{"id":73380,"date":"2019-04-23T14:15:53","date_gmt":"2019-04-23T12:15:53","guid":{"rendered":"https:\/\/blog.citra.it\/?p=73380"},"modified":"2019-04-23T14:15:53","modified_gmt":"2019-04-23T12:15:53","slug":"parrozzo-recipe-by-daniela-candeloro","status":"publish","type":"post","link":"https:\/\/blog.citra.it\/en\/parrozzo-recipe-by-daniela-candeloro\/","title":{"rendered":"Parrozzo, recipe by Daniela Candeloro"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<p>- 5 eggs<br \/>\n- 125 g almonds<br \/>\n- 250 g sugar<br \/>\n- 125 g semolina<br \/>\n- zest of 1 lemon<br \/>\n- 150 g dark chocolate<br \/>\n- 30 g butter<\/p>\n<p><strong>PREPARATION<\/strong><\/p>\n<div class=\"page\" title=\"Page 63\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<div class=\"page\" title=\"Page 63\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Beat eggs and sugar until light and fluffy.<br \/>\nAdd almonds, semolina, and lemon zest.<br \/>\nBeat egg whites until stiff and gently fold in.<br \/>\nGrease and flour a dome mold. Add dough and bake in preheated oven at 160\u00b0C (325\u00b0F) for about 50 minutes.\u00a0Remove from oven, let cool.<br \/>\nPrepare the glaze. Chop chocolate and mix with butter in a small saucepan. Heat until melted. Pour melted chocolate over Parrozzo until completed coated.<br \/>\nLet cool and serve.<\/p>\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<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS - 5 eggs - 125 g almonds - 250 g sugar - 125 g semolina - zest of 1 lemon - 150 g dark chocolate - 30 g butter PREPARATION Beat eggs and sugar until light and fluffy. Add almonds, semolina, and lemon zest. Beat egg whites until stiff and gently fold in. Grease [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":73378,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[599,606,612],"tags":[681,687],"class_list":["post-73380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dedicated-to-members","category-news","category-recipes","tag-ricettedeivignaioli-en","tag-moscardello-moscato-igp-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73380","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=73380"}],"version-history":[{"count":2,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73380\/revisions"}],"predecessor-version":[{"id":73728,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73380\/revisions\/73728"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media\/73378"}],"wp:attachment":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media?parent=73380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/categories?post=73380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/tags?post=73380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}