{"id":1610,"date":"2022-05-12T20:25:00","date_gmt":"2022-05-12T18:25:00","guid":{"rendered":"https:\/\/www.giorgiorimmaudo.it\/?p=1610"},"modified":"2022-05-03T20:30:50","modified_gmt":"2022-05-03T18:30:50","slug":"tommasina","status":"publish","type":"post","link":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/2022\/05\/12\/tommasina\/","title":{"rendered":"Tommasina"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-right\"><a href=\"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/posts\/1610?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>Dose ricetta per 10 porzioni<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignright size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/Tommasina-2.jpg\" alt=\"\" class=\"wp-image-1611\" width=\"512\" height=\"340\" srcset=\"https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/Tommasina-2.jpg 1024w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/Tommasina-2-300x199.jpg 300w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/Tommasina-2-768x509.jpg 768w, https:\/\/www.giorgiorimmaudo.it\/wp-content\/uploads\/2022\/05\/Tommasina-2-302x200.jpg 302w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/figure><\/div>\n\n\n\n<p><strong>Per la pasta<\/strong><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 250&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Farina semola Perciasacchi&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 250&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Farina tipo Maiorca&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 265&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; 10&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sale fino&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 25&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Miele&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 75&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Strutto&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 15&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Lievito di birra&nbsp;<\/p>\n\n\n\n<p><strong>Per la farcia<\/strong><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 300&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; 150&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ricotta&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&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 50&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mostarda di mele cotogne&nbsp;<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 30&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; g.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mandorle <em>granella&nbsp;<\/em><\/p>\n\n\n\n<p><strong>Per la finitura<\/strong><\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;40&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sesamo<\/p>\n\n\n\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;50 &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;g&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Olio extravergine d\u2019oliva<\/p>\n\n\n\n<p>Procedimento<strong><\/strong><\/p>\n\n\n\n<p><strong>Per la pasta<\/strong>. Setacciate la farina su un piano da lavoro, formate la fontana e versate al centro il lievito sciolto nell&#8217;acqua; amalgamate alla farina con una forchetta parte del liquido, il sale e il miele e per ultimo lo strutto. Impastate fino ad ottenere un impasto elastico e omogeneo. Ponetelo in una ciotola unta di olio, coprite con pellicola per alimenti e fate lievitare fino al raddoppio del volume.<\/p>\n\n\n\n<p>.<\/p>\n\n\n\n<p><strong>Per il ripieno<\/strong>. Eliminare il budello alla salsiccia e sbriciolarla.<\/p>\n\n\n\n<p>In una padella con un filo d\u2019olio&nbsp;&nbsp;&nbsp; rosolare la salsiccia.<\/p>\n\n\n\n<p>Metterla in una ciotola e lasciarla raffreddare.<\/p>\n\n\n\n<p>Tagliare il formaggio e la mostarda&nbsp; in cubetti piccoli e unirli alla salsiccia assieme alla ricotta e le mandorle in granella..<\/p>\n\n\n\n<p><strong>Per la finitura e cottura<\/strong>. Stendere la pasta&nbsp; con&nbsp; il matterello allo spessore di 4 mm.<\/p>\n\n\n\n<p>Ricavare 10 strisce 12&#215;20 cm.<\/p>\n\n\n\n<p>Distribuire la farcia di salsiccia e formaggio in parti uguali e piegare la pasta su se stessa dalla parte pi\u00f9 lunga.<\/p>\n\n\n\n<p>Arrotolare a girella,sistemarli su una teglia oliata e lasciare lievitare per 30 minuti a 28\u00b0C.<\/p>\n\n\n\n<p>Infornare a 200\u00b0C dopo averli lucidato con olio extra vergine d\u2019oliva.<\/p>\n\n\n\n<p><strong>Curiosit\u00e0.<\/strong> Specialit\u00e0 di Rosolini e Noto. Alla ricetta originale abbiamo aggiunto della mostarda di mele cotogne e granella di mandorle.<\/p>\n","protected":false},"excerpt":{"rendered":"<p><!-- wp:paragraph --><\/p>\n<p><em>Dose ricetta per 10 porzioni<\/em><\/p>\n<p><!-- \/wp:paragraph --><\/p>\n<p><!-- wp:image {\"align\":\"right\",\"id\":1611,\"width\":512,\"height\":340,\"sizeSlug\":\"large\",\"linkDestination\":\"none\"} --><\/p>\n<div class=\"wp-block-image\">\n<figure class=\"a... \n\n","protected":false},"author":2,"featured_media":1611,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[22],"class_list":["post-1610","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rosticceria","tag-giorgio-rimmaudo"],"_links":{"self":[{"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/posts\/1610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/comments?post=1610"}],"version-history":[{"count":1,"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/posts\/1610\/revisions"}],"predecessor-version":[{"id":1612,"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/posts\/1610\/revisions\/1612"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/media\/1611"}],"wp:attachment":[{"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/media?parent=1610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/categories?post=1610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.giorgiorimmaudo.it\/it_IT\/wp-json\/wp\/v2\/tags?post=1610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}