{"id":3980,"date":"2018-01-12T20:56:00","date_gmt":"2018-01-12T20:56:00","guid":{"rendered":"http:\/\/www.giuliamarinelli.it\/?p=3980"},"modified":"2018-01-13T16:28:02","modified_gmt":"2018-01-13T16:28:02","slug":"le-scarpette-di-santilario","status":"publish","type":"post","link":"https:\/\/www.giuliamarinelli.it\/es\/blog\/le-scarpette-di-santilario\/","title":{"rendered":"Zapatos de San Ilario"},"content":{"rendered":"<p lang=\"es-ES\"><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"><strong>San Ilario de Poitiers<\/strong> (315 <\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\">apr\u00f2x.<\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\">-367) el Patr\u00f3n de Parma, se celebra ma\u00f1ana, <strong>13 de enero,<\/strong> el d\u00eda de su muerte.<\/span><\/span><\/p>\n<p>Se dice que al pasar el pobre Santo <span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\">por<\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"> <strong>Parma,<\/strong> un zapatero que vio sus <strong>zapatos escu\u00e1lidos,<\/strong> tuvo mucha l\u00e1stima y le regal\u00f3 un par de zapatos nuevos. A la ma\u00f1ana siguiente, al abrir su peque\u00f1a tienda en lugar de los pobres zapatos de Ilario, encontr\u00f3 un par de <strong>zapatos de oro.<\/strong><\/span><\/span><\/p>\n<p>Por esta raz\u00f3n, hasta nuestros <span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\">d\u00edas<\/span><\/span><span style=\"color: #000000;\"><span style=\"font-family: Arial, sans-serif;\"> el 13 de enero, en Parma se hacen <strong>deliciosos bizcochos<\/strong> en forma de zapato.<\/span><\/span><\/p>\n<p>Aqu\u00ed est\u00e1 la <strong>receta:<\/strong><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.giuliamarinelli.it\/wp-content\/uploads\/2016\/01\/scarpette-di-S.-Ilario.jpg\"><img decoding=\"async\" loading=\"lazy\" data-attachment-id=\"3981\" data-permalink=\"https:\/\/www.giuliamarinelli.it\/es\/blog\/le-scarpette-di-santilario\/attachment\/scarpette-di-s-ilario-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.giuliamarinelli.it\/es\/wp-content\/uploads\/2016\/01\/scarpette-di-S.-Ilario.jpg?fit=400%2C600&amp;ssl=1\" data-orig-size=\"400,600\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5D Mark II&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1338900946&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;50&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;0.04&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"scarpette di S. Ilario\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;foto Alberto Rossi&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/www.giuliamarinelli.it\/es\/wp-content\/uploads\/2016\/01\/scarpette-di-S.-Ilario.jpg?fit=200%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.giuliamarinelli.it\/es\/wp-content\/uploads\/2016\/01\/scarpette-di-S.-Ilario.jpg?fit=400%2C600&amp;ssl=1\" class=\"size-medium wp-image-3981 aligncenter\" src=\"https:\/\/i0.wp.com\/www.giuliamarinelli.it\/wp-content\/uploads\/2016\/01\/scarpette-di-S.-Ilario-200x300.jpg?resize=200%2C300&#038;ssl=1\" alt=\"foto Alberto Rossi\" width=\"200\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.giuliamarinelli.it\/es\/wp-content\/uploads\/2016\/01\/scarpette-di-S.-Ilario.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/www.giuliamarinelli.it\/es\/wp-content\/uploads\/2016\/01\/scarpette-di-S.-Ilario.jpg?w=400&amp;ssl=1 400w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p lang=\"es-ES\"><strong>ZAPATOS DE SANT&#8217;ILARIO<\/strong><\/p>\n<p><strong> INGREDIENTES<\/strong><\/p>\n<p>para las <strong>galletas<\/strong><\/p>\n<p>500 g. de harina<\/p>\n<p>4 huevos<\/p>\n<p>250 g. de az\u00facar<\/p>\n<p>150 g. de mantequilla<\/p>\n<p>vainilla, piel de lim\u00f3n rallada, una pizca de sal<\/p>\n<p lang=\"es-ES\">para el <strong>alcorzar<\/strong><\/p>\n<p>250 g. az\u00facar en polvo<\/p>\n<p>el jugo de medio lim\u00f3n<\/p>\n<p lang=\"es-ES\"><strong>PROCEDIMIENTO<\/strong><\/p>\n<p>Vierta la harina en la tabla de reposter\u00eda, coloque la mantequilla previamente ablandada en el cr\u00e1ter, dos huevos enteros y dos yemas de huevo, manteniendo las claras de huevo a un lado. Agregue la vainilla, la pizca de sal y la c\u00e1scara de lim\u00f3n rallada.<\/p>\n<p>Cuando la mezcla sea compacta, c\u00fabrala con la pel\u00edcula y d\u00e9jela reposar en el refrigerador durante al menos media hora.<\/p>\n<p>Estire con un rodillo, el espesor debe ser de aproximadamente medio cent\u00edmetro y corte en piezas con forma de zapato. Col\u00f3que los bizcochos en una bandeja para hornear untada con mantequilla y hornee a 180 grados durante aproximadamente 30 minutos.<\/p>\n<p>Mientras tanto, prepare el alcorzar: bata ligeramente las dos claras de huevo restantes, agregue el az\u00facar en polvo y el jugo de lim\u00f3n pasado al colador. Contin\u00fae batiendo hasta que la mezcla est\u00e9 suave y cremosa.<\/p>\n<p>Una vez que los bizcochos est\u00e9n cocidos, d\u00e9jelos enfriar un poco, luego decore con el alcorzar, ayudandose con un sac a poche.<\/p>\n<p lang=\"es-ES\">\n","protected":false},"excerpt":{"rendered":"<p>una receta de la cocina parmesana, los bizcochos de Sant&#8217;Ilario<\/p>\n","protected":false},"author":4,"featured_media":3981,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[1175,742,1177,975,1176,1163,52,439],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.giuliamarinelli.it\/es\/wp-content\/uploads\/2016\/01\/scarpette-di-S.-Ilario.jpg?fit=400%2C600&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9aSvD-12c","jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":5018,"url":"https:\/\/www.giuliamarinelli.it\/es\/blog\/giuseppe-garibaldi-en-parma\/","url_meta":{"origin":3980,"position":0},"title":"Giuseppe Garibaldi en Parma","author":"Giulia Marinelli","date":"enero 19, 2018","format":false,"excerpt":"Para ir a tomar un caf\u00e9 con amigos, o para dar un paseo en el centro de Parma, los parmesanos normalmente se dan cita delante del monumento de Giuseppe Garibaldi, en la plaza. 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