{"id":73501,"date":"2019-09-17T17:39:28","date_gmt":"2019-09-17T15:39:28","guid":{"rendered":"https:\/\/blog.citra.it\/?p=73501"},"modified":"2019-09-17T17:39:28","modified_gmt":"2019-09-17T15:39:28","slug":"sbriciolata-con-granita-di-montepulciano","status":"publish","type":"post","link":"https:\/\/blog.citra.it\/en\/sbriciolata-con-granita-di-montepulciano\/","title":{"rendered":"Sbriciolata whit montepulciano water ice, recipe by Daniela Candeloro"},"content":{"rendered":"

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

for the sbriciolata<\/em>
\n- 200 g almond meal
\n- 200 g 00 flour
\n- 100 g sugar
\n- 100 g butter
\n- 1 egg
\n- 1 1\u20442 tsp. baking powder<\/p>\n

for ricotta cream<\/em>
\n- 1 tbsp. sugar
\n- 250 g ricotta
\n- 1 pear
\n- 1 sachet of saffron<\/p>\n

montepulciano ice<\/em>
\n- 100 g sugar
\n- 200 g Montepulciano wine<\/a>
\n- 100 g water<\/p>\n

SBRICIOLATA WHIT MONTEPULCIANO WATER ICE PREPARATION <\/strong><\/p>\n

cream<\/em>
\nPeel and dice pear.
\nMix ricotta, sugar, saffron, and pear until creamy.
\npastry<\/em>
\nPut all the ingredients in a bowl and mix with your hands. Press 3\u20444 of the mixture into a buttered and floured baking mold.
\nPour the cream over the pastry and crumble the remaining pastry over the top. Bake at 180\u00b0C (350\u00b0F) for about 20 minutes.
\nice<\/em>
\nMix sugar and water in saucepan and heat until sugar is dissolved. Remove from heat and add wine.
\nPut in a pan in the freezer. To serve, shave the ice and put in a small glass.<\/p>\n

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

INGREDIENTS for the sbriciolata - 200 g almond meal - 200 g 00 flour - 100 g sugar - 100 g butter - 1 egg - 1 1\u20442 tsp. baking powder for ricotta cream - 1 tbsp. sugar - 250 g ricotta - 1 pear - 1 sachet of saffron montepulciano ice - 100 g […]<\/p>\n","protected":false},"author":3,"featured_media":73502,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[612,599,606],"tags":[30,681],"class_list":["post-73501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-dedicated-to-members","category-news","tag-montepulciano-dabruzzo","tag-ricettedeivignaioli-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73501","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=73501"}],"version-history":[{"count":3,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73501\/revisions"}],"predecessor-version":[{"id":74021,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/posts\/73501\/revisions\/74021"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media\/73502"}],"wp:attachment":[{"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/media?parent=73501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/categories?post=73501"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.citra.it\/en\/wp-json\/wp\/v2\/tags?post=73501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}