{"id":5182,"date":"2016-10-27T18:41:55","date_gmt":"2016-10-27T16:41:55","guid":{"rendered":"https:\/\/www.acetaiavillabianca.com\/?p=5182"},"modified":"2017-03-27T15:32:55","modified_gmt":"2017-03-27T13:32:55","slug":"happy-halloween-felice-halloween","status":"publish","type":"post","link":"https:\/\/www.acetaiavillabianca.com\/es\/happy-halloween-felice-halloween\/","title":{"rendered":"(Italiano) Happy Halloween! Felice Halloween!"},"content":{"rendered":"

\"halloween2\"<\/p>\n

(and a recipe for you!)<\/p>\n

\u00a0Pumpkin Flan<\/p>\n

in ricotta cream, walnuts and Aceto Balsamico Tradizionale di Modena<\/em><\/p>\n

INGREDIENTS<\/strong>: (6\/8): 600 gr. pumpkin, 5 eggs, 150 grams of grated parmesan cheese, 500 gr. ricotta, 3 tablespoons extra virgin olive oil, salt to taste, 20 chopped walnuts, bread crumbs taste, 2 sockets savory, traditional balsamic vinegar of Modena.<\/a><\/p>\n

\"13_03_10_ricetta_zucca\"<\/a><\/p>\n

PREPARATION<\/strong>: Cut large slices of pumpkin, remove the seeds and cook in the oven at 200 degrees for 50\/60 minutes approx until it becomes soft. Remove from the oven and take the pulp off with a spoon, place it in a bowl and mash with a fork until it is reduced to a pur\u00e9e. Join the 4 eggs already whisked with parmesan cheese. Add ricotta cheese, chopped walnuts, savory, salt and oil. Mix well. Pour the mixture into a baking dish and level with the back of a spoon. With the help of a fork draw horizontal and vertical strips. Beat 1 egg and brush gently over the entire surface. Sprinkle with bread crumbs, bake at 160 degrees for 40\/45 minutes. Remove from oven and decorate … with Traditional Balsamic Vinegar of Modena<\/em>.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

(and a recipe for you!) \u00a0Pumpkin Flan in ricotta cream, walnuts and Aceto Balsamico Tradizionale di Modena INGREDIENTS: (6\/8): 600 gr. pumpkin, 5 eggs, 150 grams of grated parmesan cheese, 500 gr. ricotta, 3 tablespoons extra virgin olive oil, salt to taste, 20 chopped walnuts, bread crumbs taste, 2 sockets savory, traditional balsamic vinegar of […]<\/p>\n","protected":false},"author":4,"featured_media":5184,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-5182","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/posts\/5182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/comments?post=5182"}],"version-history":[{"count":11,"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/posts\/5182\/revisions"}],"predecessor-version":[{"id":5196,"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/posts\/5182\/revisions\/5196"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/media\/5184"}],"wp:attachment":[{"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/media?parent=5182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/categories?post=5182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.acetaiavillabianca.com\/es\/wp-json\/wp\/v2\/tags?post=5182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}