tag:blogger.com,1999:blog-74004626895711577472024-03-05T07:36:03.458-08:00Pasticci ai fornelliAnonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-7400462689571157747.post-29731251256924444682015-10-05T04:50:00.002-07:002015-10-05T04:55:27.802-07:00FUSILLI CON PESTO DI ZUCCA E PISTACCHI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5vm7CPoNzYNOVJfIrcHLgvvZ4b1ROaIus8y3EdhVpnYWCzrDlLiJk0pO6Rbg_ShLqNwaUvX0E-NU18XWs-kWogTwV_fz7i1eV9QRvKziMMn7lUryuMlTFUL0Pwqe0YigcJmZabfiAXn_/s1600/2015-10-05+11.49.38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5vm7CPoNzYNOVJfIrcHLgvvZ4b1ROaIus8y3EdhVpnYWCzrDlLiJk0pO6Rbg_ShLqNwaUvX0E-NU18XWs-kWogTwV_fz7i1eV9QRvKziMMn7lUryuMlTFUL0Pwqe0YigcJmZabfiAXn_/s320/2015-10-05+11.49.38.jpg" width="306" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><span style="font-size: large;"><i><b>Ingredienti</b></i><br />
20 gr di pistacchi<br />
45 gr di Parmigiano<br />
350 gr di zucca<br />
20 gr olio<br />
100 gr latte </span></div><div style="text-align: justify;"><span style="font-size: large;"><br />
</span> <span style="font-size: large;"><i><br />
<b>Procedimento:</b></i></span></div><div style="text-align: justify;"><span style="font-size: large;"><i><b></b></i><br />
Nel mixer trita il parmigiano con i pistacchi e metti da parte.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br />
Trita la zucca e cuocila in una padella con l'olio per 4 minuti circa. Aggiungi il latte e lascia appassire per altri 6 minuti.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br />
Lascia intiepidire e poi frulla nel mix.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Aggiungi il composto di parmigiano e pistacchi e continua a frullare.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Condisci la pasta e spolverala con un po' di composto di parmigiano e pistacchi che avrai lasciato da parte.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Buon appetito! </span></div>Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com2tag:blogger.com,1999:blog-7400462689571157747.post-40721739192297527332013-12-08T08:37:00.003-08:002013-12-12T06:56:57.128-08:00PAN BRIOCHE FIOCCO DI NEVE<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVO7cxvgpLSouQaF7HIQjvQkI-5lkisICnGkaQ7xKud34TjQokeiA12R_n7S-9_hIdWhflUCmRUkb_FFEma9LU3zB7xAq1RPbuP3HdLmXeZS4fOWOsOduuF0CL4iwqM0R4GYCq_SZ1qJgp/s1600/DSCN5165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVO7cxvgpLSouQaF7HIQjvQkI-5lkisICnGkaQ7xKud34TjQokeiA12R_n7S-9_hIdWhflUCmRUkb_FFEma9LU3zB7xAq1RPbuP3HdLmXeZS4fOWOsOduuF0CL4iwqM0R4GYCq_SZ1qJgp/s320/DSCN5165.jpg" width="320" /></a></div>
<span style="font-size: large;">Con oggi inauguro il Natale. Da quando ero bambina, abbiamo sempre fatto l’albero il giorno dell’Immacolata Concezione. In realtà non so bene il motivo, perché ricercando in internet non ho trovato nessun riferimento. Penso che l’8 dicembre sia il giorno che apre il Natale, perché è il momento in cui viene annunciato a Maria che partorirà il figli di Dio, data che prepara appunto alla Natalità di Gesù. Anche nel mio blog ho preferito rispettare questa tradizione. La ricetta di oggi è un dolce che sta spopolando nel web, (non so quale sia la fonte originaria, ma io l’ho presa da <a href="http://blog.giallozafferano.it/sognandoincucina/stella-di-pan-brioche-con-nutella/" target="_blank">qui</a> ) che mi ha colpito e quindi ho deciso di rifare. Si tratta del famoso Pan Brioche a Stella, che ho voluto rendere più natalizio con una spolverata di zucchero a velo e ribattezzandolo Pan Brioche Fiocco di Neve.</span></div>
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</span></div>
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<b><span style="font-size: large;">Ingredienti:</span></b></div>
<div style="text-align: justify;">
<span style="font-size: large;">500 gr di farina 00</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">2 uova </span></div>
<div style="text-align: justify;">
<span style="font-size: large;">60 gr di fruttosio</span></div>
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<span style="font-size: large;">30 gr di zucchero</span><br />
<span style="font-size: large;">1 cubetto di lievito di birra </span></div>
<div style="text-align: justify;">
<span style="font-size: large;">150 ml di latte</span><br />
</div>
<div style="text-align: justify;">
<span style="font-size: large;">Crema di nocciole q.b</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">1 cucchiaio di latte</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tempo: </b> 40 minuti + 3 ore di riposo</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Difficoltà: </b>Media</span></div>
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</span></div>
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<b><span style="font-size: large;">Preparazione:</span></b></div>
<div style="text-align: justify;">
<span style="font-size: large;">Fate sciogliere il burro nel latte.</span></div>
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<span style="font-size: large;">Versate nel boccale il latte e il burro: 1 min. e ½ 37° vel. 1</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEanDZoN0TysrTUYI6U-1tB_Z0GQ_wRldPvfHzoC086aZr9laHLO-ptK-q8MwB03xyOAtoFH60MflX1ZoPgmb08KkOJkDEkLM5lai4OY0TW42rkiNOoFvR3ZkbfuPK34MqDc7SkXekYtLa/s1600/DSCN5129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEanDZoN0TysrTUYI6U-1tB_Z0GQ_wRldPvfHzoC086aZr9laHLO-ptK-q8MwB03xyOAtoFH60MflX1ZoPgmb08KkOJkDEkLM5lai4OY0TW42rkiNOoFvR3ZkbfuPK34MqDc7SkXekYtLa/s320/DSCN5129.jpg" width="320" /></a></div>
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</span></div>
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<span style="font-size: large;">Aggiungete tutti gli altri ingredienti e impastate: 3 min. programma Spiga</span></div>
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<span style="font-size: large;">Mettete l’impasto in una ciotola, copritelo e fatelo lievitare per circa due ore.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SR_SNWTr5I5YI8rGVSiLOfuqDGiM9y6Poekh3ywzLSaoxO3iqkrPcFgTatqh-ZDh0pnm1N2iIJj2TPW4kSku9nOAod9_3znTivyMNHesEs5PGkzABCgySdlXxY_kCR1IZkr-U0f38xF4/s1600/DSCN5142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SR_SNWTr5I5YI8rGVSiLOfuqDGiM9y6Poekh3ywzLSaoxO3iqkrPcFgTatqh-ZDh0pnm1N2iIJj2TPW4kSku9nOAod9_3znTivyMNHesEs5PGkzABCgySdlXxY_kCR1IZkr-U0f38xF4/s320/DSCN5142.jpg" width="320" /></a></div>
<br />
<span style="font-size: large;">Quando l’impasto è raddoppiato di volume, dividetelo in quattro parti uguali.</span></div>
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<span style="font-size: large;"><br />
</span></div>
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<span style="font-size: large;">Stendete ogni singola parte di pasta in un disco rotondo di circa 25 cm di diametro. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpFuC2PJwkTTzg8dgMutxbtFx2plmlHxk-4bPKJKMPC8h46UbAeXUbo6XiKeEkkESpUzcFsotFonp7dljmiMkwZuqy2QzDzb_xYQxHhcasZ3iIa0TfaPGtEbpszzIfWWgTy0RoU8HQ_2n/s1600/DSCN5145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpFuC2PJwkTTzg8dgMutxbtFx2plmlHxk-4bPKJKMPC8h46UbAeXUbo6XiKeEkkESpUzcFsotFonp7dljmiMkwZuqy2QzDzb_xYQxHhcasZ3iIa0TfaPGtEbpszzIfWWgTy0RoU8HQ_2n/s320/DSCN5145.jpg" width="320" /></a></div>
<span style="font-size: large;"><br />
</span></div>
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<span style="font-size: large;">Stendete il primo disco su una teglia e spalmatelo con la Crema di Nocciole.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOU4MYnqZ5OBuvyr1SIzMKN6-fkj58Ghcr4tRzl9jbztRXatvILD2W4t7hCjmhpZx1elBgmUIH82rhN3ZrR-GwdSb8vMkAljscjfcJUE3x_f3vImU9Y2ACruowsWtrCWVplCZv_V_3rqvW/s1600/DSCN5146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOU4MYnqZ5OBuvyr1SIzMKN6-fkj58Ghcr4tRzl9jbztRXatvILD2W4t7hCjmhpZx1elBgmUIH82rhN3ZrR-GwdSb8vMkAljscjfcJUE3x_f3vImU9Y2ACruowsWtrCWVplCZv_V_3rqvW/s320/DSCN5146.jpg" width="320" /></a></div>
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<span style="font-size: large;">Ricoprite con il secondo disco, spalmatelo di nutella e proseguite così fino all’ultimo strato, che deve rimanere vuoto.</span></div>
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</span></div>
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<span style="font-size: large;">Al centro del Pan Brioche disponete il tappo del Barattolo della Crema alla nocciole e cominciate a tagliarlo prima in 4 parti, poi in 8 e infine in 16.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tFLqOzczhCN7UYRneZ3ctsFUKUr9nK8IlIL_qFIVqE0zq0PifO9bjuXMlJ-N4r1S3ssxe2u-UzYcXQApSNEDQdGEACBOWJqoTSJ3IoRUNyf3ErycvL3yoP21MRFk3ljgFxmPlDeGvoMe/s1600/DSCN5147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5tFLqOzczhCN7UYRneZ3ctsFUKUr9nK8IlIL_qFIVqE0zq0PifO9bjuXMlJ-N4r1S3ssxe2u-UzYcXQApSNEDQdGEACBOWJqoTSJ3IoRUNyf3ErycvL3yoP21MRFk3ljgFxmPlDeGvoMe/s320/DSCN5147.jpg" width="320" /></a></div>
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<span style="font-size: large;">Girate lo spicchio su se stesso, a due a due, uno verso destra e uno verso sinistra.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhay1YPEZyDGhl19Wy8OkCoUedO7g_Uj0nJjtvqvCnKS8QgR5lqUtxpyKYcOk7TBO7BXL_4vFeGQn2Pwfa3mCk0fLIyzMl721Y7m57yKiUjjAAoSpsiz0MZu46bNc1NEPJnf0ZQCWDu3BnC/s1600/DSCN5149.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhay1YPEZyDGhl19Wy8OkCoUedO7g_Uj0nJjtvqvCnKS8QgR5lqUtxpyKYcOk7TBO7BXL_4vFeGQn2Pwfa3mCk0fLIyzMl721Y7m57yKiUjjAAoSpsiz0MZu46bNc1NEPJnf0ZQCWDu3BnC/s320/DSCN5149.jpg" width="320" /></a></div>
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<span style="font-size: large;">Lasciatelo lievitare per circa 1 ora.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0a6sSDaAImvL63R3pxXupl4B6fDWj4-x0193oJf0D5M9uYX6fgwvc0Riom5raigrKhET4EXnKXfpfG7ibj5FvlH5FIp-uEPM30Jm7omSLsxPZLFwxvmqecos6T_KK37Zm8bx4LB-v0sHN/s1600/DSCN5151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0a6sSDaAImvL63R3pxXupl4B6fDWj4-x0193oJf0D5M9uYX6fgwvc0Riom5raigrKhET4EXnKXfpfG7ibj5FvlH5FIp-uEPM30Jm7omSLsxPZLFwxvmqecos6T_KK37Zm8bx4LB-v0sHN/s320/DSCN5151.jpg" width="320" /></a></div>
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<span style="font-size: large;">Spennellate delicatamente la superficie con del latte</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Cuocete a 180° per circa 25-30 minuti. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnE1FlcU7qzb268QilpKRZN_eCFm_TKBRAf_GZQgxw6CWLaZoyumDdLDHos2-opwLgtvf8XHnkXOHnKEGnBszDjE6ScUvd-z9cmTlDWoOVX9mDPTdxLsfabEkPpHJbsQZo-5wK78KJsTL/s1600/DSCN5160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJnE1FlcU7qzb268QilpKRZN_eCFm_TKBRAf_GZQgxw6CWLaZoyumDdLDHos2-opwLgtvf8XHnkXOHnKEGnBszDjE6ScUvd-z9cmTlDWoOVX9mDPTdxLsfabEkPpHJbsQZo-5wK78KJsTL/s320/DSCN5160.jpg" width="320" /></a></div>
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</span></div>
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<span style="font-size: large;">A piacere spolverate con zucchero a velo.</span><br />
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<!-- Fine Codice ShinyStat -->Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com26tag:blogger.com,1999:blog-7400462689571157747.post-43228708544840899782013-12-06T13:41:00.001-08:002013-12-06T13:41:11.274-08:00TINTURA MADRE DI CHIODI DI GAROFANO<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_zlZZb7oAnbd2l3yBpUmCy_EQZJy4pLuh6hhLJSGbgwd1qoVsSbWQTvsUAgAB1ppnWN8ZQHTp7hASUbkTBIRTvMHkZUT7SrS33-PwfzyYcCUC05j2_0xzrpvOB9lItOOWIFCaJgazaR8/s1600/DSCN5132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_zlZZb7oAnbd2l3yBpUmCy_EQZJy4pLuh6hhLJSGbgwd1qoVsSbWQTvsUAgAB1ppnWN8ZQHTp7hASUbkTBIRTvMHkZUT7SrS33-PwfzyYcCUC05j2_0xzrpvOB9lItOOWIFCaJgazaR8/s320/DSCN5132.JPG" width="320" /></a></div>
<span style="font-size: large;">Finalmente anche questa settimana sta per concludersi e a breve anche nel mio blog inizierò a pubblicare ricette natalizie. Nel frattempo però vi voglio parlare delle proprietà dei Chiodi di Garofano e come realizzare la tintura madre. I <i>Chiodi di Garofano</i>, sono una spezia asiatica, che non ha nulla a che vedere con il Garofano. Il nome deriva dalla forma che i boccioli della pianta di Eugenia caryphyllata assumono una volta essiccati, che ricordano appunto il garofano. Le proprietà dei <i>Chiodi di Garofano</i> sono:</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Antiossidanti:</b> contrastano l'invecchiamento e il formarsi dei radicali liberi, circa 80 volte di più di una mela. </span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Analgesiche e disinfettanti:</b> viene utilizzato per lenire il mal di denti e disinfettare il cavo orale.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Antimicotiche: </b>per combattere micosi delle pelle.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Inoltre aiutano a conservare più a lungo il cibo e sono un'alternativa naturale alla canfora e altre sostanze chimiche contro le tarme. La tintura madre di Chiodi di Garofano è ottima per il mal di denti. Di solito io ne metto qualche goccia in un cottonfioche che poi passo sul dente che mi fa male, oppure 4-5 gocce diluite in mezzo bicchiere di acqua per fare i gargarismi.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="font-size: large;">Ingredienti:</span></b></div>
<div style="text-align: justify;">
<span style="font-size: large;">20 gr di Chiodi di Garofano</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">100 ml di alcool 75° (formato da 78,1 ml di alcool 90° + 32,3ml di acqua)</span></div>
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<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<b><span style="font-size: large;">Preparazione:</span></b></div>
<div style="text-align: justify;">
<span style="font-size: large;">Il rapporto tra la la spezia e il solvente è di 1: 10.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Preparate la soluzione alcolica unendo l'alcool all'acqua, in modo che la gradazione scenda a 75°, come spiegato sopra.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">In un recipiente ermetico mettete i chiodi di Garofano e ricopriteli con la soluzione idro-alcolica.</span></div>
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<span style="font-size: large;">Capovolgete il recipiente una volta al giorno per mescolare la soluzione.</span></div>
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<span style="font-size: large;">Lasciatela macerare per 10-15 giorni.</span></div>
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<span style="font-size: large;">Infine con un colino setacciate la soluzione e conservatela in un recipiente di vetro preferibilmente scuro o comunque lontano dalla luce e fonti di calore.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuN2YAQd_wD9YTDqLwVbdWIAFFjhyphenhyphenMt-TZUlaE-KAUI2x4ep9EgWomRXWq1XO9cbK_-rKGwAJL8x-7irj4yrer154en1FeF10uvb81PfCI6G8R1MT0CZZ8oyRFHtFHGfx6wH9QepQL4zk_/s1600/DSCN5141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuN2YAQd_wD9YTDqLwVbdWIAFFjhyphenhyphenMt-TZUlaE-KAUI2x4ep9EgWomRXWq1XO9cbK_-rKGwAJL8x-7irj4yrer154en1FeF10uvb81PfCI6G8R1MT0CZZ8oyRFHtFHGfx6wH9QepQL4zk_/s320/DSCN5141.JPG" width="189" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com1tag:blogger.com,1999:blog-7400462689571157747.post-77980558749584079962013-11-29T13:23:00.000-08:002013-11-29T13:24:34.008-08:00POLLO AL CURRY CON MELE<div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;"></span></div><div style="margin-bottom: 0cm; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU97_V6cF3d8oVTnS8TIth5nB2x5_ZezHHH2vDc88q2JS_1889G58ZXy-ljf62chgdULVHEaLdWk4MBIkYsPK9bxboukuAoiHS3ouAcswxPOvLrYbz5hDVvbyBhN-ua7AGLZpq94rzLKI/s1600/DSCN3922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU97_V6cF3d8oVTnS8TIth5nB2x5_ZezHHH2vDc88q2JS_1889G58ZXy-ljf62chgdULVHEaLdWk4MBIkYsPK9bxboukuAoiHS3ouAcswxPOvLrYbz5hDVvbyBhN-ua7AGLZpq94rzLKI/s320/DSCN3922.jpg" width="320" /></a></div><span style="font-size: large;">Per fortuna oggi è venerdì! A lavoro è stata una settimana pesantissima. Questo week end non voglio assolutamente fare niente, ho solo voglia di riposarmi, di una cioccolata calda e di un caldo piumone. La ricetta di oggi è un piatto velocissimo che faccio da anni: pollo al curry con mele. Dall'anno scorso però lo faccio in maniera diversa perché mentre prima per mantecarlo utilizzavo il latte o la panna, adesso utilizzo il latte di cocco. E' una variante che ho visto da <a href="http://dolcemeringa.blogspot.it/" target="_blank">Ombretta</a> , ma penso che a Sua volta l'abbia recuperata da <a href="http://vatineesuvimol.blogspot.it/" target="_blank">Vaty</a>. </span></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;"><br />
</span></div><div style="margin-bottom: 0cm; text-align: justify;"><b><span style="font-size: large;">Ingredienti per due persone:</span></b></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;">300 gr di pollo</span></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;">farina q.b</span></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;">3 cucchiai di olio extra vergine di oliva</span></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;">1 mela</span><br />
<span style="font-size: large;">porro q.b </span></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;">10 gr di curry (1 cucchiaino)</span></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;">sale q.b</span></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;"><br />
</span></div><span style="font-size: large;"><b>Tempo:</b> 20 minuti</span><br />
<div style="text-align: justify;"><span style="font-size: large;"><b>Difficoltà:</b> facile</span><br />
<br />
<span style="font-size: large;"><b>Preparazione</b><br />
Mondate e affettate la mela e il porro.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYeHaFrXPZWDkSygIXCqFmic-20d55O3tPMYVghm1mPv0-H-CO0ozeKUDxIvaGczGRL2pFNczXbX7ZBLhtxLBJm4eyDec_3izrsCGTvKQ8lRz0ioqaCrvv6wEe0uPWwNpKr1nPKkTahDFU/s1600/DSCN3904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYeHaFrXPZWDkSygIXCqFmic-20d55O3tPMYVghm1mPv0-H-CO0ozeKUDxIvaGczGRL2pFNczXbX7ZBLhtxLBJm4eyDec_3izrsCGTvKQ8lRz0ioqaCrvv6wEe0uPWwNpKr1nPKkTahDFU/s320/DSCN3904.jpg" width="320" /></a></div><br />
<span style="font-size: large;">Tagliate il petto di pollo in piccoli pezzi e infarinateli.</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ov7gyvde8LYrLCBjkbGaDayv7eVhmE5k1Pg9eWwPLnT0uIn-vMxKWywDbgOxkxCpTvJfjq-Cej9LCDXoWIAvR1_DJSHYptlMTBn2M480e1zJB9b-QGaFR8qXeMUwZjbGbOUW7m4VTjNE/s1600/DSCN3789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Ov7gyvde8LYrLCBjkbGaDayv7eVhmE5k1Pg9eWwPLnT0uIn-vMxKWywDbgOxkxCpTvJfjq-Cej9LCDXoWIAvR1_DJSHYptlMTBn2M480e1zJB9b-QGaFR8qXeMUwZjbGbOUW7m4VTjNE/s320/DSCN3789.jpg" width="320" /></a></span></div><br />
<span style="font-size: large;">In una padella, con qualche cucchiaio di olio, fate stufare il porro.</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvyNFNFtzoPND1p3k0UCRlH2fuK-JtTBW_Idw1RnnO4_ilaFLCrkfCVLMBpoBxWI-GADs3CQdZGO5IvNSMNPowlZ7jF-vtNhuh4T8J-8cqfcWrvdE034F6R81kK8Pivzhyphenhyphen6XKm0CnS5iF/s1600/DSCN3790.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvyNFNFtzoPND1p3k0UCRlH2fuK-JtTBW_Idw1RnnO4_ilaFLCrkfCVLMBpoBxWI-GADs3CQdZGO5IvNSMNPowlZ7jF-vtNhuh4T8J-8cqfcWrvdE034F6R81kK8Pivzhyphenhyphen6XKm0CnS5iF/s320/DSCN3790.jpg" width="320" /></a></span></div><br />
<br />
<span style="font-size: large;"></span><span style="font-size: large;">Dopo circa 5 minuti, aggiungete i bocconcini di pollo e la mela.</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCDueNgZwuwrz-qSeFqwkkRx1fVHTH56FqFE0O0vfAZ0bjNJBhYyKy7dEKEj4H38dXsQlU2i-A5FAoZw8wy2OgVK6GG_ALIat6krny7PLBIxd5s82LUKrzf8noIAj9Ipg8idIJvEQmdsd/s1600/DSCN3792.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCDueNgZwuwrz-qSeFqwkkRx1fVHTH56FqFE0O0vfAZ0bjNJBhYyKy7dEKEj4H38dXsQlU2i-A5FAoZw8wy2OgVK6GG_ALIat6krny7PLBIxd5s82LUKrzf8noIAj9Ipg8idIJvEQmdsd/s320/DSCN3792.jpg" width="320" /></a></div><span style="font-size: large;"> <span id="goog_87733818"></span><span id="goog_87733819"></span><br />
Lasciatelo cuocere per altri 10-15 minuti.<br />
Aggiungete il latte di cocco e il curry. </span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRwv5j3aCSXftaRGjXGVsh0cQBEjQNEOVd4nZLkrYspKFZYA2A2BSaqS7H69Fd98x0RWRD-MiyM-_JerN9K3TsXaAppEqiOO5tg4wDyqdKfFsK2NN5d1GcjsXmzCfU_fwnPoRkxWJ5o8X/s1600/DSCN3914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRwv5j3aCSXftaRGjXGVsh0cQBEjQNEOVd4nZLkrYspKFZYA2A2BSaqS7H69Fd98x0RWRD-MiyM-_JerN9K3TsXaAppEqiOO5tg4wDyqdKfFsK2NN5d1GcjsXmzCfU_fwnPoRkxWJ5o8X/s320/DSCN3914.jpg" width="320" /></a></span></div><br />
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<span style="font-size: large;">Cuocete ancora per qualche minuti in modo da far addensare la salsa.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyI9kmMSz345NFhPMRgY99IPAIzVUPQve6eTc4-wUoQJ3-yzvAb4j6BUnRhm0BNOnwZrbxfNshAAYhq7gu30lDearmHFXOTa5eSs9DlL0qCP78axuTsQwJo42dOdcDkFv-nuTG5BX3UdJ/s1600/DSCN3917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyI9kmMSz345NFhPMRgY99IPAIzVUPQve6eTc4-wUoQJ3-yzvAb4j6BUnRhm0BNOnwZrbxfNshAAYhq7gu30lDearmHFXOTa5eSs9DlL0qCP78axuTsQwJo42dOdcDkFv-nuTG5BX3UdJ/s320/DSCN3917.jpg" width="320" /></a></div><span style="font-size: large;"> <span id="goog_87733827"></span><span id="goog_87733828"></span><br />
Se necessario aggiustate di sale. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKsgmvlnt2_UvCjRMA9gShxt9o8xqBRVYxeBRoHEhezQ3k12nYgldGf3ppE_DfHEZyS1BXCrVPK0nVeQ-rSzVoxZn8u4AHScOoMn3Tvbw5epX_jIFA8le0ADqPAl1HoTZ2PifXcHYhGTg/s1600/DSCN3921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwKsgmvlnt2_UvCjRMA9gShxt9o8xqBRVYxeBRoHEhezQ3k12nYgldGf3ppE_DfHEZyS1BXCrVPK0nVeQ-rSzVoxZn8u4AHScOoMn3Tvbw5epX_jIFA8le0ADqPAl1HoTZ2PifXcHYhGTg/s320/DSCN3921.jpg" width="320" /></a></div><span style="font-size: large;"><br />
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<!-- Fine Codice ShinyStat -->Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com14tag:blogger.com,1999:blog-7400462689571157747.post-4963949251118057822013-11-22T11:12:00.002-08:002013-11-22T11:12:54.139-08:00BLOGGALLINE ALLA RISCOSSA 3<div style="text-align: justify;">
<span style="font-size: large;">Ecco passato un altro raduno delle Bloggalline, questa volta a Milano, dove ci ha accolto uno splendido sole. Per me, questo era il secondo (il primo a Roma), ma ogni volta è sempre una grandissima emozione. Come sapete, non sono bravissima a esprimere ciò che provo e quindi preferisco limitarmi a ringraziare tutte le bloggalline che hanno reso speciale questo incontro:</span><br />
<span style="font-size: large;"><a href="http://www.likeeat.it/" target="_blank">Giovanna Hong</a> che ha organizzato un pranzo spettacolare al <a href="http://www.ba-restaurant.com/" target="_blank">Ba asian mood</a> . </span><br />
<span style="font-size: large;"><a href="http://www.lacucinadibabe.it/" target="_blank">Barbara</a>, <a href="http://www.spadellatissima.com/" target="_blank">Lina</a> , <a href="http://www.vatineesuvimol.blogspot.it/" target="_blank">Vaty</a> e altre gallinelle milanesi che sono venute in nostro soccorso, venendoci a prendere alla stazione Centrale.</span><br />
<span style="font-size: large;">Le mie care “commensali” <a href="http://lacucinadellapallina.blogspot.it/" target="_blank">Raffaella</a> , <a href="http://clarapasticcia.blogspot.it/" target="_blank">Clara</a>, <a href="http://unpinguinoincucina.blogspot.it/" target="_blank">Danja</a> e la piccola Bea che hanno reso ancora più piacevole il pranzo. E naturalmente tutte le altre Gallinelle che erano presenti e quelle che ci hanno sostenuto da casa. Sono veramente felice di far parte di questo magnifico gruppo!</span><br />
<span style="font-size: large;"><br />
</span> <span style="font-size: large;">Ore 11 appuntamento davanti a Sephora alla Stazione Centrale:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAJyj3AUpUjE44PvsHzjIzFqv9WzxNnVRP567ybqC85AcIOBJadZ03UcUWJVDrk7L4HK2docbjzyxqg8_zCANwsbH448J3s3Y-tgp-L2HB6lcBwJk3ZhjwC3wCn5h5TzIkaVD48ozRcyC/s1600/stazione.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieAJyj3AUpUjE44PvsHzjIzFqv9WzxNnVRP567ybqC85AcIOBJadZ03UcUWJVDrk7L4HK2docbjzyxqg8_zCANwsbH448J3s3Y-tgp-L2HB6lcBwJk3ZhjwC3wCn5h5TzIkaVD48ozRcyC/s320/stazione.jpg" width="320" /></a></div>
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<span style="font-size: large;">Il pranzo è stato delizioso. Io adora la cucina cinese, ma non ho mai provato dei piatti così leggeri e gustosi. Perfino il fritto era perfettamente digeribile. Il menù comprendeva:</span><br />
<span style="font-size: large;"><br />
</span><span style="font-size: large;"> </span> <span style="font-size: large;">toast di gamberi</span><br />
<span style="font-size: large;">ravioli di verdure</span><br />
<span style="font-size: large;">ravioli brasati</span><br />
<span style="font-size: large;">ravioli al nero di seppia</span><br />
<span style="font-size: large;">cannelloni ai frutti di mare</span><br />
<span style="font-size: large;">involtino primaveratrofie di riso con spadellata di gamberi e cipolla rossa</span><br />
<span style="font-size: large;">branzino in crosta</span><br />
<span style="font-size: large;">vitello allo zenzero e porro</span><br />
<span style="font-size: large;">composta di frutta</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZ102oSDyxmXUVCqFgX9l3kQzoC0e6xQw3RAVVxtGkhc4fPPqYLsflQYHqljWSSWEN6p4YLryIXgH_h0zAoiNXSMpMAjUKc8Zvz5d7MyOVFbGwPQK4nChWEzhpIwBWTdGY2u_Esij4zMV/s1600/manu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiZ102oSDyxmXUVCqFgX9l3kQzoC0e6xQw3RAVVxtGkhc4fPPqYLsflQYHqljWSSWEN6p4YLryIXgH_h0zAoiNXSMpMAjUKc8Zvz5d7MyOVFbGwPQK4nChWEzhpIwBWTdGY2u_Esij4zMV/s320/manu.jpg" width="320" /></a></div>
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<span style="font-size: large;">Panoramica di alcune splendide gallinelle presenti a pranzo:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwm1K09VMmdi2BKXzO9KLdhfN2shiA_4OlZs9t61trlnhxbTEBF0yWV2eoPrTimca1UYXW4sSBvXa4drokjjMasKs48hi1palj1IcfdM4LJPTWoE_EdVQ5k52uJ0SuKM7Lqzin9GswWLi/s1600/tavo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPwm1K09VMmdi2BKXzO9KLdhfN2shiA_4OlZs9t61trlnhxbTEBF0yWV2eoPrTimca1UYXW4sSBvXa4drokjjMasKs48hi1palj1IcfdM4LJPTWoE_EdVQ5k52uJ0SuKM7Lqzin9GswWLi/s320/tavo.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegWZCevruQl179WxtLr5JGZIAJQvXyCiCREfuhbnhpTZeVFzBTMc6BoX9P2JqUozJvm8ATT0Pu4qp4YqUGBP1yWKBKuFnNC2eJvocPx4JchKys8kQMpLcomZAknRd_Yv3XDGrgDwe-eHx/s1600/ruse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhegWZCevruQl179WxtLr5JGZIAJQvXyCiCREfuhbnhpTZeVFzBTMc6BoX9P2JqUozJvm8ATT0Pu4qp4YqUGBP1yWKBKuFnNC2eJvocPx4JchKys8kQMpLcomZAknRd_Yv3XDGrgDwe-eHx/s320/ruse.jpg" width="320" /></a></div>
<span style="font-size: large;"><br />
</span> <span style="font-size: large;">In metro</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpH06SJPk75i-ibeffvUNq4hXae9f02xJng8Rdxl_XZDB17SqubNASHrPQAkXYfp1SHb4sqktAXlZ3E3PJ5axjvckf-PCeEmz1PSUxJpRFugpEKNyJ8OGm-LmesjASBpzxKJesypACp7c/s1600/DSCN5035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpH06SJPk75i-ibeffvUNq4hXae9f02xJng8Rdxl_XZDB17SqubNASHrPQAkXYfp1SHb4sqktAXlZ3E3PJ5axjvckf-PCeEmz1PSUxJpRFugpEKNyJ8OGm-LmesjASBpzxKJesypACp7c/s320/DSCN5035.jpg" width="320" /></a></span></div>
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<span style="font-size: large;">Davanti al Duomo di Milano<br />
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<span style="font-size: large;"><br />
</span> <span style="font-size: large;">Poi sono dovuta scappare perchè avevo il treno alle 17,30, ma ho portato con me tanti ricordi meravigliosi!<br />
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<!-- Fine Codice ShinyStat --><br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com19tag:blogger.com,1999:blog-7400462689571157747.post-70785083285826016702013-11-13T10:38:00.002-08:002013-11-13T23:31:05.823-08:00SAPONE ALL'OLIO D'OLIVA<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAs0VFiz3Oj_3fxkUfY9hB7Dk2xJe4z1y_P5KXTBZ7fUrKB0iv43iJmYfYh7xSjASnZlDFJdE9ge6SgUmXHQkZ41bFbNlKMTevmz0u9RN0xkt3nt3PZ2s2gtt6E8M34imS33GxJo0GkUU/s1600/DSCN5030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAs0VFiz3Oj_3fxkUfY9hB7Dk2xJe4z1y_P5KXTBZ7fUrKB0iv43iJmYfYh7xSjASnZlDFJdE9ge6SgUmXHQkZ41bFbNlKMTevmz0u9RN0xkt3nt3PZ2s2gtt6E8M34imS33GxJo0GkUU/s320/DSCN5030.jpg" width="320" /></a></div>
<span style="font-size: large;">Un'altra passione che ho, oltre alla cucina, è quella della <b>Cosmesi Naturale</b>. Ormai tutti sanno quanto è importante mangiare in maniera sana e naturale, ma spesso non si dà la stessa importanza a quello che “mangiamo” attraverso la nostra pelle. Infatti, mentre facciamo molta attenzione alla scelta del cibo , ci spalmiamo sulla pelle ogni sorta di schifezze. Spalmare un prodotto sul viso, mani e corpo equivale a “ingerire” quel prodotto.<br />Per questo da qualche mese ho cominciato a produrmi cosmetici naturali da sola. La prima cosa che mi sono divertita ad auto-produrre è stato il sapone all'olio di oliva. Ho trovato un sito molto interessante dove è spiegato benissimo come fare il sapone. Se volete saperne di più, cliccate <a href="http://www.ilmiosapone.it/" target="_blank">qui</a> . Mi raccomando seguite alcune importanti regole di sicurezza che vi elencherò, perché con il metodo a freddo si utilizza la soda caustica (sostanza molto corrosiva), che serve per creare una reazione chimica detta saponificazione che produrrà appunto il sapone, a sua volta però questo non conterrà soda caustica. Sono felicissima di aver realizzato questo sapone perchè è ottimo, lo adopero anche per il viso e me lo lascia morbidissimo!<br /><br /><b>Regole di sicurezza:</b><br />-Conservate la Soda Caustica in un contenitore chiuso fuori dalla portata di bambini e pelosetti<br />-Quando maneggiate la soda utilizzate guanti di gomma, occhialini protettivi e mascherina<br />-Utilizzate contenitori di vetro/ceramica resistenti al calore<br />-Versate la soda nel liquido e MAI viceversa<br />-In caso di contatto accidentale con il liquido caustico sciacquate immediatamente con acqua fredda e nel caso consultate un medico.<br /><br /><b>Ingredienti</b><br />1 Kg di olio di olive<br />128 gr di Soda Caustica<br />300 gr di acqua<br /> </span></div>
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<span style="font-size: large;"><b>Strumenti:</b><br />1 caraffa in pirex<br />Guanti, mascherina, occhialini<br />1 tazza di ceramica<br />1 pentola in acciaio<br />1 frullatore a immersione<br />1 cucchiaio di legno<br /><br /><br /><b>Preparazione:</b><br />1.Preparate l'area di lavoro: coprite il tavolo con vecchi giornali, buste o stracci. Indossate guanti, mascherina, e occhiali protettivi.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpevDu576yObmPXSw7OoQnjVSKENnVLIqPNah5nDfC535XHEBDcS7xu1aScYge8m-5Yu9LmscKzQiVO1c7wXP3hIwO6nxRT3s2RL92W9UikAdgbPRCoAPqR7MLfb1z2DXsjVkQgJb3B_xg/s1600/DSCN4889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpevDu576yObmPXSw7OoQnjVSKENnVLIqPNah5nDfC535XHEBDcS7xu1aScYge8m-5Yu9LmscKzQiVO1c7wXP3hIwO6nxRT3s2RL92W9UikAdgbPRCoAPqR7MLfb1z2DXsjVkQgJb3B_xg/s320/DSCN4889.jpg" width="320" /></a></span></div>
<span style="font-size: large;"><span style="font-size: large;">2. Preparate la soluzione caustica. Pesate l'acqua in una caraffa di vetro resistente al calore. In una tazza di ceramica o in un bicchiere di plastica pesate la soda caustica. Posizionate la caraffa nel lavello, in modo che se dovesse scoppiare, non faccia danni. Versate poco per volta la soda caustica. La soluzione di soda caustica salirà velocemente a 70/80°. Lasciatela raffreddare a circa 50° in un luogo sicuro. </span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY54FkUOgHYcHIUhojG4Din1rfcYzgtuke9goCDa823LzTWghG8A2_paDlRw_uNro7k9eBOcM3hmutpd4wY2dnDpLtXgjzUh0xvzR_GKbwycAS3_ZD-aSbKh3wVmaB3rlrhEwW5ooS-lAf/s1600/DSCN4890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY54FkUOgHYcHIUhojG4Din1rfcYzgtuke9goCDa823LzTWghG8A2_paDlRw_uNro7k9eBOcM3hmutpd4wY2dnDpLtXgjzUh0xvzR_GKbwycAS3_ZD-aSbKh3wVmaB3rlrhEwW5ooS-lAf/s320/DSCN4890.jpg" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">3. In una pentola di acciaio pesate l'olio e mettetelo a riscaldare sul fornello a fuoco basso.<br />4. Quando entrambe le soluzioni avranno raggiunto i 45°, levate l'olio dal fuoco e versateci la soluzione caustica.<br />5. Mescolate prima con un cucchiaio di legno e poi con il frullatore ad immersione finché non avrà raggiunto il “nastro”, cioè lasciando cadere un po' di miscela vedrete che resterà in superficie qualche secondo prima di affondare. </span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygs4Vq0PBKgtPTCy9nHrAoc3jbzPCHb6KDSw9vzvYGbciCurd6DeN_KG8bIcKCyAgxtBrVV-nNOp_S0DdtTx-IfmMdc1zDYVGfFvvQfrC79xApDjhxVHyg6Pb7xFbgyLpqZfRSUTaJ5Vx/s1600/DSCN4891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygs4Vq0PBKgtPTCy9nHrAoc3jbzPCHb6KDSw9vzvYGbciCurd6DeN_KG8bIcKCyAgxtBrVV-nNOp_S0DdtTx-IfmMdc1zDYVGfFvvQfrC79xApDjhxVHyg6Pb7xFbgyLpqZfRSUTaJ5Vx/s320/DSCN4891.jpg" width="320" /></a></span></span></div>
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<span style="font-size: large;">6.Versate la miscela in uno stampo e lasciatelo riposare per 48 ore, avvolto da una coperta, in modo che rimanga ben al caldo. In questa fase utilizzate ancora i guanti perché il sapone potrebbe contenere ancora tracce di soda caustica. </span><br /><div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigu-yIXlldird2bhE3XvjUrRhXhEVM3qERpbkygseTgaxTP_Thj9foEHvGXFWtX4O_DlF759B8J-h8G_JuIN-jbOd0cbm62PMxGNKM4KK5NnFmwDxaVtqjLQjnQBfdtTWK2giXBfpD9Qac/s1600/DSCN4892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigu-yIXlldird2bhE3XvjUrRhXhEVM3qERpbkygseTgaxTP_Thj9foEHvGXFWtX4O_DlF759B8J-h8G_JuIN-jbOd0cbm62PMxGNKM4KK5NnFmwDxaVtqjLQjnQBfdtTWK2giXBfpD9Qac/s320/DSCN4892.jpg" width="320" /></a></span></div>
<br /><span style="font-size: large;">7.Sformate il sapone e lasciatelo stagionare all'aria in un posto asciutto per 6-8 settimane. </span><br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZUG1lf1lwopcg23i13dT0IvhyphenhyphenDJA7ZvDP0SHrgfFfpLhTzWs0Ic6dVpLn7p3Evud6HkaNazTnpRPfu65y7tdvQ1SgB7ZyET3-XVRgcL0wuQhpq78B4Na5BQGKlmUBkOa5bBJYtiSNRO7/s1600/DSCN5028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZUG1lf1lwopcg23i13dT0IvhyphenhyphenDJA7ZvDP0SHrgfFfpLhTzWs0Ic6dVpLn7p3Evud6HkaNazTnpRPfu65y7tdvQ1SgB7ZyET3-XVRgcL0wuQhpq78B4Na5BQGKlmUBkOa5bBJYtiSNRO7/s320/DSCN5028.jpg" width="320" /></a></div>
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<!-- Fine Codice ShinyStat --><br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com17tag:blogger.com,1999:blog-7400462689571157747.post-73994511263986132712013-11-10T03:46:00.001-08:002013-11-13T00:06:49.750-08:00PASTA GORGONZOLA E NOCI<div style="text-align: justify;">
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<span style="font-size: large;">Oggi mi sento veramente felice, sarà che la prossima settimana mi attendono due cose importanti. Una che ancora non vi posso raccontare e l’altra è l’incontro a Milano con le bloggalline. Non vedo l’ora di riabbracciare volti conosciuti e di conoscerne di nuovi. Rispetto al primo incontro mi sento molto più serena, sarà che ormai siamo diventati una grande famiglia. E ora arriviamo alla ricetta di oggi: pasta con gorgonzola e noci. Una ricetta facile e veloce che io adoro!</span></div>
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<b><span style="font-size: large;">Ingredienti per due persone:</span></b><br />
<span style="font-size: large;">160 gr di pasta</span><br />
<span style="font-size: large;">80 gr gorgonzola dolce</span><br />
<span style="font-size: large;">2-3 cucchiai di latte</span><br />
<span style="font-size: large;">5 noci sgusciate</span><br />
<span style="font-size: large;">80 gr di parmigiano</span><br />
<span style="font-size: large;">Sale q.b</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><b>Tempo:</b> 20 minuti</span><br />
<span style="font-size: large;"><b>Difficoltà:</b> facile</span><br />
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<b><span style="font-size: large;">Preparazione:</span></b><br />
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<span style="font-size: large;">Mettete a bollire l’acqua per la pasta. Nel frattempo tritate le noci (io ho preferito spezzettarle a mano perché mi piacciono i pezzi più grossi), tostatele leggermente in una padella e metteteli da parte.</span></div>
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<span style="font-size: large;">Ricoprite la stessa padella di carta forno e spolveratela con il parmigiano, dandole la forma di un cerchio.</span></div>
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<span style="font-size: large;">Cuocete per alcuni minuti finché il parmigiano non si sarà sciolto.</span></div>
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<span style="font-size: large;">Ricoprite la cialda con un altro strato di carta forno e fatela raffreddare tra due tazze per darle la forma.</span></div>
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<span style="font-size: large;">Quando l’acqua comincia a bollire, salatela e buttateci la pasta.</span></div>
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<span style="font-size: large;">Nel frattempo fate sciogliere il gorgonzola con qualche cucchiaio di latte.</span></div>
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<span style="font-size: large;">Scolate la pasta ancora al dente e mantecatela con la salsa al gorgonzola e il parmigiano rimasto.</span></div>
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<span style="font-size: large;">Disponete la pasta nelle due ciotole di parmigiano e spolveratela con la granella di noci.</span></div>
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<span style="font-size: large;">Buona Domenica!</span><br />
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<!-- Fine Codice ShinyStat -->Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com13tag:blogger.com,1999:blog-7400462689571157747.post-50197119644536830062013-11-04T12:42:00.002-08:002013-11-04T12:42:59.748-08:00CROSTATA CON FROLLA ALL'OLIO E MANDORLE<div style="text-align: justify;">
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<span style="font-size: large;">Ieri abbiamo festeggiato il compleanno della mia pelosetta. Una data convenzionale perché in realtà Aika è una trovatella, ma è dal 03/11/2012 che abita con noi. Mi ricordo la prima volta che l'abbiamo portata a casa, era un batuffoletto dolce e spennacchiato. La notte l'abbiamo messa nella sua cuccetta a forma di fragolina e lì è rimasta...insomma un vero angelo, finché il giorno dopo non ha preso confidenza e già così piccola è riuscita a salire le scale e ce la siamo ritrovati nel letto. Non potrei immaginare la mia vita senza la pulcina che dorme a fianco a me, che mi sveglia la mattina ronfando, che quando suona la sveglia impazzisce di gioia e fa di tutto per farmi alzare; il suo sguardo triste quando vado a lavoro e la sua gioia quando ritorno a casa. So che un giorno, non lontano, Aika salirà sul ponte dell'arcobaleno, a causa della sua brutta malattia, ma fino a quel giorno non voglio pensarci. Questa è una crostata speciale che ho fatto per lei, con un biscotto a forma di gatto che le assomiglia molto. L'impasto della frolla è fatto con mandorle tritate e con l'olio di semi al posto del burro.</span><br />
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<span style="font-size: large;"><b>Ingredienti:</b><br />
200 gr di farina 00<br />
100 gr di mandorle tritate<br />
1 uovo<br />
2 tuorli<br />
50 gr di olio di semi (oppure 100 gr di burro)<br />
100 gr di zucchero<br />
<a href="http://pasticciaifornelli.blogspot.it/2012/11/crema-di-gianduia.html" target="_blank">Crema alla nocciola</a><br />
</span></div>
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</a></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Difficoltà:</b> media<br />
<b>Tempo:</b> 25 minuti<br />
<b><br />
Preparazione:</b><br />
Tritate le mandorle con lo zucchero<br />
Con il Bimby 7 sec. Vel. Turbo<br />
</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6b_WnOp3F6My2xzdpU2lVEDiDoAV-PLm8LxIDrtCo33aiY2_3G2kkOZgkGkcAbmFIrZNUuC9xs6Nz8xC1OmvdXTsCVE-9g1kUS6NIpRMumFhsTSAFpDdvXRZ8Ng2s6K3opG64-XfkjL-w/s1600/DSCN4986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6b_WnOp3F6My2xzdpU2lVEDiDoAV-PLm8LxIDrtCo33aiY2_3G2kkOZgkGkcAbmFIrZNUuC9xs6Nz8xC1OmvdXTsCVE-9g1kUS6NIpRMumFhsTSAFpDdvXRZ8Ng2s6K3opG64-XfkjL-w/s320/DSCN4986.jpg" width="320" /></a></span></div>
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</a></div>
<span style="font-size: large;">Unite gli altri ingredienti e amalgamate<br />
Con il Bimby vel.5 per 10 sec</span><br />
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<div style="text-align: justify;">
<br />
<span style="font-size: large;">Fate una palla. Se utilizzate l’olio non c’è bisogno nemmeno di far riposare l’impasto, altrimenti avvolgetela in una pellicola e fatela riposare 30 minuti.</span></div>
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<div style="text-align: justify;">
<span style="font-size: large;"></span></div>
<div style="text-align: justify;">
<br />
<span style="font-size: large;"><span style="font-size: large;">Mettete l’impasto nella tortiera e con le dita fatelo aderire al suo interno, lasciandone da parte un pezzo che servirà per il cordone esterno.<br />
Ricoprite la superficie con uno strato di <a href="http://pasticciaifornelli.blogspot.it/2012/11/crema-di-gianduia.html" target="_blank">crema di nocciole</a>. </span></span></div>
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<div style="text-align: justify;">
<br />
<span style="font-size: large;">Mettetela in forno per 15-20 minuti.</span></div>
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<span style="font-size: large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vONuSZH705OTRBw7V6z0U8J9YmGqdMIDEbJXoRpr8wgqTKOqo2siwWIU6luhm8G8j1XngLSkLkjwXqIPLTs1AfbyT7iq0Sip7eyEo-LTpDo8ySBHDVJm75NaG7X0a11jarNWPLE5iGwr/s1600/PicsArt_1369680281864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6vONuSZH705OTRBw7V6z0U8J9YmGqdMIDEbJXoRpr8wgqTKOqo2siwWIU6luhm8G8j1XngLSkLkjwXqIPLTs1AfbyT7iq0Sip7eyEo-LTpDo8ySBHDVJm75NaG7X0a11jarNWPLE5iGwr/s320/PicsArt_1369680281864.jpg" width="240" /></a></div>
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<!-- Fine Codice ShinyStat --><br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com9tag:blogger.com,1999:blog-7400462689571157747.post-39367330630888268122013-10-30T11:32:00.001-07:002013-10-30T11:32:11.699-07:00TORTA AL COCCO<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNpvw_88JAFVxAx-ew5NeJwDa7ylvVFEFW3wzedWYNyMyJy86q_BV8mqXJUiOSkYkJA0W3vvwtp1nuchheKYRAfR5p6N5mPyXltMkWroMVDpClYRfs2fYIeCfamDEyGdhqg_Dtgyo_vGp/s1600/DSCN4980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNpvw_88JAFVxAx-ew5NeJwDa7ylvVFEFW3wzedWYNyMyJy86q_BV8mqXJUiOSkYkJA0W3vvwtp1nuchheKYRAfR5p6N5mPyXltMkWroMVDpClYRfs2fYIeCfamDEyGdhqg_Dtgyo_vGp/s320/DSCN4980.jpg" width="320" /></a></div><span style="font-size: large;">Questa è la seconda ricetta che ho fatto per Halloween, una torta al cocco a forma di zucca. Se preferite una colorazione arancione, potete fare la torta alla zucca, ( visto che io l’avevo fatta da poco, ho preferito variare. La ricetta la trovare <a href="http://pasticciaifornelli.blogspot.it/2013/10/ciambellone-alla-zucca.html" target="_blank">qui</a>), oppure aggiungere all’impasto un colante alimentare arancione (o rosso e giallo).</span><br />
<span style="font-size: large;"></span></div><br />
<b><span style="font-size: large;">Ingredienti:</span></b><br />
<span style="font-size: large;">100 gr di cocco</span><br />
<span style="font-size: large;">150 gr di zucchero</span><br />
<span style="font-size: large;">4 uova</span><br />
<span style="font-size: large;">1 busta di lievito</span><br />
<span style="font-size: large;">250 gr di farina</span><br />
<span style="font-size: large;">1 cucchiaino di vaniglia bio</span><br />
<span style="font-size: large;">½ bicchiere di acqua</span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;"><b>Tempo: </b>10 minuti + 30 minuti di cottura</span><br />
<span style="font-size: large;"><b>Difficoltà:</b> facile</span><br />
<br />
<b><span style="font-size: large;">Preparazione:</span></b><br />
<div style="text-align: justify;"><span style="font-size: large;">Lavorate le uova con lo zucchero.</span></div><div style="text-align: justify;"><span style="font-size: large;">Aggiungete la farina di cocco mescolando con delle fruste elettriche.</span></div><div style="text-align: justify;"><span style="font-size: large;">Unite il burro ammorbidito e poi la farina, il lievito e la vaniglia.</span></div><div style="text-align: justify;"><span style="font-size: large;">Continuate a mescolare per alcuni minuti. Aggiungete l’acqua e mescolate ancora per qualche minuto.</span></div><div style="text-align: justify;"><span style="font-size: large;">Cuocete a forno caldo a 180° per 30 minuti.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2xU_Fw12uz7Of1UD3Nd0oDjXmv-pg1drCuxYUfefO4TWu3aDD4KkUSUn9FGVJxOENW4adn_lAU6X7bg46vKbqwkhwj1fDZ08gnJncd_r59fpVrD3IRqRTO4MQexSgOqfsdN1WCzSzOCk/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2xU_Fw12uz7Of1UD3Nd0oDjXmv-pg1drCuxYUfefO4TWu3aDD4KkUSUn9FGVJxOENW4adn_lAU6X7bg46vKbqwkhwj1fDZ08gnJncd_r59fpVrD3IRqRTO4MQexSgOqfsdN1WCzSzOCk/s320/PicMonkey+Collage.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
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Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com13tag:blogger.com,1999:blog-7400462689571157747.post-90752526344447007162013-10-28T06:20:00.000-07:002013-10-29T05:05:12.428-07:00CUPCAKE MOSTRUOSI<div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHgV-flHR3qmL8meWSJOpHgaU9QxYoCcc2DG-UQVAMkFzC0QCR_u6s0beIW-E8cxjNQQYmRG2sJHDIG2VMGWeRHmmUXjXwxajd2vcMI1bUEF_Mc-R5bh523Act5Gx_-YAzBD-ekHgHwlB/s1600/DSCN4983.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHgV-flHR3qmL8meWSJOpHgaU9QxYoCcc2DG-UQVAMkFzC0QCR_u6s0beIW-E8cxjNQQYmRG2sJHDIG2VMGWeRHmmUXjXwxajd2vcMI1bUEF_Mc-R5bh523Act5Gx_-YAzBD-ekHgHwlB/s1600/DSCN4983.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHgV-flHR3qmL8meWSJOpHgaU9QxYoCcc2DG-UQVAMkFzC0QCR_u6s0beIW-E8cxjNQQYmRG2sJHDIG2VMGWeRHmmUXjXwxajd2vcMI1bUEF_Mc-R5bh523Act5Gx_-YAzBD-ekHgHwlB/s400/DSCN4983.jpg" width="400" /></a></div><span style="font-size: large;"></span></div><div style="text-align: justify;"></div><br />
<br />
<div style="text-align: justify;"><span style="font-size: large;">La parola “Halloween” deriva dalla frase “All hallows eve” che significa la notte di Ognissanti, anche se oggi la ricorrenza ha acquistato una valenza più scherzosa. Quando ero piccola questa festa non era diffusa in Italia, ma la conoscevo attraverso film e cartoni animati. Mi sarebbe piaciuto andare di casa in casa, mascherata da streghetta e urlare: “Dolcetto o Scherzetto”. Purtroppo ha cominciato ad affermarsi quando ormai ero adolescente, per questo è una festa che non sento mia, ma ogni scusa è buona per preparare qualcosa di goloso. La ricetta è stata presa da Noi..Voi...Bimby con alcune modifiche.</span></div><br />
<b><span style="font-size: large;">Ingredienti per 12 cupcake:</span></b><br />
<span style="font-size: large;">120 gr di burro</span><br />
<span style="font-size: large;">120 gr di zucchero</span><br />
<span style="font-size: large;">2 uova</span><br />
<span style="font-size: large;">1 cucchiaio di vaniglia bio</span><br />
<span style="font-size: large;">75 gr di farina</span><br />
<span style="font-size: large;">45 gr di cacao</span><br />
<span style="font-size: large;">1 cucchiaio di lievito</span><br />
<br />
<i><span style="font-size: large;">Per la decorazione:</span></i><br />
<span style="font-size: large;">Crema di nocciole q.b</span><br />
<span style="font-size: large;">Codette di cioccolato q.b</span><br />
<span style="font-size: large;">6 rotelle di liquirizia</span><br />
<span style="font-size: large;">Pasta di zucchero bianca q.b</span><br />
<span style="font-size: large;">1 pennarello alimentare rosso</span><br />
<br />
<br />
<span style="font-size: large;"><b>Tempo:</b>80 minuti</span><br />
<span style="font-size: large;"><b>Difficoltà:</b> media</span><br />
<br />
<b><span style="font-size: large;">Preparazione:</span></b><br />
<div style="text-align: justify;"><span style="font-size: large;">Mescolate in una ciotola il burro, lo zucchero, le uova, il latte e la vaniglia.</span></div><div style="text-align: justify;"><span style="font-size: large;">Nel Bimby 3 sec/vel3</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Aggiungete la farina e il cacao.</span></div><div style="text-align: justify;"><span style="font-size: large;">Bimby 20 sec/vel5</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Per ultimo unite il lievito e amalgamate.</span></div><div style="text-align: justify;"><span style="font-size: large;">Bimby 5 sec/vel5</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Versate l'impasto in 12 pirottini facendo attenzione a non riempirli oltre la metà.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Cuoceteli in forno caldo a 180° per circa 20 minuti.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i><span style="font-size: large;">Per la decorazione:</span></i></div><div style="text-align: justify;"><span style="font-size: large;">Una volta che i cupcake sono freddi spalmate la superficie con la crema di nocciole e ricopritela di codette per formare il corpo del ragno.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Con la rotella di liquirizia formate le zampe e con la pasta di zucchero gli occhietti.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Disegnate la pupilla con un pennarello rosso per alimenti.</span></div><br />
<br />
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Con questo post partecipo a:<br />
<br />
<a href="http://www.bricolage-ricette.com/halloween-contest-ottobre-2013/">http://www.bricolage-ricette.com/halloween-contest-ottobre-2013/</a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uwmDVvPvqBN_9czqVAjMl90DH8ppoQYX-ARPJs8eTJwrzxIAKmWi3HZ2OhE2wuDW8sJuAboKIlTksQDdznpUPqDWjvoz_0dCVHD2kBqg8kO7hQjPtzDjgInVhM1mx_9g78pvoLUWcNo/s1600/contest+halloween.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="143" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uwmDVvPvqBN_9czqVAjMl90DH8ppoQYX-ARPJs8eTJwrzxIAKmWi3HZ2OhE2wuDW8sJuAboKIlTksQDdznpUPqDWjvoz_0dCVHD2kBqg8kO7hQjPtzDjgInVhM1mx_9g78pvoLUWcNo/s200/contest+halloween.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Contest di halloween <br />
<br />
bricolage & ricette</td></tr>
</tbody></table><br />
<br />
<br />
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Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com9tag:blogger.com,1999:blog-7400462689571157747.post-3098742706354564162013-10-20T22:56:00.000-07:002013-10-20T22:56:55.431-07:00TORTA MIMOSA<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eVTTh1qm2kVLo_GVTaa4fHLMLmr7iF-xFBEFL91BCGqjKdolwR-CWNNBaoojHgUb1ErtcABPfsdE6Lk-miVngJcPrUijrlLIiiBH_a1SU3adxBa9ZGYvzE1ideKNqMGJM8lq-CPgybrc/s1600/DSCN4923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eVTTh1qm2kVLo_GVTaa4fHLMLmr7iF-xFBEFL91BCGqjKdolwR-CWNNBaoojHgUb1ErtcABPfsdE6Lk-miVngJcPrUijrlLIiiBH_a1SU3adxBa9ZGYvzE1ideKNqMGJM8lq-CPgybrc/s320/DSCN4923.jpg" width="320" /></a></div>
<span style="font-size: large;">Oggi voglio festeggiare con voi il mio secondo Compliblog offrendovi un pezzettino di torta. Voglio ringraziare tutti quelli che mi hanno seguito in questi anni e in particolare una persona a cui sono molto affezionata, Carmen del blog <a href="http://chiacchiereincucina.blogspot.it/" target="_blank">Chiacchiere in Cucina</a>. Probabilmente lei non lo sa, ma a parte parenti e amici, lei è stata la mia prima vera follower. Mi ricordo era sotto Natale e per me è stato un bellissimo regalo. </span> <span style="font-size: large;"><br />
</span> <span style="font-size: large;"><br />
</span> <span style="font-size: large;"><b>Ingredienti:</b></span><br />
<span style="font-size: large;"><i>Per il Pan di Spagna</i> (ricetta dal Libro Base Bimby)</span><br />
<span style="font-size: large;">4 uova</span><br />
<span style="font-size: large;">260 gr di farina</span><br />
<span style="font-size: large;">260 gr di zucchero</span><br />
<span style="font-size: large;">50 gr di acqua</span><br />
<span style="font-size: large;">1 bustina di lievito</span><br />
<span style="font-size: large;">1 pizzico di sale<br />
<i> </i></span><br />
<span style="font-size: large;"><i>Per la crema</i> (ricetta crema Bimby metà dose)<br />
vaniglia </span><br />
<span style="font-size: large;">50 gr di zucchero</span><br />
<span style="font-size: large;">250 gr di latte</span><br />
<span style="font-size: large;">1 uovo</span><br />
<span style="font-size: large;">20 gr di farina</span> <span style="font-size: large;"><br />
</span> <span style="font-size: large;"><i>Per la bagna</i><br />
acqua 100 ml<br />
zucchero 50 gr<br />
mezzo misurino di wisky</span> <span style="font-size: large;"><br />
Cialda bianca (tipo ostia)<br />
Pennarelli alimentari.</span> <span style="font-size: large;">Panna vegetale 250 ml<br />
gocce di cioccolato q.b</span><br />
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<span style="font-size: large;"><b>Tempo:</b> 120 minuti</span><br />
<span style="font-size: large;"><b>Difficoltà:</b> Media <br />
</span><br />
<span style="font-size: large;"><b>Preparazione:</b></span><br />
<span style="font-size: large;"><i>Per il Pan di Spagna:</i></span><br />
<span style="font-size: large;">Imburare e infarinare una teglia.</span> <br />
<span style="font-size: large;">Nel boccale del Bimby mettere le uova, la farina e la zucchero: 50 sec. vel.5.</span><br />
<span style="font-size: large;">Dopo 25 secondi aggiungere l'acqua direttamente dal foro e dopo altri 15 sec. il lievito e il sale.</span><br />
<span style="font-size: large;">Infine versare l'impasto nella teglia e cuocere a forno statico a 160° per 30 minuti. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxq-0phrKqOma_H8eeDBAqApcBad26LeGAGQZx63SWHV9Q5arecEQubvcwqwiteFZQG7YUvhz5fumYV-54Z4Hr-bYbH6SKswoitncnD0Dz0B0_XJZMljf-GX2NgQl_UfRfpr45PMhPpvS/s1600/DSCN4896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxq-0phrKqOma_H8eeDBAqApcBad26LeGAGQZx63SWHV9Q5arecEQubvcwqwiteFZQG7YUvhz5fumYV-54Z4Hr-bYbH6SKswoitncnD0Dz0B0_XJZMljf-GX2NgQl_UfRfpr45PMhPpvS/s320/DSCN4896.jpg" width="320" /></a></div>
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<span style="font-size: large;"><i>Per la crema:</i></span></div>
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<span style="font-size: large;">Mettere nel boccale lo zucchero con la vaniglia e polverizzato 20 sec. vel. 7</span></div>
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<span style="font-size: large;">Aggiungere il latte, l'uovo e la farina e cuocere 7 min. 90° vel. 4</span></div>
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<span style="font-size: large;">Nel frattempo prendete un'ostia bianca e decoratela a piacimento con pennarelli alimentari</span></div>
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</span></div>
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<span style="font-size: large;">Sfornate il Pan di Spagna e mettetelo su una graticola a raffreddare.</span></div>
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</span></div>
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<span style="font-size: large;">Una volta freddo tagliatelo in due, e rifinite i bordi con un coltello.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28XP44E7zLdogSkRL72szn7531VTUJJ7yD1RRSXweOjxelD8LW1xoIKzITShfp1ZE_YpGhyphenhyphenOfXzc3MELrPPbtJRAUfY3Ow0CYhu6CogRzqWKkvIjHj6Prdq-OMaZLMyWoxXIaQWnFI-ib/s1600/DSCN4903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj28XP44E7zLdogSkRL72szn7531VTUJJ7yD1RRSXweOjxelD8LW1xoIKzITShfp1ZE_YpGhyphenhyphenOfXzc3MELrPPbtJRAUfY3Ow0CYhu6CogRzqWKkvIjHj6Prdq-OMaZLMyWoxXIaQWnFI-ib/s320/DSCN4903.jpg" width="320" /></a></div>
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<span style="font-size: large;">Tritate la parte in eccedenza per fare la decorazione.</span></div>
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<span style="font-size: large;">Preparate <i>la bagna</i> facendo sciogliere lo zucchero completamente nell'acqua a fuoco basso e poi tolta la pentola dal fuoco aggiungete il wisky.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9_d4YCL1p6IpvONBF8po1o_ljNVf484F0UPeETadLhoKEbJSxOOhvT6po-tZuh9n45VnRoHokwmsA4mg_H2UxoiIc9ax07DDcaNTsURRY8NWlIdAIEHcfG3BrOkMOVpbijI8ipv3s4Uy/s1600/DSCN4901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9_d4YCL1p6IpvONBF8po1o_ljNVf484F0UPeETadLhoKEbJSxOOhvT6po-tZuh9n45VnRoHokwmsA4mg_H2UxoiIc9ax07DDcaNTsURRY8NWlIdAIEHcfG3BrOkMOVpbijI8ipv3s4Uy/s320/DSCN4901.jpg" width="320" /></a></div>
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<span style="font-size: large;">Disponete metà Pan di Spagna su un piatto da portata, bagnatelo e distribuite sulla superficie la crema che avrete unito alla panna.</span></div>
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<span style="font-size: large;">Ricoprite con l'altra parte della torta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ufBslMpCz6xhxDkQ-2voBqr0-a9_VYFGoWfPjO7G8eZLApEECAtpwwj24Edv9I3Sz7htrYQAzEwKUuR7udsAZhAcJUA0ujIjyXOUqJ1MD7vAPc4foA6gA2KSuKSnREHoC846dGgJOSfc/s1600/DSCN4906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ufBslMpCz6xhxDkQ-2voBqr0-a9_VYFGoWfPjO7G8eZLApEECAtpwwj24Edv9I3Sz7htrYQAzEwKUuR7udsAZhAcJUA0ujIjyXOUqJ1MD7vAPc4foA6gA2KSuKSnREHoC846dGgJOSfc/s320/DSCN4906.jpg" width="320" /></a></div>
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<span style="font-size: large;">Con la crema rimanente coprite tutta la torta.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TxWHt5sThS0tsNl_EWmkRqwkJkXgl_7_nOjL7vcYbsNWDlVCAq9_lS1GEgnrCAqmruY42N3QfUpztErLGtG1MbtwQEHAqFMh_o1j6-xOsRZVLuuSsFn1_u7NFmU6IbDAGMQX9wMJqS1M/s1600/DSCN4907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7TxWHt5sThS0tsNl_EWmkRqwkJkXgl_7_nOjL7vcYbsNWDlVCAq9_lS1GEgnrCAqmruY42N3QfUpztErLGtG1MbtwQEHAqFMh_o1j6-xOsRZVLuuSsFn1_u7NFmU6IbDAGMQX9wMJqS1M/s320/DSCN4907.jpg" width="320" /></a></div>
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<span style="font-size: large;">Adagiate l'ostia al centro della torta e decoratela con il trito di Pan di Spagna.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatzsK_jB7JEV-slLCJuAp_xu3vWwCXqcfyk_V1TUW71RaT5lcgmiTLMABAYPlXmMhyphenhyphenQRsNO0v75O1Y9gqg2mwnwp5rhkSJeMrORm01j8yTC_wDCQiN02sOeWPYhyphenhyphen6DP2wW43o4022hLTC/s1600/DSCN4912.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatzsK_jB7JEV-slLCJuAp_xu3vWwCXqcfyk_V1TUW71RaT5lcgmiTLMABAYPlXmMhyphenhyphenQRsNO0v75O1Y9gqg2mwnwp5rhkSJeMrORm01j8yTC_wDCQiN02sOeWPYhyphenhyphen6DP2wW43o4022hLTC/s320/DSCN4912.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com7tag:blogger.com,1999:blog-7400462689571157747.post-23329975899021104272013-10-17T14:01:00.000-07:002013-10-17T14:01:58.041-07:00CIAMBELLONE ALLA ZUCCA<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPh8tgnJDL-QLTWJ374IZ4Whl3xMXMD4s5-jnpFZu9BNe0KXNkETzL-JXHh0qOefr3SnFX4XTLl0-L5ZD34VVFz1jfldNzslRiix0k3cbUEoIseQnGWfoZ66c1VwOA83uf8co8oQZQkIL/s1600/DSCN4127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPh8tgnJDL-QLTWJ374IZ4Whl3xMXMD4s5-jnpFZu9BNe0KXNkETzL-JXHh0qOefr3SnFX4XTLl0-L5ZD34VVFz1jfldNzslRiix0k3cbUEoIseQnGWfoZ66c1VwOA83uf8co8oQZQkIL/s320/DSCN4127.jpg" width="320" /></a></div>
<span style="font-size: large;">Finalmente domani è venerdì! Questa settimana è stata pesantissima. Inoltre da qualche giorno ho completamente il collo bloccato e la cervicale che mi fa male. Non mi abituerò mai al clima di Padova. L'unica cosa che mi piace dell'autunno sono i prodotti stagionali come la zucca, che io adoro per il suo sapore dolce e per l'allegro colore. </span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Mi piace molto questo ortaggio perchè è versatile e si presta bene a ricette sia salate che dolci, come il ciambellone. </span></div>
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</span></div>
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<b><span style="font-size: large;">Ingredienti:</span></b></div>
<div style="text-align: justify;">
<span style="font-size: large;">Farina 225 gr</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Zucchero 200gr</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Olio di semi 125 gr </span></div>
<div style="text-align: justify;">
<span style="font-size: large;">2 uova</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">zucca 300 gr </span></div>
<div style="text-align: justify;">
<span style="font-size: large;">1 bustina lievito per dolci</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">1 cucchiaino di polvere di vaniglia bio</span></div>
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<span style="font-size: large;"><br />
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Difficoltà:</b> Facile</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tempo: </b>40 minuti</span></div>
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<span style="font-size: large;"><br />
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Preparazione:</span></div>
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<span style="font-size: large;"><br />
</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Pulite la zucca e cuocetela. Io preferisco la cottura al forno perché così non rimane troppo acquosa.</span></div>
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</span></div>
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<span style="font-size: large;">Una volta cotta riducete la polpa in purea. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6gqDRadSZoukHPxyMW6Nm-m7M44CVZPUPyas3BaDOtawT7wST8N4jrw5vW2p3jM5wr-y6Nuzq-Gn4SGdaQT05TbEhV9_vrHiX6nAxYceShO996-pD_wTPFOQqPJNk-_byyWgzjw7kSPk/s1600/DSCN4121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6gqDRadSZoukHPxyMW6Nm-m7M44CVZPUPyas3BaDOtawT7wST8N4jrw5vW2p3jM5wr-y6Nuzq-Gn4SGdaQT05TbEhV9_vrHiX6nAxYceShO996-pD_wTPFOQqPJNk-_byyWgzjw7kSPk/s320/DSCN4121.jpg" width="320" /></a></div>
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</span></div>
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<span style="font-size: large;">Montate le uova con lo zucchero e man mano incorporate tutti gli altri ingredienti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23LeX1Dj0l3-G-01EpGDAkbKbq4SOIM55zVjqHZflPsGxPVeH-PzBEQwvuQAVlN917mp811YuavNzltmkOCmRAWuVq5G3xhoeMGSzHJed1zGxS2lNSFzohIWXYu8ZHgp7Pk5mKyhNPWGP/s1600/DSCN4123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj23LeX1Dj0l3-G-01EpGDAkbKbq4SOIM55zVjqHZflPsGxPVeH-PzBEQwvuQAVlN917mp811YuavNzltmkOCmRAWuVq5G3xhoeMGSzHJed1zGxS2lNSFzohIWXYu8ZHgp7Pk5mKyhNPWGP/s320/DSCN4123.jpg" width="320" /></a></div>
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</span></div>
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<span style="font-size: large;">Imburrate e infarinate una teglia da ciambellone e versateci dentro il composto.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8wqxMlnBZWpcztVaSV89bVvRR-hsTX_2Jr71mQP4SCTbN5D6N2Kfo7IICNotCXT1lXAOVZEYJfC_czCLFhFXzXm02nM0lMKX7n8DqHlilk-znu0NifBxNG1am-ELXjygw9EOYZXPqprC/s1600/DSCN4124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix8wqxMlnBZWpcztVaSV89bVvRR-hsTX_2Jr71mQP4SCTbN5D6N2Kfo7IICNotCXT1lXAOVZEYJfC_czCLFhFXzXm02nM0lMKX7n8DqHlilk-znu0NifBxNG1am-ELXjygw9EOYZXPqprC/s320/DSCN4124.jpg" width="320" /></a></div>
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<span style="font-size: large;">Cuocete a 180° per circa 30 minuti. </span></div>
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<!-- Fine Codice ShinyStat --><br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com6tag:blogger.com,1999:blog-7400462689571157747.post-50929159435789957302013-10-09T11:23:00.003-07:002013-10-17T13:39:14.601-07:00STRASCINATI CON CURRY SALSICCIA E BIRRA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDs0mfycWHgfNLOz2NXphNB4DUQ35jipg59Zh5UWk-Zl9IJtKtHcw7ZN1H1jbtHmwpNUFBiV6Zc_xaqHJL8gmaFC1oAUzJFeGKLNB5ZJ0QJ1DROAmpuqe6nkVSEjfXsQQ2ip3OB2Ir2KV/s1600/DSCN4145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDs0mfycWHgfNLOz2NXphNB4DUQ35jipg59Zh5UWk-Zl9IJtKtHcw7ZN1H1jbtHmwpNUFBiV6Zc_xaqHJL8gmaFC1oAUzJFeGKLNB5ZJ0QJ1DROAmpuqe6nkVSEjfXsQQ2ip3OB2Ir2KV/s320/DSCN4145.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">Gli strascinati sono una pasta simile alle orecchiette, tipica della Puglia e della Basilicata formata da farina di grano duro e acqua, senza uova. Il nome deriva dal metodo con cui sono fatti, cioè trascinando un pezzetto di pasta sulla tavola di legno. Complice mia suocera che mi aveva portato un kg di farina dal mulino mi sono cimentata in questo mio primo esperimento. Un piatto classico che mi sono divertita a contaminare un po' con ingredienti di altre tradizioni. </span></div>
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</span></div>
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</span></div>
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<b><span style="font-size: large;">Ingredienti per 4 persone:</span></b></div>
<div style="text-align: justify;">
<i><span style="font-size: large;">Per la pasta:</span></i></div>
<div style="text-align: justify;">
<span style="font-size: large;">400 gr di farina di grano duro</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">150 gr di acqua</span></div>
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<i><span style="font-size: large;">Per il condimento:</span></i></div>
<div style="text-align: justify;">
<span style="font-size: large;">4 cucchiai di olio evo</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">½ bicchiere di birra</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Curry q.b</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Formaggio grattugiato</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">2 salsicce</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">sale q.b</span></div>
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</span></div>
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<span style="font-size: large;"><b>Tempo:</b> 45 minuti</span></div>
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<span style="font-size: large;"><b>Difficoltà:</b> Media</span></div>
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</span></div>
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<b><span style="font-size: large;">Preparazione:</span></b></div>
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<span style="font-size: large;">Impastate la farina con l'acqua. Lasciate riposare l'impasto per circa 20 minuti.</span></div>
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</span></div>
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<span style="font-size: large;">Prendete un pezzette di impasto e formate un cilindro sottile.</span></div>
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<span style="font-size: large;"><span style="font-size: large;">Tagliatene circa 1,5 cm e trascinatelo sulla tavola di legno.</span> </span></div>
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</span></div>
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<span style="font-size: large;">Mettete a bollire l'acqua e nel frattempo preparate il condimento. </span></div>
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</span></div>
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<span style="font-size: large;">In una padella fate rosolare l'olio con le salsicce private della pelle.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7qDSIytYdnEbleeuiox0g_XAkpnUGFBM5APOyg6twuWn60EUNTuJeYARkLrRFlHlq5SBiQfCeJZlP0yFlIvkB7tM2QbN6WYumMBSImJNsGZ38p3CmBkZqFmb89-a-hPh8HRD6azQ3ICo/s1600/DSCN4141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7qDSIytYdnEbleeuiox0g_XAkpnUGFBM5APOyg6twuWn60EUNTuJeYARkLrRFlHlq5SBiQfCeJZlP0yFlIvkB7tM2QbN6WYumMBSImJNsGZ38p3CmBkZqFmb89-a-hPh8HRD6azQ3ICo/s320/DSCN4141.jpg" width="320" /></a></div>
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</span></div>
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<span style="font-size: large;">Cuocete finché la salsiccia non sarà ben cotta.</span></div>
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<span style="font-size: large;"><br />
</span></div>
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<span style="font-size: large;">Innaffiate con mezzo bicchiere di birra e curry e lasciatelo evaporare.</span></div>
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</span></div>
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<span style="font-size: large;">Quando la pasta è al dente, scolatela e lasciatela saltare con il condimento.</span></div>
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</span></div>
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<span style="font-size: large;">Spolverate con del formaggio grattugiato e servite subito.</span></div>
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</span></div>
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<span style="font-size: large;">"Con questa ricetta partecipo al Contest di Vaty".</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com12tag:blogger.com,1999:blog-7400462689571157747.post-65684841520854531612013-10-02T13:26:00.002-07:002013-10-02T13:26:49.172-07:00RISOTTO FIORI DI ZUCCA<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoP_1XvKi9cmsWu2-eCTnLIVh0onkeBbOTOKYFqTNzxfUlrGn-yP97CgUnhRIoCpye2B-btT8812fKZuXM5bWb5_GHGzCskcE0zUkPyfsG1F9fkxX2nz3oFm5ZI30JbXL9T18cD4bfsyx/s1600/DSCN4617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoP_1XvKi9cmsWu2-eCTnLIVh0onkeBbOTOKYFqTNzxfUlrGn-yP97CgUnhRIoCpye2B-btT8812fKZuXM5bWb5_GHGzCskcE0zUkPyfsG1F9fkxX2nz3oFm5ZI30JbXL9T18cD4bfsyx/s320/DSCN4617.jpg" width="320" /></a></div><span style="font-size: large;">Qui a Padova comincia a far freddo. Per fortuna nel mio orticello c'è ancora una pianta di zucchine che fa i fiori e quindi ne approfitto per le ultime ricette estive. No, non voglio rassegnarmi alla fine dell'estate. Il freddo proprio non lo sopporto!</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><span style="font-size: large;">Ingredienti:</span></b></div><div style="text-align: justify;"><span style="font-size: large;">350 gr di riso</span></div><div style="text-align: justify;"><span style="font-size: large;">90 gr di fiori di zucca</span></div><div style="text-align: justify;"><span style="font-size: large;">4 cucchiai di olio</span></div><div style="text-align: justify;"><span style="font-size: large;">sale q.b</span></div><div style="text-align: justify;"><span style="font-size: large;">brodo vegetale circa 900 ml (fatto con acqua e dado Bimby)</span></div><div style="text-align: justify;"><span style="font-size: large;">1 scalogno</span></div><div style="text-align: justify;"><span style="font-size: large;">mezzo bicchiere di vino bianco (io non lo avevo e ho messo il rosso)</span></div><div style="text-align: justify;"><span style="font-size: large;">formaggio grattugiato</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><b>Tempo: </b>30 minuti</span></div><div style="text-align: justify;"><span style="font-size: large;"><b>Difficoltà:</b> Facile</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><span style="font-size: large;">Preparazione:</span></b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Lavate accuratamente i fiori di zucca, togliendo la parte in basso più dura e il pistillo. (Mi ricordo una diatriba tra Anna Moroni e Bigazzi in cui quest'ultimo diceva di non togliere il pistillo. A me non piace il pistillo, è troppo amaro, ma sta a voi la scelta). </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Sciacquateli di nuovo sotto l'acqua e asciugateli con un canovaccio.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Infine sminuzzateli grossolanamente con un coltello.</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzjaJa4mP1GvLO2fhKdyLqXTFJsk47Vxa7JBVgNlGgyqWB21v4tc-D1oDAP-jfP9bL6pHqYsealDsDPGNQihFROYTz1-T-lIWl0ymQPHcQfZ-9qsfEFV-eTkgb1TQm9J0p6EQvFci5xSR/s1600/DSCN4613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhzjaJa4mP1GvLO2fhKdyLqXTFJsk47Vxa7JBVgNlGgyqWB21v4tc-D1oDAP-jfP9bL6pHqYsealDsDPGNQihFROYTz1-T-lIWl0ymQPHcQfZ-9qsfEFV-eTkgb1TQm9J0p6EQvFci5xSR/s320/DSCN4613.jpg" width="320" /></a></div><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Tritate lo scalogno e mettetelo a soffriggere a fuoco basso. Aggiungete il riso e fatelo tostare per alcuni minuti. Sfumate con del vino bianco.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Nel frattempo mettete a bollire il brodo.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Aggiungete al riso un mestolo di brodo e mescolate finché non verrà assorbito. Continuate così fino alla fine. Quando mancano pochi minuti aggiungete i fiori di zucca. </span></div><div style="text-align: justify;"><span style="font-size: large;">A cottura ultimata mantecate con abbondante formaggio.</span><br />
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Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com6tag:blogger.com,1999:blog-7400462689571157747.post-18804973803770592022013-09-26T10:59:00.003-07:002013-09-26T10:59:41.098-07:00VITELLO TONNATO<div style="text-align: justify;">
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<span style="font-size: large;">Il Vitello Tonnato (o Vitel Tonné) è un antipasto tipico della cucina Piemontese. Un piatto che io adoro in estate e lo mangio soprattutto come secondo o piatto unico accompagnato da un bel contorno. Si tratta di un girello di vitello, prima marinato nel vino bianco e in varie spezie e odori e poi bollito. Una volta raffreddato si taglia a fette e si serve con della salsa tonnata. In internet ho visto molte varianti di salsa. Probabilmente quella tradizionale è con l'uovo sodo tritato, senza maionese. Io un po' per far prima, un po' perché mi sembrava più gustosa ho preferito utilizzare la maionese...ma light ;)</span></div>
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<b><span style="font-size: large;">Ingredienti per 4-5 persone:</span></b><br />
<span style="font-size: large;">Girello di Vitello 700 gr</span><br />
<span style="font-size: large;">1 Carota</span><br />
<span style="font-size: large;">½ Cipolla</span><br />
<span style="font-size: large;">Sedano q.b</span><br />
<span style="font-size: large;">Alloro q.b</span><br />
<span style="font-size: large;">Rosmarino q.b</span><br />
<span style="font-size: large;">Olio di oliva e.v. 4 cucchiai</span><br />
<span style="font-size: large;">Capperi 1 cucchiaio</span><br />
<span style="font-size: large;">4-5 Alici</span><br />
<span style="font-size: large;">Acqua o brodo q.b</span><br />
<span style="font-size: large;">Tonno 2 scatolette </span><br />
<span style="font-size: large;">Maionese light 3 cucchiai</span><br />
<span style="font-size: large;">Vino bianco ½</span><br />
<span style="font-size: large;">Sale q.b</span><br />
<span style="font-size: large;">Pepe q.b</span><br />
<span style="font-size: large;">Dado Bimby q.b</span><br />
<br />
<span style="font-size: large;"><b>Tempo:</b> 130 minuti</span><br />
<span style="font-size: large;"><b>Difficoltà:</b> Facile</span><br />
<br />
<div style="text-align: justify;">
<b><span style="font-size: large;">Preparazione:</span></b></div>
<div style="text-align: justify;">
<span style="font-size: large;">Mettete a marinare la carne per circa 30 minuti con cipolla, carota, sedano, alloro, rosmarino e vino bianco.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">In una pentola versate 4 cucchiai di olio, la carne con i vari odori e coprite il tutto con l'acqua.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Aggiustate con dado Bimby o semplicemente con sale e pepe.</span></div>
<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75ZJ6IjG7a1_FBIkiH_115FbIPJQ7rmQ0Lze2HgXBVCVSJ5DI0GL4_BwHrBcTlIysmzy6HyljMd4eMmrWsGqaTJr67AUtwuQFWedPSkqmRZBCPQY9O4CZcmzIbdhnKzzyNDFV4XTxqzeh/s1600/DSCN4676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75ZJ6IjG7a1_FBIkiH_115FbIPJQ7rmQ0Lze2HgXBVCVSJ5DI0GL4_BwHrBcTlIysmzy6HyljMd4eMmrWsGqaTJr67AUtwuQFWedPSkqmRZBCPQY9O4CZcmzIbdhnKzzyNDFV4XTxqzeh/s320/DSCN4676.jpg" width="320" /></a></div>
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</div>
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Fate cuocere la carne a fuoco basso per almeno 1 ora – 1 ora e mezzo.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Una volto cotto, toglietelo dal fuoco e lasciatelo raffreddare nel suo brodo.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Nel frattempo preparate la salsa tonnata. In una ciotola unite tonno, alici, capperi, maionese e un mestolo di brodo di cottura. Tritate tutto con un mix ad immersione.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Quando la carne si sarà freddata tagliatela a fettine e servitela con della salsa tonnata.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoafRWdle-kZ-90gnCLCmILj2GC28hSt4d6RtMxdXNZfwDrwsUjNOK5iXZOSMBRKITizQUmNP7MlB_v47wf35Z8X8e9daQCKLa_3zkZbW-8pqRILrzVnSvii65lsQwaIRqbCg7foFstnnZ/s1600/DSCN4681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoafRWdle-kZ-90gnCLCmILj2GC28hSt4d6RtMxdXNZfwDrwsUjNOK5iXZOSMBRKITizQUmNP7MlB_v47wf35Z8X8e9daQCKLa_3zkZbW-8pqRILrzVnSvii65lsQwaIRqbCg7foFstnnZ/s320/DSCN4681.jpg" width="320" /></a></div>
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<!-- Fine Codice ShinyStat --><br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com6tag:blogger.com,1999:blog-7400462689571157747.post-77035344301747322972013-09-18T11:54:00.000-07:002013-09-22T06:52:58.463-07:00PASTICCIOTTI LECCESI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUWLJKeKRe6HIafYfa3WHmiqCgPHdK2lrFAQdl7HTnGP4qc-ut3xLxiwYHrg0Rba5bjuNJP32heEoBvshl7TTQVZAWrKHVDIUuXrqCHl60101Re3IVGaBHERylD6803zXPnEvWMLc0GMm/s1600/2013-06-24+10.49.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="153" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYUWLJKeKRe6HIafYfa3WHmiqCgPHdK2lrFAQdl7HTnGP4qc-ut3xLxiwYHrg0Rba5bjuNJP32heEoBvshl7TTQVZAWrKHVDIUuXrqCHl60101Re3IVGaBHERylD6803zXPnEvWMLc0GMm/s320/2013-06-24+10.49.30.jpg" width="320" /></a></div><div style="text-align: justify;"><span style="font-size: large;">Questa ricetta, presa del libro La Cucina Salentina, Feste e Ricette per 365 giorni (Congedo Editore), mi ricorda le mie, ormai lontane, vacanze nel Salento. Grazie a una guida di eccezione, ho visitato posti incantevoli, che da semplice turista non avrei mai visto. </span><br />
<br />
<span style="font-size: large;">LECCE </span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXepUnGXZvu9MO7eUfYpyDLL7mUAuvLhb58Go5l6Flgrof61vYtv8gUzCkjMuPga4Sxx-Gjcq98AEkOQTRjDwZCA703kIyc33NL-BXSmhXOG8fgpL8r9tOcF8Diu0LovxnY7OATEY3UpIA/s1600/2013-06-22+11.54.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXepUnGXZvu9MO7eUfYpyDLL7mUAuvLhb58Go5l6Flgrof61vYtv8gUzCkjMuPga4Sxx-Gjcq98AEkOQTRjDwZCA703kIyc33NL-BXSmhXOG8fgpL8r9tOcF8Diu0LovxnY7OATEY3UpIA/s320/2013-06-22+11.54.51.jpg" width="320" /></a></div><br />
<span style="font-size: large;">CONCA SPECCHIULLA </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aRjIf3xSXPxbHHeHD-w4sfEs6NGKFFPSolnTarP1wVP54djXzeTbKrl3b9zAHgWtq8Ric3GgIcfcYeksI1HnFM4PXyhISOAcGeI25-5nBtfi_dAsY0uAqMZz4ZACcIvpnZrkYk5MOle5/s1600/2013-06-22+14.16.48.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aRjIf3xSXPxbHHeHD-w4sfEs6NGKFFPSolnTarP1wVP54djXzeTbKrl3b9zAHgWtq8Ric3GgIcfcYeksI1HnFM4PXyhISOAcGeI25-5nBtfi_dAsY0uAqMZz4ZACcIvpnZrkYk5MOle5/s320/2013-06-22+14.16.48.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEsXOaSZHKl9eHkwUOb0I-kUlAub3PdDAOhgmdJQTtwD3fMaT-FhdzPx0sOX05IeD7G6ssok7dN91K1ehGbRWRsT2Z8YIEy8_3m4Er7Ig2mXDPwm3iPM9euVRCs-6_Op94tDKfxcG8tEN/s1600/2013-06-22+14.38.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEsXOaSZHKl9eHkwUOb0I-kUlAub3PdDAOhgmdJQTtwD3fMaT-FhdzPx0sOX05IeD7G6ssok7dN91K1ehGbRWRsT2Z8YIEy8_3m4Er7Ig2mXDPwm3iPM9euVRCs-6_Op94tDKfxcG8tEN/s320/2013-06-22+14.38.04.jpg" width="320" /></a></div><br />
<span style="font-size: large;">PORTO SELVAGGIO</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrB2OkrPCjL90azkWtUO51yU_D5Bb7WwXVtn5TowuZ5PkTap7Y8QCbm1yLZ6Alfc8yoH6vrqUfzZTulfT7AkcCjgUNwKyqNy7joubpOpFz_HVtYuQ5S_wstNimdgDNb_Q-7qHUKKVF0aBE/s1600/2013-06-23+13.28.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrB2OkrPCjL90azkWtUO51yU_D5Bb7WwXVtn5TowuZ5PkTap7Y8QCbm1yLZ6Alfc8yoH6vrqUfzZTulfT7AkcCjgUNwKyqNy7joubpOpFz_HVtYuQ5S_wstNimdgDNb_Q-7qHUKKVF0aBE/s320/2013-06-23+13.28.33.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3u_Et9mgOMorOiftU9XDZ9OLFrPKC2a9MAI28Kd7o7zlZRDuhtdyIQwkTUP-vRdgmT_14KSyefTGTFNDqgXMgadDB4IP2qRJx1LJoKeJb4VzSEYn9D1eGw3DvseLduVJMvH-saZqK-djE/s1600/2013-06-23+14.31.51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3u_Et9mgOMorOiftU9XDZ9OLFrPKC2a9MAI28Kd7o7zlZRDuhtdyIQwkTUP-vRdgmT_14KSyefTGTFNDqgXMgadDB4IP2qRJx1LJoKeJb4VzSEYn9D1eGw3DvseLduVJMvH-saZqK-djE/s320/2013-06-23+14.31.51.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"> TORRE DELL'ORSO</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDZQ6mbVws_auMUlCI1yZlpDysFmLZXzX0BfImE6mcDVVanLIaCXJWPocdqi_TY0tEuufY6DrG-1pjzRgz5X4_P3C1M7uht9MZz_9GYRdhVzczyPK5WxV06m_Z7X0xrpsNeBkA26hcak3/s1600/2013-06-24+13.01.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDZQ6mbVws_auMUlCI1yZlpDysFmLZXzX0BfImE6mcDVVanLIaCXJWPocdqi_TY0tEuufY6DrG-1pjzRgz5X4_P3C1M7uht9MZz_9GYRdhVzczyPK5WxV06m_Z7X0xrpsNeBkA26hcak3/s320/2013-06-24+13.01.54.jpg" width="320" /></a></div><br />
<span style="font-size: large;">OTRANTO </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZufxhw_sWY5FOkf3mKauzhod3FozW0Vid7CwwU9HgIjrL3Sl7uF4-jf6fpyD5NS1QM4ZRChGUDLgO_fBT4q_KS2syDh4jVEHTsa2QxxOZkeJkiQe3NIKwkwEpSpBSnsiD9d3y6yyy-Bch/s1600/2013-06-24+13.54.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZufxhw_sWY5FOkf3mKauzhod3FozW0Vid7CwwU9HgIjrL3Sl7uF4-jf6fpyD5NS1QM4ZRChGUDLgO_fBT4q_KS2syDh4jVEHTsa2QxxOZkeJkiQe3NIKwkwEpSpBSnsiD9d3y6yyy-Bch/s320/2013-06-24+13.54.58.jpg" width="320" /></a></div><br />
<span style="font-size: large;"> PORTO DI OTRANTO</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQVexokR7CSsnoI71r8N6y5n8zpVgEJTKOmtcgkOP7Hwm0wb5roPuKSvhAb_A_ZSuOS8AWWHCBrWJCuyLTnuGcTvVvbbqUsBSLiSmXdNNTtrM0Qo9QtoQBggj8FpdOANOUnoVlUnM7-V_/s1600/2013-06-24+13.55.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggQVexokR7CSsnoI71r8N6y5n8zpVgEJTKOmtcgkOP7Hwm0wb5roPuKSvhAb_A_ZSuOS8AWWHCBrWJCuyLTnuGcTvVvbbqUsBSLiSmXdNNTtrM0Qo9QtoQBggj8FpdOANOUnoVlUnM7-V_/s320/2013-06-24+13.55.50.jpg" width="320" /></a></div><br />
<span style="font-size: large;">BAIA DEI TURCHI </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_W42BmAcuTSvwWvzTt2yo2qbAXw5savBmcnpbOYKMKyAfQnh53UIRSdDkWORN5JU81BKodqJT-9NbWqTRXgje7eGv-pFvTe1UM8M956i1XVurzSq58UcASF9dpp_9j76mSbm_3FaxUy7/s1600/2013-06-24+16.12.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0_W42BmAcuTSvwWvzTt2yo2qbAXw5savBmcnpbOYKMKyAfQnh53UIRSdDkWORN5JU81BKodqJT-9NbWqTRXgje7eGv-pFvTe1UM8M956i1XVurzSq58UcASF9dpp_9j76mSbm_3FaxUy7/s320/2013-06-24+16.12.15.jpg" width="320" /></a></div><br />
<span style="font-size: large;"> PUNTA PALACIA: la zona più a est di Italia</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfdHanpnuElWRcas0T_Jj2pxiavprZOO8Jild_rxYU8HKRKiN4z3AXoYSQy40bptexSVRH7D2wGexDnHU6oDz3LaeM_9jhmy6CypCavWtf9eOfwpMKmKpF3mqr8xbddBQU3_TroyKh7_x/s1600/2013-06-25+11.44.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixfdHanpnuElWRcas0T_Jj2pxiavprZOO8Jild_rxYU8HKRKiN4z3AXoYSQy40bptexSVRH7D2wGexDnHU6oDz3LaeM_9jhmy6CypCavWtf9eOfwpMKmKpF3mqr8xbddBQU3_TroyKh7_x/s320/2013-06-25+11.44.39.jpg" width="320" /></a></div><br />
<span style="font-size: large;">TORRE SANT'EMILIANO</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7T1v0LOq_0HX7kv4y_Om8DzxFwqgGCvdVl9cDcHeNDjzOul0bh21YzNYLV9W23xOPcdqH9t_roqdnLa8V9c1fsK6ZHDatUhv0Iz8xfJG3I_9OA1agHUTZkT4pgnGdYjfHF-Ywc6MSXkJV/s1600/2013-06-25+12.25.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7T1v0LOq_0HX7kv4y_Om8DzxFwqgGCvdVl9cDcHeNDjzOul0bh21YzNYLV9W23xOPcdqH9t_roqdnLa8V9c1fsK6ZHDatUhv0Iz8xfJG3I_9OA1agHUTZkT4pgnGdYjfHF-Ywc6MSXkJV/s320/2013-06-25+12.25.29.jpg" width="320" /></a></div><br />
<span style="font-size: large;">CASTRO </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lYCizrr0bh5tmpiM7C4fdjqbxOmvzQy44nufGMw51bjHa8R9xOi_FxJ6H3VVhhQ2I4PA7jsUaHMepEJRqWnPIJ3RMQggz7LlHUVNgobDG8QXJdg8buRx_V8nwemspOXCc5sg_2h3_Qmf/s1600/2013-06-25+14.45.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lYCizrr0bh5tmpiM7C4fdjqbxOmvzQy44nufGMw51bjHa8R9xOi_FxJ6H3VVhhQ2I4PA7jsUaHMepEJRqWnPIJ3RMQggz7LlHUVNgobDG8QXJdg8buRx_V8nwemspOXCc5sg_2h3_Qmf/s320/2013-06-25+14.45.27.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;">PESCULUSE dette le Maldive del Salento, ma secondo me ci sono posti più belli in Salento (vedi sopra!)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nXZ_UaOyVJ_IiNEzDROcL3815ZDh0gf6kiAqBtUq5FsWheVht6td4j-sbCDAECbi-kyLc7Ctb_Bd_T_T9MmXhN74FT4vHfsVRxOvkU4t4P4SS8j1Tc-xj496MdeEKqU6hfNUsvACx8w1/s1600/DSC00805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nXZ_UaOyVJ_IiNEzDROcL3815ZDh0gf6kiAqBtUq5FsWheVht6td4j-sbCDAECbi-kyLc7Ctb_Bd_T_T9MmXhN74FT4vHfsVRxOvkU4t4P4SS8j1Tc-xj496MdeEKqU6hfNUsvACx8w1/s320/DSC00805.jpg" width="320" /></a></div><br />
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</span></div><div style="text-align: justify;"><span style="font-size: large;">Pasticciotti e <a href="http://pasticciaifornelli.blogspot.it/search/label/ricette%20pugliesi" target="_blank">rustici</a> mi davano l’energia per affrontare la scarpinata giornaliera: in una settimana abbiamo visitato tutta la costa Adriatica da San Foca a Santa Maria di Leuca e alcune parti dello Ionio.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br />
<b>Ingredienti:</b> (io ho dimezzato le dosi)<br />
<i>Per la pasta:</i><br />
500 gr di farina<br />
250 gr di zucchero<br />
250 gr di strutto<br />
6 tuorli d’uovo.<br />
<i>Per la crema:</i><br />
8 tuorli d’uovo<br />
200 gr di zucchero<br />
250 gr di farina<br />
1 l di latte<br />
<br />
<b>Preparazione:</b><br />
Preparate la crema pasticcera che dovrà risultare molto densa. Per vedere la procedura clicca <a href="http://pasticciaifornelli.blogspot.it/2012/03/crema-pasticcera.html" target="_blank">qui</a>.<br />
Impastare velocemente gli ingredienti per la pasta. <br />
Lasciate raffreddare l’impasto in frigorifero per circa 30 minuti.<br />
Imburrate e infarinate degli stampini ovali e metteteci sopra la sfoglia. Riempiteli con la crema fredda.<br />
Coprite con il resto della pasta.<br />
Spennellate con uovo.<br />
Cuocete in forno preriscaldato a 180° per circa 20-25 minuti.</span></div><!-- Inizio Codice ShinyStat --><br />
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<!-- Fine Codice ShinyStat -->Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com6tag:blogger.com,1999:blog-7400462689571157747.post-68722632242186966552013-05-10T10:07:00.003-07:002013-05-10T10:07:59.006-07:00ROMA ROMA ROMA CORE DE STA CITTA' : RADUNO DELLE BLOGGALLINE 27/04/2013.<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYjpJlqpJckOvwskZs-WBM_BH8bK4hZheKQQBQJr68QpkWZ8rzGexdaQKnQNBBYYqhKPaQPqhJa6oun8Thrg736cY-x4szdk8fG83HiytZq_eNhWuva02ELSdxg0xhNmSD5HcHfYiUPRe/s1600/Nuova+immagine1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYjpJlqpJckOvwskZs-WBM_BH8bK4hZheKQQBQJr68QpkWZ8rzGexdaQKnQNBBYYqhKPaQPqhJa6oun8Thrg736cY-x4szdk8fG83HiytZq_eNhWuva02ELSdxg0xhNmSD5HcHfYiUPRe/s320/Nuova+immagine1.JPG" width="320" /></a></div><br />
<div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;">Ho letto le esperienze delle altre <span style="font-size: large;">Gallinelle</span>, ho rivissuto nelle loro parole emozioni indescrivibili, così adesso vi voglio raccontare anche la mia versione. Ho aspettato questo momento con grande emozione perché per me era la prima volta che partecipavo ad un evento del genere. Come una scolaretta al suo primo giorno di scuola, la mattina mi sono svegliata alle 6...sono in vacanza e mi sveglio alle 6!!! Ero agitata, ma nello stesso tempo non vedevo l'ora di conoscere le care Blogalline e di dare un volto ai loro blog. Durante il tragitto per il ristorante ero ancora più agitata, pensavo a cosa avrei detto, a cosa avrei fatto, come le avrei riconosciute...insomma mille paranoie che si sono sciolte non appena arrivata davanti al <a href="http://www.aromarestaurant.it/it/" target="_blank">Ristorante Aroma</a> ho riconosciuto la cara <a href="http://vatineesuvimol.blogspot.it/" target="_blank">Vaty</a> insieme ad altre blogalline. In quel momento il cuore mi si è riempito di gioia e poi baci, abbracci, chiacchiere e tante risate. Sembrava un incontro di amiche di vecchia data, non mi sembrava possibile provare tanta sintonia con persone appena conosciute eppure...è scattato immediatamente un senso di familiarità. Ancora, dopo quasi due settimane, ripenso a quel giorno con grande nostalgia. Spero che ci sia presto un'altra occasione...ho già la valigia pronta :) . Vorrei mandare un grosso abbraccio a tutte le Gallinelle con le quali ho parlato o semplicemente scambiato un saluto o un sorriso e soprattutto <a href="http://www.dolcigusti.com/" target="_blank">Monica</a> per aver organizzato l'evento e averci regalato una giornata meravigliosa e Vaty per la sua grande disponibilità. Alcune foto le ho prese da <a href="https://www.facebook.com/fotomatrimoniroma" target="_blank">Antonello Corsi</a>, il fotografo ufficiale dell'evento, che vorrei ringraziare per aver immortalato i momenti più belli della giornata.</span><br />
<br />
<span style="font-size: large;">Questa è la magnifica visuale che si vede dalla terrazza del Ristorante </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeRf3c_dkEsI8lvhUZyEl3qeF6a92PuNLclZ2sJwiQSuULtJe4kNXDWDJbSmAm7BgrjJDWsWLt3WKpQOGlv4gFoq4XiG3kDaQMU0fbBYHEU7E3E8XQoQoLdusz3wGw36mH4w-JuCMFw_f/s1600/2013-04-27+13.00.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeRf3c_dkEsI8lvhUZyEl3qeF6a92PuNLclZ2sJwiQSuULtJe4kNXDWDJbSmAm7BgrjJDWsWLt3WKpQOGlv4gFoq4XiG3kDaQMU0fbBYHEU7E3E8XQoQoLdusz3wGw36mH4w-JuCMFw_f/s320/2013-04-27+13.00.28.jpg" width="320" /></a></div><span style="font-size: large;"><br />
</span></div><span style="font-size: large;"></span><br />
<div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;">Il mio piattino di dolci...sai com'è, sono a dieta</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN19d58hsUGk14mv6YEi52hFoUWCiPsR_fECixORHY0s1kQrBhaFcJPg8dXdNDH3CXbMN1tLQmfK4Im8dxjqpB_hid4O9UIxlOMJpQoLXJrp86sRSYAUCGg-g_HjW68IV4MBvXp_E8eX5x/s1600/2013-04-27+15.26.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN19d58hsUGk14mv6YEi52hFoUWCiPsR_fECixORHY0s1kQrBhaFcJPg8dXdNDH3CXbMN1tLQmfK4Im8dxjqpB_hid4O9UIxlOMJpQoLXJrp86sRSYAUCGg-g_HjW68IV4MBvXp_E8eX5x/s320/2013-04-27+15.26.11.jpg" width="320" /></a></div><span style="font-size: large;"></span></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;"><br />
</span> <span style="font-size: large;">Le mitiche GALLINELLE</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1tgHS2dy12BS3RIRb4graEA37q7k6K8hdx82RjP8c1Y8Qyj_2Qh2ZjrSSm6aFYqtBDhEhDPJXU1ZEKcXC4HdAEUORzxZ4Zwy_26ujltUwP80WCHW5rHK_Fcm7dl0vHRe4MDeTgzLLiEd/s1600/Nuova+immagine2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1tgHS2dy12BS3RIRb4graEA37q7k6K8hdx82RjP8c1Y8Qyj_2Qh2ZjrSSm6aFYqtBDhEhDPJXU1ZEKcXC4HdAEUORzxZ4Zwy_26ujltUwP80WCHW5rHK_Fcm7dl0vHRe4MDeTgzLLiEd/s320/Nuova+immagine2.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPa97p-4o_-1iGd57N2wkFuJvKQ2B3qf2_40eU3xV-ziLiHxQSmtp8t-n3m-bz5Bg-k-VHgVObTZPEKMwiJTHl5tLYbMv0nGXE53S0dZ4PebDpif_eYOjMQzQGxlETSYwqpBaoPT2LgtLT/s1600/Nuova+immagine4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPa97p-4o_-1iGd57N2wkFuJvKQ2B3qf2_40eU3xV-ziLiHxQSmtp8t-n3m-bz5Bg-k-VHgVObTZPEKMwiJTHl5tLYbMv0nGXE53S0dZ4PebDpif_eYOjMQzQGxlETSYwqpBaoPT2LgtLT/s320/Nuova+immagine4.JPG" width="320" /></a></div><span style="font-size: large;"><br />
</span></div><span style="font-size: large;"> </span><br />
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Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com13tag:blogger.com,1999:blog-7400462689571157747.post-31056774663563384262013-04-23T11:56:00.004-07:002013-04-23T23:57:17.512-07:00BISCOTTI ZAETTI <div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK45RcH7P7F0-s8v8vOHLqCJbTFThPQFi2rEKzby67QgrGmglzkxMB4V58pPvtESOU38YczdSumhftV_rHfOW_eKR6u42pMqMeJ2tX3LnCoDElp3Cp-EprpB0K9bxMTVIrCywbkU9O_Gn/s1600/DSCN4269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglK45RcH7P7F0-s8v8vOHLqCJbTFThPQFi2rEKzby67QgrGmglzkxMB4V58pPvtESOU38YczdSumhftV_rHfOW_eKR6u42pMqMeJ2tX3LnCoDElp3Cp-EprpB0K9bxMTVIrCywbkU9O_Gn/s320/DSCN4269.jpg" width="320" /></a></div>
<span style="font-size: large;">In questi giorni sono proprio di buon umore, sarà che la settimana è corta e che venerdì sono ferie.<br />Oggi inoltre è il primo compleanno della mia nipotina e quindi volevo farle degli auguri speciali: Auguri tesorina, domani la zia scenderà a Roma e così potremo festeggiare tutti insieme. L'unica cosa che mi dispiace è che dovrò partire da sola perché il veterinario ci ha sconsigliato di far stancare troppo la pulcina e quindi il “suo papà” rimarrà a Padova a farle compagnia. Un altro evento che mi rende davvero felice è l'incontro di sabato con le bloggalline, non vedo l'ora di conoscerle tutte!!!</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Conoscete i Zaetti o Zaletti? Sono tipici biscotti Veneti, in Italiano Gialletti, dal colore giallo della farina di mais, di cui sono composti. Essendo ormai di adozione padovana ( a maggio sono 5 anni) era ora che mi cimentassi con una ricetta veneta. Qui però ho ripreso la variante delle Sorelle Simili:</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Ingredienti:</b></span><br />
<span style="font-size: large;">300g farina di mais sottile - fioretto<br />150g farina 00<br />120g burro freddo <br />50g strutto<br />180g zucchero a velo<br />5g lievito per dolci<br />2 uova<br />la scorza grattugiata di un limone<br />un pizzico di sale<br />uvetta q.b.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tempo:</b> 30 minuti + 1 ora di riposo</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Preparazione:</b></span><br />
<span style="font-size: large;">Setacciate i due tipi di farina con il lievito.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhs0Z5N7MxE5fUyEiGyrBHs2Pmmq-bA3ax49SokgA3-nMNEmITuCeaP13PXK_dTozJjXCaJkKjZFj5UxFYdK82sIamhJPkGxX0tpoNoyOhhYoAfVcSkUgGE3qKhnV9IpsK43Jom53a5COT/s1600/DSCN4256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhs0Z5N7MxE5fUyEiGyrBHs2Pmmq-bA3ax49SokgA3-nMNEmITuCeaP13PXK_dTozJjXCaJkKjZFj5UxFYdK82sIamhJPkGxX0tpoNoyOhhYoAfVcSkUgGE3qKhnV9IpsK43Jom53a5COT/s320/DSCN4256.jpg" width="320" /></a></div>
<br />
<span style="font-size: large;">Spezzettate il burro e lo strutto. Sfregatelo con la farina per ottenere le briciole, procedendo come per la frolla.<br />Fate una fontana e aggiungete tutti gli altri ingredienti.<br />Lavorate l'impasto velocemente.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbOLCAVZEzz9cgdg2ZKfVMJWBoBT_nDVAsgI6oGT_4TJJH6HW2Aj6lAAQKbVo2SUPfA7ghMZ0LEQTX7_Q_aVdxgJ8DiMFByNeUpQaULt7linaKimPxZ_dIereWgwj7U2eUhY0eSAfVmHv/s1600/DSCN4258.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbOLCAVZEzz9cgdg2ZKfVMJWBoBT_nDVAsgI6oGT_4TJJH6HW2Aj6lAAQKbVo2SUPfA7ghMZ0LEQTX7_Q_aVdxgJ8DiMFByNeUpQaULt7linaKimPxZ_dIereWgwj7U2eUhY0eSAfVmHv/s320/DSCN4258.jpg" width="320" /></a></div>
<br />
<span style="font-size: large;">Poi mettetelo a riposare in frigorifero per almeno un'ora. </span><br />
<span style="font-size: large;"><br />Formate un filoncino, tagliati i biscotti e disponeteli in una teglia.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nkpsdB77VlJ5PchH-nE1fQr_j6sgdLi-ROMzinnCdRQgmlhWg8dUVGB1rPVUJk6-FRdAMTS9XZk2rEeeDJNwf5_4HTwBzaLWvsSvvceG6QLvWzhsRPMlJSzyPjmPhmz4sedt23hDxsnL/s1600/DSCN4259.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nkpsdB77VlJ5PchH-nE1fQr_j6sgdLi-ROMzinnCdRQgmlhWg8dUVGB1rPVUJk6-FRdAMTS9XZk2rEeeDJNwf5_4HTwBzaLWvsSvvceG6QLvWzhsRPMlJSzyPjmPhmz4sedt23hDxsnL/s320/DSCN4259.jpg" width="320" /></a></div>
<span style="font-size: large;"><br />Cuoceteli in forno a 180° per circa 15 minuti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvamaNw3jI2W8qwo90aiKt3UBjmAvsRoflat6U9_JFq5Ygc2OuH-DBT8fVC6XtJ0vlyBXHUygUFP919M9zIQhNuImxA_xDCS3_nWg3zzuQIE4XE6krpPCzk4-F-20g9SL8s0yR2dfWbuO/s1600/DSCN4260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvamaNw3jI2W8qwo90aiKt3UBjmAvsRoflat6U9_JFq5Ygc2OuH-DBT8fVC6XtJ0vlyBXHUygUFP919M9zIQhNuImxA_xDCS3_nWg3zzuQIE4XE6krpPCzk4-F-20g9SL8s0yR2dfWbuO/s320/DSCN4260.jpg" width="320" /></a></div>
<!-- Inizio Codice ShinyStat --><span style="font-size: large;"></span><br />
<!-- Inizio Codice ShinyStat --><span style="font-size: large;">Ed ecco i zaetti pronti per essere mangiati</span>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RdgEDKAuIADk-4nUy1fnu3xxgYEhynhIEAPxAGLyFLP7t0LJtGR6xIj_TLcLCQsxpOmP2LYx3wvgLjw5kTsV-DSteCRtfTF81LZzcKdH0PYpFcD_XWk6gS0ngVdznC0UAzs3NmVototx/s1600/DSCN4266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-RdgEDKAuIADk-4nUy1fnu3xxgYEhynhIEAPxAGLyFLP7t0LJtGR6xIj_TLcLCQsxpOmP2LYx3wvgLjw5kTsV-DSteCRtfTF81LZzcKdH0PYpFcD_XWk6gS0ngVdznC0UAzs3NmVototx/s320/DSCN4266.jpg" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com16tag:blogger.com,1999:blog-7400462689571157747.post-59966239502205803252013-04-17T14:33:00.000-07:002013-04-17T14:33:23.331-07:00PANNA COTTA ALLE FRAGOLE<div style="text-align: justify;">
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<span style="font-size: large;">Finalmente è primavera...il sole, il caldo, gli alberi in fiore sono tutte cose che mi mettono allegria. Oggi, perfino mentre andavo a lavoro, ero felice. La pulcina ormai si è ripresa, ha ricominciato a mangiare e a giocare. Purtroppo le hanno diagnosticato la Felv, leucemia felina, una malattia degenerativa. Dovrà stare sotto controllo, ma l'importante è che ora stia meglio e che non soffra.<br />
Un'altra cosa che mi piace della primavera? Sono le fragole! Ed ecco la ricetta di oggi:</span></div>
<br />
<span style="font-size: large;"><b>Ingredienti:</b></span><br />
<span style="font-size: large;">180 di biscotti secchi<br />
100 gr di burro<br />
500 gr di panna fresca<br />
200 gr di fragole<br />
100 gr di zucchero<br />
10 gr di colla di pesce<br />
1 cucchiaio di essenza di vaniglia<br />
fragole per decorare</span><br />
<span style="font-size: large;"><span style="font-size: large;">gelatina a spray fredda</span> </span><br />
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tempo:</b> 30 minuti + 8 ore di riposo<br />
<b>Difficoltà:</b> Media</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Preparazione:</b></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Frullate i biscotti e aggiungete il burro fuso. </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Stendete il composto ottenuto in una teglia a cerniera coperta con carta forno. </span><span style="font-size: large;">Mettetelo in freezer a solidificare.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Mettete in ammollo la colla di pesce per circa 10 minuti.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">In un pentolino scaldate la panna con lo zucchero senza arrivare a bollore.</span><br />
<span style="font-size: large;"><span style="font-size: large;">Aggiungete le fragole precedentemente frullate e l'essenza di vaniglia. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5tvjZndbn4A6pIuzEC5BM9pokPooPb9bFXa6-5CHpFv91ChTreFEjsfud-1saa5UNzGJSAlUuvyMc8lPGuOdaHFR-ds2_bPlc_t3XU4GrT-fMtN9aU-k8m2otQeySVgRwmOmcbWsdSUB/s1600/DSCN4517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5tvjZndbn4A6pIuzEC5BM9pokPooPb9bFXa6-5CHpFv91ChTreFEjsfud-1saa5UNzGJSAlUuvyMc8lPGuOdaHFR-ds2_bPlc_t3XU4GrT-fMtN9aU-k8m2otQeySVgRwmOmcbWsdSUB/s320/DSCN4517.jpg" width="320" /></a></div>
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<span style="font-size: large;"></span> <br />
<div style="text-align: justify;">
<span style="font-size: large;">Lasciate raffreddare due minuti, continuando a girare e poi versate il composto sulla base di biscotto.</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Lasciatela solidificare in frigorifero per almeno 8 ore. Infine decorate con le fragole e con il gel spray.</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Io pensavo non si solidificasse più, ma alla fine è venuta bene!</span></div>
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<!-- Fine Codice ShinyStat --><br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com19tag:blogger.com,1999:blog-7400462689571157747.post-29452970098486050572013-04-08T09:10:00.000-07:002013-04-17T07:59:32.842-07:00ARISTA AL LATTE<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWvIHiuzpXQypDzsjA1Kr3aefT-cl0R9hkttYPLegORH4_s5ecbi0fuBVlmTFRvtJp7jMs81w_Ai8BfdSeIdJGeg7a4234hQgnPBxL04dMThSEi261lNIvbwIFlcrS7yTbGh73ZQkgYdI/s1600/DSCN4561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWvIHiuzpXQypDzsjA1Kr3aefT-cl0R9hkttYPLegORH4_s5ecbi0fuBVlmTFRvtJp7jMs81w_Ai8BfdSeIdJGeg7a4234hQgnPBxL04dMThSEi261lNIvbwIFlcrS7yTbGh73ZQkgYdI/s320/DSCN4561.jpg" width="320" /></a></div>
<span style="font-size: large;">Un fine settimana da dimenticare. Abbiamo fatto sterilizzare la pulcina. Tutti dicevano che era la cosa migliore, un atto d'amore verso il gatto. L'operazione sembrava essere andata bene, ma il giorno dopo Aika ha cominciato a sentirsi male e a non mangiare più . Il veterinario naturalmente ha detto che non dipende dall'operazione, ma da qualcosa che aveva latente, che si è manifestato con il venir meno delle difese immunitarie. In internet ho letto che il veterinario dovrebbero chiedere al cliente se vuole effettuare degli accertamenti prima dell'operazione, e in caso di rifiuto dovrebbe far firmare il consenso, con il quale il padrone si assume ogni responsabilità. Mi hanno fatto firmare un foglio lunghissimo con mille note (che non ho letto) dicendomi che era solo per l'anestesia, probabilmente ho firmato anche per non farle fare gli esami preliminari.</span></div>
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<span style="font-size: large;">Sabato e domenica siamo andati nella clinica veterinaria ed entrambe le volte le hanno fatto due punture dolorosissime. Questa mattina era ancora più sbattuta e quindi è stata ricoverata.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Ma ora per distrarmi un po' passiamo a questa gustosa ricetta.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Ingredienti</b> </span><br />
<span style="font-size: large;">1 kg di Arista di maiale<br />rosmarino q.b.<br />salvia q.b<br />alloro q.b<br />1 litro di latte<br />1 spicchio di aglio<br />sale q.b<br />½ bicchiere di marsala</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tempo: </b>3 ore per la marinatura + 2 ore e 30 minuti di cottura</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Preparazione:</b></span><br />
<span style="font-size: large;">In precedenza mettete a marinare l'arista con le erbe aromatiche, l'aglio e il marsala.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HUC2GsYKx8yizVsSroy7EmVg2XJ98sjSGQQcLQ1rayB2dBvUdx-WpUrVeUkuNdXVFrV_IY_x-uf-Gvd-OSjbiuBk0DPosXVzGxLWTP4O3oXcd6yhS70jzkKkw6_6RRyOZXvfUIIdmP1e/s1600/DSCN4555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0HUC2GsYKx8yizVsSroy7EmVg2XJ98sjSGQQcLQ1rayB2dBvUdx-WpUrVeUkuNdXVFrV_IY_x-uf-Gvd-OSjbiuBk0DPosXVzGxLWTP4O3oXcd6yhS70jzkKkw6_6RRyOZXvfUIIdmP1e/s320/DSCN4555.jpg" width="320" /></a></div>
<br />
<br />
<span style="font-size: large;">Poi in una pentola, (che non deve essere troppo grande, in modo che il latte copra completamente la carne), mettete un goccio d'olio, le erbe aromatiche e fate sigillare la carne a fuoco vivace.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7AmXgdjxf2yCqP9rQGSzToL-KYFxlVV2sK-d34WM_fiqiDs_WMRk4dAPlKHQdMp5lJISCxPS44Fpb7qQGUnwMDfRnTlBqOdyGQ0jz1bY4dNHXUO1XX9EYQylo5ewNOvxhNEY2ByLDy2f/s1600/DSCN4558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7AmXgdjxf2yCqP9rQGSzToL-KYFxlVV2sK-d34WM_fiqiDs_WMRk4dAPlKHQdMp5lJISCxPS44Fpb7qQGUnwMDfRnTlBqOdyGQ0jz1bY4dNHXUO1XX9EYQylo5ewNOvxhNEY2ByLDy2f/s320/DSCN4558.jpg" width="320" /></a></div>
<br />
<span style="font-size: large;">Una volta rosolata tutta la superficie bagnatela con il marsala della marinatura e fattelo evaporare.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Coprite la carne con il latte, aggiungete il sale, e fatte cuocere il tutto coperto per circa 1,30 ora.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJH-HjzO3rZTDbN4z9xIlqxDm6N5E5l3sSTaXJ5nc_lhspBpENIsUEt4CFsFx7LgS6J5sCG0YowtZzLVCIX5W8SED_w3qHkW2doWkOUps8iPj47PxdM__N5oakHnGjPXvHSashu_8Fb7JG/s1600/DSCN4559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJH-HjzO3rZTDbN4z9xIlqxDm6N5E5l3sSTaXJ5nc_lhspBpENIsUEt4CFsFx7LgS6J5sCG0YowtZzLVCIX5W8SED_w3qHkW2doWkOUps8iPj47PxdM__N5oakHnGjPXvHSashu_8Fb7JG/s320/DSCN4559.jpg" width="320" /></a></div>
<br />
<span style="font-size: large;">Per addensare la cremina fate cuocere la carne per altri 30 minuti, senza coperchio, a fuoco leggermente più vivace.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Una volta cotto togliete la carne dalla pentola e affettatela solo quando si sarà raffreddato.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Passate al setaccio la salsina e servitela sulle fette di arista.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodySeD4uYXAb8hwc2HkQR68qvSXKQ1NNIa5fmRDH-iLIBKzUavOmXLa1P8L6QuUv4IP8-OtkkvW1KNMh66MfViejJh_dWPMspJ5cELBtcjQwJLqU2Gq94PCB6MxXaiXPlyHyNVzjUlcZt/s1600/DSCN4560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjodySeD4uYXAb8hwc2HkQR68qvSXKQ1NNIa5fmRDH-iLIBKzUavOmXLa1P8L6QuUv4IP8-OtkkvW1KNMh66MfViejJh_dWPMspJ5cELBtcjQwJLqU2Gq94PCB6MxXaiXPlyHyNVzjUlcZt/s320/DSCN4560.jpg" width="320" /></a></div>
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<!-- Fine Codice ShinyStat --><br />Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com10tag:blogger.com,1999:blog-7400462689571157747.post-10098529891024041052013-03-29T12:03:00.000-07:002013-04-08T09:13:38.313-07:00TORTA GELATO FRA-GOLOSA<div style="text-align: justify;"><span style="font-size: large;">Questo tempo mi ha proprio stufata, è una settimana che piove! Un detto veneto dice: “Se piove sole Palme non piove sui ovi”, cioè se ha piovuto la domenica delle Palme non piove a Pasqua. Quest'anno purtroppo non sarà così: nonostante abbia piovuto domenica scorsa è previsto brutto tempo anche a Pasqua. Lo scorso venerdì (22 marzo) è stato il mio compleanno...quel giorno però non ho cucinato, sono andata con il mio ragazzo a mangiare fuori e poi lui mi ha regalato questa splendida torta.</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2isaG8WOqHqz5NYw6hMqB6HvHWCGJKsj0gYOpmm-8ktf41ObhRWF6dZGZDOmcaDf2JnKC5ffWctF3Gw2bGqS4hVgLtDl4QkZTziWEc19cjZKrDGEAdA7bCxbv95S5Ko6qSWX90cf6X7W/s1600/2013-03-22+17.36.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc2isaG8WOqHqz5NYw6hMqB6HvHWCGJKsj0gYOpmm-8ktf41ObhRWF6dZGZDOmcaDf2JnKC5ffWctF3Gw2bGqS4hVgLtDl4QkZTziWEc19cjZKrDGEAdA7bCxbv95S5Ko6qSWX90cf6X7W/s320/2013-03-22+17.36.29.jpg" width="204" /></a></div><span style="font-size: large;"><br />
Quest'altra torta invece è quella che ho fatto per il suo compleanno che è stato l'8 marzo!</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_QMKMNGwmHPTBlqGDpFjnwzUFGR0Ts8DICuvAbmMFvAyqETJdCksn1F3-e8M5apyt1tqe7Q-jcwQOKY2rUZFxCysDAlr_cOTgMv7URn5HbaXCpyl9TogSSc-4OdtICOqwjtePk2Xb-gv/s1600/DSCN4507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6_QMKMNGwmHPTBlqGDpFjnwzUFGR0Ts8DICuvAbmMFvAyqETJdCksn1F3-e8M5apyt1tqe7Q-jcwQOKY2rUZFxCysDAlr_cOTgMv7URn5HbaXCpyl9TogSSc-4OdtICOqwjtePk2Xb-gv/s320/DSCN4507.jpg" width="320" /></a></div><br />
</div><div style="text-align: justify;"><br />
<span style="font-size: large;"><b>Ingredienti:</b></span><br />
<span style="font-size: large;">30 gr di biscotti secchi<br />
500 gr di panna fresca<br />
250 gr di fragole<br />
120 gr di zucchero<br />
4 gr di colla di pesce<br />
</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><b>Tempo:</b> 30 minuti + 8 ore di riposo<br />
<b>Difficoltà:</b> Media</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;"><b>Preparazione:</b></span></div><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Mettete in ammollo la colla di pesce per circa 10 minuti.</span><br />
<br />
<div style="text-align: justify;"><br />
</div><span style="font-size: large;">Frullate<span style="font-size: large;"> le fragole con lo zucchero.</span></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrpkVa9Rh0YCcwkZbdqQYUbvf6AXPWpntlWxnV366epLbQXFwCCmoi_SbtChoBHf9DXlVHGcNqm51rrxyTr8qJ9VEnhq-a_rFr846pBl1oA0DECC5XalkB7J9WHsHcDuvrPAQ_ewt86Pq/s1600/DSCN4497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnrpkVa9Rh0YCcwkZbdqQYUbvf6AXPWpntlWxnV366epLbQXFwCCmoi_SbtChoBHf9DXlVHGcNqm51rrxyTr8qJ9VEnhq-a_rFr846pBl1oA0DECC5XalkB7J9WHsHcDuvrPAQ_ewt86Pq/s320/DSCN4497.jpg" width="320" /></a></div><br />
</div><div style="text-align: justify;"><span style="font-size: large;">In un pentolino scaldate 1/3 d<span style="font-size: large;">ella polpa di fragole con la colla di pesce. Portate ad ebolizione per alcuni minuti.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;">Versate il composto in una teglia e lasciatelo solidificare in freezer per almeno 30 minuti </span></span></div><span style="font-size: large;"></span><br />
<div style="text-align: justify;"><span style="font-size: large;"> </span> <span style="font-size: large;">Montate la panna. Aggiungetevi delicatamente la polpa di fragole, mescolando dall'alto in basso per non far smontare la panna.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHKE5kbkc4oLX_qBe8AKODq4y4VN6mproHuzyyDTbRhgD-MpbFZRq4Vj5YM0CZXF6WJlhaAqdX-ArZpXcD2rX_5-4G8IsM0c2m8LRUEIoFitpdC2l9KqdN9PsKP5GCxUhfalcRsUZiuii/s1600/DSCN4499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHKE5kbkc4oLX_qBe8AKODq4y4VN6mproHuzyyDTbRhgD-MpbFZRq4Vj5YM0CZXF6WJlhaAqdX-ArZpXcD2rX_5-4G8IsM0c2m8LRUEIoFitpdC2l9KqdN9PsKP5GCxUhfalcRsUZiuii/s320/DSCN4499.jpg" width="320" /></a></div></div><div style="text-align: justify;"><span style="font-size: large;"><span style="font-size: large;">Versate il composto sopra lo strato di fragole.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqa6mJMWLWhyphenhyphenPxftk3vmgZygD51jYrKr_FzZgCezSxKuEwDnHwUKhervt4BCa6rqPMo5aZ7Liswmt-2OlFPjyBHVO71e-L4xiDesmxf0YZ_k5r24jGxffBHt-LRPImIQNNZQ-Dctexcav/s1600/DSCN4501.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqa6mJMWLWhyphenhyphenPxftk3vmgZygD51jYrKr_FzZgCezSxKuEwDnHwUKhervt4BCa6rqPMo5aZ7Liswmt-2OlFPjyBHVO71e-L4xiDesmxf0YZ_k5r24jGxffBHt-LRPImIQNNZQ-Dctexcav/s320/DSCN4501.jpg" width="320" /></a></div><span style="font-size: large;"><span style="font-size: large;"> </span> </span></div><span style="font-size: large;"> </span> <br />
<div style="text-align: justify;"></div><span style="font-size: large;"> </span> <br />
<div style="text-align: justify;"><span style="font-size: large;">Finite con uno strato di biscotti</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vNim6Up_w4ljXJben1ycbBPmIgFSwf6raGGhyWqfpd6IIdYy3YCyVBMHOqG9DFDSBhfYo9POWfWnNb1ooh5yPxbNvVvMCpLw4hee-D2C-JS0U8mow4UwjlFjV-tXApXacvYj2-sHeB6l/s1600/DSCN4502.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vNim6Up_w4ljXJben1ycbBPmIgFSwf6raGGhyWqfpd6IIdYy3YCyVBMHOqG9DFDSBhfYo9POWfWnNb1ooh5yPxbNvVvMCpLw4hee-D2C-JS0U8mow4UwjlFjV-tXApXacvYj2-sHeB6l/s320/DSCN4502.jpg" width="320" /></a></div><br />
</div><div style="text-align: justify;"><span style="font-size: large;">Lasciatela solidificare in frigorifero per almeno 8 ore. </span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaAQJZUDAT3Vg9p9WMT9AlDheI-TEKZgW_ePt8i63lFq2aoAVWLykS7Urm7zXyg9obhkUAY_vJqNVit6mgW24-08Fzrjm5TwQe-t-k12QCWXhZkeBan5cNb6u23VOENupfJzuqpnELekJ/s1600/DSCN4503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKaAQJZUDAT3Vg9p9WMT9AlDheI-TEKZgW_ePt8i63lFq2aoAVWLykS7Urm7zXyg9obhkUAY_vJqNVit6mgW24-08Fzrjm5TwQe-t-k12QCWXhZkeBan5cNb6u23VOENupfJzuqpnELekJ/s320/DSCN4503.jpg" width="320" /></a></div><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-size: large;">Auguro a tutti voi una serena e felice Pasqua!</span></div><br />
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Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com13tag:blogger.com,1999:blog-7400462689571157747.post-65880620034986886162013-02-28T13:25:00.000-08:002013-02-28T13:25:50.606-08:00TORTA PANNA E NUTELLA<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkmJEr8FAaxzauHDq2wnQtw8yNkQqLSHZSy2f1sgK7ZORRzJIOtWpVkeB3DF5958zLDt-FE48SymyqRTZUQvwtM5O4IxTBfwsILrPtnXZ-uA1FYGPkD8IGGrmnjViyf4VQPrFddQzEtpt/s1600/DSCN4466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkmJEr8FAaxzauHDq2wnQtw8yNkQqLSHZSy2f1sgK7ZORRzJIOtWpVkeB3DF5958zLDt-FE48SymyqRTZUQvwtM5O4IxTBfwsILrPtnXZ-uA1FYGPkD8IGGrmnjViyf4VQPrFddQzEtpt/s320/DSCN4466.jpg" width="320" /></a></div>
<span style="font-size: large;">Questa torta l’ho assaggiata dalla mia collega Ortensia e mi è piaciuta così tanto che ho deciso di rifarla. E’ un dolce facile e veloce, ma supergoloso, formato da un’alternanza di strati di biscotti, imbevuti nel caffè o nel latte e un composto di panna e nutella. Nonostante, come vi dicevo sia una ricetta facile, ho avuto un po’ di difficoltà perché la mia “pulcina” continuava a farmi gli attacchi, saltandomi addosso. Quando ritorno a casa dal lavoro non vuole che faccia altro, ma solo gioco e coccole…è proprio una viziatona. Con questo dolce partecipo al GIVEAWAY di <a href="http://dolcemeringa.blogspot.it/" target="_blank">Ombretta</a> che domani compie gli anni. Gli auguri però glieli faccio domani perché porta sfortuna farli prima!</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="font-size: large;">Ingredienti:</span></b></div>
<div style="text-align: justify;">
<span style="font-size: large;">400 gr di biscotti secchi </span></div>
<div style="text-align: justify;">
<span style="font-size: large;">500 gr di panna</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">250 gr di nutella</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">1 tazza di caffè</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">100 gr di cioccolato al latte</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">80 gr di cioccolato bianco</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Confettini a forma di cuore q.b.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Tempo:</b> 20 minuti + 2 ore di riposo</span></div>
<div style="text-align: justify;">
<span style="font-size: large;"><b>Difficoltà:</b> facile</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="font-size: large;">Preparazione:</span></b></div>
<div style="text-align: justify;">
<span style="font-size: large;">In una ciotola unite alla nutella la panna, che avrete precedentemente montato.</span></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4JXUN4pM5LIhvz4t7f-6DtELKKaEkccsNJbRrSAQ4uFuzKyv9tOAuck5wGm3uHr0SMp3oPSJU0E0zJ7u55tubH6wyaQCND9SHuy4F3HGZ1Aj18hgenbHuNIH7LY_Dr9P0R9J8RRZbCHf/s1600/DSCN4462.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4JXUN4pM5LIhvz4t7f-6DtELKKaEkccsNJbRrSAQ4uFuzKyv9tOAuck5wGm3uHr0SMp3oPSJU0E0zJ7u55tubH6wyaQCND9SHuy4F3HGZ1Aj18hgenbHuNIH7LY_Dr9P0R9J8RRZbCHf/s320/DSCN4462.jpg" width="320" /></a></div>
<br />
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Foderata la base di una teglia a cerniera con i biscotti imbevuti di caffe, cercando di riempire tutti gli spazi vuoti.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Alternate uno strato di biscotti con uno di panna e nutella. </span></div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6oH8hwjTcdlPo17U5zoNYYUov_IXRpC062weCmfJuuYu1Y1W-Adb8aIQcmocTeYfCdmVXyHRNQMc4h-Sk0KKdrdl4EH6r0AogaX_D0MuNw3ujpCwHvj-BfQxrz7-MRgK-AfMsqkABck4/s1600/DSCN4464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6oH8hwjTcdlPo17U5zoNYYUov_IXRpC062weCmfJuuYu1Y1W-Adb8aIQcmocTeYfCdmVXyHRNQMc4h-Sk0KKdrdl4EH6r0AogaX_D0MuNw3ujpCwHvj-BfQxrz7-MRgK-AfMsqkABck4/s320/DSCN4464.jpg" width="320" /></a></div>
</div>
<div style="text-align: justify;">
<span style="font-size: large;">Continuate così finché non avrete raggiunto il bordo.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Terminate con uno strato di panna e nutella.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Mettete a riposare il dolce in frigorifero per circa due ore.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Io per comodità l’ho preparato qualche giorno prima e congelato.</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Decorate a piacere. </span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Per la guarnizione ho sciolto il cioccolato al latte e ricoperto la parte superiore. Mentre per i lati ho adoperato del cioccolato bianco.</span></div>
<div style="text-align: justify;">
<span style="font-size: large;">Ho ricavato due strisce di carta forno lunghe quanto il diametro della torta. Ho fuso il cioccolato bianco e steso uno strato sottile sopra le strisce di carta. Una volta solidificate, le ho appoggiate al bordo della torta, lasciando il cioccolato nella parte interna. Ho messo di nuovo la torta in frigorifero e poi dopo 30 minuti, ho staccato le strisce di carta.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVI56T1Fw8IthdYzYFqAiJ9-RUGRQOas0uIGTpNHEipRP2fr8dG5hPmmBDlJt-Z6rxqzEo63aXEtdd_EOBNRDoCG_TNT4fnML3e4t9_4gMF97-ceVQs6CpJ6zGpAmohRQD3t0Nr8UEAQ5/s1600/DSCN4465.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHVI56T1Fw8IthdYzYFqAiJ9-RUGRQOas0uIGTpNHEipRP2fr8dG5hPmmBDlJt-Z6rxqzEo63aXEtdd_EOBNRDoCG_TNT4fnML3e4t9_4gMF97-ceVQs6CpJ6zGpAmohRQD3t0Nr8UEAQ5/s320/DSCN4465.jpg" width="320" /></a></div>
<br />
<span style="font-size: large;">Ed ecco quanto è cresciuta la mia pulcina:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGGULAvYwCgT8pEAXiB2O-Zm9wE9IX5SxcHBn6njqYXPHms3PxIlcoaDLPanKOOn9pHfDiXBYDEY0Vp5ntPLH82syhD3edz9Xhxg7yDbAz4ULmdn7CPiNcNziI6GoHHldvkMJbyTbkCAI/s1600/2012-12-24+00.20.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIGGULAvYwCgT8pEAXiB2O-Zm9wE9IX5SxcHBn6njqYXPHms3PxIlcoaDLPanKOOn9pHfDiXBYDEY0Vp5ntPLH82syhD3edz9Xhxg7yDbAz4ULmdn7CPiNcNziI6GoHHldvkMJbyTbkCAI/s320/2012-12-24+00.20.22.jpg" width="320" /></a></div>
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<a href="http://dolcemeringa.blogspot.it/2013/02/il-mio-primo-giveaway.html" target="_blank"><img class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLSMgpepaFQrS1hCYLz6r9kp90ruRLMhwGDbF-G6JJU-cCUwxi0zUurCiI-EYCaGsJG0K7HqsIrQQ3vS6nIp9goVT1H7Yh_hGROOMu_v32CNkA1HRW9NEKLtS7sQ3a8jDI_R1HFSBlK4_/s1600/299p.jpg" style="height: 542px; width: 442px;" /></a><br />
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<!-- Fine Codice ShinyStat -->Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com14tag:blogger.com,1999:blog-7400462689571157747.post-13390519833573250242013-02-11T10:39:00.001-08:002013-02-11T10:39:32.878-08:00MINI KRAPFEN AL CIOCCOLATO<div style="margin-bottom: 0cm; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Cv2ELvmDGb7GrjPZFnOtVIF4_23-4unaIAcx3YoLoWtRll5lfpaK6E23YOmD-bWJVil4rDAK6hztn_AGg9ICri1AMR4q1j_SNlFxDNVc2oZuIXbPhtEJinhyEI3p_b9q9DQktN8ae9ga/s1600/DSCN4453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Cv2ELvmDGb7GrjPZFnOtVIF4_23-4unaIAcx3YoLoWtRll5lfpaK6E23YOmD-bWJVil4rDAK6hztn_AGg9ICri1AMR4q1j_SNlFxDNVc2oZuIXbPhtEJinhyEI3p_b9q9DQktN8ae9ga/s320/DSCN4453.jpg" width="320" /></a></div><br />
<span style="font-size: large;">Dopo qualche mese di letargo, eccomi di nuovo qua. Prima di tutto, con un bel po' di ritardo, voglio ringraziare <a href="http://www.loveateverybite.com/" target="_blank">Giulia</a>, la mia swap di XMAS SWAP 2012, che mi ha inviato questi splendidi regalini:</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCjGkiQtwb8cAoINyfavCPsfVxEMJNVVxdq1UlSHQB91UtWPPSqA3-lfg8PS-FVQgKeakvH-YQEBkDg_3RxmsoEP4W-a09PxJzpkTm34NKU_UH3BX9vZCHRA6YDByhnFD6WSpGFhuoBGTP/s1600/DSCN4279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCjGkiQtwb8cAoINyfavCPsfVxEMJNVVxdq1UlSHQB91UtWPPSqA3-lfg8PS-FVQgKeakvH-YQEBkDg_3RxmsoEP4W-a09PxJzpkTm34NKU_UH3BX9vZCHRA6YDByhnFD6WSpGFhuoBGTP/s320/DSCN4279.jpg" width="320" /></a></div><br />
<br />
<span style="font-size: large;">e <a href="http://www.lascimmiacruda.info/" target="_blank">Milena</a> che mi ha dato la possibilità di partecipare a questa iniziativa.</span></div><div style="text-align: justify;"><span style="font-size: large;"> </span></div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;">Mancano due giorni alla fine di carnevale e voglio concluderlo in bellezza postando queste golosissime frittelle.</span></div><div style="margin-bottom: 0cm; text-align: justify;"><br />
</div><div style="margin-bottom: 0cm; text-align: justify;"><span style="font-size: large;"><b>Ingredienti: </b></span></div><div style="text-align: justify;"><span style="font-size: large;">320 gr di farina<br />
25 gr di lievito di birra<br />
2 uova<br />
1 albume<br />
60 ml di latte<br />
50 gr di burro<br />
70 gr di cioccolato<br />
Olio di semi per friggere<br />
Sale un pizzico<br />
Zucchero q.b.</span></div><div style="text-align: justify;"><span style="font-size: large;"><br />
<b>Tempo:</b> 70 minuti + 3 ore e 10 minuti di riposo<br />
<b>Difficoltà:</b> Media<br />
</span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg850Bvx7fj85qoPuhTNIFdexBUrqzPlDLe12unC4R0guxSscFLcjkMT7N7nqp64iw-mwubljPE05A2BqGk9fpHChz0Z5QW-DL6AfknNlEZQe8Rcve5rFdoewgA79zxnEHozUfUJgWpZbwo/s1600/DSCN4442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><span style="font-size: large;"><b>Preparazione:</b><br />
In una ciotola sciogliete il lievito con il latte tiepido.<br />
Aggiungete un cucchiaio di farina, un cucchiaino di zucchero e lasciatelo riposare per 10 minuti. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg850Bvx7fj85qoPuhTNIFdexBUrqzPlDLe12unC4R0guxSscFLcjkMT7N7nqp64iw-mwubljPE05A2BqGk9fpHChz0Z5QW-DL6AfknNlEZQe8Rcve5rFdoewgA79zxnEHozUfUJgWpZbwo/s1600/DSCN4442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg850Bvx7fj85qoPuhTNIFdexBUrqzPlDLe12unC4R0guxSscFLcjkMT7N7nqp64iw-mwubljPE05A2BqGk9fpHChz0Z5QW-DL6AfknNlEZQe8Rcve5rFdoewgA79zxnEHozUfUJgWpZbwo/s320/DSCN4442.jpg" width="320" /></a></div><br />
<span style="font-size: large;">Impastate il composto con 300 gr di farina, il burro, le due uova e un pizzico di sale.<br />
Lasciate lievitare l’impasto per due ore.<br />
Stendete l’impasto in una sfoglia da 4 mm e con uno stampino ricavate tanti dischi.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDeFaaRiiyBsHyXn2evLs3nGIuXrPfHiLGI_5e0yZjiY0F5nuAwHLdoBzjZrbtIy6QjHv78Hj2IcFimbGq9YBtDyPtf6bm_iY5VIipDkia_GcsCpDIWdCF71KWbCsX6FMJ5cQBCKV7Zdn/s1600/DSCN4444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRDeFaaRiiyBsHyXn2evLs3nGIuXrPfHiLGI_5e0yZjiY0F5nuAwHLdoBzjZrbtIy6QjHv78Hj2IcFimbGq9YBtDyPtf6bm_iY5VIipDkia_GcsCpDIWdCF71KWbCsX6FMJ5cQBCKV7Zdn/s320/DSCN4444.jpg" width="320" /></a></div><span style="font-size: large;"><br />
</span> <span style="font-size: large;">Bagnate metà dei dischi con l’albume e farciteli con un po’ di cioccolato tritato. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvkZzuVwnhlJoM-agrNo7n6vMD7T264B6fB3Rb4MwHZ-utIKcgYJ3DdMttp9xscRv_BbcDbZgbTk4JtCtKgjqX9O4vNRLCWubnw5eAEhpWUs1iqpvX6uBQ7Uu2NCZDgvC2AEMYldaG9Sh/s1600/DSCN4446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvkZzuVwnhlJoM-agrNo7n6vMD7T264B6fB3Rb4MwHZ-utIKcgYJ3DdMttp9xscRv_BbcDbZgbTk4JtCtKgjqX9O4vNRLCWubnw5eAEhpWUs1iqpvX6uBQ7Uu2NCZDgvC2AEMYldaG9Sh/s320/DSCN4446.jpg" width="320" /></a></div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20eUMraYWE4T_W9-fMplP5BBgJWAL24k6eWrHvRO9hDx2M8D9PJuyxIsUaNESuJ30w9b-_rfe10IH0_MpuPbLQ2cXrXzHMsdS6iIv9qho_h88wCN7Zjg-4GnI-evuip4CtPwdZ4rM6bbL/s1600/DSCN4447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><span style="font-size: large;"> </span><span style="font-size: large;">Sovrapponete i dischi rimanenti.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20eUMraYWE4T_W9-fMplP5BBgJWAL24k6eWrHvRO9hDx2M8D9PJuyxIsUaNESuJ30w9b-_rfe10IH0_MpuPbLQ2cXrXzHMsdS6iIv9qho_h88wCN7Zjg-4GnI-evuip4CtPwdZ4rM6bbL/s1600/DSCN4447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj20eUMraYWE4T_W9-fMplP5BBgJWAL24k6eWrHvRO9hDx2M8D9PJuyxIsUaNESuJ30w9b-_rfe10IH0_MpuPbLQ2cXrXzHMsdS6iIv9qho_h88wCN7Zjg-4GnI-evuip4CtPwdZ4rM6bbL/s320/DSCN4447.jpg" width="320" /></a></div><br />
<span style="font-size: large;">Schiacciate leggermente i bordi e fateli lievitare per un’altra ora.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWvb8W55bQStHhe6LF1sBfA28uTkY8UkTfoYmfq7oUZsopAebL16R3MlIorEK0H9pmvalxQaWyCiFlLhm9wFUBwQgvgML89MOsfF7_FirnxB-SqIqcK_12eq-NmB9G2mZ5uFyXrJLQ1UH/s1600/DSCN4449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWvb8W55bQStHhe6LF1sBfA28uTkY8UkTfoYmfq7oUZsopAebL16R3MlIorEK0H9pmvalxQaWyCiFlLhm9wFUBwQgvgML89MOsfF7_FirnxB-SqIqcK_12eq-NmB9G2mZ5uFyXrJLQ1UH/s320/DSCN4449.jpg" width="320" /></a></div><span style="font-size: large;"><br />
</span> <span style="font-size: large;">Friggete i krapfen in olio caldo, scolateli e cospargeteli con lo zucchero semolato.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRilsMRabMBtvpX0MiVDauJiv08L_gD6e4gKwRE_ch_oN2FyCHZ3RYv-Y0e99vRvCCdd8cMewnOQLNAebLLs08M9qvn_pHQ-qqfNhH0-iO1HpDrIARy5X5dl59WHbhcbulIWRENMx4yhlI/s1600/DSCN4450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRilsMRabMBtvpX0MiVDauJiv08L_gD6e4gKwRE_ch_oN2FyCHZ3RYv-Y0e99vRvCCdd8cMewnOQLNAebLLs08M9qvn_pHQ-qqfNhH0-iO1HpDrIARy5X5dl59WHbhcbulIWRENMx4yhlI/s320/DSCN4450.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAlziN3uyLaFRyG-Ne6ghqYqcVJ2vYdLGVdIaUEGxYDSlaoU8cqmZnvibLiZVvTdY7kr86gzT0ctlr8JMFlNj9KVD5NIWHVnFVCbkY3uhN0mzTEOyOjA808I2mqpxs-o3JexrBhkNLqjK/s1600/DSCN4453.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAlziN3uyLaFRyG-Ne6ghqYqcVJ2vYdLGVdIaUEGxYDSlaoU8cqmZnvibLiZVvTdY7kr86gzT0ctlr8JMFlNj9KVD5NIWHVnFVCbkY3uhN0mzTEOyOjA808I2mqpxs-o3JexrBhkNLqjK/s320/DSCN4453.jpg" width="320" /></a></div><!-- Inizio Codice ShinyStat --><br />
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Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com8tag:blogger.com,1999:blog-7400462689571157747.post-78220811407147115422012-12-24T02:23:00.000-08:002012-12-24T02:23:02.427-08:00BISCOTTI DI NATALE<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5n8Hu-PMbEpIT67hC98dRklsAztrm8GwB1xWYKkPGWEUpf-QjNob2XBm_nskkGTYNRQBKk1JQeg1cRT1GQSkViLl80XlhrMaZ-pEyWSY4hr5OOA53jz-whbhleULUO_rtetrAJhWfpVQT/s1600/DSCN4183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5n8Hu-PMbEpIT67hC98dRklsAztrm8GwB1xWYKkPGWEUpf-QjNob2XBm_nskkGTYNRQBKk1JQeg1cRT1GQSkViLl80XlhrMaZ-pEyWSY4hr5OOA53jz-whbhleULUO_rtetrAJhWfpVQT/s320/DSCN4183.jpg" width="320" /></a></div>
<span style="font-size: large;">Buon lunedì e buon Natale! Mi dispiace aver trascurato le mie amiche virtuali e il mio stesso blog, ma sono stata molto impegnata. Mi farò perdonare in questi giorni, ma intanto posto di corsa questa ricetta. Avevo un concorso pubblico e nei momenti liberi non ho fatto altro che studiare e studiare. Ne è comunque valsa la pena perché la prova è andata bene, anche se i risultati si sapranno solo ad aprile. Dedico questa ricetta a tutto voi, augurandovi di riprovare quella serenità e quello stupore che solo un bambino può provare.</span></div>
<b><br />
</b> <b><span style="font-size: large;">Ingredienti: </span></b><br />
<span style="font-size: large;">300 gr di farina</span><br />
<span style="font-size: large;">130 gr di burro</span><br />
<span style="font-size: large;">100 gr di zucchero</span><br />
<span style="font-size: large;">1 uovo</span><br />
<span style="font-size: large;">1 tuorlo</span><br />
<span style="font-size: large;">Essenza di vaniglia</span><br />
<span style="font-size: large;">Sale q.b</span><br />
<span style="font-size: large;">Glassa</span><br />
<span style="font-size: large;">1 albume</span><br />
<span style="font-size: large;">150 gr di zucchero</span><br />
<span style="font-size: large;">3 gocce di limone</span><br />
<span style="font-size: large;">Coloranti alimentari</span><br />
<br />
<span style="font-size: large;"><b>Tempo:</b> 60 minuti</span><br />
<span style="font-size: large;"><b>Difficoltà:</b> Medio/facile</span><br />
<br />
<b><span style="font-size: large;">Preparazione:</span></b><br />
<div style="text-align: justify;">
<span style="font-size: large;">Preparate la pasta frolla. Unite la farina, un pizzico di sale ed il burro a temperatura ambiente. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje13UNaPKIKBUKDgPnvKW8mj8V7086wB-dmT_Nv02sIVmOh0i6SrXuvMrddqUM65tUZuivo6ghXJCwu1ErGNXZp5DfTLUz_iafAiEZl5qi_MstwEzW7ClO-M1KahNjH96VAdc5VkDSo0DF/s1600/DSCN4155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje13UNaPKIKBUKDgPnvKW8mj8V7086wB-dmT_Nv02sIVmOh0i6SrXuvMrddqUM65tUZuivo6ghXJCwu1ErGNXZp5DfTLUz_iafAiEZl5qi_MstwEzW7ClO-M1KahNjH96VAdc5VkDSo0DF/s320/DSCN4155.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Mescolate tutto fino ad ottenere un composto farinoso. Aggiungete lo zucchero, l’essenza di vaniglia e le uova. </span></div>
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<span style="font-size: large;">Impastate tutto molto velocemente.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qC_wS1nOjooWgtqmj-ofef5p2dmkkKB8imev1IZZFPhVmhBGuk0BvK7tYXrEHzDJSEcgrPLi3WFD0cGLKhUEuVKLHt7kx5Gd83-b235lS-AMBbI_Q_vWJy72eBm7pteHKJa5HuEBE68s/s1600/DSCN4157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qC_wS1nOjooWgtqmj-ofef5p2dmkkKB8imev1IZZFPhVmhBGuk0BvK7tYXrEHzDJSEcgrPLi3WFD0cGLKhUEuVKLHt7kx5Gd83-b235lS-AMBbI_Q_vWJy72eBm7pteHKJa5HuEBE68s/s320/DSCN4157.jpg" width="320" /></a></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Formate con l’impasto un panetto che lascerete riposare in frigorifero almeno 30 minuti.</span></div>
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<div style="text-align: justify;">
<span style="font-size: large;">Togliete l’impasto dal frigorifero. Spianatelo, con l’aiuto di due fogli di carta da forno, dello spessore di ½ cm.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2JLdldpw_jhjJHj8RbcJbr9C4Nil4r9NVa_RhnKODWPoZKJQEkSlYHbiozGO0tBwjI_XAFhKkxfTg94z8THTt4bBgVx5FkMwZG4qnyzGnMl9334GpayrwajAKVb9ayTujT9YTjtIH9dX/s1600/DSCN4160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp2JLdldpw_jhjJHj8RbcJbr9C4Nil4r9NVa_RhnKODWPoZKJQEkSlYHbiozGO0tBwjI_XAFhKkxfTg94z8THTt4bBgVx5FkMwZG4qnyzGnMl9334GpayrwajAKVb9ayTujT9YTjtIH9dX/s320/DSCN4160.jpg" width="320" /></a></div>
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<br /></div>
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<span style="font-size: large;">Con degli stampini ricavate le diverse figure. Disponeteli su una placca da forno, foderata con carta e lasciateli cuocere per 15 minuti a 180°.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUnt9PW0zepWBzJJ5JwUywU1ofif2cTt2Y6dUm374Ywtt6BW7T3p0_8I_5PO0WcmdzMyqGy50uj3qHYBPSHgVEjpWYaRaEU8h2X-yYlR1D8ClQtma2Kx8CgmTxjKXFpZLCLMDqnIhX77V/s1600/DSCN4172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUnt9PW0zepWBzJJ5JwUywU1ofif2cTt2Y6dUm374Ywtt6BW7T3p0_8I_5PO0WcmdzMyqGy50uj3qHYBPSHgVEjpWYaRaEU8h2X-yYlR1D8ClQtma2Kx8CgmTxjKXFpZLCLMDqnIhX77V/s320/DSCN4172.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5n0aP9AeJujhUMRq2atKcXkXYWwrtZd-Yr-6JIyU85ejdl6Xte_dQYTdyYHvOFLOYvwRrfM_soYI9CGcAAOQqfm-DnY2yZBtl8vnjGMxNxJRui4VlRdDErX8pcxuKnODIFdSLyelaSW7/s1600/DSCN4174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5n0aP9AeJujhUMRq2atKcXkXYWwrtZd-Yr-6JIyU85ejdl6Xte_dQYTdyYHvOFLOYvwRrfM_soYI9CGcAAOQqfm-DnY2yZBtl8vnjGMxNxJRui4VlRdDErX8pcxuKnODIFdSLyelaSW7/s320/DSCN4174.jpg" width="320" /></a></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-size: large;">Nel frattempo preparate la ghiaccia, lavorando con le fruste, lo zucchero, l’albume e qualche goccia di limone. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMJEf53J_bZqbQ2VIwe6yxKV29W3g3V3bHHtF34qfYGwF7ToPCsCsTpKgLiqjSvlvWYGHyMqZIZNjwvOiwvbJ41vs0MDzB7LPWYdM4vbsrytFzwDZqf-j-9JEmUbaOQpkhNr4Lka1HWf2/s1600/DSCN4175.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMJEf53J_bZqbQ2VIwe6yxKV29W3g3V3bHHtF34qfYGwF7ToPCsCsTpKgLiqjSvlvWYGHyMqZIZNjwvOiwvbJ41vs0MDzB7LPWYdM4vbsrytFzwDZqf-j-9JEmUbaOQpkhNr4Lka1HWf2/s320/DSCN4175.jpg" width="320" /></a></div>
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<br /></div>
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<span style="font-size: large;">Una volta che i biscotti saranno sfornati e raffreddati decorateli con la ghiaccia reale .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvatPoMLH_CPTh1EKYOUtq1l2zMy_Ts6HljMWjhNzLIels5TyeQc25YuEJNzUNTLKrLaP9-XOUolHL_ds3NqMN1S1BA0fsuJtr6rrdJGHP_d_9LCqMmLfda9IMRdrKVoKsvJk29-8sbr3/s1600/DSCN4184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvatPoMLH_CPTh1EKYOUtq1l2zMy_Ts6HljMWjhNzLIels5TyeQc25YuEJNzUNTLKrLaP9-XOUolHL_ds3NqMN1S1BA0fsuJtr6rrdJGHP_d_9LCqMmLfda9IMRdrKVoKsvJk29-8sbr3/s320/DSCN4184.jpg" width="320" /></a></div>
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<!-- Fine Codice ShinyStat -->Anonymoushttp://www.blogger.com/profile/09382914785994278109noreply@blogger.com11tag:blogger.com,1999:blog-7400462689571157747.post-14329072636029318092012-12-06T13:40:00.002-08:002012-12-06T13:40:33.535-08:00ALBERELLI AL PISTACCHIO<div style="text-align: justify;">
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<span style="font-size: large;">Come passa il tempo. E' già passato un mese da quando, Aika, la nostra gattina, è entrata a far parte della famiglia. La “pulcina”, così è stata soprannominata, zampetta allegramente per casa, giocando con tutto quello che incontra. Poi, ogni tanto, presa dal gioco, prende la rincorsa, sbatte addosso allo specchio e se ne va offesa con le orecchiette abbassate. E' una vera “macchietta”! Sabato faremo l'albero, chissà cosa ci combinerà!<br />
Tra due settimane andremo a Roma con il treno e naturalmente verrà anche Aika. Spero che questo post possa essere utile a chi, come me, dovrà <b>viaggiare in treno con animale</b>. Avendo letto, sul sito di <a href="http://www.trenitalia.com/cms/v/index.jsp?vgnextoid=a234aa97ccaba110VgnVCM1000003f16f90aRCRD" target="_blank">Trenitalia</a> che i gatti e i cani di piccola taglia viaggiano gratuitamente, ho acquistato il biglietto on line, senza pormi altri problemi. Ieri, dovendo cambiare il biglietto di ritorno, mi sono recata in stazione e per caso ho aggiunto che sarei partita con il gatto. Alla biglietteria mi ha fatto un sacco di problemi, perché al momento dell'acquisto avrei dovuto segnalare la presenza dell'animale, cosa però non possibile, se si acquista il biglietto in internet. Mi hanno annullato anche l'altro biglietto e riemesso con l'indicazione “Viaggio con cane”. Il tipo della biglietterei ha aggiunto che anche se i <b>gatti viaggiano gratuitamente</b> devono essere preventivamente segnalati, stare nel trasportino e avere con sé il libretto sanitario, con le varie vaccinazioni. Per i cani, c'è inoltre bisogno dell'iscrizione all'anagrafe canina. Sul sito ufficiale non ci sono tutte queste informazioni e a mio avviso viene fatta confusione con il trasporto di cani di grossa taglia, ma siccome la cosa non è molto chiara e si possono incontrare dei controllori ancora più fiscali, è meglio prevenire, che essere costretti a dover scendere dal treno!</span></div>
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<span style="font-size: large;">La ricetta di oggi sono gli “Alberelli al pistacchio”.</span></div>
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<span style="font-size: large;"><b>Ingredienti:</b></span></div>
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<span style="font-size: large;">250 gr di farina<br />
80 gr di zucchero<br />
1 uovo intero e 1 tuorlo<br />
40 gr di crema di pistacchio<br />
granella di pistacchio q.b<br />
140 gr di burro<br />
1 pizzico di sale<br />
1 cucchiaio di essenza di vaniglia.</span></div>
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<span style="font-size: large;"><b>Tempo:</b> 15 minuti + 30 di riposo e 15 di cottura<br />
<b>Difficoltà:</b> facile</span></div>
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<span style="font-size: large;"><b>Preparazione:</b></span></div>
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<span style="font-size: large;">Disponete la farina a fontana. Mettete al centro le uova, il sale, lo zucchero, l'essenza di vaniglia e la crema di pistacchio. Sbattete tutto con una forchetta.</span></div>
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<span style="font-size: large;">Aggiungete il burro incorporate man mano anche la farina.</span></div>
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<span style="font-size: large;">Amalgamate tutti gli ingredienti molto velocemente, senza lavorarli troppo.</span><br />
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<span style="font-size: large;">Formate con l'impasto una palla e mettetela a riposare in frigorifero avvolta da pellicola da cucina.</span></div>
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<span style="font-size: large;">Con il mattarello formate una sfoglia alta circa ½ cm.</span><br />
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<span style="font-size: large;">Con una formina per biscotti ricavate gli alberelli che decorerete con la granella di pistacchio.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1ESv75rLuZRY4x3kkDmROxV0buME0gYceKoD-bI4VY6EpCA12z6QCBSj-bsrXzb857dzSdheBwVMKI7p-GWOzQOWqLf7CsULhdxsxHQ2Aai3N4TtK0KLq7KEVnn1t2dwvxF96SaaenXO/s1600/DSCN4198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1ESv75rLuZRY4x3kkDmROxV0buME0gYceKoD-bI4VY6EpCA12z6QCBSj-bsrXzb857dzSdheBwVMKI7p-GWOzQOWqLf7CsULhdxsxHQ2Aai3N4TtK0KLq7KEVnn1t2dwvxF96SaaenXO/s320/DSCN4198.jpg" width="320" /></a></div>
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<span style="font-size: large;">Cuocete a forno preriscaldato a 180° per circa 15 minuti.</span></div>
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