{"id":3794,"date":"2026-07-25T22:36:33","date_gmt":"2026-07-25T22:36:33","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/pita-dolce-croata-al-formaggio\/"},"modified":"2026-07-25T22:36:33","modified_gmt":"2026-07-25T22:36:33","slug":"pita-dolce-croata-al-formaggio","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/pita-dolce-croata-al-formaggio\/","title":{"rendered":"Pita dolce croata al formaggio"},"content":{"rendered":"\n<style>\n#recipe-it-hr-sweet-farmer-s-cheese-pie{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-soft:#f8f4ec;--gj-ink:#1d2421;--gj-ink2:#414a46;--gj-muted:#656c68;\n  --gj-gold:#8f6318;--gj-gold2:#7d4f13;--gj-gold-soft:#efe2c8;--gj-night:#24312e;--gj-night2:#18211f;\n  --gj-line:rgba(36,49,46,.12);--gj-line2:rgba(36,49,46,.2);--gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  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#c9a55c;border-radius:50%;background:var(--gj-night2);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-ing-wrap,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-steps-wrap,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-practical,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-it-hr-sweet-farmer-s-cheese-pie 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.gj-step-t{margin:0 0 3px;color:var(--gj-ink);font-size:15.5px;font-weight:700;line-height:1.35}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-step-x{color:var(--gj-ink2);font-size:14.2px;line-height:1.6}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:12px}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card{min-width:0;padding:17px 18px;border:1px solid var(--gj-line);border-radius:13px;background:rgba(255,253,250,.74)}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card h4{display:flex;align-items:center;gap:9px;margin-bottom:7px;color:var(--gj-night);font-size:15px;font-weight:700;line-height:1.35}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card h4::before{content:\"\";width:14px;height:1px;flex:0 0 auto;background:var(--gj-gold)}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card p,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card li{color:var(--gj-ink2);font-size:13.7px;line-height:1.6}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card ul,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card ol{margin-top:6px;padding-inline-start:19px}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card li+li{margin-top:5px}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card li::marker{color:var(--gj-gold);font-weight:700}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card--wide ul{columns:2;column-gap:28px}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-nutri-row{display:grid;grid-template-columns:repeat(3,minmax(0,1fr));gap:1px;padding:1px;overflow:hidden;border-radius:13px;background:var(--gj-line)}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-nutri-row>div{min-width:0;padding:13px 14px;background:rgba(255,253,250,.88)}\n#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-nutri-row 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*::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-it-hr-sweet-farmer-s-cheese-pie{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-hero{display:none}#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-title{font-size:24pt}#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-facts,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-nutri-row,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-ing-grid,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-grid,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-fact,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-nutri-row>div,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-ing-group,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-info-card,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-steps>li,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-pull,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-rail,#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-close{break-inside:avoid;box-shadow:none}#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-rail *{color:#111!important}#recipe-it-hr-sweet-farmer-s-cheese-pie .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}}\n<\/style>\n<section id=\"recipe-it-hr-sweet-farmer-s-cheese-pie\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-sweet-farmer-s-cheese-pie\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cucina croata \u00b7 Dolce da forno \u00b7 Riposo necessario<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-it-hr-sweet-farmer-s-cheese-pie\"><span class=\"gj-title-main\"><b>Pita dolce croata<\/b> al formaggio fresco<\/span><span class=\"gj-title-accent gj-serif\">tra due sfoglie friabili e dorate<\/span><\/h2>\n    <p class=\"gj-sub\">Quadrotti di pita con un ripieno alto di formaggio fresco e limone, racchiuso fra due strati friabili e rifinito con zucchero a velo.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informazioni principali sulla ricetta\"><li>Categoria: <strong>Dessert<\/strong><\/li><li>Cucina: <strong>Croata<\/strong><\/li><li>Metodo: <strong>Cottura al forno<\/strong><\/li><li>Difficolt\u00e0: <strong>Media<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Tempi, quantit\u00e0 e calorie\"><div class=\"gj-fact\"><dt>Quantit\u00e0<\/dt><dd>12 quadrotti<\/dd><\/div><div class=\"gj-fact\"><dt>Preparazione<\/dt><dd>40 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cottura<\/dt><dd>45 min<\/dd><\/div><div class=\"gj-fact\"><dt>Riposo<\/dt><dd>1 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Totale<\/dt><dd>2 h 55 min<\/dd><\/div><div class=\"gj-fact\"><dt>Per porzione<\/dt><dd>\u2248 470 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Sweet-Farmers-Cheese-Pie-3.webp\" alt=\"Quattro quadrotti di pita croata al formaggio su vassoio bianco con paletta e tazza\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\"><figcaption>Pita al formaggio fresco con due strati sottili di pasta e ripieno compatto ma cremoso.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-it-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-it-hr-sweet-farmer-s-cheese-pie\">Contesto, gusto e tecnica<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La pita dolce al formaggio fresco \u00e8 un dolce da teglia costruito pi\u00f9 sulla precisione delle consistenze che sulla decorazione. Il ripieno deve rimanere alto, umido e finemente granuloso, mentre le due sfoglie devono sostenere il taglio senza diventare dure. Nelle cucine domestiche croate questo tipo di torta viene spesso preparato in una teglia rettangolare e diviso in quadrotti regolari, comodi per il caff\u00e8, una merenda o un vassoio condiviso. Il formaggio conferisce una dolcezza moderata e una lieve acidit\u00e0; la scorza di limone ne alleggerisce il profilo, mentre lo zucchero a velo resta un velo sottile, non una copertura pesante.<\/p><blockquote class=\"gj-pull\">Il ripieno si stabilizza con il riposo: il forno cuoce la struttura, il raffreddamento rende possibile un taglio pulito.<\/blockquote><p>Il formaggio \u00e8 il punto di partenza. Un prodotto troppo acquoso bagna la sfoglia inferiore e rende il centro instabile; uno troppo asciutto produce un ripieno sbriciolato. La soluzione consiste nel lasciare scolare il formaggio fresco in frigorifero, poi mescolarlo con uova, zucchero e una piccola quantit\u00e0 di semolino. Il semolino assorbe il siero che emerge in forno senza dare la sensazione farinosa che potrebbe lasciare una dose maggiore di amido. La massa non va frullata: una texture leggermente irregolare \u00e8 parte del carattere del dolce e aiuta il ripieno a sembrare pieno, non gommoso.<\/p><p>La pasta contiene burro, panna acida e un solo uovo. Il burro freddo limita lo sviluppo del glutine e produce strati friabili; la panna acida rende l&#x27;impasto pieghevole e introduce abbastanza umidit\u00e0 da evitare crepe profonde durante la stesura. \u00c8 importante fermarsi appena la pasta si unisce. Una lavorazione lunga la scalda e la rende elastica, con il rischio che si ritiri in teglia. Le due porzioni vengono raffreddate prima di essere stese fra fogli di carta da forno, un metodo che riduce la quantit\u00e0 di farina aggiunta e mantiene regolare lo spessore.<\/p><\/div><div class=\"gj-copy-col\"><p>La base riceve una breve precottura. Questo passaggio forma una barriera asciutta prima che venga versato il ripieno umido. Il secondo foglio di pasta viene appoggiato senza pressione e bucherellato in pi\u00f9 punti, cos\u00ec il vapore pu\u00f2 uscire e la superficie resta piatta. La temperatura di 175 \u00b0C \u00e8 sufficientemente alta per colorire il burro e cuocere le uova, ma abbastanza moderata da non separare il formaggio. Il centro \u00e8 pronto quando non ondeggia pi\u00f9 come un liquido; una lieve vibrazione \u00e8 accettabile perch\u00e9 il calore residuo completa l&#x27;assestamento.<\/p><p>Il riposo dopo il forno \u00e8 parte della ricetta. Tagliare la pita calda comprime gli strati e trascina il ripieno sul coltello. Dopo un&#x27;ora a temperatura ambiente e almeno trenta minuti in frigorifero, i quadrotti conservano bordi netti e una superficie friabile. Prima del servizio possono tornare a temperatura ambiente per venti minuti, cos\u00ec il burro si ammorbidisce e il formaggio recupera cremosit\u00e0. La conservazione avviene in frigorifero per la presenza di uova e latticini. Il risultato ideale mostra una base sottile, un ripieno bianco e alto, una sfoglia superiore dorata e una spolverata appena visibile. Per un servizio ordinato, i quadrotti vengono disposti in un solo strato e non sovrapposti: la pressione romperebbe la superficie e trasferirebbe umidit\u00e0 dal ripieno alla pasta.<\/p><\/div><\/div><\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-it-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Dalla pasta fredda al taglio<\/p><h3 id=\"recipe-timeline-it-hr-sweet-farmer-s-cheese-pie\">Ritmo di preparazione<\/h3><\/div><p class=\"gj-rail-total\">Attivo: 40 min \u00b7 Riposo: 1 h 30 min<\/p><\/div><ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Impasto rapido e raffreddamento delle due porzioni.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT40M\">0:40<\/time><span>Precottura della base e preparazione del ripieno.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H\">1:00<\/time><span>Chiusura con il secondo foglio e cottura completa.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H45M\">1:45<\/time><span>Raffreddamento, breve passaggio in frigo e taglio.<\/span><\/li><\/ol><p class=\"gj-rail-sum\"><strong>Ricetta in breve.<\/strong> Una pasta friabile con burro e panna acida viene divisa in due fogli sottili. La base cuoce brevemente da sola, poi accoglie un ripieno di formaggio fresco ben scolato, uova, zucchero, semolino, vaniglia e scorza di limone. Il secondo foglio chiude la pita e viene bucherellato per lasciare uscire il vapore. Dopo 40\u201345 minuti a 175 \u00b0C, la superficie deve essere dorata e il centro stabile ma non asciutto. Il dolce riposa prima a temperatura ambiente e poi in frigorifero, fase necessaria per ottenere dodici quadrotti netti. Lo zucchero a velo si aggiunge solo quando la superficie \u00e8 fredda. La preparazione resta delicata, leggermente acidula e pi\u00f9 equilibrata di un ripieno basato soltanto su zucchero e crema.<\/p><\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-it-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-it-hr-sweet-farmer-s-cheese-pie\">Ingredienti<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-1-it-hr-sweet-farmer-s-cheese-pie\"><h4 id=\"recipe-ingredients-group-1-it-hr-sweet-farmer-s-cheese-pie\">Per la pasta<\/h4><ul><li><strong>420 g di farina 00<\/strong><\/li><li><strong>200 g di burro freddo, a cubetti<\/strong><\/li><li><strong>100 g di zucchero semolato<\/strong><\/li><li><strong>8 g di lievito per dolci<\/strong><\/li><li><strong>2 g di sale fino<\/strong><\/li><li><strong>1 uovo medio<\/strong><\/li><li><strong>120 g di panna acida<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ingredients-group-2-it-hr-sweet-farmer-s-cheese-pie\"><h4 id=\"recipe-ingredients-group-2-it-hr-sweet-farmer-s-cheese-pie\">Per il ripieno<\/h4><ul><li><strong>750 g di formaggio fresco tipo farmer cheese o ricotta asciutta<\/strong><em>Lasciarlo scolare almeno 2 ore prima di pesarlo.<\/em><\/li><li><strong>150 g di zucchero semolato<\/strong><\/li><li><strong>3 uova medie<\/strong><\/li><li><strong>40 g di semolino fine<\/strong><\/li><li><strong>1 cucchiaino di estratto di vaniglia<\/strong><\/li><li><strong>Scorza finemente grattugiata di 1 limone non trattato<\/strong><\/li><li><strong>20 g di zucchero a velo<\/strong><\/li><\/ul><\/section><aside class=\"gj-ing-note\"><strong>Allergeni e sostituzioni.<\/strong> Contiene glutine, latte e uova. La ricotta pu\u00f2 sostituire il farmer cheese soltanto se viene scolata fino a risultare asciutta; una crema spalmabile non offre la stessa struttura.<\/aside><\/div><\/div><\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-it-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-it-hr-sweet-farmer-s-cheese-pie\">Preparazione, passo dopo passo<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pasta e base<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Sabbiare farina e burro<\/p><p class=\"gj-step-x\">Mescolare farina, lievito, sale e zucchero; incorporare il burro freddo con la punta delle dita finch\u00e9 restano briciole irregolari grandi come piselli.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Formare l\u2019impasto<\/p><p class=\"gj-step-x\">Aggiungere uovo e panna acida e unire senza impastare a lungo. Dividere in due porzioni, appiattirle e raffreddarle per 30 minuti.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Precuocere la base<\/p><p class=\"gj-step-x\">Scaldare il forno a 175 \u00b0C. Stendere una porzione a 30 \u00d7 22 cm, adagiarla nella teglia rivestita e cuocerla per 10 minuti, finch\u00e9 la superficie appare asciutta ma non colorita.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Ripieno e cottura<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Mescolare il ripieno<\/p><p class=\"gj-step-x\">Lavorare il formaggio con zucchero, uova, semolino, vaniglia e scorza di limone solo fino a ottenere una massa uniforme, ancora leggermente granulosa.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Assemblare la pita<\/p><p class=\"gj-step-x\">Distribuire il ripieno sulla base precotta. Stendere la seconda porzione, appoggiarla sopra, sigillare delicatamente i bordi e bucherellare la superficie con una forchetta.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuocere fino a stabilit\u00e0<\/p><p class=\"gj-step-x\">Cuocere per 35 minuti, o finch\u00e9 la superficie \u00e8 dorata e il centro vibra appena quando la teglia viene mossa. La temperatura del ripieno deve raggiungere almeno 72 \u00b0C.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">03<\/span> Raffreddamento e taglio<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Raffreddare senza coprire<\/p><p class=\"gj-step-x\">Lasciare la pita nella teglia per 1 ora su una griglia, senza coprirla, affinch\u00e9 il vapore non ammorbidisca la sfoglia.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Stabilizzare in frigorifero<\/p><p class=\"gj-step-x\">Trasferire la teglia in frigorifero per 30 minuti, quindi sollevare il dolce usando la carta da forno.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Spolverare e porzionare<\/p><p class=\"gj-step-x\">Aggiungere lo zucchero a velo e tagliare 12 quadrotti con un coltello lungo, pulendo la lama fra un taglio e l\u2019altro.<\/p><\/div><\/li><\/ol><\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-it-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-it-hr-sweet-farmer-s-cheese-pie\">Servizio, conservazione e modifiche pratiche<\/h3><\/div><div class=\"gj-info-grid\">\n    <section class=\"gj-info-card\"><h4>Servizio e abbinamenti<\/h4><p>Servire i quadrotti a temperatura ambiente con caff\u00e8 o t\u00e8 non troppo zuccherato. Frutta fresca acidula, come ribes o lamponi, pu\u00f2 accompagnare il dolce senza aggiungere altra crema.<\/p><\/section>\n    <section class=\"gj-info-card\"><h4>Conservazione e riscaldamento<\/h4><p>Conservare coperto in frigorifero per massimo 4 giorni. Lasciare la porzione 20 minuti a temperatura ambiente prima del servizio. Congelare i quadrotti senza zucchero a velo fino a 2 mesi e scongelarli lentamente in frigorifero.<\/p><\/section>\n    <section class=\"gj-info-card\"><h4>Quattro variazioni funzionali<\/h4><ul><li>Sostituire la scorza di limone con scorza d\u2019arancia, mantenendo la stessa quantit\u00e0.<\/li><li>Aggiungere 60 g di uvetta ammollata e ben asciugata al ripieno.<\/li><li>Usare 30 g di amido di mais al posto del semolino per una texture pi\u00f9 liscia.<\/li><li>Ridurre lo zucchero del ripieno a 120 g e servire con frutta matura.<\/li><\/ul><\/section>\n    <section class=\"gj-info-card\"><h4>Tre osservazioni di cucina<\/h4><ol><li>Il formaggio va pesato dopo la scolatura, non prima.<\/li><li>La base precotta deve apparire asciutta; una colorazione marcata la renderebbe troppo dura dopo la seconda cottura.<\/li><li>Lo zucchero a velo si applica solo sulla superficie fredda, altrimenti si scioglie e crea macchie umide.<\/li><\/ol><\/section>\n    <section class=\"gj-info-card gj-info-card--wide\"><h4>Attrezzatura necessaria<\/h4><ul><li>Teglia rettangolare da circa 30 \u00d7 22 cm<\/li><li>Carta da forno<\/li><li>Mattarello<\/li><li>Ciotola capiente<\/li><li>Griglia di raffreddamento<\/li><li>Termometro a lettura istantanea<\/li><\/ul><\/section>\n  <\/div><\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-it-hr-sweet-farmer-s-cheese-pie\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-it-hr-sweet-farmer-s-cheese-pie\">Valori nutrizionali per porzione<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calorie<\/dt><dd>\u2248 470 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 48 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 14 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 25 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 1 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 300 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Porzione:<\/strong> 1 quadrotto, circa 120 g. <strong>Allergeni principali:<\/strong> Contiene glutine, latte e uova. La ricotta pu\u00f2 sostituire il farmer cheese soltanto se viene scolata fino a risultare asciutta; una crema spalmabile non offre la stessa struttura. Valori approssimativi calcolati con dati di composizione standard; marche, tagli, assorbimento dei grassi e dimensione reale delle porzioni possono modificare il risultato.<\/p><\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Risultato finale<\/p><p class=\"gj-close-quote\">Una sfoglia sottile sostiene un ripieno alto, fresco e stabile senza nasconderne la delicatezza.<\/p><p class=\"gj-close-copy\">La pita riesce quando il formaggio viene scolato con cura e il dolce riceve il tempo necessario per assestarsi. 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