One of my favorite things about Rome in the summer is the zucchini blossoms. The markets are full of these bright orange and yellow flowers that possess a buttery flavor and delicate texture.
I like to stuff them with fresh mozzarella and fry them in a champagne batter to create a spectacular appetizer that literally melts in your mouth.
Last time we were in Rome, we stayed in a little apartment close to Piazza di Spagna. We had a kitchen to play in and a market at our fingertips along with views that inspired lively conversations.
Our table was full of fresh produce tossed and drizzled with balsamic, along with chunks of cheese from a local monger. We prepared the champagne battered zucchini blossoms and accompanied them with an assortment of cured meats, warm bread, and a bottle of wine.
For dessert, Adrian and Giulia enjoyed the box of fresh pastries they had picked out from a pasticceria down the street, while John and I opened a bottle of Vin Santo.
It’s these precious moments that I truly treasure.
All the while, Rome was our backdrop, listening in quietly to our conversations, our dreams, and our hopes and taking in our laughter until the wee hours of the morning.
Recipe: Fried Stuffed Zucchini Flowers: Fiori di Zucca Fritti
cintiaNovember 21, 2013 at 6:35 pm
Bellissimo il tuo blog.
Carrie PaciniNovember 23, 2013 at 8:45 am
MayBeJanuary 4, 2017 at 2:40 pm
I’ve always had these growing up back home with our vegetable recipes. There’s a lot of these in our public markets too. When I moved to California, I’m growing squash just to have the blossoms. Now that I’ve found your blog, I would love to try your squash blossoms recipes.
Carrie PaciniJanuary 6, 2017 at 1:19 pm
They are so good your going to LOVE them!