{"id":1856,"date":"2024-01-23T20:30:10","date_gmt":"2024-01-23T19:30:10","guid":{"rendered":"https:\/\/www.giorgiorimmaudo.it\/?p=1856"},"modified":"2024-01-23T20:46:08","modified_gmt":"2024-01-23T19:46:08","slug":"pasticcio-di-sostanza-pastizzu-di-sustanza%ef%bf%bc","status":"publish","type":"post","link":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/2024\/01\/23\/pasticcio-di-sostanza-pastizzu-di-sustanza%ef%bf%bc\/","title":{"rendered":"Pasticcio di sostanza &#8220;Pastizzu di sustanza&#8221;"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-right\"><a href=\"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1856?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><em>Dosi ricetta per 10 porzioni<\/em><\/p>\n\n\n\n<p><strong>Per la crosta<\/strong><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 500&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Farina 00&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 150&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Burro&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Acqua&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sale e pepe&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Uova intere&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cumino&nbsp;<\/p>\n\n\n\n<p><strong>Per il ripieno<\/strong><strong><\/strong><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 200&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Salsiccia&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 200&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cosce di pollo&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mozzarella di bufala campana&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Caciotta dolce<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 150&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fonduta di caciocavallo (v.d. ricetta base di base)&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; q.b.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Chiodi di garofano&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 200&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Farcia di pane casereccio (v.d. ricetta base di base)&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cipolle&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pomodoro concass\u00e8 (v.d. ricetta base di base)&nbsp;<\/p>\n\n\n\n<p>Procedimento<\/p>\n\n\n\n<p><strong>Per la pasta<\/strong>. Impastare tutti gli ingredienti ottenendo una pasta liscia e soda. Pellicolare e lasciare riposare per 30 minuti in frigo.<\/p>\n\n\n\n<p><strong>Per il ripieno<\/strong>. In una casseruola rosolare la cipolla tritata, aggiungere la polpa delle cosce di pollo disossata e tagliata a cubetti, la salsiccia sgranata e la polvere di chiodi di garofano, aggiustando di sale e pepe. Lasciare cuocere 5 minuti. Mettere il composto &nbsp;in una terrina e lasciare raffreddare. Aggiungere i formaggi tagliati a dadini, la farcia di pane e la fonduta di caciocavallo. Stendere &nbsp;la pasta con il mattarello e foderare una teglia da 20 cm di diametro, lasciando debordare di 1 cm. Cospargere &nbsp;la base con il pomodoro concasse\u00e8 e sistemare la farcia. Chiudere con la rimanente pasta pressando bene i bordi, creare al centro un caminetto e cuocere in forno per 40 minuti a 175\u00b0C dopo averla lucidata con tuorlo d\u2019uovo.Sfornare e lasciare compattare per 20 minuti prima di servire.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">&nbsp;<\/h3>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2024\/01\/Pasticcio-di-sostanza-23.jpg\" alt=\"\" class=\"wp-image-1858\" srcset=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2024\/01\/Pasticcio-di-sostanza-23.jpg 1024w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2024\/01\/Pasticcio-di-sostanza-23-300x225.jpg 300w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2024\/01\/Pasticcio-di-sostanza-23-768x576.jpg 768w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2024\/01\/Pasticcio-di-sostanza-23-267x200.jpg 267w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Dosi ricetta per 10 porzioni Per la crosta &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 500&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Farina 00&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 150&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Burro&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; ml.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Acqua&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sale e pepe&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 100&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Uova intere&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cumino&nbsp; Per il ripieno &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 200&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Salsiccia&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 200&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cosce di pollo&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &hellip;<\/p>\n","protected":false},"author":2,"featured_media":1857,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[22],"class_list":["post-1856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antipasti","tag-giorgio-rimmaudo"],"_links":{"self":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1856","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/comments?post=1856"}],"version-history":[{"count":2,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1856\/revisions"}],"predecessor-version":[{"id":1868,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/posts\/1856\/revisions\/1868"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/media\/1857"}],"wp:attachment":[{"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/media?parent=1856"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/categories?post=1856"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/fr_FR\/wp-json\/wp\/v2\/tags?post=1856"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}