when we first moved to Italy fried zucchini blossoms seemed so exotic. How weird, we thought, the Italians eat flowers. But soon we were converted to the sweet flavor dipped in a simple batter and fried in Extra Virgin Olive Oil. Extra Virgin used to be the most common fat in the Mediterranean, everyone had a few olive trees and everyone produced oil for the year or if they didn't someone in the family did. In America people tell you all the time you can't deep fry in olive oil. But in the Mediterranean we do every day all the time originally because it's the fat that was available, now because people love the taste. Aside from zucchini blossoms, we also fell in love with calamari fried in olive oil.
Little tiny calamari. just a few hours out of the water, dredged in a littlae flour, fried in fresh oil(very important) and then served with nothing more than salt and a little squeeze of lemon. The airport in Rome is right near the little fishing village of Fiumeccino and I try to time my departures or arrivals into Italy with a meal at one of the little seafood restaurants there. Some simple fried fish, a plate of pasta and some lovely chilled white wine and I feel right back at home or well fortified for take off
when we first moved to Italy fried zucchini blossoms seemed so exotic. How weird, we thought, the Italians eat flowers. But soon we were converted to the sweet flavor dipped in a simple batter and fried in Extra Virgin Olive Oil. Extra Virgin used to be the most common fat in the Mediterranean, everyone had a few olive trees and everyone produced oil for the year or if they didn't someone in the family did. In America people tell you all the time you can't deep fry in olive oil. But in the Mediterranean we do every day all the time originally because it's the fat that was available, now because people love the taste. Aside from zucchini blossoms, we also fell in love with calamari fried in olive oil.
Little tiny calamari. just a few hours out of the water, dredged in a littlae flour, fried in fresh oil(very important) and then served with nothing more than salt and a little squeeze of lemon. The airport in Rome is right near the little fishing village of Fiumeccino and I try to time my departures or arrivals into Italy with a meal at one of the little seafood restaurants there. Some simple fried fish, a plate of pasta and some lovely chilled white wine and I feel right back at home or well fortified for take off
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