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I MARITOZZI DI LUCIA
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In cucina si vivono alcuni dei più bei momenti di condivisione.
Attraverso il momento della preparazione dei piatti in famiglia, scopriremo il ruolo del cibo nella creazione di legami e di azioni di condivisione.
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Segui la ricetta
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passo per passo
[/ffb_param][/ffb_heading-1_2][ffb_interactive-banner-2_2 unique_id=”hnbdueb” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22content%22%3A%7B%220-%7C-banner%22%3A%7B%22banner%22%3A%7B%22slide-content%22%3A%7B%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A14150%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.loplop.it%2Fwp-content%2Fuploads%2F2020%2F03%2Fingredienti-01-scaled.jpg%5C%22%2C%5C%22width%5C%22%3A2560%2C%5C%22height%5C%22%3A1920%7D%22%7D%2C%22img-color%22%3A%22rgba(52%2C 52%2C 60%2C 0.3)%22%2C%22main-labels%22%3A%7B%220-%7C-title%22%3A%7B%22title%22%3A%7B%7D%7D%2C%221-%7C-description%22%3A%7B%22description%22%3A%7B%7D%7D%7D%7D%2C%22navigation%22%3A%7B%22bottom-labels%22%3A%7B%220-%7C-title%22%3A%7B%22title%22%3A%7B%7D%7D%7D%7D%7D%7D%2C%221-%7C-banner%22%3A%7B%22banner%22%3A%7B%22slide-content%22%3A%7B%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A14154%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.loplop.it%2Fwp-content%2Fuploads%2F2020%2F03%2Fmaritozzi-9-scaled.jpg%5C%22%2C%5C%22width%5C%22%3A2560%2C%5C%22height%5C%22%3A1920%7D%22%7D%2C%22img-color%22%3A%22rgba(52%2C 52%2C 60%2C 0.3)%22%2C%22main-labels%22%3A%7B%220-%7C-title%22%3A%7B%22title%22%3A%7B%7D%7D%2C%221-%7C-description%22%3A%7B%22description%22%3A%7B%7D%7D%7D%7D%2C%22navigation%22%3A%7B%22bottom-labels%22%3A%7B%220-%7C-title%22%3A%7B%22title%22%3A%7B%7D%7D%7D%7D%7D%7D%2C%222-%7C-banner%22%3A%7B%22banner%22%3A%7B%22slide-content%22%3A%7B%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A14175%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.loplop.it%2Fwp-content%2Fuploads%2F2020%2F03%2Fmaritozzi-28.jpg%5C%22%2C%5C%22width%5C%22%3A1878%2C%5C%22height%5C%22%3A1408%7D%22%7D%2C%22img-color%22%3A%22rgba(52%2C 52%2C 60%2C 0.3)%22%7D%2C%22navigation%22%3A%7B%22bottom-labels%22%3A%7B%220-%7C-title%22%3A%7B%22title%22%3A%7B%7D%7D%7D%7D%7D%7D%2C%223-%7C-banner%22%3A%7B%22banner%22%3A%7B%22slide-content%22%3A%7B%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A14175%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.loplop.it%2Fwp-content%2Fuploads%2F2020%2F03%2Fmaritozzi-28.jpg%5C%22%2C%5C%22width%5C%22%3A1878%2C%5C%22height%5C%22%3A1408%7D%22%7D%2C%22img-color%22%3A%22rgba(52%2C 52%2C 60%2C 0.3)%22%2C%22main-labels%22%3A%7B%220-%7C-title%22%3A%7B%22title%22%3A%7B%7D%7D%2C%221-%7C-description%22%3A%7B%22description%22%3A%7B%7D%7D%7D%7D%2C%22navigation%22%3A%7B%22bottom-labels%22%3A%7B%220-%7C-title%22%3A%7B%22title%22%3A%7B%7D%7D%7D%7D%7D%7D%7D%2C%22blank%22%3A%22null%22%7D%7D%7D”][ffb_param route=”o gen content 0-|-banner banner slide-content main-labels 0-|-title title text”]Ingredienti[/ffb_param][ffb_param route=”o gen content 0-|-banner banner slide-content main-labels 1-|-description description text”]possibilità per esplorare, conoscere, apprendere e costruire il mondo con le proprie mani, come artisti della quotidianità. Ogni attività è cucita su misura, pensata per stimolare, incoraggiare e gratificare ogni singolo partecipante, lasciando che ognuno si esprima con naturalezza e senza competizione.[/ffb_param][ffb_param route=”o gen content 0-|-banner banner navigation order”]01.[/ffb_param][ffb_param route=”o gen content 0-|-banner banner navigation bottom-labels 0-|-title title text”]Primo step[/ffb_param][ffb_param route=”o gen content 1-|-banner banner slide-content main-labels 0-|-title title text”]Procedimento[/ffb_param][ffb_param route=”o gen content 1-|-banner banner slide-content main-labels 1-|-description description text”]Per prima cosa mettete in ammollo l’uvetta in acqua fredda per dieci minuti e fondete il burro sul fuoco basso. Intanto iniziate l’impasto: preparate il lievito sciogliendolo in un bicchiere di acqua tiepida, con un cucchiaino di miele. Mettete la farina in una ciotola, unite lo zucchero e mescolateli; formate un buco al centro e versate il lievito sciolto e poi aggiungete il burro fuso con il sale e il limone grattugiato. Mescolate con una forchetta. È il momento di rompere le uova separando i tuorli dagli albumi; unite all’impasto solo i rossi (i tuorli!) e tenete da parte il bianco (l’albume!) e continuate ad impastare.[/ffb_param][ffb_param route=”o gen content 1-|-banner banner navigation order”]02.[/ffb_param][ffb_param route=”o gen content 1-|-banner banner navigation bottom-labels 0-|-title title text”]Secondo step[/ffb_param][ffb_param route=”o gen content 2-|-banner banner navigation order”]03.[/ffb_param][ffb_param route=”o gen content 2-|-banner banner navigation bottom-labels 0-|-title title text”]Terzo step[/ffb_param][ffb_param route=”o gen content 3-|-banner banner slide-content main-labels 0-|-title title text”]Terzo step[/ffb_param][ffb_param route=”o gen content 3-|-banner banner slide-content main-labels 1-|-description description text”]Ora trasferite l’impasto sulla sianatoia o su un piano da lavoro e impastate con energia finché il composto non sarà compatto. É normale che l’impasto si appiccichi un poco: non preoccupatevi, continuate a impastare, serviranno 7/8 minuti. [/ffb_param][ffb_param route=”o gen content 3-|-banner banner navigation order”]03.[/ffb_param][ffb_param route=”o gen content 3-|-banner banner navigation bottom-labels 0-|-title title text”]Terzo step[/ffb_param][/ffb_interactive-banner-2_2][/ffb_column_1][/ffb_section_0][ffb_emptySpace_0 unique_id=”3pa9gmmc” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2210%22%7D%7D%7D”][/ffb_emptySpace_0][ffb_section-heading_0 unique_id=”3rg2v42l” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22repeated-lines%22%3A%7B%220-%7C-h2%22%3A%7B%22h2%22%3A%7B%22text-is-richtext%22%3A%221%22%7D%7D%2C%221-%7C-paragraph%22%3A%7B%22paragraph%22%3A%7B%22text-is-richtext%22%3A%220%22%7D%7D%7D%7D%7D%7D”][ffb_param route=”o gen repeated-lines 0-|-h2 h2 text”]
Segui la ricetta
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255%2C 255%2C 0.4)%22%2C%22tab-bg-color%22%3A%22%23ffffff%22%2C%22tab-bg-color-hover%22%3A%22%5B1%5D%22%2C%22tab-text-color%22%3A%22%2334343c%22%2C%22tab-text-color-hover%22%3A%22%23ffffff%22%2C%22content-bg-color%22%3A%22%23ffffff%22%2C%22content-text-color%22%3A%22%23606060%22%2C%22content-link-text-color%22%3A%22%5B1%5D%22%2C%22content-link-text-color-hover%22%3A%22%5B1%5D%22%7D%2C%22clrs%22%3A%7B%22text-color%22%3A%22%22%2C%22text-custom-color%22%3A%22%23000000%22%2C%22link-custom-color%22%3A%22%23000000%22%2C%22link-hover-custom-color%22%3A%22%230793a8%22%7D%7D%7D”][ffb_param route=”o gen content 0-|-accordion accordion title title”]1[/ffb_param][ffb_param route=”o gen content 0-|-accordion accordion content text-content 1-|-one-title one-title title”]Ingredienti[/ffb_param][ffb_param route=”o gen content 0-|-accordion accordion content text-content 2-|-one-desc one-desc description”]
Ingredienti per circa 12 maritozzi.
500 g Farina 00,
250 ml Acqua tiepida,
1 cucchiaino Miele,
2 Uova,
Lievito di birra (fresco o secco),
85 g Olio o burro,
6 g Sale,
95 g Zucchero,
30 g Uva passa,
Scorza di 1 limone
Per glassare.
150 g Zucchero,
100 g Acqua
Per farcire.
500 ml Panna fresca liquida,
40 g Zucchero a velo
[/ffb_param][ffb_param route=”o gen content 1-|-accordion accordion title title”]2[/ffb_param][ffb_param route=”o gen content 1-|-accordion accordion content text-content 1-|-one-title one-title title”]Procedimento[/ffb_param][ffb_param route=”o gen content 1-|-accordion accordion content text-content 2-|-one-desc one-desc description”]
Per prima cosa mettete in ammollo l’uvetta in acqua fredda per dieci minuti e fondete il burro sul fuoco basso. Intanto iniziate l’impasto: preparate il lievito sciogliendolo in un bicchiere di acqua tiepida, con un cucchiaino di miele.
Mettete la farina in una ciotola, unite lo zucchero e mescolateli; formate un buco al centro e versate il lievito sciolto e poi aggiungete il burro fuso con il sale e il limone grattugiato.
Mescolate con una forchetta
[/ffb_param][ffb_param route=”o gen content 2-|-accordion accordion title title”]3[/ffb_param][ffb_param route=”o gen content 2-|-accordion accordion content text-content 1-|-one-desc one-desc description”]
È il momento di rompere le uova separando i tuorli dagli albumi; unite all’impasto solo i rossi (i tuorli!) e tenete da parte il bianco (l’albume!) e continuate ad impastare.
[/ffb_param][ffb_param route=”o gen content 3-|-accordion accordion title title”]4[/ffb_param][ffb_param route=”o gen content 3-|-accordion accordion content text-content 1-|-one-desc one-desc description”]
Ora trasferite l’impasto sulla sianatoia o su un piano da lavoro e impastate con energia finché il composto non sarà compatto.
É normale che l’impasto si appiccichi un poco: non preoccupatevi, continuate a impastare, serviranno 7/8 minuti.
[/ffb_param][ffb_param route=”o gen content 4-|-accordion accordion title title”]5[/ffb_param][ffb_param route=”o gen content 4-|-accordion accordion content text-content 1-|-one-desc one-desc description”]
Ora è il momento di aggiungere l’uvetta: scolatela, asciugatela ben bene e unitela all’impasto continuando a lavorarlo finché l’uvetta non viene amalgamata e distribuita in tutto il panetto.
[/ffb_param][ffb_param route=”o gen content 5-|-accordion accordion title title”]6[/ffb_param][ffb_param route=”o gen content 5-|-accordion accordion content text-content 1-|-one-desc one-desc description”]
Ora l’impasto è pronto per la sua prima lievitazione: mettetelo in una ciotola infarinata, copritelo con la pellicola e lasciatelo coperto a lievitare per 2 ore. SUGGERIMENTI: potete metterlo nel forno spento con la luce accesa oppure in un posto tiepido e riparato.
[/ffb_param][ffb_param route=”o gen content 6-|-accordion accordion title title”]7[/ffb_param][ffb_param route=”o gen content 6-|-accordion accordion content text-content 1-|-one-desc one-desc description”]
Trascorse le 2 ore prendete l’impasto e dividetelo in circa 12 palline belle lisce e mettetele su una teglia foderata di carta forno, quindi coprite con la pellicola e lasciate lievitare per altri 30 minuti.
[/ffb_param][ffb_param route=”o gen content 7-|-accordion accordion title title”]8[/ffb_param][ffb_param route=”o gen content 7-|-accordion accordion content text-content 1-|-one-desc one-desc description”]
Trascorsi i 30 minuti prendete le palline lievitate e trasformatele in 12 piccole pagnottelle dalla forma allungata e spennellate ognuna con gli albumi che avrete tenuto da parte. Coprite ancora con la pellicola e lasciate lievitare ancora un’ora.
FACOLTATIVO: Intanto che i maritozzi lievitano preparate lo sciroppo di zucchero, che servirà per spennellarne la superficie, mettendo in un pentolino lo zucchero e l’acqua. Fate sciogliere bene lo zucchero fino a che il liquido non diventi trasparente e fatelo raffreddare.
Quindi accendete il forno a 180 gradi.
[/ffb_param][ffb_param route=”o gen content 8-|-accordion accordion title title”]9[/ffb_param][ffb_param route=”o gen content 8-|-accordion accordion content text-content 1-|-one-desc one-desc description”]
Trascorsi 60 minuti è il momento di infornare i maritozzi a 180 gradi senza ventilazione per 18 minuti.
SUGGERIMENTO: osservateli mentre crescono e diventano gonfi e dorati, ma non aprite il forno prima dei 18 minuti!
[/ffb_param][ffb_param route=”o gen content 9-|-accordion accordion title title”]10[/ffb_param][ffb_param route=”o gen content 9-|-accordion accordion content text-content 1-|-one-desc one-desc description”]
Quando la superficie sarà ben dorata è ora di sfornarli e spennellare la superficie con lo sciroppo di zucchero. Ora lasciateli raffreddare e poi gustateli!!!
FACOLTATIVO: Montate la panna a neve ferma insieme allo zucchero a velo; quindi con un coltello ben affilato incidete per lungo ogni maritozzo senza dividerlo a metà e riempitelo con la panna.
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