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.
- african foods agriculture aid biodiversity calories culture development diversity eating ecogastronomy environment fast food foodie food Insecurity food price crisis 2008 food systems health hunger italy junk food malnutrition mediterranean nutrition obesity organics and slow food poverty sustainable agriculture u.s. food system Uncategorized undernutrition
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