In the winter I was able to write bilingual posts in the evening, after dinner, with a steaming cup of tea at my side and a wool blanket on my legs: what a nineteenth-century image, isn’t it? shall I add a gleaming candle, too? I just want to stress that I used to write my posts on the PC, not by hand on a parchment paper with a pen dipped in ink, so, for the record…
As I have already told you, in these days I’m useless. Just after dinner, my eyes start to close, I feel the urge to lie down outside in the fresh evening air to read a book, to watch a cop tv show with my dad (anyone mad about Chicago Code like me?) or just to do something that is the most precious thing: nothing. A pure, quiet, precious nothing.
On the other hand, sometimes I also feel like going out, because this summer is slipping out of my hands: I want to see my friends, make plans about our upcoming holidays and enjoy Siena or Florence by night, with the lights that turn the Arno and Piazza del Campo in a postcard.
Now let’s count the hours, subtract the office hours, the hours you sleep, the ones that I use to go out or cook .. and what remains? no time to write a post in a proper way!
Nevertheless I had to find the time to write you about this recipe before the zucchini blossoms disappear! Usually I love them deep fried (as I ate last Sunday at Emiko‘s, during an ah-mazing Apulian lunch, stuffed with buffalo ricotta and capocollo), or thinly sliced as main ingredient for an omelette made with fresh eggs and mint.
Last week my new greengrocer friend gave me a bouquet of zucchini blossoms: in a few minutes I was baking a savoury naked quiche* that reminded me of van Gogh’s sunflower paint. You can make it in just five minutes, then spend the time it takes to bake doing your favourite activity. Mine? Lying on a deck chair with a book.
- 3 medium potatoes
- 12 zucchini blossoms
- extra virgin olive oil
- 2 mozzarella 125 g each
- 100 g of fresh goat cheese
- 3 eggs
- chives chopped
- bread crumbs
Preheat oven to 200°C.
Peel the potatoes and slice them thinly, then place them slightly overlapping at the bottom of a round cast iron pan suitable for the oven, previously greased with olive oil.
Cover the potatoes with half of the mozzarella, thinly sliced. Season with olive oil, salt, pepper, chopped chives and a few basil leaves.
Arrange the open zucchini blossoms in a radial pattern over the mozzarella.
Repeat again with potatoes and mozzarella layers and season each layer with olive oil, salt, pepper and herbs. Finish with the open zucchini blossoms radially arranged.
In a bowl whisk the eggs with salt, pepper and the crumbled fresh goat cheese, then pour over the vegetables, making sure that the egg is distributed evenly throughout the pan.
Sprinkle the zucchini blossoms with the breadcrumbs, the salt, a few flakes of goat cheese and drizzle with extra virgin olive oil.
Bake in the preheated oven covered with a lid (if the pan doesn't have a lid, cover it with a sheet of aluminium foil) for 20 to 25 minutes. After this time, remove the lid and grill the quiche for about 5 minutes, then remove it from the oven.
Let it sit for ten minutes before serving.