The first ones, at the beginning shy among the large leaves, then superb, asking for the kiss of the Tuscan Sun
Pretty in a vase on the table
Delicious in many recipes.
Try this one:
PESTO AI FIORI DI ZUCCA
PESTO OF PUMPKIN FLOWERS
Ingredients for 4:
20 flowers of pumpkin or zucchini
80 gr ( 2 1/2 oz) extra virgin olive oil, clear, light and sweet
40 gr ( 1 1/2 oz) almonds, previously ground in a mixer
30 gr ( 1 oz) grated Parmigiano Reggiano
30 gr ( 1 oz) grated aged Pecorino Toscano ( sheep milk cheese)
Optional fresh garlic
Take off the petals from the flowers. Put them in a glass, together with olive oil and, optionally, a small fresh garlic. Blend.
Transfer in a bowl and mix in the cheeses and the ground almonds.
This sauce can be saved in the refrigerator for some days: cover it with a thin layer of olive oil to protect from the air.