tag:blogger.com,1999:blog-14330151387890785232024-03-14T09:00:44.344+01:00Fico d'India e CannoliAnonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-1433015138789078523.post-31931059922211073362017-09-26T21:52:00.000+02:002017-09-26T21:52:53.975+02:00Peperoni sott'olio alle erbe aromaticheUn ortaggio che non è solo gusto ma ha molti effetti benefici sull'organismo, di chi stiamo parlando?<br />
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<b><span style="font-size: large;">Del Sig. Peperone.</span></b></div>
Infatti è ricco di vitamina A e C, oltre che di fibre, sali minerali come il Ferro ed il Potassio; infine, se consumato senza eccedere, ha proprietà digestive, poichè stimola la secrezione gastrica.<br />
Non c'è che dire: questo piccolo tesoro della natura arricchisce le nostre tavole ed il nostro organismo!<br />
Conserviamolo per degustarlo tutto l'anno.<br />
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<a href="https://2.bp.blogspot.com/-ilhDetTz-B4/WcqucukWu_I/AAAAAAAAA-I/ZV8vfryGue08vGV4hoC0D0b0qqtKq0gXACLcBGAs/s1600/PEPERONI%2BSOTT_OLIO%2BERBE%2BAROMATICHE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="666" data-original-width="718" height="370" src="https://2.bp.blogspot.com/-ilhDetTz-B4/WcqucukWu_I/AAAAAAAAA-I/ZV8vfryGue08vGV4hoC0D0b0qqtKq0gXACLcBGAs/s400/PEPERONI%2BSOTT_OLIO%2BERBE%2BAROMATICHE.jpg" width="400" /></a></div>
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<br />
<br />
INGREDIENTI<br />
<br />
500 gr. Peperoni<br />
500 ml. aceto di mele<br />
4 filetti di acciughe sotto sale<br />
2 cucchiai di capperi sotto sale<br />
10 fogli di menta<br />
4 foglie di alloro<br />
3 spicchi d'aglio<br />
1 cucchiaino di pepe nero e rosso in grani<br />
olio extra vergine d'oliva q.b.<br />
sale q.b.<br />
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PREPARAZIONE<br />
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Lavate i capperi e lasciateli asciugare, su della carta assorbente, lavate i peperoni e tagliateli a strisce larghe un paio di centimetri. Fate bollire l'aceto di mele con 100 ml di acqua e le foglie di alloro, aggiungete del sale e mettete a cuocere i peperoni tagliati per 5 minuti.</div>
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Scolate accuratamente i peperoni, stendeteli su un panno asciutto e copriteli con un altro panno per 2 ore.</div>
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Tritate i filetti di acciughe con la menta, sbucciate l'aglio e tagliatelo a fettine sottili.</div>
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Disponete i peperoni nei vasetti precedentemente sterilizzati, procedete a strati di peperoni distribuendo le fettine di aglio, i capperi interi, il trito di acciughe e menta e il pepe in grani.</div>
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Coprite completamente con olio d'oliva extra vergine e chiudete ermeticamente i vasetti. Lasciate riposare i peperoni in un luogo fresco per almeno un mese prima di consumarli.</div>
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Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-14408193413348673482017-09-07T01:26:00.000+02:002017-09-07T01:28:40.960+02:00CASSATELLE ALLA RICOTTA<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-mAhZW6azuaA/WbCDFjGYcBI/AAAAAAAAA94/6MsGvCOHVeA1Y0urRC7-Q2I_v6JfSevswCLcBGAs/s1600/Cassatelle%2Balla%2Bricotta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="679" height="346" src="https://4.bp.blogspot.com/-mAhZW6azuaA/WbCDFjGYcBI/AAAAAAAAA94/6MsGvCOHVeA1Y0urRC7-Q2I_v6JfSevswCLcBGAs/s400/Cassatelle%2Balla%2Bricotta.jpg" width="400" /></a></div>
<b><span style="font-size: x-small;">Ingredienti per 20 cassatelle</span></b><br />
<b><br /></b>
<b><span style="font-size: x-small;">IMPASTO:</span></b><br />
<b>500 gr. farina 00</b><br />
<b>75 gr. zucchero</b><br />
<b>50 ml olio evo</b><br />
<b>3 cucchiai di Marsala</b><br />
<b>la buccia di 1 limone grattuggiata</b><br />
<b>2 cucchiai di succo di limone</b><br />
<b>sale q.b.</b><br />
<b>acqua q.b.</b><br />
<b><br /></b>
<b><span style="font-size: x-small;">FARCITURA:</span></b><br />
<b>450 gr. ricotta di pecora</b><br />
<b>200 gr. zucchero</b><br />
<b>150 gr. gocce di cioccolato fondente</b><br />
<b>cannella in polvere q.b.</b><br />
<b>per friggere olio di semi</b><br />
<br />
PROCEDIMENTO<br />
<br />
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In una ciotola capiente mettete la farina setacciata con lo zucchero e la buccia grattuggiata del limone.</div>
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Mescolate e aggiungete il Marsala, l'olio extravergine d'oliva e il succo di limone.</div>
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Impastate con le mani o in planetaria a bassa velocità, unendo l'acqua e piccole dosi così da ottenere un impasto liscio e omogeneo.</div>
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Formate con l'impasto una palla, copritela con la pellicola trasparente e lasciatela riposare al fresco per almeno 30 minuti.</div>
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Per preparare la crema alla ricotta, scolate accuratamente la ricotta e setacciatela. </div>
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Aggiungete lo zucchero, le gocce di cioccolato fondente e la cannella, mescolate gli ingredienti.</div>
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Nel frattempo stendete l'impasto sul piano infarinato con un mattarello anch'esso infarinato, così da avere una sfoglia sottile. </div>
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Con un coppapasta del diametro di circa 12 cm. ricavate tanti dischi di pasta da riempiere con una cucchiaiata di crema di ricotta. </div>
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Sigillate bene i bordi delle cassatelle con le mani o con i rebbi di una forchetta e friggete in abbondante olio di semi caldo per 4 o 5 minuti rigirandole delicatamente.</div>
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Quando saranno dorate, scolatele e mettetele su della carta assorbente, servire le cassatelle quando saranno fredde, disponendole su un piatto da portata e spolverandole con lo zucchero a velo.</div>
Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-23674736329966615922017-09-06T01:04:00.000+02:002017-09-06T01:04:50.285+02:00APERITIVO ANALCOLICO TOMATO TWIST<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-JSiUQfwGJPE/Wa8s1WZMYHI/AAAAAAAAA9o/Opdk6kHkVM8sTZ5ICR6Ctv7-fcVRMKQRQCLcBGAs/s1600/APERITIVO%2BTOMATO%2BTWIST.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="655" data-original-width="512" height="400" src="https://3.bp.blogspot.com/-JSiUQfwGJPE/Wa8s1WZMYHI/AAAAAAAAA9o/Opdk6kHkVM8sTZ5ICR6Ctv7-fcVRMKQRQCLcBGAs/s400/APERITIVO%2BTOMATO%2BTWIST.jpg" width="312" /></a></div>
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Estate, tempo di mare, tante frutta e il Re Rosso, si proprio lui il POMODORO. </div>
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Eccovi una bella idea facile e veloce per tutti i suoi amanti.</div>
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<br /></div>
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Il succo di Pomodoro unito a una spruzzata di Peperoncino, qualche goccia di limone e un pizzico di sale, sarà apprezzato da chi desidera gustare nelle calde serate estive un aperitivo leggero, sano e analcolico.</div>
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<br /></div>
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Aggiungendo poi qualche goccia di Tabasco, Salsa Worcester e qualche costa di Sedano o foglie di Basilico fresco come guarnizione, si avrà un cocktail dal sapore simile a quello del Bloody Mary, ma senza alcool.</div>
Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-18433114812834225672015-03-08T23:49:00.000+01:002015-03-08T23:49:03.048+01:00Torta Mimosa 2015<div class="separator" style="clear: both; text-align: center;">
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<b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Un dolce e delicato simbolo per la "Giornata Internazionale della Donna"</span></b><br />
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<a href="http://2.bp.blogspot.com/-gGkjpd9-5og/VPy1cSwJjdI/AAAAAAAAA1s/RjN9UjExj8Y/s1600/festa%2Bdella%2Bdonna%2B2015.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gGkjpd9-5og/VPy1cSwJjdI/AAAAAAAAA1s/RjN9UjExj8Y/s1600/festa%2Bdella%2Bdonna%2B2015.jpg" height="285" width="400" /></a></div>
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<b style="background-color: white; color: #660000; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">Pan di Spagna</b><br />
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>120 gr.di uova </b></span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>150 gr. di zucchero</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>150 gr. di farina </b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>una scorza di limone non trattato</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>Procedimento:</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">In una terrina unire i tuorli dell'uovo, lo zucchero e la scorza del limone grattugiata. Montare con una forchetta o frusta fino a quando questi non avranno aumentato il loro volume ed il loro colorito sarà di un giallo paglierino. Aggiungete la farina piano piano con l'aiuto di un setaccio continuando a mescolare delicatamente.</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Con un frullino elettrico montate a neve fermissima le chiare d'uovo, quando saranno pronte unirle con movimento dal basso verso l'alto al composto precedentemente lavorato.</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Quando tutti gli ingredienti sono ben amalgamati tra loro versate il tutto in una teglia per torte da forno imburrata e infarinata.</span></div>
<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Inforniamo a 180° per 20/30 minuti, comunque fate sempre la prova dello stecchino e quando uscirà asciutto il vostro pan di spagna è cotto.</span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>Crema Pasticcera</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>400 gr. di Latte Intero</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>100 gr. di Panna</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>150 gr. di tuorli</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>150 gr. di zucchero</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>20 gr. di amido di mais</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>20 gr. di amido di riso</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>1/2 bacca di vaniglia</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
<div style="background-color: white; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
<div style="background-color: white; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="background-color: white; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Scaldare il latte con la panna e la bacca di vaniglia priva della polpa e portare a bollore.</span></div>
<div style="background-color: white; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Montare i tuorli con lo zucchero e la polpa della vaniglia, unire gli amidi e mescolare bene.</span></div>
<div style="background-color: white; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Versare poco per volta il composto di latte caldo, quindi riportare sul fuoco e con l'aiuto di un termometro far raggiungere alla crema 82 - 85° C.</span></div>
<div style="background-color: white; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Raggiunta la temperatura, togliere dal fuoco e versare in una ciotola per farla raffreddare, coperta con della pellicola che vada a contatto con la superficie della crema.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Farcitura</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ananas Sciroppato</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="background-color: white; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Tagliamo il pan di spagna in tre strati, poniamo il primo cerchio sul piatto da portata e lo bagniamo con lo sciroppo di ananas, mettere una parte di crema stenderla bene e guarnire con fettine di ananas e ricoprire quest'ultimo con altra crema, coprire con un altro cerchio di pan di spagna e bagnare con sciroppo.</span></div>
<div style="background-color: white; font-size: 13px; line-height: 18.2000007629395px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Il terzo cerchio adesso lo tagliamo a striscioline larghe un centimetro circa e da queste tagliamo tanti quadratini, copriamo tutta la torta con la restante crema pasticcera e applichiamo i cubetti di pan di spagna.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Decoriamo a piacere, io ho realizzato un ramo di mimosa e delle rose rosse con la pasta di zucchero.</span></div>
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<a href="http://3.bp.blogspot.com/-8l9NvakaQqo/VPy2UwWGKYI/AAAAAAAAA10/RdYgzsncKlM/s1600/festa%2Bdella%2Bdonna%2B2015%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8l9NvakaQqo/VPy2UwWGKYI/AAAAAAAAA10/RdYgzsncKlM/s1600/festa%2Bdella%2Bdonna%2B2015%2B1.jpg" height="225" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-77297822868488015372014-11-29T00:36:00.000+01:002014-11-29T00:36:05.381+01:00Panna Cotta<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MWLGwxkXUfc/VHkEINb978I/AAAAAAAAA0c/vC1D7Exty6s/s1600/Panna%2BCotta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MWLGwxkXUfc/VHkEINb978I/AAAAAAAAA0c/vC1D7Exty6s/s1600/Panna%2BCotta.jpg" height="400" width="376" /></a></div>
<br />
<br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>per 6 persone</b></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span>
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500ml di panna liquida fresca al 35% di grassi</b></span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>80g di cioccolato bianco</b></span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>10g di colla di pesce</b></span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 baccello di vaniglia</b></span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Topping per decorare q.b.</b></span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span>
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span>
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span>
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span>
<br />
<div style="background-color: white; line-height: 18px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettiamo la colla di pesce a bagno in acqua fredda.</span></div>
<div style="background-color: white; line-height: 18px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Tritiamo il cioccolato bianco in piccoli pezzi, mettiamo la panna sul fuoco e portiamo a 60° la panna senza portarla a bollore aiutiamoci con un termometro da cucina, uniamo il cioccolato e lo facciamo sciogliere mescolando delicatamente, uniamo la vaniglia e la colla di pesce mescolando bene per sciogliere gli ultimi ingredienti.</span></div>
<div style="background-color: white; line-height: 18px; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettiamo adesso la panna cotta negli stampi da budino o altri anche decorati per intenderci quelli in silicone, e poniamo in frigo per almeno 3/4 ore, prima di servire la sformiamo poniamo in ciotole per servire o piattini e decoriamo con il topping o a vostro piacere.</span></div>
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<a href="http://3.bp.blogspot.com/-DhdQSgHlr6c/VHkEIIqYboI/AAAAAAAAA0g/IlR-cLhDOn0/s1600/Panna%2BCotta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DhdQSgHlr6c/VHkEIIqYboI/AAAAAAAAA0g/IlR-cLhDOn0/s1600/Panna%2BCotta1.jpg" height="305" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-50518738292310277772014-11-15T13:21:00.004+01:002014-11-15T13:22:20.312+01:00Pollo Giamaica al Profumo di Menta e Salvia<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-PLGc-sD7QqQ/VGdDqMGo3hI/AAAAAAAAA0I/bMG62fWB9AA/s1600/Pollo%2BGiamaica%2Bal%2Bprofumo%2Bdi%2Bmenta%2Be%2Bsalvia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PLGc-sD7QqQ/VGdDqMGo3hI/AAAAAAAAA0I/bMG62fWB9AA/s1600/Pollo%2BGiamaica%2Bal%2Bprofumo%2Bdi%2Bmenta%2Be%2Bsalvia.jpg" height="400" width="223" /></a></div>
<br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>4 sovracosce di pollo</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Olio per friggere q.b.</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 cucchiai di salsa ketchup</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per la Marinata:</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 peperoncini scotch bonnet</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 cucchiaino di aglio liofilizzato</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 cucchiaino di chiodi di garofano in polvere</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 cucchiaino di noce moscata in polvere</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 cucchiaino di timo</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Pepe nero macinato al momento q.b.</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>sale q.b.</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>5/6 foglie di salvia fresca</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>5/6 foglie di menta fresca</b></span><br />
<span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Olio Evo q.b.</b></span></span><br />
<span style="background-color: white; font-size: 13px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span>
<span style="background-color: white; font-size: 13px;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></span><br />
<span style="background-color: white; color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="background-color: white; color: #660000; font-family: 'Trebuchet MS', sans-serif;">Preparare in una pirofila la marinata, con i peperoncini scotch bonnet privati dei semi e tritati finemente, l'aglio liofilizzato, i chiodi di garofano, la cannella, la noce moscata, il timo, le foglie di salvia e menta tritate finemente il sale e il pepe nero, uniamo il tutto con l'olio evo e passiamo a praticare dei taglietti sulle sovraccosce di pollo e le insaporiamo con la marinata, masseggiamo bene la carne.</span></div>
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<h3 style="background-color: white; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif; font-size: small; font-weight: normal;">Mettiamo l'olio in un tegame caldo e facciamo cuocere il pollo per 10 minuti alla fine aggiungiamo la salsa ketchup, copriamo e mettiamo in forno caldo a 180° C per 20-30 minuti.</span></h3>
<h3 style="background-color: white; text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif; font-size: small; font-weight: normal;">Serviamo caldo con un pò di menta e salvia tritati freschi e se preferiamo possiamo accompagnare con un contorno di riso.</span></h3>
Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-42512814088935403882014-08-03T00:00:00.002+02:002014-08-03T00:23:44.058+02:00Altro Premio<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Ciao a tutti rieccomi qui tra voi...impegni personali mi hanno tenuta lontana ma da oggi spero di poter essere presente giornalmente...finalmente è con vero piacere che rispondo ad un premio che mi è stato assegnato un pò di tempo fa...da "<a href="http://ilgiardinosegretodidebby.blogspot.it/">Il Giardino Segreto</a>" che ringrazio tantissimo per aver pensato a Fico D'India e Cannoli, mah!!! bando alle ciance e cominciamo a rispondere alle domande.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-QnnDf8Yc84M/U91c6kBtDHI/AAAAAAAAAx0/NfgP14FYiO0/s1600/banner+concorso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-QnnDf8Yc84M/U91c6kBtDHI/AAAAAAAAAx0/NfgP14FYiO0/s1600/banner+concorso.jpg" height="144" width="320" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Questo premio prevede questi semplici passi da seguire:</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">1. Elencare 7 cose su di me</span></b></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
</div>
<ol>
<li><b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">non mi piacciono le diete (anche se ogni tanto devo per forza mettermi a dieta...in caso contrario sarei già un aerostato).</span></b></li>
<li><b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mi piace fare lunghe passeggiate in riva al mare....mi rilasso ed organizzo le mie idee</span></b></li>
<li><b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">mi piace viaggiare....proprio così si alimenta la mia conoscenza culinaria che mi dà la possibilità di farvi conoscere anche ricette da altre parti del mondo.</span></b></li>
<li><b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">sono molto allegra...vivace...ed amo scherzare in compagnia di persone altrettanto vivaci ed allegre</span></b></li>
<li><b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">non sopporto le persone musone...perchè mi rendono triste ed abbassano la mia vivacità e voglia di felicità</span></b></li>
<li><b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">mi piace mettermi sempre alla prova ed affrontare sempre nuove sfide...!!!</span></b></li>
<li><b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">ed ultima ma non ultima....adoro sperimentare continuamente...combinazioni di ingredienti, varie tipologie di cottura...che sia dolce o salato...non importa...l'importante è creare sempre qualcosa di nuovo...</span></b></li>
</ol>
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<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">2. Elencare 15 blog a cui donare a mia volta il premio;</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">3. Avvisare i suddetti premiati;</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">4. Ringraziare il blogger che mi ha premiato;</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">5. Inserire il banner del premio nel blog.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://maghelladicasa.blogspot.it/">MAGHELLA DI CASA</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://foodandbeautypassion.blogspot.it/">FOOD AND BEAUTY PASSION </a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://nekanenfabrics.blogspot.com/">NEKANEN DESIGN</a></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://laleoneragalactica.blogspot.it/">LA LEONERA GALACTICA </a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://www.myroseinitaly.com/">MY ROSE IN ITALY</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://alexthepinkhouse.blogspot.com/">ALEX THE PINK HOUSE</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://miriamhechoamano.blogspot.it/">HECHO A MANO</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://depetitscoins.blogspot.it/">DE PETITS COINS</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://unique-fi.blogspot.com/">UNIQUE</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://notedistilemodaandmakeup.blogspot.com/">NOTE DI STILE MODA AND MAKE UP</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://nailartbyrachele.blogspot.com/">NAIL ART BY RACHELE</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://martalittlethings.blogspot.com/">MARTA'S LITTLE THINGS</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://viviconvivi.blogspot.it/">VIVICONVIVI</a></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://sweetmylife1.blogspot.com/">SWEET MY LIFE </a></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://fragoleepepe.blogspot.com/">FRAGOLE E PEPE </a></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Questi elencati sono i blog ai quali ho deciso di assegnare questo premio.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-17345824961163014882014-07-17T00:23:00.000+02:002014-07-17T14:33:36.030+02:00Quadrotti Vintage di Cioccolato e Crema Diplomatica<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wXkLLlTeRts/U8b6vBIZrNI/AAAAAAAAAv4/AuaaNHdrzIQ/s1600/Quadrotti+Vintage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wXkLLlTeRts/U8b6vBIZrNI/AAAAAAAAAv4/AuaaNHdrzIQ/s1600/Quadrotti+Vintage.jpg" height="318" width="400" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /><br /><br /><br /><br /><br /></span><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per la torta al cioccolato trovate la ricetta <a href="http://ficodindiaecannoli.blogspot.it/2014/04/torta-al-cioccolato-con-mousse-alla.html">qui</a></b></span><br />
<br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span><br />
<br />
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Crema Diplomatica</b></span></div>
<div style="text-align: justify;">
<b style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">4 tuorli </b></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>4 cucchiai di farina </b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>5 cucchiai di zucchero </b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>400 ml di latte </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 stecca di vaniglia </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>250 ml di panna per dolci</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Pasta di zucchero Rosa Antico</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Giaccia reale</b></span></div>
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<b style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">1 Albume</b></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>250 gr. di zucchero a velo</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>3 gocce di limone</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Fate sobollire il latte con una stecca di vaniglia (o se non l’avete, utilizzate una bustina di vanillina).</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">In una terrina, montare i tuorli con lo zucchero ed i</span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">ncorporare alle uova la farina setacciata.Versare ora il latte a filo nel composto con le uova e mescolate il tutto facendo attenzione che non rimangano dei grumi.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Trasferire il composto in un pentolino e cuocere la crema mescolando di continuo. </span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Portare a bollore e lasciar bollire per qualche minuto.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Appena la crema si sarà raffreddata, iniziate a montare la panna.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Incorporare dolcemente la panna alla crema pasticciera.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mescolare il tutto dolcemente ed ecco a voi la vostra crema chantilly Diplomatica.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per la ghiaccia:</b></span></div>
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<a href="http://2.bp.blogspot.com/-awsLX5DGn7c/U8b6vPOgmZI/AAAAAAAAAv8/rlwCVemZlZM/s1600/Quadrotti+Vintage1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-awsLX5DGn7c/U8b6vPOgmZI/AAAAAAAAAv8/rlwCVemZlZM/s1600/Quadrotti+Vintage1.jpg" height="367" width="400" /></a><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Montare gli albumi con un mix a neve aggiungendo poco per volta lo zucchero a velo e prima di </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">finire aggiungere anche le gocce di limone, ultimare ed utilizzare per disegnare con un </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">beccuccio per sac a poche piccolo oppure utilizzare una deco-pen, delineare il decoro e con </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">l'aiuto di un pennellino piccolo tirare per ottenere il ricamo.</span></div>
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Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-27989608063346905962014-07-16T23:51:00.000+02:002014-07-16T23:51:04.346+02:00Bavarese Due Colori - Cioccolato e Vaniglia<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-k8CucP2KLGM/U8bzbUjkBfI/AAAAAAAAAvo/1GJH32olsBE/s1600/Bavarese+Due+Colori.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-k8CucP2KLGM/U8bzbUjkBfI/AAAAAAAAAvo/1GJH32olsBE/s1600/Bavarese+Due+Colori.jpg" height="400" width="225" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>100 g di cioccolato fondente</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>150 g di zucchero</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 bustina di vanillina o una stecca di vaniglia</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500 g di panna fresca</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>3 fogli di gelatina</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 tazzina di caffè ristretto</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<b style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">500 ml di </b><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Latte </b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500 ml di Panna </b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di Zucchero</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>8 tuorli d'uovo</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>12 gr. di Colla di pesce</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 stecca di Vaniglia</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 Limone </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento bavarese alla vaniglia:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">In una ciotola mettere la colla di pesce ad ammorbidire in acqua fredda di frigorifero.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Portare ad ebollizione il latte con metà zucchero, la scorza di limone e la stecca di vaniglia tagliata a metà.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">A parte lavorare i tuorli d'uovo con il restante zucchero.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Versare a filo il latte bollente sul composto, continuando a mescolare evitando di lasciare dei grumi, riportare sul fuoco e </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">aggiungere la colla di pesce strizzata, quindi facciamo addensare.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Passare il composto al setaccio e lasciar raffreddare.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Nel frattempo, montare la panna e appena la crema sarà a temperatura ambiente incorporarla delicatamente. </span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Preparazione del bavarese al cioccolato:</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">In una ciotola, mettere a bagno la colla di pesce di acqua fredda di frigorifero per circa dieci minuti. Nel frattempo portare ad ebollizione 400 grammi di panna fresca con 100 grammi di cioccolato fondente precedentemente spezzettato o grattugiato.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Mescolare delicatamente gli ingredienti con una frusta ed unire la colla di pesce ben strizzata.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mescolare e lasciar raffreddare il composto, una volta intiepidito, unire una tazzina di caffè ristretto ed i 100 grammi di panna rimasti, precedentemente montata, facendo attenzione ad incorporare il tutto delicatamente.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Prepariamo le coppe di vetro e </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">trasferiamoci la bavarese al cioccolato</span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">, </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">in frigorifero fino a quando non risulta rafferma, a questo punto procediamo con il secondo strato e versiamo la bavarese alla vaniglia, poniamo in frigo per farla addensare e qualche ora prima di servirla, sciogliamo del cioccolato fondente</span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"> e lo lasciamo cadere sulla superficie e riponiamo in frigo.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Quando la gusteremo avremo anche l'effetto croccante del cioccolato.</span></div>
Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-69711361722741860692014-07-16T23:22:00.000+02:002014-07-16T23:23:08.462+02:00Cornucopia di PanBrioche Crema e Cioccolato Fondente<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kPda7JosC6E/U8bso_clAwI/AAAAAAAAAvY/ZE28-yiCrcM/s1600/CORNUCOPIE+ALLA+CREMA.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kPda7JosC6E/U8bso_clAwI/AAAAAAAAAvY/ZE28-yiCrcM/s1600/CORNUCOPIE+ALLA+CREMA.jpg" height="317" width="400" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per le Cornucopie</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>250 gr. di farina 00</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>250 gr. fi farina manitobo</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 uova</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>100 gr. di zucchero</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>180 gr. di latte</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>30 gr. di burro</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 panetto di lievito di birra</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per la Crema</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 vasetti di yogurt</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 ml di panna per dolci zuccherata</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 cucchiai di zucchero a velo</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di cioccolato Fondente</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Per le Cornucopie</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Miscelare insieme le farine, mettere lo zucchero mescolare bene ed aggiungere le uova sbattute </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">e far amalgamare bene in planetaria, quindi mettere il latte con il burro sciolto e fatto </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">intiepidire a filo fino al suo completo assorbimento, lasciar impastare fino a quando il composto </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">non si staccherà dalle pareti della planetaria.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Ricavare dall'impasto delle striscioline di circa 2 cm per una lunghezza di almeno 20 cm e </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">farli arrotolare intorno al conetto in acciaio per cornucopie e friggere in abbondante olio, </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">quando risultano belle dorate farle scolare su carta assorbente.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Per la Crema</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettete lo yogurt in una terrina unite lo zucchero a velo e lavorate il tutto con le fruste fino ad avere una crema liscia.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">In un’altra terrina montate la panna sempre utilizzando le fruste. Unite alla panna lo yogurt poco per volta mescolando il tutto con delicatezza utilizzando una spatola di gomma fino a rendere la crema omogenea. </span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Tenere in frigorifero per almeno un’ora.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Trascorso il tempo necessario per far raffreddare le cornucopie e crema si rappresa bene, possiamo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">adesso far sciogliere il cioccolato fondente e spennelliamo l'interno delle cornucopie fino </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">a rivestirle bene di cioccolato, finite tutte le mettiamo in frigo per 30 minuti circa in modo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">che il cioccolato si solidifichi.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettiamo la crema in una sac a poche e riempiamo le cornucopie e con delicatezza li passiamo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">nello zucchero semolato.</span></div>
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Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-10645612236438712232014-06-29T20:27:00.002+02:002014-06-30T12:35:20.901+02:00Spaghetti Finocchietto e Pinoli<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-v5_B8Ka-S18/U7BaADmKpEI/AAAAAAAAAuI/Pqf4j6MgCXE/s1600/Spaghetti+finocchietto+e+pinoli.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-v5_B8Ka-S18/U7BaADmKpEI/AAAAAAAAAuI/Pqf4j6MgCXE/s1600/Spaghetti+finocchietto+e+pinoli.jpg" height="246" width="400" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>400 gr. di spaghetti</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 mazzetto di finocchietto selvatico</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>3 o 4 di acciughe</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>20 gr. di capperi</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>olio evo</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1/2 limone</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Puliamo il mazzetto di finocchietto, laviamolo e mettiamolo in pentola a lessare con il sale</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">quando sarà cotto scoliamo l'acqua di cottura, lo mettiamo su un tagliere e lo tritiamo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">grossolanamente con un coltello.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Prendiamo le acciughe le puliamo e le laviamo, i capperi li laviamo anche e mettiamo in una </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">padella antiaderente con un filino di olio e lasciamo che l'acciuga si sfaldi e diventi una </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">cremina.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettiamo anche il finocchietto selvatico e facciamo saltare il tutto, mentre cuoce il </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">condimento, mettiamo a cuocere anche gli spaghetti.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">A cottura ultima del condimento grattugiamo il limone e versiamo dentro gli spaghetti, i pinoli </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">e con il fuoco ancora acceso facciamo saltare dentro la padella per far insaporire bene.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Impiattiamo in un piatto da portata e serviamo caldo.</span></div>
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<a href="http://2.bp.blogspot.com/-rPXCG1Cx67M/U7BaMGX2l2I/AAAAAAAAAuU/f-HgHHout7o/s1600/Spaghetti+finocchietto+e+pinoli1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rPXCG1Cx67M/U7BaMGX2l2I/AAAAAAAAAuU/f-HgHHout7o/s1600/Spaghetti+finocchietto+e+pinoli1.jpg" height="225" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-72188721512738745832014-06-17T14:16:00.001+02:002014-06-17T14:33:58.983+02:00<div style="line-height: 18px; text-align: center;">
<span style="font-weight: bold;"><b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">LOVELY BLOG AWARD 2014 - ROSA DELL'AMICIZIA</span></span></b></span></div>
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<i style="font-family: Sunshiney; font-size: 14px; font-weight: bold;"><b><span style="background-color: white;"><span style="color: #660000;"><br /></span></span></b></i></div>
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<a href="http://3.bp.blogspot.com/-pF5z7feszhs/U6Al2xtO-_I/AAAAAAAAAqQ/GCe-VtOO7aE/s1600/lovely-blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pF5z7feszhs/U6Al2xtO-_I/AAAAAAAAAqQ/GCe-VtOO7aE/s1600/lovely-blog.jpg" height="200" width="186" /></a></div>
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<i style="font-family: Sunshiney; font-size: 14px; font-weight: bold;"><b><span style="background-color: white;"><span style="color: #660000;"><br /></span></span></b></i></div>
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<span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Oggi carissime amiche sono felice di accettare il premio che mi è stato assegnato da Anna del Blog <a href="http://fategioielli.blogspot.it/">"Fate Gioielli"</a> </span></span></div>
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<span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Grazie sei stata molto gentile a pensare a me...!!! ^__^</span></span></div>
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<span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Cominciamo con rispondere alle 10 domande che mi vengono sottoposte...piccola regola per ritirare il premio...e lo faccio con piacere.</span></span></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1. Com'è cambiata la tua vita con il blog?</b></span></span></span></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Sicuramente in positivo, faccio qualcosa che mi diverte aiutata da amici che collaborano con me, e da quando ho riattivato il mio blog sto conoscendo tanti altri blogger simpaticissimi.</span></span></span></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span></span></div>
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<b style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">2. Descriviti con un solo aggettivo:</span></span></b></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Eclettica<b> </b></span></div>
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<b style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">3. Quale stato d'animo ti rappresenta meglio?</span></span></b></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">L'allegria</span></span></span></div>
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<b style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">4. Trovate più seducente l'intelligenza o l'attrazione fisica?</span></span></b></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">L'intelligenza, l'attrazione fisica col tempo svanisce...certo anche l'occhio vuole la sua parte.</span></span></span></div>
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<b style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></span></b></div>
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<b style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">5. Il vostro motto è:</span></span></b></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Vedere il bicchiere sempre mezzo pieno</span></span></span></div>
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<b style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">6. Quanti libri leggi in un anno?</span></span></b></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">3/4 l'anno</span></span></span></div>
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<b style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">7. Un difetto/pregio su di te:</span></span></b></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">pignola (difetto) - perspicace (pregio)</span></span></span></div>
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<b style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">8. Musica/strumento preferito?</span></span></b></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">pianoforte</span></span></span></div>
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<b style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">9. Esiste l'amicizia virtuale?</span></span></b></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Si chiaramente da selezionare come nella vita reale</span></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">10. Quanto trovi stupido/carino queste piccole attenzioni, </span></span></b><b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">come un pensiero Award?</span></span></b></div>
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<span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Trovo che l'iniziativa sia carina e molto utile per far conoscere i blogger tra loro e poi è un'ottima idea di comunicazione.</span></span></div>
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<span style="text-align: center;"><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span></span></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">NOMINO I 10 BLOG CHE RICEVONO QUESTO PREMIO:</span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://fragoleepepe.blogspot.com/">Fragole e Pepe</a></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://accidentaccio.blogspot.com/">Accidentaccio</a></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://ilmiomondobeauty.blogspot.com/">Il mio Mondo Beauty</a></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://ilmondoditatta.blogspot.com/">Il Mondo di Tattà</a></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://redecoratelg.blogspot.com/">RedecoraTe con Lola Godoy</a></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://ilfilodelcuorericami-lory.blogspot.it/">Il filo del Cuore</a></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://manididani.blogspot.com/">Mani di Dani</a></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://violedicotone.blogspot.com/">Viole di Cotone</a></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://lavaligiadivale.blogspot.com/">La Valigia di Vale</a></span></span></b></div>
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<b><span style="background-color: white;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://spicchidelgusto.blogspot.com/">Spicchi del Gusto</a></span></span></b></div>
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<span style="background-color: white; color: #660000; font-family: Trebuchet MS, sans-serif;">Per ritirare il premio basterà: </span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ringraziare il blog che vi ha premiato ed unirvi ai suoi lettori </b></span></div>
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<span style="background-color: white; color: #660000; font-family: Trebuchet MS, sans-serif;"><b>prelevare il banner in alto e inserirlo sul vostro blog</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>rispondere alle 10 domande</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>nominare 10 blog </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>visitarli tutti avvisandoli di aver assegnato loro un premio</b></span></div>
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Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-80448878775986373462014-06-14T21:44:00.001+02:002014-06-14T21:45:59.319+02:00La Notte Bianca dei Food Blog<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GCol5wE2yaU/U5ylC35Yn_I/AAAAAAAAAmg/FCcbPFGS8FI/s1600/nottebiancafood+blogger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GCol5wE2yaU/U5ylC35Yn_I/AAAAAAAAAmg/FCcbPFGS8FI/s1600/nottebiancafood+blogger.jpg" height="117" width="320" /></a></div>
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<a href="https://www.facebook.com/events/1426604734279732/?ref_dashboard_filter=upcoming">https://www.facebook.com/events/1426604734279732/?ref_dashboard_filter=upcoming</a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Anche io questa sera partecipo alla notte Bianca dei Food Blogger...un'evento molto interessante e invito anche altri a partecipare....questo è il regolamento per partecipare.</span></div>
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<span style="background-color: white; color: #660000; font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Nella notte tra il 14 e 15 giugno 2014 si svolgerà la prima Notte bianca dei foodblogger e degli appassionati di cucina in generale. La manifestazione, che avrà inizio alle 20.00 di sabato 14 giugno per concludersi domenica mattina alle 07.00, si svolgerà in luoghi quali: facebook, twitter, google+, tumblr, pinterest e</span><span class="text_exposed_show" style="background-color: white; color: #660000; display: inline; font-family: 'Trebuchet MS', sans-serif; line-height: 17px;"> nei blog personali che aderiranno alla manifestazione.</span></div>
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<span style="background-color: white; line-height: 17px;">Da sabato sera, accompagnati dall’hashtag ufficiale #nottefood e dai consigliati #nightfood e #unanottedamangiare, centinaia di persone lanceranno le loro migliori ricette usando i canali di cui dispongono. L’evento è patrocinato dalla piattaforma blog di Giallozafferano ed è aperta a tutti quelli che amano la cucina e condividono volentieri la loro passione.</span></div>
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Tutti possono partecipare, basta aggiungere gli hashtag consigliati nelle proprie condivisioni, stati e foto attinenti con il tema food. #nottefood #nightfood #unanottedamangiare</div>
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a tutti i partecipanti il nostro caloroso #enjoy!</div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif; line-height: 17px;">Queste le mie proposte</span></div>
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<a href="http://ficodindiaecannoli.blogspot.it/2013/08/caramelle-di-speck-e-melone.html">http://ficodindiaecannoli.blogspot.it/2013/08/caramelle-di-speck-e-melone.html</a><br />
<br />Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-38261760345553896292014-06-05T12:17:00.000+02:002014-06-05T12:19:26.140+02:00Polpettine con Ripieno di Provolone in Salsina<a href="http://3.bp.blogspot.com/-pv_Yt4U__SM/U5BCtW_DO8I/AAAAAAAAAj8/46C1WHK2wMc/s1600/Polpettine+con+ripieno+di+provolone+in+salsa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-pv_Yt4U__SM/U5BCtW_DO8I/AAAAAAAAAj8/46C1WHK2wMc/s1600/Polpettine+con+ripieno+di+provolone+in+salsa.jpg" height="225" width="400" /></a><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>300 gr. di macinato</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 uovo</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>100 gr. di provolone</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>150 gr. di pangrattato</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>aglio granulare q.b. </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>erba cipollina q.b.</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per la salsina</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>50 ml di acqua</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>olio evo q.b.</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Prezzemolo q.b</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Menta q.b.</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>succo di mezzo limone</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>sale</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>pepe</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 punta di cucchiaino di zenzero</b></span></div>
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<b><br /></b></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettiamo in una terrina il macinato, il pangrattato, un pò di sale, l'aglio e l'erba cipollina, </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">quindi cominciamo ad impastare ed aggiungiamo anche l'uovo, finito l'impasto ci cominciamo a </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">preparare delle striscioline di circa 5 cm per mezzo centimetro di provolone, questo ci </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">servirà da inserire all'interno delle polpettine, infatti prendiamo una pallina non molto grande </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">di composto di macinato e la schiacciamo sul palmo della mano, quindi inseriamo la strisciolina </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">di provolone e richiudiamo bene il tutto coprendo tutto il provolone, quindi procediamo così </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">fino alla fine di tutti gli ingredienti.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Adesso possiamo prendere una padella antiaderente dove andremo a mettere un pò di olio per </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">la cottura, quindi disponiamo le nostre polpette e mentre queste rosoleranno, ci cominciamo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">a preparare la salsina, in un piatto fondo o terrina, mettiamo l'acqua, l'olio evo, il </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">prezzemolo e la menta tritate grossolanamente, il succo di mezzo limone, lo zenzero e </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">aggiustiamo di sale e pepe, (nel caso vi dovesse piacere sentire di più lo zenzero potete anche </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">metterne mezzo cucchiaino), con una forchetta o una frusta sbattiamo bene tutti gli ingredienti </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">e cominciamo ad immergere dentro le polpettine che sono già cotte, facendole rotolare bene </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">dentro la salsina.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">A questo punto possiamo impiattare e mettere in ogni piatto anche la salsina.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Potete servirle semplicemente così oppure come ho fatto io con una insalatina di lattuga fresca </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">e pomodorini di pachino condita con olio, sale e un pò di aceto balsamico.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-48699856973111502582014-05-27T16:38:00.001+02:002014-05-27T16:40:42.816+02:00Spaghetti all'Amatriciana senza guanciale<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Eccomi ritornata qui a scrivere le mie ricette, in questi giorni vi ho un pò abbandonati casua altri impegni, però non mi sono dimenticata di voi.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Oggi vi posto una ricetta tradizionale ma che ho cercato di rendere un pò più "leggera e meno grassa" si sto parlando degli <b>Spaghetti all'Amatriciana</b>, in casa non avevo il guanciale di maiale, ma le fette per arrosto quelle della coscia che hanno del grasso sui bordi e poi polpa magra.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Il risultato è stato ottimo e devo dire molto apprezzato, si gustava bene il sapore dell'amatriciana ma senza sentire troppo il grasso di maiale.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Vi lascio alla ricetta e buon appetito!!!</span></div>
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<a href="http://3.bp.blogspot.com/-i82tsxe5uUQ/U4SikQRuMGI/AAAAAAAAAe4/Jda1faBkZWw/s1600/Spaghetti+all'amatriciana+senza+guanciale1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-i82tsxe5uUQ/U4SikQRuMGI/AAAAAAAAAe4/Jda1faBkZWw/s1600/Spaghetti+all'amatriciana+senza+guanciale1.jpg" height="400" width="225" /> </span></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>400 gr. di spaghetti</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>250 gr. di coscia di maiale a fette</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500 gr. di passata di pomodoro o pelati</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>50 gr. di strutto</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di formaggio pecorino</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>peperoncino</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>sale</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Prendiamo le fette di maiale (mi raccomando che siano quelle con il filino di grasso intorno e </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">che non siano totalmente di carne magra) e le tagliamo a striscioline, quindi le mettiamo in </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">padella con lo strutto e le lasciamo rosolare bene, mi raccomando non fatele diventare </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">croccanti.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Quando risulteranno pronte aggiungiamo il pomodoro e lasciamo a cuocere ancora per altri 20 minuti.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Circa 5 minuti prima di ultimare la cottura del sugo, facciamo cuocere in acqua salata gli </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">spaghetti e quando saranno pronti, buttarli nella padella con il sugo e farli mantecare bene </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">a tutto il condimento con il pecorino grattugiato.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Impiattiamo e portiamo in tavola.</span></div>
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Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-4776682757232940222014-05-21T17:57:00.003+02:002014-05-21T18:01:58.031+02:00Monoporzione al Pistacchio con Minisnack alla Nocciola Matilde Vicenzi<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-TUiEk4_-180/U3zMT6EFg7I/AAAAAAAAAck/gvtgZReW_5Q/s1600/Monoporzione+pistacchio+e+minisnack+vicenzi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TUiEk4_-180/U3zMT6EFg7I/AAAAAAAAAck/gvtgZReW_5Q/s1600/Monoporzione+pistacchio+e+minisnack+vicenzi.jpg" height="300" width="400" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>250 g Farina OO</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 g zucchero</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>8 uova</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>50 gr. di cacao amaro</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 bustina lievito</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>150 gr. Crema Pasticcera al cioccolato</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500 gr. Pasta di Zucchero </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Coloranti per dolci q.b.</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 Confezione di Millefoglie d'Italia - minisnack alla nocciola</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Mousse al Pistacchio</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>90 gr pasta di pistacchi</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>210 gr zucchero</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>220 gr panna fresca</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>6 gr gelatina in fogli</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>4 uova </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>20 ml di latte </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Preparazione:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Preparare la crema pasticcera al cioccolato e metterla da parte.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettere lo zucchero nella planetaria insieme alle uova e farli montare a spuma, una volta che il </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">composto è pronto incorporare poco alla volta la farina, il lievito per dolci ed il cacao. </span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Incorporare la crema </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">all'impasto amalgamare delicatamente, versare il tutto in uno stampo dai bordi non molto alti </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">al massimo 2 cm.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Infornare a forno caldo a 170° per circa una trentina di minuti e comunque fare sempre la prova </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">stecchino per verificare la perfetta cottura. </span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Preparare nel frattempo la mousse al pistacchio, montare a lungo con le fruste elettriche i </span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">tuorli con lo zucchero. </span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettere in ammollo la gelatina in acqua fredda per 10 minuti e scioglierla dopo averla strizzata </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">nel latte riscaldato, </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">poi unire il latte a filo alle uova continuando a sbattere con le fruste elettriche. </span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Aggiungere alla montata di uova la pasta di </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">pistacchio, continuando a mescolare con una frusta a mano delicatamente. </span></div>
<div style="text-align: justify;">
<a href="http://1.bp.blogspot.com/-3IoeahTyeeg/U3zMT1dpPmI/AAAAAAAAAco/r5UPmo3qkPw/s1600/Monoporzione+Matilde+Vicenzi1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3IoeahTyeeg/U3zMT1dpPmI/AAAAAAAAAco/r5UPmo3qkPw/s1600/Monoporzione+Matilde+Vicenzi1.jpg" height="225" width="400" /></a><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Montare gli albumi e, separatamente, la panna e unire entrambi alla crema di pistacchi con una </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">spatola, mescolando con movimenti delicati ma decisi dal basso verso l'alto.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">A questo punto possiamo cominciare a creare le nostre monoporzioni, tagliamo dei rettangoli </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">di torta al cioccolato della stessa misura delle sfoglie alla nocciola matilde vicenzi, ed </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">iniziamo ad assemblarli ponendo uno strato di torta al cioccolato, mettiamo sopra la mousse al </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">pistacchio, procediamo con la sfoglia alla nocciola, ancora uno </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">strato di mousse al pistacchio e chiudiamo con l'ultimo rettangolo di torta al cioccolato, </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">procediamo sempre nella stessa maniera fino a finire tutti gli ingredienti e mettiamole in frigo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">a far rassodare bene la mousse.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Ora possiamo cominciare a decorare le nostre monoporziani con la pasta di zucchero che potete </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">colorare in 3 o 4 gradazioni di verde come vedete in foto.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Stendiamo la pdz e ricaviamo tanti cerchietti del diametro di circa 3 cm che andremo ad </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">assottigliare lungo i bordi con un ball tool per creare l'effetto movimento, e li andiamo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">applicando sulle </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">nostre tortine e facciamo in modo che si accavallino l'un l'altra facendo aderire la pdz con </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">la stessa mousse.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Con la pasta di zucchero ci creiamo anche dei fiorellini ed un bocciolo di rosa per ogni </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">monoporzione, posizioniamo i fiori a piacimento o come in foto.</span><br />
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<a href="http://1.bp.blogspot.com/-bJxD7FC4RQg/U3zNxvvGwmI/AAAAAAAAAc0/QdDEwlh-Jp0/s1600/LOGO+VICENZI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bJxD7FC4RQg/U3zNxvvGwmI/AAAAAAAAAc0/QdDEwlh-Jp0/s1600/LOGO+VICENZI.jpg" /></a></div>
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Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-55283442979025132162014-05-20T12:29:00.001+02:002014-05-20T12:55:49.379+02:00Parmigiana di Tacchino<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-riQyPSE4Cvg/U3s0KPkgdFI/AAAAAAAAAcA/keSXa4RLo0A/s1600/PARMIGIANA+DI+TACCHINO.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-riQyPSE4Cvg/U3s0KPkgdFI/AAAAAAAAAcA/keSXa4RLo0A/s1600/PARMIGIANA+DI+TACCHINO.jpg" height="400" width="225" /></a></div>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti per 4 persone:</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500 ml di pomodoro fresco</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 cipolla</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Basilico q.b.</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>3 grosse melanzane</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>400 gr. di fesa di tacchino o coscia disossata</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di formaggio filante</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Preparazione:</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettiamo in una padella la cipolla antiaderente e la facciamo soffriggere con poco olio, quindi </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">aggiungiamo il pomodoro fresco e lasciamo cuocere fino a che non si restringe un pò.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Nel frattempo, laviamo e tagliamo a fette rotonde le melanzane e facciamole arrostire sulla </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">piastra (se volete potete anche farle fritte, ma per avere un piatto più leggero e dietetico </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">meglio alla piastra), quando avrete finito con le melanzane passate a cuocere il tacchino.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Prendiamo adesso una pirofila e sistemiamo le nostre fettine di melanzana per farne delle </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">monoporzioni, quindi mettiamo un pò di pomodoro, il tacchino, il pomodoro, il formaggio e altra </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">fetta di melanzana, pomodoro e per finire il formaggio, facciamo questo procedimento per tutte </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">le porzioni, e mettiamo in forno a 180° per 10/15 minuti, il tempo necessario per far sciogliere </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">il formaggio e far amalgamare bene tutti gli ingredienti.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Impiattare e servire con qualche foglia di basilico fresca.</span></div>
Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-33657692499733969662014-05-18T21:14:00.000+02:002014-09-04T11:19:05.900+02:00Spighette Dolci<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-fc_nYojCwEU/VAdvXfol2oI/AAAAAAAAAyg/SUgcVGiJ-1w/s1600/Spighette%2BDolci%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-fc_nYojCwEU/VAdvXfol2oI/AAAAAAAAAyg/SUgcVGiJ-1w/s1600/Spighette%2BDolci%2B1.jpg" height="400" width="225" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per la pasta:</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500 gr. di Farina</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di Burro</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Vino bianco q.b.</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per il Ripieno:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di Pere</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>50 gr. di zucchero</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 cucchiaino di Cannella</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>30 gr. di Uvetta </b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>120 gr. di Nocciole</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 cucchiai di Miele</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Lavoriamo la farina con il burro ed il vino bianco fino ad ottenere una palla morbida, elastica e facilmente lavorabile con il mattarello.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Peliamo le pere le tagliamo a cubetti e li mettiamo in una padella antiaderente con lo zucchero e la cannella, li facciamo caramellare, quando saranno pronti uniamo l'uvetta e le nocciole tritate, aggiungiamo il miele lavoriamo bene il composto in modo che si amalgami tutto perfettamente.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Adesso prendiamo il nostro impasto e con il mattarello stendiamo la pasta alta 2/3 mm e ne ritagliamo dei cerchi mettiamo al centro il ripieno chiudiamo formando una spighetta e poi con delle forbici la intagliamo per completarla, procediamo così fino al completamento di tutti gli ingredienti.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Inforniamo in forno a 170° C. per 20 minuti e comunque fino a quando non avranno preso un bel colorito dorato</span>.</div>
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<a href="http://2.bp.blogspot.com/-D5blptxEM54/VAdvXitXgpI/AAAAAAAAAyk/a22yuYnHNM4/s1600/Spighette%2BDolci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-D5blptxEM54/VAdvXitXgpI/AAAAAAAAAyk/a22yuYnHNM4/s1600/Spighette%2BDolci.jpg" height="225" width="400" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>"Con questa ricetta partecipo <span style="font-size: 15px; line-height: 18.46875px;">al Sesto Contest dell'Agriturismo Cà Versa"</span></b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><span style="font-size: 15px; line-height: 18.46875px;"><br /></span></b></span></div>
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<a href="http://agriturismocaversa.blogspot.it/2014/04/sesto-contest-di-ca-versa-deliziandoci.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Zt6e_GWxgSA/VAeQE6xTIZI/AAAAAAAAAy4/6uU98tAn_8Q/s1600/sesto%2Bcontest%2Bok!.jpg" height="320" width="240" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><span style="font-size: 15px; line-height: 18.46875px;"><br /></span></b></span></div>
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<a href="http://agriturismocaversa.blogspot.it/2014/04/sesto-contest-di-ca-versa-deliziandoci.html" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4t0ocCQLijg/VAgtqMfrTpI/AAAAAAAAAzM/fLKve0HQpRg/s1600/I%2Bcontest%2Bdi%2BC%C3%A0%2BVersa.jpg" height="273" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-79387995356315372902014-05-14T18:47:00.000+02:002014-05-16T02:09:47.596+02:00Frittelle Vegetariane con Pecorino Fresco<div style="text-align: justify;">
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Qualche tempo fa volevo preparare una cena veloce ma che fosse anche un pò "leggera", si lo metto tra virgolette perchè questa ricetta va fritta.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Come dicevo volevo fare qualcosa rimanendo sulle verdure, quindi mi sono ricordata di una ricetta che ho visto fare a Gordon Ramsay però io ho apportato alcune modifiche, che dirvi il risultato e stato super apprezzato e addirittura mi chiedono di farli ogni volta per gli antipasti da associare anche ad altro.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TGJcxU1tIes/U3OdQCexYLI/AAAAAAAAASg/83ALazpU0Qc/s1600/Frittelle+Vegetariane.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-TGJcxU1tIes/U3OdQCexYLI/AAAAAAAAASg/83ALazpU0Qc/s1600/Frittelle+Vegetariane.jpg" height="400" width="225" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br /></b></div>
<div style="text-align: justify;">
<b style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Ingredienti:</b></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 zucchine medie</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 carote</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 patate</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 cipolle</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 pezzo di circa </b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di pecorino fresco</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>30 gr. di capperi </b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 uovo</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>olio per friggere</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>sale e pepe q.b.</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Grattugiare le zucchine, le carote, le patate e le cipolle con la grattugia con foro largo e quindi disporli in un colapasta con poco sale e lasciarli per almeno 30 minuti in modo da far perdere l'acqua di vegetazione.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Nel frattempo possiamo grattugiare sempre con la grattugia a foro largo anche il pecorino fresco e lo mettiamo da parte.</span></div>
<div style="text-align: justify;">
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Trascorsi i 30 minuti preleviamo le verdure che ormai hanno perso la loro acqua di vegetazione strizzandoli bene con le mani e li mettiamo in un ciotola capiente, quindi aggiungiamo il pecorino, i capperi, l'uovo, impastiamo il tutto e aggiustiamo di sale e pepe.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Prendiamo una padella antiaderente mettiamo l'olio e appena è pronto possiamo cominciare a friggere le frittelle, preleviamo della palline e le schiacciamo col palmo delle mani dandogli una forma rotonda e le passiamo in padella, appena saranno dorate da entrambi i lati li mettiamo in un piatto con carta assorbente da cucina o carta paglia per farli perdere l'olio in eccesso.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Adesso possiamo disporli in un piatto da portata e mettere in tavola caldi.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Come vi dicevo prima si possono anche servire come antipasto associati ad altro.</span></div>
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</script>Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-59964793211998611492014-05-14T14:02:00.004+02:002014-05-16T02:10:03.410+02:00Maccheroni alla Rossini<div style="text-align: justify;">
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<a href="http://1.bp.blogspot.com/-94bbpu9QNY4/U3NVnrIdPKI/AAAAAAAAASQ/h7w-rE7yhTg/s1600/Maccheroni+alla+Rossini.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-94bbpu9QNY4/U3NVnrIdPKI/AAAAAAAAASQ/h7w-rE7yhTg/s1600/Maccheroni+alla+Rossini.jpg" height="298" width="400" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 l di brodo di pollo o gallina</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>100 ml di panna da cucina liquida</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 pizzico arancia amara</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>La cottura della pasta</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">E' la parte più importanti e occorre farla in maniera accurata, </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">cominciamo versando la pasta nel brodo quando è già in ebollizione, ricordo che il brodo dev'essere già filtrato, la lasciamo cuocere a fuoco basso dopo aver aggiunto la panna e l'arancia amara.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Quando i maccheroni risulteranno cotti, li scoliamo facendo in modo che perdano tutta l'acqua, quindi li mettiamo da parte. </span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>50 g di burro </b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>50 g di parmigiano grattugiato</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>50 ml di brodo</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>10 g di funghi secchi </b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 tartufi tritati</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>100 g di prosciutto magro tritato </b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 pizzico di quattro spezie</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 mazzetto di odori</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 pomodoro</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>100 ml di panna </b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 bicchieri di champagne</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Procedimento:</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Mettiamo in un tegamei funghi, i tartufi, il prosciutto e il pomodoro e li facciamo saltare nel burro, poi sfumiamo con i due bicchieri di champagne, quando finisce di sfumare aggiungiamo il brodo e lasciamo cuocere a fuoco basso per un'ora circa, finita la cottura passiamo tutto al settaccio aggiungiamo la panna liquida e lasciamo a bagnomaria.</span></div>
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<b>La preparazione a strati</b></div>
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E' a questo punto siamo pronti per sistemarli in un tegame di terracotta del vesuvio che sarebbe l'ideale oppure può andar bene anche una pirofila in pirex.</div>
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Passiamo un pò di burro sul fondo e sui bordi della pirofila, versiamo uno strato di salsa, poi uno di maccheroni, che ricopriamo con uno strato di parmigiano e di gruviera grattugiati e di burro, poi continuiamo con i maccheroni, strato di salsa e così via fino ad ultimare tutti gli ingredienti, facendo attenzione che l'ultimo strato sia di maccheroni dove aggiungiamo un po' di pangrattato e di burro, quindi mettiamo in forno a 180° per far gratinare.</div>
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</script>Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-5440810009511462592014-05-04T01:05:00.000+02:002014-05-16T02:10:19.185+02:00Ostriche di Fragole<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-_bUW9BjCCBc/U2Vvx1QafEI/AAAAAAAAANE/PT0MuCvBZNo/s1600/Ostriche+di+Fragole1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_bUW9BjCCBc/U2Vvx1QafEI/AAAAAAAAANE/PT0MuCvBZNo/s1600/Ostriche+di+Fragole1.jpg" height="225" width="400" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per i Bignè (</b></span><span style="background-color: white; line-height: 22px; margin: 0px; padding: 0px;"><span style="color: #660000;"><b><span style="font-family: Trebuchet MS, sans-serif;">Pasta Choux</span><span style="font-family: lato, helvetica, arial, sans-serif;">)</span></b></span></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 cucchiaino Zucchero </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 ml Acqua </b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 pizzico Sale</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>100 gr. Burro</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>4 Uova importante che siano a temperatura ambiente</b></span></div>
<b style="color: #660000; font-family: 'Trebuchet MS', sans-serif; text-align: justify;">130 gr. Farina Molino Chiavazza</b><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Per la Crema</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>240 gr. di latte</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>40 gr. di panna</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di yogurt alla fragola</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>30 gr. di amido di mais</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>60 gr. di zucchero</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>76 gr. di tuorli</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di Fragole fresche</b></span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento per i Bignè:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Versate in un tegame 200 ml di acqua con il burro, lo zucchero ed una presa di sale. </span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Non appena l’acqua inizierà a bollire, togliete il tegame dal fuoco e buttateci dentro la farina </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">setacciata, mescolando bene e rapidamente in modo da evitare che si formino grumi.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Rimettete poi il tegame sul fuoco a fiamma bassa, mescolate con rapidità sbattendo energicamente </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">il composto con un cucchiaio di legno, diverrà presto consistente e morbido e si </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">staccherà dalle pareti, formando una palla. Quando sul fondo noterete il formarsi di una patina </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">bianca, togliete l'impasto dal fuoco, </span><span style="color: #660000; font-family: Trebuchet MS, sans-serif;">e lasciate raffreddare completamente trasferendo il composto in un piatto, per velocizzare il </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">procedimento, potete immergere la casseruola in acqua fredda. Intanto sbattete le uova a temperatura </span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">ambiente, quindi rimettere il composto in una planetaria dotata di gancio a </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">foglia, oppure potete fare tutto a mano utilizzando il cucchiaio </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">di legno, e aggiungete le uova un po' per volta e lentamente al composto freddo, </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">mescolando energicamente per incorporarle all’impasto. Non aggiungete altre uova se non saranno </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">ben assorbite quelle aggiunte precedentemente.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">La pasta sarà perfetta solo quando facendola scendere da un cucchiaio di legno formerà una specie di nastro. </span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">A questo punto potete mettere la pasta in una sac a poche con bocchetta liscia, ungete con il </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">burro la placca da forno oppure potete usare la carta forno, quindi formate dei mucchietti di pasta </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">rotondi.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Infornate i bignè per 15 minuti a 220° in forno statico se ventilato tenete la temperatura a 200° </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">evitando di aprire il forno durante la cottura. </span></div>
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Trascorsi i primi 15 minuti </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">abbassate la temperatura a 190° e cuocete la pasta choux per altri 10 minuti, trascorso questo tempo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">spegnete il forno e lasciate i bignè dentro per altri 10-15 minuti con lo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">sportello leggermente aperto; così facendo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">date modo ai bignè di asciugare bene l'interno. Quando saranno completamente </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">freddi potete utilizzarli per le vostre preparazioni.</span><br />
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<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>Procedimento per la Crema Pasticcera</b></span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">La crema pasticcera allo yogurt si fa come una normale crema pasticcera base. </span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Portate ad ebollizione il latte la panna e lo yogurt. </span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Preparate la pastella con tuorli amido e zucchero quindi versate in quest'ultima il composto liquido bollente.</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Riportate il tutto sul fuoco medio, mescolando di continuo con una frusta per evitare che si attacchi al fondo. </span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Non appena inizia a bollire e si addensa, spegnete.</span><br />
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Mettete la crema ottenuta in un piatto coperta con della pellicola e fate raffreddare.</span><br />
<span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Nel contempo tagliate in piccoli dadini le fragole per poterle aggiungere alla crema prima di farcire i bignè, lasciandone da parte alcune intere per poi ricavarne dei piccoli spicchi da mettere come decorazione (tipo perla). </span><span style="color: #660000; font-family: Trebuchet MS, sans-serif;"></span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Quelle in foto le nostre <b>"Ostriche di Fragole"</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">con questo ricetta partecipo al contest</span></div>
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<a href="http://cultura-del-frumento.blogspot.it/2014/04/mani-in-pasta-la-frutta-nei-dolci.html"><img border="0" src="http://3.bp.blogspot.com/-LS-iBXi1U7A/U3IyvzRUhXI/AAAAAAAAARQ/FdPyt3CUhNU/s1600/Molino+chiavazza.jpg" height="320" width="152" /></a></div>
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</script>Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-82012078514562846182014-05-02T17:33:00.001+02:002014-06-05T12:01:27.567+02:00Insalata Israeliana con Avocado e Arance<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>CUCINA DAL MONDO </b></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GI5Z3roh0HI/U5A-1Jo4DtI/AAAAAAAAAjs/NtTth2BlMs8/s1600/Bandiera+Israele.gif" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-GI5Z3roh0HI/U5A-1Jo4DtI/AAAAAAAAAjs/NtTth2BlMs8/s1600/Bandiera+Israele.gif" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000; font-family: Trebuchet MS, sans-serif; font-size: small;"><b>ISRAELE</b></span></td></tr>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Questa particolare ricetta dal sapore medio orientale presenta un ingrediente che in Italia non è noto a tutti, si tratta <b>dell'agresto, </b>ossia il succo acido di uva verde e acerba diffusissimo nel medioevo italiano. Oggi possiamo acquistarlo nei negozi Bio o sul web.</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><a href="http://ficodindiaecannoli.blogspot.it/2013/10/che-cose-lagresto.html">Cos'è l'Agresto?</a></span><br />
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<a href="http://4.bp.blogspot.com/-jaUO8LKSiJY/U2PA3k65rsI/AAAAAAAAAG8/9sXkONl71so/s1600/Insalata+Israeliana.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jaUO8LKSiJY/U2PA3k65rsI/AAAAAAAAAG8/9sXkONl71so/s1600/Insalata+Israeliana.jpg" height="283" width="400" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>3 arance </b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 avocado</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>30 gr. di uvetta sultanina</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>alcuni filetti di cocco fresco</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>2 cucchiai di agresto</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>3 cucchiai di olio evo</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>sale q.b.</b></span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span><br />
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Mettete l'uvetta a bagno in una ciotola con acqua tiepida per circa 20 minuti.</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Lavate accuratamente le arance e con un coltellino appuntito ritagliate dalla buccia dei filetti prelevando solo la parte arancione e poi ultimate di sbucciare le arance.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Dividete le arance a spicchi che priverete della pellicina.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Dopo aver lavato e sbucciato l'avocado tagliate la polpa a dadini.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Scolate l'uvetta e asciugatela bene.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Prendente un'insalatiera e iniziate ad aggiungere gli ingredienti, l'uvetta, i filetti di buccia d'arancia, gli spicchi di arancia a vivo e l'avocado, nel frattempo in una ciotolina preparate la salsina, mettendo un pizzico di sale, l'agresto e l'olio evo con una forchetta fateli amalgamare e versate il tutto sull'insalata poco prima di servire guarnire con i filetti di cocco fresco.</span></div>
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</script>Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-16625412938727913792014-04-26T16:57:00.000+02:002014-06-16T00:40:41.041+02:00Cup Cake di Pizza Asparagi Prosciutto e Formaggio<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4tH-c08dwdY/U1vJH7QCfVI/AAAAAAAAABs/vn9c0v51oJg/s1600/CUPCAKE+ASPARAGI1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4tH-c08dwdY/U1vJH7QCfVI/AAAAAAAAABs/vn9c0v51oJg/s1600/CUPCAKE+ASPARAGI1.jpg" height="400" width="225" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Cup Cake di pizza asparagi prosciutto e formaggio</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #660000;"><b><br /></b></span>
<span style="color: #660000;"><b>1 kg farina</b></span></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>40 gr. lievito di birra</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1/2 cucchiaino di sale</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500 ml di acqua</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500 gr. di asparagi coltivati o selvatici</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. di prosciutto</b></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>150 gr. di formaggio per pizza</b></span><br />
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<span style="color: #660000;"><b>Preparazione:</b></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #660000;"><br /></span>
<span style="color: #660000;">Disporre la farina nella planetaria o su una spianatoia, aggiungere il lievito di birra sciolto</span></span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">in poca acqua calda, il sale e cominciare ad impastare il tutto.</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Quando avrete ottenuto una pasta morbida ed elastica fare una palla metterla in una ciotola e</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">coprirla con un canovaccio e mettere in un luogo caldo e lasciarla lievitare fino al raddoppio</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">almeno 2 ore.</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Nel frattempo puliamo e laviamo gli asparagi e mettiamoli a cuocere in acqua con una manciata di</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">sale, quando saranno cotti lasciarli raffreddare.</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Quando la l'impasto ha raddoppiato il suo volume farne delle piccole palline dove all'interno</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">inseriamo un pò di asparagi, il prosiutto ed il formaggio, chiudiamo e mettiamo nella forma per</span><br />
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">cupcake, fare così per tutto l'impasto e prima di infornare rifinire con pezzetti di asparagi</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #660000;">ed infornare a 200° per 20/25 minuti.</span>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">con questa ricetta partecipo al contest</span><br />
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<a href="http://kitchenpinching.blogspot.it/2014/05/come-ti-piace-farlo-il-pic-nic.html?showComment=1402871793293#c3992394627461650095"><img border="0" src="http://2.bp.blogspot.com/-ddRhc23yBuM/U54gmbfLu3I/AAAAAAAAAqA/JAAWeLx9IA0/s1600/banner+picnic.jpg" height="200" width="200" /></a></div>
<span style="color: #660000;"><br /></span>Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-49571959485402676912014-04-23T20:35:00.000+02:002014-05-29T20:42:49.621+02:00Spiedini Salsiccia, Zucchine e Melone retato<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-PAA2LLE0RNM/U4d9dBsrrOI/AAAAAAAAAhw/HZ0WazALIiw/s1600/Spiedini+di+salsiccia+zucchine+melone+retato+con+salsa+yogurt.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PAA2LLE0RNM/U4d9dBsrrOI/AAAAAAAAAhw/HZ0WazALIiw/s1600/Spiedini+di+salsiccia+zucchine+melone+retato+con+salsa+yogurt.jpg" height="305" width="400" /></a></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>500 gr. salsiccia tradizionale</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. melone retato</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>3 zucchine medie</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>10 fette di pane in cassetta</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>200 gr. formaggio spalmabile</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>100 ml panna da cucina</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1/2 limone</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>1 cucchiaino da caffè di zenzero</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><b>Procedimento:</b></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Facciamo rosolare la salsiccia in padella e nel contempo laviamo e tagliamo per il lungo le </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">zucchine, quindi le friggiamo in padella antiaderente con poco olio.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Prepariamo la salsa mettendo in una ciotola il formaggio spalmabile, la panna e amalgamiamoli </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">insieme quindi aggiungiamo il succo di limone e lo zenzero, facciamo amalgamare bene e mettiamo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">da parte.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">A questo punto possiamo cominciare con l'avvolgere la salsiccia tagliata a piccoli tocchetti </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">di circa 4 - 5 cm nelle fette di zucchina e formiamo i nostri spiedini, infiliamo nello spiedo </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">un quadrato di pane tostato, un involtino di salsiccia, un pezzetto di melone retato, un altro </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">involtino, una fetta di pane tostato e ripetiamo fino a completare lo spiedo, procediamo così </span><span style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">anche per la composizione degli altri spiedi fino al completamento di tutti gli ingredienti.</span></div>
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<span style="color: #660000; font-family: Trebuchet MS, sans-serif;">Possiamo adesso impiattare e servire con la salsa già preparata.</span></div>
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<a href="http://4.bp.blogspot.com/-8Axw3xi9J6s/U4d9gcUxiyI/AAAAAAAAAh8/KtcEbc0Ac64/s1600/Spiedini+di+salsiccia+zucchine+melone+retato+con+salsa+yogurt1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8Axw3xi9J6s/U4d9gcUxiyI/AAAAAAAAAh8/KtcEbc0Ac64/s1600/Spiedini+di+salsiccia+zucchine+melone+retato+con+salsa+yogurt1.jpg" height="255" width="400" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/18029952530411651641noreply@blogger.com0tag:blogger.com,1999:blog-1433015138789078523.post-55960143917042426712014-04-20T20:00:00.000+02:002014-05-16T02:11:12.599+02:00Risotto allo Zibibbo e Mandorle<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2IR1lHCsPwo/U16X5HciSII/AAAAAAAAACc/dQ74ihGO9FA/s1600/RISOTTO+ALLO+ZIBIBBO+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-2IR1lHCsPwo/U16X5HciSII/AAAAAAAAACc/dQ74ihGO9FA/s1600/RISOTTO+ALLO+ZIBIBBO+1.jpg" height="400" width="225" /></a></div>
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<span style="background-color: white;"><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b>Ingredienti per 4 persone:</b></span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b><br /></b></span><span style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"></span><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b>300 gr. di riso</b></span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b>1 cipolla</b></span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b>1 bicchiere di vino zibibbo</b></span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b>30 gr. di mandorle</b></span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b>1 mazzetto di finocchietto selvatico</b></span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b>Burro per soffriggere</b></span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b><br /></b></span><span style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"></span><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><b>Preparazione:</b></span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"><br /></span><span style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;"></span><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">Prendiamo una padella e mettiamo un pezzettino di burro con un goccio di olio per far dorare la</span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">cipolla che avremo tritato finemente, quando sarà bella dorata aggiungere il riso e farlo </span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">saltare con la cipolla, sfumiamo con il vino zibibbo e continuiamo la cottura aggiungendo acqua</span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">calda già salata.</span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">Mentre il riso cuoce prendiamo le mandorle e tritiamole con il coltello grossolanamente oppure</span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">con il mixer, quindi farle tostare in padella antiaderente.</span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">Prepariamoci anche il finocchietto selvativo tritato finemente con il coltello e teniamolo da</span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">parte, quando il riso sarà pronto possiamo impiattare aggiungere il finocchietto e le </span><br style="color: #613b3c; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;" /><span style="color: #660000; font-family: 'Trebuchet MS', Trebuchet, sans-serif; font-size: 13px; line-height: 18px;">mandorle tostate.</span></span>
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