West End farmers market
The farmers market has finally started in the West End of Vancouver and we had our first walk through of the season a few weekends ago. It was a perfect day with the sun shining.
A nice spread of veggies (organic and conventional), honey, preserves, farm fresh meat, even some tasty artisanal potato chips were nicely displayed.
The first thing I saw was a small box layered with perfect zucchini blossoms from Forstbauer Family Natural Food Farms. I could not resist so I grabbed 6 and said to Nat, “..we are eating these tonight, they will never see the inside of a refrigerator.” Returning to our house sit, I decided to make a less popular Italian classic.
Blossoms are stuffed and fried
Typically the blossoms are stuffed and fried in a light batter and called Fiori de Zucca Fritti, delicious, but I was not into firing up a deep fryer on a nice warm evening.
Instead, I made Tagliatelle con Zucchine e I Loro Fiori,(tagliatelle with zucchini and their flowers). This is such a great spring and summer pasta dish because it is very light and sings with floral flavours from the blossoms and the addition of saffron.
Different textures
A ladle of pasta cooking water over the saffron threads will do the job to bring the dish together. For different textures I grated some of the green zucchini and then sliced the rest into half moons. The garlic is just cracked to perfume the cooking oil and is removed. The dish comes together quickly at the end, finished by tossing the fresh blossoms and basil with the hot pasta just to wilt them and then onto the plate.
If this dish doesn’t say spring, I don’t know what does.
The blossoms are sweet and tie well to the zucchini and the floral flavours of the basil and saffron, all bound with a small handful of Parmigiano Reggiano. Finish things off with a tiny ribbon of excellent olive oil and serve.
Zucchini blossoms
Next time you see squash blossoms, know that you don’t always have to stuff them and fry them in oil. They are also wicked just ripped into salad, they will look great and lend a sweet floral flavor to mixed greens.
Try our recipe below and let us know what you think in the comments.
- 1/2 a pound of good quality egg tagliatelle
- 1 small onion, finely chopped
- 2 cloves garlic, lightly crushed and peeled and left whole
- 1 medium zucchini (yellow or green, as long as they are sweet)
- 6 basil leaves
- 1 good pinch of saffron
- 6 zucchini blossoms, with no little zucchini attached (males)
- 1/4 extra virgin olive oil
- Parmigiano Reggiano to finish
- grate half the zucchini on the large holes of a cheese grater. The second half cut lengthwise and then cut thin half moons.
- Tear the zucchini blossoms into long strips, removing the tough green base and the pistils within, set aside.
- For the dressing;
- Sauté the whole garlic in 2.5 tablespoons of olive oil until it is golden brown and has perfumed the oil. Remove and use it for another recipe.
- Add the chopped onion to the garlic oil and gently sauté it until it starts to soften.
- Add the zucchini slices and continue to sauté, adding a little more oil if needed. When the onions and sliced zucchini have cooked down and are just about to brown add in the grated zucchini. At this point season the vegetables with some salt and pepper and continue to sauté.
- Meanwhile, cook the pasta to al dente (2-3 minutes before the package time) while it's cooking, scoop out a 1/4 cup of pasta water and pour it over the saffron in a separate bowl.
- When the pasta is ready, drain it well and then add it to the sautéed mixture that is still hot. Begin to incorporate the two together and then add a little cheese and the now dyed saffron water (with saffron), continue to incorporate and mix the pasta over med/low heat and to develop enough sauce to coat the pasta lightly.
- Rip up the basil and add it in along with the torn blossoms.
- Toss a couple of times and let the hot pasta wilt the blossoms.
- If you time it right your pasta should be a perfect al dente and the freshness of the blossoms and saffron will fill the air.
- I like adding more cheese and a ribbon of very good olive oil at the end.
This recipe is the perfect example of a master chef versus a simple cook; inspired creativity versus simple mechanics and a few memorized recipes. While I’ve known that many flowers are edible (the colorful nasturtium are the one that I’ve eaten in salads many times) I’d never even thought of zucchini blossoms and don’t think I’ve ever seen them for sale. Your dish looks so tasty and now you’ve inspired me to get a little creative myself and try some new recipes!
Fantastic! Zucchinis grow easily in my kitchen garden. David loves them so I plant them every year. I never know what to do with the flowers – I don’t deep fry anything and the flowers get wasted. Now they don’t have to.
This recipe looks both beautiful and delicious. I’ve never cooked zucchini flowers but now I’m inspired to give it a try. Beautiful photo of the ingredients!
Wow, that looks really good, I’ve seen them on the market in Hawaii recently and want to try and make this dish soon!
Yum! You find yourself craving certain things which are unobtainable in certain parts of the world. This looks fabulous.
This recipe is a simple keeper! Now I just have to find the zucchini blossoms at our Farmer’s Market!
They’ve been out at our farmer’s market for the passed few weeks, hopefully you can find some too.