{"id":11768,"date":"2023-08-31T09:53:02","date_gmt":"2023-08-31T09:53:02","guid":{"rendered":"https:\/\/ifcfood.com\/tarta-de-queso-con-crema-asiago-dop\/"},"modified":"2023-08-31T09:53:03","modified_gmt":"2023-08-31T09:53:03","slug":"tarta-de-queso-con-crema-asiago-dop","status":"publish","type":"page","link":"https:\/\/ifcfood.com\/es\/tarta-de-queso-con-crema-asiago-dop\/","title":{"rendered":"Tarta de queso con crema Asiago DOP"},"content":{"rendered":"<p>[vc_row row_type=\u00bbparallax\u00bb content_width=\u00bbgrid\u00bb full_screen_section_height=\u00bbno\u00bb css=\u00bb.vc_custom_1606225681993{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}\u00bb][vc_column width=\u00bb1\/2&#8243;][vc_single_image image=\u00bb10662&#8243; img_size=\u00bbfull\u00bb][vc_empty_space height=\u00bb40&#8243;][\/vc_column][vc_column width=\u00bb1\/2&#8243;]<div class=\"mkd-section-subtitle-holder mkd-section-subtitle-left\" >\n\t<p style=\"text-align: left;\" class=\"mkd-section-subtitle\">INGREDIENTES<\/p>\n<\/div>[vc_column_text]<\/p>\n<p id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Fondo de pastel:<\/span><\/p>\n<ul>\n<li class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">200 g de galletas secas<\/span><\/li>\n<li class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">100 gramos de mantequilla<\/span><\/li>\n<li class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">1 cucharada de az\u00facar<\/span><\/li>\n<\/ul>\n<p><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Relleno: <\/span><\/p>\n<ul>\n<li><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">200 g de crema Calzetti DOP Asiago<\/span><\/li>\n<li><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">1 litro de crema para batir<\/span><\/li>\n<li><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">200 gramos de az\u00facar<\/span><\/li>\n<li><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">3 huevos<\/span><\/li>\n<li><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">3 cucharadas de harina<\/span><\/li>\n<li><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">1 sobre de vainillina<\/span><\/li>\n<li><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">1 bote de mermelada de frutos del bosque<\/span><\/li>\n<li><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">4 hojas de cola de pescado<\/span><\/li>\n<li><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">1 cucharada de lim\u00f3n<\/span><\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_width=\u00bbgrid\u00bb css=\u00bb.vc_custom_1606225761288{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-color: #fefae9 !important;}\u00bb][vc_column width=\u00bb1\/6&#8243;][vc_single_image image=\u00bb10187&#8243; alignment=\u00bbcenter\u00bb][vc_single_image image=\u00bb10454&#8243; img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\u00bb][\/vc_column][vc_column width=\u00bb5\/6&#8243;][vc_column_text]<\/p>\n<p id=\"tw-target-text\" class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\"><strong>Preparaci\u00f3n:<\/strong><\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\"> Para la base, picar finamente las galletas y a\u00f1adir la mantequilla derretida y la cucharada de az\u00facar. Ponga todo en un molde desmontable y trit\u00farelo bien con un mazo para carne. Dejar reposar en el frigor\u00edfico durante una hora aproximadamente. Mientras tanto prepara el relleno.<\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Relleno: <\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Batir las yemas con el az\u00facar, a\u00f1adir la nata Asiago Calzetti, la harina, la nata, la vainillina y el zumo de lim\u00f3n. Mezclar todo.<\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Por \u00faltimo, montamos las claras a punto de nieve y mezclamos todo suavemente, con cuidado de no desmontarlas.<\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Verter el relleno en el molde y cocinar en el horno a 180\u00b0 durante aprox. 40 minutos.<\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Una vez cocido, sacar del horno y dejar enfriar.<\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Mientras tanto, sumerge las l\u00e1minas de cola de pescado en agua fr\u00eda y calienta la mermelada en un cazo a fuego lento.<\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Agrega las l\u00e1minas de cola de pescado a la mermelada y vi\u00e9rtela suavemente sobre el pastel.<\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Dejar enfriar y guardar en el frigor\u00edfico unas horas. Servir muy fr\u00edo.<\/span><\/p>\n<p class=\"tw-data-text tw-text-large tw-ta\" dir=\"ltr\" data-placeholder=\"Traduzione\"><span class=\"Y2IQFc\" lang=\"es\" tabindex=\"-1\">Ideal como postre o para acompa\u00f1ar una taza de t\u00e9.<\/span><\/p>\n<p>[\/vc_column_text][vc_empty_space height=\u00bb40&#8243;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row row_type=\u00bbparallax\u00bb content_width=\u00bbgrid\u00bb full_screen_section_height=\u00bbno\u00bb css=\u00bb.vc_custom_1606225681993{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}\u00bb][vc_column width=\u00bb1\/2&#8243;][vc_single_image image=\u00bb10662&#8243; img_size=\u00bbfull\u00bb][vc_empty_space height=\u00bb40&#8243;][\/vc_column][vc_column width=\u00bb1\/2&#8243;][vc_column_text] Fondo de pastel: 200 g de galletas secas 100 gramos de mantequilla 1 cucharada de az\u00facar Relleno: 200 g de crema Calzetti DOP&#8230;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-11768","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tarta de queso con crema Asiago DOP - Italian Food &amp; 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