{"id":1644,"date":"2022-05-04T16:12:54","date_gmt":"2022-05-04T14:12:54","guid":{"rendered":"https:\/\/www.giorgiorimmaudo.it\/?p=1644"},"modified":"2022-05-17T12:40:45","modified_gmt":"2022-05-17T10:40:45","slug":"__trashed","status":"publish","type":"post","link":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/2022\/05\/04\/__trashed\/","title":{"rendered":"Crema  di caciocavallo"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-right\"><a href=\"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/1644?print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/plugins\/pdf-print\/images\/pdf.png\" alt=\"image_pdf\" title=\"Visualizza PDF\" \/><\/a><\/div>\n<p>Dose ricetta per 1,364 kg.<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 500&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Latte Intero&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 500&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Panna fresca 35 % MG&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Amido di mais&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Amido Di Riso&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 250&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Caciocavallo di media stagionatura grattugiato&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Caciocavallo Ragusano D.o.p&nbsp; grattugiato<\/p>\n\n\n\n<p>Procedimento<\/p>\n\n\n\n<p>In una casseruola portare a 85\u00b0C la panna e 400 grammi di latte.<\/p>\n\n\n\n<p>Sciogliere gli amidi nel latte rimanente e con questa pastella addensare la panne e il latte lasciando bollire per 2 minuti a fiamma moderata.<\/p>\n\n\n\n<p>Aggiungere i due formaggi di due stagionature diverse e frullare il tutto ad immersione.<\/p>\n\n\n\n<p>Pellicolare la crema a contatto e lasciare raffreddare.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dose ricetta per 1,364 kg. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 500&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Latte Intero&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 500&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Panna fresca 35 % MG&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Amido di mais&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Amido Di Riso&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 250&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Caciocavallo di media stagionatura grattugiato&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Caciocavallo Ragusano D.o.p&nbsp; grattugiato Procedimento In una casseruola portare &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25],"tags":[22],"class_list":["post-1644","post","type-post","status-publish","format-standard","hentry","category-ricetta-base","tag-giorgio-rimmaudo"],"_links":{"self":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/1644","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/comments?post=1644"}],"version-history":[{"count":2,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/1644\/revisions"}],"predecessor-version":[{"id":1705,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/1644\/revisions\/1705"}],"wp:attachment":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/media?parent=1644"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/categories?post=1644"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/tags?post=1644"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}