zucchini blossoms can be eaten raw
or cooked and eaten. Many chefs remove
the pistils from female flowers, and
stamens from male flowers, although
both of these are edible and have
flavor. The male stamen contains the
pollen. There are a lot more male
squash blossoms than female and they
begin blooming earlier. Zucchini blossoms
can be found during the summer months
and many Greenmarkets.
This dish is prepared
in a similar way to classic risotto.
Saute onions in a little bit of oil,
add white wine and reduce then stir
in the orzo for a minute. Add the
chicken stock and continue to add
stock as it is absorbed. Before you
start the dish the saffron should
be added to a small amount of warm
chicken stock and white wine to help
release the flavors. We add some marscopone
and parmesean cheese at the end of
cooking. Before finishing we add the
chopped zucchini blossoms and garnish
with parmesean cheese.
Combining Zucchini blossoms
and saffron is a common dish in Italy
with varying pasta used. Both fresh
pasta and dried pasta work well.