tag:blogger.com,1999:blog-87303211504730360412024-02-07T10:39:40.254-08:00Capricciosa e Pasticciona in cucinaFlòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.comBlogger218125tag:blogger.com,1999:blog-8730321150473036041.post-453994152630648982015-02-14T05:53:00.002-08:002015-02-14T05:54:36.368-08:00Risotto con piselli e carote pronto in 5 minuti! <div dir="ltr" style="text-align: left;" trbidi="on">
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Buongiorno bloggerine e massaie di tutto la penisola, è da un po' che non scrivo ma oggi ho fatto un esperimento che non potevo non condividere con voi con l'aiuto della mia preziosa amica in cucina che mi fa risparmiare tempo e denaro, sto parlando della pentola a pressione di cui molte di voi hanno timore.. Non c'è davvero nulla da temere, queste pentole sono sicure e se mai dovesse accadere che si otturi la valvola del vapore ve ne accorgereste subito perché il sibilo compare generalmente in un tempo massimo di 10 minuti quindi in quel caso spegnete e fatela controllare. La pentola a pressione la uso spessissimo e dimezzo il tempo di cottura degli alimenti! Per esempio per fare questo risotto ho impiegato 5 minuti, cottura risotto 15 minuti e mi sono risparmiata la fatica di rimestare per tutto quel tempo. Bello vero? Bello e possibile. </div>
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Vediamo come ho fatto. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8J0BX2sijWuGqByZAKxO1aRjZCrdN72jgALOHbGjBwrTXG0s-Q_WYVCfIO9LilVHr2H6qqWm1ckGRCNeb3P9EdTTb-AZxEri0hij9Nfm2WGKg_oGO3gHvfABBzBoOSzBTsTj5hjNMzLR/s1600/IMG_20150214_120253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8J0BX2sijWuGqByZAKxO1aRjZCrdN72jgALOHbGjBwrTXG0s-Q_WYVCfIO9LilVHr2H6qqWm1ckGRCNeb3P9EdTTb-AZxEri0hij9Nfm2WGKg_oGO3gHvfABBzBoOSzBTsTj5hjNMzLR/s1600/IMG_20150214_120253.jpg" height="640" width="360" /></a></div>
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Ingredienti per 2 persone:</div>
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<ul style="text-align: left;">
<li style="text-align: justify;">200 gr di riso arborio</li>
<li style="text-align: justify;">400 gr di acqua </li>
<li style="text-align: justify;">1 scalogno</li>
<li style="text-align: justify;">3 carote</li>
<li style="text-align: justify;">100 gr di piselli</li>
<li style="text-align: justify;">1 dado vegetale</li>
<li style="text-align: justify;">Prezzemolo</li>
<li style="text-align: justify;">Pepe nero</li>
<li style="text-align: justify;">Olio Evo</li>
<li style="text-align: justify;">Parmigiano (facoltativo) </li>
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Procedimento:</div>
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Soffriggere lo scalogno in poco olio, aggiungere il riso e tostarlo, inserire le carote tagliate a dadini ed anche i piselli. Aggiungere l'acqua, il prezzemolo ed il dado, farlo sciogliere. Chiudere la pentola a pressione ed attendere il sibilo, cuoceremo il nostro risotto da questo momento in poi a fiamma bassa solo 5 minuti, poi spregneremo ed aspettere che si abbassi la valvola di sicurezza. Apriamo e mantechiamo con il formaggio grattuggiato. Serviamolo caldo con una sporverata di pepe nero sopra.<br />
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com4tag:blogger.com,1999:blog-8730321150473036041.post-58730245350703193632014-02-19T05:41:00.000-08:002014-02-19T05:43:14.032-08:00Braciole alla messinese<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64sveXdnru4uC72V1a24uGPzHAfODm2uWkTzWNtmqetun3CcjG2FpVemcHA6ge2xZv1JvSOg7AGduq2cA_qQhg9gP0eoXuyd3imyiD-KJt0XzWUtdSNZOuW8epIaOwlGlDKXIT8YZIjiu/s1600/IMG_20140126_144140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64sveXdnru4uC72V1a24uGPzHAfODm2uWkTzWNtmqetun3CcjG2FpVemcHA6ge2xZv1JvSOg7AGduq2cA_qQhg9gP0eoXuyd3imyiD-KJt0XzWUtdSNZOuW8epIaOwlGlDKXIT8YZIjiu/s1600/IMG_20140126_144140.jpg" height="320" width="240" /></a></div>
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Le braciole alla messinese come dice la parola stessa sono degli involtini infilzati negli spiedini proprio tipici di Messina. Chi l'ha mangiati sa già di cosa sto parlando...un vero lusso per il palato, un 'armonia di sapori e di odori che appaga i sensi!<br />
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<i><span style="background-color: yellow;"><b>INGREDIENTI:</b></span></i><br />
<ul style="text-align: left;">
<li>Fette di carne taglio Lacerto</li>
<li>formaggio filante </li>
<li>pangrattato</li>
<li>pecorino</li>
<li>pepe nero</li>
<li>sale </li>
<li>prezzemolo </li>
<li>algio</li>
<li>olio di semi</li>
<li>margarina </li>
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<span style="background-color: yellow;"><i><b>PROCEDIMENTO:<span style="background-color: white;"> </span></b></i></span><br />
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<span style="background-color: yellow;"><span style="background-color: white;">La primissima cosa da fare è quella di tagliare la carne in piccoli ritagli, infatti le bracioline devono essere dei piccoli bocconcini di carne.</span></span><br />
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<span style="background-color: yellow;"><span style="background-color: white;"> Poi si procede col condire il pangrattato con prezzemolo tagliato finissimo, sale, pizzico di pepe, aglio e pecorino, si mescola il tutto e si inizia a bagnare con olio di semi, deve assumere la consistenza della sabbia bagnata!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfj7e0Gf0ML4RLRlAc3iPTQqfd-fNDFvg-ltCuHPCTsPNnchhBUI2CLz3dw7RaofIS9p2y8P-IjbrENwuXk8deaAW9UC8zhqBhS9UIk4mqaqRtdf6kr4QinBqxyVG1uZyFrq-Y693KSeKD/s1600/IMG_20140125_185535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfj7e0Gf0ML4RLRlAc3iPTQqfd-fNDFvg-ltCuHPCTsPNnchhBUI2CLz3dw7RaofIS9p2y8P-IjbrENwuXk8deaAW9UC8zhqBhS9UIk4mqaqRtdf6kr4QinBqxyVG1uZyFrq-Y693KSeKD/s1600/IMG_20140125_185535.jpg" height="240" width="320" /></a></div>
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Andiamio quindi a spalmare della margarina su ogni fetta che abbiamo tagliato<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpbL-WwlBKQLzkSOL8aibLQXFA_aaUGgfInzw-wWaE38LoZgNUDaHh6ZylOEOF6o8rYlixDVrw8yj_7VJ1ZEv3X3WWjIeKiOO83xv3Jjd-jyC88nrVGy8pSwtleEzFbMKOCX6H161uU2w/s1600/IMG_20140125_190331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpbL-WwlBKQLzkSOL8aibLQXFA_aaUGgfInzw-wWaE38LoZgNUDaHh6ZylOEOF6o8rYlixDVrw8yj_7VJ1ZEv3X3WWjIeKiOO83xv3Jjd-jyC88nrVGy8pSwtleEzFbMKOCX6H161uU2w/s1600/IMG_20140125_190331.jpg" height="320" width="240" /></a></div>
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e adagiamo un manciata di pangrattato condito<br />
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Aggiungiamo il formagg io filante e chiudiamo l'involtino, appena ne avremmo fatti 5 o 6 infilziamoli nello spiedino e paniamo con il pangrattato che è rimasto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A-JMPs1s59VvhTsuEMqJau0HdRmquTLMrhLpRrpY7HGDdR4KBf1jlRWpoFVxw_yoFSnbJ_mnN2XSpBnftuKe32Mk-fjiV1k8lGWoW5C3YP3NlGnYM7DH8Kvb6DeZdtxZ8w-s92AFwU_P/s1600/IMG_20140125_193129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A-JMPs1s59VvhTsuEMqJau0HdRmquTLMrhLpRrpY7HGDdR4KBf1jlRWpoFVxw_yoFSnbJ_mnN2XSpBnftuKe32Mk-fjiV1k8lGWoW5C3YP3NlGnYM7DH8Kvb6DeZdtxZ8w-s92AFwU_P/s1600/IMG_20140125_193129.jpg" height="320" width="240" /></a></div>
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A questo punto possiamo cuocerli o in forno (facendo attenzione di rigirarli sempre) o alla piastra!! La morte sua è la brace.</div>
Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com10tag:blogger.com,1999:blog-8730321150473036041.post-25550388669118537262013-09-12T13:11:00.001-07:002013-09-12T13:11:50.527-07:00Focaccia con fiocchi di patate<div dir="ltr" style="text-align: left;" trbidi="on">
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Oggi vi presento una focaccina davvero morbida che spero vi piacerà...all'interno troverete i fiocchi di patate che renderanno l'impasto soffice soffice.</div>
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Provatela e non ve ne pentirete!</div>
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<strong><span style="background-color: yellow;">I</span></strong><strong><span style="background-color: yellow;">NGREDIENTI:</span></strong></div>
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300 gr di farina 00</div>
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50 gr di manitoba</div>
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290 gr di acqua</div>
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50 gr di olio di semi di mais</div>
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35 gr di fiocchi di patate</div>
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8 gr di lievito</div>
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2 cucchiaini di sale</div>
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2 cucchiaini di zucchero</div>
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<strong>Procedimento:</strong></div>
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Sciogliere il lievito nell'acqua tiepida quindi versarla sui fiocchi di patate fino a che non si sarà assorbita completamente. Aggiungere l'olio, lo zucchero e la farina quindi iniziare ad impastare.</div>
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Aggiungere il sale e continuare ad impastrare fino ad ottenere un composto omogeneo. Mettere l'olio su di una teglia e rigirare l'impasto in modo da ungerlo bene e lasciarlo lievitare in forno con luce accesa per almeno 1 ora.</div>
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Con l'aiuto dei polpastrelli pigiamo l'impasto e lo stendiamo per tutta la grandezza della teglia e lo lasciamo lievitare ancora per 30 minuti.</div>
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Spezziamo la lievitazione e pigiamo ancora l'impasto per fare uscire i gas quindi pennelliamo con una salamoia fatta di acqua, olio e sale e lievitiamo ancora per 30 minuti</div>
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A questo punto cuociamo in forno preriscaldato a 180 °C per 20 minuti.</div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com12tag:blogger.com,1999:blog-8730321150473036041.post-76661096988250712362013-07-25T12:59:00.001-07:002013-07-25T13:12:31.229-07:00Tigelle modenesi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Vu3ptytP_w4mlFE-0D_Tbt2g6GJjsE_2smAYzxfYHhUzdXBvDSvr54EBFQc94m69hB3bdl8SdPaeMgmmufaddiAn5hJem6REgdEr9eDkX-8-MBV1hX6-WcdTjo2LqDG0LlnhDKu9wRYZ/s1600/BeFunky_DSC_0349.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Vu3ptytP_w4mlFE-0D_Tbt2g6GJjsE_2smAYzxfYHhUzdXBvDSvr54EBFQc94m69hB3bdl8SdPaeMgmmufaddiAn5hJem6REgdEr9eDkX-8-MBV1hX6-WcdTjo2LqDG0LlnhDKu9wRYZ/s400/BeFunky_DSC_0349.jpg.jpg" width="400" /></a></div>
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La prima volta che mi cimento con quest'impasto ed il risultato è stato fantastico...sono proprio soddisfatta, provateci e mi darete ragione! E' un'alternativa al pane in mancanza del forno visto che le tigelle si cuciono in padella...realtà ci vorrebbe il testo di ghisa ma in mancanza di tale arnese potrete utilizzare una normale padella.</div>
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<div style="text-align: justify;">
<span style="background-color: yellow;"><b>INGREDIENTI:</b></span></div>
<ul style="text-align: left;">
<li><b>1 kg di farina 0</b></li>
<li><b>12 gr di lievito di birra</b></li>
<li><b>350 gr di acqua </b></li>
<li><b>350 gr di latte</b></li>
<li><b>1 cucchiaio di sale</b></li>
<li><b>1 cucchiaio di strutto ( 20 gr)</b></li>
</ul>
<span style="background-color: yellow;"><b>PROCEDIMENTO: </b></span><br />
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Impastare tutti gli ingredienti fino ad incorporarli, l'impasto risulterà appiccicoso quindi lasciarlo riposare per 5 minuti e rovesciarlo sul tavolo.</div>
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Sbatterlo e tirarlo verso di se ripiegandolo su se stesso finchè non si sarà lisciato ( a questo poposito vi posto un link https://www.youtube.com/watch?v=osmVnrhMhfE, potrete usare questa tecnica tutte le volte che avrete tra le mani impasti molto idratati) quindi riporlo in in luogo tiepido dentro una ciotola oleata a lievitare fino al raddoppio.</div>
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Rovesciare sul piano di lavoro infarinato e aiutandosi con un bicchiere coppare le tigelle<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2L2xa08xNgach1x0X136UwVNJflS8E9eagLpP2AgjAE2fOSnbRG_zSAjOt9nsSVdSXWupPv89466zmciQ9EAarZmWWaLc-vqs6GSlI6U8BbtZo8ZEkVlchjoMtlvWvMblZcBjwM8a-68K/s1600/BeFunky_DSC_0348.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2L2xa08xNgach1x0X136UwVNJflS8E9eagLpP2AgjAE2fOSnbRG_zSAjOt9nsSVdSXWupPv89466zmciQ9EAarZmWWaLc-vqs6GSlI6U8BbtZo8ZEkVlchjoMtlvWvMblZcBjwM8a-68K/s400/BeFunky_DSC_0348.jpg.jpg" width="400" /></a></div>
, lasciarle lievitare per un'altra ora e cuocerle sul testo rovente o su una padella a fiamma moderata circa 5/7 minuti per lato, dovranno prendere un bel colore marrone.</div>
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Farcirle a piacere con salumi e formaggi vari.<b></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlewb9Htnsj3LjxbbkmjZ516cMhlkK5Oxbu4qZf2vnA2aSs7KlCE0ApuvgqPh_mqEGq5eGsIDmFEKZ3sAdKJ7bLBaqWRG9cvDL1lP3drcXU_XjBRSUxgXHlr0y58wvfe5YQ_eoGsepJE8/s1600/BeFunky_DSC_0354.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRlewb9Htnsj3LjxbbkmjZ516cMhlkK5Oxbu4qZf2vnA2aSs7KlCE0ApuvgqPh_mqEGq5eGsIDmFEKZ3sAdKJ7bLBaqWRG9cvDL1lP3drcXU_XjBRSUxgXHlr0y58wvfe5YQ_eoGsepJE8/s400/BeFunky_DSC_0354.jpg.jpg" width="400" /></a></div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com6tag:blogger.com,1999:blog-8730321150473036041.post-70060899428922709902013-07-18T06:29:00.001-07:002013-07-18T06:33:37.148-07:00Insalata con FETA greca<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjqM-3CJMhHhbnHUdKMGRmN-g6Y5SCcwhYB-E4p93UeP86kUhg09U59VbBt6Xd0MYWseVz2-yDBzQXPyDKpMtfRnUkPtc-2Ou4bn0PWw0KQTZJqgmd3hrxNJxNVpJgXzbuKn_KO7c2gta/s1600/BeFunky_DSC_0285.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjjqM-3CJMhHhbnHUdKMGRmN-g6Y5SCcwhYB-E4p93UeP86kUhg09U59VbBt6Xd0MYWseVz2-yDBzQXPyDKpMtfRnUkPtc-2Ou4bn0PWw0KQTZJqgmd3hrxNJxNVpJgXzbuKn_KO7c2gta/s400/BeFunky_DSC_0285.jpg.jpg" width="400" /></a></div>
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Se volete fare un pranzo al volo adatto alle temperature calde allora questo piatto è quello che fa per voi...una fresca insalata mista con feta greca.<br />
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<span style="background-color: yellow;"><b>INGREDIENTI :</b></span><br />
<br />
<ul style="text-align: left;">
<li>Feta</li>
<li>pomodori da insalata</li>
<li>olive nere</li>
<li>acciughe</li>
<li>pomodori secchi</li>
<li>origano</li>
<li>menta</li>
<li>Olio EVO</li>
<li>aceto balsamico </li>
</ul>
<br />
Tagliare grossolanamente tutti gli ingredienti , ridurre la feta greca in cubetti quindi condire con olio, aceto balsamico, origano e menta. Non ho messo il sale perchè sia la feta, le acciughe che il pomodoro secco sono abbastanza sapidi.</div>
Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com1tag:blogger.com,1999:blog-8730321150473036041.post-9747022375162264632013-07-12T12:49:00.002-07:002013-07-12T12:51:58.942-07:00PANE di Semola e Farina 0<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAz6fQZOfDsDAAYG8ElMII_W7yByN-Q1694yQUT0iKWUDNM2VJlBeB6_9nxRXBbWM0oxmOBRk9vdGjV__5AnN2AUnpjjQGyNs8m9YB33k3Ka4ZEEzAj3Df2mldN1amLeTvbgTcRJLPjbJ/s1600/BeFunky_DSC_0185.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAz6fQZOfDsDAAYG8ElMII_W7yByN-Q1694yQUT0iKWUDNM2VJlBeB6_9nxRXBbWM0oxmOBRk9vdGjV__5AnN2AUnpjjQGyNs8m9YB33k3Ka4ZEEzAj3Df2mldN1amLeTvbgTcRJLPjbJ/s400/BeFunky_DSC_0185.jpg.jpg" width="400" /></a></b></div>
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<span style="background-color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Se volete cimentarvi nel fare un bellissimo pane e anche buonissimo potete seguire questa ricetta perfetta per un ottimo pane rustico, io stessa ne sono rimasta sbalordita.</b></span></span></div>
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<span style="background-color: white;"><span style="font-family: Georgia,"Times New Roman",serif;"><b> <span style="background-color: yellow;">INGREDINTI:</span></b></span></span></div>
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<span style="background-color: yellow;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>Biga</b></span></span></div>
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</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia,"Times New Roman",serif;"><b>500 gr di farina 0</b></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><b>270 gr di acqua</b></span></li>
<li><span style="font-family: Georgia,"Times New Roman",serif;"><b>5 gr di lievito di birra</b></span></li>
</ul>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>Impastate e fate
lievitare a 16°C per 16 ore</b></span></div>
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<span style="background-color: yellow;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: 18pt;">Impasto </span></b></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
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<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
<div class="MsoNormal">
<span style="font-family: Georgia,"Times New Roman",serif;"><b>Biga</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>500 gr di farina di
semola rimacinata</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>350 gr di acqua</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>22 gr di sale</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>5 gr di malto in polvere
o in pasta</b></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;">
</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><b>2 gr di lievito di birra</b></span></div>
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<span style="background-color: yellow;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>PROCEDIMENTO:</b></span></span></div>
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<b><span style="font-family: Georgia;">Impastare
la biga e farla lievitare 16
°C fuori frigo, con gli ingredienti rimanenti amalgamare
il secondo impasto e aggiungere la biga. Riposare l'impasto 50 minuti quindi
fare due pieghe per dare struttura all'impasto e , chiudete a palla e mettete a
lievitare coperto per 1 ora. Fate dei tagli in superficie e infornate con
vapore a 230° C per 10 minuti , poi abbassate a 200°C per altri 30
minuti circa.</span></b></div>
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<b><span style="font-family: Georgia;"> </span></b><span style="font-family: Georgia;"> </span></div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com4tag:blogger.com,1999:blog-8730321150473036041.post-46198133998719684552013-06-24T12:05:00.005-07:002013-06-24T12:06:14.029-07:00Cheesecake alla NUTELLA<div dir="ltr" style="text-align: left;" trbidi="on">
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Volete un dolce fresco e davvero estivo? Che vi faccia fare una bella figura con pochi sforzi? Lo avete trovato!! Questo Cheesecake è rapido da preparare, non si cuoce ma basta solo il freezer e il frigorifero e farete contenti gli amanti della nutella che lo adoreranno.</div>
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<span style="background-color: yellow;"><b>INGREDIENTI:</b></span><br />
Stampo da 22 cm<br />
<ul style="text-align: left;">
<li>250 g di biscotti
Digestive</li>
<li>75 g di burro morbido</li>
<li>400 g
di Nutella</li>
<li>50 g di granella di nocciole </li>
<li>500 g di formaggio spalmabile</li>
<li>60 g di zucchero a velo </li>
</ul>
<b>PROCEDIMENTO:</b><br />
<br />
<br />
Utilizzando un robot da cucina inserire i biscotti spezzati ed il burro morbido quindi frullare fino a che tutto sia diventato simile alla sabbia bagnata,.<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"> </span><br />
<div style="text-align: justify;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Versare sopra uno stampo a cerniera rivestito di carta forno e compattare aiutandosi con un cucchiaio quindi riporre in freezer fino a che si sarà rassodato.</span></div>
<div style="text-align: justify;">
<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Se non possedete un mixer potete inserire i biscotti in un sacchetto per surgelare e battendo con il mattarello raggiungere lo stesso risultato, aggiungete il burro morbido e fatelo assorbire con le mani.<br />Gli ingredienti successivi dovranno essere tutti a temperatura ambiante.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Prendere il formaggio spalmabile e sbatterlo con una frusta insieme allo zucchero quindi aggiungere la nutella. </span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Stendere la crema sopra alla base di biscotti e cospargerla di nocciole, riporre in frigo per una notte quindi servire ben freddo.</span></div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com1tag:blogger.com,1999:blog-8730321150473036041.post-15733504743597250532013-06-18T12:30:00.003-07:002013-06-19T09:27:37.850-07:00Frittata di ricotta e spinaci<div dir="ltr" style="text-align: left;" trbidi="on">
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Una frittata veramente <span id="taw" style="margin-right: 0px;"><a class="spell" href="https://www.google.it/search?q=light&spell=1&sa=X&ei=LLXAUfaILaKJ4gTX2oEY&ved=0CCgQvwUoAA&biw=1280&bih=630"><b><i>light</i></b></a></span> perchè al forno, pronta in 20 minuti, sana e gustosa da mangiare come secondo piatto, contorno, antipasto anche fredda e perchè no come finger food per un aperitivo al volo con gli amici.</div>
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<span style="background-color: yellow;"><b>INGREDIENTI: ( Tortiera cm 22)</b></span></div>
<ul style="text-align: left;">
<li>200 gr di ricotta</li>
<li>100 gr di spinaci</li>
<li>mezza cipolla</li>
<li>pangrattato q.b.</li>
<li>parmigiano</li>
<li>3 uova</li>
<li>pepe</li>
<li style="text-align: justify;">sale </li>
<li style="text-align: justify;">olio extravergine d'oliva</li>
</ul>
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<span style="background-color: yellow;"><b>PREPARAZIONE:</b></span></div>
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Tagliare la cipolla e gli spinaci a listarelle e farli appassire con un filo per qualche minuto.</div>
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Raccogliere la ricotta in una terrina e aggiungere gli spinaci, il pepe nero, il sale, il pangrattato e le uova, mescolare energicamente e versare il composto dentro una teglia precedentemente foderata con carta forno.<br />
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Cuocere 20 minuti a 200 °C, quindi formare e tagliare a fette.</div>
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La frittata è buonissima anche da fredda, quindi se rimane potete riproporla senza scaldarla.</div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com0tag:blogger.com,1999:blog-8730321150473036041.post-75736948502651174022013-06-17T12:31:00.000-07:002013-06-17T12:34:51.321-07:00Pizzette di zucchine<div dir="ltr" style="text-align: left;" trbidi="on">
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E' un contorno semplice che può essere gustato anche freddo!! Queste zucchine le ho mangiate grazie ad un'amica e mi sono piaciute tantissimo, le ho rifatte con i pomodori pelati ma devo dire che con il pomodoro fresco è tutta un'altra cosa....se vorrete potrete adagiare sopra ogni fetta un cucchiaino di pesto.</div>
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<span style="background-color: yellow;"><b>INGREDIENTI: (x 4 persone)</b></span></div>
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<ul style="text-align: left;">
<li>4 zucchine</li>
<li> 2 pomodori</li>
<li>Pangrattato condito </li>
<li>parmigiano</li>
<li>olio evo</li>
<li>origano</li>
</ul>
<span style="background-color: yellow;"><b>PREPARAZIONE:</b></span><br />
<div style="text-align: justify;">
Tagliare le zucchine a fette non troppo sottili, tagliare il pomodoro a dadini e condirlo con sale ed origano quindi adagiare le zucchine su una teglia e farcirle con il pomodoro.</div>
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Condire il pangrattatato con aglio tritato finemente, prezzemolo, parmigiano, sale, mescolare e cospargere i pomodori, condire con un filo d'olio ed infornare a 200 °C x 15 minuti in forno preriscaldato.</div>
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Cospargere di parmigiano a fine cottura e servire.</div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com2tag:blogger.com,1999:blog-8730321150473036041.post-5197376171681893092013-06-13T16:34:00.001-07:002013-06-13T16:58:22.935-07:00BAGUETTE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white;">Non ci sono molte parole per descrivere questo pane che è buonissimo e uguale alle baguette che si comprano, ovviamente in versione genuina!</span><span style="background-color: yellow;"><span style="background-color: white;"> </span></span><br />
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<span style="background-color: yellow;"><span style="background-color: white;">Provatelo e fatemi sapere.</span></span><b><span style="background-color: yellow;"><br /></span></b>
<b><span style="background-color: yellow;"><span style="background-color: white;"></span><br /></span></b>
<b><span style="background-color: yellow;"> Ingredienti:</span></b><br />
<br />
<b><span style="background-color: yellow;">Poolish:</span></b><br />
<ul>
<li>300 gr di manitoba </li>
<li>300 gr di acqua</li>
<li>2 gr di lievito</li>
</ul>
Lievitare in frigorifero 12 ore e poi mettere in forno con luce accesa per due ore<br />
<br />
<span style="background-color: yellow;"><b>IMPASTO</b></span><br />
<ul>
<li>500 gr di farina 0</li>
<li>130 gr di acqua</li>
<li>1 cucchiaino di miele (malto o zucchero) </li>
<li>4 gr di lievito</li>
<li>16 gr di sale</li>
</ul>
<div style="text-align: justify;">
Impastare la biga con il resto della farina, il lievito, il miele, l'acqua e il sale quindi fare due pieghe ( piega 1 girare e fare la piega 2 <a href="http://www.blogger.com/)%20http://www.google.it/imgres?imgurl=http://machetiseimangiato.com/wp-content/uploads/2010/04/pane.pieghe1.jpg&imgrefurl=http://machetiseimangiato.com/2010/04/pane-cafone-con-lievito-madre/&h=515&w=688&sz=25&tbnid=ouDGX_kC8cBtfM:&tbnh=97&tbnw=129&prev=/search%3Fq%3Dpieghe%2Bpane%26tbm%3Disch%26tbo%3Du&zoom=1&q=pieghe+pane&usg=__BiDywOCBtOADX8jdB_0Q6N6nDU4=&docid=4dT3RJZaZIzlRM&sa=X&ei=QzG6UdyLCKeF4gSA6IHIAw&ved=0CDIQ9QEwAQ&dur=339">Clicca qui per guardare foto)</a></div>
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Poi lievitare la massa per 45 minuti...ho formare le baguette come da
consuetudine ovvero con la tecnica che potrete vedere girovagando su youtube, quindi riporre nuovamente a
lievitare per 20 minuti sul canovaccio molto infarinato, mettere le baguette distanti tra loro quindi tirare su il telo in mezzo ad ogni baguette così da avvicinarle l'una con l'altra, questo serve per mantenere la forma della baguette se , come me, siete sprovviste di teglia apposita.</div>
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Infornare a 250 °C per 15 minuti nebulizzando acqua e e poi altri 15 minuti a 200 °C.</div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com0tag:blogger.com,1999:blog-8730321150473036041.post-19404486541153177822013-06-12T07:07:00.001-07:002013-06-12T07:09:06.270-07:00Filoncino fragrante<div dir="ltr" style="text-align: left;" trbidi="on">
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Non crederete ai vostri occhi....dei filoncini fragranti pronti per essere farciti, croccantissimi e morbidi all'interno!</div>
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Provateli perchè a me hanno stupito e so che stupiranno anche voi.</div>
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<span style="background-color: yellow;"><b>Per la biga:</b></span><br />
<ul>
<li>400 gr di farina 0</li>
<li>230 gr di acqua</li>
<li>1 gr di lievito di birra</li>
</ul>
Impastare fino a formare una palla liscia ed omogenea e riporre in frigo per 12 ore.<br />
Porre a temperatura ambiente per 2 ore circa fino a che l'impasto si sarà intiepidito.<br />
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<span style="background-color: yellow;"><b>Impasto:</b></span><br />
<ul>
<li>Biga</li>
<li>600 gr di farina 0</li>
<li>240 gr di acqua</li>
<li>60 gr di olio di semi</li>
<li>2 gr di lievito</li>
<li>2 cucchiani si zucchero raso (miele o 1 cucchiaino di malto)</li>
<li>1 cucchiaio raso di sale</li>
</ul>
Impastare e lievitare a palla fino al raddoppio.<br />
Formare dei filoncini di gr 250 e lievitare per altri 30 minuti, fare i tagli ed infornare<br />
forno preriscaldato, nebulizzando acqua sulla leccarda, a 200 °C per 20 minuti.</div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com5tag:blogger.com,1999:blog-8730321150473036041.post-41048919614525124832013-06-10T06:19:00.003-07:002013-06-10T08:13:00.897-07:00Mousse di ricotta e miele<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAKGG9OHBfRx8W5IWD3np7Q8coqzqKuIVjzNPWEfBy020KqAT7xy6nX-9NTbttFmYA1rlOthiOYfJHS3zkWnJ_oUQ1wKU-fTCYKcB0MBwIhzFFjS3mog9srT2slyHT7ISV4mZiCP2e_dz/s1600/DSC_0148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAKGG9OHBfRx8W5IWD3np7Q8coqzqKuIVjzNPWEfBy020KqAT7xy6nX-9NTbttFmYA1rlOthiOYfJHS3zkWnJ_oUQ1wKU-fTCYKcB0MBwIhzFFjS3mog9srT2slyHT7ISV4mZiCP2e_dz/s400/DSC_0148.jpg" width="266" /></a></div>
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Niente di più facile e veloce per un dessert monoporzione da offrire ai vostri ospiti; si prepara in 10 minuti e vi farà fare una bella figura...bello da vedere e buonissimo da mangiare!!</div>
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<br /></div>
<div style="text-align: justify;">
<span style="background-color: yellow;"><b>INGREDIENTI:</b></span> (x 4 bicchierini)</div>
<ul style="text-align: left;">
<li>250 gr di ricotta </li>
<li>4 cucchiaini di miele (+ due per il fondo del bicchierino)</li>
<li>12 fragole</li>
<li>4 cucchiaini di zucchero</li>
<li>succo di limone</li>
<li>Fragole intere </li>
</ul>
<span style="background-color: yellow;"><b>PROCEDIMENTO:</b></span><br />
<div style="text-align: justify;">
Aiutandomi con un mixer mescolate la ricotta con il miele, frullate fino a rendere la crema liscia e omogenea e mettete da parte.</div>
<div style="text-align: justify;">
In un altro bicchiere fare a pezzi le fragole, aggiungere lo zucchero e qualche goccia di limone, quindi frullare e formare una purea.</div>
<div style="text-align: justify;">
A questo punto siamo pronti per comporre il nostro bicchierino; mettiamo poco miele sul fondo, adagiamo qualche cucchiaino di ricotta e ricopriamo tutto con la purea di fragole.</div>
<div style="text-align: justify;">
Io ho decorato con mezza fragolina ed una spruzzata di zucchero al velo.<br />
<br />
<span style="background-color: white;"> <span style="color: blue;"> Con questa ricetta partecipo al contest<span style="background-color: yellow;"> <i><span style="color: red;"><b><a href="http://www.cappuccinoecornetto.com/2013/05/ricette-e-ricotta-il-nuovo-contest-di-cappuccino-e-cornetto.html">Ricette e Ricotta</a> </b></span></i></span></span></span></div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com2tag:blogger.com,1999:blog-8730321150473036041.post-81741701432753112732013-06-07T12:44:00.001-07:002013-06-07T12:45:19.069-07:00Fette Biscottate all'orzo - Pane Bianco da prima colazione<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGmLkOL9KMi89aYvET8ViWbGvXx8TQZw26dqYSCSLgWiUS31VwR-12F8TNlWla-o3wWGgvhgJuMPI7PWZfMGRUeusPgEdNItAFYes1ivAaxGrLSc1-sjHFqo8esd0mO0icOcFApMLwNGeR/s1600/DSC_0109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGmLkOL9KMi89aYvET8ViWbGvXx8TQZw26dqYSCSLgWiUS31VwR-12F8TNlWla-o3wWGgvhgJuMPI7PWZfMGRUeusPgEdNItAFYes1ivAaxGrLSc1-sjHFqo8esd0mO0icOcFApMLwNGeR/s400/DSC_0109.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
Sono delle fette biscottate molto versatili, infatti questo impasto è adatto come pane bianco ricco per la prima colazione oppure tostato ed essiccato come fetta biscottata per accompagnare burro e marmellata, scegliete voi.</div>
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Provatelo perchè è davvero buonissimo e profumato.</div>
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Con queste dosi ho riempito due stampi da plumcake.</div>
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<br /></div>
<div style="text-align: justify;">
<span style="background-color: yellow;"><b>INGREDIENTI:</b></span></div>
<ul style="text-align: left;">
<li>400 gr di farina 00</li>
<li>100 gr di Manitoba</li>
<li>250 gr di acqua</li>
<li>50 gr di olio di semi</li>
<li>1 cucchiaino di sale</li>
<li>70 cucchiaino di zucchero</li>
<li>12 gr lievito</li>
<li>2 cucchiaini di orzo solubile</li>
</ul>
<b><span style="background-color: yellow;">PROCEDIMENTO:</span></b><br />
<div style="text-align: justify;">
Formare una fontana con la farina e unire acqua, olio, lievito e zucchero ed impastare per almeno 10 minuti quindi unire il sale ed amalgamarlo. </div>
<div style="text-align: justify;">
A questo punto dobbiamo dividere l'impasto, ne preleveremo una quantità minore dove andremo ad unire l'orzo.</div>
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Ottenuti i 2 impasti, uno di quantità maggiore bianco ed uno all'orzo procederemo alla loro lievitazione per almeno 1 ora.</div>
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Stendiamo dunque l'impasto bianco e l'impasto all'orzo e sovrapponiamoli, arrotoliamoli molto stretti e tagliamo il filone in due parti.</div>
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Mettiamo a lievitare per un'ora e mezza o comunque fino al raddoppio.</div>
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Cuociamo 30 minuti a 170/180 C°.</div>
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Estraiamo il pane e mettiamo sulla griglia a colorare un altro pò anche nei bordi quindi tiriamolo fuori dal forno e mettiamolo a raffreddare.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalkmvOE1iMyJu8Zxh9GY9Xbg3Isp7fiHo-k0xzC9ALPouD-el99U5Ei3ftcAtfKcv4uhhYC9Was7zbFDoLI5d6BIwa_iJfuWfmiNxxIWoPYdjA-3F4lUug-9EeVg19zP1kRwYwINJOWUp/s1600/DSC_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalkmvOE1iMyJu8Zxh9GY9Xbg3Isp7fiHo-k0xzC9ALPouD-el99U5Ei3ftcAtfKcv4uhhYC9Was7zbFDoLI5d6BIwa_iJfuWfmiNxxIWoPYdjA-3F4lUug-9EeVg19zP1kRwYwINJOWUp/s400/DSC_0104.jpg" width="400" /></a></div>
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Tagliamo delle fette grosse 1 cm e distribuiamole sulla teglia quindi inforniamole e secchiamole in forno a 150 °C per almeno 30 minuti.</div>
<div style="text-align: justify;">
Oppure possiamo tostare il pane nel tostapane e usarlo da morbido per la nostra colazione.</div>
<div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com12tag:blogger.com,1999:blog-8730321150473036041.post-52790834738295908202013-06-06T12:14:00.002-07:002013-06-06T12:15:18.798-07:00PENNE con crema di Zucchine e Stracchino<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;">Io
la pasta l'adoro e pensavo davvero di non poter vivere senza, ma dopo aver
aggiunto alla mia siluetthe più di 10 kg ho dovuto fare i conti con la bilancia e
così volente o nolente ho dovuto diminuire di molto le dosi di carboidrati che,
nella mia attuale vita sedentaria al momento, non ci possono proprio stare.<br />
Fortunatamente ho la mia dolce metà che apprezza i miei esperimenti e che di
dimagrire non ne vuole sapere così posso preparare e sbizzarrirmi con i primi
piatti senza limiti visto che "la cavia" mangia di tutto.<br />
Oggi tra gli ortaggi spuntavano fuori le testoline di 4 zucchine e lo
stracchino comprato qualche giorno fa rischiava di andare a male.<br />
Non vi nego che non ho molta inventiva e che ho dato una sbirciatina su
internet per vedere se il connubio poteva andare bene<span style="font-size: small;"> quindi ho<span style="font-size: small;"> proceduto come segue:</span></span></span></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="background-color: yellow;"><b><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">INGREDIENTI:</span></span></span></span></b></span></div>
<br />
<ul style="text-align: left;">
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"> <span style="font-size: small;">Penne</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">zucchine</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">olio Evo </span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">scalogno</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">s<span style="font-size: small;">tracchino</span> </span></span></span></span> </span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">latte</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">sale</span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;">pepe </span></span></span></li>
</ul>
<span style="background-color: yellow;"><b>PROCEDIMENTO: </b></span><br />
<br />
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<br />
<div style="text-align: justify;">
In una padellina soffriggere un pò di scalogno in
olio extravergine d'oliva, aggiungere le zucchine tagliate a rondelle, salare,
pepare e aggiungere un pò di acqua.</div>
<div style="text-align: justify;">
Far cuocere fino a quando le zucchine non si
saranno un pò intenerite, basteranno una decina di minuti.</div>
<div style="text-align: justify;">
In un pentolino scalare un pò di latte e mettere
qualche cucchiaio di stracchino quindi farlo sciogliere.</div>
<div style="text-align: justify;">
Per guarire il piatto soffriggere qualche
zucchina tagliata a rondella e metterla da parte. </div>
<div style="text-align: justify;">
A questo punto prendiamo il bicchiere del mixer
ad immersione ed inseriamo la nostra zucchina, aggiungiamo lo stracchino ormai
fuso e frulliamo fino a rendere tutto omogeneo.</div>
<div style="text-align: justify;">
Scoliamo le penne ed amalgamiamole alla crema ottenuta, guariamo con le zucchine fritte ed una spolverata di parmigiano.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dj8zcmJdDLOMVpV0Po0rESGlt9d6VIE7DNDJiWVdAcyLBx1TslDsQx9YLx9Rsgy3Ci4iGv4itgVc2sF-l9CYFXFo4MfJeY6g7NkOA3oGoFDQvRDcPwJI4QXsk8Q0IGdx3SI-uT8_7DqQ/s1600/DSC_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dj8zcmJdDLOMVpV0Po0rESGlt9d6VIE7DNDJiWVdAcyLBx1TslDsQx9YLx9Rsgy3Ci4iGv4itgVc2sF-l9CYFXFo4MfJeY6g7NkOA3oGoFDQvRDcPwJI4QXsk8Q0IGdx3SI-uT8_7DqQ/s400/DSC_0086.jpg" width="400" /></a></div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com3tag:blogger.com,1999:blog-8730321150473036041.post-42251339875226151662013-06-05T14:13:00.001-07:002013-06-12T07:31:57.413-07:00Filone<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlq-EblZOaPgK2Eg9FH2NrN7Ii3x_yLDkCOid12U0n4e9ODvLMavyMCgq1wVhWA5d_DAPKBDjYyPyLl1ELixicMys5mHkf9VI-mj9S1hNiyE9DAiZQKLZCXC4A0yuCHDJMnxGEYJy7l_Sp/s1600/DSC_0051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlq-EblZOaPgK2Eg9FH2NrN7Ii3x_yLDkCOid12U0n4e9ODvLMavyMCgq1wVhWA5d_DAPKBDjYyPyLl1ELixicMys5mHkf9VI-mj9S1hNiyE9DAiZQKLZCXC4A0yuCHDJMnxGEYJy7l_Sp/s400/DSC_0051.jpg" width="400" /></a></div>
<br />
<br />
Ogni tanto mi intestardisco nelle cose e allora inizio a sperimentare e sperimentare finchè non raggiungo il risultato sperato; fortunatamente in cucina sono una testarda che non molla mai. </div>
<div style="text-align: justify;">
Una ricetta che ho provato e riprovato è stata quella dei Bingè, un impasto apparentemente semplice ma che se non vanno dosati bene gli ingredienti purtroppo rischi di non avere i risultati sperati! I primi non si gonfiavano neanche e rimanevano crudi all'interno, poi ho buttato tutto almeno 4 o 5 volte e alla fine la perseveranza mi ha premiata e guardate adesso che Bignè meravigliosi sforno <a href="http://capricciosaepasticcionaincucina.blogspot.it/2011/04/bigne-o-pasta-choux.html">http://capricciosaepasticcionaincucina.blogspot.it/2011/04/bigne-o-pasta-choux.html</a>.</div>
<div style="text-align: justify;">
Così è stato per questo pane che sto per presentarvi, croccante fuori e morbido dentro, buono e profumato come quello della panetteria.</div>
<div style="text-align: justify;">
L'unica cosa di cui devo attrezzarmi è di una bella pietra refrattaria, noto che mi si colora molto sopra ma sotto non riesce a cuocere bene e poi quando inforno il pane che ha lievitato sulla tegliaho visto che la base rimane abbastanza piatta in cottura e questo non mi piace.<br />
Ragazzi con una farina comprata poco più di 0,40 cent ho sfornato 5 buonissimi filoncini che non è poco!!!! </div>
<div style="text-align: justify;">
Comunque è stata una bella sfida perchè i filoncini mi son venuti proprio come volevo io all'interno, ma se non fosse stato così la mia capa tosta mi avrebbe fatto riprovare all'infinito.</div>
<div style="text-align: justify;">
Ho notato anche un'altra cosa, ho infornato due teglie contemporaneamente quindi una teglia era vicina alla resistenza e l'altra coperta e il risultato è stato che mentre i filoncini infornati vicino alla resistenza hanno fatto fatica ad aprirsi quelli sotto invece si sono aperti benissimo, quindi suppongo che il calore che sviluppa la resistenza cuocia repentinamente il pane sopra e che quindi impedisca all'impasto di "esplodere".</div>
<div style="text-align: justify;">
Comunque nonostante l'aspetto non era proprio il massimo ( purtroppo ho anche un forno che brucia tutto quello che tocca) il sapore era ottimo come anche la consistenza.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="background-color: yellow;"><b>INGREDIENTI:</b></span></div>
<ul style="text-align: left;">
<li>1 Kg di farina 0</li>
<li>500 gr di acqua</li>
<li>25 gr di lievito di birra </li>
<li>1 cucchio raso di sale</li>
<li>1 cucchiaio raso di zucchero</li>
<li>80 gr di olio di semi di girasole</li>
</ul>
<span style="background-color: yellow;"><b>PROCEDIMENTO:</b></span><br />
<div style="text-align: justify;">
Con la farina formare una fontana e mettere al centro il lievito lo zucchero, l'acqua e l'olio e iniziare a sciogliere bene il lievito con la mano.</div>
<div style="text-align: justify;">
Aggiungere farina al centro fio a fare assorbire tutta l'acqua e lavorare bene l'impasto fino ad amalgamare tutti gli ingredienti quindi aggiungere il sale.</div>
<div style="text-align: justify;">
Formare una palla liscia ed omogenea e fare due pieghe come per la pasta sfoglia e mettere a lievitare per almeno 1 ora in forno spento con luce accesa. </div>
<div style="text-align: justify;">
Per formare i filoni io procedo così: prendo 250 gr di impasto e formo una pallina che schiaccio con il mattarello e arrotolo su se stessa poi sempre arrotolando premo un pò le estremità per formare appunto il filone quindi metto a lievitare per almeno 30 minuti.<br />
Prima di infornare fare dei tagli diagonali come da foto<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6ce4CyLJNonmcdMNpd8EJGGVmSrZWPsvaewgCUaKOiC-e4_B6iWyanr5f-gfRmF28Uxg2ZL3D5lq26XxCeTfhWscsRvqoxR5YIyFlZjyEdlq27U-I2btgwYE2DUAMSShtYPuDNz8hMj1/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6ce4CyLJNonmcdMNpd8EJGGVmSrZWPsvaewgCUaKOiC-e4_B6iWyanr5f-gfRmF28Uxg2ZL3D5lq26XxCeTfhWscsRvqoxR5YIyFlZjyEdlq27U-I2btgwYE2DUAMSShtYPuDNz8hMj1/s400/DSC_0042.JPG" width="400" /></a></div>
quindi cuocere per 30 minuti, ma dipende molto dal forno, fino a doratura.</div>
<div style="text-align: justify;">
<br /></div>
</div>
Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com1tag:blogger.com,1999:blog-8730321150473036041.post-78032822577174593662013-06-02T10:52:00.002-07:002013-06-24T13:02:23.911-07:00Torta di mele 2<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpWWXFZ0nWJrA2rQOKD9fhxPmWFWb_IMC1pzAkjHQpbvpPEN4nEgPm5k7fknMCoBig3SqeeGla7Y6DU-GDHQC3V9andXPMfTJmd6dqZpBq6JCzSFCOqoQbyY8_mtmJhTI1_vR1LJBPU7b/s1600/DSC_0050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpWWXFZ0nWJrA2rQOKD9fhxPmWFWb_IMC1pzAkjHQpbvpPEN4nEgPm5k7fknMCoBig3SqeeGla7Y6DU-GDHQC3V9andXPMfTJmd6dqZpBq6JCzSFCOqoQbyY8_mtmJhTI1_vR1LJBPU7b/s400/DSC_0050.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
E' la ricetta di un'amica di famiglia che di tanto in tanto ci viene a trovare e porta sempre qualcosa fatta da lei.</div>
<div style="text-align: justify;">
Sono riuscita a strapparle la ricetta di questa torta di mele davvero buonissima e molto soffice!! </div>
<div style="text-align: justify;">
Vediamo la ricetta:</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="background-color: yellow;">INGREDIENTI:</span></b></div>
<ul style="text-align: left;">
<li>200 gr di Farina 00</li>
<li>175 gr di zucchero</li>
<li>3 uova </li>
<li>115 gr di olio</li>
<li>115 gr di latte</li>
<li>1 bustina di vanillina</li>
<li>mezza bustina di lievito per dolci</li>
<li>2 mele </li>
</ul>
<b><span style="background-color: yellow;">PROCEDIMENTO: </span></b><br />
<div style="text-align: justify;">
Con uno sbattitore mescolare uova, zucchero e vanillina per almeno 10 minuti, aggiungere latte, olio sempre mescolando, la farina che avete mescolato precedentemente con il lievito.</div>
<div style="text-align: justify;">
Imburrare una terrina di 24 cm ed infarinarla, versare l'impasto quindi tagliare a fette due mele e macerarle per pochi minuti in mezzo succo di limone, un pò di zucchero e un pò di cannella, distribuirle così sulla torta a giro fino a coprire tutta la superficie. </div>
<div style="text-align: justify;">
, infornare in forno caldo per 45 minuti a 160 °C.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHd30mzd0YfrpCzDDDTSnzlwutXmdJY2o5yEiDe565740XlS-WW5udsjf03aKlCxnRpU_ZhTz-kL8qZJaZevkWkJAPDMb-rBbW2DK2FmGaXya80rVu-QfEbLbYg1HEpMC_KmyiyKr9pWWt/s1600/DSC_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHd30mzd0YfrpCzDDDTSnzlwutXmdJY2o5yEiDe565740XlS-WW5udsjf03aKlCxnRpU_ZhTz-kL8qZJaZevkWkJAPDMb-rBbW2DK2FmGaXya80rVu-QfEbLbYg1HEpMC_KmyiyKr9pWWt/s400/DSC_0056.JPG" width="400" /></a></div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com4tag:blogger.com,1999:blog-8730321150473036041.post-49311332857476601412013-06-01T15:29:00.000-07:002013-06-01T15:29:36.254-07:00Torta rustica<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2RaCaT-q6i6L3SLVJxHopJRTsyEwkaelZYiSb6ZRjBxEy3Hw8rrymF6c6uEuvrumqUGVtlHDZwR4XE973NpJSvnR8wbKXAZGywCpNnXP1qwoqwJecXJ2suHLPem5M-d-AgG0iFj_3T1p/s1600/DSC_0042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2RaCaT-q6i6L3SLVJxHopJRTsyEwkaelZYiSb6ZRjBxEy3Hw8rrymF6c6uEuvrumqUGVtlHDZwR4XE973NpJSvnR8wbKXAZGywCpNnXP1qwoqwJecXJ2suHLPem5M-d-AgG0iFj_3T1p/s400/DSC_0042.jpg" width="400" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ecco trovato un impasto che mi ha davvero soddisfatta..morbido morbido come piace a me!!</div>
<div style="text-align: justify;">
Ppotete farcirla come volete, io per esempio questa torta che vedete nella foto l'ho farcita una fomaggio, prosciutto, funghi e pomodoro l'altra con melanzane fritte, pomodoro e galbanino.</div>
<div style="text-align: justify;">
Da provare assolutamente e credetemi ne rimarrete soddisfatti!!</div>
<br />
<span style="background-color: yellow;"><b>INGREDIENTI:</b></span><br />
<br />
<ul style="text-align: left;">
<li>750 gr di farina 0</li>
<li>405 gr di acqua </li>
<li>70 gr di strutto</li>
<li>12 gr di sale</li>
<li>12 fg di zucchero</li>
<li>25 gr di lievito</li>
<li>1 tuorlo + latte per lucidare</li>
</ul>
<span style="background-color: yellow;"><b>Preparazione:</b></span><br />
<div style="text-align: justify;">
Maecolare la farina, il sale e lo zucchero in un recipiente capiente e formare una fontana dove andremo ad inserire il lievito e lo strutto.</div>
<div style="text-align: justify;">
Versiamo tutta l'acqua e con la mano andiamo a sciogliere il lievito e lo strutto, amalgamare bene tutta la farina e impastare energicamente fino a rendere l'impasto liscio ed omogeneo.</div>
<div style="text-align: justify;">
Prelevare 300 gr di impasto e spianarlo sottile come se fosse una pizza, farcire e ricoprire con un altro impasto. Spennellare con latte e turolo ed infornare per 30 minuti a 200 °C.</div>
<div style="text-align: justify;">
</div>
</div>
Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com2tag:blogger.com,1999:blog-8730321150473036041.post-12306024622153168892013-05-29T05:59:00.003-07:002013-05-29T06:04:38.862-07:00FUSILLI Asparagi e Cuori di Carciofo<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-X5iL7Aq0HTnbGTtGIQyaRnAwl-7jPkAccdJV592v4Oj8oZ76onai5q04xtXMKAMjg28NP5RJm855uki9-WTZCWWQ3xZqhfWN0rBspAC9BIBmId-TnGcchv8NOl9skk8KDtnifCS3w-E/s1600/DSC_0065-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-X5iL7Aq0HTnbGTtGIQyaRnAwl-7jPkAccdJV592v4Oj8oZ76onai5q04xtXMKAMjg28NP5RJm855uki9-WTZCWWQ3xZqhfWN0rBspAC9BIBmId-TnGcchv8NOl9skk8KDtnifCS3w-E/s320/DSC_0065-1.jpg" width="320" /></a></div>
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<br />
<br />
<br />
<br />
<b>INGREDIENTI:</b><br />
<br />
<br />
<ul style="text-align: left;">
<li>Fusilli o Penne</li>
<li>Asparagi surgelati</li>
<li>Cuori di Carciofi surgelati</li>
<li>aglio </li>
<li>olio EVO</li>
<li> Burro</li>
<li>Panna</li>
<li>Sale</li>
<li>Pepe</li>
</ul>
<b>PROCEDIMENTO:</b><br />
<br />
Rosolare l'aglio in poco olio Evo per qualche secondo, eliminarlo ed aggiungere i carciofi, un pò d'acqua e lasciare cuocere fino a che si saranno inteneriti. <br />
In un'altra padella sciogliere una noce di burro, tagliare a rondelline gli asparagi e rosolarli per una decina di minuti aggiungendo un pò d'acqua.<br />
Finita la cottura di entrambe le verdure riunirle in una sola padella, salare, pepare ed aggiungere la panna. Cuocere per qualche minuto fino a che tutti gli ingredienti si saranno amalgamati.<br />
Scolare i fusilli che ne frattempo si saranno lessati e tuffarli nel condimento appena preparato.<br />
Mantecare e servire.<br />
<br />
<br /></div>
Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com3tag:blogger.com,1999:blog-8730321150473036041.post-38565713537616033142013-05-24T12:42:00.000-07:002013-05-29T05:59:57.330-07:00BAVETTE con pancetta e scamorza affumicata.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuwRMN-jFMdRXSmxIdTiN_2gviEBnLRL0Dytua0Es_m96RBXHx0AqNlGwCNHoXv5MmTN-D1MqrXGTqUsK8ra2pUgPiZqiRPxYar0MXoJgyyLbQggHexGHToiQEC0z4PNE5a5FkU4arDal/s1600/DSC_0059-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuwRMN-jFMdRXSmxIdTiN_2gviEBnLRL0Dytua0Es_m96RBXHx0AqNlGwCNHoXv5MmTN-D1MqrXGTqUsK8ra2pUgPiZqiRPxYar0MXoJgyyLbQggHexGHToiQEC0z4PNE5a5FkU4arDal/s400/DSC_0059-1.JPG" width="400" /></a></div>
<br />
Ecco un primo piatto appetitoso per variare la routine settimanale.<br />
<br />
<b><span style="background-color: yellow;">INGREDIENTI:</span></b><br />
<ul style="text-align: left;">
<li>Bavette o linguine</li>
<li>Passata di pomodoro </li>
<li>aglio</li>
<li>olio EVo</li>
<li>pancetta</li>
<li>scamorza affumicata </li>
<li>sale</li>
<li>pepe</li>
<li>peperoncino</li>
</ul>
<span style="background-color: yellow;"><b>PROCEDIMENTO:</b></span><br />
<div style="text-align: justify;">
In una padella scaldare un pò di olio d'oliva ed uno spicchio d'aglio, soffriggere per qualche minuto.Aggiungere la pancetta dolce o affumicata a piacere e sorolare fino a cottura, basteranno pochi minuti, versare la passata di pomodoro ed un pò d'acqua, salare e pepare e far cuocere per 15/20 minuti.</div>
<div style="text-align: justify;">
Lessate le bavette in acqua bollente, appena pronte versarle nel sugo appena preparato ed aggiungere la scamorza affumicata a fiamma accesa. </div>
<div style="text-align: justify;">
Mantecare e servire!!!</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com2tag:blogger.com,1999:blog-8730321150473036041.post-44434096821864915892013-05-03T04:34:00.000-07:002013-05-03T04:38:20.229-07:00TORTINE Glassate!!<div dir="ltr" style="text-align: left;" trbidi="on">
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Buongiorno Amiche blogger e non, oggi voglio presentarvi una ricetta che non è nuova ma che è un assemblaggio di varie ricette.</div>
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La forma ricorda molto le cassatine che in realtà sono fatte di frolla con un ripieno di ricotta o per meglio chiamarle <span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;">Minne di Sant'Agata <span style="font-size: small;">che sono dei dolci catanesi <span style="font-size: small;">che ricordano la mutilazione dei seni <span style="font-size: small;">appunto di Sant'Agat<span style="font-size: small;">.</span> </span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Io ho voluto <span style="font-size: small;">fare una cosa a<span style="font-size: small;"> modo mio visto che la <span style="font-size: small;">cassata <span style="font-size: small;">proprio <span style="font-size: small;">non mi piace.</span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">L'impasto è un<span style="font-size: small;"> semplice pan di spagna<span style="font-size: small;">, all'interno c'è la crema pasticc<span style="font-size: small;">era e fuori una glassa di zucchero a <span style="font-size: small;">velo, in cima un<span style="font-size: small;">a ciliegia candita.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Vediamo allora come ho fatto:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="background-color: yellow;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">INGREDIENTI<span style="font-size: small;"><span style="font-size: small;">:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="background-color: yellow;"><b><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">PAN DI SPAGNA: </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></span></div>
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<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">250 gr di farina 00</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">250 di zucchero</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4 uova</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
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<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">mezza bustina di lievito </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
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<span style="background-color: yellow;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">CREMA PASTICC<span style="font-size: small;">ERA:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">500 <span style="font-size: small;">gr di latte</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">50 gr di amido </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1<span style="font-size: small;">2</span>0 gr di zucchero</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> 1 bustina di vanillina</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">4 tuorli</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 cucchiai di panna montata (facoltativa) </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
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<span style="background-color: yellow;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">GLASSA:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">350 gr di zucchero a velo</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">2 tuorli</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">1 bustina di vanillina</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ciliegie candite </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
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<span style="background-color: yellow;"><span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Preparazione:</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Iniziamo con il pan di spagna mescolando con uno sbattito<span style="font-size: small;">re elettrico</span> <span style="font-size: small;">zucchero e uova <span style="font-size: small;">per al<span style="font-size: small;">meno 15 minuti fino a quando non avrem<span style="font-size: small;">o ottenuto un impasto spumoso<span style="font-size: small;">, aggiungere la farina ed il lievito e mescolare dal basso verso l'alto fino a<span style="font-size: small;">d incorporare tutta la farina senza lasciar<span style="font-size: small;">e grumi. Versiamo in stampi per muffin <span style="font-size: small;">, cuociamo </span>a 180 °C per <span style="font-size: small;">2<span style="font-size: small;">0</span> minuti<span style="font-size: small;">. Capovolgi<span style="font-size: small;">amo<span style="font-size: small;">li e sformiamoli.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Per <span style="font-size: small;">la crema pasticcera</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>me<span style="font-size: small;">scolare i tuorli<span style="font-size: small;">, lo zucchero, la vanillina e l'amido<span style="font-size: small;">, aggiungere un pò di latte di quello che abbi<span style="font-size: small;">amo pesato ed amalgamare bene gli ingredienti<span style="font-size: small;">.</span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Aggiungere il latte rimanente e mescolare con una frusta fino a sciogliere tutti gli ingr<span style="font-size: small;">edienti in polvere. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Cuocere a fiamma medio<span style="font-size: small;">-bassa fino a che non si sarà addensata.</span> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Per la glassa<span style="font-size: small;"> sbattiamo<span style="font-size: small;"> <span style="font-size: small;">l'albume con la vanillina <span style="font-size: small;">a neve ferma e aggiungiamo lo zuc<span style="font-size: small;">chero a<span style="font-size: small;"> velo <span style="font-size: small;">fino ad incorporarlo bene all'albume.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">A questo punto prendiamo<span style="font-size: small;"> il nostro muffin capovol<span style="font-size: small;">gerlo e con una sacca a poche con bocchetta liscia spremere la crema pasticcera<span style="font-size: small;"> dentro creando un foro.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Mettere <span style="font-size: small;">su una gratella<span style="font-size: small;">, glassare ed inserire la ciliegia.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com5tag:blogger.com,1999:blog-8730321150473036041.post-90788192695790944372013-04-17T13:25:00.004-07:002013-06-12T02:22:01.411-07:00Torta con mascarpone alla nutella....goduriosa!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1z8RA4DrwUS_ImnhXkuEl1lUg-4Qr59uocqEMXDODV1oAnEKysIfkoQTIjfHJRDZ6y68xGuOO8rhDNn4-DompixYkPe6KFFSj73eLFFwHCDyx_O_eBzhxFrspvofWZgWh2rIjAKAGzmv8/s1600/DSC_0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1z8RA4DrwUS_ImnhXkuEl1lUg-4Qr59uocqEMXDODV1oAnEKysIfkoQTIjfHJRDZ6y68xGuOO8rhDNn4-DompixYkPe6KFFSj73eLFFwHCDyx_O_eBzhxFrspvofWZgWh2rIjAKAGzmv8/s400/DSC_0017.jpg" width="400" /></a></div>
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Volete stupire con effeti speciali??? Preparate una torta a 3 strati piena zeppa di cioccolato e vedrete che amici e parenti ne saranno felici, si sà... il cioccolato mette sempre tutti d'accordo.</div>
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La base è una torta al cioccolato della mitica Nigella, morbidissima che non ha bisogno di bagna....provare per credere!!</div>
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<span style="background-color: yellow;"><i><b>INGREDIENTI:</b></i></span></div>
<ul style="text-align: left;">
<li>175 GR DI BURRO</li>
<li>125 ML DI OLIO DI SEMI</li>
<li>300 ML DI ACQUA FREDDA</li>
<li>400 GR DI FARINA 00</li>
<li>350 GR DI ZUCCHERO</li>
<li>50 GR DI CACAO</li>
<li>1 BUSTINA DI LIEVITO</li>
<li>UN PIZZICO DI BICARBONATO</li>
<li>3 UOVA</li>
<li>1 BUSTINA DI VANILLINA </li>
</ul>
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<i><b><span style="background-color: yellow;">PER LA FARCITURA:</span></b></i></div>
<ul style="text-align: left;">
<li>500 gr di mascarpone</li>
<li>400 gr di nutella </li>
</ul>
(mescolare mascarpone e nutella)<br />
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<i><b><span style="background-color: yellow;">PANNA MONTATA E FRAGOLE PER DECORARE </span></b></i></div>
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<i><span style="background-color: yellow;"><b>PROCEDIMENTO:</b></span></i></div>
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Semplicissimo da fare, mescolare le polveri tutte insieme, aggiungere le uova, l'olio di semi, il burro fuso e l'acqua fredda da frigo sempre mescolando.</div>
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Cuocere in teglia da 22 cm in forno preriscaldato a 180 °C x 15 minuti dividento l'impasto in 3 infornate diverse realizzando così tre dischi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpX1P6iH8k4qP90jP_tmZS_koFSZFJMG_nYwe_lHLRsETJoc08j5biUBmaYGQ_LTBu9WVNLhdFfBjhNMHKYSX2KmPl1CEFe8KCHaqOCyQl4u713tAjYsQO6J1Efi8ZRtYnRwidVhPomah/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpX1P6iH8k4qP90jP_tmZS_koFSZFJMG_nYwe_lHLRsETJoc08j5biUBmaYGQ_LTBu9WVNLhdFfBjhNMHKYSX2KmPl1CEFe8KCHaqOCyQl4u713tAjYsQO6J1Efi8ZRtYnRwidVhPomah/s400/DSC_0004.JPG" width="400" /></a></div>
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Mecolate la nutella che avrete scaldato precedentemente al mascarpone quindi farcite la torta!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wxx-8pXr3cz6Hm7EMIdXpMGM3AW-bOf9AazUHgAjFJS36VXIS_-j9vRY-0rIhsG3ORjTkW6pwPB8GBIaAsTRqtPT-TnE7qomwi8DFxPn1DtaSzucqHVBxiQWrJTZHZDBesns61tBRRB0/s1600/DSC_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wxx-8pXr3cz6Hm7EMIdXpMGM3AW-bOf9AazUHgAjFJS36VXIS_-j9vRY-0rIhsG3ORjTkW6pwPB8GBIaAsTRqtPT-TnE7qomwi8DFxPn1DtaSzucqHVBxiQWrJTZHZDBesns61tBRRB0/s400/DSC_0009.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRLHPufV-R83b_b6op-sSCW1ly6xLg1ODDMy3lqqR2n26md1qsXvpBfS8P7D34hCylu9FmCZgtCKmUH1sc5nzN8AVj7DeTE7SFeCjTjr-wPoNDOkCy1eEi6ehTnfXDxpHuha78ipi4mTH/s1600/DSC_0019-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRLHPufV-R83b_b6op-sSCW1ly6xLg1ODDMy3lqqR2n26md1qsXvpBfS8P7D34hCylu9FmCZgtCKmUH1sc5nzN8AVj7DeTE7SFeCjTjr-wPoNDOkCy1eEi6ehTnfXDxpHuha78ipi4mTH/s400/DSC_0019-1.jpg" width="266" /></a></div>
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Con questa ricetta partecipo al contest: <a href="http://viviincucina.blogspot.it/2013/05/il-mio-primo-contest-risveglio-al-b.html">Vivi in cucina</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjIE-W5_fuR91D1YUn_WEjGbDaOOtA3FXa_FRz-MveTdmZe2UUyOCTI8FDYpfJLMYmxbu06bfbZOPMna29IoStxyN_-UI0DQvyVWEWROopX0AXhNy-ElUvOh5nEfTdAMsxGsUPQfd0uXl/s1600/contest+risveglio+al+b&b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWjIE-W5_fuR91D1YUn_WEjGbDaOOtA3FXa_FRz-MveTdmZe2UUyOCTI8FDYpfJLMYmxbu06bfbZOPMna29IoStxyN_-UI0DQvyVWEWROopX0AXhNy-ElUvOh5nEfTdAMsxGsUPQfd0uXl/s1600/contest+risveglio+al+b&b.jpg" /></a></div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com4tag:blogger.com,1999:blog-8730321150473036041.post-84506052649562285042013-04-12T15:29:00.000-07:002013-04-12T15:29:16.599-07:00Mascarpone alla crema di nocciole<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtMV4TYsxHK9YGGwMxHZBZA0ObKUdYSfnfbVFf6h-7B3lixPrOtE2zG-axrJTDM1OME8s3MaQcEiA0BZAagGahI3JR_svUjo7-LWW_ip1HyTRqoOq59GJHav1Vcr0GPdYzOWrHLupft3v/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgtMV4TYsxHK9YGGwMxHZBZA0ObKUdYSfnfbVFf6h-7B3lixPrOtE2zG-axrJTDM1OME8s3MaQcEiA0BZAagGahI3JR_svUjo7-LWW_ip1HyTRqoOq59GJHav1Vcr0GPdYzOWrHLupft3v/s400/DSC_0002.JPG" width="400" /></a></div>
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Ehilàààààààààà eccomi ancora qui e questa volta voglio scrivervi una ricetta flash ma molto golosa senza uova, veloce e facilissima....ecco quali sono gi ingredienti:<br />
<ul style="text-align: left;">
<li>250 di mascarpone</li>
<li>200 gr di cremalla nocciola</li>
</ul>
Scaldare la crema alla nocciola in un pantolino ed unirvi il mascarpone, mescolare energicamente ed è subito pronta!!! <br />
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Ottima per farcire torte, rotoli...ect ect..</div>
Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com5tag:blogger.com,1999:blog-8730321150473036041.post-47970977545409695122013-04-07T13:38:00.000-07:002013-04-07T13:41:58.442-07:00Babà<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0t1uTb7JRAhiVmxsN1H4T8TtvneI7BfPO7kkafucK9_t3pxmwYi9MjewKg-In0_FFkMCfpTngtNb94OO0rBCon9WvxiTww0W_nX84OKGp4wLGM3-MxGuCosWLFC85_wSnaLtavBZrCWx/s1600/DSC_0061-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI0t1uTb7JRAhiVmxsN1H4T8TtvneI7BfPO7kkafucK9_t3pxmwYi9MjewKg-In0_FFkMCfpTngtNb94OO0rBCon9WvxiTww0W_nX84OKGp4wLGM3-MxGuCosWLFC85_wSnaLtavBZrCWx/s400/DSC_0061-1.jpg" width="266" /></a></div>
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Cimentarsi con i babà sembra un'impresa facile ma ottenere un impasto ben incordato non è semplice, almeno a me non è venuto così ma nonostante fosse un impasto molle ed appiccicoso sono riuscita a metterlo dentro la forma anche se con un pò di difficoltà.</div>
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Con un pò di pazienza riuscirò a raggiungere un ottimo risultato...come prima volta sono venuti bene!</div>
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<span style="background-color: yellow;"><b>Ingredienti:</b></span></div>
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<li><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0].[2]">295 gr </span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0].[2]">farina manitoba</span></span></span></span></li>
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<li><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0].[4]">18 gr </span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0].[4]">lievito </span></span></span></span></li>
<li><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0].[6]">40 gr </span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0].[6]">zucchero</span></span></span></span></li>
<li><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0].[8]">105 gr</span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[0].[8]"> burro morbido</span></span></span></span></li>
<li><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[1]">4 uova</span></span></span></span></span></li>
<li><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[3]">1 pizzico di sale</span></span></span></span></span></li>
</ul>
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<span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><br id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[5]" /><span style="background-color: yellow;"><b><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[6]">Per il bagno:</span></b></span></span></span></span></span></div>
<ul style="text-align: left;">
<li><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[8]">1l di acqua</span></span></span></span></span></li>
<li><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[10]">300gr di zucchero</span></span></span></span></span></li>
<li><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[14]"> 250 ml di liquore strega</span></span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[14]"> </span></span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[14]"> </span></span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[791].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[14]"> </span></span></span></span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: justify;">
<span style="background-color: yellow;"><b> Per spennellare:</b></span></div>
<ul style="text-align: left;">
<li>Gelatina di albicocche</li>
</ul>
<div style="text-align: justify;">
<b><span style="background-color: yellow;">PROCEDIMENTO:</span></b></div>
<br />
<span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[23]">Preleviamo 25 gr di farina da totale ed impastiamola con un pò di acqua, 1 cucchiaino di zucchero e tutto il lievito</span>. Formiamo una palla liscia e mettiamola a lievitare fino al raddoppio.<br />
<div style="text-align: justify;">
<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[25]"></span><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[28]"></span></span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[28]">Aggiungiamo il lievitino ai restanti 270 gr di farina, allo zucchero, impastiamo pochissimo e aggiungiamo le uova uno alla volta. E' importante usare il gancio del nostro sbattitore affinchè tutto si amalgami perfettamente.</span></span></span></span></span></div>
<div style="text-align: justify;">
<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[28]"></span></span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[37]">Aggiungere il burro tenuto a temperatura ambiente e quindi morbido, sbattiamo ancora fino a che non si creerà un impasto colloso ma ben incordato, che si stacca dalla ciotola ma molto umido.</span><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[39]"></span><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[48]"></span><br id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[49]" /><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[50]"> </span><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[53]">Lievitare fino al raddoppio.</span><br id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[54]" /><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[55]"> </span></span></span></span></span></div>
<div style="text-align: justify;">
<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[58]">Imburrare gli stampini e prelevate un pò di impasto chiudete il pugno e la pallina che uscirà dovrà andare a finire dentro la forma; ricordate che l'impasto non dovrà superare la metà dello stampo, io ho un pò esagerato così ho lievitato fin quando non ho visto che la cupola era bella gonfia.</span></span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[58]"> </span><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[69]"></span></span></span></span></span></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><br id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[73]" /><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[74]"> </span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uhffT_ehACCB03TMozb-OpKxzmlJ8U4xVo18eZA0wNp6F4JPTl7-KKOKLwCrUGI5frU4E3JSYWPIGfjXPC1RcVykcafBd-_2y3rY5spb6iuU1vZUctJuQkKRg51ILDKUZM4lyTNECvbP/s1600/DSC_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7uhffT_ehACCB03TMozb-OpKxzmlJ8U4xVo18eZA0wNp6F4JPTl7-KKOKLwCrUGI5frU4E3JSYWPIGfjXPC1RcVykcafBd-_2y3rY5spb6iuU1vZUctJuQkKRg51ILDKUZM4lyTNECvbP/s320/DSC_0035.JPG" width="320" /></a></div>
<div style="text-align: justify;">
<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><br id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[75]" /><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[77]"></span><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[80]">Cuocere in forno caldo per 25 minuti a 200 °C.</span></span></span></span></span></div>
<div style="text-align: justify;">
<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[82]">Appena sformati lasciateli raffreddare fino a quando si saranno seccati in modo che durante il bagnetto non si distruggano.</span></span></span></span></span></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[82]"> </span><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[85]"></span><br id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[89]" /><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[90]"> </span></span></span></span></span></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5_93IH6SWGMrGh6KiPFf-gPnOLuYeMLlzpy2OhBHHhfqO81Dv2h8breGy4aNqMimVllqMv3Yn4DjGj4G4t5l-2UJ06sLbmVnIZmlBuTYQ-gn47wUZByky6KgtivxHReQXDMkyuLxxpKE/s1600/DSC_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5_93IH6SWGMrGh6KiPFf-gPnOLuYeMLlzpy2OhBHHhfqO81Dv2h8breGy4aNqMimVllqMv3Yn4DjGj4G4t5l-2UJ06sLbmVnIZmlBuTYQ-gn47wUZByky6KgtivxHReQXDMkyuLxxpKE/s320/DSC_0042.JPG" width="213" /></a></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[113]"></span><br id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[114]" /><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[115]"> </span><br id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[116]" /><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[120]">Preparare la bagna secondo ricetta e non appena si sarà intiepidita tuffarci i babà.</span></span></span></span></span></div>
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<span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[120]">Bagnarli bene altrimenti al centro rimarranno secchi.</span></span></span></span></span><span data-ft="{"tn":"K"}" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3]"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0"><span id=".reactRoot[854].[1][2][1]{comment624544980892462_624708380876122}.0.[1].0.[1].0.[0].[0][2].0.[3].0.[120]"> Strizziamoli un pò e sistemiamoli a testa sotto in un vassoio.</span></span></span></span></span></div>
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Lucidiamoli con la gelatina e aspettiamo il giorno dopo per farcile con la crema pasticcera e guardiamo con frutta a piacere.</div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com5tag:blogger.com,1999:blog-8730321150473036041.post-38825396034915990752013-03-30T08:58:00.001-07:002013-03-30T09:17:05.816-07:00Cannoncini di pasta sfoglia<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHdNKih0II2cEbIhpcGJL1cs72V0z8iKqxB1WXU2gUkp6H_SHXrDKI5ti5Ad-7jcLLtKC2RlF38bIhYN9Ihtlcu9_l-MgRfJYTnZNm6e_ibqeQFkfObhJvaHpyFLl5frK7qLYS3x-0pQJ/s1600/75258_390739417668179_1180761828_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHdNKih0II2cEbIhpcGJL1cs72V0z8iKqxB1WXU2gUkp6H_SHXrDKI5ti5Ad-7jcLLtKC2RlF38bIhYN9Ihtlcu9_l-MgRfJYTnZNm6e_ibqeQFkfObhJvaHpyFLl5frK7qLYS3x-0pQJ/s400/75258_390739417668179_1180761828_n.jpg" width="266" /></a></div>
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Niente di più semplice visto che la pasta sfoglia la compreremo al banco frigo del nostro supermercato, dovremo solo preparare le creme...procuriamoci i classici coni sui quali arrotolaremo le striscie di pasta sfoglia!! </div>
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Facile Facile no?!</div>
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<span style="background-color: yellow;"><b>INGREDIENTI:</b></span></div>
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<ul style="text-align: left;">
<li>PASTA SFOGLIA pronta</li>
</ul>
<span style="background-color: yellow;"><b>Per la crema pasticcera:</b></span><br />
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</div>
<ul style="text-align: left;">
<li> 500 gr di latte intero</li>
<li> 4 tuorli</li>
<li> 130 gr di zucchero</li>
<li> 50 gr di amido </li>
<li> vanillina</li>
<li> 1 noce di margarina</li>
</ul>
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<span style="background-color: yellow;"><b>Per la crema al cioccolato: </b></span><br />
<ul style="text-align: left;">
<li>500 gr di latte intero</li>
<li>60 gr di cacao</li>
<li>180 gr di zucchero</li>
<li>50 gr di amido</li>
<li>1 bustina di vanillina</li>
<li>1 pizzico di cannella </li>
</ul>
</div>
<span style="background-color: yellow;"><b>PROCEDIMENTO:<span style="background-color: #f3f3f3;"> </span></b></span><br />
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<span style="background-color: yellow;"><span style="background-color: white;">Prendere la s</span><span style="background-color: white;">foglia e ricavarne delle strisce che andremo ad avvolgere sui nostri coni preventivamente imburrati. Spennellare con uovo sbattuto e cuocere per 20 minuti a 180 °C.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwbhWtnEw6wdOMc2Nl35sYrNDedkQYTC1sLZeoKfMC8uLF9q3fWPqEWH3mIST9EkHFyucKI1H_E-jzxkfEZYCDxkjeCURxJYD884NFiGFuV5e1VrRWK2y6EHRBGojLR5mCgEqlibESqq2/s1600/DSC_0048+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwbhWtnEw6wdOMc2Nl35sYrNDedkQYTC1sLZeoKfMC8uLF9q3fWPqEWH3mIST9EkHFyucKI1H_E-jzxkfEZYCDxkjeCURxJYD884NFiGFuV5e1VrRWK2y6EHRBGojLR5mCgEqlibESqq2/s400/DSC_0048+(2).JPG" width="266" /></a></div>
<span style="background-color: yellow;"><span style="background-color: white;"> </span> </span><br />
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<b>Per la crema pasticcera:</b><br />
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<span style="background-color: yellow;"><span style="background-color: white;">In
una pentola mescolare i tuorli, l'amido, la vanillina e lo zucchero con
poco latte fino ad amalgamare tutti gli ingredienti, a questo punto
aggiungiamo tutto il latte e mescoliamo con una frusta energicamente.</span></span></div>
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<div style="text-align: justify;">
<span style="background-color: yellow;"><span style="background-color: white;">Cuocere
a fuoco basso fino a quando la crema non si sarà addensata, aggiungere
una noce di margarina mescolare ancora e versare n una terrina e coprire
con una pellicola fino a completo raffreddamento. </span></span></div>
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<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 20px;"><b>Per la crema al cioccolato: </b></span></div>
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<span style="line-height: 20px;"><span style="font-family: Times, Times New Roman, serif;">Stemperare in un pò di latte l'amido, lo zucchero, la vanillina, un pizzico di cannella e il cacao.</span></span><span style="line-height: 20px;"><span style="font-family: Times, Times New Roman, serif;">Aggiungere il restante latte e mescolare.</span></span>
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<span style="line-height: 20px;"><span style="font-family: Times, Times New Roman, serif;">Mettere su fiamma moderata e m</span></span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 20px;">escolare fino a che il composto si sarà addensato. </span><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 20px;">Far raffreddare la crema e aggiungere , se si vuole, due cucchiai di panna montata e mescolare.</span></div>
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<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 20px;">NON CI RIMANE CHE PRENDERE UNA SAC A POCHE E RIEMPIRE I CANNONCINI.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Cez98RojpM9PyI-bn7XUlJ2dqXGFuVZpiRQK29vQawDjnU_BHXm0ENouXkan789wqnAm4Chon009NSRnui12CdTPN2HFDOUlQvGhcXJMJX71CM5uQaWZ5Fbk3ldx12hmH38fe6JoAedx/s1600/929_390739344334853_1923427158_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Cez98RojpM9PyI-bn7XUlJ2dqXGFuVZpiRQK29vQawDjnU_BHXm0ENouXkan789wqnAm4Chon009NSRnui12CdTPN2HFDOUlQvGhcXJMJX71CM5uQaWZ5Fbk3ldx12hmH38fe6JoAedx/s400/929_390739344334853_1923427158_n.jpg" width="266" /></a></div>
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Flòhttp://www.blogger.com/profile/02832193485732112690noreply@blogger.com5tag:blogger.com,1999:blog-8730321150473036041.post-9334497098426392202013-03-30T04:56:00.002-07:002013-04-29T09:13:30.361-07:00Crostata di fragole con crema pasticcera<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjhNCmK5BWCA0nh0rkUs21yCDm4jgsAB_-9c85FGDxRELyFvzQJ7fvmqJf8afnMJ9rPnI94sqsoC3wQRQ_vJC6yehAL_lPAVEbnQGIrIdtDuZE0euAutJhJzCjbP0QjM5_3J5LvNiAzBi/s1600/1709_111916615664569_781218084_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLjhNCmK5BWCA0nh0rkUs21yCDm4jgsAB_-9c85FGDxRELyFvzQJ7fvmqJf8afnMJ9rPnI94sqsoC3wQRQ_vJC6yehAL_lPAVEbnQGIrIdtDuZE0euAutJhJzCjbP0QjM5_3J5LvNiAzBi/s400/1709_111916615664569_781218084_n.jpg" width="400" /></a></div>
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Non c'è torta più facile di questa e che da tante soddisfazioni...a me piace molto il connubio tra le fragole, la crema e la croccantezza della frolla che lascia in bocca un gusto ricco e piacevole di frutta e biscotto.</div>
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Dovete assolutamente provarla perchè è deliziosa, profumata e i vostri amici, parenti ne saranno entusiasti!!! Buona anche in versione mignon basta prendere delle forme monoporzione per intenderci quelle delle tartellette e woilàààà tanti piccoli pasticcini pronti per essere sgranocchiati.</div>
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Iniziamo con gli ingredienti:</div>
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<b><span style="background-color: yellow;">Per la frolla (tortiera da 22 cm):</span></b></div>
<ul style="text-align: left;">
<li>250 gr di farina 00</li>
<li>125 gr di burro o margarina</li>
<li>100 gr di zucchero</li>
<li>vanillina</li>
<li>4 tuorli</li>
</ul>
<b><span style="background-color: yellow;">Per la crema pasticcera:</span></b><br />
<ul style="text-align: left;">
<li>500 gr di latte intero</li>
<li>4 tuorli</li>
<li>130 gr di zucchero</li>
<li>50 gr di amido </li>
<li>vanillina </li>
<li>1 noce di margarina</li>
</ul>
<span style="background-color: yellow;"><b>Per la decorazione:</b></span><br />
<ul style="text-align: left;">
<li>Fragole </li>
<li>gelatina </li>
</ul>
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<span style="background-color: yellow;"><b>PREPARAZIONE:<span style="background-color: white;"> </span></b></span></div>
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<span style="background-color: yellow;"><b><span style="background-color: white;">Per la frolla:</span></b></span></div>
<div style="text-align: justify;">
<span style="background-color: yellow;"><span style="background-color: white;">Mescolare il burro morbido con lo zucchero e la vanillina quando si sarà formata una cremina aggiungere i tuorli ed incorporarli.</span></span></div>
<div style="text-align: justify;">
<span style="background-color: yellow;"><span style="background-color: white;">Aggiungere la farina e compattare l'impsto fino a formare una palla liscia e lasciarla riposare 30 minuti in frigorifero coperta da pellicola.</span></span></div>
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<span style="background-color: yellow;"><span style="background-color: white;">Appena si sarà rassodata spolveriamo un piano con della farina e stendiamo a frolla della grandezza della teglia che stiamo utilizzando a dagiamola dentro ed eliminiamo la pasta in eccesso.</span></span></div>
<div style="text-align: justify;">
<span style="background-color: yellow;"><span style="background-color: white;">Cuociamo a 170 °C per 20 minuti. lasciare raffreddare completamente prima di sformare e farcire. </span></span></div>
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<b><span style="background-color: yellow;"><span style="background-color: white;">Per la crema pasticcera:</span></span></b></div>
<div style="text-align: justify;">
<span style="background-color: yellow;"><span style="background-color: white;">In una pentola mescolare i tuorli, l'amido, la vanillina e lo zucchero con poco latte fino ad amalgamare tutti gli ingredienti, a questo punto aggiungiamo tutto il latte e mescoliamo con una frusta energicamente.</span></span></div>
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<span style="background-color: yellow;"><span style="background-color: white;">Cuocere a fuoco basso fino a quando la crema non si sarà addensata, aggiungere una noce di magarina mescolare ancora e versare n una terrina e coprire con una pellicola fino a completo raffreddamento. </span></span></div>
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<span style="background-color: yellow;"><span style="background-color: white;">E' arrivato il momento di farcile la nostra deliziosa crostata...prendiamo il piatto da portata mettiamoci su la frolla, sbattiamo energicamente con una frusta</span></span><b><span style="background-color: yellow;"><span style="background-color: white;"> </span></span></b><span style="background-color: yellow;"><span style="background-color: white;">la crema pasticcera</span></span><b><span style="background-color: yellow;"><span style="background-color: white;"> </span></span></b><span style="background-color: yellow;"><span style="background-color: white;">così da renderla</span></span><b><span style="background-color: yellow;"><span style="background-color: white;"> </span></span></b><span style="background-color: yellow;"><span style="background-color: white;">nuovamente</span></span><b><span style="background-color: yellow;"><span style="background-color: white;"> </span></span></b><span style="background-color: yellow;"><span style="background-color: white;">cremosa, farciamo la frolla e decoriamo con le fragole, spennelliamo con la gelatina e serviamo.</span></span></div>
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