{"id":1515,"date":"2024-01-11T14:23:57","date_gmt":"2024-01-11T14:23:57","guid":{"rendered":"https:\/\/www.spainrecipes.top\/?p=1515"},"modified":"2024-01-11T14:23:58","modified_gmt":"2024-01-11T14:23:58","slug":"ricotta-y-chocolate-genoveses-la-receta-de-deliciosos-postres-tradicionales-sicilianos","status":"publish","type":"post","link":"https:\/\/www.spainrecipes.top\/?p=1515","title":{"rendered":"Ricotta y chocolate genoveses: la receta de deliciosos postres tradicionales sicilianos"},"content":{"rendered":"\n

Ingredientes :<\/strong><\/h4>\n\n\n\n

PARA PASTELER\u00cdA:
HARINA 500 gr
BAUDET 175 gramos
AZ\u00daCAR 165 gramos< a i =4>LECHE 50 mlHUEVO 1EXTRACTO DE VAINILLA 1 cucharaditalevadura QU\u00cdMICA 1 sobre


<\/p>\n\n\n\n

PARA EL RELLENO:
RICOTTA 300 gramos
AZ\u00daCAR IGELING 150 gramos
CHIPS DE CHOCOLATE 100 gramosAZ\u00daCAR IGUAL
TAMBI\u00c9N NECESITAMOS:<\/p>\n\n\n\n

C\u00f3mo preparar ricotta y chocolate genov\u00e9s:<\/strong><\/h4>\n\n\n\n

Paso 1
Preparar la masa: recoger la harina, la levadura y la mantequilla picada en un bol y mezclar con las yemas de los dedos hasta que se formen migas grandes.<\/p>\n\n\n\n

Paso 2
A\u00f1adir la vainilla, el huevo, la leche y el az\u00facar y volver a mezclar. Transfiere todo a una superficie de trabajo y contin\u00faa hasta obtener una masa suave y homog\u00e9nea. Envu\u00e9lvelo en film transparente y d\u00e9jalo reposar en el frigor\u00edfico media hora.<\/p>\n\n\n\n

Fase 3
Estirar la masa formando una l\u00e1mina de unos mm de espesor y, con ayuda de un vaso, recortar unos discos.<\/p>\n\n\n\n

Paso 4
Mezclar la ricota con el az\u00facar glas hasta obtener una crema suave<\/p>\n\n\n\n

Paso 5
A\u00f1ade las chispas de chocolate y mezcla suavemente.<\/p>\n\n\n\n

Paso 6
Coloca una cucharadita de relleno en la mitad de los discos<\/p>\n\n\n\n

Paso 7
Cubrir con un segundo disco y presionar bien los bordes para que se adhieran<\/p>\n\n\n\n

Paso 8
Colocar los bizcochos en una bandeja de horno cubierta con papel de horno y hornear a 180\u00b0C en horno ventilador durante unos 15 minutos.<\/p>\n\n\n\n

Paso 9
Pasado el tiempo de cocci\u00f3n, saca los bizcochos del horno, espolvor\u00e9alos con az\u00facar glas y s\u00edrvelos calientes.<\/p>\n\n\n\n

Consejo:<\/strong>
Con estas cantidades conseguir\u00e1s un total de 12 a 15 bizcochos. Para hacer una masa quebrada perfecta, es importante que la mantequilla est\u00e9 bien fr\u00eda en el frigor\u00edfico y que la masa se trabaje muy r\u00e1pido y con las yemas de los dedos, para evitar que el calor de las manos comprometa el resultado final; Forma una masa firme y homog\u00e9nea, envu\u00e9lvela en film transparente y d\u00e9jala reposar en el frigor\u00edfico al menos media hora. Estirar la masa formando una l\u00e1mina fina y, con ayuda de un vaso o un cortapastas de unos 12 cm de di\u00e1metro aproximadamente, recortar unos discos.<\/p>\n\n\n\n

Si no encuentras extracto de vainilla, puedes sustituirlo por 1 sobre de vainillina.<\/p>\n\n\n\n

Recuerda espolvorear los bizcochos con az\u00facar glas mientras a\u00fan est\u00e9n calientes.<\/p>\n\n\n\n

Si quieres darle a los genoveses la t\u00edpica forma de sombrero, tendr\u00e1s que cortar discos un poco m\u00e1s grandes, rellenarlos, doblarlos en forma de media luna y finalmente unir las puntas.<\/p>\n\n\n\n

Historia y or\u00edgenes:<\/strong>
Deliciosos dulces elaborados con masa quebrada, ricotta y chispas de chocolate, los bizcochos son caracter\u00edsticos de la localidad de Erice, en la provincia de Trapani; Hoy en d\u00eda muy extendidos en Sicilia, en Palermo se rellenan con natillas, mientras que en Catania se adornan con una deliciosa crema de chocolate. Su nombre parece derivar del hecho de que, tradicionalmente, ten\u00edan la forma de los sombreros de los navegantes de Liguria. Hoy en d\u00eda, por conveniencia, se encuentran m\u00e1s a menudo redondos, pero su sabor no ha cambiado con el tiempo.<\/p>\n\n\n\n

Conservaci\u00f3n:<\/strong>
La ricota y el chocolate genoveses, especialmente delicados debido a la presencia de ricota, se pueden conservar en el frigor\u00edfico durante un m\u00e1ximo de 3-4 d\u00edas en un recipiente especial, recipiente bien cerrado.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredientes : PARA PASTELER\u00cdA:HARINA 500 grBAUDET 175 gramosAZ\u00daCAR 165 gramos< a i =4>LECHE 50 mlHUEVO 1EXTRACTO DE VAINILLA 1 cucharaditalevadura QU\u00cdMICA 1 sobre PARA EL RELLENO:RICOTTA 300 gramosAZ\u00daCAR IGELING 150 […]<\/p>\n","protected":false},"author":1,"featured_media":1516,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas"],"yoast_head":"\nRicotta y chocolate genoveses: la receta de deliciosos postres tradicionales sicilianos - Rspecetas en espa\u00f1ol<\/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.spainrecipes.top\/?p=1515\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta y chocolate genoveses: la receta de deliciosos postres tradicionales sicilianos - 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