The first ones, at the beginning shy among the large leaves, then superb, asking for the kiss of the Tuscan Sun.
Pretty in a vase on the table.
Delicious in many recipes.
Try this one:
PESTO AI FIORI DI ZUCCAPESTO OF PUMPKIN FLOWERS
Ingredients for 4:
20 flowers of pumpkin or zucchini
80 gr (2 1/2 oz) extra virgin olive oil, clear, light and sweet
40 gr (1 1/2 oz) almonds, previously ground in a mixer
30 gr (1 oz) grated Parmigiano Reggiano
30 gr (1 oz) grated aged Pecorino Toscano (sheep milk cheese)
Salt
Optional fresh garlic
Take off the petals from the flowers. Put them in a glass, together with olive oil and, optionally, a small fresh garlic. Blend.Transfer in a bowl and mix in the cheeses and the ground almonds.
This sauce can be saved in the refrigerator for some days: cover it with a thin layer of olive oil to protect from the air.
