{"id":73327,"date":"2019-02-15T09:00:48","date_gmt":"2019-02-15T08:00:48","guid":{"rendered":"https:\/\/blog.citra.it\/?p=73327"},"modified":"2019-02-15T09:50:08","modified_gmt":"2019-02-15T08:50:08","slug":"celliarichijene","status":"publish","type":"post","link":"https:\/\/blog.citra.it\/en\/celliarichijene\/","title":{"rendered":"Celliarichijene, recipe by Stefania D\u2019Eusanio"},"content":{"rendered":"

INGREDIENTS<\/strong><\/p>\n

for the pastry<\/em>
\n- 250 g extra virgin olive oil
\n- 80 g white wine<\/a>
\n- 550 g 00 flour
\n- 5 tbsp. sugar
\n- A pinch of baking powder
\n- zest of half a lemon<\/p>\n

for the filling<\/em>
\n-450 g grape jam
\n- 100 g almonds
\n- 80 g dark chocolate
\n- 1 tsp. cinnamon
\n- 50 g walnuts<\/p>\n

PREPARATION FOR CELLIARICHIJENE<\/strong><\/p>\n

pastry<\/em><\/p>\n

\n
\n
\n
\n

Place flour on a pastry board make a well in the center. Add oil, wine, sugar, baking powder, and lemon zest. Mix well and knead until smooth. Let rest for about an hour.
\nDivide the dough into several parts and roll out to a thickness of about 2 mm with a rolling pin. Make a row of little piles of filling on the dough, spaced at 5-cm intervals. Fold the dough over the filling and seal. Use a zigzag pastry wheel to cut semicircles. Place unused dough back in bowl. Raise the sealed edge and bring the two points around to meet behind the \u201cbelly\u201d of the filling, creating the traditional shape of a tortellino (singular of tortellini). Bake on a cookie sheet in preheated oven at 150-180\u00b0C (300-350\u00b0F) for 15-20 minutes.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

filling<\/em><\/p>\n

\n
\n
\n
\n

Chop the almonds, dark chocolate, and walnuts and mix them with the grape jam and cinnamon.<\/p>\n

 <\/p>\n<\/div>\n

Wine in combination:\u00a0\u201cMoscardello\u201d Moscato Spumante Dolce Terre di Chieti IGP.<\/a><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS for the pastry - 250 g extra virgin olive oil - 80 g white wine - 550 g 00 flour - 5 tbsp. sugar - A pinch of baking powder - zest of half a lemon for the filling -450 g grape jam - 100 g almonds - 80 g dark chocolate - 1 […]<\/p>\n","protected":false},"author":3,"featured_media":73325,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[599,606,612],"tags":[681,693],"class_list":["post-73327","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dedicated-to-members","category-news","category-recipes","tag-ricettedeivignaioli-en","tag-coltivatori-diretti-tollo-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73327","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/comments?post=73327"}],"version-history":[{"count":6,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73327\/revisions"}],"predecessor-version":[{"id":73585,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73327\/revisions\/73585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media\/73325"}],"wp:attachment":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media?parent=73327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/categories?post=73327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/tags?post=73327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}