{"id":9338,"date":"2018-03-02T00:22:37","date_gmt":"2018-03-02T00:22:37","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=9338"},"modified":"2018-03-02T00:36:29","modified_gmt":"2018-03-02T00:36:29","slug":"daniele-ciaccio-crema-al-mandarino-molini-riggi","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/02\/daniele-ciaccio-crema-al-mandarino-molini-riggi\/","title":{"rendered":"Daniele Ciaccio:  Crema al mandarino con Molini Riggi"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p>Ricetta creata dallo chef di<a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/assaggia-italia-la-cucina-della-nonna\/\"> <span style=\"color: #0000ff;\"><strong>Assaggia Roma<\/strong><\/span><\/a>, <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/chefemaitrelab-daniele-ciaccio-assaggia-roma\/\"><span style=\"color: #0000ff;\"><strong>Daniele Ciaccio<\/strong><\/span><\/a>, con l&#8217;utilizzo di <strong>farina di riso<\/strong> e <strong>farina di antico frumento duro siciliano<\/strong> <strong>Russello<\/strong> <a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/22\/molini-riggi-leccellenza-migliori-ristoranti-chefemaitrelab\/\"><span style=\"color: #0000ff;\"><strong>Molini Riggi<\/strong><\/span><\/a>, una farina ideale per la preparazione di prodotti da forno sia dolci (biscotti, frolle) che salati (pane casereccio, pizza in teglia, focacce, torte salate). Conferisce al prodotto finale un piacevole color giallo, che ricorda il grano maturo, con interessanti note aromatiche. La farina \u00e8 ottenuta da molitura a pietra naturale di La Fert\u00e9 \u2013 sousJouarre e grazie alle basse temperature di lavorazione, ne preserva le caratteristiche nutrizionali e sensoriali del prodotto finale.<\/p>\n<h3 style=\"text-align: center;\"><strong>CREMA AL MANDARINO<\/strong><\/h3>\n<p style=\"text-align: center;\">per 6 persone<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9350\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/02\/daniele-ciaccio-crema-al-mandarino-molini-riggi\/image-3654\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-4.jpeg?fit=1459%2C1262&amp;ssl=1\" data-orig-size=\"1459,1262\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-4.jpeg?fit=300%2C259&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-4.jpeg?fit=640%2C554&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9350\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-4-300x259.jpeg?resize=500%2C432\" alt=\"\" width=\"500\" height=\"432\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-4.jpeg?resize=300%2C259&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-4.jpeg?resize=768%2C664&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-4.jpeg?resize=1024%2C886&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-4.jpeg?w=1459&amp;ssl=1 1459w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-4.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>PER LA CREMA PASTICCERA:<\/strong><\/p>\n<p><em>In un pentolino riscaldare a 80\u00b0C:<\/em><br \/>\n25 gr. Di succo di mandarino,<br \/>\n225 gr. Di latte intero,<br \/>\n10 gr. Di zucchero semolato,<br \/>\nscorza di mezzo mandarino<\/p>\n<p><em>Nel frattempo in una bowl mescolare i seguenti ingredienti\u00a0<\/em><br \/>\n50 gr. Di zucchero semolato,<br \/>\n7,5 gr. Farina di riso \u201cMolini Riggi\u201d,<br \/>\n12,5 gr. Di maizena,<br \/>\n75 gr. Di tuorlo,<br \/>\nscorza di 1 mandarino<br \/>\n<em>Aggiungere quindi il composto al latte al mandarino che avete messo a riscaldare e cuocere a fiamma bassa aiutandosi con una frusta mescolando in continuazione. Portare il tutto ad una temperatura di 85\u00b0C. Raffreddare la crema e metterla in una sac \u00e0 poche.<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9341\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/02\/daniele-ciaccio-crema-al-mandarino-molini-riggi\/image-3651\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-1.jpeg?fit=1200%2C1600&amp;ssl=1\" data-orig-size=\"1200,1600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-1.jpeg?fit=225%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-1.jpeg?fit=640%2C853&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9341 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-1-225x300.jpeg?resize=225%2C300\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-1.jpeg?resize=225%2C300&amp;ssl=1 225w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-1.jpeg?resize=768%2C1024&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-1.jpeg?w=1200&amp;ssl=1 1200w\" sizes=\"(max-width: 225px) 100vw, 225px\" data-recalc-dims=\"1\" \/><br \/>\n<strong>Per il crumble al rosmarino<\/strong><\/p>\n<p><em>Amalgamare i seguenti ingredienti e far riposare in frigorifero per un&#8217;ora<\/em><br \/>\n100 gr. di burro,<br \/>\n100 gr. Di farina Russello \u201cMolini Riggi\u201d ,<br \/>\n100 gr. Di farina di mandorle,<br \/>\n10 gr. Di rosmarino,<br \/>\n100 gr. Di zucchero a velo.<br \/>\n<em>Passata l&#8217;ora di riposo in frigorifero, prendere l\u2019impasto e farlo in piccoli pezzi uguali aiutandosi con le mani.<\/em><br \/>\n<em>Disporlo in teglia con carta forno e cuocere a 170 \u00b0C per circa 10 minuti.<\/em><br \/>\n<strong>Pinoli tostati<\/strong><\/p>\n<p>40 gr. pinoli<\/p>\n<p><em>Tostare in forno 160 \u00b0C per 5 minuti<\/em><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9351\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/02\/daniele-ciaccio-crema-al-mandarino-molini-riggi\/image-3655\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-5.jpeg?fit=1600%2C1200&amp;ssl=1\" data-orig-size=\"1600,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-5.jpeg?fit=300%2C225&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-5.jpeg?fit=640%2C480&amp;ssl=1\" class=\"myFoto aligncenter wp-image-9351 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-5-300x225.jpeg?resize=300%2C225\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-5.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-5.jpeg?resize=768%2C576&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-5.jpeg?resize=1024%2C768&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-5.jpeg?w=1600&amp;ssl=1 1600w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-5.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><br \/>\n<em>Comporre il dessert alternando alla crema pasticcera il crumble al rosmarino, i pinoli tostati e una spolverata di zucchero a velo finale.<\/em><\/p>\n<p>&nbsp;<\/p>\n<figure id=\"attachment_9343\" aria-describedby=\"caption-attachment-9343\" style=\"width: 298px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9343\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/03\/02\/daniele-ciaccio-crema-al-mandarino-molini-riggi\/image-3653\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-3.jpeg?fit=908%2C913&amp;ssl=1\" data-orig-size=\"908,913\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-3.jpeg?fit=298%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-3.jpeg?fit=640%2C644&amp;ssl=1\" class=\"myFoto wp-image-9343 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-3-298x300.jpeg?resize=298%2C300\" alt=\"\" width=\"298\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-3.jpeg?resize=298%2C300&amp;ssl=1 298w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-3.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-3.jpeg?resize=768%2C772&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/03\/image-3.jpeg?w=908&amp;ssl=1 908w\" sizes=\"(max-width: 298px) 100vw, 298px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-9343\" class=\"wp-caption-text\">chef Daniele Ciaccio<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Ricetta creata dallo chef di Assaggia Roma, Daniele Ciaccio, con l&#8217;utilizzo di farina di riso e farina di antico frumento duro siciliano Russello Molini Riggi, una farina ideale per la [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":9352,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[382,377,383,380],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Daniele Ciaccio: Crema al mandarino con Molini Riggi - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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