{"id":1675,"date":"2016-10-05T14:30:21","date_gmt":"2016-10-05T12:30:21","guid":{"rendered":"https:\/\/forum-helveticum.ch\/rm\/2016\/10\/gateau-de-vully\/"},"modified":"2016-10-06T12:12:39","modified_gmt":"2016-10-06T10:12:39","slug":"gateau-de-vully","status":"publish","type":"post","link":"https:\/\/forum-helveticum.ch\/rm\/2016\/10\/gateau-de-vully\/","title":{"rendered":"G\u00e2teau de Vully"},"content":{"rendered":"<div id=\"attachment_1960\" class=\"wp-caption alignnone\"><a href=\"https:\/\/forum-helveticum.ch\/rm\/2016\/10\/gateau-de-vully\/\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-1960\" src=\"https:\/\/forum-helveticum.ch\/wp-content\/uploads\/2016\/10\/vully-1-700x525.jpg\" alt=\"http:\/\/www.foodreporter.fr\/plat\/g\u00e2teau-du-vully\/904667\" width=\"700\" height=\"525\" \/><\/a><p class=\"wp-caption-text\">http:\/\/www.foodreporter.fr\/plat\/g\u00e2teau-du-vully\/904667<\/p><\/div>\r\n<p>Recept da la Svizera romanda<\/p>\r\n<p><!--more--><\/p>\r\n<p><span class=\"Apple-style-span\">Ingredienzas per 2 grondas lastras<br \/>\r\n <i>1 kg farina<\/i><br \/>\r\n <i>\u00bd l latg<\/i><br \/>\r\n <i>30 g levon<\/i><br \/>\r\n <i>2 ovs<\/i><br \/>\r\n <i>100 g paintg<\/i><br \/>\r\n <i>1 presa sal<\/i><br \/>\r\n cuvrida:<br \/>\r\n <i>1 dl groma (sche pussaivel groma dubla)<\/i><br \/>\r\n <i>1 mellen d&#8217;ov<\/i><br \/>\r\n <i>100 g zutger granellus<\/i><br \/>\r\n \u00a0<br \/>\r\n Maschadar e crivlar la farina ed il sal. Dissolver il levon en 2 tschaduns gronds aua tievia. Luar il paintg.<br \/>\r\n \u00a0<br \/>\r\n Metter il levon liquid en ina gronda cuppa prestgaudada. Metter tiers ils ovs, il paintg tievi ed alura in pau a la giada ed alternantamain la farina crivlada ed il latg ch&#8217;\u00e8 medemamain stgaud\u00e0 levamain. Truschar la pasta 15 minutas. Ella duai daventar leva ed ariusa, quai vul dir furmar vaschias e betg pli tatgar vi dals mauns.<br \/>\r\n \u00a0<br \/>\r\n Zullar ora la pasta sin ina grossezza da 5 mm, reparter ella sin las duas lastras ch&#8217;\u00e8n unschidas cun paintg, cuvrir cun ina taila e la laschar levar en il chaud 2-3 uras.<br \/>\r\n \u00a0<br \/>\r\n Maschadar bain il mellen d&#8217;ov cun la groma. Stritgar quai sin la pasta e springir cun zutger granellus.<br \/>\r\n \u00a0<br \/>\r\n Coier 30 minutas en il furnel prestgaud\u00e0 sin 210\u00b0. Servir tievi u fraid, dentant anc il medem di.<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Recept da la Svizera romanda<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[144],"tags":[236],"class_list":["post-1675","post","type-post","status-publish","format-standard","hentry","category-gastronomia-rm","tag-recept"],"acf":[],"_links":{"self":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts\/1675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/comments?post=1675"}],"version-history":[{"count":0,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/posts\/1675\/revisions"}],"wp:attachment":[{"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/media?parent=1675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/categories?post=1675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/forum-helveticum.ch\/rm\/wp-json\/wp\/v2\/tags?post=1675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}