Overheard on the Home Cooking Boards

Published on Thursday, June 10, 2010, by Caitlin McGrath / Edit Post

"Here's an Italian idea to use blossoms without frying: Chop blossoms into thin strips crossways. Sauté quickly in [extra virgin olive] oil with a small amount of finely chopped garlic. If you add too much garlic you will not taste the blossoms. Cool and mix with fresh ricotta and some grated Parmesan. Season with salt and pepper and serve as a dip with crusty bread or spread on crostini." – madonnadelpiatto, on squash blossoms

"Wash them, cut 'x's on them, toss them in olive oil, and sprinkle with kosher salt. Now, toss them in a HOT cast iron skillet (already heated in a 400-degree oven) and bake till they are tender and 'exploded.' Fantastic." – Beckyleach, on freshly dug potatoes

"In all, how much pasta you use is entirely up to you. There is no correct answer. It depends on what place you give it in the rest of the meal. Is it only for lunch? Or as a first course in an elaborate evening menu? Then you will probably use less pasta than if you're planning to eat it as a single course for dinner. It also depends on what other ingredients you will use. If you use a heavy meat sauce you will probably need less pasta than if you use fresh clams." – damiano

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