tag:blogger.com,1999:blog-42467876745285302952024-03-14T03:18:45.595+01:00Frullato di ricettela tua fonte di ricette!alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.comBlogger209125tag:blogger.com,1999:blog-4246787674528530295.post-1713877196747411432012-03-10T15:47:00.000+01:002012-03-10T15:47:55.918+01:00CHIACCHIERE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetmREC-x-G2TJ_zHgBvpoKpjHn96HpAWQGPLaLHHoyx5iQadOayzQvdmSANG118sjLGYVNZ5YLabGKN3BXvtE01DvcYdpktWUokcya2Hy4ksOg-zDa6Xz3uKjfJyWyJXoadp4SbRK6HA/s1600/DSCN0025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjetmREC-x-G2TJ_zHgBvpoKpjHn96HpAWQGPLaLHHoyx5iQadOayzQvdmSANG118sjLGYVNZ5YLabGKN3BXvtE01DvcYdpktWUokcya2Hy4ksOg-zDa6Xz3uKjfJyWyJXoadp4SbRK6HA/s400/DSCN0025.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia, 'Times New Roman', serif;"><b>INGREDIENTI:</b> 450 gr di farina, 70 gr di zucchero, 50 gr di burro, 50 gr di latte, 50 gr di grappa, 1 uovo, olio di semi di mais, 1 pizzico di sale, 50 gr di zucchero.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia, 'Times New Roman', serif;">Mettere 70 gr di zucchero in una terrina insieme all’uovo e sbattere fino ad ottenere un composto spumoso. Unire al composto il burro fuso intiepidito e, poco per volta e sempre mescolando, il latte freddo, un pizzico di sale e la grappa. Poco per volta aggiungere poi 400/450 gr di farina.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Georgia, 'Times New Roman', serif;">Lavorare l’impasto fino a renderlo liscio ed elastico. Tirare la pasta in una sfoglia molto sottile, tagliarla a losanghe con la rotella tagliapasta. Friggere le chiacchiere nel olio bollente. Appoggiarli su carta assorbente e spolverizzarle con lo zucchero.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hUPuB9TRfXSYkS4Jao-ZMQ7jHXvp3AJ2iNHf-gLTEv2nnnUe0lSSKwNb1wXSjKflfBbIhYL1SnLOyeY_oe2FY_3vHbnOgR5DkTvk1aGFfkKUrBMOXFbMnRPTiAVXreIx2N_oCQKDdSY/s1600/DSCN0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hUPuB9TRfXSYkS4Jao-ZMQ7jHXvp3AJ2iNHf-gLTEv2nnnUe0lSSKwNb1wXSjKflfBbIhYL1SnLOyeY_oe2FY_3vHbnOgR5DkTvk1aGFfkKUrBMOXFbMnRPTiAVXreIx2N_oCQKDdSY/s400/DSCN0024.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com18tag:blogger.com,1999:blog-4246787674528530295.post-9795148247276646592012-02-23T16:12:00.000+01:002012-02-23T16:12:03.683+01:00POLLO IN UMIDO<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhFd-M8RdnzCzCIbitgwLMIj-8CMdcUkYbVSAtWC2kBwlH_mD-POPvKqq3AQJWey_8PIF9EIDw8z2rjLVORy0KMA6uLB16dO44mG4_hNOJBXzKJed1nQJwItx8ScC1nJkFCOUozT-zvU/s1600/DSCN0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKhFd-M8RdnzCzCIbitgwLMIj-8CMdcUkYbVSAtWC2kBwlH_mD-POPvKqq3AQJWey_8PIF9EIDw8z2rjLVORy0KMA6uLB16dO44mG4_hNOJBXzKJed1nQJwItx8ScC1nJkFCOUozT-zvU/s400/DSCN0004.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">INGREDIENTI:
1,5 kg di pollo tagliato in pezzi, erbe aromatiche (timo, maggiorana,
rosmarino, pepe), 1 limone, sale.</span></div>
</div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Per la
salsa: 200/300 gr di cipolline, 2 foglie di alloro, qualche granello
di pepe, 1 spicchio d'aglio, 2 bicchieri di salsa di pomodoro, olio
d'oliva, sale e un pizzico di zucchero.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">1 sacchetto
per la cottura in forno.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Lavare e
asciugare i pezzi di pollo. Aromatizzare con le erbe, il limone e
salare. Infilare nel sacchetto e cuocere per circa 45 minuti a 180°
nel forno.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Preparare la
salsa in una casseruola capiente. Rosolare le cipolline in due dita
d'olio, quindi aggiungere l'alloro, il pepe, l'aglio, il pomodoro, il
sale e lo zucchero. Far insaporire per qualche minuto.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbE86hHkNzH07pKcIOvFnuduw-2WwMasF0kTi4lcGfCi5mvdQm3z7h2mTcKyNF8es6UqQOj2tG9sktZBe4o7y4LeIpTKp4Mwfer-uirza4BUNr6gKZZ-69VWTsPap1FwfWurkdAtxMe7g/s1600/DSCN0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbE86hHkNzH07pKcIOvFnuduw-2WwMasF0kTi4lcGfCi5mvdQm3z7h2mTcKyNF8es6UqQOj2tG9sktZBe4o7y4LeIpTKp4Mwfer-uirza4BUNr6gKZZ-69VWTsPap1FwfWurkdAtxMe7g/s400/DSCN0007.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Togliere il
pollo dal sacchetto, aggiungere il sugo del pollo alla salsa di
pomodoro, riportare a bollore quindi sistemare i pezzi di pollo nella
casseruola. Cuocere per 10 minuti, prima di spegnere controllare la
cottura.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcKuish_KPbteSdpWy3D2ExRSAEFT2UfMcuesP2_SaxAhU8C7ITOK_-IIOVu_Ln_WeyLcBTGL3ehlSviwESyRW0cmcZGzM3TMooXjFbcku4iV0Hx-hrnkT6z4uK4Svugg0sKjo65k8Ig/s1600/DSCN0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcKuish_KPbteSdpWy3D2ExRSAEFT2UfMcuesP2_SaxAhU8C7ITOK_-IIOVu_Ln_WeyLcBTGL3ehlSviwESyRW0cmcZGzM3TMooXjFbcku4iV0Hx-hrnkT6z4uK4Svugg0sKjo65k8Ig/s400/DSCN0003.JPG" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com32tag:blogger.com,1999:blog-4246787674528530295.post-30681779805025949722012-02-15T08:00:00.000+01:002012-02-15T08:00:08.782+01:00CREMA DI CAROTE NERE<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0EAj12H7LnkeYaxtx0L4SrM9afRtM-SLR4_Kd1L5ANFLmkMrujv3SRLCPMzUhgr-f7z_o4zho2PJVRX5jcItJhUI5Gw_4ZyCoJRirQAHS88Rz-STfESMlxsTRsLFQ4Q9FhyphenhyphenoJiTxIIw/s1600/DSCN9998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl0EAj12H7LnkeYaxtx0L4SrM9afRtM-SLR4_Kd1L5ANFLmkMrujv3SRLCPMzUhgr-f7z_o4zho2PJVRX5jcItJhUI5Gw_4ZyCoJRirQAHS88Rz-STfESMlxsTRsLFQ4Q9FhyphenhyphenoJiTxIIw/s400/DSCN9998.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><b>INGREDIENTI:</b>
400 gr di carote nere, 200 gr di patate, 1 l di acqua circa, 200 gr
di panna, poco burro, sale, pepe.</span></div>
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<br /></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Pelare le
patate e le carote, facendo attenzione a queste ultime perché tingono. Tagliarle in pezzi e farle bollire nell'acqua salata.
Cuocere per almeno mezz'ora, finché saranno morbide. Frullare,
aggiungere la panna e un cubetto di burro, pepare e servire con
crostini.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com13tag:blogger.com,1999:blog-4246787674528530295.post-22328279333233463112012-02-13T16:26:00.000+01:002012-02-13T20:02:50.435+01:00FAGOTTINI D'INDIVIA BELGA<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDTV0sEoCAcQY_zAVprVa8WxcNIRjrdCtfqPIE-_-qgM7Ya_B9CfuXiwxMSr4pR7yTUAjaaY5R53YcR85rw67_JEaodxrmR2SL7SBM4oPAgAKBviCkvNbZHYo337RAAc2L2XTjvBwoC4/s1600/DSCN9995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDTV0sEoCAcQY_zAVprVa8WxcNIRjrdCtfqPIE-_-qgM7Ya_B9CfuXiwxMSr4pR7yTUAjaaY5R53YcR85rw67_JEaodxrmR2SL7SBM4oPAgAKBviCkvNbZHYo337RAAc2L2XTjvBwoC4/s400/DSCN9995.JPG" width="400" /></a></div>
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<div style="margin-bottom: 0cm; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><b>INGREDIENTI:</b>
1 rotolo di pasta sfoglia rettangolare, 2 cespi d'indivia belga, ½
pera decana, 4 fettine di formaggio stagionato (oppure brie), il
tuorlo di un uovo, sale e pepe, semi di sesamo.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyRRcflSyXugWuSh7u0XJ3bILNuVc_cU-hbgedKsSD26okJtsTghOKZOYWYMyIMkokGP7VXvEM99z_wSJEul7k3fxZ1hDADWPcAaah8pv1fygKc5c8s_xYt8SDPpA27_qY-AU8h6ILSQ/s1600/DSCN9994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyRRcflSyXugWuSh7u0XJ3bILNuVc_cU-hbgedKsSD26okJtsTghOKZOYWYMyIMkokGP7VXvEM99z_wSJEul7k3fxZ1hDADWPcAaah8pv1fygKc5c8s_xYt8SDPpA27_qY-AU8h6ILSQ/s400/DSCN9994.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Tagliare la
sfoglia in 4 pezzi. Dividere i cespi d'insalata a metà e fare un
taglio su ciascun pezzo dove infilare due fettine di pera e una di
formaggio, salare, pepare e avvolgere nella sfoglia come se fossero
caramelle. Spennellare con il tuorlo d'uovo e distribuire un po' di
semi di sesamo nella superficie.</span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Cuocere a
200° in forno ventilato per 30 minuti circa.</span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com12tag:blogger.com,1999:blog-4246787674528530295.post-35965637749051437882012-02-12T18:46:00.000+01:002012-02-12T18:46:08.949+01:00SALATINI … al salmone, alle olive e al parmigiano...<br />
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<span class="Apple-style-span" style="color: #cc0000; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>... per l'aperitivo di San Valentino</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><b>INGREDIENTI</b></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><span class="Apple-style-span" style="color: #38761d;"><b>Al salmone:</b></span>
125 gr farina, 1 uovo, 30 gr burro, 30 gr salmone affumicato tritato
finissimo, sale e pepe.</span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><span class="Apple-style-span" style="color: #38761d;"><b>Alle olive:</b></span>
125 gr farina, 1 uovo, 30 gr burro, 30 gr olive nere al forno tritate
finissime, sale e pepe.</span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><span class="Apple-style-span" style="color: #38761d;"><b>Al
parmigiano:</b> </span>125 gr farina, 1 uovo, 30 gr burro, 30 gr parmigiano
grattugiato, sale e pepe.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Mescolare la
farina, il burro e il salmone (o il parmigiano o le olive) quando si
ottiene un composto granuloso aggiungere l'uovo. Lavorare l'impasto
fino ad ottenere un panetto liscio. Lasciare riposare in frigorifero
mezz'ora.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Stendere in
una sfoglia di ½ cm e ricavare i salatini con il taglia biscotti, in
questo caso a forma di cuore.</span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></div>
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<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Cuocere in
forno ventilato a 180° per 15 minuti.</span></div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Ripetere
l'operazione per ciascun sapore.</span></div>
<div style="margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
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<div style="margin-bottom: 0cm;">
<br />
</div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com6tag:blogger.com,1999:blog-4246787674528530295.post-65102291271637950692012-02-11T14:00:00.000+01:002012-02-11T14:00:14.101+01:00CRESPELLE ALLO SPECK E SCAMORZA AFFUMICATA<br />
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiFie0qgzeZxLLKaIuR8LJJbTILJx5SUcVLtK56gb6t9BpP7g0GpxnbWoTfDqaAZa4lYFkBcmIY2_RmRyIoSfFuMvg15R2qiNtM3UAS-lV4qXrfsHzrZfkCdYOEQOqASVJyRApH1m884/s1600/DSCN9968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiFie0qgzeZxLLKaIuR8LJJbTILJx5SUcVLtK56gb6t9BpP7g0GpxnbWoTfDqaAZa4lYFkBcmIY2_RmRyIoSfFuMvg15R2qiNtM3UAS-lV4qXrfsHzrZfkCdYOEQOqASVJyRApH1m884/s400/DSCN9968.JPG" width="400" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><b>INGREDIENTI</b>
(per 9 crepes)</span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Per le
crepes: 250 ml di latte, 125 gr di farina, 1 uovo, noce moscata, sale
e pepe.</span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Per il
ripieno: 9 fette di scamorza affumicata, 9 fette di speck, entrambi
tagliati sottili.</span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Besciamella
(200/250 gr), 50 gr di parmigiano grattugiato, burro.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Frullare
tutti gli ingredienti, versare 3 cucchiai del composto in un
padellino antiaderente precedentemente unto di burro. Cuocere un paio
di minuti per entrambi i lati e procedere così per tutte le crepes.</span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Appoggiare
sopra ciascuna una fetta di scamorza e una di speck, chiudere a
ventaglio e sovrapporle in una teglia da forno imburrata.</span><br />
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</div>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguU37r4mA8EadEX4eYxIzlXmeTqr8XzygznQMArYLy3UzDkx1C7Y8XSP45utI5Eax_vC3j1VhMCVh3vrCXtldvWrLkaL-LHpv6DMm8SrO9602TcMQwJTnvsDQ-qeJ7GTOZo82AmpjxZDk/s1600/DSCN9963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguU37r4mA8EadEX4eYxIzlXmeTqr8XzygznQMArYLy3UzDkx1C7Y8XSP45utI5Eax_vC3j1VhMCVh3vrCXtldvWrLkaL-LHpv6DMm8SrO9602TcMQwJTnvsDQ-qeJ7GTOZo82AmpjxZDk/s400/DSCN9963.JPG" width="400" /></a></div>
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Versare
sopra la besciamella, distribuire il parmigiano.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Infornare a 180°
per 15/20 minuti, grigliare la superficie finché assume una
sfumatura dorata.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqB9kxZEhqAeQ1-OruN_2fS7RMcx6v7uOA1BuSFo1fZseylvwniu80Bhuwk7l09N6wvLb_mzIPmEumhwvGUyHf4jgTrjPI5t_0aDrf9Oq5a9lxzC3q579XWhVGaCWVUSQbhNKG4dq_k6c/s1600/DSCN9969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqB9kxZEhqAeQ1-OruN_2fS7RMcx6v7uOA1BuSFo1fZseylvwniu80Bhuwk7l09N6wvLb_mzIPmEumhwvGUyHf4jgTrjPI5t_0aDrf9Oq5a9lxzC3q579XWhVGaCWVUSQbhNKG4dq_k6c/s400/DSCN9969.JPG" width="400" /></a></div>
<br /></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com8tag:blogger.com,1999:blog-4246787674528530295.post-89555814695503298152012-02-09T19:37:00.000+01:002012-02-09T19:37:41.406+01:00INDOVINA DA CHI VADO A CENA<br />
<div style="margin-bottom: 0cm; text-align: justify;">
</div>
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><span class="Apple-style-span" style="color: #b45f06;">MARMELLATA DI LIMONI E MELE</span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: medium;"><div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UQju3YACiP18kSjaamkk41gFvEbkKj6-wZshq8UK63i4zfBoRvD3Fc_x2TWxulmyDOEuMmFfOtOKzVfD53oeGQuhHgf3FWO8MMp0zdXxRGJCkZPotrw9IP8q8V18RmCDRFBdrvtkvFQ/s1600/DSCN9945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UQju3YACiP18kSjaamkk41gFvEbkKj6-wZshq8UK63i4zfBoRvD3Fc_x2TWxulmyDOEuMmFfOtOKzVfD53oeGQuhHgf3FWO8MMp0zdXxRGJCkZPotrw9IP8q8V18RmCDRFBdrvtkvFQ/s400/DSCN9945.jpg" width="400" /></a></div>
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</div>
</span></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Navigavo
qua e là cercando una ricetta, o forse un ingrediente, chi lo sa
perché è passato qualche mesetto, e mi sono imbattuta nel post
<a href="http://ricettebarbare.blogspot.com/2011/11/marmellata-di-limoni-di-lina.html">“Marmellata di limoni di Lina”</a> di Barbara del blog <a href="http://ricettebarbare.blogspot.com/">Ricette barbare</a> che seguo da un po' di tempo. Sono stata attirata dalla
combinazione di limoni e mele ma anche dalla semplicità della
ricetta, poche righe, chiare istruzioni e soprattutto la
rassicurazione che la ricetta è della mamma. Le mamme, come dice
anche Barbara valgono sempre come ottime referenze.</span><br />
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="color: black;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Così
ho pensato: <i>questa marmellata viene pure a me!</i> Ho aggiunto un
cucchiaio di zenzero, ci piace ed era lì che mi diceva: <i>io qui ci
sto come una ciliegina sulla torta! </i><span style="font-style: normal;">
Ed invece l'ora è passata e la marmellata era ancora liquida, non
avevo nessuna intenzione di buttare tutti quei limoni quindi ho fatto
questo tentativo: ho aggiunto 3 fogli di colla di pesce! Ho salvato
la marmellata ed è rimasta strepitosa.</span></span></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="color: black;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><span style="font-style: normal;">Io
l'ho fatta a metà novembre e ancora stiamo mangiando l'ultimo
vasetto che si è conservato benissimo, quindi vi lascio la ricetta
con le mie modifiche ma anche quella di Barbara del blog di Ricette
barbare che ringrazio moltissimo per l'ottima proposta. Questa volta
più che andare a cena da qualcuno sono passata a fare merenda.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOg72wKo_iFpEgBa8dcZSWjL1empAog7J4z0WcPvY2pIoU68ET1Lin_Fm8xDs0jK30ugEeMOKj30kd8_ssLGUew-1SAIX7pyz1UAE7nTFdMbl_lOo5u3zngNIePxK8qqQDXYg62MeZGq4/s1600/DSCN9944.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOg72wKo_iFpEgBa8dcZSWjL1empAog7J4z0WcPvY2pIoU68ET1Lin_Fm8xDs0jK30ugEeMOKj30kd8_ssLGUew-1SAIX7pyz1UAE7nTFdMbl_lOo5u3zngNIePxK8qqQDXYg62MeZGq4/s400/DSCN9944.JPG" width="400" /></a></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<span style="color: #b45f06; font-family: Georgia, 'Times New Roman', serif; font-size: medium;">MARMELLATA
DI LIMONI E MELE</span></div>
<div style="margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="color: black;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><b>INGREDIENTI:</b>
1,300gr limoni non trattati, 1 kg zucchero semolato, 3 mele, 1,5
litri acqua, 1 cucchiaio di zenzero in polvere, 3 fogli di colla di
pesce</span></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: black;"><span style="font-size: medium;">Sbucciare,
tagliare le mele a tocchetti. Sbucciare i limoni, conservando le
bucce ed eliminando l'albedo sottostante la buccia (la parte bianca).
Tagliare la buccia e la polpa dei limoni a tocchetti, dopo aver tolto
i semi. Cuocere le mele ed i limoni con l’acqua per 15 minuti, poi
aggiungere lo zucchero e lo zenzero e bollire per 60/80 minuti,
mescolando di tanto in tanto e schiumando in cottura. </span></span>
</span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="color: black;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Spegnere
il fuoco e aggiungere i fogli di colla di pesce precedentemente
bagnati e strizzati.</span></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="color: black;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;">Aspettare
qualche minuto e invasare in barattoli di vetro, pulire il bordo del
barattolo bene con un foglio di carta assorbente, chiudere
immediatamente.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJqJuJAbbJOfdDYJDSNbIjzs5XgBQd4pdcbzPo7XSpGKIfoRFmD5Nh1gQyX4A3PQ20XqTuvEBcVHuoIaI7xVjDPlj-t5LmjFPSEdpT1AhncZYLLcNn4Umr738ke_70epW4bxSdtfH540/s1600/DSCN9943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJqJuJAbbJOfdDYJDSNbIjzs5XgBQd4pdcbzPo7XSpGKIfoRFmD5Nh1gQyX4A3PQ20XqTuvEBcVHuoIaI7xVjDPlj-t5LmjFPSEdpT1AhncZYLLcNn4Umr738ke_70epW4bxSdtfH540/s400/DSCN9943.jpg" width="400" /></a></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span style="color: black;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><br /></span></span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com4tag:blogger.com,1999:blog-4246787674528530295.post-72140964674230928592012-02-06T08:00:00.000+01:002012-02-06T08:00:02.262+01:00MINESTRONE DI VERDURE<br />
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GIjiBdEB5maEfr_aBvwFIXtUXHFm9zgnxF-UUQA-T3VOQseJ__SLku0T5Pk037ZVHYrgZoJLLFd0jPYl8O42_1CoTpepb7jrueyYXT5aZiBPIWRFbLDU5hM46mxtA6v3aFl6LY3RcuA/s1600/DSCN9935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7GIjiBdEB5maEfr_aBvwFIXtUXHFm9zgnxF-UUQA-T3VOQseJ__SLku0T5Pk037ZVHYrgZoJLLFd0jPYl8O42_1CoTpepb7jrueyYXT5aZiBPIWRFbLDU5hM46mxtA6v3aFl6LY3RcuA/s400/DSCN9935.JPG" width="400" /></a></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-size: medium;"><br /></span></div>
<div align="CENTER" style="margin-bottom: 0cm;">
<br />
</div>
<div align="JUSTIFY" style="margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span></div>
<div style="font-size: large; margin-bottom: 0cm; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: small;"><b>INGREDIENTI:</b>
200 gr zucca, 150 gr porro, 250 gr broccoletti, 150 gr zucchine, 150
gr carote, 250 gr patate, 1 (150 gr) cipolla grossa, 250 gr piselli,
100 gr sedano, 2 o 3 spicchi d'aglio, qualche foglia di basilico, 50
ml di olio extravergine d'oliva, sale e pepe.</span></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
<div style="font-size: large; margin-bottom: 0cm; text-align: justify;">
<span style="font-size: small;">Il peso
delle verdure s'intende quando sono state già pulite. La varietà
dipende dai propri gusti.</span></div>
<div style="font-size: large; margin-bottom: 0cm; text-align: justify;">
<br />
</div>
<div class="separator" style="clear: both; font-size: large; text-align: center;">
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</div>
<div align="JUSTIFY" style="font-size: large; margin-bottom: 0cm;">
<br /></div>
<div align="JUSTIFY" style="font-size: large; margin-bottom: 0cm;">
<br /></div>
<div style="font-size: large; margin-bottom: 0cm; text-align: justify;">
<span style="font-size: small;">Affettare la
cipolla e il porro molto sottilmente, tritare gli spicchi d'aglio.
Rosolarli nell'olio e quando saranno trasparenti aggiungere le altre
verdure tagliate a cubetti.</span></div>
<div style="font-size: large; margin-bottom: 0cm; text-align: justify;">
<span style="font-size: small;">Versare
1litro e ½ di acqua bollente, aggiungere il sale e bollire per
un'ora circa.</span></div>
<div style="font-size: large; margin-bottom: 0cm; text-align: justify;">
<span style="font-size: small;">Se piace più
brodoso aggiungere un po' più d'acqua.</span></div>
<div style="font-size: large; margin-bottom: 0cm; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6gTAjntPliCPuTFG7ZrhiUI2WuhlN1_sPXK9d8IClh9BCk862Ntun0GIR9LuDma7g_RgL31MMUVDBZcyNnGc__BmxRZ2zetbXUTA8oXCjH78mEb6aISmOwpr40QfT11-NEuJtflgFIQ/s1600/DSCN9937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv6gTAjntPliCPuTFG7ZrhiUI2WuhlN1_sPXK9d8IClh9BCk862Ntun0GIR9LuDma7g_RgL31MMUVDBZcyNnGc__BmxRZ2zetbXUTA8oXCjH78mEb6aISmOwpr40QfT11-NEuJtflgFIQ/s400/DSCN9937.JPG" width="400" /></a></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<br /></div>
<div style="font-size: large; margin-bottom: 0cm; text-align: justify;">
<span style="font-size: small;">A fine
cottura regolare di sale e pepe e a piacere decorare con qualche
fettina di bacon o prosciutto saltato in padella.</span></div>
<div style="font-size: large; margin-bottom: 0cm; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
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<span style="font-size: small;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhbbH1NRyWjDeBrSwdmfknkX_oO64kPV4lvEifxQsDSPN2HY2PhZ0kt6CQpNmPrp7hqKzLyajKnZY-NtujqHbrTDFM7shVBkTP_cGhqcNlxkGnHEK9bSmV36oZoe_FSHbshOe9RrRM-M/s1600/DSCN9939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhbbH1NRyWjDeBrSwdmfknkX_oO64kPV4lvEifxQsDSPN2HY2PhZ0kt6CQpNmPrp7hqKzLyajKnZY-NtujqHbrTDFM7shVBkTP_cGhqcNlxkGnHEK9bSmV36oZoe_FSHbshOe9RrRM-M/s400/DSCN9939.JPG" width="400" /></a></div>
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<span style="font-size: small;"><br /></span></div>
</span><br />alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com16tag:blogger.com,1999:blog-4246787674528530295.post-70014881097376562702012-02-04T09:00:00.000+01:002012-02-04T18:23:50.310+01:00VELLUTATA DI PATATE<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YcyRNq_v8gQA4DtW3xFTtn-GmFAiFzgWUsUg14ReORzj2MCsHzrAhyphenhyphen40qSVitvQM6kb5mWco2sA-_7oLpWHUDLjAVWXVeZbFDQ1jiDbv8aynROXShqdgDUrGiGBZhBS_zD63rM8rFwE/s1600/DSCN9925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9YcyRNq_v8gQA4DtW3xFTtn-GmFAiFzgWUsUg14ReORzj2MCsHzrAhyphenhyphen40qSVitvQM6kb5mWco2sA-_7oLpWHUDLjAVWXVeZbFDQ1jiDbv8aynROXShqdgDUrGiGBZhBS_zD63rM8rFwE/s400/DSCN9925.JPG" width="400" /></a></div>
<div style="margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-size: medium;"><br /></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span><br />
<div style="font-size: x-large; margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: small;"><b>INGREDIENTI:</b> 600 gr di
patate, 1 porro, 50 gr di gorgonzola dolce, crostini di pane,
maggiorana, 50 ml di latte, 800ml di acqua, olio d'oliva, sale e
pepe.</span></span></div>
<div style="margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
<div style="font-size: x-large; margin-bottom: 0cm;">
</div>
<div style="font-size: x-large; margin-bottom: 0cm;">
<span style="font-size: small;">Tagliare il porro ad
anelli, mettere da parte quelli bianchi. </span>
</div>
<div style="font-size: x-large; margin-bottom: 0cm;">
<span style="font-size: small;">Rosolare gli anellini
verdi con due cucchiai di olio d'oliva insieme alle patate, tagliate
a cubetti, aggiungere l'acqua bollente, un pizzico di maggiorana,
sale e pepe, lessarle finché saranno morbide quindi frullarle e
unire qualche cucchiaio di latte.</span></div>
<div style="font-size: x-large; margin-bottom: 0cm;">
<span style="font-size: small;">Aggiungere a fuoco spento
il gorgonzola spezzettato e regolare di sale.</span></div>
<div style="font-size: x-large; margin-bottom: 0cm;">
<span style="font-size: small;">Soffriggere gli anelli di
porro messi da parte ed usarli per decorare la crema insieme ai
crostini di pane.</span></div>
<div style="font-size: x-large; font-weight: bold; margin-bottom: 0cm;">
<br /></div>
</span></div>
<div style="margin-bottom: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOky8fMxfInN7zlUR-56CYVmEJfW4LSeADjCkfCUKSjmWIQrTN9NnVxTkXOaJ0UtBOv5dq6LJRE-hkbqJv07JPo_vCFsfTO3DANk_Ea4XUMe5STuWovR76tjDzKwKa6gxudjQ9B4X7SQc/s1600/VELLUTATA+PATATE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOky8fMxfInN7zlUR-56CYVmEJfW4LSeADjCkfCUKSjmWIQrTN9NnVxTkXOaJ0UtBOv5dq6LJRE-hkbqJv07JPo_vCFsfTO3DANk_Ea4XUMe5STuWovR76tjDzKwKa6gxudjQ9B4X7SQc/s400/VELLUTATA+PATATE.jpg" width="400" /></a></div>
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<br /></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com10tag:blogger.com,1999:blog-4246787674528530295.post-26031622320510331132012-01-31T09:26:00.000+01:002012-01-31T09:26:14.298+01:00SFOGLIA AL PURE' DI CAVOLFIORE<div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggWv9cOqGI22pv4JpHUVAWMji1LwO7JRfDBZFiJK9HCRT9fb1u5cLaATMli6S8X7-5XQEdEiWixo5vvKDa73KUMCq8ncGsFUgwR4Dj8M4AnmD6Efl1QG2AspHk3k2kdfDrGZvViZB0-k/s1600/DSCN9919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgggWv9cOqGI22pv4JpHUVAWMji1LwO7JRfDBZFiJK9HCRT9fb1u5cLaATMli6S8X7-5XQEdEiWixo5vvKDa73KUMCq8ncGsFUgwR4Dj8M4AnmD6Efl1QG2AspHk3k2kdfDrGZvViZB0-k/s400/DSCN9919.jpg" width="400" /></a></div><br />
</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>INGREDIENTI: </b><span style="font-weight: normal;">1 disco di pasta sfoglia, 1 cavolfiore piuttosto piccolo, 50 gr di parmigiano grattugiato, 150 gr circa di besciamella, 1 uovo, sale e pepe.</span></span></div><div style="font-weight: normal; margin-bottom: 0cm; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="font-weight: normal; margin-bottom: 0cm; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Lessare il cavolfiore fino a quando sarà morbido. Preparare la besciamella (1 cubetto di burro, 1 cucchiaio di farina di riso o di mais e latte quanto basta per fare una salsa spessa).</span></div><div style="font-weight: normal; margin-bottom: 0cm; text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Schiacciare con una forchetta il cavolfiore quando sarà tiepido, versare sopra l'uovo sbattuto e mescolare con il formaggio e la besciamella. Distribuire uniformemente sulla sfoglia e cuocere a 200° C in forno ventilato per 30/40 minuti, abbassare la temperatura a 180° C gli ultimi 10 minuti.<span id="goog_1610862849"></span><span id="goog_1610862850"></span></span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com14tag:blogger.com,1999:blog-4246787674528530295.post-80308916800476530292012-01-29T13:07:00.000+01:002012-05-03T21:36:09.591+02:00TORTA BRIOSCE ALLE MELE<div style="margin-bottom: 0cm;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJVyvYJ3JfzxbeR6I1XEDLIEQrE2HvqCLlBqJy0rl554ViII_a2Cxpo968t6DfKH-ToiV4IrFcpQH22N_iDd7C-hbdPqkwpbC6JH9NBtO7YiIN5MDziQbo9NVefV7ZUSPhHFqwlKwMDE/s1600/DSCN9914.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJVyvYJ3JfzxbeR6I1XEDLIEQrE2HvqCLlBqJy0rl554ViII_a2Cxpo968t6DfKH-ToiV4IrFcpQH22N_iDd7C-hbdPqkwpbC6JH9NBtO7YiIN5MDziQbo9NVefV7ZUSPhHFqwlKwMDE/s400/DSCN9914.JPG" width="400" /></a></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></div>
<div style="margin-bottom: 0cm; text-align: justify;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span><br />
<div style="margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>INGREDIENTI: </b>320 gr di farina di
manitoba, 4 uova, 160 gr di burro, 5 cucchiai di zucchero, 1 cucchiaio e ½ di
latte, 1 bustina di lievito di birra, 2 o 3 mele renette.</span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span><br />
<div style="margin-bottom: 0cm;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
<div style="margin-bottom: 0cm;">
Lavorare le uova con lo zucchero, il
burro ammorbidito e il latte. Aggiungere la farina mescolata con il
lievito, impastare per 20 minuti quindi lasciar riposare per 1 ora e
mezza.</div>
<div style="margin-bottom: 0cm;">
Unire le mele tagliate a pezzetti che
nel frattempo si saranno fatte insaporire con dello zucchero e a
piacere un po' di rum.</div>
<div style="margin-bottom: 0cm;">
Cuocere a forno ventilato a 200° per
30/40 minuti.</div>
<div style="font-weight: bold; margin-bottom: 0cm;">
<br /></div>
</span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com14tag:blogger.com,1999:blog-4246787674528530295.post-16122824271966182202011-11-14T07:00:00.009+01:002011-11-14T07:00:09.418+01:00LOAF GINGERBREAD<div style="text-align: justify;"><div style="text-align: justify;"><div style="color: #990000; text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Tratta dal romanzo</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: large;"><b>“ALL’ORA DEL TE’, RITAGLI DI MEMORIA” </b></span></span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">di <b>ALEJANDRA LILLIA</b></span></span></div><span id="goog_909008655"></span><span id="goog_909008656"></span><br />
<div style="text-align: center;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3zae-Bvj8JLJRMbUpC5nuQ8zJu-5-tlQdTMFT0Kn-mG7oTl1pTWKi5WnU_L5iDn_17q6nIXmxvY8uxjS9YuULbNd3cNfcu-QY1pr10rN0xfaXf2N1UcrBaoOLqMrVulhU3TbbvS2Iu4/s1600/loafgingerbread+031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3zae-Bvj8JLJRMbUpC5nuQ8zJu-5-tlQdTMFT0Kn-mG7oTl1pTWKi5WnU_L5iDn_17q6nIXmxvY8uxjS9YuULbNd3cNfcu-QY1pr10rN0xfaXf2N1UcrBaoOLqMrVulhU3TbbvS2Iu4/s400/loafgingerbread+031.jpg" width="400" /></a></div><br style="font-family: Georgia,"Times New Roman",serif;" /></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">“<i>Guardò nello scaffale tra le teiere, ne scelse una verde scuro abbinò una mug. Le piaceva scegliere dai diversi servizi a seconda dei clienti. Quando gli portò il vassoio lo trovò assorto nella lettura e non si rese conto che con la coda dell’occhio la osservava mentre gli serviva il tè.</i></span></span><i><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Tornò in cucina e fece alcune porzioni del Loaf Gingerbread che aveva preparato da poco.” </span></span></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocZIyVb16lZzSoRGJHySBagmUNn2usknwlat7nR7K28rWQ8iysqbGQbUK5ZKT5VMzIZP4VmDLfubeDkURK78kk7xx8fHiIHjyv1rO1PYR3oQZ0BLkcG8eBV-BtqzLnY59qdQTbED6M4E/s1600/COPERTINA+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocZIyVb16lZzSoRGJHySBagmUNn2usknwlat7nR7K28rWQ8iysqbGQbUK5ZKT5VMzIZP4VmDLfubeDkURK78kk7xx8fHiIHjyv1rO1PYR3oQZ0BLkcG8eBV-BtqzLnY59qdQTbED6M4E/s400/COPERTINA+%25281%2529.jpg" width="300" /></a></div><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></i><br />
<div style="color: #990000; text-align: center;"><b><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">LOAF GINGERBREAD</span></span></b></div><div style="text-align: center;"><br style="font-family: Georgia,"Times New Roman",serif;" /></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Amalgamare 200gr di farina con 2 cucchiaini di lievito e 2 cucchiai di zenzero in polvere.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Unire 1 uovo e 125 ml di latte.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Scaldare a bagnomaria 200 gr di sciroppo d’acero, 75 gr di zucchero integrale di canna,</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> 50 gr di burro e incorporarli al composto.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Aggiungere noci spezzate o canditi a piacere.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuocere a 180° per circa 40 minuti.</span></span></div></div><div style="text-align: center;"><br style="font-family: Georgia,"Times New Roman",serif;" /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7iY8CM5s1uLOI75NtkjmcijerYXaWqdxkF9DQX63M945WwZOwzWw0QoaTYYC34lHMwjLLbXDsydaDcO8qinQ5bT33981B4JQ8TpVYVy_YZlqCaA93y289g8H9TZwAlMv_9xkckgXvxC0/s1600/loafgingerbread+034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7iY8CM5s1uLOI75NtkjmcijerYXaWqdxkF9DQX63M945WwZOwzWw0QoaTYYC34lHMwjLLbXDsydaDcO8qinQ5bT33981B4JQ8TpVYVy_YZlqCaA93y289g8H9TZwAlMv_9xkckgXvxC0/s400/loafgingerbread+034.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvqSHprPm1WOR51L4BU15I-VedIULkRjV-FTODAr9TJ7GnYoNwsLWRXiW_4nREREYp2QRl4wH_RoFuZku7tMYC1ZEQZmF2ff3zUv5RR3_wDM0OLJNpmVZ2vDZRSTii41VrD6T4zTUPNQ/s1600/COPERTINA+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqvqSHprPm1WOR51L4BU15I-VedIULkRjV-FTODAr9TJ7GnYoNwsLWRXiW_4nREREYp2QRl4wH_RoFuZku7tMYC1ZEQZmF2ff3zUv5RR3_wDM0OLJNpmVZ2vDZRSTii41VrD6T4zTUPNQ/s400/COPERTINA+%25282%2529.jpg" width="300" /></a></div><i style="color: #cc0000;">Cosa unisce Vladimir, Agnese, Manu, Nicole, Beni… La sala da tè di Alex, che in realtà è molto di più perché rappresenta il luogo dove le persone si incontrano, si raccontano e rivivono le proprie storie, dove colori e profumi avvolgono tutto come in un libro di fiabe e dove a un mosaico di relazioni – fatte di passione, rabbia, tenerezza e dolore – sarà concesso di esistere. Perché non c’è altro posto al mondo come la sala da tè di Alex.</i><a href="http://www.alejandralillia.com/?page_id=77"> www.alejandralillia.com</a>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com49tag:blogger.com,1999:blog-4246787674528530295.post-27093304184994414832011-11-13T12:06:00.000+01:002011-11-13T12:06:21.511+01:00TORTA AL TONNO E PEPERONI<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4i9-WtNZovdJQskTNqfO_g3sojSjl5GvruZ6_caIlOjy5Dq0PlSeWSbXxIzdTML1JYjWXblqkXQw7YP98MN0Nq_aGtEwBvv3vWPoNVkMSTVdzrhx0C7FTZEfAaMTvVBKND2wr7-zeLBA/s1600/sfoglia+tonno+peperoni+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4i9-WtNZovdJQskTNqfO_g3sojSjl5GvruZ6_caIlOjy5Dq0PlSeWSbXxIzdTML1JYjWXblqkXQw7YP98MN0Nq_aGtEwBvv3vWPoNVkMSTVdzrhx0C7FTZEfAaMTvVBKND2wr7-zeLBA/s400/sfoglia+tonno+peperoni+%25283%2529.jpg" width="400" /></a></div><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>INGREDIENTI:</b> 2 rotoli rotondi di pasta sfoglia, 1 cipolla grossa, 2 peperoni, 320/350 gr di tonno sott’olio, 2 cucchiai di capperi, 1 uovo, sale e olio extravergine d’oliva.</span></span><br />
<div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In una padella larga versare un filo d’olio e aggiungere le cipolle tagliate a velo, finché saranno trasparenti. Dopo qualche minuto unire i peperoni tagliati a pezzetti e cuocerli per circa 10 minuti, salare.</span></span></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxKi3fL9_TlGy_DtxBHYT3W4Lro5wvsoFU4lJv9gEom3UuG9cznuzt8Y7JrWPse08Xx6TfeQdQL3_sS8eT9EPE99YHhqPTbelYKiNOIhL53ixA7ICMtQ1LUexjn9P38l9kw3N7b58VW4/s1600/sfoglia+tonno+peperoni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQxKi3fL9_TlGy_DtxBHYT3W4Lro5wvsoFU4lJv9gEom3UuG9cznuzt8Y7JrWPse08Xx6TfeQdQL3_sS8eT9EPE99YHhqPTbelYKiNOIhL53ixA7ICMtQ1LUexjn9P38l9kw3N7b58VW4/s400/sfoglia+tonno+peperoni.jpg" width="400" /></a></div><div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">A fuoco spento mescolare i capperi, il tonno. Stendere la sfoglia sulla tortiera e versare sopra il composto, ricoprire con l’altra sfoglia. Bucare la sfoglia con una forchetta e pennellare la superficie con il tuorlo del uovo.</span></span></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJqG43AiYf670I3Jlw9T9PtusvfUIK01ijPKUknjvp_R3nq-V-6Mi0ejbQOWMj5cmZcTButn2p9SOcSoGDnJso66zdslkuT__mwAdAd6Ek5RT97V4Pun-RUnzCrgzmX5jFjVzWyB0ai4/s1600/sfoglia+tonno+peperoni+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJqG43AiYf670I3Jlw9T9PtusvfUIK01ijPKUknjvp_R3nq-V-6Mi0ejbQOWMj5cmZcTButn2p9SOcSoGDnJso66zdslkuT__mwAdAd6Ek5RT97V4Pun-RUnzCrgzmX5jFjVzWyB0ai4/s400/sfoglia+tonno+peperoni+%25281%2529.jpg" width="400" /></a></div><div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuocere a fuoco ventilato per 40’ a 180°.</span></span></div><div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFxptNjTPiDG5vWu4w-NLLJHPUz4ygMWgXSntsU9bzlw7hQkGeRZcaLz4OlFnHNMT6G5ngjUKxRL8CIWkmyimuuH64WVnhBONcd-Q9ZevAakXWiZ0PU57tq8eJPjm1k-VkMmaSMh_k-g/s1600/sfoglia+tonno+peperoni+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQFxptNjTPiDG5vWu4w-NLLJHPUz4ygMWgXSntsU9bzlw7hQkGeRZcaLz4OlFnHNMT6G5ngjUKxRL8CIWkmyimuuH64WVnhBONcd-Q9ZevAakXWiZ0PU57tq8eJPjm1k-VkMmaSMh_k-g/s400/sfoglia+tonno+peperoni+%25282%2529.jpg" width="400" /></a></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com16tag:blogger.com,1999:blog-4246787674528530295.post-89422635699499922982011-10-22T19:53:00.001+02:002011-10-22T19:54:05.302+02:00TARTINE ARCOBALENO<div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmgMJdI7Xhak2zp8t-_H6J6gJzfaLJxgJQNcEuXgOvw2PV_sgpQDqi2vKOiY6YDKjBrQ6lFy332h3iNlAybmNsxjMceXPHddbnRW5aGUyMF5SVol-wBzkGbmW3JsEjywJK0ralrX729M/s1600/tartine+salmone+gorgonzola+acciughe+prosciutto+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmgMJdI7Xhak2zp8t-_H6J6gJzfaLJxgJQNcEuXgOvw2PV_sgpQDqi2vKOiY6YDKjBrQ6lFy332h3iNlAybmNsxjMceXPHddbnRW5aGUyMF5SVol-wBzkGbmW3JsEjywJK0ralrX729M/s400/tartine+salmone+gorgonzola+acciughe+prosciutto+%25283%2529.jpg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><b>INGREDIENTI:</b></span></div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Pan carré senza crosta</span></div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">250 g di burro, 75 g di salmone affumicato, 75 g di gorgonzola, 75 g di prosciutto cotto, 250 g di spinaci, 1 tubetto di pasta di acciughe, sale, pepe e succo di limone.</span></div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Lessare gli spinaci, scolarli e strizzarli, tritarli.</span></div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Lavorare il burro ammorbidito, con un cucchiaio di legno, il sale, pepe e il succo di limone finché sarà soffice. Dividere la crema in cinque parti uguali; incorporare a una il prosciutto cotto tritato, alla seconda il salmone tritato e ridotto a crema, alla terza gli spinaci, alla quarta il gorgonzola lavorato con una forchetta e all’ultima una abbondante dose di pasta di acciughe.</span></div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Procedere a spalmare su ogni fetta di pane uno strato diverso, sovrapponendole e alternando i 5 colori. Posare un ultima fetta al naturale e pressare con delicatezza.</span></div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Avvolgere la “torre” con pellicola e mettere in frigorifero per diverse ore.</span></div><div align="center" class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;">Al momento di servirle tagliare delle fettine alte circa 1 cm.</span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Si ottengono delle tartine variopinte</span></span></div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwLk2OVq4ASxuvbXuWUTF8lT1p0ZY0SbapsjshIiL_HgKM6dFlyETYrWO9iRqjJQ7y2aSaz_vnLpbUt0a3yVqbnA7VClLVFOAf4W5Hofpb2GHKUxkceOVyBjrSBJWJjCvNvoxLJL0BK0/s1600/tartine+salmone+gorgonzola+acciughe+prosciutto+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUwLk2OVq4ASxuvbXuWUTF8lT1p0ZY0SbapsjshIiL_HgKM6dFlyETYrWO9iRqjJQ7y2aSaz_vnLpbUt0a3yVqbnA7VClLVFOAf4W5Hofpb2GHKUxkceOVyBjrSBJWJjCvNvoxLJL0BK0/s400/tartine+salmone+gorgonzola+acciughe+prosciutto+%25281%2529.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">La<a href="http://www.alejandralillia.com/?page_id=17"> ricetta</a> la trovate anche all'interno del mio romanzo<a href="http://www.alejandralillia.com/?page_id=77"> "All'ora del tè, ritagli di memoria"</a> di AlejandraLillia</span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> <a href="http://www.edizionimontag.com/shop/scheda.asp?id=279">Ed. Montag</a></span></span></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZ5UVC168f56dLEpGn3lcTtzlfpWlLKtOaIXZZaclsuwc-eCDu1OVtFCm8wTxDZe4rios6Wd_NEOSQreh-sYYIf5KW1oaZlJYi5XddJKxXlm1sO4aIiOllrCbEpj1IVaBqplQzG9ftXs/s1600/COPERTINA+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZ5UVC168f56dLEpGn3lcTtzlfpWlLKtOaIXZZaclsuwc-eCDu1OVtFCm8wTxDZe4rios6Wd_NEOSQreh-sYYIf5KW1oaZlJYi5XddJKxXlm1sO4aIiOllrCbEpj1IVaBqplQzG9ftXs/s400/COPERTINA+%25282%2529.jpg" width="300" /></a></div><div style="text-align: center;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><br />
</span></span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com31tag:blogger.com,1999:blog-4246787674528530295.post-66611771016307858682011-10-14T09:42:00.000+02:002011-10-14T09:42:15.267+02:00CAROTE NERE AL BURRO E ROSMARINO<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnb76-Djrui7CXDRb_5Uxl9uznvmfgGgPhy4iTZe7aSeMyhamFcc6yyb1zvBsaWJK2Zk-G3UGoIAndtWEOVOOPvQ1dU_ZmyzoECekXUZOlxXy0KZu7LqYefSi-RdGnijCEAOaWeWzjFY/s1600/carote+nere+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnb76-Djrui7CXDRb_5Uxl9uznvmfgGgPhy4iTZe7aSeMyhamFcc6yyb1zvBsaWJK2Zk-G3UGoIAndtWEOVOOPvQ1dU_ZmyzoECekXUZOlxXy0KZu7LqYefSi-RdGnijCEAOaWeWzjFY/s400/carote+nere+%25282%2529.jpg" width="400" /></a></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>INGREDIENTI:</b> carote nere, burro, rosmarino, ½ limone, sale e pepe.</span></span><br style="font-family: Georgia,"Times New Roman",serif;" /> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HsXkJpYbeho4wg1JWAFlt9lAioDO_NMZJ1IaCB3o2i6wmABeNeXmSajA4ldspvi7U4OmMdb3n3Z9zZ4k1mebU4GPfTFzG2uOKBOldXlAAD3mqQuLi4wh_KGRyucVhOK3PuvRSdcCPL0/s1600/carote+nere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HsXkJpYbeho4wg1JWAFlt9lAioDO_NMZJ1IaCB3o2i6wmABeNeXmSajA4ldspvi7U4OmMdb3n3Z9zZ4k1mebU4GPfTFzG2uOKBOldXlAAD3mqQuLi4wh_KGRyucVhOK3PuvRSdcCPL0/s400/carote+nere.jpg" width="400" /></a></div><div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Avendo cura di indossare dei guanti pelare le carote e tagliare ciascuna in 3 o 4 pezzi quindi buttarle in un pentolino con acqua salata in ebollizione. Scolarle quando sono quasi cotte, ma ancora croccanti. Appena intiepidite tagliarle a rondelle.</span></span></div><div style="text-align: justify;"></div><div style="text-align: justify;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OBGTYSlIP_jXwoybLOMm2pI8tqLeNGBoCW156kAa0oq5CJdPAPyfMJ-BELOhCVR4DhM2qFM-RSj5yuQv8kSMmFvYqBQCL0FG0s89LoUHSJhri2etpBW8RFBVgMfGjMVlWJ0iK-9hPmM/s1600/carote+nere+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OBGTYSlIP_jXwoybLOMm2pI8tqLeNGBoCW156kAa0oq5CJdPAPyfMJ-BELOhCVR4DhM2qFM-RSj5yuQv8kSMmFvYqBQCL0FG0s89LoUHSJhri2etpBW8RFBVgMfGjMVlWJ0iK-9hPmM/s400/carote+nere+%25281%2529.jpg" width="400" /></a></div><div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In una padella far sciogliere una grossa noce di burro, buttare le carote, aggiungere qualche ciuffetto di rosmarino e far insaporire. Quasi a fine cottura spremere metà limone sulle carote, aggiustare di sale se necessario e pepare.</span></span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com18tag:blogger.com,1999:blog-4246787674528530295.post-19359935108173113812011-10-04T08:52:00.000+02:002011-10-04T08:52:35.671+02:00TORTA ALLE CAROTE E MANDORLE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xxU84aysqqWZh9MfiQa4nao3xF9lgNKo8IheBgthtbDMBkwjvc1yQjjE6HfNTeOq3Sv5QD52PCXBlDaAcLYduKQAlFc82iSF89yTXx_kC5yctqh3DvTj7k882ZSq-pluLlP4bFxjyyI/s1600/torta+carote+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xxU84aysqqWZh9MfiQa4nao3xF9lgNKo8IheBgthtbDMBkwjvc1yQjjE6HfNTeOq3Sv5QD52PCXBlDaAcLYduKQAlFc82iSF89yTXx_kC5yctqh3DvTj7k882ZSq-pluLlP4bFxjyyI/s400/torta+carote+%25283%2529.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>INGREDIENTI:</b> 300 gr di carote pulite e tritate nel mixer, 300gr di farina di mandorle, 300 gr di zucchero, 4 uova, 80 gr farina, 1 pizzico di sale, 1 bustina di lievito, la scorza di 1 limone grattugiata. Burro e pangrattato per la teglia.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Unire le carote, i tuorli, lo zucchero, la scorza di limone grattugiata e il sale. Mescolare, per ultimo unire le mandorle. Aggiungere il lievito, setacciato precedentemente con la farina e amalgamare bene tutto con le fruste.</span></span></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvqlrU0LuYDKpptWUf9vi8a4hojldkpaSV8tdUczjmb8HxE6dw7jtfU4jCU8AninQcZnIN63Q5P2l70yCQTG4vgnVQT10OpmgJksQE4KsG4R_Z75dXH7szyNR7rZNlUickYUdnTK54u8/s1600/torta+carote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvqlrU0LuYDKpptWUf9vi8a4hojldkpaSV8tdUczjmb8HxE6dw7jtfU4jCU8AninQcZnIN63Q5P2l70yCQTG4vgnVQT10OpmgJksQE4KsG4R_Z75dXH7szyNR7rZNlUickYUdnTK54u8/s400/torta+carote.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Montare gli albumi a neve e incorporarli delicatamente al composto, girando dall’alto verso il basso.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Imburrare la tortiera e cospargerla di pangrattato.</span></span></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwooQJNpVncj3LacSFt08ufu4BYsXFZvIXDtpdI4xv_yUs3TfRs3IN8v6H1vC1xjAPu7_SdMhpFkJZZlL1ZMZuse4Z38pPvWZQxbQGgqQPvfgxQJfEVpGhVoCpSOfyk6Po7eGfeubBCA/s1600/torta+carote+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwooQJNpVncj3LacSFt08ufu4BYsXFZvIXDtpdI4xv_yUs3TfRs3IN8v6H1vC1xjAPu7_SdMhpFkJZZlL1ZMZuse4Z38pPvWZQxbQGgqQPvfgxQJfEVpGhVoCpSOfyk6Po7eGfeubBCA/s400/torta+carote+%25281%2529.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuocere 10 minuti a 160° e 30 minuti a 180°.</span></span></div><div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcjd8TJPZYf47z4hXocCSHrqR6u2wlPvsoIazpb2vJuPNexnqCxtlDbY_yYC_4woNXeWh8E8eLSiqo_bly9yBlbfa7zKcCZ5JOiDOR2jwaHOkXlNAr7YtsLW9rlsYl69tkNuhmg6uOG8/s1600/torta+carote+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLcjd8TJPZYf47z4hXocCSHrqR6u2wlPvsoIazpb2vJuPNexnqCxtlDbY_yYC_4woNXeWh8E8eLSiqo_bly9yBlbfa7zKcCZ5JOiDOR2jwaHOkXlNAr7YtsLW9rlsYl69tkNuhmg6uOG8/s400/torta+carote+%25282%2529.jpg" width="400" /></a></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com32tag:blogger.com,1999:blog-4246787674528530295.post-67028465622562844662011-10-02T17:18:00.000+02:002011-10-02T17:18:23.031+02:00INDOVINA DA CHI VADO A CENA<div style="color: #e06666; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: large;"><b>RISOTTO CON FICHI E SCAMORZA</b></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2XSKxI5G3EnBk-84QfALsIBLwbJZJnHZHYv_Te34dt_oZVF1Pa3aRfuCqhdHPUf0GW3usMXTQZHdHFlfXLjEFFgr98ycN67B8xcS8wzT7cDDltNfzS1pp1-3BlZ7u_y_UA7BC-SPF7Q/s1600/risotto+fichi+022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj2XSKxI5G3EnBk-84QfALsIBLwbJZJnHZHYv_Te34dt_oZVF1Pa3aRfuCqhdHPUf0GW3usMXTQZHdHFlfXLjEFFgr98ycN67B8xcS8wzT7cDDltNfzS1pp1-3BlZ7u_y_UA7BC-SPF7Q/s400/risotto+fichi+022.jpg" width="400" /></a></div><br />
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<div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Adoro la combinazione riso e frutta e ne ho provato diversi, qualcuno l’ho pubblicato come ad esempio: <a href="http://frullatodiricette.blogspot.com/2009/02/risotto-allarancia.html">risotto all’arancia</a>, <a href="http://frullatodiricette.blogspot.com/2009/02/risotto-alle-mele.html">risotto alle mele</a>, <a href="http://frullatodiricette.blogspot.com/2009/04/risotto-alle-fragole.html">risotto alle fragole</a>, <a href="http://frullatodiricette.blogspot.com/2011/02/risotto-al-limone.html">risotto al limone</a>, <a href="http://frullatodiricette.blogspot.com/2011/05/risotto-ai-mirtilli.html">risotto ai mirtilli</a>; altri mi sono piaciuti meno quindi ho preferito non proporli.</span><br />
<span style="font-size: small;">La proposta di Simona del blog <a href="http://atuttacucina.blogspot.com/">A tutta cucina</a>, mi è piaciuta molto e anche sorpresa perché non avevo mai pensato a farlo con i fichi ed invece la loro consistenza ed intensità di sapore li rendevano molto adatti ad una preparazione di questo tipo.</span><br />
<span style="font-size: small;">Visito il blog di Simona assiduamente, propone ricette con sapori molto decisi e inoltre le spiegazioni sono così concise che da l’impressione che sia molto facile realizzarle; per la verità non riesco a starle al passo, pubblica moltissimo e a volte perdo qualche proposta e ne salvo tra i preferiti talmente tante che devo far assolutamente scorrere la colonna, ma qualcuna mi colpisce particolarmente, forse perché come scrivevo all’inizio adoro la combinazione frutta e riso; quindi questa volta ho deciso di andare da lei a cena e ve la ripropongo con qualche variazione. </span><br />
<span style="font-size: small;">La ricetta di Simona del blog A tutta cucina la trovate <a href="http://atuttacucina.blogspot.com/2011/09/risotto-con-fichi-e-scamorza.html">qui</a>.</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Ecco la mia:</span><br />
<span style="font-size: small;"><b>INGREDIENTI </b>(per 2 persone): 180 gr di riso carnaroli, 50 gr di cipolla, 4 fichi sodi, 90 gr circa di scamorza affumicata, ¾ l circa di brodo di pollo, olio extravergine d’oliva, una noce di burro, sale e pepe.</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="text-align: justify;"><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Tagliare a velo la cipolla e farla appena rosolare in due cucchiai d’olio, quando è trasparente buttare il riso e farlo brillare, versare poco a poco il brodo bollente, perché non fermi la cottura del riso e aggiungere man mano che si consuma a metà cottura aggiungere 3 fichi sbucciati e tagliati a spicchi, regolare di sale. </span></div></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8tjVR3btvaOyJo4AYsiDwLboftvnEyKSSidtHlJAihbDhA0Ri-pTExwzyMwDiIrWB22Bq2uC5Z5-j4J7ohqpAOwA7uDPWM50B-dJ88MR1kSzwkpdrcerkFm0sKZY_b53i6irh2qKHrA/s1600/risotto+fichi+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8tjVR3btvaOyJo4AYsiDwLboftvnEyKSSidtHlJAihbDhA0Ri-pTExwzyMwDiIrWB22Bq2uC5Z5-j4J7ohqpAOwA7uDPWM50B-dJ88MR1kSzwkpdrcerkFm0sKZY_b53i6irh2qKHrA/s400/risotto+fichi+019.jpg" width="400" /></a></div></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Due minuti prima di spegnere il fuoco mantecare e buttare la scamorza tagliata a dadini. Aspettare qualche minuto prima di servire, decorare con il fico rimasto.</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/AVvXsEj65nR1xvtgPeqOEKtFzFyGWgM0t4oBlP9UbhD8Te9yjcfYxb7m9j-CBur4QujnfpTRWWtKtLvnlnDS-B_1uS2IW13ZfiopebaCNPr8SHUz1gUBUPJtyvVXi8rfa4BTsATtLucrC1mdhLU/s1600/risotto+fichi+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj65nR1xvtgPeqOEKtFzFyGWgM0t4oBlP9UbhD8Te9yjcfYxb7m9j-CBur4QujnfpTRWWtKtLvnlnDS-B_1uS2IW13ZfiopebaCNPr8SHUz1gUBUPJtyvVXi8rfa4BTsATtLucrC1mdhLU/s400/risotto+fichi+021.jpg" width="400" /></a></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">E’ deliziosamente autunnale!</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/AVvXsEiZhEyxEi7jwg0aQ9RJg3fCLlHnZf2hO_H9wVfPZqsJapkWOKxnStcxFLgMr2aQO6ogRyOTJQWagj_k_sxkctnZHzl8cFm0PlgwcQ2tXjGFdjhYIm6FKbo25_Abk-rzzQVYPpxoOxZXtT0/s1600/risotto+fichi+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZhEyxEi7jwg0aQ9RJg3fCLlHnZf2hO_H9wVfPZqsJapkWOKxnStcxFLgMr2aQO6ogRyOTJQWagj_k_sxkctnZHzl8cFm0PlgwcQ2tXjGFdjhYIm6FKbo25_Abk-rzzQVYPpxoOxZXtT0/s400/risotto+fichi+025.jpg" width="400" /></a></div></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com12tag:blogger.com,1999:blog-4246787674528530295.post-15999978888389202932011-09-27T19:38:00.001+02:002011-09-27T19:43:40.037+02:00SFOGLIA ALLO SPECK E CIPOLLE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLtKA4f3-OzXbOuYwGR_48m6W14JQT3TjjfctpJGU2DUkiIHYah0D8OQd0O22oQdvjmJLGsmYPitsnbZQe1Pk9AWBWZ7YowDxEkmCcTiJgtUSjFTsI2u9mO2zPne8EQpy-bh6wJuOkf8/s1600/cipolla+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMLtKA4f3-OzXbOuYwGR_48m6W14JQT3TjjfctpJGU2DUkiIHYah0D8OQd0O22oQdvjmJLGsmYPitsnbZQe1Pk9AWBWZ7YowDxEkmCcTiJgtUSjFTsI2u9mO2zPne8EQpy-bh6wJuOkf8/s400/cipolla+%25281%2529.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>INGREDIENTI:</b> 1 forma di pasta sfoglia rotonda, 6/8 cipolle novelle, 200 gr di speck, 2 uova, 50 gr di burro, 1 bicchiere di panna, sale, pepe e noce moscata.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Rosolare nel burro lo speck e le cipolle, tagliate a metà, finché prendano un colore dorato. Togliere dal fuoco e lasciare raffreddare. Sbattere le uova unire la panna, regolare di sale pepe e noce moscata.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Riempire la base di sfoglia con le fette di speck e le cipolle disposte a raggiera.</span></span></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoYbN6gcoTpM2xkasnpGoecx8cJFFkVRQHnm8HfDwF6j9qJeabhTUNOEAAMoWzUawcTmF2vPaVmm4zDH9ecGGTGvOGP92rD35pSpw9fCb_AwG1iu5srd03rsxZv2-To8PkHURVwOPenc/s1600/SFOGLIA+SPECK+CIPOLLE+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoYbN6gcoTpM2xkasnpGoecx8cJFFkVRQHnm8HfDwF6j9qJeabhTUNOEAAMoWzUawcTmF2vPaVmm4zDH9ecGGTGvOGP92rD35pSpw9fCb_AwG1iu5srd03rsxZv2-To8PkHURVwOPenc/s400/SFOGLIA+SPECK+CIPOLLE+%25281%2529.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Versare il composto di uova e panna e infornare per 30/35 minuti a 180° in forno ventilato.</span></span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com7tag:blogger.com,1999:blog-4246787674528530295.post-65870834190481647772011-09-22T17:15:00.000+02:002011-09-22T17:15:13.086+02:00RAVIOLI ALLA GENOVESE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqGZbWdH6lL44APdUOw18e-CFUY9OyNDqjam3EasY2_L3qf1e6j2ZuUYrcY82OE6mebxH0WGnN76AP8DmmVMtCu3Dr2DHgBcejO9IB1j2S0Fl6uswCGg-ErLhntpS1XOATHwVkIg-uLQ/s1600/ravioli+carne+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqGZbWdH6lL44APdUOw18e-CFUY9OyNDqjam3EasY2_L3qf1e6j2ZuUYrcY82OE6mebxH0WGnN76AP8DmmVMtCu3Dr2DHgBcejO9IB1j2S0Fl6uswCGg-ErLhntpS1XOATHwVkIg-uLQ/s400/ravioli+carne+%25281%2529.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">“…Questi, veramente, non si dovrebbero chiamar ravioli, perché i veri ravioli non si fanno di carne e non si involgono nella sfoglia.</span></span></i><br style="font-family: Georgia,"Times New Roman",serif;" /><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mezzo petto di cappone o di pollastra</span></span></i><br style="font-family: Georgia,"Times New Roman",serif;" /><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Un cervello d’agnello con alcune animelle</span></span></i><br style="font-family: Georgia,"Times New Roman",serif;" /><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Un fegatino di pollo</span></span></i><br style="font-family: Georgia,"Times New Roman",serif;" /><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Mettete queste cose al fuoco con un pezzetto di burro e quando cominciano a prender colore tiratele a cottura col sugo di carne. Levatele asciutte e tritatele finissime colla lunetta insieme con una fettina di prosciutto grasso e magro; poi aggiungete pochi spinaci lessati e passati, parmigiano grattato, noce moscata e due rossi d’uovo. Mescolate, e chiudeteli come i cappelletti all’uso di Romagna n. 7, o in modo più semplice; con questa dose ne fare sessanta circa. </span></span></i><br style="font-family: Georgia,"Times New Roman",serif;" /><i><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuoceteli nel brodo per minestra, o asciutti con cacio e burro, oppure col sugo.” P. Artusi</span></span></i></div><div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pKtwbSLpgRlYQDTtbn7uSt6zwBQ4tT5oG62IDXJREKBRw513V0P6FQ26keEOxu9nbQoBWQyeuAOW-BZO27DgT06NYxjInRi9kWQMuymj9rS_WI1inWD1y2rMYXwffSYyeF3M9L9Zz9c/s1600/ravioli+carne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pKtwbSLpgRlYQDTtbn7uSt6zwBQ4tT5oG62IDXJREKBRw513V0P6FQ26keEOxu9nbQoBWQyeuAOW-BZO27DgT06NYxjInRi9kWQMuymj9rS_WI1inWD1y2rMYXwffSYyeF3M9L9Zz9c/s400/ravioli+carne.jpg" width="400" /></a></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com11tag:blogger.com,1999:blog-4246787674528530295.post-6078068134631043192011-09-20T08:00:00.003+02:002011-09-20T08:00:07.669+02:00CALAMARI RIPIENI come in MONTENEGRO<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKH-RV5j39ScvqqGTPRI112J87_rPa8RtxV0bERWyjVQZhx94q7cmB9X8Gz5BUT4YaESeiHbdlg9nY5VWqkJHBHfZ-WfpMeHlul6o7HGIwf_TGFyyrCTo_V36T7Y0LtUx1L9LSfXmT55I/s1600/calamari+ripieni+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKH-RV5j39ScvqqGTPRI112J87_rPa8RtxV0bERWyjVQZhx94q7cmB9X8Gz5BUT4YaESeiHbdlg9nY5VWqkJHBHfZ-WfpMeHlul6o7HGIwf_TGFyyrCTo_V36T7Y0LtUx1L9LSfXmT55I/s400/calamari+ripieni+%25281%2529.jpg" width="400" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>INGREDIENTI</b> (per 2 persone): 6 calamari medi, 3 fette di prosciutto cotto, 6 fette di formaggio tipo edamer, 1 spicchio di aglio, 2 cucchiai di prezzemolo tritato, ½ bicchiere di vino, olio extravergine d’oliva, sale, pepe.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pulire i calamari, tagliare i tentacoli e tenerli da parte (si possono utilizzare per un condimento per la pasta o il riso), lasciarli gocciolare.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Tagliare le fette di prosciutto a metà, arrotolare ciascun pezzo con una fetta di formaggio e infilare dentro il calamaro, chiudere con uno stecchino.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In una padella rosolare appena l’aglio e il prezzemolo tritati, in un filo d’olio. Aggiungere i calamari, farli prendere un po’ di colore, salarli, peparli, quindi aggiungere il vino e abbassare il fuoco. Cuocerli per 20 minuti, controllare che siano teneri prima di spegnere il fuoco.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Si servono con verdure cotte, patate o a foglia verde.</span></span></div><div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVH0u3qyK0q1_2Mn1up1__m_tVo7HQzyHekbH0xlMybLeUOsPL40BgbvmWInTsEOb7YBA1enKYlV8OcXRgu-omGd_VxY_rAQ-D-GtIDRIBpCkwubGHiqriEOV3aQH7JyCvddOSrd_B7c/s1600/calamari+ripieni.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTVH0u3qyK0q1_2Mn1up1__m_tVo7HQzyHekbH0xlMybLeUOsPL40BgbvmWInTsEOb7YBA1enKYlV8OcXRgu-omGd_VxY_rAQ-D-GtIDRIBpCkwubGHiqriEOV3aQH7JyCvddOSrd_B7c/s400/calamari+ripieni.jpg" width="400" /></a></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com10tag:blogger.com,1999:blog-4246787674528530295.post-29341776380990782292011-09-18T21:57:00.000+02:002011-09-18T21:57:30.399+02:00MUFFINS AL NESCAFE’<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:HyphenationZone>14</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="MsoNormal"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2wKZGLLpBj-vTT5GKRxG95Un63EUn6L3VA7hI-6jV9HIVqOVKjHBQwBWRoxF03kV8vSTuCCFkY_AVHnpj4uujUBMQJUwS-epUJCKug3DLAqitGKFAc9GkAtNuXSwIms2xg-a9vYZFe0/s1600/tortine+yogurt+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2wKZGLLpBj-vTT5GKRxG95Un63EUn6L3VA7hI-6jV9HIVqOVKjHBQwBWRoxF03kV8vSTuCCFkY_AVHnpj4uujUBMQJUwS-epUJCKug3DLAqitGKFAc9GkAtNuXSwIms2xg-a9vYZFe0/s400/tortine+yogurt+%25282%2529.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>INGREDIENTI</b> (per 12 unità): 3 tuorli e 2 albumi, 210 gr di farina,<span> </span>80 gr di zucchero, 125 gr di yogurt bianco,<span> </span>10 gr di lievito, 60 gr di burro, 2 cucchiai di Nescafé.</span></div><div> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Sciogliere il burro a bagnomaria o nel microonde e mentre si intiepidisce montare le uova con lo zucchero. Aggiungere lo yogurt, il Nescafé sciolto nel burro e poco alla volta la farina, precedentemente setacciata con il lievito. Quando tutto è mescolato bene distribuire negli stampini. Riempire 2/3 dello stampino.</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Cuocere in forno ventilato a 180° per 15/20 minuti.</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBx5LiX3H97pqcNGE4Rcve5XA1_dH4wMchjVZOOag3Rt-t9RWntkH3u52QVigHGmPrDAkWUqHveiGtsbOH2TFx__wu9lZRJ44A58lZsncW9mB93rVyYOFmZxDF0d-jAbKh-NiOtmtra0/s1600/tortine+yogurt+%25288%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUBx5LiX3H97pqcNGE4Rcve5XA1_dH4wMchjVZOOag3Rt-t9RWntkH3u52QVigHGmPrDAkWUqHveiGtsbOH2TFx__wu9lZRJ44A58lZsncW9mB93rVyYOFmZxDF0d-jAbKh-NiOtmtra0/s400/tortine+yogurt+%25288%2529.jpg" width="400" /></a></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com9tag:blogger.com,1999:blog-4246787674528530295.post-10868456559344167522011-09-15T14:50:00.000+02:002011-09-15T14:50:01.089+02:00STRACCETTI DI TACCHINO SPEZIATI<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:HyphenationZone>14</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" LatentStyleCount="156"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BC-PY_rcYx6YzUWiujorD_0n6S2BDY_TOkdDKw1kiZD2LBs6R6jWAeJDHwByp_5KQ_osehjNMwMAW3rPfeoEri8F0oTllh9dj5S2MFJZyzSUJ4h_8RfYej0P326SoS2HV2YghXG0m6Q/s1600/TACCHINO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8BC-PY_rcYx6YzUWiujorD_0n6S2BDY_TOkdDKw1kiZD2LBs6R6jWAeJDHwByp_5KQ_osehjNMwMAW3rPfeoEri8F0oTllh9dj5S2MFJZyzSUJ4h_8RfYej0P326SoS2HV2YghXG0m6Q/s400/TACCHINO.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>INGREDIENTI</b> (per 2 persone): 240 gr di fesa di tacchino, 1 peperone rosso, ½ cipolla, olio extravergine di oliva, peperoncino, pepe, sale, 1 cucchiaio di curry.</span></div><div> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="text-align: justify;"> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Mettere nel wok l’olio con un pizzico di peperoncino, aggiungere la cipolla affettata e il peperone tagliato a listarelle, rosolarli per pochi minuti.</span></div><div style="text-align: justify;"> </div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Tagliare a striscioline il tacchino, mescolarlo con le verdure a fuoco vivace per un paio di minuti, salare, pepare e aggiungere il curry, quindi abbassare la fiamma e cuocere per altri 10 minuti. Se si asciuga troppo aggiungere qualche cucchiaio di acqua bollente.</span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com9tag:blogger.com,1999:blog-4246787674528530295.post-20074244016413945452011-09-13T09:12:00.001+02:002011-09-13T09:12:51.018+02:00PLUM CAKE ALLO SCIROPPO DI DATTERI<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTWqtAeZhnS6SnnyQuKb7s7HkIHyPpWsaqlEtWNqg46k4ld_LqLncc5vlgWHl_e3lmn6aqZleqitZHGMA8_HZKMMTBN4YSNF6pqFrhtj48iD0F2jysJdF6j2HN96vxzGWF1Q1M9-vvu8/s1600/TORTA+ALLO+YOGURT+%25287%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbTWqtAeZhnS6SnnyQuKb7s7HkIHyPpWsaqlEtWNqg46k4ld_LqLncc5vlgWHl_e3lmn6aqZleqitZHGMA8_HZKMMTBN4YSNF6pqFrhtj48iD0F2jysJdF6j2HN96vxzGWF1Q1M9-vvu8/s400/TORTA+ALLO+YOGURT+%25287%2529.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>INGREDIENTI:</b> 1 yogurt bianco, 3 uova, 3 bicchierini della misura dello yogurt di farina 00, 1 e ½ di bicchierini di zucchero integrale, ½ bicchierino di olio di mais, ½ bicchierino di sciroppo di datteri, ½ bustina di lievito.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Sbattere le uova con lo zucchero con il frullatore fino a creare un composto soffice, poi aggiungere lo yogurt, la farina precedentemente setacciata con il lievito, l’olio, lo sciroppo di dattero e mescolare con cura.</span></span><br />
<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Ungere di olio e cospargere di farina lo stampo da plum cake rettangolare, versare il composto e mettere in forno ventilato ad una temperatura di 180° per 40 minuti.</span></span><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv__ArDCEc9MMf-Q4wqTXxdGJbbf1i82A8vHdK4qXkjkn6g4XC34hOjubKnHDdPW3cFpl-4p_jCjoeFxk2SCzYUzwYKAcUW8_dgx0x_7WAPs37i4P7ueewZXi8FWeRIiaC4V90WU58Hg/s1600/TORTA+ALLO+YOGURT+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv__ArDCEc9MMf-Q4wqTXxdGJbbf1i82A8vHdK4qXkjkn6g4XC34hOjubKnHDdPW3cFpl-4p_jCjoeFxk2SCzYUzwYKAcUW8_dgx0x_7WAPs37i4P7ueewZXi8FWeRIiaC4V90WU58Hg/s400/TORTA+ALLO+YOGURT+%25283%2529.jpg" width="400" /></a></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com12tag:blogger.com,1999:blog-4246787674528530295.post-11331077678717174942011-09-12T14:50:00.000+02:002011-09-12T14:50:36.844+02:00LAVARELLO AL BURRO E SALVIA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvyoXjO-pKy1E1rYYaoyJYWsgnGo618zq2KWu8sMw3DOx1dLBniCGGo2aYmaqlgBNbV8gAsDb3ntTHZht3Yv15Gh8BL-c7XGturhWJDvtCHQ0Y2pXfHpvxcaowW-npmkqOjrypNrDqgI/s1600/lavarello+ricetta+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvyoXjO-pKy1E1rYYaoyJYWsgnGo618zq2KWu8sMw3DOx1dLBniCGGo2aYmaqlgBNbV8gAsDb3ntTHZht3Yv15Gh8BL-c7XGturhWJDvtCHQ0Y2pXfHpvxcaowW-npmkqOjrypNrDqgI/s400/lavarello+ricetta+%25281%2529.jpg" width="400" /></a></div><br />
<br />
<div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>INGREDIENTI</b> (per 4 persone): 4 lavarelli, un ciuffo di salvia, 30/40 gr di burro, 1 limone, farina, sale e pepe.</span></span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Pulire e lavare i lavarelli, asciugarli con la carta scotex. Lavare la salvia e asciugarla, tagliare metà limone a fettine. Infarinare i pesci, salare all’interno quindi sistemare una fettina di limone, pepare.</span></span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In una padella capiente sciogliere il burro, adagiare i lavarelli e rosolarli a fuoco medio per 5 minuti per lato. Spruzzare l’altra metà del limone e servire.</span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcxyU5OZfUjNH0TlDaPn90dRPXGZQ-rnbiklPY7Bg8uJHADLNHt6PIFFI1X9_KCAmfvr2mp9WJ_KNQrUsGv_c8nm7URdfZLvJeJPHQDsulTaSyPBinDAC08Oz8uBk6IxXrDGbsyIaMrU/s1600/lavarello+ricetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKcxyU5OZfUjNH0TlDaPn90dRPXGZQ-rnbiklPY7Bg8uJHADLNHt6PIFFI1X9_KCAmfvr2mp9WJ_KNQrUsGv_c8nm7URdfZLvJeJPHQDsulTaSyPBinDAC08Oz8uBk6IxXrDGbsyIaMrU/s400/lavarello+ricetta.jpg" width="400" /></a></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com3tag:blogger.com,1999:blog-4246787674528530295.post-9547084289084520762011-09-10T15:09:00.000+02:002011-09-10T15:09:24.388+02:00RISOTTO CON COSTINE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RATWdjeY504ViyVp_tfTUXgLunHm78vqnXgZUY4tmoZptm6e_BhiN1laqUbOHqlk746cQHGozw5Ahc4qsvf_YPLp8bxA_OaeIqjocXDvL1gHAm88Hv3JojDU8JqwgGWjKDbz-HM5kos/s1600/risotto+costine+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RATWdjeY504ViyVp_tfTUXgLunHm78vqnXgZUY4tmoZptm6e_BhiN1laqUbOHqlk746cQHGozw5Ahc4qsvf_YPLp8bxA_OaeIqjocXDvL1gHAm88Hv3JojDU8JqwgGWjKDbz-HM5kos/s400/risotto+costine+%25281%2529.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>INGREDIENTI</b> (per 4 persone): 350 gr di riso, 8/10 puntine, 50 gr di piselli, 50 gr di fave, 1 peperone, ½ cipolla, 1 bustina di zafferano, olio extravergine di oliva, 1 limone, sale, pepe.</span></span></div><div style="text-align: justify;"><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Rosolare le costine in una casseruola con 1 cucchiaio di olio, quando hanno preso colore aggiungere ¾ l. di acqua bollente e cuocere per ½ ora.</span></span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Soffriggere la cipolla tritata in poco olio, nella casseruola che si farà il risotto, quando diventa traslucida aggiungere i piselli, le fave e il peperone tagliato a strisce un po’ larghe; rosolare per qualche minuto.</span></span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Unire le costine e il brodo di cottura al soffritto, far riprendere il bollore, quindi aggiungere lo zafferano e il riso, mescolare e cuocere a fuoco basso.</span></span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Aggiungere brodo vegetale se è necessario, ma poco per volta.</span></span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Finire con una spruzzata di limone o accompagnare il piatto con uno spicchio.</span></span></div>alexhttp://www.blogger.com/profile/15150210926387129299noreply@blogger.com8