Fried pumpkin and zucchini flowers are considered 'peasant food' in Italian culture. As a little girl my mother would ask me to go to the garden and pick these beautiful bright flowers. I would pick a bunch of these beauties; and bring them in and watch and learn as she prepared them. As she fried these "garden treasures" I would wait with anticipation. I knew how delicious these would be.
Today as I do the same, my heart goes back to that little kitchen where I learned these treasured delicacies and I share these memories and food with my son and daughter.
Lemon Fresh Spaghetti with Garden Sauce & Pumpkin Flowers
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
Units
Scale
- 7 cloves of garlic - chopped
- 2 vine ripe tomatoes - diced
- 1 zucchini - sliced
- 2 dozen pumpkin flowers
- 1/2 lemon - sliced with skin
- Fresh basil leaves
- Canola oil - for frying
- Olive oil
- Fresh Romano cheese - sliced
- 1 egg plus a splash of water
- 1 - 2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1 lb. of your favorite pasta
Instructions
For the Zucchini:
- Heat a large cast iron frying pan with a ¼ inch of canola oil; add the zucchini slices and fry until golden. Do not over crowd the pan. Place the slices on a plate prepared with a paper towel to absorb the excess oil.
For the Pumpkin Flowers:
- Rinse the flowers with cold water in a colander. Gently pat the flowers dry.
- Place the flour in a shallow bowl; in another shallow bowl beat the egg with a splash of water. Dip the flowers first in the flour; then the egg-wash and again in the flour.
- Heat the frying pan with a ¼ inch of canola oil and place the prepared flowers in the heated oil. Do not over crowd the pan. Fry until slightly golden; then place the flowers on a plate prepared with a paper towel.
- Wipe any crumbs from the frying pan. Heat a frying pan with two or three tablespoons of olive oil.
- Add the tomatoes, garlic and lemon slices. Sauté the tomatoes on a medium heat until the tomatoes are soft and a sauce like consistency; add the seasonings to taste and the fresh basil.
- Prepare the pasta as the sauce cooks.
- Place the pasta in the sauce and toss.
- Plate the pasta; garnish with the fried zucchini and the fried flowers. Finish the dish with dashes of red pepper flakes; a drizzle of olive oil and fresh Romano cheese shavings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
I am entering this dish into the Tuscany Now Cook-Off Competition.
#TuscanyNowCookOff
Enjoy with Love Always,
Catherine
xo
Jess says
Oh my goodness...this sounds so amazing! 🙂
I would love for you to share this with my Facebook Group for Crafts, Recipes, and Tips and Tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Shashi @ RunninSrilankan says
Dear Catherine, I have yet to try pumpkin and zucchini flowers - this recipe sounds so exquisite! now I gotta get my hands on some pumpkin and zucchini flowers for sure!
Rachel @ Baked by Rachel says
Such a tasty dinner idea! I need to add this to my plans soon!
Patricia @ Grab a Plate says
What a beautiful, beautiful dish! Zucchini blossoms are one of my favorite food memories from childhood - I love them!
allie @ Through Her Looking Glass says
Dear Catherine, I have some squash flowers blooming right now. Have never prepared them but glad to learn how. Edible flowers are the best. I remember at the rehearsal dinner for our wedding - the look of confusion on my fiancee's face as the individual salads arrived, adorned with many edible flowers. Twenty-three years later, he'll eat flowers without a thought. That, Catherine, is progress!! HA. Have a wonderful weekend and I hope it includes some rest.
Amy Stafford says
I have enjoyed fried zucchini flowers dining out, but I have never made them at home. It is time, thanks for sharing, looks delicious.
Joanna says
Really a beautiful dish ! I'll be featuring it tomorrow at the bewitch-titi-link-party 🙂
Diane Balch says
I have childhood memories of eating these too. I made a stuffed shrimp version that you might enjoy.
http://www.simplelivingeating.com/2014/07/shrimp-filled-zucchini-blossoms-french.html
Michelle says
Beautiful dish! I love the idea of placing fried pumpkin blossoms over pasta.
Miz Helen says
What a beautiful presentation for your delicious Spaghetti with Garden Sauce and Pumpkin Flowers! Thanks so much for sharing this AWESOME post with Full Plate Thursday this week. Hope you are having a really fun day and come back soon!
Miz Helen