{"id":16349,"date":"2024-12-10T12:10:41","date_gmt":"2024-12-10T11:10:41","guid":{"rendered":"https:\/\/brancaia.com\/visite\/osteria\/ricetta-pastiera\/"},"modified":"2024-12-10T12:12:51","modified_gmt":"2024-12-10T11:12:51","slug":"ricetta-pastiera","status":"publish","type":"page","link":"https:\/\/brancaia.com\/it\/visite\/osteria\/ricetta-pastiera\/","title":{"rendered":"Ricetta Pastiera"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; fullwidth=&#8221;on&#8221; _builder_version=&#8221;4.27.2&#8243; _module_preset=&#8221;default&#8221; max_height=&#8221;1000px&#8221; custom_padding=&#8221;||||false|false&#8221; da_disable_devices=&#8221;off|off|off&#8221; global_colors_info=&#8221;{}&#8221; da_is_popup=&#8221;off&#8221; da_exit_intent=&#8221;off&#8221; da_has_close=&#8221;on&#8221; da_alt_close=&#8221;off&#8221; da_dark_close=&#8221;off&#8221; da_not_modal=&#8221;on&#8221; da_is_singular=&#8221;off&#8221; da_with_loader=&#8221;off&#8221; da_has_shadow=&#8221;on&#8221;][et_pb_fullwidth_header _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; background_image=&#8221;https:\/\/brancaia.com\/wp-content\/uploads\/DSC04577-scaled.jpg&#8221; min_height=&#8221;500px&#8221; custom_margin=&#8221;||||false|false&#8221; custom_padding=&#8221;||126px||false|false&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;Section&#8221; _builder_version=&#8221;4.27.2&#8243; _module_preset=&#8221;default&#8221; min_height=&#8221;3627.3px&#8221; da_disable_devices=&#8221;off|off|off&#8221; global_colors_info=&#8221;{}&#8221; da_is_popup=&#8221;off&#8221; da_exit_intent=&#8221;off&#8221; da_has_close=&#8221;on&#8221; da_alt_close=&#8221;off&#8221; da_dark_close=&#8221;off&#8221; da_not_modal=&#8221;on&#8221; da_is_singular=&#8221;off&#8221; da_with_loader=&#8221;off&#8221; da_has_shadow=&#8221;on&#8221;][et_pb_row column_structure=&#8221;1_2,1_2&#8243; _builder_version=&#8221;4.27.2&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;||||false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h2>La Pastiera dell&#8217;Osteria Brancaia<\/h2>\n<p>&nbsp;<\/p>\n<p>[\/et_pb_text][et_pb_image src=&#8221;https:\/\/brancaia.com\/wp-content\/uploads\/DSC04603-scaled.jpg&#8221; title_text=&#8221;DSC04603&#8243; module_class=&#8221;cb-switch-columns-on-mobile&#8221; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;-41px|||||&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.27.0&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;||117px|||&#8221; custom_padding=&#8221;|0px||||&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<p><strong>Ingredienti per la Frolla<\/strong><\/p>\n<ul>\n<li>180 g di farina<\/li>\n<li>120 g burro<\/li>\n<li>60 g zucchero<\/li>\n<li>1 tuorlo (20 g)<\/li>\n<li>0,5 g sale<\/li>\n<li>Scorza grattugiata di limone e arancia (a piacere)<\/li>\n<\/ul>\n<hr>\n<p><strong>Per il Cremoso<\/strong><\/p>\n<ul>\n<li>250 g panna<\/li>\n<li>200 g ricotta di pecora<\/li>\n<li>50 g zucchero<\/li>\n<li>1 fialetta aroma arancio<\/li>\n<li>2 fogli (7 g) gelatina<\/li>\n<\/ul>\n<hr>\n<p><strong>Per la Crema al Grano Cotto<\/strong><\/p>\n<ul>\n<li>1 barattolo di grano cotto (circa 250 g)<\/li>\n<li>500 ml latte di riso<\/li>\n<li>2 cucchiai di miele<\/li>\n<li>50 g di zucchero<\/li>\n<li>3 tuorli<\/li>\n<li>200 g zucchero<\/li>\n<li>2 fogli di gelatina<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; admin_label=&#8221;I prossimi eventi da noi: DICEMBRE 2024&#8243; _builder_version=&#8221;4.27.2&#8243; _module_preset=&#8221;default&#8221; locked=&#8221;off&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;]<\/p>\n<h3>1. Preparazione della Frolla<\/h3>\n<ol>\n<li>Mescola il burro con lo zucchero a mano.<\/li>\n<li>Aggiungi i tuorli e mescola.<\/li>\n<li>Incorpora la farina e il sale fino a ottenere un impasto omogeneo.<\/li>\n<li>Avvolgi l&#8217;impasto nella pellicola e fai riposare in frigorifero per 1 ora.<\/li>\n<li>Stendi la frolla a uno spessore di 3-5 mm, coppala in tondi della misura degli stampini e cuoci in forno a 170\u00b0C per 10-12 minuti.<\/li>\n<\/ol>\n<hr>\n<h3>2. Preparazione del Cremoso<\/h3>\n<ol>\n<li>Monta la ricotta con lo zucchero e aggiungi qualche goccia di aroma di arancia.<\/li>\n<li>Porta 100 g di panna a bollore e usala per sciogliere la gelatina precedentemente ammollata e strizzata. Lascia raffreddare.<\/li>\n<li>Unisci la panna con gelatina alla ricotta montata.<\/li>\n<li>Monta i restanti 150 g di panna e incorporali delicatamente al composto.<\/li>\n<li>Versa il cremoso negli stampini e fai rassodare in frigorifero per almeno 3 ore.<\/li>\n<\/ol>\n<hr>\n<h3>3. Preparazione della Crema al Grano Cotto<\/h3>\n<ol>\n<li>Cuoci il grano cotto con il latte di riso, il miele e 50 g di zucchero in un pentolino. Frulla il tutto fino a ottenere una crema liscia.<\/li>\n<li>Monta i 3 tuorli con 200 g di zucchero fino a ottenere un composto chiaro e spumoso.<\/li>\n<li>Aggiungi la crema di grano cotto al composto di tuorli e zucchero e cuoci sul fuoco per 2-3 minuti, mescolando.<\/li>\n<li>Sciogli la gelatina (precedentemente ammollata) in poca crema calda e incorporala alla crema principale. Fai raffreddare in frigorifero.<\/li>\n<\/ol>\n<hr>\n<h3>Assemblaggio<\/h3>\n<ol>\n<li>Usa i dischi di frolla come base.<\/li>\n<li>Aggiungi uno strato di cremoso sopra la frolla.<\/li>\n<li>Completa con un cucchiaio di crema al grano cotto sopra il cremoso.<\/li>\n<li>Decora con canditi o scorze di agrumi grattugiate a piacere.<\/li>\n<\/ol>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/brancaia.com\/wp-content\/uploads\/DSC04617-scaled.jpg&#8221; alt=&#8221;Etichetta della Brancaia Collection&#8221; title_text=&#8221;DSC04617&#8243; _builder_version=&#8221;4.27.4&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_3,1_3,1_3&#8243; _builder_version=&#8221;4.27.0&#8243; _module_preset=&#8221;default&#8221; custom_margin=&#8221;2rem||2rem||false|false&#8221; 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_module_preset=&#8221;default&#8221; background_color=&#8221;#ea2c59&#8243; global_colors_info=&#8221;{}&#8221; follow_button=&#8221;off&#8221; url_new_window=&#8221;on&#8221;]instagram[\/et_pb_social_media_follow_network][\/et_pb_social_media_follow][\/et_pb_column][et_pb_column type=&#8221;1_3&#8243; _builder_version=&#8221;4.16&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_button button_url=&#8221;@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjQ2MyJ9fQ==@&#8221; button_text=&#8221;Contattaci&#8221; _builder_version=&#8221;4.16&#8243; _dynamic_attributes=&#8221;button_url&#8221; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Pastiera dell&#8217;Osteria Brancaia &nbsp;Ingredienti per la Frolla 180 g di farina 120 g burro 60 g zucchero 1 tuorlo (20 g) 0,5 g sale Scorza grattugiata di limone e arancia (a piacere) Per il Cremoso 250 g panna 200 g ricotta di pecora 50 g zucchero 1 fialetta aroma arancio 2 fogli (7 g) [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":0,"parent":1723,"menu_order":4,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-16349","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ricetta Pastiera - BRANCAIA<\/title>\n<meta name=\"description\" content=\"Scoprite la Pastiera scomposta dell\u2019Osteria Brancaia \u2013 una cremosa ricetta creativa che reinterpreta i sapori tradizionali in chiave moderna.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/brancaia.com\/it\/visite\/osteria\/ricetta-pastiera\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricetta Pastiera - BRANCAIA\" \/>\n<meta property=\"og:description\" content=\"Scoprite la Pastiera scomposta dell\u2019Osteria Brancaia \u2013 una cremosa ricetta creativa che reinterpreta i sapori tradizionali in chiave moderna.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/brancaia.com\/it\/visite\/osteria\/ricetta-pastiera\/\" \/>\n<meta property=\"og:site_name\" content=\"BRANCAIA\" \/>\n<meta property=\"article:modified_time\" content=\"2024-12-10T11:12:51+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data1\" content=\"5 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/brancaia.com\\\/it\\\/visite\\\/osteria\\\/ricetta-pastiera\\\/\",\"url\":\"https:\\\/\\\/brancaia.com\\\/it\\\/visite\\\/osteria\\\/ricetta-pastiera\\\/\",\"name\":\"Ricetta Pastiera - BRANCAIA\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/brancaia.com\\\/it\\\/#website\"},\"datePublished\":\"2024-12-10T11:10:41+00:00\",\"dateModified\":\"2024-12-10T11:12:51+00:00\",\"description\":\"Scoprite la Pastiera scomposta dell\u2019Osteria Brancaia \u2013 una cremosa ricetta creativa che reinterpreta i sapori tradizionali in chiave moderna.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/brancaia.com\\\/it\\\/visite\\\/osteria\\\/ricetta-pastiera\\\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/brancaia.com\\\/it\\\/visite\\\/osteria\\\/ricetta-pastiera\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/brancaia.com\\\/it\\\/visite\\\/osteria\\\/ricetta-pastiera\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/brancaia.com\\\/it\\\/home\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Visite\",\"item\":\"https:\\\/\\\/brancaia.com\\\/it\\\/visite\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Osteria Brancaia\",\"item\":\"https:\\\/\\\/brancaia.com\\\/it\\\/visite\\\/osteria\\\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Ricetta Pastiera\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/brancaia.com\\\/it\\\/#website\",\"url\":\"https:\\\/\\\/brancaia.com\\\/it\\\/\",\"name\":\"BRANCAIA\",\"description\":\"Winery &amp; 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