tag:blogger.com,1999:blog-89056496110398811322024-03-13T10:44:38.438-07:00Kitchen and GrillCucinare è un bellissimo gesto d’amore verso chi amiamo,
è comunicare senza parlare, è rilassarsi dopo una giornata di lavoro...La Cucina è un elemento importante nella vita di tutti noi,la Cucina è Storia,Cultura,Tradizione.
La Cucina è viaggiare! è scoprire sapori sconosciuti, è ricercare nuovi ingredienti. Tutto questo è Kicthen and Grill!!!! la mia nuova folle impresa...ed ora non mi resta che dirvi "Bon appétit à tout le monde!!!"valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-8905649611039881132.post-44469397238681193662012-06-30T14:26:00.003-07:002012-06-30T14:26:33.614-07:00Calamarata con Ragù di Pesce Spada<div class="separator" style="clear: both; text-align: center;">
<a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/484330_399853356732211_434307096_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/484330_399853356732211_434307096_n.jpg" width="400" /></a></div>
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<b><span style="font-family: inherit;">Anche questa ricetta l'ho scritta per Blog di cucina 2.0 potete trovare la ricette in questo link</span></b></div>
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<a href="http://www.blogdicucina.it/?recipes=calamarata-con-ragu-di-pesce-spada" target="_blank">http://www.blogdicucina.it/?recipes=calamarata-con-ragu-di-pesce-spada</a></div>
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<br />valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-69375994841560288392012-05-12T00:10:00.002-07:002012-05-12T00:20:19.413-07:00Gnocchi alla Romana con Fontina e Gorgonzola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVORqtFUDWxw_EbGcuzytzaI_lycweqOOf-oU3G1TfqCunXeNxggIxQVSSY8VFqeuV7mtncKbJv9wQA2WtFt-JjTff2sUf3djgADA4bOlWK-lHdZsgM0ppq2PzV2oUhllGWzM-dHZhyphenhyphenLqZ/s1600/DSC00690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVORqtFUDWxw_EbGcuzytzaI_lycweqOOf-oU3G1TfqCunXeNxggIxQVSSY8VFqeuV7mtncKbJv9wQA2WtFt-JjTff2sUf3djgADA4bOlWK-lHdZsgM0ppq2PzV2oUhllGWzM-dHZhyphenhyphenLqZ/s400/DSC00690.JPG" width="400" /></a></div>
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<span style="font-family: inherit;"><b>Ingredienti:</b></span><br />
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<span style="font-family: inherit;"><b>Semolino gr.250 circa<o:p></o:p></b></span></div>
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<span style="font-family: inherit;"><b>120 gr. di Burro <o:p></o:p></b></span></div>
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<span style="font-family: inherit;"><b>Parmigiano
grattugiato circa gr.50<o:p></o:p></b></span></div>
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<span style="font-family: inherit;"><b>1 litro di latte</b></span></div>
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<span style="font-family: inherit;"><b>100 gr. di Fontina</b></span></div>
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<span style="font-family: inherit;"><b>50 gr. di Gorgonzola<o:p></o:p></b></span></div>
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<span style="font-family: inherit;"><b>Sale q.b.<o:p></o:p></b></span></div>
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<span style="font-family: inherit;"><b>Pepe q.b.<o:p></o:p></b></span></div>
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<span style="font-family: inherit;"><b>Salvia q.b.<o:p></o:p></b></span></div>
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<span style="font-family: inherit;"><b>Noce moscata q.b.</b></span></div>
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<span style="font-family: inherit;"><b>Procedimento:<o:p></o:p></b></span></div>
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<b><span style="font-family: inherit;">Scaldate il latte con
un pizzico di sale ed un pezzetto di burro (mezza parte 60 gr.). Quando il latte bolle versate a
pioggia il semolino mescolando energicamente per evitare che si formino grumi;
continuate la cottura per circa mezz’ora. Ritirate il recipiente dal fuoco, poi
unite una cucchiaiata di parmigiano grattugiato, mescolando bene. Versate il
composto su un piano e livellate la superficie. Quando il semolino si sarà
raffreddato e ben rappreso, usando uno stampino o un bicchierino da caffè,
tagliate tanti piccoli dischi. Imburrare una pirofila. In un tegamino fondete,
a fuoco basso, il rimanente burro. Adagiate nella pirofila i dischi di semolino, spolverizzate con un po’ di parmigiano grattugiato e unite i formaggi tagliati a
dadini, bagnate poi il tutto con il burro fuso, condite poi con un pizzico di
pepe, salvia e noce moscata. Mettete il recipiente in forno caldo (180°)
lasciandolo sino quando la superficie degli gnocchi avrà formato una crosticina
dorata…Bon Appetit!!!! </span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><o:p></o:p></span></b></div>
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<br />valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com1tag:blogger.com,1999:blog-8905649611039881132.post-79057351363662133142012-04-07T14:53:00.001-07:002012-04-07T14:54:59.110-07:00Risotto Zucca e Gamberetti<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZGdZ-ErRlN7HWCtKsvZitEk5G7vgpyhYt4yyHgXdQHDkAKdjxROJqFQ2m1YmTF4mLh06jv_4Vzu3e0KSoRE4F47XJJpRQLw2Y8W6U6H5bK3en4VTUN70rzqX5ObxL8cFUUI1QnZtOAiY/s1600/DSC00585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeZGdZ-ErRlN7HWCtKsvZitEk5G7vgpyhYt4yyHgXdQHDkAKdjxROJqFQ2m1YmTF4mLh06jv_4Vzu3e0KSoRE4F47XJJpRQLw2Y8W6U6H5bK3en4VTUN70rzqX5ObxL8cFUUI1QnZtOAiY/s400/DSC00585.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jKP8lCLilY37lbJjR6k_lBqXQzncqCDCE7tsREP4pa-n0Nckm6Vjhjpxndfv2ns5kmHvZUoaXOAcBGsy2vF3taOCTha7DHOFlO7CK4JvpOVhyphenhyphenX4vXh_4PexHZw_gzESHl_EwB4GWDdUY/s1600/DSC00586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jKP8lCLilY37lbJjR6k_lBqXQzncqCDCE7tsREP4pa-n0Nckm6Vjhjpxndfv2ns5kmHvZUoaXOAcBGsy2vF3taOCTha7DHOFlO7CK4JvpOVhyphenhyphenX4vXh_4PexHZw_gzESHl_EwB4GWDdUY/s400/DSC00586.JPG" width="400" /></a></div><b>Ingredienti per 4 persone:</b><br />
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</b><br />
<b>1 Kg. di zucca</b><br />
<b>350 g. di riso Arborio</b><br />
<b>400 g. di gamberetti</b><br />
<b>1 cipolla (oppure scalogno)</b><br />
<b>3 cucchiai di olio extravergine d'oliva</b><br />
<b>1 cucchiaio di burro</b><br />
<b>Peperoncino q.b.</b><br />
<b>una tazzina di vino bianco</b><br />
<b>Brodo vegetale (oppure acqua e dado)</b><br />
<b>Sale e pepe quanto basta</b><br />
<b>Prezzemolo q.b.</b><br />
<b>un dado per salare</b><br />
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</b><br />
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<br />
<b>Preparazione:</b><br />
<b><br />
</b><br />
<b>Sbucciate la zucca, tagliatela a dadini, sgusciate i gamberetti. Tagliate la cipolla, fatela soffriggere in una padella con l'olio, il burro ed il peperoncino, aggiungete poi i pezzetti di zucca, lasciate cuocere la zucca per circa 15 minuti, aggiungete un pizzico di sale.</b><br />
<b>Quando i pezzetti di zucca saranno morbidi, aggiungete il riso, fatelo prima tostare un pochino e poi sfumate il tutto con una tazzina di vino bianco e dopo procedete con il brodo vegetale bollente, sempre mescolando continuamente, aggiungendo altro brodo vegetale e mezzo dado direttamente nel riso, la cottura del riso (deve essere al dente), giusto qualche minuto prima della cottura ultimata del riso aggiungete i gamberetti (che vanno cotti a stento). Controllate se di sale va bene e aggiungete se volete un pizzico di pepe e del prezzemolo tritato. Fate riposare il riso nella padella per circa 10 minuti prima di servirlo.</b><br />
<b>...Bon Appetit!!!!!!!</b><br />
<b> </b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7xYjiwYz35-3tvv7WujsRzxSZknAQQBmmUVA2NijB2sP_Sn5UIiJ25jOPh9MVSdjXLgs8LgtQROiLK-Mlt97y8k0t87eyog-nwXjYyoRYHNdPE8alZlWVHv9Hcc4wZIeZ_nTUyCQTC6_/s1600/DSC00584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7xYjiwYz35-3tvv7WujsRzxSZknAQQBmmUVA2NijB2sP_Sn5UIiJ25jOPh9MVSdjXLgs8LgtQROiLK-Mlt97y8k0t87eyog-nwXjYyoRYHNdPE8alZlWVHv9Hcc4wZIeZ_nTUyCQTC6_/s400/DSC00584.JPG" width="400" /></a></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-55126350189800592022012-03-14T07:30:00.000-07:002012-03-14T07:30:43.325-07:00Spiedini di Pollo al sesamo con verdure in tempura di zafferano<b>Questa ricetta l'ho scritta per la Rivista "Slide Italia" e per "Blog di Cucina 2.0"</b><br />
<b>eccovi il link per visionare la ricetta passo passo ;-)</b><br />
<a href="http://www.blogdicucina.it/?recipes=spiedini-di-pollo-al-sesamo-con-verdure-in-tempura-di-zafferano" target="_blank">http://www.blogdicucina.it/?recipes=spiedini-di-pollo-al-sesamo-con-verdure-in-tempura-di-zafferano</a><br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGGAw5FaMmxQLImUxEqH6Ow1h4sGO_OkPv6Ht388ktV0lxMq-zNzmG0-oFh0N0qLHrXEdO3aIJsldEyVSGyTPVPllk-fp5BlkFdsyN1iGlTaNsbp4ZggjURXQQct33jimktIiIJGLzory/s1600/IMG_9476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZGGAw5FaMmxQLImUxEqH6Ow1h4sGO_OkPv6Ht388ktV0lxMq-zNzmG0-oFh0N0qLHrXEdO3aIJsldEyVSGyTPVPllk-fp5BlkFdsyN1iGlTaNsbp4ZggjURXQQct33jimktIiIJGLzory/s320/IMG_9476.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>... e alla fine poi è arrivata la grande soddisfazione, questa ricetta è stata pubblicata su la Rivista Slide Italia </b></div><div class="separator" style="clear: both; text-align: center;"><b>una pagina tutta per me!!!!!</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/419538_333919279992286_186890951361787_1037337_1305466749_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/419538_333919279992286_186890951361787_1037337_1305466749_n.jpg" width="464" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com1tag:blogger.com,1999:blog-8905649611039881132.post-26482711347563321712012-02-26T01:50:00.006-08:002012-02-26T02:18:27.961-08:00Ciambella Bigusto<div class="separator" style="clear: both; text-align: center;"><a href="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/404871_331960486854832_186890951361787_1031908_607743629_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/404871_331960486854832_186890951361787_1031908_607743629_n.jpg" width="640" /></a></div><br />
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<b>Dopo aver provato svariate ricette e assaggiato questo dolce tante volte, vi posso dire che "non tutte le ciambelle escono con il buco" spesso si sbaglia nelle dosi, nella cottura e nella conservazione, questa ricetta mi è stata data dalla mia sorellona che ora è un po' incinta ;-), ed è una vera specialista in Ciambelloni e Plumcake perchè praticamente sono gli unici dolci che prepara :-) e la sua ricetta è davvero ottima... non si passa avanti! </b><br />
<b>Ora vi riporto le dosi base ma la stessa ricetta può essere arricchita aggiungendo al composto delle mandorle tritate oppure delle gocce di cioccolato, dei canditi, le mele, tutto quello che piu' vi piace.</b><br />
<b>Se potete conservatela in un'alzatina con il coperchio a campana, perchè piu' passano i giorni e piu' diventa buona, soffice, umida e saporita anche dopo una settimana...Occhio alla cottura! non aprite mai il forno durante la cottura e non dico altro perchè ognuno di noi conosce il proprio forno e non mi sento di darvi consigli in merito, io per esempio la inforno a 170° forno statico già caldo e poi ad un certo punto quasi a cottura ultimata la copro con della carta di alluminio o un coperchio per non farla colorare troppo sulla superficie. </b><br />
<b>Ora non vi resta che provare per credere!!!</b><br />
<b><br />
</b><br />
<b>Ingredienti:</b><br />
<b><br />
</b><br />
<b>250 gr di farina 00</b><br />
<b>250 gr di zucchero semolato</b><br />
<b>170 gr di burro (oppure 150 ml di olio di semi)</b><br />
<b>60 ml di latte piu' 40 ml di succo di arancia fresca (per un tot. di 100 ml di liquidi) </b><br />
<b>4 uova intere</b><br />
<b>3 cucchiai di cacao amaro (oppure del cioccolato fondente fuso a bagno maria)</b><br />
<b>Un pizzico di sale</b><br />
<b>1 bustina di lievito per dolci</b><br />
<b>la buccia grattata di un'arancia</b><br />
<b>2 bustine di vanillina</b><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/398543_331960786854802_186890951361787_1031915_2023913466_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/398543_331960786854802_186890951361787_1031915_2023913466_n.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="background-color: white; font-family: Arial, Verdana, sans-serif; font-size: 13px; line-height: 20px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><b style="color: #333333; font-size: small;"></b></div><br />
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<li style="display: inline !important; text-align: justify;"><b style="color: #333333;">Procedimento:</b></li><br />
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<li style="display: inline !important; text-align: justify;"><b style="color: #333333;">In una ciotola sbattete le uova con lo zucchero, poi unite il burro fuso (non troppo caldo) o sciolto a temperatura ambiente, mescolate bene fino ad avere un composto spumoso e soffice. Incorporate gradualmente la farina al composto di uova. Versate il latte in un bicchiere e uniteci il lievito girate e versate pian piano nel composto, unite anche il succo di arancia con la buccia tritata, la vanillina, un pizzico di sale, continuate a mescolare.</b></li><br />
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<li style="display: inline !important; text-align: justify;"><b style="color: #333333;">Dividete il composto versando in una metà il cacao, io di solito ne metto abbastanza tipo 5 cucchiai, ma 3 vanno benissimo, anche il cioccolato fuso va benissimo in alternativa. Mescolate bene e se occorre aggiungete qualche cucchiaio di latte (se risulta troppo compatto).</b></li><br />
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<li style="display: inline !important; text-align: justify;"><b style="color: #333333;">Versate il tutto nello stampo imburrato ed infarinato, alternando i due composti. Cuocete a 170° per circa 50/60 minuti. Se volete potete aggiungere un pò di zucchero a velo.....shhhhhhhh dimenticavo di dirvi che io ho aggiunto al composto anche 2 cucchiai di farina di mandorle...Bon Appetit!!!!</b></li><br />
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</div></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com1tag:blogger.com,1999:blog-8905649611039881132.post-81311818452197801642012-02-21T13:12:00.000-08:002012-02-21T13:21:22.794-08:00Sarde a Beccafico<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/428585_328162867234594_186890951361787_1021607_1223703023_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/428585_328162867234594_186890951361787_1021607_1223703023_n.jpg" width="400" /></a></div><b>Ingredienti:</b><br />
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<b>500 gr. di Sarde</b><br />
<b>una confezione di Pancarrè</b><br />
<b>un cucchiaio di Pinoli</b><br />
<b>un cucchiaio di uva passa</b><br />
<b>una manciata di Olive nere snocciolate</b><br />
<b>un cucchiaio di Capperi (messi in ammollo in acqua calda per eliminare il sale grosso)</b><br />
<b>uno spicchio di Aglio</b><br />
<b>5 aggiughine sott'olio</b><br />
<b>un po' di prezzemolo</b><br />
<b>la buccia grattata di un limone</b><br />
<b>un pizzico di sale e pepe</b><br />
<b>Pan grattato q.b. per impanare</b><br />
<b>Olio di semi q.b. per friggere</b><br />
<b>Qualche fogliolina di Alloro</b><br />
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<b>Ingredienti per la Vinaigrette (per condire alla fine)</b><br />
<b>4 cucchiai di Olio extra vergine d'oliva + 2 cucchiai di aceto di vino bianco + uno spicchio di aglio tagliato finemente + un pizzico di peperoncino + del prezzemolo tritato q.b. + un pizzico di sale. </b><br />
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<b>Pulite le sarde (deliscatele e privatele della testa e delle interiora). Mettete il Pancarrè (circa 20 fettine) a bagno nell'acqua, dopo una decina di minuti strizzate le fettine di pane e conditele con l'aglio, il prezzemolo, l'uva passa, i pinoli, le olive, i capperi, le acciughe sott'olio, il sale, il pepe ed una grattata di limone. </b><br />
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<b>Amalgamate per bene tutti gli ingredienti, e farcite con questo composto le sarde, mettendole una su l'altra con al centro il condimento. Impanatele per bene nel pan grattato e friggetele velocemente ( circa 30 secondi per lato). Poggiatele poi su di una teglia ricoperta da carta da forno, aggiungete qualche fogliolina di alloro e passatele per circa 10 minuti in forno caldo a 180° prima di servirle, condite con un pizzico di sale e la Vinaigrette...Bon Appetit!! (in alternativa al forno si possono passare velocemente anche sulla brace oppure arrostire sul fuoco) </b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/406545_328162527234628_186890951361787_1021603_1858606163_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/406545_328162527234628_186890951361787_1021603_1858606163_n.jpg" width="400" /></a></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-69347490105707549062012-02-19T12:50:00.000-08:002012-05-12T00:18:10.747-07:00Pollo & Verdure in Tempura di Zafferano<div class="separator" style="clear: both; text-align: center;">
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<span style="line-height: 14px;"><b><span style="font-family: inherit;">Ingredienti :</span></b></span><br />
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</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">1 Carota</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">1 Finocchio</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">1 Peperone</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">1 Zucchina</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">Una bustina di Zafferano</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">1 Uovo (solo il tuorlo)</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">200 ml di Acqua ghiacciata gassata</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">100 gr. di Farina 00</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">Olio di Semi per friggere q.b.</span></b></span><br />
<span style="line-height: 14px;"><b><span style="font-family: inherit;">1 Petto di Pollo tagliato a bocconcini</span></b></span><br />
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<b>Procedimento:</b></div>
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<b>Lavate per bene le verdure e tagliatele a metà per il lungo e ottenete delle listarelle. Iniziate a preparare la pastella in un contenitore di metallo, sbattete bene il tuorlo e incorporate l’acqua gassata gelata, setacciate infine la farina, lo zafferano e mescolate non troppo a lungo (non importa se si formano dei piccoli grumi di farina); Scaldate dell’olio di semi in un wok e portatelo a 180°C di temperatura, immergete le verdure ed il pollo nella pastella con l’aiuto di una pinza e friggete dorando bene ogni lato (la pastella fritta non deve eccessivamente scurirsi). Quando le verdure ed il pollo saranno ben croccanti togliete dall’olio e ponete il tutto su carta assorbente da cucina per eliminare l’olio in eccesso. Servite la tempura ben calda accompagnandola con la salsa di soia e se volete un pizzico di sale. La potete presentare in vari modi, per esempio avvolgendola in un'alga Nori oppure servita nel classico "coppetiello" di carta... è Ottimo! Bon Appetit!!</b></div>
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<br /></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-32634075408281715412012-02-11T08:24:00.000-08:002012-02-11T08:25:05.273-08:00Il Migliaccio<b>Questa ricetta l'ho scritta per Blog di Cucina 2.0</b><br />
<b>quì troverai tante ricette gustose! per visionare la ricetta con foto passo passo clicca il link! </b><br />
<a href="http://www.blogdicucina.it/?recipes=il-migliaccio" target="_blank">http://www.blogdicucina.it/?recipes=il-migliaccio</a><br />
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</div><div style="text-align: center;"><b>...Bon Appetit!!! ;-)</b></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/429564_321390544578493_186890951361787_1005337_1713708768_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/429564_321390544578493_186890951361787_1005337_1713708768_n.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-6555275955248098952012-01-31T07:58:00.000-08:002012-02-01T00:04:57.391-08:00Uovo sodo a forma di cuore<div class="separator" style="clear: both; text-align: center;"><a href="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/402501_312257792158435_186890951361787_983488_775234248_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/402501_312257792158435_186890951361787_983488_775234248_n.jpg" width="400" /></a></div><br />
<b style="color: black;">Ci metto il Cuore in tutto quel che faccio :-)</b><br />
<b style="color: black;">questo è un modo carino per proporre un semplice uovo sodo</b>.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/428210_312258032158411_186890951361787_983489_404071301_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/428210_312258032158411_186890951361787_983489_404071301_n.jpg" width="400" /></a></div><b style="color: black;">Prendete un uovo fresco (o quante ne volete, non cambia nulla), mettetelo dentro un pentolino e riempite di acqua fredda. Mettete a bollire sul fuoco.<br />
Quando vedete che l’acqua inizia a bollire, contate 10 minuti esatti.<br />
Levate dal fuoco, buttate l’acqua bollente, aspettate che si raffreddi un po’, rompete il guscio dando qualche colpettino all'estremità e sbucciate l’uovo.</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/399875_312258068825074_186890951361787_983490_1082029688_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/399875_312258068825074_186890951361787_983490_1082029688_n.jpg" width="400" /></a></div><div style="color: black;"><b>Per ottenere la forma di un cuore basta avere un cartoncino piegato a metà, un bastoncino e due fili di spago o elastici. Vedi foto</b>.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/407100_312255182158696_186890951361787_983449_33051042_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/407100_312255182158696_186890951361787_983449_33051042_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/409268_312255328825348_186890951361787_983450_660197236_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/409268_312255328825348_186890951361787_983450_660197236_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/409268_312255328825348_186890951361787_983450_660197236_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/409268_312255328825348_186890951361787_983450_660197236_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><b style="color: black;">Incastrate l'uovo nella l'inea che determina la metà del cartoncino, con il bastoncino fate una leggera pressione su l'uovo stando attenti a non romperlo, legate l'estremità del cartoncino con il filo per tenere ben stretto il bastoncino sull'uovo. Fatelo riposare in questa posizione per 1 ora circa o piu'.</b><span style="color: black;">.. </span><b style="color: black;">slegate il tutto</b><span style="color: black;"> </span><b style="color: black;">ed il gioco è fatto, tagliate l'uovo a metà per vedere bene il cuore...Bon Appetit!!! </b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/427181_312255662158648_186890951361787_983454_1210453986_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/427181_312255662158648_186890951361787_983454_1210453986_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/425733_312255925491955_186890951361787_983463_372525381_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/425733_312255925491955_186890951361787_983463_372525381_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/421416_312256135491934_186890951361787_983469_1574066521_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/421416_312256135491934_186890951361787_983469_1574066521_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/422272_312256385491909_186890951361787_983478_809391697_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/422272_312256385491909_186890951361787_983478_809391697_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/426078_312256838825197_186890951361787_983484_1287447828_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-ash4/426078_312256838825197_186890951361787_983484_1287447828_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc7/430079_312257598825121_186890951361787_983487_1799285150_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc7/430079_312257598825121_186890951361787_983487_1799285150_n.jpg" width="400" /></a></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com2tag:blogger.com,1999:blog-8905649611039881132.post-40035510482600930972012-01-22T15:24:00.000-08:002012-01-24T13:02:56.059-08:00I Roccoco'<div class="separator" style="clear: both; text-align: center;"><a href="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/402040_306229189427962_186890951361787_967522_1597598048_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/402040_306229189427962_186890951361787_967522_1597598048_n.jpg" width="640" /></a></div><br />
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<b>Che bello è stato impastare a sei mani;-), con le mie amiche Grazia e Susy mi sono divertita a preparare i Roccoco' ... di sicuro posso dirvi che come gratta le arance Susy non le gratta nessuno, e come impasta Grazia neanche la miglior macchina impastatrice sa fare...ho trascorso un bellissimo pomeriggio in loro compagnia, Grazia ci ha dato la ricetta dei Roccoco' piu' buoni del mondo! e ci ha insegnato a farli. Ne abbiamo sfornati 40, non è stato facile con 5 scalmanati per casa, sembrava fosse scoppiata una bomba :-) ma alla fine il risultato è stato eccellente. Ci siamo meritati lo Spaghetto aglio olio e patate che ha improvvisato Susy...è proprio vero il detto che dice "Chi trova un amico trova un tesoro". La ricetta di questi Roccoco' credo che sia la migliore! dovrei custodire in segreto gli ingredienti, ma visto che non riesco a trattenere nulla vi lascio la ricetta di questo tipico dolce Napoletano da custodire gelosamente... un vero e proprio tesoro per me. </b><br />
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<b>Ingredienti per circa 20 Roccocò:</b><br />
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<b>425 g. di Zucchero</b><br />
<b>500 g. di Farina 00</b><br />
<b>250 g. di Mandorle intere (non pelate)</b><br />
<b>20 g. di Pisto (io chiedo al negoziante di dolciumi una dose di Pisto per 500 g. di Roccocò, il pisto è un mix di spezie "pestate" chiodi di garofano, vanillina, cannella, noce moscata, cardamomo, coriandolo, anice stellato).</b><br />
<b>3 g. di Carbonato di Ammonio</b><br />
<b>la buccia grattata di un'arancia </b><br />
<b>la buccia grattata di un limone </b><br />
<b>circa 250 ml di Acqua tiepida</b><br />
<b>1 Tuorlo d'uovo e una tazzina di latte per spennellare</b><br />
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<b>Procedimento:</b><br />
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<b>Tagliate le mandorle a metà nel verso della lunghezza, miscelate in una ciotola capiente la farina con lo zucchero, il pisto, il carbonato di ammonio, la buccia grattata del limone e dell'arancia, unite poi le mandorle tagliate e girate per bene. </b><br />
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<b>Disponete la farina a fontana, e lavorate pian piano l'impasto versando poca acqua per volta. Formate un panetto bello compatto dalla consistenza dura.</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/408011_306230409427840_186890951361787_967535_902440077_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/408011_306230409427840_186890951361787_967535_902440077_n.jpg" width="320" /></a></div> <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc7/402337_306231206094427_186890951361787_967545_1967658270_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc7/402337_306231206094427_186890951361787_967545_1967658270_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><br />
</b></div><b>Tagliate poco impasto per volta per formare dei serpentelli lunghi come due indici uniti e larghi quanto due dita incrociate.</b><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>Unite i lembi attaccandoli con poca acqua</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc7/404734_306231556094392_186890951361787_967550_1754921504_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-snc7/404734_306231556094392_186890951361787_967550_1754921504_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>Spennellate con il tuorlo d'uovo unito al latte </b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/408585_306231759427705_186890951361787_967553_1821802546_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/408585_306231759427705_186890951361787_967553_1821802546_n.jpg" width="320" /></a></div><br />
<b>Infornate per circa 20 minuti a 170° (forno caldo).</b><br />
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<b>Bon Appetit!!!!!</b><br />
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<div class="separator" style="clear: both; text-align: center;"></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-86258790392387875172012-01-14T04:20:00.000-08:002012-01-14T04:22:00.336-08:00Riso alla Cantonese<div class="separator" style="clear: both; text-align: center;"><a href="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc7/394821_298024343581780_186890951361787_945477_744453860_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc7/394821_298024343581780_186890951361787_945477_744453860_n.jpg" width="640" /></a></div><br />
<br />
<b><br class="Apple-interchange-newline" />Questa ricetta l'ho scritta per Blog di Cucina 2.0</b><br />
<b>ecco il link dove puoi trovare la ricetta</b><br />
<a href="http://www.blogdicucina.it/?recipes=riso-alla-cantonese">http://www.blogdicucina.it/?recipes=riso-alla-cantonese</a> <br />
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</div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-24869345532825433092012-01-11T05:05:00.000-08:002012-01-11T13:44:13.892-08:00Grissini di Sfoglia ripiena<div class="separator" style="clear: both; text-align: center;"><a href="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/382683_298009833583231_186890951361787_945412_563138849_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/382683_298009833583231_186890951361787_945412_563138849_n.jpg" width="320" /></a></div>Cosa proporre ai nostri ospiti come aperitivo? Eccovi un'idea semplice, veloce e di grande effetto.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/375181_298010210249860_186890951361787_945413_775707684_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/375181_298010210249860_186890951361787_945413_775707684_n.jpg" width="320" /></a></div><br />
...Sono Buonissimi!!!! serviteli ancora caldi<br />
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Ingredienti:<br />
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un rotolo di pasta sfoglia <br />
un uovo (solo il tuorlo)<br />
50 g di salame tagliato a listarelle<br />
2 cucchiai di parmigiano<br />
pepe q.b.<br />
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Procedimento:<br />
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Stendete la sfoglia e spennellatela interamente con l'uovo, cospargete gli insaccati su metà sfoglia e pepate, richiudete con l'altra metà e stendete leggermente con il mattarello facendo una lieve pressione.<br />
Tagliate a striscioline e adagiate i grissini su carta da forno formando una spirale, spennellate la superficie con l'uovo restante e infornate a 180° per circa 15/20 minuti....Bon Appetit!!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/390098_298007403583474_186890951361787_945385_724660284_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/390098_298007403583474_186890951361787_945385_724660284_n.jpg" width="320" /></a></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-40296375522474298712012-01-08T14:59:00.000-08:002012-01-08T14:59:48.138-08:00Zeppole di pasta cresciuta<div class="separator" style="clear: both; text-align: center;"><a href="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/407108_298018773582337_186890951361787_945450_2143585451_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/407108_298018773582337_186890951361787_945450_2143585451_n.jpg" width="320" /></a></div><b><br />
</b><br />
<b>Ingredienti per circa 10 zeppole grandi:</b><br />
<b><br />
</b><br />
<b>1 lievito di birra</b><br />
<b>2 bicchieri di acqua tiepida</b><br />
<b>2 cucchiaini rasi di sale</b><br />
<b>Farina 00 q.b.</b><br />
<b><br />
</b><br />
<b>Procedimento:</b><br />
<b>Fate sciogliere il lievito nell'acqua tiepida con il sale, girate per bene e unite un po' per volta la farina </b><br />
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<b>Quando il composto risulterà cremoso lavoratelo su di un tavolo con poca farina, l'impasto dovrà risultare appiccicoso.</b><br />
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<b>Riponetelo in una pirofila e fatelo crescere per 2 ore e piu'.</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc7/392714_298017826915765_186890951361787_945443_632561946_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc7/392714_298017826915765_186890951361787_945443_632561946_n.jpg" width="320" /></a></div><br />
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<b>Quando l'impasto sarà cresciuto staccatene un pezzettino per volta e lo friggete in abbondante olio di semi </b><b>(senza infarinare), l'impasto risulterà appiccicoso per cui potete ungervi leggermente le mani per agevolarvi.</b><br />
<b>Ponete le zeppole su carta assorbente, condite con un pizzico si sale oppure potete condirle con del sugo e parmigiano in questo modo diventano montanare... anche un pezzetto di mozzarella e di basilico non ci sta per niente male ;-), questo è un ottimo aperitivo...Bon Appetit!!!! </b><br />
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</div><div class="separator" style="clear: both; text-align: center;"><b>la mia Sara ne va pazza :-)</b></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-27331977200200632282012-01-08T13:49:00.000-08:002012-01-08T13:49:33.179-08:00Cannoli Siciliani<div class="separator" style="clear: both; text-align: center;"><br />
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</b><br />
<b>Ingredienti per 10 cannoli grandi:</b><br />
<b><br />
</b><br />
<b>600 g. di Ricotta di pecora (freschissima)</b><br />
<b>300 g. di Zucchero a velo vanigliato</b><br />
<b>1 bustina di vanillina</b><br />
<b>150 g. di gocce di cioccolato</b><br />
<b>un po' di ciliege e arance candite, poca zuccata per decorare</b><br />
<b>zucchero a velo per la spolverata finale</b><br />
<b>circa 300 g. di cioccolato fondente per ricoprire l'interno dei cannoli</b><br />
<b>10 cialde grandi per cannoli</b><br />
<b><br />
</b><br />
<b>Preparazione: </b><br />
<b><br />
</b><br />
<b>Per la preparazione dei Cannoli ho utilizzato le cialde già pronte, le compro in un negozio di dolciumi sotto casa super fornito, sono croccanti e saporite. Per il resto è una ricetta semplicissima ma di grande effetto.</b><br />
<b>Mi piace l'interno della cialda ricoperto interamente da cioccolato fondente, e per fare questa golosata sciolgo a bagnomaria 300 g. di Cioccolato fondente, lo faccio intiepidire e poi con il cucchiaino ricopro l'interno del cannolo (ogni tanto l'indice si tuffa :-) ). Lascio riposare i cannoli per circa un'ora in frigo (il tempo che il cioccolato si solidifica). Ecco ora abbiamo i nostri cannoli pronti per essere farciti. </b><br />
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<b>Setacciare la ricotta (io adopero un passino a maglie fitte e con l'aiuto di un cucchiaio presso la ricotta), unire lo zucchero a velo, la vanillina e amalgamare per bene il tutto anche con l'aiuto delle fruste elettriche. Versare in fine le gocce di cioccolato. Riempire i cannoli e decorare con i canditi e la zuccata, spolverate con lo zucchero a velo eeeeeeee Bon Appetit!!!!!!!</b><br />
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</b><br />
<b>La ricetta di questa crema di ricotta è fantastica!!!! fidatevi :-)</b><br />
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</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/407190_295041220546759_186890951361787_937249_2009139470_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" height="480" src="http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/407190_295041220546759_186890951361787_937249_2009139470_n.jpg" width="640" /></span></a></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-56640987066806104062011-12-31T06:05:00.000-08:002012-01-03T13:03:26.245-08:00Sushi<div class="separator" style="clear: both; text-align: center;"></div><br />
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<b><br />
</b><br />
<b>Questa ricetta fantastica l'ho scritta per Blog di Cucina 2.0, è documentata anche da un video dimostrativo</b><br />
<b>eccovi il link dove puoi trovare la ricetta ed il video</b><br />
<a href="http://www.blogdicucina.it/?recipes=sushi" target="_blank">http://www.blogdicucina.it/?recipes=sushi</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eJ0sD39Gh98/Tv8VoHg85WI/AAAAAAAABGM/iVt1JHeI468/s1600/DSC00100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-eJ0sD39Gh98/Tv8VoHg85WI/AAAAAAAABGM/iVt1JHeI468/s400/DSC00100.JPG" width="400" /></a></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-3755358285059936992011-12-29T04:38:00.000-08:002012-01-03T13:00:24.908-08:00Frittata di Spaghetti<div class="separator" style="clear: both; text-align: center;"><strong><span style="color: black;">Ma quanto è buona!!!!! la dovete provare, eccovi le foto dicono tutto</span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-UwwtXF39rCE/TvxYXG3GBAI/AAAAAAAABCI/aNo06FcivTI/s1600/375227_283575411693340_186890951361787_897291_1682790948_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rea="true" src="http://2.bp.blogspot.com/-UwwtXF39rCE/TvxYXG3GBAI/AAAAAAAABCI/aNo06FcivTI/s400/375227_283575411693340_186890951361787_897291_1682790948_n.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-D38-daBLpto/TvxZaSe4tbI/AAAAAAAABDs/CJyoYqYCJuo/s1600/383758_283576755026539_186890951361787_897313_951967557_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rea="true" src="http://4.bp.blogspot.com/-D38-daBLpto/TvxZaSe4tbI/AAAAAAAABDs/CJyoYqYCJuo/s400/383758_283576755026539_186890951361787_897313_951967557_n.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dtWhsiwJ3tc/TvxZe7VJuqI/AAAAAAAABD0/l3N46Q_R6VA/s1600/387840_283576328359915_186890951361787_897306_878692820_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" rea="true" src="http://3.bp.blogspot.com/-dtWhsiwJ3tc/TvxZe7VJuqI/AAAAAAAABD0/l3N46Q_R6VA/s400/387840_283576328359915_186890951361787_897306_878692820_n.jpg" width="400" /></a></div><strong><span style="color: black;">Ingredienti:</span></strong><br />
<br />
<strong><span style="color: black;">5 uova</span></strong><br />
<strong><span style="color: black;">700 g. di Spaghetti n.8</span></strong><br />
<strong><span style="color: black;">100 g. di Parmigiano</span></strong><br />
<strong><span style="color: black;">250 g. di Scamorza a dadini</span></strong><br />
<strong><span style="color: black;">200. g. di Pancetta a dadini</span></strong><br />
<strong><span style="color: black;">sale e pepe q.b.</span></strong><br />
<strong><span style="color: black;">una noce di Burro<br />
Olio di semi per friggere</span></strong><br />
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<br />
<strong><span style="color: black;">Lessate gli spaghetti in abbondante acqua salata (2 manciate di sale grosso), intanto che gli spaghetti si cuociono (al dente) sbattete le uova con un pizzico di sale, pepe e parmigiano.</span></strong><br />
<strong><span style="color: black;">Tagliate a dadini la scamorza e la pancetta. Scolate la pasta al dente e conditela subito con una bella noce di burro, fate intiepidire gli spaghetti e versateci sopra le uova e i salumi, girate per bene aiutandovi con le mani.</span></strong><br />
<strong><span style="color: black;">In una padella anti-aderente versate un po' di olio di semi e fate riscaldare un pochino, versate nella padella gli spaghetti e a fiamma media fate cuocere il primo lato, pressate gli spaghetti con un coperchio e lasciate cuocere, dopo poco 10-15 minuti girate la frittata (attenti a non romperla) e continuate la cottura...Bon APPETIT!!!</span></strong> <br />
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</div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com2tag:blogger.com,1999:blog-8905649611039881132.post-50106393969617765642011-12-29T03:55:00.000-08:002012-01-03T12:30:58.301-08:00Il Pandoro (ricetta delle sorelle Simili)<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS23MOkUoAgcVVT4N9rAfmakxfXt_uYa9vRRJnu5Pr2vS70ZCV9_C5_w6PQFLpfDB9weBAiEynXdrcEQhlo_y9O6-5TRLOa4j4XUj8pmQJxNbp4DMBUAQ3iwLto32EEMI4NHPMJCcSeGUT/s1600/DSC09973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS23MOkUoAgcVVT4N9rAfmakxfXt_uYa9vRRJnu5Pr2vS70ZCV9_C5_w6PQFLpfDB9weBAiEynXdrcEQhlo_y9O6-5TRLOa4j4XUj8pmQJxNbp4DMBUAQ3iwLto32EEMI4NHPMJCcSeGUT/s400/DSC09973.JPG" width="400" /></a></div><br />
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<strong><span style="color: black;">Ingredienti totali:</span></strong><br />
</div><div style="text-align: left;"><span style="color: black;">450 g. farina di manitoba</span></div><div style="text-align: left;"><span style="color: black;">135 g. zucchero,(vi consiglio 180gr)</span></div><div style="text-align: left;"><span style="color: black;">170 g. burro</span></div><div style="text-align: left;"><span style="color: black;">4 uova</span></div><div style="text-align: left;"><span style="color: black;">18 g. lievito di birra</span></div><div style="text-align: left;"><span style="color: black;">1 cucchiaino di sale</span></div><div style="text-align: left;"><span style="color: black;">1 stecca di vaniglia (io ho usato 2 bustine di vanillina)</span></div><div style="text-align: left;"><span style="color: black;">acqua.</span></div><div style="text-align: left;"><span style="color: black;">burro e zucchero a velo per lo stampo</span></div><div style="text-align: left;"><span style="color: black;">zucchero a velo per lo spolvero finale</span></div><div style="text-align: left;"><span style="color: black;">.</span></div><div style="text-align: left;"><span style="color: black;">Il pandoro si divide in diverse fasi di lievitazione,</span></div><div style="text-align: left;"></div><div style="text-align: left;"><strong><span style="color: black;">per prima cosa occorre fare il lievitino:</span></strong></div><div style="text-align: left;"><span style="color: black;">15 g. lievito di birra</span></div><div style="text-align: left;"><span style="color: black;">60 g. acqua tiepida</span></div><div style="text-align: left;"><span style="color: black;">50 g. farina</span></div><div style="text-align: left;"><span style="color: black;">1 cucchiaio di zucchero (circa 10 gr)</span></div><div style="text-align: left;"><span style="color: black;">1 tuorlo</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1vUBwVcAHBDi3ybzFCuyi3v3xqjthI5vgbOBJz__QEOJLuZ3ylxMiSgz7NDBQo3KBGGzX-GAtPkD9Gol9RPH48QjRZb1V8ChNMEasV6rTRXvhsSRxbGq7BCJL_MDulc8m9-2EkYL7ZBT/s1600/DSC09884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1vUBwVcAHBDi3ybzFCuyi3v3xqjthI5vgbOBJz__QEOJLuZ3ylxMiSgz7NDBQo3KBGGzX-GAtPkD9Gol9RPH48QjRZb1V8ChNMEasV6rTRXvhsSRxbGq7BCJL_MDulc8m9-2EkYL7ZBT/s320/DSC09884.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHqhbcNon_7Y1fO93LpbvJ4iVALgDKvf6IJihdY-matmoUjMUeoV34P04u23T-sYZS8NGczzdORTIpxpz5MqFVhKtIdsh6K7vOJN_FYjNkEuH5Z_DuTZfbPy2rjmLvt8oCadxXYQU_sPL/s1600/DSC09887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHqhbcNon_7Y1fO93LpbvJ4iVALgDKvf6IJihdY-matmoUjMUeoV34P04u23T-sYZS8NGczzdORTIpxpz5MqFVhKtIdsh6K7vOJN_FYjNkEuH5Z_DuTZfbPy2rjmLvt8oCadxXYQU_sPL/s320/DSC09887.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="color: black;">In una ciotola sciogliere prima il lievito nell'acqua tiepida, </span><span style="color: black;">unire poi il resto degli ingredienti e sbattere bene fino ad avere un composto amalgamato e liscio. </span></div><div style="text-align: left;"><span style="color: black;">resterà molto fluido, quindi lo mettiamo a lievitare in luogo tiepido per circa un'ora, fino al raddoppio.</span></div><div style="text-align: left;"></div><div style="text-align: left;"><span style="color: black;">Una volta raddoppiato</span></div><div style="text-align: left;"><span style="color: black;">prepariamo il <strong>primo impasto da aggiungere al lievitino:</strong></span></div><div style="text-align: left;"><span style="color: black;">200 g. farina</span></div><div style="text-align: left;"><span style="color: black;">3 g. lievito di birra</span></div><div style="text-align: left;"><span style="color: black;">25 g. zucchero</span></div><div style="text-align: left;"><span style="color: black;">30 g. burro</span></div><div style="text-align: left;"><span style="color: black;">2 cucchiaini d'acqua</span><br />
<span style="color: black;">1 uovo</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLqevkAvTUZ1ipbCS7KqXhkkeNy52wIOuYOiLE0jLdGM2jTKdgvzKKrXDlHWuju5t7-oGERs6C1jMa2kmtBZ7e9GpP1sRqzZdITQPCPa3GsO742SRDqvFckY7wQ_uWF0PRgng6bMuWd10/s1600/DSC09897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLqevkAvTUZ1ipbCS7KqXhkkeNy52wIOuYOiLE0jLdGM2jTKdgvzKKrXDlHWuju5t7-oGERs6C1jMa2kmtBZ7e9GpP1sRqzZdITQPCPa3GsO742SRDqvFckY7wQ_uWF0PRgng6bMuWd10/s320/DSC09897.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTELGyMJCA5MsqctYdA0RJ0LqMYi_RSUwN6VP4SKxmumTEVqRgiOZenuvwfFVBG27gPBFWrKnxbdY9JICpPMPRA2tY4TQpsBcRE1LCgOMzqc-npYYm8x6Lh2eZ-VmMCfAIvK4vmvPuAPs/s1600/DSC09889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTELGyMJCA5MsqctYdA0RJ0LqMYi_RSUwN6VP4SKxmumTEVqRgiOZenuvwfFVBG27gPBFWrKnxbdY9JICpPMPRA2tY4TQpsBcRE1LCgOMzqc-npYYm8x6Lh2eZ-VmMCfAIvK4vmvPuAPs/s320/DSC09889.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tie0uo9cnTG6P8IrvLOgx2ke7mhX_OWzCVLkdm1KZekDl7CgkC594c6hmPC_VJhZMEkClvBoV2lmGXLoPdTWDBotcCErkNWd7W7PaGS47Cpp4Sr2S5azm86f7LrLeLGRHAa08hxWCbAi/s1600/DSC09893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tie0uo9cnTG6P8IrvLOgx2ke7mhX_OWzCVLkdm1KZekDl7CgkC594c6hmPC_VJhZMEkClvBoV2lmGXLoPdTWDBotcCErkNWd7W7PaGS47Cpp4Sr2S5azm86f7LrLeLGRHAa08hxWCbAi/s320/DSC09893.JPG" width="320" /></a></div></div><div style="text-align: left;"></div><div style="text-align: left;"><span style="color: black;">Come prima cosa aggiungiamo al lievitino il lievito di birra sciolto nell'acqua tiepida, </span></div><div style="text-align: left;"><span style="color: black;">lo zucchero, la farina e l'uovo </span></div><div style="text-align: left;"><span style="color: black;">(partiamo a fare l'impasto nella ciotola e poi passiamo sulla spianatoia) </span></div><div style="text-align: left;"><span style="color: black;">amalgamiamo bene battendo anche l'impasto sulla spianatoia, </span></div><div style="text-align: left;"><span style="color: black;">appena è ben amalgamato uniamo il burro, lavoriamo ancora fino a che il composto non sarà omogeneo e poi rimettiamo in ciotola. </span></div><div style="text-align: left;"><span style="color: black;">Facciamo lievitare coperto in luogo tiepido fino al raddoppio, circa 45' </span></div><div style="text-align: left;"></div><div style="text-align: left;"><strong><span style="color: black;">Secondo impasto:</span></strong></div><div style="text-align: left;"><span style="color: black;">lavoriamo questi ingredienti per poi aggiungerli al primo impasto.</span></div><div style="text-align: left;"><span style="color: black;">200 g. farina</span></div><div style="text-align: left;"><span style="color: black;">100 g. zucchero</span></div><div style="text-align: left;"><span style="color: black;">2 uova</span></div><div style="text-align: left;"><span style="color: black;">1 cucchiaino di sale</span><br />
<span style="color: black;">i semini di una stecca di vaniglia (oppure 2 bustine di vanillina).</span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0_Ux17-S4YnKpEmMxIqrU7yJjvyiye9fOaS-givG9ETSUPIPUgH0GnT2CHSZq6xscrv-lJJZPhUBukrf26HOeElaGLAQnbWQlr0Nn0_s9Urd6decdgTnP46Zdg-3SLxhi0VpbFdIE0BS/s1600/DSC09907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF0_Ux17-S4YnKpEmMxIqrU7yJjvyiye9fOaS-givG9ETSUPIPUgH0GnT2CHSZq6xscrv-lJJZPhUBukrf26HOeElaGLAQnbWQlr0Nn0_s9Urd6decdgTnP46Zdg-3SLxhi0VpbFdIE0BS/s320/DSC09907.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aY6M_aMr4eoyQtvEgJDEzHD_aAh9mrxIg8SxO1gKDLnwUIYT8ZZXaPquRGUrDggSUUAIYZ-dIbSMNb5sHjMEnLMPHRBkpRf7ykTA4mhN7qohFJzXwugO6vQikRDUWSeJ-HiEdtTVF8wp/s1600/DSC09951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aY6M_aMr4eoyQtvEgJDEzHD_aAh9mrxIg8SxO1gKDLnwUIYT8ZZXaPquRGUrDggSUUAIYZ-dIbSMNb5sHjMEnLMPHRBkpRf7ykTA4mhN7qohFJzXwugO6vQikRDUWSeJ-HiEdtTVF8wp/s320/DSC09951.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzZz-uAQaeuoRJYCQACxbzXgvy_sR0zkYYZ1_kdsIRLZhTIeRmnkfMrmZvWkfWj_Y6_3QQkiT45GvjkeWsxvOD8a7sjrASR31VqqFjL38pGdXLEJMlfcadJm5UX7f4LVh8MEKblsFkiIz/s1600/DSC09909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzZz-uAQaeuoRJYCQACxbzXgvy_sR0zkYYZ1_kdsIRLZhTIeRmnkfMrmZvWkfWj_Y6_3QQkiT45GvjkeWsxvOD8a7sjrASR31VqqFjL38pGdXLEJMlfcadJm5UX7f4LVh8MEKblsFkiIz/s320/DSC09909.JPG" width="320" /></a></div></div><div style="text-align: left;"><span style="color: black;">Preparare 140 gr burro a temperatura ambiente per sfogliare.</span></div><div style="text-align: left;"><span style="color: black;">Lavorare tutti gli ingredienti ad eccezione del burro e unirli all'impasto lievitato, amalgamare bene.</span></div><div style="text-align: left;"><span style="color: black;">Poi lo mettiamo in una ciotola unta di burro e lo facciamo lievitare coperto circa 1 ora, 1 ora e mezza fino al raddoppio.</span></div><div style="text-align: left;"><span style="color: black;">Dopo questo tempo lo mettiamo in frigo per 30'-40'.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1pQC0R1GN55ARfqFUHM3uWctO9r_0f3H9SQLCNVq9HeQwoBy5EhUuRINhcfQ6GwhdXixL1iI6EYntswk-yCXbNnlgx5cSsEn39czVZOiykFpsy1U-HHMKfVpgf4YQm61gC2nKWxL4f1h/s1600/DSC09902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij1pQC0R1GN55ARfqFUHM3uWctO9r_0f3H9SQLCNVq9HeQwoBy5EhUuRINhcfQ6GwhdXixL1iI6EYntswk-yCXbNnlgx5cSsEn39czVZOiykFpsy1U-HHMKfVpgf4YQm61gC2nKWxL4f1h/s320/DSC09902.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-OX1-R7QVpg1eLi_ubFSxA2653OJ4vJRNxerIGf3BtKdcJEaS2KqblFgLhLeZsA21Ned33FSvj0f1zk57TppyH6GoQ8WY4YCDmPQzqODPvYqlzNVnAZb5nQ2e6veW99Q4RbPqPT4EIoq/s1600/DSC09903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-OX1-R7QVpg1eLi_ubFSxA2653OJ4vJRNxerIGf3BtKdcJEaS2KqblFgLhLeZsA21Ned33FSvj0f1zk57TppyH6GoQ8WY4YCDmPQzqODPvYqlzNVnAZb5nQ2e6veW99Q4RbPqPT4EIoq/s320/DSC09903.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MJwohiyc5bJWoPYZs_BF5O4c7_Pjn5fT4qP8pW3bPd8bbXmow4BDThwvd1CBQvksA5oJcUaDpF8a22lxtCk-EYGq0cra5pZ_MzFI8VH81_5boQFP96lC4djPeAPMRTJM-24ttlOn1qXj/s1600/DSC09905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MJwohiyc5bJWoPYZs_BF5O4c7_Pjn5fT4qP8pW3bPd8bbXmow4BDThwvd1CBQvksA5oJcUaDpF8a22lxtCk-EYGq0cra5pZ_MzFI8VH81_5boQFP96lC4djPeAPMRTJM-24ttlOn1qXj/s320/DSC09905.JPG" width="320" /></a></div></div><div style="text-align: left;"></div><div style="text-align: left;"><strong><span style="color: black;">Iniziamo la sfogliatura:</span></strong></div><div style="text-align: left;"><span style="color: black;">Leviamo l'impasto dal frigo, lo passiamo sulla spianatoia e lo lavoriamo un pò.</span></div><div style="text-align: left;"><span style="color: black;">Iniziamo a tirare la pasta in un quadratone e mettiamo al centro il burro ammorbidito richiudiamo per racchiudere il burro e spianiamo delicatamente fino ad ottenere una lunga striscia che andremo a ripiegare in tre e metteremo in frigo a riposare per una ventina di minuti.</span><br />
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</div></div><div style="text-align: left;"><span style="color: black;">Compiamo quest'operazione per altre due volte (attenzione!!! durante la sfogliatura siate delicati, il burro non deve uscire fuori!)</span></div><div style="text-align: left;"><span style="color: black;">Se occorre via via spolverizziamo di farina la spianatoia.</span></div><div style="text-align: left;"><span style="color: black;">A questo punto con le mani unte di burro andiamo a formare una palla facendola ruotare sulla spianatoia e rigirando i bordi verso una parte in modo da "chiuderla"</span></div><div style="text-align: left;"><span style="color: black;">andiamo a mettere questa palla </span></div><div style="text-align: left;"><span style="color: black;">con la parte liscia verso il fondo dello stampo, nello stampo da pandoro da 1 kg.</span></div><div style="text-align: left;"><span style="color: black;">semplicemente imburrato e spolverato di zucchero a velo. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-N7BBeIE4lVk/TvxPf6s6UTI/AAAAAAAABAQ/hMVKM_XkJQI/s1600/390325_286435724740642_186890951361787_906248_271557813_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://3.bp.blogspot.com/-N7BBeIE4lVk/TvxPf6s6UTI/AAAAAAAABAQ/hMVKM_XkJQI/s320/390325_286435724740642_186890951361787_906248_271557813_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><span style="color: black;">Facciamo lievitare in luogo tiepido fino a che la pasta non arriva al bordo dello stampo (anche 8 ore)</span></div><div style="text-align: left;"><span style="color: black;">Inforniamo a 170° per 10' e poi a 160° per altri 30' ( il forno deve essere già ben caldo a 170° statico) </span></div><div style="text-align: left;"><span style="color: black;">cmq fate la prova stecchino. </span><br />
<span style="color: black;">Vi consiglio di far cuocere il pandoro a forno Statico con un pentolino di acqua all'interno del forno e un po' di carta argentata sulla superficie per non farlo bruciare.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-N3YFe6hN8h0/TvxSFAFqiBI/AAAAAAAABBA/vkANzHQo7w4/s1600/378567_286431521407729_186890951361787_906179_426897036_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="http://2.bp.blogspot.com/-N3YFe6hN8h0/TvxSFAFqiBI/AAAAAAAABBA/vkANzHQo7w4/s320/378567_286431521407729_186890951361787_906179_426897036_n.jpg" width="320" /></a></div></div><div style="text-align: left;"><span style="color: black;">ecco il pandoro finito spolverizzato di zucchero a velo.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: black;">Bon appetit!!!!!</span></strong></div></div></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-81085627914227933922011-12-19T16:07:00.000-08:002012-01-03T12:47:27.945-08:00Pollo Croccante con impanatura di mandorle e semi di sesamo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBHtIy_cS_e0TXXA2WzvoJp710OCpJRWvDWtUXT3nxCP0q92ieZl_2t85MtA6o6vAA46fT5xNUl5BzXu1ehUW-F0RooymB-9Nxua5YRlTBxnZARy607x5NE0R4g85w62DMEN0hc88ahKN/s1600/DSC09948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOBHtIy_cS_e0TXXA2WzvoJp710OCpJRWvDWtUXT3nxCP0q92ieZl_2t85MtA6o6vAA46fT5xNUl5BzXu1ehUW-F0RooymB-9Nxua5YRlTBxnZARy607x5NE0R4g85w62DMEN0hc88ahKN/s640/DSC09948.JPG" width="640" /></a></div><br />
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<strong><span style="color: black;">Ingredienti per 2 persone:</span></strong><br />
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<strong><span style="color: black;">4 Fette di petto di pollo </span></strong><br />
<strong><span style="color: black;">Sottilette e Pancetta per imbottire q.b.</span></strong><br />
<strong><span style="color: black;">mandorle tostate pelate 100 g.</span></strong><br />
<strong><span style="color: black;">2 cucchiai di Pan grattato</span></strong><br />
<strong><span style="color: black;">1 cucchiaio di semi di sesamo</span></strong><br />
<strong><span style="color: black;">sale e peperoncino q.b.</span></strong><br />
<strong><span style="color: black;">un cucchiaino di curry</span></strong><br />
<strong><span style="color: black;">un pizzico di noce moscata</span></strong><br />
<strong><span style="color: black;">Olio di semi per friggere</span></strong><br />
<strong><span style="color: black;">un uovo</span></strong><br />
<strong><span style="color: black;">2 cucchiai di farina</span></strong><br />
<strong><span style="color: black;">un cucchiaio di parmigiano</span></strong><br />
<strong><span style="color: black;">mezza tazzina di latte</span></strong><br />
<strong><span style="color: black;">un pizzico di pepe</span></strong><br />
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<strong><span style="color: black;">Procedimento:</span></strong><br />
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<strong><span style="color: black;">Tritate le mandorle grossolanamente, unite il pan grattato, un pizzico di sale, il curry, la noce moscata ed il peperoncino. Da parte sbattete l'uovo con il latte, il parmigiano un pizzico di sale e pepe. Adagiate su un piatto piano la farina e in un altro piattino i semi di sesamo.</span></strong><br />
<strong><span style="color: black;">Riempite le fette di pollo con la pancetta e la sottiletta e chiudete con uno stecchino, impanate il pollo prima nella farina poi nel battuto di uovo e seguendo nel trito di mandorle ed infine nel sesamo.</span></strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cWgTnq40F0KqV2-k48lgARfckZzw0eK17cCjVlWAwQzyjIXKIr78WXhmFig13J-xXGXfGTTGgpdsnjAOUn9uwOyiEY17KD06AWZ0Lqy4OvO8p7YM4fyv55vtUjK3XTFgTrs_FrDznZ-v/s1600/DSC09944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2cWgTnq40F0KqV2-k48lgARfckZzw0eK17cCjVlWAwQzyjIXKIr78WXhmFig13J-xXGXfGTTGgpdsnjAOUn9uwOyiEY17KD06AWZ0Lqy4OvO8p7YM4fyv55vtUjK3XTFgTrs_FrDznZ-v/s320/DSC09944.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn20kWh_GFwsbNBQjZ617XWlGcYLspQ7h1qsFtTX4lSgPwScNkCVGZy3tR1drZL1v5I5kO9aEofGDHaex-q76TNRGSdYQ8fKq0m8hK9kUsvXErFyDnZ6XmXEQCnjKAt2ghJ8f-45XbsFsd/s1600/DSC09945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn20kWh_GFwsbNBQjZ617XWlGcYLspQ7h1qsFtTX4lSgPwScNkCVGZy3tR1drZL1v5I5kO9aEofGDHaex-q76TNRGSdYQ8fKq0m8hK9kUsvXErFyDnZ6XmXEQCnjKAt2ghJ8f-45XbsFsd/s320/DSC09945.JPG" width="320" /></a></div><strong><span style="color: black;">Friggere, asciugate l'olio in eccesso e servite ben calde con patate oppure con delle salsine, in agrodolce si sposano benissimo...Bon Appettit!!!!!!!</span> </strong>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com1tag:blogger.com,1999:blog-8905649611039881132.post-21692452214230353752011-12-02T15:31:00.000-08:002012-01-03T12:30:58.301-08:00Biscotti di Pan Zenzero "Gingerbread"<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHgrxFWWzJsQBZKBq-7K4Z4hlKSyNVKlYXV9ZkniKdy-_bQZLUyOVy_Nk4XK9GiuFv-xOq5sJNHyL88U10zzBjELbpRQfBYznAkD1U7oYstXdDaiiqjJmKaNA-3RRJIaVvVyzJKVtqFaO/s1600/392314_280164705367744_186890951361787_887768_360212952_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHgrxFWWzJsQBZKBq-7K4Z4hlKSyNVKlYXV9ZkniKdy-_bQZLUyOVy_Nk4XK9GiuFv-xOq5sJNHyL88U10zzBjELbpRQfBYznAkD1U7oYstXdDaiiqjJmKaNA-3RRJIaVvVyzJKVtqFaO/s640/392314_280164705367744_186890951361787_887768_360212952_n.jpg" width="480" /></a></div><br />
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<strong><span style="color: black;">Seguimi anche su Blog di cucina 2.0: </span></strong><br />
<strong><span style="color: black;">La ricetta di questi bellissimi biscottini Natalizi la puoi trovare nel sito di </span></strong><br />
<strong><span style="color: black;">Blog di cucina 2.0</span></strong><br />
<strong><span style="color: black;">clicca in questo link per la ricetta dettagliata</span></strong><br />
<a href="http://www.blogdicucina.it/?recipes=biscotti-di-pan-zenzero-gingerbread" target="_blank">http://www.blogdicucina.it/?recipes=biscotti-di-pan-zenzero-gingerbread</a><br />
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</div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com2tag:blogger.com,1999:blog-8905649611039881132.post-78493447298301779032011-11-19T07:57:00.000-08:002012-01-03T12:30:58.302-08:00Torta Ricotta & Pere<strong><span style="color: black;">Questo</span></strong> <strong><span style="color: black;">dolce è uno fra i miei preferiti ;) "La Torta Ricotta e Pere" la ricetta è stata inventata dal famoso pasticcere Amalfitano Salvatore De Riso. eccovi la ricetta!<br />
<br />
INGREDIENTI:<br />
<br />
PER DUE DISCHI DI PASTA BISCOTTO:<br />
6 cucchiai di nocciole tostate e tritate<br />
6 cucchiai di zucchero<br />
2 cucchiai di farina<br />
4 albumi<br />
100 g di burro morbido </span></strong><br />
<strong><span style="color: black;">una bustina di vanillina</span></strong><br />
<strong><span style="color: black;">la buccia grattata di un limone</span></strong><br />
<br />
<strong><span style="color: black;">PER IL RIPIENO:<br />
500 g di ricotta<br />
300 g di panna da montare (già zuccherata)<br />
150 g di zucchero a velo<br />
il succo di 1/2 limone<br />
una bustina di vanillina</span></strong><br />
<strong><span style="color: black;">un foglio di colla di pesce sciolto in una tazzina di latte</span></strong><br />
<strong><span style="color: black;">pere sciroppate 2 barattoli</span></strong><br />
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<strong><span style="color: black;">PROCEDIMENTO:<br />
<br />
CIALDE BISCOTTO:<br />
<br />
Con l'aiuto delle fruste elettriche amalgamare il burro con lo zucchero e montare a crema. Unire la vanillina e la buccia di limone grattata. Mescolare la farina e le nocciole tritate e aggiungerle al composto di burro e zucchero alternando con l'albume. <br />
Mescolare molto bene e mettere in due tortiere imburrate di circa 28 cm. di diametro e cuocere in forno caldo a 180° per 15 minuti (devono essere dorate). Far raffreddare.<br />
<br />
RIPIENO:<br />
<br />
Frullare la panna con lo zucchero a velo, la ricotta e il succo di mezzo limone, unire la vanillita e il foglio di colla di pesce (ammorbidito prima per 10 minuti in acqua fredda, strizzato e poi fatto sciogliere in una tazzina di latte caldo) girare per bene e unirvi al composto anche una tazzina di sciroppo delle pere e le pere tagliate a dadini.<br />
Comporre la torta mettendo alla base una cialda, coprire con la crema e adagiarvi sopra l'altra cialda, spolverare con tanto zucchero a velo.<br />
Mettere la torta in frigo per almeno due ore, ma sarebbe meglio prepararla il giorno prima.<br />
Ho decorato la torta con dei fili di caramello che hanno dato un tocco di eleganza alla mio dolce Ricotta e Pere. </span></strong><br />
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</div><strong><span style="color: black;">PER DECORARE:<br />
-fili di caramello fatti facendo bollire 100 gr. di zucchero in un pentolino fino a quando il tutto diventa di colore bruno.</span></strong><br />
<strong><span style="color: black;">Preparare il caramello e farlo raffreddare leggermente, per lavorarlo deve avere la stessa consistenza del miele. Ho fatto dei fili con l'aiuto di una forchetta e facendoli cascare su di un mestolo oleato ho ottenuto la forma di una cupoletta, poi facendo delle striscioline sulla carta da forno sono riuscita ad ottenere un cilindro modellandolo con le mani quando il caramello era ancora caldo (ma non troppo;))....</span><span style="color: black; font-size: large;">Bon Appetit!!!!</span></strong><br />
<strong><span style="font-family: Arial; font-size: x-small;"></span></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYCsBSz-d9j9HUrrVmFxn9arOWn67ln8WGpOxZAV8E8QFIj5-faCyusMYlKp0H5-JnEDDnwXa06b1GEzMpfPYoBNDHeJ6SGOj-278SxY948jaiGEkN_MNYI2M70vLzVljSYSXCyREx2Utu/s1600/DSC09756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYCsBSz-d9j9HUrrVmFxn9arOWn67ln8WGpOxZAV8E8QFIj5-faCyusMYlKp0H5-JnEDDnwXa06b1GEzMpfPYoBNDHeJ6SGOj-278SxY948jaiGEkN_MNYI2M70vLzVljSYSXCyREx2Utu/s400/DSC09756.JPG" width="400" /></a></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-34701197213895031882011-11-09T14:07:00.000-08:002012-01-03T12:30:58.302-08:00Le Crostate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipy1VgB-2Kh63ZZU5sCUAPXvLz3CkSqFiM8SJYRY1UDM8u0WkmppLqrWlm2A7DGYInauWsnJR0hVzo_o7rKFuMgpiE9Pey0H-_yhwSyz4idCj4QA0n51RhghqESi5w4VWRKvNTpgjeJ2E9/s1600/DSC09662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipy1VgB-2Kh63ZZU5sCUAPXvLz3CkSqFiM8SJYRY1UDM8u0WkmppLqrWlm2A7DGYInauWsnJR0hVzo_o7rKFuMgpiE9Pey0H-_yhwSyz4idCj4QA0n51RhghqESi5w4VWRKvNTpgjeJ2E9/s400/DSC09662.JPG" width="400" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRlEqaphI4tc8bG2zA7q7FSCi7pCmgdnMW03gIEd_pina2zQfeqvbj8ztJm9273HvFZczJ3iLgjPjYWhSdZ_N7OxNgnP_JRKkO9Ys9gooWcctkAwlwNxJRFP9Zt80RWmM4TWgwYyIea1v/s1600/DSC09651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRlEqaphI4tc8bG2zA7q7FSCi7pCmgdnMW03gIEd_pina2zQfeqvbj8ztJm9273HvFZczJ3iLgjPjYWhSdZ_N7OxNgnP_JRKkO9Ys9gooWcctkAwlwNxJRFP9Zt80RWmM4TWgwYyIea1v/s400/DSC09651.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qDt67pgenRjLg1hN1rjo8e2aM9tyHkbW1K523jBfPbqOWiVQmzi9WqxdxAHtxPT5LCooVItcCB5bYtrvBmx9VDUK9peNS8c7AAa6HXuiruxRr3xaRGSCvj141kp6vPhf3DeUCALHzR3d/s1600/DSC09663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qDt67pgenRjLg1hN1rjo8e2aM9tyHkbW1K523jBfPbqOWiVQmzi9WqxdxAHtxPT5LCooVItcCB5bYtrvBmx9VDUK9peNS8c7AAa6HXuiruxRr3xaRGSCvj141kp6vPhf3DeUCALHzR3d/s400/DSC09663.JPG" width="400" /></a></div><strong><span style="color: black;">Ingredienti</span></strong> <strong><span style="color: black;">per 1 kg circa di pasta frolla:</span></strong><br />
<br />
<strong><span style="color: black;">400 g circa di farina </span></strong><br />
<strong><span style="color: black;">125 g di burro</span></strong><br />
<strong><span style="color: black;">125 g di zucchero</span></strong><br />
<strong><span style="color: black;">2 uova intere ed 1 tuorlo</span></strong><br />
<strong><span style="color: black;">una bustina di lievito paneangeli</span></strong><br />
<strong><span style="color: black;">un pizzico di sale</span></strong><br />
<strong><span style="color: black;">una bustina di vanillina</span></strong><br />
<strong><span style="color: black;">la scorza di un limone grattata</span></strong><br />
<strong><span style="color: black;">1/2 bicchiere di latte</span></strong><br />
<strong><span style="color: black;">una tazzina di Cognac o Rum (facoltativa)</span></strong><br />
<strong><span style="color: black;">per Farcire ho utilizzato la Marmellata di Amarene ma si puo' farcire la crostata a vostro piacimento;)</span></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLrS458Wv0WygO47Mif8c0tAQviEetm8eiqOp5FLNt5cvTG14fR0LJABqbs5PyXFnSsxAEVk_EQ2CchxxtGc9fM3cveANZgIfwpNfhRk3NClTxIqqt_2I7Zu4v1skrDCWCI2HYJ8OIt_a/s1600/DSC09680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLrS458Wv0WygO47Mif8c0tAQviEetm8eiqOp5FLNt5cvTG14fR0LJABqbs5PyXFnSsxAEVk_EQ2CchxxtGc9fM3cveANZgIfwpNfhRk3NClTxIqqt_2I7Zu4v1skrDCWCI2HYJ8OIt_a/s400/DSC09680.JPG" width="400" /></a></div><strong><span style="color: black;">Anche per la forma date spazio alla fantasia...;)</span></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfoM1RR64JRxK-lBTlNKRdHGaoRfnfC_EcwUlV_eingK4z0mzwN0-JtHTzNgHHq96QEIOjZbIEz0PTAXsWeShO01RwHMFhQrtPUjH-6e1n551EAWgKOVrVl2lNxTVb5J9Eizeo4tKPeem/s1600/DSC09671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfoM1RR64JRxK-lBTlNKRdHGaoRfnfC_EcwUlV_eingK4z0mzwN0-JtHTzNgHHq96QEIOjZbIEz0PTAXsWeShO01RwHMFhQrtPUjH-6e1n551EAWgKOVrVl2lNxTVb5J9Eizeo4tKPeem/s400/DSC09671.JPG" width="400" /></a></div><strong><span style="color: black;">Preparazione della pasta frolla:</span></strong><br />
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<strong><span style="color: black;">Mescolate il burro con lo zucchero ed il pizzico di sale fino ad ottenere un composto omogeneo. Questa operazione si può fare a mano, con una impastatrice o con un normale frullatore. Quindi unite le uova, la vanillina e lavorate l'impasto fino ad ottenere un composto omogeneo. Incorporare quindi il lievito sciolto nella tazzina di latte, la buccia di limone ed il Cognac, unite pian piano la farina e lavorate l'impasto finché non è completamente incorporato, per il minor tempo possibile. Avvolgete la palla di frolla nella pellicola e far riposare in frigorifero per 2 ore. Imburrate ed infarinate gli stampini e stendete su di un tavolo la pasta frolla con l'aiuto di un mattarello, adagiate la pasta negli stampini(oppure uno stampo grande) e versateci la marmellata, infornate per circa 15 minuti a 170°</span><span style="color: black;">....Bon Appetit!!!</span></strong><br />
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<span style="color: black;"><strong>Le Seadas <span style="color: black;">sono</span> un piatto tipico della tradizione Sarda, sono considerate un dolce perché cosparse di miele e zucchero, ma in origine erano considerate un secondo piatto .</strong></span></span><br />
<span style="color: black;"><strong><span style="color: black;">io le gradisco anche come antipasto;);)</span></strong></span><br />
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<strong><span style="color: black;">Ingredienti: </span></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LX3R8VNuh2dEAq39sPueFRtdR9dUX2bQK4xe0L-6uCCwG1ojofuRONXU9h6vgEIsMmy4kAz9pSzOxMWCl4g8bXDzPEj9sgxgg68OaI2-0pnLxfAm-pfDYrnebeA84soD2zsEbAqc2UBR/s1600/DSC09722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LX3R8VNuh2dEAq39sPueFRtdR9dUX2bQK4xe0L-6uCCwG1ojofuRONXU9h6vgEIsMmy4kAz9pSzOxMWCl4g8bXDzPEj9sgxgg68OaI2-0pnLxfAm-pfDYrnebeA84soD2zsEbAqc2UBR/s400/DSC09722.JPG" width="400" /></a><br />
<strong><span style="color: black;">1 Bicchiere e 1/2 di Acqua tiepida</span></strong><br />
<strong><span style="color: black;">2 pizzichi di sale abbondanti</span></strong><br />
<strong><span style="color: black;">circa 500 g. di Farina</span></strong><br />
<strong><span style="color: black;">50 g. di Strutto</span></strong><br />
<strong><span style="color: black;">200 g. di Formaggio pecorino Sardo freschissimo tagliato sottile </span></strong><br />
<strong><span style="color: black;">la scorza grattata di un limone</span></strong><br />
<strong><span style="color: black;">Olio per friggere q.b.</span></strong><br />
<strong><span style="color: black;">Miele q.b.</span></strong><br />
<strong><span style="color: black;">Zucchero a velo facoltativo</span></strong><br />
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<strong><span style="color: black;">Procedimento:</span></strong><br />
<br />
<strong><span style="color: black;">Versate in un recipiente 1 bicchiere e mezzo di acqua tiepina e due pizzichi di sale, unite un po' per volta la farina e poi incorporate per bene lo strutto, fino ad ottenere una consistenza morbida ed elastica, coprite poi con un panno e lasciate l’impasto a riposare. Stendete la pasta in 2 sfoglie sottili (MA NON TROPPO;) e su di una poggiateci le fettine di formaggio distanziandole l'una dall'altra , grattateci sopra la scorza del limone e coprite con l'altra sfoglia. Con le dita pressate in torno al disco di formaggio ricoperto di sfoglia fino a quando le due sfoglie saranno ben unite. Ritagliate la circonferenza dei dischi sovrapposti con una rotella tagliapasta dentellata (attenzione la circonferenza va fatta lasciando almeno un cm di distanza dal formaggio) A questo punto potete friggere i dolci in abbondante olio bollente. <br />
Consiglio di presentazione<br />
Le Sebadas vanno servite ben calde cosparse di zucchero o miele a seconda dei gusti, un'ottima idea di presentazione può essere di spolverare il dolce con lo zuccheroa velo e decorarlo con delle strisce di miele che disegnerete facendolo colare da un cucchiaino...Bon Appetit!!!!!!</span></strong><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1wLhP1dTyzMYQSXX8NflOFNitsl5SlATysCjkJGcHyIn3LkaPZaiDdstsL_DlVx0om9FpDkBpDLbQf0bfNUfXM1E_ZBuhwYreCGOxgvGfQR1TBJbGdTad3EnW6vSnKO2BVkSbvzzbzjG/s1600/DSC09726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1wLhP1dTyzMYQSXX8NflOFNitsl5SlATysCjkJGcHyIn3LkaPZaiDdstsL_DlVx0om9FpDkBpDLbQf0bfNUfXM1E_ZBuhwYreCGOxgvGfQR1TBJbGdTad3EnW6vSnKO2BVkSbvzzbzjG/s400/DSC09726.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBFckLntanKx3KEYh7lxQfqDh8khhyphenhyphen8WQXeAgcXTqvFzFjM9ygmwIcFQM2dIPWzq_hC_7T_3Oo8ArzPF_BckiEfESxpi70EuN2buYT0PjiZpbFy-zAxf-_otq0BsNF7XKO6mekN8YrB-F/s1600/DSC09725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBFckLntanKx3KEYh7lxQfqDh8khhyphenhyphen8WQXeAgcXTqvFzFjM9ygmwIcFQM2dIPWzq_hC_7T_3Oo8ArzPF_BckiEfESxpi70EuN2buYT0PjiZpbFy-zAxf-_otq0BsNF7XKO6mekN8YrB-F/s400/DSC09725.JPG" width="400" /></a></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com1tag:blogger.com,1999:blog-8905649611039881132.post-18298387885890274592011-11-05T15:44:00.000-07:002012-01-03T12:30:58.303-08:00Tiramisù<span style="font-family: arial, helvetica, sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"></span></span></span><br />
<span style="font-family: arial, helvetica, sans-serif;"><span style="font-size: x-small;"><span style="color: black; font-size: x-small;"><strong><span style="font-size: small;">Ecco la ricetta del Tiramisù piu' buono che c'e';) ...La ricetta è quella della mia mamma, ci sono varie versioni di questa ricetta storica, vi propongo quella che ho sempre mangiato a casa mia dal sapore unico;)</span> </strong></span></span></span><br />
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<span style="font-family: arial, helvetica, sans-serif;"><span style="color: black;"><strong>Ingredienti:</strong></span></span><br />
<span style="font-family: arial, helvetica, sans-serif;"><span style="color: black;"><strong><br />
</strong></span></span><span style="font-family: arial, helvetica, sans-serif;"><span style="color: black;"><strong>750 g mascarpone<br />
1 pacco e 1/2 di savoiardi<br />
8 uova freschissime (solo i tuorli)<br />
4 cucchiai di zucchero<br />
4 caffettiere grandi di caffè amaro<br />
cacao in polvere amaro q.b.</strong></span></span><br />
<span style="font-family: arial, helvetica, sans-serif;"><strong><span style="color: black;">gocce di cioccolato q.b.(facoltative "solo per i piu' golosi")</span></strong></span><br />
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<span style="font-family: arial, helvetica, sans-serif;"><span style="color: black;"><strong>Procedimento:</strong></span></span><br />
<span style="font-family: arial, helvetica, sans-serif;"><span style="font-size: x-small;"><span style="font-size: x-small;"><br />
<span style="font-size: small;"><strong><span style="color: black;">Con una frusta elettrica, sbattete i tuorli delle uova con lo zucchero, fino ad ottenere un composto biancastro e spumoso, delicatamente unite il mascarpone, ottenendo così una crema densa e corposa. Per comporre il dolce procedete stendendo in una teglia un primo strato di savoiardi bagnati velocemente nel caffè tiepido, poi versateci uno strato di crema e poi ancora i savoiardi bagnati, ripetete la stratificazione fino a riempire il contenitore e concludete con la crema ed una spolverata di cacao amaro. Per i piu' golosi si possono aggiungere delle gocce di cioccolato (anche soltanto al centro). Tenere in frigo per 2-3 ore, prima di servire...Bon Appetit!!!</span></strong><br />
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<strong><span style="color: black;">E' stato amore al primo assaggio!!!!! da quando l'ho assaporata per la prima volta all'Hard Rock non ne posso fare piu' a meno "La Salsa Barbecue" (BBQ Sauce) , è una salsa Americana utilizzata come condimento, comunemente applicata sulla carne cotta alla grigli nella modalità Barbecue.</span></strong><br />
<strong><span style="color: black;">Ottima anche per accompagnare le patatine fritte o anche le cipolle fritte che sono una bontà ;) </span></strong><br />
<strong><span style="color: black;">Fredda è buonissima ma cotta ancora di piu'...provate a spennellare la carne (qualsiasi tipo di carne Agnello, Vitello, Pollo, Maiale, ecc.) con abbondante BBQ Sauce poi cuocetela in padella, alla griglia o meglio ancora sulla brace ed il risultato è magnifico...eccovi la mia ricetta della Salsa Barbecue... il mio Fratellone ne va pazzo ;) quando preparo questa salsa penso sempre al Carre' di Maiale cucinato in salsa Barbecue... piatto che solo all' Hard Rock sanno fare ...ma io ci provo ;);)</span></strong><br />
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<strong><span style="color: black;">Eccovi la mia ricetta della Salsa Barbecue</span></strong><br />
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<strong><span style="color: black;">Ingredienti:</span></strong><br />
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<span style="font-family: Verdana;"><strong><span style="color: black;">Una passata di pomodoro </span></strong><br />
<strong><span style="color: black;">10 g. di Concentrato di pomodoro </span></strong><br />
<strong><span style="color: black;">una Cipolla</span></strong><br />
<strong><span style="color: black;">1 spicchio di Aglio</span></strong><br />
<strong><span style="color: black;">60 ml di Aceto bianco</span></strong><br />
<strong><span style="color: black;">50 g. Zucchero di canna (o anche normale)</span></strong><br />
<strong><span style="color: black;">50 g. di Senape</span></strong><br />
<strong><span style="color: black;">un Peperoncino</span></strong><br />
<strong><span style="color: black;">40 g. di Burro</span></strong><br />
<strong><span style="color: black;">Sale q.b.</span></strong><br />
<strong><span style="color: black;">Pepe q.b.</span></strong><br />
<strong><span style="color: black;">Salsa Worcestershire q.b.</span></strong><br />
<strong><span style="color: black;">Tabasco q.b.</span></strong></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnEU1FTDDEnId5M79XP2QGB_Q4ixoFceD3ySN0vMi0CTBmfbpDqftPqnZWGAcecxDRe7SzAmmQq9KodbgGFvfp2AXVMkaH-uJWJ6vQXE-A6YTVC18R2C9qI5wPtzizoe09K5vt1DqCx8d/s1600/DSC09632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnEU1FTDDEnId5M79XP2QGB_Q4ixoFceD3ySN0vMi0CTBmfbpDqftPqnZWGAcecxDRe7SzAmmQq9KodbgGFvfp2AXVMkaH-uJWJ6vQXE-A6YTVC18R2C9qI5wPtzizoe09K5vt1DqCx8d/s320/DSC09632.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitG8tlvLjZxyLovVABZ6jgbIc7viOPM3mvIvDLemhkawrRO2KYclJWnxqPYf6eQJqblcUZ8UwCOUAluG7Vi7C-0wwSRM7O8h2HVkxUtCXyZOi_OKvUP6IUV-C-QVcUfvEq1c6w2dX2IbWg/s1600/DSC09633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitG8tlvLjZxyLovVABZ6jgbIc7viOPM3mvIvDLemhkawrRO2KYclJWnxqPYf6eQJqblcUZ8UwCOUAluG7Vi7C-0wwSRM7O8h2HVkxUtCXyZOi_OKvUP6IUV-C-QVcUfvEq1c6w2dX2IbWg/s320/DSC09633.JPG" width="320" /></a></div><strong><span style="color: black;">Procedimento:</span></strong><br />
<strong><span style="color: black;">In una padella fate soffriggere, a fuoco basso, il burro assieme all'aglio e alla cipolla finemente tritati; versate poco a poco l'aceto e lasciatelo sfumare. </span></strong><br />
<strong><span style="color: black;">Unite allora la salsa di pomodoro e il concentrato, amalgamate bene, quindi aggiungete la senape, il peperoncino e lo zucchero; continuate a cuocere il tutto a fuoco basso fino ad arrivare a circa 20 minuti di cottura (partendo dal soffritto iniziale).</span></strong><br />
<strong><span style="color: black;">Aromatizzate la salsa con sale, pepe, salsa Worcestershire e tabasco a piacere; passate la salsa al setaccio e riponete fino al momento di servire...Bon Appetit!!!!!!!</span></strong><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong><span style="color: black;">...un po' di conserva non guasta mai ;)</span></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxztuiCrRC_jebSCGaaD2juPg5WCqzFq9tO18MSIl_Hojy1wulfS_8X19Liu2j1u5osjm4QuejD3C3nTIfVmodp1miIDqeRjWokZJ1BesB4A_q9GaeuAuArBhkoF7mMd8jYj4XBXUW1atG/s1600/DSC09190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxztuiCrRC_jebSCGaaD2juPg5WCqzFq9tO18MSIl_Hojy1wulfS_8X19Liu2j1u5osjm4QuejD3C3nTIfVmodp1miIDqeRjWokZJ1BesB4A_q9GaeuAuArBhkoF7mMd8jYj4XBXUW1atG/s320/DSC09190.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0Sn6Jbprb6FQAxVi0kqcc3pfYGR-1U3atxg3M7AqSzpgTEr1HTcOZ0y2I1DuuywNqWBMz6zV5ul-UkSQZ5RQNAsDjD7zLkV1jn9vTNvlAFISuYZVszdxBwveOzwjK6LpOfxXtBM1Nekw/s1600/DSC09191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0Sn6Jbprb6FQAxVi0kqcc3pfYGR-1U3atxg3M7AqSzpgTEr1HTcOZ0y2I1DuuywNqWBMz6zV5ul-UkSQZ5RQNAsDjD7zLkV1jn9vTNvlAFISuYZVszdxBwveOzwjK6LpOfxXtBM1Nekw/s320/DSC09191.JPG" width="320" /></a></div>valeriahttp://www.blogger.com/profile/02127277925136440387noreply@blogger.com0tag:blogger.com,1999:blog-8905649611039881132.post-61953992275117723582011-10-24T15:55:00.000-07:002012-01-14T04:32:33.165-08:00Quiche Lorraine<strong><span style="color: black;">Adoro cucinare piatti tradizionali di altri paesi, viaggiare con il palato è la cosa che piu' mi piace. La cucina francese mi incuriosisce e la Quiche lorraine è una ricetta che merita di essere conosciuta. La Quiche lorraine è la torta salata tipica appunto della Lorena, regione a nord-est della Francia. Gli ingredienti principali che caratterizzano la quiche sono le uova, la pancetta e il groviera... e con un po' di fantasia si puo' dare un tocco personale a questa deliziosa ricetta, io per esempio la cucino sempre con le verdure tipo piselli, carciofi o asparagi. Eccovi la ricetta!!!</span></strong><br />
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<strong><span style="color: black;">Ingredienti per la Pasta Brisè (velocissima e semplicissima da fare):</span></strong><br />
<br />
<strong><span style="color: black;">300 g. di Farina</span></strong><br />
<strong><span style="color: black;">150 g. di burro freddo</span></strong><br />
<strong><span style="color: black;">Acqua fredda q,b,</span></strong><br />
<strong><span style="color: black;">un pizzico di sale</span></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr1YDSVqmbIeMA7Nc9AEI53T1_5X62DMHgQ-x6dc8p3ofbsXVDxUVlUK7nuOfD1cdtZZJRl1jOPFE38VGZ_39CLBjFJ_sYBR4N7Wxlq9s0SSpXH5vBmCKtQ9V2IAhTFHGgyu9xWZ4kGs-/s1600/DSC09596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDr1YDSVqmbIeMA7Nc9AEI53T1_5X62DMHgQ-x6dc8p3ofbsXVDxUVlUK7nuOfD1cdtZZJRl1jOPFE38VGZ_39CLBjFJ_sYBR4N7Wxlq9s0SSpXH5vBmCKtQ9V2IAhTFHGgyu9xWZ4kGs-/s320/DSC09596.JPG" width="320" /></a></div><strong><span style="color: black;">Procedimento per la pasta brisè:</span></strong><br />
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<span style="color: black; font-size: medium;"><strong>Incorporate la farina con il burro tagliato a pezzetti. Iniziate ad impastare con le punta delle dita, unite il sale, quindi dopo tre minuti di lavorazione iniziate a bagnare il composto con l'acqua lavorando energicamente e velocemente fino ad ottenere un composto piuttosto consistente ed omogeneo.Avvolgete con della pellicola l'impasto e tenetelo per almeno trenta minuti in frigorifero. Imburrate ed infarinate una teglia e rivestitela con la pasta brisè.</strong></span><br />
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<span style="color: black; font-size: medium;"><strong>Ingredienti per il ripieno:</strong></span><br />
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<span style="color: black; font-size: medium;"><strong>3 uova</strong></span><br />
<span style="color: black; font-size: medium;"><strong>150 g. di pancetta</strong></span><br />
<span style="color: black; font-size: medium;"><strong>100 g. di groviera</strong></span><br />
<span style="color: black; font-size: medium;"><strong>una confezione di panna da cucina</strong></span><br />
<span style="color: black; font-size: medium;"><strong>2 cucchiai di parmigiano grattugiato</strong></span><br />
<span style="color: black; font-size: medium;"><strong>1/2 cipolla</strong></span><br />
<span style="color: black; font-size: medium;"><strong>una noce di burro piu' un filo di olio EVO</strong></span><br />
<span style="color: black; font-size: medium;"><strong>sale, pepe e noce moscata q.b.</strong></span><br />
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<span style="color: black; font-size: medium;"><strong>Procedimento: </strong></span><br />
<span style="color: black; font-size: medium;"><strong>fate rosolare nel burro e olio la cipolla con la pancetta, unite i piselli e fateli cuocere per una decina di minuti. </strong></span><br />
<span style="color: black; font-size: medium;"><strong>Intanto sbattete le uova con il sale, il parmigiano, la noce moscata, il pepe, unite la panna il groviera a dadini e i piselli già rosolati. Amalgamate bene e versate il composto nella teglia foderata di pasta brisè, decorate con qualche fettina di pancetta e infornate per circa 20 minuti a 180° eeeeeeeeeee voilà è proprio il caso di dire Bon Appetit!!!!!!</strong></span><br />
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