Mamma Maria Lucia’s Fiori di Zucchine Fritti ~ Fried Zucchini Flowers
Number of servings (yield): 6
Ingredients
- 12 zucchini flowers (clean and de stem the center)
- 1 ½ cup of flour
- 1 ¾ frizzy water
- Sea salt – to taste
- Fresh black ground pepper, to taste
- Garlic powder, to taste
- 1 teaspoon of baking powder
- 1 litre of canola oil for frying.
Instructions
- Clean the flowers and de stem the inside.
- In a bowl, mix the flour and frizzy water until the mixture is to the consistency of a loose pancake like batter.
- Add the sea salt, black pepper, garlic powder and baking powder mix very well.
- Dip each flower into the batter and gently deep fry in high heated canola oil until they float to the top and are golden brown.
- After frying place on brown paper, sprinkle with sea salt and manga!
Zucchini Oreganata
Number of servings (yield): 4
Ingredients
- 2 medium zucchini (pick them early and when not to big to avoid seeds).
- 1 cup bread crumbs
- ½ cup of Parmigiano Cheese
- Sea salt, a couple of pinches
- Fresh black pepper, a couple of pinches
Instructions
- Take an oblong pizza pan and spray with olive oil.
- Wash the zucchini and slice into thin disc like slices.
- Layer along the pizza pan over lapping slightly and sprinkling in between with breadcrumbs and cheese.
- After the process is complete and you have used all your zucchini, sprinkle the rest of the breadcrumbs and cheese.
- Drizzle with olive oil on top and put in oven at 175 degrees and bake for 20 minutes until golden.
Chef Maria’s on Capri Frittelle al Basilico ~ Basil Puffs
Number of servings (yield): 4
Ingredients
- 1 cake (25 g) natural yeast or one envelope of dry yeast
- Pinch salt
- 3 1/3 cups 00 Flour
- Pepper, if you like
- Basil, handful ripped
- or you can alternately use squash flowers, or ruccola.
- 1- 1 ½ cups Warm water – enough to make an elastic batter.
- Sunflower oil, for frying
Instructions
- Mix all ingredients together and allow to rest 10-30 minutes depending on how warm it is outside.
- The batter should be elastic and pull back when you put in the spoon.
- Spoon the batter in hot sunflower oil and fry for 2-3 minutes turning so they turn golden on both sides.
- Drain on paper towel and serve. (with any extra batter, pour oil over the top and keep it in the fridge, to keep it from drying out.)
- Variations: Instead of basil, try making them with rosemary, arugula, sage, zucchini flowers or local herbs.
Chef Todd English
Bucatini with Heirloom Tomato Cruda
Number of servings (yield): 4
Ingredients
- 1 box dried Bucatini
- 3 – 4 Heirloom Tomatoes, large dice
- ¼ cup freshly grated Parmesan Reggiano
- ¼ cup Extra Virgin Olive Oil
- 10 leaves fresh basil, torn
- Salt and pepper to taste
Instructions
- In a large bowl mix all ingredients except the Bucatini and reserve.
- Fill a large pot with cold water and add ¼ cup salt.
- Bring water to a rolling boil.
- Add pasta and cook according to the directions for al dente. Test the pasta periodically to assess doneness.
- Once pasta is done, strain all water.
- Toss bucatini with the tomato mixture.
- Season to taste.
- Tomato mixture should be cold while pasta is warm.
- Serve immediately.