A typical food of the spring and summer season. A staple of Italian cuisine, they are served as starters or even as street food especially in Central-Southern Italy, and even more particularly in Lazio.
Rich in vitamins, mineral salts, folic acid and antioxidants, they are also very low in calories.
Since they are flowers, they must be consumed very fresh because they easily wither. If you grow them in your garden it will be quite simple: just have to pick them just before you cook them. If, on the other hand, you buy them at the market or supermarket, you have to look at the colour : it must be deep yellow, with turgid and not softened or greyed ends, with no brown or blackish hues of any kind, otherwise it means they have been there for a while, so they are not fresh.
Perfect also added raw in salad or added at the last moment on a focaccia or pizza, baked, they are also tasty in rustic cakes, perfect in frittatas as well as the most classic recipe, i.e. stuffed with mozzarella and anchovies, then battered and deep-fried as they make in Rome.
How to clean Courgette Flowers?
Take the flowers one by one and remove the lateral green creases at the bottom of the flower itself. You can decide to keep the stem at the base or leave it. Gently wipe up the flower with a kitchen cloth, remove the pistil. Rinse the flowers gently under the running water for few seconds, then dry them on a cloth.