{"id":13337,"date":"2016-07-01T09:00:10","date_gmt":"2016-07-01T07:00:10","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=13337"},"modified":"2016-06-27T18:39:26","modified_gmt":"2016-06-27T16:39:26","slug":"beetrots-dumplings-with-zucchini-flowers-and-hazelnuts","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/beetrots-dumplings-with-zucchini-flowers-and-hazelnuts\/","title":{"rendered":"BEETROTS DUMPLINGS WITH ZUCCHINI FLOWERS AND HAZELNUTS"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">This hot summer has finally started, and what it takes is a light&amp;healthy dish. And these dumplings are healthy &amp; vegan as only few others know how to be. But they are also delicious, you know: seeing is believing. So easy and with a successful guaranteed, are even cooler if you made them with bloody beetroots to color them with a pretty shocking pink, because we firmly believe in pink power, and the Barbie inside you will push you to appear.<\/span><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS (Serves for 4)<\/span><\/h5>\n<p>Dumplings:<\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">200 grams of beets (we have found them fresh in the white variety and so we used those but if you use the red one are even better: the dumplings will take a fantastic dark pink colour)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">500 grams of red potatoes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">50 grams of potato starch<\/span><\/li>\n<li><span style=\"font-weight: 400;\">100 grams of plain flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 tablespoons of grated parmesan<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A teaspoon of turmeric<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Sauce:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">10 zucchini flowers<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Two handfuls of hazelnuts<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 small zucchini<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A quarter of shallots<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Salt, black pepper, extra virgin olive oil q.s.<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><strong>\u00a0Matching soundtrack: <\/strong><em style=\"text-align: right;\">\u00a0Work from home, Fifth Harmony<\/em><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13327\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_4.jpg\" alt=\"Gnocchi_4\" width=\"850\" height=\"1201\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_4-212x300.jpg 212w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_4-724x1024.jpg 724w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_4-330x466.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_4-690x974.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_4-410x580.jpg 410w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><span style=\"font-weight: 400;\">Start by peeling potatoes and beets, so steam them until will cooked (fork test, semper fidelis) and let it cool. Reduce the beets with blender to turn it in puree and pass the potatoes in the potato masher. Now mix the vegetables with flour, Parmesan cheese and turmeric and created the classic ball with which you will form the cylinders to makes dumplings.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Put to boil the water for dumplings and prepare the sauces. Wash and chop the zucchini and simmer them in a fry pan with shallots and a round of extra virgin olive oil, salt and pepper and let it go until they are tender and golden. Once it\u2019s ready, you only need to reduce all in a cream with the immersion blender: this cream will be the basis of your plate.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Now cut the nuts into quarters and toast them for a minute in a pan, then add a little oil and the zucchini flowers cut into julienne (remember to deprive them of the pistil). We just need to add salt to boiling water and throw the dumplings. As they emerge drain and toss them with the sauce with pumpkin flowers serving them on a mirror made of zucchini cream. And enjoy it!<\/span><\/p>\n<p><strong><span style=\"font-weight: 400;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13329\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_1.jpg\" alt=\"Gnocchi_1\" width=\"850\" height=\"1276\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_1.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_1-199x300.jpg 199w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_1-682x1024.jpg 682w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_1-330x495.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_1-690x1035.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_1-386x580.jpg 386w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13331\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_3.jpg\" alt=\"Gnocchi_3\" width=\"850\" height=\"1276\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_3.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_3-199x300.jpg 199w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_3-682x1024.jpg 682w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_3-330x495.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_3-690x1035.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/06\/Gnocchi_3-386x580.jpg 386w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This hot summer has finally started, and what it takes is a light&amp;healthy dish. And these dumplings are healthy &amp; vegan as only few&#8230;<\/p>\n","protected":false},"author":213,"featured_media":13334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1188,993],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13337"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=13337"}],"version-history":[{"count":1,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13337\/revisions"}],"predecessor-version":[{"id":13338,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13337\/revisions\/13338"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/13334"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=13337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=13337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=13337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}