{"id":1068,"date":"2024-01-02T12:50:14","date_gmt":"2024-01-02T10:50:14","guid":{"rendered":"http:\/\/www.recetas-es.top\/?p=1068"},"modified":"2024-01-02T12:50:15","modified_gmt":"2024-01-02T10:50:15","slug":"la-ricetta-veloce-anche-al-forno-per-farle-soffici-e-leggere","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=1068","title":{"rendered":"la ricetta veloce (anche al forno) per farle soffici e leggere"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">Las\u00a0<strong>castagnole<\/strong>, tanto en la versi\u00f3n cl\u00e1sica como en sus m\u00faltiples variantes, incluidas las\u00a0casta\u00f1as rellenas&lt; \/span>\u00a0a>\u00a0\u2013 en particular V\u00e9neto , Emilia Romagna, Lazio, Umbr\u00eda y Toscana, pero ahora est\u00e1 muy extendido por toda Italia.originaria de las regiones centro-norte\u00a0(de ah\u00ed el nombre)\u00a0chiacchierea\u00a0<strong>tortitas suaves\u00a0<\/strong>, son\u00a0<strong>favette<\/strong>. Tambi\u00e9n llamadas\u00a0clips\u00a0y\u00a0, como el\u00a0<strong>tradici\u00f3n italiana<\/strong>\u00a0m\u00e1s queridos en la\u00a0Postres de carnaval, son una de las\u00a0casta\u00f1as de chocolate\u00a0y<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Se elaboran con una masa a base de harina, az\u00facar, huevos, mantequilla y levadura: una vez listas se&nbsp;<strong>se ba\u00f1an<\/strong>&nbsp;<strong>en az\u00facar granulada&lt; \/span&gt;<\/strong>, pero puedes elegir el licor que m\u00e1s te guste:&nbsp;.<strong>jugo de naranja<\/strong>. Si las casta\u00f1as est\u00e1n destinadas a los ni\u00f1os, puedes condimentarlas con&nbsp;<strong>licor de Strega<\/strong>&nbsp;o&nbsp;<strong>grappa<\/strong>&nbsp;como en nuestro caso, o&nbsp;<strong>ron&nbsp;<\/strong><strong>licor de an\u00eds<\/strong>, que carameliza el exterior y ayuda a mantener el interior suave y h\u00famedo, y se suelen consumir bien calientes, aunque tambi\u00e9n son excelentes calientes o fr\u00edos. La receta original del castagnole requiere el uso de<strong><\/strong><strong><\/strong><strong><\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tambi\u00e9n se pueden cocinar&nbsp;<strong>al horno<\/strong>, pero nosotros hemos optado por respetar la tradici\u00f3n preparando unas irresistibles casta\u00f1as&nbsp;<strong>fritos<\/strong>, suaves y sabrosos. Con nuestra receta crear\u00e1s frituras ligeras y sin grasa, para tortitas sin regusto a aceite, que se deshacen en la boca. De hecho, te desvelaremos los secretos para una fritura perfecta, empezando por la&nbsp;<strong>temperatura del aceite<\/strong>, que debe estar entre&nbsp;&nbsp;una vez cocidas aproximadamente la mitad de las tortitas: puede parecer un paso superfluo, pero s\u00f3lo as\u00ed evitar\u00e1s que las casta\u00f1as tengan un desagradable sabor a aceite &#8220;viejo&#8221;.&nbsp;<strong>sustituir las aceite<\/strong>, para obtener un dorado uniforme, y&nbsp;<strong>fre\u00edr unas cuantas casta\u00f1as a la vez<\/strong>: si es demasiado baja, las casta\u00f1as no se cocinar\u00e1n perfectamente y se formar\u00e1 espuma en la superficie. Otro paso fundamental es&nbsp;<strong>160 -180 \u00b0C<\/strong><strong><\/strong><strong><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubre la receta f\u00e1cil y r\u00e1pida de casta\u00f1as, ideal para\u00a0<strong>merienda<\/strong>\u00a0o para servir como un delicioso\u00a0<strong>postre al final de la comida\u00a0<\/strong>junto con una cremosa\u00a0morcilla. Despu\u00e9s de prepararlas, prueba tambi\u00e9n las\u00a0casta\u00f1as de ricotta\u00a0y una inusual\u00a0versi\u00f3n salada\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ingredientes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para las casta\u00f1as<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 harina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">220 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Huevo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar glas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">40 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manteca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">40 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Levadura en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2 sobre<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ron blanco<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2 vaso<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Venta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 pizca<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para fre\u00edr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aceite de semilla de man\u00ed<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para darle sabor<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar glas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar casta\u00f1as<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A continuaci\u00f3n se detallan todos los pasos necesarios para preparar castagnole de manera profesional: partimos de la masa, que luego se dividir\u00e1 en muchas bolitas. Luego pasamos a la fase de fritura y finalmente a la fase de aromatizaci\u00f3n en az\u00facar granulada.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">C\u00f3mo hacer masa de casta\u00f1as<\/h3>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-2-aggiungere-rum-0D6A1191-1024x683.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-2-aggiungere-rum-0D6A1191-1024x683.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Empieza a preparar las casta\u00f1as mezclando brevemente los huevos y la harina con un tenedor. Si es posible, elija huevos grandes, que pesen entre 60 y 70 g: con huevos demasiado peque\u00f1os, de hecho, la masa podr\u00eda quedar seca y mal ligada. Si te parece seco, bate otro huevo y a\u00f1ade una cucharada al resto de ingredientes. Luego agrega la mantequilla blanda cortada en cubitos y mezcla con los dedos, luego tambi\u00e9n el az\u00facar y el ron.1.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-4-fare-panetto-0D6A1194-1024x683.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-4-fare-panetto-0D6A1194-1024x683.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Echar al final la levadura y la sal y amasar con las manos hasta obtener una masa suave y homog\u00e9nea.2. Luego d\u00e9jalo reposar media hora dentro del bol para que se mezclen los sabores.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-5-stendere-cordoni-0D6A1196-1024x683.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-5-stendere-cordoni-0D6A1196-1024x683.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez transcurrido el tiempo de reposo, coger una porci\u00f3n de masa a la vez y extenderla con las manos formando un cilindro de aproximadamente 2 cm de di\u00e1metro.3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-6-intagliare-tocchetti-0D6A1197-1024x683.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-6-intagliare-tocchetti-0D6A1197-1024x683.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Etapa 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Con un tarot o un cuchillo cortar trozos de aproximadamente 1 cm y medio de ancho4. Para obtener casta\u00f1as uniformes se pesan las piezas: deben pesar entre 10 y 12 gramos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-7-formare-palline-0D6A1198-1024x683.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-7-formare-palline-0D6A1198-1024x683.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Con un poco de harina, enrolla cada trozo entre las palmas de tus manos hasta formar bolitas del tama\u00f1o de una casta\u00f1a.5. Procede as\u00ed hasta terminar la masa: obtendr\u00e1s m\u00e1s o menos 50 bolitas.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">C\u00f3mo fre\u00edr casta\u00f1as<\/h3>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-9-friggere-0D6A1212-1024x683.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-9-friggere-0D6A1212-1024x683.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En este punto, caliente abundante aceite de man\u00ed en una sart\u00e9n grande o en un wok de fondo grueso y verifique la temperatura con un\u00a0term\u00f3metro de cocina: para fritura ligera debe estar entre 160 y 180 \u00b0C. Controlar la temperatura del aceite es fundamental para evitar la formaci\u00f3n de espuma, que sin embargo tambi\u00e9n puede deberse a un cambio brusco de temperatura si las bolas est\u00e1n demasiado fr\u00edas: antes de sumergirlas en el aceite hirviendo, aseg\u00farese de que est\u00e9n a temperatura ambiente. . Si no tienes term\u00f3metro de cocina, introduce un palillo de madera en el aceite: en cuanto se formen burbujas puedes empezar a fre\u00edr. Luego sumerge unas cuantas damiselas a la vez\u00a06y volt\u00e9elos con frecuencia para asegurar una cocci\u00f3n uniforme.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-11-scolare-0D6A1215-1024x683.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-11-scolare-0D6A1215-1024x683.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Escurrir las casta\u00f1as conforme vayan apareciendo hinchadas y doradas, tardar\u00e1 un par de minutos.7. Cuando quede aproximadamente la mitad de las bolitas por cocer, cambiamos el aceite antes de continuar con la fritura.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">C\u00f3mo aromatizar las casta\u00f1as<\/h3>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-12-trasferire-su-vassoio-0D6A1219-1024x683.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/683;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-12-trasferire-su-vassoio-0D6A1219-1024x683.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Seque las damiselas con papel de cocina absorbente y luego transfi\u00e9ralas a una bandeja para servir.8, dej\u00e1ndolas secar sin taparlas para que queden crujientes. D\u00e9jalas enfriar un poco y luego sum\u00e9rgelas en az\u00facar granulada, asegur\u00e1ndote de que queden completamente cubiertas.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-1600x900-14-servire-0D6A1222-1024x576.jpg\" alt=\"\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" style=\"--smush-placeholder-width: 1024px; --smush-placeholder-aspect-ratio: 1024\/576;\" \/><noscript><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2022\/02\/Castagnole-1600x900-14-servire-0D6A1222-1024x576.jpg\" alt=\"\"\/><\/noscript><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tus casta\u00f1as est\u00e1n listas para servir.9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/castagnole-umbre\/\"><\/a><a href=\"https:\/\/www.cookist.it\/castagnole-umbre\/\"><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/scroccafusi-marchigiani\/\"><\/a><a href=\"https:\/\/www.cookist.it\/scroccafusi-marchigiani\/\"><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/castagnole-con-gocce-di-cioccolato\/\"><\/a><a href=\"https:\/\/www.cookist.it\/castagnole-con-gocce-di-cioccolato\/\"><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/castagnole-al-pistacchio\/\"><\/a><a href=\"https:\/\/www.cookist.it\/castagnole-al-pistacchio\/\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Las\u00a0castagnole, tanto en la versi\u00f3n cl\u00e1sica como en sus m\u00faltiples variantes, incluidas las\u00a0casta\u00f1as rellenas&lt; \/span>\u00a0a>\u00a0\u2013 en particular V\u00e9neto , Emilia Romagna, Lazio, Umbr\u00eda y Toscana, pero ahora est\u00e1 muy extendido [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1068","post","type-post","status-publish","format-standard","hentry","category-recetas"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>la ricetta veloce (anche al forno) per farle soffici e leggere - Recetas Simple<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.recetas-es.top\/?p=1068\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"la ricetta veloce (anche al forno) per farle soffici e leggere - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"Las\u00a0castagnole, tanto en la versi\u00f3n cl\u00e1sica como en sus m\u00faltiples variantes, incluidas las\u00a0casta\u00f1as rellenas&lt; 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