{"id":889,"date":"2021-04-04T12:29:03","date_gmt":"2021-04-04T10:29:03","guid":{"rendered":"https:\/\/www.molinoborgioli.it\/mb\/?post_type=ricette&#038;p=889"},"modified":"2021-09-01T12:22:21","modified_gmt":"2021-09-01T10:22:21","slug":"torta-di-cous-cous-e-carciofi","status":"publish","type":"ricette","link":"https:\/\/www.molinoborgioli.it\/en\/ricette\/torta-di-cous-cous-e-carciofi\/","title":{"rendered":"Torta di cous cous e carciofi"},"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 DI COUS COUS E CARCIOFI - RICETTA MOLINO BORGIOLI\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/7gQ8bXXq15I?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em>Ingredienti<\/em><\/strong><br><\/p>\n\n\n\n<p><em><strong>Impasto<\/strong><\/em><br><strong>Farina di grano duro toscano Molino Borgioli &#8211; 600 g<\/strong><br>Burro &#8211; 300 g<br>Acqua &#8211; 80 ml<br>Sale &#8211; 5 g<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em>Ripieno<\/em><\/strong><br><strong>Cous Cous Molino Borgioli &#8211; 220 g<\/strong><br>Latte &#8211; 300 ml<br>Carciofi &#8211; 4<br>Aglio &#8211; 2 spicchi<br>Prezzemolo &#8211; q.b.<br>Piselli &#8211; 150 g<br>Ricotta &#8211; 250 g<br>Uova &#8211; 2<br>Parmigiano &#8211; 50 g<br>Sale &#8211; q.b.<br>Olio &#8211; q.b.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em>Preparazione<\/em><\/strong><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em>per la pasta bris\u00e8e<\/em><\/strong><br>Inserire in un mixer la farina, il burro ben freddo a pezzetti e il sale per ottenere una consistenza sabbiosa. Aggiungere l&#8217;acqua fredda e impastare. Avvolgere l&#8217;impasto con pellicola trasparente e riporre in frigo per 30 minuti.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em>per il ripieno<\/em><\/strong><br>Scaldare il latte fino a sfiorare il bollore. Spegnere il fuoco, aggiungere un cucchiaino d\u2019olio, un pizzico di sale, il cous cous e coprire per 5 minuti. Quindi sgranare il couscous con una forchetta e coprire per altri 15 minuti.<br>Nel frattempo, spadellare i carciofi tagliati a lamelle con olio e aglio, aggiungendo dopo due minuti i piselli, un pizzico di sale, il prezzemolo e un bicchiere d\u2019acqua. Coprire e cuocere a fuoco basso per circa 20 minuti. Stendere due terzi della pasta brisee e foderare una tortiera, bucherellando il fondo con una forchetta. Unire al cous cous ulteriormente sgranato le uova, la ricotta, il parmigiano e i carciofi spadellati. Farcire la torta, coprire con una sfoglia di brisee preparata con il restante terzo di impasto e infornare a 180\u00b0 per un\u2019ora.<br>Decorare a piacere, noi abbiamo provato uova sode e carote!<\/p>\n\n\n\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1745,"parent":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"ricette-category":[11],"prodotto-category":[8,13],"class_list":["post-889","ricette","type-ricette","status-publish","has-post-thumbnail","hentry","ricette-category-salato","prodotto-category-cous-cous","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 di cous cous e carciofi - 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