The summer flew by even faster than usual; I heard that it’s what happen when having a good time. I just got back from my ten days Italian vacation and for that I have to thank my husband Roberto, who stayed here in LA to run the chocolate shop all by himself. My parents have a country villa about 15 minutes away from my home town, they spent there the all summer and joying them for a few days was just wonderful; the house is fairly close to all my family and friends but far enough from the city noise and routine.
Luckily for you I spent a lot of time with my grandma Rosa and brought back with me a good amount of family recipes and cooking secrets.
As a first dish I want to present you an easy recipe of Fried Zucchini Blossoms 🙂
On a cloudy morning I wore my rain boots and I joined my parents for a fun picking in their vegetable garden, situated right in the back of the house. The vivid yellow, with light orange shades, of the zucchini flowers caught my attention immediately. They were just beautiful popping out here and there; it was like they were waiting for me.
I always said that a bouquet of zucchini flowers is the perfect gift for a women like me. They are stunning and delicious at the same time. The perfect combination!
- 10 zucchini flowers
- 4 large eggs
- 1 branch of rosemary
- 4 tbsp extra virgin olive oil
- wash the zucchini flowers
- thinly shop the rosemary
- brake the eggs in a large bowl
- add the rosemary, salt and pepper
- warm up the olive oil in a fry pan
- dip the flowers in the eggs mixture
- and fry them in the pan until lightly browning on both side
- serve them hot