Recipe adapted from The Glorious Vegetables of Italy by Domenica Marchetti
I looked to my garden for guidance in choosing my first recipe to try from The Glorious Vegetables of Italy. This may be my last week for zucchini blossoms (“fiori di zucca”) and in my opinion, there’s no better way to enjoy them than battered and fried. In her recipe, Domenica also recommends adding baby artichokes to the fritto misto (which I didn’t have on hand). I did, however, have the fresh sage leaves she suggests and trust me, this ingenious addition to your fritto misto is a must.