from the rooter to the tooter
Photograph by Carl
that is just calling out for a glass of fiano d’avellino…
Recipe! Or is it just cook quickly in garlic and evoo? i always see the blossoms but then never know what to do with ’em.
Italians love stuffing these with ricotta or with diced veg and then battering and frying, but I have taken to just throwing them in a superhot pan with a little olive oil and salt. They take just a minute or so on either side. Maybe just a little longer to make sure the base (what is that thing called?) is cooked through. Sometimes they do this fun thing where the petals seal themselves to the pan and then the flower balloons up from the heat and steam and pops.
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