Stuffed Zucchini Blossoms

An Italian specialty that my family has enjoyed for years. They taste just as good at room temperature as they do hot.

• 2 tablespoons olive oil
• 1/2 pound ground pork
• 1/3 pound salami or Italian ham, very finely chopped (optional)
• 1 garlic clove, finely chopped
• Small handful of fresh Italian parsley leaves, finely chopped
• 2 large eggs
• 1/4 cup grated Parmiginao-Reggiano cheese
• Freshly ground pepper
• 12 good-size zucchini flowers
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter 
• Egg wash
• Flour 
• Salt and Pepper to taste

Place the olive oil in a large saute pan over medium heat. When the oil is hot, add the veal, pork, salami or ham, garlic and parsley and stir briskly to blend. When the meats are fully cooked, about 5 minutes, transfer to a large mixing bowl and let cool completely.

When the meats are cool, add the eggs and cheese and season with salt and pepper. Mix to combine.

Gently stuff each zucchini flower with the meat mixture, closing the opening by pressing the tips of the petals together. Dredge in egg and then in flour seasoned with salt and pepper.

Place 2 tablespoons olive oil and butter in a large saute pan over very low heat. When the butter is melted, set the stuffed zucchini flowers in the pan. Let cook about 15 minutes. Midway through the cooking, turn over the flowers to get all sides crispy. Remove from the pan and serve either hot or at room temperature.