{"id":43348,"date":"2017-07-18T17:35:29","date_gmt":"2017-07-18T15:35:29","guid":{"rendered":"https:\/\/iloveitalianfood.it\/paste-fritte-en\/"},"modified":"2018-01-04T16:28:30","modified_gmt":"2018-01-04T15:28:30","slug":"paste-fritte-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/paste-fritte-en\/","title":{"rendered":"Fried dough"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">2 hours and 30 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 12 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">pastry flour, 2 cups<br \/>\npecorino cheese, 3,5 oz<br \/>\nanchovies, 1,7 oz<br \/>\nwater, 1\/2 cup<br \/>\ndried tomatoes, 8<br \/>\nfresh yeast, 1 tbsp<br \/>\nolive oil, to taste<br \/>\nsalt, to taste<br \/>\nsugar, to taste<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Mound the flour in the center of a large wooden cutting board, gradually incorporate the fresh yeast dissolved in 1 cup of warm water, the sugar, the salt and work the flour until you have a smooth paste. Let it rise.<br \/>\nMeanwhile, cut the pecorino cheese into cubes, drips anchovies from oil and blot with paper towels. Divide the anchovy fillets and dried tomatoes into two pieces.<br \/>\nMix the batter, take a small amount using two wet spoons and add  each time the anchovies and dried tomato.<br \/>\nFry in hot oil at 170\u00b0until they are golden.<br \/>\nPlace on paper towel to drain and serve warm.<\/p>\n<p>Thanks to <a href=\"http:\/\/cooking-elena.blogspot.it\/\" target=\"_blank\">Cooking Elena<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>30497<\/p>\n","protected":false},"author":1,"featured_media":43349,"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-43348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43348","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=43348"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43348\/revisions"}],"predecessor-version":[{"id":44522,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43348\/revisions\/44522"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43349"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}