Fazzoletto of zucchini and its blossoms

SERVES 2-4 AS AN ANTIPASTO “The simple combination of two eggs and seasonal vegetables is a very typical dish in Florence,” says Beramendi. “At Ristorante Sostanza, they cook the eggs in a tegamino, or small frying pan, with half a fried artichoke directly over hot coals. My friend Chiara at Ristorante Cammillo does the same – again with just two eggs – and serves them with a thin layer of porcini mushrooms or thinly sliced artichoke hearts, and, in season, fresh white truffles.” 4 zucchini flowers

2 large eggs

125 ml (½ cup) extra-virgin

olive oil

2 medium or 4 small zucchini, halved and cut into wedges

Basil leaves and flat-leaf parsley leaves, to serve 70 gm grated Parmigiano

Reggiano

1 Make an incision in each zucchini flower with a sharp paring knife and remove the pistil and stem, then thinly slice.

2 Place eggs in a bowl. With a sharp knife, cut the yolks in a few places, mixing the eggs lightly but keeping the yolks and whites separated. Season to taste.

3 Heat an 18cm non-stick frying pan over medium-high heat and add 60ml olive oil. Once it’s hot, add zucchini and fry, turning so one side is very golden, one is lightly golden, and one not at all, until al dente (about 6 minutes). Carefully transfer zucchini to a plate lined with paper towel and discard the olive oil (it will have become bitter and will overwhelm the delicate flavour of the eggs and zucchini).

4 Add remaining olive oil to the pan. Once it’s hot, pour in the eggs, starting from the middle of the pan and slowly pouring until the eggs are spread evenly all the way to the edge. Turn off the heat immediately and start adding the zucchini, pointing them towards the centre of the pan with different sides facing up. Sprinkle in the zucchini flowers, basil and parsley, then the Parmigiano-Reggiano, especially over the more runny egg (the cheese will melt into it and become deliciously runny).

5 Carefully slide the fazzoletto onto a large, round serving dish, cut it into slices, and serve immediately. Wine suggestion A glass of crisp prosecco from Mionetto.