Soladela di Fiori di Zucca is a delicious torta or flat pie made with courgette flowers. Soladela is the local Lunigenese term for this type of dish, which makes an excellent seasonal appetiser.
The recipe is from the book, Piatti Chiari, by Tiziana Falorni, the owner of Alla Piazza di Sopra in Filleto, and is the ninth in our series of recipes. If you’d like a copy of the recipe book, it is available directly from the restaurant and in bookshops in Lunigiana. You can also buy it online at Amazon.it and other online booksellers in Italy.
My thanks to our talented chef (and newly qualified sommelier), Laura Razzoli, Tiziana’s daughter, for serving them to us on these wonderful Carrara marble boards.
Soladela di Fiori di Zucca
Ingredients250g ordinary flour a handful of maize flour 20 courgette flowers salt to taste water
- Chop the courgette flowers into large pieces
- Mix together the two types of flour and salt with sufficient water until you have a smooth and soft dough
- Add the courgette flowers and mix well
- Pour into a greased dish
- Bake at 180 centigrade for about 40 minutes until golden.
Instead of courgette flowers, use borage or slices of apple.
Serve with Grano Oro from Azienda Agricola Il PosticcioRistorante Alla Piazza di Sopra Piazza Immacolata 11 Filetto, Villafranca in Lunigiana, MS Telephone 0187 493796/Cell 349 8783364 Email email@example.com Website: www.allapiazzadisopra.com
Open Tuesday to Sundays for lunch and dinner.