Crema di Zucchine con Vongole e Fiori di Zucca – A Special Dish that Tells Italy’s Story
September in Italy is a suspended month: the sun softens, the fields slowly empty, and the air changes its fragrance. It is a time when cuisine becomes memory and poetry, blending summer abundance with autumn anticipation. In this context, Crema di Zucchine con Vongole e Fiori di Zucca (Zucchini Cream with Clams and Zucchini Flowers) is a September dish that speaks the language of land and sea, enriched with small crispy cubes cut from the white heart of the zucchini.
A Symphony of Garden and Sea
This dish is not just meant to satisfy hunger—it tells a story. The zucchini, stars of the summer garden, have two faces: the bright green outer layer, transformed into a silky cream, and the white interior, often overlooked, which here becomes golden, crispy cubes. A play of contrasts reminiscent of Caravaggio’s chiaroscuro, where light gains strength precisely because of shadow. In this dish, nothing is marginal; everything can become beauty.
Beside the garden comes the sea, with vongole veraci (clams), small and precious. They are not only food but an ancient symbol of fertility and rebirth—Botticelli even made them the throne of Venus in his famous painting. On a September plate, the clams bring the memory of summer waves, the salt lingering on the skin after a swim, and the luminous nostalgia of days slowly shortening.
Finally, fiori di zucca (zucchini flowers) complete the dish, ephemeral and splendid like impressionist brushstrokes. Their fragility recalls Monet: a moment of light illuminating the canvas before it dissolves. In the kitchen, they add color, lightness, and subtle fragrance, turning the recipe into a painting that unites countryside and sea, delicacy and strength.
The result is a dish that perfectly interprets the season: the zucchini cream envelops, the clams bring marine depth, the crispy cubes surprise the palate, and the zucchini flowers add elegance and freshness. A harmonious interplay, a gastronomic story embodying the spirit of September in Italy. With this recipe, I aimed to offer not just a dish to enjoy, but a narrative of September itself: a blend of art and nature, light and shadow, summer memories and autumn promises—a way to bring the essence of Italy to your table, transforming simple ingredients into a memorable experience.
Recipe for Crema di Zucchine con Vongole e Fiori di Zucca (Zucchini Cream with Clams and Zucchini Flowers)
Ingredients for 4 People
- 1.3 lbs fresh zucchini (600 g)
- 1.1 lbs veracious clams (500 g)
- 8 zucchini flowers
- 1 garlic clove
- 2 tbsp Umbrian extra virgin olive oil (30 ml)
- Salt and pepper to taste
Method
- Prepare the Zucchini:
Cut the zucchini, separating the white inner flesh from the green outer skin. - Make the Cream:
Cook the green zucchini in salted water, then blend with a drizzle of olive oil until smooth and velvety. - Crispy Cubes:
Cut the white interior into small cubes and sauté in a pan until golden and crispy. - Prepare the Clams:
In a pan, open the clams gently with olive oil and garlic. Do not rush; allow them to open naturally. - Plate the Dish:
Spread the zucchini cream as a base. Arrange the clams on top, scatter the crispy cubes for contrast, and place the zucchini flowers raw or lightly sautéed to complete the harmony.
Wine Pairing
- Fiano di Avellino DOCG: A complex yet elegant white wine, with citrus freshness and a rounded structure. Its minerality enhances the clams’ saltiness, while its softness accompanies the zucchini cream and highlights the subtle aroma of the flowers.
- Verdicchio dei Castelli di Jesi Classico Superiore DOC: Fresh and elegant, with almond and white flower notes. This Marchigian wine balances the vegetal sweetness of zucchini with the saline notes of clams and the delicate flavor of the flowers.
