A new idea with courgette blossoms and an Italian classic, onion focaccia. During our weekly appointment at the local farm I couldn’t resist the temptation of asking for some more courgette flowers. The farm owner happily agreed and smiling explained to me that “English do not eat flowers, only French and Italian ask for courgette blossoms”, that’s why they do not have them in the shop. Which means extremely fresh courgette blossoms for us! This time we opted for an healthier fresh salad and I already have and idea for the next bunch, hoping to get them again.
We served this salad with some onion focaccia, the autumn is coming and Michele is restarting his bread baking activity. He recently bought some fresh yeast from Shipton Mill, and he used some of to baking some baguettes and focaccie. We used the recipe from a very nice blog called Viva la focaccia where Vittorio, an Italian Ligurian, who is the son of a baker and now lives in California, explains step by step how to bake a perfect focaccia. We have followed his instructions diligently so there’s no need to repost the recipe here. Instead we’ll post only the salad recipe and some nice pictures.
COURGETTE BLOSSOMS SALAD
6 courgette blossoms
1 small head of lettuce
a handful of mixed seeds (pinenuts, sunflower seeds, pumpkin seeds)
100 g small goat cheese
extra virgin olive oil and salt
Wash, drain and cut the salad and tomato and place them a large salad bowl. Gently wash and drain the courgette blossoms. Remove the stems and pistils and cut vertically in small strips. Add them to the salad bowl with the mixed seeds. Season with extra-virgin olive oil and salt, and gently mix. Serve with goat cheese flakes on top, accompanied by a slice of onion focaccia.