I have always wanted to try my hand at zucchini blossoms and finally had my shot this Sunday. A certain stand at the Dupont Circle Farmer's Market in DC was brimming with the delicate flowers.
But what do with them? I had never even tasted a zucchini blossom, let alone knew how they were prepared.
I stood in my apartment and scanned the room, hoping to find some inspiration. But all I saw was an autographed photo of Mark Twain, an autographed photo of three Dallas Cowboys phenoms (Michael Irvin, Troy Aikman, and Emmit Smith) and a photo of Jack and his sister with Bill Clinton - no autograph.
Now, I could go there and make a joke about rolling the zucchini blossoms into cigars, but that would be so 1996. And I don't think any of us want to go back there.
But lo! What's this? The July Issue of La Cucina Italiana sitting on my printer with none other than zucchini blossoms on the cover? What are the odds? I squeal in excitement as I flip through the magazine to find not one, not two, but, like, 5 or 6 (I didn't count) recipes all featuring zucchini blossoms!
Cue angels singing.
I learned that zucchini blossoms are often served stuffed, and sometimes fried. The options were endless: zucchini and mushroom omeletes with zucchini blossoms, asparagus soup with zucchini blossoms, shrimp stuffed fried zucchini blossoms... I could go on. I went with Zucchini Blossoms with Vegetables, because, with some tweaks, I had everything I needed to make the recipe.
These were the perfect summer appetizer. As you bite into the blossom, your mouth is filled with a combination of light and creamy cheeses, sweet, crunchy leeks, and the pop of succulent peas. Don't miss out on the magic of the zucchini.
Zucchini Blossoms with Vegetables adapted from La Cucina Italiana
Ingredients
1 leek, white and pale green parts only
Coarse sea salt
3 medium tomatoes
Extra-virgin olive oil
Freshly ground black pepper
1 cup shelled fresh peas (1 to 1 1/2 pounds in pods) or frozen peas
1 large carrot, finely chopped
7 ounces ricotta salata cheese, softened at room temperature, crumbled
4 ounces mascarpone cheese (1/2 cup), at room temperature
12 large zucchini blossoms, stems and pistils removed
Good quality balsamic vinegar
Special Equipment: a 10-inch disposable pastry bag or sealable plastic bag
Instructions
Cut leek in half lengthwise, then cut crosswise into 1/4-inch pieces and wash.
Bring a large saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds. Using a slotted spoon, remove tomatoes. Peel, seed, and cut into 1-inch pieces. Transfer to a bowl.
Cook fava beans in the same pot of boiling water until tender, about 5 minutes. Using a slotted spoon, transfer to a colander. Run under cold water for 1 minute to stop cooking, then pat dry with paper towels and add to bowl with tomatoes. Drizzle with oil, and season with salt and pepper.
Cook leeks, peas and carrot in the same pot of boiling water until tender, about 5 minutes. Drain and run under cold water for 1 minute to stop cooking. Transfer to a large bowl.
Add robiola, mascarpone and generous pinch salt and pepper to leek mixture; stir together to combine. Transfer cheese mixture to pastry bag. Snip a 1/3-inch opening and pipe filling into blossoms. Using your fingers, gently press petals around filling. Chill stuffed flowers until filling is just set, about 15 minutes.
Divide tomato mixture among 4 serving plates. Arrange blossoms on top. Drizzle with oil and vinegar and season with salt and pepper.
Abolustely and simply beautiful!
Posted by: Vibi | July 16, 2009 at 01:30 AM
I think you've just convinced me to try zucchini blossoms. (if I can find them) I've never had them before. I've probably seen them once or twice.
A very elegant looking dish!! You have a gift for plating.
Posted by: jenn | July 16, 2009 at 03:41 AM
Really interesting - I hadn't heard of zucchini blossoms either. It sounds so yum!
Posted by: Tanya | July 16, 2009 at 08:03 AM
So pretty! I've never tried zucchini blossoms but I've seen them made on so many shows and have always been curious. I have no idea where to find them though...
Posted by: Tracey | July 16, 2009 at 09:11 AM
Those look amazing! I'll have to be on the lookout for them the next time I'm at the market!
Posted by: Tracy | July 16, 2009 at 09:33 AM
These are beautiful and quite luxurious, Teanna! My favorite way to enjoy zucchini/squash blossoms are lightly coated in tempura batter and deep fried (no stuffing required because I love the delicate taste of the blossom itself)
Posted by: Phyllis (me HUNGRY!) | July 16, 2009 at 09:41 AM
Ooooh I had stuffed zucchini blossoms in France a few years ago and still dream about them--I'll have to try these!
Posted by: Rachel | July 16, 2009 at 10:01 AM
I've never had zucchini blossoms but this dish sounds like the perfect place to start! Especially being stuffed with peas and cheese mmm.
Posted by: Ashley | July 16, 2009 at 10:32 AM
It's official - you've gotten way too fancy for me girlfriend. I can't mess with you.
Posted by: Eliana | July 16, 2009 at 10:48 AM
Ooooo... sounds so yum!
Posted by: Melissa | July 16, 2009 at 02:21 PM
I'm so happy to see this recipe. I have also wanted to try cooking with zucchini blossoms for a long time, yet have never actually eaten one. My squash plants are blossoming beautifully and those blossoms are just begging to be plucked and cooked.
Posted by: Cookin' Canuck | July 16, 2009 at 05:26 PM
Just lovely. I was at the same market last Sunday and picked some up myself! I was so super excited to see fresh squash blossoms. Your preparation is just wonderful.
Posted by: Jessica | July 16, 2009 at 06:43 PM
These look beautiful! I have some zucchini blossoms in my garden - I think I might give this a try! I love that you made stuffed blossoms instead of fried ones... I'm not a big fan of frying.
Posted by: Jen @ My Kitchen Addiction | July 16, 2009 at 06:47 PM
So you just happened to make the one thing that was like #10 on our list of must trys for the summer! Stuffed no less. Yum!!!
Posted by: The Duo Dishes | July 16, 2009 at 07:48 PM
I have never tried zucchini blossoms, but they look great!
Posted by: Katrina | July 16, 2009 at 07:50 PM
WOW! I truly have NEVER seen anything like that!!! AMAZING!
Posted by: Jennifer | July 16, 2009 at 08:26 PM
Found you on tastespotting and just had to click when I saw your picture. I am so jealous that you have access to zucchini flowers! I have yet to find them here, but tried them once when I was in Italy. I instantly fell in love. Hopefully I can get my hands on some sometime soon so I can give these a try. Thanks for sharing!
Posted by: Des @ Life's Ambrosia | July 16, 2009 at 09:10 PM
These are just stunning
Posted by: Michele | July 16, 2009 at 10:35 PM
it's a work of art
Posted by: justcooknyc | July 17, 2009 at 06:24 PM
Zucchini blossoms are so delicious! This filling sounds fantastic, and they're kept light without being fried. I missed the blossoms this year (they appear early in the season at our farmers' markets), so I have to wait for next spring.
Posted by: lisaiscooking | July 19, 2009 at 10:23 AM