Flowers to eat. Exactly why never limit yourself only to looking at them, to smell them, to give them, to cultivate them: let's also taste them, share the table with them, learning together that there are flowers to eat and also how.
THE flowers to eat not only can they give flavor to our dishes, enriching the final result at the papillo-gustatory level, but they also give an aesthetic touch that should not be overlooked at all. A salad changes its face if a petal appears between the green and the other ingredients.
A omelette with shadows in the shape of corollas, too, and a soup that at the second spoonful gives us a flower in the spoon if we casually take a sip: they are surprises as appreciated as a bouquet. If not more, why these flowers to eat besides surprising us, they nourish us.
They have always done this because man has known since ancient times flowers to eat, indeed, he knew it much more than we modern men and women who have forgotten about it a little. But it's not too late to go for a refresher, maybe revisiting some recipe fashionable in the 21st century.
Let's start with the recipes with flowers to eat that already exist, and from the best known, so even the most skeptical will lower their defenses. THE courgette flowers they are the first flowers to eat that come to mind: fried or stuffed, they are very tasty and also often present in the menus of restaurants and homes. Stuffed there are non vegetarian versions, so they are flowers to eat by everyone, without preferences, indeed, with the embarrassment of choosing between stuffed zucchini flowers, even with ricotta, or in pancakes. To surprise, you can also make flowery lasagna, with zucchini and béchamel.
Before proceeding we specify that i flowers to eat they must be spontaneous, or organic, that is, grown without the aid of pesticides. Now let's go and tell a flower to eat who wants to be mentioned absolutely among the first, because he is used to being the queen. I'm talking about the pink.
Yes, even the noble rose, which is elegant in bouquets, is also thrown into our plates. We find it present in jams, syrups, liqueurs and cocktails, but also among the ingredients of salads. And in rice, for a good risotto, here is the secret: the petals of our bel flower to eat they should be washed, boiled for five minutes in the broth, drained and added to the rice just before serving. The last scrambled, directly on the table.
The petals of another are a little sour on the taste flower to eat that the begonia. This characteristic makes it excellent in sorbets, fruit salads and ice creams. On the other hand there is the beautiful by day how sweet flower to eat as it turns out to be edible even raw, its tuber roots, on the other hand, once boiled become similar to potatoes.
To give flavor to pasta, risotto, soups, but also to omelettes and salads, there are flowers to eat like marigold, in petals and also with leaves. This specialty, also famous for being an ingredient in face and body creams, also gives an unpleasant chromatic note to the dishes in which it is inserted.
And what about the chromatically superb carnations but flowers to eat as a condiment for excellent risottos and to garnish biscuits and pastries. Flowers to eat and also to drink in excellent liqueurs.
Who on the balcony doesn't have or has never had geraniums? And did you know they are flowers to eat they too? With their small and colorful petals they prepare omelettes, semifreddi, sorbets, wines, liqueurs. Or you can combine them with cheeses with delicate flavors such as ricotta and crescenza. We can enjoy all this on the balcony, among our geraniums, for a themed dinner with friends.
THE flowers to eat more fragrant are the lilac that deserve a place of honor among the pastry recipes going to sublime enrich creams, yoghurt, ice creams and tarts. Even the violets they are flowers to eat in desserts and with sweetness, between spoonfuls of ice cream, or in jellies and jams. Or, again with the viola, using the petals, candied or fresh, we can give an original touch to fruit salads and salads.
We talked about spontaneous flowers, here is the spontaneous daisy which is one of those flowers to eat in the soup. These flowers are chopped, boiled for about ten minutes in the broth, added to leeks stewed in a little oil and mashed potatoes. Then it is mixed for another ten minutes and a liquid is obtained to which toasted cubes of homemade bread, oil, salt and pepper are added.
Staying on the fluid but switching to a sauce, the one with the is excellent jasmine. He is also among the flowers to eat, accompanying the boiled meats with a sauce to be prepared with jasmine combined with crushed pistachios, balsamic vinegar, potato starch and cinnamon.
Those who are not vegetarians can also think of flowers to eat in the meat sauce. It is the case of sunflower, rose and carnation: their petals can be added about ten minutes before cooking is completed, obtaining a meat and flower sauce to be associated with pasta or rice.
THE flowers to eat they are also among those of medicinal plants and there is a wide choice: rosemary, thyme, sage, hyssop, savory and borage, and many others - they are all flowers to eat for example with a good fresh cheese to which, together or individually, they give an extra gear and taste.
For some more tips or recipes, here is one of the many books to leaf through while making your mouth water, but also the desire to get to work and "Cooking with flowers". Exactly.
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