If there is one first course dish that I have made a hundred times while in Italy and am still not sick of making (or eating for that matter), it is Fiori di Zucca Ripieni, or Stuffed Zucchini Flowers.  The filling in each version of this classic Italian dish can vary– it can be a lovely vegetarian filling of only cheese and fresh herbs, or it can be served with the simple addition of chopped salami or ham.  Stuffed zucchini flowers can be battered and fried, or coated in bread crumbs and sautéed until lightly browned.

No matter what filling you decide to make or what cooking method you prefer, the one thing that never varies is the presence of the gorgeous and very delicate, green and orange zucchini flowers.  Expensive and a bit more difficult to find in the United States (although farmer’s markets in the spring and summertime they are available), these lovely flowers are a commodity in Italy.  Sold by the dozen here in Italy and very popular on restaurant menus, this classic Italian first course will transport you, and your taste buds to Italy with one mere bite.

(To view the recipe, click on the blue title of the blog post above*)

Tagged: culinary school, externship, fried, ham, Italy, Mami Camilla cooking school, mozzarella cheese, Parmesan cheese, ricotta cheese, salami, Sorrento, stuffed, zuchini flowers