Stuffed Zucchini Flowers
One of our guests’ favorite memories is watching nonna Ada Bernardini and her daughter Antonella stuff and fry bowls of zucchini blossoms at Agriturismo Belagaggio. Crowded in the busy kitchen, they savor them piping hot with icy flutes of Prosecco. Nonna Ada uses fresh ricotta cheese and spinach in this recipe. She fills and gently twists the blossoms shut before sliding them into bubbling hot oil. The oil bathes the blossoms and the cheese immediately begins to soften. When you make this recipe, watch the petals of the flowers crisp.Read More →