{"id":43242,"date":"2017-07-18T17:32:17","date_gmt":"2017-07-18T15:32:17","guid":{"rendered":"https:\/\/iloveitalianfood.it\/pizzelle-fritte-con-farina-integrale-e-semi-di-carvi-en\/"},"modified":"2018-01-04T16:30:53","modified_gmt":"2018-01-04T15:30:53","slug":"pizzelle-fritte-con-farina-integrale-e-semi-di-carvi-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/pizzelle-fritte-con-farina-integrale-e-semi-di-carvi-en\/","title":{"rendered":"Wholewheat fried pizzelle with caraway seeds"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">2 h and 30 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 12 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">organic wholewheat flour, 1 cup<br \/>\nwheat flour type 0, 2 1\/4 cups<br \/>\ndry yeast, 1 teaspoon<br \/>\nfine sea salt, 2 teaspoons<br \/>\ncaraway seeds, 2 teaspoons<br \/>\nlukewarm water, 1 1\/2 cups<br \/>\ntomato sauce, 12 tablespoons<br \/>\ndried oregano, to taste<br \/>\ngrated Parmigiano reggiano, to taste<br \/>\nground fresh black pepper, to taste<br \/>\nfresh basil, a little bunch<br \/>\nsunflower oil, 1,3 l<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Pour water into a large bowl, add the yeast and stir with a wooden spoon.<br \/>\nAdd the flours, caraway seeds and salt and stir until the flour has been thoroughly incorporated. The dough should be firm but sticky. Cover the bowl with a lid or a moist cloth and let rise at room temperature for about 2 hours.<br \/>\nFlour the dough and place on a floured work surface. Divide into 12 little balls then flatten each ball of dough until is about 1\/8 inch thick.<br \/>\nPut on the heat the tomato sauce in a little pan, season with a pinch of salt, pepper and oregano. Bring to a boil then take off the heat, cover and keep warm.<br \/>\nHeat the oil in the fryer to 356\u00b0F.<br \/>\nPut the basket in the fryer and fry the dough, 2 pieces at a time, for about 2 minutes per side, turning once.<br \/>\nDrain on kitchen paper.<br \/>\nServe with a tablespoon of tomato sauce, some Parmigiano reggiano and a couple of leaves of fresh basil.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>30209<\/p>\n","protected":false},"author":1,"featured_media":43243,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43242","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43242"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43242\/revisions"}],"predecessor-version":[{"id":44583,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43242\/revisions\/44583"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43243"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}