{"id":1508,"date":"2017-03-07T14:31:40","date_gmt":"2017-03-07T13:31:40","guid":{"rendered":"http:\/\/www.tv2000.it\/quelchepassailconvento\/?post_type=video&p=1508"},"modified":"2017-03-07T14:31:40","modified_gmt":"2017-03-07T13:31:40","slug":"pasticcio-di-choux-al-gratin","status":"publish","type":"video","link":"https:\/\/www.tv2000.it\/quelchepassailconvento\/video\/pasticcio-di-choux-al-gratin\/","title":{"rendered":"Pasticcio di choux al gratin"},"content":{"rendered":"

Ingredienti per circa 30 bign\u00e8:<\/p>\n

Per la pasta choux:<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100 ml Acqua<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100 g Strutto<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 100 g Farina<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 Uova intere circa<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Un pizzico di Lievito chimico o ammoniaca<\/p>\n

 <\/p>\n

Procedimento:<\/p>\n

Portare ad ebollizione acqua e strutto. Incorporarvi la farina mescolando bene e spegnere il fornello. Trasferire l\u2019impasto in planetaria con gancio a foglia, a velocit\u00e0 media mescolare e aggiungere le uova poco per volta finche si raggiunge la giusta consistenza. Aggiungere infine il lievito chimico. Mettere\u00a0 l\u2019impasto in una sac \u00e0 poche dalla bocchetta liscia\u00a0 e fare i bign\u00e8 su una teglia antiaderente. Cuocere in forno preriscaldato a 180\u00b0C per circa 10 minuti.<\/p>\n

 <\/p>\n

Per il ripieno:<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 400 g Spinaci freschi<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 300 g Ricotta di Pecora<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 Uovo<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 30 g Burro<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Olio Evo<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sale fino<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pepe Nero<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Noce Moscata<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 spicchio d\u2019Aglio<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Parmigiano grattugiato<\/p>\n

 <\/p>\n

Procedimento:<\/p>\n

Sbollentare per pochi minuti in acqua salata gli spinaci. Tritarli grossolanamente e saltarli in padella con il burro, un filo d\u2019olio e un spicchio d\u2019aglio in camicia (che poi andr\u00e0 tolto).<\/p>\n

Amalgamare gli spinaci alla ricotta e condire con sale, pepe, noce moscata e parmigiano. Impastare ed aggiungere anche l\u2019uovo. Utilizzando una sac \u00e0 poche farcire i bign\u00e8 e riporli in una teglia imburrata e spolverizzata con del pan grattato.<\/p>\n

 <\/p>\n

Per la gratinatura:<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Besciamella: 40 g<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Burro<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 40 g Farina<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 500 ml Latte intero<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sale Fino<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pepe Nero<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Noce Moscata<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Parmigiano grattugiato<\/p>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pan grattato<\/p>\n

 <\/p>\n

Procedimento:<\/p>\n

Preparare il roux sciogliendo in un pentolino il burro e incorporandovi la farina. Cuocere mescolando per qualche minuto e aggiungere poi, sempre mescolando, il latte. Continuare a cuocere finch\u00e9 si addensi\u00a0 (ma non troppo) tanto da velare il cucchiaio. Condire con sale, pepe e un pizzico di noce moscata.<\/p>\n

Versare la besciamella con un mestolo sui bign\u00e8 e spolverizzare sopra parmigiano e pan grattato. Infornare a 240\u00b0C per pochi minuti, finch\u00e9 il tutto non sia leggermente dorato e gratinato.<\/p>\n

 <\/p>\n","protected":false},"featured_media":1509,"comment_status":"open","ping_status":"open","template":"","tags":[],"acf":[],"aioseo_notices":[],"url_youtube":"M1h0zza8qvg","featured_image_url":"https:\/\/i.ytimg.com\/vi\/M1h0zza8qvg\/mqdefault.jpg","_links":{"self":[{"href":"https:\/\/www.tv2000.it\/quelchepassailconvento\/wp-json\/wp\/v2\/video\/1508"}],"collection":[{"href":"https:\/\/www.tv2000.it\/quelchepassailconvento\/wp-json\/wp\/v2\/video"}],"about":[{"href":"https:\/\/www.tv2000.it\/quelchepassailconvento\/wp-json\/wp\/v2\/types\/video"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tv2000.it\/quelchepassailconvento\/wp-json\/wp\/v2\/comments?post=1508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tv2000.it\/quelchepassailconvento\/wp-json\/wp\/v2\/media\/1509"}],"wp:attachment":[{"href":"https:\/\/www.tv2000.it\/quelchepassailconvento\/wp-json\/wp\/v2\/media?parent=1508"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tv2000.it\/quelchepassailconvento\/wp-json\/wp\/v2\/tags?post=1508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}