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INGREDIENTES :<\/p>\n<\/div>[vc_column_text]<\/p>\n
para pastas:<\/span><\/p>\n– 500 g de harina 00 (o harina manitoba)<\/span><\/p>\n– 25 g de levadura de cerveza fresca (o 7 g de levadura seca) <\/span><\/p>\n– 1 cucharadita de Az\u00facar<\/span><\/p>\n– 300 ml de agua tibia<\/span><\/p>\n– 1 cucharadita de sal <\/span><\/p>\nadornar:<\/span><\/p>\n-1 mozzarella fiordilatte<\/span><\/p>\n– 1 calabac\u00edn<\/span><\/p>\n– 1 tarrina de crema Gorgonzola DOP Calzetti<\/span><\/p>\n– 1 cebolla tropea<\/span><\/p>\n[\/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″][vc_single_image image=\u00bb10187″ alignment=\u00bbcenter\u00bb][vc_single_image image=\u00bb10454″ img_size=\u00bbmedium\u00bb alignment=\u00bbcenter\u00bb][\/vc_column][vc_column width=\u00bb5\/6″][vc_column_text]<\/p>\n
Preparaci\u00f3n<\/strong>:<\/span><\/p>\nPrimero, disuelve la levadura<\/strong> en agua tibia<\/strong> en un bol.<\/span><\/p>\nPonemos la harina<\/strong> sobre la tabla de reposter\u00eda y creamos un hueco en el medio, para formar la cl\u00e1sica fuente.<\/span><\/p>\nEchar en el centro el agua con la levadura disuelta y el aceite<\/strong>. Espolvoreamos la sal<\/strong> sobre la harina.<\/span><\/p>\nLlevamos la harina hacia adentro hasta que est\u00e9 toda incorporada, amasando con los dedos. Cuando est\u00e9 todo amalgamado, trabaja la masa hasta tener un compuesto firme y maleable.<\/span><\/p>\nFormar una bola y ponerla en un bol con harina en el fondo, taparla o meterla en el horno cerrado con la luz encendida y dejar reposar al menos 3\/4 horas o en todo caso hasta que doble su tama\u00f1o.<\/strong><\/span><\/p>\nRallar los calabacines y dejarlos reposar en la sart\u00e9n unos diez minutos. Extender la masa en una bandeja de horno ligeramente engrasada, esparcir la mozzarella cortada en cubitos sobre la superficie de la masa, a\u00f1adir el calabac\u00edn y la cebolla tropea en rodajas y cubrir con la crema de gorgonzola DOP, colocada en varios lugares con una cucharadita. Cuando est\u00e9 cocida, la nata se derretir\u00e1 muy bien, mezcl\u00e1ndose con todos los dem\u00e1s sabores. En el horno a 250\u00b0 modo est\u00e1tico durante unos 10 minutos en el estante m\u00e1s bajo, luego lo movemos por otros 5\/6 minutos, o en todo caso hasta que se dore, en el estante central del horno.<\/span><\/p>\n[\/vc_column_text][vc_empty_space height=\u00bb40″][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[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″][vc_single_image image=\u00bb10855″ img_size=\u00bbfull\u00bb][vc_empty_space height=\u00bb40″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text] para pastas: – 500 g de harina 00 (o harina manitoba) – 25 g de levadura de cerveza fresca (o 7 g de…<\/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-11967","page","type-page","status-publish","hentry"],"yoast_head":"\n
Pizza de calabac\u00edn y cebolla Tropea con crema de Gorgonzola DOP - Italian Food & Cheese<\/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:\/\/ifcfood.com\/pizza-zucchine-cipolla-di-tropea-con-crema-di-gorgonzola\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pizza de calabac\u00edn y cebolla Tropea con crema de Gorgonzola DOP - Italian Food & Cheese\" \/>\n<meta property=\"og:description\" content=\"[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″][vc_single_image image=\u00bb10855″ img_size=\u00bbfull\u00bb][vc_empty_space height=\u00bb40″][\/vc_column][vc_column width=\u00bb1\/2″][vc_column_text] para pastas: – 500 g de harina 00 (o harina manitoba) – 25 g de levadura de cerveza fresca (o 7 g de...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ifcfood.com\/pizza-zucchine-cipolla-di-tropea-con-crema-di-gorgonzola\/\" \/>\n<meta property=\"og:site_name\" content=\"Italian Food & Cheese\" \/>\n<meta property=\"article:modified_time\" content=\"2023-09-04T08:53:26+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ifcfood.com\\\/pizza-zucchine-cipolla-di-tropea-con-crema-di-gorgonzola\\\/\",\"url\":\"https:\\\/\\\/ifcfood.com\\\/pizza-zucchine-cipolla-di-tropea-con-crema-di-gorgonzola\\\/\",\"name\":\"Pizza de calabac\u00edn y cebolla Tropea con crema de Gorgonzola DOP - 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