Following my Tuscany Part 1: I am afraid I am not writing in a chronological order. This was actually our last evening in Tuscany. Upon our arrival, I have written to Peter & Ann to see if they could offer me a cooking class but this is not something they officially or normally would offer. Peter was actually a chef when he was in Basel. In fact what I was hoping was not a formal cooking class but a casual learn and dine together evening.
After discussing, we had agreed to cook something that I can also repeat when I return to Switzerland.
Weather was rather hot already for early July, we ate outside and Peter told me because of the hot weather, they do not serve dishes immediately but at room temperature.
That evening we had:
- Zucchini blossoms fritta
- Baked zucchini blossoms (continue to read for recipe)
- Zucchini carpaccio (stay tune for recipe)
- Creamy stracchino cheese with sausage crostini (posted)
- Baccalà with tomato & capers sauce (Baccalà alla Vesuviana) (posted)
- Tipsy white peaches with gelato
It was a very special evening to us, so glad that Peter and Ann shared so much their cooking tips to me. I am afraid I cannot reveal everything here in one single post. I will reveal the recipes when I cook them shortly in the future.
Tonight, I have made Baked zucchini blossoms & zucchini. I am actually going to grow some zucchini myself in our vegetable garden, bought some seeds but have to wait until next year to plant them. Nevertheless, my neighbour is very generous and let me pick her zucchini flowers and zucchini. So I did today, picked in the afternoon kept them in some water so they can stay fresh. Once picked, the zucchini blossoms need to be used as soon as possible.
So tonight with a bit of inspiration, I have a meatlessfree dinner, I have used a bit more olive oil than Peter but surprisingly it was completely fine and did not feel greasy at all, a good quality olive oil does pay off!!! I felt I have transformed a Tuscan dish to Spanish tapas, hahaha!
Baked zucchini blossoms & zucchini
- 10 or more zucchini blossoms, freshly bought or picked from your own garden, keep in some water if not used immediately
- 1 medium zucchini, sliced, about 0.5 cm thick
- 1 cup freshly grated Parmigiano Reggiano (Parmesan cheese)
- 2 tbsp breadcrumbs (paniermehl)
- 2 tbsp ground unblanched almond (blanced is fine too)
- 2 tbsp dried parsley
- 3 cloves garlic, minced
- best quality of extra olive oil
- Preheat oven at 200ºC (400ºF)
- Trim the sides of zucchini blossoms and emove the pistils, wash and pat dry them gently.
- Drizzle olive oil onto 2 oven proved ceramic trays.
- Mix the grated Parmigiano, breadcrumbs, minced garlic and parsley together in a bowl.
- Spread the mixture thinly over the zucchini and flowers
- Drizzle a little extra virgin olive oil over them
- Bake them for about 10 minutes in the middle rack
- When the oil is sizzling and the crust is lightly browned they’re done.
- Remove from oven, rest for a few minutes before serve. Great with some fresh bread & some white wine.
- Serve this with bread for a light meal or as a side dish or one of your party dishes.
- You can use less olive oil if you like. Despite I have used a little more olive oil than Peter, it did not feel greasy at all, I like both versions. The critical thing is to really use the best olive oil you can get.
- Baking this way is a little like shallow frying and the beauty is effortless!!!!
Thanks Peter & Ann for the lovely evening, hope to see you soon again!
For Tuscany Part 1 : Garfagnana & Tuscan risotto recipe, click here.