{"id":168970,"date":"2026-10-09T22:49:04","date_gmt":"2026-10-09T20:49:04","guid":{"rendered":"https:\/\/blog.giallozafferano.it\/vickyart\/?post_type=recipe&#038;p=168970"},"modified":"2026-10-10T00:11:16","modified_gmt":"2026-10-09T22:11:16","slug":"ricetta-pasta-frolla-napoli-ricetta-base-per-crostate-e-biscotti","status":"publish","type":"recipe","link":"https:\/\/blog.giallozafferano.it\/vickyart\/ricetta-pasta-frolla-napoli-ricetta-base-per-crostate-e-biscotti\/","title":{"rendered":"Pasta frolla Napoli: ricetta base per crostate e biscotti"},"content":{"rendered":"<ul class=\"av-wellness-category\"><li><a href=\"https:\/\/blog.giallozafferano.it\/vickyart\/benessere\/flexitariano\/\" class=\"av-wellness-term\"><span class=\"av-wellness-icon av-wellness-flexitarian\"><\/span><span class=\"av-wellness-label\">Flexitariano<\/span><\/a><\/li><li><a href=\"https:\/\/blog.giallozafferano.it\/vickyart\/benessere\/mediterranea\/\" class=\"av-wellness-term\"><span class=\"av-wellness-icon av-wellness-mediterranean\"><\/span><span class=\"av-wellness-label\">Mediterranea<\/span><\/a><\/li><li><a href=\"https:\/\/blog.giallozafferano.it\/vickyart\/benessere\/vegetariano\/\" class=\"av-wellness-term\"><span class=\"av-wellness-icon av-wellness-vegetarian\"><\/span><span class=\"av-wellness-label\">Vegetariano<\/span><\/a><\/li><\/ul><av-recipe-servings data-json=\"{&quot;ingredientAlternativeQuantities&quot;:[{&quot;label&quot;:&quot;&quot;,&quot;value&quot;:&quot;&quot;,&quot;floatValue&quot;:0},{&quot;label&quot;:&quot;Qualche&quot;,&quot;value&quot;:&quot;Qualche&quot;,&quot;floatValue&quot;:0},{&quot;label&quot;:&quot;1\\\/2&quot;,&quot;value&quot;:&quot;1\\\/2&quot;,&quot;floatValue&quot;:0.5},{&quot;label&quot;:&quot;Mezzo&quot;,&quot;value&quot;:&quot;Mezzo&quot;,&quot;floatValue&quot;:0.5},{&quot;label&quot;:&quot;Mezza&quot;,&quot;value&quot;:&quot;Mezza&quot;,&quot;floatValue&quot;:0.5},{&quot;label&quot;:&quot;Met\\u00e0&quot;,&quot;value&quot;:&quot;Met\\u00e0&quot;,&quot;floatValue&quot;:0.5},{&quot;label&quot;:&quot;1\\\/3&quot;,&quot;value&quot;:&quot;1\\\/3&quot;,&quot;floatValue&quot;:0.3333333333333333},{&quot;label&quot;:&quot;un terzo&quot;,&quot;value&quot;:&quot;un terzo&quot;,&quot;floatValue&quot;:0.3333333333333333},{&quot;label&quot;:&quot;un terzo di&quot;,&quot;value&quot;:&quot;un terzo di&quot;,&quot;floatValue&quot;:0.3333333333333333},{&quot;label&quot;:&quot;2\\\/3&quot;,&quot;value&quot;:&quot;2\\\/3&quot;,&quot;floatValue&quot;:0.6666666666666666},{&quot;label&quot;:&quot;due terzi&quot;,&quot;value&quot;:&quot;due terzi&quot;,&quot;floatValue&quot;:0.6666666666666666},{&quot;label&quot;:&quot;due terzi di&quot;,&quot;value&quot;:&quot;due terzi di&quot;,&quot;floatValue&quot;:0.6666666666666666},{&quot;label&quot;:&quot;1\\\/4&quot;,&quot;value&quot;:&quot;1\\\/4&quot;,&quot;floatValue&quot;:0.25},{&quot;label&quot;:&quot;un quarto&quot;,&quot;value&quot;:&quot;un quarto&quot;,&quot;floatValue&quot;:0.25},{&quot;label&quot;:&quot;un quarto di&quot;,&quot;value&quot;:&quot;un quarto di&quot;,&quot;floatValue&quot;:0.25},{&quot;label&quot;:&quot;3\\\/4&quot;,&quot;value&quot;:&quot;3\\\/4&quot;,&quot;floatValue&quot;:0.75},{&quot;label&quot;:&quot;tre quarti&quot;,&quot;value&quot;:&quot;tre quarti&quot;,&quot;floatValue&quot;:0.75},{&quot;label&quot;:&quot;tre quarti di&quot;,&quot;value&quot;:&quot;tre quarti di&quot;,&quot;floatValue&quot;:0.75},{&quot;label&quot;:&quot;1\\\/8&quot;,&quot;value&quot;:&quot;1\\\/8&quot;,&quot;floatValue&quot;:0.125},{&quot;label&quot;:&quot;un ottavo&quot;,&quot;value&quot;:&quot;un ottavo&quot;,&quot;floatValue&quot;:0.125},{&quot;label&quot;:&quot;un ottavo di&quot;,&quot;value&quot;:&quot;un ottavo di&quot;,&quot;floatValue&quot;:0.125},{&quot;label&quot;:&quot;3\\\/8&quot;,&quot;value&quot;:&quot;3\\\/8&quot;,&quot;floatValue&quot;:0.375},{&quot;label&quot;:&quot;tre ottavi&quot;,&quot;value&quot;:&quot;tre ottavi&quot;,&quot;floatValue&quot;:0.375},{&quot;label&quot;:&quot;tre ottavi di&quot;,&quot;value&quot;:&quot;tre ottavi di&quot;,&quot;floatValue&quot;:0.375},{&quot;label&quot;:&quot;5\\\/8&quot;,&quot;value&quot;:&quot;5\\\/8&quot;,&quot;floatValue&quot;:0.625},{&quot;label&quot;:&quot;cinque ottavi&quot;,&quot;value&quot;:&quot;cinque ottavi&quot;,&quot;floatValue&quot;:0.625},{&quot;label&quot;:&quot;cinque ottavi di&quot;,&quot;value&quot;:&quot;cinque ottavi di&quot;,&quot;floatValue&quot;:0.625},{&quot;label&quot;:&quot;7\\\/8&quot;,&quot;value&quot;:&quot;7\\\/8&quot;,&quot;floatValue&quot;:0.875},{&quot;label&quot;:&quot;sette ottavi&quot;,&quot;value&quot;:&quot;sette ottavi&quot;,&quot;floatValue&quot;:0.875},{&quot;label&quot;:&quot;sette ottavi di&quot;,&quot;value&quot;:&quot;sette ottavi di&quot;,&quot;floatValue&quot;:0.875}],&quot;ingredientUnits&quot;:{&quot;&quot;:{&quot;singular&quot;:&quot;Nessuna&quot;,&quot;plural&quot;:&quot;Nessuna&quot;},&quot;q.s.&quot;:{&quot;singular&quot;:&quot;q.b.&quot;,&quot;plural&quot;:&quot;q.b.&quot;},&quot;g&quot;:{&quot;singular&quot;:&quot;g&quot;,&quot;plural&quot;:&quot;g&quot;},&quot;ml&quot;:{&quot;singular&quot;:&quot;ml&quot;,&quot;plural&quot;:&quot;ml&quot;},&quot;cl&quot;:{&quot;singular&quot;:&quot;cl&quot;,&quot;plural&quot;:&quot;cl&quot;},&quot;kg&quot;:{&quot;singular&quot;:&quot;kg&quot;,&quot;plural&quot;:&quot;kg&quot;},&quot;l&quot;:{&quot;singular&quot;:&quot;l&quot;,&quot;plural&quot;:&quot;l&quot;},&quot;clove&quot;:{&quot;singular&quot;:&quot;spicchio&quot;,&quot;plural&quot;:&quot;spicchi&quot;},&quot;pinch&quot;:{&quot;singular&quot;:&quot;pizzico&quot;,&quot;plural&quot;:&quot;pizzichi&quot;},&quot;spoon&quot;:{&quot;singular&quot;:&quot;cucchiaio&quot;,&quot;plural&quot;:&quot;cucchiai&quot;},&quot;tablespoon&quot;:{&quot;singular&quot;:&quot;cucchiaio da tavola&quot;,&quot;plural&quot;:&quot;cucchiai da tavola&quot;},&quot;teaspoon&quot;:{&quot;singular&quot;:&quot;cucchiaino&quot;,&quot;plural&quot;:&quot;cucchiaini&quot;},&quot;sachet&quot;:{&quot;singular&quot;:&quot;bustina&quot;,&quot;plural&quot;:&quot;bustine&quot;},&quot;sprig&quot;:{&quot;singular&quot;:&quot;rametto&quot;,&quot;plural&quot;:&quot;rametti&quot;},&quot;glass&quot;:{&quot;singular&quot;:&quot;bicchiere&quot;,&quot;plural&quot;:&quot;bicchieri&quot;},&quot;shot&quot;:{&quot;singular&quot;:&quot;bicchierino&quot;,&quot;plural&quot;:&quot;bicchierini&quot;},&quot;leaf&quot;:{&quot;singular&quot;:&quot;foglia&quot;,&quot;plural&quot;:&quot;foglie&quot;},&quot;tuft&quot;:{&quot;singular&quot;:&quot;ciuffo&quot;,&quot;plural&quot;:&quot;ciuffi&quot;},&quot;bouquet&quot;:{&quot;singular&quot;:&quot;mazzetto&quot;,&quot;plural&quot;:&quot;mazzetti&quot;},&quot;drop&quot;:{&quot;singular&quot;:&quot;goccia&quot;,&quot;plural&quot;:&quot;gocce&quot;},&quot;cup&quot;:{&quot;singular&quot;:&quot;tazza&quot;,&quot;plural&quot;:&quot;tazze&quot;},&quot;tea cup&quot;:{&quot;singular&quot;:&quot;tazza da t\\u00e8&quot;,&quot;plural&quot;:&quot;tazze da t\\u00e8&quot;},&quot;coffee cup&quot;:{&quot;singular&quot;:&quot;tazza da caff\\u00e8&quot;,&quot;plural&quot;:&quot;tazze da caff\\u00e8&quot;},&quot;rib&quot;:{&quot;singular&quot;:&quot;costa&quot;,&quot;plural&quot;:&quot;coste&quot;},&quot;berry&quot;:{&quot;singular&quot;:&quot;bacca&quot;,&quot;plural&quot;:&quot;bacche&quot;},&quot;slice&quot;:{&quot;singular&quot;:&quot;fetta&quot;,&quot;plural&quot;:&quot;fette&quot;},&quot;ladle&quot;:{&quot;singular&quot;:&quot;mestolo&quot;,&quot;plural&quot;:&quot;mestoli&quot;},&quot;some&quot;:{&quot;singular&quot;:&quot;qualche&quot;,&quot;plural&quot;:&quot;qualche&quot;},&quot;jar&quot;:{&quot;singular&quot;:&quot;vasetto&quot;,&quot;plural&quot;:&quot;vasetti&quot;},&quot;wire&quot;:{&quot;singular&quot;:&quot;filo&quot;,&quot;plural&quot;:&quot;fili&quot;},&quot;sheet&quot;:{&quot;singular&quot;:&quot;foglio&quot;,&quot;plural&quot;:&quot;fogli&quot;},&quot;roll&quot;:{&quot;singular&quot;:&quot;rotolo&quot;,&quot;plural&quot;:&quot;rotoli&quot;},&quot;fillet&quot;:{&quot;singular&quot;:&quot;filetto&quot;,&quot;plural&quot;:&quot;filetti&quot;},&quot;cluster&quot;:{&quot;singular&quot;:&quot;grappolo&quot;,&quot;plural&quot;:&quot;grappoli&quot;},&quot;wisp&quot;:{&quot;singular&quot;:&quot;cespo&quot;,&quot;plural&quot;:&quot;cespi&quot;},&quot;package&quot;:{&quot;singular&quot;:&quot;confezione&quot;,&quot;plural&quot;:&quot;confezioni&quot;},&quot;stem&quot;:{&quot;singular&quot;:&quot;gambo&quot;,&quot;plural&quot;:&quot;gambi&quot;},&quot;vial&quot;:{&quot;singular&quot;:&quot;fiala&quot;,&quot;plural&quot;:&quot;fiale&quot;},&quot;cube&quot;:{&quot;singular&quot;:&quot;cubetto&quot;,&quot;plural&quot;:&quot;cubetti&quot;},&quot;pound&quot;:{&quot;singular&quot;:&quot;libbra&quot;,&quot;plural&quot;:&quot;libbre&quot;},&quot;lb&quot;:{&quot;singular&quot;:&quot;lb&quot;,&quot;plural&quot;:&quot;lbs&quot;},&quot;ounce&quot;:{&quot;singular&quot;:&quot;oncia&quot;,&quot;plural&quot;:&quot;once&quot;},&quot;stick&quot;:{&quot;singular&quot;:&quot;panetto&quot;,&quot;plural&quot;:&quot;panetti&quot;},&quot;pod&quot;:{&quot;singular&quot;:&quot;bastoncino&quot;,&quot;plural&quot;:&quot;bastoncini&quot;},&quot;oz&quot;:{&quot;singular&quot;:&quot;oz&quot;,&quot;plural&quot;:&quot;oz&quot;},&quot;bundle&quot;:{&quot;singular&quot;:&quot;fascio&quot;,&quot;plural&quot;:&quot;fasci&quot;},&quot;knob&quot;:{&quot;singular&quot;:&quot;noce&quot;,&quot;plural&quot;:&quot;noci&quot;},&quot;chunk&quot;:{&quot;singular&quot;:&quot;trancio&quot;,&quot;plural&quot;:&quot;tranci&quot;},&quot;bar&quot;:{&quot;singular&quot;:&quot;tavoletta&quot;,&quot;plural&quot;:&quot;tavolette&quot;},&quot;peppercorn&quot;:{&quot;singular&quot;:&quot;grano&quot;,&quot;plural&quot;:&quot;grani&quot;},&quot;square&quot;:{&quot;singular&quot;:&quot;quadratino&quot;,&quot;plural&quot;:&quot;quadratini&quot;},&quot;coffee_pod&quot;:{&quot;singular&quot;:&quot;cialda&quot;,&quot;plural&quot;:&quot;cialde&quot;},&quot;coffee_capsule&quot;:{&quot;singular&quot;:&quot;capsula&quot;,&quot;plural&quot;:&quot;capsule&quot;},&quot;spray&quot;:{&quot;singular&quot;:&quot;spruzzo&quot;,&quot;plural&quot;:&quot;spruzzi&quot;},&quot;head&quot;:{&quot;singular&quot;:&quot;testa&quot;,&quot;plural&quot;:&quot;teste&quot;},&quot;grind&quot;:{&quot;singular&quot;:&quot;macinata&quot;,&quot;plural&quot;:&quot;macinate&quot;}}}\" style=\"display: block;\">\n<div class=\"wp-block-altervista-recipe\">\n<div class=\"wp-block-altervista-introduction\">\n<p class=\"wp-block-altervista-paragraph\"><strong>Pasta frolla Napoli<\/strong>: ricetta base per crostate e biscotti della nonna, ricetta tradizionale senza burro, <strong>compatta, corposa e rustica<\/strong>, resta intatta, asciutta, perfetta per crostate di grandi dimensioni e biscotti da inzuppo.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Se cerchi un impasto robusto, facile da lavorare e ideale per i dolci tradizionali della domenica, la <strong>frolla napoletana <\/strong>rustica \u00e8 esattamente quello che ci vuole per far felice tutta la famiglia!<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Quando si pensa alla <strong>pasta frolla<\/strong> napoletana, la classica <strong>frolla con lo strutto, <\/strong>viene subito in mente la famosa <a href=\"https:\/\/blog.giallozafferano.it\/vickyart\/pastiera-napoletana-originale-ricetta-tradizionale\/\">pastiera<\/a>. Ma la verit\u00e0 \u00e8 che questo impasto profumato e tradizionale ha mille altri usi legati alla cucina di casa, perfetta per chi ama i sapori genuini.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">A differenza delle frolle al burro che si sciolgono in bocca, questa versione usa lo <strong>strutto<\/strong> per ottenere una consistenza pi\u00f9 corposa e resistente. \u00c8 il segreto delle nonne per preparare una perfetta <strong>crostata di marmellata da credenza<\/strong> o dei golosi <strong>biscotti rustici da inzuppo<\/strong> che si mantengono fragranti per giorni nella classica scatola di latta.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-articles-links\"><div class=\"av-inner-blocks-content\"><ul>\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/vickyart\/ricetta-pasta-frolla-alle-noci-per-crostate-e-biscotti\/\" title=\"PASTA FROLLA alle NOCI per crostate e biscotti\" rel=\"bookmark\">PASTA FROLLA alle NOCI per crostate e biscotti<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/vickyart\/ricetta-pasta-frolla-con-nutella-e-cacao\/\" title=\"PASTA FROLLA con NUTELLA e cacao\" rel=\"bookmark\">PASTA FROLLA con NUTELLA e cacao<\/a><\/li>\n\n\n\n<li class=\"wp-block-altervista-articles-links-item\"><a href=\"https:\/\/blog.giallozafferano.it\/vickyart\/ricetta-pasta-frolla-allo-zenzero-per-biscotti-e-crostate\/\" title=\"Pasta frolla allo zenzero per biscotti e crostate\" rel=\"bookmark\">Pasta frolla allo zenzero per biscotti e crostate<\/a><\/li>\n<\/ul><\/div><\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-cover\">\n<figure class=\"wp-block-image aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/blog.giallozafferano.it\/vickyart\/wp-content\/uploads\/2026\/10\/pasta-frolla-napoli-1-720x480.jpeg\" alt=\"\" class=\"wp-image-168973\" srcset=\"https:\/\/blog.giallozafferano.it\/vickyart\/wp-content\/uploads\/2026\/10\/pasta-frolla-napoli-1-720x480.jpeg 720w, https:\/\/blog.giallozafferano.it\/vickyart\/wp-content\/uploads\/2026\/10\/pasta-frolla-napoli-1-320x213.jpeg 320w, https:\/\/blog.giallozafferano.it\/vickyart\/wp-content\/uploads\/2026\/10\/pasta-frolla-napoli-1-768x512.jpeg 768w, https:\/\/blog.giallozafferano.it\/vickyart\/wp-content\/uploads\/2026\/10\/pasta-frolla-napoli-1.jpeg 1536w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-recipe-quick-info\"><div class=\"recipe-meta\"><ul class=\"recipe-info\"><li class=\"difficulty\" data-value=\"1\"><span class=\"recipe-label\">Difficolt\u00e0<\/span><span class=\"recipe-value\">Molto facile<\/span><\/li><li class=\"cost\" data-value=\"1\"><span class=\"recipe-label\">Costo<\/span><span class=\"recipe-value\">Molto economico<\/span><\/li><li class=\"preptime\" data-value=\"15\"><span class=\"recipe-label\">Tempo di preparazione<\/span><span class=\"recipe-value\">15 Minuti<\/span><\/li><li class=\"resttime\" data-value=\"120\"><span class=\"recipe-label\">Tempo di riposo<\/span><span class=\"recipe-value\">2 Ore<\/span><\/li><li class=\"cooktime\" data-value=\"15\"><span class=\"recipe-label\">Tempo di cottura<\/span><span class=\"recipe-value\">15 Minuti<\/span><\/li><li class=\"servings\" data-portions-label-id=\"1\"><span class=\"recipe-label\">Porzioni<\/span><span class=\"recipe-value\"><span class=\"portions-number\">10<\/span><span class=\"portions-label\">Persone<\/span><\/span><\/li><li class=\"cooking_method\" data-value=\"oven\"><span class=\"recipe-label\">Metodo di cottura<\/span><span class=\"recipe-value\">Forno<\/span><\/li><li class=\"cuisine\" data-value=\"italian\"><span class=\"recipe-label\">Cucina<\/span><span class=\"recipe-value\">Italiana<\/span><\/li><li class=\"seasonality\" data-value=\"1\"><span class=\"recipe-label\">Stagionalit\u00e0<\/span><span class=\"recipe-value\">Tutte le stagioni<\/span><\/li><\/ul><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients\"><h2>Ingredienti<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs recipe-intro-ingredients before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredients-group\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"43\" data-weight=\"500\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">500<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">farina<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"136\" data-weight=\"200\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">200<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">strutto<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"44\" data-weight=\"200\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">200<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">zucchero<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"53\" data-weight=\"150\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">3<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">uova<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"11762\" data-weight=\"10\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">scorza di limone<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"24\" data-weight=\"3\" data-unit=\"pinch\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span> <span class=\"ingredient-unit\">pizzico<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">sale<\/span><\/span><\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs recipe-after-ingredients after\"><\/div>\n<\/div><\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-tools\"><h2>Strumenti<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs recipe-intro-tools before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-tools-groups\"><div class=\"av-inner-blocks-content\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs recipe-after-tools after\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps\"><h2>Passaggi<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs av-intro-steps before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-steps-group\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Mescola la farina, lo zucchero e il pizzico di sale in una ciotola capiente o direttamente sulla spianatoia formando la classica fontana.<\/p>\n<\/div>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Aggiungi lo strutto a pezzetti e lavora gli ingredienti rapidamente con la punta delle dita per non scaldarli, fino a ottenere un composto sbriciolato e sabbioso.<\/p>\n<\/div>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Inserisci le uova e la scorza degli agrumi al centro della sabbiatura.<\/p>\n<\/div>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Impasta velocemente giusto il tempo necessario per far amalgamare i liquidi e formare un panetto liscio e compatto. \u00c8 fondamentale lavorare l&#8217;impasto il meno possibile per non perdere la tipica friabilit\u00e0 rustica.<\/p>\n<\/div>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Avvolgi il panetto nella pellicola trasparente e schiaccialo leggermente per facilitare il raffreddamento. Lascia riposare la frolla in frigorifero per almeno 2 ore prima di stenderla. <\/p>\n<\/div>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Per un risultato ottimale, soprattutto se destinata alla pastiera o a grandi crostate, l&#8217;ideale \u00e8 prepararla il giorno prima e lasciarla riposare tutta la notte.<\/p>\n<\/div>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Per un risultato ottimale, soprattutto se destinata alla pastiera o a grandi crostate, l&#8217;ideale \u00e8 prepararla il giorno prima e lasciarla riposare tutta la notte.<\/p>\n\n\n\n<p class=\"wp-block-altervista-paragraph\">Bon app\u00e9tit<br>Se ti piace la ricetta clicca sulle stelline in fondo all\u2019articolo. GRAZIE!<\/p>\n<\/div>\n\n\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs av-after-steps after\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-notes\">\n<h2 class=\"wp-block-heading\">Pasta frolla Napoli: ricetta base per crostate e biscotti<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>I consigli per una frolla perfetta:<\/strong><br><strong>Lavorazione breve:<\/strong> Anche se non contiene burro, impastate gli ingredienti velocemente giusto il tempo di compattarli. Un eccesso di calore delle mani attiverebbe la farina rendendo il panetto elastico anzich\u00e9 friabile.<br><strong>Riposo in frigorifero:<\/strong> Fate riposare il panetto avvolto nella pellicola per almeno 30 minuti prima di stenderlo. Questo passaggio rilassa il glutine e rende la frolla facile da stendere senza rompersi.<br><strong>Spessore ideale:<\/strong> Per le crostate di grandi dimensioni stendete la sfoglia a uno spessore di circa 4-5 millimetri: regger\u00e0 benissimo qualsiasi tipo di confettura o crema densa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Novit\u00e0: iscriviti al mio<a href=\"https:\/\/whatsapp.com\/channel\/0029Va8BMHu2f3EKqYlbZu3i\">&nbsp;canale watsapp<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/t.me\/arteincucina\">SEGUIMI SU TELEGRAM ATTIVA LE NOTIFICHE<\/a><br><a href=\"https:\/\/www.tiktok.com\/@arte.in.cucina\">SEGUIMI SU TIKTOK<\/a><br><a href=\"https:\/\/www.instagram.com\/arte_in_cucina\/\">SEGUI ARTE IN CUCINA SU INSTAGRAM<\/a><\/strong><\/p>\n\n\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-faqs\"><h2>FAQ Pasta frolla Napoli: ricetta base per crostate e biscotti<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-faqs-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-faq\"><div class=\"av-inner-blocks-content\"><div>\n<h3 class=\"wp-block-heading\"><strong>Con cosa viene sostituito il burro nella frolla Napoli tradizionale?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Tradizionalmente viene impiegato lo strutto (o in alternative moderne l&#8217;olio), che dona all&#8217;impasto quella tipica consistenza corposa, rustica e altamente friabile tipica della pasticceria partenopea.<\/p>\n\n\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-faq\"><div class=\"av-inner-blocks-content\"><div>\n<h3 class=\"wp-block-heading\"><strong>Perch\u00e9 i miei biscotti si deformano in cottura?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Significa che l&#8217;impasto \u00e8 stato lavorato troppo a lungo o che non ha riposato abbastanza in frigorifero prima di essere intagliato e infornato.<\/p>\n\n\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-faq\"><div class=\"av-inner-blocks-content\"><div>\n<h3 class=\"wp-block-heading\"><strong>Posso usarla per fare la pastiera napoletana?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">La pastiera richiede una frolla specifica, ma questa versione rustica e robusta \u00e8 perfetta per crostate classiche, crostate da credenza e biscotti caserecci da inzuppo nel latte.<\/p>\n\n\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-faq\"><div class=\"av-inner-blocks-content\"><div>\n<h3 class=\"wp-block-heading\"><strong>Come evitare che la crostata si inumidisca con la marmellata?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Essendo una frolla naturalmente pi\u00f9 asciutta e compatta, trattiene gi\u00e0 molto bene i liquidi. Se usate marmellate molto liquide, potete spolverare il fondo con un cucchiaio di biscotti tritati o pangrattato prima di farcire.<\/p>\n\n\n<\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-faq\"><div class=\"av-inner-blocks-content\"><div>\n<h3 class=\"wp-block-heading\"><strong>Si pu\u00f2 congelare?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Certamente. Potete congelare sia il panetto di frolla crudo (gi\u00e0 avvolto nella pellicola) sia la base della crostata gi\u00e0 sagomata nella teglia.<\/p>\n\n\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs after\"><\/div>\n<\/div><\/div>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Con cosa viene sostituito il burro nella frolla Napoli tradizionale?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Tradizionalmente viene impiegato lo strutto (o in alternative moderne l'olio), che dona all'impasto quella tipica consistenza corposa, rustica e altamente friabile tipica della pasticceria partenopea.\"}},{\"@type\":\"Question\",\"name\":\"Perch\\u00e9 i miei biscotti si deformano in cottura?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Significa che l'impasto \\u00e8 stato lavorato troppo a lungo o che non ha riposato abbastanza in frigorifero prima di essere intagliato e infornato.\"}},{\"@type\":\"Question\",\"name\":\"Posso usarla per fare la pastiera napoletana?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"La pastiera richiede una frolla specifica, ma questa versione rustica e robusta \\u00e8 perfetta per crostate classiche, crostate da credenza e biscotti caserecci da inzuppo nel latte.\"}},{\"@type\":\"Question\",\"name\":\"Come evitare che la crostata si inumidisca con la marmellata?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Essendo una frolla naturalmente pi\\u00f9 asciutta e compatta, trattiene gi\\u00e0 molto bene i liquidi. 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Se cerchi un impasto robusto, facile da lavorare e ideale per i dolci tradizionali della domenica, la frolla napoletana rustica \u00e8 esattamente quello 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