{"id":13046,"date":"2018-03-27T15:31:36","date_gmt":"2018-03-27T13:31:36","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=13046"},"modified":"2018-03-27T15:31:36","modified_gmt":"2018-03-27T13:31:36","slug":"torta-de-ricotta-relleno-tradicional-porteno","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/es\/torta-de-ricotta-relleno-tradicional-porteno\/","title":{"rendered":"Torta de ricotta con relleno tradicional porte\u00f1o"},"content":{"rendered":"<p><strong>Ingredientes para la masa b\u00e1sica:<\/strong><\/p>\n<ul>\n<li>200 g de manteca<\/li>\n<li>150 g de az\u00facar<\/li>\n<li>1\/2 cucharadita de sal<\/li>\n<li>2 \u00a0huevos<\/li>\n<li>1 cucharada de esencia de vainilla<\/li>\n<li>Ralladura de 1\/2 lim\u00f3n<\/li>\n<li>400 g de harina 0000<\/li>\n<li>1 cucharadita de polvo para hornear<\/li>\n<\/ul>\n<p><strong>Ingredientes para el relleno tradicional\u00a0porte\u00f1o:<\/strong><\/p>\n<ul>\n<li>600 g de ricotta<\/li>\n<li>200 g de queso crema<\/li>\n<li>150 g de az\u00facar<\/li>\n<li>2 huevos<\/li>\n<li>Ralladura de 1 lim\u00f3n<\/li>\n<\/ul>\n<p><strong>Preparaci\u00f3n de la masa b\u00e1sica:<\/strong><\/p>\n<p>Batir la manteca con el az\u00facar y la sal hasta blanquear. Agregar los huevos, la ralladura y la vainilla. Hacer una corona con la harina y el polvo para hornear. Volcar el batido en el hueco. Trabajar la masa con ayuda de dos esp\u00e1tulas hasta formar un bollo tierno. Envolver en papel film y dejar descansar en fr\u00edo. Conservar hasta por 3 d\u00edas en heladera o hasta por 30 d\u00edas en el freezer.<\/p>\n<div class=\"sharedaddy sd-sharing-enabled\">\n<div class=\"robots-nocontent sd-block sd-social sd-social-icon sd-sharing\">\n<div class=\"sd-content\"><strong>Preparaci\u00f3n del\u00a0relleno tradicional\u00a0porte\u00f1o:<\/strong><\/div>\n<div>Estirar 2\/3 de la masa a un espesor de 5 mm y forrar un marco de 20&#215;30 cm o una tartera de 26 cm de di\u00e1metro. Estirar el tercio restante para formar la tapa de la tarta. Tamizar la ricotta y el queso crema. Unirles el az\u00facar, la ralladura y las claras sin batir. Rellenar la tarta. Pincelar los bordes con huevo batido. Tapar. Pinchar la superficie. Pintar con huevo. Hornear a 170\u00b0D por 40 a 45 minutos. Dejar enfriar, dar vuelta y espolvorear con az\u00facar impalpable.<\/div>\n<div><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes para la masa b\u00e1sica: 200 g de manteca 150 g de az\u00facar 1\/2 cucharadita de sal 2 \u00a0huevos 1 cucharada de esencia de vainilla Ralladura de 1\/2 lim\u00f3n 400 g de harina 0000 1 cucharadita de polvo para hornear Ingredientes para el relleno tradicional\u00a0porte\u00f1o: 600 g de ricotta 200 g de queso crema 150&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/es\/torta-de-ricotta-relleno-tradicional-porteno\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":13047,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[3800],"tags":[3910,3943,5502,2934,5575,6800,5294,6798,4969,2985,6799],"class_list":["post-13046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-polvo-para-hornear","tag-queso-crema","tag-ralladura-de-1-2-limon","tag-recetas-con-el-queso","tag-recetas-con-el-queso-italiano","tag-recetas-con-el-relleno-tradicional-porteno","tag-recetas-con-la-masa-basica","tag-recetas-con-la-ricotta","tag-recetas-de-tortas","tag-recetas-dulces","tag-torta-de-ricotta-con-relleno-tradicional-porteno"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - 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