{"id":11993,"date":"2024-06-22T19:08:33","date_gmt":"2024-06-22T16:08:33","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=11993"},"modified":"2024-06-22T19:08:35","modified_gmt":"2024-06-22T16:08:35","slug":"minne-di-santagata-la-receta-de-dulces-rellenos-tipicos-de-la-pasteleria-de-catania","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=11993","title":{"rendered":"Minne di Sant&#8217;Agata: la receta de dulces rellenos t\u00edpicos de la pasteler\u00eda de Catania"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Preparaci\u00f3n:&nbsp;<strong>40 Min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cocci\u00f3n:&nbsp;<strong>20 min.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descanso:&nbsp;<strong>2 1\/2 horas<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ingredientes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Para la masa quebrada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 harina<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">400 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">mantequilla fr\u00eda<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">180 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">130 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">yemas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Extracto de vainilla<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 cucharadita<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para el relleno<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ricota de oveja<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Chocolate negro<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">piel de naranja confitada<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Naranja<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para el glaseado real<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Az\u00facar en polvo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">450 gramos<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c1lbum<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jugo de limon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2 cucharadas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">para terminar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">cerezas confitadas<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Las\u00a0<strong>minne de Sant&#8217;Agata<\/strong>\u00a0, conocidas en siciliano como\u00a0<em>minni&#8217;i&#8217;virgin<\/em>\u00a0i (pechos de la virgen), son\u00a0<strong>dulces<\/strong>\u00a0de reposter\u00eda t\u00edpicos de Catania, que se consumen durante todo el a\u00f1o pero que se preparan tradicionalmente el 5 de febrero con motivo de las celebraciones de Sant&#8217; \u00c1gata, patrona y protectora de la ciudad. Se trata de una especie de mini\u00a0cassatine\u00a0formadas por una c\u00fapula de\u00a0<strong>masa quebrada<\/strong>\u00a0, deliciosamente rellena con un relleno de ricotta, az\u00facar glas, hojuelas de chocolate amargo y\u00a0piel de naranja confitada\u00a0.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez cocidos en el horno y dejados enfriar, se glasean con\u00a0glaseado real\u00a0y luego se decoran con cerezas confitadas: el resultado ser\u00e1 un postre monodosis, delicioso y refinado, que se llevar\u00e1 a la mesa como\u00a0<strong>final feliz de un\u00a0comida<\/strong>\u00a0para el almuerzo del domingo o para disfrutar en la\u00a0<strong>merienda<\/strong>\u00a0con una infusi\u00f3n hirviendo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La receta de la escuela prev\u00e9 el uso de&nbsp;<strong>ricotta de oveja<\/strong>&nbsp;, rigurosamente tamizada y sin suero, pero si prefieres un sabor m\u00e1s delicado puedes utilizar una cantidad igual de leche de vaca y luego enriquecerla, para una agradable variaci\u00f3n del tema, con una pizca de canela o cacao amargo en polvo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Con su t\u00edpica&nbsp;<strong>forma hemisf\u00e9rica<\/strong>&nbsp;, el postre recuerda la apariencia de los senos femeninos (&nbsp;<em>minne<\/em>&nbsp;o&nbsp;<em>minnuzze<\/em>&nbsp;en dialecto siciliano): esto en memoria del martirio sufrido por la joven \u00c1gata, culpable de haber rechazado las insinuaciones amorosas del proc\u00f3nsul Quinziano y, por ello, motivo, castigada con la amputaci\u00f3n de ambos senos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Descubre c\u00f3mo preparar la minne di Sant&#8217;Agata siguiendo el procedimiento y los consejos paso a paso. Si te gust\u00f3 esta receta, prueba otros\u00a0postres sicilianos\u00a0irresistibles .<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">C\u00f3mo preparar Sant&#8217;Agata minne<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-mettere-farina.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparar la masa quebrada: recoger la harina tamizada en el bol de una batidora1.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-aggiungere-burro.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agrega la mantequilla fr\u00eda cortada en trozos.2y pulsa la mezcla por unos momentos, hasta obtener una mezcla arenosa.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-composto-sabbioso.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dale la vuelta sobre la superficie de trabajo y col\u00f3calo en una fuente.3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-aggiungere-zucchero-a-velo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Etapa 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Vierte el az\u00facar en el centro.4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-aggiungere-tuorli.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continuar con las yemas de huevo.5.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-aggiungere-vaniglia.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Perfumado con extracto de vainilla.6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-sbattere-con-la-forchetta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Batir las yemas con las p\u00faas de un tenedor.7y empezar a mezclar los ingredientes.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-impastare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continuar amasando r\u00e1pidamente con las manos.8.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-formare-panetto.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al final tendr\u00e1s que obtener una masa suave y homog\u00e9nea.9.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-avvolgere-e-appiattire.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Envu\u00e9lvelo con una hoja de film transparente y apl\u00e1stalo ligeramente con un rodillo.10y dejar reposar en la nevera durante 1 hora aproximadamente.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-setacciare-ricotta.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mientras tanto, ded\u00edcate al relleno: tamiza la ricota, bien escurrida del suero, en un bol.11.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-unire-zucchero-a-velo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agrega el az\u00facar12.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-aggiungere-scorza-arancia.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 13<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Condimentar con ralladura de naranja13.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-mescolare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 14<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mezclar bien con una cuchara.14hasta obtener una crema suave y sedosa.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-tritare-scorza-arancia-candita.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 15<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cortar la piel de naranja confitada en dados15.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-aggiungere-scorza-candita.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 16<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Combina la fruta confitada con la crema de ricotta.diecis\u00e9is.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-tritare-cioccolato.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 17<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Picar el chocolate negro con un cuchillo.17.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-aggiungere-cioccolato.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 18<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pasarlo al bol con la crema de ricotta y la fruta confitada.18.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-ripieno-pronto.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 19<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Incorporar los ingredientes y dejar enfriar en la nevera.19.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-stendere-pasta-frolla.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 20<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez pasado el tiempo de reposo, estirar la masa con un rodillo.20.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-pasta-frolla-stesa-spessore.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 21<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al final tendr\u00e1s que obtener una hoja de aproximadamente 1\/2 cm de grosor.21.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-rivestire-stampi.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 22<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Recortar la masa con un cortapastas de 8 cm de di\u00e1metro y forrarla con la mitad de los discos obtenidos de moldes de silicona semiesf\u00e9ricos.22.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-riempire.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 23<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rellenar con el relleno de ricota23.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-richiudere.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 24<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cubrir con los discos de masa restantes.24y sellarlos con la yema de los dedos.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-infornare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 25<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Introducir en el horno a 200\u00b0C y cocinar durante unos 20 minutos.25.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-sfornare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 26<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez pasado el tiempo de cocci\u00f3n, sacamos las tartas del horno.26y dejarlas enfriar dentro del molde.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-gratella.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 27<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez fr\u00edos, desmoldalos y transfi\u00e9relos a una rejilla.27.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-albumi-in-ciotola.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 28<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparar el glaseado real: verter las claras en un bol28.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-semimontare-albumi.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 29<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Trabaja con una batidora el\u00e9ctrica hasta obtener una consistencia espumosa.29.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-aggiungere-gradualmente-zucchero-a-velo.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 30<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Agregue az\u00facar, 1 cucharada a la vez.30y continuar ensamblando; luego vierte el jugo de lim\u00f3n.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-glassa.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 31<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Trabajar nuevamente hasta obtener un glaseado consistente, pero no demasiado espeso.31.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-glassare.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 32<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cubrir la Sant&#8217;Agata minne con glaseado real32: en este punto se aconseja colocar una hoja de papel de horno debajo de la rejilla, para recuperar el exceso de glaseado y no ensuciar la superficie de trabajo.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-aggiungere-ciliegia-candita.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 33<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Decorar con cerezas confitadas33y dejar que el hielo se endurezca perfectamente.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/02\/minne-di-santagata-1.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Paso 34<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Una vez lista, disponer la Sant&#8217;Agata minne en platos de postre.34, llevar a la mesa y servir.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparaci\u00f3n:&nbsp;40 Min Cocci\u00f3n:&nbsp;20 min. Descanso:&nbsp;2 1\/2 horas ingredientes Para la masa quebrada 00 harina 400 gramos mantequilla fr\u00eda 180 gramos Az\u00facar en polvo 130 gramos yemas 3 Extracto de vainilla 1 cucharadita para el relleno ricota de oveja 500 gramos Chocolate negro 100 gramos Az\u00facar en polvo 100 gramos piel de naranja confitada 80 gramos [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":11994,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-11993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advices"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Minne di Sant&#039;Agata: la receta de dulces rellenos t\u00edpicos de la pasteler\u00eda de Catania - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.light-recipes.top\/?p=11993\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Minne di Sant&#039;Agata: la receta de dulces rellenos t\u00edpicos de la pasteler\u00eda de Catania - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"Preparaci\u00f3n:&nbsp;40 Min Cocci\u00f3n:&nbsp;20 min. 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