Friday, December 09, 2005
Zucchini Blossom Frittata
Is this zucchini frittata not something to tempt you? Perhaps, even to weep over it's loss or your lack of? Since, I and not you :P have tasted it, I will answer for you. Yes it bloody well is! When I was at my parents house to make biscuits, before I came home, I mangaed to steal (LOL) a bunch of male zucchini flowers and 2 female zucchini flowers. These beautiful flowers are delicious, but there taste is hard to desecribe, succlent and melting is proably the best desciptor I can think of. Whilst trying to imagine the best use of these beauties my thoughts flittered between: Zucchini flower fritters and stuffed steamed flowers, but I declared both of these options too fussy for my lunch. Instead I decided it would be a choice between a salad and a frittata, as soon as frittata escpaped into my concious thoughts I knew there was no better use, and I was right. This frittata is frightfully beautiful, extravagent yet incredibly simple. It makes a decadent lunch for one, a hors ordevour, an entree (starter for the americans) for a party... whatever you want. Pair her with a salad and some soudough bread and you have a dinner to be proud of.
To make this baby you need a tablesppon of butter, a bunch of zucchini flowers, preferably atleast a female or two (they have baby zucchinis attached),clove of garlic, a couple of eggs, a good lug of milk, a splash of cream, a few slices of fetta or chevre and some salt and pepper (herbs to garnish as well. Slice the flowers in half. Thinly sliver the baby zucchinis, thinly slice the garlic, beat the eggs, milk, cream and salt and pepper together, dice the fetta. Melt the butter and saute the zucchinis and garlic, when they are soften pour over the egg mix and lay the flowers and fetta on top. Turn the heat on to low and leave with a lid on for a few minutes, check every minute or so, she is ready when the top is just set. Plate up with a scattering of fresh herbs and enjoy every morsel. Serves 1 to 2 .
See, I told you she is easy to make.
Don't forget to get baking gear ready and make your stollen!
Posted by eat stuff at Friday, December 09, 2005