{"id":5561,"date":"2020-10-23T18:13:43","date_gmt":"2020-10-23T16:13:43","guid":{"rendered":"https:\/\/www.gnamitfood.it\/tasty\/?post_type=cp_recipe&#038;p=5561"},"modified":"2020-10-23T18:13:43","modified_gmt":"2020-10-23T16:13:43","slug":"sformatini-di-ricotta-e-pera","status":"publish","type":"cp_recipe","link":"https:\/\/www.gnamitfood.it\/tasty\/ricette\/sformatini-di-ricotta-e-pera\/","title":{"rendered":"Sformatini di ricotta e pera"},"content":{"rendered":"<h2>Sformatini di ricotta e pera<\/h2>\n<h3>Ingredienti<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">INGREDIENTI<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"300\">300<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">ricotta di pecora<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">bacca di cannella<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"4\">4<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">pere mature<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"100\">100<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">zucchero a velo<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\">cucchiaia<\/span> <span class=\"cooked-ing-name\">zucchero di canna integrale<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Cannella in polvere Q.B.<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Olio extravergine di oliva Q.B.<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Vino dolce passito Q.B.<\/span><\/div>\n<\/div>\n<h3>Procedimento<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">PROCEDIMENTO<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Con una spatola impastate la ricotta con lo zucchero a velo in modo da renderla cremosa. Poi, un cucchiaino alla volta, aggiungetevi la cannella in polvere. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Assaggiate fino a quando non trovate quello che, al vostro palato, sar\u00e0 il giusto equilibrio tra il dolce e l\u2019aroma della cannella. Mescolate bene.<br \/>\nCon il composto riempite delle formine di ceramica da forno che avrete appena unto con un pezzo di carta da cucina imbevuto in un po\u2019 d\u2019olio. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Sul fondo delle formine mettete qualche \u201cbriciola\u201d ricavata frantumando con le dita la bacchetta di cannella. Usate sempre carta da cucina bianca, senza disegni colorati!<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>A questo punto passate gli stampini in forno a 170\u00b0C per circa 20 minuti. Nel frattempo, saltate dolcemente in una pentola antiaderente le pere sbucciate e ridotte a dadolata, facendole insaporire (non caramellare) con lo zucchero di canna e una spruzzata di vino passito. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>Versate un po\u2019 della dadolata sui singoli piatti di servizio, poi con un guanto da cucina, per non scottarvi, capovolgetevi sopra gli sformatini e servite.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2218,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"_links":{"self":[{"href":"https:\/\/www.gnamitfood.it\/tasty\/wp-json\/wp\/v2\/cooked_recipe\/5561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gnamitfood.it\/tasty\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/www.gnamitfood.it\/tasty\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.gnamitfood.it\/tasty\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gnamitfood.it\/tasty\/wp-json\/wp\/v2\/comments?post=5561"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gnamitfood.it\/tasty\/wp-json\/wp\/v2\/media\/2218"}],"wp:attachment":[{"href":"https:\/\/www.gnamitfood.it\/tasty\/wp-json\/wp\/v2\/media?parent=5561"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/www.gnamitfood.it\/tasty\/wp-json\/wp\/v2\/recipe_category?post=5561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}