{"id":409,"date":"2019-01-20T15:44:58","date_gmt":"2019-01-20T14:44:58","guid":{"rendered":"http:\/\/www.iltorcolo.it\/2018\/?p=409"},"modified":"2020-04-16T14:41:08","modified_gmt":"2020-04-16T12:41:08","slug":"castagnole","status":"publish","type":"post","link":"https:\/\/www.iltorcolo.it\/2018\/2019\/01\/20\/castagnole\/","title":{"rendered":"Castagnole"},"content":{"rendered":"<style type=\"text\/css\">@media only screen and (min-width: 1000px) and (max-width: 5000px){body.kc-css-system .kc-css-550036{width: 50%;}body.kc-css-system .kc-css-279332{width: 50%;}}<\/style>\n<section class=\"kc-elm kc-css-821406 kc_row\">\n<div class=\"kc-row-container  kc-container\">\n<div class=\"kc-wrap-columns\">\n<div class=\"kc-elm kc-css-769519 kc_col-sm-12 kc_column kc_col-sm-12\">\n<div class=\"kc-col-container\">\n<div class=\"kc-elm kc-css-337281 kc_shortcode kc_single_image\">\n<p>        <img decoding=\"async\" src=\"http:\/\/www.iltorcolo.it\/2018\/wp-content\/uploads\/2019\/01\/castagnole.jpg\" class=\"\" alt=\"\" \/>    <\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"kc-elm kc-css-587570 kc_row\">\n<div class=\"kc-row-container  kc-container\">\n<div class=\"kc-wrap-columns\">\n<div class=\"kc-elm kc-css-550036 kc_col-sm-6 kc_column kc_col-sm-6\">\n<div class=\"kc-col-container\">\n<div class=\"kc-elm kc-css-66180 kc_text_block\">\n<p>Ingredienti per 6 persone<\/p>\n<p>300 gr. di farina<br \/>100 gr. di zucchero<br \/>2 uova<br \/>un pizzico di sale<br \/>una tazzina di rum<br \/>2 cucchiaini di lievito per dolci <br \/>una punta di cucchiaino di cremortartaro (facoltativo),<br \/>50 gr di burro<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"kc-elm kc-css-279332 kc_col-sm-6 kc_column kc_col-sm-6\">\n<div class=\"kc-col-container\">\n<div class=\"kc-elm kc-css-158845 kc_text_block\">\n<p>Preparazione<\/p>\n<\/p>\n<p>Mescola bene il lievito con la farina, che disporrai a fontana sulla spianatoia. Al centro dell&#8217;incavo, rompi le uova, unisci il burro ammorbidito, il sale, lo zucchero e il liquore. Impasta bene fino ad ottenere un impasto omogeneo. Lavoralo con il palmo delle mani, poi tagliane un pezzo e, facendolo scorrere sulla spianatoia, dagli una forma cilindrica, a bastoncino, del diametro di cirma un centimetro e mezzo. Ricavane dei pezzetti (di un paio di centimetri ) e con le mani forma delle palline. Procedi cos\u00ec fino ad esaurire l&#8217;impasto.<\/p>\n<p>Scalda abbondante olio e friggi le castagnole un po&#8217; per volta. Fai attenzione a regolare l&#8217;intensit\u00e0 del fuoco in modo che l&#8217;olio abbia una temperatura moderata e i dolcetti possano cuocere bene anche all&#8217;interno e non diventare troppo scuri in superficie.<\/p>\n<p>Mettili via via a scolare su un carta assorbente, poi sistemali su un piatto spolverizzandoli di zucchero al velo.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>Ingredienti per 6 persone 300 gr. di farina100 gr. di zucchero2 uovaun pizzico di saleuna tazzina di rum2 cucchiaini di lievito per dolci una punta di cucchiaino di cremortartaro (facoltativo),50 gr di burro Preparazione Mescola<a class=\"read-more\" href=\"https:\/\/www.iltorcolo.it\/2018\/2019\/01\/20\/castagnole\/\">Read more<\/a><\/p>\n","protected":false},"author":4,"featured_media":410,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,12],"tags":[],"class_list":["post-409","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cucina-tipica-veronese","category-dolci"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - 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