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Frittata di zucchini coi loro fiori – Zucchini frittata

Zucchini frittata
Frittata di zucchini coi loro fiori

December is the best time to make this dish when the tender baby zucchini with their flowers still attached are in season.

Perfect for summer picnics, light lunches or as part of your antipasto selection, Italians traditionally serve it on the day it is made,  but it is just as delicious if cooked the day before – just make sure to bring it to room temperature before serving.

500 g baby zucchini with their flowers attached
2 tablespoons extra virgin olive oil
2 golden shallots thinly sliced
6 eggs
100 g freshly grated parmesan cheese
sea salt and freshly ground black pepper
handful of flat parsley leaves, finely chopped
handful of basil leaves, finely chopped
20 g of butter

Thinly slice the zucchini and roughly chop the flowers, reserving a few whole flowers for garnish.

Heat the olive oil in a nonstick pan over medium heat. Add the shallots and sauté until softened and translucent – about 5 minutes, stirring regularly with a wooden spoon. Add the sliced zucchini (not the flowers) and sauté gently until they are just beginning to soften. Remove the zucchini and shallots from the pan, drain on some paper towel and leave to cool. Wipe out the pan with a paper towel.

In a large bowl lightly whisk together the eggs and the parmesan cheese with a pinch of salt and a little pepper. Stir in the now cooled zucchini together with the chopped flowers, parsley and basil. Mix thoroughly but gently with a fork.

Melt the butter in the frying pan over a low heat, tilting the pan to coat the base and sides. Stirring gently with the fork, pour the contents of the bowl into the pan, then give the pan a little shake so the frittata settles evenly. Allow to cook very gently until the bottom is set – about 8 to 12 minutes.

To finish the cooking, place the pan under a hot grill for 1 to 2 minutes until the top is just set. Scatter with the reserved flowers and serve warm or at room temperature.

You can easily double the quantities and use a larger pan.

This recipe is from Lucio’s latest book The Art of Traditional Italian.Nike