{"id":1051,"date":"2019-05-18T23:28:20","date_gmt":"2019-05-18T21:28:20","guid":{"rendered":"http:\/\/saboresdechuso.com\/?p=1051"},"modified":"2019-05-18T23:28:20","modified_gmt":"2019-05-18T21:28:20","slug":"tortellini-rellenos-de-espinacas-y-ricotta-casera-con-salsa-de-partisano-y-aceite-de-albahaca","status":"publish","type":"post","link":"https:\/\/saboresdechuso.com\/index.php\/2019\/05\/18\/tortellini-rellenos-de-espinacas-y-ricotta-casera-con-salsa-de-partisano-y-aceite-de-albahaca\/","title":{"rendered":"Tortellini rellenos de espinacas y ricotta casera con salsa de parmesano y aceite de albahaca"},"content":{"rendered":"\n<p class=\"has-text-color has-bright-blue-color\"><strong>Origen<\/strong><\/p>\n\n\n\n<p>La pasta fresca la aprendi a hacer en la escuela de cocina y utilizo una Kenwood con el accesorio de pasta para hacerla.<\/p>\n\n\n\n<p class=\"has-text-color has-bright-blue-color\"><strong>Ingredientes<\/strong><\/p>\n\n\n\n<p><strong>Masa de pasta fresca:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 g s\u00e9mola de trigo duro <\/li><li>150 g harina \u201ctipo 00\u201d<\/li><li>3 huevos<\/li><li>15 ml aceite de oliva<\/li><li>CS agua<\/li><li>Medio manojo de espinacas *clorofila<\/li><\/ul>\n\n\n\n<p><strong>Relleno:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150\/200 g queso ricotta casero<\/li><li><em>1&nbsp;<\/em>manojo de espinacas<\/li><li>20 g mantequilla&nbsp;<em>noisette<\/em><\/li><\/ul>\n\n\n\n<p><strong>Crema de parmesano y aceite de albahaca:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>100 g de parmesano <\/li><li>200 ml de nata <\/li><li>Albahaca<\/li><\/ul>\n\n\n\n<p class=\"has-text-color has-bright-blue-color\"><strong>Elaboraci\u00f3n<\/strong><\/p>\n\n\n\n<p>Realizar una clorofila con medio manojo de espinacas, reservar.<br>Preparar la masa de tortellini con la clorofila, dejar reposar.<br>Cocer las espinacas con mantequilla,&nbsp;<em>concasser&nbsp;<\/em>las espinacas y mezclar con la&nbsp;<em>ricotta<\/em><br>Estirar la masa y recortar en discos, rellenar y cerrar en media luna. Juntar los dos extremos para formar los tortellini, reservar a temperatura ambiente.<\/p>\n\n\n\n<p>Calentar la nata, a\u00f1adir el queso parmesano rallado, triturar y colar, reservar caliente, emulsionar en el momento de montar.<br>Triturar albahaca  y aceite en un vaso americano .<\/p>\n\n\n\n<p>Cocer los tortellini unos 2 minutos.<\/p>\n\n\n\n<p class=\"has-text-color has-bright-blue-color\"><strong>Presentaci\u00f3n<\/strong><\/p>\n\n\n\n<p>Salsear el palto ,colocar los tortelllini y adornar con el aceite de albahaca.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Origen La pasta fresca la aprendi a hacer en la escuela de cocina y utilizo una Kenwood con el accesorio de pasta para hacerla. Ingredientes Masa de pasta fresca: 150 g s\u00e9mola de trigo duro 150 g harina \u201ctipo 00\u201d 3 huevos 15 ml aceite de oliva CS agua Medio manojo de espinacas *clorofila Relleno:&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/saboresdechuso.com\/index.php\/2019\/05\/18\/tortellini-rellenos-de-espinacas-y-ricotta-casera-con-salsa-de-partisano-y-aceite-de-albahaca\/\">Read More<\/a><\/div>\n","protected":false},"author":1,"featured_media":1052,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[54,2],"tags":[],"class_list":["post-1051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pastas","category-recetas"],"_links":{"self":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/1051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/comments?post=1051"}],"version-history":[{"count":0,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/posts\/1051\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/media?parent=1051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/categories?post=1051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saboresdechuso.com\/index.php\/wp-json\/wp\/v2\/tags?post=1051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}