Squash Blossoms!

I’ve eaten zucchini blossoms many times in Italy, but I had never cooked them myself or even seen them for sale — until this summer! I was delighted to find zucchini flowers from MX Morningstar Farm at the Great Barrington Farmers’ Market.

The first time I got them, I made half into fried zucchini flowers, each stuffed with mozzarella and a piece of anchovy (the kind packed in salt, of course). The other half went into a pasta that included sautéed strips of golden zucchini.

I was hooked, and the next week I hurried down to the farmers’ market early to buy two dozen! I remembered the pizza al taglio I have enjoyed so many times in Rome, sometimes with these beautiful flowers, and using the dough from Marc Vetri’s Mastering Pizza, I made pizza al taglio con fiori di zucca!

Beautiful Blossoms!