{"id":4406,"date":"2019-04-30T10:00:40","date_gmt":"2019-04-30T08:00:40","guid":{"rendered":"https:\/\/www.gout.ch\/?p=4406"},"modified":"2019-04-30T10:00:40","modified_gmt":"2019-04-30T08:00:40","slug":"gateau-de-vully-salato","status":"publish","type":"post","link":"https:\/\/www.gout.ch\/it\/gateau-de-vully-salato\/","title":{"rendered":"G\u00e2teau de Vully salato"},"content":{"rendered":"<p><strong>Per la pasta<\/strong><\/p>\n<ul>\n<li>Mescolare la farina e il sale. Formare un buco nel mezzo. Diluire il lievito in 1 dl. di latte. Lasciar intiepidire il resto del latte, aggiungervi il burro e lo strutto e far sciogliere senza cuocere.<\/li>\n<li>Incorporare il lievito diluito alla met\u00e0 del composto di latte e burro, versare sulla farina e impastare per qualche minuto. A poco a poco aggiungere il resto del liquido e impastare per circa 10 minuti fino a ottenere un impasto liscio e morbido.<\/li>\n<li>Lasciar lievitare coperto per circa 30 minuti in un luogo al riparo da correnti d&#8217;aria.<\/li>\n<li>Dividere la pasta in quattro parti uguali e disporla su piastre da forno imburrate senza aggiungere farina. Lasciar ripostare ancora per un&#8217;ora.<\/li>\n<li>Formare i bordi prendendo la pasta tra due dita e girare tutto intorno fino a ottenere una specie di merletto. Bucherellare il fondo con una forchetta.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Per la guarnitura<\/strong><\/p>\n<ul>\n<li>Distribuire sul fondo la doppia panna. Salare. Aggiungere una-due manciate di dadini di pancetta e cospargere di cumino in base al proprio gusto.<\/li>\n<li>Preriscaldare il forno a 230\u00b0C e cuocere per 15-20 minuti. Il tempo di cottura pu\u00f2 variare leggermente a seconda del tipo di forno. Selezionare la funzione calore superiore e inferiore che non asciuga troppo la pasta e la mantiene leggera e morbida. Le torte devono essere solo dorate. Servire tiepide: sono migliori!<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Per la pasta Mescolare la farina e il sale. Formare un buco nel mezzo. Diluire il lievito [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":4399,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-single-recettes.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>G\u00e2teau de Vully salato - La Settimana del Gusto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gout.ch\/it\/gateau-de-vully-salato\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"G\u00e2teau de Vully salato - La Settimana del Gusto\" \/>\n<meta property=\"og:description\" content=\"Per la pasta Mescolare la farina e il sale. 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