tag:blogger.com,1999:blog-61585515140908320662024-02-20T14:19:08.404+01:00 Uova e FarinaNgottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-6158551514090832066.post-75187922951861169152021-02-07T15:28:00.000+01:002021-02-07T15:28:09.151+01:00Fette biscottate ricche<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVMB7FFdVEoyt7dqw-xKa16XOqf9xmvxbj3yR959vZsg3MZpjWskkUf6BCa0hKnYbxvG7Nvo98B2MMMQlOHrYG9QCzCCEqBDdgnzFfOgb74ph6F1ttW4iHbngozFsmY-8do-fAbqc-JnO/s2048/20201129_113356.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVMB7FFdVEoyt7dqw-xKa16XOqf9xmvxbj3yR959vZsg3MZpjWskkUf6BCa0hKnYbxvG7Nvo98B2MMMQlOHrYG9QCzCCEqBDdgnzFfOgb74ph6F1ttW4iHbngozFsmY-8do-fAbqc-JnO/w640-h480/20201129_113356.jpg" width="640" /></a></div><br /><div style="text-align: center;"><span face=""verdana",sans-serif" style="font-size: large;"><b>Ingredienti</b></span></div><div style="text-align: center;"><span face=""verdana",sans-serif" style="font-size: large;"><b><br /></b></span></div><div style="text-align: center;"><span face=""verdana",sans-serif">400 gr di farina</span></div><div style="text-align: center;"><span face=""verdana",sans-serif">1 cucchiaino di malto d'orzo</span></div><div style="text-align: center;">70 gr di olio</div><div style="text-align: center;">240 gr di latte</div><div style="text-align: center;">40 gr di zucchero</div><div style="text-align: center;">4 gr di sale</div><div style="text-align: center;">10 gr di lievito di birra fresco</div><div style="text-align: center;">50 gr di frutta disidratata</div><div style="text-align: center;">50gr di frutta secca</div><div style="text-align: center;"><span face=""verdana",sans-serif"><br /></span></div><div style="text-align: center;"><span face=""verdana",sans-serif" style="font-size: large;"><b>Procedimento</b></span></div><div style="text-align: center;"><br /></div><div style="text-align: justify;">In una ciotola capiente sciogliere il lievito nel latte tiepido. Aggiungere lo zucchero e il malto d'orzo (se non lo trovate va bene anche un cucchiaino di miele). Versare l'olio e cominciare ad aggiungere un pò alla volta la farina. Versata la metà della farina aggiungere il sale. Quando l'impasto avrà inglobato abbastanza farina versarlo sulla spianatoia e impastare con le mani fino ad ottenere un panetto morbido ma sodo.</div><div style="text-align: justify;">Inserire pian piano la frutta secca e disidratata. Il mix di frutta secondo me è a gusto personale. Nel mio impasto io ho aggiunto i mirtilli disidratati interi, le albicocche secche tagliate a cubetti, noci spezzettate e semi di girasole.</div><div style="text-align: justify;">Quando anche la frutta sarà assorbita dall'impasto lasciare riposare in una ciotola chiusa con la pellicola trasparente e far lievitare fino a che non raddoppia di volume.</div><div style="text-align: justify;">Una volta lievitato l'impasto sistemarlo in uno stampo da plumcake foderato con carta forno.</div><div style="text-align: justify;">Lasciare di nuovo lievitare fino a che l'impasto non arriva al bordo dello stampo.</div><div style="text-align: justify;">Infornare nel forno preriscaldato a 180° non ventilato per circa 30/35 minuti. Far raffreddare in forno con lo sportello leggermente aperto (io ho messo un mestolo di legno).</div><div style="text-align: justify;">La mattina dopo, tagliare a fette (anche qui lo spessore è un pò a gusto ma io le taglio poco più di 1/2 cm) e sistemarle su una teglia da forno. Accendere il forno ventilato a 150° leggermente aperto (sempre con il mestolo) in modo che l'umidità dell'impasto possa uscire dal forno. Lasciare una mezz'oretta avendo cura di girarle a metà tempo. A me piacciono molto croccanti quindi le lascio fino a che non scuriscono un pò. Sono perfette per la colazione, per un momento di golosità<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TpUWY7a8wn1titONp6OJxJO8UB2gH_dX1EUc7lGANH4Yg8yh4JHI42XfzmABVX0kP3mHEq8t50kMvxpSGAme5x3pZJpIVHHfDv621B8Bq_fC0-HpsWNjBb6vu0RzwdWA8xq8RlNS7XtV/s2048/20210125_181510.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1754" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TpUWY7a8wn1titONp6OJxJO8UB2gH_dX1EUc7lGANH4Yg8yh4JHI42XfzmABVX0kP3mHEq8t50kMvxpSGAme5x3pZJpIVHHfDv621B8Bq_fC0-HpsWNjBb6vu0RzwdWA8xq8RlNS7XtV/w343-h400/20210125_181510.jpg" width="343" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div>Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-22080876148152116722020-05-17T12:06:00.001+02:002020-05-17T12:06:55.594+02:00Polpette di pane<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sB7oXmIKvCS7DBTB2lNykC8jhr0T4DT1oz0nvCaUZnKOu5V08_l_6dk1iAZPLyL_LLJdWwu3wzyJoRUKyKjK9r5pBkQ1NWii6bYrKZohpUYXh9LCxdAD5OI3aPu6GL6TzPYZgtJzEPhC/s1600/Polish_20200428_084448211.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1379" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4sB7oXmIKvCS7DBTB2lNykC8jhr0T4DT1oz0nvCaUZnKOu5V08_l_6dk1iAZPLyL_LLJdWwu3wzyJoRUKyKjK9r5pBkQ1NWii6bYrKZohpUYXh9LCxdAD5OI3aPu6GL6TzPYZgtJzEPhC/s640/Polish_20200428_084448211.jpg" width="550" /></a></div>
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<span style="font-family: "verdana",sans-serif; font-size: large;"><b>Ingredienti</b></span></div>
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<span style="font-family: "verdana",sans-serif;">250 gr di pane raffermo</span></div>
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<span style="font-family: "verdana",sans-serif;">500 ml tra latte e acqua</span></div>
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<span style="font-family: "verdana",sans-serif;">2 uova</span></div>
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<span style="font-family: "verdana",sans-serif;">50 gr di parmigiano grattugiato</span></div>
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<span style="font-family: "verdana",sans-serif;">50 gr di pecorino grattugiato</span></div>
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<span style="font-family: "verdana",sans-serif;">sale</span></div>
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<span style="font-family: "verdana",sans-serif;">noce moscata</span></div>
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<span style="font-family: "verdana",sans-serif;">1 spicchio di aglio</span></div>
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<span style="font-family: "verdana",sans-serif;">olio extravergina di oliva</span></div>
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<span style="font-family: "verdana",sans-serif;">2 cucchiaini di <a href="http://uovaefarina.blogspot.com/2012/02/soffritto.html" target="_blank">soffritto</a></span></div>
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<span style="font-family: "verdana",sans-serif;">500 ml di passata di pomodoro</span></div>
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<span style="font-family: "verdana",sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana",sans-serif;">Lasciare il pane in ammollo in acqua e latte (io l'ho tenuto circa due ore perché ho utilizzato un pane integrale con 200 ml di latte e 300 ml di acqua), fino a quando non risulta bello morbido.</span><span style="font-family: "verdana",sans-serif;"> </span></div><div style="text-align: justify;"><span style="font-family: "verdana",sans-serif;">Scolate e strizzate molto bene. In una ciotola capiente mettete il pane e condite con un bel pizzico di sale, una grattugiata di noce moscata, l'aglio tagliato a pezzettini piccoli (o grattugiato) e il formaggio. Aggiungete infine le due uova precedentemente sbattute. Amalgamate bene tutti gli ingredienti e mettete a riposare in frigo per almeno un quarto d'ora.</span></div>
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<span style="font-family: "verdana",sans-serif;">Nel frattempo, in una ciotola alta, mettete abbondante olio di oliva e il soffritto. Lasciate dorare a fuoco basso e aggiungete la passata di pomodoro. Sempre a fuoco basso lasciate sobbollire. </span></div>
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<span style="font-family: "verdana",sans-serif;">Riprendete l'impasto dal frigo e formate le polpette lavorandole con le mani. La dimensione a piacere, a me piacciono grandi :)</span></div>
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<span style="font-family: "verdana",sans-serif;">Mentre sobbolle il sughetto mettete in padella le polpette e chiudete con un coperchio. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpAqnVNEQ3z1YwaXP-C-eFtuUCre-fPSz31P21Po1qv6Ebrwds_BXUQbzMP18QGLSkj-MAuCFQmpYt-dGfgbCsVRMt64k-iilzWJMZc7saYN03c5htCSSGjswLqpdMw4IHUYgff6eJITa/s1600/20200427_194450.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<span style="font-family: "verdana",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpAqnVNEQ3z1YwaXP-C-eFtuUCre-fPSz31P21Po1qv6Ebrwds_BXUQbzMP18QGLSkj-MAuCFQmpYt-dGfgbCsVRMt64k-iilzWJMZc7saYN03c5htCSSGjswLqpdMw4IHUYgff6eJITa/s1600/20200427_194450.jpg" style="color: #0066cc; font-family: Verdana,sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifpAqnVNEQ3z1YwaXP-C-eFtuUCre-fPSz31P21Po1qv6Ebrwds_BXUQbzMP18QGLSkj-MAuCFQmpYt-dGfgbCsVRMt64k-iilzWJMZc7saYN03c5htCSSGjswLqpdMw4IHUYgff6eJITa/s400/20200427_194450.jpg" width="400" /></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></span></div>
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<span style="font-family: "verdana",sans-serif;">Abbiate cura di smuoverla ogni tanto per evitare che le polpette si attacchino ma non giratele con un mestolo perché rischiate di romperle. </span></div>
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<span style="font-family: "verdana",sans-serif;">Lasciate cuocere per una decina di minuti e servitele con abbondante sughetto. Bon appetit!</span></div>
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Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-71977599598236955462020-05-01T16:10:00.002+02:002020-05-07T21:47:28.073+02:00Pane alla Curcuma<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzojZnIc-To5NN-PzCRuCmvenw2q2O-Q84WdRPqu-EdnU3VTcF_bQGYl7wtidxHarEaLZoQR75v8_rlKDIASPM9g5aF2YAKcddyFiuYSYzTPCOBOEkhcnL2Ns-DpBfPZmVUgPTm2iqkV2/s1600/Polish_20200501_145708329.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzojZnIc-To5NN-PzCRuCmvenw2q2O-Q84WdRPqu-EdnU3VTcF_bQGYl7wtidxHarEaLZoQR75v8_rlKDIASPM9g5aF2YAKcddyFiuYSYzTPCOBOEkhcnL2Ns-DpBfPZmVUgPTm2iqkV2/s640/Polish_20200501_145708329.jpg" width="640" /></a></div>
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<span style="font-family: "verdana",sans-serif; font-size: large;"><b>Ingredienti</b></span></div>
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<span style="font-family: "verdana",sans-serif;"><b>Per la biga</b> </span><br />
<span style="font-family: "verdana",sans-serif;">200 g di farina 0</span></div>
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<span style="font-family: "verdana",sans-serif;">120ml di acqua</span></div>
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<span style="font-family: "verdana",sans-serif;">2 g di lievito</span></div>
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<span style="font-family: "verdana",sans-serif;"></span><br /></div>
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<span style="font-family: "verdana",sans-serif;"><b>Per l'impasto</b></span></div>
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<span style="font-family: "verdana",sans-serif;">450 g di farina 0</span></div>
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<span style="font-family: "verdana",sans-serif;">250 ml di acqua</span></div>
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<span style="font-family: "verdana",sans-serif;">12 g curcuma</span></div>
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<span style="font-family: "verdana",sans-serif;">10 g lievito </span></div>
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<span style="font-family: "verdana",sans-serif;">8 g di sale</span><br />
<span style="font-family: "verdana",sans-serif;"><b></b><span style="font-size: large;"></span><br /></span>
<span style="font-family: "verdana",sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana",sans-serif;">Il pane alla curcuma non è solo buono da mangiare ma anche molto bello da vedere!!</span></div>
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<span style="font-family: "verdana",sans-serif;">Cominciate con il fare la biga, sciogliendo il lievito in acqua a temperatura ambiente e poi aggiungete la farina, impastate bene e formate una palla che dovete far riposare 24 ore</span></div>
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<span style="font-family: "verdana",sans-serif;">Passate le 24 ore, riprendete l'impasto e aggiungete la farina e il lievito sciolto nell'acqua a temperatura ambiente, impastate a lungo. Se avete un impastatore, lasciate andare col gancio per circa 10 minuti a velocità sostenuta; se impastate a mano dovete arrivare ad avere un impasto ben elastico e sodo. A questo punto aggiungete la curcuma e il sale, e impastate per altri 5 minuti. Io vi consiglio l'impastatore perché la curcuma tende a colorare le mani.</span></div>
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<span style="font-family: "verdana",sans-serif;">Lasciate crescere l'impasto in una ciotola ampia per circa 1 ora, in modo che raddoppi di volume, poi riprendetelo e lavoratelo un po' e formate le pieghe: stendete leggermente l'impasto, poi ripiegate un lato verso il centro, e fate la stessa operazione con l'altro lato; girate la pasta, stendetela leggermente e fate di nuovo le pieghe. Ripetete l'operazione un'altra volta per fare la terza piega, poi lavorate l'impasto fino a formate un ovale ben liscio. Ora posizionate il filoncino in una ciotola allungata, grande abbastanza perché il pane possa continuare a crescere per un'altra ora e che possa anche mantenere la forma.</span></div>
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<span style="font-family: "verdana",sans-serif;">Quando la pagnotta è raddoppiata, accendete il forno e fatelo riscaldare</span><span style="font-family: "verdana",sans-serif;"> a 240°. Spolverate il pane con farina di semola e fate dei leggeri tagli sopra.</span></div>
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<span style="font-family: "verdana",sans-serif;">Infornate per circa 15 minuti a 240° poi abbassate il forno a 180° e lasciate cuocere per altri 45/50 minuti, finchè non avrà un bel colore dorato e una crosta croccante. Spegnete il forno e lasciate raffreddare tenendolo leggermente aperto (io ho messo un mestolo di legno). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGdZqbXEFfq_C_aaSrhNu6zQVwYG6QiBP-SemtsL4wc8nI3T7irzSGXEx1-mcbs294HDqsJ9MUjT7coMjsTIIU5xyfrpW5A3E9iHg-Fm8W1tEOSZXQX8V_iyDgC-6nJ-7lWrE68F6VMdD/s1600/Polish_20200501_145522321.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1216" data-original-width="1600" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoGdZqbXEFfq_C_aaSrhNu6zQVwYG6QiBP-SemtsL4wc8nI3T7irzSGXEx1-mcbs294HDqsJ9MUjT7coMjsTIIU5xyfrpW5A3E9iHg-Fm8W1tEOSZXQX8V_iyDgC-6nJ-7lWrE68F6VMdD/s400/Polish_20200501_145522321.jpg" width="400" /></a></div>
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<span style="font-family: "verdana",sans-serif;">Bon Appetit!!</span></div>
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<br />Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-80925423252688334482020-04-06T19:55:00.000+02:002020-04-06T20:04:33.778+02:00Pizze di Pasqua dolci<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajdnTA8kEuQOtoLC0qK5keP9oY4H9aVMQc4EMlCGb9qOW9ktNbutzfB7pkc_dATcxMC3HWAsJrF3jTaEmsyAX-_rR83rTq-_YvRPW9UPXhQqEZgUncgBUyNnMcO6Ujybp5S7q2i6MiGkK/s1600/Polish_20200406_192806936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajdnTA8kEuQOtoLC0qK5keP9oY4H9aVMQc4EMlCGb9qOW9ktNbutzfB7pkc_dATcxMC3HWAsJrF3jTaEmsyAX-_rR83rTq-_YvRPW9UPXhQqEZgUncgBUyNnMcO6Ujybp5S7q2i6MiGkK/s640/Polish_20200406_192806936.jpg" width="640" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif; font-size: large;">Ingredienti</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">5 uova</span></div>
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<span style="font-family: "verdana" , sans-serif;">6 hg di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 hg di strutto</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 hg di olio</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 arancio grattugiato e spremuto</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 limone grattugiato e spremuto</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 bicchiere di latte</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">Vaniglia (estratto)</span><br />
<span style="font-family: "verdana" , sans-serif;">2 bustine di vanillina</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">75 g di lievito di birra</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 dose di liquori per pizze di Pasqua per 5 uova</span></div>
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<span style="font-family: "verdana" , sans-serif;">1,8 Kg di farina 00 circa</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tuorli per spennellare</span></div>
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<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">In una ciotola capiente montate bene lo zucchero con le uova. Fate sciogliere lo strutto in un padellino sul fuoco. Sempre mescolando con lo sbattitore, o con la frusta (se avete un impastatore), aggiungete i liquidi uno per volta: </span><br />
<span style="font-family: "verdana" , sans-serif;">olio, strutto, l'arancio e il limone spremuti e grattugiati.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Scaldate leggermente il latte e scioglieteci il lievito di birra, aggiungetelo all'impasto e aggiungete anche la vaniglia (noi abbiamo messo un abbondante cucchiaino di estratto di vaniglia in bacca e 2 bustine di vanillina)</span></div>
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<span style="font-family: "verdana" , sans-serif;">A questo punto incorporate pian piano anche i liquori per pizze. Noi acquistiamo i liquori da anni in una piccola drogheria di paese ma esistono alcuni mix che si possono trovare anche in supermercati ben forniti. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Avrete così un impasto molto liquido; continuate con la frusta e aggiungete la farina setacciata, un pò per volta fino a che l'impasto non si indurisce ed è pronto ad essere lavorato a mano sulla tavola.</span></div>
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<span style="font-family: "verdana" , sans-serif;">È il momento di faticare un pò !!! Bisogna impastare bene e vigorosamente fino a che l'impasto lavorato risulti morbido ma sodo a tal punto da non attaccarsi alla tavola.</span><br />
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdREDlQNLwcw8DXzcwi33HXn-8UX-juvxpGN2WiZ41EnMAw_T8r2Nvn4-wbBdxQWnbSNdxpFYieSBn_lJ3ziLjzid3N-EE2JpBxY81sEeyWtIk1gbdAov22fHr4-ldIhCNus2eUdBVDdK/s1600/Polish_20200406_193200922_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1299" data-original-width="1600" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdREDlQNLwcw8DXzcwi33HXn-8UX-juvxpGN2WiZ41EnMAw_T8r2Nvn4-wbBdxQWnbSNdxpFYieSBn_lJ3ziLjzid3N-EE2JpBxY81sEeyWtIk1gbdAov22fHr4-ldIhCNus2eUdBVDdK/s320/Polish_20200406_193200922_2.jpg" width="320" /></a></span></div>
<span style="font-family: "verdana" , sans-serif;">Imburrate e infarinate gli stampi per pizze di Pasqua, con questa dose vengono 3 grandi pizze da 1,3 kg!!!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Dividete l'impasto in 3 parti e lavoratene ognuna fino a che non avrete 3 impasti tondi e belli lisci.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Inseriteli negli stampi, abbassateli un pò con la mano per fateli aderire bene.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-g5nwtmBhhunwFivAf2JUNJgwJf9mKnArjIWMOuZzBuS0Uo_9Na27eQYyZeXqSev02TjL7WeYMF09KiGbfW597x_YpQ6YieVAy008FCQWK6pBcLT1Wmz5ObM48IxGz6dtvWrp_MbWpVi/s1600/Polish_20200406_193111114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-g5nwtmBhhunwFivAf2JUNJgwJf9mKnArjIWMOuZzBuS0Uo_9Na27eQYyZeXqSev02TjL7WeYMF09KiGbfW597x_YpQ6YieVAy008FCQWK6pBcLT1Wmz5ObM48IxGz6dtvWrp_MbWpVi/s320/Polish_20200406_193111114.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ora vi potete rilassare, coprite le Pizze con un plaid, lasciatele crescere per circa 12 ore, o almeno fino al loro raddoppio, in un ambiente riscaldato( per esempio potete lasciarle nel forno spento aggiungendo un pentolino di acqua bollente, e magari tornare a riscaldare l'acqua quando si fredda).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqWkE-k7SPnsEec33w9ctd89gZMtRfXcmhvN-GxL1jPCFLNv2niIkNUGLP9yHw7eOSAjf7kDbH9uje3dSPjJuSBDINr1W50b9cayfkz2GgokEnc99EvVQOlV8jAnLTjYrqZQIAbYxl9gb/s1600/Polish_20200406_193016599.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1414" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqWkE-k7SPnsEec33w9ctd89gZMtRfXcmhvN-GxL1jPCFLNv2niIkNUGLP9yHw7eOSAjf7kDbH9uje3dSPjJuSBDINr1W50b9cayfkz2GgokEnc99EvVQOlV8jAnLTjYrqZQIAbYxl9gb/s320/Polish_20200406_193016599.jpg" width="281" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7Rsyac_-ITLRol2uwDN0mBfiu2XJZA2pSD_SOrpIpZqoR__hPM26IhSkhlq-JCgHeqCva8hM4Xpmrs2T7fpXBY09OoCfezjwuavcN6HY_Rlv18gZNoPeEE_qwBjHJeC8LCXfcKVcM4vA/s1600/Polish_20200406_192943933.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7Rsyac_-ITLRol2uwDN0mBfiu2XJZA2pSD_SOrpIpZqoR__hPM26IhSkhlq-JCgHeqCva8hM4Xpmrs2T7fpXBY09OoCfezjwuavcN6HY_Rlv18gZNoPeEE_qwBjHJeC8LCXfcKVcM4vA/s1600/Polish_20200406_192943933.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" data-original-height="1600" data-original-width="1456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7Rsyac_-ITLRol2uwDN0mBfiu2XJZA2pSD_SOrpIpZqoR__hPM26IhSkhlq-JCgHeqCva8hM4Xpmrs2T7fpXBY09OoCfezjwuavcN6HY_Rlv18gZNoPeEE_qwBjHJeC8LCXfcKVcM4vA/s320/Polish_20200406_192943933.jpg" width="289" /></div>
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<span style="font-family: "verdana" , sans-serif;">Quando saranno pronte accendete il forno ventilato a 160 gradi , spennellate le pizze con il tuorlo d'uovo sbattuto e infornate per circa 35 minuti (se usate queste dosi nn vi entreranno tutte nel forno ma basta infornare prima le due più cresciute e infornare la terza di seguito), poi copritele con della carta forno e continuate a cuocere per altri 10/15 minuti. Bon appétit</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7alq3LLjgnWrHDbnOC-I2aNG6zjQVNFOqjNyV-Vw1mF1a1r9Y0-VJVUFj6wP8xhsJwrdE79WogqwVm3BJbPEI6vkeIzS_pv9L92fONm3qMHOjHmwPq7cgb7SqZlcjIdDn-SwOW2YY_3X/s1600/Polish_20200406_192526248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7alq3LLjgnWrHDbnOC-I2aNG6zjQVNFOqjNyV-Vw1mF1a1r9Y0-VJVUFj6wP8xhsJwrdE79WogqwVm3BJbPEI6vkeIzS_pv9L92fONm3qMHOjHmwPq7cgb7SqZlcjIdDn-SwOW2YY_3X/s640/Polish_20200406_192526248.jpg" width="480" /></a></div>
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Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-80484593597703485432020-04-02T15:48:00.001+02:002020-04-02T16:05:02.293+02:00Risotto radicchio e speck<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHS1JQLxtv2qPbthwddrC9fGSjX_X1Yac0VSPew-AdC_4BGwBUY4ISc0oEVLusj1kjM7kVBer7pqfsGUigFGDG-TYa04rJhre8oh7qu8CNRcYZiI-sHejgyMlYGzpkSLo13pEHSHBsUOB/s1600/SAM_4269+(1024x804).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyHS1JQLxtv2qPbthwddrC9fGSjX_X1Yac0VSPew-AdC_4BGwBUY4ISc0oEVLusj1kjM7kVBer7pqfsGUigFGDG-TYa04rJhre8oh7qu8CNRcYZiI-sHejgyMlYGzpkSLo13pEHSHBsUOB/s640/SAM_4269+(1024x804).jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;"><b><b>Ingredienti</b></b></span></div>
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<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">1 cespo di radicchio</span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">100 g di speck a fette </span></div>
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<span style="font-family: "verdana" , sans-serif;">Brodo vegetale 1 l. circa</span></div>
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<span style="font-family: "verdana" , sans-serif;"></span></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">350 g di riso</span><br />
<span style="font-family: "verdana" , sans-serif;">Olio</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Sale q.b.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">1/2 bicchiere di vino bianco</span></span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;"><b>Procedimento </b></span><br />
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<span style="font-family: "verdana" , sans-serif;">Tagliate a pezzetti lo speck e cu</span><span style="font-family: "verdana" , sans-serif;">ocete in padella con un po' di olio.</span><br />
<span style="font-family: "verdana" , sans-serif;">Aggiungete il riso e lasciatelo tostare per qualche minuto, poi aggiungete il vino e fate sfumare. Aggiungete il
radicchio lavato e tagliato a listarelle e lasciate appassire. Aggiungete un mestolo di brodo vegetale e mescolate il riso. Lasciate che il riso assorba il
brodo e aggiungete un'altro mestolo. Continuate fino a che il riso non risulterà
cotto. Bon appétit</span>Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-91372415897360332702014-08-23T16:43:00.002+02:002020-04-02T16:02:03.751+02:00Frittelle di patate<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6qlZDoc55rBNcqaIOE2pp3CJZZ1sCAPx8uAHRlfK7QawDkXitMrogbHB1gduJEjLqt_x5XjoVjML3GWeUUUyX-dLwAHRcT1ggLH3FWphVS5YOf9CIB0n5avh5hl_jmjs_rnKRKozLH9J/s1600/SAM_6005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK6qlZDoc55rBNcqaIOE2pp3CJZZ1sCAPx8uAHRlfK7QawDkXitMrogbHB1gduJEjLqt_x5XjoVjML3GWeUUUyX-dLwAHRcT1ggLH3FWphVS5YOf9CIB0n5avh5hl_jmjs_rnKRKozLH9J/s640/SAM_6005.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">per circa 20 frittelle servono</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 kg di patate</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr di prosciutto crudo</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucchiaio di farina</span></div>
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<span style="font-family: "verdana" , sans-serif;">rosmarino</span></div>
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<span style="font-family: "verdana" , sans-serif;">sale</span></div>
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<span style="font-family: "verdana" , sans-serif;">pepe</span></div>
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<span style="font-family: "verdana" , sans-serif;">olio</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Pelate le patate e lavatele. Grattugiate le patate con una grattugia a fori medi. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Tagliate a cubetti il prosciutto crudo e aggiungetelo alle patate. Aggiungete un pizzico di sale e il pepe a piacere. Aggiungete il rosmarino sminuzzato e la farina.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mettete a scaldare una padella antiaderente con un filo di olio di oliva e quando sarà ben calda mettete a cuocere le frittelle. Io ho utilizzato un coppapasta per avere delle forme simili. L'ho posizionato sulla padella e messo all'interno un cucchiaio abbondante del composto. Una volta ottenuta la forma ho utilizzato il coppapasta per le frittelle successive.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufZVfAtkwCffGori79YCcPPIdFs1UldRFWwK5BQUewUJtOUHrHY3QKwX-qQAoM-6n05p11BUfCvuKmTnnFdFcyB6YgvM43dshKETUVKzJxa6hLJ2INAUvQXVqL2fjws2bmXnXq6FrKU9l/s1600/SAM_6001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgufZVfAtkwCffGori79YCcPPIdFs1UldRFWwK5BQUewUJtOUHrHY3QKwX-qQAoM-6n05p11BUfCvuKmTnnFdFcyB6YgvM43dshKETUVKzJxa6hLJ2INAUvQXVqL2fjws2bmXnXq6FrKU9l/s1600/SAM_6001.JPG" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Lasciate cuocere a fuoco medio fino a far diventare dorate e croccanti le frittelle. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Sono ottime da mangiare calde perchè risultano molto croccanti ma se volete, potete anche cucinarle in anticipo e riscaldarle in forno o su una piastra fino a renderle di nuovo croccanti.</span></div>
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Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com1tag:blogger.com,1999:blog-6158551514090832066.post-52624828335730812352014-05-25T12:43:00.001+02:002020-04-02T16:03:00.800+02:00Semifreddo agli amaretti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2Zz0mksl6PgFfSNu8fBA8FsF1OV4mbB3ff-bEDEre0BeQhugxNpUlt6C3fMYKuMBksiKLBzzlTC03BXOpC4g7XMf-RM_un9RCIL8RD-ZfhBGfkCB88WRvsnYtbKf9hyNp0Q_ceEVIivz/s1600/SAM_5705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2Zz0mksl6PgFfSNu8fBA8FsF1OV4mbB3ff-bEDEre0BeQhugxNpUlt6C3fMYKuMBksiKLBzzlTC03BXOpC4g7XMf-RM_un9RCIL8RD-ZfhBGfkCB88WRvsnYtbKf9hyNp0Q_ceEVIivz/s640/SAM_5705.JPG" width="640" /></a></div>
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<b><span style="font-size: large;">Ingredienti</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">250 ml di panna</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 uova</span></div>
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<span style="font-family: "verdana" , sans-serif;">3 cucchiai di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">150 gr di amaretti sbriciolati</span></div>
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<span style="font-family: "verdana" , sans-serif;">sale</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Montate la panna con un cucchiaio di zucchero. Separate i tuorli dagli albumi e montate i primi con il resto dello zucchero e i secondi a neve con un pizzico di sale.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Amalgamate lentamente, procedendo dal basso verso l'alto, i tuorli con gli albumi e poi, allo stesso modo, il composto ottenuto con la panna. Aggiungete alla fine 100 gr di amaretti e amalgamate bene, sempre lentamente per non smontare il composto.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Lasciate riposare il composto ottenuto in frigo per una mezz'ora e poi distribuite metà del semifreddo in uno stampo da plumcake o in stampi monoporzione. Disponete gli amaretti rimasti sopra questo primo strato e ricoprite con il resto del composto.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mettete in freezer per almeno due ore. Prima di servire lasciate a temperatura ambiente per almeno 10 minuti.</span></div>
Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-16129412112430984132014-05-17T15:20:00.000+02:002020-04-02T16:05:17.635+02:00Cheese cake alle fragole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYYEqtgSV9cek39fFkAtmIx6THyqbYnnwGStync91omqOSCH2axq6iFPwr6qEkxeRJqpOQJ-jqkDKb0frTpY-jwcdXNSfJjS5Cj1V0THRVZlCbiQOn4Lwn7oax8NXesM-xAfOxhqnNLw7/s1600/SAM_5629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYYEqtgSV9cek39fFkAtmIx6THyqbYnnwGStync91omqOSCH2axq6iFPwr6qEkxeRJqpOQJ-jqkDKb0frTpY-jwcdXNSfJjS5Cj1V0THRVZlCbiQOn4Lwn7oax8NXesM-xAfOxhqnNLw7/s640/SAM_5629.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><b><span style="font-size: large;">Ingredienti</span></b></b></span></div>
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<a href="http://uovaefarina.blogspot.it/2012/04/pasta-frolla.html" style="font-family: Verdana, sans-serif;" target="_blank">pasta frolla</a><span style="font-family: "verdana" , sans-serif;"><span itemprop="amount"> </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span itemprop="amount">500 g</span> di formaggio spalmabile</span><br />
<span style="font-family: "verdana" , sans-serif;"><span itemprop="amount" style="background-color: white;"><span itemprop="amount">100 ml</span> di <span itemprop="name">latte intero</span></span></span></div>
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</span><span itemprop="amount" style="background-color: white;"></span></span>
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<span style="font-family: "verdana" , sans-serif;"><span itemprop="amount" style="background-color: white;"><span itemprop="amount">120 g</span> <span itemprop="name">zucchero</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span itemprop="amount" style="background-color: white;"><span itemprop="amount">2</span> <span itemprop="name">uova</span> intere</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span itemprop="name" style="background-color: white;">1 limone</span></span></div>
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<span itemprop="amount">1 bustina</span> di <span itemprop="name">vanillina</span></div>
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<span itemprop="amount">250 g</span> di <span itemprop="name">fragole</span><br />
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<span style="font-family: "verdana" , sans-serif;">Stendete la pasta frolla in uno strato sottile e mettetela in una teglia da forno profonda. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Montate le uova con 100 g di zucchero, aggiungete il formaggio spalmabile, il succo e la scorza di mezzo limone, il latte e la vanillina. Mettete la crema ottenuta nella teglia in cui avete steso la pasta frolla e mettete in forno a 180 gradi per un'ora. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Tagliate le fragole a spicchi e conditele con il succo del mezzo limone rimasto e 20 grammi di zucchero. Lasciatele in frigo almeno 2 ore in modo che rilascino un pò di succo.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Una volta cotta e raffreddata la torta, scolate le fragole dal succo e disponetele su tutta la torta. Fate rapprendere qualche minuto il succo sul fuoco e versatelo sulle fragole. Bon appétit</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWe0kmaiCJjw4Tm8lbBQu64cnqMNZVgaZiLH79y1CiEPy9Z7Rdwp6chmwquXnsQa6E1fjE2hMTT__CzQy28BW97xL7GKmbxHhwo0ztETQMAx5yo_KTUHHPm23j5zRrKvqcPchY_Pom0HOB/s1600/SAM_5626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWe0kmaiCJjw4Tm8lbBQu64cnqMNZVgaZiLH79y1CiEPy9Z7Rdwp6chmwquXnsQa6E1fjE2hMTT__CzQy28BW97xL7GKmbxHhwo0ztETQMAx5yo_KTUHHPm23j5zRrKvqcPchY_Pom0HOB/s400/SAM_5626.JPG" width="400" /></a></div>
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Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-74338855708919544152014-05-01T21:44:00.000+02:002020-04-02T16:05:47.963+02:00Arista al bacon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTiv_nid7pZK-7yVWGVNUKn2aDAmibGXOnTbJ1CW0QZcG5vacJtlqprRFs4Iccvh02euHFzsxPdEUXoJRIILuMG73qIUPt0QrBSo8mhHEEYFD-n1yJFCrx1cS1LnqrQ6WrIL4AfHNZOK3/s1600/SAM_5588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTiv_nid7pZK-7yVWGVNUKn2aDAmibGXOnTbJ1CW0QZcG5vacJtlqprRFs4Iccvh02euHFzsxPdEUXoJRIILuMG73qIUPt0QrBSo8mhHEEYFD-n1yJFCrx1cS1LnqrQ6WrIL4AfHNZOK3/s640/SAM_5588.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">1 arista di maiale</span></div>
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<span style="font-family: "verdana" , sans-serif;">150 gr di bacon</span></div>
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<span style="font-family: "verdana" , sans-serif;">rosmarino</span></div>
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<span style="font-family: "verdana" , sans-serif;">sale </span></div>
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<span style="font-family: "verdana" , sans-serif;">olio</span></div>
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<span style="font-family: "verdana" , sans-serif;">vino</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Salate leggermente l'arista su tutti i lati e ricopritela completamente con il bacon. Fermate il tutto con dello spago alimentare e fissate anche un rametto di rosmarino. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOMCCp9QH_4uZp6qZwT35r1Ktej4G6YCWkkrSuetje9eHTtQE1qmgPHYGl0IG4G2t9h2ytrJ7Ch_kb-GwOA6pc2v75FdT6fLsBCDXODp0h1WK9GeyQsiLr1e3QckisUSM99CeuNFQ61vz/s1600/SAM_5574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOMCCp9QH_4uZp6qZwT35r1Ktej4G6YCWkkrSuetje9eHTtQE1qmgPHYGl0IG4G2t9h2ytrJ7Ch_kb-GwOA6pc2v75FdT6fLsBCDXODp0h1WK9GeyQsiLr1e3QckisUSM99CeuNFQ61vz/s400/SAM_5574.JPG" width="400" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Mettete in una teglia e cospargete con olio. Aggiungete un bicchiere di vino e mettete in forno a 200 gradi per circa un'ora.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Lasciate raffreddare, tagliate delle fettine di circa mezzo centimentro e rimettete nella teglia in cui avete cotto l'arista insieme al sugo di cottura e fatelo scaldare leggermente. Servite.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uVxWKOAXrY0yqE2B8u2KnNMai-0Ao0DADM0o-SMWdbtU4UPGZ5SDfNQr7jJuLCm1yInG0xlqntcSzjum9PeWCPg0EWi3EEfYv3YGtvKDAgWtMw2hsdX_qofT0ZvccR7RNnRdywEOw_z0/s1600/SAM_5588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2uVxWKOAXrY0yqE2B8u2KnNMai-0Ao0DADM0o-SMWdbtU4UPGZ5SDfNQr7jJuLCm1yInG0xlqntcSzjum9PeWCPg0EWi3EEfYv3YGtvKDAgWtMw2hsdX_qofT0ZvccR7RNnRdywEOw_z0/s400/SAM_5588.JPG" width="400" /></a></div>
<br />Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-10317969070915214132014-04-18T22:09:00.001+02:002020-04-02T16:06:11.594+02:00Girelle di mozzarella e tonno<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyTFCyJXSdxdYHwmq9gxUByEwPz87Y0GofBlE4PAIuyd5wKIvIQXJv5RxICTPjeMplnbWx-nWfux28UzKP9cHL8ywJZn6kSk2HLDrjUTfHkGyXfH3R3MlilLMygNbU7E-ZxNEYbBcLZ_K/s1600/Foto0515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyTFCyJXSdxdYHwmq9gxUByEwPz87Y0GofBlE4PAIuyd5wKIvIQXJv5RxICTPjeMplnbWx-nWfux28UzKP9cHL8ywJZn6kSk2HLDrjUTfHkGyXfH3R3MlilLMygNbU7E-ZxNEYbBcLZ_K/s400/Foto0515.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">1 sfoglia di mozzarella </span></div>
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<span style="font-family: "verdana" , sans-serif;">1 scatoletta di tonno all'olio di oliva</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 pomodori rossi</span></div>
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<span style="font-family: "verdana" , sans-serif;">olio </span></div>
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<span style="font-family: "verdana" , sans-serif;">sale</span></div>
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<span style="font-family: "verdana" , sans-serif;">basilico </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Tagliate i pomodori a quadratini e conditeli con sale, olio e basilico e lasciateli insaporire per una decina di minuti.</span><br />
<span style="font-family: "verdana" , sans-serif;">Aprite la scatoletta di tonno e sgocciolatelo.</span><br />
<span style="font-family: "verdana" , sans-serif;">Stendete la mozzarella su uno strato di carta alluminio e distribuite sopra sia i pomodori che il tonno. Arrotolate la mozzarella e lasciatela fermare in frigo per almeno un'ora.</span><br />
<span style="font-family: "verdana" , sans-serif;">Una volta tolta dal frigo tagliatela a fettine dello spessore di 2 cm e servite con un filo d'olio</span></div>
<br />Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-76058314567359699542014-04-06T15:38:00.000+02:002020-04-02T16:06:31.156+02:00Pasta con pesto al pistacchio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglshHqi5ELeM_3-jgPbNE6RQDw-sIbe0Rvaoyf9SPfAMd_VYNeHTvBFhU7VMLcYaFa4WL67hnLWtp7gcSvpYQJd5CaIvGO8wil9utchbv2kUqGkBszqQVMVeD0o4Wk7UHq2bDjV-24J8Hl/s1600/SAM_5571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglshHqi5ELeM_3-jgPbNE6RQDw-sIbe0Rvaoyf9SPfAMd_VYNeHTvBFhU7VMLcYaFa4WL67hnLWtp7gcSvpYQJd5CaIvGO8wil9utchbv2kUqGkBszqQVMVeD0o4Wk7UHq2bDjV-24J8Hl/s640/SAM_5571.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">300 gr di pasta (per 4 persone)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 barattolo di pesto al pistacchio</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gr di speck</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cipolla</span></div>
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<span style="font-family: "verdana" , sans-serif;">Olio</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sale</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Come prima cosa mettete l'acqua in una pentola con una manciata di sale grosso e portate a bollore.</span><br />
<span style="font-family: "verdana" , sans-serif;">Nel frattempo mettete un pò di olio in una padella e versateci la cipolla tagliata finemente. Lasciate appassire dolcemente la cipolla a fuoco lento. Tagliate lo speck a dadini e versatelo nella padella. Alzate un pò la fiamma e fare rosolare lo speck fino a che non diventerà croccante.</span><br />
<span style="font-family: "verdana" , sans-serif;">Togliete dal fuoco e versate il pesto ai pistacchi.</span><br />
<span style="font-family: "verdana" , sans-serif;">Intanto cuocete molto al dente la pasta e dopo averla scolata versatela in padella e terminate in questo modo la cottura.</span><br />
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<br />Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-72615566774617931182014-03-06T20:53:00.000+01:002020-04-02T16:07:05.893+02:00Polpettone allo speck<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFB9V46WOlTWszoz33TqkoytzA81w5kHt6o5p4_Ll5cKaRbPZRz3POJXvn7Dk4WL5c0av0X-t66knbgGnH9T5IdLfrKjdfed7lGly1kS2A_H84eICZFPLGEwoRCge1ImtT23Oi1uaMj02/s1600/SAM_5425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWFB9V46WOlTWszoz33TqkoytzA81w5kHt6o5p4_Ll5cKaRbPZRz3POJXvn7Dk4WL5c0av0X-t66knbgGnH9T5IdLfrKjdfed7lGly1kS2A_H84eICZFPLGEwoRCge1ImtT23Oi1uaMj02/s400/SAM_5425.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Ingredienti</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 kg di macinato di vitella</span><br />
<span style="font-family: "verdana" , sans-serif;">2 uova</span><br />
<span style="font-family: "verdana" , sans-serif;">2 fette di pane raffermo </span><br />
<span style="font-family: "verdana" , sans-serif;">sale</span><br />
<span style="font-family: "verdana" , sans-serif;">pepe</span><br />
<span style="font-family: "verdana" , sans-serif;">noce moscata </span><br />
<span style="font-family: "verdana" , sans-serif;">1 h di speck a fette</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Mette<span style="font-size: small;">te</span> la carne macinata in una ciotola, aggiungete sale, pepe e un po' di noce moscata. Lasciate in ammollo </span><span style="font-family: "verdana" , sans-serif;">la mollica del pane</span><span style="font-family: "verdana" , sans-serif;"> nell'acqua fino a che non sarà completamente ammorbidita. Scolate il pane e strizzatelo bene per eliminare l'acqua. Aggiungetelo alla carne. Unite le due uova sbattute e amalgamate bene.</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Tagliate un rettangolo di carta
stagnola , adagiate la carne sopra e livellatela bene fino a raggiungere
un rettangolo di circa 30 cm per 20 cm, dello spessore di circa un centimetro. Ricoprite la carne con le
fette si speck.</span> </span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span><span style="font-family: "verdana" , sans-serif;">Aiutandovi con la stagnola arrotolare la carne fino a formare un cilindro. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheItXxlU9w3tdcx6xLUWp8HXOaqweU5ldJqi3mzriajYwlYSkE3NgszgwEzTSDSp4YYTiv1I0WT3_c1GTybMaJGstj1C_fUss04HdfyBN4AIUiVU5Vatmr14Z2xlTkEdq6IHbVRaJI7JjA/s1600/SAM_1930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheItXxlU9w3tdcx6xLUWp8HXOaqweU5ldJqi3mzriajYwlYSkE3NgszgwEzTSDSp4YYTiv1I0WT3_c1GTybMaJGstj1C_fUss04HdfyBN4AIUiVU5Vatmr14Z2xlTkEdq6IHbVRaJI7JjA/s320/SAM_1930.JPG" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Lasciate riposare in frigo per circa mezz'ora, togliete la stagnola e cuocete</span><span style="font-family: "verdana" , sans-serif;"> al forno,in una teglia, con un po' di olio, a 200 ° per circa 40 minuti , girandolo ogni tanto </span><span style="font-family: "verdana" , sans-serif;">(per vedere se è cotto provate a infilzare con una forchetta, non devono fuoriuscire liquidi dalla carne)</span><span style="font-family: "verdana" , sans-serif;">. Servite in fette dello spessore di 1 cm circa</span></div>
Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-80237961286538290752014-02-21T10:35:00.002+01:002020-04-02T16:20:44.933+02:00Scaloppine di maiale all'arancia<div style="text-align: center;"><br />
</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4ag8KpNWyq4BrLZNBzLDXfBjW0ny09BNpaRhPc1VH-G13itoMC8nHKtIzZHwJ2i32IwMklxNH5MsE4ForNDXyhOQcM5M2Pr-QMit0ahMhkfbN1r7Uba9H4fIudnrbiYO1V0GNfhLwvAC/s1600/fettine+arancio+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4ag8KpNWyq4BrLZNBzLDXfBjW0ny09BNpaRhPc1VH-G13itoMC8nHKtIzZHwJ2i32IwMklxNH5MsE4ForNDXyhOQcM5M2Pr-QMit0ahMhkfbN1r7Uba9H4fIudnrbiYO1V0GNfhLwvAC/s400/fettine+arancio+3.jpg" width="400" /></a></div><div style="text-align: left;"><span style="font-family: "verdana" , sans-serif;"></span></div><a name='more'></a><span style="font-family: "verdana" , sans-serif;">Influenza? Combattiamola con un piatto veloce con tanta vitamina C!</span><br />
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<b><span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Ingredienti</span></span></b></div><div style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"></span><span style="font-size: medium;"></span><br />
<span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">4 fettine di maiale</span></span></span></div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">farina</span></span></span></div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">sale </span></span></span></div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">olio</span></span></span></div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: medium;">2 arance</span></span></span></div><div style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"></span><br />
</div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-small;"><b><span style="font-family: "verdana" , sans-serif; font-size: large;">Procedimento </span></b></span></span></span></div><div style="text-align: center;"><span style="font-family: "verdana" , sans-serif;"></span><span style="font-size: medium;"></span><br />
</div><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Passate le fettine di maiale nella farina e mettetele in una padella a fuoco medio-alto con olio ben caldo, salate a piacere e</span> <span style="font-size: x-small;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: medium;">lasciate ben rosolare da entrambe le parti</span></span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusdLChUWUPNeBhL9jNSbCjCWGQj44cM3vwWYpNcN0CTplDWrlfccj5_YmAOy9D8FGVx89lbSJtpu3Ic8OW4NL5leRK4sh66LQa_jr1K4iLNTY91wr0cXrPtnBMxW2jsVbi1oJKEhNIEIO/s1600/SAM_5183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusdLChUWUPNeBhL9jNSbCjCWGQj44cM3vwWYpNcN0CTplDWrlfccj5_YmAOy9D8FGVx89lbSJtpu3Ic8OW4NL5leRK4sh66LQa_jr1K4iLNTY91wr0cXrPtnBMxW2jsVbi1oJKEhNIEIO/s400/SAM_5183.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "verdana" , sans-serif;"></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "verdana" , sans-serif;">Quando avranno preso colore aggiungete il succo delle due arance e lasciate che si assorba quasi completamente</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "verdana" , sans-serif;"></span><br />
</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMvERsoYT1LN5N0eGw7ISt7N58mrhATDx0lppHypKej6bR2BM7vlZ7ZwZJu4NDAUM0fel_iDs3xX5Ts-_z55MG4plREWCupNxA3q4PWcibQKL850EQhW-M45-YSwywL26UG9kmFHuKHZW/s1600/fettine+arancio+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMvERsoYT1LN5N0eGw7ISt7N58mrhATDx0lppHypKej6bR2BM7vlZ7ZwZJu4NDAUM0fel_iDs3xX5Ts-_z55MG4plREWCupNxA3q4PWcibQKL850EQhW-M45-YSwywL26UG9kmFHuKHZW/s400/fettine+arancio+2.jpg" width="400" /></span></a></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "verdana" , sans-serif;"></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "verdana" , sans-serif;">Servite accompagnando la carne con la salsa di cottura </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "verdana" , sans-serif;"></span><br />
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</div></div>Francescahttp://www.blogger.com/profile/00898078675974633050noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-25108758765873403012014-01-22T19:17:00.001+01:002020-04-02T16:07:54.855+02:00Castagnole di carnevale<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;">Il dolce di carnevale per eccellenza: Morbide, fragranti, dolci.... </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: large;">Castagnole di Carnevale</span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuuvNeZF9QMGV-tVd33kTKAij0JyYy9buEkcE-NkNq9ueCnbU1lMPg2cEIOJLoJtoPIKyqoINzEgVfjSaUt5_e2xN5vXYM_Aw8YpS0FdtMiso4ZO8dzRNTe4yNBiR4PT3RPJS445df8x6/s1600/SAM_5295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuuvNeZF9QMGV-tVd33kTKAij0JyYy9buEkcE-NkNq9ueCnbU1lMPg2cEIOJLoJtoPIKyqoINzEgVfjSaUt5_e2xN5vXYM_Aw8YpS0FdtMiso4ZO8dzRNTe4yNBiR4PT3RPJS445df8x6/s640/SAM_5295.JPG" width="640" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: "verdana" , sans-serif;">Ingredienti</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">4 Uova</span></div>
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<span style="font-family: "verdana" , sans-serif;">8 cucchiai di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucchiaio di latte</span></div>
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<span style="font-family: "verdana" , sans-serif;">4 cucchiai di olio</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 arancio e un limone grattugiati e spremuti</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 bustina di lievito </span></div>
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<span style="font-family: "verdana" , sans-serif;">500 gr di farina </span></div>
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<span style="font-family: "verdana" , sans-serif;">olio per friggere</span></div>
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<span style="font-family: "verdana" , sans-serif;">zucchero a velo</span></div>
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<span style="font-family: "verdana" , sans-serif;">alchermes </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: large;"><br /></span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><span style="font-size: large;">Procedimento </span></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Prendete una terrina capiente e montate le uova con lo zucchero aiutandovi con una frusta </span></div>
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<span style="font-family: "verdana" , sans-serif;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdcQjr68HlfCCDOtxsV4NTAHdFSGVBNu8mCI6BfC13auqprqOgLj1CgDJLcODdQTSWOGvfIS55KvtT5H97K_-887TVQa629802VZcxTarL1N-kSV6yH_U3vtMnQSoPYC2RFWkxKlPRNLd/s1600/SAM_5284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdcQjr68HlfCCDOtxsV4NTAHdFSGVBNu8mCI6BfC13auqprqOgLj1CgDJLcODdQTSWOGvfIS55KvtT5H97K_-887TVQa629802VZcxTarL1N-kSV6yH_U3vtMnQSoPYC2RFWkxKlPRNLd/s400/SAM_5284.JPG" width="400" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Quando otterrete una consistenza ben amalgamata, leggera e soffice aggiugete l'olio, il latte, l'arancio e il limone spremuti e grattugiati</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoAy33YFdszv5YMsDwjW5GHLm5Ql_DR2zskkKjEyozia28h8EPWFEDNXmpmmv1pqdHXDcuLq7vCs7jAq-r1SiXg_yyftrl3mWufHxqdjUidmDmBV8yWebT9xVN486JxTg3xhXjoSBKdFu/s1600/SAM_5285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMoAy33YFdszv5YMsDwjW5GHLm5Ql_DR2zskkKjEyozia28h8EPWFEDNXmpmmv1pqdHXDcuLq7vCs7jAq-r1SiXg_yyftrl3mWufHxqdjUidmDmBV8yWebT9xVN486JxTg3xhXjoSBKdFu/s400/SAM_5285.JPG" width="400" /> </span></a></div>
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<span style="font-family: "verdana" , sans-serif;">Continuate ad amalgamare il tutto e aggiungete un po' per volta la farina e il lievito setacciati, mescolate bene in modo che non si formino grumi e quando avete finito di aggiungere la farina avrete una pasta abbastanza consistente che si potrà raccogliere con il cucchiaino senza colare.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Scaldate bene una padella con dell'olio di semi, verificate che l'olio sia ben caldo (potete usare uno stuzzicadenti, immergete la punta e se l'olio è pronto frigge anche lui) e iniziate a versare il composto formando delle palline aiutandovi con due cucchiaini </span></div>
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<span style="font-family: "verdana" , sans-serif;">a questo punto abbassate leggermente la fiamma e fate cuocere le castagnole finchè non prenderanno un colore dorato (per verificare che le castagnole siano cotte, appena togliete la prima apritela a metà e verificate che anche la pasta all'interno sia cotta, altrimenti la temperatura dell'olio è troppo alta).</span><br />
<span style="font-family: "verdana" , sans-serif;">Appena tolte dall'olio lasciatele asciugare su carta assorbente, poi mettete un po' di alchermes cercando di versarlo su tutte le castagnole senza abbondare troppo, altrimenti risulteranno troppo molli!</span><br />
<span style="font-family: "verdana" , sans-serif;">Per guarnire e per dare un tocco di dolcezza in più cospargete con zucchero a velo.</span>Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-39566970349731960092014-01-12T20:15:00.000+01:002020-04-02T16:08:20.959+02:00Risotto all'arancia<div style="text-align: center;">
<b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">Risotto all'arancia </span></span></b><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Un primo piatto delicato adatto alla stagione invernale</span></span></span><b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"> </span></span></b><br />
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">Ingredienti per 4 persone</span></span></b></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">360 grammi di riso </span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">brodo vegetale</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">1 arancio</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">100 ml di panna </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Cipolla </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Olio </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Vino </span></span></div>
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">Procedimento</span></span></b><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Prima di tutto preparate un po' di brodo! 2 litri d'acqua, una carota, mezza cipolla, qualche pomodorino ciliegino o un pomodoro rosso grande, una zucchina...insomma potete mettere le verdure che avete a disposizione nel frigo, poi un po' di sale, olio e fate bollire per ameno una mezz'oretta In alternativa e in mancanza di verdure va bene anche mezzo dado vegetale e un cucchiaino di <a href="http://uovaefarina.blogspot.it/2012/02/soffritto.html" target="_blank">soffritto</a>. <span style="font-family: "verdana" , sans-serif;"> </span></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Tagliate a striscioline metà della scorza dell'arancia (cercate di eliminare il più possibile il bianco che è amaro) e sbollentatele per 5 minuti. </span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Mettete a soffriggere in una pentola un po' di cipolla con dell'olio a fuoco basso fino a che la cipolla non diventa trasparente, </span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">poi aggiungete il riso e lasciate tostare per qualche minuto sempre mescolando, altrimenti il riso si attaccherà alla pentola</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Fate sfumare il riso con mezzo bicchiere di vino bianco e aggiungete il succo dell'arancio.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Aggiungete un mestolo di
brodo vegetale bollente e mescolate il riso. Lasciate che il riso assorba il
brodo e poi aggiungetene altro. Ricordatevi di girare spesso il riso. </span></div>
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<span style="font-family: "verdana" , sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5opQ5C1pKUuqx6AtrBmXaAQL4doCgJ-TfH-5evQyANRoYFrcKtYSMjqzOFPZthnSHOMKfHLY6fccbtGgEFTm0N9K4TrgSu6lqtT73HxTryk7QyITDXztZ-RWWgLPnPuFem2wZ2Tmh6IbK/s1600/SAM_5254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5opQ5C1pKUuqx6AtrBmXaAQL4doCgJ-TfH-5evQyANRoYFrcKtYSMjqzOFPZthnSHOMKfHLY6fccbtGgEFTm0N9K4TrgSu6lqtT73HxTryk7QyITDXztZ-RWWgLPnPuFem2wZ2Tmh6IbK/s400/SAM_5254.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"> Continuate così
finchè il riso non risulterà quasi cotto, ora aggiungete le scorzette, spegnete e versate anche la panna. Mescolate e servite</span></div>
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<br />Francescahttp://www.blogger.com/profile/00898078675974633050noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-78888950863444760162014-01-03T17:05:00.000+01:002020-04-02T16:08:42.869+02:00Bignè<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Fare i bignè sembra una cosa molto complicata, ma basta seguire scrupolosamente i passi della ricetta e con una mezz'ora il gioco è fatto!!!</span></div>
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">Ingredienti</span></span></b></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">4 uova</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">1 etto e mezzo di farina</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">1 etto di burro</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">1 pizzico di sale</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">250 ml di acqua</span></span></span></div>
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;">Procedimento</span></span></b></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">La prima cosa da fare è far sciogliere il burro con l'acqua in un tegame e il pizzico di sale,</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURm4AVraQDeVQWnq04xWl0Qs_RyKatWx-V2ELl-6WBefpO0Jm8bJnnE9WamhBASCnwK-yYtWVz3JlQ1bkrok6tONAnFmFg4YU1mA6pkY7Gy-57e9NgJJS3-nBMEwuWERQZbjPaH-zFAB7/s1600/SAM_5234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURm4AVraQDeVQWnq04xWl0Qs_RyKatWx-V2ELl-6WBefpO0Jm8bJnnE9WamhBASCnwK-yYtWVz3JlQ1bkrok6tONAnFmFg4YU1mA6pkY7Gy-57e9NgJJS3-nBMEwuWERQZbjPaH-zFAB7/s400/SAM_5234.JPG" width="400" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">fatelo arrivare a leggero bollore, toglietelo da fuoco e aggiungete la farina setacciata; amalgamate bene finchè non avrete una palla di composto dall'aspetto compatto, rimettete il tegame sul fuoco e lasciate cuocere un po', finche non iniziate a vedere che nel fondo inizia ad attaccarsi il composto, </span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2ndcYrCP9fGG3YgZWc9iVXcoPyCK2hbN5525f5AivU_lX0bMpmxHZzV6Mm_jLr4E1JIUtJuyc_6tkK-9LqpoYJGDPd4WGKT1S8STUwOuNGnBDTx8p8kkTS3sa9ITIEucguEFnQfkG-l5/s1600/SAM_5236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2ndcYrCP9fGG3YgZWc9iVXcoPyCK2hbN5525f5AivU_lX0bMpmxHZzV6Mm_jLr4E1JIUtJuyc_6tkK-9LqpoYJGDPd4WGKT1S8STUwOuNGnBDTx8p8kkTS3sa9ITIEucguEFnQfkG-l5/s400/SAM_5236.JPG" width="400" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">A</span><span style="font-size: large;"><span style="font-size: small;"> questo punto togliete dal fuoco e lasciate rafreddare per una mezz'oretta.</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Ora dovete aggiungere al composto un uovo alla volta, non mettete mai l'uovo successivo finchè il precedente non è completamente amalgamato. </span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><span style="font-size: small;">Prendete una teglia e mettete della carta da forno, ora potete mettere il composto nella sac a poche e iniziare a fare i bignè dandogli la forma di un cerchio compatto di un diametro di circa 3 centimetri per avere dei bignè medio piccoli</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLddLSS_6aeiqQ1eo7pdV47QK75sct83Molb14REQLCIbYYtecFbob5qYZNENOUZnaZG9Kpz_1DTSqdBuvSHlfKNwCnaA68fiZbXGHLOWnT1XqtOzKwmXkmEgC-ARoxfky7Zu0y1dC3p8/s1600/SAM_5239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLddLSS_6aeiqQ1eo7pdV47QK75sct83Molb14REQLCIbYYtecFbob5qYZNENOUZnaZG9Kpz_1DTSqdBuvSHlfKNwCnaA68fiZbXGHLOWnT1XqtOzKwmXkmEgC-ARoxfky7Zu0y1dC3p8/s400/SAM_5239.JPG" width="400" /></a></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Cuocete in forno statico a 210 gradi per circa 20 minuti</span> </span></span></div>
Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com1tag:blogger.com,1999:blog-6158551514090832066.post-6231434531965318192013-12-24T10:56:00.003+01:002020-04-02T16:08:55.083+02:00Torroncini<span style="font-family: "verdana" , sans-serif;">A Natale è tradizione fare dei biscotti secchi misti da regalare, sgranocchiare o offrire a chi viene a trovarti per fare gli auguri.</span><br />
<span style="font-family: "verdana" , sans-serif;">Una delle ricette che fa parte del patrimonio della mia famiglia sono i torroncini.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Ingredienti</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 uovo</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 g di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 g di nocciole tostate</span></div>
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<span style="font-family: "verdana" , sans-serif;">150 g di farina</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Tritate le nocciole passandole al mixer lasciando alcuni pezzi più grossolani.</span><br />
<span style="font-family: "verdana" , sans-serif;">Aggiungete lo zucchero all'uovo e montatelo leggermente. Aggiungete le nocciole e poi la farina. Trasferite la pasta su un piano di lavoro e lavoratela bene.</span><br />
<span style="font-family: "verdana" , sans-serif;">A questo punto dividete la pasta in pezzi lavorandoli in lunghi cilindri della larghezza di 2 cm e schiacciate tutto il cilindro con la mano fino ad ridurre l'altezza ad 1 cm. Tagliate delle porzioni di circa 5 cm e mettetele su una teglia leggermente imburrata. Non è necessario distanziare molto i torroncini sulla teglia perché non crescono molto dato che non c'è lievito.</span><br />
<span style="font-family: "verdana" , sans-serif;">Infornate a 180 gradi per 20 minuti, finchè non prenderanno un po di colore. (Mi raccomando controllate la base del torroncino che colorisce più facilmente)</span><br />
<span style="font-family: "verdana" , sans-serif;">Se volete un'alternativa sfiziosa' alle nocciole tritate si possono aggiungere delle scaglie di cioccolato fondente per ottenerne una versione ancora più golosa</span><br />
<br />Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-30209041095648553972013-11-28T21:04:00.001+01:002020-04-02T16:09:12.152+02:00Pennette al salmone<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Un primo piatto molto veloce e semplice da realizzare. Basta avere in frigo del salmone affumicato e una confezione di panna da cucina. In dispensa non manca di certo la pasta ma se avete delle pennette rigate è meglio.</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">Per il salmone vi consiglio di comprare i ritagli che ormai è possibile trovare in tutti i supermercati. Si tratta di piccoli pezzettini che rimangono in genere dopo aver ricavato le fette di salmone. Costano meno del salmone a fette ed è ancora più veloce la realizzazione della ricetta perchè altrimenti dovreste ridurlo a pezzettini in padella. </span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: small;">La ricetta è per 4 persone.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qxR89zbAcFRjsOeGLVNDa5Dp5zENB_HVL2LZwcLlpDn5HZd4bi-mk9GdAyg-VT_aELtVHlJU3sEushiR24rkTsUuMF2JHU6IH-9Wl1zPyHt84HpXVIWLniiIUR2tqjbnUZoC0k6nnbPv/s1600/Foto0460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qxR89zbAcFRjsOeGLVNDa5Dp5zENB_HVL2LZwcLlpDn5HZd4bi-mk9GdAyg-VT_aELtVHlJU3sEushiR24rkTsUuMF2JHU6IH-9Wl1zPyHt84HpXVIWLniiIUR2tqjbnUZoC0k6nnbPv/s400/Foto0460.jpg" width="400" /> </a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><b><span style="font-size: large;">Ingredienti</span></b></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">150 g di salmone affumicato </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">300 g di pennette rigate </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">Olio di oliva</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: small;">1 confezione di panna da cucina </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: small;">Pepe nero</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: small;">Cipolla </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">Mettete a scaldare dell'olio di oliva in una padella, tritate la cipolla e fate soffriggere a fuoco basso per un paio di minuti, poi aggiungete i ritagli di salmone. Se avete il salmone a fette prima di cominciare la cottura tagliatelo prima a striscioline. Non aggiungete sale perchè il salmone è già saporito ma mettete una bella spolverata di pepe nero.</span><br />
<span style="font-family: "verdana" , sans-serif;">Quando il salmone avrà preso un colore rosa chiaro (pochi minuti di cottura) toglietelo dal fuoco e aggiungete la panna da cucina. </span><br />
<span style="font-family: "verdana" , sans-serif;">Intanto cuocete la pasta in abbondante acqua poco salata, scolate al dente e versate la pasta nella padella che avete tolto dal fuoco. Amalgamate e servite. Bon appetit!</span><br />
<br />Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-41731171707580774262013-11-02T22:32:00.001+01:002020-04-02T16:09:27.615+02:00Crostata con marmellata e ricotta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobX-QNWIp-afdVrr3l_Tap8JjMyP2dsPYd8ARdgEEvKDxm-6gOgN3C8aJzlVwrFsJep71NmpauWx2xi1WacU0DQWtsIvuxAshsTZOVCqkzbZPW0xp6bTBQKyx6-aPETFC9zvvtPJFbDiI/s1600/Foto0559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjobX-QNWIp-afdVrr3l_Tap8JjMyP2dsPYd8ARdgEEvKDxm-6gOgN3C8aJzlVwrFsJep71NmpauWx2xi1WacU0DQWtsIvuxAshsTZOVCqkzbZPW0xp6bTBQKyx6-aPETFC9zvvtPJFbDiI/s400/Foto0559.jpg" width="400" /></a></div>
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<a href="http://uovaefarina.blogspot.it/2012/04/pasta-frolla.html" style="font-family: Verdana, sans-serif;" target="_blank">Pasta frolla</a></div>
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<span style="font-family: "verdana" , sans-serif;">250 gr di ricotta</span></div>
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<span style="font-family: "verdana" , sans-serif;">65 gr di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">Essenze di limone, arancia e vaniglia</span></div>
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<span style="font-family: "verdana" , sans-serif;">150 ml di marmellata di more</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Stendere la frolla in uno stampo lasciandone un pochina per la decorazione. Farla riposare in frigo. </span><br />
<span style="font-family: "verdana" , sans-serif;">Con una forchetta amalgamare la ricotta con lo zucchero e le essenze (bastano poche gocce).</span><br />
<span style="font-family: "verdana" , sans-serif;">Riprendere lo stampo rivestito con la frolla e stendere uno strato sottile di marmellata. Sopra, stendere la ricotta.</span><br />
<span style="font-family: "verdana" , sans-serif;">Fare delle strisce sottili e sistemarle a scacchiera sulla crostata. </span><br />
<span style="font-family: "verdana" , sans-serif;">Infornare a 180 gradi per mezz'ora. Sfornare e servire fredda.</span><br />
<span style="font-family: "verdana" , sans-serif;">In alternativa alla marmellata di more è ottima anche la marmellata di prugne.</span>Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-24971293591840842722013-10-22T15:38:00.000+02:002020-04-02T16:09:42.366+02:00Trippa <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FbT_pzyaws78xfgkPIZCPE96IDdE3sAhPRA0_ZqE6eGC72K6SlgKckfnmdzeAyXgnoW0efihUzQP-Dd0X7WYrwVLC2dwRWH2y2jAi3C9VkdAf7zbTg7S4KizPwP2FIGBhNRBkhY3wIsa/s1600/SAM_4817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8FbT_pzyaws78xfgkPIZCPE96IDdE3sAhPRA0_ZqE6eGC72K6SlgKckfnmdzeAyXgnoW0efihUzQP-Dd0X7WYrwVLC2dwRWH2y2jAi3C9VkdAf7zbTg7S4KizPwP2FIGBhNRBkhY3wIsa/s400/SAM_4817.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Ingredienti </b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Trippa 1kg (già lessata)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Passata di pomodoro 750 ml </span><br />
<span style="font-family: "verdana" , sans-serif;">sale, olio, peperoncino </span></div>
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<span style="font-family: "verdana" , sans-serif;"><a href="http://uovaefarina.blogspot.it/2012/02/soffritto.html" target="_blank">Soffritto</a> </span><br />
<span style="font-family: "verdana" , sans-serif;">menta romana </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Lavare la trippa in acqua fredda, scolarla e sbollentarla per 5 minuti in acqua bollente e scolarla di nuovo. </span><br />
<span style="font-family: "verdana" , sans-serif;">Mettere il soffritto e il peperoncino in olio, cuocere per un paio di minuti e aggiungere la trippa, aggiustare di sale e far insaporire per circa 10 minuti mescolando di continuo.</span><br />
<span style="font-family: "verdana" , sans-serif;">A questo punto aggiungere la passata di pomodoro, e la menta romana, aggiungere un po di sale anche nella passata e far bollire per circa 20 o 30 minuti </span>Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-28431690513666269882013-10-15T18:30:00.003+02:002020-04-02T16:10:03.116+02:00Insalata di farro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiW4SHpfqYUX8so3xFpDMw6XX_jo4EogGeqDMMoS95H3KHTaiGEUudfiZNlyOCE9WxbvHCjA-thA5FsHZbwGD9BE3cmPM11LEdbremXFpunlTecE7jQiB3uLnfeE9TaTM8LtPO6-MTdZF6/s1600/Foto0529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiW4SHpfqYUX8so3xFpDMw6XX_jo4EogGeqDMMoS95H3KHTaiGEUudfiZNlyOCE9WxbvHCjA-thA5FsHZbwGD9BE3cmPM11LEdbremXFpunlTecE7jQiB3uLnfeE9TaTM8LtPO6-MTdZF6/s640/Foto0529.jpg" width="480" /> </a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><b><span style="font-size: large;">Ingredienti per 4 persone</span></b></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">200 gr di farro,</span></div>
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<span style="font-family: "verdana" , sans-serif;">15 pomodorini ciliegini</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 scatoletta di tonno sott'olio</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 bicchierino di pesto alla genovese</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sale </span></div>
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<span style="font-family: "verdana" , sans-serif;">Olio</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Mettere il farro in una scodella e riempire con dell'acqua. Sciacquarlo 3 volte fino a che l'acqua non sarà limpida e metterlo in una padella coperto di acqua e con un pizzico di sale. Portare a bollore e far cuocere per una ventina di minuti. Scolare e passare sotto l'acqua fredda per fermare la cottura Mettere il farro completamente scolato in una scodella e aggiungere il tonno sgocciolato, i pomodorini tagliati a dadini, il pesto, sale e olio. Mescolare e lasciare riposare per almeno un'ora in frigorifero. Servire.</span>Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-54779138028370928502013-10-13T15:38:00.003+02:002020-04-02T16:10:35.900+02:00Salvia fritta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_27A3WgNWxR6YCyZSjyQe_-R6r24oaSvhsEkkBKb5jNGH2bhyW-i9ApFqXingjcWbewGrHqvkgFMjM7OAIbs__UDHaOVSBzvYGVopLkbJNGu-LGXiPnBbYj087Cx4_jn83q8H-hlq0aK/s1600/Foto0541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3_27A3WgNWxR6YCyZSjyQe_-R6r24oaSvhsEkkBKb5jNGH2bhyW-i9ApFqXingjcWbewGrHqvkgFMjM7OAIbs__UDHaOVSBzvYGVopLkbJNGu-LGXiPnBbYj087Cx4_jn83q8H-hlq0aK/s400/Foto0541.jpg" width="400" /> </a></div>
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<span style="font-family: "verdana" , sans-serif;">Ideale per l'aperitivo </span></div>
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<span style="font-family: "verdana" , sans-serif;">Foglie di salvia</span></div>
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<span style="font-family: "verdana" , sans-serif;">Farina</span></div>
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<span style="font-family: "verdana" , sans-serif;">Olio di semi</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sale</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Lavare bene le foglie di salvia . Lasciarle bagnate e passarle nella farina. In questo modo la farina aderirà meglio alla salvia. Scaldare l'olio in una pentola. Per testare quando l'olio è pronto per la frittura provare a immergere uno stuzzicadente. Se comincia a friggere allora è il momento di mettere la salvia. Lasciare che diventi dorata e poi farla asciugare su un foglio di carta per fritti. Salare leggermente. </span>Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-37248374258481826842013-09-24T17:29:00.001+02:002020-04-02T16:10:48.556+02:00Ciambelle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCOWpKnnHcvgzCxRi3QxL37n9sJRI2szioPqXH3TeAL0_6gHy4c6p0TX6adIoMTf-k2j5G8VF82JBUvec3U_D5ah5GGBBjOTlaYRgCOQl8Y3OUXntbsh-S08ZzKW28kSxyksYFIanPGMO/s1600/SAM_4230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCOWpKnnHcvgzCxRi3QxL37n9sJRI2szioPqXH3TeAL0_6gHy4c6p0TX6adIoMTf-k2j5G8VF82JBUvec3U_D5ah5GGBBjOTlaYRgCOQl8Y3OUXntbsh-S08ZzKW28kSxyksYFIanPGMO/s640/SAM_4230.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">2 uova piccole</span></div>
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<span style="font-family: "verdana" , sans-serif;">4 cucchiai di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">75 g. di strutto </span></div>
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<span style="font-family: "verdana" , sans-serif;">35 g. di lievito di birra</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 bicchiere di latte </span></div>
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<span style="font-family: "verdana" , sans-serif;">1 pizzico di sale </span></div>
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<span style="font-family: "verdana" , sans-serif;">2 h di patate lesse </span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 limone grattuggiato </span></div>
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<span style="font-family: "verdana" , sans-serif;">farina quanto basta </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">are
la fontana con la farina, aggiungere </span><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">le patate lesse setacciate,</span> le uova, lo zucchero e amalgamare, aggiungere poi il lievito sciolto nel latte tiepido, lo strutto sciolto , sale e limone grattuggiato.</span><br />
<span style="font-family: "verdana" , sans-serif;">Impastare il composto finchè non avrà una consistenza morbida e omogenea, appena il composto si lavorerà facilemente senza attaccarsi alla tavola togliere la farina in eccesso e stendere la pasta fino a uno spessore di 1 cm e con l'aiuto di due stampi rotondi, uno piccolo e uno grande, dare la forma della ciambella.</span><br />
<span style="font-family: "verdana" , sans-serif;">Lasciar crescere fino a che lo spessore non è raddoppiato e friggere in olio bollente fichè le ciambelle non saranno dorate, dopo averle scolate su un tovagliolo per togliere l'olio in eccesso passarle nello zucchero </span>Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-23788776622362619972013-09-23T09:55:00.000+02:002013-09-23T09:55:52.171+02:00Crostata con nocciole e amarene<div style="text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><a href="http://uovaefarina.blogspot.it/2012/04/pasta-frolla.html" target="_blank">Pasta frolla</a></span></div>
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<span style="font-family: Verdana, sans-serif;">200 gr di nocciole tostate
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<span style="font-family: Verdana, sans-serif;"> e macinate
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<span style="font-family: Verdana, sans-serif;">150 gr di zucchero
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<span style="font-family: Verdana, sans-serif;">2 tazzine di caffè
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<span style="font-family: Verdana, sans-serif;">35 gr di burro
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<span style="font-family: Verdana, sans-serif;">1 cucchiaio di marmellata
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<span style="font-family: Verdana, sans-serif;"> di amarene
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<span style="font-family: Verdana, sans-serif;">2 albumi
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Procedimento</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Frullare le nocciole con lo zucchero e il burro in modo da formare una pasta morbida e cremosa. Unire al composto la marmellata e diluire il tutto con il caffè. Aggiungere gli albumi precedentemente montati a neve ferma con un pizzico di sale, mescolando dal basso verso l'alto.
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<span style="font-family: Verdana, sans-serif;">Stendere la frolla su una teglia e riempire con la crema ottenuta. Cuocere a 180° per 40 minuti
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Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0tag:blogger.com,1999:blog-6158551514090832066.post-33679826786707150212013-08-13T12:33:00.001+02:002020-04-02T16:11:03.184+02:00Spaghetti con pomodorini<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: "verdana" , sans-serif; font-size: large;">Ingredienti per 4 persone</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">350 gr di spaghetti</span></div>
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<span style="font-family: "verdana" , sans-serif;">500 gr di pomodorini Piccadilly</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 spicchio di aglio</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 peperoncino</span></div>
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<span style="font-family: "verdana" , sans-serif;">Olio</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sale</span></div>
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<b><span style="font-family: "verdana" , sans-serif; font-size: large;">Procedimento</span></b></div>
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<span style="font-family: "verdana" , sans-serif;">Tagliare i pomodorini a metà e intanto mettere a bollire l'acqua per la pasta. Far soffriggere l'aglio e il peperoncino e aggiungere i pomodorini. Aggiungere il sale e lasciar andare per una decina di minuti. </span><br />
<span style="font-family: "verdana" , sans-serif;">Cuocere gli spaghetti e scolarli ancora al dente. Metterli nella padella con i pomodorini aggiungendo un mestolo di acqua di cottura. Far saltare la pasta e servire</span><br />
<br />Ngottohttp://www.blogger.com/profile/18008855918657286921noreply@blogger.com0