{"id":2141,"date":"2018-06-25T17:24:00","date_gmt":"2018-06-25T15:24:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/here-they-are-2\/"},"modified":"2025-10-03T11:42:59","modified_gmt":"2025-10-03T09:42:59","slug":"here-they-are-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/here-they-are-2\/","title":{"rendered":"HERE THEY ARE !"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>The first ones, at the beginning&nbsp; shy among the large leaves, then superb, asking for the kiss of&nbsp; the Tuscan Sun.<\/p>\n\n\n\n<p>Pretty in a vase on the table.<\/p>\n\n\n\n<p>Delicious in many recipes.<\/p>\n\n\n\n<p>Try this one:<\/p>\n\n\n\n<p><strong>PESTO AI FIORI DI ZUCCAPESTO OF PUMPKIN FLOWERS<\/strong><br>Ingredients for 4:<br>20 flowers of pumpkin or zucchini<br>80 gr (2 1\/2 oz) extra virgin olive oil, clear, light and sweet<br>40 gr (1 1\/2 oz) almonds, previously ground in a mixer<br>30 gr (1 oz) grated Parmigiano Reggiano<br>30 gr (1 oz) grated aged Pecorino Toscano (sheep milk cheese)<br>Salt<br>Optional fresh garlic<\/p>\n\n\n\n<p>Take off the petals from the flowers. Put them in a glass, together with olive oil and, optionally, a small fresh garlic. Blend.Transfer in a bowl and mix in the cheeses and the ground almonds.<\/p>\n\n\n\n<p>This sauce can be saved in the refrigerator for some days: cover it with a thin layer of olive oil to protect from the air.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-gallery columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img-20180618-wa0006-2.jpg\" alt=\"\" data-id=\"3415\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img-20180618-wa0006-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3415\" class=\"wp-image-3415\"\/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img-20180623-wa0001-2.jpg\" alt=\"\" data-id=\"3416\" data-full-url=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img-20180623-wa0001-2.jpg\" data-link=\"https:\/\/www.gigliocooking.com\/?attachment_id=3416\" class=\"wp-image-3416\"\/><\/figure><\/li><\/ul><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>The first ones, at the beginning&nbsp; shy among the large leaves, then superb, asking for the kiss of&nbsp; the Tuscan Sun. Pretty in a vase on the table. Delicious in many recipes. Try this one: PESTO AI FIORI DI ZUCCAPESTO OF PUMPKIN FLOWERSIngredients for 4:20 flowers of pumpkin or zucchini80 gr (2 1\/2 oz) extra&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2137,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,51],"tags":[],"class_list":["post-2141","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-e-storie","category-primi"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v26.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>HERE THEY ARE ! - Gigliocooking<\/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:\/\/gigliocooking.com\/it\/here-they-are-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HERE THEY ARE !\" \/>\n<meta property=\"og:description\" content=\"The first ones, at the beginning&nbsp; shy among the large leaves, then superb, asking for the kiss of&nbsp; the Tuscan Sun. Pretty in a vase on the table. Delicious in many recipes. 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