Fiori Ripieni Fritati

Stuffed Zucchini Flowers

The trick to this dish is serving the fried flowers as soon as they are cooked; allowing them to sit even for five minutes causes them to become soft and heavy. Before starting the frying process, make sure the salad is composed and plated so you don’t waste precious time plating these puppies.


Preheat oven to 275 degrees. In a medium bowl, combine cherry tomatoes, shallots, garlic and thyme. Season with salt, pepper, and enough olive oil to coat the mixture evenly.  Arrange tomatoes on a baking sheet and roast for 30-45 minutes, until tomatoes are dried and sweet. Remove from oven. Once cooled, roughly chop and set aside.


Meanwhile, in a medium bowl, combine the pecorino, chopped roasted tomatoes, chives, and two tablespoons of extra virgin olive oil.  Adjust consistency with whole milk until the mixture is spreadable.  Using a small teaspoon, carefully stuff each blossom with 1 1/2 teaspoons of the filling. Close up again by twisting the ends of the flower like ends of a mustache and set aside.


Julienne (link to video) the zucchini and squash into matchsticks.  Lightly dress with lemon juice, olive oil, salt, pepper and whole parsley leaves.


Just before frying, dredge squash blossoms in Wondra flour.  Heat olive oil over high heat until just smoking. Place four flowers at a time into the pan and cook until golden brown on both sides.  Remove and let drain on paper towels.


To serve, mound zucchini and squash matchsticks onto plate.  Place fried blossoms on top of the salad and drizzle with vin cotto and extra virgin olive oil.