{"id":3570,"date":"2024-01-17T15:33:41","date_gmt":"2024-01-17T14:33:41","guid":{"rendered":"https:\/\/www.molinoborgioli.it\/?post_type=ricette&#038;p=3570"},"modified":"2024-01-17T15:38:03","modified_gmt":"2024-01-17T14:38:03","slug":"torta-ricotta-e-limone","status":"publish","type":"ricette","link":"https:\/\/www.molinoborgioli.it\/en\/ricette\/torta-ricotta-e-limone\/","title":{"rendered":"Torta ricotta e limone"},"content":{"rendered":"<div class=\"gb-grid-wrapper gb-grid-wrapper-39d84e83\">\n<div class=\"gb-grid-column gb-grid-column-e1a13380\"><div class=\"gb-container gb-container-e1a13380\"><div class=\"gb-inside-container\">\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Torta ricotta e limone con farina di grano duro 100% toscano\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/hhWiqZDjqd4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong><em>Ingredienti<\/em><\/strong> <em><strong>per la base di frolla<\/strong><\/em><br><strong>Farina 100% di grano duro Molino Borgioli<\/strong>&nbsp;&#8211; 120 g<br>Zucchero &#8211; 60 g<br>Burro &#8211; 60 g<br>Uovo &#8211; 1 (piccolo)<br>Lievito &#8211; 1 cucchiaino<\/p>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong><em>Ingredienti per la crema di ricotta<\/em><\/strong><br><strong>Farina 100% di grano duro Molino Borgioli<\/strong>&nbsp;&#8211; 110 g<br>Zucchero &#8211; 210 g<br>Uova &#8211; 7 medie<br>Limoni &#8211; 2<br>Formaggio spalmabile &#8211; 110 g a temperatura ambiente<br>Ricotta &#8211; 570 g<\/p>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><strong><em>Preparazione<\/em><\/strong><br>Preparare la base della torta unendo farina di grani duro, zucchero, burro, lievito e uovo in una ciotola. Impastare a mano e, una volta formata la pasta frolla, stenderla sul fondo della tortiera da 22 cm. La tortiera dovr\u00e0 essere ben imburrata sia sul fondo che ai lati. \u00c8 anche possibile ricoprire il fondo con la carta forno, per poter pi\u00f9 facilmente spostare il dolce sul piatto da portata. Bucare con una forchetta la base ed infornarla per 10 min a 180 \u00b0C, quindi lasciare raffreddare.<br>Per la crema di ricotta separare i tuorli dagli albumi in due ciotole.<br>Aggiungere lo zucchero ai tuorli e montare con uno sbattitore elettrico o una planetaria, fino a ottenere un composto spumoso. Versare il succo di un limone e la scorza dei due limoni. Continuare a mescolare a velocit\u00e0 pi\u00f9 bassa aggiungendo la farina di grano duro. Dopodich\u00e8, aggiungere la ricotta ed il formaggio poco alla volta sempre continuando a mescolare in modo da non formare grumi. Montare gli albumi a neve ferma ed incorporarli dal basso verso l\u2019alto.<br>Versare sulla base di pasta frolla ed infornare a 160\u00b0C per 40 minuti circa.<br>Servire la torta dopo averla raffreddata e fatta riposare in frigo per almeno 4 ore. Ancora meglio, consigliamo di prepararla il giorno prima.<br>\u00c8 ottima servita con marmellate, crema al limone o ai frutti di bosco, caramello o cioccolato.<\/p>\n\n\n\n<div style=\"height:21px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3571,"parent":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"ricette-category":[12],"prodotto-category":[13],"class_list":["post-3570","ricette","type-ricette","status-publish","has-post-thumbnail","hentry","ricette-category-dolce","prodotto-category-farina-grano-duro"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Torta ricotta e limone - Ricetta Naturalmente Molino Borgioli - Dolce<\/title>\n<meta name=\"description\" content=\"Torta ricotta e limone una gustosa ricetta Naturalmente Molino Borgioli fatta con Farina grano duro\" \/>\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.molinoborgioli.it\/en\/ricette\/torta-ricotta-e-limone\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Torta ricotta e limone - 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