The bouquet for gourmands is the one composed of the most famous edible flowers in the kitchen: courgette flowers. A very appreciated and decidedly beautiful ingredient, donated by the earth, or rather by pumpkins and courgettes. They can never be missing from the spring table: fried in batter, stuffed in the oven, on pizza or with pasta, they are a temptation for the palate, and a pleasure for the eyes.
From the trusted greengrocer or at the supermarket, courgette flowers are purchased only if freshly picked: the petals must not be withered, have dark spots or wrinkles. Like any self-respecting cut flower (even if it is probably even more delicate), courgette flowers are easily perishable and can be kept for a short time. You behave just like with the bouquet of roses: after having purchased them, you put them in a vase with the stem in water. They must be cooked on the same day, or at most within two days, the time limit for them to keep the petals firm. You could also freeze them, but once thawed they would be soft due to the frost, so it is not recommended.
It takes a lot of delicacy to clean them. Cut the stem, open the corolla, and with your hands or a small knife remove the internal pistil (it is edible, but has a particularly bitter taste, so it is better to remove it). Quickly pass them under cold water and then lay them out to dry on a dishcloth. Then you move on to using them for various recipes.
Battered and fried, Roman style, they are mouth-watering. The most famous recipe, which has courgette flowers as the main ingredient, is undoubtedly that of fried courgette flowers stuffed with mozzarella and anchovies with a crunchy batter. Those who do not prepare the batter can always do a triple pass in egg and flour: pass the flowers first in the flour, then in the beaten egg and then in the flour again, so they will be really super crispy. There is more than just finger food par excellence: courgette flowers can be eaten raw – in a salad or with a fish or meat carpaccio – or cooked, baked stuffed with cheese, vegetables, meat or tuna, or used in an omelette, to season pasta or in risotto. Another traditional dish? It comes from Naples: they are called sciurilli, and are zeppole with courgette flower dough (a cherry effect is guaranteed!)
Our spring flowers go well with everything in the kitchen: with eggs, in an omelette or in flans; with fish, not only anchovies in the filling of fried flowers, but also shrimp, grouper, sea bass, sole. They add a touch of color and a refined flavor to pasta. Any ideas? Try pasta with courgette flowers and bacon; or macaroni with bottarga and courgette flowers. They are a perfect (and colorful) ingredient for savory pies and mini cocotte, but also for the revisitation of a cornerstone of Italian cuisine: instead of aubergines comes the spring bouquet with courgette flower parmigiana. A delicate and perfect first course for a family lunch that will conquer everyone’s palate? Crepes with asparagus and courgette flowers or fried, baked, stuffed, in batter, as a condiment for spaghetti, macaroni or pizza. You can have fun with courgette flowers: here are 20 simple and tasty recipes to bring them to the table.
Join our tour and you’ll have a taste of all the fresh, seasonal and traditional food of Puglia!