tag:blogger.com,1999:blog-33206196310484348942024-02-07T11:33:43.874+01:00OVoBbudinoManuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-3320619631048434894.post-50067386488518651252013-12-01T23:02:00.000+01:002013-12-01T23:02:06.158+01:00...la solita pizza...<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">...guai a chi lo dice... a casa mia la pizza rappresenta le fondamenta della famiglia.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">Ho sposato mio marito perché il suo piatto preferito è la pizza e, siccome l'amore va coltivato, negli anni ho sempre cercato possibili miglioramenti... siccome credo di aver trovato l'impasto e il metodo migliore, ora provo con i diversi condimenti...</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;"><b>PIZZA POMODORO, FUNGHI e SALSICCIA</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMIyl8Gh_yhh69ApGitDxsmTqiw2WBiLrOp-zlNunuoCkuFy2J4e_QAFcHUM2__ietg0qGloSGOSAAwb0jIWT00fZByG4bxAc0sFKndcKSNfx-vZsRXv-HnHl2J1jzJ9cIVs0paaU2HU/s1600/IMG_2901.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMIyl8Gh_yhh69ApGitDxsmTqiw2WBiLrOp-zlNunuoCkuFy2J4e_QAFcHUM2__ietg0qGloSGOSAAwb0jIWT00fZByG4bxAc0sFKndcKSNfx-vZsRXv-HnHl2J1jzJ9cIVs0paaU2HU/s640/IMG_2901.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;"><i>Ingredienti:</i></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;"><i>per la pasta:</i></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">1 kg di farina tipo 1 buratto,</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">700 gr di acqua,</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">7 gr lievito di birra liofilizzato (o anche meno), </span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">20 gr di sale,</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">40 gr di olio evo.</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;"><i>per il condimento:</i></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">pomodori pelati,</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">funghi freschi,</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">salsiccia,</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">prezzemolo.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvx7X-nIpeCASRfCOEPTcqr-rOVhswydn0nBmze1chy5tcCeM0D275Dt34W69CBW4l17D6VWhah4VvSgOBzBYxd5Br__-wOlREScdB3_6vv1GTkhOM20yvH_Sayz1TJEh6FfB7jF-jXmo/s1600/IMG_2914.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvx7X-nIpeCASRfCOEPTcqr-rOVhswydn0nBmze1chy5tcCeM0D275Dt34W69CBW4l17D6VWhah4VvSgOBzBYxd5Br__-wOlREScdB3_6vv1GTkhOM20yvH_Sayz1TJEh6FfB7jF-jXmo/s640/IMG_2914.JPG" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;"><br /></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">Mettete la farina e il lievito nell'impastatrice e mescolare col gancio a l minimo della velocità (altrimenti potete fare anche tutto a mano). Aggiungete l'acqua, poca alla volta. Quando l'impasto è abbastanza omogeneo, aggiungete l'olio e il sale.</span><br style="background-color: white; color: #333333; font-size: 14px;" /><span style="background-color: white; color: #333333; font-size: 14px;">A questo punto lasciatela riposare nella ciotola coperta da pellicola per almeno un'ora.</span><br style="background-color: white; color: #333333; font-size: 14px;" /><span style="background-color: white; color: #333333; font-size: 14px;">Passata l'ora, rovesciate la pasta su un piano abbondantemente infarinato e fate due </span><span style="background-color: white; color: #333333; font-size: 14px;"><span style="color: black;">pieghe a libro, </span></span><span style="background-color: white; color: #333333; font-size: 14px;">prendendo la pasta dai lati e rivolgendoli verso l'interno, con il taglio sempre rivolto verso la nostra pancia.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">Mettete l'impasto in un</span><span style="background-color: white; color: #333333; font-size: 14px;">a ciotola molto capiente unta con un filo d'olio. Dopo 15-20 minuti ripetete le pieghe e fate la stessa operazione per 3 volte nel giro di un'ora. Al termine mettete la ciotola in frigo,coperta con la pellicola, per almeno 18 ore.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; font-size: 14px;">Passato il tempo di lievitazione, rovesciate l'impasto sul piano infarinato, dividetelo in 2 parti, fate una piega di rinforzo e lasciate lievitare coperto finché non è raddoppiato di volume, circa 2 ore. Stendete la pasta in una teglia unta con un po' d'olio con molta delicatezza, stando attenti a non far scoppiare le bolle d'aria che si sono formate, opponendo una leggera pressione con le dita. Condite con quello che volete, anche semplicemente con olio e sale grosso.</span><span style="background-color: white; color: #333333; font-size: 14px;"> Infornate a 250°C per circa 6 minuti poggiando la teglia sul fondo del forno e poi abbassare a 220°C e mettere la teglia sul livello più basso. Cuocere in totale per circa 20-25 minuti, a seconda del condimento.</span></span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com1tag:blogger.com,1999:blog-3320619631048434894.post-75189027106977195092013-11-10T21:22:00.000+01:002013-11-10T21:22:28.459+01:00Cena regionale...<span style="font-family: Trebuchet MS, sans-serif;">Qualche giorno fa abbiamo pensato di organizzare una cena regionale...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">"Ognuno porta qualcosa che appartiene alle tradizioni culinarie della regione di appartenenza"... </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">"Bene, posso fare qualcosa di pugliese o di siciliano." ... no, troppi terroni a Milano... la cena si sarebbe trasformata in un gemellaggio siculo-pugliese... allora mi sono messa a studiare qualcosa di toscano, perché io sono di Firenze, pare...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 14px;"><b>BISCOTTINI di PRATO </b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM3jnsDReP7ziHfo7o8SaNl6BViYFPMYEsjRL1CI1gkt6W4NFHIFrmyFkImAuP7UHwKPFuF0KGxF1d5euhycSdaO3flBJUxvyLkINwcNR7K86OwG44uPzzIetkB0xCk_hDdqPOoYppDI/s1600/IMG_2837+-+Copia.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM3jnsDReP7ziHfo7o8SaNl6BViYFPMYEsjRL1CI1gkt6W4NFHIFrmyFkImAuP7UHwKPFuF0KGxF1d5euhycSdaO3flBJUxvyLkINwcNR7K86OwG44uPzzIetkB0xCk_hDdqPOoYppDI/s640/IMG_2837+-+Copia.JPG" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 14px;"><b><br /></b></span></span><br />
<span style="background-color: white; font-size: 14px;"><span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredienti:</i></span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 14px;">1</span><span style="background-color: white; font-size: 14px; line-height: 1.4em;">kg di farina,</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 1.4em;"><span style="font-family: Trebuchet MS, sans-serif;">1kg g di zucchero,</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 1.4em;"><span style="font-family: Trebuchet MS, sans-serif;">600gr di mandorle sgusciate ma non spellate,</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 1.4em;"><span style="font-family: Trebuchet MS, sans-serif;">200gr di pinoli,</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 1.4em;"><span style="font-family: Trebuchet MS, sans-serif;">5 uova intere + 5 tuorli,</span></span><br />
<span style="background-color: white; font-size: 14px; line-height: 1.4em;"><span style="font-family: Trebuchet MS, sans-serif;">1 uovo sbattuto per la doratura.</span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 1.4em;">Mescolate le uova con lo zucchero e i</span><span style="background-color: white; font-size: 14px; line-height: 1.4em;">ncorporate la farina. Aggiungete i pinoli e quindi le mandorle, ambedue interi e non tostati. </span><span style="background-color: white; font-size: 14px; line-height: 1.4em;">Mescolate per distribuirli uniformemente.</span></span><span style="background-color: white; font-size: 14px; line-height: 1.4em;"><span style="font-family: Trebuchet MS, sans-serif;">Niente lievito né burro né altro grasso.</span></span><span style="background-color: white; font-size: 14px; line-height: 1.4em;"><span style="font-family: Trebuchet MS, sans-serif;">Niente sale e neppure aromi.</span></span><span style="background-color: white; font-size: 14px; line-height: 1.4em;"><span style="font-family: Trebuchet MS, sans-serif;">Niente latte.</span></span><span style="background-color: white; font-size: 14px; line-height: 1.4em;"><span style="font-family: Trebuchet MS, sans-serif;">Con le mani infarinate formate dei filoncini larghi circa 3 cm e alti uno.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 1.4em;">Disponete i filoncini ben distanziati fra loro e </span><span style="background-color: white; font-size: 14px; line-height: 1.4em;">pennellate con l'uovo sbattuto lasciato da parte.</span></span><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 1.4em;">Portate il forno a 220°C, introducete la placca con i biscotti e abbassate a 200° fino a che questi ultimi non abbiano raggiunto la doratura voluta per circa 20 minuti.</span><span style="background-color: white; font-size: 14px; line-height: 1.4em;">Estraeteli ed affettateli caldi con taglio obliquo ad uno spessore di circa 1 cm e rimetteteli nel forno spento per altri 5/10 minuti, distanziandoli leggermente l'uno dall'altro. S</span><span style="background-color: white; font-size: 14px; line-height: 1.4em;">fornateli e una volta ben freddi riponeteli in una scatola di latta.</span></span><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 1.4em;">L'abbinamento ideale è col vinsanto.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSsAKOTaEuSxBc7GjvuxV9mqNYrC5hjDKNFVcgJLj7t_P8lPBAOMGlaR-oLf6msv0c4vVTkJgLRgieiRfXkCL-aEBNHdG21NqbviXhKOxE55VBdjYNYGaHvqxL3IKQmniGbStz3VWFhA/s1600/IMG_2845.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSsAKOTaEuSxBc7GjvuxV9mqNYrC5hjDKNFVcgJLj7t_P8lPBAOMGlaR-oLf6msv0c4vVTkJgLRgieiRfXkCL-aEBNHdG21NqbviXhKOxE55VBdjYNYGaHvqxL3IKQmniGbStz3VWFhA/s640/IMG_2845.JPG" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 1.4em;"><br /></span></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 1.4em;"><br /></span></span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com0tag:blogger.com,1999:blog-3320619631048434894.post-25368730481975891222013-10-27T22:21:00.001+01:002013-10-27T22:21:16.480+01:00...roveja<span style="font-family: Trebuchet MS, sans-serif;">...pensavo fosse una cosa esotica di chissà quale paese sconosciuto e invece scopro che si tratta di un antico legume selvatico che cresce sulle montagne umbre... </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">ZUPPA di ROVEJA e ZUCCA MANTOVANA</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6VRsGQCBtVoMlr_JKftwWVSD2N8oDN5WhF4tq1_lkJ57KxN835eP0A5AnfWDbpddoVjkcpDfjeni83qJcLO4tclTPm5baoOrUApuAHmTYvzUKpYext0LnxZiv74tDWvcm_YxRHMQzkM/s1600/IMG_2756.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6VRsGQCBtVoMlr_JKftwWVSD2N8oDN5WhF4tq1_lkJ57KxN835eP0A5AnfWDbpddoVjkcpDfjeni83qJcLO4tclTPm5baoOrUApuAHmTYvzUKpYext0LnxZiv74tDWvcm_YxRHMQzkM/s640/IMG_2756.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredienti:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">400gr di roveja secca,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 zucca mantovana, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">alloro,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">carota, sedano, cipolla,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">paprica dolce,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">olio evo, sale e pepe.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UEI9TsjAxvgV0idH0E96fwoZXuhySjDbsk_C24ZlpHuQyPIcSAi5Iyt1CDtQdUUpc9rosq4npz-gxefcTT_YXOjZOF_pjfO14YEeVlNu8WiPOW5ctCJlwru9q2aydU5jr4YsaiL0P1A/s1600/IMG_2760.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UEI9TsjAxvgV0idH0E96fwoZXuhySjDbsk_C24ZlpHuQyPIcSAi5Iyt1CDtQdUUpc9rosq4npz-gxefcTT_YXOjZOF_pjfO14YEeVlNu8WiPOW5ctCJlwru9q2aydU5jr4YsaiL0P1A/s640/IMG_2760.JPG" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">La sera prima mettete a bagno la roveja in tanta acqua (almeno tre volte il peso del legume). L'indomani sciacquate bene la roveja e lessatela in abbondante acqua insieme ad una foglia di alloro per almeno due ore e mezza. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tagliate finemente carota, sedano e una cipolla e fate appassire il tutto in una pentola di coccio con un po' d'olio. Pulite e tagliate a pezzetti la zucca e aggiungetela al soffritto. Aggiungete la roveja con un po' del suo brodo di cottura. Aggiungete un cucchiaio di paprica dolce, salate, pepate e cuocete a fiamma bassa per circa un'ora. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tostate alcune fette di pane casereccio, mettetele sul piatto e versarci sopra la zuppa.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com0tag:blogger.com,1999:blog-3320619631048434894.post-26469105963806745942013-10-13T20:03:00.000+02:002013-10-13T23:35:47.048+02:00...sempre in vena di biscotti...<span style="font-family: Trebuchet MS, sans-serif;">Certe volte un piccolo biscotto nasconde due giorni di lavorazione...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ho cominciato ieri con l'impasto, sono uscita</span><span style="font-family: 'Trebuchet MS', sans-serif;">, sono tornata e l'impasto era a riposare nel frigo. L'ho lasciato ancora un po' e prima di cena ho fatto le palline. Dopo cena le ho infornate e poi ho aspettato che si raffreddassero. Stamattina mi sono svegliata presto solo per loro, li ho farciti col cioccolato e sono uscita </span><span style="font-family: Trebuchet MS, sans-serif;">. Sono tornata a casa, infreddolita, e loro erano lì ad aspettarmi...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">ed è arrivata la parte più bella: mangiarli.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">BACI di DAMA (di L. Montersino)</span><br />
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18px;"><i>Ingredienti:</i></span><br style="line-height: 18px;" /><br style="line-height: 18px;" /><span style="line-height: 18px;">250g di burro morbido,</span><br style="line-height: 18px;" /><span style="line-height: 18px;">200g di zucchero,</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1 tuorlo piccolo,</span><br style="line-height: 18px;" /><span style="line-height: 18px;">250g di farina 00,</span><br style="line-height: 18px;" /><span style="line-height: 18px;">250g di farina di nocciole,</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1/2 bacca di vaniglia,</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1 pizzico di sale,</span><br style="line-height: 18px;" /><span style="line-height: 18px;">cioccolato fondente.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6z6Kc9yJaO8IfB6dqjKth1KMNEeFIZjCAITWgs3eAy-IGZ7tV-mfIwr0UVLiDKaGjqQq_u1RUl7FSpYH70brfZPRTA-molzhQ-3x53fOPrPXGpp8M0cL4-J2wypx0hOhcgIhYZyg5sg/s1600/IMG_2739.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG6z6Kc9yJaO8IfB6dqjKth1KMNEeFIZjCAITWgs3eAy-IGZ7tV-mfIwr0UVLiDKaGjqQq_u1RUl7FSpYH70brfZPRTA-molzhQ-3x53fOPrPXGpp8M0cL4-J2wypx0hOhcgIhYZyg5sg/s640/IMG_2739.JPG" width="640" /></a></div>
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<i style="background-color: white; font-family: "Trebuchet MS", sans-serif;">Procedimento:</i><br />
<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><br style="line-height: 18px;" /><span style="line-height: 18px;">Unisci il burro allo zucchero.</span></span></span><br />
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Aggiungi il tuorlo, la vaniglia e il sale.<br />Setaccia le due farine e lavorale velocemente per ottenere una palla compatta. </span></span><span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><br />Fai riposare l'impasto in frigorifero per almeno 6 ore.<br />Prepara delle palline (di più o meno 8gr) e mettile a riposare in frigo ancora 1 ora.</span></span><span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;"><br />E importante che l'impasto sia ben freddo e che il forno non sia molto caldo per evitare che si assottiglino troppo.</span></span></div>
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Infornate per 30 minuti a 140°C.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8ziYJ2CuvLUQYmfsKvhFRVtLtRLyf6T8EUcCf31mV0mfSXXl6UVEw684d_tW4VtO6wmhh7WAZ2cx7JbyzZDp8uh0PLQLgeFkn88Y6CTzUXpIIPZjO8rvJrZ0xoGeHyDR4rBgYSY7_vc/s1600/IMG_2574.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG8ziYJ2CuvLUQYmfsKvhFRVtLtRLyf6T8EUcCf31mV0mfSXXl6UVEw684d_tW4VtO6wmhh7WAZ2cx7JbyzZDp8uh0PLQLgeFkn88Y6CTzUXpIIPZjO8rvJrZ0xoGeHyDR4rBgYSY7_vc/s640/IMG_2574.JPG" width="640" /></a><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="background-color: white;"><span style="font-family: Trebuchet MS, sans-serif;">Fateli raffreddare, sciogliete la cioccolata e mettetela con una sac a poche su una metà bacio. </span></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Unisci le due metà e sono pronti.</span></div>
Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com0tag:blogger.com,1999:blog-3320619631048434894.post-88002026421264807252013-10-09T00:25:00.000+02:002013-10-09T09:31:38.522+02:00...per le mie FAN...<span style="font-family: Trebuchet MS, sans-serif;">Oggi, prima di andare alla riunione per l'elezione del rappresentante della classe di Matilde, ho cucinato di fretta... avrei dovuto leggere nella scelta degli ingredienti il mio destino... il baccalà in accoppiata col cavolo erano il segno che presto sarei stata costretta ad assecondare il volere delle "mie amiche"...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Grazie a tutte le elettrici, questa è dedicata a voi...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">CAVOLFIORI e BACCALA' </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBu7ZwLMlq17HTrf6XhtY8C7rQje9QiDXmxq9CtwHqKjK2ijU97b5cCkcwLPHxobWQADIsaPvnv0DRZk7vOp4sDPLGTlBmn57bRf2I4NqaboucQPsbiUfawGwh4yN0S3Sk2JhqLpqgxc/s1600/IMG_2531.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBu7ZwLMlq17HTrf6XhtY8C7rQje9QiDXmxq9CtwHqKjK2ijU97b5cCkcwLPHxobWQADIsaPvnv0DRZk7vOp4sDPLGTlBmn57bRf2I4NqaboucQPsbiUfawGwh4yN0S3Sk2JhqLpqgxc/s640/IMG_2531.JPG" width="640" /></a><i><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">800gr circa di baccalà già dissalato,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 piccoli cavolfiori, romano e bianco,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">mollica di pane raffermo, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pinoli, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pistacchi, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">prezzemolo,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pecorino stagionato,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">olio evo.</span><br />
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<i><span style="font-family: Trebuchet MS, sans-serif;">Procedimento:</span></i><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lessate i cavolfiori al dente. Cuocete il baccalà, lasciandolo un po' crudino.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo tritate gli ingredienti per la fare la panure e aggiungete un po' d'olio per renderla umida.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mettete le verdure alternate con il pesce in una teglia da forno, cospargete con il trito e infornate per circa 15 min nel forno a 200°C ventilato con la funzione grill. Fate in modo che venga una bella crosticina croccante.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCxoe3oIagIPHT0a8SRIVbJtSgGN8BqW3fNlK3X1SXv-PfChr7Wghw3JpJTnhvpOC0xQrwQTow4Tzzvb9-JSmKA5q3yMJ5llcS0S4qkQOhS029C-tD78tXCu1xTwvrWIvGKZIWzybXWw/s1600/IMG_2528.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCxoe3oIagIPHT0a8SRIVbJtSgGN8BqW3fNlK3X1SXv-PfChr7Wghw3JpJTnhvpOC0xQrwQTow4Tzzvb9-JSmKA5q3yMJ5llcS0S4qkQOhS029C-tD78tXCu1xTwvrWIvGKZIWzybXWw/s640/IMG_2528.JPG" width="640" /></a></div>
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<br />Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com1tag:blogger.com,1999:blog-3320619631048434894.post-35908963937085097602013-10-06T19:08:00.001+02:002013-10-09T09:31:59.818+02:00... mi fai i krumiri?<span style="font-family: Trebuchet MS, sans-serif;">Mi è presa la mania dei biscotti ...ne ho fatti molti tipi e, dopo esserseli mangiati tutti, mio marito ha avuto il coraggio di dire: -A me piacciono solo i Krumiri...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Io non potevo trascurare la richiesta e così sono andata sul sicuro con Montersino.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">KRUMIRI CON FARINA DI RISO</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVxOLlN6Eu2dr2ElhLPk31ahMtvL3bgynOxhVMC9F7ibhKtpfLTnLYo6SIJSmnD8fx473GyawerVumPlNSYu94R9v65bdI-GOoyHrvGf8SJt7CogYo1ogCE_cLhiYs02n_LrhyZEutgw/s1600/IMG_2515.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVxOLlN6Eu2dr2ElhLPk31ahMtvL3bgynOxhVMC9F7ibhKtpfLTnLYo6SIJSmnD8fx473GyawerVumPlNSYu94R9v65bdI-GOoyHrvGf8SJt7CogYo1ogCE_cLhiYs02n_LrhyZEutgw/s640/IMG_2515.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredienti:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">305gr di burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">340gr di zucchero a velo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">30gr di miele di castagno</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">40gr di uova</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">22,5gr di tuorli</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200gr di latte intero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">875gr di farina di riso</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7,5gr di lievito</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pizzico di sale</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TVBd0xbBwku_4xZPslpsyfIIGUxh7kQPWwNX3UIMPyFMB-xeP5V4JCuS3jYgrAaJgLrhVDGh3O5YO6XIabEoY4mxQZdHEXnv1WKaw8Sk4X9CvAJptkm_4dmhCB5q9-DcwG5n84BSefo/s1600/IMG_2517.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7TVBd0xbBwku_4xZPslpsyfIIGUxh7kQPWwNX3UIMPyFMB-xeP5V4JCuS3jYgrAaJgLrhVDGh3O5YO6XIabEoY4mxQZdHEXnv1WKaw8Sk4X9CvAJptkm_4dmhCB5q9-DcwG5n84BSefo/s640/IMG_2517.JPG" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Procedimento:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Lavorate il burro morbido nella planetaria con la foglia, aggiungendo lo zucchero e il miele. Unite poco alla volta le uova, i tuorli e il latte miscelati. poi aggiungete il sale, il lievito e la farina. Formate i biscotti utilizzando la sacca da pasticceria con una bocchetta che dia la forma tipica.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cuocere in forno a 180°C per 15 minuti circa (devono essere abbastanza scuri).</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com0tag:blogger.com,1999:blog-3320619631048434894.post-47507509280705615292012-10-22T21:43:00.000+02:002012-10-22T21:44:10.884+02:00Buono e sano<span style="font-family: Trebuchet MS, sans-serif;">Leggo quasi tutte le riviste di cucina.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Mi piace sfogliarle e risfogliarle, studiarle, attaccare post-it alle pagine più interessanti, ma non sempre riesco a provare tutte le ricette che vorrei. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Avevo una quantità di fagiolini esagerata, ma non mi sono fatta cogliere impreparata: Sale&pepe ...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>POLPETTONE di FAGIOLINI</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredienti:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500gr di fagiolini,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300gr di patate,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">125gr di ricotta, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100gr di grana padano,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 uova,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pangrattato, </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">maggiorana,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">olio evo, sale.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnIeZNpbALNvvBahKNbAaUc5T0GShqhy7ieKXF9a66jstmnCNB36epbX_JAh7OxE9bJ8mQe0b31quvAG6l0W4ZIHKald46fQZuRum3Cxq2lvIkiSRNqFt7cPZDRi8VFi_124GtaPVARI/s1600/BLOG+641662b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMnIeZNpbALNvvBahKNbAaUc5T0GShqhy7ieKXF9a66jstmnCNB36epbX_JAh7OxE9bJ8mQe0b31quvAG6l0W4ZIHKald46fQZuRum3Cxq2lvIkiSRNqFt7cPZDRi8VFi_124GtaPVARI/s640/BLOG+641662b.jpg" width="640" /></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Lessate fagiolini e patate separatamente. Tritate i fagiolini e schiacciate le patate. Mescolateli insieme con le uova, i formaggi, un po' di sale e la maggiorana. Oliate una teglia a cerniera da 24 cm,cospargetela con pangrattato e mettetevi il composto. Livellatelo bene, spolverizzate con altro pangrattato e irrorate con un filo d'olio.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Infornate a 200°C per circa 30 minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Servitelo tiepido o freddo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com3tag:blogger.com,1999:blog-3320619631048434894.post-40600857841831232182012-10-17T21:55:00.000+02:002012-10-17T21:56:46.285+02:00... guardando la TV<span style="font-family: Trebuchet MS, sans-serif;">La sera, prima di cena, mentre io spignatto, le bambine guardano tutte le trasmissioni di cucina, facendo zapping fra Benedetta, Alessandro e Simone (così li chiamano loro, come se fossero di casa). </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Io, intenta ai doveri familiari, drizzo le orecchie dalla cucina per capire se c'è qualche ricetta interessante.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Qualche sera fa c'era </span><b style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"> </b><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">lo chef Christian Costardi ospite dalla zia Bene con un</span><br />
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<b><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">RISOTTO ai FUNGHI SOTTOBOSCO di Carnaroli</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingredienti:</i></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 1.4;"><i>per il brodo di funghi:</i></span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">150gr di funghi secchi,</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">acqua fredda.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 1.4;"><i><br /></i></span>
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 1.4;"><i>per il risotto:</i></span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">olio,</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">1/2 cipolla,</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">300gr di riso carnaroli,</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">sale,</span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">pepe,</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">vino bianco,</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">brodo vegetale.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 1.4;"><i><br /></i></span>
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 1.4;"><i>per completare:</i></span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">una manciata di funghi secchi,</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">prezzemolo ed acqua,</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">burro e parmigiano.</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Per il brodo di funghi, bollite i funghi secchi in acqua per mezzora, poi frullateli (verrà una specie di passato di verdura).</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Per il riso rosolate un po di cipolla frullata in un goccio d'olio in un pentolino poi aggiungete il riso (io con la stessa quantità di funghi ho preparato 1kg di riso) e fatelo tostare.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Salate e pepate il riso, poi sfumate col vino bianco e cuocete aggiungendo poco alla volta il brodo vegetale ed il brodo di funghi.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Per l'impiattamento, tritate altri funghi secchi.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Frullate il prezzemolo con un goccio d'acqua, poi filtratelo.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Mantecate il riso fuori dal fuoco con burro freddo e grana grattugiato.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Impiattate il riso completando con il trito di funghi, la clorofilla di prezzemolo.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Certo, non è proprio come quello originale, ma se considerate che mentre cercavo di fare un impiattamento decente, avevo 5 bambini e 2 papà famelici ad aspettare ...</span><br />
<br />Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com2tag:blogger.com,1999:blog-3320619631048434894.post-88388307137845890252012-10-16T20:48:00.000+02:002012-10-16T21:11:38.227+02:00BAGELS for the "World Bread Day" o ...Santa Margherita?<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">Oggi è la giornata mondiale del pane, ma è anche l'onomastico della mia Marghe. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Per il suo festeggiamento mi ha chiesto di prepararle i bagels. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Non avrei voluto postarli, visto che l'ho già fatto <a href="http://ovobbudino.blogspot.it/2011/05/i-bagels.html">qui</a>, ma quando mi sono accorta che giorno fosse, non ne ho potuto fare a meno.</span></div>
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<a href="http://kochtopf.twoday.net/stories/announcing-world-bread-day-2012-7th-edition/" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm9.staticflickr.com/8446/8005854922_b0db76ec7c.jpg" width="166" /></a><br />
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<br />Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com1tag:blogger.com,1999:blog-3320619631048434894.post-15609172625324258622012-10-14T18:05:00.000+02:002012-10-16T21:12:09.701+02:00... la zucca va presa quand'è buona ...<span style="font-family: Trebuchet MS, sans-serif;">Questo mi ha detto il mio fruttivendolo l'altra mattina al mercato: </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Prendi la zucca!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- E che me ne faccio ?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">- Non importa quello che ci fai, la zucca va presa quand'è buona!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">... cedo sempre ... e così mi sono ritrovata in frigo questo pezzo di zucca.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Cerca e ricerca l'ispirazione, ho deciso di provare gli </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>GNOCCHI di ZUCCA con champignon e guanciale </b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><i>Ingrediente:</i></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1kg di zucca,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200-300gr di farina,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 uovo,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">20gr di parmigiano,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 fetta di guanciale,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200gr di funghi champignon,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1spicchio d'aglio,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">rosmarino, timo,</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">pepe.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Sbucciate e tagliate a pezzi la zucca. Mettetela in una teglia da forno e coprite con l'alluminio. Infornate a 180°C per circa 30 minuti, fino a quando diventa morbida come una patata lessa.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Schiacciate la zucca con lo schiaccia patate. Cominciate a impastarla con l'uovo e la farina poca per volta, finché l'impasto non sarà più appiccicoso.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Formate gli gnocchi, se volete arricciandoli con la forchetta. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Abbrustolire il guanciale in una padella capiente con pochissimo olio, un rametto di rosmarino e uno di timo. Aggiungete i funghi tagliate a spicchi grandi, ripassateli per un minuto in padella.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Cuocere gli gnocchi in abbondante acqua salata, via via che vengono a galla, passarli in padella. Mantecate con una noce di burro e servite subito.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com1tag:blogger.com,1999:blog-3320619631048434894.post-80897111675287035422012-10-12T22:17:00.000+02:002012-10-16T21:12:26.965+02:00... e ricominciamo ...<span style="font-family: 'Trebuchet MS', sans-serif;">... non è che ho smesso di cucinare ... e nemmeno di mangiare ...</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">e, siccome a casa non hanno smesso di chiedere: -Questo lo posti?- oggi ho deciso di ripartire.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">E' uno spaghetto molto semplice, ma quando, finito il primo piatto, ne vogliono un altro è buon segno...</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">SPAGHETTI alla chitarra con ACCIUGHE, FAGIOLINI e POMODORI CONFIT</span></h3>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">320gr di spaghetti,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">6-7 acciughe,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 spicchio d'aglio,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 manciata di fagiolini lessi,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2 manciate di pangrattato,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">olio evo,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">pepe.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Mentre lessate gli spaghetti, sciogliete le acciughe in una padella con 5 cucchiai di olio e lo spicchio di aglio schiacciato. Tagliate a pezzetti i fagiolini e aggiungeteli.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Tostate il pangrattato in padella.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Scolate la pasta al dente e mantecatela in padella con un po' dell'acqua di cottura.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Spolverate con il pangrattato e aggiungete pomodori confit a volontà.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">POMODORI CONFIT</span></h3>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><i>Ingrdienti:</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">pomodorini dolci e maturi,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">timo,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">maggiorana,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">sale grosso un po' pestato,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">zucchero di canna,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">pepe,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">olio evo.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Tagliate i pomodori a metà, disponeteli con la polpa in su su una teglia unta d'olio. Salate, aggiungete gli odori, il pepe e un po' di zucchero. Irrorate con l'olio e passate in forno a 120°C, ventilato, per circa 2 ore o cumunque fino a quando non si saranno ben appassiti.</span></div>
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Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com0tag:blogger.com,1999:blog-3320619631048434894.post-11312444856137805982012-02-05T10:10:00.003+01:002012-10-16T21:12:54.595+02:00Tiramisù di ... Marghe<span style="font-family: 'Trebuchet MS', sans-serif;">-Papà, facciamo il tiramisù?- dice Margherita.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Ormai mio marito è diventato lo specialista della crema al mascarpone (ricetta di Santin) e punto di riferimento per la preparazione del tiramisù.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Stavolta è stato un lavoro di squadra: io ho fatto il savoiardo, con l'aiuto di Dada, mentre papà e Marghe hanno montato la crema.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Il bicchierino è stata un'idea di mia figlia ed è stata lei a volerlo postare.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kerRya13UVa_YldGn8XqGgWwd_j-3fII2c9xDQW2Ng0dD3YWfxeo3hAgYF5ASZUrgA6hxlBTW7hzS_JB9eqcUc8itisIY3y_Z00wWGT3JdDniiJCeaubxq7-tySb9xGLNwPhynwElxo/s1600/BLOG+64125b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kerRya13UVa_YldGn8XqGgWwd_j-3fII2c9xDQW2Ng0dD3YWfxeo3hAgYF5ASZUrgA6hxlBTW7hzS_JB9eqcUc8itisIY3y_Z00wWGT3JdDniiJCeaubxq7-tySb9xGLNwPhynwElxo/s640/BLOG+64125b.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>CREMA al MASCARPONE</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">300gr di mascarpone,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">120gr di albume,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">200gr zucchero,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">75gr di tuorli,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">10gr di rum scuro,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 baccello di vaniglia.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Montate i tuorli con 160gr di zucchero e i semini della vaniglia. Aggiungete il rum e il mascarpone e continuate a montare. A parte montate la meringa con gli albumi e il resto dello zucchero. Amalgamate le due creme con delicatezza dal basso verso l'alto. Conservate in frigo fino all'uso.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>BISCOTTO SAVOIARDO </b>(M. Santin)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">180gr di farina 00,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">300gr di albumi,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">250gr di tuorli,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">250gr di zucchero,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">75gr di fecola,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">zucchero a velo q.b.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Montate i tuorli con 200gr di zucchero; a parte montate gli albumi con il restante zucchero.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Incorporatele farine ai tuorli, facendo attenzione a non smontarli. Incorporate poco alla volta gli albumi. Versate su una placca foderata di carta da forno, oppure formate i biscotti col sac a poche. Spolverare con zucchero a velo e cuocere in forno a 180°C finché non si è colorata.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ldj90DUiO26b6ZcBlhE6u7bVpQ5cbA2oHokcDpL59t-JIkhQCefkF3jSTQOW21wxqrjPBShSCwb8u_78XGNvIw09pYphD7j7gO9jgEbCZq-hNmTY1zWY6GcumpWRYexcZECH4q1coPo/s1600/BLOG+64135b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ldj90DUiO26b6ZcBlhE6u7bVpQ5cbA2oHokcDpL59t-JIkhQCefkF3jSTQOW21wxqrjPBShSCwb8u_78XGNvIw09pYphD7j7gO9jgEbCZq-hNmTY1zWY6GcumpWRYexcZECH4q1coPo/s640/BLOG+64135b.jpg" width="640" /></a><span style="font-family: 'Trebuchet MS', sans-serif;"><b>TIRAMISU'</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><br /></b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">crema al mascarpone,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">biscotto savoiardo,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">cacao,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">caffè,</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">zucchero.</span></div>
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Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com8tag:blogger.com,1999:blog-3320619631048434894.post-82415615045024563652012-02-02T14:29:00.000+01:002012-02-02T14:29:14.573+01:00Neve uguale ... polenta<span style="font-family: 'Trebuchet MS', sans-serif;">Dalle finestre non si vede altro che neve e bambini felici che giocano a pallate. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Niente più rumore di macchine e aria pulita ... </span><span style="font-family: 'Trebuchet MS', sans-serif;">strano, ma sono a Milano.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Il freddo e questa luce bianca accecante fa venire voglia di cibo da montagna.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Penso alla polenta in tutte le sue versioni, ma la mia dipendenza dai dolci mi porta verso una</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>CIAMBELLA dolce di POLENTA</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_cLpNMGz3qT0DmZRUm1Fi_Vx2Dku1_EOlRIcDPE0ZGnssf_GYZ7AO9nh4NNCS-3H1ZWwQ90pBXL6EiaGS1HvTgoBTDPaIFbg1j0wDv7HRs2myeKYJA-ZbtfvLJWvUBGEIC1__uB4JPA/s1600/BLOG+64107b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_cLpNMGz3qT0DmZRUm1Fi_Vx2Dku1_EOlRIcDPE0ZGnssf_GYZ7AO9nh4NNCS-3H1ZWwQ90pBXL6EiaGS1HvTgoBTDPaIFbg1j0wDv7HRs2myeKYJA-ZbtfvLJWvUBGEIC1__uB4JPA/s640/BLOG+64107b.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">150gr di farina di mais macinata grossa,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">150gr di </span><span style="font-family: 'Trebuchet MS', sans-serif;">farina di mais macinata fine,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">150gr di farina 00,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">150gr di zucchero,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">150gr di burro,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">20gr di lievito di birra,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 uova,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 limone,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4 cucchiai di late,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">sale.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuoJPn9bg7_M2ekf3PFASn9siqyzKjzMV_grrEl8gTUMm_Cv80D2PqqwEy4xMZVeZw-3YvuTuz3kEYyDEHW5U89HWnqIj6VfqPctaxdPY1UneEfaqN4-tsIhI7VYRdwD9p2kkjdOGAxU/s1600/BLOG+64116.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZuoJPn9bg7_M2ekf3PFASn9siqyzKjzMV_grrEl8gTUMm_Cv80D2PqqwEy4xMZVeZw-3YvuTuz3kEYyDEHW5U89HWnqIj6VfqPctaxdPY1UneEfaqN4-tsIhI7VYRdwD9p2kkjdOGAxU/s640/BLOG+64116.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Impastare le farine con le uova, lo zucchero, il burro ammorbidito e la scorza di limone. Aggiungere il lievito sciolto nel latte tiepido e un pizzico di sale.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Lasciare lievitare per 1 ora, poi disporre nella tortiera a ciambella (20 cm).</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Infornare a 180°C per circa 40 min.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Servitela con frutta rossa condita con zucchero e vino, oppure con della buona marmellata.</span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com1tag:blogger.com,1999:blog-3320619631048434894.post-88614723533642046512012-01-20T15:15:00.001+01:002012-01-20T15:16:20.035+01:00Tradire Montersino con ... Santin<span style="font-family: 'Trebuchet MS', sans-serif;">Da grande FAN di Luca Montersino, mi sento un po' in colpa, ma ho provato una ricetta di Maurizio Santin... è grave? </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Credo di poter essere perdonata per la "scappatella", anche perché questa torta è veramente molto buona, soffice all'interno con una crosticina della consistenza della meringa.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>TORTA TENERELLA di M. Santin</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFabT5qjDHwvbFVHKLttgj1VNb-ajxMQZ02Q2DfwQTC9e5np6dqMMtx4E9W3dGODZmKS0PAy5Hn3WUaWTYAA7l4KjUHcVpNAKfSNgVj5CKvIpNF0IK8IWWWFRO7JG1phyphenhyphenU3p-8UAM_Bg/s1600/BLOG+64100.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVFabT5qjDHwvbFVHKLttgj1VNb-ajxMQZ02Q2DfwQTC9e5np6dqMMtx4E9W3dGODZmKS0PAy5Hn3WUaWTYAA7l4KjUHcVpNAKfSNgVj5CKvIpNF0IK8IWWWFRO7JG1phyphenhyphenU3p-8UAM_Bg/s640/BLOG+64100.jpg" width="640" /></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">200gr di cioccolato amaro,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">100gr di burro,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">100gr di zucchero,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">60gr di farina,</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4 uova.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Sciogliete a bagnomaria il cioccolato col burro. Aggiungete i tuorli, uno alla volta e la farina setacciata. A parte, montate a neve gli albumi con lo zucchero. Uniteli delicatamente all'impasto, mescolando dall'alto verso il basso. Cuocere a 170°C per circa 20 min, stando attenti a non cuocerla molto per lasciarla tenera.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Se volete vedere l'originale, cercate:</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><i>"Pasticceria le mie ricette base"</i> di M. Santin </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Guido Tommasi editore</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBD14deGlmGSENpsJpujnybrjx8fjZkQtsW9Q06H2LL5we5aiU_ogZvBYNWxSX2B4cxhMb7y0KTS6AguX7L5w4U1JKP0bzRe8dgWiIOh1H0n0kYaRcUpFYFz7tD5RF15yvucQNjvhP18o/s1600/BLOG+64092b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBD14deGlmGSENpsJpujnybrjx8fjZkQtsW9Q06H2LL5we5aiU_ogZvBYNWxSX2B4cxhMb7y0KTS6AguX7L5w4U1JKP0bzRe8dgWiIOh1H0n0kYaRcUpFYFz7tD5RF15yvucQNjvhP18o/s640/BLOG+64092b.jpg" width="640" /></a></div><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com3tag:blogger.com,1999:blog-3320619631048434894.post-39564669486516368282012-01-17T20:30:00.000+01:002012-01-17T20:30:29.331+01:00Perché aspettare carnevale?<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: 'Trebuchet MS', sans-serif; font-size: 13px;">Un "invito a nozze":</span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">-Manu mi prepareresti una ricetta di carnevale da scrivere sul giornale della scuola?</span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">-Vedo cosa posso fare... veramente da domani vorrei stare un po' a dieta... la frittella non è proprio adatta, vero?... fa niente, comincerò un altro giorno...</span></span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ho trovato una ricetta... qualche aggiunta personale e sono venute fuori queste buonissime...</span></span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;"><b>FRITTELLE di RISO e MANDORLE</b></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2b1fIHHwAKjwdUFxvPDZKnp4qKBt0owZNSs1-E8uO66cV4hiSjKNeHbt4HEPlHB1Isjc4UtFdICa8EMyyK6lbKrKmCTnZFLtfILnhTQMIysyAqI4fciHjcFS7vRueun9aVrx__EkabA/s1600/BLOG+64077b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2b1fIHHwAKjwdUFxvPDZKnp4qKBt0owZNSs1-E8uO66cV4hiSjKNeHbt4HEPlHB1Isjc4UtFdICa8EMyyK6lbKrKmCTnZFLtfILnhTQMIysyAqI4fciHjcFS7vRueun9aVrx__EkabA/s640/BLOG+64077b.jpg" width="640" /></a></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br />
</div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti</i>:</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">100 gr riso originario</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">100gr granella di mandorle</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">un pezzetto di 1cm di zenzero fresco</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">50 gr farina</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">50 gr fecola</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 cucciai di zucchero semolato</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 uova </span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 litro di latte</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 bustina di lievito per dolci</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 cucchiaio di rum</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 pizzico di sale</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">abbondante olio per friggere</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">zucchero a velo</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Mettete in una casseruola il riso con il latte; portate il latte ad ebollizione, poi abbassate la fiamma e proseguite la cottura a recipiente coperto fino a completo assorbimento del latte (20 min circa), mescolando spesso.</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Lasciate intiepidire il riso e aggiungere la farina setacciata con il lievito e la fecola, la granella di mandorle, lo zenzero grattugiato, lo zucchero semolato, le uova e il rum. Amalgamate bene tutti gli ingredienti e lasciate riposare l'impasto per circa 30 min.</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Scaldate abbondante olio in una padella per fritti e versatevi il composto a piccole cucchiaiate. Appena le frittelle sono gonfie e dorate, scolatele e mettete su carta assorbente per togliere l'unto in eccesso.</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Spolverizzatele con zucchero a velo e accompagnatele eventualmente ai lamponi freschi.</span></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecIOkTfOp3DUJbb5Gzi0Fxu0cDqNe0tTgOxxlx53n-6Y5aC4ccq96oTsUT4KJOpFRoQwSJc1d3Qbjr5Ot1kF31f27cm5GLgb8J7AuJY7_cGw6v87hYOhQi3aS9oGqvvPGn_Wrjexiq-0/s1600/BLOG+64082b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgecIOkTfOp3DUJbb5Gzi0Fxu0cDqNe0tTgOxxlx53n-6Y5aC4ccq96oTsUT4KJOpFRoQwSJc1d3Qbjr5Ot1kF31f27cm5GLgb8J7AuJY7_cGw6v87hYOhQi3aS9oGqvvPGn_Wrjexiq-0/s640/BLOG+64082b.jpg" width="640" /></a></div><div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com2tag:blogger.com,1999:blog-3320619631048434894.post-29171955512657782312011-11-04T15:43:00.000+01:002011-11-04T15:43:59.532+01:00Che responsabilità...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ieri è stato il compleanno della mia amica Alida. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Non un compleanno come tutti gli altri... non so se è carino dirlo, ma erano 40...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Da grande fan delle mie torte, me ne ha commissionata una per la sua festa... </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-Mamma ti possiamo aiutare?</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-Va be', se proprio non avete nient'altro da fare...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Che tensione si respirava in cucina, con le bambine che saltavano eccitate sul tavolo, mentre io cercavo di posizionare le meringhe e scegliere i lamponi giusti... </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Alla fine, fra dita nella crema e meringhe in bocca, ci siamo riuscite ed è stato un vero piacere poter manifestare il mio affetto in questo modo, quello che mi riesce più facile, cucinare per gli amici.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">TORTA di COMPLEANNO</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrs2ELc_mjrxl1vM3YPyqKiT0GXFUn6AvxPthuYeRFo2OlfXT7bGIBX3QwbRXAkUy3Fu8L-dOIIPEGssRM3E3LBZGWhCElIGuiyUjMZVizTmHA1kGWTP7gB8TnHRe_5Cogi1LvnUWvBiE/s1600/BLOG+64064.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrs2ELc_mjrxl1vM3YPyqKiT0GXFUn6AvxPthuYeRFo2OlfXT7bGIBX3QwbRXAkUy3Fu8L-dOIIPEGssRM3E3LBZGWhCElIGuiyUjMZVizTmHA1kGWTP7gB8TnHRe_5Cogi1LvnUWvBiE/s640/BLOG+64064.jpg" width="640" /></a></div><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Per il pan di spagna e la crema ho usato sempre la solita <a href="http://ovobbudino.blogspot.com/2011/02/due-torte-di-compleanno.html">ricetta</a>. La farcitura della torta è stata fatta con la crema e e i lamponi. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti per la bagna al rum:</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100gr di zucchero,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100gr di acqua,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bicchierino di rum.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF803XXsPY3qU3w-eKEPR0gT7bMcCkJfESKecl0Q8i4YGuZNZPriA3H0CDkQ5dTyTFvanxhxiF_iBDD1FJn3hvfDm2NwbGsHOSYMwmPtKiixohRvEHbuQoUNzs81G7Kc2nLfJscXwM53E/s1600/BLOG+64063b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF803XXsPY3qU3w-eKEPR0gT7bMcCkJfESKecl0Q8i4YGuZNZPriA3H0CDkQ5dTyTFvanxhxiF_iBDD1FJn3hvfDm2NwbGsHOSYMwmPtKiixohRvEHbuQoUNzs81G7Kc2nLfJscXwM53E/s640/BLOG+64063b.jpg" width="640" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sciogliete lo zucchero nell'acqua, portandola ad ebollizione. Aggiungete il rum e lasciate evaporare l'alcool. Lasciate raffreddare.</span><br />
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</span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com6tag:blogger.com,1999:blog-3320619631048434894.post-49162799510657873632011-10-30T17:56:00.001+01:002011-10-30T21:39:16.919+01:00Tutta verdura...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vi è mai capitato di trovarvi davanti a una teglia di parmigiana di melanzane, dopo aver mangiato altre duemila portate, sentirvi dire "mangia, mangia ... è tutta verdura" e non vedere l'ora di prendere un digestivo... </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Non so perché, ma questa torta mi fa venire in mente sempre questa scenetta. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Solo che davvero questa torta è sana, leggera e ti fa sentire la coscienza a posto.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>TORTA di CAROTE</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0g3UTeJoBorxf5BptX0kXsN2lcPa4YUGK1rIAiEXzvtjpd2xRqWBXK8233n_jlQqumDRutAZ6nsnfs372h2dkVx_2RVGE0q_FcNH52UeGFj9EkOqzch3dutP2shlhHfAnWA6AFdlRSec/s1600/BLOG+63923b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0g3UTeJoBorxf5BptX0kXsN2lcPa4YUGK1rIAiEXzvtjpd2xRqWBXK8233n_jlQqumDRutAZ6nsnfs372h2dkVx_2RVGE0q_FcNH52UeGFj9EkOqzch3dutP2shlhHfAnWA6AFdlRSec/s640/BLOG+63923b.jpg" width="640" /></a></div><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti</i>:</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400gr di carote pulite,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 uova,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300gr di zucchero,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100gr di burro,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300gr di farina,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bustina di lievito,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cannella,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">granella di zucchero,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sale.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujMbxq7_k5ovbEET-bxDRMp9ZDc2Hb2ESQa0atX-BIS-khyQymgUa8BsU5QQrJNswADE35zRjUormofVW0BwuIxJutKKDFC5rVfOhvLdJIYRaC0ruRIEDhQ-wZtvikA9UaprtyhozsIk/s1600/BLOG+63926b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhujMbxq7_k5ovbEET-bxDRMp9ZDc2Hb2ESQa0atX-BIS-khyQymgUa8BsU5QQrJNswADE35zRjUormofVW0BwuIxJutKKDFC5rVfOhvLdJIYRaC0ruRIEDhQ-wZtvikA9UaprtyhozsIk/s640/BLOG+63926b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tritate le carote nel mixer. Montate le uova con lo zucchero, aggiungete la farina, il lievito, il burro fuso e un pizzico di sale. Quando il composto è ben amalgamato, aggiungete le carote e un po' di cannella in polvere. Foderate con carta da forno una tortiera di 25cm di diametro, versateci il composto, cospargete con la granella di zucchero e infornate a 180°C per circa 30 minuti.</span><br />
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</span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com3tag:blogger.com,1999:blog-3320619631048434894.post-83397726434498835512011-10-13T22:28:00.000+02:002011-10-13T22:28:26.151+02:00Quando il pesce sembra pollo...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cosa fareste se sotto casa vostra aprisse un supermercato di surgelati? </span><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Io mi sono lasciata tentare e anche più di una volta, lo ammetto. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Non è mai andata proprio male... ma questa volta il filetto di branzino... se non fosse per la pelle, sembrerebbe petto di pollo... cosa faccio, ormai l'ho comprato... forse è meglio nasconderlo del tutto...</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>FILETTO di BRANZINO in CROSTA di FRUTTA SECCA</b></span></div><div class="separator" style="clear: both; text-align: center;"></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1Cub89Vguh3EaDV6JJOC89xT59iRmu8R2H9fpyfoEl_-lBymbvE1aPMUdfynfmOE6ddqxaD-SnT8ipJchw3ytP7HYZzr2FCh4y3JQ1-X4kRbbR6uGa2NGWQgsS4_A-yrB6_oBFSCzrY/s1600/BLOG+63887b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE1Cub89Vguh3EaDV6JJOC89xT59iRmu8R2H9fpyfoEl_-lBymbvE1aPMUdfynfmOE6ddqxaD-SnT8ipJchw3ytP7HYZzr2FCh4y3JQ1-X4kRbbR6uGa2NGWQgsS4_A-yrB6_oBFSCzrY/s640/BLOG+63887b.jpg" width="640" /></a></div><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 filetti branzino (meglio freschi!),</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucchiai di gherigli di noci,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucchiai di mandorle pelate,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucchiaio di pinoli,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6 cucchiai di pangrattato,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">basilico e prezzemolo,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olio evo,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sale e pepe.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6PIuLUSUwRVcZ-YlxAcOmkM2QXjuAtdP-WieQNjpDyjzBhtWf4T0BXaXHdeZ1VsA0_Rr6ozSy3MmBYs5n9jKEmVPvxusNEQmjnrSFB_oKGpK3274mNFuIjvZtIqDG-1NZW5Wtca2Jjk/s1600/BLOG+63895b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK6PIuLUSUwRVcZ-YlxAcOmkM2QXjuAtdP-WieQNjpDyjzBhtWf4T0BXaXHdeZ1VsA0_Rr6ozSy3MmBYs5n9jKEmVPvxusNEQmjnrSFB_oKGpK3274mNFuIjvZtIqDG-1NZW5Wtca2Jjk/s640/BLOG+63895b.jpg" width="640" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tostate in una padella la frutta secca con il pane, lo spicchio d'aglio schiacciato e qualche cucchiaio d'olio, pepate e salate leggermente. Tritate il tutto nel mixer, insieme a qualche foglia di basilico e prezzemolo . Ricoprite la superficie senza pelle del filetto con uno strato abbastanza spesso. Scaldate un filo d'olio in una padella ampia, adagiatevi sopra i filetti dalla parte della pelle e cuocete per pochi minuti.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Io ho servito il "pesce" con delle semplicissime</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>PATATE al PREZZEMOLO</b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXEOvSgNLY5_-wClqhl2WCWVC2MwFYo5Wt3biwFD4KZdM7BPkI5aAZ3uxT0gA4jI1zztf2TeffwDpaWJx1D923xmVXirGOBTr6DDCVg0xgB-oHFXiZfB9Yx0sALxEAgVnpeg53itt_Go/s1600/BLOG+63910b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCXEOvSgNLY5_-wClqhl2WCWVC2MwFYo5Wt3biwFD4KZdM7BPkI5aAZ3uxT0gA4jI1zztf2TeffwDpaWJx1D923xmVXirGOBTr6DDCVg0xgB-oHFXiZfB9Yx0sALxEAgVnpeg53itt_Go/s640/BLOG+63910b.jpg" width="640" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">patate,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olio evo,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">prezzemolo,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">aglio,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sale,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">acqua.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tagliate le patate a tocchetti. Mettetele in una pentola con uno spicchio d'aglio, olio, sale e acqua fredda appena a coprire. Cuocere coperto a fuoco basso finché l'acqua non si è assorbita e le patate sono ben cotte.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com2tag:blogger.com,1999:blog-3320619631048434894.post-52868831572250074662011-10-06T22:28:00.004+02:002011-10-13T21:27:23.584+02:00Cena "spagnola"...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tre anni fa... domenica invernale, grigia e piovosa... mi trovo in uno dei miei negozi preferiti.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-Solo per guardare!-, prometto a mio marito, ma vengo attratta da una GIGANTESCA PAELLERA... come si può vivere senza PAELLERA...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-Vorrei tanto fare una bella paella, ma senza paellera è impossibile...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">-Va be', tanto lo sapevo che non eravamo qui solo per guardare...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">E così sono tornata a casa con il mio bellissimo padellone.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sono passati tre anni e questa è la prima volta che faccio la paella...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ho dovuto farlo perché si avvicina l'inverno e sono stata minacciata che avrebbe cancellato il negozio dalle mappe di Milano...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vista la grandezza della PAELLERA, ho dovuto invitare delle cavie... anche loro hanno contribuito alla buona riuscita della cena con tapas e dolci spagnoli... avrei voluto postare anche i loro piatti, ma non hanno avuto la pazienza di aspettare per le foto...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>PAELLA MIXTA di FRUTTI di MARE e CARNE</b></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwN4_-6KBKrEd7uALMH70gOM6jv0rUBXbq6LiPAH__rvh7Mvr9pZA-hk4qpdwNa2snSoiSYekG2S27oAfUGaOu3k1pzf-Ppv1TzL1ffpQt-LFxBaAPQGke9iAvWcA5Tmgh3Cp514WdsUk/s1600/BLOG+63871b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwN4_-6KBKrEd7uALMH70gOM6jv0rUBXbq6LiPAH__rvh7Mvr9pZA-hk4qpdwNa2snSoiSYekG2S27oAfUGaOu3k1pzf-Ppv1TzL1ffpQt-LFxBaAPQGke9iAvWcA5Tmgh3Cp514WdsUk/s640/BLOG+63871b.jpg" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1kg di riso paraboild,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500gr di piselli (freschi o surgelati),</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500gr di cozze,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cipolle,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 mazzetto di prezzemolo,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bicchiere di vino bianco,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400gr di petto di pollo,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300gr di lonza di maiale,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">600gr di salsiccia,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">20 gamberoni, 6 mazzancolle,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">400gr di calamari,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 peperoni rossi,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 bustine di zafferano,pepe, 2 chiodi di garofano triturati,qualche goccia di tabasco,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2lt di brodo vegetale,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olio evo,sale.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5saQbObzMjrQMDzDpIUZyWdjfMz8RN-NfNneA-I3wQbDXZ06oaMJs3uFQH4GFrN5CRxvRabPAsTHYhnuEmOOqk8NiaZdMplpFjQC1Lys25A7G5chzOMNyFBGu-dd9-T9EtsDJEGpGMWQ/s1600/BLOG+63872b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5saQbObzMjrQMDzDpIUZyWdjfMz8RN-NfNneA-I3wQbDXZ06oaMJs3uFQH4GFrN5CRxvRabPAsTHYhnuEmOOqk8NiaZdMplpFjQC1Lys25A7G5chzOMNyFBGu-dd9-T9EtsDJEGpGMWQ/s640/BLOG+63872b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Arrostite i peperoni, spellateli, tagliateli a pezzi e metteteli da parte. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fate aprire le cozze in una pentola con una cipolla tritata e il bicchiere di vino. Filtrate il liquido delle cozze e tenetelo da parte. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tagliate a piccoli bocconcini il petto di pollo, la carne di maiale e la salsiccia spellata. Scaldate la paellera e rosolate la carne con un po' d'olio, poi toglietela dalla padella e mettetela da parte. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Affettate le due cipolle molto sottili, salate e appassitele nella paellera, poi aggiungete i piselli e infine i peperoni.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Aggiungete la carne alle verdure, bagnate con il liquido delle cozze. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sciogliere lo zafferano, il pepe, i chiodi di garofano triurati e qualche goccia di tabasco in un bicchiere di acqua calda e versatelo in padella. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tritate il prezzemolo e aggiungete.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Portate a bollore, versate il riso, mescolate bene e coprite con il bordo bollente. Lasciate cuocere senza mescolare. Aggiungete semmai altro brodo se si asciuga troppo.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A più o meno 5 minuti dalla cottura, aggiungete i calamari a pezzetti e i gamberoni sgusciati. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqg0JKDOYst4Hzra0ovXyMOX9e07HN4AXKFcDGwLZYaOicjV60AnamgMwOpUAvQmCSlV7LH3opSRo-SwuqulBwMxs7WZLeylHrdrFf_tNwlZjyDqyW6CYEPf-62Srg87zAXhVcgALmcc/s1600/BLOG+63878b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHqg0JKDOYst4Hzra0ovXyMOX9e07HN4AXKFcDGwLZYaOicjV60AnamgMwOpUAvQmCSlV7LH3opSRo-SwuqulBwMxs7WZLeylHrdrFf_tNwlZjyDqyW6CYEPf-62Srg87zAXhVcgALmcc/s640/BLOG+63878b.jpg" width="640" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Decorate con le mazzancolle crude (si cuoceranno in un secondo) e le cozze. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lasciate riposare coperta con un panno umido per qualche minuto e servite.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Con questa ricetta partecipo al contest di <a href="http://laricettadellafelicita.blogspot.com/2011/10/i-miei-primi-40-anni-e-il-primo-contest.html">"La ricetta della felicità"</a></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lagMQN2v_48/ToiFUQgthyI/AAAAAAAABOQ/cZf8R5mdekE/s640/banner+1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-lagMQN2v_48/ToiFUQgthyI/AAAAAAAABOQ/cZf8R5mdekE/s320/banner+1a.jpg" width="187" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com6tag:blogger.com,1999:blog-3320619631048434894.post-88223769132309909452011-09-20T22:15:00.000+02:002011-09-20T22:15:31.735+02:00Non gli avrei dato una lira...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">... gironzolavano tutti intorno alla cucina. Via via che lo spiedino si formava le facce diventavano sempre più smorfie, ma nessuno osava dire niente. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mi avevano quasi convinto del cattivo esperimento... invece, una volta a tavola, c'è stata persino la gara a chi riusciva ad accaparrarsi l'ultimo spiedino!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>SPIEDINI di POLLO al MARSALA</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7e_AQb0TtVnKu9jV37Jk-GjF8FIkFJOf9hc4wIIheHqOMzueG8k_JwDnb45mo5_16g52HmNnpUTimFzdDRJVNEQjGx6TivuHBHLu37_i9kkvk-5qCTMTHDEGi4spHYtVmbPo6ZI65UHw/s1600/IMG_2646b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7e_AQb0TtVnKu9jV37Jk-GjF8FIkFJOf9hc4wIIheHqOMzueG8k_JwDnb45mo5_16g52HmNnpUTimFzdDRJVNEQjGx6TivuHBHLu37_i9kkvk-5qCTMTHDEGi4spHYtVmbPo6ZI65UHw/s640/IMG_2646b.jpg" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 petto di pollo,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 grappolo d'uva bianca,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cipolle rosse di Tropea,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100gr circa di pancetta tagliata a fette sottili,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">marsala secco,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucchiaino di amido di mais,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olio evo, sale.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xerGDmS3Fry4M4pkybgvET8AjmA7rqGvzr3dRS0MSOdtgtIoU_u52hF_iehTEPP_NQIQAosme3mb5mZw3CoA0tHaH2aFMBDyvZcAuv-5pmEQ-ew1hxrF6VoB6g8e7cBgbIRMaoqd8AE/s1600/IMG_2642b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xerGDmS3Fry4M4pkybgvET8AjmA7rqGvzr3dRS0MSOdtgtIoU_u52hF_iehTEPP_NQIQAosme3mb5mZw3CoA0tHaH2aFMBDyvZcAuv-5pmEQ-ew1hxrF6VoB6g8e7cBgbIRMaoqd8AE/s640/IMG_2642b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dividete a metà gli acini d'uva, togliendo i semi. Tagliate la cipolla a spicchi. Tagliate il petto di pollo a pezzi e arrotolatevi intorno una fetta di pancetta. Infilzate l'uva, la cipolla e la carne nello stecchino. Riscaldate bene una padella unta con un filo d'olio, rosolate bene tutti i lati degli spiedini e mettete in padella anche quel che avanza dell'uva e della cipolla. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Una volta rosolati, togliete gli spiedini dalla padella e chiudeteli in un foglio di alluminio. Metteteli in forno caldo (200°C circa) per i minuti necessari a preparare la salsa. Nella padella fate ridurre un bicchiere di marsala, addensate con l'amido di mais, frullate il tutto e servite gli spiedini con il loro "puccino".</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com4tag:blogger.com,1999:blog-3320619631048434894.post-65725324238430384072011-09-11T22:09:00.000+02:002011-09-11T22:09:30.304+02:00...non cucino da tre mesi...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">...lo so è grave. Il fatto è che in vacanza, al mare e con i tuoi genitori che ti vogliono coccolare ancora come una bambina è difficile non cadere nella tentazione. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Domani ricomincia la scuola e ritorno alla mia "versione invernale". In questo tempo ho pensato a tutto quello che cucinerò per i prossimi 9 mesi: il progetto è un po' ambizioso, per ora cominciamo con una cosa semplice...</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>TAGLIATELLE CAVOLFIORE e PANCETTA</b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250gr di tagliatelle secche,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">300gr di cavolfiore,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">100gr di pancetta,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 costa di sedano,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cucchiaio di paprica dolce,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olio evo, sale, </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">qualche foglia di basilico.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJolMFoGOZovqtiayO0yvH9Y1xq1egLB7I_xGNK_XrDj8BJqq0vKyQDPOxTez8sQI03_Wm2TkPsNUHMfgf4WFjW3eZCTJH4VbEYUEna5RScLKWdhBZW8a81k2CGQxxlFCJDvQ8G4reaQ/s1600/BLOG+63835b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJolMFoGOZovqtiayO0yvH9Y1xq1egLB7I_xGNK_XrDj8BJqq0vKyQDPOxTez8sQI03_Wm2TkPsNUHMfgf4WFjW3eZCTJH4VbEYUEna5RScLKWdhBZW8a81k2CGQxxlFCJDvQ8G4reaQ/s640/BLOG+63835b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lavate e tagliate a piccoli pezzi il sedano e il cavolfiore. Lessateli in acqua salata per 6/7 minuti. Scolateli, tenendo l'acqua per cuocere la pasta. Frullate una parte del cavolfiore con un po' della sua acqua e un filo d'olio, formando una cremina abbastanza fluida. Fate abbrustolire, in padella a fuoco vivace, la pancetta tagliata a bastoncini con 2 cucchiai d'olio. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Aggiungete il cavolo e il sedano in pezzi e lasciate insaporire per qualche minuto. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cuocete la pasta al dente, saltatela in padella, mantecando con la crema e un po' di acqua di cottura. Servite con una spolverata di paprica.</span><br />
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</span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com4tag:blogger.com,1999:blog-3320619631048434894.post-31825586577684758012011-06-07T22:00:00.000+02:002011-06-07T22:00:50.359+02:00Tanto per postare...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">E' troppo tempo che non scrivo sul blog... eppure in questi giorni ho cucinato e anche parecchio. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">C'è stata una settimana di festeggiamenti per il compleanno di Margherita, con la preparazione di vari manicaretti su ordinazione (tra i quali la pasta di pane fritta che mi è costata una ustione modello PIMPA!) e poi le feste di classe (vuoi non preparare almeno una crostatina...). </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oggi nessun appuntamento "mondano", oggi posto, qualsiasi cosa si cena, la fotografo...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">oggi a casa abbiamo mangiato...</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">MEZZI PACCHERI con sugo di CALAMARI</span></b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">500gr di pasta,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1kg di calamari,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 pomodori datterini,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 spicchio d'aglio,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">prezzemolo,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">vino bianco secco,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">olio evo, sale e pepe.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspuFsUVXeEZ8iSIkZb8VKcPOBcSlwykEKQKigpoVqVmDKUdsjuVPsKMmWFwxZS8DoNHR66vN8Ih0wxqdjcqWd05AJt5LdZj6_5SlwBoK6PsSX9TlhWm5a-ftUeRfzum3KQxVipmYBIVY/s1600/IMG_2244b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspuFsUVXeEZ8iSIkZb8VKcPOBcSlwykEKQKigpoVqVmDKUdsjuVPsKMmWFwxZS8DoNHR66vN8Ih0wxqdjcqWd05AJt5LdZj6_5SlwBoK6PsSX9TlhWm5a-ftUeRfzum3KQxVipmYBIVY/s640/IMG_2244b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pulite e lavate i calamari. Tagliateli a tocchetti. In una padella, scaldate l'olio con lo spicchio d'aglio tritato e il prezzemolo. Buttateci dentro i calamari e, a fiamma alta, sfumate con un po' di vino. Salate, abbassate il fuoco e aggiungete i pomodori tagliati a metà. Cuocete per qualche minuto, giusto il tempo di far appassire i pomodori e rendere tenero il calamaro. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cuocete la pasta, scolatela al dente e insaporitela in padella col sugo. Pepate e servite. </span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com6tag:blogger.com,1999:blog-3320619631048434894.post-62657253881700945062011-05-23T21:59:00.000+02:002011-05-23T21:59:06.283+02:00KAMUT... promosso.<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rieccoci alla solita focaccia ripiena... lo sapete è una mania. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stavolta dovevo provare una farina acquistata durante uno dei miei raptus in un supermercato bio. Si tratta della farina di kamut. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Se ero appassionata della farina di farro, ora lo sono anche,se non di più, di quella di kamut.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>FOCACCIA di KAMUT ripiena di RICOTTA VACCINA, PISELLI e SALSICCE SECCHE</b> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsg3fIjtjQe3h9WigaU7jhJtutdWRZaQGYnIc9HyevTX-ebyWikyKma1Mmx4TyBoaoV4Mhe1XK0OmI_1-sTh2U8RU_XPpluK47jhpmfmsTO4msho8Dp-etf6EEnGjj5jfOZKSWBwzHIZI/s1600/BLOG+63812b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsg3fIjtjQe3h9WigaU7jhJtutdWRZaQGYnIc9HyevTX-ebyWikyKma1Mmx4TyBoaoV4Mhe1XK0OmI_1-sTh2U8RU_XPpluK47jhpmfmsTO4msho8Dp-etf6EEnGjj5jfOZKSWBwzHIZI/s640/BLOG+63812b.jpg" width="640" /></a></div><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #191919; font-style: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>per la focaccia:</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1kg di farina khorasan KAMUT,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 bustina di lievito di birra liofilizzato,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cucchiai di olio evo,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">20gr sale,</span></span></i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #191919; font-style: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sale grosso.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>per la farcitura:</i></span><br />
piselli freschi,</span></i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #191919; font-style: normal; line-height: 18px;">ricotta vaccina,</span></i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #191919; font-style: normal; line-height: 18px;">salsicce secche. <span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">(il tutto ad occhio)</span></span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8wcdJwNNVvtL3ijb84XCQFNKaYzapNCpfdmL5x98AiZPnTY_RAtaB8igiwwbZFJVnvTitRRDd9F9KAN4K7hESbwudHld0Lvdh3hpSRA3-wKQWArXj28mKX7D-E4lIDphFrJ04qOBuFg/s1600/BLOG+63817b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8wcdJwNNVvtL3ijb84XCQFNKaYzapNCpfdmL5x98AiZPnTY_RAtaB8igiwwbZFJVnvTitRRDd9F9KAN4K7hESbwudHld0Lvdh3hpSRA3-wKQWArXj28mKX7D-E4lIDphFrJ04qOBuFg/s640/BLOG+63817b.jpg" width="640" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #191919; font-style: normal; line-height: 18px;"><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Impastate la farina con il lievito, l'olio e acqua fredda in modo da avere un impasto molto morbido, aggiungete i sale. Lasciate riposare per qualche minuto poi stendete l'impasto a rettangolo su un piano ben infarinato. Procedete con le pieghe in questo modo: unite i due lati più piccoli al centro del rettangolo, girate e unite al centro gli altri due lati... e così via per 3-4 volte. Mettete a lievitare in un contenitore, unto d'olio e coperto con la pellicola, in frigorifero per circa 8 ore (o comunque fin quando raddoppia di volume). </span></span></i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #191919; font-style: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Trascorso questo tempo, stendete l'impasto su due teglie usando i polpastrelli in modo da ottenere delle "fossette". Inumidite con dell'acqua e olio e </span></span></i></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #191919; font-style: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cospargete con il sale grosso. </span></span></i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #191919; font-style: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Infornate alla massima potenza, per i primi 5 minuti sul fondo del forno e successivamente nel primo livello (partendo dal basso) per altri 5-10 minuti.</span></span></i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><span class="Apple-style-span" style="color: #191919; font-style: normal; line-height: 18px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Farcite con ricotta, piselli sbollentati e salame. </span></span></i></span>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com10tag:blogger.com,1999:blog-3320619631048434894.post-10899010569929711582011-05-16T21:57:00.002+02:002011-05-17T13:26:06.226+02:00Gli hamburger... cinesi.<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Leggendo la ricetta, </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">magari provandola, vi accorgerete che si tratta di un maiale in agrodolce camuffato. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Perché l'ho dovuto "nascondere"? Le mie figlie non mangerebbero mai un piatto che non somiglia alle solite cose che sono abituate a mangiare e mio marito si è stufato dei miei esperimenti etnici. Quindi stasera li ho imbrogliati con questi finti hamburger, questo finto ketchup e... questi veri peperoni.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>MINI BURGER ai PEPERONI in SALSA AGRODOLCE</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zobq097zGH6rZ4WoLBGx_lslnTlVWJM07c2sj1FzI_xl8eIJc2h4Y-ksKZMoqqayUhYJW60QQ6dGiMdSOpSVfE6xyz-drUqHctLwYde0-IWCZl7SEjrcgQeBjoSMhQ9LoHe5cY8AG7w/s1600/BLOG+63800b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zobq097zGH6rZ4WoLBGx_lslnTlVWJM07c2sj1FzI_xl8eIJc2h4Y-ksKZMoqqayUhYJW60QQ6dGiMdSOpSVfE6xyz-drUqHctLwYde0-IWCZl7SEjrcgQeBjoSMhQ9LoHe5cY8AG7w/s640/BLOG+63800b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredienti:</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">800gr di carne di maiale macinata,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 peperone piccolo (1/2 rosso e 1/2 giallo),</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">sale.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>per la salsa:</i></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 cucchiai di ketchup,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 cucchiai di aceto,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cucchiai di salsa di soia,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cucchiai di salsa worcester,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10 cucchiai di zucchero.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQHp8RYLitj1w2eORCNfrN5un1ed96rMn-bUiamC0SQc3zufbFYVDD6Z0s25BRh2Ebx8rmblWFlOW5RA8WYYH4qBmrd6rfX_XZ4hz4T56WwVrFAS3Ia3LIEe6OHYhHaK5UdEDijXi1O0/s1600/BLOG+63795b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQHp8RYLitj1w2eORCNfrN5un1ed96rMn-bUiamC0SQc3zufbFYVDD6Z0s25BRh2Ebx8rmblWFlOW5RA8WYYH4qBmrd6rfX_XZ4hz4T56WwVrFAS3Ia3LIEe6OHYhHaK5UdEDijXi1O0/s640/BLOG+63795b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tagliate a dadini il peperone e unitelo alla carne. Formate delle polpette e schiacciatele leggermente.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preparate la salsa mettendo insieme tutti gli ingredienti. Scaldatela in un pentolino per far sciogliere bene lo zucchero. Lasciate raffreddare.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Arrostite sulla piastra (o anche sul BBQ) le polpettine e servitele con la salsa agrodolce. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">Questo piatto si è meritato di partecipare al contest de <a href="http://labandadeibroccoli.blogspot.com/2011/05/il-secondo-contest-della-banda-la-banda.html#comment-form">"la banda dei broccoli"</a></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHiiQJNrAnAu4L3QrFmHP-ZNS5q-keHkeCQM7WlmtSg-JRxk9VIuXKgzucgiqXt7XMTF2vXRZ49-PbhHpgQs94NPCf3jN6xc5huDenKqtP-N9mv6Wi83b_R_Gw-zhjr5yG3r2fwoJk5Q/s1600/bb_contest_occulta_altri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHiiQJNrAnAu4L3QrFmHP-ZNS5q-keHkeCQM7WlmtSg-JRxk9VIuXKgzucgiqXt7XMTF2vXRZ49-PbhHpgQs94NPCf3jN6xc5huDenKqtP-N9mv6Wi83b_R_Gw-zhjr5yG3r2fwoJk5Q/s200/bb_contest_occulta_altri.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;">in collaborazione con <a href="http://www.ilpostodellefragoleshop.com/">"Il posto delle fragole"</a></span></div>Manuelahttp://www.blogger.com/profile/05621507172926559285noreply@blogger.com13tag:blogger.com,1999:blog-3320619631048434894.post-59653666710034375112011-05-15T14:52:00.001+02:002011-05-16T11:39:21.207+02:00I bagels ...<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">A New York bisogna andare almeno una volta nella vita, per vari motivi e uno di questi sono i BAGELS... e passato qualche anno dall'ultima visita e la mancanza di queste meravigliose ciambelle era troppa. Mi sognavo il "pellegrinaggio" fatto l'ultima volta da <a href="http://www.hhbagels.net/">H&H Bagels</a>. Lo spot dell'azienda recita "Like no other bagel in the word" ... ed era vero fino a oggi, quando ho provato quelli di <a href="http://www.unamericanaincucina.com/it/">Laurel Evans</a>... un motivo in meno per tornare a NY, ma ce ne sono molti altri.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>BAGELS farciti con CREAM CHEESE e SALMONE affumicato</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YqnE498gOQLWsKm8e3OLOJxshq3qnKTRVw1irsF77HB-B11ouyo0Y0PVfVVHwblOlTe9JE3uXwjqZrXU8CBKHxXPaffxGLMZCmfFCrSJHb0PyC-3tC-CWSBLtgDe1lHChlG0pwgH8kQ/s1600/BLOG+63758b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YqnE498gOQLWsKm8e3OLOJxshq3qnKTRVw1irsF77HB-B11ouyo0Y0PVfVVHwblOlTe9JE3uXwjqZrXU8CBKHxXPaffxGLMZCmfFCrSJHb0PyC-3tC-CWSBLtgDe1lHChlG0pwgH8kQ/s640/BLOG+63758b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><i>Ingredienti:</i></span></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><i>per l'impasto:</i></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">540gr di farina manitoba,</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">1 bustina di lievito di birra secco,</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">300ml di acqua tiepida,</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">30gr di miele,</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">12gr di sale.</span></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUB-okBPduppWN_4D9Mo5Jxo6CVsxRt4_Ag9I_jWoUmZNcClvGJ3GT6bsyZNH9i3qNeDvo6UrSnEeYJYp2ZxrmRstP6Xa-c2LWMgjhQf6B7DqzECeEGku5i0palejEWcBt3MaoarEKmo/s1600/BLOG+63763b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUB-okBPduppWN_4D9Mo5Jxo6CVsxRt4_Ag9I_jWoUmZNcClvGJ3GT6bsyZNH9i3qNeDvo6UrSnEeYJYp2ZxrmRstP6Xa-c2LWMgjhQf6B7DqzECeEGku5i0palejEWcBt3MaoarEKmo/s640/BLOG+63763b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><i><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><i>per la bollitura:</i></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">3lt d'acqua,</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">30gr di miele,</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">1 cucchiaino di bicarbonato di sodio.</span></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><i>per le coperture:</i></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">semi di sesamo o di papavero...</span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;">1 uovo sbattuto con un cucchiaino d'acqua.</span></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><i>per la farcitura:</i></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200gr di salmone affumicato,</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">250gr di cream cheese ( tipo philadelphia).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDKRTQFndQBK9xJzeBAHoIylR_bZaKU_sina6Yuvl6CbvL2WTdLPqFEICoC8G797yIKmF0pV9aDzMpIevqvePbbY1wQM8B73olca-aePFdamEGdMe8leQvyO9rgc6lWc5slH9PgpxZjc/s1600/BLOG+63789b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDKRTQFndQBK9xJzeBAHoIylR_bZaKU_sina6Yuvl6CbvL2WTdLPqFEICoC8G797yIKmF0pV9aDzMpIevqvePbbY1wQM8B73olca-aePFdamEGdMe8leQvyO9rgc6lWc5slH9PgpxZjc/s640/BLOG+63789b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Impastate (io ho usato la planetaria) gli ingredienti, lasciando per ultimo il sale. Smettete d'impastare fin quando non otterrete una pasta liscia ed elastica. Lasciate lievitare per un'ora. Una volta raddoppiato, dividete l'impasto in 10 parti. Formate delle palline e bucatele al centro con il manico di un mestolo</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">di legno. Allargate bene il buco (2-3 cm) e lasciate lievitare per 15 minuti. Nel frattempo portate ad ebollizione l'acqua con il miele e il bicarbonato in una pentola capiente. Lessate i bagels, 2 o 3 alla volta, per un minuto per lato. Scolateli, spennellateli con l'uovo sbattuto e premeteli nei semi. Adagiateli su una teglia foderata di carta da forno e infornate a 180°C per circa 25 minuti.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Farciteli con il formaggio e il salmone. Potete aggiungere anche della cipolla cruda a fette sottili o foglie di lattuga.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb98a1YaIGDeDn9eR9pCdD0kY9dsTvEFr_Sf_jXYlBD2YLFzjHVDrVJ5Qz-phKywnl-ddwCsRMeSNdhCdYtzo4EfdmgRoskjuW4EB5HUrY7460dUu401zf-_zxclU3PiJmfDuMHSevdF4/s1600/BLOG+63781b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb98a1YaIGDeDn9eR9pCdD0kY9dsTvEFr_Sf_jXYlBD2YLFzjHVDrVJ5Qz-phKywnl-ddwCsRMeSNdhCdYtzo4EfdmgRoskjuW4EB5HUrY7460dUu401zf-_zxclU3PiJmfDuMHSevdF4/s640/BLOG+63781b.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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