tag:blogger.com,1999:blog-79484817860153275442024-03-13T05:33:06.105+01:00In cucina con LorellaBlog di cucina, si, posso dire di avere una passione.Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.comBlogger149125tag:blogger.com,1999:blog-7948481786015327544.post-26244039538903119492021-04-25T12:56:00.000+02:002021-04-25T12:56:43.298+02:00MILLEFOGLIE DI CANNOLO SICILIANO<p> </p><p></p><p class="MsoNormal" style="text-align: justify;"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: courier;">Vi racconto come una sfida nata quasi per scherzo, si è tramutata in una diretta Instagram molto molto
simpatica, durante la quale ci siamo davvero divertiti. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: courier;">Insieme all’amico
e collega Michelangelo Mascellaro di <a href="https://www.ciboeleggende.it/cannoli-siciliani-la-ricetta-semplice-per-realizzarlo-a-casa/" target="_blank">Cibo e Leggende</a>, avevamo deciso di fare
una diretta IG, cucinando e spiegando per bene come si preparano i Cannoli
Siciliani.</span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: courier;">Poi, un’idea tira l’altra, e Michelangelo ha raccontato cosa avevamo
in mente alla sua amica Liria di <a href="https://www.rcsradio.it/" target="_blank">RCS Radio Sicilia</a> (una web radio Siciliana emergente),
e lei, molto carinamente ha partecipato al nostro showcooking in veste di
moderatrice.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: courier;">Così Michelangelo
siciliano doc, sito in Palermo, si è esibito nella versione originale del
Cannolo e io, da Sassuolo Modena, ho declinato la ricetta classica in una
versione innovativa, la Millefoglie di Cannolo.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: justify;"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: courier;">E' così che con tanta
dolcezza abbiamo creato un ponte immaginario che ha unito la Sicilia all'Emilia-Romagna...e chissà cosa d'altro porteremo in questo attraversare?<o:p></o:p></span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: courier;"><br /></span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGn14xNvKTrlbWpX0WMyAuFVPQwk8gUCHPEy7MJ9az2Sg3Uj0kRIqEbBX3jfumEZKvDicjT__drKimalEagj3mQkX3OT8yRrQ559tgCanxTaO2hZKrZu-olfPZ_9nqYrEBhyaYvmiXYIh/s2048/millef3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1404" height="730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihGn14xNvKTrlbWpX0WMyAuFVPQwk8gUCHPEy7MJ9az2Sg3Uj0kRIqEbBX3jfumEZKvDicjT__drKimalEagj3mQkX3OT8yRrQ559tgCanxTaO2hZKrZu-olfPZ_9nqYrEBhyaYvmiXYIh/w553-h730/millef3.jpeg" width="553" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">Ingredienti sfoglie<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">250g farina 00<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">5g zucchero semolato<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">1g sale<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">25g strutto<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">50g marsala secco<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">1 uovo<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">Cannella in polvere e vaniglia<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">Olio di semi per friggere<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><o:p><span style="font-family: courier;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">Ingredienti per la crema di ricotta<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">300g ricotta vaccina fresca e ben
sgocciolata<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">120g zucchero semolato<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">100g panna fresca<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">5g gelatina in fogli + 25g acqua
fredda per reidratarla<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">40g gocce di cioccolato<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><o:p><span style="font-family: courier;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">Canditi colorati per decorare<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><o:p><span style="font-family: courier;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm;"><span style="font-family: courier;">Preparazione<o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">In una ciotola miscela tutti gli
ingredienti secchi per l’impasto e aggiungi al centro quelli umidi.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Inizia a mescolare con una forchetta
prendendo la farina poca alla volta.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Non appena tutto sarà accorpato
trasferisci la massa sul tagliere e termina impastando a manao. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Avvolgi l’impasto con pellicola alimentare
e fai riposare almeno 1 ora, ma puoi preparalo anche il giorno prima.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Con un colino a maglia fine o il
passaricotta, raffina la ricotta direttamente in una ciotola, aggiungi lo zucchero
e amalgama bene.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Dopo aver reidratato la gelatina,
falla sciogliere per pochi secondi nel microonde o in un piccolo pentolino sul
fuoco, quindi versala subito sulla ricotta e amalgama immediatamente con una
frusta.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Aggiungi anche la panna semi montata incorporandola
delicatamente.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Travasa 1/3 di ricotta in una sac a
poche con bocchetta St. Honoré.</span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Alla ricotta restante unisci le gocce di
cioccolata, quindi inseriscila in una sac a poche con bocchetta liscia o
anche senza.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Stendi l’impasto molto sottilmente e
bucherellalo aiutandoti con una forchetta o con l’apposito rullo buca sfoglia. <o:p></o:p></span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Ritaglia dei rettangoli di 7x4cm e
friggili in olio profondo a 180°. <o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis44t8Z4LMQ3Hjs9IohrDi_OX5PAekiJKqnHaOdSd_VylJUrOPslhBhrg8wa-D9YVj3KmwNiAz29hbpZt9MN7i1wpR4V_wtl-JQEi-vkV5bh6PIogp2KWGutEVogFzykg0hWF_2riWZifb/s2048/millef2.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1862" data-original-width="2048" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis44t8Z4LMQ3Hjs9IohrDi_OX5PAekiJKqnHaOdSd_VylJUrOPslhBhrg8wa-D9YVj3KmwNiAz29hbpZt9MN7i1wpR4V_wtl-JQEi-vkV5bh6PIogp2KWGutEVogFzykg0hWF_2riWZifb/w294-h268/millef2.jpeg" width="294" /></a></div><span style="font-family: courier;"><div><span style="font-family: courier;"><br /></span></div></span><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><span style="font-family: courier;"><div style="text-align: justify;">Farcisci due sfoglie alla volta con sei
spuntoni ognuna di crema di ricotta con le gocce (devono bastare a coprire tutta la superficie) e sovrapponili, quindi ricopri con
un’altra sfoglia. Sporca un piattino singolo con uno spuntone di ricotta e ponici
sopra la millefoglie, appoggiando il lato lungo sullo spuntone, cioè il fianco
da 7cm (deve essere in piedi).</div></span></blockquote><span style="font-family: courier;"><o:p></o:p></span><p></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;"><br /></span></p><p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Decora la sommità, formando un onda
con la ricotta semplice e rifinisci aggiungendo dei piccoli canditi colorati
come fossero dei diamanti.</span></p>
<p class="MsoNormal" style="margin: 0cm 0cm 0.0001pt 14.2pt; text-align: justify;"><span style="font-family: courier;">Ti consiglio di fare l’assemblaggio
poco prima servire questo squisito dessert al piatto, per conservare tutta
croccantezza delle sfoglie.<o:p></o:p></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm;"><o:p><span style="font-family: courier;"> </span></o:p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm;"><i style="mso-bidi-font-style: normal;"><span style="font-family: courier;">Le
creme di ricotta possono restare nelle sac a poche, chiuse in un sacchetto di
plastica per alimenti e essere conservate in frigo per almeno due giorni.<o:p></o:p></span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm;"><i style="mso-bidi-font-style: normal;"><span style="font-family: courier;">Le
sfoglie si conservano per circa un mese in un contenitore a chiusura ermetica e
non necessariamente in frigo. <span style="mso-spacerun: yes;"> </span></span></i></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 14.2pt; margin-right: 0cm; margin-top: 0cm;"><i style="mso-bidi-font-style: normal;"><span style="font-family: courier;"><span style="mso-spacerun: yes;"><br /></span></span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.ciboeleggende.it/cannoli-siciliani-la-ricetta-semplice-per-realizzarlo-a-casa/" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;" target="_blank"><img border="0" data-original-height="2048" data-original-width="1430" height="633" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXfO8rWVHXEnjeTpNPoBtaMdjWMz9jox_yxG3bTfe-xLtKY3jY4EEn0V_JHuunVa69xQ6wQWa5MZ_mUHDDbi4waNycMuDB7cLResGK7DphcaMxhvSfzSccKyAILb-J-l9zJmTNe1xZGfu/w473-h633/millef1.jpeg" width="473" /></a></div><div></div>Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-85103400830863942892020-09-25T18:56:00.002+02:002020-09-25T18:56:46.255+02:00Merendine PARADISO<p></p><div style="text-align: center;"><span style="font-family: courier;">"Paradiso" è proprio il nome giusto , sono cosi soffici, leggere e quasi immacolate </span><span style="font-family: courier;">queste merendine, non vi pare?</span></div><div style="text-align: center;"><span style="font-family: courier;">Il biscotto leggero e adeguatamente umido, ha un leggero profumo di vaniglia e limone, mentre la crema bianca sa di latte e la quantità è tale da rendere ogni morso non sufficiente.</span></div><div style="text-align: center;"><span style="font-family: courier;">Quindi amici provate a farle e raccontatemi le vostre emozioni!</span></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQl2KDOQJKjG3ceerQIHZx907ErRQ2SZCiLjbhoBmEQMxhAFJPRMWwXzQ_JemmrfYJR4Xf1y7OzVC6fMvhdekIkoqOl1ERB_ueihFo6p-qmIRoMvluFiTiURoiO5nOzVdMu2mSZ4vkQUT/s1080/Progetto+senza+titolo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibQl2KDOQJKjG3ceerQIHZx907ErRQ2SZCiLjbhoBmEQMxhAFJPRMWwXzQ_JemmrfYJR4Xf1y7OzVC6fMvhdekIkoqOl1ERB_ueihFo6p-qmIRoMvluFiTiURoiO5nOzVdMu2mSZ4vkQUT/w640-h640/Progetto+senza+titolo.png" width="640" /></a></div><br /> <p></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><i><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: courier;"><b>Ingredienti</b></span></span></i></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><i><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: courier;"><b>Per il biscotto</b></span><o:p></o:p></span></i></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">8 uova grandi a temperatura ambiente<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">200g zucchero semolato<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">60g farina 00<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">40g fecola<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">100g burro fuso<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">½ cucchiaino di lievito vanigliato per dolci<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">1 buccia grattugiata di limone bio<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">1 presa di sale<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><i><span style="font-family: "Courier New"; letter-spacing: 0.4pt;">Per la crema bianca<span style="font-weight: normal;"><o:p></o:p></span></span></i></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">100g latte condensato<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">100g panna fresca<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">5g colla di pesce in fogli<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><i><span style="font-family: "Courier New"; letter-spacing: 0.4pt;">Per la finitura<span style="font-weight: normal;"><o:p></o:p></span></span></i></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Zucchero
a velo q.b.<o:p></o:p></span></strong></p><p style="background: white; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 1.0cm; margin-right: 0cm; margin-top: 0cm;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;"> </span></strong></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm;"><strong><span style="font-family: "Courier New"; letter-spacing: 0.4pt;"><i>Preparazione</i></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Imburra leggermente una teglia da forno di 46x38cm
e foderala con carta forno.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">In planetaria o con le fruste elettriche,
monta gli albumi con lo zucchero inserito a pioggia, il sale e la buccia del
limone. Dovranno risultare cremosi non gessosi.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Con un leccapentole, aggiungi i tuorli ed
emulsiona delicatamente.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Accendi il forno a 190°C statico.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">A parte, setaccia la farina con la fecola e
il lievito e inserisci adagio le polveri alla montata. Prendi il burro fuso che
sarà tiepido e emulsionalo con un paio di cucchiai di impasto. Avendo, in
questo modo reso simili i due composti, sarà più semplice amalgamarli, quindi
procedi ad unirli.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Versa l’impasto nella teglia, livellalo con
una spatola a cuocilo per circa 15’.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Disponi un foglio grande di carta forno su di
un tagliere, sforna il biscotto e capovolgilo sulla carta forno, quindi stacca
delicatamente la carta forno servita per cuocerlo. Ricopri subito con pellicola
trasparente affinché tutta l’umidità mantenga elastica la pasta biscotto. Lascia
raffreddare completamente.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;"> </span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Monta la panna e tienila da parte.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Ammolla la gelatina in acqua fredda per 5’.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Scalda metà del latte condensato e sciogli al
suo interno la colla di pesce, aggiungi il restante latte condensato, amalgama
bene e appena sarà quasi freddo emulsionalo alla panna montata.<o:p></o:p></span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;"> </span></strong></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Preleva il biscotto, capovolgilo e con le
mani elimina la buccia superiore, quindi dividilo a metà tagliando il lato
lungo (otterrai due rettangoli di 38x23cm).<o:p></o:p></span></strong></p><p>
</p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: justify;"><strong><span style="font-family: "Courier New"; font-weight: normal; letter-spacing: 0.4pt;">Spalma la crema bianca sudi un rettangolo e
sovrapponi l’altro, rifila i bordi (così potrai assaggiare subito) e con l’aiuto
di una riga e un coltellino seghettato, ricava le tortine tutte uguali (dovrebbero
risultare 12pz di circa 9x4cm). Per terminare ricopri con abbondante zucchero
a velo. Conservale in frigo proprio come quelle del supermercato.<o:p></o:p></span></strong></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HboVXIecpZdthOpySKDunq2E7kNZkWLOWD8L6fx1p0hQD0zumGb1YtBENPE-wjGtpq8HVPzANFCuRN3ssN64elg3-f5YoVDlvsn65pQYtUd-vYS0GeN8EOdybUHI7dV_QbhJ-Tx7pi8-/s1080/Progetto+senza+titolo+%25281%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5HboVXIecpZdthOpySKDunq2E7kNZkWLOWD8L6fx1p0hQD0zumGb1YtBENPE-wjGtpq8HVPzANFCuRN3ssN64elg3-f5YoVDlvsn65pQYtUd-vYS0GeN8EOdybUHI7dV_QbhJ-Tx7pi8-/w640-h640/Progetto+senza+titolo+%25281%2529.png" width="640" /></a></p>Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com2tag:blogger.com,1999:blog-7948481786015327544.post-33424502146279704122020-01-07T18:59:00.000+01:002020-01-07T18:59:40.902+01:00GALLETTE DES ROIS - TORTA DEI RE<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace; font-size: large;">La Gallette des Rois, teletrattamento Torta dei Re, è un dolce francese e viene preparata per l'Epifania, in occasione dell'arrivo </span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">dei Re Magi.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Al suo interno vine nascosta una piccola statuetta in porcellana sostituibile con una mandorla intera e chi la trova nella sua fetta, vien incoronato Re della giornata.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Legenda a parte, questo guscio di friabilissima pasta sfoglia, racchiude un profumato ripieno a base di frangipane alle mandorle,al quale non si può resistere.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Provate a farla , è molto facile e veloce....poi mi racconterete.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqch3jArteSd5GPIHmEvip5bcCqdYP6o_oRjB-OtFkk3MQqEBjrFlYxOBgvyqVlfwHACca9kQ9tD4quwdsO7EBBI-n1NgZT0bt0pHuO7aa4PPoDN_qLdSfAv9HkhhrbWf4Yu2DACWayKR/s1600/gallette+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="529" data-original-width="529" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqch3jArteSd5GPIHmEvip5bcCqdYP6o_oRjB-OtFkk3MQqEBjrFlYxOBgvyqVlfwHACca9kQ9tD4quwdsO7EBBI-n1NgZT0bt0pHuO7aa4PPoDN_qLdSfAv9HkhhrbWf4Yu2DACWayKR/s640/gallette+3.jpg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;"> Ingredienti:</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">100g burro morbido</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">100g zucchero a velo</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 bacca di vaniglia (prelevare i semi)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 uova fresche</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1 tuorlo</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">125g farina di mandorle</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/2 bicchierino di liquore (cointreu, Rum o Sassolino)</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">1/4 buccia di limone grattugiata</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">2 dischi di pasta sfoglia pronta</span></div>
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<span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: large;"> Preparazione:</span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Nella planetaria o con le fruste elettriche, monta il burro con lo zucchero, poi, uno alla volta emulsiona le uova. aggiungi gli aromi, la farina di mandorle e il liquore. otterrai così un composto soffice e cremoso.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomgCcpawJ8s9VlQFfmk92-QwYfChokNC5zUmQyKzgb5Bnm6VTKpaOqcTD4v9rAuI7L8nZrOn_WvMUykBKtEyQ1nu1ZzOakW94zFJ_2mTyTLXC7rbGQ7w-wSHg7P69eRwgpbguTRAwkXfC/s1600/GALLETTE+6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomgCcpawJ8s9VlQFfmk92-QwYfChokNC5zUmQyKzgb5Bnm6VTKpaOqcTD4v9rAuI7L8nZrOn_WvMUykBKtEyQ1nu1ZzOakW94zFJ_2mTyTLXC7rbGQ7w-wSHg7P69eRwgpbguTRAwkXfC/s400/GALLETTE+6.jpg" width="300" /></span></a><span style="font-family: Courier New, Courier, monospace; font-size: large;">Stendi un disco di pasta sfoglia e ricava un disco di 22/24cm, pennella tutto il bordo col tuorlo e distribuisci il frangipane in uno strato uniforme, evitando la fascia esterna pennellata di tuorlo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI29wJNi_CRgavprvA0N-pcl1aTxXOmURelcG0RfA1hFP_vI_JAHWA78Wmz81r4Fhe0-wQPDTw71FAa9Y40RsAKmQZk6v__iidR_QNyoH16wzO-h4xW0fNOE5QuG2WGL8Lrmha73NkcmPV/s1600/GALLETTE+7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI29wJNi_CRgavprvA0N-pcl1aTxXOmURelcG0RfA1hFP_vI_JAHWA78Wmz81r4Fhe0-wQPDTw71FAa9Y40RsAKmQZk6v__iidR_QNyoH16wzO-h4xW0fNOE5QuG2WGL8Lrmha73NkcmPV/s400/GALLETTE+7.jpg" width="300" /></span></a><span style="font-family: Courier New, Courier, monospace; font-size: large;">Copri con l'altro disco di </span><span style="font-family: Courier New, Courier, monospace; font-size: large;">pasta sfoglia, sigilla e rifila.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbVUH7hC99K8w8cMSFs-y3Izdtjmqf2inYCk8HFuvwr0rByADmwe50xsiRpj0FE7Tf0tjYJfLXgRudBpmTDWNnjZpRhh5ocD65M7gMy9rPFV-UUhA2QjMFmW76lzILHpdwI1xPbJl2qYF/s1600/GALLETTE+5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" data-original-height="1600" data-original-width="1175" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbVUH7hC99K8w8cMSFs-y3Izdtjmqf2inYCk8HFuvwr0rByADmwe50xsiRpj0FE7Tf0tjYJfLXgRudBpmTDWNnjZpRhh5ocD65M7gMy9rPFV-UUhA2QjMFmW76lzILHpdwI1xPbJl2qYF/s400/GALLETTE+5.jpg" width="293" /></span></a><span style="font-family: Courier New, Courier, monospace; font-size: large;"></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Pennella tutta la superficie col tuorlo e con la punta di un coltellino a lama liscia incidi leggermente la superficie, facendo attenzione a non tagliare la pasta. Per il dentello, è sufficiente tenere il coltello dritto in piedi e spingere un poco la pasta verso il centro.</span></div>
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Cuoci in forno già caldo a 190° per circa 25/30 minuti.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAM5wzdeN7qnNp_N_134N-t608s12wAecN8C-Uro4Uuy8B5OJzSXuEqqND2JJgO2vEqcEYlblQueGQcTJ9G_RsGRXglHe6SSx40fMr7DCEMyuktYO1UnMAtD4KNmWHotYAWLIizA2fu3Bs/s1600/GALLETTE8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1469" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAM5wzdeN7qnNp_N_134N-t608s12wAecN8C-Uro4Uuy8B5OJzSXuEqqND2JJgO2vEqcEYlblQueGQcTJ9G_RsGRXglHe6SSx40fMr7DCEMyuktYO1UnMAtD4KNmWHotYAWLIizA2fu3Bs/s640/GALLETTE8.jpg" width="582" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">Con gli avanzi ho fatto anche la versione mono...è come autoincoronarsi!</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyngA5JVUwpJi8dWPfuCiJbeZ1k6UeZ2BxNqCRI-NaJ6UE9xwteELqWvF5aYRz_GUj6SE0a2eZH0Fnc5klIxmq8Pa0EXgDBwKd5g5JS2drLl5n_uHnrtHH3UU3oGsQnsZ8O5GJVCCk2Cj/s1600/GALLETTE+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnyngA5JVUwpJi8dWPfuCiJbeZ1k6UeZ2BxNqCRI-NaJ6UE9xwteELqWvF5aYRz_GUj6SE0a2eZH0Fnc5klIxmq8Pa0EXgDBwKd5g5JS2drLl5n_uHnrtHH3UU3oGsQnsZ8O5GJVCCk2Cj/s640/GALLETTE+4.jpg" width="480" /></a></div>
Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-59664224550894581732020-01-04T09:00:00.003+01:002020-01-04T09:00:50.993+01:00SPAGHETTINI RISOTTATI ALL'ACQUA DI LIMONE E PARMIGIANO REGGIANO<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Adoro la pasta in ogni sua espressione e forma, amo anche un semplice piatto di spaghetti all'olio, ma la pasta risottata ha quel qualcosa in più che ti conquista anche solo alla vista e la sua cremosità , non può che confermarlo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Desidero condividere con voi questo spaghettino bello cremoso col suo Parmigiano Reggiano giovane e la freschezza del limone, un piatto ottimo per la stagione più calda ma ideale anche per questi periodi del dopo feste, dove non abbiamo voglia di piatti pesanti ma di qualcosa di più leggero.</span> </div>
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<b><span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Ingredienti per 4 persone<o:p></o:p></span></span></b></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">5 limoni non trattati<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">800g acqua<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">360g spaghettini fini<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">100g parmigiano
reggiano 12M comunque giovane<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Polvere di foglie di limone*<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Olio evo, sale e pepe<o:p></o:p></span></span></div>
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<b><span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Preparazione<o:p></o:p></span></span></b></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Ricava le scorze dei limoni già lavati,
con un pelapatate e mettile a macerare nella dose di acqua prevista per circa 12h, quindi filtrala
direttamente in una pentola/padella larga e porta bollore. <o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Aggiungi gli spaghetti, un filo d’olio
e inizia la cottura scuotendo il tegame fino a che non si saranno ammorbiditi.
Solo allora puoi iniziare a mescolare con delicatezza sempre in senso
circolare.<o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;"><span style="color: #595959;">Nel frattempo, a parte in una ciotolina, impasta il
formaggio e il pepe, con un poco di acqua tiepida, fino ad avere un pesto bello sodo.<o:p></o:p></span></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Quando la pasta sarà cotta (fai attenzione che non sia troppo asciutta...se serve aggiungi un po d'acqua), manteca
fuori dal fuoco col pesto di parmigiano, impiatta e rifinisci con la polvere di
foglie di limone.</span><span style="font-size: 16pt;"><o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;"><span style="color: #595959;">*Procurati un dozzina di foglie di limone non trattate, lavale e asciugale, dopodiché disponile, in un unico strato, su di un largo piatto adatto al microonde. Cuocile alla massima potenza a piccoli step (20/30 secondi per volta), le foglie devono disidratarsi senza bruciare. Non appena saranno completamente secche, frullale con un piccolo cutter e setaccia la polvere per ricavarne solo quella più fine.</span></span></span></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com1tag:blogger.com,1999:blog-7948481786015327544.post-11197326277010693292019-12-19T11:51:00.001+01:002019-12-19T12:23:34.543+01:00TRONCHETTO DI NATALE A MODO MIO<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Che Natale sarebbe senza un candido Buche de Noel da portare trionfalmente in tavola a fine pranzo?</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ho preparato per voi questa versione tutta "bianca" ma arricchita da amarene in contrasto con la bagna al caffè e la farcia al cioccolato bianco...e</span><span style="font-family: "courier new" , "courier" , monospace;"> tra lo stupore e l'affetto dei nostri cari gli auguri si rinnovano.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">.</span></div>
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<b><span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti<o:p></o:p></span></span></b></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;"> <b>Per il biscotto<o:p></o:p></b></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">4 uova <o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">80g zucchero<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">80g farina 0<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">20g fecola di patate <o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di sale<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di lievito<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Con una frusta elettrica o in
planetaria, montate le uova con lo zucchero e il sale, per circa 15’.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Accendete il forno a 180° e foderate
una teglia a bordi bassi di 30x40cm con carta forno, imburrando sotto per farla
aderire bene.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Setacciate insieme farina, fecola e
lievito e con l’aiuto di una spatola iniziate ad aggiungere le polveri alla
montata di uova.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Versate tutto il composto nella teglia,
livellate bene ma velocemente, con una spatola e cuocete in forno per circa
10/12’.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Sfornate il biscotto e rovesciatelo su altra
carta forno, eliminate la carta forno del fondo mettetene della nuova,
sigillate il tutto e fate raffreddare completamente.<o:p></o:p></span></span></div>
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<table border="0" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="border-collapse: collapse; border: none; mso-border-insideh: none; mso-border-insidev: none; mso-padding-alt: 0cm 5.4pt 0cm 5.4pt; mso-yfti-tbllook: 1184;">
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<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 261.4pt;" valign="top" width="349"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">Per la farcitura<o:p></o:p></span></span></b></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">200g cioccolato
bianco<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">2,5dl panna da
montare<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">80g latte<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di
rum<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">100g burro<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">50g amarene
sciroppate</span></span></div>
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<td style="padding: 0cm 5.4pt 0cm 5.4pt; width: 261.4pt;" valign="top" width="349"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">Per la bagna<o:p></o:p></span></span></b></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">50g acqua<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">30g zucchero<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">1 caffè<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: "courier new" , "courier" , monospace;">Polvere di caffè<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Sciogliere a bagnomaria o nel microonde
il cioccolato col rum, il latte e il burro a piccoli step, senza superare i
45°, una volta sciolto, fate intiepidire (28/30°) e incorporate delicatamente
la panna che nel frattempo avrete montato.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Per la bagna, portate a bollore l’acqua
con lo zucchero e fatelo sciogliere completamente, spegnete e aggiungete il caffè.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;"> <b>Montaggio<o:p></o:p></b></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Spruzzate leggermente il biscuit senza
esagerare, con la bagna al caffè e poi farcitelo con due terzi della crema
preparata, le amarene sciroppate e un poco di polvere di caffè.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Arrotolate dal lato lungo e
appoggiatelo con la chiusura sotto.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Ricopritelo con la crema rimasta e
rigate con una forchetta per simulare la corteccia. Mozzate in diagonale le
estremità e fissatele ai due fianchi per simulate i classici monconi dei rami. <o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Decorate con scaglie di cioccolato
bianco e a piacere con grappoli di ribes zuccherati, agrifoglio o rametti di
pino.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Stazionate in frigo per almeno 3 ore
prima di gustarlo.</span><span style="font-size: 14pt;"><o:p></o:p></span></span><br />
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-90918368418920440702019-12-13T08:00:00.000+01:002019-12-13T08:00:25.328+01:00FILETTO DI MAIALE CON SALSA DI MIRTILLI ALLA SABA, SU CREMA DI PATATE AL GINEPRO<div style="text-align: center;">
<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Anche questo piatto ve lo consiglio per il menù delle feste proprio per la sua squisita particolarità.</span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">E' di certo un secondo piatto che vi farà fare una gran bella figura, basta solo mettere un poco di cura nell'impiattamento e il gioco è fatto.</span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Non è il solito arrosto, è veloce da preparare, economico e con un sapore inusuale. D</span><span style="color: #444444; font-family: "courier new" , "courier" , monospace;">a sempre il maiale viene cucinato con la frutta, poiché esalta il sapore delle sue carni, e qui troviamo sia i mirtilli che il mosto cotto tipico delle mie zone, dove prende il nome di Saba.</span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;"><b style="mso-bidi-font-weight: normal;"><span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Ingredienti</span></b></span><br />
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">2<span style="mso-tab-count: 1;"> </span> filetti di maiale (800/1000g)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">1<span style="mso-tab-count: 1;"> </span> scalogno<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">250g mirtilli freschi<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">400g<span style="mso-tab-count: 1;"> </span> patate<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">70g<span style="mso-tab-count: 1;"> </span> latte <o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">50g<span style="mso-tab-count: 1;"> </span> parmigiano<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">1<span style="mso-tab-count: 1;"> </span> bicchiere di Saba <o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">1<span style="mso-tab-count: 1;"> </span> bicchierino di grappa<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Bacche di ginepro q.b.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Burro, sale e pepe q.b.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Preparazione<o:p></o:p></span></b></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Lessate le patate in
acqua.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">In una larga padella
antiaderente sciogliete due noci di burro e stufate lo scalogno affettato
finemente.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Infarinate leggermente il
filetto e rosolatelo adagio con lo scalogno, da tutti i lati. Togliete la carne
e ponetela in una pirofila quindi terminate la cottura in forno a 170° per
circa 30’.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Cuocete velocemente i mirtilli
nel fondo della carne, sfumate con la grappa e la Saba che poi verserete sulla
carne durante gli ultimi 5’ di cottura.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Nel frattempo prendete le
patate passatele allo schiacciapatate, unite il latte, il ginepro tritato, il
sale, due o tre noci di burro e mantecate. Conservate in caldo.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;">Mettete sul fondo del
piatto la crema di patate, affettate il filetto non troppo sottile e
posizionatelo a raggiera, infine nappate con la sua salsa di mirtilli e Saba.
<o:p></o:p></span></div>
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<br />Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-75500005254863950512019-12-12T08:00:00.000+01:002019-12-12T08:00:53.492+01:00TIMBALLI DI ORZOTTO CON CUORE DI SALAMELLA E SALSA ALLO ZAFFERANO<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Ve lo propongo per feste perché si può preparare in anticipo e cuocere al forno, così potrete godervi la compagnia dei vostri cari senza stressarvi ai fornelli.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A parte questo, che poco non è, si tratta di un piccolo </span></div>
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<span style="font-family: Courier New, Courier, monospace;">timballo con un cuore saporito, il tutto nappato da una salsa vellutata allo zafferano.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b style="mso-bidi-font-weight: normal;"><span style="color: #7f7f7f;"><span style="mso-tab-count: 1;"> </span></span></b><b style="mso-bidi-font-weight: normal;"><span style="color: #7f7f7f;"><o:p></o:p></span></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b style="mso-bidi-font-weight: normal;"><span style="color: #7f7f7f;"><span style="mso-tab-count: 1;"> </span>Orzotto</span></b><b style="mso-bidi-font-weight: normal;"><span style="color: #7f7f7f;"><o:p></o:p></span></b></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">400g<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>orzo perlato</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">1<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>scalogno</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">2<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>noci di burro</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">40g<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>parmigiano</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">2lt<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>acqua a bollore salata</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">Olio e sale</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">Pelate lo scalogno e lasciandolo intero.</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">Tostate l’orzo in un tegame capiente con due cucchiai
di olio, poi aggiungete lo scalogno intero, rimestate per bene e dopo un minuto
aggiungete l’acqua bollente salata, fino a tre dita sopra.</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">Mescolate e portate a cottura, e se occorre aggiungete
altra acqua. A fine cottura dovrà risultare abbastanza asciutto. Mantecate col generoso
burro e un po’ di parmigiano.</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">Imburrate bene 8 pirottini in alluminio, riempite fino
a metà con l’orzotto e compattate bene col dorso di un cucchiaio, aggiungi uno
strato di salsiccia e colma con altro orzo, badando sempre di compattare
bene. <o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">Chiudi gli sformatini con alluminio e
riscalda in forno prima di consumare, o congela direttamente.<o:p></o:p></span></span></div>
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<b style="font-family: "Courier New", Courier, monospace; text-align: left;"><span style="color: #7f7f7f;"> Cuore alla salamella mantovana</span></b></div>
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<span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;">400g</span><span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;"> </span><span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;"> </span><span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;"> </span><span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;">salamella mantovana</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">1 cucchiaio di concentrato di pomodoro</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">1 mestolo di brodo vegetale</span><span style="color: #7f7f7f;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f;">Sgranate la salamella e rosolatela in padella, dopo alcuni minuti aggiungete il concentrato diluito nel brodo caldo e lasciate cuocere fino a quasi totale assorbimento.</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Salsa vellutata allo zafferano<o:p></o:p></span></span></b></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">20g<span style="mso-tab-count: 1;"> </span>farina<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">60g<span style="mso-tab-count: 1;"> </span>burro<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">4dl<span style="mso-tab-count: 1;"> </span>brodo<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">1<span style="mso-tab-count: 1;"> </span>b. zafferano<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">1<span style="mso-tab-count: 1;"> </span>pizzico di stimi di
zafferano<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Sale, pepe e noce moscata<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f; line-height: 107%;">Prepara di brodo di carne o vegetale,
prelevane mezzo bicchiere e scioglici dentro lo zafferano, sia la polvere
che gli stimi.</span><span style="color: #7f7f7f; line-height: 107%;"><o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #7f7f7f; line-height: 107%;">In un pentolino sciogli il burro e
poi aggiungi in un sol colpo la farina, mescola subito e fai cuocere 1’.</span><span style="color: #7f7f7f; line-height: 107%;"><o:p></o:p></span></span></div>
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sempre mescolando fai addensare e lascialo cuocere almeno 3-4’.</span></span><em><span style="color: #7f7f7f; font-family: "Courier New"; font-size: 14.0pt; font-style: normal; line-height: 107%; mso-bidi-font-style: italic; mso-themecolor: text1; mso-themetint: 128;"><o:p></o:p></span></em></div>
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<span style="font-family: Courier New, Courier, monospace;"></span>Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-4289959176981432142019-12-10T11:36:00.000+01:002019-12-10T11:36:39.235+01:00BISCOTTI LINZER AL COCCO E CONFETTURA DI LAMPONI<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Occhio di bue, sarebbe il su vero nome, proprio per </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">quella lucente confettura </span><span style="font-family: "courier new" , "courier" , monospace;">che spunta al centro di questi </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">deliziosi doppi biscotti farciti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Nati in Svizzera e molto diffusi nelle backerei e konditorei della Germania e dell'Alto Adige, vengono consumati prevalentemente a merenda e a colazione proprio perché molto s</span><span style="font-family: "courier new" , "courier" , monospace;">ostanziosi.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">La frolla Linzer al cocco, che qui ho farcito con la </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">confettura ai lamponi, gli regala un'aroma unico e molto accattivante.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A conferirgli questo aspetto soffice ed elegante è l'immancabile spolverata di zucchero a velo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Ingredienti</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">125g burro morbido</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">80g zucchero semolato</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1/4 polpa di bacca di vaniglia</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">220g farina 0/00</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">50g farina di cocco</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaino di lievito per dolci</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 uovo intero</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 vasetto di <a href="https://www.rigonidiasiago.it/fiordifrutta/">confettura di lamponi biologica</a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Preparazione</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In una ciotola setaccia la farina col lievito e il cocco.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In un altra ciotola, monta il burro con lo zucchero e la vaniglia.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yPteJVgbaHuA77oD33dCfKt1r9DRzq-tuYYDcDyJCbM8z9LGbgxmsqCvMFNNXD0ZGH1InwJ0f6Vnn1KmXX9sAFIgt8Y1hBTXKFhGgVjJsfT9LXfgFx8B2722yk775VEUlfMrrjyczQzH/s1600/BISC+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yPteJVgbaHuA77oD33dCfKt1r9DRzq-tuYYDcDyJCbM8z9LGbgxmsqCvMFNNXD0ZGH1InwJ0f6Vnn1KmXX9sAFIgt8Y1hBTXKFhGgVjJsfT9LXfgFx8B2722yk775VEUlfMrrjyczQzH/s320/BISC+3.jpg" width="240" /></a><span style="font-family: "courier new" , "courier" , monospace;">Sbatti leggermente l'uovo e incorporalo, in due riprese, alla crema di burro.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A questo punto inizia ad inserire il mix di farine, termina velocemente di impastare e dagli la forma di un panetto rettangolare alto circa un dito. Avvolgilo con pellicola e fallo riposare in frigo per circa un'ora.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Preleva l'impasto oramai sodo e stendilo sul tagliere leggermente infarinato, ad uno spessore di circa mezzo centimetro.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Con un taglia biscotti tondo e zigrinato, ritaglia i dischi fino ad esaurimento impasto. A metà dei biscotti ottenuti, pratica un foro centrale a forma di stella o di cuore e cuocili tutti in forno già caldo a 180° per 12/14 minuti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sforna i biscotti e falli raffreddare su di una gratella, poi farcisci il biscotto intero con un piccolo cucchiaino di confettura, spolvera i biscotti forati con lo zucchero a velo e sovrapponili a quelli con la confettura.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Puoi offrirli all'ora del te, posizionati su di un alzatina o confezionarli in piccoli sacchettini e regalarli.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">S</span><span style="font-family: "courier new" , "courier" , monospace;">i conservano tranquillante per diversi giorni.</span></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-50879106127028396392019-12-06T12:23:00.002+01:002019-12-06T12:23:29.948+01:00PACCHETTO RIPIENO COL FIOCCO<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Un antipasto facile ed elegante da portare in tavola durante le feste.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Si tratta di un vero e proprio pacchetto regalo, eseguito con la tanto duttile pasta sfoglia.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Al suo interno, un cuore goloso di ricotta, pancetta, formaggio e spinaci, insomma un piccolo strudel che conquisterà i vostri ospiti già al primo morso.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Non dimenticate di preparare anche le decorazioni,</span></div>
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<span style="font-family: Courier New, Courier, monospace;">perché l'occhio vuole sempre la sua parte.</span></div>
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<b><span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Ingredienti <o:p></o:p></span></span></b></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">3 rotoli
di pasta sfoglia rettangolari<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">2 patate
lesse medie<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">150g spinacini
novelli pronti <o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">100g Pecorino <o:p></o:p></span></span><span style="color: #7f7f7f; font-family: Courier New, Courier, monospace;">semi stagionato</span></div>
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<span style="color: #7f7f7f; font-family: Courier New, Courier, monospace;">100g pancetta dolce</span></div>
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<span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;">1-2</span><span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;"> </span><span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;"> </span><span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;">cucchiaio di aceto balsamico</span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">250g ricotta asciutta<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">Olio evo, sale e pepe<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">2 uova
per la finitura<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;">1 cf.di
pane da tramezzino<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f;"><span style="font-family: Courier New, Courier, monospace;"> Melagrana o ribes q.b. per decorare</span><span style="font-size: 14pt;"><o:p></o:p></span></span></div>
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<b><span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Preparazione<o:p></o:p></span></span></b></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">In una padella larga e antiaderente, rosola la pancetta ridotta a listarelle e tieni da parte.</span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">sempre nella stessa padella (non serve lavarla) salta velocemente gli spinacini e tieni da parte anche loro.<o:p></o:p></span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">In una terrina capiente, metti le patate e schiacciale grossolanamente con una forchetta, unisci il formaggio a dadini, gli spinai, la pancetta, la ricotta e l'aceto. Regola di sale e pepe e mescola con un cucchiaio senza amalgamare troppo, dovrà rimanere grossolano.</span></span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: "Courier New", Courier, monospace;">Accendi il forno a 190°.</span></span></div>
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<span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;">Apri la pasta sfoglia, che avrai conservato in frigo fino all'ultimo e, da 2 dei 3 fogli, ricava 8 fazzoletti uguali. Posiziona su ogni fazzoletto un rettangolo di pane di 12x5cm (sarà il supporto della farcia). A questo punto
aggiungi il ripieno, rimbocca la pasta sfoglia sigillando i bordi con un pò di uovo sbattuto.</span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Col terzo foglio di pasta ricava 8 nastri di 25x2cm che
piegherai a fiocco (senza annodare ma stringendo come se fosse uno strichetto
e 8 nastrini di 5x1cm che serviranno per bloccare il finto nodo/strichetto). Appoggiate i
fiocchi sopra gli strudel e pennellate anche questi con l’uovo.</span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 7.85pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto;">
<span style="color: #7f7f7f; font-family: Courier New, Courier, monospace;">Inforna e cuoci per circa 25'.</span></div>
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<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 7.85pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto;">
<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 7.85pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto;">
<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 7.85pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto;">
<span style="color: #7f7f7f; font-family: "Courier New", Courier, monospace;">Dalla pasta sfoglia avanzata, ricava delle stelline di
diverse grandezze da cuocere separatamente.</span></div>
<br />
<div class="MsoListParagraphCxSpLast" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 7.85pt; margin-right: 0cm; margin-top: 0cm; mso-add-space: auto;">
<span style="color: #7f7f7f; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Servi decorando i piatti con le stelline di pasta sfoglia e alcuni chicchi
di melagrana o ribes.</span><span style="font-size: 14pt;"><o:p></o:p></span></span></div>
<div style="text-align: center;">
<br /></div>
Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-30282054065485849842019-06-17T16:45:00.000+02:002019-06-17T16:45:09.806+02:00BUDDHA BOWL VEGETARIANA o POKE: le ciotole della salute<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Questa preparazione è molto di tendenza, tant'è che la possiamo trovare sia nei bistrot che nei ristoranti più alla moda delle city di tutto il mondo.</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Si tratta di una ciotola "bowl" dove vengono combinati diversi alimenti che daranno poi origine a un piatto completo ed equilibrato.</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">La costante però, è che gli ingredienti devono essere assolutamente disposti in modo ordinato, riproducendo un'estetica anche elegante.</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Sono un piatto unico che nasce vegetariano, #honestlygood, dove nessuno vieta di aggiungere carne o pesce, anche crudo. </span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Questa è la mia versione detox e vegetariana che ho proposto a un corso di cucina che è stato molto apprezzato.</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Per una versione più golosa, ma altre sì</span></div>
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</div>
<span style="font-family: Courier New, Courier, monospace;"> salutare, suggerisco di servirla con una maionese vegana, che ben si abbina.</span><br />
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;">Quindi amici cari, affilate i coltelli e largo alla vostra fantasia!</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdEQEvSz-BFDUmC9rUR3fljozzVKfVu1Zhg19PEiwrL5sH4J5wlKy5_rhdtTV1_q8NJayMW6GsQsG2PWdPC-cpe7KndlUrk3orgnqENLAG9UObSe0zAQriuiijIRSHeSW1zjD7gEl5ye8/s1600/bowl1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdEQEvSz-BFDUmC9rUR3fljozzVKfVu1Zhg19PEiwrL5sH4J5wlKy5_rhdtTV1_q8NJayMW6GsQsG2PWdPC-cpe7KndlUrk3orgnqENLAG9UObSe0zAQriuiijIRSHeSW1zjD7gEl5ye8/s640/bowl1.jpg" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredienti</b></span><span style="font-family: "Courier New", Courier, monospace; font-weight: bold;"> </span></div>
<div class="MsoNormal">
<span style="color: #404040; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">1 Daikon<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #404040; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">1 mazzetto
di Rapanelli<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #404040; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">½ Cavolo
viola<o:p></o:p></span></span></div>
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<span style="color: #404040; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">1 mazzetto
di Rucola<o:p></o:p></span></span></div>
<span style="color: #404040; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">1 barattolo
di fagioli Lamon</span></span><br />
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<span style="color: #404040; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">1 melagrana oppure lamponi<o:p></o:p></span></span></div>
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<span style="color: #404040; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">1 carota
grande<o:p></o:p></span></span></div>
<span style="color: #404040; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">
<span style="line-height: 107%;">Condire a piacere con olio sale o maionese*
vegana</span></span></span><br />
<span style="color: #404040; line-height: 107%;"><span style="line-height: 107%;"></span></span><br />
<div class="MsoNormal" style="font-family: "Courier New"; line-height: normal; margin-bottom: 0.0001pt;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #404040;"><br /></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<b><span style="color: #404040;"><span style="font-family: Courier New, Courier, monospace;">Preparazione<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #404040;"><span style="font-family: Courier New, Courier, monospace;">Lavate e mondate tutte le verdure.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #404040;"><span style="font-family: Courier New, Courier, monospace;">Ricavare una julienne fine dal cavolo viola e marinatela con succo di lime (se gradito va bene anche solo aceto bianco).<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Courier New, Courier, monospace;">Affettate il Daikon a rondelle</span></span><span style="color: #404040; font-family: "Courier New", Courier, monospace;"> e con un pelapatate, ricavate dei nastri dalla carota.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: Courier New, Courier, monospace;"><span style="color: #404040;">Sgranate un pò di chicchi di melagrana o sbriciolate i lamponi.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #404040;"><span style="font-family: Courier New, Courier, monospace;">Spaccate in quattro spicchi i rapanelli.<o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #404040;">Componente la Buddha bowl disponendo tutti gli ingredienti
ben separati e senza mescolarli, in ciotole individuali che dovranno essere più
larghe che alte, in modo da poter vedere bene tutti gli ingredienti e disporli
con un occhio di riguardo all'estetica.<o:p></o:p></span></span></div>
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<span style="color: #404040;"><span style="font-family: Courier New, Courier, monospace;">A questo punto la vostra Buddha Bowl o Poke, è pronta, conditela a piacere
con olio evo e sale o con un dressing leggero.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Courier New, Courier, monospace;"><span style="color: #404040;">*</span><i style="mso-bidi-font-style: normal;"><span style="color: black;">Per la maionese vegana serviranno<o:p></o:p></span></i></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0.0001pt 7.85pt;">
<span style="color: black;"><span style="font-family: Courier New, Courier, monospace;">50ml<span style="mso-tab-count: 1;"> </span>latte di soia non
zuccherato<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0.0001pt 7.85pt;">
<span style="color: black;"><span style="font-family: Courier New, Courier, monospace;">110ml<span style="mso-tab-count: 1;"> </span>olio di semi di girasole o
mais biologico<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0.0001pt 7.85pt;">
<span style="color: black;"><span style="font-family: Courier New, Courier, monospace;">1<span style="mso-tab-count: 2;"> </span>cucchiaino di senape<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin: 0cm 0cm 0.0001pt 7.85pt;">
<span style="color: black;"><span style="font-family: Courier New, Courier, monospace;">1<span style="mso-tab-count: 2;"> </span>cucchiaio di succo di limone<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0cm 0cm 0.0001pt 7.85pt;">
<span style="color: black;"><span style="font-family: Courier New, Courier, monospace;">1<span style="mso-tab-count: 2;"> </span>presa di sale<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: black;"><span style="font-family: Courier New, Courier, monospace;"><span style="mso-spacerun: yes;"> </span>1<span style="mso-tab-count: 2;"> </span>punta
di cucchiaino di curcuma<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: black;"><span style="font-family: Courier New, Courier, monospace;">Versate
tutti gli ingredienti per la maionese nel bicchiere del frullatore a
immersione, frullate alla massima velocità fino alla consistenza tipica della
maionese all’uovo.<o:p></o:p></span></span></div>
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<span style="color: black;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy50X3vl2tR3dDEJQk4XaBO3k0fbabkH066y29mQbG15MCB6SBWue0z8v9xU3ZfKrvDmyCNw5TUjqWKSnMwXBsdsbsPF63vyeulL0svFScwC2qcF-LhQ9vsNV8uFOeAaCLdg1icM170n8/s1600/bowl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy50X3vl2tR3dDEJQk4XaBO3k0fbabkH066y29mQbG15MCB6SBWue0z8v9xU3ZfKrvDmyCNw5TUjqWKSnMwXBsdsbsPF63vyeulL0svFScwC2qcF-LhQ9vsNV8uFOeAaCLdg1icM170n8/s400/bowl2.jpg" width="400" /></a></div>
Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com1tag:blogger.com,1999:blog-7948481786015327544.post-7012216506215020092019-04-26T09:00:00.000+02:002019-04-26T09:00:09.335+02:00QUICHE BERSAGLIO DI PRIMAVERA , per IL CLUB DEL 27<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Le torte salate sono
un passe-partout! Si adattano pressoché a tutte le situazioni del tipo “saziamoci”, sono ideali per il buffet di un brunch o di un rinfresco, ti risolvono la cena, possono essere un regalo sfizioso e sono anche uno efficace svuota frigo.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Ma questa, la
BERSAGLIO DI PRIMAVERA, è bellissima…sembra una una rosa multi color, e poi è fresca, leggera e gustosa.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Quando l’ho vista, ho
pensato che doveva essere mia, è così che l’ho scelta per la sfida de <a href="https://www.mtchallenge.it/2019/04/27/torta-a-torta-le-torte-salate-per-il-club-del-27/?fbclid=IwAR0oU-DNGTrSSOXRI3XdwRiDwCCWRjxrUurYRZTGZEqZWdFBa4p7tQ7oNVM">IL CLUB DEL 27</a> per il mese di aprile.<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZCRgRNm93Lp2f9qD7zWtjK8rK3TRY5OPC_QSJdGEtWqEDPKcjJ9_00_ALcYHs98YdnEZ3iHOddYm71xXNvenJVXrX3JjfKd1wPwJMzPaeorbB4YDG9rixFzFcb7IOPL8XHHHeMYKYPBj/s1600/club+27+apr3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZCRgRNm93Lp2f9qD7zWtjK8rK3TRY5OPC_QSJdGEtWqEDPKcjJ9_00_ALcYHs98YdnEZ3iHOddYm71xXNvenJVXrX3JjfKd1wPwJMzPaeorbB4YDG9rixFzFcb7IOPL8XHHHeMYKYPBj/s640/club+27+apr3.jpg" width="640" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #4c4c4c;"><br />
<br />
<b><span style="background: white;">Ingredienti e preparazione per una tortiera diam. 22cm<o:p></o:p></span></b></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">
Per la pasta brisee<o:p></o:p></span></span></div>
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<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">125g farina
tipo 0<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">75g burro<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">1 uovo
intero<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaino
di sale fino<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">1 presa
di zucchero<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio
di latte<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">Inserire in un cutter la farina col
sale, lo zucchero e il burro freddo a cubetti.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">Frullare fino ad avere un composto
sabbioso.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">Aggiungere l’uovo e il latte, quindi
frullare ancora fino ad avere un composto a briciole.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">Trasferire sul tagliere e impastare velocemente
per non scaldare il burro. Formare un disco di circa un dito di spessore, avvolgere
con pellicola e far riposare in frigo per almeno 30 minuti. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">Imburrare la teglia.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">Riprendere l’impasto e stenderlo col mattarello mantenendo la forma circolare, appoggiarlo nella teglia dove </span></span><br />
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">dovrà sbordare di almeno 2 cm. Bucherellare
il fondo della brisee e rivestire con carta forno, quindi riempire con fagioli secchi o le apposite biglie per la cottura in bianco.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">Cuocere a 185°C per 20’, poi eliminare
le biglie e la carta forno e continuare la cottura per 6/7’. Far raffreddare.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 35.4pt; margin-right: 0cm; margin-top: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">
Per la farcitura<o:p></o:p></span></span></div>
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<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">3 carote<o:p></o:p></span></span></div>
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<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">3 zucchine
scure<o:p></o:p></span></span></div>
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<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">1 peperone
rosso<o:p></o:p></span></span></div>
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<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">100g panna
fresca<o:p></o:p></span></span></div>
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<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai
di parmigiano reggiano grattugiato<o:p></o:p></span></span><br />
<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di latte</span></span></div>
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<span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">Sale, pepe e noce moscata<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgv0CH2jY_3S5qdhAZ8QWfI43vazni7jQXG-MSONvdwozBrZQ5VcIKpbcM5zIqFJXDpdjZN5DFRsLKjbe7Qe-De7TIyIJKqkWmdehV-Oj1dfqCKRBQz2KhrL7gxXWWatfx6NovZ_O0gq5/s1600/club+27+apr2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgv0CH2jY_3S5qdhAZ8QWfI43vazni7jQXG-MSONvdwozBrZQ5VcIKpbcM5zIqFJXDpdjZN5DFRsLKjbe7Qe-De7TIyIJKqkWmdehV-Oj1dfqCKRBQz2KhrL7gxXWWatfx6NovZ_O0gq5/s320/club+27+apr2.jpg" width="320" /></a><span style="background: white; color: #4c4c4c;"><span style="font-family: "courier new" , "courier" , monospace;">Mondare le verdure e con l’aiuto di un
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<span style="background: white;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #4c4c4c;">Disporre i nastri </span></span></span><span style="background-color: white; color: #4c4c4c; font-family: "courier new", courier, monospace;">all'interno del guscio di pasta,</span><span style="background-color: white; color: #4c4c4c; font-family: "courier new", courier, monospace;"> in giri concentrici,
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<span style="background-color: white; color: #4c4c4c; font-family: "courier new", courier, monospace;">Miscelare la panna con l’uovo, il formaggio, sale, pepe e noce moscata,
quindi irrorare le verdure e cuocere in forno a 185°C per circa 25’.</span><br />
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<span style="background: white; color: #4c4c4c; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Far intie</span></span><span style="background-color: white; color: #4c4c4c; font-family: "courier new", courier, monospace;">pidire prima di servire.</span><br />
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com10tag:blogger.com,1999:blog-7948481786015327544.post-25394928729974449932019-04-20T17:02:00.002+02:002019-04-20T17:02:33.835+02:00TORTA CAPRESE<br />
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<span style="font-family: "Courier New", Courier, monospace;">La torta caprese è un classico della pasticceria Italiana, nata per caso in una delle nostre isole più belle, appunto l'isola di Capri. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Come per tante ricette, si narra che sia nata da un errore del pasticcere Carmine Di Fiore, che nel preparare una torta destinata a due malavitosi, fu preso dalla tensione e dimenticò di mettere la farina, è così divenne la Torta Caprese, uno dei dolci più famosi al mondo.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Leggende a parte, è anche una delle mie torte preferite e ho scelto di proporvi qui, la ricetta di Sal De Riso, presa da uno dei suoi bellissimi libri.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Cosa aggiungere,gli ingredienti parlano da soli, cioccolato, cacao, mandorle, uova e burro, uniti in un equilibrio perfetto al quale non si può resiste.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Provate questa ricetta, e poi raccontatemi le vostre emozioni.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">200g cioccolato fondente grattugiato</span></div>
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<span style="font-family: Courier New, Courier, monospace;">125g burro morbido</span></div>
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<span style="font-family: Courier New, Courier, monospace;">250g mandorle in polvere</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100g zucchero a velo + un pò per rifinire</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 tuorli</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3 albumi</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25g fecola</span></div>
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<span style="font-family: Courier New, Courier, monospace;">25g cacao amaro</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 pizzico di sale</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Col le fruste elettriche o in planetaria, montate il burro con lo zucchero a velo e il sale per circa 5'.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Sempre montando, unite i tuorli ma uno alla volta.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Setacciate le mandorle col cacao e la fecola quindi aggiungeteli alla montata di burro.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">A parte montate per circa 8', gli albumi con lo zucchero semolato, quindi uniteli in due o tre riprese al resto degli ingredienti.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Aggiungete anche il cioccolato grattugiato (io l'ho reso fine frullandolo nel Bamby il cugino povero del Bimby).</span><span style="font-family: "Courier New", Courier, monospace;"> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Imburrate bene un tortiera diametro 20cm (meglio se svasata) e infarinatela con un poco di cacao.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmwPYHpi-KeqkvX5Ga66jjNrnStYtZeM_lj9E3_ede-lscQqkAya3HdzHAH3Q-ioKWlZS0Ru_h6x3UEh7mFJTug1W3w5i5vfWWqRwnMC5fKU6CmALVZ9JJ2HBO9PX1-Kgs7e4Z-nQCxqL/s1600/CAPRESE2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmwPYHpi-KeqkvX5Ga66jjNrnStYtZeM_lj9E3_ede-lscQqkAya3HdzHAH3Q-ioKWlZS0Ru_h6x3UEh7mFJTug1W3w5i5vfWWqRwnMC5fKU6CmALVZ9JJ2HBO9PX1-Kgs7e4Z-nQCxqL/s200/CAPRESE2.jpg" width="150" /></a><span style="font-family: Courier New, Courier, monospace;"></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Versate l'impasto nella tortiera e livellatelo con una spatola, quindi cuocete in forno già caldo a 180°C per circa 35'. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Sfornate la torta e dopo due minuti capovolgetela su di una gratella per farla raffreddare.</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Decorate la torta solo quando sarà ben raffreddata, con zucchero a velo e trasferitela in un piatto da portata per servirla, ma senza rigirarla...come vuole la tradizione.</span></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-46285682635663362672019-04-18T20:52:00.001+02:002019-04-18T20:52:59.699+02:00STROZZAPRETI CON SALMONE SELVAGGIO ED ASPARAGI<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDWn8n3eYbVWwgcuv0gFrfoULQI0P-fQIhDqk-zOYfFz8MAx5wrUbL7iOJl10uUfMfcOgyyiyeJgA18JE6ekdsiEclmo1Mx9ELX5sT0ogym3vjUy7hShjqawB4gB1OxuCc522edho3C0A/s1600/STROZZAPRETI+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1253" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDWn8n3eYbVWwgcuv0gFrfoULQI0P-fQIhDqk-zOYfFz8MAx5wrUbL7iOJl10uUfMfcOgyyiyeJgA18JE6ekdsiEclmo1Mx9ELX5sT0ogym3vjUy7hShjqawB4gB1OxuCc522edho3C0A/s640/STROZZAPRETI+3.jpg" width="499" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace; text-align: center;">Uno degli ortaggi più rappresentativi della primavera è di certo l'asparago, e questo è il momento migliore per acquistarlo e gustarlo, come contorno, sia cotto che crudo, o come secondo piatto, ma me la sua massima espressione la trovi nell'abbinamento con la pasta e con le uova.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Questo è un piatto sufficientemente raffinato e di facile esecuzione, che non ti farà di certo sfigurare sulla tavola di Pasqua.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ingredienti</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">500g strozzapreti freschi</span></div>
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<span style="font-family: Courier New, Courier, monospace;">100g salmone selvaggio affumicato</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 piccolo mazzo di asparagi</span></div>
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<span style="font-family: Courier New, Courier, monospace;">150g panna fresca </span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 mazzetto di erba cipollina</span></div>
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<span style="font-family: Courier New, Courier, monospace;">olio evo, sale e pepe</span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Lava gli asparagi ed elimina la parte
legnosa, flettendoli si spezzeranno nel punto giusto. Riduci il gambo a rondelle preservando le punte.<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">In una padella, scalda un filo d’olio,aggiungi gli asparagi, falli
rosolare e portali a cottura aggiungendo poca acqua e regola di sale e pepe.
Traferiscili in una ciotola e tieni da parte.</span><span style="font-size: 14pt;"><o:p></o:p></span></span></div>
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<span style="line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;"><span style="color: #595959;">Nella stessa padella porta a bollore la panna e unisci il salmone a listarelle, mescola e aggiungi una generosa macinata di pepe.</span></span></span></div>
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<span style="color: #595959; font-family: Courier New, Courier, monospace;">Nel frattempo taglia l'erba cipollina da anellini.</span></div>
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<span style="color: #595959; font-family: Courier New, Courier, monospace;">Cuoci gli strozzapreti in abbondante acqua salata, poi scolali con una ramina direttamente nella padella del salmone, manteca velocemente e servi subito.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b></b></span>Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-59813592560651962422019-04-17T12:17:00.001+02:002021-07-10T12:26:17.333+02:00ASTUCCI DI SALAME, un finger fresco e gustoso<div style="text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">Iniziamo la maratona dei menù di Pasqua con un'antipasto sfizioso e facile da eseguire.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ho preparato una barchetta di salame che "traghetta" una morbida e fresca robiola, insaporita con erba cipollina che è appena rigermogliata dopo il letargo invernale, perché in questo periodo dell'anno tutto è rinascita.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Amici carissimi, tanti auguri attorno alla tavola Pasquale! </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Ingredienti</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">200g robiola<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 picco mazzetto di erba cipollina<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 olive verdi denocciolate<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">30 fette di salame (circa 250g)<o:p></o:p></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Preparazione</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ridurre ad anellini fini l'erba cipollina.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mantecare la
robiola con l’erba cipollina e trasferirla in una sac a poche. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">farcite le fette di salame con un tronchetto di robiole (se non avete la sac a poche potete utilizzare due cucchiaini) al centro. appoggiare sopra un oliva e bloccate sale e oliva con uno stecchino, formando una barchetta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Disponete le barchette in un piatto da portata e conservate in frigo fino al momento di servire.</span></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-29656080917522929702019-03-27T09:00:00.000+01:002019-03-27T09:00:08.389+01:00BUON COMPLEANNO CLUB DEL 27 il mio POLLO FRITTO <div style="text-align: center;">
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<span style="background: white; color: #444444; font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Visto che alla sfida di <a href="https://www.mtchallenge.it/2019/03/27/buon-compleanno-club-del-27/?fbclid=IwAR2wXLfkpS2IA_kaMPTQTteTZUvoofNfXHQy6GHVtEJwMv-bbFag8ywA7YM">MT CHALLENG/IL CLUB DEL 27</a> di
Febbraio intitolato “COSCETTA MIA”, non sono riuscita a partecipare, vorrei
farmi perdonare presentandovi ora, in occasione del secondo compleanno di questo frizzante Club, la mia versione. </span></span><br />
<span style="background: white; color: #444444; font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Sto parlando di un piatto
assai goloso, di quelli che ti cucinava la nonna, perché lei si che aveva tempo
e tanta pazienza…IL POLLO FRITTO!<o:p></o:p></span></span></div>
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<span style="background: white; color: #444444; font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">E con questo ho detto tutto, anzi aggiungo solo che la
panatura è stata aromatizzata col caffè e la marinatura col succo d’arancia,
cosa ne pensate?<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti<o:p></o:p></span></span></b></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">4<span style="mso-tab-count: 1;"> </span>fusi di pollo con sovracoscia separato<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">2<span style="mso-tab-count: 1;"> </span>arance bio<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">1/2lt<span style="mso-tab-count: 1;"> </span>latte intero<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">2<span style="mso-tab-count: 1;"> </span>yogurt bianco magro<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">2<span style="mso-tab-count: 1;"> </span>uova<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">1<span style="mso-tab-count: 1;"> </span>tazza di farina<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">¼<span style="mso-tab-count: 1;"> </span>pagnotta di pane raffermo<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">1<span style="mso-tab-count: 1;"> </span>cucchiaio di caffè in polvere<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Sale e pepe q.b.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Olio di arachidi per
friggere<o:p></o:p></span></span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Preparazione<o:p></o:p></span></span></b></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Eliminate la pelle dal
pollo.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKy9DwCVc9sKEvPJamOZp-CvdhXl53JRgVYzKK7aXxRMcaKIC4YPnd869g_khKi0ZvLQDgrSB5lay_IKtjJY7-XV5zcK6lJXBSx8fijcOVu1ThMMbonTtCx2xvzvgHxUgky0cAPfpX1Jo4/s1600/POLLO+FRITTO1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKy9DwCVc9sKEvPJamOZp-CvdhXl53JRgVYzKK7aXxRMcaKIC4YPnd869g_khKi0ZvLQDgrSB5lay_IKtjJY7-XV5zcK6lJXBSx8fijcOVu1ThMMbonTtCx2xvzvgHxUgky0cAPfpX1Jo4/s320/POLLO+FRITTO1.jpg" width="320" /></a><span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">In una vaschetta che
possa contenere la carne di misura e in unico strato, versate il latte, lo
yogurt, il pepe e il succo delle arance, quindi unite il pollo e fate marinare
una notte intera coperto con pellicola, in frigorifero.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Preparate la panura frullando
insieme la mollica del pane, il caffè in polvere, la buccia grattugiata delle
arance e una presa di sale, in un’altra ciotola sbattete le uova con abbondante
sale.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Scaldate l’olio per la
frittura portandolo a circa 150/160°C.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Passate i pezzi di
pollo nella farina poi nell’uovo ed in fine nella panatura, e con le mani
pressatela bene.<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Friggete le cosce e i
sovracoscia in olio profondo ma sempre a bassa temperatura, questo consentirà
di cuocere le carni fino al cuore senza bruciarne l’esterno. Serviranno circa
20’ per ogni calata.</span></span><br />
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<span style="font-size: 12.0pt; line-height: 107%;"><span style="font-family: "courier new" , "courier" , monospace;">Servite questo delizioso pollo
fritto con un insalata verde bella fresca e un pò di maionese emulsionata con
succo d’arancia.</span><o:p></o:p></span><br />
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com8tag:blogger.com,1999:blog-7948481786015327544.post-73109480548446384492019-03-02T19:24:00.001+01:002019-03-02T19:24:52.892+01:00FRAPPE e Carnevale sia!<br />
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<span class="MsoHyperlink"><span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: Courier New, Courier, monospace;">Chi riesce a resiste ad un dolce fritto, fragrante </span></span></span></div>
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<span class="MsoHyperlink"><span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: Courier New, Courier, monospace;">e profumato come le Frappe?<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Courier New, Courier, monospace;"><span style="color: #595959;">A Carnevale “ogni fritto vale” , le Frappe sono così goduriose che lo rappresentano in pieno e credo siano il dolce più cucinato in questo periodo .<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="color: #595959; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: Courier New, Courier, monospace;">Sono talmente diffuse in tutta Italia, che </span></span></span><span style="color: #595959; font-family: "Courier New", Courier, monospace;">di regione in regione</span><span style="color: #595959; font-family: "Courier New", Courier, monospace;"> non variano di molto gli
ingredienti ma cambia solo il nome, come i Cenci in
Toscana, le Lattughe nel Mantovano, Sfrappole a Bologna, Bugie in Piemonte e Liguria,
Grostoi o Crostoli nel triveneto e così via, ma la costante è un impasto
povero, cotto tramite frittura e poi addolcito con una cascata di zucchero.</span></div>
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<span style="color: #595959; font-family: Courier New, Courier, monospace;">Questa è la ricetta di casa mia, super collaudata e super veloce, leggete con attenzione la ricetta perché vi svelerò i segreti per una perfetta riuscita.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJQ2snh5nSyMw3yYKpK-_59_iMhfrKXRs0_xat__HNn_88GVnf7pGQKTrPRLWW-19zfZDX4-_c4WRtUP7eyVGFt8QMD1JHMeBDhxU2nOBdptSywPRWy6eU9miUUpfk0SBdKcn4tu6r2II/s1600/FRAPPE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJQ2snh5nSyMw3yYKpK-_59_iMhfrKXRs0_xat__HNn_88GVnf7pGQKTrPRLWW-19zfZDX4-_c4WRtUP7eyVGFt8QMD1JHMeBDhxU2nOBdptSywPRWy6eU9miUUpfk0SBdKcn4tu6r2II/s640/FRAPPE.jpg" width="480" /></a></div>
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<div class="MsoListParagraph" style="line-height: normal; margin-bottom: .0001pt; margin: 0cm; mso-add-space: auto;">
<b style="mso-bidi-font-weight: normal;"><span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;">Ingredienti<o:p></o:p></span></span></b></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">250g<span style="mso-tab-count: 1;"> </span>farina<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">25g<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>zucchero <o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">4g<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>sale <o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">½<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>buccia di limone<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">1<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>uovo piccolo<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">35g<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>vino bianco<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">25g<span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>burro morbido<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Zucchero a velo per la finitura<o:p></o:p></span></span></div>
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<span style="color: #595959; line-height: 107%;"><span style="font-family: Courier New, Courier, monospace;">Olio di arachidi per friggere</span></span></div>
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<b style="color: #595959; font-family: "Courier New", Courier, monospace;">I trucchi per preparare delle ottime frappe sono 3</b><span style="color: #595959; font-family: "Courier New", Courier, monospace;">:</span></div>
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<b><span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;"><i>1) impasto molto sodo;</i></span></span></b></div>
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<b><span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;"><i>2) stendere molto sottili;</i></span></span></b></div>
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<b><span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;"><i>3)) olio molto caldo e di conseguenza cottura brevissima.</i></span></span></b><b><span style="color: #595959;"><o:p><span style="font-family: Courier New, Courier, monospace;"> </span></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #595959;"><o:p><span style="font-family: Courier New, Courier, monospace;"><br /></span></o:p></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;">Preparazione</span></span></b></div>
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<span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;">Setacciate
tutte le polveri sul tagliere o in una larga ciotola e aggiungete la buccia
grattugiata di mezzo limone. <o:p></o:p></span></span></div>
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<span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;">Praticate
una fossetta al centro e impastate aggiungendo l’uovo, il vino e il burro semi fuso. </span></span></div>
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<span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;">Risulterà un impasto piuttosto sodo, a questo punto fatelo riposare
avvolto con pellicola almeno 30’.<o:p></o:p></span></span></div>
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<span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;">Stendete
l’impasto con la macchinetta al passaggio più stretto, come per la sfoglia delle tagliatelle, ritagliate dei rombi e
praticate un taglio al centro dove farete passare 1 o due volte una della
punte.<o:p></o:p></span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span style="color: #595959;">Friggetele in olio caldo a circa 185/190°C, girandole velocemente con l'aiuto di una pinza. Non fatele dorare troppo. Scolatele su carta cucina lasciandole in piedi, in questo modo perderanno tutto l'olio.</span></span></div>
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<span style="color: #595959;"><span style="font-family: Courier New, Courier, monospace;">Servite
con abbondante zucchero a velo e magari… panna montata.</span><span style="font-size: 16pt;"><o:p></o:p></span></span></div>
<br />Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-83137091287157101552019-01-26T09:00:00.000+01:002019-01-26T09:00:01.820+01:00BARRETTE DI POPCORN E ARACHIDI AL CARAMELLO per il Club dl 27<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGJUtdJneEiq3ZCfLNJ2xwxJsa9sanaxw5ACwyu_M1JPu9KYaD937avA5QTHJyzWgkR242AQ45lq5g51CRG360ByUeRsIsuPeI0hXU8aPRmihV7SMho5YCSk0pkiPyrOhE9xeB-ouhHO9/s1600/clu27+gennaio+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGJUtdJneEiq3ZCfLNJ2xwxJsa9sanaxw5ACwyu_M1JPu9KYaD937avA5QTHJyzWgkR242AQ45lq5g51CRG360ByUeRsIsuPeI0hXU8aPRmihV7SMho5YCSk0pkiPyrOhE9xeB-ouhHO9/s640/clu27+gennaio+2.jpg" width="480" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ed eccosi al volgere anche la prova di gennaio per <a href="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.mtchallenge.it%2F2019%2F01%2F26%2Fsheet-pan-recipes-per-il-club-del-27%2F%3Ffbclid%3DIwAR3gQTzai2hzD15mhFXst4fj1nl27YJEuDH5csIYBkmOoYf2dkSihBG_UOg&h=AT0iBmUB8QLjUamOlg9hFM3S5DMsBW7mJT0srUcXuRCX8qvL9TU3pDGSmeOY-y09HLZWSUrDq6Tj7RWLtWQWfj7a4mvvdr4_IL5tVKiG5XIC19DwBPh0qJXsCJ32ci7_DFjiXRWcyBdLBmDdhud_3WBkDdWepRs8qe05">Il Club del 27</a> . Il tema del mese è TUTTO IN TEGLIA di Mai Esteve e tra tutte le ricette che trovate </span><a href="https://www.mtchallenge.it/2019/01/26/sheet-pan-recipes-per-il-club-del-27/?fbclid=IwAR337POkyuKcw7MC1IWKDkR0o8W3xB6gnqAtRGA4bSKOp632JjSL6vtlNY0" style="font-family: "courier new", courier, monospace;">qui</a> , <span style="font-family: "courier new" , "courier" , monospace;">ho scelto di riprodurre questo "quadrotto" che ho definito trasgressivo, appunto per il suo inebriante profumo nonché contenuto di arachidi...provatelo è sorprendente, il contrasto tra dolce e salato, morbido e croccante non vi lascerà via di scampo.</span><br />
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<b><span style="border: none 1.0pt; color: #595959; letter-spacing: 1.15pt; padding: 0cm;"><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti<o:p></o:p></span></span></b></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="border: none 1.0pt; color: #595959; letter-spacing: 1.15pt; padding: 0cm;">1 </span><span style="border: none 1.0pt; color: #595959; padding: 0cm;">rotolo (16,5 once) di biscotti al burro di
arachidi refrigerati (oppure una base cheesecake<span style="mso-tab-count: 1;"> </span>100g burro + 350g biscotti secchi polverizzati
+ 1 cucchiaio di burro di arachidi = 468g di biscotto)</span><span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: "courier new" , "courier" , monospace;"><span style="border: none 1.0pt; color: #595959; letter-spacing: 1.15pt; padding: 0cm;">3 ½<span style="mso-tab-count: 1;"> </span></span><span style="border: none 1.0pt; color: #595959; padding: 0cm;">tazze di marshmallow piccolini o normali
tagliuzzati con le forbici</span><span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: "courier new" , "courier" , monospace;"><span style="border: none 1.0pt; color: #595959; letter-spacing: 1.15pt; padding: 0cm;">1 </span><span style="border: none 1.0pt; color: #595959; padding: 0cm;">sacchetto (3 once) popcorn al microonde al
gusto di burro (8 tazze=85g)</span><span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: "courier new" , "courier" , monospace;"><span style="border: none 1.0pt; color: #595959; letter-spacing: 1.15pt; padding: 0cm;">1 </span><span style="border: none 1.0pt; color: #595959; padding: 0cm;">tazza di arachidi tostate leggermente
salate (150g)</span><span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: "courier new" , "courier" , monospace;"><span style="border: none 1.0pt; color: #595959; letter-spacing: 1.15pt; padding: 0cm;">1 2/3 </span><span style="border: none 1.0pt; color: #595959; padding: 0cm;">chips di burro di arachidi (284g burro di
arachidi)</span><span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: "courier new" , "courier" , monospace;"><span style="border: none 1.0pt; color: #595959; letter-spacing: 1.15pt; padding: 0cm;">2/3 </span><span style="border: none 1.0pt; color: #595959; padding: 0cm;">sciroppo di mais leggero (213g)</span><span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: "courier new" , "courier" , monospace;"><span style="border: none 1.0pt; color: #595959; letter-spacing: 1.15pt; padding: 0cm;">¼ </span><span style="border: none 1.0pt; color: #595959; padding: 0cm;">tazza di burro o margarina (58g)</span><span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: "courier new" , "courier" , monospace;"><span style="border: none 1.0pt; color: #595959; letter-spacing: 1.15pt; padding: 0cm;">1</span><span style="border: 1pt none windowtext; letter-spacing: 1.15pt; padding: 0cm;"><span style="color: #db0038;"> </span><span style="color: #666666;">gocce</span></span><span style="border: none 1.0pt; color: #333333; padding: 0cm;"> di cioccolato fondente (6 oz) (170g)<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">Preparazione<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">Scaldate il forno a 350 ° F.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">Spruzzate fondo e lati della teglia da 13x9 pollici (33x23cm)
con spray staccante o rivestitela con carta forno.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">Con le dita infarinate, premete l'impasto biscotto nel
fondo della teglia per formare la crosta.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">Cuocetela circa 15 minuti o fino a quando non sarà
dorata. Cospargete con i marshmallow tutta la crosta e cuocere altri 3 minuti,
fino a quando i marshmallow saranno sciolti ma non dorati.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">Nel frattempo, scoppiate i popcorn quindi eliminate i
chicchi non esplosi e versateli in una terrina grande insieme alle arachidi, tenete da parte.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">In una ciotola media, sciogliete a microonde le chips
di burro di arachidi, lo sciroppo di mais e il burro, mescolando ogni 30
secondi, fino a quando il composto non sarà liscio e uniforme. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">Versate questo composto sopra ai popcorn e alle
arachidi e mescolate velocemente, trasferitelo subito sullo strato di marshmallow
che essendo appiccicoso terrà il tutto unito. Livellate col dorso di un cucchiaio
e fate raffreddare su un a gratella.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">Trasferite sul tagliere e con un coltello lungo tagliate
a barrette.<o:p></o:p></span></span></div>
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<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new" , "courier" , monospace;">In una piccola ciotola sciogliere le gocce di
cioccolato al microonde mescolando ogni 30 secondi.<o:p></o:p></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #595959;">Usando un forchetta o un cono di carta, decorate tutta la superficie delle barrette facendovi cadere sopra il cioccolato fuso.<o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQdTNRemA8ZfVmqC6ZAytU2qf3jxi1v0YPHVgD4-64pH69xSoj3LI-5RjgdSQmrvGPWLaG0jTFquFyea1TGA98KzMF7TAKY4vAI-iz3R_4F9zU9lHrIU3Kz9sBRpTExHFpwr-KiWVFDH7/s1600/club+del+27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="679" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQdTNRemA8ZfVmqC6ZAytU2qf3jxi1v0YPHVgD4-64pH69xSoj3LI-5RjgdSQmrvGPWLaG0jTFquFyea1TGA98KzMF7TAKY4vAI-iz3R_4F9zU9lHrIU3Kz9sBRpTExHFpwr-KiWVFDH7/s400/club+del+27.jpg" width="282" /></a></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com5tag:blogger.com,1999:blog-7948481786015327544.post-70318915265880244302019-01-07T12:11:00.000+01:002019-01-07T12:11:13.493+01:00PERSICO GRATINATO ALL'ARANCIA<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Carissimi lettori...ogni tanto possiamo anche cucinare il pesce di lago, no?</span></div>
<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Ho scelto il Persico, anche se è un pesce molto comune non lo avevo mai acquistato. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Provatelo! </span></div>
<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Oltre ad essere pesce economico, ha una taglia per cui i filetti in commercio sono senza lische, la carne è bianca e succosa ed ha un sapore molto gradevole anche per i bambini. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">L'abbinamento con l'arancia di q<span style="font-family: "courier new" , "courier" , monospace;">uesta ricetta è risultato davvero azzeccato e inoltre, cosa che non guasta, la preparazione è velocissima.</span></span><br />
<span style="font-family: "courier new";">Vi consiglio di abbinarlo ad un insalata di finocchi crudi tagliati sottili e conditi solo con olio e poco sale, in questo modo avrete un piatto decisamente DETOX e leggero, senza rinunciare al gusto.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"></span></span> </div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Voglio proprio sapere cosa ne pensate.</span> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVf8gBvAtyC4Jyz_F9YUWI-RxMNDkDiWQDmxhgXDrP3oqZGudDSEPLp0k7oXbbXVYpJ4EpXN76n95jDel383cQMRjBNo5VPqQ3z8bFjbDDkaCYiBscukEWyMhmLj3m5AhyphenhyphenkY9xIloiGknn/s1600/PERSICO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="786" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVf8gBvAtyC4Jyz_F9YUWI-RxMNDkDiWQDmxhgXDrP3oqZGudDSEPLp0k7oXbbXVYpJ4EpXN76n95jDel383cQMRjBNo5VPqQ3z8bFjbDDkaCYiBscukEWyMhmLj3m5AhyphenhyphenkY9xIloiGknn/s640/PERSICO.jpg" width="490" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><strong> Ingredienti</strong> <strong>per 4 persone</strong></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">600g filetti di pesce Persico </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 arancia Pane
grattugiato </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Prezzemolo, aglio e pepe </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Olio evo e sale</span></div>
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<span style="font-family: "courier new";"></span> </div>
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<span style="font-family: "courier new" , "courier" , monospace;"><strong> Preparazione</strong></span></div>
<div style="text-align: justify;">
<span style="font-family: "courier new" , "courier" , monospace;">Riducete a tranci i filetti e
fateli marinare in una terrina con l'olio e il succo dell'arancia. Lasciate insaporire almeno mezz'ora.</span></div>
<div style="text-align: justify;">
<span style="font-family: "courier new" , "courier" , monospace;">In un altra
ciotola versate il pane grattugiato e aggiungete il pepe, l'aglio e il prezzemolo
finemente tritati e la buccia grattugiata dell'arancia. </span></div>
<div style="text-align: justify;">
<span style="font-family: "courier new" , "courier" , monospace;">Preriscaldate il forno a 200°C.</span></div>
<div style="text-align: justify;">
<span style="font-family: "courier new" , "courier" , monospace;">Foderate una placca da forno con l'apposita carta e prelevate i traci di Persico, passateli nella
panura, quindi disponeteli nella<br />teglia. </span></div>
<div style="text-align: justify;">
<span style="font-family: "courier new" , "courier" , monospace;">Infornate e cuocete per circa 25 minuti, il pesce
dovrà risultare croccante fuori e morbido e succoso all'interno.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ho accompagnato questo piatto con un contorno di piselli, che prima ho lessato e poi ripassato in padella con olio, scalogno tritato e prezzemolo aggiunto a fine cottura, ma se volete alleggerirlo e renderlo DETOX abbinate un insalata di finocchi crudi.</span></div>
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<span style="font-family: "courier new";"></span> </div>
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<span style="font-family: "courier new";">Dedicato ai bambini: per rendere questo piatto più accattivante, tagliate il pesce a piccoli bocconi, risulteranno delle pepite dorate davvero invitanti.</span></div>
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<span style="font-family: "courier new";"></span> </div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-20843885846058472622018-12-28T10:57:00.001+01:002018-12-28T10:57:17.358+01:00TROCCOLI CON DATTERINI ALL'AGLIO E MAZZANCOLLE AL PROFUMO DI LIMONE<div style="text-align: center;">
<span style="font-family: "Courier New", Courier, monospace;"></span> </div>
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<span style="font-family: "Courier New", Courier, monospace;">Cercate una ricetta veloce ed elegante per festeggiare il Capodanno?</span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Dal gusto ricercato e con ingredienti semplici?</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New;">Questa con protagonisti i <a href="https://it.wikipedia.org/wiki/Troccoli">Troccoli</a> vi piacerà sicuramente e lascerà il palato dei vostri ospiti gradevolmente stupito.</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New;">La caratteristica di questo piatto sta nella dolcezza. Da prima serve caramellare i pomodori datterini con aglio, olio e un pizzico di peperoncino, poi si continua con altra dolcezza, regalata dalle mazzancolle e si conclude con un tocco di freschezza dato dalla buccia del limone.</span></div>
<div style="text-align: center;">
<span style="font-family: Courier New;">Definirei questo piatto al contempo semplice e complesso. </span></div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;"></span> </div>
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<span style="font-family: Courier New;"></span> </div>
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<strong><span style="font-family: Courier New;">Ingredienti</span></strong></div>
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<span style="font-family: Courier New;">400g <a href="http://www.casamilo.it/it/pasta-fresca-di-semola">troccoli freschi confezionati</a></span></div>
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<span style="font-family: Courier New;">300g code di mazzancolle</span></div>
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<span style="font-family: Courier New;">200g pomodori datterini</span></div>
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<span style="font-family: Courier New;">1 limone bio comunque con buccia edibile</span></div>
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<span style="font-family: Courier New;">1 dente d'aglio</span></div>
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<span style="font-family: Courier New;">peperoncino, sale e olio evo q.b.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFS6FbJejM7PZ0HHRprQoPGnJycV7t8I1Uyhd4I_Lix1Ettgxk3p6uz-z82ZRYqSzm_2EKmQd55HkmkKtSs35P2yraSQQI5kXrn2Z7sxYvOwCZR1dQyFkGHJ-ZLwGBcnnMTgopcdHzvtrp/s1600/TROCCOLI3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFS6FbJejM7PZ0HHRprQoPGnJycV7t8I1Uyhd4I_Lix1Ettgxk3p6uz-z82ZRYqSzm_2EKmQd55HkmkKtSs35P2yraSQQI5kXrn2Z7sxYvOwCZR1dQyFkGHJ-ZLwGBcnnMTgopcdHzvtrp/s640/TROCCOLI3.jpg" width="640" /></a></div>
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<strong><span style="font-family: Courier New;">Preparazione</span></strong></div>
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<span style="font-family: Courier New;">Portate a bollore abbondante acqua salata e lessatevi i Troccoli per il tempo indicato sulla confezione.</span></div>
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<span style="font-family: Courier New;">Nel frattempo sbucciate le code di mazzancolle, eliminate il filo intestinale dal dorso e sciacquatele bene.</span></div>
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<span style="font-family: Courier New;">Riducete a piccoli cubetti i pomodori datterini.</span></div>
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<span style="font-family: Courier New;">In una larga padella, dove avrete versato 4 cucchiai di olio, fate rosolare dolcemente l'aglio tritato e il peperoncino, aumentate la fiamma al massimo e aggiungete i pomodorini mescolando di continuo. Appena inizierà a formarsi una cremina sul fondo aggiungete le mazzancolle, regolate di sale e saltate velocemente. Spegnete non appena avranno cambiato colore.</span></div>
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<span style="font-family: Courier New;">A questo punto profumate con buccia di limone grattugiata.</span></div>
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<span style="font-family: Courier New;">Scolate la pasta, versatela sul condimento e saltate mezzo minuto; servite aggiungendo un filo d'olio evo a crudo.</span></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-30662978605836466522018-12-20T10:10:00.001+01:002018-12-20T10:31:51.707+01:00STELLE DI CACOMELA...per FRUIT24<span style="font-family: "courier new" , "courier" , monospace;"></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ma che bello il lavoro che sta facendo il team di <a href="http://www.fruit24.it/"><span style="color: red;">FRUIT24</span></a> col motto "<em>è<span style="color: red;"> </span><span style="color: black;">sempre l'ora di frutta e verdura</span></em>".</span><br />
<span style="font-family: "courier new";">Un progetto giustamente ambizioso, finalizzato ad incentivare il consumo di frutta e verdura, e proprio per questo patrocinato e finanziato dall'UNIONE EUROPEA e dallo STATO ITALIANO.</span><br />
<span style="font-family: "courier new";">Per questa collaborazione ho preparato una merenda semplicissima, che può anche essere un piacevole fine pasto: ho utilizzato il Cacomela, un frutto tipico dell'autunno e inizio inverno, poco conosciuto ma vi garantisco squisito e di facile commestione.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP50cQoHMYa3zyliUjyC6gHTBkICDAXxSj81L3KknF65ZMGjtTzYIbKRo_7qcL9Q1ZfKxcPAQnuxCt8dogfufR8KYlbNuRm8Amwuu-dtDi0krDeYv2NywvlgychSdyqsGFF32CNobkDaWu/s1600/FRUIT1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP50cQoHMYa3zyliUjyC6gHTBkICDAXxSj81L3KknF65ZMGjtTzYIbKRo_7qcL9Q1ZfKxcPAQnuxCt8dogfufR8KYlbNuRm8Amwuu-dtDi0krDeYv2NywvlgychSdyqsGFF32CNobkDaWu/s640/FRUIT1.jpg" width="480" /></a></div>
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<strong><span style="font-family: "courier new";">Ingredienti per 4 porzioni</span></strong><br />
<span style="font-family: "courier new";">3 Cacomela</span><br />
<span style="font-family: "courier new";">2 cucchiai di cacao amaro</span><br />
<span style="font-family: "courier new";">2 cucchiai di miele, qui ho utilizzato miele di castagno , ma se preferite un miele più dolce e delicato, va benissimo quello di acacia</span><br />
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<strong><span style="font-family: "courier new";">Preparazione </span></strong><br />
<span style="font-family: "courier new";">Lavate a sciugate i frutti e tagliateli a fette con uno spessore di circa mezzo centimetro.</span><br />
<span style="font-family: "courier new";">Spolverate 4 piattini di cacao con l'aiuto di un colino fine.</span><br />
<span style="font-family: "courier new";">Con una formina per biscotteria a stella, coppate ogni fetta (si possono lasciare anche così come sono ma ho voluto dare un aspetto più natalizio a questa merenda) e disponetele direttamente sul cacao, irrorate col miele e servite.</span><br />
<span style="font-family: "courier new";">Con gli avanzi (si può mangiare anche la buccia) potete preparate una macedonia, magari aggiungendo anche al frutta. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlN5ZLpu-tQWHPxlG4zuveB6o1TFZvGIaQjw5B17_cspMnfNq6jCcuFf-nKONe50DoyfPtXNTbOOcyJdAYGa9-M4YTtarSIWPws3_mFtaj4_mQe0yeX22Ri0kprQ9-nSyyax9QxPSKr6L/s1600/FRUIT2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1118" data-original-width="1600" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlN5ZLpu-tQWHPxlG4zuveB6o1TFZvGIaQjw5B17_cspMnfNq6jCcuFf-nKONe50DoyfPtXNTbOOcyJdAYGa9-M4YTtarSIWPws3_mFtaj4_mQe0yeX22Ri0kprQ9-nSyyax9QxPSKr6L/s640/FRUIT2.jpg" width="640" /></a></div>
<span style="font-family: "courier new";"></span><br />Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-73421282372383081412018-12-13T10:54:00.000+01:002018-12-13T11:01:05.492+01:00INSALTA DEGLI AUGURI CON PROSCIUTTO DI MODENA DOP E CLEMENTINE<br />
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<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">Un piatto che non deve mancare sulla tavola
di Natale è sicuramente l’insalata degli auguri.</span></span></div>
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<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">Come per i Tortellini, ogni casa ha la sua versione, e qui vi
propongo la mia col <a href="http://www.consorzioprosciuttomodena.it/">prosciutto di Modena DOP</a><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">.</span></span></span></span></div>
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<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">E' una preparazione molto semplice, dove l’accostamento dei sui ingredienti la rendono
al contempo ricercata e sfiziosa.</span></span></span></span></div>
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<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><o:p> </o:p></span></div>
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<span style="font-family: "courier new";">Sponsorizzato da </span><a href="http://www.consorzioprosciuttomodena.it/"><span style="color: #ff6600; font-family: "courier new";">Consorzio
del Prosciutto di Modena</span></a><span style="color: #595959; font-size: 14pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAf0BSM2WbfULWHRWZx-lMFCn6oDcE2S99HMPzU6wF2av1C4M7EXetPbYzLcES6njZBkIODgvvFTyTwsfVYgOtz1IC816Z4JJAQzOrLo8Y54mKqfPSGaRzNFttreYFFti7Gi0S9fjhSna/s1600/INSALATA+DEGLI+AUGURI+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpAf0BSM2WbfULWHRWZx-lMFCn6oDcE2S99HMPzU6wF2av1C4M7EXetPbYzLcES6njZBkIODgvvFTyTwsfVYgOtz1IC816Z4JJAQzOrLo8Y54mKqfPSGaRzNFttreYFFti7Gi0S9fjhSna/s640/INSALATA+DEGLI+AUGURI+2.jpg" width="640" /></a></div>
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<span style="color: #595959; font-size: 14pt;"><o:p><span style="font-size: small;"> </span></o:p><span style="font-size: small;"><span style="color: #595959; font-size: 14pt;"><o:p><span style="font-size: small;"> </span></o:p></span></span></span></div>
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<span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">Ingredienti per 4 persone<o:p></o:p></span></span></div>
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<span style="font-family: "courier new";"><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;">200g<span style="mso-tab-count: 2;"> </span></span><span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;">insalata valeriana</span></span></div>
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<span style="color: #595959; font-family: "courier new"; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;">120g </span><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="mso-tab-count: 1;"> </span></span><span style="font-family: "courier new";"><span style="color: #ff6600;">Prosciutto di Modena dop</span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">2 <span style="mso-tab-count: 2;"> </span>clementine</span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">1 <span style="mso-tab-count: 2;"> </span>melagrana</span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">1 <span style="mso-tab-count: 2;"> </span>arancia</span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">1<span style="mso-tab-count: 2;"> </span>limone</span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">1<span style="mso-tab-count: 2;"> </span>cucchiaino
di senape</span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">olio evo, sale e pepe<o:p></o:p></span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><o:p> </o:p></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">Preparazione<o:p></o:p></span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">In una ciotola, emulsione il succo di una clementina
con 5 cucchiai di olio, il sale, il pepe, la senape e la buccia grattugiata di
metà arancia e quella di metà limone.<o:p></o:p></span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">Sbucciate l’altra clementina e ricavate un po’ di
chicchi dalla melagrana.<o:p></o:p></span></span></div>
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<span style="color: #595959; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"><span style="font-family: "courier new";">Raccogliete in una larga ciotola, la valeriana e condite
con l’emulsione preparata e mescolate poco.<o:p></o:p></span></span></div>
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<span style="color: #595959; font-family: "courier new"; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;">Completate con le fette di</span><span style="color: #595959; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #595959; mso-style-textfill-fill-colortransforms: "lumm=65000 lumo=35000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 166;"> </span><a href="http://www.consorzioprosciuttomodena.it/" target="_blank"><span style="font-family: "courier new";"><span style="color: #ff6600;">Prosciutto di Modena dop </span></span></a><span style="color: #595959; font-family: "courier new"; font-size: 14pt;"><span style="font-size: small;">arrotolate a rosellina, gli spicchi di clementina e un
po’ di chicchi di melagrana a impreziosire il tutto</span>.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVl5mh2itA3n5tjKXmN91xuUoWtAZkY_l6sZQbnQL0tyE3nxlo5kDEkw1-OTtWQ6uvHTcQGTgo94g1disS6Lc8PocR4kCrg7XDMG7IxOpqqBPDl3bdM6qiMSpPhzJYq1dokfa_vTnbFba/s1600/INSALATA+DELI+AUGURI+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbVl5mh2itA3n5tjKXmN91xuUoWtAZkY_l6sZQbnQL0tyE3nxlo5kDEkw1-OTtWQ6uvHTcQGTgo94g1disS6Lc8PocR4kCrg7XDMG7IxOpqqBPDl3bdM6qiMSpPhzJYq1dokfa_vTnbFba/s400/INSALATA+DELI+AUGURI+1.jpg" width="300" /></a></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-48661303895353851032018-12-10T08:02:00.002+01:002018-12-13T10:54:46.421+01:00RAVIOLI DI RICOTTA CON CASTAGNE E PROSCIUTTO DI MODENA DOP<br />
<span style="font-family: "courier new";">Uno dei piatti che più amo preparare è la
pasta fresca fatta in casa, sia semplice che ripiena, e quale migliore occasione
delle imminenti festività per proporvi questi delicati triangoli di ricotta
conditi con uno dei più nobili prodotti della nostra terra?</span><br />
<span style="font-family: "courier new";"></span><br />
<div style="background: white; margin-bottom: 0pt; text-align: justify;">
<span style="font-family: "courier new";"><span style="font-family: "courier new";"> il <a href="http://www.consorzioprosciuttomodena.it/" target="_blank">PROSCIUTTO DI MODENA DOP</a> .</span></span></div>
<span style="font-family: "courier new";">
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Ho volutamente utilizzato questo
<a href="http://www.consorzioprosciuttomodena.it/" target="_blank">prosciutto</a> in due modi diversi: crudo, scaldato solo dalla pasta al momento del
servizio così da rimanere morbido e fresco, e tostato, dove esprime tutta la sua
sapidità e aromaticità, provatelo…vi sorprenderà sicuramente.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXJjnzL_u3fBBnJX68wToDnmfSAkqN1IO1DOL4aRGdG72a8-WaZs6raExrvhS1_dZbC2jfAg5mWCQQujiPXzbPTJZNtVLG9cO6j5NhbNivoWSJQGNtyCub32RndDP3h_csCXnAlo7p71H/s1600/PROSCIUTTO+DOP+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="773" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXJjnzL_u3fBBnJX68wToDnmfSAkqN1IO1DOL4aRGdG72a8-WaZs6raExrvhS1_dZbC2jfAg5mWCQQujiPXzbPTJZNtVLG9cO6j5NhbNivoWSJQGNtyCub32RndDP3h_csCXnAlo7p71H/s640/PROSCIUTTO+DOP+2.jpg" width="640" /></a></div>
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<span style="font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Sponsorizzato da <span style="font-size: 12pt; line-height: 107%;"><a href="http://www.consorzioprosciuttomodena.it/" target="_blank">Consorzio del Prosciutto di Modena DOP</a></span></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></b></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";"><span style="mso-spacerun: yes;">
</span><strong>Ingredienti per 4 persone</strong><span style="font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></span></span></div>
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<span style="font-family: "courier new";"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt; line-height: 107%;"><span style="mso-spacerun: yes;"> </span></span></b><span style="font-size: 12pt; line-height: 107%;"><em>Per la sfoglia</em></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">200g<span style="mso-tab-count: 1;"> </span>farina
tipo 0</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">2<span style="mso-tab-count: 1;"> </span>uova
grandi<span style="font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";"><span style="mso-spacerun: yes;">
</span><em>Per il ripieno</em></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">200g ricotta fresca vaccina</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">3<span style="mso-tab-count: 1;"> </span>cucchiai
di parmigiano reggiano grattugiato</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Sale, pepe e noce moscata<span style="font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";"><span style="mso-spacerun: yes;">
</span><em>Per il condimento</em></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";"><span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">80g<span style="mso-tab-count: 1;"> </span>castagne
o marroni già cotti e spellati<o:p></o:p></span></span></span></span></div>
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">1 <span style="mso-tab-count: 1;"> </span>foglia
di alloro</span></span><br />
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">50g<span style="mso-tab-count: 1;"> </span>burro
di alta qualità</span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">100g <a href="http://www.consorzioprosciuttomodena.it/" target="_blank">prosciutto di Modena DOP</a> affettato
leggermente spesso</span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";"><span style="mso-tab-count: 1;"> </span>+
2 fette per la guarnizione</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Sale e pepe q.b.<span style="font-size: 12pt; line-height: 107%;"><o:p> </o:p></span></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";"><span style="mso-spacerun: yes;">
</span><strong>Preparazione</strong></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">In una ciotola
preparate il ripieno mescolando la ricotta col formaggio e gli aromi, quindi
riponetelo in frigo a rassodare.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAs2XaY8sjJd0Whaflf7fCdQgi664DKICcO_zUyOBr-qzbXuzzXoerZuG3rCxts8npaXDDF5yp4m5nsl0krrio36JBJIVPR9gm6P40W4qC9sGzK4TM2NJSILoGs3JJXu8K2YlyVFEqSXzg/s1600/PROSCIUTTO+DOP+3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAs2XaY8sjJd0Whaflf7fCdQgi664DKICcO_zUyOBr-qzbXuzzXoerZuG3rCxts8npaXDDF5yp4m5nsl0krrio36JBJIVPR9gm6P40W4qC9sGzK4TM2NJSILoGs3JJXu8K2YlyVFEqSXzg/s320/PROSCIUTTO+DOP+3.jpg" width="240" /></a><span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Impastate uova e
farina per la sfoglia e stendetela sottile. Ritagliate dei quadrati di
circa 6x6/7x7 e farciteli con una noce di ripieno, piegate a triangolo
sigillando bene i bordi e appoggiateli su di una vassoio in cartone spolverato
con farina di semola.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">In una padella
capiente fate fondere il burro con l’alloro, aggiungete le castagne sbriciolate
grossolanamente e rosolate 1’, spegnete il fuoco.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Tagliate a listarelle
il <a href="http://www.consorzioprosciuttomodena.it/" target="_blank">prosciutto</a> e tenete da parte.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Tagliate a metà le due
fette di <a href="http://www.consorzioprosciuttomodena.it/" target="_blank">prosciutto</a> destinate alla guarnizione e tostatele velocemente
in un padellino, quindi appoggiatele su carta cucina ad asciugare.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Lessate i triangoli in
acqua bollente salta, per alcuni minuti (il tempo di cottura dipende dallo spessore della sfoglia e dal grado di essiccazione).<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: justify;">
<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Unite le
listarelle di <a href="http://www.consorzioprosciuttomodena.it/" target="_blank">prosciutto di Modena DOP</a> alle castagne e anche i triangoli appena
scolati, saltate aggiungendo se serve, un poco di acqua di cottura.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 107%;"><span style="font-family: "courier new";">Impiattate e decorate
con le cialde di prosciutto di Modena DOP.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2cK-4RBdMTXtDQgx3aksYEPsfS4m22nclNgyHTmQgcTbK1Jx7Wq3nvEyqniBEMEMt7HGBYIEbLOvLRB160C2_m2BfbyaD63CJrDd_EnF0LHAZxpetdBr2WzfUI4furhK5QnRpWAHSAx2/s1600/PROSCIUTTO+DOP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE2cK-4RBdMTXtDQgx3aksYEPsfS4m22nclNgyHTmQgcTbK1Jx7Wq3nvEyqniBEMEMt7HGBYIEbLOvLRB160C2_m2BfbyaD63CJrDd_EnF0LHAZxpetdBr2WzfUI4furhK5QnRpWAHSAx2/s640/PROSCIUTTO+DOP.jpg" width="480" /></a></div>
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<br />Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0tag:blogger.com,1999:blog-7948481786015327544.post-60339621537664200122018-11-30T07:32:00.000+01:002018-11-30T07:32:00.458+01:00CHOCOLATE RUDOLPH BARK<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Salve a tutti, da Dicembre faccio parte anche io del </span><a href="https://www.mtchallenge.it/2017/02/27/club-del-27/" target="_blank"><span style="font-family: "courier new" , "courier" , monospace;">Club del 27</span></a><span style="font-family: "courier new" , "courier" , monospace;">, e ne sono onorata.</span></div>
<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;"></span> </div>
<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Questo mese, noi del </span><a href="https://www.mtchallenge.it/2017/02/27/club-del-27/" target="_blank"><span style="font-family: "courier new" , "courier" , monospace;">Club del 27</span></a><span style="font-family: "courier new" , "courier" , monospace;">, siamo stati invitati a comporre un meraviglio calendario dell'avvento...ovviamente pieno di dolcetti natalizi e devo dire che scegliere una ricetta fra le tante selezionate dal direttivo, non è stato facile, sono tutte stupendissime! </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Quindi quale miglior battesimo se non col cioccolato?</span></div>
<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Il dolcetto che ho scelto di riprodurre è una golosissima lastrina di cioccolato con sopra riprodotto l'aiutante di Babbo Natale più famoso: Rudolph, la sua fedele renna.</span></div>
<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;">Provate anche voi a farle con i vostri bambini...per me è stato divertentissimo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAA5tX_XGoEB7k-aPHcxJbPaoV1A1Ke5DS_rn3RY9MBzU-81uNkz9vh8UvHncE7v2-iKcc68umgOpfL6YTMDxjaeDUhpzdZWU33UJtcpoTmFX06Vb-JSK09-6DzA79oiuFE9jFvPFhP0EC/s1600/RUDOLPH1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAA5tX_XGoEB7k-aPHcxJbPaoV1A1Ke5DS_rn3RY9MBzU-81uNkz9vh8UvHncE7v2-iKcc68umgOpfL6YTMDxjaeDUhpzdZWU33UJtcpoTmFX06Vb-JSK09-6DzA79oiuFE9jFvPFhP0EC/s640/RUDOLPH1.jpg" width="480" /></a></div>
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<span class="_5yl5"><br />
<span style="font-family: "courier new" , "courier" , monospace;"> Ingredienti</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">400g cioccolato fondente al 70% tritato grossolanamente</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">12 circa, salatini tipo piccoli Pretzel</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1cf di confetti M&M's ripieni al cioccolato (utilizzate solo quelli rossi)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaio di mandorle a lamelle per gli occhi</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 bastoncino di zucchero colorato</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"> Preparazione</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Disponete tutti gli ingredienti per la decorazione: per la corna spezzate in due i slatini, per il naso prelevare sono i confetti rossi e per gli occhi preparate le lamelle di mandorla a due a due il più simili possibile. Inoltre servirà uni spiedino per fare le pupille.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">A questo punto, sciogliete il cioccolato e spalmatelo su carta forno formando una lastra di circa 30x40cm. Prima che si raffreddi, iniziate subito a "disegnare" Rudolph, seguendo le foto, in questo modo tutte le decorazioni di attaccheranno al cioccolato. Ricordate di fare le pupille con lo stecco intingendolo nel cioccolato fuso e toccando le lamelle di mandorla.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sempre con lo stecchino disegnate dove dovrà spezzarsi il cioccolato una volta che si sarà raffreddato. Rifinite decorando negli spazi vuoti con i bastoncini di zucchero spezzettati.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Fate solidificare il cioccolato e poi spezzatelo con le mani e fate gustare questa simpatica Chocolate Rudolph bark ai vostri bambini e ai loro amichetti.</span><br />
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</span><br />
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<span class="_5yl5"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaky1hs4FPnPaaZwqVUHKZ_p11M8_sY-h98vpPQCa55VCh8uMFYLZ-L8wTMTzCKxbVRHKjzyL1eogF77eX-qS7lmOucvibm7ljafpvscRAS6KQ8AQ5mBP4-lQf7i3X68a0930TH9JRDwYI/s1600/RLDULPH2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaky1hs4FPnPaaZwqVUHKZ_p11M8_sY-h98vpPQCa55VCh8uMFYLZ-L8wTMTzCKxbVRHKjzyL1eogF77eX-qS7lmOucvibm7ljafpvscRAS6KQ8AQ5mBP4-lQf7i3X68a0930TH9JRDwYI/s640/RLDULPH2.jpg" width="480" /></a></span></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com6tag:blogger.com,1999:blog-7948481786015327544.post-66504149150737053202018-09-01T19:36:00.001+02:002018-09-01T19:36:23.662+02:00ASIAN PEPERO'<br />
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<span style="font-family: "Courier New", Courier, monospace;">Asian Peperò o Sushi Carmagnolese, chiamatelo come volete </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">ma dovete assolutamente provare questa sfiziosa ricetta. </span></div>
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<span style="font-family: "Courier New", Courier, monospace;">Si tratta di un piatto nato per aderire al contest che si ripropone tutti gli anni in occasione della <a href="https://www.comune.carmagnola.to.it/it-it/appuntamenti/fiera-nazionale-del-peperone-di-carmagnola-2018-62525-1-002b2a17ebe6e9e5bdcdd6be61f3a425" target="_blank">Fiera nazionale del peperone di Carmagnola</a>, al quale partecipo sempre molto volentieri.</span></div>
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<span style="font-family: Courier New;">Questa ricetta, insieme a tante altre, è stata inserita in un originale e interessante ricettario, che verrà distribuito in occasione della fiera che si terrà a Carmagnola (TO) dal 31 agosto al 9 settembre 2018.</span></div>
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<span style="font-family: Courier New;">Quest'anno la parola d'ordine è "ricetta veloce" , infatti troverete immensa soddisfazione nel preparare questo antipasto, che può essere anche un piatto unico, per la sua rapidità di esecuzione.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTLyXnG3_D0txYSfS3RD73M0gzhFa4UdFHrzozB_eHnWAIXqdprT4bRoB1cGDOCQnIXadntO6XPZOCNdxmFhCynW4zfJzx97wK1Q6pW-6-qgeSsMbRSEv_ODoIdxNTkyiz_zaPXUYEKbT/s1600/PEP3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1544" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoTLyXnG3_D0txYSfS3RD73M0gzhFa4UdFHrzozB_eHnWAIXqdprT4bRoB1cGDOCQnIXadntO6XPZOCNdxmFhCynW4zfJzx97wK1Q6pW-6-qgeSsMbRSEv_ODoIdxNTkyiz_zaPXUYEKbT/s640/PEP3.jpg" width="616" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "courier new";">Ingredienti</span></b></div>
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<span style="font-family: "courier new";">1 <span style="mso-tab-count: 1;"> </span>peperone quadrato giallo e
grigliato<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "courier new";">1 <span style="mso-tab-count: 1;"> </span>peperone quadrato rosso e
grigliato<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "courier new";">2<span style="mso-tab-count: 1;"> </span>tronchetti di formaggi caprino</span></div>
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<span style="font-family: "courier new";">2<span style="mso-tab-count: 1;"> </span>cucchiai di olive taggiasche denocciolate</span></div>
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<span style="font-family: "courier new";">4<span style="mso-tab-count: 1;"> </span>filetti di acciughe sott’olio</span></div>
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<span style="font-family: "courier new";">Menta fresca
per rifinire q.b.</span></div>
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<span style="font-family: "courier new";">Aceto
balsamico di Modena igp</span></div>
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<span style="font-family: "courier new";">Olio extra vergine di oliva q.b.</span></div>
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sale q.b.</span></div>
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<span style="font-family: "courier new";">pepe q.b.<o:p><span style="font-family: "courier new";"> </span></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "courier new";">Procedimento</span></b></div>
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<span style="font-family: "courier new";">Ricavate un rettangolo unico e ben rifilato dai peperoni già grigliati
e regolate di sapore con sale e pepe.</span></div>
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<span style="font-family: "courier new";">Incidete longitudinalmente i tronchetti di caprino e farcitene uno con le olive
tritate grossolanamente e uno con le alici, poi richiudeteli ricreando la forma cilindrica originale.</span></div>
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<span style="font-family: "courier new";">Appoggiate i tronchetti farciti sul peperone, arrotolate
ben stretto e fissate la chiusura, trafiggendo orizzontalmente con stecchini equidistanti.</span></div>
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<span style="font-family: "courier new";">Fate rassodare in frigo, quindi tagliate tra uno stecco e l’altro ricavando
dei tronchetti alti circa 3-4cm.</span></div>
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<span style="font-family: "courier new";">Impiattate e rifinite con alcune foglie di menta fresca, un filo
d’olio evo e una ciotolina con aceto balsamico di Modena, dove intingere il
vostro sushi alla carmagnolese.<br />
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Puoi seguire l'evento sulla pagina Facebook cliccando <a href="https://www.facebook.com/fiera.peperone/" target="_blank">qui</a> .</div>
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<a href="https://blog.giallozafferano.it/lericettedimichi/wp-content/uploads/2018/08/Comune-di-Carmagnola-SAGRA-2018-BANNER-720x265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" class="attachment-large size-large" height="233" sizes="(max-width: 720px) 100vw, 720px" src="https://blog.giallozafferano.it/lericettedimichi/wp-content/uploads/2018/08/Comune-di-Carmagnola-SAGRA-2018-BANNER-720x265.jpg" srcset="https://blog.giallozafferano.it/lericettedimichi/wp-content/uploads/2018/08/Comune-di-Carmagnola-SAGRA-2018-BANNER-720x265.jpg 720w, https://blog.giallozafferano.it/lericettedimichi/wp-content/uploads/2018/08/Comune-di-Carmagnola-SAGRA-2018-BANNER-320x118.jpg 320w, https://blog.giallozafferano.it/lericettedimichi/wp-content/uploads/2018/08/Comune-di-Carmagnola-SAGRA-2018-BANNER-768x283.jpg 768w" width="640" /></a></div>
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<strong><span style="font-size: x-small;">Approfondimento:</span></strong><div style="clear: both; text-align: left;">
<span style="font-family: Arial;"><span style="font-size: x-small;"><span style="font-family: "Courier New", Courier, monospace;">A seguito delle analisi nutrizionali effettuate sulla parte
edibile di quattro ecotipi del Peperone di Carmagnola (Quadrato, Quadrato
Allungato, Trottola, Corno di Bue), e dal confronto con i valori relativi ai
peperoni riportati nelle tabelle INRAN e BDA, sono emerse alcune
caratteristiche medie di indubbio valore nutritivo.</span> </span></span><div style="clear: both; text-align: left;">
<span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-size: x-small;"><span style="font-family: "Courier New", Courier, monospace;">Infatti nel Peperone di Carmagnola si riscontra un contenuto
medio di <b style="mso-bidi-font-weight: normal;">sodio</b> di 0,002 g/100 g, pari
a 0,005 g/100 g dell’equivalente <b style="mso-bidi-font-weight: normal;">sale</b>,
ridotto rispetto al valor medio degli altri peperoni (0,01 g/100 g in sodio e
0,025 g/100 g espresso come sale): il valore del Peperone di Carmagnola è tale
da poter vantare il claim “<b style="mso-bidi-font-weight: normal;">SENZA SALE</b>”.</span>
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<span style="font-family: Arial;"><span style="font-family: Arial;"><span style="font-family: "Courier New", Courier, monospace;"><span style="font-size: x-small;">Interessante risulta inoltre il valore di <b style="mso-bidi-font-weight: normal;">Vitamina C</b>, presente in quantità media
di 185 mg/100 g nel Peperone di Carmagnola, assolutamente confrontabile con il
dato medio degli altri peperoni (155 mg/100 g).<span style="mso-spacerun: yes;">
</span>Si conferma come il peperone in generale mostra una naturale presenza di
vitamina C che lo rende un vegetale particolarmente importante per la salute,
ovviamente se consumato crudo.<o:p></o:p></span></span></span></span></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com1tag:blogger.com,1999:blog-7948481786015327544.post-31584240698252563142018-08-23T11:24:00.000+02:002018-08-23T11:24:02.561+02:00SPAGHETTI AL POMODORO...MAI BANALI!<div align="center">
<span style="font-family: "courier new" , "courier" , monospace;">Direte: figuriamoci due spaghetti al pomodoro, cosa ci vuole a farli? Beh, a parer mio non è così scontato e tanto meno banale saper preparare un buon sugo al pomodoro. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">E' anche vero che se diamo gli stessi ingredienti a dieci cuochi diversi, avremo dieci risultati differenti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Nel tempo, ho ricercato un risultato, per me eccellente e con questa ricetta credo di esserci riuscita.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ma badate, l'esito di un piatto semplice con pochi ingredienti è più difficile di altre preparazioni più articolate, </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">poiché la semplicità è complessa.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">E' per questo che ci tengo, veramente tanto, a condividere con voi la mia ricetta degli spaghetti al sugo di pomodoro e cipolla, lievemente piccanti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4A8AiNvTYKQfY5KbWpiSfpUlqsCOjqtfzNs_-MntcMHE-nd1erESh1le5hVSvMio3_8IdmQ6axPRGBwbtGQeSPhWCF74MEGFCSk2asN26aVv4Ykyyh3KxtGvpXm9eRk26-EOPpXVu1dZH/s1600/SPAGHI3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1325" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4A8AiNvTYKQfY5KbWpiSfpUlqsCOjqtfzNs_-MntcMHE-nd1erESh1le5hVSvMio3_8IdmQ6axPRGBwbtGQeSPhWCF74MEGFCSk2asN26aVv4Ykyyh3KxtGvpXm9eRk26-EOPpXVu1dZH/s640/SPAGHI3.jpg" width="528" /></a></div>
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<strong><span style="font-family: "courier new";">Ingredienti</span></strong></div>
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<span style="font-family: "courier new";">1 pomodori datterini in barattolo (ho usato Conserve della Nonna)</span></div>
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<span style="font-family: "courier new";">1 cipolla bianca medio/grossa</span></div>
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<span style="font-family: "courier new";">1 peperoncino piccante fresco (quelli freschi non sono mai tanto piccanti)</span></div>
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<span style="font-family: "courier new";">320g spaghetti integrali</span></div>
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<span style="font-family: "courier new";">olio evo, sale e zucchero</span></div>
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<strong><span style="font-family: "courier new";"></span></strong> </div>
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<strong><span style="font-family: "courier new";">Preparazione</span></strong></div>
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<span style="font-family: "courier new";">Mondate e affettate finemente la cipolla, trasferitela in una padella con almeno 4 cucchiai d'olio, il peperoncino a rondelle e fate soffriggere dolcemente per 5' , aggiungete anche una presa di sale.</span></div>
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<span style="font-family: "courier new";">Versate i pomodori datterini col loro liquido di governo direttamente sopra la soffritto di cipolla, mescolate e regolate di sapore con 1 cucchiaio di zucchero e una presa di sale.</span></div>
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<span style="font-family: "courier new";">Fate cuocere il sugo fino a che inizierà ad essere lucido e cremoso, quindi spegnete il fuoco.</span></div>
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<span style="font-family: "courier new";"><span style="font-family: "courier new";"><span style="font-family: "courier new";">Mettete a bollire abbondante acqua salata e cuocetevi gli spaghetti. <span style="font-family: "courier new";">Scolate la pasta al dente, mantecatela v<span style="font-family: "courier new";">elocemente nel sugo e servite con basilico fresco e un filo d'olio a crudo.</span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllhfvxsanGv9Ner7cSPaqmPUY9Nv5_wXWiHB5QODHvrzfXhAOpia-d7IFGtlBl4wPJ_NOK1vkkz2U3fKXg3q2WHuohMsUTDh_3a0zz70Pf-uu1HKhjUT6EJhGZ4TXGdWVzobcCSgiOe1g/s1600/SPAGHI2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllhfvxsanGv9Ner7cSPaqmPUY9Nv5_wXWiHB5QODHvrzfXhAOpia-d7IFGtlBl4wPJ_NOK1vkkz2U3fKXg3q2WHuohMsUTDh_3a0zz70Pf-uu1HKhjUT6EJhGZ4TXGdWVzobcCSgiOe1g/s640/SPAGHI2.jpg" width="640" /></a></div>
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Lorellahttp://www.blogger.com/profile/06998426294303921231noreply@blogger.com0