{"id":43260,"date":"2017-07-18T17:33:20","date_gmt":"2017-07-18T15:33:20","guid":{"rendered":"https:\/\/iloveitalianfood.it\/torrette-di-melanzane-e-zucchine-con-scamorza-affumicata-en\/"},"modified":"2018-01-04T16:30:13","modified_gmt":"2018-01-04T15:30:13","slug":"torrette-di-melanzane-e-zucchine-con-scamorza-affumicata-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/torrette-di-melanzane-e-zucchine-con-scamorza-affumicata-en\/","title":{"rendered":"Zucchini and eggplant stacks with scamorza cheese"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">35 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 2 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">striped eggplant, 1 small<br \/>\nzucchini, 1<br \/>\nsmoked scamorza cheese, 2,8 oz<br \/>\nsemolina, 2 tablespoons<br \/>\ndried oregano, 1 teaspoon<br \/>\nfine sea salt, to taste<br \/>\nfreshly milled black pepper, to taste<br \/>\nsunflower oil, 1,3 l<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Cut the eggplant and the zucchini in thin slices.<br \/>\nCut the scamorza cheese in slices and set aside.<br \/>\nIn a dish mix the semolina, the origano, a pinch of salt and pepper.<br \/>\nDredge the eggplant and zucchini slices in the semolina mix and press them to make the semolina stick to them.<br \/>\nHeat the oil in the fryer to 350\u00b0F.<br \/>\nHeat the oven to 390\u00b0F.<br \/>\nPut the basket in the fryer and fry the eggplant and zucchini slices a handful at a time, for about 2 minutes or until they turn pale golden.<br \/>\nDrain on kitchen paper.<br \/>\nLine an oven tray with some parchment paper and sit on it two little towers alternating slices of eggplant, scamorza cheese and zucchini. Put in the oven for 5 minutes or until the cheese begins to melt.<br \/>\nServe hot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>30249<\/p>\n","protected":false},"author":1,"featured_media":43261,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43260"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43260\/revisions"}],"predecessor-version":[{"id":44561,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43260\/revisions\/44561"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43261"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}