{"id":742,"date":"2023-12-29T12:20:43","date_gmt":"2023-12-29T10:20:43","guid":{"rendered":"http:\/\/www.recetas-es.top\/?p=742"},"modified":"2024-01-08T12:44:21","modified_gmt":"2024-01-08T10:44:21","slug":"lechero-toscano-la-receta-del-antiguo-postre-super-cremoso","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=742","title":{"rendered":"Lechero toscano: la receta del antiguo postre s\u00faper cremoso"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\" id=\"pf-title\"><\/h1>\n\n\n\n<p class=\"wp-block-paragraph\">ingredientes<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Leche entera<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">750ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar glas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">120 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">harina tipo 00<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">50 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Maicena<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">25 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Huevo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Canela<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">C\u00e1scara de lim\u00f3n<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El&nbsp;<strong>lechero toscano<\/strong>&nbsp;es un&nbsp;<strong>postre regional muy antiguo<\/strong>&nbsp;, que te sorprender\u00e1 por su sencilla bondad. Se trata de una especie de&nbsp;<strong>crema blanda<\/strong>&nbsp;-a base de leche, huevos, az\u00facar y harina- que, durante la&nbsp;<strong>cocci\u00f3n en el horno<\/strong>, se endurecer\u00e1 y soltar\u00e1 su maravilloso aroma a canela y lim\u00f3n. El resultado final ser\u00e1 una delicia tierna con una corteza suculenta, para disfrutar caliente con cuchara, o tibio en cuadritos, espolvoreado con abundante az\u00facar glas. Descubre c\u00f3mo hacerlo siguiendo nuestra receta paso a paso y s\u00edrvelo como&nbsp;<strong>final de comida<\/strong>&nbsp;o&nbsp;<strong>bocadillo genuino&lt; en i=14&gt;.<\/strong><strong><\/strong><strong><\/strong><strong><\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar el lechero toscano<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/04\/Lattaiolo-toscano-1-scaldare-il-latte-0D6A8618-1024x683.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\/2021\/04\/Lattaiolo-toscano-1-scaldare-il-latte-0D6A8618-1024x683.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\">Recoge la leche en un cazo y a\u00f1ade la canela molida y la ralladura de lim\u00f3n.1; Colocar al fuego y calentar, sin que llegue a ebullici\u00f3n.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/04\/Lattaiolo-toscano-2-fare-la-crema-0D6A8619-1024x683.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\/2021\/04\/Lattaiolo-toscano-2-fare-la-crema-0D6A8619-1024x683.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\">Combine el az\u00facar en un bol, agregue los huevos.2y trabajar todo con un batidor de mano. Luego agrega la harina y la maicena.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/04\/Lattaiolo-toscano-3-aggiungere-il-latte-0D6A8620-1024x683.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\/2021\/04\/Lattaiolo-toscano-3-aggiungere-il-latte-0D6A8620-1024x683.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\">Vierta la leche caliente3y contin\u00faa mezclando hasta obtener una mezcla suave y homog\u00e9nea.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/04\/Lattaiolo-toscano-4-versare-nello-stampo-0D6A8626-1024x683.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\/2021\/04\/Lattaiolo-toscano-4-versare-nello-stampo-0D6A8626-1024x683.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\">Transfiera la mezcla a una fuente para horno de aproximadamente 17 x 25 cm, forrada con una hoja de papel de horno.4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/04\/Lattaiolo-toscano-5-cuocere-0D6A8643-1024x683.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\/2021\/04\/Lattaiolo-toscano-5-cuocere-0D6A8643-1024x683.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\">Cocine en horno est\u00e1tico precalentado a 180\u00b0C durante aproximadamente una hora. Cuando se haya formado una costra dorada en la superficie, retirar del horno.5y dejar enfriar.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/04\/Lattaiolo-toscano-6-cospargere-con-lo-zucchero-0D6A8645-1024x683.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\/2021\/04\/Lattaiolo-toscano-6-cospargere-con-lo-zucchero-0D6A8645-1024x683.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\">Una vez bien fr\u00edo espolvorear la superficie con un poco de az\u00facar glas6. Pasar al frigor\u00edfico y dejar enfriar unas horas.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2021\/04\/Lattaiolo-toscano-7-servire-0D6A8651-1024x683.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\/2021\/04\/Lattaiolo-toscano-7-servire-0D6A8651-1024x683.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\">Una vez pasado el tiempo de reposo, llevar a la mesa y servir.7.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>ingredientes Leche entera 750ml Az\u00facar glas 120 gramos harina tipo 00 50 gramos Maicena 25 gramos Huevo 4 Az\u00facar en polvo q.b. Canela q.b. C\u00e1scara de lim\u00f3n q.b. El&nbsp;lechero toscano&nbsp;es [&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-742","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>Lechero toscano: la receta del antiguo postre s\u00faper cremoso - 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=742\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lechero toscano: la receta del antiguo postre s\u00faper cremoso - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"ingredientes Leche entera 750ml Az\u00facar glas 120 gramos harina tipo 00 50 gramos Maicena 25 gramos Huevo 4 Az\u00facar en polvo q.b. 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