{"id":43340,"date":"2017-07-18T17:35:29","date_gmt":"2017-07-18T15:35:29","guid":{"rendered":"https:\/\/iloveitalianfood.it\/fiori-di-zucca-farciti-2-en\/"},"modified":"2018-01-04T16:28:28","modified_gmt":"2018-01-04T15:28:28","slug":"fiori-di-zucca-farciti-2-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/fiori-di-zucca-farciti-2-en\/","title":{"rendered":"Fried stuffed zucchini flowers"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">1 hour and 30 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 4 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">large courgette flower, 12<br \/>\ntinned tuna, preserved in olive oil, 7oz<br \/>\nall-purpose flour, 1 cup<br \/>\nmilk, 0,8cup<br \/>\nbread crumbs, 3,5 oz<br \/>\neggs, 6<br \/>\nanchovy fillets, 3<br \/>\ncapers, 1 spoon<br \/>\nlemon, 1<br \/>\nparsley, 1 bouquet<br \/>\noil for frying, to taste<br \/>\nsalt, to taste<br \/>\nblack pepper, to taste<br \/>\nbaking soda, 1 tablespoon<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">In a medium bowl, whisk together  flour, eggs beaten with milk, salt and pepper until smooth. Add the zest of a lemon and set aside for an hour.\u00a0<br \/>\nRemove the stem from the pumpkin flowers, being careful not to break them. Put the bread into the milk and drain the  tuna from exceeding oil.<br \/>\nBlend the capers with anchovies, tuna, egg yolks, breadcrumbs \u00a0parsley, a pinch of salt and pepper. Fill the  zucchini flowers with the mixture and put them into the batter, adding baking soda. Fry pumpkin flowers in hot oil at 190\u00b0C for 8-10 min. Put on absorbent paper and serve warm.<\/p>\n<p>Thanks to <a href=\"http:\/\/cooking-elena.blogspot.it\/\" target=\"_blank\">Cooking Elena<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>30481<\/p>\n","protected":false},"author":1,"featured_media":43341,"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-43340","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43340","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=43340"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43340\/revisions"}],"predecessor-version":[{"id":44518,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43340\/revisions\/44518"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43341"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}