In this period of lockdown for the pandemic I have gratefully strolled around the Florentine hills: a great pleasure for my eyes and soul, and a big benefit for my health.
Florence – Firenze in Italian, the ancient Florentia, is the city where I have been living the last 20 year, where I work and run my cooking school.
It is a city that reveals herself (Florentia is female) little by little: every day it is possible to discover unknown corners even close to your house: it is enough to direct your look toward with a different angle to notice a wedge of landscape on the hill at the end of a narrow alley, or to see for the first time the iron turtles at the base of iron lattice of the windows of an ancient palace. Yes, it is enough to look straight, or up, or down to discover that the street where you live is different every day.
My walk today was tiring and exciting: I started in Piazza Poggi, along the river Arno, to go up the monumental stairs to Piazzale Michelangelo. Here I took my first pic.
After about 1000 meters (330 feet) along the main avenue, I started to go up a super steep road toward Pian Dei Giullari.
The views are breath taking.
A magnificent Wisteria was there, inspiring me already.
Did you know that the Wisteria is edible?
Using flowers in the cuisine is part of the Florentine culinary traditions.
In the online program there will be also articles about this “unknown” jewel of our cuisine.
I wake up early: spring gives long daytime. At 7 am I am already panting on the steep roads. Any time I walk for miles, sipping some water and taking pictures, going up and down and never – really – realizing that I am tired – not until I am back home – as I am captured by the wrought iron gates, by the scents of the spring, by the sudden apparition of the tall tower of a medieval castle, by magnificent villas from any historical period.
Sometimes I collect flowers and leaves: mugwort to leave in vase with water to spread its scent, poppy flowers and poppy leaves to cook, borage with its beautiful blue star flowers to prepare a vegetable pie….
Today the Wisteria called me. With the little excitement for the fear to be seen, I picked some of the light violet flowers.
Coming back home I decided to fry the flowers and serve them with a goblet of Prosecco as aperitif.
You find the recipe below.
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Wednesday May 179th at 12:00 pm EST / 9:00 am PST
https://www.facebook.com/gigliocooking.school.florence/videos/836250200309221
After having delicately washed the “grapes” of flowers, I have separated them one by one and placed on a cloth to dry. I have made a batter with 50 gr (3 tbs) of flour 00, 50 gr of blue corn flour, 100 ml water (less than 1/2 cup), 1/2 teaspoon of baking powder. I have put the flowers in the bowl and mixed gently. I have fried them separated one by one.
I have used peanut oil and brought it to 175° c – 347 F. I have deep fried them until crispy (about 2 minutes) and placed on absorbing paper.
The last touch is a sprinkle of sea salt.
They are delicate, crispy: a flavor that puts a smile on your lips.
Enjoy the spring!
Marcella
Marcella Ansaldo ©