{"id":43290,"date":"2017-07-18T17:33:20","date_gmt":"2017-07-18T15:33:20","guid":{"rendered":"https:\/\/iloveitalianfood.it\/gelato-al-parmigiano-reggiano-su-chips-di-culatello-en\/"},"modified":"2018-01-04T16:30:13","modified_gmt":"2018-01-04T15:30:13","slug":"gelato-al-parmigiano-reggiano-su-chips-di-culatello-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/gelato-al-parmigiano-reggiano-su-chips-di-culatello-en\/","title":{"rendered":"Parmigiano Reggiano Gelato with Culatello Chips"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">55 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 6 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">cream, 2 cups<br \/>\ngrated parmigiano reggiano, 2 cups<br \/>\nculatello, 6 thick slices<br \/>\nAceto Balsamico di Modena glaze, 1 tbsp<br \/>\nsaffron, 1 pinch<br \/>\nsalt , 1 pinch<br \/>\npepper,1 pinch<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Dissolve the saffron in a tablespoon of cream.<br \/>\nIn a saucepan, mix the cream with saffron, the cream, the Parmigiano Reggiano and the pinch of salt and pepper. Cook for 10 minutes, stirring constantly. Let it cool in the fridge.<br \/>\nPour into the drum of Il Gelataio &#8211; previously cooled in the freezer &#8211; and operate the shovel. The gelato will be ready in about 35 minutes.<br \/>\nIn a no stick pan cook the slices of culatello cut into small pieces, removing fat.<br \/>\nKeep the gelato in the freezer until ready to serve.<br \/>\nServe gelato in bowls, accompanied with the culatello chips and garnished with few drops of Aceto Balsamico di Modena glaze.<\/p>\n<p>Thanks to <a href=\"http:\/\/www.homesweethomefood.com\" target=\"_blank\">Home Sweet Home Food<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>30339<\/p>\n","protected":false},"author":1,"featured_media":43291,"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-43290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43290","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=43290"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43290\/revisions"}],"predecessor-version":[{"id":44560,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43290\/revisions\/44560"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43291"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}