{"id":4480,"date":"2022-09-21T14:03:22","date_gmt":"2022-09-21T12:03:22","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=4480"},"modified":"2026-03-09T19:53:00","modified_gmt":"2026-03-09T18:53:00","slug":"basic-frolla-dough-for-italian-stuffed-pastries","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/basic-frolla-dough-for-italian-stuffed-pastries\/","title":{"rendered":"la nostra pasta frolla"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em><em>Una pasta dolce e friabile, ideale per la pasticceria italiana, come le crostate di marmellata, i pasticciotti, i buccelati ecc!<\/em>!<\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 500 g di impasto (costo totale circa 5\u20ac con prodotti biologici)<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>250 g di farina 00<\/li><li>100 g di burro<\/li><li>75 g di zucchero superfino<\/li><li>scorza di 1 limone (o altro agrume)<\/li><li>1 uovo<\/li><li>15 ml di latte<\/li><li>4 g di lievito chimico<\/li><li>1 g di bicarbonato d\u00b4 ammonio<\/li><li>2 g di sale<\/li><\/ul>\n\n\n\n<p>Questo impasto \u00e8 meno burroso che la pasta dolce Francese e per renderlo morbido e malleabile si aggiunge un po' di latte. In alcuni casi, un 20 o 30% della farina viene sostituita da semola, soprattutto quando il ripieno contiene un'alta percentuale di liquidi.<\/p>\n\n\n\n<p>Viene inoltre utilizzato come standard lievito per dolci, oltre ad un po' di ammoniaca, che aiuta a migliorare le prestazioni dell'impasto e garantisce una migliore consistenza e un aspetto pi\u00f9 gradevole. L'ammoniaca infatti dona alla pasticceria una compattezza, e nello stesso tempo una consistenza friabile e leggera e agisce pure come conservante, prolungando la durata dei prodotti e aiutando a migliorarne la consistenza giorno dopo giorno.<\/p>\n\n\n\n<p>Gli ingredienti sono lavorati in modo e ordine diverso, rispetto alla cugina Francese. Qui, mescoliamo la farina con il burro leggermente ammorbidito e a dadini, creando un impasto di polvere friabile. In questo modo il burro protegge le molecole di glutine della farina, impedendo loro di attirare l'umidit\u00e0 dell'impasto e, quindi, di rendere l'impasto troppo elastico e privato della sua caratteristica friabilit\u00e0.<\/p>\n\n\n\n<p>Andiamo a preparare la nostra frolla.<\/p>\n\n\n\n<p>Setacciamo la farina nella ciotola e aggiungiamo il burro, gi\u00e0 ammorbidito e tagliato a cubetti insieme alla scorza di limone. Lavoriamo la farina e il burro, fino ad ottenere un composto somigliante a delle briciole di pane. Aggiungiamo lo zucchero e continuiamo a mescolare per incorporarlo completamente. Aggiungiamo anche l'uovo, il sale, l'ammoniaca e il lievito e continuiamo a mescolare, finch\u00e9 tutti gli ingredienti non saranno ben amalgamati. Infine, versiamo il latte a filo e continuiamo a mescolare, fino a quando l'impasto non si sar\u00e0 amalgamato.<\/p>\n\n\n\n<p>Io uso la planetaria per comodit\u00e0, ma potete fare l'impasto perfettamente a mano, mescolando gli ingredienti nello stesso ordine. Per incorporare il burro nella farina, basta strofinare i due ingredienti tra i palmi delle mani.<\/p>\n\n\n\n<p>Trasferiamo su un piano di lavoro infarinato e impastiamo brevemente con le mani, fino ad ottenere un impasto omogeneo, morbido e malleabile.&nbsp;<\/p>\n\n\n\n<p>Al termine, formiamo una palla, la avvolgiamo con pellicola trasparente e la lasciamo riposare in frigo per almeno 30 minuti (idealmente tutta la notte), prima di utilizzarla.<\/p>\n\n\n\n<p>Se non avete intenzione di utilizzare l'impasto subito, o se ne utilizzate solo una parte, tenete presente che si pu\u00f2 conservare per 3-4 giorni in frigorifero o per un mese in congelatore, in entrambi i casi, ben avvolto con pellicola. Se scegliete di congelarlo, mettetelo in frigorifero la notte precedente per farlo scongelare lentamente.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Frolla-per-pasticciotti-7-1024x683.jpg\" alt=\"\" class=\"wp-image-7862\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Frolla-per-pasticciotti-7-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Frolla-per-pasticciotti-7-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Frolla-per-pasticciotti-7-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Frolla-per-pasticciotti-7-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Frolla-per-pasticciotti-7-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Frolla-per-pasticciotti-7-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Frolla-per-pasticciotti-7-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Frolla-per-pasticciotti-7.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>A crumbly variant to our basic sucr\u00e8e dough, ideal for italian pastries, such as jam crostatas, pasticciotti, buccelatti, gobeletti etc.! ingredients for about 500 g&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/basic-frolla-dough-for-italian-stuffed-pastries\/\">Continue reading<span class=\"screen-reader-text\">la nostra pasta frolla<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":7875,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1277],"tags":[1304,606,522,1288,524,525,1299,631,519,1303,1290,521,609],"class_list":["post-4480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dg-basic-preparations","tag-ammonia","tag-baking-powder","tag-butter","tag-dough","tag-egg","tag-flour","tag-frolla","tag-lemon","tag-milk","tag-semolina-flour","tag-short-crust","tag-sugar","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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