Zucchini Flowers

The gourmet summer veggie treat par excellence. Typically deep-fried in tempura with a piece of mozzarella and one anchovy filet, they're incredible even raw in salads or sandwiches. Our personal favorite is a lighter version of the traditional fritto: steamed zucchini flower filled with bocconcini di bufala and anchovies, and wrapped with a strip of prosciutto crudo. 

They come in packs of 8-10 pieces (depending on their size).

Did you know you can dry your Zucchini flowers?

YES! Dried zucchini flowers can be stored for a few days, providing a unique ingredient for your dishes. There are various ways to dry them: naturally, in the oven, or using dehydrators.

First, open the flowers and remove the pistils and stems, then rinse gently with fresh water. After drying with a paper towel or exposing them to light, choose your preferred drying method.

Sun-drying is suitable only in hot, dry conditions, turning the flowers regularly. Oven-drying is faster, taking 7 hours at 40-45°C or 3 hours at 60°C, preferably with the oven door slightly open or a container of water inside to prevent burning.

If using a dehydrator, follow the manufacturer's instructions or mimic the oven conditions mentioned.

Dried zucchini flowers last a few days in the fridge in an airtight container. Delicious and crunchy, they are perfect as a snack or as a tasty decoration for dishes like risottos, salads, or even desserts such as carrot or pumpkin cakes.