{"id":73466,"date":"2019-07-30T10:59:03","date_gmt":"2019-07-30T08:59:03","guid":{"rendered":"https:\/\/blog.citra.it\/?p=73466"},"modified":"2019-07-30T10:59:03","modified_gmt":"2019-07-30T08:59:03","slug":"bocconotto-castellino","status":"publish","type":"post","link":"https:\/\/blog.citra.it\/en\/bocconotto-castellino\/","title":{"rendered":"Bocconotto castellino, recipe by Rosalinda Pasquini"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><br \/>\n<em>for the pastry<\/em><br \/>\n- 10 egg yolks<br \/>\n- 200 g sugar<br \/>\n- flour<br \/>\n- 125 g extra virgin olive oil<br \/>\n- zest of 1 lemon<br \/>\n- 30 g \u201cStrega\u201d liqueur<br \/>\n- powdered sugar for dusting<\/p>\n<p><em>for the filling<\/em><br \/>\n- 250 g dark chocolate<br \/>\n- 250 g sugar<br \/>\n- 750 g water<br \/>\n- 250 g almonds<br \/>\n- pinch of cinnamon<br \/>\n- 5 egg yolks<\/p>\n<p><strong>PREPARATION BOCCONOTTO CASTELLINO<\/strong><\/p>\n<p><em>Filling<\/em><br \/>\nToast and finely chop almonds.<br \/>\nMix water, sugar and chocolate and bring to a boil. Boil for 10 minutes and then add almonds. Simmer for 40 minutes stirring constantly. Remove from heat, let cool and add egg yolks one at a time. Mix well and heat over low flame until the mixture thickens.<br \/>\n<em>pastry<\/em><br \/>\nBeat the eggs yolks with the sugar. Add oil, lemon zest, \u201cStrega\u201d liqueur, and flour. Knead quickly into a smooth, elastic dough. Grease muffin tins and line with pastry. Add filling and seal with top crust, crimping the edges well.<br \/>\nPreheat oven to 180\u00b0C (350\u00b0F). Bake for about 20 minutes. When cool, dust with powdered sugar.<\/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","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS for the pastry - 10 egg yolks - 200 g sugar - flour - 125 g extra virgin olive oil - zest of 1 lemon - 30 g \u201cStrega\u201d liqueur - powdered sugar for dusting for the filling - 250 g dark chocolate - 250 g sugar - 750 g water - 250 g [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":73396,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[599,606,612],"tags":[681,686,691],"class_list":["post-73466","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dedicated-to-members","category-news","category-recipes","tag-ricettedeivignaioli-en","tag-vino-bianco-en","tag-lanciano-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73466","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=73466"}],"version-history":[{"count":4,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73466\/revisions"}],"predecessor-version":[{"id":73892,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73466\/revisions\/73892"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media\/73396"}],"wp:attachment":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media?parent=73466"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/categories?post=73466"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/tags?post=73466"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}