{"id":43526,"date":"2016-09-29T09:00:38","date_gmt":"2016-09-29T07:00:38","guid":{"rendered":"https:\/\/iloveitalianfood.it\/sacchetti-ripieni-di-ricotta-noci-e-miele-en\/"},"modified":"2023-11-30T14:45:54","modified_gmt":"2023-11-30T13:45:54","slug":"sacchetti-ripieni-di-ricotta-noci-e-miele-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/sacchetti-ripieni-di-ricotta-noci-e-miele-en\/","title":{"rendered":"Bags stuffed with ricotta cheese, walnuts and honey"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">35 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 4 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">pastry flour 00, 8,82 oz<br \/>\neggs, 4<br \/>\nmilk, 2 7\u204464 cup<br \/>\nextra virgin olive oil, to taste<br \/>\nsalt, to taste<br \/>\nricotta cheese, 8,82 oz<br \/>\nshelled walnuts, 2,65 oz<br \/>\nhoney, to taste<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">In a bowl beat the eggs with the flour, then add the salt.<br \/>\nHeat the plate at maximum temperature and pour a little of dough on a flat part of the plate, creating circles. After a few minutes turn the mixture with a spatula.<br \/>\nIn a bowl pour the ricotta and mix it with walnuts.<br \/>\nIn the central part of each crepe pour with the help of a teaspoon a knob of dough.<br \/>\nThen add with the help of a honey dipper or a teaspoon a drizzle of honey.<br \/>\nClose the crepe before taking two extremes and closing them with a toothpick, then taking the opposite extremes and spend the second toothpick in order to take all the flaps.<br \/>\nBefore serving, place them in the oven for a few minutes, so as to serve hot.<\/p>\n<p>Thanks to <a href=\"http:\/\/www.caramelcandybyrf.com\/\" target=\"_blank\" rel=\"noopener\">Caramel Candy<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>31891<\/p>\n","protected":false},"author":570,"featured_media":43527,"comment_status":"closed","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-43526","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43526","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\/570"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43526"}],"version-history":[{"count":2,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43526\/revisions"}],"predecessor-version":[{"id":85300,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43526\/revisions\/85300"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43527"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43526"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43526"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43526"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}