{"id":2909,"date":"2012-02-09T14:42:56","date_gmt":"2012-02-09T13:42:56","guid":{"rendered":"http:\/\/www.sceltedigusto.it\/public\/Test\/sfince-con-ricotta-morsi-di-sicilia\/"},"modified":"2016-01-18T20:11:13","modified_gmt":"2016-01-18T19:11:13","slug":"sfince-con-ricotta-morsi-di-sicilia","status":"publish","type":"post","link":"https:\/\/www.sceltedigusto.it\/public\/sfince-con-ricotta-morsi-di-sicilia\/","title":{"rendered":"Sfince con ricotta :morsi di Sicilia"},"content":{"rendered":"<p><a href=\"http:\/\/www.sceltedigusto.it\/public\/wp-content\/uploads\/2012\/02\/sfince-con-ricotta.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-5351\" alt=\"sfince con ricotta\" src=\"http:\/\/www.sceltedigusto.it\/public\/wp-content\/uploads\/2012\/02\/sfince-con-ricotta-206x300.jpg\" width=\"206\" height=\"300\" \/><\/a>Un dolce ricco, carico, golosissimo. Vero simbolo della pasticceria siciliana al pari del cannolo e della cassata, era un tempo commemorativo della festa di San Giuseppe, il 19 di marzo. Oggi la sfincia \u00e8 disponibile in pasticceria tutti i giorni, anche nella versione mignon. Per i nostri lettori la ricetta e l&#8217;esecuzione dello Chef Max Mangano.<\/p>\n<p><!--more--><\/p>\n<p><img loading=\"lazy\" class=\" size-full wp-image-2907\" alt=\"\" src=\"http:\/\/www.sceltedigusto.it\/public\/Test\/wp-content\/uploads\/2012\/02\/sfince con ricotta.jpg\" width=\"308\" height=\"447\" border=\"0\" srcset=\"https:\/\/www.sceltedigusto.it\/public\/wp-content\/uploads\/2012\/02\/sfince%20con%20ricotta.jpg 308w, https:\/\/www.sceltedigusto.it\/public\/wp-content\/uploads\/2012\/02\/sfince%20con%20ricotta-206x300.jpg 206w\" sizes=\"(max-width: 308px) 100vw, 308px\" \/><\/p>\n<p><strong>Ingredienti<\/strong><\/p>\n<p>Acqua\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g 500<\/p>\n<p>burro\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g 250<\/p>\n<p>sale\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0g 5<\/p>\n<p>farina \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g 500<\/p>\n<p>uova intere ( n\u00b015 circa)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g 900<\/p>\n<p>baking\u00a0\u00a0\u00a0\u00a0powder ( polvere lievitante)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g 10<\/p>\n<p>&nbsp;<\/p>\n<p><strong>crema di ricotta<\/strong><\/p>\n<p>ricotta di pecora\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0g 2000<\/p>\n<p>zucchero semolato\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g 600<\/p>\n<p>zucchero impalpabile\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 g 100<\/p>\n<p>vaniglia<\/p>\n<p>&nbsp;<\/p>\n<p><strong>guarnire con<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>ciliegie candite<\/p>\n<p>cioccolato scaglie<\/p>\n<p>zeste di arancia candita<\/p>\n<p>granella di pistacchio<\/p>\n<p>cannella in polvere<\/p>\n<p>zucchero impalpabile<\/p>\n<p><img loading=\"lazy\" class=\" size-full wp-image-2908\" alt=\"\" src=\"http:\/\/www.sceltedigusto.it\/public\/Test\/wp-content\/uploads\/2012\/02\/sfincia.jpg\" width=\"250\" height=\"333\" border=\"0\" srcset=\"https:\/\/www.sceltedigusto.it\/public\/wp-content\/uploads\/2012\/02\/sfincia.jpg 250w, https:\/\/www.sceltedigusto.it\/public\/wp-content\/uploads\/2012\/02\/sfincia-225x300.jpg 225w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>ESECUZIONE<\/strong><\/p>\n<p>Per le sfince<\/p>\n<p>Versare l\u2019acqua in una casseruola, aggiungere il burro, il sale e portare a ebollizione, attendere che il burro sia totalmente sciolto e gettare di colpo la farina, fare amalgamare e cucinare il tutto ancora 40 secondi circa.<\/p>\n<p>Assicurarsi che la massa non sia ancora troppo calda ( circa 65\u00b0 c) e incorporare le uova poco per volta assicurandosi che il composto sia liscio e omogeneo.<\/p>\n<p>Friggere in olio caldo a 165\u00b0 c<\/p>\n<p>( tradizione consiglia di friggere per immersione nella sugna)<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Per la crema di ricotta<\/strong><\/p>\n<p>Unire lo zucchero semolato alla ricotta e mescolare bene il tutto, dopo 1 ora passare al setaccio.<\/p>\n<p>Farcire le sfince con la ricotta e guarnire con zeste di arancio, cannella in polvere, ciliegie candite, cioccolato a scaglie e la granella di pistacchio e cospargere con zucchero a velo<\/p>\n<p><strong>Max Mangano Chef <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un dolce ricco, carico, golosissimo. Vero simbolo della pasticceria siciliana al pari del cannolo e della cassata, era un tempo commemorativo della festa di San Giuseppe, il 19 di marzo. Oggi la sfincia \u00e8 disponibile in pasticceria tutti i giorni, anche nella versione mignon. Per i nostri lettori la ricetta e l&#8217;esecuzione dello Chef Max [&hellip;]<\/p>\n","protected":false},"author":18,"featured_media":5351,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5956,19],"tags":[1797,815,4117,1570,671,2288,4116,1575,4115],"jetpack_featured_media_url":"https:\/\/www.sceltedigusto.it\/public\/wp-content\/uploads\/2012\/02\/sfince-con-ricotta.jpg","_links":{"self":[{"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/posts\/2909"}],"collection":[{"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/comments?post=2909"}],"version-history":[{"count":1,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/posts\/2909\/revisions"}],"predecessor-version":[{"id":5352,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/posts\/2909\/revisions\/5352"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/media\/5351"}],"wp:attachment":[{"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/media?parent=2909"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/categories?post=2909"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sceltedigusto.it\/public\/wp-json\/wp\/v2\/tags?post=2909"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}