About Zucchini Blossoms
Fresh zucchini blossoms can be eaten raw or cooked and eaten. Many chefs remove the pistils from female flowers, and stamens from male flowers, although both of these are edible and have flavor. The male stamen contains the pollen. There are a lot more male squash blossoms than female and they begin blooming earlier. Zucchini blossoms can be found during the summer months and many Greenmarkets.
Our Zucchini Blossoms are purchased at Union Square Market in NYC. Although it is best to use within a day or two Zucchini Blossoms can be frozen and still used. Frozen blossoms when thawed however cannot be stuffed.
See also: How to Freeze Zucchini Blossoms
Paccheri Con Fiori Di Zucca E Zafferano - Pasta with Saffron and Zucchini Blossoms
Grated Reggiano Parmesean
Combining Zucchini blossoms and saffron is a common dish in Italy with varying pasta used. Both fresh pasta and dried pasta work well.
For added flavor after the pasta has cooked 3/4 of the recommended time the remaining cooking time is done with a small amount of chicken stock which is both absorbed by the pasta and adds to the final sauce. We boil the chicken stock in a separate pot, add the saffron and let rest as a first step. The blossoms are corseley chopped and added at the end with a small amount of creme fraishe or marscopone.
Orzo made like Risotto can also be used with Saffron and Zucchini Blossoms