Braised Zucchini Blossom
STRICTLY SEASONAL. Do us a favour and try this recipe at the beginning of the zucchini/ courgette season, when the delicate blossoms come out to greet us. Ask your local famer to keep you a bunch. They are absolutely delicious! Eat as a side dish or a main course.
1 bunch zucchini blossom (korfades)
1 bunch dill, spearmint, parsley, borage leaves, silver beets
3 ripe tomatoes
1. Wash the blossom and peel out the threads.
2. Chop the herbs and the shallots
3. Heat oil in a pot add little by little the blossom and stir until soft.
4. Grate the tomato and add to blossoms. Simmer for one hour.