This is a reblog intro from: Chez moi
How to cook courgette flowers
One of the best things about shopping at farmers markets is the potential to be surprised by the fleeting appearance of unusual and special produce rarely seen in supermarkets. And so it was one morning at the Davies Park Market, when I spotted several trays of bright yellow courgette flowers at one of the stalls we frequent. I have eaten courgette flowers at restaurants a few times, but had never seen them for sale in their raw, unadulterated purity. It is unlikely that you would ever find them at supermarkets because the short life span of the delicate flowers makes them unsuited to withstanding supermarket conditions and customer expectations of reasonable shelf life. The flowers deteriorate quickly, and in an ideal world I would cook with flowers plucked minutes ago from own vegetable garden. However, finding a tray of 20 bright and still-waxy flowers at the market is surely a close second, especially when some random planetary alignment had earlier made me buy a container of fresh goat cheese from the stall around the corner.
The result was a plate of tender-crisp courgettes attached to stuffed, flavour-packed flowers that would make a special nibble to serve with pre-dinner drinks, or, in my case, a luxurious lunch for one.
Then follows step-by-step recipe and photographic instructions for:
Courgette Flowers stuffed with Goat Cheese and Herbs
Now, I wonder what wine you’d pair with that?
Fried Olives typically from the Ascoli area are pitted, stuffed with minced meat, breaded and deep fried.
But not only minced beef, savoury cheeses or prosciutto can also be used for the filling.
This appetizer is one of the most representative of Italian culinary tradition and it will surely be a hit with your friends.
• 2,2 lbs (1 kg) of soft tender olives from Ascoli
• 1 oz (30 g) of the soft, inner part of bread
• ¾ cup (80 g) of grated Parmesan cheese
• 1 egg / the grated zest of ½ lemon
• (A pinch of) nutmeg / (a pinch of) clove powder
• About a cup (200-250 ml) of white wine
• Salt / a small stalk of celery
• A small carrot / ½ onion • 3,5 oz (100 g) of chicken breast
• 3,5 oz (100 g) of beef meat
• 3,5 oz (100 g) of pork meat
For breading and frying, we’ll have:
• breadcrumbs / 2 eggs / some flour
• 2 cups (½ l) of extra virgin olive oil
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