{"id":73495,"date":"2019-09-10T10:13:56","date_gmt":"2019-09-10T08:13:56","guid":{"rendered":"https:\/\/blog.citra.it\/?p=73495"},"modified":"2019-09-10T10:13:56","modified_gmt":"2019-09-10T08:13:56","slug":"dolci-colline-teatine","status":"publish","type":"post","link":"https:\/\/blog.citra.it\/en\/dolci-colline-teatine\/","title":{"rendered":"Dolci colline teatine, recipe by Maria Liberata Marcucci"},"content":{"rendered":"<p><strong>INGREDIENTS<\/strong><\/p>\n<p><em>pastry<\/em><br \/>\n- 300 g flour<br \/>\n- 100 g sugar<br \/>\n- 1 egg<br \/>\n- 1 egg yolk<br \/>\n- 100 ml extra virgin olive oil<br \/>\n- 1 tsp. baking powder<\/p>\n<p><em>filling<\/em><br \/>\n- 300 g cow\u2019s milk ricotta<br \/>\n- 100 g sugar<\/p>\n<p><em>mandorlini<\/em><br \/>\n- 125 g almonds<br \/>\n- 40 g sugar<br \/>\n- zest of 1 lemon<br \/>\n- 1 egg white<br \/>\n-Ratafi\u00e0 liqueur<\/p>\n<p><strong>DOLCI COLLINE TEATINE PREPARATION<\/strong><\/p>\n<p><em>pastry<\/em><br \/>\nPlace the flour on a pastry board and make a well in the center. Add sugar, egg, egg yolk, oil, and baking powder and knead until smooth. Let rest 15 minutes in the refrigerator.<\/p>\n<p><em>filling<\/em><br \/>\nMix ricotta with sugar in a bowl, stirring well.<\/p>\n<p><em>mandorlini<\/em><br \/>\nPeel and chop almonds. Beat egg white. Mix almonds, sugar, lemon zest, and egg white. Shape into balls and bake at 160\u00b0C (325\u00b0F) for 10 minutes.<\/p>\n<p><em>assembly<\/em><br \/>\nUse half the dough to line a pie tin. Add filling and the mandorlini moistened with the Ratafi\u00e0. Make a top crust with the remaining dough and crimp the edges. Bake at 180\u00b0C (350\u00b0F) for 30 minutes.<\/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 pastry - 300 g flour - 100 g sugar - 1 egg - 1 egg yolk - 100 ml extra virgin olive oil - 1 tsp. baking powder filling - 300 g cow\u2019s milk ricotta - 100 g sugar mandorlini - 125 g almonds - 40 g sugar - zest of 1 lemon - [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":73496,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[599,606,612],"tags":[681,695,696],"class_list":["post-73495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dedicated-to-members","category-news","category-recipes","tag-ricettedeivignaioli-en","tag-ortona-en","tag-cantina-san-zefferino-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73495","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=73495"}],"version-history":[{"count":3,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73495\/revisions"}],"predecessor-version":[{"id":74004,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73495\/revisions\/74004"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media\/73496"}],"wp:attachment":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media?parent=73495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/categories?post=73495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/tags?post=73495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}