Let This Glorious Ingredient Simply Shine

[elleng]

When you get your hands on something as precious as zucchini blossoms, don’t create too many distractions.

'My father, who was born in Italy and left it at the age of 5, never shook off the nation’s famous minimalism in the kitchen. When I was growing up, he cooked zucchini blossoms for me by doing very little to them: He lightly dipped them in beaten egg and Parmesan and then shallow-fried them in olive oil. That’s it.

This restraint is a beautiful thing. It creates a rich golden-yellow when flower meets yolk and makes tender petals crisp up to the most satisfying crunch.

There is a wonderful clarity to this way of cooking — it puts a glorious ingredient solely in the center, no distractions — but, unfortunately, it’s not one that I have inherited from my father. My maximalist tendencies always get the better of me.

Yet even when abandoning that light touch, I try to stay true to the instinct that guided my dad: highlighting the vivid orange color of the flower and utilizing the paper-thin quality of the petals for an exceptionally brittle texture once they emerge from the oil.'>>>

https://www.nytimes.com/2018/07/13/dining/zucchini-blossoms-recipes-ottolenghi.html?


Crisp Zucchini Blossoms Stuffed With Goat Cheese
https://cooking.nytimes.com/recipes/1019415-crisp-zucchini-blossoms-stuffed-with-goat-cheese

[4now]

1. This is the best thing I have read all day

or maybe I am just hungry and missing my garden.
Either way thanks for the post.