{"id":6669,"date":"2019-07-15T08:13:40","date_gmt":"2019-07-15T08:13:40","guid":{"rendered":"https:\/\/www.ecucina.eu\/site\/?p=6669"},"modified":"2019-07-30T09:07:17","modified_gmt":"2019-07-30T09:07:17","slug":"la-ricetta-maritozzo-con-farina-di-maiorca","status":"publish","type":"post","link":"https:\/\/www.ecucina.eu\/site\/la-ricetta-maritozzo-con-farina-di-maiorca\/","title":{"rendered":"La ricetta: maritozzo con farina di Maiorca"},"content":{"rendered":"<p>Un altro ingrediente protagonista della stagione 2018-2019 dei corsi di cucina sono stati gli\u00a0 <strong>antichi grani siciliani <\/strong>di <strong>&#8220;Terre e Tradizioni&#8221;.<\/strong><\/p>\n<p>A partire dai bambini, i nostri Piccoli Chef, che hanno fatto merenda, a grande richiesta dopo il primo assaggio,\u00a0 con i biscotti Biologici Cantuccini di Timil\u00eca alle mandorle bio,\u00a0 oppure con\u00a0 I Soli di Timilia con gocce di cioccolato fondente !<\/p>\n<p>Il nostro Ale, poi, si \u00e8 appassionato alle farine di antichi grani siciliani : la <strong>Timil\u00eca<\/strong>, una variet\u00e0 di grano duro in via d&#8217;estinzione sia sottoforma di farina, profumata e povera di glutine, sia come <strong>bevanda vegetal<\/strong>e per besciamelle e lievitati veg.<\/p>\n<p>Ecco una ricetta di maritozzo dal nostro corso &#8220;Krapfen e bomboloni da forno&#8221;,\u00a0 profumata e povera di glutine grazie alla<strong> farina di Maiorca<\/strong> tipo 1 di Terre e Tradizioni!<\/p>\n<p><strong>Maritozzi<\/strong><\/p>\n<p><u>PER L\u2019IMPASTO<\/u><\/p>\n<p>300 g Farina \u201c00\u201d 360 w<\/p>\n<p>75 g Farina di Maiorca tipo 1 bio<\/p>\n<p>60 g bevanda vegetale bio &#8220;I Munti&#8221;<\/p>\n<p>10 g lievito compresso<\/p>\n<p>55 g zucchero semolato<\/p>\n<p>130 g uova intere<\/p>\n<p>&nbsp;<\/p>\n<p>10 g miele d\u2019acacia<\/p>\n<p>5 g rum bianco<\/p>\n<p>Scorza di un limone<\/p>\n<p>1 n\u00b0 Bacca di vaniglia<\/p>\n<p>&nbsp;<\/p>\n<p>130 g burro<\/p>\n<p>&nbsp;<\/p>\n<p>6 g sale fino<\/p>\n<p>&nbsp;<\/p>\n<p><u>PER FARCIRE<\/u><\/p>\n<p>Panna montata<\/p>\n<p>Zucchero a velo<\/p>\n<p>Lavorare in planetaria i primi 4 ingredienti, aggiungere a filo le uova. Amalgamare miele, rum, scorza di limone e vaniglia e versare nell\u2019impasto. Unire il burro morbido in pi\u00f9 riprese. Infine aggiungere il sale. L\u2019impasto dovr\u00e0 risultare liscio ed omogeneo (temperatura finale 26\u00b0C).<\/p>\n<p>Avvolgere nella pellicola e lasciare in frigorifero tutta la notte. Il giorno seguante formare delle sfere da 50g, allungare leggermente e dipsorre su placche da forno. Lasciare lievitare 2\/3 ore a 27\u00b0C. Lucidare la superficie con tuorlo e latte sbattuto. Cuocere in forno a 180\u00b0C per 20 minuti circa.<\/p>\n<p>Tagliare e farcire con panna montata zuccherata. Spolverare con zucchero a velo<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p>I maritozzi verranno insegnati da Alessandro al prossimo corso &#8220;Krapfen e bomboloni da forno&#8221;<\/p>\n<p>Scopri le date nuove in<a href=\"https:\/\/www.ecucina.eu\/site\/wp-content\/uploads\/2019\/07\/set-gen-2020_web.pdf\"> anteprima programma settembre 2019!<\/a><\/p>\n<p>Chiedici informazioni al 3341934095 o info@ecucina.eu<\/p>\n<p>Vieni a conoscere nuove ricette dei nostri chef all<a href=\"https:\/\/www.ecucina.eu\/site\/events\/open-day-ecucina-sabato-21-settembre-2019\/\">&#8216;Open Day di sabato 21 settembre 2019<\/a>!<\/p>\n<p>Ti aspettiamo!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un altro ingrediente protagonista della stagione 2018-2019 dei corsi di cucina sono stati gli\u00a0 antichi grani siciliani di &#8220;Terre e Tradizioni&#8221;. A partire dai bambini, i nostri Piccoli Chef, che hanno fatto merenda, a grande richiesta dopo il primo assaggio,\u00a0 con i biscotti Biologici Cantuccini di Timil\u00eca alle mandorle bio,\u00a0 oppure con\u00a0 I Soli di&#8230;<\/p>\n","protected":false},"author":1,"featured_media":6670,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[199,14],"tags":[],"class_list":["post-6669","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasticceria","category-ricette"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La ricetta: maritozzo con farina di Maiorca - E&#039; Cucina<\/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.ecucina.eu\/site\/la-ricetta-maritozzo-con-farina-di-maiorca\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maritozzo con i grani antichi siciliani\" \/>\n<meta property=\"og:description\" content=\"Ecco una ricetta di maritozzo dal nostro corso &quot;Krapfen e bomboloni da forno&quot;,\u00a0 profumata e povera di glutine grazie ala farina di Maiorca tipo 1 di Terre e tradizioni!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ecucina.eu\/site\/la-ricetta-maritozzo-con-farina-di-maiorca\/\" \/>\n<meta property=\"og:site_name\" content=\"E&#039; 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