Sunday, August 09, 2009
Without a doubt I love squash blossoms! Squash blossoms rank right up there with some of the finest delicacies available.
I made a typical Mexican version of squash blossoms or 'flor de calabaza' in a quesadilla. While I used fresh flowers they are also popularly sold in cans and jars along with cuitlacoche or huitlacoche which is corn smut or the dark fungus that grows on ears of corn. There are a variety of recipes besides quesadillas, there are soups and tamales and pupusas. Squash flowers are very popular in Mexican cuisine.
This time around its fiori de zucca or zucchini flowers in Italian. The common approach is a little stuffing of cheese and a little egg and flower coating before frying - this is the dish I love the most!
Provolone, asiago, fontina, ricotta and parmesan cheese formed the stuffing and a tomato, some garlic, some basil, some honey and a little tomato paste made the sauce - seasoned flour and egg formed the crust. Fry until golden and serve immediately.
Have them one at time if you like.
Posted by Christo Gonzales at 4:05 PM