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stdClass Object ( [id] => 1018428 [title] => Ni gram brašna ne ide u ovu sočnu ljepoticu: talijanska blogerica oduševila receptom za tortu od ricotte, uz sir će vam trebati još samo tri sastojka [alias] => ni-gram-brasna-ne-ide-u-ovu-socnu-ljepoticu-talijanska-blogerica-odusevila-receptom-za-tortu-od-ricotte-uz-sir-ce-vam-trebati-jos-samo-tri-sastojka [catid] => 375 [published] => 1 [introtext] => [fulltext] =>

Jeste li već napravili svoju ricottu? 'Ajde, dobro, opraštamo vam, tek smo jučer objavili recept. Baš dok smo tražili ilustracije, naletjeli smo na frišku objavu talijanske food blogerice Luise Ambrosini. Počeli smo ju pratiti u jeku najgore krize s koronom, zadivljeni kako je, barem u svojim objavama na Instagramu, ostala vedra i pozitivna.

Na sreću, nije jedina, koliko smo uspjeli pohvatati, dobar dio talijanske zajednice food blogera nastojao je na isti način oraspoložiti svoje sunarodnjake, no to je za jednu drugu priču. Vratimo se mi njenoj objavi. A to je ova, s njenog Instagram profila @tacchiepentole.

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Na fotografiji je torta od ricotte, tradicionalna talijanska slastica za koju je Luisa na svojoj stranici podijelila i recept. A recept, pitate li nas, ne može biti bolji. U ovu lijepu, sočnu i kremastu tortu ne ide niti gram brašna! Ide, doduše, nešto škroba, krumpirova ili kukuruzova, kako kome odgovara, no moguće je da ga se može zamijeniti tapiokom ili nekim drugim zdrav(ij)im sastojkom. Javit ćemo vam kad isprobamo, ovog puta ćemo se držati originala.

U originalu, dakle, osim ricotte i spomenutog škroba, u kolač idu još samo jaja i šećer, a Luisa je u svoju tortu ubacila i čokoladne kapljice. Želite li odstupiti od njenog recepta, a ostati vjerni talijanskoj tradiciji, u svoju verziju možete ubaciti borovnice, jagode, koricu limuna, cimet...

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Evo i recepta, kako ga je sastavila Luisa.

Torta od ricotte

450 grama dobro ocijeđene ricotte 

150 grama šećera

4 jaja sobne temperature

50 grama škrobnog brašna

po želji: 

korica neprskanog limuna

ekstrakt vanilije

80 grama čokoladnih kapljica

šećer u prahu

Ako ih koristite, čokoladne kapljice stavite u zamrzivač na desetak minuta da se dobro ohlade, kako se za vrijeme pečenja ne bi rastopile i razlile.

U međuvremenu, odvojite žumanjke od bjelanjaka, a ove zadnje stucite u čvrsti snijeg.

Žumanjke istucite sa šećerom, koricom limuna i ekstraktom vanilije. Tucite sve dok žumanjci ne posvijetle i postanu pjenasti.

Dodajte ricottu i promiješajte. Dodajte škrobno brašno i snijeg od bjelanjaka. Umiješajte čokoladne kapljice.

Istresite smjesu u kalup obložen papirom za pečenje ili premazan maslacem i posut brašnom. Pecite na 180 stupnjeva Celzijevih oko 45 minuta ili dok torta na površini ne počne podsjećati na palačinku.

Pustite tortu da se dobro ohladi, po želji pospite šećerom u prahu.

 

 

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Jeste li već napravili svoju ricottu? 'Ajde, dobro, opraštamo vam, tek smo jučer objavili recept. Baš dok smo tražili ilustracije, naletjeli smo na frišku objavu talijanske food blogerice Luise Ambrosini. Počeli smo ju pratiti u jeku najgore krize s koronom, zadivljeni kako je, barem u svojim objavama na Instagramu, ostala vedra i pozitivna.

Na sreću, nije jedina, koliko smo uspjeli pohvatati, dobar dio talijanske zajednice food blogera nastojao je na isti način oraspoložiti svoje sunarodnjake, no to je za jednu drugu priču. Vratimo se mi njenoj objavi. A to je ova, s njenog Instagram profila @tacchiepentole.

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Na fotografiji je torta od ricotte, tradicionalna talijanska slastica za koju je Luisa na svojoj stranici podijelila i recept. A recept, pitate li nas, ne može biti bolji. U ovu lijepu, sočnu i kremastu tortu ne ide niti gram brašna! Ide, doduše, nešto škroba, krumpirova ili kukuruzova, kako kome odgovara, no moguće je da ga se može zamijeniti tapiokom ili nekim drugim zdrav(ij)im sastojkom. Javit ćemo vam kad isprobamo, ovog puta ćemo se držati originala.

U originalu, dakle, osim ricotte i spomenutog škroba, u kolač idu još samo jaja i šećer, a Luisa je u svoju tortu ubacila i čokoladne kapljice. Želite li odstupiti od njenog recepta, a ostati vjerni talijanskoj tradiciji, u svoju verziju možete ubaciti borovnice, jagode, koricu limuna, cimet...

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Evo i recepta, kako ga je sastavila Luisa.

Torta od ricotte

450 grama dobro ocijeđene ricotte 

150 grama šećera

4 jaja sobne temperature

50 grama škrobnog brašna

po želji: 

korica neprskanog limuna

ekstrakt vanilije

80 grama čokoladnih kapljica

šećer u prahu

Ako ih koristite, čokoladne kapljice stavite u zamrzivač na desetak minuta da se dobro ohlade, kako se za vrijeme pečenja ne bi rastopile i razlile.

U međuvremenu, odvojite žumanjke od bjelanjaka, a ove zadnje stucite u čvrsti snijeg.

Žumanjke istucite sa šećerom, koricom limuna i ekstraktom vanilije. Tucite sve dok žumanjci ne posvijetle i postanu pjenasti.

Dodajte ricottu i promiješajte. Dodajte škrobno brašno i snijeg od bjelanjaka. Umiješajte čokoladne kapljice.

Istresite smjesu u kalup obložen papirom za pečenje ili premazan maslacem i posut brašnom. Pecite na 180 stupnjeva Celzijevih oko 45 minuta ili dok torta na površini ne počne podsjećati na palačinku.

Pustite tortu da se dobro ohladi, po želji pospite šećerom u prahu.

 

 

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Trendsočna i kremasta

Ni gram brašna ne ide u ovu sočnu ljepoticu: talijanska blogerica oduševila receptom za tortu od ricotte, uz sir će vam trebati još samo tri sastojka

Piše Tea Sumić Miletić
27. travnja 2020. - 16:06
13540182
PREMIUM

Jeste li već napravili svoju ricottu? 'Ajde, dobro, opraštamo vam, tek smo jučer objavili recept. Baš dok smo tražili ilustracije, naletjeli smo na frišku objavu talijanske food blogerice Luise Ambrosini. Počeli smo ju pratiti u jeku najgore krize s koronom, zadivljeni kako je, barem u svojim objavama na Instagramu, ostala vedra i pozitivna.

Na sreću, nije jedina, koliko smo uspjeli pohvatati, dobar dio talijanske zajednice food blogera nastojao je na isti način oraspoložiti svoje sunarodnjake, no to je za jednu drugu priču. Vratimo se mi njenoj objavi. A to je ova, s njenog Instagram profila @tacchiepentole.

A post shared by Luisa Ambrosini (@tacchiepentole) on

14. svibanj 2024 01:13