{"id":2176,"date":"2020-11-19T11:22:00","date_gmt":"2020-11-19T10:22:00","guid":{"rendered":"http:\/\/pensiericroccanti.it\/?p=2176"},"modified":"2022-03-12T18:22:38","modified_gmt":"2022-03-12T17:22:38","slug":"gubana-dolce-tipico-del-friuli-venezia-giulia","status":"publish","type":"post","link":"https:\/\/www.pensiericroccanti.it\/index.php\/2020\/11\/19\/gubana-dolce-tipico-del-friuli-venezia-giulia\/","title":{"rendered":"GUBANA – dolce tipico del Friuli Venezia Giulia"},"content":{"rendered":"\n

GUBANA – dolce tipico del Friuli Venezia Giulia

Zona rossa giorno 2 … tutti a casa, non ci si pu\u00f2 muovere oltre il proprio comune e soltanto per motivi di necessit\u00e0….ma io parto!!!
Ssissignori parto con i miei amici e vado a fare una bella gita in Friuli Venezia Giulia !!!
Vieni anche tu…guarda hastag #cucinalaregione<\/a> e vola con noi, capitanati da @lapattyfoodlover<\/a> e @italiancookingwithcecilia<\/a> attraverso tantissime ricette tipiche, scopri sapori e tradizioni di questa magnifica regione!
Io ho preparato un dolce goloso, a base di pasta lievitata con un ripieno di frutta secca, e se volete un trucchetto che mi ha fatto assagiare una vera friulana dovete bagare la vostra fetta di dolce con un goccino di grappa…. ed il dolce diventer\u00e0 spaziale!!!!! \ud83d\ude0b\ud83d\ude09
.
INGREDIENTI:
.
200 gr di\u00a0farina 0
300 gr di\u00a0farina 00
130 gr di\u00a0zucchero
1 uovo
100 gr di\u00a0burro
200 ml di latte
15 gr di\u00a0lievito di birra
1 pizzico di\u00a0sale
1 buccia di\u00a0limone\u00a0grattugiata
Per il ripieno:
80 gr di\u00a0zucchero
50 gr di\u00a0mandorle
40 gr di\u00a0nocciole
50 gr di\u00a0noci
20 gr di\u00a0pinoli
180 gr di\u00a0uvetta
40 gr di\u00a0burro
40 gr di\u00a0grappa
1 cucchiaio di\u00a0miele
1 buccia di\u00a0limone\u00a0grattugiata
.
PROCEDIMENTO:
.
Preparate un impasto con farina, zucchero, uovo, burro, ed lievito ed il lievito precedentemente sciolto nel latte tiepido.
Far lievitare l’impasto per non meno di due ore.
Nel frattempo preparare il ripieno sminuzzando e mescolando tutti gli ingredienti.
Prendere l’impasto e stenderlo firmamdo un rettangolo, dell’altezza di circa 1\/2 cm e stendere sopra uniformemente il ripieno.
Avvolgere la pasta ricoperta su se stessa (dal lato pi\u00f9 lungo) e avvolgete il rotolo cos\u00ec ottenuto su se stesso per dare la\u00a0classica forma a chiocciola.
Mettere in uno stampo rotondo e lasciar lievitare per 1 ora.
Pennelare il dolce con del latte e cuocere a 160\u00b0 in forno statico preriscaldato per 40\/45 minuti.<\/p>\n","protected":false},"excerpt":{"rendered":"

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