Calling them
dicotiledoni is far too complicated, let's call them pumpkins. Pumpkins and zucchini (or small marrow) both originating from America
are closely related.
The edible species are widely cultivated in all warm temperate regions
of the world, therefore beeing part of the
dayly diet is quite common. The flowers and seeds are normally eaten as
well as the vegetable itself; salted seeds become a deliciuos snack,
and the flowers transformed in a fried dish.
This is the dilemma: the flowers normally fried from wich plant are
they picked?
naturally from both, as long as the flowers are male; we can find them
at the end of the zucchina united in small groups, whildst the female
flowers are generally solitary.
From female flowers are born the zucchine, that should be eaten before
becoming too large. Before full maturity,
when the zucchine are still young and the flower is closed, and
attached to the fruit is the perfect moment to be picked.
Femeine flowers are not worth to be used because are too small and not
so tasty.
Even though pumpkin and zucchine are available all trough the year,
flowers are the witnesses of the summer season: the are picked from
late spring to the end of the summer.
To be used in the kitchen they must be hard and fresh, not bruised, and
picked before the sun rises as with al flowers.
The best way to cook them is in a deep fry, or with a batter. The
delicate aroma is a wonderful ingredient for elaborate
dishes and creative cuisine accompaigned by fish and white meat or rich
chaeses as fresh robiola or ricotta.
When the flowers are not perfect it is better to utilize them for
sauces and stuffings accompaning the zucchini.
Special attention is needed when cleaning. Wash delicately, eliminating
the small insects; cut the tip with a fine knive
and remove the central part where pistil are. Before cooking dry the
flowers carefully, then dip them in batter.
Fried pumpkin flowers
Ingredients
for 4 people:
12 large pumpkin flowers
250 gr. mozzarella cheese
6 anchovies
200 gr. flour 00
200 gr. light beer
salt, pepper,
olive oil for frying
Wine tip: Uccellanda Chardonnay 2003, Bellavista
Prepare
a batter with flour and cold beer, add the beer slowly in order to
reach a fluid consistancy; add salt and pepper and leave in fridge
until moment of use. Clean the flowers with delicacy beeing careful not
to ruin them.
Wash and dry, cut the mozzarella into small squares, rince and clean
the anchovies and cut them in half. Fill every flower with mozzarella
and anchovies and close the petals with your fingers.
Dip them in the batter and fry them in plenty of oil for a few moments;
when they are golden put them on absorbant paper and serve hot.
