I ordered these here at McLevy Green farmers market and enjoyed them …
here at Trattoria A Vucchella, presented by owner and chef Pasquale DeMartino.
I ventured Downtown Thursday morning for the dual Labor Day Weekend announcement, free pops concert at The Amp September 4th, followed the next evening by fireworks at Seaside Park.
The announcement took place at McLevy Green where each Thursday vendors from around the state showcase their tasty seedlings at the farmers market.
I looked upon a sea of delightful colors. Then an orange hue flashed before me: zucchini flowers! If you’ve never tried them, you haven’t lived. I asked Mike Maskell of Smith Acres in Niantic to fill a large bag for me. Just $1 for four flowers. Amen, baby!
It’s good to be me.
Hmmm, what to do? It seemed like the only sensible thing under the circumstances is find a local chef who’d accommodate my gummy orgasm. Two blocks away, I marched over to Trattoria A Vucchella where the genial owner and chef Pasquale DeMartino greeted me.
“Pasquale, morto di fame.” (I’m starved to death.)
Can you prepare these for me?
“Va bene, Leonardo.”
Pasquale sauntered into his kitchen. Within 10 minutes he delivered me a succulent platter of lightly cheese stuffed fried zucchini flowers, caressed with parsley. Jesus, Mary and Joseph!
Friends walked into A Vucchella for lunch, former State Rep. ‘Big Wave’ Chris Caruso, former City Councilwoman Mary Bruce and Joe Perkus, the young political operative who landed a job in Hartford and is attending Trinity College.
I couldn’t resist sharing flowers with my friends. Their taste buds were so impressed I didn’t even press them about who they could be conspiring against!
Another day in paradise.
Tasted wonderful, thank you for sharing!
Thanks for the memory Lennie. My grandmother would also make fried blossoms although her’s were not stuffed, just lightly floured and fried. Delicious none the less.
Absolutely, Howie, nice and simple. That’s how I do them.