tag:blogger.com,1999:blog-28875198655113464642024-03-05T10:21:32.596+01:00Perle di CucinaCucina e .............tanto altro.Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-2887519865511346464.post-27877574201346976922013-02-12T13:34:00.000+01:002013-02-12T13:34:21.228+01:00Delizia panna e frutti di bosco<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="font-size: 13px;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b><br />
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<span style="font-family: Verdana, sans-serif;">Golosità al cento per cento!</span><br />
<span style="font-family: Verdana, sans-serif;">Una montagna di soffice panna, su uno scrigno biscottato e cioccolattoso ed infine..... ribes more e mirtilli rossi!</span><br />
<span style="font-family: Verdana, sans-serif;">Che goduria!</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredienti per la pasta frolla:</span><br />
<span style="font-family: Verdana, sans-serif;">due pezzetti di scorza di limone o una bustina di vanillina</span><br />
<span style="font-family: Verdana, sans-serif;">80 gr. di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">300 gr. di farina 00</span><br />
<span style="font-family: Verdana, sans-serif;">130 gr. di burro a pezzetti</span><br />
<span style="font-family: Verdana, sans-serif;">1 uovo intero ed 1 tuorlo</span><br />
<span style="font-family: Verdana, sans-serif;">1 cucchiaino di lievito per dolci</span><br />
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<span style="font-family: Verdana, sans-serif;">Per la farcitura:</span><br />
<span style="font-family: Verdana, sans-serif;">1 tavoletta da 100 gr. di cioccolato fondente</span><br />
<span style="font-family: Verdana, sans-serif;">2 cucchiai di latte</span><br />
<span style="font-family: Verdana, sans-serif;">750 ml. di panna fresca</span><br />
<span style="font-family: Verdana, sans-serif;">7-8 cucchiai di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">1 busta di vanillina</span><br />
<span style="font-family: Verdana, sans-serif;">350 gr. di frutti di bosco surgelati</span><br />
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<span style="font-family: Verdana, sans-serif;">Ho preparato la pasta frolla nel bimby.</span><br />
<span style="font-family: Verdana, sans-serif;">Ho messo le scorze di limone e lo zucchero nel boccale, ho tritato 15 secondi, velocità 8, ho unito la farina, l'uovo intero ed il tuorlo, il burro morbido ed il lievito, ho impastato 30 secondi velocità 5. Ho avvolto l'impasto nella pellicola ed ho fatto riposare in frigo per 15 minuti.</span><br />
<span style="font-family: Verdana, sans-serif;">Per la pasta frolla a mano potete utilizzare gli stessi ingredienti, avendo cura che il burro sia ben freddo e procedete nel classico modo, facendo la fontana con la farina, aggiungete le uova, lo zucchero e via via tutti gli altri ingredienti, lavorate velocemente l'impasto che dovrà risultare liscio ed omogeneo e fatelo riposare in frigo.</span><span style="font-family: Verdana, sans-serif;"> </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b><i>perledicucina.blogspot.com</i></b></span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Ho steso la pasta frolla in un foglio di carta forno, l'ho adagiata su una teglia rotonda, ho ritagliato l'eccesso di pasta,</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Ho bucherellato la base ed i lati, ed ho infornato a 180° per circa 15/20 minuti. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Intanto ho fatto fondere la cioccolata con il latte ed ho montato la panna ben fredda con lo zucchero e la vanillina. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">Ho sfornato lo scrigno di pasta frolla ed ho fatto raffreddare, con un pennello da cucina ho ricoperto lo scrigno con la cioccolata fusa ed ho fatto rapprendere.</span></div>
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<tr><td class="tr-caption" style="font-size: 13px;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b><br />
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<span style="font-family: Verdana, sans-serif;">Ho ricoperto di panna montata, livellando accuratamente.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBM7ABP4B9SqyuJypeZYhJKz1dbJ8JIAkB_-Gud7WN0Zp8vpKoN-2VpqPxUYu-rR6wsoOTvZR41v4eRTeXzpYYiSpKynk2MDTV99HSGEhJycz4FWtDZdlpxIF-gCzrOC099velbH2EFC8p/s1600/SAM_0416.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBM7ABP4B9SqyuJypeZYhJKz1dbJ8JIAkB_-Gud7WN0Zp8vpKoN-2VpqPxUYu-rR6wsoOTvZR41v4eRTeXzpYYiSpKynk2MDTV99HSGEhJycz4FWtDZdlpxIF-gCzrOC099velbH2EFC8p/s640/SAM_0416.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Ho guarnito la torta con i frutti di bosco surgelati che ho fatto preventivamente scongelare e sgoccialare in un colino.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Ho cosparso i frutti di bosco con dello zucchero semolato, che ha dato alla frutta un effetto brinato molto particolare! </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com23tag:blogger.com,1999:blog-2887519865511346464.post-50105224368541199512013-01-25T11:33:00.000+01:002013-01-25T11:44:10.706+01:00Canederli tirolesi in brodo di carne.<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b><i>perledicucina.blogspot.com</i></b></span></td></tr>
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<span style="font-family: Verdana, sans-serif;">E' un piatto che da diverso tempo mi incuriosisce, soprattutto per l'accostamento degli ingredienti, molto inusuale dalle mie parti e che ho voluto provare una sera, poiché avevo preparato dell'ottimo brodo di carne e verdure.</span></div>
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<span style="font-family: Verdana, sans-serif;">La spinta è arrivata da due focaccine, che facevano capolino dal cestino del pane, che riposavano indisturbate da qualche giorno.</span></div>
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<span style="font-family: Verdana, sans-serif;">Una rassegna veloce dal frigo alla credenza..........tra i vapori del pentolone dove sobbolliva il pezzo di carne, opportunamente accompagnato da carote, sedano, alloro e cipolla, mi sono messa all'opera.</span></div>
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<span style="font-family: Verdana, sans-serif;">Io ho trovato i canederli squisiti, una nobile alternativa alla classica pastina in brodo.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ma adesso, vi voglio raccontare che cosa racconta la leggenda, le leggende sono sempre affascinanti e come tali devono essere raccontate.</span></div>
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<i><span style="font-family: Verdana, sans-serif; font-weight: bold;">"La leggenda racconta che un giorno un gruppo di Lanzichenecchi saccheggiatori arrivarono in un maso altoatesino ed il comandante minacciò di appiccare il fuoco al maso ed alla casa se non avessero avuto subito qualcosa da mangiare. La contadina del maso era a casa da sola con le sue ragazze, ma senza spaventarsi si mise al lavoro. Disse alle ragazze di radunare tutto quello che c'era da mangiare in casa. Riuscirono ad avere in tavola del pane vecchio, delle cipolle, alcune uova, un pò di speck e un pò di farina. La contadina tagliò il pane in piccoli pezzetti e mandò le figlie a prendere un pò di erbette dal giardino e ordinò loro di tagliarle sottili sottili. Poi amalgamarono tutto in un'unica pasta, aggiunsero il sale, formarono delle palle e le buttarono nell'acqua bollente salata. Decisa, la contadina servì ai </span><span style="font-family: Verdana, sans-serif; font-weight: bold;">Lanzichenecchi</span><span style="font-family: Verdana, sans-serif;"><b> affamati le scodelle piene di queste palle. Piacquero loro così tanto e li saziarono talmente, che dopo mangiato caddero in un sonno profondo.</b></span></i></div>
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<i><span style="font-family: Verdana, sans-serif;"><b></b>" Queste palle di cannone stenderebbero anche l'uomo più arrabbiato " <b>disse il comandante meravigliato, dando all'astuta contadina un paio di monete d'oro come ricompensa, prima di congedarsi con le sue truppe.</b></span></i></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>E' così che ebbe inizio la grande fortuna dei canederli che allietano ancora oggi la nostra tavola ed i nostri palati!</i></b></span></div>
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<span style="font-size: xx-small;"><b><span style="font-family: Verdana, sans-serif;">(tratto da </span><span style="text-align: left;"><span style="font-family: Verdana, sans-serif;">http://www.knodus.it/it/storia.html</span></span><span style="font-family: Verdana, sans-serif;">) </span></b></span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">I</span><span style="font-family: Verdana, sans-serif; text-align: left;">ngredienti:</span></div>
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<span style="font-family: Verdana, sans-serif;">200 gr. di pane raffermo</span></div>
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<span style="font-family: Verdana, sans-serif;">2 uova</span></div>
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<span style="font-family: Verdana, sans-serif;">un pizzico di noce moscata</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gr. di speck</span></div>
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<span style="font-family: Verdana, sans-serif;">brodo di carne</span></div>
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<span style="font-family: Verdana, sans-serif;">di farina 00</span></div>
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<span style="font-family: Verdana, sans-serif;">1 piccola cipolla</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaio di prezzemolo tritato</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaio di erba cipollina tritata</span></div>
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<span style="font-family: Verdana, sans-serif;">30 gr. di burro<br />olio evo</span></div>
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<span style="font-family: Verdana, sans-serif;">sale e pepe q.b.<br />150 ml di latte</span></div>
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<span style="font-family: Verdana, sans-serif;">Procedimento:</span></div>
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<span style="font-family: Verdana, sans-serif;">In una terrina mescolare le uova con il latte appena tiepido ed aggiungere il pane raffermo tagliato a piccoli dadini, sale e pepe.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b><i>perledicucina.blogspot.com</i></b></span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Lasciate riposare per almeno 2 ore, mescolando di tanto in tanto.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiMyexNMYaq0xXIZBFAr2Kj9gCdHniDClEzllB2t6gmcJTlIWuU9kDNq3PVYfpKCnHi43NnfrDoIJPnQYauSAsA_a9aSu_kb80oREVUqIIWFulNs0U1AOatozZcgzimPAYJ1dvvAiMSGd/s1600/3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBiMyexNMYaq0xXIZBFAr2Kj9gCdHniDClEzllB2t6gmcJTlIWuU9kDNq3PVYfpKCnHi43NnfrDoIJPnQYauSAsA_a9aSu_kb80oREVUqIIWFulNs0U1AOatozZcgzimPAYJ1dvvAiMSGd/s640/3.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Tritare la cipolla, tritare lo speck e soffriggere con il burro ed un goccio di olio evo, lasciate raffreddare.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Aggiungere questo composto nella terrina dove il pane si è ammorbidito con le uova ed il latte, aggiungere il prezzemolo tritato, l'erba cipollina tritata, la noce moscata, una spolverata di farina ( circa 30/40 gr. ) ed un pizzico si sale e pepe.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif;">Con le mani inumidite formate delle palline grandi quanto una noce. Se vi rendete conto che il composto è troppo morbido aggiungete del pangrattato, sino a renderlo più pratico da maneggiare.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="text-align: left;"> <span style="font-family: Verdana, sans-serif;">Quindi passatele velocemente nella farina.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDAzp5RR78tGw4NOgbEXOOxn_yp7sFDhbT691GSbQEuRXNZsSFqC5GxMk30XktujrWAg-yTaa4J7Nq6Gk1M5GouIn9WgOtEwhVyqh_TGGSZUvfaXYIjcARTmHvq-fp29GajYkllWUCfLm/s1600/7.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDAzp5RR78tGw4NOgbEXOOxn_yp7sFDhbT691GSbQEuRXNZsSFqC5GxMk30XktujrWAg-yTaa4J7Nq6Gk1M5GouIn9WgOtEwhVyqh_TGGSZUvfaXYIjcARTmHvq-fp29GajYkllWUCfLm/s640/7.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Tuffateli nel brodo bollente, che avrete preventivamente preparato, e cuocere i canederli per circa 15 minuti, a fiamma bassa, non appena verranno a galla, ecco che sono pronti. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihReqX63m_bboQXTazCOp96OMyulO8TflTka_e4IQY__bCWazumSKYMCev8lE6FtQ8dPTz1geIlAAaR4FEpAt5UprF8NAnTWPgdZLBmMLf7yhFTvFrAQIoQZJYeA-3p_VCcBHEEcWYXYLH/s1600/9.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihReqX63m_bboQXTazCOp96OMyulO8TflTka_e4IQY__bCWazumSKYMCev8lE6FtQ8dPTz1geIlAAaR4FEpAt5UprF8NAnTWPgdZLBmMLf7yhFTvFrAQIoQZJYeA-3p_VCcBHEEcWYXYLH/s640/9.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-style: italic; font-weight: bold;">perledicucina.blogspot.com</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">Servite i canederli nelle fondine con il brodo bollente.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">I canederli possono essere anche cotti in acqua bollente e serviti con burro e salvia.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com7tag:blogger.com,1999:blog-2887519865511346464.post-91146738508048858552013-01-16T12:48:00.001+01:002013-01-16T12:48:35.652+01:00I FUDGE <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; text-align: justify;">E' una goduria peccaminosa, che attenta alla linea, ma vi assicuro che vale la pena di provarli almeno una volta nella vita!</span></div>
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<span style="font-family: Verdana, sans-serif;">Esistono tante varianti, quella che ho scelto io, è la ricetta di Laurel Evans, esperta di cucina americana, che ha presentato questa ricetta nella trasmissione della Parodi.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1jYoqiUeB4ObJ0YS-pgQRKtCocyFOJo6ozF8CMliVNSNlCfmEOcI4PwiESIIVSHckbkv0vlQ-FiuI8bv14FJBuukytPY0szsgy6CGVK0XKbsVYGS6F9MmidcuovcLg4_zsDsA9_8NyTG/s1600/13.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1jYoqiUeB4ObJ0YS-pgQRKtCocyFOJo6ozF8CMliVNSNlCfmEOcI4PwiESIIVSHckbkv0vlQ-FiuI8bv14FJBuukytPY0szsgy6CGVK0XKbsVYGS6F9MmidcuovcLg4_zsDsA9_8NyTG/s640/13.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b><i>perledicucina.blogspot.com</i></b></span></td></tr>
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<span style="font-family: Verdana, sans-serif; text-align: left;">Ingredienti: </span></div>
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<span style="font-family: Verdana, sans-serif;">400 gr. di latte condensato ( io ho usato quello fatto da me, la settimana scorsa) </span></div>
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<span style="font-family: Verdana, sans-serif;">300 gr. di cioccolato fondente</span></div>
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<span style="font-family: Verdana, sans-serif;">200 gr. di cioccolato al latte</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gr. di gherigli di noci</span></div>
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<span style="font-family: Verdana, sans-serif;">15 gr. di burro</span></div>
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<span style="font-family: Verdana, sans-serif;">un pizzico di sale </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Procedimento:</span></div>
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<span style="font-family: Verdana, sans-serif;">Tagliare al coltello i gherigli di noci, tostare per 2 minuti in forno e mettere da parte.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tritare grossolanamente il cioccolato fondente e quello al latte.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3lkwemOlg9439TM1Qq8AAakrRQXZJBSHTqXZBUwuMsnttZw09ZdkeiYIi6XE4K2P4QI9tYQizcyMZFrkrBl9IY6lyIe02jXgoRerjpprwxJbPdK0uWR1Q-7lf17OPQlCfCDoXGYnvZn7/s1600/1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp3lkwemOlg9439TM1Qq8AAakrRQXZJBSHTqXZBUwuMsnttZw09ZdkeiYIi6XE4K2P4QI9tYQizcyMZFrkrBl9IY6lyIe02jXgoRerjpprwxJbPdK0uWR1Q-7lf17OPQlCfCDoXGYnvZn7/s640/1.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Versare in una casseruola,(io ho usato una larga padella col fondo di porcellana), le scaglie di cioccolato ed il latte condensato e porre su fuoco dolce.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3fyDFWuBEQDighMMd3aSM0N9H55IKVkRdVozkYW9Yiw2ipdWAe7kJxgzQHJdM89_f8ZmsZHWLCod6NfEBxCmRNLLfYuN1xtni0SIZQxu0K9Co3FXjmCWRupAsCbFQCzAeHWSLUkIyLA7/s1600/2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3fyDFWuBEQDighMMd3aSM0N9H55IKVkRdVozkYW9Yiw2ipdWAe7kJxgzQHJdM89_f8ZmsZHWLCod6NfEBxCmRNLLfYuN1xtni0SIZQxu0K9Co3FXjmCWRupAsCbFQCzAeHWSLUkIyLA7/s640/2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b><br />
<b style="font-family: Verdana, sans-serif;"><i><br /></i></b>
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<span style="font-family: Verdana, sans-serif; font-size: small;">In un tegamino fare scioglier il burro, aggiungere il pizzico di sale, versare le noci e mescolare delicatamente.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Non appena il cioccolato è completamente sciolto ed amalgamato con il latte condensato,</span><br />
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<span style="font-family: Verdana, sans-serif;">aggiungere le noci,</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;"> mescolare delicatamente.</span><br />
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<span style="font-family: Verdana, sans-serif;">Versare il composto in una pirofila rettangolare foderata di carta stagnola, lasciare intiepidire e trasferire in frigo a solidificare per almeno 4 ore o anche tutta la notte.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Quando il composto si è completamente solidificato, trasferire su un tagliere e tagliare a quadrotti.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ed ecco il risultato...... fantastici!!!!!</span><br />
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com14tag:blogger.com,1999:blog-2887519865511346464.post-2606029146595039762013-01-10T15:09:00.000+01:002013-01-10T15:17:59.169+01:00Filetti di Baccalà alla vicentina a modo mio<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">E' un piatto antichissimo, tramandato da generazione in generazione, in Veneto si usa servirlo con la polenta gialla, ma noi </span><i style="font-family: Verdana, sans-serif;"><b>" terroni "</b></i><span style="font-family: Verdana, sans-serif;"> preferiamo accompagnarlo con il pane, anche se non disdegniamo la polenta, che personalmente adoro.</span></div>
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<span style="font-family: Verdana, sans-serif;">Alle sue spalle ha una leggenda antichissima, che racconta che nel lontano 1269, i vicentini che tentavano di assalire il Castello di Montebello, difeso dai veronesi, alle guardie che gridarono <i style="font-weight: bold;">" altolà " </i>diedero in risposta <b style="font-style: italic;">" noi portiamo polenta e baccalà " </b>i veronesi golosissimi, spalancarono le porte del castello, e ovviamente furono fregati perché presi per la gola. (<span style="font-size: x-small;"><b><i>notizie tratte da </i></b></span></span><a class="titleText nav" href="http://it.wikipedia.org/wiki/Baccal%C3%A0_alla_vicentina" style="background-color: white; color: #551a8b; font-family: arial, sans-serif; line-height: 19px; text-align: left;" target="_blank"> Wikipedia</a> ).<span style="font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif;">Quindi, perfino la storia ci insegna, che non bisogna mai farsi prendere per la gola!!!!</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredienti:</span></div>
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<span style="font-family: Verdana, sans-serif;">1 kg. di filetti di baccalà già dissalati</span></div>
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<span style="font-family: Verdana, sans-serif;">4 scalogni</span></div>
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<span style="font-family: Verdana, sans-serif;">4 filetti d'acciuga</span></div>
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<span style="font-family: Verdana, sans-serif;">1 mazzetto di prezzemolo</span></div>
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<span style="font-family: Verdana, sans-serif;">oli evo q.b.</span></div>
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<span style="font-family: Verdana, sans-serif;">sale e pepe</span></div>
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<span style="font-family: Verdana, sans-serif;">farina per infarinare i filetti</span></div>
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<span style="font-family: Verdana, sans-serif;">3 cucchiai di mascarpone</span></div>
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<span style="font-family: Verdana, sans-serif;">3 cucchiai di parmigiano </span></div>
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<span style="font-family: Verdana, sans-serif;">300 cl di latte intero </span></div>
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<span style="font-family: Verdana, sans-serif;">Procedimento:</span></div>
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<span style="font-family: Verdana, sans-serif;">In un tegamino fare imbiondire gli scalogni, con abbondante olio evo, aiutandovi con un cucchiaio di legno fare sciogliere i filetti d'acciuga, insaporire con poco sale e pepe, spegnere la fiamma ed aggiungere il mazzetto di prezzemolo sminuzzato.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b><i>perledicucina.blogspot.com</i></b></span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Sporcare una pirofila con qualche cucchiaio di condimento ed adagiare i filetti di baccalà infarinati, </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMSnft2Bjo3rwKMB_wUXTOy884bPq1Gx1AHxwJdITW7NZGsXjE630hnE7O3HH7_KdliTutbThXwiVYXU0ncX8SIQNhwev_G4BoswQXayqZWCexjdPiJyjRTVVBdj6sernJLN321yGmRu6/s1600/SAM_0292.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMSnft2Bjo3rwKMB_wUXTOy884bPq1Gx1AHxwJdITW7NZGsXjE630hnE7O3HH7_KdliTutbThXwiVYXU0ncX8SIQNhwev_G4BoswQXayqZWCexjdPiJyjRTVVBdj6sernJLN321yGmRu6/s640/SAM_0292.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">fino ad esaurimento.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMwjSATUgasMyUKe8FMljkNJ19vWjtBIRlNm6s8T0h2_d3ky2NtnDCSN4LF42-kLe29H757q8yuYWPh3BemoZzzCkuiBy_c_VypN62bzumgJe8KetjZYmkzPBD8el4c6-omLVUt2wEuVz/s1600/SAM_0293.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMwjSATUgasMyUKe8FMljkNJ19vWjtBIRlNm6s8T0h2_d3ky2NtnDCSN4LF42-kLe29H757q8yuYWPh3BemoZzzCkuiBy_c_VypN62bzumgJe8KetjZYmkzPBD8el4c6-omLVUt2wEuVz/s640/SAM_0293.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b><br />
<b style="font-family: Verdana, sans-serif;"><i><br /></i></b>
<span style="font-family: Verdana, sans-serif; font-size: small; text-align: left;">Successivamente, versare il condimento rimasto su tutti i filetti.</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitViqGjFKLutvC4BD4VVOWhG3N9OUYaRwAMvXAUpK1HnIOv0lVBI-M0vZGGtGMnF9bi3SfjJHlFz1NJzTiCkkuS5F-xWXoezzWEeBKw870F6bvJUKkDzq1txMdpVxjf1MPystXD5jIgQQZ/s1600/SAM_0294.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitViqGjFKLutvC4BD4VVOWhG3N9OUYaRwAMvXAUpK1HnIOv0lVBI-M0vZGGtGMnF9bi3SfjJHlFz1NJzTiCkkuS5F-xWXoezzWEeBKw870F6bvJUKkDzq1txMdpVxjf1MPystXD5jIgQQZ/s640/SAM_0294.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Verdana, sans-serif; font-style: italic; font-weight: bold;">perledicucina.blogspot.com</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">Nel tegamino, dove è stato fatto il soffritto, aggiungere il latte, porre sul fuoco e fare intiepidire, togliere dal fuoco, aggiungere il mascarpone e con il cucchiaio tentare di scioglierlo. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkwZFIPB_SXpzbnAtYgyFstfPBC8mbF9gBZGBOfyemckWmsEQnwX3C_sVm2Dvkuhi-VmFpKcaJv-FjxsshpodboQFMLoBMjj0i9XS5t740rmuQEt7q-g4rYTVpSrr2rkL7pcNOCu1vHz4/s1600/SAM_0297.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHkwZFIPB_SXpzbnAtYgyFstfPBC8mbF9gBZGBOfyemckWmsEQnwX3C_sVm2Dvkuhi-VmFpKcaJv-FjxsshpodboQFMLoBMjj0i9XS5t740rmuQEt7q-g4rYTVpSrr2rkL7pcNOCu1vHz4/s640/SAM_0297.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Versare il composto nella pirofila, sui filetti di baccalà.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PvjFi44KQlv10P9AGBCvzXsSnhHvF6G2iKZkjHZRQj-TAoVwWb1PTqrqFcXnO-xcgPdq-GmZQFuIO3jdAsNDMbVCfsTT5sfEFaSM4Fn6tfjH4Bk4bNTPYIv0RwLYsDkqtVI_MqCGxN1A/s1600/SAM_0298.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PvjFi44KQlv10P9AGBCvzXsSnhHvF6G2iKZkjHZRQj-TAoVwWb1PTqrqFcXnO-xcgPdq-GmZQFuIO3jdAsNDMbVCfsTT5sfEFaSM4Fn6tfjH4Bk4bNTPYIv0RwLYsDkqtVI_MqCGxN1A/s640/SAM_0298.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Completare spolverando sopra il parmigiano.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPWQa-nPYJe8qaHtvlr123-2hqHV9g66jL3c6pIWBZuQjQKIympM-Xfp7QglG2rVh2J4zEe4B3Jqaqf-uALK_AqYFX4R1TnHbd6etqV_UWUWDCmo3BX3yhU0liEibGZCIwk915rhd51TX/s1600/SAM_0302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPWQa-nPYJe8qaHtvlr123-2hqHV9g66jL3c6pIWBZuQjQKIympM-Xfp7QglG2rVh2J4zEe4B3Jqaqf-uALK_AqYFX4R1TnHbd6etqV_UWUWDCmo3BX3yhU0liEibGZCIwk915rhd51TX/s640/SAM_0302.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Cuocere in forno, già caldo, per circa 40 minuti, temperatura 180°.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ed ecco il risultato.....Buon Appetito!!! </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com16tag:blogger.com,1999:blog-2887519865511346464.post-71735948648453027012013-01-02T13:49:00.000+01:002013-01-03T15:24:53.704+01:00Latte condensato - ricetta bimby e non.<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCQcwHMWuG6o9gRmQ6XYIzrV3sVZGApG_dW1xFmuDVxhGSi9t4Enwe0N5PBy4EgkA7KEAC5t2lLnNxuY7GqTBjMiTgwie9t2BW-iFhNrProG-WBUUYdOEKfJCgvXYovwhV5uY71tqbM4N/s1600/SAM_0308.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><b><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCQcwHMWuG6o9gRmQ6XYIzrV3sVZGApG_dW1xFmuDVxhGSi9t4Enwe0N5PBy4EgkA7KEAC5t2lLnNxuY7GqTBjMiTgwie9t2BW-iFhNrProG-WBUUYdOEKfJCgvXYovwhV5uY71tqbM4N/s640/SAM_0308.JPG" width="640" /></b></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b><i>perledicucina.blogspot.com</i></b></span></td></tr>
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<b style="font-family: Verdana, sans-serif;">Una bomba calorica, ricordo d'infanzia!</b></div>
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<span style="font-family: Verdana, sans-serif;"><b>Il latte condensato viene usato in molte ricette brasiliane e spagnole, io da piccola lo mangiavo a merenda spalmato sul pane, ma, da poco, ho scoperto che è la base di molti dolci squisiti, ciambelle, semifreddi, creme per farcire ed anche dei famosi cioccolatini americani chiamati fudge, che presto mi cimeterò a realizzare. </b></span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredienti:</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 litro di latte intero, meglio se fresco</span></div>
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<span style="font-family: Verdana, sans-serif;">400 gr. di zucchero semolato</span></div>
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<span style="font-family: Verdana, sans-serif;">50 gr. di burro</span></div>
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<span style="font-family: Verdana, sans-serif;">1 bustina di vanillina</span></div>
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<span style="font-family: Verdana, sans-serif;">Procedimento:</span></div>
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<span style="font-family: Verdana, sans-serif;">Versare il latte nel boccale del bimby con il burro e la vanillina, avviare 60 minuti, temperatura 100°, velocità </span><span style="font-family: Verdana, sans-serif;">3/4.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOc7QQCO6YBgj0I-Dh7SbibtqSWHCVwQfDapZKuoZf9AesAs9IKzcnpgzaxSF0fljhgiWnSXk2kmpYwahw4IoWnEd5AUJcqD0SZIDZaO0Fd-aoaM5PRi8bY74nkf9LU7wyQcvC4P2Ypv_k/s1600/SAM_0268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOc7QQCO6YBgj0I-Dh7SbibtqSWHCVwQfDapZKuoZf9AesAs9IKzcnpgzaxSF0fljhgiWnSXk2kmpYwahw4IoWnEd5AUJcqD0SZIDZaO0Fd-aoaM5PRi8bY74nkf9LU7wyQcvC4P2Ypv_k/s640/SAM_0268.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Allo scadere del tempo, aggiungere tutto lo zucchero, e riprogrammare il bimby 35 minuti, temperatura 90° velocità 4.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjp40e0ZzwgzP0p6NmZEb92jRAwfBtlZxVg_deneIeWuQHY4nqJ-B3_XJ2nanKthPUxQRgJZ_bPgyVH0NXBCFXONk6fECwkXysCixyKWwclZegXkKtsetr4NcF7RyTV-6NfIiqlo41whvn/s1600/SAM_0269.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjp40e0ZzwgzP0p6NmZEb92jRAwfBtlZxVg_deneIeWuQHY4nqJ-B3_XJ2nanKthPUxQRgJZ_bPgyVH0NXBCFXONk6fECwkXysCixyKWwclZegXkKtsetr4NcF7RyTV-6NfIiqlo41whvn/s640/SAM_0269.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69lE5QjS8y-XffN-DHTndCYetNlHc4A7NaWbMReCSGnuzT_E8bPJdbUhOW5vxfHdkWe__dBS_DHYaM9PW4QAEBLPqPsSr1_7YpijqZnkt9j0kp-28FaNqq7GaDR1O-OiNO9v5JPKMdThw/s1600/SAM_0272.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69lE5QjS8y-XffN-DHTndCYetNlHc4A7NaWbMReCSGnuzT_E8bPJdbUhOW5vxfHdkWe__dBS_DHYaM9PW4QAEBLPqPsSr1_7YpijqZnkt9j0kp-28FaNqq7GaDR1O-OiNO9v5JPKMdThw/s640/SAM_0272.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Versare nei barattolini di vetro e fare intiepidire senza coperchio.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDHcP7wBr65YzTSZkGPDObt1Uy-m7PQu2YYPJwYt6-qeArdN9K1oYmTGTSt58M0OoCvcO_-jW6UY1Ly495JzueceMgswiTlmYOrSYMjhCCY4SmB533rMkmAR0ylXsTgHdGhjf5L_t2VBC/s1600/SAM_0274.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDHcP7wBr65YzTSZkGPDObt1Uy-m7PQu2YYPJwYt6-qeArdN9K1oYmTGTSt58M0OoCvcO_-jW6UY1Ly495JzueceMgswiTlmYOrSYMjhCCY4SmB533rMkmAR0ylXsTgHdGhjf5L_t2VBC/s640/SAM_0274.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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<span style="font-family: Verdana, sans-serif;">Si conserva in frigo, nei barattoli ben chiusi, per circa 10 giorni, o si conserva nel freezer e si tira fuori quando serve. </span></div>
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<span style="font-family: Verdana, sans-serif;">Il latte condensato si può realizzare anche senza il bimby, mettendo tutti gli ingredienti in un tegame e portando ad ebollizione, fiamma bassa, per circa 10/15 minuti, sino ad ottenere la consistenza desiderata, stesso metodo di conservazione.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4l0NtYSOnbyb0ZzZdeLv0m_cgkBcBnVy2VBTyp6f8f0WZvqBcQqTL9xwRLRVwWPnxGf1gHDFDcvliCmfDzc3PuxKC8IzydsNZXrDYIDZ3vGCu5jBy-S2LZw-DLbWuLu61Y3w2jsScwXSp/s1600/SAM_0310.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4l0NtYSOnbyb0ZzZdeLv0m_cgkBcBnVy2VBTyp6f8f0WZvqBcQqTL9xwRLRVwWPnxGf1gHDFDcvliCmfDzc3PuxKC8IzydsNZXrDYIDZ3vGCu5jBy-S2LZw-DLbWuLu61Y3w2jsScwXSp/s640/SAM_0310.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b style="font-family: Verdana, sans-serif;"><i>perledicucina.blogspot.com</i></b></td></tr>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com7tag:blogger.com,1999:blog-2887519865511346464.post-38762740927614015112012-12-26T21:36:00.000+01:002012-12-26T21:36:03.727+01:00SBRISOLONA CON CREMA DI RICOTTA E CIOCCOLATO FONDENTE<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><i><b>perledicucina.blogspot.com</b></i></span><br />
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<i style="font-family: Verdana, sans-serif; text-align: left;"><b>Ho letto che la sbrisolona è la torta simbolo di Mantova, la ricetta originale prevede l'uso di una miscela di farine, bianca e gialla ( si proprio quella della polenta!) e che si usa lo strutto, piuttosto del burro o della margarina. </b></i></div>
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<span style="font-family: Verdana, sans-serif;"><i><b>Questa versione simil mantovana - siciliana io la trovo favolosa!</b></i></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Per la sbrisolona</span></h2>
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<span style="font-family: Verdana, sans-serif; font-size: small;">500 gr. di farina 00</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">190 gr. di zucchero semolato</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">200 gr. di burro o margarina</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">2 uova</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">30 gr. di latte</span></div>
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<span style="font-family: Verdana, sans-serif;">1 bustina di lievito per dolci</span></div>
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<span style="font-family: Verdana, sans-serif;">una presa di sale</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Per il ripieno:</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">500 gr. di ricotta freschissima</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">zucchero a piacere</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">cioccolato fondente q.b.</span></div>
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<b style="font-family: Verdana, sans-serif;">Per decorare:</b></div>
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<span style="font-family: Verdana, sans-serif;">zucchero a velo q.b.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Prima mossa è quella di preparare la crema di ricotta, mettere la ricotta in una terrina, aggiungere lo zucchero a piacere e lavorare con una forchetta, sino ad ottenere una crema liscia, poi ridurre a scaglie il cioccolato e mettere da parte.</span><br />
<span style="font-family: Verdana, sans-serif;">Riunire in una ciotola tutti gli ingredienti per la sbrisolona,</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuWJAfYOuj-Dq9OcpOgfcNB5lnnIP-mLgNDU4MsQ8pR73z0Q1K2XBdetG3D5qVEQeCxDfWTFf4vZM8bfnAyURrdqWpPy7Ki0EdxhuDwXmh7luAdWdhKF2EwKKJJbZ4E2sy2SUdUsAyFhh/s1600/SAM_0238.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBuWJAfYOuj-Dq9OcpOgfcNB5lnnIP-mLgNDU4MsQ8pR73z0Q1K2XBdetG3D5qVEQeCxDfWTFf4vZM8bfnAyURrdqWpPy7Ki0EdxhuDwXmh7luAdWdhKF2EwKKJJbZ4E2sy2SUdUsAyFhh/s640/SAM_0238.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b><i>perledicucina.blogspot.com</i></b></span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">con le mani, stropicciare gli ingredienti fra loro, riuscendo ad ottenere delle briciole </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjzgXe4-_rCQQ0Fq31ryBZuU6yW1ktv88MTj2Qr8tev1Ufq5eSwwaUiV-96EEASgVBbCeOvWoNJA_xihy7hfOYTe9tNbZlvdAtaW2PHSFoflq4oknhGWD9aFJhAB3ueLWZgH-5nXU_FQw/s1600/SAM_0242.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjzgXe4-_rCQQ0Fq31ryBZuU6yW1ktv88MTj2Qr8tev1Ufq5eSwwaUiV-96EEASgVBbCeOvWoNJA_xihy7hfOYTe9tNbZlvdAtaW2PHSFoflq4oknhGWD9aFJhAB3ueLWZgH-5nXU_FQw/s640/SAM_0242.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><i style="font-weight: bold;">perledicucina.blogspot.com</i><br /><div style="text-align: left;">
<span style="font-size: small;">ricoprire una tortiera di carta forno e spandere sulla base della tortiera metà del composto sbricioloso</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAejSA26m3ZUM_Bq9hfF7AqrNkgZgCWIuGYYRaTsoQUennqmwcGlTEM66piZ8e-p3xLKel2Vv7j_-7yAuMsf9ylWbgaICKUGx20u6U_egOQ7tGBjyKNAkJVynShmAY_vrMqNX1OmhB8Ft/s1600/SAM_0245.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAejSA26m3ZUM_Bq9hfF7AqrNkgZgCWIuGYYRaTsoQUennqmwcGlTEM66piZ8e-p3xLKel2Vv7j_-7yAuMsf9ylWbgaICKUGx20u6U_egOQ7tGBjyKNAkJVynShmAY_vrMqNX1OmhB8Ft/s640/SAM_0245.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Verdana, sans-serif; font-weight: bold;">perledicucina.blogspot.com<br /></i></td></tr>
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<span style="font-family: Verdana, sans-serif;"> Su questo fondo di briciole, spandere la crema di ricotta, </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENwoIsJEqUoRoXE-LXFymLKHC5rNAQxtLXL-_q1NJCPctRSDko7DUHSzRuf_vMu-AAd_Mo9cJvGNSaO2skOJI35HAcioL5Y-xC8V7wBNUZCfu4syLSyW4HyOK2OEM2RGWPI7rpJx2gVxE/s1600/SAM_0247.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENwoIsJEqUoRoXE-LXFymLKHC5rNAQxtLXL-_q1NJCPctRSDko7DUHSzRuf_vMu-AAd_Mo9cJvGNSaO2skOJI35HAcioL5Y-xC8V7wBNUZCfu4syLSyW4HyOK2OEM2RGWPI7rpJx2gVxE/s640/SAM_0247.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Verdana, sans-serif; font-weight: bold;">perledicucina.blogspot.com</i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"> livellare bene con una spatola,</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0sXISWqELDluc19LhxaacEwQh2tw118emmhK56edbSSzrkq6w3zwfeXqKojnMM8FmgRmbXvbTximR_tORR6sLNWGYhhvmLcoCzORgdV1M19gv41lfpZMOHscPaF_KX14dKjxj4-pY8C7s/s1600/SAM_0248.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0sXISWqELDluc19LhxaacEwQh2tw118emmhK56edbSSzrkq6w3zwfeXqKojnMM8FmgRmbXvbTximR_tORR6sLNWGYhhvmLcoCzORgdV1M19gv41lfpZMOHscPaF_KX14dKjxj4-pY8C7s/s640/SAM_0248.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Verdana, sans-serif; font-weight: bold;">perledicucina.blogspot.com</i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">spargere uniformemente la cioccolata ridotta a scaglie,</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPImrKwd1a_lg0thxmofowSk6J8P8uV9Kerc19KYgj_eiozQw_zIKs_noMqlRXcmaIgbtMpIE76lnlFUrC7ZUybkPNBHF7Eo5WuodNA8UvEDSInPYS3vVC5mfnf1NC31Lh53-1CeE31No/s1600/SAM_0249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPImrKwd1a_lg0thxmofowSk6J8P8uV9Kerc19KYgj_eiozQw_zIKs_noMqlRXcmaIgbtMpIE76lnlFUrC7ZUybkPNBHF7Eo5WuodNA8UvEDSInPYS3vVC5mfnf1NC31Lh53-1CeE31No/s640/SAM_0249.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Verdana, sans-serif; font-weight: bold;">perledicucina.blogspot.com</i></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjaIYaRYqfWNjrX28S-OzCFS9KJqTsvQ4wYoK9576Mc_xxwh-8ELQVExEdygOoiZDLdO6Xiszb7bcvExtW0LuOKyteud2K9dF-HXq5N24i9LQPuD_AtpRBQFraKr485tJprTg1S2z4jDj/s1600/SAM_0250.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjaIYaRYqfWNjrX28S-OzCFS9KJqTsvQ4wYoK9576Mc_xxwh-8ELQVExEdygOoiZDLdO6Xiszb7bcvExtW0LuOKyteud2K9dF-HXq5N24i9LQPuD_AtpRBQFraKr485tJprTg1S2z4jDj/s640/SAM_0250.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-style: italic; font-weight: bold;">perledicucina.blogspot.com</span><br /><br /><div style="text-align: left;">
<span style="font-family: Verdana, sans-serif; font-size: small;">ricoprire con l'altra metà del composto sbricioloso</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBBElN98NY23nYi_B3ORmKl4REowICw0aSYt0ZqMMoE1eHAVMJeTGkNDiMpSSd5bo_aPMN-GbnsUACs872gvJ4jMAPvcqfYoTjdfUf02wmsHr1k0F3ZeepVVmzg3yovC0R18TV8u-95x1/s1600/SAM_0251.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoBBElN98NY23nYi_B3ORmKl4REowICw0aSYt0ZqMMoE1eHAVMJeTGkNDiMpSSd5bo_aPMN-GbnsUACs872gvJ4jMAPvcqfYoTjdfUf02wmsHr1k0F3ZeepVVmzg3yovC0R18TV8u-95x1/s640/SAM_0251.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Verdana, sans-serif; font-weight: bold;">perledicucina.blogspot.com</i></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhok1kE_ZAKin6ztyVqcyFo6jXIl0SaIpTvzkGks_NRHi7UBSvToNj_ZnzgQ-WINdeJ2-1SVSSM3PDhM8Ame4_uInETqv1EWsR_Ved7IVk-ZhF2FktjdJKDyiWFPM8FqYEFpwhA6ZyIvPeR/s1600/SAM_0254.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhok1kE_ZAKin6ztyVqcyFo6jXIl0SaIpTvzkGks_NRHi7UBSvToNj_ZnzgQ-WINdeJ2-1SVSSM3PDhM8Ame4_uInETqv1EWsR_Ved7IVk-ZhF2FktjdJKDyiWFPM8FqYEFpwhA6ZyIvPeR/s640/SAM_0254.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Verdana, sans-serif; font-weight: bold;">perledicucina.blogspot.com</i></td></tr>
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<span style="font-family: Verdana, sans-serif;">Infornare a 200°, per circa 30 minuti.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5K1BKS68XYV4CdYW2ZsB_X0gs5aWyDKCpTg64ecq-4AC_aEcu-OSLBc_CpFE0T718lx5DP9pqtK5w-KYDbq-w78KCd4yCdSqDackTLuQgHQBfDKl4M8fo_fu-kOPoih1qfmrI_-HTQrT/s1600/SAM_0256.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit5K1BKS68XYV4CdYW2ZsB_X0gs5aWyDKCpTg64ecq-4AC_aEcu-OSLBc_CpFE0T718lx5DP9pqtK5w-KYDbq-w78KCd4yCdSqDackTLuQgHQBfDKl4M8fo_fu-kOPoih1qfmrI_-HTQrT/s640/SAM_0256.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Verdana, sans-serif; font-weight: bold;">perledicucina.blogspot.com</i></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"> Mentre il dolce è ancora caldo, ricoprire di zucchero a velo.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrnBxTJFbDMsGtRt05yLwgV38x_ehD9tG1raam8zei8PUzW3rM3dP7rRETIhNzrifpwkrDMXxkdCsghELiCCgRXxz4Mzp8ir3rc2fpFmUisOJQv0J-Ds04mJ15q9IqhsiWeBsUInK3IvU/s1600/SAM_0263.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKrnBxTJFbDMsGtRt05yLwgV38x_ehD9tG1raam8zei8PUzW3rM3dP7rRETIhNzrifpwkrDMXxkdCsghELiCCgRXxz4Mzp8ir3rc2fpFmUisOJQv0J-Ds04mJ15q9IqhsiWeBsUInK3IvU/s640/SAM_0263.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: Verdana, sans-serif; font-weight: bold;">perledicucina.blogspot.com</i></td></tr>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<span style="font-family: Verdana, sans-serif;">p.s. E' superba da degustare ancora calda!</span></div>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com4tag:blogger.com,1999:blog-2887519865511346464.post-67233658535500334232012-12-18T13:02:00.000+01:002012-12-18T13:02:12.284+01:00UOVA E PORRI<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Questo profumo mi riporta indietro nel tempo, alla mia infanzia, quando le cose semplici erano motivo di gioia e bastava una umile pietanza a riscaldarti il cuore.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1Iu6cWjLS1NT-gHfnX8h7Rq-0gJ-e_tFA0_l5mCojskaS_AFuHIm9SJtuEjtvYyVmt6vy2bVZPGAlmNRxMzNfPLjsdSoG-Xn4sHoMecS_nQZZDec9odLSX8Kh7RmIKqGvh1FpnkyUpx3/s1600/SAM_0217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1Iu6cWjLS1NT-gHfnX8h7Rq-0gJ-e_tFA0_l5mCojskaS_AFuHIm9SJtuEjtvYyVmt6vy2bVZPGAlmNRxMzNfPLjsdSoG-Xn4sHoMecS_nQZZDec9odLSX8Kh7RmIKqGvh1FpnkyUpx3/s640/SAM_0217.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">perledicucina.blogspot.com</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Ingredienti per 2 persone:</span><br />
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<span style="font-family: Verdana, sans-serif;">2 porri o 4 scalogni</span><br />
<span style="font-family: Verdana, sans-serif;">4 uova</span><br />
<span style="font-family: Verdana, sans-serif;">4 cucchiai di olio evo</span><br />
<span style="font-family: Verdana, sans-serif;">sale e pepe q.b.</span><br />
<span style="font-family: Verdana, sans-serif;">acqua</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Procedimento:</span><br />
<span style="font-family: Verdana, sans-serif;">Pulire e lavare i porri o gli scalogni, asciugare e tagliare a rondelle. </span><br />
<span style="font-family: Verdana, sans-serif;">In una larga padella versare l'olio, fare riscaldare</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdRtcD9Zh4DfRgOGlvz_T4pzcDmlYPUk-wi8DgXRS2rnWhSeDb4hXYHHqud92YZBiCripAe4GrrJMqQ0BBs3Q3KlpkXCLt99c0ywJBcmoGAFHDyesf5HK06kYcpx9j7wqcT7x2MohERH0/s1600/SAM_0210.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZdRtcD9Zh4DfRgOGlvz_T4pzcDmlYPUk-wi8DgXRS2rnWhSeDb4hXYHHqud92YZBiCripAe4GrrJMqQ0BBs3Q3KlpkXCLt99c0ywJBcmoGAFHDyesf5HK06kYcpx9j7wqcT7x2MohERH0/s640/SAM_0210.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">perledicucina.blogspot.com</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"> versare i porri e soffriggere lentamente a fuoco bassissimo,</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNS95YEyFSJrxdHoP4hMDYIX_K4NhQ-YKOitHsfNyfRRw1fpjToDXmPCtOrKZVxxEvs2Ox4DRWdYAg9uroq1YqMehWvKvuvApO_JbgdXlKpx_npI6EoFr5cbI1a-X4ibNjXPx3hdaXTTKF/s1600/SAM_0211.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNS95YEyFSJrxdHoP4hMDYIX_K4NhQ-YKOitHsfNyfRRw1fpjToDXmPCtOrKZVxxEvs2Ox4DRWdYAg9uroq1YqMehWvKvuvApO_JbgdXlKpx_npI6EoFr5cbI1a-X4ibNjXPx3hdaXTTKF/s640/SAM_0211.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">perledicucina.blogspot.com</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">Aggiungere mezzo bicchiere d'acqua, salare, pepare e portare a bollore.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWwzVv_REB1m_EbAhI99B_7fnZm8F3HJk-6Ma68e-yuhsOQsdCW_nPffWZOWiQr_z83ExlC2yKNXi4da37GBo-_G9SuVDkLhtyGNDk-tPgeRWrJTdKfgC3FykL67_OQJnwEU_SsRRi-Yx/s1600/SAM_0212.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWwzVv_REB1m_EbAhI99B_7fnZm8F3HJk-6Ma68e-yuhsOQsdCW_nPffWZOWiQr_z83ExlC2yKNXi4da37GBo-_G9SuVDkLhtyGNDk-tPgeRWrJTdKfgC3FykL67_OQJnwEU_SsRRi-Yx/s640/SAM_0212.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">perledicucina.blogspot.com</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;">Far scivolare nella padella le uova, salare e pepare,</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-Ev95SCxM9hTwamQ-5B5gG-L1sQqTLemufHs91lSsHMUhb_nNDDZ8fd3-4jGdpBb7a7zDQVtLuG_8zWnmTfteeo9aKwLHFRDilrmoiTOLyY-5ymDVMmVCRawqZCLlqVaZvwlmYDF8Ehr/s1600/SAM_0213.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-Ev95SCxM9hTwamQ-5B5gG-L1sQqTLemufHs91lSsHMUhb_nNDDZ8fd3-4jGdpBb7a7zDQVtLuG_8zWnmTfteeo9aKwLHFRDilrmoiTOLyY-5ymDVMmVCRawqZCLlqVaZvwlmYDF8Ehr/s640/SAM_0213.JPG" width="640" /></a></td></tr>
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<span style="font-family: Verdana, sans-serif;">con una forchetta mescolare, e strapazzare le uova.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdN_a8nXtxtPNM0y0vAbFcC1C7CaacANWGVzWGkgj27qVJxQrFEAMG3ZaTy4ivze9TAkC-DxQxk6OQVzll_aNh9OqrfMUI61jH48G1FRzrYqvhyXmrT-M3Pj6nOMoXlcN-Mm0S9CAU9dl/s1600/SAM_0214.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdN_a8nXtxtPNM0y0vAbFcC1C7CaacANWGVzWGkgj27qVJxQrFEAMG3ZaTy4ivze9TAkC-DxQxk6OQVzll_aNh9OqrfMUI61jH48G1FRzrYqvhyXmrT-M3Pj6nOMoXlcN-Mm0S9CAU9dl/s640/SAM_0214.JPG" width="640" /></a></td></tr>
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<span style="font-family: Verdana, sans-serif;">Continuare la cottura per pochi secondi, </span><br />
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<span style="font-family: Verdana, sans-serif;">le uova devono restare morbide, aggiustare di sale e servire.</span><br />
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<span style="font-family: Verdana, sans-serif;">BUON APPETITO!!</span><br />
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com0tag:blogger.com,1999:blog-2887519865511346464.post-60967493365166251382012-12-14T10:07:00.000+01:002012-12-14T10:07:03.825+01:00BISCOTTI MORBIDI COCCO E CIOCCOLATO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Semplici, ma garantito il successo di questi biscotti teneri ed eccellenti per sorseggiare una tazza di thè con le amiche.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Ingredienti:</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">200 gr. di zucchero semolato ( io 185)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">170 gr. di farina di cocco disidratato</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">2 uova intere</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">40 gr. di farina 00</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">50 gr. di cioccolato fondente a scaglie</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">zucchero a velo q.b. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small; text-align: left;">Procedimento:</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Versare lo zucchero, la farina di cocco e la farina 00 in una ciotola, aggiungere le uova e mescolare con una spatola, ottenendo un composto omogeneo,</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">aggiungere le scaglie di cioccolato continuando a mescolare.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Con le mani inumidite formare delle palline, poggiarle sulla placca del forno rivestita di carta forno, schiacciandole leggermente.</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Accendere il forno a 160°, cuocere per 15 minuti.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com7tag:blogger.com,1999:blog-2887519865511346464.post-5949889355957879932012-12-06T09:52:00.003+01:002012-12-06T09:52:34.805+01:00CONTROCORRENTE...? RISO ALLA CANTONESE<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="font-family: Verdana, sans-serif; text-align: justify;">RISO ALLA CANTONESE</b><br />
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<span style="font-family: Verdana, sans-serif;">E sia per curiosità, e sia per provare un piatto inconsueto, ma affine, per gli ingredienti, alla nostra cucina ............. mi sono cimentata in questo test-esotico! </span></div>
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<span style="font-family: Verdana, sans-serif;">Non ho mai cucinato nulla di cinese, ma ho imparato, a mie spese, che nella vita mai dire mai!</span><br />
<span style="font-family: Verdana, sans-serif;">Così mi sono messa a studiare, proprio come si fa a scuola.</span><br />
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<i><span style="font-family: Verdana, sans-serif;"><span style="font-weight: bold;">"</span> La cucina cinese è una delle più antiche al mondo, fonda infatti le sue origini in un passato assolutamente storico e remoto, che la rende assolutamente affascinante ed interessante, perché legata ad usi e costumi di incredibile meraviglia, solitamente infatti le pietanze che oggi conosciamo come tipiche e tradizionali della Cina, venivano preparate per celebrare momenti ed eventi religiosi e storici particolarmente importanti e per questo si costituiscono come una vera e propria sorta di identità nazionale che nel corso dei secoli ha mantenuto la sua rilevanza ed il suo spirito.<br />La Cina si costituisce come una nazione profondamente legata all'agricoltura, ragion per cui la maggior parte dei piatti della sua gastronomia hanno come elemento principe le verdure e gli ortaggi, simbolo per altro di una cucina sana e genuina, assolutamente leggera.<br />Non mancano poi le carni, che rivestono un ruolo fondamentale nell'alimentazione della popolazione cinese, le preferite sono le carni di pollo, perché molto economiche, mentre il maiale, l'agnello ed il manzo vengono impiegate in quantità molto minori nelle preparazioni, a differenza dell'alimentazione occidentale poi, in Cina si fa uno scarso uso di latticini e di grassi animali, mentre non mancano sicuramente spezie ed erbe aromatiche; la cucina per i cinesi è una vera e propria arte, alla quale va dedicato rispetto, in Cina infatti si consumano mediamente dai 5 ai 6 pasti quotidiani, non mancano infatti, nelle grandi città, bancarelle e chiostri che vendono thé, pasticcini e piatti tradizionali, ragion per cui è assolutamente usuale vedere la gente che mangia a qualsiasi ora del giorno e della notte, quasi un rito sacro.<br />Le pietanze cinesi si presentano agli occhi del visitatore e degli appassionati di questa cultura, come una vera e propria opera d’arte, curati e preparati con attenzione ad ogni minimo particolare, affinché il piatto possa soddisfare sia il palato che gli occhi, all’ estetica viene quindi data la medesima importanza del gusto e del sapore, in modo tale che si possa portare sulla tavola un cibo che sia perfetto sotto ogni aspetto; anche il piatto più semplice diventa quindi un trionfo di colori, di sapori e di aromi, e saprà certamente colpire ed affascinare che lo assaggerà.<br />I piatti tipici della cucina cinese sono conosciuti ed apprezzati internazionalmente, grazie in particolar modo alla straordinaria diffusione, in occidente, di ristoranti etnici, che propongono la cucina tipica di questa straordinaria terra orientale; vi offriamo quindi l’occasione di sperimentare ricette e preparazioni classiche della nazione cinese, con le ricette degli Involtini Primavera, particolari involtini di Verdura, i Ravioli al Vapore, preparati con carne e verdure, il Riso alla Cantonese, con verdure, prosciutto e uova, e per terminare la frutta caramellata.<br />Preparare un piatto cinese è, per i cuochi della Cina, uno dei momenti sacri della giornata, ogni strumento, utensile e ingrediente viene infatti preparato con cura, le dimensioni degli alimenti sono tutte uguali, affinché sia l’armonia a dominare la ricetta, ogni pietanza ha infatti un proprio stile e deve essere presentata con il giusto equilibrio di sapori e di abbinamenti cromatici, di conseguenza anche la tavola dovrà essere decorata con motivi che si intonino ai piatti che verranno serviti."</span></i></div>
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( da: <a href="http://www.cucinainternazionale.com/">http://www.cucinainternazionale.com</a> )</div>
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<span style="font-family: Verdana, sans-serif;">Tra involtini primavera, pollo alle mandorle e maiale in agrodolce, mi sono arreresa al riso alla cantonese.</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: justify;"><b>Ingredienti:</b></span><br />
<span style="font-family: Verdana, sans-serif; text-align: justify;">500 gr. di riso basmati</span><br />
<span style="font-family: Verdana, sans-serif; text-align: justify;">1 cipolla</span><br />
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<span style="font-family: Verdana, sans-serif;">250 gr. di prosciutto cotto a dadini</span></div>
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<span style="font-family: Verdana, sans-serif;">300 gr. di pisellini primavera surgelati</span></div>
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<span style="font-family: Verdana, sans-serif;">4 uova</span></div>
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<span style="font-family: Verdana, sans-serif;">olio evo</span></div>
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<span style="font-family: Verdana, sans-serif;">sale e pepe q.b.</span></div>
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<span style="font-family: Verdana, sans-serif;">salsa di soia</span></div>
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<span style="font-family: Verdana, sans-serif;">1 wok o una larga padella </span></div>
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<b style="font-family: Verdana, sans-serif;">Procedimento:</b></div>
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<span style="font-family: Verdana, sans-serif;">Lessare o cuocere a vapore il riso basmati ed i pisellini, mettere da parte.</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: justify;">Sbattere le uova, salare, pepare, scaldare i due cucchiai di olio in una larga padella e fare una frittata sottile, non appena si intiepidisce tagliare a dadini.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tritare la cipolla, nel wok o nella larga padella fare scaldare qualche cucchiaio di olio evo, versare la cipolla tritata, aggiungere i pisellini e fare insaporire, poi il prosciutto a dadini, versare anche il riso basmati e fare saltare per alcuni minuti a fiamma bassa, curando di dividere i chicchi tra loro.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">perledicucina.blogspot.com</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">Infine, aggiungere la frittata tagliata a dadini, </span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">perledicucina.blogspot.com</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">mescolare e spegnere la fiamma, spruzzare alcuni cucchiai di salsa di soia, fare insaporire e servire.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">perledicucina.blogspot.com</span></td></tr>
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<span style="font-family: Verdana, sans-serif;">BUON APPETITO! </span></div>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com1tag:blogger.com,1999:blog-2887519865511346464.post-74010926418795506772012-12-03T12:16:00.001+01:002012-12-03T16:38:52.134+01:00Torta " MAROCCHINO"<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 20.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">TORTA " MAROCCHINO "<o:p></o:p></span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">perledicucina.blogspot.com</span></td></tr>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><b>Rifatta per la seconda volta, visto che avevo perso sia le foto che la ricetta e ovviamente Maria, moglie del mio carissimo collega Nicola, mi ha rimandato la ricetta.</b></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><b>Bissato il successo di questa <i>cioccolattosissima</i> torta, squisita!</b></span></span></div>
<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><b> </b></span></span><br />
<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span></span><br />
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">200 gr. di farina 00</span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">150 gr. di zucchero semolato<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">50 gr. di cacao amaro<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">250 ml. di latte intero<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 bustina di lievito per dolci<o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><b>per la crema:</b><o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">250 gr. di mascarpone <o:p></o:p></span></span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">3 cucchiai di Nutella<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;"><b>Procedimento</b>:</span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Versare in una ciotola la farina, lo zucchero, ed il cacao e lavorare con le fruste elettriche, aggiungendo gradatamente il latte, per ultimo aggiungere la bustina di lievito e continuale a mescolare.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">Versare il composto ottenuto in una tortiera foderata di carta forno,</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%;">trasferire in forno già riscaldato 170°/180° per circa 15/20 minuti.</span></div>
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Intanto che la torta cuoce in in forno, preparare la crema per la farcitura, mescolare bene con un cucchiaio il mascarpone e la nutella.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">perledicucina.blogspot.com</span></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 18px; text-align: left;">Fare raffreddare il dolce, tagliare in due dischi e farcire con la crema al mascarpone e nutella.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: 12pt; line-height: 115%; text-align: justify;">Ricomporre il tutto, trasferire in un piatto da dolci e fare riposare in frigo per circa 30 minuti, al momento di servire spolverare con zucchero a velo vanigliato.</span><br />
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<span style="font-size: 12.0pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Buon appetito!</span></span></div>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com5tag:blogger.com,1999:blog-2887519865511346464.post-35716189518385047222012-10-26T14:03:00.001+02:002012-11-27T17:22:59.243+01:00LE PENNE RIGATE CON I POMODORINI GRATINATI AL FORNO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Ricetta semplicissima e di sicuro effetto!</span><br />
<span style="font-family: Verdana, sans-serif;">Un primo veloce e semplice.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Ingredienti:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">pomodorini</span><br />
<span style="font-family: Verdana, sans-serif;">sale</span><br />
<span style="font-family: Verdana, sans-serif;">pepe</span><br />
<span style="font-family: Verdana, sans-serif;">pangrattato</span><br />
<span style="font-family: Verdana, sans-serif;">parmigiano ( o anche grana, pecorino ecc.)</span><br />
<span style="font-family: Verdana, sans-serif;">basilico </span><br />
<span style="font-family: Verdana, sans-serif;">prezzemolo</span><br />
<span style="font-family: Verdana, sans-serif;">origano</span><br />
<span style="font-family: Verdana, sans-serif;">aglio</span><br />
<span style="font-family: Verdana, sans-serif;">olio evo</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Procedimento:</span><br />
<span style="font-family: Verdana, sans-serif;">Tagliare i pomodorini in due, disporli in una pirofila da forno unta d'olio, salare, pepare.</span><br />
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<span style="font-family: Verdana, sans-serif;">Preparare un trito di aglio, basilico, prezzemolo, origano, aggiungere il parmigiano ed il pangrattato, sale e pepe.</span><br />
<span style="font-family: Verdana, sans-serif;">Mescolare bene e cospargere i pomodorini con questo preparato.</span><br />
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<span style="font-family: Verdana, sans-serif;">Dare una bella girata di olio evo sui pomodorini, infornare in forno già caldo a 200° per circa 20 minuti, poi circa 5 minuti solo grill per far gratinare.</span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Aggiungere qualche altra fogliolina di basico spezzettata e mettere da parte.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Intanto avrete lessato la pasta, fatela saltare nella pirofila insieme ai pomodorini e servite aggiungendo qualche altro rametto di basilico.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: small;">Buon Appetito!</span></div>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com4tag:blogger.com,1999:blog-2887519865511346464.post-41027847955119527772012-10-17T10:35:00.001+02:002012-11-27T17:25:50.077+01:00Torta Stracciatella ...ed è stato AMORE a prima vista!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Rieccomi........ sono tornata a riscrivere sul mio blog, dopo una lunga assenza causata da moltissimi impegni di lavoro.</span><br />
<span style="font-family: Verdana, sans-serif;">Il dolce che vi propongo oggi è davvero prelibato......roba da palati sensibili,</span><br />
<span style="font-family: Verdana, sans-serif;">vi invito a provarlo e poi mi racconterete.</span><br />
<span style="font-family: Verdana, sans-serif;">Ho letto la ricetta sul web, non ricordo dove, ma certamente saranno state delle manine sante che lo hanno concepito, io le ringrazio e la giro a voi, con la raccomandazione assoluta di gustarlo tiepido, vedrete che goduria!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-W1-RzqJK54kKx_4lu-ZxmP7rFtYrd9ici4wx-njHckG86biOB0_Kd_E45a5m37U31ltX2rNbMzDP-j2kCVrFa44A8NUf6xD0rppcSQLDD2RPp-CNnB4OfHm1E8F6rR5l7Jb7Dpsjd52q/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-W1-RzqJK54kKx_4lu-ZxmP7rFtYrd9ici4wx-njHckG86biOB0_Kd_E45a5m37U31ltX2rNbMzDP-j2kCVrFa44A8NUf6xD0rppcSQLDD2RPp-CNnB4OfHm1E8F6rR5l7Jb7Dpsjd52q/s640/8.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Ingredienti:</span><br />
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">200 gr. di farina 00<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">170 gr. di zucchero a velo<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">100 gr. di burro <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">3 uova<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 bustina di lievito<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 bustina di vanillina<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">100 gr. di cioccolato fondente ridotto in granella
(o gocce di cioccolato)<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">200 gr. di ricotta<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">zucchero a velo quanto basta per spolverizzare il dolce</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Procedimento:</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Lavorare con le fruste lo zucchero con il burro,
sino ad ottenere una crema omogenea, aggiungere le uova uno per volta, poi la
farina setacciata, la ricotta , il lievito , la vanillina e per ultimo la
granella di cioccolato , mescolare bene
l’impasto e trasferirlo in una teglia foderata di carta forno.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Infornare in forno preriscaldato 40 minuti
circa temperatura 160 gradi.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 16px; line-height: 18px;">Appena tiepido spolverizzate di zucchero a velo.</span></div>
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Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com0tag:blogger.com,1999:blog-2887519865511346464.post-55640434370984050612012-02-06T10:37:00.004+01:002012-03-05T12:09:01.582+01:00I CALZONI FRITTI<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyP-b7HGZD9OTch54r0NfS6jlcLilW3L44Rpb9qNnYc55BltS9kTMf8ND5btMTnCfg4608XsoysuqtNX6KEwB5_ZUxl2UYpKJwWvUxIFSK-2MJLIYY5nAmFcFbRo1Xt7Dvcuf5OPdDRLVC/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
<img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyP-b7HGZD9OTch54r0NfS6jlcLilW3L44Rpb9qNnYc55BltS9kTMf8ND5btMTnCfg4608XsoysuqtNX6KEwB5_ZUxl2UYpKJwWvUxIFSK-2MJLIYY5nAmFcFbRo1Xt7Dvcuf5OPdDRLVC/s640/image.jpg" width="640" /></a></div><span style="font-family: Verdana, sans-serif;"><br />
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<span style="font-family: Verdana, sans-serif;">Desideravo da tanto tempo fare i calzoni fritti, ma il tempo a disposizione, si sa, è sempre troppo poco!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Ieri pomeriggio, finalmente, ho deciso che era il momento adatto per questo esperimento, dopo aver bighellonato da un blog all'altro, la ricetta che mi ha incoraggiato definitivamente è stata quella di Maria Antonia.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Sarà perchè Maria Antonia è siciliana come me ed i calzoni fritti per noi siciliani sono la colazione prelibata che si fa al bar di prima mattina.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">La preparazione non è difficoltosa ed il risultato è eccellente, quindi ho pensato di condividere la ricetta ed incito le mie fans a provarci.....</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Naturalmente ci si può sbizzarrire con il ripieno, ma come prima volta ho preferito un ripieno semplice e leggero quale il prosciutto cotto e la mozzarella, la prossima volta ci metterò un pò più di fantasia. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Ingredienti per 6 persone:</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">750 gr. di farina 00</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">750 gr. di patate</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">2 uova freschissime</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3 cucchiai di olio si semi di girasole</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">2 cubetti di lievito di birra o due buste di lievito di birra liofilizzato</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">sale</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">olio per friggere di girasole</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Procedimento:</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Per prima cosa preparare le patate, io per velocizzare, visto che erano di già le 19,00, le ho prima sbucciate poi tagliate a pezzi e poi fatte lessare in acqua salata.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Intanto che le patate erano sul fuoco, ho preparato la mozzarella a dadini ed ho sistemato il prosciutto in una terrina.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">In un largo contenitore mettere la farina, fare una conca ed unire le patate ( devono essere pesate già cotte e prive di buccia) schiacciate o passate al passa pomodoro, battere le uova, aggiungere l'olio di girasole ed il lievito facendolo sciogliere delicatamente, aggiungere questo composto alla farina e patate. </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Iniziare ad impastare con le mani, se il purè di patate è tiepido, è molto più facile.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Aggiungere il sale, continuare a lavorare l'impasto e raccoglierlo a palla.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Infarinare una spianatoia, trasferirvi l'impasto, prelevarne delle piccole quantità e con il matterello stendere la pasta, infarinane i bordi di una larga tazza e ritagliare dei cerchi che farciremo con fette di prosciutto e dadini di mozzarella, sigillando bene i bordi, continuare sino ad esaurimento dell'impasto.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Sistemate tutti i fagottini ripieni nella spianatoia infarinata, copriteli con un canovaccio e lasciateli a lievitare per circa 1 ora.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Mettere sul fuoco una larga padella con abbondante olio di semi di girasole, appena è a temperatura tuffare i calzoni, avendo cura di iniziare dai primi che avete eseguito poichè saranno quelli più gonfi perchè lievitati.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7iLI7-g8pvnpkwChrLZRCouJ7Ske5ST4-ou-3IaPtUWa5nPH8fpxWsFSd-hID-8bpB2xh56XxCa4j1PwDq5vHCmEvOAamRqILe3OzT5RuyMLzeBxw-OoZ4UemLZLSI8mL9WYSF8_DMSON/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7iLI7-g8pvnpkwChrLZRCouJ7Ske5ST4-ou-3IaPtUWa5nPH8fpxWsFSd-hID-8bpB2xh56XxCa4j1PwDq5vHCmEvOAamRqILe3OzT5RuyMLzeBxw-OoZ4UemLZLSI8mL9WYSF8_DMSON/s640/7.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyKg-HWDryL3K8Tb5kgL-nUnao_8boamSrvDZyn9VK2sLqhYEagGBGIQjxbKL6TskhByfKHvfXQFauhhYgFs0tGTdqS71UaJ5QP7L7A9GYAP7HicrBX6gEb41sL44Iy7W7vEh0LTxTHfX/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyyKg-HWDryL3K8Tb5kgL-nUnao_8boamSrvDZyn9VK2sLqhYEagGBGIQjxbKL6TskhByfKHvfXQFauhhYgFs0tGTdqS71UaJ5QP7L7A9GYAP7HicrBX6gEb41sL44Iy7W7vEh0LTxTHfX/s640/8.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Sgocciolare e porre in un piatto di servizio ricoperto di carta assorbente, i calzoni sono pronti da gustare, ovviamente tiepidi non caldissimi, sono leggerissimi ed asciutti perchè la presenza delle patate nell'impasto non fa assorbire molto olio.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCPikZFJCg5DmjZMwsh_7NbTu4XlSHJCTx9S4gr9tEuEJbRCgCJl1bmXT_PD_jI0ros-TiqseXmTHiXfR3p0jvE7SpI3V3eLvJCTGlzVcLR9X45AkxFvsNgA1ondFdBV8TrMRxYmvtUML/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZCPikZFJCg5DmjZMwsh_7NbTu4XlSHJCTx9S4gr9tEuEJbRCgCJl1bmXT_PD_jI0ros-TiqseXmTHiXfR3p0jvE7SpI3V3eLvJCTGlzVcLR9X45AkxFvsNgA1ondFdBV8TrMRxYmvtUML/s640/9.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fhg_3pCmoO8eOvs2u_6zOL1j7qyS3-KQ4ZhZ9p35Oc3qNwC3ZWbdyPB4AabcNFP82_jPGE9VicNSVdBtiL2GSM_SNBC7ADi52QkyzbMWVYNi15JpQNg2Dqm7993IFofShzZslSmi1XQL/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4fhg_3pCmoO8eOvs2u_6zOL1j7qyS3-KQ4ZhZ9p35Oc3qNwC3ZWbdyPB4AabcNFP82_jPGE9VicNSVdBtiL2GSM_SNBC7ADi52QkyzbMWVYNi15JpQNg2Dqm7993IFofShzZslSmi1XQL/s640/10.jpg" width="640" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">E come sempre......Buon Appetito!</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"> </span></div></div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com8tag:blogger.com,1999:blog-2887519865511346464.post-85434863881345546592012-01-23T11:40:00.000+01:002012-01-23T11:40:03.536+01:00TORTA AL CIOCCOLATO MORBIDISSIMA<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEBE1e6bDV3Oygzk1a4M6dnvpCcXe8drVja4dGPJZxnWZ5174XLMzFT3uDH7AIesnTnJAtdlRCynvLSCvEgbQt1pFAZoG8lLmjQD3iQbezUA0eP1eDpxMF_rlaO3wlVzdqROhCdkvmvOj/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEBE1e6bDV3Oygzk1a4M6dnvpCcXe8drVja4dGPJZxnWZ5174XLMzFT3uDH7AIesnTnJAtdlRCynvLSCvEgbQt1pFAZoG8lLmjQD3iQbezUA0eP1eDpxMF_rlaO3wlVzdqROhCdkvmvOj/s1600/2.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">E' una delle ricette della carissima Benedetta che mi ha fatto un'ottima impressione, visto che io non amo molto le torte al cioccolato senza farcitura, perchè a mio parere, risultano sempre molto asciutte. </span> </div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">La nota positiva che mi ha indotto a sperimentarla è stata la presenza della ricotta nell'impasto che l'ha resa morbidissima.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Il risultato è stato proficuo, nel giro di un'ora il piatto servi torta è rimasto semivuoto, pertanto forza con la ricetta..... </span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">p.s. l'unica variazione .....io non ho fatto la glassa.....ma l'ho servita spolverizzata di zucchero al velo.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Ingredienti:</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">250 gr. di ricotta fresca</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">250 gr. di zucchero</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">3 uova</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">80 gr. di farina 00</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">75 gr. di cacao amaro</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">100 gr. di burro fuso</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">1 bustina di lievito per dolci</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Per la glassa:</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">100 gr. di gocce di cioccolato fondente</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">acqua q.b.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Procedimento:</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Lavorare bene la ricotta con lo zucchero usando le fruste elettriche, incorporare le uova, il cacao amaro, la farina mescolata al lievito e per ultimo il burro fuso.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Continuare a sbattere sino ad ottenere una crema tipo mousse.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Trasferire l'impasto in una tortiera foderata di carta forno e cuocere al forno per circa 30 minuti temperatura 180°.</span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Decorate con zucchero a velo o eventualmente con la glassa che si ottiene sciogliendo a bagnomaria le gocce di cioccolato fondente con pochissima acqua.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9U8gSvAVFyVBdrtfb9MeMaqEOgVEqFBZnoc0iPVXzGde9GNn8NYKm00hLDuvWSIWaRlhUM0o5xq_tzK7NCX-mRAfN-z1wTVjwgOrhrGcQmkTBmTeIxwhH0iIveRTkuFpy52-x31kWfiF/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9U8gSvAVFyVBdrtfb9MeMaqEOgVEqFBZnoc0iPVXzGde9GNn8NYKm00hLDuvWSIWaRlhUM0o5xq_tzK7NCX-mRAfN-z1wTVjwgOrhrGcQmkTBmTeIxwhH0iIveRTkuFpy52-x31kWfiF/s1600/1.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div></div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com6tag:blogger.com,1999:blog-2887519865511346464.post-50245187700556490952012-01-18T10:41:00.002+01:002012-01-23T10:47:59.970+01:00" SCONES...Un pò di Scozia a casa mia!"<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhu8_BPgpjV53WTpEIkwg7cOFoBNhg4SbDPWV-ygTpJBVEznAomKcTW1dwQrlIh_2ZfJx8P6whv6_H2rZyjB1lafg54I5b68-0yj2kF1D0496fxEaV9hsTPxUqYIXw-BZJHSZShEVfnyz/s1600/16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhu8_BPgpjV53WTpEIkwg7cOFoBNhg4SbDPWV-ygTpJBVEznAomKcTW1dwQrlIh_2ZfJx8P6whv6_H2rZyjB1lafg54I5b68-0yj2kF1D0496fxEaV9hsTPxUqYIXw-BZJHSZShEVfnyz/s640/16.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
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<b style="background-color: white; line-height: 17.25pt;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Nei pochi momenti liberi che mi rimangono, esplorando il web, mi hanno estremamente colpito, e non a torto, questi curiosissimi dolcetti da farcire, adatti alla prima colazione: gli scones scozzesi!</span></span></b></div><div style="background: white; line-height: 17.25pt; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt; text-align: justify; text-justify: inter-ideograph;"><b><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 17.25pt;"><span style="color: #333333;">Apprendo da Maria Antonia (</span></span><span style="background-color: white; color: #009933; font-size: x-small; line-height: 15px; text-align: -webkit-auto;">panzaepresenza</span><span style="background-color: white; color: #009933; font-size: x-small; line-height: 15px; text-align: -webkit-auto;">.blogspot.com/</span><span style="background-color: white; line-height: 17.25pt;"><span style="color: #333333;">) che li ha sperimentati qualche giorno fa, che sono dei dolcetti abitualmente serviti nella prima colazione anglosassone e soprattutto in Scozia, ed io che non sono mai stata in Scozia ho deciso di trasferire la Scozia a casa mia, p</span></span></span></b><b style="background-color: white; line-height: 17.25pt;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">er cui, stamattina, la colazione è stata esclusivamente scozzese!</span></span></b></div><div style="background: white; line-height: 17.25pt; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Colazione che ha avuto un enorme successo……!!! <o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Che devo dirvi……erano incantevoli…!!<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Finiti in un battibaleno!!!!<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Mi toccherà rifarli al più presto, soprattutto perché sono molto facili e di una bontà indescrivibile.<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Un grazie a Maria Antonia (Panza e Presenza) che ha aperto le frontiere!<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Ingredienti :<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">300 g di farina 00 <o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">70 g di burro a dadini<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">100 ml di latte<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">una bustina di lievito per dolci<span class="apple-converted-space"> <o:p></o:p></span></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"> un uovo<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">un pizzico di sale<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">45 g di zucchero al velo<span class="apple-converted-space"> <o:p></o:p></span></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"> Inoltre:<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">confettura di ciliegie o di fragole ecc.<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">panna montata<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">altro zucchero al velo vanigliato<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Procedimento:<o:p></o:p></span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-sSqR9HOiDADG2u-_EE8mcQGHhNM0HjWbnQciYEqVmXBbZhgVDlEan0yelMHGWJdlQ023MOdwvcup7BUmSgR2ywwHJva5vWmgDxByiqibjaHd4JvgZ2H2qIyW6aZUT6DIohogeZSghRU/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-sSqR9HOiDADG2u-_EE8mcQGHhNM0HjWbnQciYEqVmXBbZhgVDlEan0yelMHGWJdlQ023MOdwvcup7BUmSgR2ywwHJva5vWmgDxByiqibjaHd4JvgZ2H2qIyW6aZUT6DIohogeZSghRU/s640/1.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7O0OEvkKx7uxbFvBeVXlAedrMqTXD65VB79tQ1qlbcRw_poLWAFkbQAR0kZ5ZQh8MtEHz7QnlXGklSmTxHiFQzug9N34mKR3DabKRfOJtnDV1gmQdqPYSLw446-tPEIAdRmI2QMIOb_Sh/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7O0OEvkKx7uxbFvBeVXlAedrMqTXD65VB79tQ1qlbcRw_poLWAFkbQAR0kZ5ZQh8MtEHz7QnlXGklSmTxHiFQzug9N34mKR3DabKRfOJtnDV1gmQdqPYSLw446-tPEIAdRmI2QMIOb_Sh/s640/3.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">In una ciotola mettere la farina ed il lievito setacciati ed unire il burro a dadini più un pizzico di sale. Mescolare con la punta delle dita fino a che il burro appare sbriciolato ed incorporato alla farina.</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rE2KS453w_xF6r0beo_IjB7i2GeMH4oliSwim69j1Qc6PU_OVRzNLSZc8eLaL2PtNIHsu8HR8UWvJTf-nIX6g4b35h6g9S73OdyaR2QReCQfZszY8wr3H42qUgABCcnhKh7kKtftBky1/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-rE2KS453w_xF6r0beo_IjB7i2GeMH4oliSwim69j1Qc6PU_OVRzNLSZc8eLaL2PtNIHsu8HR8UWvJTf-nIX6g4b35h6g9S73OdyaR2QReCQfZszY8wr3H42qUgABCcnhKh7kKtftBky1/s640/4.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">A parte sbattere leggermente l’uovo insieme al latte ed unirli all’impasto mescolando con un cucchiaio di legno fino a renderlo compatto.<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmA2ALJsYM-Emtv3YMYdVZBbOJp_tjE3SDZ5mIofNLKLo2zK6RVoSJmEGkjnh7HtZhKBQu_L6jUvN5v3kYS2wfrlYDICooANKUJb0onuw1jMHX0cBteI-YC_c7ac8knWcDBC3vZgD9-Dx/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmA2ALJsYM-Emtv3YMYdVZBbOJp_tjE3SDZ5mIofNLKLo2zK6RVoSJmEGkjnh7HtZhKBQu_L6jUvN5v3kYS2wfrlYDICooANKUJb0onuw1jMHX0cBteI-YC_c7ac8knWcDBC3vZgD9-Dx/s640/5.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; text-justify: inter-ideograph;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Aggiungere lo zucchero al velo e mescolando incorporarlo all’impasto.<o:p></o:p></span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNPM-TX1ns6iFP4OOEbpGAi_buN8mfzzcPhwsQ2U2H_N5_-GLpXqynN_t6JI_IIy7TMzqjbL14W0z5INcu1V-5Jjn_us28djEP9exoSr1jfIBIjVXoLSPtt7TM-hjVEbsDC7O_9Sm7PNe/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNPM-TX1ns6iFP4OOEbpGAi_buN8mfzzcPhwsQ2U2H_N5_-GLpXqynN_t6JI_IIy7TMzqjbL14W0z5INcu1V-5Jjn_us28djEP9exoSr1jfIBIjVXoLSPtt7TM-hjVEbsDC7O_9Sm7PNe/s640/6.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Riporre in frigorifero e fare riposare l’impasto per almeno 30 minuti.<o:p></o:p></span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwq-6174xuAnQOqndz3uM1iAfW9WXokVAVvdL4nXoVNvG0aqEc087IOZDfwvA2x_1wGrJFXB-r2ORAxkThGprB5uXWiqE7eMwj1eeXd-IpctnPWxm0AAXNYEkPbswtjdZwdEJLJyYNUgA4/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwq-6174xuAnQOqndz3uM1iAfW9WXokVAVvdL4nXoVNvG0aqEc087IOZDfwvA2x_1wGrJFXB-r2ORAxkThGprB5uXWiqE7eMwj1eeXd-IpctnPWxm0AAXNYEkPbswtjdZwdEJLJyYNUgA4/s640/7.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXj1dS6BV9dG3rENfKqUoPw6aOR_wipushhQ50uEloHsPqmeIw74rWjKuWQ1b62yVS1RlngpEHzCAgZr-ONIDVOOQZUT5SOAUj2jw5DEuLpcJl4CxDYdwuzcQaOE5rFGzerqDpaE7BqpY/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXj1dS6BV9dG3rENfKqUoPw6aOR_wipushhQ50uEloHsPqmeIw74rWjKuWQ1b62yVS1RlngpEHzCAgZr-ONIDVOOQZUT5SOAUj2jw5DEuLpcJl4CxDYdwuzcQaOE5rFGzerqDpaE7BqpY/s640/8.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Infarinare un piano da lavoro e, con un mattarello, stendere l’impasto mantenendo almeno 2 cm di spessore.<o:p></o:p></span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxUJYKhML6Y5zfNVKl09Uq-V6tdMyf6IF0HVGNulY7RkrilC0xQJLBhyewFz4oCqptpGh8Z5Qryvycym0p2ncZ-ZVLb7IFCk864yNHKkjE2tEAG-hbvSr9CnQjpGPFt74lCAFaGwzsOii/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxUJYKhML6Y5zfNVKl09Uq-V6tdMyf6IF0HVGNulY7RkrilC0xQJLBhyewFz4oCqptpGh8Z5Qryvycym0p2ncZ-ZVLb7IFCk864yNHKkjE2tEAG-hbvSr9CnQjpGPFt74lCAFaGwzsOii/s640/9.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b style="background-color: white; line-height: 17.25pt;"><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Con un tagliapasta fare dei dischi e depositarli in teglia su carta forno.</span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Cuocere 15 minuti a 160°.<o:p></o:p></span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPtDlDU5TiPPXs1i1bNWMuP0yE6hc6z7Z5j8sb626BK40XdxLaTRyRCWHoZyZp0nS2FHElBrurxDaIcGilfMNyELibLaUiNKX3uZFqrYli0E4Jgyy0wUCVPYBBpH2d1bhdwUhqPEYG8n_/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpPtDlDU5TiPPXs1i1bNWMuP0yE6hc6z7Z5j8sb626BK40XdxLaTRyRCWHoZyZp0nS2FHElBrurxDaIcGilfMNyELibLaUiNKX3uZFqrYli0E4Jgyy0wUCVPYBBpH2d1bhdwUhqPEYG8n_/s640/10.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bOZ6g10ex82SB8ArWBsf7lJjp2C1mPA9em23mkmDB5fwGATzweydhmK9JbkNPz_ZWnC6BX3qgwwROE8_VauFIG6xGt9qeUtm6bp7C2i9BQeYZgGgr4P92dKZOISrcDXyu65bVnxvEgyj/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4bOZ6g10ex82SB8ArWBsf7lJjp2C1mPA9em23mkmDB5fwGATzweydhmK9JbkNPz_ZWnC6BX3qgwwROE8_VauFIG6xGt9qeUtm6bp7C2i9BQeYZgGgr4P92dKZOISrcDXyu65bVnxvEgyj/s640/11.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfh8t_TLR3BFgkFuCirdQVHk_24EtmZLyb9FfnZ17zr3RdSVnfyU5op-OAPTWQSIDGXuFtjp47d2iZf5y3rpETcrpoYGJnMzuwu_Zdt8CXn43cSvWk5oeGgsaIbWYzxo8OxTkNEJTIMOR/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfh8t_TLR3BFgkFuCirdQVHk_24EtmZLyb9FfnZ17zr3RdSVnfyU5op-OAPTWQSIDGXuFtjp47d2iZf5y3rpETcrpoYGJnMzuwu_Zdt8CXn43cSvWk5oeGgsaIbWYzxo8OxTkNEJTIMOR/s640/12.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElmEhhWVWoglV95-LBOAWamimT6W-3bbhGx12efeOkbiQbxdjcA4CENKxBZ_4ujnwzKbD5gHLtb3JTbl62YqrMk8U2w4QA3D-BkBT5SZYm7PgTI3lHnRxoQhK_jw1PyjMGyBWDCgP-KPk/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhElmEhhWVWoglV95-LBOAWamimT6W-3bbhGx12efeOkbiQbxdjcA4CENKxBZ_4ujnwzKbD5gHLtb3JTbl62YqrMk8U2w4QA3D-BkBT5SZYm7PgTI3lHnRxoQhK_jw1PyjMGyBWDCgP-KPk/s640/13.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Devono risultare appena appena dorati.<o:p></o:p></span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQbM8c3NSNPYpHJQotkuTauIcnvvj29cY1css_1cMSQTyDz5PpPqOv5hdotQRBhsEmdVFLwHqYWLGPg3YTxgp1o23wgcHl77856dkQc2X-I9kvH7s6ZzgrZOv2pNHOemOGXTq-cTkQf97/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEQbM8c3NSNPYpHJQotkuTauIcnvvj29cY1css_1cMSQTyDz5PpPqOv5hdotQRBhsEmdVFLwHqYWLGPg3YTxgp1o23wgcHl77856dkQc2X-I9kvH7s6ZzgrZOv2pNHOemOGXTq-cTkQf97/s640/14.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">Quando sono freddi, tagliarli come si fa con un panino e farcirli con marmellata a piacere ed elargire leggeri ciuffi di panna , richiudere con la calottina e spolverare con zucchero al velo vanigliato.<o:p></o:p></span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5O1OaSKFU-dtxNuYMc3bL-_nIt4hvQ15I5_vXK_CAwMKv3DVrzYOGIvichGWKIwGQEji32HXhQTP3u9UP6SbinOd2OCzVZu4Pq_szNZq695MlC7c53u1lRJhi1Vj7P-cZ7nYHQQp0ERk/s1600/15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5O1OaSKFU-dtxNuYMc3bL-_nIt4hvQ15I5_vXK_CAwMKv3DVrzYOGIvichGWKIwGQEji32HXhQTP3u9UP6SbinOd2OCzVZu4Pq_szNZq695MlC7c53u1lRJhi1Vj7P-cZ7nYHQQp0ERk/s640/15.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1dfQYCcKt5VfUjrv1gKMeLu6PGfUblSI1qxc4C9VtZ8VyRR_3UaT_3Tgm9NFv1PcA5rLyK7tQWNBSNTCF4OTMQv_J6yBbO9Jvm6kzRFxxfzOJKlp4AZw92PRmV2mRmHx2XyEdqlEFnW6/s1600/17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ1dfQYCcKt5VfUjrv1gKMeLu6PGfUblSI1qxc4C9VtZ8VyRR_3UaT_3Tgm9NFv1PcA5rLyK7tQWNBSNTCF4OTMQv_J6yBbO9Jvm6kzRFxxfzOJKlp4AZw92PRmV2mRmHx2XyEdqlEFnW6/s640/17.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjnX-wOTHzrCMBj7FsZM8kE74vMIO-iAl058xwDghyphenhyphen2c7T7ZHDWyUdyPQdCKLQctjqyulnKqbFxqEtVJBcIYOVYLz21koALSiv7miBgUkxXrJYVzWItl18l8Mi1eDfxC4_oK9I6AeRrUQ/s1600/18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnjnX-wOTHzrCMBj7FsZM8kE74vMIO-iAl058xwDghyphenhyphen2c7T7ZHDWyUdyPQdCKLQctjqyulnKqbFxqEtVJBcIYOVYLz21koALSiv7miBgUkxXrJYVzWItl18l8Mi1eDfxC4_oK9I6AeRrUQ/s640/18.jpg" width="640" /></a></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div class="separator" style="clear: both; text-align: center;"></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><b><span style="color: #333333;"><span style="font-family: Verdana, sans-serif;">BUONA PRIMA COLAZIONE!<o:p></o:p></span></span></b></div><div style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin: 0cm;"><br />
</div><div class="MsoNormal"><br />
</div></div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com0tag:blogger.com,1999:blog-2887519865511346464.post-37476176300870113452011-11-04T11:38:00.000+01:002011-11-04T11:38:51.829+01:00IL RATATOUILLE a modo mio<div dir="ltr" style="text-align: left;" trbidi="on">Il ratatouille è certamente un piatto francese, ma dalle mie parti non si chiama così, ha bensì ha un altro nome tipicamente siciliano " U canazzu" chissà perchè! Forse è riferito ad un cane insolente e screanzato.<br />
E' un piatto povero, a base di verdure che ricorda in un certo senso la caponata siciliana, ma con l'integrazione di altre verdure.<br />
Ma bando alle chiacchere ecco la mia versione che certamente, vi assicuro, è squisita!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpmb4RaJP3XGeGYZvsbItRLAksM80cPDTgdcPZ-pkaWIe98mq-pBPvLO75VR91ZRSbIk2KnXkt16ftYDk6YflHC-_O6PruACkj-P2GtZv2ouJEyp8b0ZqgyYz8ORTjQdYf_HDzSnTnpDy/s1600/13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpmb4RaJP3XGeGYZvsbItRLAksM80cPDTgdcPZ-pkaWIe98mq-pBPvLO75VR91ZRSbIk2KnXkt16ftYDk6YflHC-_O6PruACkj-P2GtZv2ouJEyp8b0ZqgyYz8ORTjQdYf_HDzSnTnpDy/s640/13.jpg" width="640" /></a></div>Ingredienti:<br />
3 melanzane<br />
2 kg. di patate<br />
2 peperoni rossi<br />
1 cipolla<br />
2 o 3 pomodori<br />
olio di girasole per friggere<br />
olio evo<br />
sale<br />
pepe<br />
1 bicchiere di aceto bianco ( circa 200 ml)<br />
1 cucchiaio da minestra di zucchero<br />
ciuffetti di menta fresca per decorare<br />
Procedimento:<br />
Sbucciamo le patate, tagliamole a bastoncini e immergiamole in acqua e sale, tagliamo a cubetti le melanzane e tuffiamole in acqua salata per fare perdere l'amaro, priviamo i peperoni dai semi e filamenti e tagliamoli a filetti.<br />
Dopo circa 20 minuti sgoccioliamo le patate e le melanzane.<br />
Adesso arriva il momento più bello: Friggere!!!!<br />
In una larga padella versiamo abbondante olio di girasole, non appena arriva a temperatura tuffiamo le melanzane sgocciolate,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlbhQIXLxUZDAICuZ1Gy01byMOV9EvpQgiiPax41dEBGHWBzixg2c69HHkmUc6YGgRQ5a2o30vQDF7yupdjgR4BhN-ijI2l8kMK6YHCKuaEiPNHodb9YhI_J3cntbmKyZi7lxT-qSEWyf/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlbhQIXLxUZDAICuZ1Gy01byMOV9EvpQgiiPax41dEBGHWBzixg2c69HHkmUc6YGgRQ5a2o30vQDF7yupdjgR4BhN-ijI2l8kMK6YHCKuaEiPNHodb9YhI_J3cntbmKyZi7lxT-qSEWyf/s640/1.jpg" width="640" /></a></div>Quando che diventano scure e ben fritte, ritiriamole dalla padella e poggiamole su una pirofila ricoperta di carta scottex, nello stesso olio tuffiamo le patate sgocciolate e facciamole dorare,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYzmiz7qsolLgoSwlzeaQwKdU6kOplWjNGB3p7M36LjEp5tLnoiNSf78qMgfJOjQb2dIw5RAxHUBCZmJyy73H-NMHArqNVR-uZoB8Oa0AHtyavGcpgd7sq14A45k01WWBh-sEkYNLRSHk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYzmiz7qsolLgoSwlzeaQwKdU6kOplWjNGB3p7M36LjEp5tLnoiNSf78qMgfJOjQb2dIw5RAxHUBCZmJyy73H-NMHArqNVR-uZoB8Oa0AHtyavGcpgd7sq14A45k01WWBh-sEkYNLRSHk/s640/2.jpg" width="640" /></a></div>Ritiriamo dalla padella con un mestolo forato anche le patate e appoggiamole accanto alle melanzane, continuiamo friggendo i filetti di peperone<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SNc29Yjolcr9xporRT-eeTnP-rS5-v06_Xu1Y4K-riS3BJKLi57Qa_A4KkalqNeiVzDWoF8UkUqtzoYcKB5sEJH_uUQ0MH9MQF0sMuPgzAwSg1ntyfInd72i6INiYnXII9ZDaDDdD1aC/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4SNc29Yjolcr9xporRT-eeTnP-rS5-v06_Xu1Y4K-riS3BJKLi57Qa_A4KkalqNeiVzDWoF8UkUqtzoYcKB5sEJH_uUQ0MH9MQF0sMuPgzAwSg1ntyfInd72i6INiYnXII9ZDaDDdD1aC/s640/3.jpg" width="640" /></a></div>e facciamo la stessa operazione.<br />
Quindi ci ritroveremo con una pirofila dove abbiamo raccolto le tre verdure fritte e ben dorate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VHRxQBzis-rxMpPF1MyYwuxOEuVmDfFWejuF2CVU1thdpTAgSe2vRNJBtGQm-S5yRGyzBxEYFcCDlWq_WxvN6Y8SCf2SMRXRW5OiLI-sgTmgbYKx5O0MOIvCt7e3-uOYTVbhojibl_mj/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VHRxQBzis-rxMpPF1MyYwuxOEuVmDfFWejuF2CVU1thdpTAgSe2vRNJBtGQm-S5yRGyzBxEYFcCDlWq_WxvN6Y8SCf2SMRXRW5OiLI-sgTmgbYKx5O0MOIvCt7e3-uOYTVbhojibl_mj/s640/4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcUBc3zSSIthKrxo5QSA3D5t_OKQQOGUkvAzQ9djNNrH4pl95DCsy7tXNOd9J_inh3hWSe-JjUXlVbVNytSKm7EHHN5PkKpVVlts71zvQqyi7KIMRPNHp2lLm_Wc-0TMBmsZ6MZqRDAkI/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwcUBc3zSSIthKrxo5QSA3D5t_OKQQOGUkvAzQ9djNNrH4pl95DCsy7tXNOd9J_inh3hWSe-JjUXlVbVNytSKm7EHHN5PkKpVVlts71zvQqyi7KIMRPNHp2lLm_Wc-0TMBmsZ6MZqRDAkI/s640/5.jpg" width="640" /></a></div>Eliminiamo l'olio di girasole dalla padella, asciughiamola con uno scottex e versiamo una bella girata di olio evo<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPtQBanMvrLk9hQ0RFT0miT3pnk34X08IA3sdr0Onjo1YagnL4Aj9XtWRVo4im996Xg9MSwz0tJ220HQ2zwSbVZSY8RqqnAnGPWBB-jPRT2O-JqGGn_bQ33AyA-kpJ41ZIPVnj8x-3tFa/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPtQBanMvrLk9hQ0RFT0miT3pnk34X08IA3sdr0Onjo1YagnL4Aj9XtWRVo4im996Xg9MSwz0tJ220HQ2zwSbVZSY8RqqnAnGPWBB-jPRT2O-JqGGn_bQ33AyA-kpJ41ZIPVnj8x-3tFa/s640/6.jpg" width="640" /></a></div>rimettiamo sul fuoco ed appena è caldo mettiamo a soffriggere la cipolla tagliata a fette sottili,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRQWkYI7mHhls0zBug01Mh7ljm_y45rJAbC7CvJiGGLx1sfA-nRYw3B22jZRdfyBjzHVIbVUlr-_PzeFDlXSxVJihLB4E2qHIQkAj6JkM1ZBFlKGBBgbjtw-JDfgdH8_1GQd3wGSojuap/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZRQWkYI7mHhls0zBug01Mh7ljm_y45rJAbC7CvJiGGLx1sfA-nRYw3B22jZRdfyBjzHVIbVUlr-_PzeFDlXSxVJihLB4E2qHIQkAj6JkM1ZBFlKGBBgbjtw-JDfgdH8_1GQd3wGSojuap/s640/7.jpg" width="640" /></a></div>appena è dorata aggiungiamo i pomodori spellati e tagliati a cubetti<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1jTZ6WF6qCcVovVZTiHiCAs4Mx1jTpR4YJlRtzrqdgec9e5eXJFCsGdYr1EsBTLYvWg92Iq2sV6qAh5c515QzIkpA1Qmj7e_KRBqFlunDK5V3CO7DWjIdwO1YSXo_8GiEZ6qGEnEY293/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy1jTZ6WF6qCcVovVZTiHiCAs4Mx1jTpR4YJlRtzrqdgec9e5eXJFCsGdYr1EsBTLYvWg92Iq2sV6qAh5c515QzIkpA1Qmj7e_KRBqFlunDK5V3CO7DWjIdwO1YSXo_8GiEZ6qGEnEY293/s640/8.jpg" width="640" /></a></div>regoliamo di sale e pepe e facciamo stufare a fuoco basso.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVP3D1wCZ_S9EPxqkedK_17NhokTo-8EbnXU1EmEX5nYO_PosXM_DyaMo5ilbs3yUl0RCnyHPQsspMDiKLfvyxI5VmD6oRMQ0vpZqRXj2bs5RIp5AC3HM8ytv7R1XHVO-OZj3qyO1zmuK/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihVP3D1wCZ_S9EPxqkedK_17NhokTo-8EbnXU1EmEX5nYO_PosXM_DyaMo5ilbs3yUl0RCnyHPQsspMDiKLfvyxI5VmD6oRMQ0vpZqRXj2bs5RIp5AC3HM8ytv7R1XHVO-OZj3qyO1zmuK/s640/9.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">Versiamo le verdure fritte e a fuoco basso facciamo insaporire mescolando.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-BykDv3i3ECq8bDWB7xvB5DWeLmpqkgEt8gkyF62tuQI7fTl6xLGfXBQlUptIU6MSkjYcbWmovvbLeeEI9OpEMblY6c4gtE1snzMFXUsM9pPrfskMqFVMngbdmlbKupRGTyUsIPlwCmn/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-BykDv3i3ECq8bDWB7xvB5DWeLmpqkgEt8gkyF62tuQI7fTl6xLGfXBQlUptIU6MSkjYcbWmovvbLeeEI9OpEMblY6c4gtE1snzMFXUsM9pPrfskMqFVMngbdmlbKupRGTyUsIPlwCmn/s640/10.jpg" width="640" /></a></div>Intanto sciogliamo nell'aceto lo zucchero e appena le verdure sono ben calde alziamo la fiamma al massimo e versiamo l'agrodolce,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCg3DadA_nGEkLtgS8JpZOefawxC1cfpMPrOLRZghiblFwRZaR-jK3VI8550kJh1MuKkXbR7cHBMZfpcohgR1FEUiN3UDxXglGMRom2oCsFiJc55rvGzgFfMOkaZIK0utGfAVdLnVhkxh0/s1600/12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCg3DadA_nGEkLtgS8JpZOefawxC1cfpMPrOLRZghiblFwRZaR-jK3VI8550kJh1MuKkXbR7cHBMZfpcohgR1FEUiN3UDxXglGMRom2oCsFiJc55rvGzgFfMOkaZIK0utGfAVdLnVhkxh0/s640/12.jpg" width="640" /></a></div>facciamo evaporare l'aceto con la fiamma altissima, quindi impiattiamo in una larga pirofila e decoriamo con i ciuffetti di menta.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilikCzhCMrIytnGyWyRwDsEHUPWqH8kMpDXf6H4y3kUpY6m5aDvONbQR309ScwzeQ3425niEkXHYAFwasgClKu1aCQxyrJlRkmxJlt3FxHJdKMeIbA8zdEUIjNA2kCsdh4ofD6V6rM4wqW/s1600/14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilikCzhCMrIytnGyWyRwDsEHUPWqH8kMpDXf6H4y3kUpY6m5aDvONbQR309ScwzeQ3425niEkXHYAFwasgClKu1aCQxyrJlRkmxJlt3FxHJdKMeIbA8zdEUIjNA2kCsdh4ofD6V6rM4wqW/s640/14.jpg" width="640" /></a></div>E' importante servire questo contorno a temperatura ambiente, diversamente sentiremmo poco l'agrodolce.<br />
E' un contorno buonissimo e dal gusto forte dato dall'aceto che può accompagnare diversi secondi di carne!<br />
Buon Appetito!<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com3tag:blogger.com,1999:blog-2887519865511346464.post-51785875278073813752011-10-27T11:15:00.001+02:002011-10-27T11:37:58.818+02:00Il falsomagro siciliano o come lo chiamiamo noi " il brociolone"<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pietanza che ha sempre rallegrato con i suoi profumi le domeniche invernali e mi ha accompagnato nei ricordi della mia infanzia, oggi parliamo del falsomagro alla siciliana, piatto che occulta un ripieno, ricco e ghiotto.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9V_fRAlRdVYpAzj1P_hQS_xQpm3IJvRGzjDwEmbXDWuijm8RSog6D0M7wBnQOIx2lGVoPqK4kBqMlFqJQnxjW_ibaZOAh7LLHyKvIGtgjbcMc8PsuV7ENc3T9FXnCfU4iEYca47TPYAm/s1600/IMG_3404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9V_fRAlRdVYpAzj1P_hQS_xQpm3IJvRGzjDwEmbXDWuijm8RSog6D0M7wBnQOIx2lGVoPqK4kBqMlFqJQnxjW_ibaZOAh7LLHyKvIGtgjbcMc8PsuV7ENc3T9FXnCfU4iEYca47TPYAm/s640/IMG_3404.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredienti:</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 fetta di carne</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 fette di mortadella</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 uova sode</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 cucchiai di parmigiano o cacio cavallo grattugiato</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 cucchiai di pangrattato</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cipolla</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pomodoro</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 gr. di cacio cavallo fresco a bastoncini o altro formaggio</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">stuzzicadenti</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">salsa di pomodoro fresco</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aglio</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">olio evo</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sale e pepe</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Procedimento:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Grattugiate una cipolla e metteterla a soffriggere con olio evo in una larga padella,</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTb409traeBLElQ_0fOs0toNYcyZ8iK7T0shnnaZ7hlOBaz2rEr64AC36Ng1k6DP8ZVFFZ9QxoYlHku3uInGDHHSe-IXaxO6vdMSnY4vtlVgKwhyBcV9wRqRAb1RE89EFnpa2BTKwxAuJ8/s1600/IMG_3377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTb409traeBLElQ_0fOs0toNYcyZ8iK7T0shnnaZ7hlOBaz2rEr64AC36Ng1k6DP8ZVFFZ9QxoYlHku3uInGDHHSe-IXaxO6vdMSnY4vtlVgKwhyBcV9wRqRAb1RE89EFnpa2BTKwxAuJ8/s640/IMG_3377.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aggiungere il pomodoro grattugiato,</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOlSxz8zw3G_i6tmWXZctehqygHlmE4evNuwKZcZVIFyfNeFUU-vsMMIhzlEtJNQ7nPMpatjfxEg8Yo4Q_vmghT54uJj06VMOvrTkz5JfZFQvbNzHOQXOEYXU1Vu6DFn8FQQ5Nm4RCjby/s1600/IMG_3378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOlSxz8zw3G_i6tmWXZctehqygHlmE4evNuwKZcZVIFyfNeFUU-vsMMIhzlEtJNQ7nPMpatjfxEg8Yo4Q_vmghT54uJj06VMOvrTkz5JfZFQvbNzHOQXOEYXU1Vu6DFn8FQQ5Nm4RCjby/s640/IMG_3378.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">farlo sciogliere a fuoco lento mescolando.</span><br />
<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaITxovwRWS5-h3gwq5HzhoufnWcVCHaM-Vy0ITB58JXJP6W8FzY8cbEArhfi45nU9Uk8b3jZchrQCYJjlrOcVq5bxdAnz288NYtmxPcqa1_lm_pmjJCH6p1iAipJbSBM557ybR0EnpLf/s1600/IMG_3379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaITxovwRWS5-h3gwq5HzhoufnWcVCHaM-Vy0ITB58JXJP6W8FzY8cbEArhfi45nU9Uk8b3jZchrQCYJjlrOcVq5bxdAnz288NYtmxPcqa1_lm_pmjJCH6p1iAipJbSBM557ybR0EnpLf/s640/IMG_3379.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Aggiungere il pangrattato,</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIKaxXrokyiyAqhJ0YthCQug2JzGwe9RUAs1PGUYUPlZWEBkzLTjHXAcU5brN8lJ6wjHUqKDB66wmF0PUth4OFA__Ed-rheyoEjdbjZ98QFvLi7E2HzVtNtG2F7etQyo6zSkPba300VzI/s1600/IMG_3381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIKaxXrokyiyAqhJ0YthCQug2JzGwe9RUAs1PGUYUPlZWEBkzLTjHXAcU5brN8lJ6wjHUqKDB66wmF0PUth4OFA__Ed-rheyoEjdbjZ98QFvLi7E2HzVtNtG2F7etQyo6zSkPba300VzI/s640/IMG_3381.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sale e pepe e mescolare.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1FvEAVspTEkAX4yERc4G2AsOJkNn83seFUVoJECaxKYCPn8o3MEaEmgRjetLrkqrC8a-GU08AZaauwK8TWC13ZQ8_5gMCXMW5ky3GzcXspYvMkt3fvVwTogDnW_E17Gmkqp54TMe7hMN/s1600/IMG_3382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1FvEAVspTEkAX4yERc4G2AsOJkNn83seFUVoJECaxKYCPn8o3MEaEmgRjetLrkqrC8a-GU08AZaauwK8TWC13ZQ8_5gMCXMW5ky3GzcXspYvMkt3fvVwTogDnW_E17Gmkqp54TMe7hMN/s640/IMG_3382.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Spegnere la fiamma, fare intiepidire e aggiungere il parmigiano o cacio cavallo grattugiato, </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmroQzjjsXvoTrrm9dSlBxXzxvOEUgUK8C8rFdwhqQ3BoZ-RBn7k2Oe895iwpaOKP8UulakQbpr0YOSqOaYEC4Q8dqjMov7-hE_VVqOj84HH_oZexjnIBKwHzyeVoXV62Fw_i542bUqPV/s1600/IMG_3383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmroQzjjsXvoTrrm9dSlBxXzxvOEUgUK8C8rFdwhqQ3BoZ-RBn7k2Oe895iwpaOKP8UulakQbpr0YOSqOaYEC4Q8dqjMov7-hE_VVqOj84HH_oZexjnIBKwHzyeVoXV62Fw_i542bUqPV/s640/IMG_3383.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">mescolare e mettete da parte.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stendere la fetta di carne,</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenINsQFjVx4Kd2EeLxszeETxDQLXAmliA_TTazB-XC5_8U5H27Qqv2eUCVSd-Ue5FbVlR2CPDOEjFmqwTK5yFft6PG6rmxVrH2UZTsTeOTjy0sqhX1-0-tff-EkT6UAI8CSKSiQsMNJ9I/s1600/IMG_3385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenINsQFjVx4Kd2EeLxszeETxDQLXAmliA_TTazB-XC5_8U5H27Qqv2eUCVSd-Ue5FbVlR2CPDOEjFmqwTK5yFft6PG6rmxVrH2UZTsTeOTjy0sqhX1-0-tff-EkT6UAI8CSKSiQsMNJ9I/s640/IMG_3385.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> ricoprirla con le fette di mortadella,</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCnsO8j87SJ0NxE5OeMDeS97rsO6ZeXJrOr_pr2san9CDT_gjWihVzfaVhE3lJksWDnnn3wDXRBnbKKoQU9BLM4d4wMB5edlIS76xmfGKxNJxhS0n23hjeVKfqGyr97oN4ZPyyE_lw5Ew/s1600/IMG_3386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCnsO8j87SJ0NxE5OeMDeS97rsO6ZeXJrOr_pr2san9CDT_gjWihVzfaVhE3lJksWDnnn3wDXRBnbKKoQU9BLM4d4wMB5edlIS76xmfGKxNJxhS0n23hjeVKfqGyr97oN4ZPyyE_lw5Ew/s640/IMG_3386.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aggiungere il composto di pangrattato, </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSYMj5JRdG2yEM7maojJthKsjAHGS0QyZo-62rWWQDGIX9MM0b01Qa3GJAKJMIJh4mWrPzqMWCg3tzgKQgGkw4gClyGgv2Fyt4FlXpgllDaWOgii9kv7L-VqSH4PUcv6ZU4OPuTM6h7z8/s1600/IMG_3387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSYMj5JRdG2yEM7maojJthKsjAHGS0QyZo-62rWWQDGIX9MM0b01Qa3GJAKJMIJh4mWrPzqMWCg3tzgKQgGkw4gClyGgv2Fyt4FlXpgllDaWOgii9kv7L-VqSH4PUcv6ZU4OPuTM6h7z8/s640/IMG_3387.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sistemare sopra le uova sode</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> tagliate a fettine</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1zWh74Veu04Ip4g4m172VYr193jGq75kU7x7CPJ8elX1jRR6Nbil1bfDOUvofTzNF0H2dJw6sIyCnGxH78YEHbeWlv5onLroTLyc5ZMEmgPI6flGn27wPI-ylQL7DhYyAo8EKRtHvzK7/s1600/IMG_3390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu1zWh74Veu04Ip4g4m172VYr193jGq75kU7x7CPJ8elX1jRR6Nbil1bfDOUvofTzNF0H2dJw6sIyCnGxH78YEHbeWlv5onLroTLyc5ZMEmgPI6flGn27wPI-ylQL7DhYyAo8EKRtHvzK7/s640/IMG_3390.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">e i bastoncini di cacio cavallo o altro tipo di formaggio.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3tiECnPmgJqHjUb3HUCZHkdezhnydmnefETFhaNkBXPkNl0G3oJX9OUi68VQqhOjEzH1Pq15VsTm_XnGwa-L_S9jBFrC-5WmjLnY8uXxgCmibpIt5P2KOolqn_jErdqZlxOaGj_qj-uG/s1600/IMG_3392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3tiECnPmgJqHjUb3HUCZHkdezhnydmnefETFhaNkBXPkNl0G3oJX9OUi68VQqhOjEzH1Pq15VsTm_XnGwa-L_S9jBFrC-5WmjLnY8uXxgCmibpIt5P2KOolqn_jErdqZlxOaGj_qj-uG/s640/IMG_3392.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Arrotolare la carne con il ripieno e fermare con gli stuzzicadenti,</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7stbxBn8aKD5lh8SKNvpbYms5HfujM0NW_AnWg5tu6icLZ3Y3RaVZX8CvNEpNtMQsUSexgYshyKLBDRuSEUMXUP2VZx6yWngVSoGXeBjtKE7ZRPSeWEQK8ng1A_CprgoG7h6q1Dwm4iaT/s1600/IMG_3394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7stbxBn8aKD5lh8SKNvpbYms5HfujM0NW_AnWg5tu6icLZ3Y3RaVZX8CvNEpNtMQsUSexgYshyKLBDRuSEUMXUP2VZx6yWngVSoGXeBjtKE7ZRPSeWEQK8ng1A_CprgoG7h6q1Dwm4iaT/s640/IMG_3394.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">in modo da non far fuori uscire il ripieno.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In una larga padella versare dell'olio evo</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb14c9LEqeM9GDX71IKPE9sIqGQcB5b5OHARu-Z9F1FGxz-_wcerd6dVcGiNKEwnxA3LzHZeXfiWWrPbfWHvDrm5Gt56Iy8YCN7FNOpABudQXKOOi8T2sEpjvvIURqlOIYH6zldJGMQ_LG/s1600/IMG_3396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb14c9LEqeM9GDX71IKPE9sIqGQcB5b5OHARu-Z9F1FGxz-_wcerd6dVcGiNKEwnxA3LzHZeXfiWWrPbfWHvDrm5Gt56Iy8YCN7FNOpABudQXKOOi8T2sEpjvvIURqlOIYH6zldJGMQ_LG/s640/IMG_3396.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Soffriggere il brociolone </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">prima da una parte </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxfkENfWRkTL-qMagVit96rkmBHqi1wReSaZeAtvd5G5CpYzjh39HJJGu-oJE4iypDNv3pzehNV51AxS5ylnwgQGtNSPtzpqBk1wQ9wze57FJMBXY6o_GsLEx2LiSunifO2idnSQb3N4F/s1600/IMG_3398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxfkENfWRkTL-qMagVit96rkmBHqi1wReSaZeAtvd5G5CpYzjh39HJJGu-oJE4iypDNv3pzehNV51AxS5ylnwgQGtNSPtzpqBk1wQ9wze57FJMBXY6o_GsLEx2LiSunifO2idnSQb3N4F/s640/IMG_3398.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxirc-vk3ywQM1wk1hdHsuiv1XIW61vnOo3n3WmvXjLuYp841mMl7h3FM5vwkUKx45wZSLlmygtPvWZUrugvDCBwqxituSrdfakUoSRhyphenhyphenq0BeYNVOhVUtIdcEdbJpnjCSZH5xTsgP9zqZ/s1600/IMG_3400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwxirc-vk3ywQM1wk1hdHsuiv1XIW61vnOo3n3WmvXjLuYp841mMl7h3FM5vwkUKx45wZSLlmygtPvWZUrugvDCBwqxituSrdfakUoSRhyphenhyphenq0BeYNVOhVUtIdcEdbJpnjCSZH5xTsgP9zqZ/s640/IMG_3400.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">poi dall'altra,</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQ2lCIUOtpI7FZMgxj4a1IKaGDT82J_il2Ezuv7nl9LvQeLWau9zi4Syit_IUpoKLQ-C4rN3FTwmsGEHgR3H_Tmsv7okD654Mk0XrewR50GL5Ko-PEyMJgTkighFZByMBSYNIXDxEsBEC/s1600/IMG_3401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQ2lCIUOtpI7FZMgxj4a1IKaGDT82J_il2Ezuv7nl9LvQeLWau9zi4Syit_IUpoKLQ-C4rN3FTwmsGEHgR3H_Tmsv7okD654Mk0XrewR50GL5Ko-PEyMJgTkighFZByMBSYNIXDxEsBEC/s640/IMG_3401.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aggiungere gli spicchi d'aglio schiacciati</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYqYA3RTddAhxD2Hsj2YmeQHNTD6Mghu9v5Whl4dHd9kv_EbXy6IgCJdWokoJYPLdYG3rq3J_qA5T91QsfvcqrJz63jTGLs-Y_WXKFsw_W6X_uTVTnMV3KZlO8SgsoqhCV3leHdns0cd0/s1600/IMG_3403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcYqYA3RTddAhxD2Hsj2YmeQHNTD6Mghu9v5Whl4dHd9kv_EbXy6IgCJdWokoJYPLdYG3rq3J_qA5T91QsfvcqrJz63jTGLs-Y_WXKFsw_W6X_uTVTnMV3KZlO8SgsoqhCV3leHdns0cd0/s640/IMG_3403.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> e non appena tutto prende un bel colore dorato,</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYY9sXUY9Q9SHGXsdWcBVu2Rc4WsVRmGMxvJ_DnRp6JlkovvftskcntXfUUEa3ArfMRq7gYS2YRCA6Vw0yTdd0MiNhsUDQgBgK1hBgE2TmQLhDNof7PAMtvWCHVdZpG7xAnZwp74BSCnyo/s1600/IMG_3404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYY9sXUY9Q9SHGXsdWcBVu2Rc4WsVRmGMxvJ_DnRp6JlkovvftskcntXfUUEa3ArfMRq7gYS2YRCA6Vw0yTdd0MiNhsUDQgBgK1hBgE2TmQLhDNof7PAMtvWCHVdZpG7xAnZwp74BSCnyo/s640/IMG_3404.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">versare la salsa di pomodoro o anche delle bottiglie di conserva. </span><br />
<br />
<div style="font-family: 'Times New Roman'; text-align: justify;"></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqIZQVXnnpVSL4tX1ubcgs6aGbmmdbUTD2MGmSG5Hu1hZCcV_wOa6GfNv4L83deIhALxWPCUArIq6CZ-unNmelNgVWXlNM4mPnS8IZe1d42uJ39cHuPt2C9cwKvnfXoL8Nt_WGBYDSwQB/s1600/IMG_3405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqIZQVXnnpVSL4tX1ubcgs6aGbmmdbUTD2MGmSG5Hu1hZCcV_wOa6GfNv4L83deIhALxWPCUArIq6CZ-unNmelNgVWXlNM4mPnS8IZe1d42uJ39cHuPt2C9cwKvnfXoL8Nt_WGBYDSwQB/s640/IMG_3405.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Regolare di sale e pepe e fare cuocere per circa 40 minuti a fuoco lento.</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eaQf2a5E4PkdLKIGW8EarVwiKUXNvuVDFBSXY7CcEdhxuEgyrg31NAogTbq4xFNGaEO_jd828V4R7N-YzBusykh-ZzP5l6HVliJvRVdWebnAzWl5Mc9KLq8klvcMaTupG8Jl18SQjy8C/s1600/IMG_3406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eaQf2a5E4PkdLKIGW8EarVwiKUXNvuVDFBSXY7CcEdhxuEgyrg31NAogTbq4xFNGaEO_jd828V4R7N-YzBusykh-ZzP5l6HVliJvRVdWebnAzWl5Mc9KLq8klvcMaTupG8Jl18SQjy8C/s640/IMG_3406.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mescolare di tanto in tanto.</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Non appena la carne risulta tenera, porre fuori dal sugo il brociolone e fare intiepidire, tagliare a fette e servire con il sugo.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2c5A3jrq2wocOZlllzj7Lxm2EwmktlnqGN8MJlDRUMjrNkMab4V4Fr2y7dUSORMrRaaHcyUgc1c0XtiCEuIfAvX-2eBOprspTc43KLH7CXaLDNBd2WNs3_rRZZGexBZfaMJxd2ZBSmLiP/s1600/IMG_3407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2c5A3jrq2wocOZlllzj7Lxm2EwmktlnqGN8MJlDRUMjrNkMab4V4Fr2y7dUSORMrRaaHcyUgc1c0XtiCEuIfAvX-2eBOprspTc43KLH7CXaLDNBd2WNs3_rRZZGexBZfaMJxd2ZBSmLiP/s640/IMG_3407.JPG" width="480" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Con lo stesso sugo si può condire la pasta e vi assicuro che ne vale la pena.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Buon appetito!</span></div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com6tag:blogger.com,1999:blog-2887519865511346464.post-81525810574317726272011-10-18T12:38:00.000+02:002011-10-18T12:38:18.711+02:00LE CAMILLE<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6QMfja7_Men7mb3QiEFpSxy1ZOTi8uP1JiszlWTcuqWI1udj2-d3PG2V3CgkVn8fn4wStMkUcf1BSSe5avUclQXlgBHg5SsoNMIjYTdnJNG7GMQcCJsIpVND_PFn954djgsQUMQpMRTz/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6QMfja7_Men7mb3QiEFpSxy1ZOTi8uP1JiszlWTcuqWI1udj2-d3PG2V3CgkVn8fn4wStMkUcf1BSSe5avUclQXlgBHg5SsoNMIjYTdnJNG7GMQcCJsIpVND_PFn954djgsQUMQpMRTz/s640/4.jpg" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">E finalmente le ho fatte...... le adorate Camille!!!!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredienti semplici e genuini....</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredienti:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200 gr. di zucchero</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">230 gr. di carote</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 uova intere freschissime</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">300 gr. di farina 00</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 gr. di olio di girasole</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 gr. di mandorle tritate</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 bustina di vanillina</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 bustina di lievito per dolci</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pizzico di sale</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Procedimento:</span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tritare o grattugiare le carote, tritare le mandorle e mettere da parte.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Con le fruste lavorare le uova con lo zucchero, aggiungere la farina, l'olio, le carote, le mandorle, il sale, la vanillina ed il lievito e lavorare per alcuni minuti.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Trasferite l'impasto a cucchiaiate nei pirottini poggiati nella teglia adatta ai </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">muffins.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3h7BVDpYdOWPQkLZg02Cz5S_ZhteVFmvQPNBz4nNiI0uRzrZN5tPqmF_OAguPsth5WSTUeoUzK837iBGeAo-PCpoyJX0QtDw6y4rVSJmHBcsegjoWrFEUvbBS-Igv-5-ce_-7fcNO7Lq/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc3h7BVDpYdOWPQkLZg02Cz5S_ZhteVFmvQPNBz4nNiI0uRzrZN5tPqmF_OAguPsth5WSTUeoUzK837iBGeAo-PCpoyJX0QtDw6y4rVSJmHBcsegjoWrFEUvbBS-Igv-5-ce_-7fcNO7Lq/s640/1.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mettere in forno preriscaldato a 170° per circa 20 minuti</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eu3uRkzWPP2MFxfW0CpXDzG08QrtDFtr4S3sQ3UEglDm1xoP82mlYcLinhOQRdK-kdFnUtbF7SMatp3CAdu1D252T7Vzh2gjPJBCta6tU3MGOzQyNvBBYz8HYnbOz23lvx7n6r5gdUkF/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eu3uRkzWPP2MFxfW0CpXDzG08QrtDFtr4S3sQ3UEglDm1xoP82mlYcLinhOQRdK-kdFnUtbF7SMatp3CAdu1D252T7Vzh2gjPJBCta6tU3MGOzQyNvBBYz8HYnbOz23lvx7n6r5gdUkF/s640/3.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com13tag:blogger.com,1999:blog-2887519865511346464.post-10847062245267868902011-10-12T10:50:00.000+02:002011-10-12T10:50:57.225+02:00La zucca rossa in agrodolce<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIHccGmvQyViNqZnG1QhCB7_S1QOJsYoLPfM_E8Xg61s2dwNYU4FeQnEopElSB6PVvaB_aSVBt3X22opZ1rsc-Dz2S__PDP9mBRie3d2eWPSPdl2hs9XWmhHrldDIU42dKgGZIQYYp-L2/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIHccGmvQyViNqZnG1QhCB7_S1QOJsYoLPfM_E8Xg61s2dwNYU4FeQnEopElSB6PVvaB_aSVBt3X22opZ1rsc-Dz2S__PDP9mBRie3d2eWPSPdl2hs9XWmhHrldDIU42dKgGZIQYYp-L2/s640/2.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">La zucca o cucuzza che dir si voglia, è un ortaggio autunnale, ormai apprezzato in quasi tutte le tavole.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Oggi vi posto una ricettina dal gusto inconfondibile, un'alleanza di sapori e colori, un capolavoro di gusto autentico siciliano conferito dal sughetto agrodolce caratteristico della nostra Sicilia.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aWVDTseQgRpiYlX8ixHMyBjFQqXapRClTuRsE84bp65xJ4ontvVHBunxk9GjKZBgLAt4jMIUykE1ha5Fl5h18cI-0Gh5A_hytvNybw5AL-foJPmVNuDrO_Q_3OmfJBtqdp5t_-ASum0v/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aWVDTseQgRpiYlX8ixHMyBjFQqXapRClTuRsE84bp65xJ4ontvVHBunxk9GjKZBgLAt4jMIUykE1ha5Fl5h18cI-0Gh5A_hytvNybw5AL-foJPmVNuDrO_Q_3OmfJBtqdp5t_-ASum0v/s640/3.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredienti:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">zucca rossa </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">olio evo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sale</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 spicchi d'aglio</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">mezzo bicchiere d'aceto</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cucchiaino di zucchero</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">ciuffetti di menta fresca</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Procedimento:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Decorticare la zucca, tagliare a fette non troppo sottili, salare e friggere in abbondante olio evo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Man mano che fette di zucca vengono fritte metterle in una pirofila.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ora viene il bello.....ahahahah!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Vi mancherà l'aria, ma non mollate!!!!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nello stesso olio dove avete fritto la zucca fate soffriggere gli spicchi d'aglio schiacciati, a fuoco lento, devono diventare croccanti e scuri.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A questo punto versate l'aceto dove qualche minuto prima avrete fatto sciogliere lo zucchero e alzate la fiamma, resterete in apnea per qualche minuto.....ma ne vale la pena!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Versate quindi l'agrodolce bollente sulla zucca, e decorate con ciuffetti di menta fresca.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Da gustare rigorosamente a temperatura ambiente, come contorno.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Buon Appetito!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjqE-LwnCSn_QcJcpj5bM1r3rNTygdVk-hxbaqIMeuYuc-fOwCIWcv4jgLQFagQXWvSlYIODVrQuWVO3Vb3tnqusRzDf8B-Q3kNUU_eWUBpwb96Br9cwl5FwqnN-PT07sG2M2Tr_8y1Hn/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYjqE-LwnCSn_QcJcpj5bM1r3rNTygdVk-hxbaqIMeuYuc-fOwCIWcv4jgLQFagQXWvSlYIODVrQuWVO3Vb3tnqusRzDf8B-Q3kNUU_eWUBpwb96Br9cwl5FwqnN-PT07sG2M2Tr_8y1Hn/s640/1.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></div></div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com2tag:blogger.com,1999:blog-2887519865511346464.post-68053146397502568082011-10-05T13:57:00.005+02:002011-10-05T14:13:34.944+02:00IL RAGU' Bolognese......Siciliano...... o della signora Tina???!!!!<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finito il grande caldo, la voglia di cucinare cose buone e succulente è tornata.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ovvio che, pensavo da diversi giorni al ragù, il mio ragù......quello che profuma la mia casa la domenica mattina .......!!!!!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sinceramente.....mentre lo cucinavo mi chiedevo:- " Ma 'sto ragù che preparo da tanti anni è Bolognese o Siciliano? O è un ragù che è stato trascritto in bella copia nel mio quadernino delle ricette (ovviamente da tanti anni), dopo quel viaggio in treno e che mi ha dato l'opportunità di fare una lunga chiaccherata con una massaia di nome Tina che stava portando tanti manicaretti alla figlia, e che avevano riempito lo scompartimento di profumi di fragranza.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">La signora Tina, seduta comodamente nei sedili dello scompartimento del treno, ha fatto un trattato sul ragù che è durato almeno un'ora, mi ha affascinato...... stava lì a spiegare il soffritto, la cottura, e poi mi ha svelato tanti segreti e in particolar modo sull'aggiunta, importantissima del latte, tra gli sbuffi annoiati degli altri viaggiatori.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">La ricordo ancora, ricordo il viso segnato dalle rughe e bruciato dal sole della campagna....... io guardavo la sua bocca e non perdevo una sola parola.....che brava!.....pensavo!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Rientrata a casa dopo il viaggio, ho subito trascritto la ricetta del ragù della signora Tina nel mio quadernino, da allora ho sempre fedelmente riprodotto il ragù esattamente per come lo avevo appuntato.....e devo dire che ha sempre avuto un grande successo!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Bolognese.....Siciliano........o qualsivoglia.......per me il ragù è quello della signora Tina del treno di 29 anni fa!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vGFcsLEqmTlWKiM332zkyTfQYj2nfDRBDtsWfqVN7kg7PLmh9bRnrG-PM9REQt85HViApUc5omKtQBPHnIHNBdmTvRYSMV4Gn-CmDwO9LZkCzajM-PINvS2NvnBZ_fAsH0hq5IZpZP0q/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vGFcsLEqmTlWKiM332zkyTfQYj2nfDRBDtsWfqVN7kg7PLmh9bRnrG-PM9REQt85HViApUc5omKtQBPHnIHNBdmTvRYSMV4Gn-CmDwO9LZkCzajM-PINvS2NvnBZ_fAsH0hq5IZpZP0q/s640/9.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"> </div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredienti:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 kg. di carne tritata</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">mezzo sedano</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 grossa cipolla</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 carote</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">olio evo</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 bicchiere di vino rosso ( io bianco perchè il rosso non lo digerisco)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 bicchiere di latte</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 foglie d'alloro</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">mezzo cucchiaino di noce moscata grattugiata</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">un grosso pizzico di cannella</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 dado</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 scatole di polpa pronta</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">sale q.b.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">pepe.q.b.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Procedimento:</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyBmiMgthEnupZSMfseDF914BGbgZH303GYjT3vH6iXvbfdgPyqYlIfx_Y2xKUBM48ZzM-3pbDw6hpK6jaT5rkhvYNHBc6U6zwE1Ixo6pv7weNPSLzZywesuK72DtfpzbMp5TONczmIIP/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyBmiMgthEnupZSMfseDF914BGbgZH303GYjT3vH6iXvbfdgPyqYlIfx_Y2xKUBM48ZzM-3pbDw6hpK6jaT5rkhvYNHBc6U6zwE1Ixo6pv7weNPSLzZywesuK72DtfpzbMp5TONczmIIP/s640/1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Tritare sedano, carote e cipolla, trasferire in un largo tegame con olio evo e soffriggere per alcuni minuti, </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-FmgVhMNeLNbdguIyNXGk11ohWtXvI0mPrs8FRzKZHyjcqnSYj4CxTHG-C6HaBOQlt5EnPDmV7ybpvXiv0_scqzqMNa-bfVmimA1aBVCA0NaBk9F_FCHeFjT3hILdYbjMJM9IQokNt0H/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis-FmgVhMNeLNbdguIyNXGk11ohWtXvI0mPrs8FRzKZHyjcqnSYj4CxTHG-C6HaBOQlt5EnPDmV7ybpvXiv0_scqzqMNa-bfVmimA1aBVCA0NaBk9F_FCHeFjT3hILdYbjMJM9IQokNt0H/s640/2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aggiungere la carne tritata e fare soffriggere </span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHS0kzEbdnUzGenmf1DIDZSEzAWkGdzWHeWLfdnZD8E2fnbYt7V2019u_X3VOMlydo7FMVFzuhz8sCQsWOY4bvLY4IfjIQcQEjGT2KLosjmC8xlpZixpDB7s3UTm0ndvD_82qAFhzdMue/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHS0kzEbdnUzGenmf1DIDZSEzAWkGdzWHeWLfdnZD8E2fnbYt7V2019u_X3VOMlydo7FMVFzuhz8sCQsWOY4bvLY4IfjIQcQEjGT2KLosjmC8xlpZixpDB7s3UTm0ndvD_82qAFhzdMue/s640/3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sfumare col vino bianco,</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rsqSXuhWY85MN3uTfGr3SMoLaGepWw31gjPaU2XduVTtwRj1a9rkX0bXnHsjmXutHGGbBLnYBQv0QfdFq4A2sWx5XZYNBuBb7FUZe5ezk_MeVAPjIo7X_fOCgtN2sm-kiPovDi_ohgpP/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5rsqSXuhWY85MN3uTfGr3SMoLaGepWw31gjPaU2XduVTtwRj1a9rkX0bXnHsjmXutHGGbBLnYBQv0QfdFq4A2sWx5XZYNBuBb7FUZe5ezk_MeVAPjIo7X_fOCgtN2sm-kiPovDi_ohgpP/s640/4.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">aggiungere il latte,</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7RPouMBPMQmx9ko3QCd6jo8wlJi3AExQiF-WR4wHEWwkFuGeYXe8YsJpEiVsnKGr8t2KIkO91uEDuByXfoaZkFViL9iDJkuugQoZiakANOgvF36KB8PgutG-wdb7a-ATcKVJru8h5dzW/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7RPouMBPMQmx9ko3QCd6jo8wlJi3AExQiF-WR4wHEWwkFuGeYXe8YsJpEiVsnKGr8t2KIkO91uEDuByXfoaZkFViL9iDJkuugQoZiakANOgvF36KB8PgutG-wdb7a-ATcKVJru8h5dzW/s640/5.jpg" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">unire le foglie di alloro, la noce moscata, la cannella, il dado e due bicchieri d'acqua tiepida.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxH50XUqBZrU_GuJpX0LMZjkB1LkZGhSqEoBFoyNULrATkVINt2GDqJykphuqzLsWgprTZQoPGQ9-t0Qifz7UulwZ5dATmu6RJuyOJtQ8iO7qRYzjvpCQO4ockttdd0SzyFp19pFsegbNj/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxH50XUqBZrU_GuJpX0LMZjkB1LkZGhSqEoBFoyNULrATkVINt2GDqJykphuqzLsWgprTZQoPGQ9-t0Qifz7UulwZ5dATmu6RJuyOJtQ8iO7qRYzjvpCQO4ockttdd0SzyFp19pFsegbNj/s640/6.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Fare cuocere a fuoco bassissimo per circa 1 ora, mescolando di tanto in tanto.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4PvJJSiQ3erNngBICC-LzwdoO-x_kY1SY1WSsk_hu67UVHr5vceL45j4HzQorPj8ek0BmTbdzWX67Hyn6wnZd7H3QB2gTOuLEIx1rITUurJk9TLPvz70nyhSwZZlgPjzgR13ru20K4zr/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4PvJJSiQ3erNngBICC-LzwdoO-x_kY1SY1WSsk_hu67UVHr5vceL45j4HzQorPj8ek0BmTbdzWX67Hyn6wnZd7H3QB2gTOuLEIx1rITUurJk9TLPvz70nyhSwZZlgPjzgR13ru20K4zr/s640/7.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Trascorsa l'ora di cottura aggiungere le scatole di polpa pronta,</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKJUlft0baqLFHp9Xa0gsTiG21AeWPZKPUf4yMBatUbVlqphliTqxR1dwflVQAQtPggbKQjObEDMdwN35u2kAx_htoJCs2j_Z5Jp-0TlKWN-W3aYNEHRHJacJTHE808s46hBoYhFApvAJ/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMKJUlft0baqLFHp9Xa0gsTiG21AeWPZKPUf4yMBatUbVlqphliTqxR1dwflVQAQtPggbKQjObEDMdwN35u2kAx_htoJCs2j_Z5Jp-0TlKWN-W3aYNEHRHJacJTHE808s46hBoYhFApvAJ/s640/8.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">mescolare, regolare di sale e pepe e continuare la cottura per circa 1 ora e mezza, </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vGFcsLEqmTlWKiM332zkyTfQYj2nfDRBDtsWfqVN7kg7PLmh9bRnrG-PM9REQt85HViApUc5omKtQBPHnIHNBdmTvRYSMV4Gn-CmDwO9LZkCzajM-PINvS2NvnBZ_fAsH0hq5IZpZP0q/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2vGFcsLEqmTlWKiM332zkyTfQYj2nfDRBDtsWfqVN7kg7PLmh9bRnrG-PM9REQt85HViApUc5omKtQBPHnIHNBdmTvRYSMV4Gn-CmDwO9LZkCzajM-PINvS2NvnBZ_fAsH0hq5IZpZP0q/s640/9.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Il ragù è pronto, si possono condire le fettuccine, gli spaghetti o fare il pasticcio di lasagne.</span><br />
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</div></div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com2tag:blogger.com,1999:blog-2887519865511346464.post-11570642965115700572011-09-29T11:31:00.000+02:002011-09-29T11:31:03.100+02:00Il Parfait di mandorle della " Botte"<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Che passione il semifreddo alle mandorle!</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn62X-rLWDNuO9VVgV86myLUBelP8VQ6llpXAqMr5V2m-mv4bRvC-NwSigZZDuA8KNgfZmt1D7J6EH8eXsX6gQFtDUeS0gALSPSH03-yLDmvgXeJmdAK4Fsz5riKM09qGCcr9cN57dOsUa/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="344" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn62X-rLWDNuO9VVgV86myLUBelP8VQ6llpXAqMr5V2m-mv4bRvC-NwSigZZDuA8KNgfZmt1D7J6EH8eXsX6gQFtDUeS0gALSPSH03-yLDmvgXeJmdAK4Fsz5riKM09qGCcr9cN57dOsUa/s640/image.jpg" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredienti:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 uova freschissime</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200 g. di zucchero semolato</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">500 ml di panna da montare</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 gr. di zucchero a velo</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 bustine di vanillina</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 fialetta di essenza alla mandorla ( io non l'ho messa)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Per il croccante:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">250 gr. di mandorle con la buccia</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 gr. di zucchero</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Procedimento:</span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Per prima cosa prepariamo il croccante con le mandorle, in un tegamino con fondo antiaderente mettiamo a caramellare lo zucchero, appena il suo colore diventa ambrato aggiungiamo le mandorle e la fialetta di essenza ( io non l'ho messa) e con un cucchiaio di legno mescoliamo velocemente, facendo in modo che tutte le mandorle si ricoprano di zucchero caramellato, versiamo il croccante in un foglio di carta forno, poggiamo su un ripiano e lasciamo raffreddare.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxvLkgprJBAoy0KEdanjhhxm_16OdWOse186E4ArGS4QRbXnsUGMjOAnQnAeSk2VxKIMwm0SuRk-KX6UeGxZwKxy8C6DZvGH1nvVsFdmkRcq5UEOrL19NDiCEY_YkOiGMnJmZ7GnvtEJa/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnxvLkgprJBAoy0KEdanjhhxm_16OdWOse186E4ArGS4QRbXnsUGMjOAnQnAeSk2VxKIMwm0SuRk-KX6UeGxZwKxy8C6DZvGH1nvVsFdmkRcq5UEOrL19NDiCEY_YkOiGMnJmZ7GnvtEJa/s640/1.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Intanto che il croccante si fredda, in due ciotole separiamo gli albumi dai tuorli, lavoriamo ben bene i tuorli con i 200 gr. di zucchero semolato sino ad ottenere un composto liscio e spumoso,</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtT-P7w69TzSzW3KwGMg9R-XQ68arhxmvA8l2UcPEdo7orqBKhq-4L16BTQzpOL0NQrWlxZ0tBzrT9S7joGat7D6uCABI66rZRGaZQ0qeLtBMS8fTLSUFqY7g2Eq4gbFG9o7y0VLLcshBz/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtT-P7w69TzSzW3KwGMg9R-XQ68arhxmvA8l2UcPEdo7orqBKhq-4L16BTQzpOL0NQrWlxZ0tBzrT9S7joGat7D6uCABI66rZRGaZQ0qeLtBMS8fTLSUFqY7g2Eq4gbFG9o7y0VLLcshBz/s640/2.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">montiamo a neve gli albumi con lo zucchero a velo ed una bustina di vanillina, ed infine montiamo la panna con una bustina di vanillina.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVku7gmlzLFy9s9YUVEh3GT8aDk8f7SG5TU5jCfP2BXBXG97-VOeu9RTU_ppIGji47JfeLdcjNZ7YeVyIInx6R_HmIl_dSDW0iZ9XlJ8ohHgZntSjDeCOlEjrap1WOOn-HZTKqeLtrenRP/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVku7gmlzLFy9s9YUVEh3GT8aDk8f7SG5TU5jCfP2BXBXG97-VOeu9RTU_ppIGji47JfeLdcjNZ7YeVyIInx6R_HmIl_dSDW0iZ9XlJ8ohHgZntSjDeCOlEjrap1WOOn-HZTKqeLtrenRP/s640/4.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">A questo punto il croccante si è raffreddato e possiamo frantumarlo con un grosso coltello, io l'ho messo nel bimby 5 secondi velocità turbo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH6pRJX2wzmtN6L9lmIQ9_lo6ZQ4NBCVoLGN-sf72MmmRr0WcDQjJ902YuAwdS4eSWCE1knS6myjD3-ZLxm0TicRygXlA6G864TQ_GP42DAFN8BQN2Kdg-D0EUR186XwcNdImLXYNS1a1/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKH6pRJX2wzmtN6L9lmIQ9_lo6ZQ4NBCVoLGN-sf72MmmRr0WcDQjJ902YuAwdS4eSWCE1knS6myjD3-ZLxm0TicRygXlA6G864TQ_GP42DAFN8BQN2Kdg-D0EUR186XwcNdImLXYNS1a1/s640/3.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-esrm4AjeFBesW_LaYMndiwYG111uRNsDvviihgBJt6xvtz_vS_IweELd056syIy8bT73M10_b0JN7w-Fm0LG9sGAYK_IOzNojM1sZOkEB1_rivd26D-rqBMQ0jOaE6u9MU_A2eTh_bf/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-esrm4AjeFBesW_LaYMndiwYG111uRNsDvviihgBJt6xvtz_vS_IweELd056syIy8bT73M10_b0JN7w-Fm0LG9sGAYK_IOzNojM1sZOkEB1_rivd26D-rqBMQ0jOaE6u9MU_A2eTh_bf/s640/5.jpg" width="640" /></a></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">E' ora di assemblare la preparazione, quindi procediamo incorporando con una spatola, movimenti dal basso verso l'alto prima gli albumi montati e poi la panna montata ed il croccante frantumato, mescoliamo sempre dal basso verso l'alto.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrEDJ6N5ko5GKOU1XlntyfzFeXC7hPidTPZd5K80i8M-KKLDrQ_mCz8tcWqXOClDODP_zFOwI8oq4senpRXZ1xU_j4GgsEnHTcUyZ4qe-OXaVG_DMBUW5zdznVdYNdlmABJd2o0SATp0Q/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrEDJ6N5ko5GKOU1XlntyfzFeXC7hPidTPZd5K80i8M-KKLDrQ_mCz8tcWqXOClDODP_zFOwI8oq4senpRXZ1xU_j4GgsEnHTcUyZ4qe-OXaVG_DMBUW5zdznVdYNdlmABJd2o0SATp0Q/s640/6.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRJ5De3pq51dpgFHKe0jt_FFWcA5usIThFVso3e8IQuPgOOHIvejAp28Gf4TvzSxHnZGNnq7c9YNQ1LzNpwqf2xZPBISEECW4Ij-7tefCwnS385IHnbTJLQ0iXeRn9A7kjj2sxQG9zHAq/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRJ5De3pq51dpgFHKe0jt_FFWcA5usIThFVso3e8IQuPgOOHIvejAp28Gf4TvzSxHnZGNnq7c9YNQ1LzNpwqf2xZPBISEECW4Ij-7tefCwnS385IHnbTJLQ0iXeRn9A7kjj2sxQG9zHAq/s640/7.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span id="goog_666995087"></span><span id="goog_666995088"></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Trasferiamo il composto in uno stampo, io ho usato quello del plum cake, ma potremmo usarne anche uno a cupola o in degli stampini monoporzione, trasferiamo tutto in freezer almeno per 10 ore.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ane3WkC1KXvxHsbd2O0R18PkikHO_Cv9tmnA7Eoar_51x5OO-3B9fTqsJmrHf8qUhgsZlcLTAwkkQG_LgKtLZXzRIiZH6I2N7vL0GDtslUgVcdmiyBydgTFdAEiDmWUqkrik7mtTz55j/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ane3WkC1KXvxHsbd2O0R18PkikHO_Cv9tmnA7Eoar_51x5OO-3B9fTqsJmrHf8qUhgsZlcLTAwkkQG_LgKtLZXzRIiZH6I2N7vL0GDtslUgVcdmiyBydgTFdAEiDmWUqkrik7mtTz55j/s640/8.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcOQbWUAaiJBJGRKV9p7L5U0bs37NiUTbGIn_YcPkWrKozH3JN22FZQfT9zMetVxILuPhyphenhyphen3lSv3fMDj7qodq7Ro8h6MO3hWlKXt8o2PaXG7fUerd-ASNDB7rU3OPV5EWvBpOXSN_Rvo5j/s1600/9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcOQbWUAaiJBJGRKV9p7L5U0bs37NiUTbGIn_YcPkWrKozH3JN22FZQfT9zMetVxILuPhyphenhyphen3lSv3fMDj7qodq7Ro8h6MO3hWlKXt8o2PaXG7fUerd-ASNDB7rU3OPV5EWvBpOXSN_Rvo5j/s640/9.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8AAz-D5-JsclRPwLtWN0krnmxEUOnq4B0fSDQP-eDt0RI-92WeeFwuVspAoaE01zEUICKZq2fwtC7y7c6BixhQQP5COPXlWcd_otrDMPsNtYonfNDD8U6vUjeJ7F1Ie09V8yvHRwY9E0/s1600/10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-8AAz-D5-JsclRPwLtWN0krnmxEUOnq4B0fSDQP-eDt0RI-92WeeFwuVspAoaE01zEUICKZq2fwtC7y7c6BixhQQP5COPXlWcd_otrDMPsNtYonfNDD8U6vUjeJ7F1Ie09V8yvHRwY9E0/s640/10.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Trascorse le 10 ore, sformiamo il semifreddo in un piatto da portata e serviamo a fette accompagnato da una crema al cioccolato che io ho realizzato seguendo la ricetta del bimby della cioccolata calda ma che ho reso più densa prolungando il tempo di cottura.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCx9dKIHHul3qyxRksTcnyP3uZx3cJwahxwRJqDvbw0gWm70E6YnbBu3Uzu2nW5zoRj9tq-Pa66jSJnKOj6LzRztFsTLpg7a0gdhhMmBrlrkKf3WyEg-pHb8k_k8_bGCUaq_ziSbz65SoU/s1600/11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCx9dKIHHul3qyxRksTcnyP3uZx3cJwahxwRJqDvbw0gWm70E6YnbBu3Uzu2nW5zoRj9tq-Pa66jSJnKOj6LzRztFsTLpg7a0gdhhMmBrlrkKf3WyEg-pHb8k_k8_bGCUaq_ziSbz65SoU/s640/11.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div></div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com2tag:blogger.com,1999:blog-2887519865511346464.post-45100899295266094472011-09-26T13:55:00.000+02:002011-09-26T13:55:10.657+02:00LE CROCCHETTE DI LATTE<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10ku7CmI6nDSpJFuJK-x63oe8oqcgoQfnpoG_2gJqB4P5Tql2mfFL-aLmpm7PCrMcJtet9561D40ZlmfGc4OPI43_ElTC7O0h1IZg_vAvmjeKWY1oXT6cy5yS6FiAT6IUldwZ8FgW4b2k/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10ku7CmI6nDSpJFuJK-x63oe8oqcgoQfnpoG_2gJqB4P5Tql2mfFL-aLmpm7PCrMcJtet9561D40ZlmfGc4OPI43_ElTC7O0h1IZg_vAvmjeKWY1oXT6cy5yS6FiAT6IUldwZ8FgW4b2k/s640/5.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ebbene si! Anch'io le ho fatte, le crocchette di latte di cui tanto ho sentito parlare e che mi sembravano un'impresa faticosa, ma con un pò di organizzazione si sono rivelate semplici da preparare e gustosissime.....</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">E' bastato preparare il tutto il giorno prima, la sera dopo panarle e friggerle è stato un gioco da ragazzi! </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Se assaggi la prima......non ti fermi più!!!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredienti:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 litro di latte</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 gr. di farina</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">60 gr. di burro</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cucchiaino di sale</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">un pizzico abbondante di noce moscata</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 gr. di parmigiano grattugiato</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Per la panatura:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">uova</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">farina</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">pane grattugiato</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">olio per friggere (io di girasole)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Procedimento:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Con le dosi indicate realizzate una besciamella abbastanza solida, aggiungete il parmigiano, mescolate e versate il tutto in una pirofila, stendete con una spatola e fate raffreddare in frigo.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Battere le uova, e con le mani inumidite prelevate un pò d'impasto e date la forma di una crocchetta, passate nella farina, nell'uovo battuto e poi nel pangrattato, </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJO0gJs3XDpcKbwbnqzXfk-EYZBYEZtj5allSf5wQ1ScUe5Tnarrybx_fU3hvpWf4aJ7a2vLv3denRfqrF7EL9zZwJlVh5YK5Vb-ydEZInmgF7VSxVLPc9T8gRGX2xZ3-940eUQVixIVW/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJO0gJs3XDpcKbwbnqzXfk-EYZBYEZtj5allSf5wQ1ScUe5Tnarrybx_fU3hvpWf4aJ7a2vLv3denRfqrF7EL9zZwJlVh5YK5Vb-ydEZInmgF7VSxVLPc9T8gRGX2xZ3-940eUQVixIVW/s640/1.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsqkZ6qvhfUSRyzZ29RDTN36gvIRCHxeoOKGfoa2IZdCL0xe1YquZtDx1Oo5ivhUtxZpj1J5646CRzUppXthLTjKEl9skKwxPxsrWqnOdWwUbHgY-w_w3oLQv6d-8m_g1fQiEtY1R4Bhv/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsqkZ6qvhfUSRyzZ29RDTN36gvIRCHxeoOKGfoa2IZdCL0xe1YquZtDx1Oo5ivhUtxZpj1J5646CRzUppXthLTjKEl9skKwxPxsrWqnOdWwUbHgY-w_w3oLQv6d-8m_g1fQiEtY1R4Bhv/s640/2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahfwCt5E8vKcH_cNgaD57K96CjGbtYxutGnwwvKQUD-N5QZEtK5-VZStqYvt3ZE6AJXGOmhJhfIlOx1OZbktmjUdwv84fFePFkVD4PKDwgb2V4DHX8ZNUtjXjaoCsBYkpB3WzshM6Xr7w/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhahfwCt5E8vKcH_cNgaD57K96CjGbtYxutGnwwvKQUD-N5QZEtK5-VZStqYvt3ZE6AJXGOmhJhfIlOx1OZbktmjUdwv84fFePFkVD4PKDwgb2V4DHX8ZNUtjXjaoCsBYkpB3WzshM6Xr7w/s640/3.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBH66ld8NNEJPUV83EBJDJMl8kYQAfbgBkJ6_tsCPNMaTa6FcrLNiY0OCHP-ytUh1dKVugxFIs6EFKp0YdxjlZKDhSstjO62FU85Z731bflIBrwXWlXZ8PCFKCk3kwi8OhqYXDOHfTJwL/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBH66ld8NNEJPUV83EBJDJMl8kYQAfbgBkJ6_tsCPNMaTa6FcrLNiY0OCHP-ytUh1dKVugxFIs6EFKp0YdxjlZKDhSstjO62FU85Z731bflIBrwXWlXZ8PCFKCk3kwi8OhqYXDOHfTJwL/s640/4.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10ku7CmI6nDSpJFuJK-x63oe8oqcgoQfnpoG_2gJqB4P5Tql2mfFL-aLmpm7PCrMcJtet9561D40ZlmfGc4OPI43_ElTC7O0h1IZg_vAvmjeKWY1oXT6cy5yS6FiAT6IUldwZ8FgW4b2k/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10ku7CmI6nDSpJFuJK-x63oe8oqcgoQfnpoG_2gJqB4P5Tql2mfFL-aLmpm7PCrMcJtet9561D40ZlmfGc4OPI43_ElTC7O0h1IZg_vAvmjeKWY1oXT6cy5yS6FiAT6IUldwZ8FgW4b2k/s640/5.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">friggete in abbondante olio ( io olio di girasole ) e servite.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Vi assicuro che vale la pena di provarci, sono deliziose!</span></div><br />
</div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com2tag:blogger.com,1999:blog-2887519865511346464.post-30011881351097511872011-09-13T11:21:00.000+02:002011-09-13T11:21:02.269+02:00La crostata col gelo di anguria<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ed eccoci quà a riprendere la nostra solita vita!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Salutate le ferie la sveglia ha ricominciato a sbraitare alla solita ora...!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ma io non mi do per vinta ed oggi vi posto una ricettina che ho realizzato in questi giorni di vacanza che sà d'estate e di sole!</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">La crostata col gelo di anguria ( ri muluni ) che nelle tavole palermitane è un classico estivo.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredienti per la frolla:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">300 gr. di farina 00</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">150 gr. di burro ( io margarina )</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">100 gr. di zucchero</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cucchiaino di lievito vanigliato</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pizzico di sale</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 uova ed 1 tuorlo</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Per la copertura al cioccolato:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">200 gr. di cioccolato fondente</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 grossa noce di burro</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">latte q.b.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Per il gelo:</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 litro di succo di anguria</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">zucchero a piacere ( a secondo la dolcezza dell'anguria)</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">90 gr. di amido</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 busta di vanillina</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cannella</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">cioccolato fondente a pezzetti</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Procedimento:</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">La prima cosa da fare è preparare la pasta frolla mescolando tutti gli ingredienti molto velocemente, raccogliere l'impasto a palla avvolgerlo nella pellicola e riporlo in frigo per almeno 30 minuti.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsK3lOoVp7NAPt5SNHruX2vE80B3sF-j_zQJHuj-NaWb2G8a_vgzDyOWvD7Rrmj92OCEQqDVkAbf46xsuvAa_WJUNfUWEjf5tRd-MMKxmgkveTWToWvx_Um06RognzUuexgLvT6dxmYfg/s1600/image+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsK3lOoVp7NAPt5SNHruX2vE80B3sF-j_zQJHuj-NaWb2G8a_vgzDyOWvD7Rrmj92OCEQqDVkAbf46xsuvAa_WJUNfUWEjf5tRd-MMKxmgkveTWToWvx_Um06RognzUuexgLvT6dxmYfg/s640/image+1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbRWBluJ2VWEffqig63hlbkFapv1liKzfYPRNt8FPl6u2MggB9W1MspSX7yfbhFSZfFdFN774MgPmo4t2XojoyexSQ065qyXfn7YKzZEZ0aFb8Prahnrf68w3qmrX5_DESE_49adpxI7A/s1600/image+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMbRWBluJ2VWEffqig63hlbkFapv1liKzfYPRNt8FPl6u2MggB9W1MspSX7yfbhFSZfFdFN774MgPmo4t2XojoyexSQ065qyXfn7YKzZEZ0aFb8Prahnrf68w3qmrX5_DESE_49adpxI7A/s640/image+2.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAZCfgKTW9N3aTJwBJpCeAJWHPYMiCy3KRLM8HMM-NkxWB4sLIGBQ9lLpzRgUxOB6eyRORBC_2WX8YQbp10DitCqwJlswLuxPpDOJ0CDslsm-Sho2t73jNXLUzEx0uWdgny9uQmVKrUxx/s1600/image+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAZCfgKTW9N3aTJwBJpCeAJWHPYMiCy3KRLM8HMM-NkxWB4sLIGBQ9lLpzRgUxOB6eyRORBC_2WX8YQbp10DitCqwJlswLuxPpDOJ0CDslsm-Sho2t73jNXLUzEx0uWdgny9uQmVKrUxx/s640/image+3.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Trascorsa la mezz'ora, riprendere l'impasto stenderlo col matterello riducendolo in una sfoglia sottile, io mi sono aiutata stendendolo sulla carta forno e poi l'ho trasferito nella teglia ricoprendo anche i bordi, in questo modo ho evitato di imburrare ed infarinare la teglia. </span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdETwswo9IdXahyphenhyphenzaExR-XoT325frLfpPckB9D30lRMG18OapE-wD5Bnv_Kiq_jBUOJiw4LoJzqTuneF4vO1OvbW2HTiscC0-0jQVe8FsBDlEUGnF8kWX2L54-L6_GWd1dMc1yhxA9Lyot/s1600/image+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdETwswo9IdXahyphenhyphenzaExR-XoT325frLfpPckB9D30lRMG18OapE-wD5Bnv_Kiq_jBUOJiw4LoJzqTuneF4vO1OvbW2HTiscC0-0jQVe8FsBDlEUGnF8kWX2L54-L6_GWd1dMc1yhxA9Lyot/s640/image+4.jpg" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pizzicare la base ed i bordi con i rebbi di una forchetta</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5NP7Z8oshdVZVfvWhNr8wrjO_cvAA4jmQkPVrEXuxWFFePf6lYCtKxSVdSZLVmU8RDgAOVL4yhjmCatiOyYBgfXyFrA03brJFRvOgR9EmmLUC1deAKJvbky39A2U7z829BITJr5F9Aro/s1600/image+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5NP7Z8oshdVZVfvWhNr8wrjO_cvAA4jmQkPVrEXuxWFFePf6lYCtKxSVdSZLVmU8RDgAOVL4yhjmCatiOyYBgfXyFrA03brJFRvOgR9EmmLUC1deAKJvbky39A2U7z829BITJr5F9Aro/s640/image+5.jpg" width="640" /></a></div><span class="Apple-style-span" style="background-color: white;"></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Inforniamo la base di pasta frolla nel forno, temperatura 180° - 160° sino a completa doratura</span></span></div><div><div><div></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHLT3EM-k-jAE4E9YJ3a-Y73hL1IGFyuB74YDupemJMUj-CBTQICkgrXgPuF21BfWCdAM-aErUN-w8hkGldzZW6k-K2sCKtNVW5JpinJ57XWXduv3dGwk1dI9R3e30C6_JtLlJ-hhaarx/s1600/image+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyHLT3EM-k-jAE4E9YJ3a-Y73hL1IGFyuB74YDupemJMUj-CBTQICkgrXgPuF21BfWCdAM-aErUN-w8hkGldzZW6k-K2sCKtNVW5JpinJ57XWXduv3dGwk1dI9R3e30C6_JtLlJ-hhaarx/s640/image+8.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Adesso prepariamo la copertura al cioccolato e sciogliamo il cioccolato in un tegamino a bagnomaria, ridotto a scaglie con una noce di burro, appena sciolto aggiungete un pò di latte per renderlo più fluido, fate intiepidire e con l'aiuto di una pennellessa coprite lo scrigno di pasta frolla</span></span></div></div><div><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FpRNOcb8UWVGfTE2yvF2HBx_9PkblLPnMi0uel0tISakxW00oqeFn5tJVjeQWV0ZgmqLTGQA7eDsLJDjd1bgoV2_FnYLwaCrgpMdZ93kAdECkSTiLeOwlL1XfxrYMZXGmV527cGx8u2p/s1600/image+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FpRNOcb8UWVGfTE2yvF2HBx_9PkblLPnMi0uel0tISakxW00oqeFn5tJVjeQWV0ZgmqLTGQA7eDsLJDjd1bgoV2_FnYLwaCrgpMdZ93kAdECkSTiLeOwlL1XfxrYMZXGmV527cGx8u2p/s640/image+10.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUJVZNsiTh3zTuIOkHlP0djU9x_J-aEMSyg0zjNjT-jFK5aDIR7NBlsQesUMB7duxYk8hlEYK4uGNMzrAVr9VCfLQXQ6v05N1o5aGnPqW2nCv9SWUiyUXQy-aH5bLuPaDZ1TASkPpSnPH/s1600/image+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUJVZNsiTh3zTuIOkHlP0djU9x_J-aEMSyg0zjNjT-jFK5aDIR7NBlsQesUMB7duxYk8hlEYK4uGNMzrAVr9VCfLQXQ6v05N1o5aGnPqW2nCv9SWUiyUXQy-aH5bLuPaDZ1TASkPpSnPH/s640/image+11.jpg" width="640" /></a></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Lasciamo asciugare bene la copertura al cioccolato e dedichiamoci al gelo di anguria.</span></span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Passiamo al setaccio i pezzi di anguria e ricaviamo 1 litro di succo, filtriamolo, aggiungiamo tanto zucchero fino a renderlo dolce ma non troppo, l'amido ed una bustina di vaniglia, poniamo sul fuoco e mescoliamo sino a che il gelo comincia a rapprendersi, spegniamo la fiamma e lasciamo intiepidire.</span></span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJH2wo8iZWHzBdYDpBOjhQYhpmbJD-LyYy3aR61oW_JwtHt8iDxLtiWvsvRDa8jfC-z-ZHpPMIZCRN-U9-bkPTezNoWTk0_uxqRO-girXL8balfyWeu8BUra_9eNrAdEX5MdRjxyLOG2S/s1600/image+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJH2wo8iZWHzBdYDpBOjhQYhpmbJD-LyYy3aR61oW_JwtHt8iDxLtiWvsvRDa8jfC-z-ZHpPMIZCRN-U9-bkPTezNoWTk0_uxqRO-girXL8balfyWeu8BUra_9eNrAdEX5MdRjxyLOG2S/s640/image+12.jpg" width="640" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif;">Con l'aiuto di un mestolo trasferiamo il gelo di anguria tiepido nello scrigno di pasta frolla con la copertura al cioccolato </span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4uDTK8UaMv7YnZbBZiPrspgIq834x8x-CjPOUDFFfevKHKL_VW5-SSDb5bqw4tBuwQnlq-H9HzSg4BBCQEBW3eyg4wwiY4oBXdHqv_VKwEBtFAbt_Oee99PxQhpf4BZX2KlQS5C7N3O2/s1600/image+14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4uDTK8UaMv7YnZbBZiPrspgIq834x8x-CjPOUDFFfevKHKL_VW5-SSDb5bqw4tBuwQnlq-H9HzSg4BBCQEBW3eyg4wwiY4oBXdHqv_VKwEBtFAbt_Oee99PxQhpf4BZX2KlQS5C7N3O2/s640/image+14.jpg" width="640" /></a></div><span class="Apple-style-span" style="background-color: white; font-family: Verdana, sans-serif;">Decoriamo con la cannella in polvere e del cioccolato a scaglie, poniamo in frigo e facciamo raffreddare.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_535mlctlLT2uNHEEiA0RtP_ivsR5Dp-c0pHqbvWLGNTyL7fNPlf9pOwXYt2AY_QNxTtNvKaVh8q-lOipGyDfuYuGSTn8y9fbsBM21s5IFPWa5FSGjqzWpBDiuYX_79NoMRm7D3OUAHYg/s1600/image+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_535mlctlLT2uNHEEiA0RtP_ivsR5Dp-c0pHqbvWLGNTyL7fNPlf9pOwXYt2AY_QNxTtNvKaVh8q-lOipGyDfuYuGSTn8y9fbsBM21s5IFPWa5FSGjqzWpBDiuYX_79NoMRm7D3OUAHYg/s640/image+15.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03KtKmj_VWzsYd9VEhyfY7QRMvsKHPao2BJn7aUG3AHzWvfMUZps0dBLg3VXsbU3BHm3-Ik7Ehzg7h1E2rL0HV8zGwNQ7w3R4y6JcESD8f3pKadLO1xOp0QQ5xo40Ah0S11ZQ0RDrns4g/s1600/image+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03KtKmj_VWzsYd9VEhyfY7QRMvsKHPao2BJn7aUG3AHzWvfMUZps0dBLg3VXsbU3BHm3-Ik7Ehzg7h1E2rL0HV8zGwNQ7w3R4y6JcESD8f3pKadLO1xOp0QQ5xo40Ah0S11ZQ0RDrns4g/s640/image+17.jpg" width="640" /></a></div><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">P.S.</span></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Devo fare una precisazione, al gelo anzichè la cannella, tradizionalmente va aggiunta dell'acqua ai fiori di gelsomino, ma la mia pianta è sofferente e non aveva fiori, per cui ho aromatizzato con la cannella.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Buon Appetito!</span></span></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div></div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com6tag:blogger.com,1999:blog-2887519865511346464.post-56527945360888916082011-08-05T11:50:00.003+02:002011-08-05T11:51:41.180+02:00<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm8GWNkY9yEKYu76iZJEuulSqq3MRZiDuoGkJNnUVRrIixOWmHEMls6TOaUDdEew099CXzn4pFOi_xb1KYLECsirq7l0IAATztNXp7i47jfT3VnY0zYEyKenLZgppRisv7AyiKNcoLe-8/s1600/images+chiuso.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm8GWNkY9yEKYu76iZJEuulSqq3MRZiDuoGkJNnUVRrIixOWmHEMls6TOaUDdEew099CXzn4pFOi_xb1KYLECsirq7l0IAATztNXp7i47jfT3VnY0zYEyKenLZgppRisv7AyiKNcoLe-8/s400/images+chiuso.jpg" width="400" /></a></div><br />
</div>Anonymoushttp://www.blogger.com/profile/06054199368351615488noreply@blogger.com0tag:blogger.com,1999:blog-2887519865511346464.post-62823918632455608352011-07-18T11:41:00.000+02:002011-07-18T11:41:39.507+02:00"PALERMITUDINE" di Giuseppe Romano<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Visto che il troppo caldo ci impedisce di postare piatti elaborati, oggi vi propongo un post che presenta 120 foto scattate da Giuseppe Romano, che ci presentano la nostra Palermo nelle sue sfumature colorate e popolari.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">BUONA VISIONE! </span></div><br />
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