{"id":73343,"date":"2019-03-05T10:23:26","date_gmt":"2019-03-05T09:23:26","guid":{"rendered":"https:\/\/blog.citra.it\/?p=73343"},"modified":"2019-03-05T10:23:26","modified_gmt":"2019-03-05T09:23:26","slug":"chiacchiere-recipe-by-rosanna-sciotti","status":"publish","type":"post","link":"https:\/\/blog.citra.it\/en\/chiacchiere-recipe-by-rosanna-sciotti\/","title":{"rendered":"Chiacchiere, recipe by Rosanna Sciotti"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<p>- 500 g flour<br \/>\n- 100 g butter<br \/>\n- 2 eggs<br \/>\n- 1\u20442 Cup <a href=\"https:\/\/www.citra.it\/en\/wines\/trebbiano\">white wine<\/a><br \/>\n- 2 tbsp. sugar<br \/>\n- zest of 1 lemon<br \/>\n- peanut oil for deep frying<\/p>\n<p><em>for the decoration<\/em><br \/>\npowdered sugar<\/p>\n<p><strong>PREPARATION FOR CHIACCHIERE<\/strong><\/p>\n<div class=\"page\" title=\"Page 49\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Melt the butter. Place our on pastry board and make a well in the center. Add butter, eggs, white wine, sugar, and lemon zest. Knead into smooth and elastic dough.<br \/>\nDivide the dough into several pieces and roll out to a thickness of about 2 mm. Cut into strips. Make a longitudinal cut along the center of each strip stopping about 2 cm from each end.<\/p>\n<p>Heat oil in pot and deep fry strips of dough until golden on both sides. Remove with slotted spoon and drain on paper towel. When cooled, dust with powdered sugar.<\/p>\n<\/div>\n<p><strong>Wine in combination:\u00a0<a href=\"https:\/\/www.citra.it\/en\/wines\/lines\/bollicine-metodo-martinotti\/moscardello-moscato-i-g-p-\">\u201cMoscardello\u201d Moscato Spumante Dolce Terre di Chieti IGP.<\/a><\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS - 500 g flour - 100 g butter - 2 eggs - 1\u20442 Cup white wine - 2 tbsp. sugar - zest of 1 lemon - peanut oil for deep frying for the decoration powdered sugar PREPARATION FOR CHIACCHIERE Melt the butter. Place our on pastry board and make a well in the center. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":73341,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[606,612,599],"tags":[686,694,681],"class_list":["post-73343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-recipes","category-dedicated-to-members","tag-vino-bianco-en","tag-cantina-crecchio-en","tag-ricettedeivignaioli-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73343","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=73343"}],"version-history":[{"count":3,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73343\/revisions"}],"predecessor-version":[{"id":73611,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73343\/revisions\/73611"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media\/73341"}],"wp:attachment":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media?parent=73343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/categories?post=73343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/tags?post=73343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}