EDIBLE FLOWERS IN ITALY, Slide di Inglese

Scarica EDIBLE FLOWERS IN ITALY e più Slide in PDF di Inglese solo su Docsity! EDIBLE FLOWERS Unusual ingredients PRINCIPAL EDIBLE FLOWERS IN THE WORLD • HIBISCUS • LILAC • VIOLETS • JASMINE • LAVANDER • ROSE • DAY LILY • CARNATION • HONEYSUCKLE • SQUASH BLOSSOMS • NETTLE • SILENE • HOP • POPPY FLW. • RUSCUS ACULEATUS LILAC Lilacs not just smell amazing but these flowers also have an overwhelming taste. Best used as a garnish, you can try mixing them with a frozen yogurt for a lip smacking treat or you can simply prepare a lilac cold-water infusion. Scattering a few lilacs on fresh green salads can be a delicious idea too. A flower or two of this bloom,when added to a summer punch, may taste quite refreshing too. VIOLETS You can eat both the leaves and flowers of Violets. While the flavour of the leaves may be mild to bland, the flowers taste sweet. You can eat them post adding them to your salads, boil & mix them with porridge, crystallize them in candies, make jellies from them, add them to vinegar for colour and fragrance or ferment them to produce sweet wine. Violets have great medicinal uses too. These flowers are quite detoxifying and can help your liver to clear waste products from your blood. JASMINE These intensely fragrant flowers have been traditionally used for scenting tea. You can also use these sweet flowers in, obviously, sweet dishes. However, only the species Jasminum sambac of this flower can be eaten as rest all other Jasmine species are poisonous so be careful while picking these flowers! DAY LILY Day lilies have a sweet taste and can easily be eaten raw. The flavour of these flowers may resemble a cucumber or a mild melon. The buds of these flowers are a great source of Vitamin C and carotene. You can boil and eat the tubers of the roots of Day Lily just like mini potatoes. CARNATION Carnations have a peppery, spicy flavour like a clove. You can toss its petals in freshly chopped salad or create a pickle with them. Carnation can also be candied, added to desserts such as fruit cakes, steeped into wine to add a spicy flair or simply eaten plain. HONEYSUCKLE As the name suggests, these flowers have a sweet, honey-like flavour. While the long flower tubes of Honeysuckle are totally edible, just be careful enough to not eat the berries or any other part of the plant as it is all extremely poisonous. This flower can be a delicious addition to salads as well as desserts. SILENE in Italy the leaves of this plant may be used also as an ingredient in rice dishes, omlets and stuffed pasta. It is commonly known as sculpit, stridolo, or by the obsolete scientific name Silene inflata. HOPS ‘’Humulus luppulus’’ or Urtizons sprouts are harvested in spring and are used in the making of omelts and soups. The flowers from the femele plants are used to give beer it’s flavour. WILD POPPYS ‘’Papaver rhoeas’’ or ‘’pavariel’’ grows around grain fields, the plants are harvested young and are cooked into a stew and served as a side dish. • JALAPEÑO POPPER BEER BATTERED SQUASH BLOSSOMS • Ingredients: Makes 10 • 10 squash blossoms, washed, and trimmed 1 to 1 1/2 cups all purpose flour 1/2 teaspoon fresh cracked pepper 2 pinches of salt 1 super cold negra modelo beer (highly recommended!) or another dark beer of your choice (350ml bottle) 1/2 cup cashews, soaked for 1 hour in warm water 1 Jalapeño pepper, stemmed 1 teaspoon fresh oregano 1/2 teaspoon ground coriander Juice of 1 lime Olive oil to drizzle Salt and pepper to taste • Instructions • 1. Start by placing the flour, freshly cracked pepper, and the 2 pinches of salt in a bowl. Then slowly start pouring beer over it and gently whisk to combine. Stop when it forms a batter, something that looks like pancake batter. If you’re not sure, stop and dip your finger, if it coats it nicely without dripping completely off, then it’s ok, if it’s too clumpy, add more beer. Once you get it right, let the beer batter rest for about 10 min. • 2. Now get the filling ready: drain the cashews and place them in a blender or food processor with the jalapeno (seeds removed if you don’t like it too spicy), oregano, coriander, and lime juice. Drizzle about 1/2 tablespoon of olive oil over it and pulse until it’s almost a paste (little chunks are ok). Add salt and pepper, pulse a couple times more and set aside. • 3. Stuff’em: grab your blossoms and very gently open them (mostly from the top, so the bottom stays nice and close), stuff them with the cashew filling and place on a plate. • 4. Take a large pan and pour some sunflower or grape seed oil (or any frying oil just don’t use olive oil ’cause it’ll burn and taste bitter). Place it over medium-high heat. While the pan is heating, grab your beer batter and stuffed blossoms. Prepare a plate with a paper towel for the fried blossoms. Now, dip the stuffed blossoms in the beer batter (coat them evenly) and carefully fry them, making sure to turn them around so they get nice and crispy all the way through. About 3-4 minutes each side. Once they’re golden brown, remove them from the oil and place on the plate with the paper towel. • Serve blossoms warm and top with a sprinkle of flaky sea salt and a few lime slices. Oh, and don’t forget about the beer to chase them! Soo gooood. Enjoy! • PS. this is an awesome finger food option for dinner parties!