{"id":22322,"date":"2017-02-09T11:20:21","date_gmt":"2017-02-09T10:20:21","guid":{"rendered":"https:\/\/www.nonnonanni.it\/en\/ricetta-con-formaggio\/wholemeal-tartlets-with-sweet-pepper-and-robiola-cream-2\/"},"modified":"2017-02-09T11:20:21","modified_gmt":"2017-02-09T10:20:21","slug":"wholemeal-tartlets-with-sweet-pepper-and-robiola-cream","status":"publish","type":"ricette","link":"https:\/\/www.nonnonanni.it\/en\/cheese-recipe\/wholemeal-tartlets-with-sweet-pepper-and-robiola-cream\/","title":{"rendered":"Wholemeal Tartlets with Sweet Pepper and Robiola Cream"},"content":{"rendered":"<p>Line the bottom of a baking sheet with parchment paper, place the peppers on the paper and roast for about 40 minutes at 180-200\u00b0C (turn them after 20 minutes of cooking). This will make it easy to remove the skins.<br \/>In the bowl of a stand mixer, put the water, at room temperature, the flours, combined and sifted (don&#8217;t forget to add the grains that are left in the sieve), the extra virgin olive oil and the salt. <br \/>Knead until you have a soft, elastic dough. Let it rest for about 30 minutes, then roll out into a thin sheet, but not too thin.<br \/>Make the sweet pepper cream by removing the skins from the peppers and cutting them into pieces. <br \/>Pur\u00e9e the peppers with the robiola and grated parmesan, then add a pinch of salt and the oregano.<br \/>Grease the bottom of four moulds, 9 cm in diameter, press the dough into the moulds, fill with the pepper cream, place a few pitted Taggiasca olives in the middle, sprinkle with a pinch of dried oregano and drizzle with a little extra virgin olive oil. <br \/>Bake at 180\u00b0C for about 20 minutes (check on it regularly).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Line the bottom of a baking sheet with parchment paper, place the peppers on the paper and roast for about 40 minutes at 180-200\u00b0C (turn them after 20 minutes of cooking). This will make it easy to remove the skins.In the bowl of a stand mixer, put the water, at room temperature, the flours, combined [&hellip;]<\/p>\n","protected":false},"featured_media":0,"menu_order":999,"template":"","class_list":["post-22322","ricette","type-ricette","status-publish","hentry","tag_ricette-first-courses","occasions_recipes-among-friends","events_recipes-family-day"],"acf":{"ricetta_in_evidenza":"no","immagine_verticale":null,"ingredienti":"<p>For the pastry<br \/>80 g stone ground \"1\" flour<br \/>40 g wholemeal flour<br \/>40 g organic fine-milled rice flour<br \/>80 ml slightly fizzy water<br \/>25 ml extra virgin olive oil<br \/>5 g salt<br \/><br \/>For the filling <br \/>1 red pepper<br \/>1 yellow pepper<br \/>100 g Nonno Nanni Robiola<br \/>1 tablespoon grated parmesan<br \/>pitted Taggiasca olives to taste<br \/>oregano to taste<br \/>extra virgin olive oil, as needed<br \/>few basil leaves for garnish<\/p>","titolo_ingredienti_ricetta_extra":"","testo_ingredienti_ricetta_extra":"","numero_persone":"4","tempo_preparzione":"60","difficolta_ricetta":"20","blogger_associato":[696],"momento_di_gusto_associato":[29300],"video":"","id":"258","external_link":"","custom_logo":null,"title_videoricetta":"","videoricetta":"","videoricetta_cta_text":"","videoricetta_preview_desktop":null,"videoricetta_preview_mobile":null,"ricetta_payoff":"","ricetta_correlata":null,"ricetta_correlata_img":null},"_links":{"self":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette\/22322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette"}],"about":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/types\/ricette"}],"acf:attachment":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media\/29300"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/blogger\/696"}],"wp:attachment":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media?parent=22322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}