tag:blogger.com,1999:blog-33754353298995277742024-02-18T22:29:25.802-08:00notizie cucina e fantasiaQuesto è un blog dove tutto è stato creato con inventiva personale. E' il frutto di una passione di tanti anni che man mano ha reso le ricette personalizzate a modo mio in modo da soddisfare il gusto di chi assaggia. E' un blog senza pretese che non intende togliere nulla alla cucina tradizionale ma che ama trasformare le ricette con un pizzico di estro.Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-3375435329899527774.post-39462824770225098802014-01-01T03:27:00.001-08:002014-01-01T03:27:23.930-08:00Muffin decorati agli struffoli<span style="background-color: magenta;"><span style="font-size: x-large;">Oggi ho realizzato dei muffin in tema....mmmmh, davvero buonissimi. Diciamo che stravolto un pò la ricetta ma sono venuti ottimi!</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ingredienti per circa 8 muffin:</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">3 uova intere</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">350 grammi di farina</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">180 grammi di burro</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">un pizzico di sale</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">200 grammi di zucchero</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">200 grammi di latte </span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Una bustina di polvere lievitante</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Una bustina di vanillina</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">qualche struffolo decorato</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Miele q.b.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Preparazione:</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Con il mixer ho sbattuto le uova con lo zucchero.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho aggiunto il burro ed ho continuato a miscelare.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho messo la farina a pioggia ed il latte.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Poi ho aggiunto la polvere lievitante, la vanillina ed il pizzico di zucchero.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho miscelato fino ad ottenere la consistenza di una cremina.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho preriscaldato il forno a 180 gradi ed ho preparato lo stampo per muffin.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBa40sEYTMloawKQaFj6_Gq9SkcUUAbNi6EBtcDuhaxko9Godq0PA8tfnwK3SZio3tOwgYowQf_8N98w0Ee4Qz3sK5qSq12nH_Uc-rTbJVdAmDbtmeCkhKsdW6hQOEaHH6oEdsByCqXE/s1600/stampo_muffin6_tondi_verdi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBa40sEYTMloawKQaFj6_Gq9SkcUUAbNi6EBtcDuhaxko9Godq0PA8tfnwK3SZio3tOwgYowQf_8N98w0Ee4Qz3sK5qSq12nH_Uc-rTbJVdAmDbtmeCkhKsdW6hQOEaHH6oEdsByCqXE/s640/stampo_muffin6_tondi_verdi.jpg" width="640" /></a></span></span></div>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ci ho messo dentro le formine di chef re artù e poi le ho riempite con un cucchiaio di composto.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">ho versato sul composto un cucchiaino di miele ed ho aggiunto altro composto fino a riempire tre quarti dello stampo.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho fatto cuocere in forno per circa 25 minuti ( dipende dal forno) e poi ho lasciato raffreddare.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho tolto delicatamente gli stampini di chef re artù dall'apposito contenitore ed ho spalmato la superficie dei muffin con un pizzico di miele, poi ho applicato degli struffoli decorati e delle stelline di zucchero.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ottimo risultato estetico e sapore sublime!</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0PyxYE9EsRC-Kgzqgyn9RFnMeDl4mQ9H0ZaoSKWyQV1TOd0nDGCSutXo5EUJ6-CkM1qFfW4cU0Puke_pmRKaIRPfz7pnQA75OqHu_-VMukvSXVceGjYNG4zd5lKm1cTcJn3blOAFcss/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0PyxYE9EsRC-Kgzqgyn9RFnMeDl4mQ9H0ZaoSKWyQV1TOd0nDGCSutXo5EUJ6-CkM1qFfW4cU0Puke_pmRKaIRPfz7pnQA75OqHu_-VMukvSXVceGjYNG4zd5lKm1cTcJn3blOAFcss/s640/006.JPG" width="640" /></a></span></span></div>
<span style="background-color: magenta;"><span style="font-size: x-large;"> Muffin di Natale al cioccolato.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ingredienti per 8 muffin:</span></span><br />
<br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">3 uova intere</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">300 grammi di farina</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">50 grammi di cacao amaro </span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">180 grammi di burro</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">un pizzico di sale</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">200 grammi di zucchero</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">200 grammi di latte </span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Una bustina di polvere lievitante</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Una bustina di vanillina</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">stelline dolci natalizie.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;"> Una tavoletta da 100 grammi di cioccolato fondente. </span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Preparazione:</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Con il mixer ho sbattuto le uova con lo zucchero.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho aggiunto il burro ed ho continuato a miscelare.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho messo la farina a pioggia ed il latte e poi il cacao.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Poi ho aggiunto la polvere lievitante, la vanillina ed il pizzico di zucchero.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho miscelato fino ad ottenere la consistenza di una cremina.</span></span><br />
<br />
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho preriscaldato il forno a 180 gradi ed ho preparato lo stampo per muffin.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBa40sEYTMloawKQaFj6_Gq9SkcUUAbNi6EBtcDuhaxko9Godq0PA8tfnwK3SZio3tOwgYowQf_8N98w0Ee4Qz3sK5qSq12nH_Uc-rTbJVdAmDbtmeCkhKsdW6hQOEaHH6oEdsByCqXE/s1600/stampo_muffin6_tondi_verdi.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJBa40sEYTMloawKQaFj6_Gq9SkcUUAbNi6EBtcDuhaxko9Godq0PA8tfnwK3SZio3tOwgYowQf_8N98w0Ee4Qz3sK5qSq12nH_Uc-rTbJVdAmDbtmeCkhKsdW6hQOEaHH6oEdsByCqXE/s640/stampo_muffin6_tondi_verdi.jpg" width="640" /></a></span></span></div>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ci ho messo dentro le formine di chef re artù e poi le ho riempite con un cucchiaio di composto.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho introdotto un quadratino di cioccolata fondente e poi ho ricoperto gli stampini con altro composto fino a tre quarti</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho fatto cuocere in forno per circa 25 minuti ( dipende dal forno) e poi ho lasciato raffreddare.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ho
tolto delicatamente gli stampini di chef re artù dall'apposito
contenitore ed ho decorato con stelline natalizie di zucchero.</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;">Ecco il risultato:</span></span><br />
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9L517JPUboxQ6_Z6SzrgewCBhAdMYcQImfcofDjzmY044rTEcDcRklCQ-T3ZNSyg25Q3zm4a3HbW3rC9KzlEi6xerjkj8y0VQUkTPocObP_NLSaxhYPkKZGULFQQnHTqsGNvm-DFCg8/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9L517JPUboxQ6_Z6SzrgewCBhAdMYcQImfcofDjzmY044rTEcDcRklCQ-T3ZNSyg25Q3zm4a3HbW3rC9KzlEi6xerjkj8y0VQUkTPocObP_NLSaxhYPkKZGULFQQnHTqsGNvm-DFCg8/s640/009.JPG" width="640" /></a></span></span></div>
<span style="background-color: magenta;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: magenta;"><span style="font-size: x-large;"> </span></span>Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-51968245667746875792013-12-21T09:02:00.000-08:002013-12-29T09:26:11.631-08:00<span style="font-size: x-large;"><span style="background-color: magenta;">Panettoncini segnaposti e Stella di Natale chef artù</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Simpaticissimi i panettoncini segnaposti realizzati con gli stampi in cartone di chef re artù.</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Per realizzarli ho utilizzato la stessa ricetta dell'alberello dolce di natale solo che ho aggiunto le gocce di cioccolato.</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Ingredienti per 7 panettoncini segnaposto e Stella di Natale Chef Artù</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">3 uova</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">100 grammi di zucchero</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">100 grammi di olio di arachidi</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">150 grammi di latte</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">250 grammi di farina </span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">50 grammi di fecola di patate</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">100 grammi di gocce di cioccolato</span></span><br />
<br />
<span style="font-size: x-large;"><span style="background-color: magenta;">1 bustina di polvere lievitante </span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Per la ganache:</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">1 tavoletta di cioccolata bianca</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">50 grammi di panna liquida.</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Preparazione:</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Ho messo nel mixer le uova con lo zucchero e le ho sbattute fino a farle diventare spumose.</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Ho aggiunto l'olio ed ho continuato a sbattere col mixer.</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Ho aggiunto il latte, la farina e la fecola fino ad ottenere un composto spumoso-</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Solo alla fine ho aggiunto la polvere lievitante ed ho amalgamato tutto.</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Ho spento il mixer ed ho aggiunto le gocce di cioccolata mescolando con un cucchiaio.</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Ho preriscaldato il forno a 180 gradi:</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Ho riempito per tre quarti (non di più) gli stampini ed ho infornato per 25 minuti.</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Ho punto i panettoncini con uno stuzzicadenti e quando ho visto che era asciutto, ho levato gli stampini dal forno</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;"><span style="background-color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksO3tDxvz7Q3vUxRHaLUbMOE2dHxzKiEcW7d5mQiDNXFsRUu_KVLYlD-7NG2IQjj-9q1zRKTksHZd0Ve_aUhx3ZHb_-J-KzYrrho-Y9egIHVSUDRFFwd4gYFUnQM5N5cHZEM48-UnWTs/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksO3tDxvz7Q3vUxRHaLUbMOE2dHxzKiEcW7d5mQiDNXFsRUu_KVLYlD-7NG2IQjj-9q1zRKTksHZd0Ve_aUhx3ZHb_-J-KzYrrho-Y9egIHVSUDRFFwd4gYFUnQM5N5cHZEM48-UnWTs/s640/001.JPG" width="640" /></a></span></span></div>
<span style="font-size: x-large;"><span style="background-color: magenta;">Intanto ho preparato la ganache con la tavoletta di cioccolata bianca e la panna.</span></span><br />
<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: x-large;"><span style="background-color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyt2v36hsYPk3bkag9d0o-zotpH4juPz63qike8t_a9qkNAXgtzAD0SlR3VUItGQ1h8Ur-WC2WN-nnps_62K1ku7ylCrczqhC0VPd5Sv80wBmRgNw5SvlkutGk4B4o6Fd1hNGCMIVB2ZI/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyt2v36hsYPk3bkag9d0o-zotpH4juPz63qike8t_a9qkNAXgtzAD0SlR3VUItGQ1h8Ur-WC2WN-nnps_62K1ku7ylCrczqhC0VPd5Sv80wBmRgNw5SvlkutGk4B4o6Fd1hNGCMIVB2ZI/s640/004.JPG" width="640" /></a></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Poi ne ho messo circa un cucchiaio sui panettoncini</span></span><br />
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<span style="font-size: x-large;"><span style="background-color: magenta;"><br /></span></span>
<span style="font-size: x-large;"><span style="background-color: magenta;">Infine ho decorato con fiocchetti di marzapane, letterine al cioccolato, o roselline di zucchero.</span></span><br />
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<span style="font-size: x-large;"><span style="background-color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGpym3qNexQbJ10MMat0wNtcjODUlaIl1rfVSKl-yfvlKIjB2j7kjBjALF4sfrqoPrvGYjkp1mnygHomqVpwHVG8koUwGn0TXhAblv-gjzAJU3P2buZhE1SY8dOq0eEV_LRpuYxXyxUc/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIGpym3qNexQbJ10MMat0wNtcjODUlaIl1rfVSKl-yfvlKIjB2j7kjBjALF4sfrqoPrvGYjkp1mnygHomqVpwHVG8koUwGn0TXhAblv-gjzAJU3P2buZhE1SY8dOq0eEV_LRpuYxXyxUc/s640/016.JPG" width="640" /></a></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaRMgsKISfTeV-5qGjjZiBXNFmOMhqHoqI_bSSjyiokHc44HAoR7wV6rEHIfYs3eYRFwtQN2F3pMxy_QL1acTXcV3y4E0oWRq0W132t_E429oXqcsxr2uJSFKq1HapIJzQ8Qhly5Rm-M/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaRMgsKISfTeV-5qGjjZiBXNFmOMhqHoqI_bSSjyiokHc44HAoR7wV6rEHIfYs3eYRFwtQN2F3pMxy_QL1acTXcV3y4E0oWRq0W132t_E429oXqcsxr2uJSFKq1HapIJzQ8Qhly5Rm-M/s640/014.JPG" width="640" /></a></span></span></div>
<span style="font-size: x-large;"><span style="background-color: magenta;">Con la stessa ricetta, ho realizzato anche una stella di Natale che però ho decorato con la ghiaccia reale cioè sbattendo un albume con 150 grammi di zucchero a velo.</span></span><br />
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<span style="font-size: x-large;"><span style="background-color: magenta;">Ho messo la ghiaccia sulla stella ed ho livellato con una spatola. </span></span><br />
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<span style="font-size: x-large;"><span style="background-color: magenta;">Poi ho decorato con fiocchetti e palline dolci.</span></span><br />
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<span style="font-size: x-large;"><span style="background-color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHqqpTs2kLK8vIlwZuAM9J0J7Dy-qeb3eCcC2ZX_wZ0oW-IqVctTnECTHNvBWGdmO3L3q79gWNRVuGgo3BdwhIHLbCtQdwofGUvRAYNlABWrfb0OVy4oi65T_mkv730szupOInIeqz9U/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHqqpTs2kLK8vIlwZuAM9J0J7Dy-qeb3eCcC2ZX_wZ0oW-IqVctTnECTHNvBWGdmO3L3q79gWNRVuGgo3BdwhIHLbCtQdwofGUvRAYNlABWrfb0OVy4oi65T_mkv730szupOInIeqz9U/s640/018.JPG" width="640" /></a></span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-75824064225962967772013-12-21T08:22:00.000-08:002013-12-21T08:22:16.156-08:00<span style="background-color: #cc0000;"><span style="font-size: x-large;">Alberello di natale dolce</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">Dopo l'alberello rustico oggi con gli stampi di Chef re artù, ne ho creato uno zuccheroso zuccheroso.</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;">Vi scrivo la ricetta.</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">Ingredienti:</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">3 uova grandi</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">100 grammi di olio di arachidi</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">150 grammi di latte intero</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">250 grammi di farina</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">50 grammi di fecola di patate</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">100 grammi di zucchero</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">1 bustina di polvere lievitante </span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Per la ganache:</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">1 tavoletta di cioccolata bianca</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">50 grammi di panna liquida</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Per la farcia:</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Liquore all crema di wisky</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">marmellata di pesche </span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Per la decorazione:</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">Smarties colorati</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">palline di zucchero</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">babbo natale di zucchero</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">colorante alimentare verde</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">meringhette </span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Preparazione:</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">Inserire nel mixer le uova con lo zucchero e sbatterle fino a farle diventare spumose.</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">Aggiungere l'olio e continuare a sbattere.</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">Aggiungere la farina e la fecola setacciate insieme al latte e far diventare il composto a crema.</span></span><br />
<span style="background-color: #cc0000;"><span style="font-size: x-large;"><br /></span></span>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">Solo alla fine aggiungere una bustina di polvere lievitante e far amalgamare il tutto.</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Ho preriscaldato il forno a 180 gradi.</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Ho messo il composto nello stampo di chef re artù ed ho infornato per 25 minuti.</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Una volta che l'albero si è raffreddato, l'ho tolto delicatamente dalla carta e l'ho diviso in due. </span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLfB8DsfrHE_4sgGaqGHJ_Vjy_O_-pxGrg2r30eic8811vOmbl9Vi8wIq3wCk81_K0eP6PWlNxFSY4bpm0tIfMIniBiVnffgL0esc-es6uWV15dTvcmEsEcUMYBGNT6EZVeqsK2C94GE/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLfB8DsfrHE_4sgGaqGHJ_Vjy_O_-pxGrg2r30eic8811vOmbl9Vi8wIq3wCk81_K0eP6PWlNxFSY4bpm0tIfMIniBiVnffgL0esc-es6uWV15dTvcmEsEcUMYBGNT6EZVeqsK2C94GE/s640/002.JPG" width="640" /></a></span></span></div>
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Ho imbevuto entrambe le parti di crema al wisky</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzTTswxFLiHL6FMOYp-be_0fJk497l6hVGIORq1j07-bXqxbYHdqPE0JYnmuoUjWpWufBB7COhnLWgGcZdfhf-9r8Eq5U65G2LMJdeBE8Gf_r5ag_OzZZQkTfahaKVdSXYEUtti09aKk/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzTTswxFLiHL6FMOYp-be_0fJk497l6hVGIORq1j07-bXqxbYHdqPE0JYnmuoUjWpWufBB7COhnLWgGcZdfhf-9r8Eq5U65G2LMJdeBE8Gf_r5ag_OzZZQkTfahaKVdSXYEUtti09aKk/s640/006.JPG" width="640" /></a></span></span></div>
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Ho farcito con marmellata di pesche ed ho richiuso le due metà.</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdu3z-d9Gp-vkFivKtdAI9cIljtjU96SroZyc8YH1Kl-H8wlfhK6uSzYsdqUdllJUbTtFkrvUlR0gpWb6iAW4GXFJyNBrJnIEbwJq51_PLyAv1wVshOLAB_8D1UTMgwMIxFu0hAkAK9JA/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdu3z-d9Gp-vkFivKtdAI9cIljtjU96SroZyc8YH1Kl-H8wlfhK6uSzYsdqUdllJUbTtFkrvUlR0gpWb6iAW4GXFJyNBrJnIEbwJq51_PLyAv1wVshOLAB_8D1UTMgwMIxFu0hAkAK9JA/s640/007.JPG" width="640" /></a> </span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;">Intanto ho preparato la ganache mescolando lentamente sulla fiamma la tavoletta di cioccolata e la panna</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGymiSK4m_GrMnoyizELyTDLZ3robg_gPciWpab936THhME6SFAed11utZyr2rysIRDKC7H9nWXHr8sdxd6N-5vnrv28Ja8XZdc5QHplgXoSTy20P6TDu49vUBQesfTSPx84bvRC9JOTw/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGymiSK4m_GrMnoyizELyTDLZ3robg_gPciWpab936THhME6SFAed11utZyr2rysIRDKC7H9nWXHr8sdxd6N-5vnrv28Ja8XZdc5QHplgXoSTy20P6TDu49vUBQesfTSPx84bvRC9JOTw/s640/004.JPG" width="640" /></a></span></span></div>
<span style="background-color: #cc0000;"><span style="font-size: x-large;">Ho ricoperto l'alberello di ganache bianca facendola cadere alla rinfusa. Alla fine ho decorato con gli smarties al centro dell'albero, ho ricoperto di confettini verdi la base, ho rifinito l'albero con colorante alimentare verde ed ho decorato con palline di zucchero, meringhe e babbo natale.</span></span><br />
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<span style="background-color: #cc0000;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM25LCLQD_KQYLloytrr0V8nP9JohB8m8bW-d36wCKI0kLdIlBWuXvNATsz7ccKak-APDD4cvV6qL4C8mUY4TnKuh8S6qsTpGnZVQo9DC54QaKygBpnwoBpgo-IuKm8rGTKJA4a0dCuXI/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM25LCLQD_KQYLloytrr0V8nP9JohB8m8bW-d36wCKI0kLdIlBWuXvNATsz7ccKak-APDD4cvV6qL4C8mUY4TnKuh8S6qsTpGnZVQo9DC54QaKygBpnwoBpgo-IuKm8rGTKJA4a0dCuXI/s640/010.JPG" width="480" /></a></span></span></div>
<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-74061709034406289722013-12-20T06:35:00.000-08:002013-12-20T06:35:18.883-08:00<div style="text-align: justify;">
<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">CESTO DI PASTA DI PANE</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
<div style="text-align: justify;">
<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Vi va di realizzare un bellissimo cesto di pane?</span></span></span></div>
<div style="text-align: justify;">
<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">E' facile, economico e di grand'effetto e se volete potete anche mangiarlo!</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Ingredienti per un cesto di pasta di pane.</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">1 Kg di farina</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">1 cubetto di lievito di birra</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
<div style="text-align: justify;">
<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">1 cucchiaio d'olio d'oliva</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">sale q.b.</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">1 bicchiere scarso di acqua tiepida</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Preparazione:</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">In una ciotola mettete il bicchiere di acqua tiepida, il cubetto di lievito, il sale ed il cucchiaio di olio d'oliva.</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Fate sciogliere il lievito ed aggiungete a pioggia la farina.</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Impastate fino ad ottenere una palla liscia ed omogenea. Coprite con un cannovaccio e lasciate lievitare.</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Praticamente questa è la pasta che usiamo per fare la pizza.</span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzDudizD8p01qTrxT6IFEOTLiP5EdtNI4iOjjMI2CkE_5U-9q1houoyY0BJF1_Bgv_vRqVaWCwBbyfodyjJYMrUx_bPHIR7Wk3WZ19C4uO2Q0h610BWV9PsB45_uBSU68UPH3n83uEpE/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkzDudizD8p01qTrxT6IFEOTLiP5EdtNI4iOjjMI2CkE_5U-9q1houoyY0BJF1_Bgv_vRqVaWCwBbyfodyjJYMrUx_bPHIR7Wk3WZ19C4uO2Q0h610BWV9PsB45_uBSU68UPH3n83uEpE/s640/005.JPG" width="640" /></a></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">ho preso una bastardella alta e l'ho rivestita con carta d'alluminio.</span></span></span><br />
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJx0M5h6-waRV98cP6cWRkxU0aqMcKMDL03RNAU1ar81KSFQPdI5h5Hb-KvXKF2uC-L3gpRD4RbsR9VF-JVxIp0hIYIJMg0J66fLVy6cqjpkgsz2s7DWAaD20kEvavJDriBx-a-NO08Rs/s1600/cesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJx0M5h6-waRV98cP6cWRkxU0aqMcKMDL03RNAU1ar81KSFQPdI5h5Hb-KvXKF2uC-L3gpRD4RbsR9VF-JVxIp0hIYIJMg0J66fLVy6cqjpkgsz2s7DWAaD20kEvavJDriBx-a-NO08Rs/s640/cesto.jpg" width="640" /></a></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Ho aspettato che la pasta di pane crescesse e ho cominciato a lavorare di fantasia nel senso che dovevo ricoprire la forma nel modo che più mi piaceva. Siccome era il primissimo lavoro, ho fatto le cose semplici semplici.</span></span></span><br />
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Ho steso col matterello parte della pasta di pane ed ho ricoperto l'intera forma.</span></span></span><br />
<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Partendo dall'alto, ho fatto tante striscioline che poi ho avvolto su loro stesse.</span></span></span><br />
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSZhIjOUP9mIeqLqThz-EW3Nq4VMwMIVbw02cO4k_ADNjifUQ8pR9XAe-RbxeIl-OKjM9xeuxAUGiixle7q2kVX7OP3zOjHnUtrBcjYw8hc62uNBLJioTUhkDz2YMd-suWeCqG9PP3w4/s1600/cesto1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSZhIjOUP9mIeqLqThz-EW3Nq4VMwMIVbw02cO4k_ADNjifUQ8pR9XAe-RbxeIl-OKjM9xeuxAUGiixle7q2kVX7OP3zOjHnUtrBcjYw8hc62uNBLJioTUhkDz2YMd-suWeCqG9PP3w4/s640/cesto1.jpg" width="640" /></a></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Si sono così formate, delle piccole treccine. Ho preso poi, un cordone di pata e l'ho arrotolato su se stesso formando una lunga treccia che ho applicato come vedete dalla foto, sull'orlo della bastardella-</span></span></span><br />
<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Ho fatto la medesima cosa con un altro cordone di pasta di pane e l'ho applicato alla fine della forma-</span></span></span><br />
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Poi ho cercato di fare degli intrecci, delle foglie ed altre piccole creazioni che ho applicato sul cesto.</span></span></span><br />
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Ho infornato il cesto capovolto a 180 gradi fino a che non si è colorito (una mezz'oretta)</span></span></span><br />
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Ecco il cesto cotto che ho decorato con nastrini di pizzo mentre all'interno ho messo un tovagliolo.</span></span></span><br />
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIxQLE2x-5GtRF7kDiVDlnHjU6tku7SnnXDyuZiOv3dbagP32F1c1WLdoEQoXRqs0SjyWWLTVHfMsjeJQ_K4bFhwElm0ud5tNFsWPCVAOLE0wxdurmS259eEpFBeeEZ74mXBWMlZJpTI/s1600/cesto3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKIxQLE2x-5GtRF7kDiVDlnHjU6tku7SnnXDyuZiOv3dbagP32F1c1WLdoEQoXRqs0SjyWWLTVHfMsjeJQ_K4bFhwElm0ud5tNFsWPCVAOLE0wxdurmS259eEpFBeeEZ74mXBWMlZJpTI/s640/cesto3.jpg" width="640" /></a></span></span></span></div>
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<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;"><br /></span></span></span>
<span style="background-color: magenta;"><span style="color: #f3f3f3;"><span style="font-size: x-large;">Potete creare il cesto come volete e decorarlo anche con nastrini rossi in occasione del Natale. Io ci ho messo dentro dei piccoli panini.</span></span></span><br />
Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-76849407669327635512013-12-19T10:51:00.000-08:002013-12-19T10:53:24.605-08:00<div style="text-align: justify;">
<span style="background-color: magenta;"><span style="font-size: x-large;">L'altro giorno sono arrivati gli omaggi di Chef re Artu'. Bellissimi! Le forme di Albero di natale sono stupende così come le stelle , i pirottini per fare i panettoni segnaposto ed i pirottini per i muffun. Ma Re artù è artefici di altri tanti stampi. Per ora proverò quelli che mi sono arrivati e comincerò dallo stampo di albero di Natale. Grazie Chef re Artù!!!!!</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCE5Q1lezVjVdUA2a9CcPkEX1vtPH9WKb7NZBroUp3eWXBjHifTGz-wIX7eM881JVypFETuS4OYKhfYzEbxuYVz3SeJhPMeQi4mEYF2b0E5NbZOUFNKdkU_nLjJ2UPLqJWoQo51nLJ7c/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCE5Q1lezVjVdUA2a9CcPkEX1vtPH9WKb7NZBroUp3eWXBjHifTGz-wIX7eM881JVypFETuS4OYKhfYzEbxuYVz3SeJhPMeQi4mEYF2b0E5NbZOUFNKdkU_nLjJ2UPLqJWoQo51nLJ7c/s640/003.JPG" width="640" /></a></span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Dopo tutto il ben di Dio che ho ricevuto da Chef re Artù, mi è venuta voglia di creare un alberello ma l'ho voluto preparare rustico come primo lavoretto. Devo dire che è venuto benissimo!</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Alberello rustico danubio</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Oggi ho deciso di realizzare con la ricetta del Danubio, un alberello con lo stampo di Chef re Artù. E' stato facilissimo e voglio condividere questa ricetta con voi.</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Ingredienti :</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">3 uova fresche</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">100 grammi di burro</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">75 grammi di zucchero semolato</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">un pizzico di sale</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">200 grammi di latte</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">500 grammi di farina di manitoba</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Un cubetto di lievito di birra </span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Per il ripieno:</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Una vaschetta di affettati a pezzettini da 250 grammi</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">100 grammi di provoletta a pezzetti</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Preparazione:</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Nel mixer ho messo le uova con il cubetto di lievito e poi il burro, il latte e lo zucchero ed ho ridotto tutto a crema. Ho aggiunto il pizzico di sale e la farina di manitoba fino ad ottenere una palla liscia ed omogenea.</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1g-9ywrCT02xlOtqK6AjAuWmYfLJq7JaFhaVz5Ob2dGoiCdCatCqEJBIm1u2t-1VJLLzBtZc8qhPjvLgu0tJXa3O2rcnpOFWouMzw4HCDmBdvv39B7tzvkoTe8PJv8rKy4TUHKSSVcQ/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI1g-9ywrCT02xlOtqK6AjAuWmYfLJq7JaFhaVz5Ob2dGoiCdCatCqEJBIm1u2t-1VJLLzBtZc8qhPjvLgu0tJXa3O2rcnpOFWouMzw4HCDmBdvv39B7tzvkoTe8PJv8rKy4TUHKSSVcQ/s640/005.JPG" width="640" /></a></span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;"> Ho preso una piccola parte di pasta e l'ho stesa come una pizzetta e nel suo interno ho riposto qualche pezzettino di affettati e qualche pezzo di provoletta</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03rSNDUVl9t7IwbtApYGMeBW8lwO3P1enFFtXl1lemkvTipoJPzox21bZJ60Vy-d9TnUBxTp2yN9gMNpOYx2RrQgspu1W1rfJkTWHmCbEuqxLshF3Ozi_-PneLvl1Cj7hhadOwZ9UX8s/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03rSNDUVl9t7IwbtApYGMeBW8lwO3P1enFFtXl1lemkvTipoJPzox21bZJ60Vy-d9TnUBxTp2yN9gMNpOYx2RrQgspu1W1rfJkTWHmCbEuqxLshF3Ozi_-PneLvl1Cj7hhadOwZ9UX8s/s640/007.JPG" width="640" /></a></span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Ho richiuso la pallina e l'ho capovolta facendo capitare la parte esteticamente meno bella sotto e poi dopo aver preparato le palline, le ho riposte nello stampo a forma di Albero facendo attenzione a fissarle bene negli angoli.</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabUfCeOL0f-4V8v2-kYNhTLSpZG-3cw9XP8wku40OAd1aNefUWTsz89H8rrUNgcrypaXHEMuLZKlWnRkTw8Y-HN-nu8Gi7tvkb6y_7x38tscIQ1OVjtYgCS0XxDnIER28KydiWTVu_G4/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhabUfCeOL0f-4V8v2-kYNhTLSpZG-3cw9XP8wku40OAd1aNefUWTsz89H8rrUNgcrypaXHEMuLZKlWnRkTw8Y-HN-nu8Gi7tvkb6y_7x38tscIQ1OVjtYgCS0XxDnIER28KydiWTVu_G4/s640/008.JPG" width="640" /></a></span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Ho messo lo stampo a lievitare fino a che le palline sono diventate il doppio del loro volume</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPg9OI8E1F-TpjEZPDYf7aiPJFeFz48ibpCxIs0EapjapDdvd-FxXyqWKeEXx39aTxD-w35z45uZ3kyIiqT7NYGLjH7NDNUOh728B1EahYBtk5J0LZo0XGbU__69J800jr3su8bctZFI/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPg9OI8E1F-TpjEZPDYf7aiPJFeFz48ibpCxIs0EapjapDdvd-FxXyqWKeEXx39aTxD-w35z45uZ3kyIiqT7NYGLjH7NDNUOh728B1EahYBtk5J0LZo0XGbU__69J800jr3su8bctZFI/s640/010.JPG" width="640" /></a></span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Ho infornato in forno già caldo a 160 gradi per 25 minuti ed ecco quello che ho ottenuto</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DDKs2jV5DxzaGWAkCA54VJNg44vpBrkDy3lPTdy2652xnf1cF2tA1VKI6DTT8nZNZQOHtQ_U1coivKQd69IiH7RzFr2Sx6AqGVQtDx_v-A5TE5OhF4wAmayCn5Ok6t_mBAUi7yAzJOM/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DDKs2jV5DxzaGWAkCA54VJNg44vpBrkDy3lPTdy2652xnf1cF2tA1VKI6DTT8nZNZQOHtQ_U1coivKQd69IiH7RzFr2Sx6AqGVQtDx_v-A5TE5OhF4wAmayCn5Ok6t_mBAUi7yAzJOM/s640/013.JPG" width="640" /></a></span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;">Potrete decorare l'alberello come volete e a seconda della vostra creatività. Io ci ho messo delle roselline di prosciutto cotto e sulla cime dei piccoli peperoncini.</span></span></div>
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<span style="background-color: magenta;"><span style="font-size: x-large;"><br />GRAZIE CHEF RE ARTU'!!!!!!!!</span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-156617593824895842013-12-15T09:46:00.000-08:002013-12-15T09:46:47.828-08:00<div style="text-align: justify;">
<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;">Vi piace la Messicana? Bene oggi vi faccio vedere come la preparo a modo mio nelle più semplice delle maniere ma la sua realizzazione facile facile, crea uno di quei piatti deliziosi.</span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;">Vediamo come fare:</span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;">Innanzitutto mettete a lessare uno scatolo di fagioli cannellini.</span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">Ingredienti per 6 persone:</span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">500 grammi di fagioli cannellini lessi</span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">1 spicchio d'aglio</span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">una cipollina </span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">peperoncino in semi abbondante</span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">Una lattina di pelati a pezzettoni</span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">600 grammi di salsiccia</span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">4 cucchiai d'olio</span> di oliva</span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682"> </span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">Un dado di carne</span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">Preparazione:</span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">In una pentola larga ho messo a soffriggere l'olio con lo spicchio d'aglio e la cipollina tritata finemente</span></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoldeHwYwmU08fq5IkKVceXC4Ld2_Jxn-3RP8tr299zPWj4OAx2Cayhu67fc2-hw7LdLdCTdSylVDi4Ikob7BL90byVx-civPRfFq-7uvIaqr9DNXkitg7aSIQm7RhwyM77VldVlgxFo/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWoldeHwYwmU08fq5IkKVceXC4Ld2_Jxn-3RP8tr299zPWj4OAx2Cayhu67fc2-hw7LdLdCTdSylVDi4Ikob7BL90byVx-civPRfFq-7uvIaqr9DNXkitg7aSIQm7RhwyM77VldVlgxFo/s400/007.JPG" width="400" /></a></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">Appena l'aglio è inmbiondito l'ho eliminato ed ho aggiunto la salsiccia liberandola dalla pellicina. praticamente l'ho sbriciolata.</span></span></span></span><br />
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAnsf7dP75ORmVMJZ3btwHMjZJD8GFC3kZnBdiUMtKzSBNPiucWsc6OQpzRP4VbOwgdNWR8z4hMtWahrxnjNUdZZuzE8QZMRN3LZEqFMzXGczAE9BhJlDErsUDtS4hrRG5MVMrKY6mqM/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYAnsf7dP75ORmVMJZ3btwHMjZJD8GFC3kZnBdiUMtKzSBNPiucWsc6OQpzRP4VbOwgdNWR8z4hMtWahrxnjNUdZZuzE8QZMRN3LZEqFMzXGczAE9BhJlDErsUDtS4hrRG5MVMrKY6mqM/s400/008.JPG" width="400" /></a></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">Con un mestolo di legno ho girato e rigirato i pezzetti di salsiccia fino a che non si è rosolata per bene</span></span></span></span><br />
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><span id="goog_2116465682">Alla fine ho aggiunto i pezzettoni, ho mescolato ed ho lasciato cuocere per dieci minuti a fiamma media.</span></span></span></span><br />
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzL4PlqUKtSS1D9bEaWinH2TUlu-wnvIw_w-Yn4k-vXtzheqV21FLW09wRRBOvU2e_RDUymIJqxXQH2Bhykn6DfrX8QBJDGU24u4Ob53CZNJLdPXZQddFX1klkhpVHxDxbyVl3EzLVoc/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBzL4PlqUKtSS1D9bEaWinH2TUlu-wnvIw_w-Yn4k-vXtzheqV21FLW09wRRBOvU2e_RDUymIJqxXQH2Bhykn6DfrX8QBJDGU24u4Ob53CZNJLdPXZQddFX1klkhpVHxDxbyVl3EzLVoc/s400/010.JPG" width="400" /></a></span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;">Dopo tale tempo ho aggiunto i fagioli ed ho lasciato cuocere per circa 25 minuti.</span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;">Ed ecco la mia Messicana calda calda, che ho servito con dei crostini fatti da me.</span></span></span></div>
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<span style="background-color: black;"><span style="color: white;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH540EUXwyBP7_Bl7vg1AhWsn7RDDA72sWCSaGQ_ZOhAlydHMCYuZ2LEXeNbMVwGF-zaKbxmOz8SDypZTEBFl6dainbAXmxaIoA1_j_ITTEbHDTmFF1mxy_HJ-TW_b-DydWAE1SZ_quyI/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH540EUXwyBP7_Bl7vg1AhWsn7RDDA72sWCSaGQ_ZOhAlydHMCYuZ2LEXeNbMVwGF-zaKbxmOz8SDypZTEBFl6dainbAXmxaIoA1_j_ITTEbHDTmFF1mxy_HJ-TW_b-DydWAE1SZ_quyI/s400/013.JPG" width="400" /></a></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-33964776708408190762013-12-14T03:58:00.000-08:002013-12-15T08:43:52.805-08:00<br />
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"> Le mie polpette di pane calde calde</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">Quando in frigo si hanno rimanenze di salumi e formaggi e non sapete cosa farne, non vi scoraggiate ma pensate a realizzare delle ottime polpette di pane. Andate in dispensa e guardate se ci sono anche dei panini raffermi così sarete così brave da non gettare niente!Siamo in crisi ragazze e bisogna fare economia.</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"><br /></span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">Innanzitutto ho preso dal frigo tutte le rimanenze di salumi e le ho fatte a pezzettini. Poi ho messo a spugnare due panini in un pò di latte tiepido, ho strizzato il pane, ho aggiunto due uova ed un pò di pane grattuggiato et voilà, ho preparato delle polpettine fantastiche che mangiate calde calde, si sono rivelate dei veri e propri stuzzichini.</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">Ma procediamo con ordine.</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">Ingredienti per sei persone:</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">2 panini raffermi</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">un bicchiere di latte</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">rimanenze di salumi e formaggi a pezzettini</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">20 grammi di grana grattuggiato</span></span></span><br />
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">2 uova intere </span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">sale e pepe q.b.</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">olio per friggere</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">Preparazione:</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">Ho realizzato dei cubetti con i salumi ed i formaggi rimasti in frigo </span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr4ZuEHUAm741CR_9UD2E8eKnhiMGLTvSADubqNdBOtyjQkDH_XMqSTD9n2m5ZUkNuhbLbXFm7FYWZR4SXhJAhkQnSsn_ndD8JneJ69e0Wl8iUZt5QTBWb6_b3teltg60-azYfMgHYgQ/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr4ZuEHUAm741CR_9UD2E8eKnhiMGLTvSADubqNdBOtyjQkDH_XMqSTD9n2m5ZUkNuhbLbXFm7FYWZR4SXhJAhkQnSsn_ndD8JneJ69e0Wl8iUZt5QTBWb6_b3teltg60-azYfMgHYgQ/s400/019.JPG" width="400" /></a></span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"> Ho lasciatto ammorbidire i panini nel latte e poi li ho strizzati per bene ed infine li ho messi in una ciotola e vi ho aggiunto i cubetti di salumi e formaggio, il grana grattugiato, le due uova ed il sale con un pizzico di pepe</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3PE94pUWlKhzTM13FsWQ9Ft2SD_pNfwDSrzKxeFgqGHxYC3YLNu6Op-cPk_VDtV_wz9my5WbR8I0JcjaDDBizRVUv0Fl5QAbkpFvW06ffsbZ5Bo3__ndOng509jr8v2c15VM76ehxPE/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz3PE94pUWlKhzTM13FsWQ9Ft2SD_pNfwDSrzKxeFgqGHxYC3YLNu6Op-cPk_VDtV_wz9my5WbR8I0JcjaDDBizRVUv0Fl5QAbkpFvW06ffsbZ5Bo3__ndOng509jr8v2c15VM76ehxPE/s400/016.JPG" width="400" /></a></span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">Ho preparato un'altra ciotola con del pane grattugiato e dopo aver fatto delle palline di media grandezza, le ho fatte rotolare nella polvere di pane </span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfm82VIp9L1uKTDZecXGLxUEtESe1i86lppaqXoM-OEtQstsl1HeVIDcw1XToLp9e4aYch9GMjSxazu9qy1AI5sFXlolJZdh9Tbd12oKzrSOTxbUfjKBIXjnZ2fX1JqjQxEs49gymFQN0/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfm82VIp9L1uKTDZecXGLxUEtESe1i86lppaqXoM-OEtQstsl1HeVIDcw1XToLp9e4aYch9GMjSxazu9qy1AI5sFXlolJZdh9Tbd12oKzrSOTxbUfjKBIXjnZ2fX1JqjQxEs49gymFQN0/s400/017.JPG" width="400" /></a></span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"> Ho fritto le mie belle polpette in olio per frittura ben caldo facendole rosolare per bene prima da un lato e poi dall'altro</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOSrFESggENFBV7BCYpPi50LSU4PlcV0IFUKLDb1BaUTW5KAbQ7VifUS6C9JKYtuLcbBPGNh8xjnR51yOig2qON-6jtjdMojRiv5rPEHFTo53i2muH-CLRAwOFygKdiWnySEOVTcHGSk/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOSrFESggENFBV7BCYpPi50LSU4PlcV0IFUKLDb1BaUTW5KAbQ7VifUS6C9JKYtuLcbBPGNh8xjnR51yOig2qON-6jtjdMojRiv5rPEHFTo53i2muH-CLRAwOFygKdiWnySEOVTcHGSk/s400/018.JPG" width="400" /></a></span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"> Appena si sono colorite le ho levate dall'olio e le ho appoggiate su di una ciotola con due fogli di carta assorbente da cucina</span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kcBm5oJbCz48QIzzlomwR7TlXB41Wn5TOHiY6F7u-W8fFxe3VbJKrDEUsOyNg-xa9_nU8dZ16sMfZGIRgQBl-4ThOtA8mpJPq3OW7aNoDdeBOQE1hYOxXQXe9vNzEOGRkRGv_2iEKik/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kcBm5oJbCz48QIzzlomwR7TlXB41Wn5TOHiY6F7u-W8fFxe3VbJKrDEUsOyNg-xa9_nU8dZ16sMfZGIRgQBl-4ThOtA8mpJPq3OW7aNoDdeBOQE1hYOxXQXe9vNzEOGRkRGv_2iEKik/s400/022.JPG" width="400" /></a></span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;">Ed ecco le mie polpette di pane pronte e che vanno servite calde calde! </span></span></span></div>
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<span style="font-size: x-large;"><span style="background-color: white;"><span style="color: magenta;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFL5DjJ-FbFiLcWg-gQfb_rN0OPG_VRV5kRWGZco-we4fpD-JjuZub4_IqNcyXnH7Qx4MsBVq3kHIj5jIMg_DAx9EA3eWHSAXCz4GXO2VraEmjb-UVAeFjhg2QD1h8WN2h0q2L5t4gacE/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFL5DjJ-FbFiLcWg-gQfb_rN0OPG_VRV5kRWGZco-we4fpD-JjuZub4_IqNcyXnH7Qx4MsBVq3kHIj5jIMg_DAx9EA3eWHSAXCz4GXO2VraEmjb-UVAeFjhg2QD1h8WN2h0q2L5t4gacE/s400/023.JPG" width="400" /></a></span></span></span></div>
<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-84164420362093308872013-12-07T01:42:00.002-08:002013-12-07T01:42:28.130-08:00FANTASTICI GROK<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #666666;"><span style="font-size: x-large;">Oggi voglio parlarvi di GROK uno sfizioso ingrediente da cucina tutto a base di Grana Padano. Si può gustare come snack ed è buonissimo ma io ho voluto fare di più e l'hoo messo sulla pizza napoletana e sulla focaccia di patate. Ragazzi, vi assicuro che è stato un successo! La pizza è venuta meravigliosa con la solita base di pasta per pizza e i pelati a pezzettoni, solo che aveva un sapore unico ed insostituibile. La focaccia con le patate, sempre con base per pizza, unita a fettine di patate leggermente lesse e pezzetti di GROK, è stata una creazione fenomenale!</span></span><br />
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<span style="background-color: #666666;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiouqMCLUJ0gtkt5saDqsaYNBnyM7TJO9eyeL1Q8r1mqnupeKtz27_tUMNNskqYQ-N8I3ueN68MF7aYZ5ajsaA8iA8r8j3ioNRovyJhuqggrAf7bQSHrNzL9HjXOlZsFmRhhp6K56WmZk/s1600/par.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiouqMCLUJ0gtkt5saDqsaYNBnyM7TJO9eyeL1Q8r1mqnupeKtz27_tUMNNskqYQ-N8I3ueN68MF7aYZ5ajsaA8iA8r8j3ioNRovyJhuqggrAf7bQSHrNzL9HjXOlZsFmRhhp6K56WmZk/s320/par.JPG" width="320" /></a></span></span></div>
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<span style="background-color: #666666;"><span style="font-size: x-large;">Inutile come vi dica si prepari l'impasto per <span style="background-color: #444444;"><span></span></span>la pizza, oramai siete bravissime! L'unica cosa che dovete fare per rendere specialissima questa pizza novità, è mettere al posto della mozzarella, gli snack di grok. Vi assicuro che viene una pizza napoletana o come volete chiamarla voi, da favola!</span></span><br />
<span style="background-color: #666666;"><span style="font-size: x-large;">L'unico accorgimento che dovete usare, è quello di mettere i pezzetti di GROK, quando la cottura è quasi ultimata. Li lascerete sciogliere in forno per pochi minuti e vedrete che delizia per il palato! Servite calda calda naturalmente.</span></span><br />
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<span style="background-color: #666666;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEufiwR3DAEudU3DKgdX89BbQKPWVN-C18SAF16OEn_EFSn6yDYXy1BuKtww4rNVvmzD6Z9xU4mTcL-v2Ni9VGJcGSlX41mBBZeAH2k4qXjvKVMI8Lj58ue7A0rxI_2RHW6ZTku9XdeXY/s1600/pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEufiwR3DAEudU3DKgdX89BbQKPWVN-C18SAF16OEn_EFSn6yDYXy1BuKtww4rNVvmzD6Z9xU4mTcL-v2Ni9VGJcGSlX41mBBZeAH2k4qXjvKVMI8Lj58ue7A0rxI_2RHW6ZTku9XdeXY/s320/pizza.jpg" width="320" /><span></span></a></span></span></div>
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<span style="background-color: #666666;"><span style="font-size: x-large;">Lo stesso vale per la focaccia di patate realizzata con i GROK al posto della mozzarella.</span></span><br />
<span style="background-color: #666666;"><span style="font-size: x-large;">Sulla pazza per pizza, adagiate delle fette di patate leggermente lesse, un filo d'olio, un pizzico di sale, un pizzico di origano ed infornate per 20 minuti. Alla fine della cottura, aggiungete i pezzetti di GROK e lasciate in forno per pochissimi minuti. Servite calda calda, anche questo tipo di pizza.</span></span><br />
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<span style="background-color: #666666;"><span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWarejgyVps7AWhQaYVBDRt3j4CDOqY1-gVNCGjtzyb1s94d1K9dPf3YiDDV47vHIgmUkKt8W7c3kBKzSh4-7zci_6GA_KvFijIZyX5qPc83kqHsUIwVe0_SllWdoajeEQo7CjEhUv4A/s1600/pizza+pata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZWarejgyVps7AWhQaYVBDRt3j4CDOqY1-gVNCGjtzyb1s94d1K9dPf3YiDDV47vHIgmUkKt8W7c3kBKzSh4-7zci_6GA_KvFijIZyX5qPc83kqHsUIwVe0_SllWdoajeEQo7CjEhUv4A/s320/pizza+pata.jpg" width="320" /></a></span></span></div>
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Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-15342248996663905612013-11-20T02:56:00.001-08:002013-11-20T02:56:27.159-08:00<span style="background-color: magenta;"><b><b></b></b></span><br />
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<li><span style="font-size: large;">Oggi nessuna ricettina speciale ma solo tanta solidarietà verso i nostri amici sardi che hanno subito una delle catastrofi naturali più brutte che ha portato morte e scompiglio tra queste persone che prima vivevano serenamente.</span></li>
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Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-61696831981909375632012-08-22T15:12:00.002-07:002012-08-22T15:12:13.923-07:00Pennette ai fiori zucca<div style="background-color: magenta; color: blue;">
<span style="font-size: large;">Questo piatto è unico per il suo sapore particolarissimo, si possono usare per prepararlo, delle pennette o degli spaghetti.</span></div>
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<span style="font-size: large;"><u><b>Ingredienti per quattro persone:</b></u></span></div>
<div style="background-color: magenta; color: blue;">
<span style="font-size: large;">1/2 cjilo di pennette</span></div>
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<span style="font-size: large;">1/2 chilo di fiori di zucca</span></div>
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<span style="font-size: large;">2 zucchine grandi</span></div>
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<span style="font-size: large;">Pecorino grattuggiato </span></div>
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<span style="font-size: large;">aglio </span></div>
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<span style="font-size: large;">olio extravergine</span></div>
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<span style="font-size: large;">peperoncino</span></div>
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<span style="font-size: large;"><u><b>Preparazione:</b></u></span></div>
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<span style="font-size: large;">In una casseruoal faccio imbiondire nell'olio, l'aglio ed il peperoncino e ci metto dentro i fiori di zucca e le zucchine tagliatte a cubetti poi copro e lascio appassire.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo0fqv1ECO8J970hfxKbIoB5Gx1O-g7r6cImi42ZUJqYPM3y8JlPHiFSPGw0pil8Dmub23u0_xNT1MIe8u0d-eJfkZsMW15tFviYXRq7T_L6zFZGNXRHgYBUzybGiAaBdqZuXt1-H0zM/s1600/P8110038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo0fqv1ECO8J970hfxKbIoB5Gx1O-g7r6cImi42ZUJqYPM3y8JlPHiFSPGw0pil8Dmub23u0_xNT1MIe8u0d-eJfkZsMW15tFviYXRq7T_L6zFZGNXRHgYBUzybGiAaBdqZuXt1-H0zM/s320/P8110038.JPG" width="320" /></a></span></div>
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<span style="font-size: large;">Lascio il composto a fiamma moderatamente alta fino a quando zucchine e fiori si sono appassiti ma non abbrustoliti, poi aggiungo del sale.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtyg-74a-7KnfIqRfvQNlt6fXNcDAVtvAiydvbYyitfJoO453ZI78SKr_P1rsOvz73Yv41Dw7Ow6Jdm6sO2g8ET9TZae1AGXA1uohDdXBd7SNyN5gVib6qW8LVCzj8qAUWjhpDrZabMg/s1600/P8110042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtyg-74a-7KnfIqRfvQNlt6fXNcDAVtvAiydvbYyitfJoO453ZI78SKr_P1rsOvz73Yv41Dw7Ow6Jdm6sO2g8ET9TZae1AGXA1uohDdXBd7SNyN5gVib6qW8LVCzj8qAUWjhpDrZabMg/s320/P8110042.JPG" width="320" /></a></span></div>
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<span style="font-size: large;">Intanto in acqua bollente salata, aggiungo le pennette. </span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJHe-E3bg2shfJlyjHYmB6UXW58Eie-6NJY17RygMFCs3WYesRXYIhrxvZletV3TXIAsnFYDe5MwaXKr6zF2iucKX7ICVFr0eRRm0jilmFTKYdahIsxkl3HpvUFPXg9AIrPI3GRUL1uQ/s1600/P8110043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJHe-E3bg2shfJlyjHYmB6UXW58Eie-6NJY17RygMFCs3WYesRXYIhrxvZletV3TXIAsnFYDe5MwaXKr6zF2iucKX7ICVFr0eRRm0jilmFTKYdahIsxkl3HpvUFPXg9AIrPI3GRUL1uQ/s320/P8110043.JPG" width="320" /></a></span></div>
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<span style="font-size: large;">Una volta che le penne risultano al dente, le colo in un colapasta e poi le aggiungo direttamente nella padella dove ci sono i fiori, cospargo con abbondantempecorino grattuggiato e servo ancora calde.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxvl4lzm-ayUV2hu_L4OyQDhikiqzG8HIE0DvRbkE9J4QF9wg3-d90x6Dyovsqkckx_eWVCta2MPehmVO1a4-6FbtqQFRVmIKGwfqTc1O_WOUI7tBykyYg7EZ1-RYz3iFee8HysXTGig/s1600/P8110044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxvl4lzm-ayUV2hu_L4OyQDhikiqzG8HIE0DvRbkE9J4QF9wg3-d90x6Dyovsqkckx_eWVCta2MPehmVO1a4-6FbtqQFRVmIKGwfqTc1O_WOUI7tBykyYg7EZ1-RYz3iFee8HysXTGig/s320/P8110044.JPG" width="320" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo0fqv1ECO8J970hfxKbIoB5Gx1O-g7r6cImi42ZUJqYPM3y8JlPHiFSPGw0pil8Dmub23u0_xNT1MIe8u0d-eJfkZsMW15tFviYXRq7T_L6zFZGNXRHgYBUzybGiAaBdqZuXt1-H0zM/s1600/P8110038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo0fqv1ECO8J970hfxKbIoB5Gx1O-g7r6cImi42ZUJqYPM3y8JlPHiFSPGw0pil8Dmub23u0_xNT1MIe8u0d-eJfkZsMW15tFviYXRq7T_L6zFZGNXRHgYBUzybGiAaBdqZuXt1-H0zM/s1600/P8110038.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a></div>
Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-10003999824427891832012-08-22T14:54:00.000-07:002012-08-22T14:54:36.302-07:00Parmigiana di melenzane<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">Tipico piatto napoletano ottimo come piatto unico o anche come contorno.</span></div>
<h3 style="background-color: magenta; color: blue; text-align: justify;">
<u><span style="font-size: large;">Ingredienti per 9 persone :</span></u></h3>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">2 chili di melenzane lunghe</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">Farina</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">9 uova intere</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">1/2 chilo di fior di latte </span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">sale</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">olio per friggere</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">sughetto</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">parmigiano grattuggiato</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">basilico</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">Ingredienti per il sughetto:</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">2 bottiglie di salsa</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">aglio</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">sale</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">4 cucchiai di olio extravergine di oliva</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<u><b><span style="font-size: large;">Preparazione del sughetto:</span></b></u></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<br /></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">In una pentola faccio soffriggere l'aglio e ci aggiungo le 2 bottiglie di salsa con una bottiglia di acqua</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">Faccio cuocere il sughetto fino a che diventi poco denso, lascio la sua consistenza abbastanza liquida. Aggiungo del sale e lascio intiepidire.</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">In una terrina metto della farina ed in un'altra sbatto le uova.</span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">Tolgo la buccia alle melanzane e le taglio di lungo. </span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">Metto le melenzane prima nella farina da ambedue i lati e poi nelle uova da ambedue i lati, poi friggo a fuoco moderato e tolgo le melenzane appena sono dorate e le appoggio su carta assorbente </span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2RjlPG3zfPGMmsHB76xilIThBUG0AmgPbH1gB9d7rh4wh8a1KGMOJO5Y2feY2JqzChWGEIOGk0qClF8LXYawwNqDO5YFlApzEQJRPBlLJ8UuD2KkmaK14adHO4ytNmIJ2Y_OzNGFeYg/s1600/cibo+020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq2RjlPG3zfPGMmsHB76xilIThBUG0AmgPbH1gB9d7rh4wh8a1KGMOJO5Y2feY2JqzChWGEIOGk0qClF8LXYawwNqDO5YFlApzEQJRPBlLJ8UuD2KkmaK14adHO4ytNmIJ2Y_OzNGFeYg/s400/cibo+020.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">Finisco di friggere tutte le melenzane e le appoggio su carta assorbente.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvX7Zf93Pte3wXl_hH8ckCZKRSZ8MAR3slA3uxRA2l1Hyejos0FMdKtwQRTJwLRUd1kv-HqzyHxrtabDnIkIchW1CFPNqWmgUJSE3WMQs04DODuob0Fx0v_yzORK7ourXYXThqW2IdeE/s1600/cibo+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvX7Zf93Pte3wXl_hH8ckCZKRSZ8MAR3slA3uxRA2l1Hyejos0FMdKtwQRTJwLRUd1kv-HqzyHxrtabDnIkIchW1CFPNqWmgUJSE3WMQs04DODuob0Fx0v_yzORK7ourXYXThqW2IdeE/s400/cibo+019.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">In una teglia rettangolare metto uno strato leggero di salsa e vi appoggio uno strato di melenzane che spolvero di parmigliano grattuggiato poi vi adagio fettina finissime di fior di latte ed aggiungo altro sugetto poi rifacio le strato di melenzane e compio questa operazione fino al termine degli elementi.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVbto_1CZqiZ4SX-H9AA9inBDD_cI5f4TcVBJYUx-spD647UJ5Mhx5dExrWs3ivsB-w8TvgElEyZ4bPsNS-L1cbgU6fDdKSeVyw65wI9vZyGRiODXpkO-bfO4JrUflMC5gJhE64j8Qoo/s1600/cibo+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDVbto_1CZqiZ4SX-H9AA9inBDD_cI5f4TcVBJYUx-spD647UJ5Mhx5dExrWs3ivsB-w8TvgElEyZ4bPsNS-L1cbgU6fDdKSeVyw65wI9vZyGRiODXpkO-bfO4JrUflMC5gJhE64j8Qoo/s320/cibo+024.jpg" width="320" /></a></span></div>
<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">Una volta terminati tutti gli elementi, alla fine dell'ultimo strato, cospargo abbondantemente di parmigiamo e inforno la teglia per circa 20 minuti in forno a 160 gradi. E' un piatto buonisimo che va servito tiepido.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-54708093543448742232012-08-06T01:45:00.000-07:002012-08-06T02:01:23.067-07:00Spaghetti al sughetto di moscardini.<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Un sughetto facile facile, ha reso degli spaghetti veramente squisitissimi e dal sapore inconfondibile di mare.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;"><u><b>Ingredienti per 4 persone :</b></u></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Una confezione di moscardini freschi o congelati da 500 grammi</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">1/2 Kg di pomodorini rossi</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">1 spicchio d'aglio</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">2 peperoncini piccanti </span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">4 cucchiai d'olio.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;"><u><b>Preparazione: </b></u></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">In una larga padella ho messo a rosolare l'aglio nell'olio ed ho aggiunto i 2 peperoncini e poi ho aggiunto i pomodorini.</span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGp_1K37nVJsG0QO53fDdy_8G2tq6jnEe7072alVnTZhWn36ug3bsDt85LQsVbP-2qArEiOQ-GYlDUbpOEbh_Ewtj73fcEC82XdCaX23cFbBaU0laLybcVcS1BJpRFMXwftiwQr_rfyE4/s1600/cibo+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGp_1K37nVJsG0QO53fDdy_8G2tq6jnEe7072alVnTZhWn36ug3bsDt85LQsVbP-2qArEiOQ-GYlDUbpOEbh_Ewtj73fcEC82XdCaX23cFbBaU0laLybcVcS1BJpRFMXwftiwQr_rfyE4/s400/cibo+002.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Ho lasciato appassire i pomodorini e li ho schiacciati con una forchetta. Appena sono appassiti , ho aggiunto i moscardini e ho coperto la padella.</span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rEqA7uVYhRr9F-72o59dU2Pcvy2VCkcRBI1e3panKev_QNc4dg2ALvXma-isVtPF_gtHOz2xpqE5lkYWozmR4Bt26tZyK6nEzq2wgTQovL1dpVuHNj79shy7lMf1kdv-I6Aj2yTUIAE/s1600/cibo+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rEqA7uVYhRr9F-72o59dU2Pcvy2VCkcRBI1e3panKev_QNc4dg2ALvXma-isVtPF_gtHOz2xpqE5lkYWozmR4Bt26tZyK6nEzq2wgTQovL1dpVuHNj79shy7lMf1kdv-I6Aj2yTUIAE/s400/cibo+003.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Lascio cuocere il sughetto fino a che i moscardini non sono ben cotti e teneri e poi aggiungo del sale.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwZM3KOvT2c8l_6RHIjWmhypn_RzEJZwgIsQGutgwtTq7LYuvPnScLPvkrpHcYIPjZtnF_rGWSA7JsYbkQ_8EwosWI2SzdqBi6733ZNdvsyPgPTUjrXxwEUEtOkTV1NJC20_WMOwC_GY/s1600/cibo+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjwZM3KOvT2c8l_6RHIjWmhypn_RzEJZwgIsQGutgwtTq7LYuvPnScLPvkrpHcYIPjZtnF_rGWSA7JsYbkQ_8EwosWI2SzdqBi6733ZNdvsyPgPTUjrXxwEUEtOkTV1NJC20_WMOwC_GY/s400/cibo+004.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Intanto metto a cuocere 1/2 kilogrammo di spaghetti in una pentola dove ho fatto bollire abbondante acqua salata</span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e0JhiMRdVgBtJR5yRwvsHdeGBCZYVQmFa96bArJwN8gQqNmZai_D0fqpsabmrR8V0yhaQ3gMaS0HU6B1wGp56bjubM2Og4kkBNqs59qpaUFRsfSICqJAIuorQqg9kzyMDwBsnXbc8wQ/s1600/cibo+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8e0JhiMRdVgBtJR5yRwvsHdeGBCZYVQmFa96bArJwN8gQqNmZai_D0fqpsabmrR8V0yhaQ3gMaS0HU6B1wGp56bjubM2Og4kkBNqs59qpaUFRsfSICqJAIuorQqg9kzyMDwBsnXbc8wQ/s320/cibo+005.jpg" width="320" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Appena gli spaghetti sono al dente, con l'apposito attrezzo, li trasferisco grondanti d'acqua di cottura, nella padella dove c'è il sughetto ai moscardini e poi servo avendo cura di mettere su ogni porzione, una buona dose di moscardini e pomodorini.</span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyYCQsmATrD91wzA0w_HuObHgpnW-hc9C-NCulDnyPZpslPA0le0B-5I0krE5DtPzK6xsvqrAheraLSqgPHe4wxrgPvmNQ3kFvl5U_yYb52opeF1An3kRiVz3YCgmQ84N09XpjlzJRkQ/s1600/cibo+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAyYCQsmATrD91wzA0w_HuObHgpnW-hc9C-NCulDnyPZpslPA0le0B-5I0krE5DtPzK6xsvqrAheraLSqgPHe4wxrgPvmNQ3kFvl5U_yYb52opeF1An3kRiVz3YCgmQ84N09XpjlzJRkQ/s400/cibo+007.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;"><br /></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Vi assicuro che vi leccherete i baffi !.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-43826059252249818772012-08-06T01:12:00.002-07:002012-08-06T01:12:24.068-07:00Zuccotto all'ananas<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Questo semifreddo è di grandissimo effetto ed è veramente buono! La sua preparazione non è difficilissima ma comunque deve essere fatta in modo perfetto altrimenti il dolce perde di estetica.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Vediamo come fare.</span></div>
<div style="background-color: magenta; text-align: justify;">
<u><b><span style="font-size: x-large;">Ingredienti:<span></span></span></b></u></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">2 scatole di ananas sciroppata</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">1 confezione grande ed 1 piccola di panna da montare</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">1 pacco di savoiardi</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Qualche amarena sciroppata </span></div>
<div style="background-color: magenta; text-align: justify;">
<u><b><span style="font-size: x-large;">Preparazione.</span></b></u></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Prendo una terrina e la rivesto di carta trasparente , per bene .</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Apro le scatole di ananas e comincio a rivestire la terrina con le fattine di ananas. Potete usare lo stampo da zuccotto, io ho usato una semplice insalatiera, è la stessa cosa.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0-uq5JCn5zV6TtnsEg7bOMWjx_6G2c9fKTpkhaxAMtRxVcCzi8MgJmVGf__-W6d9paIbk9-hp5SokU1rTI_hxylFNrBGGKunLw6dhs-etLMfzXhxrkF4yGxJTL6zgw03-mUT_AstuZk/s1600/cibo+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp0-uq5JCn5zV6TtnsEg7bOMWjx_6G2c9fKTpkhaxAMtRxVcCzi8MgJmVGf__-W6d9paIbk9-hp5SokU1rTI_hxylFNrBGGKunLw6dhs-etLMfzXhxrkF4yGxJTL6zgw03-mUT_AstuZk/s400/cibo+008.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Ricopro il fondo con le fette di ananas ed anche le pareti cercando di non lasciare spazi incompleti</span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUzC-zR0SqBzfg8XYlRHdoVw4ZVfOYF79wZjvIZuvm8So4vdiSdx-WlI0Rf_h3_Zuv-xjo0CvFMkCnZ5ACcYVwzjaraHloS0Wnv8m_w5fO_tL7XkOXcquLDfYnGvOkLICo0HMI7h67tk/s1600/cibo+009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaUzC-zR0SqBzfg8XYlRHdoVw4ZVfOYF79wZjvIZuvm8So4vdiSdx-WlI0Rf_h3_Zuv-xjo0CvFMkCnZ5ACcYVwzjaraHloS0Wnv8m_w5fO_tL7XkOXcquLDfYnGvOkLICo0HMI7h67tk/s400/cibo+009.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Il succo dell'ananas, lo metto in piatto e lo userò per inzuppare i savoiardi.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">A questo punto monto la panna in neve fermissima. Poi riempio il fondo dello stampo con dei savoiardi leggarmente inzuppati nel liquido della scatola.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJATHcaGxLPNh_O7X8m2oJpD7jrIgleINAYoNnQOdSwzptguT_1a8RmU0_6QX_Yq5XOcCfyWomv-jolJJqbsrz64TW4zP-klPsJwvDOx5i0I5gyjHY2Y2Vtd3gPSBvinJ57UV9Yy2Keo/s1600/cibo+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJATHcaGxLPNh_O7X8m2oJpD7jrIgleINAYoNnQOdSwzptguT_1a8RmU0_6QX_Yq5XOcCfyWomv-jolJJqbsrz64TW4zP-klPsJwvDOx5i0I5gyjHY2Y2Vtd3gPSBvinJ57UV9Yy2Keo/s400/cibo+011.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Preparo per bene il primo strato .</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCpXzlvct_kSXHExIYQKZ0tlaAUaFP82r1bvWrOyjBy3eQg5RFMa5jfNL5VTI0KzontnMgAs_MTIXuQe7Puo4f6nc-exLH-maHOBJ6i3S6C661_gytJc7gWqV8osxuo7gQ9qMQlQQrzE/s1600/cibo+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSCpXzlvct_kSXHExIYQKZ0tlaAUaFP82r1bvWrOyjBy3eQg5RFMa5jfNL5VTI0KzontnMgAs_MTIXuQe7Puo4f6nc-exLH-maHOBJ6i3S6C661_gytJc7gWqV8osxuo7gQ9qMQlQQrzE/s400/cibo+012.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">E poi ci aggiungo uno strato di panna e continuo così fino a che si riempe lo stampo.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFU4OWOv4ZDOQUFARcjz5RpJyw5rJGrDuImQHwx-urrMOqFlvXVaV3e8EF05wMXQUGoB4iwNipJXQZMLxYGMtyIESW4BHx1yq7DtcRR7fOzTM99rsQyL-utXBOeT2NkR8R7KkrB843seg/s1600/cibo+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFU4OWOv4ZDOQUFARcjz5RpJyw5rJGrDuImQHwx-urrMOqFlvXVaV3e8EF05wMXQUGoB4iwNipJXQZMLxYGMtyIESW4BHx1yq7DtcRR7fOzTM99rsQyL-utXBOeT2NkR8R7KkrB843seg/s400/cibo+013.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Quando lo stampo è completamente pieno e tutti gli strati sono stati completati, presso delicatamente con le mani.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqca1wN3rquzexAYp_Zq0z5w0QasDWuHNK23JQB44-8JhakW3qronfhRl4q6cnohvDGTZbVALz-Zov7sCvL12WZgeYFfPOGt33djmWCsZLdlYcm5gFe9QsVCPNsAr66Mn5_9orid_tWa4/s1600/cibo+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqca1wN3rquzexAYp_Zq0z5w0QasDWuHNK23JQB44-8JhakW3qronfhRl4q6cnohvDGTZbVALz-Zov7sCvL12WZgeYFfPOGt33djmWCsZLdlYcm5gFe9QsVCPNsAr66Mn5_9orid_tWa4/s400/cibo+015.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Adesso prendo i bordi della carta trasparente che escono fuori dallo stampo e ricopro interamente lo zuccotto.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y07uFAvjwCQFTWhqCjrqn1mYCQjDC-6_zhtAcQieB5X4KvdlxcwnfdzQ2irs1A-jdfc4HtI6Rrmz_zwATNc2nQf36tC4G3Afmwk8tkImxS8teqNG2QlhBYQ0m8E9zhamH8KPWjzOrqY/s1600/cibo+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4y07uFAvjwCQFTWhqCjrqn1mYCQjDC-6_zhtAcQieB5X4KvdlxcwnfdzQ2irs1A-jdfc4HtI6Rrmz_zwATNc2nQf36tC4G3Afmwk8tkImxS8teqNG2QlhBYQ0m8E9zhamH8KPWjzOrqY/s400/cibo+016.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Ora prendo lo stampo e lo metto in frigo dove lo lascerò per un'intera notte. La mattina lo capovolgo delicatamente in un vassoio e lo guarnisco con qualche amarena sciroppata.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNFvgqiIS2MKim4AuUNjghU1RVtKQUS4JZyJRwrtr9hSkgSKWbcXDusG-VNnC58sjoHPthbfSKFn3qEkYnQT8x3H5XdJmf1qiF-4ZJ1eBvYqtfNF7zlsTcROdk4vkpslEj9xy_qp7taI/s1600/cibo+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNFvgqiIS2MKim4AuUNjghU1RVtKQUS4JZyJRwrtr9hSkgSKWbcXDusG-VNnC58sjoHPthbfSKFn3qEkYnQT8x3H5XdJmf1qiF-4ZJ1eBvYqtfNF7zlsTcROdk4vkpslEj9xy_qp7taI/s400/cibo+019.jpg" width="400" /></a></span></div>
<div style="text-align: justify;">
<span style="background-color: magenta; font-size: x-large;">Vi assicuro che è una vera delizia! Bello esteticamente e veramente buono!</span></div>Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-7601791452337123972012-08-02T13:01:00.000-07:002012-08-02T13:03:08.124-07:00Come guarnire il gelato a modo mio<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Specialmente durante la stagione calda, un gelato è sempre gradito ma anche l'occhio vuole la sua parte, quindi ho deciso che non solo il gelato deve essere una goduria per il palato ma anche per la vista!</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Innanzitutto ho comprato delle coppette da gelato di vetro trasparente perchè ciò che preparo deve vedersi.</span></div>
<div style="background-color: magenta; text-align: justify;">
<u><b><span style="font-size: x-large;">Ingredienti per 4 persone:</span></b></u></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">1 vaschetta da 250 grammi di gelato al gusto preferito</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">frutta tagliata a pezzi (quella preferita)</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">sciroppo per gelato al gusto amarena</span></div>
<div style="background-color: magenta; text-align: justify;">
<u><b><span style="font-size: x-large;">Preparazione:</span></b></u></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Taglio le banane, il kiwi , le pesche sciroppate, l'ananas a fettine sottili.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Dispongo le fettine di frutta nel bicchiere e faccio uno strato ben preciso facendo aderire le fettine alle pareti del bicchiere.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Con l'apposito aggeggio per formare la pallina di gelato, ne formo una e l'appoggio sullo strato di frutta.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Metto un secondo strato di frutta sopra il gelato e finisco la mia coppetta alternando frutta e gelato. </span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Alla fine irroro con una spruzzata di sciroppo di amarene. </span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Finisco la mia guarnizione con quei biscotti di cialda rollati e lunghi e abbellisco la coppetta con delle bandierine colorate.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXc39u9ZIvanpozSwBwYjwbc6QmJwGuiMtnzdOoB_gEtR92JpVZv-mFHM1n3LRPv-Kpfj5PaUvhyphenhyphenKC6uN6VrfoIYyI5q7D9sZDziyG9SyyV2PMo7EjBdnj4F0cCqLnQ0EqJfZnhxIvc0/s1600/coppette+di+panna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXc39u9ZIvanpozSwBwYjwbc6QmJwGuiMtnzdOoB_gEtR92JpVZv-mFHM1n3LRPv-Kpfj5PaUvhyphenhyphenKC6uN6VrfoIYyI5q7D9sZDziyG9SyyV2PMo7EjBdnj4F0cCqLnQ0EqJfZnhxIvc0/s400/coppette+di+panna.jpg" width="400" /></a></span></div>
<div style="text-align: justify;">
<span style="background-color: magenta; font-size: x-large;">L'estetica è davvero bella e vi assicuro che anche il gusto lo è!</span></div>
<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-89486807542287478432012-08-01T05:54:00.000-07:002012-08-01T05:54:05.166-07:00Semifreddo con pavesini e panna<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Questa torta gelato, è facilissima e gustosa e con unpò di pazienza, può diventare anche una torta decorata, tutto dipende dal nostro estro e dalla nostra fantasia.</span></div>
<div style="background-color: magenta; text-align: justify;">
<u><b><span style="font-size: x-large;">Ingredienti :</span></b></u></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">1 pacco di pavesini</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">3 tazze di caffè amaro e ristretto</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">1 confezione grande di panna da montare zuccherata</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">250 grammi di zucchero</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">2 uova freschissime.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">1 barattolo di nutella </span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;"><u><b>Preparazione.</b></u> </span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Monto la panna e la metto da parte.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Preparo il caffè e lo lascio raffreddare in una terrina.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Separo le uova mettendo i rossi in una ciotola ed i bianchi i un'altra.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Monto a neve fermissima gli albumi.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQHex_wq1Fdgzy2FgchWPFL8-DlHgu3fQjNR_wIL5bt_xYFJPOzxPmTx2Ql2ri2cYdCHOvFVdhfHe-dYqHF-azF6pqJE5ow1iQDTUNoncgmSceTrHT2eqHqbrHW8jIrJZOB6oYqbP-eU/s1600/cibo+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQHex_wq1Fdgzy2FgchWPFL8-DlHgu3fQjNR_wIL5bt_xYFJPOzxPmTx2Ql2ri2cYdCHOvFVdhfHe-dYqHF-azF6pqJE5ow1iQDTUNoncgmSceTrHT2eqHqbrHW8jIrJZOB6oYqbP-eU/s400/cibo+008.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<br /></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Sbatto i rossi con lo zucchero fino a che diventino soffici.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Aggiungo alla panna montata prima i rossi battuti e poi gli albumi mescolando con un mestolo dall'alto verso il basso fino a che il composto non si è amalgamato.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Divido la panna in due parti ed in una ci aggiungo il barattolo di nutella e mescolo bene.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Riempio il fondo di uno stampo con dei pavesini che intingo per pochi secondi nel caffè freddo e amaro. Metto i pavesini anche sui bordi dello stampo.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Ci verso dentro il composto di panna ed uova bianco e poi quello di panna e nutella.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Ricopro con i pavesini intinti nel caffè.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OSv_7SjS0N7aaEsdncrBuu2yajjbeCXXeDfZEJl2NNAsFUQyHJW88x3w2KrBD5zSoqv79JLx9URLovtFUE5gtlxC-N5L1_e0LOjKr2T47oidYAsQPBORzlFcTwgydlvcD-SvsXzCNmo/s1600/cibo+002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5OSv_7SjS0N7aaEsdncrBuu2yajjbeCXXeDfZEJl2NNAsFUQyHJW88x3w2KrBD5zSoqv79JLx9URLovtFUE5gtlxC-N5L1_e0LOjKr2T47oidYAsQPBORzlFcTwgydlvcD-SvsXzCNmo/s400/cibo+002.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<br /></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Copro con carta trasparente e metto in frezer per una notte.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Il giorno dopo capovolgo lo stampo in un piatto da portata e decoro la torta con del cacao in polvere , scagliette di cioccolato o della panna montata.</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2PFjfWxxXWgH7o8_oAUb8cySpRJsdH1lch_b74QC2M0gczsJ2SWB-rCyUG4Ff6Nc0aee2nK-xKzV8NbAkmlfBQqbD9SWJFZq7_ibfOvdDsLQt6Fl319lwGl1xlzoaT4YVzTPtgqjUJE/s1600/cibo+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2PFjfWxxXWgH7o8_oAUb8cySpRJsdH1lch_b74QC2M0gczsJ2SWB-rCyUG4Ff6Nc0aee2nK-xKzV8NbAkmlfBQqbD9SWJFZq7_ibfOvdDsLQt6Fl319lwGl1xlzoaT4YVzTPtgqjUJE/s400/cibo+003.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<br /></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;"><br /></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: x-large;"><span style="background-color: magenta;"> </span></span></div>Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-53158536283884091962012-08-01T05:32:00.000-07:002012-08-01T05:32:01.667-07:00Melanzane a fungetiello (a funghetto)<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Un contorno squisito davvero. Accompagna benissimo, la carne in genere, il pollame e le polpette. Ottime per preparare panini per le merende dei nostri lavoratori! Unico inconveniente, il troppo olio che potrebbe trattenere la frittura ma io uso un metodo super garantito, per far si che le melanzane non si imbevano di olio.</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;"><u><b>Preparazione:</b></u></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">2 kilogrammi di melenzane lunghe</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">olio per friggere</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;"><u><b>Preparazione sughetto:</b></u></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">2 scatole di pelati a pezzettoni</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">3 cucchiai di olio di oliva</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">1 spicchio di aglio </span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">sale</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">basilico</span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;"> Comincio col lavare le melenzane, poi le asciugo e le divido in quattro nel senso della lunghezza e taglio le quattro strisce ottenute a dadini. In una larga padella con l'olio ben caldo, friggo le melenzane . Intanto preparo un colapasta con sotto una pentola e man mano che le melenzane sono fritte, le trasferisco nel colapasta. Non ci metto carta assorbente ma le lascio lì in modo che tutto l'olio in eccesso coli nella pentola sottostante. </span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Dopo aver fritto tutte le melenzane, le lascio a colare per un'intera notte (ecco il segreto dell'olio in eccesso!)</span></div>
<div class="separator" style="background-color: magenta; clear: both; text-align: justify;">
<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzl8UNa4C7viFJ6clP_FjiLae6vuC41VSW_tu6tOkZgCrZc7dbFJYEHG1xRnXkoq2Kh4c1AGZ4iHQmnZ1Cxmf9zkO6xgGeX1k-vWxNBLFQGoc3ksCKahkpKPJuuDvWbPRTTVV_damEzuQ/s1600/funghetto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzl8UNa4C7viFJ6clP_FjiLae6vuC41VSW_tu6tOkZgCrZc7dbFJYEHG1xRnXkoq2Kh4c1AGZ4iHQmnZ1Cxmf9zkO6xgGeX1k-vWxNBLFQGoc3ksCKahkpKPJuuDvWbPRTTVV_damEzuQ/s400/funghetto.jpg" width="400" /></a></span></div>
<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">A parte preparo un sughetto mettendo in una padella l'olio con uno spicco di aglio e quando è ben rosolato ci aggiungo i pezzettoni di pelati.</span></div>
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<span style="font-size: x-large;">Quando il sughetto ha raggiunto la giusta consistenza aggiungo il sale, ci metto le melenzane che nel frattempo hanno mandato via tutto l'olio in eccesso e mescolo per bene. Ecco pronte le mie melenzane a "fungetiello" (tipica ricetta napoletana). Ah dimenticavo, le guarnisco con un bel ciuffo di basilico.</span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSrRUzBmLNghpUcVyfVylqsXoqORegJLM7xXSXaxAP8I5gmZTjJWrpU1eyKev6ZDHIPIrg_VvqcPStCBhHhAocEEhGeMg1Gvq4Fgmw9SubCZV0hTE2B1MxPSGVhsiKS22ApO_vmOoZZI/s1600/melenzane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLSrRUzBmLNghpUcVyfVylqsXoqORegJLM7xXSXaxAP8I5gmZTjJWrpU1eyKev6ZDHIPIrg_VvqcPStCBhHhAocEEhGeMg1Gvq4Fgmw9SubCZV0hTE2B1MxPSGVhsiKS22ApO_vmOoZZI/s400/melenzane.jpg" width="400" /></a></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-66764562463811055252012-08-01T05:12:00.001-07:002012-08-01T05:12:20.735-07:00Polpette di tonno a modo mio<div style="background-color: magenta; text-align: justify;">
<span style="font-size: x-large;">Le polpette di tonno, sempre preparate a modo mio, sono veramente buone specialmente se servite calde calde! Il procedimento è quasi uguale a quello delle normali polpette di carne solo che al posto delle carne macinata, ci mettiamo del tonno in scatola.<br /><u><b>Preparazione per l'impasto:</b></u><br />3 panini ammollati in acqua e latte<br />3 scatolette di tonno piccole<br />2 uova intere,<br />2 cucchiai di parmigiano grattugiato <br />sale<br />pepe<br />prezzemolo<br />Pane grattuggiato (se serve) <br />In una terrina impasto il pane ben strizzato, le uova, le tre scatolette di tonno sgocciolato, una manciata di prezzemolo tritato, sale (un pizzico), pepe. Se vedo che l'impasto risulta troppo molle, aggiungo del pane grattuggiato.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-oZv28mhr-Iu0pTbJtXpFRxUPvYjCYCkEThTiL6xFJNNhzrMRxO-RUC_tZwp12U_RhgzmT1d-0-8y8cLzornwNE4QoRG7SJo3-ZWGlcmBuIAYRH_6JXqtWNzMaEqdUI4iEjNs16fz6M/s1600/cibo+012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-oZv28mhr-Iu0pTbJtXpFRxUPvYjCYCkEThTiL6xFJNNhzrMRxO-RUC_tZwp12U_RhgzmT1d-0-8y8cLzornwNE4QoRG7SJo3-ZWGlcmBuIAYRH_6JXqtWNzMaEqdUI4iEjNs16fz6M/s400/cibo+012.jpg" width="400" /></a><br />Amalgamo bene il composto e formo delle polpette che vado a rotolare nel pangrattato che ho messo in una teglia.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKYOMV2C5FrptOphNSLo52lvmwAwPVY_6DChwz07quEhcSVBVc3eKHOGZVifhnr56iYyd4glR4JBYeGla1_pLlbKXi_suJzuZK0WwyOT9GSzoZToIJef_NHUTwGUoHhUg7KEauxP_KLw/s1600/cibo+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkKYOMV2C5FrptOphNSLo52lvmwAwPVY_6DChwz07quEhcSVBVc3eKHOGZVifhnr56iYyd4glR4JBYeGla1_pLlbKXi_suJzuZK0WwyOT9GSzoZToIJef_NHUTwGUoHhUg7KEauxP_KLw/s400/cibo+014.jpg" width="400" /></a><br />Sbatto la teglia imn modo che le polpette vadano a ricoprirsi di pan grattato e mi aiuto con le mani fino a quando non saranno tutte coperte. Intanto in una padellina faccio bollire dell'olio e quando è ben caldo ci metto le polpette e le lascio friggere bene da ambedue le parti, girandole solo quando sono ben dorate e croccanti.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTLC6hfbsXL4vWivodXBt_kyk_oxeEgjgQGRKWkgOXM3QdEHAI886ndo92sN_n0iicoTvBPqfVroVUmHaPsmV0oj6W6o3waXUMghkddarrDNaIAOwRYieYdIEjT7vZS50ErxnJFsmEeg/s1600/cibo+015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTLC6hfbsXL4vWivodXBt_kyk_oxeEgjgQGRKWkgOXM3QdEHAI886ndo92sN_n0iicoTvBPqfVroVUmHaPsmV0oj6W6o3waXUMghkddarrDNaIAOwRYieYdIEjT7vZS50ErxnJFsmEeg/s400/cibo+015.jpg" width="400" /></a><br />Dopo che le polpette sono ben dorate, le dispongo in una pirofila su carta assorbente e procedo fino a che il composto non è finito.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiou8MzOFE7yfz_k77Av0vtIsWoJhxn4pOe5uWwt_5NpMWiT2RxhcOiSqeLAx6I8o4bmkNPCgLjcaIykzmlvwDHjCb6PPrO0hmHHTNvSjraRGASK2azpZst-JAljanqbIthj2uysQ-LuI/s1600/cibo+018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiou8MzOFE7yfz_k77Av0vtIsWoJhxn4pOe5uWwt_5NpMWiT2RxhcOiSqeLAx6I8o4bmkNPCgLjcaIykzmlvwDHjCb6PPrO0hmHHTNvSjraRGASK2azpZst-JAljanqbIthj2uysQ-LuI/s400/cibo+018.jpg" width="400" /></a><br />servo le polpette di tonno calde calde, insieme ad un'insalatina mista. Buon appetito!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4p2XdVqhJ1d7JUoEA7w4WgbbVGpb-dVx4sOniX5M4d-HwlNcKhVppTqk6o4K_7Px7iLgb0n9HEZ4eEaJP_cCkp75_1LXYXRrpxNlyc-3u69TA-pAqLmzuK0O2-z79MZKecBq5TtHHsIs/s1600/cibo+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4p2XdVqhJ1d7JUoEA7w4WgbbVGpb-dVx4sOniX5M4d-HwlNcKhVppTqk6o4K_7Px7iLgb0n9HEZ4eEaJP_cCkp75_1LXYXRrpxNlyc-3u69TA-pAqLmzuK0O2-z79MZKecBq5TtHHsIs/s320/cibo+016.jpg" width="320" /></a></span></div>
<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-46527037446128390622012-08-01T03:09:00.000-07:002012-08-01T03:11:14.858-07:00Pizzette di scarola<div style="background-color: magenta; color: blue; text-align: justify;">
<span style="font-size: large;">Io le faccio così e vi assicuro che a casa mia si leccano anche i baffi! </span></div>
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<span style="font-size: large;">Preparo la normale pasta per pizza e della scarola bollita che faccio poi , una volta pronta, rosolare in padella con l'aggiunta di capperi olive, uva passa e pinoli. Ma procediamo con ordine.</span></div>
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<span style="font-size: large;"><u><b>Preparazione dell'impasto per pizza:</b></u></span></div>
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<span style="font-size: large;">1 kilogrammo di farina doppio zero</span></div>
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<span style="font-size: large;"> circa 1e 1/2 bicchiere d' acqua</span></div>
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<span style="font-size: large;">sale</span></div>
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<span style="font-size: large;">un cucchiaio d'olio</span></div>
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<span style="font-size: large;">1 dado di lievito di birra </span></div>
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<span style="font-size: large;"><u><b>Preparazione della scarola :</b></u></span></div>
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<span style="font-size: large;">3 cespi grandi di scarola</span></div>
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<span style="font-size: large;">sale </span></div>
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<span style="font-size: large;">aglio</span></div>
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<span style="font-size: large;">4 cucchiai d'olio extravergine di oliva</span></div>
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<span style="font-size: large;">capperi (una manciata)</span></div>
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<span style="font-size: large;">olive di gaeta (circa15)</span></div>
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<span style="font-size: large;">uva passa (facoltativo)</span></div>
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<span style="font-size: large;">pinoli (facoltativo)</span></div>
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<span style="font-size: large;">In una ciotola capiente metto l'acqua con dentro il sale ed il cucchiaio di olio che rende più morbido l'impasto. Sciolgo il dado di lievito nell'acqua ed aggiungo la farina a pioggia impastando fino a rendere liscia ed omogenea la palla di pasta di pane cho ho formata.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4l85GsgdoF_xGKtSRLAp51Y3DwOVsLG4-p5LfNngj8aQwlZ2TMAgEWQHJexUk8x6d0s0O4ED0br1NOLBqPWjC-v9Vgg7LYq-Uu_7vLjTfDYVuKdIpTnrCmLA62ydIYTloJLtvTHp44bM/s1600/sfoglia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4l85GsgdoF_xGKtSRLAp51Y3DwOVsLG4-p5LfNngj8aQwlZ2TMAgEWQHJexUk8x6d0s0O4ED0br1NOLBqPWjC-v9Vgg7LYq-Uu_7vLjTfDYVuKdIpTnrCmLA62ydIYTloJLtvTHp44bM/s320/sfoglia.jpg" width="320" /></a></span></div>
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<span style="font-size: large;">Lascio riposare l'impasto per circa due ore fino a che non ha raggiunto il doppio del suo volume.</span></div>
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<span style="font-size: large;">Nel frattempo pulisco i cespi di scarola sotto l'acqua corrente, eliminando le foglie bacate e rovinate e ancora gocciolante, metto la scarola in una pentola coperta a bollire senza aggiunta di acqua, basta quella di cui è già grondante. </span></div>
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<span style="font-size: large;">Lascio appassire la scarola a fuoco medio e quando è pronta, la trasferisco in uno scolapasta.</span></div>
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<span style="font-size: large;">In una larga padella faccio imbiondire un pò d'aglio e poi lo tolgo, passo la scarola nella padella per farla rosolare per bene. A metà cottura, ci aggiungo un pizzico di sale, i capperi e le olive.L'uva passa ed i pinoli sono facoltativi. Dopo circa 10 minuti di cottura a fuoco medio, la scarola è pronta</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIVDs0DHK9KA62Svhvhr3iieQIPf2RXsmbWFRMU-mj8NhdvCM3TH1fdUOoeFi1rrLBlQRChn9teDxxgOMLWDTnjWTKrunr9XXwCsvhD7YCXGlfsvzQhA5mGlpvvE69KKCcheuSebgxYU/s1600/scarola.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIVDs0DHK9KA62Svhvhr3iieQIPf2RXsmbWFRMU-mj8NhdvCM3TH1fdUOoeFi1rrLBlQRChn9teDxxgOMLWDTnjWTKrunr9XXwCsvhD7YCXGlfsvzQhA5mGlpvvE69KKCcheuSebgxYU/s320/scarola.JPG" width="320" /></a></span></div>
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<span style="font-size: large;">Adesso, dalla pasta di pane che ho preparato prima, ricavo delle palline che stendo con le mani o con un matterello formando delle pizzette rotonde.</span></div>
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<span style="font-size: large;"> All'interno metto una forchettata di scarola e poi richiudo facendo leva con le dita sui bordi della pizzetta.</span></div>
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<span style="font-size: large;">Ne preparo tante, lasciandole sul piano infarinato e intanto metto a bollire l'olio di semi in una casseruola. Quando l'olio è bello caldo, ci trasferisco le pizzette nella quantità di 2 o 3 alla volta e di tanto in tanto le giro.</span></div>
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<span style="font-size: large;">Quando sono dorate da entrambe le parti, le tolgo e le metto su della carta assorbente. Sono ottime sia fredde che riscaldate per pochi attimi nel micro onde e naturalmente...mangiate al momento!</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5Nqvxwy2wJE8fFceHoth61s6THC8UAOwtepsh6h_bSBerK8UdDUba0HhwSz3j0ZBmEo81cQxBTTGG7_CQaHr8VzpnS2TOuG0whYq8KluyaKsV7RWR2sHc-PjTHOQBwotk9I1tF_hMxM/s1600/pizzette.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5Nqvxwy2wJE8fFceHoth61s6THC8UAOwtepsh6h_bSBerK8UdDUba0HhwSz3j0ZBmEo81cQxBTTGG7_CQaHr8VzpnS2TOuG0whYq8KluyaKsV7RWR2sHc-PjTHOQBwotk9I1tF_hMxM/s320/pizzette.jpg" width="320" /></a></span></div>
<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-4844041252934396602012-08-01T02:38:00.000-07:002012-08-01T02:38:50.712-07:00Torta rustica in pasta brisè<div style="background-color: magenta; text-align: justify;">
<span style="font-size: large;">Un piatto unico veramente saporito che può sostituire egregiamente una cena. La torta rustica in pasta brisè, sempre preparata a modo mio, è di facile preparazione</span></div>
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<u><b><span style="font-size: large;">Ingredienti per l'impasto della pasta brisè:</span></b></u></div>
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<span style="font-size: large;">250 grammi di farina</span></div>
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<span style="font-size: large;">100 grammi di burro a temperatura ambiente</span></div>
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<span style="font-size: large;">60 grammi di acqua fredda.</span></div>
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<span style="font-size: large;"> <u><b>Impasto per il ripieno :</b></u></span></div>
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<span style="font-size: large;">350 grammi di ricotta</span></div>
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<span style="font-size: large;">4 uova intere</span></div>
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<span style="font-size: large;">350 grammi di mortadella a cubetti</span></div>
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<span style="font-size: large;">sale</span></div>
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<span style="font-size: large;">pepe</span></div>
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<span style="font-size: large;">una grattata di pecorino romano</span></div>
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<span style="font-size: large;">Preparare l'impasto della torta rustica a mano o nel bimby e lavorare la pasta fino a che non abbia preso una forma liscia ed elastica poi avvolgerla in un cannovaccio e tenerla in frigo per circa 15 minuti</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qJYEHQV8PG_RoCi_tn-GKI5k73EUfz6RoAhAL_2dksZkqdZpnlq2qhsnqnIzXtFQFItTsW0iQHvbSAirpGqKVsYdvOqKzU_d3Qi3ZVULxeBhhIvP4gCcbxAC0OrHRr5WJ4yfhvktV6A/s1600/sfoglia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qJYEHQV8PG_RoCi_tn-GKI5k73EUfz6RoAhAL_2dksZkqdZpnlq2qhsnqnIzXtFQFItTsW0iQHvbSAirpGqKVsYdvOqKzU_d3Qi3ZVULxeBhhIvP4gCcbxAC0OrHRr5WJ4yfhvktV6A/s320/sfoglia.jpg" width="320" /></a></span></div>
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<span style="font-size: large;">Nel frattempo in una terrina lavorate la ricotta con un pò di sale, il pepe e la grattuggiata di pecorino aggiungendo ad una ad una le uova intere. Mescolate con le fruste fino ad ottenere un composto liscio e senza grumi. Aggiungete la mortadella tagliata a cubetti piccolissimi e lasciate riposra l'impasto per pochi minuti e ogni tanto mescolate.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtkqnTGn8ZSbqCnbL7AoDt-r4wFn1gRyIgmxx9SQxSOn6s5OHl50PMF_BJyvtJwGYX7fU8V3KtwnfIwmYWhb7D-SP-TPtwoQRjmv2fiGI56EaiDuLXAJgFiUD1zNjfcYrr8g9VCW4vew/s1600/ricotta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQtkqnTGn8ZSbqCnbL7AoDt-r4wFn1gRyIgmxx9SQxSOn6s5OHl50PMF_BJyvtJwGYX7fU8V3KtwnfIwmYWhb7D-SP-TPtwoQRjmv2fiGI56EaiDuLXAJgFiUD1zNjfcYrr8g9VCW4vew/s320/ricotta.jpg" width="320" /></a></span></div>
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<span style="font-size: large;">Tirate fuori dal frigo la pasta brisè e stendetela su di un piano di lavoro col matterello in una sfoglia non sottilissima e poi foderate una teglia con del burro e della farina. Infine stendete la pasta nella teglia.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0LvnCtWF5bju1j1nkLEHM9Q-9c6kgEKyOVNB4Phhpn0g_FX0yu2SzVPAZMwafl2mS80_m5gV1_aZlsy5D4xBs8wfzaOpW5IWA3EyxYJOZQOmj6pdHqCyc5d9KqCb2TsqzB0wSBJ_gBI/s1600/Stendere-la-sfoglia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0LvnCtWF5bju1j1nkLEHM9Q-9c6kgEKyOVNB4Phhpn0g_FX0yu2SzVPAZMwafl2mS80_m5gV1_aZlsy5D4xBs8wfzaOpW5IWA3EyxYJOZQOmj6pdHqCyc5d9KqCb2TsqzB0wSBJ_gBI/s320/Stendere-la-sfoglia.jpg" width="213" /></a></span></div>
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<span style="font-size: large;">Aggiungete il composto di ricotta e livellate bene poi ripiegate la pasta in eccesso dei bordi sul composto di ricotta ed infornate in forno già caldo per circa 30 minuti a 180 gradi (la cottura dipende dal forno, il mio è a gas). Togliete la pizza comunque ed indipendente dal forno, quando vedrete la superficie della pizza bella dorata.</span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4bc8utnaBb2s02tWExEIVf3hK6rYlh2ZCsmDvDF_5j5ipgS0K_2AJnZp4qXx5LiEysw0fzCp33QTr0mkGXYNGuMaiSiniAgFDk0uDx-ANIU5f_eF8MoBLsXmjRSdv8cw5vnei_M0lgI/s1600/pizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy4bc8utnaBb2s02tWExEIVf3hK6rYlh2ZCsmDvDF_5j5ipgS0K_2AJnZp4qXx5LiEysw0fzCp33QTr0mkGXYNGuMaiSiniAgFDk0uDx-ANIU5f_eF8MoBLsXmjRSdv8cw5vnei_M0lgI/s320/pizza.jpg" width="320" /></a></span></div>
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<span style="background-color: magenta; font-size: large;">Gustatela tiepida e buon appetito!</span></div>Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-76402238752411425582012-07-27T09:21:00.000-07:002013-12-15T08:51:11.597-08:00Danubio a modo mio<div style="text-align: justify;">
<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">Il danubio è un rustico che amo veramente molto. E' formato da una serie di piccoli panini che messi a lievitare si uniscono tra loro formando una torta che puoi portare direttamente sulla tavola e staccare con le mani. <b>Va benissimo per una festicciola tra bambini ed è sempre di grande grande effetto</b>. Naturalmente il ripieno lo creo a modo mio, con ingredienti che ho già in casa o con prodotti che ho voglia di sperimentare.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;"><u><b>Ingredienti per la pasta:</b></u></span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">550 grammi di farina di manitoba</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">100 grammi di burro</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">250 grammi di latte</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">1 dado di lievito</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">1 uovo e due tuorli</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">1 cucchiaio di zucchero</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">mezzo cucchiaino di sale.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;"><u><b>Ingredienti per il ripieno:(I modo)</b></u></span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">250 grammi di provola affumicata secca tagliata a pezzettini</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">250 grammi di salame tagliato a pezzettini</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;"><u><b>Ingredienti per il ripieno : (II modo)</b></u></span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">250 grammi di ricotta romana salata e pepata</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">250 grammi di prosciutto cotto a pezzettini</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;"><u><b>Ingredienti per il ripieno : (III modo)</b></u></span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">400 grammi di broccoli già pronti e soffritti</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">tagliati molto finemente</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">500 grammi di salsiccia già cotta in padella e tagliata a pezzetti</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;"><u><b>Procedimento:</b></u></span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">In una ciotola capiente mettete a fontana la farina di manitoba e nel mezzo metteteci l'uovo intero ed i tuorli poi il sale ed il cucchiaio di zucchero . Aggiungete infine il burro.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">A parte fate intiepidire il latte e fate sciogliere dentro il cubetto di lievito ed infine aggiungetelo all'impasto. </span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">Cominciate ad impastare per bene in modo che la pasta acquisti una consistenza ben gommosa.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">Una volta che la pasta è pronta, lasciatela riposare a temperatura ambiente per un oretta.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">Passato questo tempo, staccate delle piccole porzioni di pasta e formate delle piccole pizzette piatte nel cui centro andrete a mettere un pò del ripieno che preferite.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK5MwFMlmkWQwA8NW9ax4YJi8hvt5u3kNaX7BewHAMxS8UdYbjD12a4nV0gwTaNag0_rPON8s1bzU-rR7K_peeTCcx1tr5V6wPw6K066QNADEbOh4vAi8RwcVi93uZ9rkYxJ34VzyR4o/s1600/danubio+uno.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK5MwFMlmkWQwA8NW9ax4YJi8hvt5u3kNaX7BewHAMxS8UdYbjD12a4nV0gwTaNag0_rPON8s1bzU-rR7K_peeTCcx1tr5V6wPw6K066QNADEbOh4vAi8RwcVi93uZ9rkYxJ34VzyR4o/s320/danubio+uno.jpg" width="320" /></a></span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">Unite adesso i lembi della pizzetta piatta e formate delle palline che poserete in una teglia imburrata partendo dal centro . La parte che avete chiusa per non far cadere il ripieno, la appoggierete sul fondo della teglia.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">Distanziate tutte le palline nella teglia e mettete a riposare per circa un' oretta. </span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">Vedrete che man mano le palline si gonfieranno fino ad unirsi.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">Preparate il forno caldo a 160 gradi ed inserite il danubio per non più di 25 minuti.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;">Spegnerete la fiamma, non appena il rustico avrà acquistato un bel colorito. Si porta in tavola tiepido.</span></span></span></div>
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<span style="color: #f3f3f3;"><span style="background-color: black;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AQZD3z2PW5abls4zQcjYGq0vj2ciyYCVtFcQAT0F_a2MCDsehizlAKJEoR4xItx17ruHW9pB4L-mtr4QC8FBvdTiYIy9lR22RpnBuo33b1Ks4GOKP8ZpDzeHwFZmA9YK2mzJX6FPu7I/s1600/danubio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6AQZD3z2PW5abls4zQcjYGq0vj2ciyYCVtFcQAT0F_a2MCDsehizlAKJEoR4xItx17ruHW9pB4L-mtr4QC8FBvdTiYIy9lR22RpnBuo33b1Ks4GOKP8ZpDzeHwFZmA9YK2mzJX6FPu7I/s320/danubio.jpg" width="320" /></a></span></span></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/17379861477057763032noreply@blogger.com0tag:blogger.com,1999:blog-3375435329899527774.post-9725174715721271252012-07-27T01:37:00.000-07:002012-07-27T01:37:15.663-07:00Tortano napoletano a modo mio<div style="background-color: #ea9999; color: #674ea7; text-align: justify;">
<span style="font-size: x-large;">Iniziamo con la preparazione di un bel <b>"Tortano napoletano"</b> sempre preparato a modo mio perchè in tanti anni di cucina, ne ho preparati tanti ma questa ricettina che ho sperimentato negli ultimi tempi, risulta essere più buona di tutte. </span></div>
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<span style="font-size: x-large;"><u><b>Ingredienti per l'impasto :</b></u></span></div>
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<span style="font-size: x-large;">200 grammi di acqua tiepida</span></div>
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<span style="font-size: x-large;">100grammi di latte</span></div>
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<span style="font-size: x-large;">1 cucchiaino di zucchero</span></div>
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<span style="font-size: x-large;">1 cubetto di lievito</span></div>
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<span style="font-size: x-large;">50 grammi di pecorino grattuggiato </span></div>
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<span style="font-size: x-large;">saleq.b. </span></div>
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<span style="font-size: x-large;">pepe q.b.</span></div>
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<span style="font-size: x-large;">500 grammi di farina</span></div>
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<span style="font-size: x-large;"><u><b>Ingredienti per il ripieno :</b></u></span></div>
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<span style="font-size: x-large;">150 grammi di provolone a dadi piccante</span></div>
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<span style="font-size: x-large;">150 grammi di salame piccante</span></div>
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<span style="font-size: x-large;">50 grammi di burro o strutto</span></div>
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<span style="font-size: x-large;">In una scodella sciogliete il lievito nell'acqua tiepida ed il latte, poi aggiungete lo zucchero, un pizzico di sale ed il pepe ed infine il pecorino grattuggiato. A pioggia aggiungete la farina ed impastate continuando a farlo portando il composto sulla tavola. Ne dovrà uscire una palla morbida ed elastica che metterete di nuovo nella scodella coperta con un cannovaccio. Lasciate riposare l'impasto ottenuto per un'ora.</span></div>
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<span style="font-size: x-large;">Dopo un'ora tirate la pasta sulla spianatoia formando un rettangolo e spalmatelo con il burro o lo strutto. Dopo questa operazione, cospargete il rettangolo con il trito di provolone e salame e poi arrotolate la pasta dandole la forma di un salame. Mettete il salame di pasta in una teglia per ciambelle imburrata.</span></div>
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<span style="font-size: x-large;"><b><u>Facoltativo:</u></b> Io sbatto due uova intere con un pugno di parmigiano grattuggiato e pepe e le<span style="font-family: inherit;"></span> cospargo sul rettangolo prima di avvolgerlo. A cottura ultimata, il tortano risulterà molto più morbido del previsto.</span></div>
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<span style="font-size: x-large;">Lasciate lievitare il tortano ancora per un'ora e poi infornatelo in forno già caldo a 180 gradi per circa 30 minuti. Servitelo tiepido</span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SJp8JRBPDV-Nd3idfS2zm8FRS04OvVHXAK2ZOwaN7SZwtsEVGoFcOot9OTjD85AGllSU_HRGkXB48g_HFsqXIrCZTnQLT7ocMHdtu7_VoWo78__GzRRt16zMVgeNNVQR8d54x36t8Qg/s1600/tortano.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SJp8JRBPDV-Nd3idfS2zm8FRS04OvVHXAK2ZOwaN7SZwtsEVGoFcOot9OTjD85AGllSU_HRGkXB48g_HFsqXIrCZTnQLT7ocMHdtu7_VoWo78__GzRRt16zMVgeNNVQR8d54x36t8Qg/s320/tortano.jpg" width="320" /></a></span></div>
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