Zucchini Flowers are the-all-time-favourite! Yottam Ottolenghi makes this amazing Corsican Tarte with the florets and ricotta. Michael stuffs them with mashed potato mixed with prosciutto, Parmigiano and fresh herbs. In Amman, the zucchini flowers remain a novelty and a niche product. When zucchinis arrive in the shops, they have the flowers still attached to them. Luckily, the shop owners usually discard them convinced that no one in Jordan would pay for that. Thanks to this, we get the flowers for free. They make a tasty weeknight pasta with a dash of extra virgin olive oil and fried garlic.
And you? What are your favourite recipes for zucchini flowers?
‘Free-of-charge’ zucchini flowers pasta
5 minPrep Time
25 minCook Time
30 minTotal Time
200 g pasta, cooked al dente
1 big zucchini, shavings (very thinly sliced)
5-10 zucchini flowers
1 clove of garlic, sliced
¼ tsp nutmeg, freshly grated if possible
An abundance of olive oi
Heat up the olive oil, add garlic and fry until golden brown. (Don’t let it get dark brown as it will become bitter).
Add the zucchini shavings and flowers, and fry for about 2-5 minutes.
Stir in the pasta and season with fresh nutmeg, salt and pepper.
You can add more olive oil, parmigiano or nutritional yeast if you wish.
Last Saturday, Mike and I visited Nour al-Barakeh organic products bazaar to get some fresh veggies for the week ahead. It was my introduction to this weekend pop-up market which hosts organic farmers, food and natural cosmetics producers, local artisans and also some local chefs. […]
This July, I visited Lorenza in Rome. Early one morning, we set off to the oldest fishmonger in Ostiense: a neighborhood known for its street art and old industrial buildings. We were on a mission to stock up for that evening’s seafood dinner. It was a hot summer day filled with urban noise and a humid breeze from the Thyrrhenian Sea. The fish monger shop was straight out of a story book. It clearly hadn’t aged well and there were no windows inside.