I love it when a guy brings me flowers. And when he brings a truck load of flowers? And tells me that some of them are going to be fried for lunch? Even better.
Salvatore came for lunch this past weekend in Umbria to help us celebrate May Day. While eating fave and pecorino is the traditional way to celebrate this holiday, I can’t think of a better way to ring in spring than working flowers into as many dishes as possible.
Salvatore’s little truck was packed with long, thorny acacia branches*. As Domenico started unloading them (getting pricked more than a few times) Salvatore explained that he would be frying them up for a first course. Next out of his bag of tricks (actually, big styrofoam boxes in which he packs his traveling show) came individual bouquets of roses from his garden for all the ladies. There was one for me, Sophie, Ruth, Gillian, Betta and even one for Jane who wasn’t there. What a guy.
The roses were obviously destined to form part of the centerpiece, and I assumed the same fate was in store for the branches full of bright green, unripe figs. “No, those are going into the frittata” declared Salvatore, as he unpacked his special frittata pan, spatula and 14 eggs. Yes. He cut them up, and treated them more or less like he did the zucchini in the last frittata he made for us. Who knew?
Along with a big bunch of chicory from his garden there was a delicately wrapped package of bright blue borage flowers. “For the salad.” Of course. What’s a May Day salad without flowers?
Frying the acacia blossoms was actually quite easy. Salvatore just whipped up a batter of flour, sparkling water and a pinch of salt. When it was the consistency of pancake batter, he dipped each blossom in, coating it well, and then gently transferred it to the pan of bubbling oil. He made so much batter, that we ran outside to snip a few Sambuca (elderflower) blossoms as well. Rolando, who was also at lunch, suggested frying up some wisteria blossoms as well, which he declared edible. But no one could bear to cut down the brilliant purple clusters forming the purple canopy over the table.
Frying blossoms is actually pretty easy. Just follow this recipe for Fried Zucchini Blossoms (ignoring the stuffing part) And if you’d like to see Salvatore in action, frying up a bit of spring, here you go.
* It was pointed out by one of my readers that the flowers we call Acacia in Italy are actually called Black Locust in the USA. The latin name is: Robinia pseudoacacia
There’s only one Salvatore. Actually, another one might be too much for the world.
I remember his food with such fondness and zest from Foligno, he’s one of a kind for sure.
Thank you for sharing these wonderful pictures and video of Salvatore. I am a bit envious of the gorgeous view from the terrace and all these wonderful friends that make delicious meals for you. Where do you meet these wonderful people? Happy Spring to you!
Sigh, che bella la Sua terrazza! Grazie.
What a fabulous spring feast! Plus, I think I’m in love with Salvatore (don’t tell my husband!)…
Salvatore can come and make lunch for us any day…interesting about the unripe figs…you’re so right…who knew!! I don’t think we will have enough on our nearly 3 year old to do that! Everyone is busily counting how many there are…latest count “9”…long way to go! My chef friend does a lot with elder flowers and will mention this to her…she has a great little restaurant that features all local!
Elizabeth, it is a really nice and homey sort of post…however just a word to the wise for you…when recommending eating from foraged plants, put the name in Latin…that way people can be sure that they would not be eating a poisonous plant…and actually the Robinia pseudoacacia is not called acacia in English…it is called the black locust tree and it is native to the eastern United States, basically Appalachia….
Good point!!! I’m putting it in right now. Thank you!!!!