{"id":63960,"date":"2022-06-09T16:21:50","date_gmt":"2022-06-09T14:21:50","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/zeppole-de-arroz\/"},"modified":"2025-11-17T22:08:36","modified_gmt":"2025-11-17T21:08:36","slug":"zeppole-de-arroz","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/es\/ricetta\/zeppole-de-arroz\/","title":{"rendered":"Zeppole de arroz"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1248px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p>Instrucciones:<\/p>\n<p>Ponemos a hervir 2,5\u00a0l de leche aromatizada con la c\u00e1scara de naranja y la sal. A\u00f1adimos el arroz y cocinamos a fuego lento sin remover, hasta que la leche se absorba por completo. Dejamos enfriar y fermentar durante un par de horas.<\/p>\n<p>Hacemos un volc\u00e1n con la harina sobre una tabla de reposter\u00eda. Agregamos el arroz fr\u00edo y la levadura. A\u00f1adimos el resto de la leche templada (unos 600\u00a0g), en la que ya habremos derretido el az\u00facar. Mezclamos todo y a\u00f1adimos la ralladura de 2 naranjas, hasta obtener una masa de la consistencia correcta (ni demasiado l\u00edquida ni demasiado s\u00f3lida).<\/p>\n<p>Dividimos la masa en peque\u00f1as porciones, les damos forma de cilindros de casi un dedo de grosor a cada una y las vertemos en aceite caliente (a 180\u00b0). Despu\u00e9s de fre\u00edr toda la masa, repasamos los zeppole en el aceite caliente para que queden crujientes.<\/p>\n<p>Los servimos con miel de naranja, una pizca de az\u00facar glas y canela en polvo (opcional).<\/p>\n<p>Y no te olvides de probar tambi\u00e9n la versi\u00f3n salada. \u00a1Son uno de los mejores productos de la <a href=\"https:\/\/www.visitsicily.info\/sicilian-street-food\/\" target=\"_blank\" rel=\"noopener\">comida callejera siciliana<\/a>!<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"featured_media":57525,"template":"","categories":[1996],"luogo":[2964],"stagione":[2066,2064,2067,2065],"class_list":["post-63960","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-es","luogo-catania-es","stagione-invierno","stagione-otono","stagione-primavera-es","stagione-verano"],"acf":{"galleria":false,"paragrafo_1":"<p>Los zeppole de arroz sicilianos son unos dulces de origen catan\u00e9s a base de masa de arroz frita ideados por las monjas del <a href=\"http:\/\/www.monasterodeibenedettini.it\/\" target=\"_blank\" rel=\"noopener\">Monasterio de los Benedictinos de Catania<\/a> en el siglo XVI. En <a href=\"https:\/\/www.visitsicily.info\/localita\/catania\/\" target=\"_blank\" rel=\"noopener\">Catania<\/a>, de hecho, tambi\u00e9n se conocen como \u00abbastoncitos de arroz a la benedictina\u00bb o \u00abbenedictinos\u00bb.<\/p>\n<p>Su sabor es muy sabroso pero delicado, gracias a la mezcla de arroz, leche y c\u00e1scara de naranja. La miel de naranja que los recubre les da un toque de distinci\u00f3n. Tradicionalmente, estos dulces sicilianos se preparaban el <strong>19 de marzo con motivo de la Fiesta de San Jos\u00e9<\/strong> y en <strong>Carnaval<\/strong>. Hoy, en cambio, se preparan durante todo el a\u00f1o y son el postre perfecto para cualquier comida de domingo o festiva.<\/p>\n<p>Aqu\u00ed te dejamos la receta de los zeppole de arroz.<\/p>\n","titolo_paragrafo_1":"Detalles","difficolta":"Media","ingredienti":[{"nome_ingrediente":"PARA LA MASA","quantita":""},{"nome_ingrediente":"Leche ","quantita":"3100\u00a0ml"},{"nome_ingrediente":"Sal","quantita":"25\u00a0g"},{"nome_ingrediente":"Arroz","quantita":"1\u00a0kg"},{"nome_ingrediente":"Levadura de cerveza","quantita":"10\u00a0g"},{"nome_ingrediente":"Az\u00facar","quantita":"100\u00a0g"},{"nome_ingrediente":"Ralladura de ","quantita":"4\u00a0naranjas"},{"nome_ingrediente":"Aceite para fre\u00edr","quantita":""},{"nome_ingrediente":"PARA LA GUARNICI\u00d3N","quantita":""},{"nome_ingrediente":"Miel de naranja","quantita":""},{"nome_ingrediente":"Az\u00facar glas","quantita":""},{"nome_ingrediente":"Canela en polvo (al gusto)","quantita":""}],"localizzazione":"<div class=\"leaflet-map\" 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