Today I fried up five fiori di zucca (recipe here, only we had anchovies instead of capers), some cucumber and the leftover anchovies. At the last moment, I remembered to take a photograph. (The object on the right is a stuffed zucchini blossom.)
It really was the taste of Rome. I didn’t even like anchovies until we discovered fiori di zucca in Rome.
The plan, going forward, is to eat the blossoms the day they first bloom. They don’t stay that big for very long. The thing to do is to have mozzarella, anchovies and mint to hand from mid to late June.