{"id":828,"date":"2020-03-25T16:21:57","date_gmt":"2020-03-25T15:21:57","guid":{"rendered":"https:\/\/www.giorgiorimmaudo.it\/?p=828"},"modified":"2020-04-07T20:35:25","modified_gmt":"2020-04-07T18:35:25","slug":"pasta-fritta-alla-siracusana","status":"publish","type":"post","link":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/2020\/03\/25\/pasta-fritta-alla-siracusana\/","title":{"rendered":"Pasta fritta alla siracusana"},"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\/828?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><p>Dose ricetta per 10 porzioni<\/p>\n<p><strong>Per la pasta<a href=\"https:\/\/www.giorgiorimmaudo.it\/it_IT\/2020\/03\/25\/pasta-fritta-alla-siracusana\/\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-813 alignright\" src=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2020\/03\/Pasta-fritta-alla-siracusana-21-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2020\/03\/Pasta-fritta-alla-siracusana-21-300x225.jpg 300w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2020\/03\/Pasta-fritta-alla-siracusana-21-1024x768.jpg 1024w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2020\/03\/Pasta-fritta-alla-siracusana-21-768x576.jpg 768w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2020\/03\/Pasta-fritta-alla-siracusana-21-1536x1152.jpg 1536w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2020\/03\/Pasta-fritta-alla-siracusana-21-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/strong><\/p>\n<p>500\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Capellini D\u2019Angelo<\/p>\n<p>65\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 uova intere<\/p>\n<p>q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sale fino<\/p>\n<p>q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Miele gr 250<\/p>\n<p><strong>Per il condimento<\/strong><\/p>\n<p>100\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Miele\u00a0 di Zagara sortinese<\/p>\n<p>35\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Croccante Di Mandorle<\/p>\n<p>35\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Croccante Di Mandorle<\/p>\n<p>35\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pinoli<\/p>\n<p>20\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cedro candito<\/p>\n<p>20\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Arancia Candita<\/p>\n<p><strong>Per la finitura<\/strong><\/p>\n<p>q.b.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olio di semi di arachide<\/p>\n<p>Procedimento<\/p>\n<p><strong>Per la pasta<\/strong>. Cuocerla in acqua bollente salata,scolarla e raffreddarla in una teglia imburrata.<\/p>\n<p>Appena fredda amalgamare con l\u2019uovo sbattuto.<\/p>\n<p>Aiutandosi con un cucchiaio e una forchetta creare delle piccola matasse e lasciarle cadere nell\u2019olio caldo a 180\u00b0C fino a renderle dorate e croccanti.<\/p>\n<p>Scolarli e metterli ad asciugare dal grasso di frittura in una foglio di carta assorbente.<\/p>\n<p><strong>Per il condimento<\/strong>. Sciogliere il miele in un pentolino\u00a0 alla temperatura di 45\u00b0C.<\/p>\n<p><strong>Finitura e presentazione. <\/strong>Servire la pasta calda con sopra il miele e la granella di croccante con l\u2019arancia candita e il cedro assieme ai pinoli.<\/p>\n<p><strong>Curiorit\u00e0<\/strong>. Dolce povero contadino dove nel siracusano era uso comune consumarlo nel fine settimana.<\/p>\n<p>Volendo si pu\u00f2 servire la pasta fritta accompagnata con una crema di fragole di Cassibile o una crema di mandorle.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasta fritta alla siracusana<\/p>\n","protected":false},"author":2,"featured_media":813,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/828","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=828"}],"version-history":[{"count":10,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/828\/revisions"}],"predecessor-version":[{"id":960,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/posts\/828\/revisions\/960"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/media\/813"}],"wp:attachment":[{"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/media?parent=828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/categories?post=828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/en_GB\/wp-json\/wp\/v2\/tags?post=828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}