In keeping with the occasion, I wanted to share a particular recipe that many of you may not know.
In Italy we tend not to waste food. Moreover, we try to find a use for everything.
Enter stage left - the humble Fiori di Zucca or flowers/blossoms of pumpkins, squash and zucchini. They are actually edible, and eat them we do in
various ways and with gusto.
They are typically fried or baked, plain or stuffed, and are a delicate and delectable addition to your festive meals.
The following recipes, traditional and not, will show you what is possible. In Italy we eat them all year round and are a staple in any pizzeria, as
they are most popular as a starter before scoffing down the main course pizza.
Here, they are readily available in markets and supermarkets. If you have trouble finding them, try a local pumpkin farm, they probably discard the
flowers, so you may strike gold and get them free!
Anyway, I've gone on too long. Here are the recipes and a video, too.
Flor de calabaza is a much appreciated dish thought Mexico. Typically, we'll saute then lightly with a whisper of garlic, maybe a hint of
onion, then add toasted green chiles (a long and slender but not spicey hot pepper), then cover that with cream.
It is heavenly. We didn't harvest the flowers from our garden this year; got busy with other stuff and just didn't do it. Bummer.
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