Recipe of the Month: Fiori Ripieni Fritati

Zucchini Flower

The trick to Fiori Ripieni Fritati is serving the fried flowers as soon as they are cooked; allowing them to sit, even for five minutes, causes them to become soft and heavy.  Before starting the frying process, make sure the salad is composed and plated so you don't waste precious time plating these puppies.

Fiori Ripieni Fritati| Babbo

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Ingredient Of The Month: Zucchini Flowers

Zucchini Flowers

The beautiful zucchini flowers, which bloom from both male and female zucchini plants, are extremely delicate, lasting only a day or so once picked.  Perhaps inspired by their luck with the squash themselves, Italians soon began cooking with the fiori as well.  The most common Italian preparation of the squash blossom may be the most ideal way to enjoy this summer specialty.  Stuffed with soft cheese {think ricotta or fresh mozzarella} then battered and fried, a delicate platter of crispy-then-soft zucchini blossoms is a thrill to eat. 

To read more about the zucchini flower and its origin:  Click here
Ingredient of the Month Archive:  Click here

How To: Preserved Lemons

Preserved lemons are absolutely delicious and can add a ton of depth to a dish.  Chef Anthony Sasso of Casa Mono shows you how to do it at home... DIY, baby!

Watch! How To: Preserved Lemons

Watch Mario Batali Make Monkfish Piccata

Watch Mario Batali whip up some scrumptious Monkfish Piccata! 

Monfish Piccata

•    1 1/2 pounds monkfish, bone removed and cut into 8 round medallions 

•    Kosher salt and freshly ground black pepper

•    1 cup Wondra flour or all-purpose flour

•    1/4 cup extra-virgin olive oil, plus 3 tablespoons

•    1 red onion, thinly sliced

•    1 bunch kale, chiffonade 

•    4 baby artichokes, trimmed. sliced paper thin and in acidulated water

•    3/4 cup dry white wine

•    2 tablespoons tiny capers

•    Juice of 1 lemon

•    1 bunch flat-leaf parsley, finely shredded

1. Season the fish medallions well with salt and pepper. Place the flour in a shallow bowl or on a plate. Dredge each piece of fish in the flour, patting off the excess. 2. In a 12 to 14 inch sauté pan, heat 1/4 cup of the olive oil over high heat until smoking. Working in batches, if necessary, to avoid overcrowding the pan, cook the monkfish in the hot oil, turning once to brown both sides evenly and cook through, about 4 minutes per side. 3. Meanwhile, in a separate sauté pan, heat 2 tablespoons of olive oil over medium high heat and cook the onion for about one minute, until softened slightly. Add the kale to the sauté pan and cook until just slightly toasted, about 3 minutes, and season with salt and pepper. Remove from heat and set aside.4. Drain the artichokes and season with salt and pepper , then add them to the sauté pan with the monkfish, making sure to place them on the bottom of the pan. Add white wine to the pan and swirl for about one minute. Add the capers, lemon juice, and parsley. Stir and remove from heat.5. Spoon the kale onto the plate, place the monkfish medallions on top of the kale, and then spoon the sauce and artichokes over the top . Serve immediately.