Cookbook #22 Biba's Italy

The abundance of outdoor markets is one of summer's greatest gifts. The piles of fresh fruits and veggies can make almost any foodie giddy with produce high. Finding something that you were convinced was merely an urban legend in the US, that's an entirely different high.

Is it a flower, or is it food? Apparently it's both. When I first spied these beauties today I dropped the piece of cactus fruit I was sampling and made a dash over to the blossoms. The gentleman began telling me all the fabulous things I could make with them. I felt bad that after his long and very detailed suggestions and instructions, I still had one major question... habla inglés? Luckily he said quesadillas...si, quesadillas chiquita. After verifying that these were indeed the highly elusive zucchini blossoms, I immediately bought a bunch and dreamt of culinary transportation to Italy.

Cookbook #22 in my overly ambitious plan to cook through all my cookbooks in one year is Biba's Italy. This is not one of the cookbooks you see at the store and purchase for its visual impact. It is completely devoid of photos and yet, none the less spectacular because of it. Few cookbooks can claim that. This cookbook is printed on matte pages with ragged edges and has a feeling of being aged, as if it's been handed down for over generations. It's somewhat of a food memoir, armchair travel and cookbook in one. It dedicates chapters to Rome, Florence, Bologna, Milan, and Venice and within each city are recipes for appetizers, main courses, pasta and desserts. It's a mini trip into the regional differences in food through the country.
Despite my aversion to the smell of frying, I knew that possession of zucchini blossoms mandated an attempt at making fried blossoms. I only had to go to the third recipe in Biba's Italy to find the recipe I was longing for--stuffed zucchini blossoms...fiori di zucchine ripieni. They were fabulous, delightful, and worth the fried fast food restaurant smell that now pervades my place. I wish I had bought one more bunch to try the quesadillas, especially since it may be another year until I see them again.



Stuffed Zucchini Blossoms
Adapted from Biba's Italy

2 ounces goat cheese
3 ounces ricotta
2 tbsp chopped basil
pinch of salt

Mix together filling ingredients and put into small pastry bag. Carefully open flowers and remove pistils. Pipe filling into flowers and twist the petals very lightly to close.

For the batter:
2 eggs separated
1 cup beer
1 cup flour
pinch of salt
Whip eggs whites until soft peaks form. In another blowl lightly beat the yolks and whisk in beer. Gradually add flour, whisking completely. Season with salt and fold in egg whites.

Heat vegetable oil over high heat. When oil is hot but not smoking, dip blossoms one at a time into batter and slip into oil. Fry until golden on one side and turn (3-4 mins total) Remove with slotted spoon and drain on paper towels. Sprinkle with coarse sea salt and serve immediately.