{"id":7519,"date":"2011-04-23T14:13:05","date_gmt":"2011-04-23T12:13:05","guid":{"rendered":"https:\/\/www.ricettepercucinare.com\/magazine\/?page_id=7519"},"modified":"2018-05-11T09:11:51","modified_gmt":"2018-05-11T07:11:51","slug":"pasta-brisee","status":"publish","type":"page","link":"https:\/\/www.ricettepercucinare.com\/magazine\/scuola-di-cucina\/come-preparare\/pasta-brisee","title":{"rendered":"Pasta Bris\u00e8e"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-7525\" title=\"IMGP1859\" src=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1859-501x376.jpg\" alt=\"\" width=\"501\" height=\"376\" srcset=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1859-501x376.jpg 501w, https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1859.jpg 1024w\" sizes=\"auto, (max-width: 501px) 100vw, 501px\" \/><\/p>\n<p>Questo tipo di pasta possiamo utilizzarla per fare la quiche o delle tartine o qualsiasi altro stuzzichino o torta che richieda un impasto friabile e gustoso. \u00c8 una pasta neutra, quindi non ha ne sale ne zucchero, e la potrete utilizzare sia per dolci che per piatti salati.<\/p>\n<ul>\n<li>140 ml d\u2019acqua ghiacciata<\/li>\n<li>200 gr di burro freddo da frigo<\/li>\n<li>400 gr di farina<\/li>\n<\/ul>\n<p>In una terrina per dolci, unite la farina al burro a pezzettini. Con un mixer mescolate per bene finch\u00e8 il tutto non diventer\u00e0 di consistenza sabbiosa.<\/p>\n<p>A questo punto su un piano di lavoro ben pulito e liscio lavorate il composto con l\u2019acqua ghiacciata in modo molto veloce, evitando quindi di trasmettergli calore.<\/p>\n<p>Lavoratelo per bene finch\u00e8 non otterrete una palla.<\/p>\n<p>Chiudetela nel cellophane e lasciatela a riposo in frigorifero per 30-40 min.<\/p>\n<div id='gallery-1' class='gallery galleryid-7519 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.ricettepercucinare.com\/magazine\/scuola-di-cucina\/come-preparare\/pasta-brisee\/imgp1854'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1854-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1854-150x150.jpg 150w, https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1854-300x300.jpg 300w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.ricettepercucinare.com\/magazine\/scuola-di-cucina\/come-preparare\/pasta-brisee\/imgp1855'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1855-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1855-150x150.jpg 150w, https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1855-300x300.jpg 300w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.ricettepercucinare.com\/magazine\/scuola-di-cucina\/come-preparare\/pasta-brisee\/imgp1856'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1856-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1856-150x150.jpg 150w, https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1856-300x300.jpg 300w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.ricettepercucinare.com\/magazine\/scuola-di-cucina\/come-preparare\/pasta-brisee\/imgp1857'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1857-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1857-150x150.jpg 150w, https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1857-300x300.jpg 300w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.ricettepercucinare.com\/magazine\/scuola-di-cucina\/come-preparare\/pasta-brisee\/imgp1858'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1858-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1858-150x150.jpg 150w, https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1858-300x300.jpg 300w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.ricettepercucinare.com\/magazine\/scuola-di-cucina\/come-preparare\/pasta-brisee\/imgp1859'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1859-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1859-150x150.jpg 150w, https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1859-300x300.jpg 300w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.ricettepercucinare.com\/magazine\/scuola-di-cucina\/come-preparare\/pasta-brisee\/imgp1860'><img loading=\"lazy\" decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1860-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" srcset=\"https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1860-150x150.jpg 150w, https:\/\/www.ricettepercucinare.com\/magazine\/wp-content\/uploads\/2011\/04\/IMGP1860-300x300.jpg 300w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Questo tipo di pasta possiamo utilizzarla per fare la quiche o delle tartine o qualsiasi altro stuzzichino o torta che richieda un impasto friabile e gustoso. \u00c8 una pasta neutra, quindi non ha ne sale ne zucchero, e la potrete utilizzare sia per dolci che per piatti salati. 140 ml d\u2019acqua ghiacciata 200 gr di<\/p>\n","protected":false},"author":7,"featured_media":0,"parent":6576,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-7519","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Lo chef ci spiega e ci mostra passo dopo passo come preparare un&#039;ottima pasta bris\u00e8.\" \/>\n\t<meta name=\"robots\" content=\"max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n\t<meta name=\"keywords\" content=\"ricette,pasta bris\u00e8,impasti base,scuola di cucina\" \/>\n\t<link rel=\"canonical\" href=\"https:\/\/www.ricettepercucinare.com\/magazine\/scuola-di-cucina\/come-preparare\/pasta-brisee\" \/>\n\t<meta name=\"generator\" 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