Three Italian recipes

I’ve just returned from Venice where we spent a long family weekend (next post on our tips for visiting this magical city with family coming very soon).

I brought in my suitcase a few seasonal vegetables produced in the island of Sant’Erasmo, right next to Venice, among which zucchini flowers and small purple artichokes.

Here are three very simple recipes  made from these beautiful vegetables. You can serve them as an appetizer or with meat, pasta or just an olive bread (recipe here).

Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane

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Zucchini flower fritters (serves 4)

Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane
  • 12 courgette flowers
  • 15 cl of whole milk
  • 1 egg
  • 80 g flour
  • 1 tablespoon olive oil
  • Basil leaves
  • neutral coconut oil for cooking (more digestible)
  • Salt and pepper

Wash and dry the zucchini flowers.

Prepare the pastry : mix the flour and the egg yolk. Beat well. Add the milk and a spoon of olive oil and the chopped basil. Stir well. Mount the white snow. Stir gently to the preparation.

Heat the coconut oil in a pan. When it is hot, dip the zucchini flowers in the dough, drain them and then fry them on each side. Serve the fritters hot or warm. A delight!!!

Zucchini salad with parmesan

Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane
  • 12 baby courgettes (the part remaining after using the flowers)
  • 40 g parmesan
  • Olive oil
  • Basil
  • Salt pepper
  • Lemon juice

Rinse the zucchini with cold water. Dry them. Cut into thin slices in lengthwise. Cut thin slices of Parmesan and arrange the zucchini, salt, pepper. Then sprinkle a few sprigs of basil finely chiseled on top. Spread some  good olive oil and a slight squeeze of lemon.

Roasted artichokes (serves 4)

Crédit photo : Sweet Cabane
Crédit photo : Sweet Cabane
  • 12 small purple artichokes
  • A clove of garlic
  • 1 tablespoon olive oil
  • Fresh parsley
  • Salt pepper.

Prepare the artichokes. Cut the hardest ends (tails and top leaves) and remove the first layer of leaves. Cut them in half or quarters (depending on size) in the lengthwise. Heat the olive oil in a pan. Add the crushed garlic and artichokes. Fry for 3-4 minutes then cover with water. Cook over medium heat weighing 12 to 15 minutes until the water evaporates. Add salt and pepper then sprinkle the parsley finely chopped on top of the artichokes.

Serve hot or cold as desired.

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Good weekend to all! We meet on Monday to show you a nice French kid fashion brand …

Take care,

Emilie x.

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