{"id":4311,"date":"2021-05-03T09:00:44","date_gmt":"2021-05-03T08:00:44","guid":{"rendered":"http:\/\/www.elisadospina.com\/blog\/?p=4311"},"modified":"2021-05-01T17:33:45","modified_gmt":"2021-05-01T16:33:45","slug":"cannoli-salati-con-crema-al-gorgonzola","status":"publish","type":"post","link":"https:\/\/www.elisadospina.com\/blog\/index.php\/cannoli-salati-con-crema-al-gorgonzola\/","title":{"rendered":"Cannoli salati con crema al gorgonzola"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Ricetta di <a href=\"http:\/\/www.chiaracanzian.com\/cannoli-salati-con-crema-al-gorgonzola\/\">Chiara Canzian<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredienti per 30 Cracker<em>:\u00a0<\/em><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li><strong><em>Per&nbsp;i&nbsp;Cracker&nbsp;agli spinaci:<\/em><\/strong><\/li><\/ol>\n\n\n\n<ul class=\"wp-block-list\"><li>100 g di burro freddo<\/li><li>220 g di farina 1<\/li><li>100 g di spinaci<\/li><li>1 pizzico di sale<\/li><li><\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Procedimento<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sbollentate per pochi secondi gli spinaci, scolateli e raffreddateli sotto l\u2019acqua corrente. Frullateli con un pizzico di sale fino ad ottenere una crema liscia. Nella ciotola della planetaria (con gancio a foglia) mettete il burro freddo di frigo, aggiungete quindi la farina e la crema di spinaci. Quando avrete ottenuto un impasto morbido, create con le mani un panetto e avvolgetelo nella pellicola alimentare. Fate riposare in frigo per mezzora o in freezer per 15 minuti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Passato il tempo necessario lavorate&nbsp;la pasta bris\u00e8e&nbsp;con il matterello su un piano di lavoro leggermente infarinato. Stendetela finemente (fino a raggiungere 4-5 mm) e tagliatela a quadratoni.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Infornate per 10 minuti a 180\u00b0.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cracker-1024x683.jpeg\" alt=\"\" class=\"wp-image-4312\" srcset=\"https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cracker-1024x683.jpeg 1024w, https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cracker-300x200.jpeg 300w, https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cracker-768x512.jpeg 768w, https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cracker.jpeg 1776w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Ingredienti per <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Per la crema al gorgonzola:<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200 g di gorgonzola<\/li><li>250 g di mascarpone<\/li><li>un pizzico abbondante di sale e pepe<\/li><li>qb di granella di pistacchio e nocciola<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Procedimento<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In una ciotola mettete il gorgonzola morbido, il mascarpone, il sale e il pepe e mescolate bene con una spatola fino ad ottenere una crema omogenea. Quindi mettetela in una sacca da pasticcere e farcite il cannolo di pasta bris\u00e8e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Intingete le punte del cannolo nelle due diverse granelle e servite!<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cannoli-1-1024x683.jpeg\" alt=\"\" class=\"wp-image-4314\" srcset=\"https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cannoli-1-1024x683.jpeg 1024w, https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cannoli-1-300x200.jpeg 300w, https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cannoli-1-768x512.jpeg 768w, https:\/\/www.elisadospina.com\/blog\/wp-content\/uploads\/2021\/05\/cannoli-1.jpeg 1776w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ricetta di Chiara Canzian Ingredienti per 30 Cracker:\u00a0 Per&nbsp;i&nbsp;Cracker&nbsp;agli spinaci: 100 g di burro freddo 220 g di farina 1 100 g di spinaci 1 pizzico di sale Procedimento Sbollentate<\/p>\n","protected":false},"author":1,"featured_media":4313,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[986],"tags":[2369,635,21,2370],"class_list":["post-4311","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-cannoli-salati","tag-cucina","tag-elisa-dospina","tag-ricette-elisa-dospina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - 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