Archives for Food & Wine

Recipe: Fried Blossoms

This is my all time favorite summer treat. Back in New York I used to use any kind of blossom — zucchini, pumpkin, or melon — to make these little bits of heaven. Here, the local Conad has them from July until almost the end of October. 20 fresh blossoms; small fresh mozzerella; anchioves; flour; 2 eggs (med/lg); cold sparkling water; peanut or sunflower oil; Kosher salt (coarse) Step 1: Once you’ve collected your blossoms — and the blossoms need to be at least 2 to 3 inches long – brush them clean of any dirt (don’t wash them or
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Recipe: Farfalle/Sausage & Zucchini

Recipe: Farfalle with Sausage & Zucchini This is a hearty recipe filled with the flavor of Umbria and easy to make. 1lb of good Italian sausage (without fennel); 1 large yellow onion; 1/2 lb  tender zucchini; Extra Virgin Olive Oil; Granna Padanna or Parmigiano cheese, salt, pepper, red pepper flakes, garlic, basil Prep: Peel and finely chop a large onion; halve then thinly slice the zucchini – longwise, crush two cloves of garlic; remove sausage from casings and break up; put a large pot of water (covered) on the stove to boiling. Step 1: In a large frying pan with deep
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