tag:blogger.com,1999:blog-92136684405262974652024-03-09T18:45:54.700-08:00La Fata ai fornelliAnonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-9213668440526297465.post-12516395471016151152016-11-06T10:35:00.001-08:002016-11-06T10:35:05.530-08:00Plumcake all'acqua ciocco, caffè e cocco<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Giornata uggiosa e piovosa dalle mie parti.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cosa c'è di meglio per coccolarsi di un plumcake cioccolatoso?</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>E se non ha burro meglio ancora.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>E se è morbido meglio ancor di più.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ma la caratteristica di questo cake è l'uso dei fondi del caffè da miscelare alle polveri. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>La ricetta è presa dal blog di <a href="http://blog.cookaround.com/vittoria70/plumcake-allacqua-con-cioccolato-e-fondi-di-caffe/" target="_blank">Vittoria</a>.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ho sostituito la farina 00 con un mix di kamut e cocco e per il caffè ho utilizzato il cru Kazar della Nespresso sia liquido che i fondi.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQ0tXkmKzAtJjYkZOLBykySajE6zcCvOVTLrIDRhwnuUmpKp2SixAjU8x6noWjozsRshDedWI50-NHQjde3wAX3KV3px-g9qBFSoKyYX8lBVbe3OEXy7qfNeNskkMzPLHCvwmIbYtEII/s1600/IMG_20161106_180317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQ0tXkmKzAtJjYkZOLBykySajE6zcCvOVTLrIDRhwnuUmpKp2SixAjU8x6noWjozsRshDedWI50-NHQjde3wAX3KV3px-g9qBFSoKyYX8lBVbe3OEXy7qfNeNskkMzPLHCvwmIbYtEII/s320/IMG_20161106_180317.jpg" width="256" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Plumcake all'acqua ciocco caffè e cocco</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredienti per uno stampo da 30x10</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>250 gr di farina di kamut</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>50 gr di farina di cocco </i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>fondi di caffè di 2 capsule Kazar Nespresso o della moka </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>da 2</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>3 uova</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>200 gr di zucchero</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>200 gr di olio di semi</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>100 gr di cacao</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>180 ml di acqua tiepida</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>16 gr di lievito</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>70 gr di caffè Kazar Nespresso</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Per decorare:</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>farina di cocco</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>zucchero di canna</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>50 gr di cioccolato fondente</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwa6_VD6-UMW6CF33ObADk-8cPqLR988s_-iLJ_nSVs4zdc3_8bABPjXD3t4m3d-3zk1z78rypmW-sXExa4mQ_5wNS_txp7Epdkph85O-Obvosrvw5efX9y5pJwa_JMshfOKuH4LAFMl8/s1600/IMG_20161106_165212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwa6_VD6-UMW6CF33ObADk-8cPqLR988s_-iLJ_nSVs4zdc3_8bABPjXD3t4m3d-3zk1z78rypmW-sXExa4mQ_5wNS_txp7Epdkph85O-Obvosrvw5efX9y5pJwa_JMshfOKuH4LAFMl8/s320/IMG_20161106_165212.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Separare i bianchi dai rossi delle uova e montare questi ultimi con l'acqua tiepida fino a che saranno spumosi.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Aggiungere lo zucchero, poi il cacao e l'olio e miscelare gli ingredienti per bene.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Riunire le farine, il lievito ed i fondi del caffè ed incorporare al composto.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Imburrare ed infarinare lo stampo e versare la miscela.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Spolverare con lo zucchero di canna, la farina di cocco ed il cioccolato tagliato a pezzetti.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cuocere in forno a 180° per 50 minuti.</i></span></div>
Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com4tag:blogger.com,1999:blog-9213668440526297465.post-5850724774774575422016-10-29T15:21:00.000-07:002016-10-29T15:21:23.127-07:00Crostatine di mele<div style="text-align: justify;">
<i style="font-family: "trebuchet ms", sans-serif;">Ottime per la prima colazione ed a</i><i style="font-family: "trebuchet ms", sans-serif;">ncora una ricetta con le mele: questa volta è di Luca Montersino ed è tratta da "Golo</i><i style="font-family: "trebuchet ms", sans-serif;">si di salute".</i></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Non ho usato la frolla riportata nel libro perchè non avevo tutti gli ingredienti bensì quella di questi <a href="http://lafataaifornelli.blogspot.it/2016/01/biscotti-di-kamut-con-ganache-al-caffe.html" target="_blank">biscotti</a>.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgIeDd4eseTWVQ8puHH7eTKoSuHVl0jbEmeJOV_pOeQ_wOV0oIkoArTjNoClnPqQgg7Roz78RMKUncLUnDclmyDgn0xuWGfW_UkpGYobr3nXtjCg5TLvzlZrnUMI_XnsSNwxb_AaHf3U/s1600/IMG_20161017_003909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgIeDd4eseTWVQ8puHH7eTKoSuHVl0jbEmeJOV_pOeQ_wOV0oIkoArTjNoClnPqQgg7Roz78RMKUncLUnDclmyDgn0xuWGfW_UkpGYobr3nXtjCg5TLvzlZrnUMI_XnsSNwxb_AaHf3U/s320/IMG_20161017_003909.jpg" width="261" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Crostatine con le mele</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredienti per 12 tartellette diam. 10:</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Per la frolla senza uova di Luca Montersino</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>215 gr di farina debole</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>260 gr di burro </i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>130 gr di zucchero a velo</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>60 gr di farina di mais fioretto</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>65 gr di farina di mais integrale</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>65 gr di panna</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 baccello di vaniglia bourbon</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 gr di sale</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1,5 gr di bicarbonato di ammonio</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Nella planetaria con la foglia sabbiate il burro con le farine, lo zucchero ed il bicarbonato.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Unire i semi della bacca di vaniglia, il sale ed infine la panna.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lasciare riposare la frolla in frigorifero per almeno 24h prima di utilizzarla.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>La mia frolla:</i></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>280 gr di farina di kamut</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>140 gr di burro freddo di frigo</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>140 gr di zucchero (zucchero semolato reso fine con il bimby 20 sec. vel. turbo)</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 uovo intero</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_FIcAfdYCwtK38LkFQQfZ8rk4hjCAFE743-vjf_sOhM3Ladkq0sBsqlQYlj75O7TF4mObxid4V1DRJVMjOO4JdtoNkxs9XK1nEvPikI1yD6JP3U4nlPPqIxEoW5BZwMzDju1GgojDdE/s1600/DSCN2855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR_FIcAfdYCwtK38LkFQQfZ8rk4hjCAFE743-vjf_sOhM3Ladkq0sBsqlQYlj75O7TF4mObxid4V1DRJVMjOO4JdtoNkxs9XK1nEvPikI1yD6JP3U4nlPPqIxEoW5BZwMzDju1GgojDdE/s320/DSCN2855.JPG" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Per il composto di mandorle</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>100 gr di zucchero grezzo di canna</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>175 gr di mandorle non pelate</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>125 gr di burro</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>90 gr di olio extra vergine di oliva delicato</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>50 gr di farina di farro</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>50 gr di farina di grano duro integrale (io semintegrale)</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>25 gr di farina di grano saraceno</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>10 gr di lievito per dolci</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>175 gr di latte fresco</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>40 gr di succo di mela concentrato</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>75 gr di uvetta</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>50 gr di pinoli</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>cannella in polvere</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>500 gr di mele Golden (io renette?</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>confettura di albicocche per rifinire </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ammorbidire l'uvetta in acqua (io l'ho passata al microonde per 1 minuto)</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Montare il burro con lo zucchero di canna e le mandorle ridotte in farina.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Unire a filo l'olio extra vergine di oliva e continuare a montare fino ad avere un composto spumoso.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Unire il succo di mela e quindi le farine setacciate, il baking ed il latte alternando gli ingredienti.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br />Incorporare l'uvetta ammollata ed i pinoli e profumare con la cannella.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Rivestire gli stampini, leggermente imburrati, con la frolla quindi bucherellare il fondo con i rebbi della forchetta.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Riempire fino a metà con il composto alle mandorle e disporre sopra una rondella di mela spessa 1,5 cm.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Spolverizzare ogni tortina con zucchero di canna.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Cuocere a 180° per 25 minuti.</i></span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Una volte fredde togliete le crostatine dagli stampini e lucidare la superficie con la confettura di albicocche fatta sciogliere su fuoco dolce.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmYTEawy9JPUXoQVSuloDK9QCMA8YPWhQEuxPEafRQOTXewHcCIbYI8_Qjd4_XozWTbl1ywz_2rEGdhKXjWUPlTFP8jH-6r6ntg-DXntU0FqoQg6VzVLhXeNcQ4o-VuXJJTYbJO-ji4o/s1600/DSCN2853%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsmYTEawy9JPUXoQVSuloDK9QCMA8YPWhQEuxPEafRQOTXewHcCIbYI8_Qjd4_XozWTbl1ywz_2rEGdhKXjWUPlTFP8jH-6r6ntg-DXntU0FqoQg6VzVLhXeNcQ4o-VuXJJTYbJO-ji4o/s320/DSCN2853%25281%2529.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-3100577430456050562016-10-13T12:13:00.000-07:002016-10-13T12:13:22.784-07:00Le mele<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Sui banchi del mercato cominciano ad esserci tante varietà.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Nei blog spuntano ricette dove la mela è la regina degli ingredienti.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>E poi chi non ricorda quella torta fumante posta sul davanzale di Nonna Papera?</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Calda calda per i suoi nipotini.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Doppio strato di pasta brisè a racchiudere tante mele tagliate grossolanamente.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ed ecco la mia Apple Pie.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Mia si fà per dire.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>La ricetta è di<a href="http://www.alimentipedia.it/armando-palmieri.html" target="_blank"> Armando Palmieri</a> tratta da Alice in cucina.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Le mele sono aromatizzate con cannella, noce moscata e zeste di limone.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPjDGei8k9pCuNhrLTeyDZ4utAx7G2wPIRMLkU0m1KMtn7GcDIXR_YweczlvBtfXjm-qVUiQ0wXNKAHiwaWzsgCYjpZox3WJzHcxi2GcIoXkCz5tZ1o159NU_rxhF3PvE6Xe2IwwJYzk/s1600/IMG_20161010_200758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPjDGei8k9pCuNhrLTeyDZ4utAx7G2wPIRMLkU0m1KMtn7GcDIXR_YweczlvBtfXjm-qVUiQ0wXNKAHiwaWzsgCYjpZox3WJzHcxi2GcIoXkCz5tZ1o159NU_rxhF3PvE6Xe2IwwJYzk/s320/IMG_20161010_200758.jpg" width="256" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Apple pie alla cannella di </i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Armando Palmieri</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti per uno stampo da 20 cm</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Pasta Brisée</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>gr. 250 di farina 220W</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>gr. 125 di burro</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>62,5 gr di acqua fredda</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>20 gr di tuorli</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>2 gr di lievito </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>2 gr di sale</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ripieno</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 kg di mele Pink Lady</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>200 gr di zucchero semolato</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>100 gr di zucchero di canna</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>cannella in polvere q.b</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>noce moscata in polvere q.b</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>100 gr di burro</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>zeste di limone</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>30 gr di amido di mais</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Setacciare la farina e sabbiare con il burro tagliato a dadini.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Unire i tuorli, l'acqua ben fredda, il sale ed il lievito.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lavorate sino ad ottenere un impasto sodo e liscio.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lasciar riposare in frigo.</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Tagliare le mele a pezzi non troppo piccoli.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Aggiungere lo zucchero semolato e lasciar macerare 10 minuti in modo che perdano l'acqua.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Farla asciugare passandole al microonde per qualche minuto.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lasciar raffreddare le mele.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Unire le spezie (cannella e noce moscata), lo zucchero di canna grezzo e l'amido di mais.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Stendere la pasta in due dischi.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Con uno rivestite lo stampo e riempire con le mele.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Unire il burro a fiocchetti.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br />Coprire con l'altro disco di brisée e fare un taglio a croce nel centro per far uscire il vapore durante la cottura.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ripiegare l'eccesso di pasta verso l'interno.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Spennellare con il tuorlo miscelato ad un pò di acqua.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Cuocere a 180° per circa 50 minuti.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-56080751234689475022016-10-05T05:09:00.002-07:002016-10-05T06:26:57.767-07:00Galette rustica<div class="separator" style="clear: both; text-align: center;">
</div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">La galette.</span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">Una tarte o pie di origine francese la cui caratteristica è la forma piatta e tonda oltre che irregolare. </span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Può essere sia dolce che salata e<span style="font-family: "trebuchet ms" , sans-serif;">d è più semplice da fare di una crostata: non c'è bisogno di stampo<span style="font-family: "trebuchet ms" , sans-serif;">. Si<span style="font-family: "trebuchet ms" , sans-serif;"> stende la pasta in modo irregolare, al centr<span style="font-family: "trebuchet ms" , sans-serif;">o si pone il ripieno ed i bordi in eccesso <span style="font-family: "trebuchet ms" , sans-serif;">vengono <span style="font-family: "trebuchet ms" , sans-serif;">ripiegati verso il centro per contenere in questo caso la frutta.</span></span></span></span></span></span></span></i><br />
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<i><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Ho optato per i frutti di bosco, more e mirtilli, e prugne<span style="font-family: "trebuchet ms" , sans-serif;">.</span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Un pò di zucchero, succo di limone e granella di mandorle: il ripieno è pronto<span style="font-family: "trebuchet ms" , sans-serif;">!!</span></span></span></span></span></span></span></span></span></i><br />
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<i><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">La farina semintegrale miscelata a quella di mandorle dona ancor di più a que<span style="font-family: "trebuchet ms" , sans-serif;">sto dolce quel<span style="font-family: "trebuchet ms" , sans-serif;">la nota</span> rustic<span style="font-family: "trebuchet ms" , sans-serif;">a</span> tipic<span style="font-family: "trebuchet ms" , sans-serif;">a della <span style="font-family: "trebuchet ms" , sans-serif;">galette.</span></span></span></span></span></span></span></span></span></span></span></span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span></span></span></span></span></span></span></span></span></span> </span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZ-UBbk0-o_CSOFXVkh2FNhbAejGbFZ2l69fUGBYqZ_p_bb1qR1nH5ZDLNNBP_faIBK_jaDgpcnB07u4J7cBeBE2RmkfmEnZQCM5pmTMi9syVrB_mGjn_lFdugG-g2XcBKKRpdPxbdzA/s1600/IMG_20161002_182915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZ-UBbk0-o_CSOFXVkh2FNhbAejGbFZ2l69fUGBYqZ_p_bb1qR1nH5ZDLNNBP_faIBK_jaDgpcnB07u4J7cBeBE2RmkfmEnZQCM5pmTMi9syVrB_mGjn_lFdugG-g2XcBKKRpdPxbdzA/s320/IMG_20161002_182915.jpg" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i></i></b></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Galette rustica</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti:</i></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Per la pasta:</b></i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>100 gr di farina 00</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>60 gr di farina semi integrale</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>100 gr di farina di mandorle</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>75 gr di burro</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 cucchiaio di zucchero</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 tuorlo</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>acqua fredda</i></span></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">Setacciare la farina, unite il sale, lo zucchero, il burro freddo a pezzetti e 4-5 cucchiai di acqua gelata per tenere insieme il composto. </span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Lavoratelo rapidamente.</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Formare una palla, avvolgerla nella pellicola e farla riposare in frigo per circa 30 minuti.</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPe0LFXfck1euOMOHLSTLBWAOoyv-SznWNZgXIEnvlVlOQZJ-y8p92qhAg8poy7vAsza9Q0oHFf2DLiZNO4kr3LH19DGEzuE0hdr4BXGANcn54ge_ihGsqT_q-9mPl-yCvHDcHZJh0jkk/s1600/IMG_20161002_170806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPe0LFXfck1euOMOHLSTLBWAOoyv-SznWNZgXIEnvlVlOQZJ-y8p92qhAg8poy7vAsza9Q0oHFf2DLiZNO4kr3LH19DGEzuE0hdr4BXGANcn54ge_ihGsqT_q-9mPl-yCvHDcHZJh0jkk/s320/IMG_20161002_170806.jpg" width="255" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-style: italic;"><br /></span></div>
<i><span style="font-family: "trebuchet ms" , sans-serif;"><b>Per il ripieno:</b></span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">375 gr di frutti di bosco</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">6 prugne nere</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">8 cucchiai di zucchero</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">succo di 1 limone</span></i><br />
<span style="font-family: "trebuchet ms" , sans-serif;">semolino</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 bianco d'uovo</i></span><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i>
<i><span style="font-family: "trebuchet ms" , sans-serif;">Sciacquare i frutti di bosco ed asciugarli delicatamente.</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Unire metà zucchero e metà succo di limone.</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i>
<i><span style="font-family: "trebuchet ms" , sans-serif;">Procedere allo stesso modo per le prugne dopo averle divise a spicchi.</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i>
<i><span style="font-family: "trebuchet ms" , sans-serif;">Stendere la pasta ad uno spessore di circa 2/3 mm.</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Ritagliare un disco di 20 cm di diametro.</span></i><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Spolverare con del semolino per assorbire l'umidità della frutta.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Disporre la frutta al centro del disco .</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Spennellare il bordo con l'albume d'uovo leggermente sbattuto.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ripiegare l'eccesso di pasta sulla frutta.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Spennellare di nuovo con l'albume e decorare con granella o lamelle di mandorla.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Cuocere in forno a 200° per 30 minuti o finchè la superficie non è dorata.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9lftgCyEVg1oKU9VQzC7pE0gSLnxoUt-5Pe62VN6SvO-hVWP2OO4VxJ4R-tQdcVDovdGN8kEDSyp-1U_t5KsLPlQDd9yVIA3y8hJu0-QA5kCBxCdE-t9YnUI8EwFLmN17JY9cqE06wNk/s1600/IMG_20161005_152419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9lftgCyEVg1oKU9VQzC7pE0gSLnxoUt-5Pe62VN6SvO-hVWP2OO4VxJ4R-tQdcVDovdGN8kEDSyp-1U_t5KsLPlQDd9yVIA3y8hJu0-QA5kCBxCdE-t9YnUI8EwFLmN17JY9cqE06wNk/s320/IMG_20161005_152419.jpg" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-3011121010798345762016-09-26T12:41:00.001-07:002016-09-28T08:22:05.793-07:00Tarte salata con fichi, caprino e nocciole<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>L'estate è finita ma ancora si fatica a riprendere il ritmo frenetico.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ci rimane ancora del tempo per fare quattro chiacchiere con i nostri amici in completo relax.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Una ricetta semplice per suggellare questi momenti magari presentandola tra gli sfizi salati di un brunch. </i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>I fichi ancora si trovano al mercato.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>La ricetta è tratta da La Cucina Italiana del mese di settembre.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQET4Mro-kR5jL59oBh31AXimHmJHEbVdlRt2pQN3oCwCOsm48ICzJg375N65nilbjHXCskW4JRmcK4qoFcdfsMifHD5Z0sJF9ecPUqgOb0njw-o9TKH1GGU9EPvQlH1XlcbXFIxVPLg/s1600/IMG_20160925_122938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhQET4Mro-kR5jL59oBh31AXimHmJHEbVdlRt2pQN3oCwCOsm48ICzJg375N65nilbjHXCskW4JRmcK4qoFcdfsMifHD5Z0sJF9ecPUqgOb0njw-o9TKH1GGU9EPvQlH1XlcbXFIxVPLg/s320/IMG_20160925_122938.jpg" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Tarte salata con fichi, caprino e nocciole</i></b></span></div>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti per uno stampo da 20 cm:</i></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Per la brisé da una ricetta di Montersino:</i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>250 gr di farina</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>125 gr di burro (più altro per lo stampo)</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>63 ml di acqua</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>4-5 gr di sale</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ripieno:</i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>250 gr di formaggio cremoso di capra</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>50 gr di nocciole tostate</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>4-5 fichi</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>3 uova</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>sale</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>pepe</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la pasta brisée setacciare la farina, unire il burro ed il sale.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Incorporare un pò per volta l'acqua.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lavorare velocemente l'impasto per non riscaldarlo.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Formare un panetto, avvolgerlo in carta forno e lasciar riposare in frigo almeno 30 minuti.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLx-l6sZhGoc_AjkpfuFuQEbUJ0NtwGften7nn6Qn106lH3EGmkld0mhO2GntFcbZ7FYP0yV7CnL3DvLDsHj6WfNc736MF8RX9RZmXLIuV2HFQg4z-sAcTf4IjElph594E3r4hEXTPvY/s1600/20160925_171522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLx-l6sZhGoc_AjkpfuFuQEbUJ0NtwGften7nn6Qn106lH3EGmkld0mhO2GntFcbZ7FYP0yV7CnL3DvLDsHj6WfNc736MF8RX9RZmXLIuV2HFQg4z-sAcTf4IjElph594E3r4hEXTPvY/s320/20160925_171522.jpg" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Dopo il tempo di riposo, stendere l'impasto allo spessore di 2/3 centimetri.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Spennellare il fondo della tortiera con un pò di burro fuso (tralasciate i bordi per evitare che la pasta scivoli in cottura) e rivestitela con la brisée rifilando i bordi.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Pestate grossolanamente le nocciole.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Sbucciate i fichi e tagliateli in fette spesse almeno 2cm. Condite il formaggio cremoso di capra con sale e pepe; mescolate bene, poi unite le uova ottenendo un composto liscio e abbastanza liquido.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Distribuite il composto nello stampo, unite le fette di fico, distribuite sulla superficie le nocciole pestate ed infornate a 180°C per 25'.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Sfornate la torta salata, fatela raffreddare e servitela a fette.</i></span></div>
Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-78899915796586099492016-09-22T13:21:00.000-07:002016-09-22T13:21:15.671-07:00Focaccia con zucchine, ciliegino e formaggi<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">L'autunno è appena entrato. </i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Sembra ieri che eravamo stesi al sole in spiaggia od a farci il bagno in acque cristalline.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">E perchè non approfittare delle ultime verdure estive che troviamo sui banchi del mercato?</i></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Una focaccia la cui pasta, tirata molto sottile, è fatta solo con farina, acqua ed olio.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>A vederla assomiglia alla Focaccia di Recco.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ma il guscio accoglie un ripieno fatto di verdure (n questo caso zucchine e pomodorini ciliegino), ricotta e formaggio primo sale.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Nulla vieta di utilizzare una verdura piuttosto che l'altra, assecondando i vostri gusti.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>E perchè non provare a farla in versione dolce?</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Io mi sono attenuta alla ricetta originale presa dalla rivista "La Cucina Italiana" del mese di settembre.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Le dosi della pasta che vi riporto sono per due focacce a differenza del ripieno che </i></span><i style="font-family: "Trebuchet MS", sans-serif;">è più che sufficiente per una.</i><br />
<i style="font-family: "Trebuchet MS", sans-serif;"><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kyH80uVCjKunceIREcqeaJxg6VR7aT0qgzdUFURchHN4vsvulZI646z0DigDxLAgmk2mTP85EDyWbP9p6SiF2LpyzzFbKp4fMbP_At1L1JJY_9eWaSV788ypmDZ7MoXgg_E05hPNcZI/s1600/IMG_20160922_122554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kyH80uVCjKunceIREcqeaJxg6VR7aT0qgzdUFURchHN4vsvulZI646z0DigDxLAgmk2mTP85EDyWbP9p6SiF2LpyzzFbKp4fMbP_At1L1JJY_9eWaSV788ypmDZ7MoXgg_E05hPNcZI/s320/IMG_20160922_122554.jpg" width="320" /></a></div>
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<br /></div>
</div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Focaccia con zucchine, ciliegino e formaggi</i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti della pasta per due teglie da 26:</i></b></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>500 gr di farina00</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>200 gr di acqua</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>100 gr di olio</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>12 gr di sale</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Setacciare la farina e mescolatela con l'acqua, l'olio ed il sale precedentemente disciolto in pò di acqua.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lavorare fino da ottenere un composto omogeneo.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Fate riposare per 1 ora a temperatura ambiente.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Per il ripieno:</b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>200 gr di zucchine</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>280 gr di formaggio primo sale</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>120 gr di ricotta</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>100 gr di pomodorini ciliegino</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>maggiorana</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>menta</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>olio extra vergine di oliva</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>sale</i></span><br />
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1PofFXkwwLYHRMl37PIYhPoXEX3XqnlNmkQeDzWObulbPhy9Kf-pK0aFzaT2gT1TfLkGZcaThd5pXP6Lh831Qtapfo7N4SE8B1VzAsN5y8ms2NW_LHOm8EmcxeXLJxT0ziovkZCqamU/s320/IMG_20160922_145410.jpg" /></span></div>
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Pulire le zucchine e grattuggiarle insieme al primo sale</i></span><i style="font-family: "Trebuchet MS", sans-serif;">.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Unire la ricotta e mescolare.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Preparare un emulsione con 50 gr di acqua ed altrettanto olio ed un pizzico di sale.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Dividere in quattro la pasta.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Stenderle con il mattarello in una sfoglia sottile di 2 mm.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Con una parte ricoprite la teglia unta con l'olio.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Distribuite il ripieno sulla sfoglia in piccoli mucchietti tra loro ravvicinati e disponete sopra ciascuno metà pomodorino.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Spolverare con maggiorana e meta tritate al coltello.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Coprire il tutto con un'altra parte di sfoglia.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Sigillare ritagliando l'eccedenza di pasta.</i><br />
<i style="font-family: "Trebuchet MS", sans-serif;"><br /></i>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tOnfSJe_NQEFikHrzDKj7CfH4JnLJV1B5Gmy1LFm3IB8Y1E8C4Z7uZp3_e7YZx3myrri6xEGCfeernN0sJe2ykb8YdV378B4pXsKNXuenI0cw9j70tz7TOszL0Xo2oQl_UnaStd12KQ/s1600/IMG_20160922_221412.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tOnfSJe_NQEFikHrzDKj7CfH4JnLJV1B5Gmy1LFm3IB8Y1E8C4Z7uZp3_e7YZx3myrri6xEGCfeernN0sJe2ykb8YdV378B4pXsKNXuenI0cw9j70tz7TOszL0Xo2oQl_UnaStd12KQ/s320/IMG_20160922_221412.jpg" width="320" /></a></div>
<i style="font-family: "Trebuchet MS", sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Praticare su ogni mucchietto un piccolo foro.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Cospargere con l'emulsione di olio, acqua e sale.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Cuocere a 190° per 15 minuti.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Sfornare e decorare la superficie con rametti di maggiorana.</i></div>
<div style="text-align: justify;">
<i style="font-family: "Trebuchet MS", sans-serif;">Proseguire la cottura per altri 5 minuti.</i></div>
Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-83579076995897086212016-09-14T12:07:00.000-07:002016-09-14T12:07:08.397-07:00Pollo della domenica<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>È stato il secondo piatto del pranzo della domenica.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Dopo le lasagne alla bolognese.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Insomma un classico anzi due per quello che è il giorno più significativo della settimana: ci si ritrova tutti intorno ad una tavola imbandita.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Mi piace la convivialità.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>I protagonisti di questa ricetta oltre al pollo nostrano, sono stati gli aromi del giardino: rosmarino, salvia, timo e menta.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per la cottura ho usato la pentola a pressione per rendere il più morbido possibile il pollo e la padella per rosolare.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Pollo della domenica</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredienti per 4 persone:</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 pollo ruspante di circa 1,4 kg già pulito</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>aromi misti (rosmarino, timo, salvia e menta)</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>olio extravergine di oliva</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>sale</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>cuoci film della Cuki serie professional per la cottura</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i> Fiammeggiare il pollo sul fornello per eliminare eventuali piccole piume rimaste.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lavarlo ed asciugatelo per bene con un canavaccio.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Tagliarlo in pezzi e disporli su un foglio di cuoci film.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Preparare un emulsione con olio, sale e se volete del peperoncino. </i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Cospargere uniformemente con il preparato ed abbondanti aromi.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Chiudere il foglio di cuoci film a cartoccio e fermare con gli appositi laccetti.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lasciar marinare 1 ora circa.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Trascorso il tempo, adagiare il cartoccio nella pentola a pressione e riempire con l'acqua fino a coprire per metà lo stesso cartoccio.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Chiudere e cuocere per 40 minuti dal fischio.</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Terminata la cottura, togliere il cartoccio dalla pentola dopo aver fatto sfiatare il vapore.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Aprire e versare i pezzi il pollo ed i succhi che si sono formati in una padella.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Rosolare da entrambi le parti.</i></span><br />
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-17031549680150368372016-09-11T13:42:00.001-07:002016-09-11T13:42:42.709-07:00Cake ricotta e cioccolato<div>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Di nuovo a rimpinguare il blog con una nuova ricetta.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Il lavoro ad Aprile è stato estenuante ed impegnativo.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>E nonostante abbia comunque un pò pasticciato, non ho avuto tempo (meglio dire voglia?) di fotografare e postare.</i></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><i></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></i></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>
Si ricomincia.</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Della buona ricotta di pecora, qualche goccia di cioccolato ed ecco pronta una torta morbidosa per la colazione.</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Anche questa una preparazione semplice e veloce.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>La ricetta "l'ho presa in prestito" (cit.) dal blog di <a href="http://www.monpetitbistrot.com/2013/02/torta-soffice-ricotta-e-cioccolato.html" target="_blank">Claudia</a> che a sua volta l'ha presa da <a href="http://www.stefaniaprofumiesapori.it/2010/06/torta-soffice-alla-ricotta.html" target="_blank">Stefania</a> che a sua volta l'ha ricevuta da Monica.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Un giro!!!!</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ma il giudizio in ogni caso è stato unanime.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Mentre scrivo il post nel portatorte ne ho una da portare alla mia mamma: in questo caso ho sostituito il burro con l'olio di semi (96 gr), usato metà farina 00 e kamut ed aggiunto sopra dei mirtilli freschi.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Stesso ottimo risultato.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ne manca una fetta che ho inzuppato nel caffè questa mattina per colazione!!!</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Torta ricotta e cioccolato</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredienti per uno stampo da 20 cm:</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i> 350 gr di ricotta</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>200 gr di zucchero</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>3 uova bio</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>120 gr di burro fuso e freddo</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>250 gr di farina 00</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>16 gr di lievito per dolci</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>50 gr di gocce di cioccolato</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>zucchero a velo</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GNDVK22-QUicvCmPXzLyTt49JvPsJ6Q4ylfiGWNYEphIV9GYLEjASEHdZPANvtT0oK3UArpK4r0GujmrMzf2z1RMTtSuc36BRmmiY9G50XMuNKDreHwh-pvrcfll073XhzlwdI4CX1Q/s1600/DSCN2689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GNDVK22-QUicvCmPXzLyTt49JvPsJ6Q4ylfiGWNYEphIV9GYLEjASEHdZPANvtT0oK3UArpK4r0GujmrMzf2z1RMTtSuc36BRmmiY9G50XMuNKDreHwh-pvrcfll073XhzlwdI4CX1Q/s320/DSCN2689.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Montare la ricotta con lo zucchero.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Aggiungere una per volta le uova ed il burro fuso a filo.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Setacciare farina e lievito ed incorporare delicatamente con movimenti dal basso verso l'alto.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Quindi le gocce di cioccolato.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Imburrare ed infarinare lo stampo.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Versare il composto e cuocere in forno a 180° per circa 50 minuti.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Io ho usato la funzione ventilato del microonde dopo averlo fatto riscaldare: 170° per 55 minuti.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Già fatto?</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Essì!!</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i><br /></i></span>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-52089094927792611632016-05-01T13:38:00.003-07:002016-09-29T01:35:54.274-07:00Lemon curd<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>I limoni della "Capa" sono sempre una delizia per il palato e gli occhi.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Il profumo della buccia inebria e delizia in particolar modo le frolle che preparo.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Il loro succo lo uso per insaporire il pollo insieme al rosmarino ed alla salvia del giardino oltre ad utilizzarlo nel tè.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Questa volta ho utilizzato entrambi perchè il lemon curd altro non è che una crema di origine anglosassone a base di limone, densa e vellutata, che si può spalmare sul pane, sulle fette biscottate, usare per decorare o farcire torte, crostate e biscottini.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>La ricetta è di Martha Stewart e tratta dal libro "Cakes".</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ho resa ancor di più semplice la preparazione usando il microonde.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Lemon Curd di Martha Steward</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredienti per circa 50o ml di crema:</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>2 uova intere bio</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>4 tuorli </i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>140 gr di zucchero (ho imparato a rendere impalapbile lo zucchero semolato usando il Bimby)</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>125 ml di succo di limone</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>55 gr di burro</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>scorza di un limone grattugiato</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Nel microonde:</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ho miscelato tutti gli ingredienti in una ciotola adatta al microonde fino ad avere un composto omogeneo e fatto cuocere la crema per 1 minuto a 750 Watt. Ho tirato poi fuori la ciotola miscelato di nuovo e fatto cuocere per un altro minuto alla stessa temperatura. Ripetuta l'operazione di mescolamento e cotto per altre 5/6 volte ma lasciando cuocere la crema per 30 secondi ogni volta.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Con il metodo tradizionale:</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Miscelare con una frusta i tuorli, le uova intere, lo zucchero ed il succo di limone e versare in una pentola.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Mettere sul fuoco e cuocere a fuoco dolce sino a che la crema non vela il cucchiaio (circa 12 minuti).</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Togliere dal fuoco ed aggiungere man mano il burro pezzetto per pezzetto. sempre mescolanda con la frusta.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Aggiungere la scorza del limone grattuggiata.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Coprire con la pellicola a contatto e lasciar raffreddare.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Riempire i vasetti con la crema (circa 2) e conservare in frigo per una settimana.</i></span></div>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-59256314872469823802016-04-19T12:16:00.000-07:002016-04-19T12:16:06.409-07:00Ciambelle esotiche allo jogurt<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>O se volete plumcake allo jogurt.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Scegliete il gusto che più vi piace ed in 5 minuti infornerete la colazione.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Aggiungete se volete gocce di cioccolato, frutta fresca o secca.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Non mi ha mai deluso per quante volte l'ho fatto. Almeno 3 plumcake in una settimana.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>In questa occasione ho usato lo jogurt al cocco ed un mix di frutta secca esotica.</i></span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>La ricetta viene dal blog di <a href="http://blog.giallozafferano.it/fablesucre/plum-cake-allo-yogurt/" target="_blank">Eva e Claudio</a>. </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LSas_iMIKW7Lt79R2a6NC2kH6MEqa2GsUCkRrddOh1EDVwzaRl3zw2MHxVlp6zYvk-8zMbC4nKCDRKSVzJMeooQR_mhEMLTiOYS0sgMc8EoPBxpnr6Hg4BqmvLMb95EC3OIstnTnTGI/s1600/DSCN2623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_LSas_iMIKW7Lt79R2a6NC2kH6MEqa2GsUCkRrddOh1EDVwzaRl3zw2MHxVlp6zYvk-8zMbC4nKCDRKSVzJMeooQR_mhEMLTiOYS0sgMc8EoPBxpnr6Hg4BqmvLMb95EC3OIstnTnTGI/s320/DSCN2623.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ciambelle esotiche allo jogurt</b></i></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredienti per uno stampo da plumcake di 30x15 o sei ciambelle:</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>200 gr di zucchero</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>3 uova</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>125 gr di jogurt</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>100 gr di olio di semi</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>160 gr di farina debole</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>8 gr di lievito per dolci</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>mix di frutta esotica secca</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs8AKxwsV47YCDg0NY79uGH7k95yoVkUuzI0FKrWqxfgQY4h3RPTl8f4S7lIPLqKTIAlZiha4grmDiEkFKfIr8I7DAIR2GICfF1CI9P2rgJU0RS7Stbsz80woH3C54ZJR3RmgOBcidV4/s1600/DSCN2630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDs8AKxwsV47YCDg0NY79uGH7k95yoVkUuzI0FKrWqxfgQY4h3RPTl8f4S7lIPLqKTIAlZiha4grmDiEkFKfIr8I7DAIR2GICfF1CI9P2rgJU0RS7Stbsz80woH3C54ZJR3RmgOBcidV4/s320/DSCN2630.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Setacciare la farina con il lievito.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Montare con le fruste le uova e lo zucchero fino ad avere un composto bianco e spumoso.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Aggiungere lo jogurt sempre mescolando e poi le polveri (farina e lievito).</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Quando sono ben incorporate, è la volta dell'olio da versare a filo.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>In ultimo la frutta secca.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIATobkfW6_W8IuFTZ0Cw4RH1Qnh7gUCUau4zOKdpQHd7vtj3GD33ixaSPTwuALuJwGqozTQZCmZS8NdwKQg9oDrgBKwAFz9TwWMV4FJwxZXoKHvgEXsSpwEHue27C5FX80JKcmaElso/s1600/DSCN2629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIATobkfW6_W8IuFTZ0Cw4RH1Qnh7gUCUau4zOKdpQHd7vtj3GD33ixaSPTwuALuJwGqozTQZCmZS8NdwKQg9oDrgBKwAFz9TwWMV4FJwxZXoKHvgEXsSpwEHue27C5FX80JKcmaElso/s320/DSCN2629.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Imburrare ed infarinate lo stampo e cuocere la vostra colazione a 180° per 40 minuti.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Io ho usato il ventilato del microonde ed abbassato la temperatura a 170° per circa 55 minuti.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkI2H317jYNuq8DqLMbTpMnoKq4vlgwKZznlPNydUdMw-g2GgUiwh3MWFy1FGduyX4ttq985QTZq8U9Liqne-ypwYSjK8kpE_POBk5vSKMiE3ssyWzg9w8nKMt5aCBEU-d_6B9QRv6XEM/s1600/DSCN2627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkI2H317jYNuq8DqLMbTpMnoKq4vlgwKZznlPNydUdMw-g2GgUiwh3MWFy1FGduyX4ttq985QTZq8U9Liqne-ypwYSjK8kpE_POBk5vSKMiE3ssyWzg9w8nKMt5aCBEU-d_6B9QRv6XEM/s320/DSCN2627.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-51986773153714497082016-03-06T09:22:00.000-08:002016-03-06T09:24:44.473-08:00Crocchette di melanzane su vellutata di ceci<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ancora una ricetta vegetariana firmata questa dallo <a href="http://www.de-gustare.it/crocchetta-di-melanzana-su-vellutata-di-ceci/" target="_blank">Chef Mauro Mancano per De-gustare</a>.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Anche se fuori stagione, le melanzane insieme ai ceci sono la struttura di questo piatto, leggero ma allo stesso tempo sfizioso.</i></span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Sarà poi che zuppe e creme di verdure in questo periodo soddisfano il mio palato.</i></span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>E anche questa ricetta non mi ha deluso.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Le crocchette poi possono essere un ottimo fingerfood.</i></span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Come regola vuole, non manca la nota croccante data dalla granella di nocciole.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Crocchette di melanzane su vellutata di ceci</b></i></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>dello Chef Mauro Mancano</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredienti per 2 persone:</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b><br /></b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Vellutata di ceci</b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>200 gr di ceci cotti (io o usato i ceci di Alce Nero)</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>10 gr di granella di nocciole</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>3 gr di curcuma</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1/2 spicchio di aglio</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>5 ml di succo di limone</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>olio extra vergine di oliva q.b</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>pepe rosa</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>sale q.b</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>80 gr di brodo vegetale</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>5 gr di erba cipollina (è l'unico aroma che ho in giardino e che nonostante si fosse seccato è rinato spontaneamente)</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Se usate i ceci secchi metteteli a bagno per una notte intera.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Procedete poi alla loro cottura.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Tagliare finemente l'erba cipollina.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Inserire tutti gli ingredienti in un mixer e frullare sin ad ottenere una crema liscia ed omogenea.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Aggiustare di sale e pepe emettere da parte al caldo.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9ox5NsXMcgblZhpfN8sGm900WdHaSOCu0YgDy-AZEDP74R_FS2iw7QuH786_nMqtYi8k6McJLMQrEyckTolT9rH9Fu4GgMDZtt5ExPNLRD4hyphenhyphenKmfiMtOAqBjONQhtGzkpRToBLfkN98/s1600/DSCN2608.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9ox5NsXMcgblZhpfN8sGm900WdHaSOCu0YgDy-AZEDP74R_FS2iw7QuH786_nMqtYi8k6McJLMQrEyckTolT9rH9Fu4GgMDZtt5ExPNLRD4hyphenhyphenKmfiMtOAqBjONQhtGzkpRToBLfkN98/s320/DSCN2608.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Crocchette di melanzane</b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 melanzana non troppo grande</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 spicchio di aglio</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>5/6 foglie di mentuccia romana</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>50 gr di parmigiano reggiano</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>100 gr di farina di mais</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>2 uova</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>olio di semi per friggere (io arachidi)</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>sale e pepe q.b</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Tagliare la melanzana a cubetti piccoli (non più grandi di 1 cm).</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Metterli sotto sale per 1h in modo che perdano la loro acqua.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Riscaldare una padella a fuoco vivace con un filo di olio e l'aglio.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Sciacquare le melanzane ed aggiungerle.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Abbassare la fiamma e portare a cottura (20 minuti circa; devono essere morbide ma non sfatte).</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Una volta cotte aggiustare di sale e pepe ed aggiungere la mentuccia tritata.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Portare il composto in una ciotola ed aggiungere il parmigiano.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Mescolare compattando il tutto e f</i></span><i style="font-family: 'Trebuchet MS', sans-serif;">ormare delle polpette.</i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">A me ne son venute fuori 8 ma senza pesare (la ricetta originale prevede crocchette di 30 gr.)</i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">Passarle prima nelle due uova sbattute e poi impanandole nella farina di mais.</i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">Portare l'olio alla temperatura di 170° e friggere le crocchette.</i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzyqBQqNi1wbNOdOs44qiEE4aaWr4m-chHvaHf8LSWudCxKyCIrc0A1aCI06g30QFnLrNlxBA0dfWEiBIRkb7Jmwws_2_vDWZZGomFugKSL6RcnXy71mcQ7VAeQfow5ZYOOymZkI7PTw/s1600/DSCN2613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzyqBQqNi1wbNOdOs44qiEE4aaWr4m-chHvaHf8LSWudCxKyCIrc0A1aCI06g30QFnLrNlxBA0dfWEiBIRkb7Jmwws_2_vDWZZGomFugKSL6RcnXy71mcQ7VAeQfow5ZYOOymZkI7PTw/s320/DSCN2613.JPG" width="320" /></a></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">Versare la vellutata in un piatto fondo e sopra adagiare le crocchette di melanzane (tre a commensale).</i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">Spolverare il piatto con la granella di nocciole ed un filo di olio a crudo.</i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">Decorare con fettine di ravanello tagliate fini (ho sostituito con una dadolata piccola di pomodoro) e foglie di mentuccia a cui ho aggiunto anche dell'erba cipollina. </i></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9-GS2vNJq0KiZR5sc5tvjgv7N9xQM9Js3_MuNGADWOKP78qC2ai4ZpxgkC3gmR3PGOdasu1bzXLFsLNMI4cYAY46p5MmzyjzHdSZwj0LOFUdA08hEs-1-dsORqHWKp-eWCfzYOKPKYA/s1600/DSCN2609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9-GS2vNJq0KiZR5sc5tvjgv7N9xQM9Js3_MuNGADWOKP78qC2ai4ZpxgkC3gmR3PGOdasu1bzXLFsLNMI4cYAY46p5MmzyjzHdSZwj0LOFUdA08hEs-1-dsORqHWKp-eWCfzYOKPKYA/s320/DSCN2609.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-87407818388991198842016-03-01T13:51:00.000-08:002016-03-06T09:26:00.834-08:00Carciofi e crema di fave<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Carciofi superstar protagonisti delle nostre tavole nel mese di marzo.</i></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Da "Sale & Pepe" del 2014 è tratta la ricetta che inizia il nuovo mese.</i></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Con il tempo ho avuto modo di apprezzare zuppe e minestre e questa crema di fave non fà eccezione resa particolare dal sapore dei carciofi stufati lentamente con erbe e vino. </i></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmSb2l9daR7sspkRhLryhf3KgobJv39ilhgihAkHbYTFlzdS7WOQR9iuoFukpGUd4Zz8fHHCkddlVQL18u2K1yhbcFaJ2c5g_1MDXBD6QhH9M2d5XiCZLhyWyY2NHIvt0COpH3g73kYs/s1600/DSCN2599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmSb2l9daR7sspkRhLryhf3KgobJv39ilhgihAkHbYTFlzdS7WOQR9iuoFukpGUd4Zz8fHHCkddlVQL18u2K1yhbcFaJ2c5g_1MDXBD6QhH9M2d5XiCZLhyWyY2NHIvt0COpH3g73kYs/s320/DSCN2599.JPG" width="320" /></a></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Carciofi e crema di fave da </i></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>"Sale&Pepe" di Marzo 2014</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti per 4 persone:</i></b></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>8 carciofi</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>gr 200 di fave secche decorticate (da me sostituite con 180 gr di fave in salamoia da agricoltura biologica e 2 piccole patate) </i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 limone non trattato</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 cipollotto</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>qualche rametto di finocchietto</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>2 spicchi dei aglio </i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>prezzemolo salvia e rosmarino</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 bicchiere di vino bianco</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>olio extra vergine di oliva</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>sale</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>pepe</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Non avendo trovato le fave secche ho saltato il passaggio che prevedeva l'ammollo del legume per una notte e la cottura per 1 ora in abbondante acqua fredda con il cipollotto affettato ed il finocchietto.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Sono passata direttamente a ridurre in crema le fave con il frullatore ad immersione (con le patate nel mio caso).</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per i carciofi: pulirli tagliando le punte e scartando le foglie più dure. Non dimenticate di usare dei guanti. Le vostre mani diventerebbero nere senza. Svuotare il centro del carciofo con uno scalino e togliere l'eventuale barba. Man mano che sono pronti immergersi in acqua acidulata con il succo del limone.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Scolateli, asciugateli e metteteli piegati in una casseruola con gli spiccho di aglio schiacciati, le erbe aromatiche e mezzo bicchiere di olio evo.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJXeGeGXd3yxWo-NaC50wgIxS-R2A8WqUeuy06b3oC9WrI5kwOsm2foLxDKnRC5ba8DfY-ov_X7wEYst5CJQ1qlpRd6_GkHkgfVv_OGE1-FL9NK3B6EIATXXvNM7Eg_ZWIy7q0GqUQUE/s1600/DSCN2605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJXeGeGXd3yxWo-NaC50wgIxS-R2A8WqUeuy06b3oC9WrI5kwOsm2foLxDKnRC5ba8DfY-ov_X7wEYst5CJQ1qlpRd6_GkHkgfVv_OGE1-FL9NK3B6EIATXXvNM7Eg_ZWIy7q0GqUQUE/s320/DSCN2605.JPG" width="320" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Porre sul fuoco e lasciar prendere colore alla verdura, aggiungete la scorza del limone, sale e pepe.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Bagnare con il vino e fate sfumare.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Coprite e lasciar cuocere a fuoco dolce per 30 minuti finché i carciofi non sono teneri.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Se il liquido è abbondante, lasciar ridurre il fondo di cottura.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Servire la crema di fave in fondine appoggiando sopra i carciofi e nappando con il fondo di cottura.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RHOx0gFb7kb9NVPcz55ONTgi-JVSEUvY_zlu05afk1vzmfGpG_Z69hKzfBduKUhpw8Tr_iATCxg10CJYmkY_o_JEq6RjLLKHtWYQVQeCW30O5J7VS7VmYOEtAUnZ6R4as-dYx1COppE/s1600/DSCN2601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1RHOx0gFb7kb9NVPcz55ONTgi-JVSEUvY_zlu05afk1vzmfGpG_Z69hKzfBduKUhpw8Tr_iATCxg10CJYmkY_o_JEq6RjLLKHtWYQVQeCW30O5J7VS7VmYOEtAUnZ6R4as-dYx1COppE/s320/DSCN2601.JPG" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Questa sera ho replicato i carciofi stufati.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Buonissimiiiiii! </i></span></div>
Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-45255216262401027212016-02-22T14:16:00.002-08:002016-02-22T14:16:45.084-08:00Girelle di mozzarella .. e non solo<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Non sò quante volte in queste ultime settimane ho comprato la mozzarella con l'intento di rifare queste pizzette.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ma la stanchezza e la poca voglia prendevano il sopravvento e così passava tutto in cavalleria.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ma questa volta mi sono messa di buona lena ed ecco le girelle di mozzarella di Luca, Montersino ovviamente. </i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>E lo stesso impasto l'ho usato per fare dei panini.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>E dulcis in fondo ho cotto il tutto nel forno a microonde con la funzione ventilata</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Risultato niente male.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Con tripla dose sono usciti 16 panini da 50 grammi l'uno (la prossima volta li faccio più piccoli) e 24 pizzette.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEH5UPUL6wdDoltfLRTxVAb2QlcJizz9Fd3rFE8ToKrU1gzge2ha6PqgW0k5UCB33mjmZkS-IBYkwqyxonPmata-KIi-cKJGnP5hzMve8P1h4Wyx2uiEgj4hj98i3oTaEyb7LGuFVKg8A/s1600/DSCN2598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEH5UPUL6wdDoltfLRTxVAb2QlcJizz9Fd3rFE8ToKrU1gzge2ha6PqgW0k5UCB33mjmZkS-IBYkwqyxonPmata-KIi-cKJGnP5hzMve8P1h4Wyx2uiEgj4hj98i3oTaEyb7LGuFVKg8A/s320/DSCN2598.JPG" width="320" /></a></div>
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<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Girelle di mozzarella</b></i></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>tratta da "Piccola pasticceria salata"</b></i></span></div>
<div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>di Luca Montersino</b></i></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Ingredienti per 24 girelle:</b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>200 gr di farina 00</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>80 gr di latte fresco intero</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>80 gr di mozzarella fresca tritata (io di bufala)</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>8 gr di lievito</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>20 gr di burro a pomata</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>3 gr di sale</i></span></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">4 gr di zucchero </i></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>80 gr di concentrato di pomodoro (io Mutti alle verdurine)</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>origano secco</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>olio extra vergine di oliva</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Sciogliere il lievito nel latte con lo zucchero.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Unire alla farina ed impastare sino ad ottenere un impasto liscio ed omogeneo.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Durante questo passaggio ho dovuto aggiungere ancora altro liquido.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Aggiungere poi il burro a pomata poco per volta, il sale e la mozzarella tritata e ben sgocciolata. Lavorare per almeno 20 minuti in modo che si formi la maglia glutinica.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Dopodichè lasciare puntare l'impasto per 20 minuti coperto da pellicola.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Stendetelo quindi con il mattarello e formate un rettangolo dello spessore di 3 mm.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Spalmare con il concentrato di pomodoro e spolverare con l'origano secco.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Stendere un foglio di pellicola su di un piano umido.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Arrotolare l'impasto su sè stesso molto stretto e rivestirlo con la pellicola.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Riporre in frigo (io l'ho messo 1 ora in freezer mentre lievitavano i panini) e quando è indurito tagliare con un coltello in tante girelle.</i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<i style="font-family: 'trebuchet ms', sans-serif;">Rivestire la teglia con cartaforno, disporvi le girelle e lasciar lievitare per 1h in luogo tiepido ed umido ricoperte di pellicola unta precedentemente. Io ho lasciato la luce del forno accesa e messo una ciotola di acqua calda al suo interno.</i></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Terminata la lievitazione, spennellare le girelle con olio e cuocere in forno caldo a 230° per 15 minuti circa.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Servire calde o tiepide.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per i panini ho diviso l'impasto lasciato a puntare, in porzioni da 50 gr.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ho dato loro la forma del panino mediante pirlatura.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ho lasciato poi lievitare 1 ora, spennellato con una emulsione di acqua olio e sale e cotto nel microonde funzione ventilato per 20 minuti a 200°.</i></span><br />
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-70141723871701367602016-02-07T14:41:00.001-08:002016-02-07T14:41:17.450-08:00Carnevale ..<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Allegria, tante maschere, coriandoli, stelle filanti e dolci.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Questo è il Carnevale.</i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
<b><i><span style="font-family: Courier New, Courier, monospace;">Filastrocca Mascherata di Ercole Bonjean</span></i></b><br />
<b><i><span style="font-family: Courier New, Courier, monospace;"><br /></span></i></b>
<i><span style="font-family: Courier New, Courier, monospace;">Corre nel cielo una stella filante</span></i><br />
<i><span style="font-family: Courier New, Courier, monospace;">Corre il tempo a ritmo incessante</span></i><br />
<i><span style="font-family: Courier New, Courier, monospace;">Corre Arlecchino con Colombina</span></i><br />
<span style="font-family: Courier New, Courier, monospace;"><i>Bacia Brighella l'Azzurra Fatina</i></span><br />
<span style="font-family: Courier New, Courier, monospace;"><i>Corre il carro dell'allegria</i></span><br />
<span style="font-family: Courier New, Courier, monospace;"><i>di suoni e colori riempie la via</i></span><br />
<span style="font-family: Courier New, Courier, monospace;"><i>Corre il tempo ed è già sera</i></span><br />
<span style="font-family: Courier New, Courier, monospace;"><i>Scappa via l'allegra bufera</i></span><br />
<span style="font-family: Courier New, Courier, monospace;"><i>Col bidone e la ramazza</i></span><br />
<span style="font-family: Courier New, Courier, monospace;"><i>Lo spazzino tutto spazza</i></span><br />
<span style="font-family: Courier New, Courier, monospace;"><i><br /></i></span>
<i><span style="font-family: Trebuchet MS, sans-serif;">Per voi tre ricette.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Due sono tratte dalla rivista "La Cucina Italiana".</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">La terza dalla rivista "Cucina Moderna" ed è di Sara Papa, talento della panificazione.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
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<div style="text-align: center;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><b>Tortelli al caffè</b></span></i></div>
<div style="text-align: center;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><b>dalla rivista "La Cucina Italiana"</b></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredienti per 10 persone:</b></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">gr 150 di farina debole</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">gr. 125 caffè espresso</span></i></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>gr. 50 di burro</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>gr. 40 di zucchero</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>1 cucchiaio di caffè solubile (mia aggiunta per avere un sapore di caffè più persistente)</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>4 uova (io ne ho dovute aggiungere altre due per rendere l'impasto simile ad una crema)</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>olio di arachide per friggere</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>sale</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>gr. 125 acqua</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Crema di mandorla</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Ingredienti:</b></i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>500 gr di latte</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>100 gr di mandorle in granella</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>80 gr di zucchero</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>60 gr di farina</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>4 tuorli</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Bollire il latte con le mandorle.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Lavorate i tuorli con lo zucchero ed aggiungere la farina.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Mescolare e versare il latte alle mandorle.</i></span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Con una frusta miscelare molto bene per evitare i grumi.</i></span></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Riportate il composto sul fuoco e cuocete la crema per 4/5 minuti mescolando in continuazione.</i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">Coprire con la pellicola a contatto e lasciar raffreddare.</i></div>
<div style="text-align: justify;">
<i style="font-family: 'Trebuchet MS', sans-serif;">Io ho continuato la cottura della crema con il forno a microonde.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;"><b>Per i tortelli:</b></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Portare a bollore l'acqua con il caffè espresso e solubile, lo zucchero ed il burro.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Aggiungere tutta insieme la farina ed un pizzico di sale e mescolare fino a che l'impasto sfrigola e si stacca dalla pareti della pentola.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cuocere per 3/4 minuti a dopo 30 secondi forate i tortelli con la punta di un coltello.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Togliere dal fuoco e lasciate intiepidire.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Unire quindi le uova una alla volta aggiungendo il succcessivo solo quando il precedente non sarà assorbito completamente dal composto.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Scaldare l'olio sino a 170° e friggere l'impasto dei tortelli versandolo in porzioni grandi come una noce.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Scolare i tortelli su carta da cucina dopo circa 3 minuti e riempiteli con la crema di mandorla servendovi di una sac à poche con bocchetta liscia.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Frittelle di mela annurca</b></i></span></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;"><b> dalla rivista "La Cucina Italiana"</b></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Ingredienti per 6 persone:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>150 gr di farina debole</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>4 uova medie</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>2 mele annurca (circa gr 100)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>gr. 60 di burro</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>gr. 40 di latte</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>gr. 50 di Calvados (io rum)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>zucchero</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>lievito in polvere per dolci</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>arancia</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>olio di arachidi per friggere</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>sale</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>In una pentola portare a bollore 45 gr. Calvados, un cucchiaino di zucchero, il latte ed il burro. Al bollore aggiungere tutta insieme la farina ed il sale.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Fate cuocere per un minuto sempre mescolando.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Togliere dal fuoco ed aromatizzare con la scorza grattuggiata dell'arancia.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Far raffreddare.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Incorporare quindi le uova una alla volta ed infine aggiungere il lievito ed il rimanente Calvados.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Coprire con pellicola emettere a riposare la pastella in frigo per 30 minuti.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Nel frattempo detorsolate le mele e senza sbucciarle ridurre in tocchetti.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Togliere la pastella dal frigo e mescolarvi le annurche.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Portare l'olio a 170° e friggere piccole cucchiaiate di frittelle.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Scolare su carta da cucina e servite calde.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Io le ho spolverizzate anche con un pò di zucchero a velo.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPuznA9-AJCAVl41zLDR9iPacstTgaSE3wxfkl3G4xZHQIUFJ2-ysPyMDpwSdYm8sJAuUWqWJDIG1KEEEdTc9vMQsavW7bHB02JH9CWIX8nc8bsL9s8dT7_pCoZ0FLZylbtl6ZXiYYmo/s1600/DSCN2563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPuznA9-AJCAVl41zLDR9iPacstTgaSE3wxfkl3G4xZHQIUFJ2-ysPyMDpwSdYm8sJAuUWqWJDIG1KEEEdTc9vMQsavW7bHB02JH9CWIX8nc8bsL9s8dT7_pCoZ0FLZylbtl6ZXiYYmo/s320/DSCN2563.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Nodi con fonduta al cioccolato fondente</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>dalla rivista "Cucina Moderna"</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Ingredienti per 6 persone:</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>gr 300 di farina debole (io di kamut)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>75 gr di burro morbido</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>100 gr di zucchero semolato (io a velo)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>4 uova</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1 cucchiaino di rum</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1 arancia non trattata</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>sale</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>olio di arachide per friggere</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>zucchero a velo</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Fonduta al cioccolato:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>150 gr di cioccolato fondente al 70% Rep. Domenicana</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>50 ml di panna</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Riscaldate la panna e versare sul cioccolato ridotto in piccoli pezzi.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Attendere 2 minuti e miscelare con una frusta per ottenere una crema liscia ed omogenea.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Per i nodi:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Nella ciotola della planetaria sistemare la farina.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Formare la fontana ed al centro aggiungere le uova, lo zucchero, il sale, il burro ammorbidito, la scorza dell'arancia grattuggiata ed il rum.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Lavorare con la frusta K sino ad ottenere un composto omogeneo.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Io ho dovuto aggiungere una spolverata di farina perchè l'impasto mi sembrava troppo morbido.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Trasferire la pasta in frigorifero coperta da pellicola e lasciar riposare 2 ore.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Rilavorare il composto e formare tanti rotolini come quelli degli gnocchi.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Tagliare dei cilindri lunghi circa 20 cm ed annodarli con cura senza stringere troppo.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Friggere i nodi a 170° per 5/6 minuti.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Scolare con un mestolo forato, lasciateli asciugare dall'olio in eccesso e cospargeli con lo zucchero a velo.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Servire con la fonduta a parte.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Considerazioni:</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>una nota a parte và fatta circa le uova.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Partiamo dall'ultima ricetta: per i nodi ho rispettato la quantità di uova ma ho dovuto aggiungere una spolverata di farina di kamut perchè l'impasto era cremoso e non avrei potuto lavorarlo per fare i i cilindri.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Per i tortelli al caffè non sono stati sufficienti le 4 uova indicate nella ricetta originale.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Come detto ho dovuto in questo caso aggiungerne altre 2.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Per le frittelle di mele la ricetta da me scritta è metà dose.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>L'originale prevedeva 5 uova da 60 gr cioè le uova sulla cui confezione traviamo scritto "grandi".</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Io ho dovuto adattare la quantità a 4 medie.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Questo a dimostrazione che le uova non vanno mai indicate a numero ma a peso specialmente in ricette dove occorre preparare una pastella come in questi casi o nella pasta choux dei bignè.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ahimè in questo ho mancato ma avevo una gran fretta di portare a termine tutte le preparazioni.</i></span></div>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-76449814640360473412016-02-03T14:43:00.000-08:002016-02-03T15:02:26.416-08:00Ossobuco alle olive<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lui è così come lo vedete in televisione.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Mastodontico, imponente, ma allo stesso tempo orsacchiotto, sornione, fagottone.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Di chi parlo?</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Di Giorgio Barchiesi in arte Giorgione.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>E quell' "one" gli calza a pennello vista la stazza!</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>A dire il vero non sapevo chi fosse fino a quando mio fratello e la sua compagna hanno invitato me ed Alessio una domenica per una gita fuori porta.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>E così siamo arrivati a Montefalco, al ristorante di Giorgione "<a href="http://www.ristoranteallaviadimezzo.it/" target="_blank">Alla via di mezzo</a>" dove, in ordine abbiamo conosciuto "Lui" di persona e poi pranzato. </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Una cucina semplice la sua che utilizza prodotti di stagione.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Appena entrati siamo stati acccolti da un un abbondante buffet di antipasti: formaggi vari semistagionati od a pasta molle da assaporare con marmellatine, verdure grigliate e sott'olio di tutti i tipi, speck, zuppe di farro ed orzo, salumi. A seguire due primi, due secondi e per finire in bellezza tre assaggi di dolci graditissimi. Buonissimi i brownies e la torta di pere.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Insomma una bella giornata nonostante non stessi proprio bene.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>E poi quei vasi di lavanda in fiore che incorniciavano i viottoli e facevano capolino vicino alle panchine di legno: che meraviglia!!</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ma passiamo alla ricetta, tratta dal suo primo libro "Orto e cucina": ve la riporto così come lui la scrive.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><span id="goog_1560337377"></span><span id="goog_1560337378"></span>Ossobuco alle olive </i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>da "Orto e cucina" di Giorgio Barchiesi</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti per 4 persone:</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>4 ossobuchi </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 tazza di farina 0</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>2 spicchi di aglio</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>mezza carota</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>mezza cipolla</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 pugno di olive taggiasche</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 pugno di olive verdi</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>doppio concentrato di pomodoro</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 foglia di alloro</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>vino bianco</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>brodo vegetale</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>capperi</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>2 alici sott'olio</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 limone</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>prezzemolo</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>burro</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>olio extra vergine di oliva</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>sale e pepe</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>"</b>Io gli ossobuchi non li farò nè alla milanese, nè alla cispadana, li farò <b>come mi pare a me.</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Atto primo: farina grezza in un piatto. Scegliamo 4 bei pezzi di taglio di coscio e gli diamo una volgarissima infarinata. A questo punto padella sul fuoco, accendiamo e ci mettiamo una dose generosa di burro, un goccio di olio e, appena sfrigolano, soffriggiamo i nostri ossobuchi. E' importantissimo che ci sia questo momento di stress di temperatura, altrimenti il muscolo rimane duro. </i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Quando sono coloriti e rosolati, li togliamo e li teniamo da parte.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>In questo fondo mettiamo uno spicchio di aglio in camicia, schiacciato alla brutta, una punta di carota spaccata in quattro, mezza cipolla di Cannara tagliata ad anelletti, due olivette taggiasche denocciolate, un pò di pepe macinato ed una cucchiaiata di doppio concentrato di pomodoro.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Bagnamo con un goccetto di vino bianco e ci riadagiamo il nostro ossubuco. Abbassiamo il fuoco, condiamo con un pò di sale grosso ed una fogliolina di alloro. Come riprende il bollore copriamo con due mestolate di brodo vegetale. Incoperchiamo e lasciamo cuocere per una quanrantina di minuti.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ora ci prepariamo il tocco finale, un azzardo.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Un pò di capperi dissalati, olive verdi, un pizzichino del nostro fantastico peperoncino aromatizzato, due alicette sott'olio, un nonnulla di aglio e tritiamo.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Mescoliamo il trito con un pezzetto di burro.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>A cottura finita spalmiamo il losco intruglio sopra gli ossobuchi.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Per dare un tocco di leggerezza grattuggiamo un pò di scorza di limone, due ciuffetti di prezzemolo .... e voilà!!<b>"</b></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Ed ancora "con il sughetto di fondo ci potete condire tranquillamente una pasta"</i></span></div>
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<i style="text-align: start;"><span style="font-family: "trebuchet ms" , sans-serif;">Non credo ci sia altro da aggiungere se non che ho servito l'ossobuco con del purè.</span></i></div>
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<br />Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-84217405425713398742016-01-16T15:41:00.000-08:002016-01-16T16:08:05.926-08:00Cake alle bietole<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Questa ricetta è una di quelle che ti capitano sotto gli occhi al volo, ti piace, ti stuzzica e siccome devi occuparti degli antipasti per la solita cena che si organizza con la Capa ed i vicini, prendi e la fai.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ma non finisce qui: gli invitati assaggiano il cake e piovono una raffica di complimenti.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Perchè e morbido, perchè è saporito.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ed io i complimenti li rigiro a "Sale & Pepe" del mese di Noveembre che dedica 6 pagine ed altrettante ricette agli spinaci e bietole.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>"Bontà di stagione": saporitissime con le acciughe e la salsiccia, raffinate con i gamberi o sopra una specialissima tatin e persino croccanti insieme al crumble di nocciole (uh!!! non sapete quanto mi intriga quest'ultima ricetta).</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Così recita l'introduzione.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Cake alle bietole</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>dalla rivista "Sale & Pepe" di Novembre</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Ingredienti per 8 persone (stampo da plumcake 30x12)</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">500 gr di bietole</i><br />
<i style="font-family: 'Trebuchet MS', sans-serif;">250 grdi farina</i><br />
<i style="font-family: 'Trebuchet MS', sans-serif;">100 gr di grana grattuggiato</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">170 gr di provola affumicata</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">6 uova</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">110 gr di burro</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">1 cipollotto fresco</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">1 bustina di lievito per torte salate</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">pancetta</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">sale e pepe</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Setacciare la farina con il lievito e mettere da parte.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Pulire le bietole e tagliare il cipollotto. Fatelo appassire in un tegame largo con 20 gr di burro.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Unire le bietole lavate e sgocciolate e lasciate cuocere per 6/7 minuti sino a che non si siano asciugate.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Tritarle finemente dopo averle fatte raffreddare.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuF17lbcVX-I0hfNvM9eO7otvyBWkbDInbdAoInSqS4VDwvwz_Iq21oCvLus7oaMogpT8KHoT5g3Q1J55_k4tukVh_sBYZ61efUeXsrBalaqW835If4vWq8CUEn4GBzgoOm1F7iYmfJtU/s1600/DSCN2539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuF17lbcVX-I0hfNvM9eO7otvyBWkbDInbdAoInSqS4VDwvwz_Iq21oCvLus7oaMogpT8KHoT5g3Q1J55_k4tukVh_sBYZ61efUeXsrBalaqW835If4vWq8CUEn4GBzgoOm1F7iYmfJtU/s320/DSCN2539.JPG" width="320" /></a></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">In una ciotola mescolate le uova con il burro sciolto e tiepido.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Aggiungere farina e lievito, la provola tagliata a cubetti, 80 gr di grana e le bietole.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Salare, pepare e mescolare tutti gli ingredienti.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Foderare lo stampo con carta forno imburrata, versare il composto e spolverare con il grana rimasto. </i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Coprire lo stampo con la carta alluminio e cuocete a 200° per 50 minuti.</i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Passato il tempo scoprite e lasciate cuocere per altri 10 minuti.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Sfornare il cake, lasciatelo intiepidire e servitelo a fette con la pancetta.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWaCRzqI5jl7wwecMkIWMrigrmoIHt6Tc0_HsP1C5_VJ8MwFF71s_ez-XweoYGvBVol_ErvlDPRjjjCeYYS4faX4udMT5JowdvHvFXb4RNDJnXB5tI5wSTPPNOwJt5O-4hMkEjm479PM/s1600/DSCN2541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWaCRzqI5jl7wwecMkIWMrigrmoIHt6Tc0_HsP1C5_VJ8MwFF71s_ez-XweoYGvBVol_ErvlDPRjjjCeYYS4faX4udMT5JowdvHvFXb4RNDJnXB5tI5wSTPPNOwJt5O-4hMkEjm479PM/s320/DSCN2541.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Considerazioni:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>come già detto, questo cake rimane molto morbido.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Son già tre volte che lo faccio e solo oggi son riuscita a fotografarlo.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Questa volta ho sostituito le bietole con gli spinaci che ho lasciato appassire nel microonde tralasciando di insaporirli con il cipollotto e so</i></span><i style="font-family: 'Trebuchet MS', sans-serif;">stituito il grana con il parmigiano.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Cotto con la funzione ventilato del microonde a 180° per 65 minuti senza coprirlo.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Ho usato uno stampo da plum cake un pò più piccolo e con l'impasto rimasto sono usciti fuori 4 piccoli muffin.</i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;"><br /></i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">Non mi sembra che il risultato sia poi così malvagio!!</i></div>
Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-31545554780396240162016-01-10T11:30:00.000-08:002016-01-10T11:30:55.659-08:00Biscotti di Kamut con ganache al caffè ed anice<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Questi frollini nascono da un avanzo di creme ganache al caffè con cui ho fatto dei tartufi per il 31 dicembre.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>E visto che è un pò di tempo che uso la farina di Kamut per la frolla, ho pensato di unire le due preparazioni.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Nulla di complicato ma ne sono usciti fuori dei biscotti molto goduriosi da gustare con un buon tè.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvvwlSE9WNTGwarC81TOM8bYjqQtTLXZwItHBmliYAf0FTxwmoWb5avL9e5GSDiOu-y7JF7CbkyOyo1JZjJ6ChbGUmnkNFQOZ0pxUHhDOuJg0Qo6aQFsOyioKIe0NuMrmRdwlKNYOTVw/s1600/DSCN2519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLvvwlSE9WNTGwarC81TOM8bYjqQtTLXZwItHBmliYAf0FTxwmoWb5avL9e5GSDiOu-y7JF7CbkyOyo1JZjJ6ChbGUmnkNFQOZ0pxUHhDOuJg0Qo6aQFsOyioKIe0NuMrmRdwlKNYOTVw/s320/DSCN2519.JPG" width="320" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><i>Biscotti di Kamut con ganache al caffè ed anice</i></b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><i><br /></i></b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti per circa 20 biscotti:</i></b></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><i>Per la frolla:</i></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>280 gr di farina di kamut</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>140 gr di zucchero a velo</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>140 gr di burro freddo di frigo</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>1 uovo</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i><br /></i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Nella planetaria con la frusta K miscelate la farina ed il burro sino ad avere un composto bricioloso.</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Aggiungete lo zucchero a velo e continuate a mescolare.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Incorporare l'uovo e far girare sino a che si forma una palla.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Mettere il panetto a riposare in frigo per almeno 1 ora.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh807XW7Mys7U3D4BRT0PGeh5I8PtOIFQaMV0j9PKOogHwhPBkBupn6unJA3Lco78ZGjgOCIQ_T6tkXR8TMxl4sNbrLpUZvB82liWA0Q1GJYCgKWg6TJsHSvQfqdb5gMuXroIkapiKCdVU/s1600/DSCN2530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh807XW7Mys7U3D4BRT0PGeh5I8PtOIFQaMV0j9PKOogHwhPBkBupn6unJA3Lco78ZGjgOCIQ_T6tkXR8TMxl4sNbrLpUZvB82liWA0Q1GJYCgKWg6TJsHSvQfqdb5gMuXroIkapiKCdVU/s320/DSCN2530.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Ganache al caffè e anice</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Ingredienti:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>125 ml di panna</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>125 gr di cioccolato fondente al 70% Rep. Domenicana</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>3 bacche di anice stellato</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Riducete il cioccolato in piccoli pezzi e mettete da parte.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Portare a bollore la panna con l'anice stellato.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Versare sul cioccolato filtrando.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Lasciare riposare per un paio di minuti e mescolare sino ad ottenere un composto omogeneo e lucido.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Coprire con pellicola a contatto e lasciar raffreddare.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAH__iRHO-SfDtDGcM_4u9zv7LqdP8BQJk24gGXrkJWjYMXlMW7G4M7288t-NhsbjyluuWbsV7fEW46hY63_jaM1dbstDtb0KyCPiGjQUd25AcVlI8_4IkrIBz8kAYGqyBUjjjGC2iSI/s1600/DSCN2525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAH__iRHO-SfDtDGcM_4u9zv7LqdP8BQJk24gGXrkJWjYMXlMW7G4M7288t-NhsbjyluuWbsV7fEW46hY63_jaM1dbstDtb0KyCPiGjQUd25AcVlI8_4IkrIBz8kAYGqyBUjjjGC2iSI/s320/DSCN2525.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ve2tR8Ty4_orW6ywjXVGM8u5tcLsdFdatkiF0JmTbwNkEhu8YDWicOUQJbGpgAXuLCTRkUxooIiQc1ZaFss5P180lpKyiU9K0FNrpt2_dAH3bqpWji828AtMG5F3aw_dGadM-UHE6ls/s1600/DSCN2521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3Ve2tR8Ty4_orW6ywjXVGM8u5tcLsdFdatkiF0JmTbwNkEhu8YDWicOUQJbGpgAXuLCTRkUxooIiQc1ZaFss5P180lpKyiU9K0FNrpt2_dAH3bqpWji828AtMG5F3aw_dGadM-UHE6ls/s320/DSCN2521.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Preparazione:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Stendere la frolla sul piano infarinato e con un tagliapasta coppate la pasta in cerchi di circa 1 cm (io ho usato uno stampino ovale ed uno a forma di fiore).</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Prendere una piccola parte di ganache metterla al centro dei dischi.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Chiudere il biscotto con un altro disco e premere per bene i bordi.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Utilizzando un coppapasta più piccolo ritagliare di nuovo per ottenere un biscotto leggermente più piccolo.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>La frolla tagliata ovale l'ho piegata a metà come a formare un calzoncello.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Cuocere in formo caldo a 180° per circa 20 minuti.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Spolverare con zucchero a velo. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-VPz7TT64WPwgTWgtemS3TWLCsQDW-Z8WfV3GV0g4iTAgVGp720lyUhYRt_axISlwJMQX7saMCZHwm6VfE_mAfGNYOjr83R38EQCksEgkW44KkagAwDC9LQd2xe_KCzRG4Eyyg0YrEg/s1600/DSCN2527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-VPz7TT64WPwgTWgtemS3TWLCsQDW-Z8WfV3GV0g4iTAgVGp720lyUhYRt_axISlwJMQX7saMCZHwm6VfE_mAfGNYOjr83R38EQCksEgkW44KkagAwDC9LQd2xe_KCzRG4Eyyg0YrEg/s320/DSCN2527.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3avNrCkqLizPEeefS32co_yFI3FTvI7Ty2yN-XHMOTZ0sdZFVGBIjQ8mqv2YvCCfM1DZ6znUtZHgn591yFqjppmRjW0soFM5HcDThuJIwdJCR2vOI6hLrIHlGcWrTO6K-b7-dFGxOSGI/s1600/DSCN2532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3avNrCkqLizPEeefS32co_yFI3FTvI7Ty2yN-XHMOTZ0sdZFVGBIjQ8mqv2YvCCfM1DZ6znUtZHgn591yFqjppmRjW0soFM5HcDThuJIwdJCR2vOI6hLrIHlGcWrTO6K-b7-dFGxOSGI/s320/DSCN2532.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-3807724209518159302015-12-29T07:53:00.000-08:002015-12-29T07:53:14.854-08:00Mini Plum cake ai pinoli ed erbe aromatiche<div class="separator" style="clear: both; text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Ecco un altro piccolo sfizio per il vostro aperitivo.</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Sempre di Luca e sempre tratto da quel piccolo libro di pasticceria salata.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzxbldBmZ26Tj92jn39K-lbCQRNs2tlNy0OvQZZBvnVhNGdhImsVI5JztMR389HXFJgM_YeklL5foljIWOz3MeM8lvRSFuJnO9PKmsykYytzk6Rk_PkjGHpYa-mY7PlXUlfdFlmht4W8/s1600/DSCN2498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilzxbldBmZ26Tj92jn39K-lbCQRNs2tlNy0OvQZZBvnVhNGdhImsVI5JztMR389HXFJgM_YeklL5foljIWOz3MeM8lvRSFuJnO9PKmsykYytzk6Rk_PkjGHpYa-mY7PlXUlfdFlmht4W8/s320/DSCN2498.JPG" width="320" /></a></div>
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<b style="font-family: 'trebuchet ms', sans-serif;"><i>Mini plum cake ai pinoli ed erbe aromatiche</i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>tratta da "Piccola pasticceria salata" di</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Luca Montersino</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti per 24 pezzi:</i></b></span><br />
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<span style="font-family: trebuchet ms, sans-serif;"><i>130 gr di farina 180W</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>90 gr di burro</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>30 gr di maltitolo</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>15 gr di inulina</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>100 gr di latte fresco intero</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>130 gr di uova intere</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>50 gr di Parmigiano Reggiano</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>2,5 gr di bicarbonato d'ammonio</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>1 gr di zenzero in polvere</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>10 gr di erbe aromatiche miste</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>10 gr di clorofilla di spinaci <b>* </b>(che io ho omesso)</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>40 gr di pinoli</i></span><br />
<span style="font-family: trebuchet ms, sans-serif;"><i>2 gr di sale</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgurOe5VqU3YmX523eCxUnlMPlDwn-Wf1W4o6ncYmcH5o6_NB1GWGanPke58Do5eDyRfX5uV6cWed6eYbWT3B6BDTOJSB3PoLp1I7xSre4KuEPxE9fhmMRc5G70DptYGD266Yy1ryHAwA/s1600/DSCN2499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgurOe5VqU3YmX523eCxUnlMPlDwn-Wf1W4o6ncYmcH5o6_NB1GWGanPke58Do5eDyRfX5uV6cWed6eYbWT3B6BDTOJSB3PoLp1I7xSre4KuEPxE9fhmMRc5G70DptYGD266Yy1ryHAwA/s320/DSCN2499.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><b>Procedimento:</b></i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><i>Portare a bollore 30 gr di acqua con il sale ed il burro; unire la farina e cuocere mescolando in continuazione fino a quanto il composto si stacca dalle pareti.</i></span><span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Trasferire il tutto in planetaria con la foglia , unire il maltitolo, l'inulina ed il latte freddo.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Versare poi le uova poco per volta, il bicarbonato ed il Parmigiano grattugiato.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Condire con lo zenzero, le erbe aromatiche, la clorofilla ed una parte dei pinoli tritati.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Amalgamare il tutto.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Versare il composto negli stampini di silicone e cospargere con i pinoli tenuti da parte.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Cuocere in forno a 200° per circa 10 minuti.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp55G6tZBbXQFEOgBnlIxyfY2LD83_67EK-uzUAah3M2T8jLZ4hd2MTreFe1f7wPhrKfHDEj_PMY6Fk76tq0Ux80crSs6ekxv1eVCT1G5FEdjbcDYq1pFDAHc80M3FmpRrtGzWxTKp68/s1600/DSCN2501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFp55G6tZBbXQFEOgBnlIxyfY2LD83_67EK-uzUAah3M2T8jLZ4hd2MTreFe1f7wPhrKfHDEj_PMY6Fk76tq0Ux80crSs6ekxv1eVCT1G5FEdjbcDYq1pFDAHc80M3FmpRrtGzWxTKp68/s320/DSCN2501.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>* Per la clorofilla (sempre tratto dal libro Piccola Pasticceria salata):</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>per circa 30 gr di prodotto</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>300 gr di acqua</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>100 gr di spinaci</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Frullate gli spinaci con l'acqua , mettete il composto in una pentola e portate velocemente alla temperatura di 60° sempre mescolando.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Abbassate il fuoco e quando la clorofilla comincia a rapprendersi (a 65°/68° C), filtrate in un recipiente contenente ghiaccio attraverso un canavaccio a maglie fini appoggiato su un colino. Raccogliete con un cucchiaio la clorofilla rimasta nel canavaccio.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Conservare in frigo in un barattolo a chiusura ermetica per non più di una settimana.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Al posto degli spinaci potete utilizzare rucola, basilico o crescione.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivks_mxSLrKvQ2Zh7hG7LyPPzdc0iJi0D6eGJKwBG1_1z_POTrid82SIR3EM0EGald0LXX4pCiMJf-q89327ASMVITjN3DLIvs3Dd02klr9rzW0NbgKeHeL9oe_eSSx4V2YxYPhM-sTuk/s1600/DSCN2503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivks_mxSLrKvQ2Zh7hG7LyPPzdc0iJi0D6eGJKwBG1_1z_POTrid82SIR3EM0EGald0LXX4pCiMJf-q89327ASMVITjN3DLIvs3Dd02klr9rzW0NbgKeHeL9oe_eSSx4V2YxYPhM-sTuk/s320/DSCN2503.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Considerazioni:</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>come già detto in precedenza il maltitolo conferisce una dolcezza all'impasto che non gradisco ma rimane un mio gusto. Se volete potete omettere questo ingrediente.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ho spolverato sopra altro parmigiano per dare più sapore.</i></span></div>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com1tag:blogger.com,1999:blog-9213668440526297465.post-23734400421314097012015-10-17T08:29:00.000-07:002015-11-26T06:19:45.025-08:00Brutti e buoni alle arachidi<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Sfizio salato tratto da "Piccola pasticceria salata" di L. Montersino.</span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">Perfetto per accompagnare l'aperitivo.</span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">Unica modifica apportata è l'utilizzo della granella di pistacchio al posto della nocciola.</span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">Unica modifica che apporterei invece è diminuire il maltitolo drasticamente perchè il contrasto tra dolce e salato è molto forte.</span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
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<i><span style="font-family: "trebuchet ms" , sans-serif;">Per il resto la ricetta è semplice e non cè molto da aggiungere se non dire: provate!!</span></i><br />
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<b style="font-family: 'Trebuchet MS', sans-serif; text-align: center;"><i>Brutti e buoni alle arachidi</i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>tratta da "Piccola pasticceria salata"</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>di L. Montersino</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i>Ingredienti per 24 pezzi:</i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>200 gr di arachidi</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>30 gr di nocciole in granella (sostituite da pistacchio)</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>60 gr di parmigiano</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>30 gr di maltitolo</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>30 gr di inulina</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>35 gr di albume</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>1 pizzico di sale</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>In una terrina miscelare le polveri (parmigiano, maltitolo ed inulina).</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Aggiungere le arachidi ridotte in una granella grossa e le nocciole.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Impastare con l'albume e formare dei mucchietti.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Disponete il brutto e buono su una teglia ricoperta di carta forno o sul tappetino di silpat.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Cuocete in forno a 120° sino a colorazione (circa 30 minuti).</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i><br /></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Lasciate raffreddare e servite.</i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>Potete confezionare ogni biscotto salato con carta cellophane trasparente.</i></span><br />
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-24784061225634481852015-10-12T02:54:00.000-07:002015-10-12T02:54:03.454-07:00Aperitivo alla frutta<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>Così fragoloso che mi sarei bevuta l'intera brocca nonostante la presenza del gin.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>E non bevo eh!!</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Uh il dolce delle fragole e l'alcool non troppo invadente.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ricetta tratta dal libro base verde del Bimby.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Si fà veramente in pochi secondi ma ricordatevi i cubetti di ghiaccio.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMRykn3CB1w-33LtS4DAFsY3uiNhaUSL1wpvbuZ97NvNTrNLZ7I_XcT23ZMJghUzQaoIJ0u8vMaXNMiHSkSQqq0gNcOrqdSnKIUOGbrNZSc9jvNZTAxzBAHY9UE4_bPMFX_PFaovD-t0/s1600/DSCN2484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzMRykn3CB1w-33LtS4DAFsY3uiNhaUSL1wpvbuZ97NvNTrNLZ7I_XcT23ZMJghUzQaoIJ0u8vMaXNMiHSkSQqq0gNcOrqdSnKIUOGbrNZSc9jvNZTAxzBAHY9UE4_bPMFX_PFaovD-t0/s1600/DSCN2484.JPG" /></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"><b>Aperitivo alcolico alla frutta</b></span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Per 4 persone:</span></i></div>
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<i style="font-family: 'Trebuchet MS', sans-serif;">100 gr di fragole lavate ed asciugate</i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>150 gr di zucchero semolato</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>20 cubetti di ghiaccio lasciati a temperatura ambiente 5 minuti</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>30 gr di succo di limone</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>150 gr di vodka (io gin e ne ho aggiunto almeno altri 50 gr.)</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>200 gr di acqua</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ho versato tutto nel boccale del Bimby e fatto girare a vel. 10 fino ad aver ottenuto la consistenza desiderata.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Il libro Bimby:</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>versare nel boccale le fragole e lo zucchero 10 sec. vel. 7</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>aggiungere il ghiaccio 5 sec. vel. 7</i></span></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"></span></i></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>unire il succo di limone e la vodka e frullare 10 sec. vel 4 e 20 sec. vel. 4</i></span></div>
Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-74040179113646913592015-10-12T02:52:00.001-07:002016-02-22T14:41:23.551-08:00Si diventa grandi<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Un giorno ti siedi ed incominci ad osservare. E pensi.</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Quanto tempo è passato da quel fatidico 19 settembre del 1997, ore 21:30 (più o meno), in cui mi appoggiavano sul seno un frugoletto di "appena" Kg 3,650 che piangeva ed aveva la testa a pera. </span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Si si a pera.</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Povero cucciolo aveva sofferto un pò per uscire e così la sua testa era allungata a causa dei liquidi che si erano formati (chiamasi <a href="http://www.passionemamma.it/2015/05/tumore-da-parto-che-cose/" target="_blank">tumore da parto</a>).</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Come suo zio. Da quel che mi è stato raccontato. Tant'è che papà quando vidde mio fratello (si mormora non fosse tanto bello; aggiungo però è migliorato con il crescere) esordì con: "No no questo non è mio figlio".</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Ed io, mamma sui generis, cosa potevo dire?</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">"Amore di mamma sei come tuo zio. Ora sono un pò stanca, dopo ti faccio le coccole!!"</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Per non smentire le mie peculiarità, cosa potevo fare?</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Rinominare il figliuolo "Alessio Pera". Tale era il soprannome affibbiato e che tanto divertiva le mie compagne di stanza.</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Insomma.</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">E' diventato grande.</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Son passati 18 anni.</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">E come ha voluto festeggiare?</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Una cena con qualche amico.</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Cena a cui ho dovuto pensare io partendo da due punti fermi sui quali mio figlio non ha voluto sentire storie: la grigliata e di sera!!</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Indi mi son dovuta preoccupare di preparare un aperitivo (cocktail e stuzzichini vari), il primo piatto (delle semplici crepès con ricotta e spinaci) ed il dolce di cui non smetterò di tessere le lodi perchè è veramente buono.</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: "trebuchet ms" , sans-serif;">Faccio una premessa: le foto sono state fatte il giorno dopo con qualche "avanzo"</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Le ricette le pubblicherò in un secondo momento: il mio pc fà le bizze e devo caricare gli scatti.</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i>
<i><span style="font-family: "trebuchet ms" , sans-serif;"><b>Menù</b></span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><b><br /></b></span></i>
<i><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://lafataaifornelli.blogspot.it/2015/10/aperitivo-alla-frutta.html" target="_blank">Apertitivo alcolico alla frutta</a></span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Stuzzichini vari di L. Montersino (<a href="http://lafataaifornelli.blogspot.it/2015/10/brutti-e-buoni-alle-arachidi.html" target="_blank">Brutti e buoni alle arachidi</a>, <a href="http://lafataaifornelli.blogspot.it/2016/02/girelle-di-mozzarella-e-non-solo.html" target="_blank">Girelle di mozzarella</a>, <a href="http://lafataaifornelli.blogspot.it/2015/12/mini-plum-cake-ai-pinoli-ed-erbe.html" target="_blank">mini Plum cake ai pinoli ed erbe aromatiche</a>)</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i>
<i><span style="font-family: "trebuchet ms" , sans-serif;">Crepes ricotta e spinaci</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Grigliata mista (arrostitori ufficiali i ragazzi stessi)</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></i>
<i><span style="font-family: "trebuchet ms" , sans-serif;">Torta Arlecchino di L. Montersino</span></i><br />
<i><span style="font-family: "trebuchet ms" , sans-serif;">Salame di cioccolato</span></i></div>
Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-22748924561607761692015-08-20T11:12:00.002-07:002015-08-20T11:15:46.681-07:00Crostata al lime e arancia caramellata<i><span style="font-family: Trebuchet MS, sans-serif;">La ricetta è tratta dal numero di Aprile di "<b>Sale & Pepe</b>" in cui si parla della <b>forza </b>della farina ovvero il quantitativo di proteine del grano macinato.</span></i><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>A tale proposito vi riporto un sunto dell'articolo.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span>
<i><span style="font-family: Trebuchet MS, sans-serif;">Quando la farina viene a contatto con l'acqua e si procede all'azione dell'impastare, due proteine semplice la gliadina e la glutenina, si uniscono e si forma il glutine, complesso proteico che costituisce la struttura portante dell'impasto stesso rendendolo compatto e insieme elastico.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Il glutine ha una struttura a rete con maglie più o meno fitte che hanno ilcompito di trattenere all'interno dell'impasto amidi e gas durante la lievitazione.<span id="goog_1244078134"></span></span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Con un apparecchio apposito, l'alveografo di Chopin (nulla a che fare con il musicista), si è misurato il più alto grado di resistenza alla lievitazione e la massima tenacia delle maglie del glutine, dando a questo valore il simbolo di <b>"W"</b> con la denominazione di <b>"forza".</b></span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">La forza dunque altro non è che la quantità di glutine che un farina riesce a sviluppare e la sua conseguente capacità di assorbire l'acqua: maggiore sono le proteine nel chicco, più glutine sarà sviluppato nell'impasto.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Secondo il "W" si distinguono farine deboli, medie e forti.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Le farine deboli, con un W compreso tra i 90 e 170, che richiedono poca acqua, lievitano rapidamente e danno impasti leggeri adatti a biscotti grissini, pasticcini, crepès e crostate.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Le farine medie hanno i valori tra 180 e 260W e sono adatte per panini all'olio, pancarrè e baguette ma anche per paste fresche, tartine e dolci friabili</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Le farine forti, con W tra 270 e 310, assorbono molta acqua dando impasti tenaci e lievitano lentamente perchè le maglie del glutine sono fitte e resistenti. Sono adatte per pizze, pani a lunga lievitazione (ciabatte e rosette) ed alcuni dolci come panettone, pandoro, croissant e brioche.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Le farine con W compreso tra 320 e 370 (impropriamente chiamate manitoba, nome di una regione del Canadda dove si produce un grano molto proteico) non vengon o mai usate da sole ma miscelate ad altre farine per aumentarne la forza.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Un ultimo appunto: il valore del W non è comunemente riportato sulle confezioni di uso casalingo anche se ultimamente il mercato offre farine professionali.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Va chiarito che la forza non ha nulla a che vedere con le diciture "00" e "0" che indicano il grado di raffinazione del grano ovvero se lo stesso è stato privato del germe e della crusca.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Ma torniamo ora alla ricetta.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Crostata che non ha deluso le mie aspettative.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Il lime dona alla crema quell'asprigno che smorza la dolcezza della sablè.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Proponetela ai vostri ospiti magari con una dadolata di ananas spadellata con foglie di menta.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgO3nffTNggtlbyhWUOwqd8NGe-MW9FUHBrWCc2NTHKXNWffAQxVKEX9ls4Lygn-LM4WbCBbXaDn5HWxCqW09h_3KchFLMevKFvyAKFwQ0OSfxJOoXHsKnYTcrjQ6waJo3oc_jQRMKHE/s1600/DSCN2302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgO3nffTNggtlbyhWUOwqd8NGe-MW9FUHBrWCc2NTHKXNWffAQxVKEX9ls4Lygn-LM4WbCBbXaDn5HWxCqW09h_3KchFLMevKFvyAKFwQ0OSfxJOoXHsKnYTcrjQ6waJo3oc_jQRMKHE/s320/DSCN2302.JPG" width="240" /></a></div>
<div style="text-align: center;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><b>Crostata al lime ed arancia caramellata</b></span></i></div>
<i><b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></i>
<i><b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti</span></b></i><br />
<i><b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></i>
<i><b><span style="font-family: Trebuchet MS, sans-serif;">Per la pasta sablè</span></b></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">250 gr di farina di frumento W170</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">120 gr di burro</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">100 gr di zucchero</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">1 tuorlo</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">la buccia di 1 arancia</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;"><b>Per la crema al lime</b></span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">0,75 dl di succo di arancia</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">1,25 dl di succo di lime</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">1 foglio di gelatina di 2 gr</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">75 gr di zucchero</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">3 uova</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">2 tuorli</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">30 gr di amido di mais</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">120 gr di burro</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">per il caramello</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">4-5 cucchiai di zucchero di canna chiaro</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTo87Lue-SXzB8oDzQ7LWCU-5wviX5Rf98z56oXhGZqDCQ8TsmVH5DnaRcYbblb_lj39k4kwxXZgKwz9i8tR0a5qj0T77UC8nZ5GAuGJWPR5VqMH9fCwACN5fPEqCY4CVohbF8f5mm2pg/s1600/DSCN2304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTo87Lue-SXzB8oDzQ7LWCU-5wviX5Rf98z56oXhGZqDCQ8TsmVH5DnaRcYbblb_lj39k4kwxXZgKwz9i8tR0a5qj0T77UC8nZ5GAuGJWPR5VqMH9fCwACN5fPEqCY4CVohbF8f5mm2pg/s320/DSCN2304.JPG" width="320" /></a></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"><b>Per la pasta sablè:</b></span></i><br />
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">setacciate la farina e lavoratela con il burro freddo a pezzetti, la scorza di arancia grattugiata e lo zucchero fino a ottenere un composto di briciole.</span></i></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-style: italic;"><br /></span></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Unite il tuorlo e lavorate ancora la pasta finchè sarà omogenea, Avvolgetela con pellicola trasparente e mettetela in frigo per almeno 2 ore.</span></i></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-style: italic;"><br /></span></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Stendetela con un mattarello e disponetela uno stampo di 24 cm di diametro con il bordo amovibile. Coprite con un foglio di carta da forno, riempite con fagioli e proseguite la cottura per 10 minuti. Sfornate e lasciate raffreddare su una gratella.</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><b>Per la crema:</b></span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">montate le uova e i tuorli con lo zucchero e l'amido di mais.</span></i></div>
<br />
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Scaldate il succo di arancia con 0,75 dl di succo di lime e versate la miscela sulle uova montate mescolando con una frusta. Mettete la crema sul fuoco e fatela addensare.</span></i></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-style: italic;"><br /></span></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Fate ammorbidire la gelatina in acqua, strizzatela e unitela alla crema con il succo di lime rimasto e il burro a pezzetti. Versate la crema nel guscio di pasta e passate in frigo per 2-3 ore.</span></i></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif; font-style: italic;"><br /></span></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Prima di servire cospargete la superficie con lo zucchero di canna e caramellatelo con il cannello (oppure mettete la torta sotto il grill del forno per qualche minuto).</span></i></div>
<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-55919006814593734272015-08-18T11:05:00.002-07:002015-08-18T11:06:17.171-07:00Yogurt ice cream<div style="text-align: justify;">
<i><span style="font-family: Trebuchet MS, sans-serif;">Ritorno a scrivere nel blog dopo un pò di tempo.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Il lavoro quest'anno mi ha assorbito molto più del solito (da giugno fino ad agosto prima di andare in ferie, le scadenze fiscali sono tante dichiarazioni dei redditi comprese); ed a dire il vero risento molto della stanchezza di un anno passato tra macchina, pulman e treno.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Ho continuato a pasticciare ma poca voglia di fotografare e scrivere.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Oggi condivido con voi una ricetta fresca: il gelato allo yogurt.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">In casa è stato gradito: sia dalla sottoscritta che dal "piccolo di casa".</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Fatto ieri sera, e'</span></i><i><span style="font-family: Trebuchet MS, sans-serif;"> praticamente finito e non nascondo che stamattina due palline sono finite sopra ad una fetta di plumcake sfornato sempre ieri in mattinata (avrete la ricetta anche di quello, tranquilli).</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
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<i style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><b>Yogurt Ice cream</b></span></i></div>
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<i style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><b>tratto da "Gelati e semifreddi"</b></span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"><b>ricetta di Zampieron e Maronati</b></span></i></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></i></b></div>
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<b><i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></b></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">3 cucchiai di latte fresco</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">170 ml panna</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">40 gr latte scremato in polvere</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">150 gr zucchero</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">70 gr di sciroppo di glucosio</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">500 gr yogurt</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">granella di pistacchi, mandorle, nocciole, muesli, frutta fresca</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Versate tutti gli ingredienti in una casseruola tranne lo yogurt ed amalgamare bene con una frusta.</span></i><i><span style="font-family: Trebuchet MS, sans-serif;"> </span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Cuocere fino alla temperatura di 90° sempre mescolando.</span></i></div>
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<i><span style="font-family: Trebuchet MS, sans-serif;">Togliere dal fuoco e lasciar raffreddare.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Unire quindi lo yogurt, mescolare per amalgamare il composto e trasferire nella gelatiera.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Procedere con la mantecatura.</span></i><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Se non avete la gelatiera, porre il composto in freezer ed ogni 30 minuti mescolare per rompere i cristalli di ghiaccio. Ripetere l'operazione per 5 volte.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Servite in coppe ben fredde e decorate.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Io ho usato gruè di cacao, mandorle in filetti e bastoncini e granella di pistacchio.</span></i><br />
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com0tag:blogger.com,1999:blog-9213668440526297465.post-18055206450115732062015-06-23T05:20:00.000-07:002015-06-24T05:16:14.874-07:00No-bake berry cheesecake<i><span style="font-family: Trebuchet MS, sans-serif;">Ed ecco di nuovo che il gruppo di <a href="http://www.cucinapergioco.com/" target="_blank">Re-Cake</a> ci mette alla prova.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;">Il tema di questo mese è una cheesecake senza cottura straripante di frutti rossi.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Ecchevelodicoafà!!!!</span></i><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;"><i><span style="font-family: Trebuchet MS, sans-serif;">La mia prima volta; non sono amante del Philadelphia e visto che è uno degli ingredienti principali in questo tipo di dolce, sono stata sempre restia nel cimentarmi nella sua preparazione.</span></i></span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i></span></i></div>
<i><span style="font-family: Trebuchet MS, sans-serif;">Ma dopo questa esperienza, Vi assicuro che ci riprovo.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i>
<i><span style="font-family: Trebuchet MS, sans-serif;">Buonissima, fresca e delicata.</span></i><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Unico problema la reperibilità degli Oreo almeno per me: i biscotti previsti nella ricetta da usare per fare la base e lo strato intermedio: non son riuscita a trovarli e così mi sono adoperata. Prodotti home made. La ricetta di questi cookies che tanto sanno di cacao la trovate <a href="http://lafataaifornelli.blogspot.it/2015/06/oreo-home-made.html" target="_blank">nel post prima</a>.</span></i><br />
<i><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></i><i><span style="font-family: Trebuchet MS, sans-serif;">Bando alle ciance: ecco la Re-Cake di Giugno.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDW2ZwdL7IoREkiBCP3ZNh-S9qI2qlIs_qB7jZvtaBSfVgQGoX_8Z3jWX_zorgisRtboH4IEcpVXpc9OY0QiqJ-Re3KsNrme1uQkxjVsltLsenx9gxJ4Cxx4m7xlq2QtReSb1s1iuhIY/s1600/DSCN2351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDW2ZwdL7IoREkiBCP3ZNh-S9qI2qlIs_qB7jZvtaBSfVgQGoX_8Z3jWX_zorgisRtboH4IEcpVXpc9OY0QiqJ-Re3KsNrme1uQkxjVsltLsenx9gxJ4Cxx4m7xlq2QtReSb1s1iuhIY/s320/DSCN2351.JPG" width="320" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif; text-align: center;"><i> No-bake berry cheesecake</i></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>cheesecake senza cottura</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i><br /></i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><i>Per la base (teglia da cm. 18)</i></b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>130 gr di biscotti Oreo</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>50 gr di burro fuso</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>5/6 ulteriori biscotti </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Per la cheese cake</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>300 gr di formaggio spalmabile</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>250 gr di ricotta</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>400 ml di panna</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>150 gr di zucchero semolato</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>la buccia di un limone</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1/2 cucchiaino di vaniglia in polvere</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>100 gr di fragole</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>150 gr tra more mirtilli lamponi</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Decorazione</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>fragole mirtilli ciliegie fresche</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Incominciamo dalla base.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Tritare i biscotti e mescolarli con il burro fuso.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>La mia teglia (un cerchio con bordo amovibile) non era molto alta e così l'ho foderata con carta forno in modo da aumentarne il suo volume ed avere una torta più alta.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ho rivestito anche la base sempre con carta forno che ho pressato il composto al suo interno in modo da ricoprire tutta la base.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Porre in freezer.</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Per la crema.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Unire il formaggio, la ricotta, la panna, la vaniglia e la scorza del limone.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Miscelare per ottenere un composto cremoso.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Io l'ho leggermente montato.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Dividere in due la crema.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ad una parte aggiungere le fragole frullate.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Versate sullo strato di Oreo e mettete in freezer a congelare.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Una volta che il primo strato si è solidificato, dividere i restanti Oreo in due e disporli sopra la crema alle fragole. Rimettere in frigo per altri 15 minuti.</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Nel frattempo riprendete la seconda parte di crema ed unirvi la purea ottenuta frullando 100 gr di more mirtilli e lamponi. Aggiungere la restante frutta miscelando delicatamente e versare nello stampo.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Mettere di nuovo i n freezer a congelare per almeno 5 ore.</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Smodellare e decorare con la frutta fresca.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Servire non prima di aver lasciato la cheesecake 30 minuti a temperatura ambiente.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiXArX3ypE5uLkUJMEVbjpjn4JE9rAIhDkKHxKuaVYaSfuYH6U7I9-ftGFqiK7X6MPjdovGdHs-LBwup4vKsUUkQOSe5op0nj85gvS-ZlaJIgd3vnGsOkjsqyJ7ZIsX0eTlDbbN2CzrI/s1600/cheese+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRiXArX3ypE5uLkUJMEVbjpjn4JE9rAIhDkKHxKuaVYaSfuYH6U7I9-ftGFqiK7X6MPjdovGdHs-LBwup4vKsUUkQOSe5op0nj85gvS-ZlaJIgd3vnGsOkjsqyJ7ZIsX0eTlDbbN2CzrI/s400/cheese+cake.jpg" width="281" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14370603918065680374noreply@blogger.com2tag:blogger.com,1999:blog-9213668440526297465.post-67861469894216627752015-06-23T05:18:00.005-07:002015-06-23T05:18:57.254-07:00Oreo home made<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><i>La prima volta che ne ho sentito parlare ero convintissima fossero dei biscotti americani che mai avrei trovato in Italia.</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Poi mio figlio un giorno, parlando di cucina, mi disse che li avevi visti nella frutteria sotto casa gestita da ragazzi dello Skri Lanka.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Bhè ho rovistato tra gli scaffali dei supermercati che ho vicino casa ma nulla di fatto.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Mi servivano però per la Re-Cake di Giugno.</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>E nonostante avessi sbirciato tra gli scaffali di alcuni supermercati e dopo aver chiesto ai ragazzotti color cioccolatino, ispirata da Ileana, sono andata a sbirciare su internet e voilà ecco gli <b>Oreo home made</b>.</i></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>La ricetta è presa dal sito di <a href="http://www.chefnini.com/" target="_blank">Virginie Fouquet</a>.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLtiuXMtaJfJSrYpikHsiw40ZOwFpXwjFV2P2QSVUaHzAEXWsT5QthM3zjRAk-zONNesMXZ9ZXwQqQpGCHG2tAO99TUqvCm6luTly4h7TY_IYOPuaM5ET2y6RbckFkXElxDlnR65CuRA/s1600/DSCN2311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLtiuXMtaJfJSrYpikHsiw40ZOwFpXwjFV2P2QSVUaHzAEXWsT5QthM3zjRAk-zONNesMXZ9ZXwQqQpGCHG2tAO99TUqvCm6luTly4h7TY_IYOPuaM5ET2y6RbckFkXElxDlnR65CuRA/s320/DSCN2311.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Oreo Home Made</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b><br /></b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Ingredienti per circa 40 biscotti:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>100 gr di farina</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>100 gr di cacao in polvere</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>80 gr di burro</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>80 gr di zucchero di canna</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>50 gr di acqua</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i><b>Per la ganache:</b></i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>150 gr di cioccolato bianco</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>40 gr panna</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>20 gr di burro</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>1/2 baccello di vaniglia</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mjsCgYL6F-gZjg6aBBwlU2q0hMypOhkAjKfnctGjMmZbVjWGTnGG12GzOq7v5Yn0H3v3hWgeg14JvioGieTuE_bV12_zoFvGWIaiL8tlULIdqqxhzQ4KD2D6HpR_uP5r2kwBaQD1rMA/s1600/DSCN2315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mjsCgYL6F-gZjg6aBBwlU2q0hMypOhkAjKfnctGjMmZbVjWGTnGG12GzOq7v5Yn0H3v3hWgeg14JvioGieTuE_bV12_zoFvGWIaiL8tlULIdqqxhzQ4KD2D6HpR_uP5r2kwBaQD1rMA/s320/DSCN2315.JPG" width="248" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>In una pentola portate a bollore il burro e l'acqua.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>In una ciotola setacciate la farina ed il cacao e lo zucchero. Miscelate.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Versare il composto di acqua e burro ed amalgamare alle polveri sino ad ottenere un impasto omogeneo. </i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Se necessario aggiungere ancora un pochino di acqua.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Stendere tra due fogli di carta forno e asciare riposare l'impasto in frigorifero per 30 minuti.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Passato il tempo, rilavorare la pasta per ammorbidirla e stenderla in uno spesso re di 2 mm circa.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Con un piccolo coppapasta (il mio di circa 5 cm) ritagliare dei dischi.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Sistemarli su carta forno e cuocere per 10/12 minuti a 180°.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Far raffreddare.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClLKe6RTnv2wxCTY41vV8L1UnYDb26_2qc-AEQRI-Z3bzkF3cfl46xYxgfHIfGaye7BHp7D-q78E90eDPKFWPxoxgBTqqty2WLmc7AqbAUVn5LxQIV3STyVjHT_6xoYFwJFMc1qBDhbw/s1600/DSCN2312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClLKe6RTnv2wxCTY41vV8L1UnYDb26_2qc-AEQRI-Z3bzkF3cfl46xYxgfHIfGaye7BHp7D-q78E90eDPKFWPxoxgBTqqty2WLmc7AqbAUVn5LxQIV3STyVjHT_6xoYFwJFMc1qBDhbw/s320/DSCN2312.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Preparare la ganache al cioccolato portando a bollore la panna e la bacca di vaniglia.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Versare sul cioccolato bianco precedentemente ridotto in piccoli pezzi.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Amalgamare sino a che non si è sciolto ed incorporare il burro a dadini per ottenere una crema omogenea.</i></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Lasciar raffreddare.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QkX00mNzeQP1g3BXC9EZtTDrZLkqTXWY1tDSPHwS7GHGE4ZJq9JVq9F86FaQASv3s2Z_6W10zoWmqDjQlT_Fx4khb31Q5FHwo6jM_J4hfdr1isvb6fX1ihNAMBKt-eNQ2YbkGcA4MtI/s1600/DSCN2313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4QkX00mNzeQP1g3BXC9EZtTDrZLkqTXWY1tDSPHwS7GHGE4ZJq9JVq9F86FaQASv3s2Z_6W10zoWmqDjQlT_Fx4khb31Q5FHwo6jM_J4hfdr1isvb6fX1ihNAMBKt-eNQ2YbkGcA4MtI/s320/DSCN2313.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtNVRGBQ811CiyVX0NKd3jbIIUAJrc5DkoByRQzOhqaxGTeYmxglGwA3VC7CoulYCdyVa96yAGoV8opNFnuLhF2jVP2D0f90jJNqUUNnc1sRq1xkRSNppSZCHbbR_Gr-ixDQPxTrRPkk/s1600/DSCN2317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvtNVRGBQ811CiyVX0NKd3jbIIUAJrc5DkoByRQzOhqaxGTeYmxglGwA3VC7CoulYCdyVa96yAGoV8opNFnuLhF2jVP2D0f90jJNqUUNnc1sRq1xkRSNppSZCHbbR_Gr-ixDQPxTrRPkk/s320/DSCN2317.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Con una tasca da pasticcere porre una nocciola di ganache su di un biscotto e ricoprire con un altro.</i></span></div>
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