Fried Zucchini Flowers with Parmigiano and Thyme

This is from Mario Batali (in the Seattle Times today):

24 fresh open zucchini flowers grown for eating (you can get these at Farmers' Markets)
3 cups freshly grated Parmiagiano-Reggiano
1 T. fresh lemon* thyme leaves
1/4 cup finely slivered fresh Thai* basil leaves
1 t. freshly grated nutmeg
Sea* salt and freshly ground pepper, to taste
1/4 cup EVOO

Pick through the zucchini flowers to remove the stamens and check for bugs. In a medium mixing bowl, stir together the Parmigiano, thyme, basil, and nutmeg. Taste for seasoning, and add S&P if needed. Using a small teaspoon, stuff each blossom with about 1 &1/2 T. of the cheese mixture. Set aside. In a 14" nonstick saute pan, heat the olive oil over med.- high heat until smoking. Place 6 flowers into the pan, and cook until golden brown on both sides. Place them on paper towels to drain. Repeat with the remaining flowers. Arrange on a platter, and serve warm or at room temp. Editor's Note: I predict that these exquisite flowers will be the talked about HIT of the party!!

"God WILL make a way.............."

Go out there and get 'em today!

Love,

MM