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Photographed recipe: zucchini/courgette flowers pie (torta salata di zucchine). Italian vegetarian recipe

Back to the ingredients table

PREPARATION: "school of cuisine"

Cleanse and rinse the flowers, removing the pistils and opening,  chop finely the onion.
If you find the onion fresh use also the green part: it is very good. In a great pan fry it gently in olive oil for softening 
in the meantime slice the zucchini to rings, then add to the onions and fry gently at low heat.
Preheat the oven at F 356 (180 C°), spread  the pate briseé onto a baking tin, covered with oven foil, and pierce with a fork at 2 in (5 cm) interval all over the bottom, for avoiding it to swell
When the zucchini become soft add the saffron, salt, stir well and stop the heat
Add the cheeses
and the egg, stir well and put the compound into the baking tin. 
Open the flowers, remove the pistils and cover completely the pie
Put into the oven, using only the bottom heat. In this manner you preserve the flowers look.

Let the pie cool down before taking from the baking tin: when warm is too delicate and easy to break. Serve tepid or cold.

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