{"id":14177,"date":"2018-10-26T02:14:54","date_gmt":"2018-10-26T01:14:54","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2018\/10\/26\/fior-di-zucca-gebacken\/"},"modified":"2024-10-23T10:31:43","modified_gmt":"2024-10-23T02:31:43","slug":"fior-di-zucca-gebacken","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2018\/10\/26\/fior-di-zucca-gebacken\/","title":{"rendered":"Fior di Zucca gebacken\/baked"},"content":{"rendered":"\n<p class=\"has-text-align-center\">Viele in der Schweiz \u2013 und sicher auch anderswo \u2013 kennen die gefuellten Zucchiniblueten &#8211; Fior di Zucca gebacken- nicht. Ich habe sie schon als kleines Kind aufgetischt bekommen. Das war in Italien ganz normal.<br>Vor kurzem war ich nun mit meiner Tochter in Italien und im Sueden gehoeren diese ausgebackenen Blueten im Sommer fast zum taeglichen Brot. Wir haben sie sehr genossen!<\/p>\n\n\n\n<p class=\"has-text-align-center\">Deshalb habe ich gleich solche feinen Blueten gekauft und meine eigene Version gebacken.<br>Mit Gebacken meine ich auch im Ofen gebacken \u2013 nicht im Oel ausbacken. Da man in Italien zwar heute meist ausgebackene Fior di Zucca erhaelt, sind die im Ofen gebackenen noch immer das Original. Meine sind aber nicht original von dort, sondern ein Wilma-Original der Fior di Zucca!<\/p>\n\n\n\n<p class=\"has-text-align-center\">************<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Many in Switzerland \u2013 or even in other countries \u2013 don\u2019t know the stuffed Zucchini flowers.<\/em><br><em>I ate them already as a small child; in Italy this is a very common food.<\/em><br><em>A few weeks ago, I was in Italy with my daughter and in the south it\u2019s more or less the summer food; on the table almost every day! We loved them so much!<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>That\u2019s why I bought some of those delicate flowers and made my version of for di zucca. But I didn\u2019t fry them in oil but baked them in the oven. The ones we had in Italy were all fried, but I made the more original version of baked for di zucca.<\/em><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/fdz4-683x1024.jpg\" alt=\"Fior di Zucca gebacken\" class=\"wp-image-736\"\/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center\">Fuer 4 Personen:<br>12 Zucchiniblueten<br>250 g Ricotta<br>100 g Kraeuterkaese<br>20 g Saure Sahne<br>Salz und Pfeffer<br>2 Eier<br>50 g geriebener Parmesan<br>50 ml Milch<\/p>\n\n\n\n<p class=\"has-text-align-center\">Die Zucchiniblueten sorgfaeltig abtupfen und die spitzen an den Seiten der Blueten abknicken.<br>Den Ricotta mit dem Kraeuterkaese, der sauren Sahne und Salz und Pfeffer gut vermischen. Diese Mischung in einen Spritzbeutel fuellenund jede Bluete damit fuellen.<br>Die Blueten in eine eingefettete Gratinform legen.<br>Die Eier mit der Milch und dem geriebenen Parmesan mischen und gut wuerzen.<br>Diese&nbsp; Mischung ueber die Blueten giessen und im Ofen bei 180 C Grad ca 20-30 Minuten ueberbacken.<br>Heiss servieren.<\/p>\n\n\n\n<p class=\"has-text-align-center\">************<\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>For 4 Persons:<\/em><br><em>12 Zucchini Flowers<\/em><br><em>250 g Ricotta<\/em><br><em>100 g Herb Cream Cheese<\/em><br><em>20 g Sour Cream<\/em><br><em>Salt and Pepper<\/em><br><em>2 Eggs<\/em><br><em>50 g grated Parmesan<\/em><br><em>50 ml Milk<\/em><\/p>\n\n\n\n<p class=\"has-text-align-center\"><em>Clean the zucchini flowers carefully and break off the pointy parts outside the flowers.<\/em><br><em>Mix the ricotta with the herb cream cheese, sour cream and salt and pepper.<\/em><br><em>Fill this mixture into a piping bag and pipe some of the filling into each flower.<\/em><br><em>Put the flowers into a greased gratin dish.<\/em><br><em>Mix the eggs with the milk and Parmesan and season well. Pour this over the flowers.<\/em><br><em>Bake in the oven at 200 C for 20-30 minutes.<\/em><br><em>Serve hot!<\/em><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/fdz1-1024x683.jpg\" alt=\"fiori\" class=\"wp-image-740\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/fdz2-1024x683.jpg\" alt=\"fuellung\" class=\"wp-image-741\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/fdz3-1024x683.jpg\" alt=\"fuellen\" class=\"wp-image-742\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/fdz7-683x1024.jpg\" alt=\"Fior di Zucca gebacken\" class=\"wp-image-737\"\/><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/fdz9-1024x768.jpg\" alt=\"Fior di Zucca gebacken\" class=\"wp-image-739\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/10\/fdz5-683x1024.jpg\" alt=\"Fior di Zucca gebacken\" class=\"wp-image-743\"\/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center\">&nbsp;  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Viele in der Schweiz \u2013 und sicher auch anderswo \u2013 kennen die gefuellten Zucchiniblueten &#8211; Fior di Zucca gebacken- nicht. Ich habe&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161425,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,216,85,1280,22,361,54,21,176,1279,23,64,24],"tags":[88,26,25,178,27,70,28],"class_list":{"0":"post-14177","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-flowers","9":"category-eggs","10":"category-europa","11":"category-vegetables","12":"category-glutenfrei","13":"category-italien","14":"category-cheese","15":"category-curd","16":"category-specials","17":"category-vegetarisch","18":"category-starters","19":"category-zucchini","20":"tag-eggs","21":"tag-gemuse","22":"tag-kaese","23":"tag-quark","24":"tag-vegetarisch","25":"tag-vorspeise","26":"tag-zucchini","27":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fior di Zucca gebacken\/baked - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2018\/10\/26\/fior-di-zucca-gebacken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fior di Zucca gebacken\/baked\" \/>\n<meta property=\"og:description\" content=\"Viele in der Schweiz \u2013 und sicher auch anderswo \u2013 kennen die gefuellten Zucchiniblueten &#8211; Fior di Zucca gebacken- nicht. 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