Elsa Schiaparelli Creations

  

                                         

Elsa Schiaparelli could not sew and she didn’t sketch, yet she stormed Paris fashion in the 1920s and 1930s.  Along with Coco Chanel, her greatest rival, she was regarded as one of the most prominent figures in fashion between the two World Wars.

Her collaborations with artists such as Salvador Dalí, Cecil Beaton and Jean Cocteau broke down the barriers between the world of dressmaking and the fine arts. Her maxim was “Dare to be different”, and she was. At her peak, in 1937 to 1939, in Paris, she employed 600 workers and sold 10,000 garments a year. Yet by 1959, her house had gone bankrupt. She died in 1973, aged 83, at her mansion in Paris

PORTRAIT OF ELSA SCHIAPARELLI,1935, PARIS, BIBLIOTHÈQUE DES ARTS DÉCORATIFS 

When Elsa Schiaparelli passed away, the couture house that she had founded in 1927 had been stripped of its official Haute Couture label. Today, and during the same year of Schiaparelli's 90th anniversary, that label has finally been recovered by the French Ministry of Industry and the French Couture Federation.

Zucchini Ricotta Fritters

Ingredients

• 2 medium zucchini washed and thinly cut into sticks
• 1/3 cup ricotta drained
• 1 egg
• 1/2 to 1 cup panko breadcrumb depending of the consistency of your ricotta
• 4 tablespoons olive oil
• salt and pepper to taste
• lemon zest from a lemon

Instructions

• In a large bowl, combine the zucchini (cut into sticks), ricotta, egg, lemon zest and 1 teaspoon each of salt and pepper. Stir well, then stir in the breadcrumbs just until incorporated. Let the batter rest for 20 min in the fridge.
• In a large skillet, heat 1/4 inch of olive oil until shimmering.
• Shape spoonfuls of the zucchini batter into 3-in. (diameter) patties with your hands (careful, if you make them too thin they will break apart). Working in batches, add the patties in the pan with 1-2 tablespoons of oil. It is easier to flatten the patties with a spoon while in the pan, so you can try to flatten a little more at this point.
• Fry over moderately high heat, adding more oil when necessary, turning the patties once, until browned and crisp, about 3 minutes per side. Drain the fritters on the paper towels and serve right away, with lemon wedges.

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