Monday, August 13, 2012
To make this, I washed some dandelion leaves and cleaned the zucchini blossoms by removing the stamens and rinse them to make sure they don't have any bugs. I heated up some olive oil. I actually added 1 anchovy fillet, but next time I would leave that out--however if you do use anchovy, then you should reduce the salt or maybe not use salt at all since the anchovy is already salty. I sautéed the greens in olive with a pinch of salt for for about 3 minutes, and then in added the zucchini blossoms in the last 30 seconds of cooking.
The zucchini blossoms don't really have much taste when you saute them like this, however they make the dish look very pretty!