Italians love to eat the orange/yellow flowers found on the ends of zucchini. They are really tasty. I have seen them fried, stuffed with different cheeses or sauteed in salads and pasta. My friend Pablo took me to a local farmer stand in Maccarese where they had beautiful and very large squash blossoms. I got a few to try – as we have never cooked them up at home. It is commonly seen though in Roman restaurants – especially in the summer. Derek stuffed them with ricotta, basil, and garlic (and a little pecorino), lightly breaded them and then quickly fried them. They were wonderful. Here is a photo of the end product.
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