [...] I haven’t attempted les fleurs myself–it’s a lot of work, particularly when all my favorite street vendors are right outside my window. However, My Melange has a great simple recipe for stuffed zucchini blossoms. [...]

]]> By: Z is for Zucchini « Gardening. Cooking. Eating. Discovering. Sharing. Ottawa. http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-6631 Z is for Zucchini « Gardening. Cooking. Eating. Discovering. Sharing. Ottawa. Wed, 14 Jul 2010 00:05:15 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-6631 [...] zucchini tart, zucchini frittata (eggs, sliced zucchini, basil, goat cheese, salt & pepper), stuffed zucchini flowers (eat the flowers and I may get a zucchini picking break for a couple of days), pasta tossed with [...] [...] zucchini tart, zucchini frittata (eggs, sliced zucchini, basil, goat cheese, salt & pepper), stuffed zucchini flowers (eat the flowers and I may get a zucchini picking break for a couple of days), pasta tossed with [...]

]]> By: Shredders http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2751 Shredders Wed, 29 Oct 2008 07:42:58 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2751 very well done .I am really pleased to post my comment on this blog . It helped me with ocean of knowledge so I really belive you will do much better in the future . Good job web master . http://www.shredderwarehouse.com very well done .I am really pleased to post my comment on this blog . It helped me with ocean of knowledge so I really belive you will do much better in the future . Good job web master .
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]]> By: Cherrye at My Bella Vita http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2750 Cherrye at My Bella Vita Fri, 26 Sep 2008 10:49:06 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2750 These look too hard to make. Will you come over and bring me some?? These look too hard to make. Will you come over and bring me some??

]]> By: Merisi http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2749 Merisi Thu, 24 Jul 2008 13:20:55 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2749 Oh, I know exactly where you had those zucchini blossoms (I lived once just a stone's throw from there, on Via del Monte della Farina)! :-) You can also simply fill the blossoms with a mozzarella, cut into pencil-thick sticks, and good quality anchovy filets (quantity to taste). Flatten the filled blossoms with your hand, dredge them in flour on both sides (or sieve flour over them). Beat eggs with a fork just until the yolk and the white are mixed. Dip each side of the blossom into the egg mixture. Pan-fry with a little olive oil, turning them once, til the egg has settled. Best eaten right out of the pan! Bon appetito! :-) Oh, I know exactly where you had those zucchini blossoms (I lived once just a stone’s throw from there, on Via del Monte della Farina)! :-)
You can also simply fill the blossoms with a mozzarella, cut into pencil-thick sticks, and good quality anchovy filets (quantity to taste). Flatten the filled blossoms with your hand, dredge them in flour on both sides (or sieve flour over them).
Beat eggs with a fork just until the yolk and the white are mixed. Dip each side of the blossom into the egg mixture.
Pan-fry with a little olive oil, turning them once, til the egg has settled.
Best eaten right out of the pan!
Bon appetito! :-)

]]> By: My Mélange http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2748 My Mélange Tue, 22 Jul 2008 03:04:09 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2748 Erin~ Certo :) Bring some vino rosso over with you and it's a date!! Michelle~ Mmmm. Yours look great too! I have a vegamatarium in the house, so those will have to be a special treat just for me ;) Ms. Tea~ Yes, they are tasty treats either way!! Let me know if you find them anywhere ;) Erin~ Certo :) Bring some vino rosso over with you and it’s a date!!
Michelle~ Mmmm. Yours look great too! I have a vegamatarium in the house, so those will have to be a special treat just for me ;)
Ms. Tea~ Yes, they are tasty treats either way!! Let me know if you find them anywhere ;)

]]> By: Ice Tea For Me http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2747 Ice Tea For Me Mon, 21 Jul 2008 22:37:26 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2747 I hadn't tasted these lovely delicate wonders until my 3rd trip to Italy. They weren't filled but they were tasty on their own, I can only imagine what they'd be with some ricotta. I've never seen them in any of the stores around me but I keep looking. I hadn’t tasted these lovely delicate wonders until my 3rd trip to Italy. They weren’t filled but they were tasty on their own, I can only imagine what they’d be with some ricotta.
I’ve never seen them in any of the stores around me but I keep looking.

]]> By: michelle of bleeding espresso http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2746 michelle of bleeding espresso Mon, 21 Jul 2008 20:28:49 +0000 http://mymelange.net/mymelange/2008/07/zucchini-blossoms.html#comment-2746 You know I love these; my recipe is here: http://bleedingespresso.com/2007/07/whats-cooking-wednesday-zucchini-flowers-stuffed-with-ricotta-spinach-and-prosciutto-crudo.html :) You know I love these; my recipe is here:
http://bleedingespresso.com/20.....crudo.html :)

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