tag:blogger.com,1999:blog-29383740141083074812024-02-19T15:54:34.659+01:00AroundfoodSabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-2938374014108307481.post-22958632059662796052020-12-05T21:57:00.004+01:002020-12-05T22:00:06.176+01:00CIAMBELLONE arancia e yogurt<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUALclbCr_RXj7-Vc9sa36X4yT2epxmR2o7RCDSeCcfgnPbPjc7C-ZI9fmFH-gFco3ADnNNf9Vq7NVXqF6CLFauH5lkXlVIb3tn5RawRyWIZUO4kkOeZNfJido1YkddWikTLipUYp2hwgm/s2048/ciambelloneyogurt.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1594" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUALclbCr_RXj7-Vc9sa36X4yT2epxmR2o7RCDSeCcfgnPbPjc7C-ZI9fmFH-gFco3ADnNNf9Vq7NVXqF6CLFauH5lkXlVIb3tn5RawRyWIZUO4kkOeZNfJido1YkddWikTLipUYp2hwgm/w498-h640/ciambelloneyogurt.jpg" width="498" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /><div style="text-align: justify;"><br /></div></div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-size: medium;">E' trascorso un pò di tempo dall'ultimo post, praticamente sono passata direttamente dalla primavera all'autunno. </span></div><div style="text-align: justify;"><span style="font-size: medium;">Tutto il mondo è ancora in emergenza Covid, un periodo molto estenuante che ci sta mettendo tutti alla prova, non solo per la salute ma anche psicologicamente. Ogni nostra abitudine quotidiana è cambiata drasticamente, il disagio per molti è evidente e molti servizi non funzionano a dovere. Però, ... cucinare e confortarsi con il cibo fa sempre bene al corpo e alla mente, quindi eccomi qui ad invogliarvi a pasticciare. Ho ritrovato una vecchissima ricetta di un ciambellone classico allo yogurt e arancia che si scioglie in bocca, soffice come una nuvola.Facile da preparare, buonissimo a colazione o merenda o quando vi sentite quel non so chè oppure siete un pò giù e vi andrebbe qualcosa di dolce, questo fa per voi.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN68L3eKJVN8wck8-O1eJbM3H1BRHCP4QWZT0mpgb6s_sNTueX57Uw0nVYrXh79euQeRsEbttOOF5UMKGJCAFuuQYZrOgBIbaVekbUNsfHEmO4kIDXi0UUwnNNyCnmjd1bneng2GkgnAQ/s2048/Ciambellone03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdN68L3eKJVN8wck8-O1eJbM3H1BRHCP4QWZT0mpgb6s_sNTueX57Uw0nVYrXh79euQeRsEbttOOF5UMKGJCAFuuQYZrOgBIbaVekbUNsfHEmO4kIDXi0UUwnNNyCnmjd1bneng2GkgnAQ/w426-h640/Ciambellone03.jpg" width="426" /></a></div></div><p></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL6BO4KEiFeD0IDwU0_hEWE22MEm2OTPgKVEW30RK0tJZsiEa2Qq0SzygQ0KlLQ7-WcIKAkGAFAetX1ATZVeVgleYfMWOEcPsWp-cNhTAivi9lsdZQTU92Sg3SWA0MpR_qgPB0JAErHvD/s2048/ciambellone02.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVL6BO4KEiFeD0IDwU0_hEWE22MEm2OTPgKVEW30RK0tJZsiEa2Qq0SzygQ0KlLQ7-WcIKAkGAFAetX1ATZVeVgleYfMWOEcPsWp-cNhTAivi9lsdZQTU92Sg3SWA0MpR_qgPB0JAErHvD/w426-h640/ciambellone02.jpg" width="426" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-size: medium;">Preparate tutto l'occorrente e via in cucina, ecco la ricetta:<br /><br /></span></div><div style="text-align: left;"><span style="font-size: medium;">180g farina<br />50g fecola<br />3 uova<br />180g zucchero<br />80g olio di semi (o meta semi metà olio evo)<br />1 arancia (e buccia grattata)<br />125ml yogurt bianco (oppure di agrumi)<br />1 cucchiaio di gocce di cioccolato bianco - 2 cucchiai di gocce di cioccolato fondente<br />1 bustina lievito<br />pizzico di sale<br />zucchero a velo<br />Stampo da 22cm</span></div><div style="text-align: left;"><br /></div><p></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpX4O0tTcifx7JdNZhrYa7kNKT9Qfm5UojPgW1dPkDG1beQxuRmIwbMgUSGx_mJvglo_DoqixUXNT8sNHwf3x9gCnwqQz4WeETg-8KlVxon3Gc2m9_edIZ2oOPJgOPp2RNBA1C23d8nrL/s2048/ciambellone05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpX4O0tTcifx7JdNZhrYa7kNKT9Qfm5UojPgW1dPkDG1beQxuRmIwbMgUSGx_mJvglo_DoqixUXNT8sNHwf3x9gCnwqQz4WeETg-8KlVxon3Gc2m9_edIZ2oOPJgOPp2RNBA1C23d8nrL/w426-h640/ciambellone05.jpg" width="426" /></a></div><p style="text-align: left;"><span style="font-size: medium;">Come fare:</span></p><div style="text-align: justify;"><span style="font-size: medium;">Sbattere con le fruste elettriche le uova con lo zucchero aggiungere il sale mescolate aggiungendo lo yogurt poi l'olio, la buccia grattugiata dell'arancia ed il succo, miscelare bene aggiungere quindi le farine con il lievito, adesso potete aggiungere le gocce di cioccolato. </span></div><p></p><p style="text-align: justify;"><span style="font-size: medium;">Imburrate ed infarinate uno stampo da 22cm, rovesciare l'impasto e far cuocere in forno a 180 ca per 40 minuti controllare sempre e fare la prova stecchino. Appena uscito fate intiepidire e decorate con lo zucchero al velo. Ci starebbe bene anche una glassa all'arancia...magari la prossima volta.</span></p><p style="text-align: justify;"><span style="font-size: medium;">Buon divertimento!</span></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WICgoqw5uC4/X8vZCik8OMI/AAAAAAAADlY/tDju4aML-9EQ8-cBYaqiYySA0y7TCcfAgCLcBGAsYHQ/s1500/Ciambellone04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://1.bp.blogspot.com/-WICgoqw5uC4/X8vZCik8OMI/AAAAAAAADlY/tDju4aML-9EQ8-cBYaqiYySA0y7TCcfAgCLcBGAsYHQ/w426-h640/Ciambellone04.jpg" width="426" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p><br /></p>Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com4tag:blogger.com,1999:blog-2938374014108307481.post-90917543060068259992020-04-01T18:30:00.001+02:002020-04-18T19:36:13.132+02:00Pesce d'aprile<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCR6JWGYVHRomHJHlmlbmsiCqgW_sKOkDIW4yn8gpcmC-lC8pdS20zqS93JCdImckXqCd9uvChqZaayPlBBTha57SU1BW7Cf9h7NsxJoqsDJC4II6zy0G9lYiXhTM_ynOHV_98AYjmldrM/s1600/PesceAprile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCR6JWGYVHRomHJHlmlbmsiCqgW_sKOkDIW4yn8gpcmC-lC8pdS20zqS93JCdImckXqCd9uvChqZaayPlBBTha57SU1BW7Cf9h7NsxJoqsDJC4II6zy0G9lYiXhTM_ynOHV_98AYjmldrM/s640/PesceAprile.jpg" width="426" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Eccomi qua!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">No, non è uno scherzo, come tutti sappiamo, siamo in tempo di quarantena, in poche parole, un virus chiamato Covid-19, ha iniziato ad espandersi dalla Cina, contagiando l'intero pianeta e pian piano le regole sono diventate strette per tutti, (per la nostra salute) e quindi tutti a casa, con uscite solo in caso di spesa, salute e comunque quattro passi solo vicino a casa. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Per ammazzare il tempo, oltre alle solite cose di routine, ognuno ha amplificato i propri interessi, qui da noi cuciniamo sperimentando qualche nuova ricetta o facendone altre che ci sono piaciute.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ecco qui questi biscottini di frolla, oggi in versione pesciolino, visto la data, ovviamente potete usare qualsiasi altra formina che più vi piace.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ecco gli ingredienti:</span></div>
<table class="wpurp-columns" style="-webkit-box-shadow: none !important; background-image: none !important; border-bottom-left-radius: 0px !important; border-bottom-right-radius: 0px !important; border-collapse: collapse !important; border-spacing: 0px; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; caret-color: rgb(26, 26, 26); color: #1a1a1a; font-family: "Open Sans", sans-serif; font-size: 14px; line-height: 1.4 !important; margin: 10px 0px 0px !important; max-width: none !important; padding: 0px !important; position: static !important; table-layout: auto !important; text-align: center; vertical-align: inherit !important; width: 580px;"><tbody style="-webkit-box-shadow: none !important; background-image: none !important; border-bottom-left-radius: 0px !important; border-bottom-right-radius: 0px !important; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; color: inherit !important; font-size: inherit !important; line-height: 1.4 !important; margin: 0px !important; max-width: none !important; padding: 0px !important;">
<tr style="-webkit-box-shadow: none !important; background-image: none !important; border-bottom-left-radius: 0px !important; border-bottom-right-radius: 0px !important; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; color: inherit !important; font-size: inherit !important; line-height: 1.4 !important; margin: 0px !important; max-width: none !important; padding: 0px !important;"><td style="-webkit-box-shadow: none !important; background-image: none !important; border-bottom-left-radius: 0px !important; border-bottom-right-radius: 0px !important; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; line-height: 1.4 !important; margin: 0px !important; max-width: none !important; padding: 0px !important; text-align: inherit !important; vertical-align: top !important; width: 400px !important;"><div class="wpurp-rows" style="-webkit-box-shadow: none !important; background-image: none !important; border-bottom-left-radius: 0px !important; border-bottom-right-radius: 0px !important; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; line-height: 1.4 !important; margin: 0px 0px 40px !important; max-width: none !important; padding: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
<div class="wpurp-rows-row" style="-webkit-box-shadow: none !important; background-image: none !important; border-bottom-left-radius: 0px !important; border-bottom-right-radius: 0px !important; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; height: auto !important; line-height: 1.4 !important; margin: 0px !important; max-width: none !important; padding: 0px !important;">
<div class="wpurp-recipe-ingredients" data-servings="1" style="-webkit-box-shadow: none !important; background-image: none !important; border-bottom-left-radius: 0px !important; border-bottom-right-radius: 0px !important; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; line-height: 1.4 !important; margin: 0px !important; max-width: none !important; padding: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
<div class="wpurp-recipe-ingredient-group-container wpurp-recipe-ingredient-group-container-" style="-webkit-box-shadow: none !important; background-image: none !important; border-bottom-left-radius: 0px !important; border-bottom-right-radius: 0px !important; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; line-height: 1.4 !important; margin: 0px !important; max-width: none !important; padding: 0px !important;">
<div class="wpurp-rows" style="-webkit-box-shadow: none !important; background-image: none !important; border-bottom-left-radius: 0px !important; border-bottom-right-radius: 0px !important; border-top-left-radius: 0px !important; border-top-right-radius: 0px !important; border: 0px !important; box-shadow: none !important; box-sizing: border-box !important; line-height: 1.4 !important; margin: 0px !important; max-width: none !important; padding: 0px !important; position: static !important; text-align: inherit !important; vertical-align: inherit !important;">
<div class="wpurp-rows-row" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; height: auto; line-height: 1.4; margin: 0px; max-width: none; padding: 0px;">
<span style="color: #20124d; font-family: "courier new" , "courier" , monospace; font-size: small;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="2" data-original="2" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">2 </span><span style="text-align: inherit;">uova (un rosso e uno intero)</span><br /><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="150" data-original="150" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">150</span><span style="text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="g" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="text-align: inherit;"> burro freddo</span><br /><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="200" data-original="200" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">200</span><span style="text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="g" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="text-align: inherit;"> di farina 0</span><br /><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="100" data-original="100" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">100</span><span style="text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="g" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="text-align: inherit;"> di farina di nocciole (oppure nocciole tostate finemente tritate)</span><br /><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1</span><span style="text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="pizzico" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">pizzico</span><span style="text-align: inherit;"> di sale</span><br /><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="100" data-original="100" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">100</span><span style="text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="g" style="-webkit-box-shadow: none; background-image: none; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="text-align: inherit;"> zucchero al velo</span></span></div>
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<span style="color: #20124d; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: inherit;">200gr di cioccolato fondente (io al 70%)</span></div>
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<span style="color: #20124d;"><span style="font-family: "courier new" , "courier" , monospace; font-size: small; text-align: inherit;">In un robot da cucina inserite il burro fatto a pezzetti, le farine e il pizzico di sale. Azionare fino a formare un composto sabbioso e privo di grumi aggiungere lo zucchero e le uova. Formate un panetto e chiudete con pellicola.</span></span></div>
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<span style="color: #20124d;"><span style="font-family: "courier new" , "courier" , monospace; font-size: small; text-align: inherit;">Mettete a riposare in frigo per un'ora o due. Riprendete il panetto e stendetelo fra due fogli di carta forno dando la forma che più vi piace.</span></span></div>
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<span style="color: #20124d; font-family: "courier new" , "courier" , monospace; font-size: small;"><span style="text-align: inherit;">Cuocere i vostri biscotti in forno a 180° statico per 10/12 </span>minuti.</span></div>
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<span style="color: #20124d; font-family: "courier new" , "courier" , monospace; font-size: small;">Intanto su un pentolino a bagnomaria, fate sciogliere il cioccolato dove poi inzupperete i vostri biscotti. Metteli poi su una gratella a scolare fino a che non sono diventati asciutti.</span></div>
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<span style="color: #20124d; font-family: "courier new" , "courier" , monospace; font-size: small;">Si conservano in una scatola di latta per una settimana, se resistete ovviamente.</span></div>
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<span style="color: #20124d; font-family: "courier new" , "courier" , monospace; font-size: small;">Buon lavoro.</span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com7tag:blogger.com,1999:blog-2938374014108307481.post-52356131214479007432019-11-02T17:40:00.001+01:002019-11-02T17:54:02.851+01:00Torta margherita<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ANG1TaoAf-ZB8us8iyWKkxL7qZvioMnhuE_g9MmdRVjhk5BWEgUkxtyN_eagy90DD9vyv1sKLEqcGZPR3dGgRC3azxzBJGzNc8DalUR_khoGdBO5Sv0NuF-XvuJ_00KET0epirKOjHau/s1600/tortamargherita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1161" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ANG1TaoAf-ZB8us8iyWKkxL7qZvioMnhuE_g9MmdRVjhk5BWEgUkxtyN_eagy90DD9vyv1sKLEqcGZPR3dGgRC3azxzBJGzNc8DalUR_khoGdBO5Sv0NuF-XvuJ_00KET0epirKOjHau/s640/tortamargherita.jpg" width="464" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sono stata molto latitante, ma gestire un blog equivale ad avere molto, molto tempo libero, non solo per cucinare ma anche per postare le ricette. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ultimamente poi, va molto instagram, perciò molti pubblicano le ricette o solo le foto delle loro preparazioni, ma il blog ha un suo fascino.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Voglio proporre questa ricetta vintage, veramente veloce e semplice, fatta di pochi ingredienti, ma genuini, si tratta della torta margherita.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Si torna indietro nel tempo , se vi ricordate negli anni 70/80 si comprava confezionata in una scatola con gli ingredienti già miscelati, restava da aggiungere solo pochi ingredienti e via in forno.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Mi ricordo che era buonissima e andava molto per i compleanni, ideale per colazione o merenda.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">E' infatti molto versatile, buona classica oppure farcita con panna, confetture o cioccolato, a voi la scelta.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Magari nel tempo si è un pò trasformata , per esempio mia nonna non usava il lievito ma 8 uova e neppure il burro, ma vi garantisco che così è venuta soffice soffice, provate.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ingredienti:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">5 uova</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">125 gr di farina 0</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">125 gr di fecola di patate</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">200 gr di zucchero</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">80 gr di burro</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">120 ml di latte</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">la buccia di un limone grattugiata</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">1/2 bustina di lievito per dolci</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">zucchero a velo</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span><span style="background-color: white;">Sbattete i tuorli e lo zucchero in una ciotola, dopodiché aggiungete la buccia grattugiata di un limone.</span></span><br />
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Aggiungete la farina e la fecola di patate e il lievito tutto setacciato. A questo punto</span><span style="background-color: white; font-family: georgia, "times new roman", serif;"><span style="font-family: "times new roman" , "times" , "freeserif" , serif;"><span style="caret-color: rgb(102, 102, 102);"> procedete aggiungendo il latte ed il burro che avrete sciolto al latte tiepido. Per ultimo le chiare a neve.</span></span></span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Continuate a mescolare fino ad ottenere un composto omogeneo, quindi imburrate ed infarinate una teglia del diametro di 24/26 cm. </span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Lasciate cuocere la torta per 40 minuti alla temperatura di 180°. Attenzione che ogni forno ha i suoi tempi, quindi stecchino alla mano.</span><br />
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Una volta raffreddata spolverizzate con dello zucchero a velo o se preferite potete tagliarla a metà e farcirla.</span><br />
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<span style="background-color: white;"><b><span style="color: #a64d79; font-family: "georgia" , "times new roman" , serif; font-size: large;">Buon vintage time.</span></b></span></div>
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<span style="background-color: white; font-family: "times new roman" , "times" , "freeserif" , serif;"><br /></span>Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com5tag:blogger.com,1999:blog-2938374014108307481.post-43591594274089879542019-01-21T19:39:00.003+01:002019-01-21T23:45:13.503+01:00Madeleine all'arancia<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Siamo in pieno inverno, oggi in particolar modo le temperature sono veramente basse, tira un vento gelido, una pioggerella antipatica sta cadendo piano piano, e sulle colline nei dintorni di Firenze si sta già trasformando in neve! Brrrr, meglio stare al calduccio e farsi un buon tè o un caffè, dipende dai gusti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Come sempre abbino qualcosa di dolce a queste bevande e ... pensandoci bene, a Natale ho comperato lo stampo delle madaleine, avevo provato a farle ed avevano avuto un gran successo. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Queste piccole delizie francesi non solo hanno la particolarità di avere la forma a conchiglia, ma hanno anche una simpatica gobbetta. Per riuscire a farla venire su, è necessario uno shock termico durante la cottura, cioè l'impasto deve essere freddo e passato subito in forno caldissimo, obbligando così lo sviluppo della pasta al centro. E' buffo vedere come si formano e, </span><span style="font-family: "georgia" , "times new roman" , serif;">non vi nego, che sto lì accovacciata al forno per vederle crescere...sono</span><span style="font-family: "georgia" , "times new roman" , serif;"> rimasta entusiasta sia del risultato sia del sapore.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Per andare sul sicuro, ho preferito optare per la ricetta di Pierre Hermè, ad ogni modo le variazioni possono essere infinite.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Si dice che questi dolcetti, abbiano una consistenza simile al plumcake, ma secondo me, decisamente più delicate e soffici. Provatele e non ne farete più a meno!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Ricetta:</span></div>
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<span style="font-weight: normal;"><br /></span></h3>
<h3 class="wprm-recipe-header" style="border: 0px; box-sizing: border-box; clear: none; font-stretch: inherit; font-style: inherit; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 1.3em; margin: 10px 0px 0px; padding: 0px; vertical-align: baseline;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small; font-weight: normal;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">120</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">g</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">uova</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">intere (2 grandi)</span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small; font-weight: normal;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">120</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">g</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">zucchero</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">semolato (va bene anche zucchero al velo)</span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small; font-weight: normal;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">100</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">g</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">farina</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">00</span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small; font-weight: normal;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">3</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">g</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">lievito</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">per dolci</span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small; font-weight: normal;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">100</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">g</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">burro</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">fuso tiepido</span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small; font-weight: normal;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">q.b.</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">burro</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">per lo stampo</span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small; font-weight: normal;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">q.b.</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">farina</span><span style="font-style: inherit; font-variant-caps: inherit;"> </span><span class="wprm-recipe-ingredient-notes" style="border: 0px; box-sizing: border-box; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;">per lo stampo</span></span></h3>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><span class="wprm-recipe-ingredient-notes" style="border: 0px; box-sizing: border-box; font-stretch: inherit; line-height: inherit; margin: 0px; opacity: 0.7; padding: 0px; vertical-align: baseline;"><span style="font-style: inherit; font-variant-caps: inherit;">scorza di arancia </span>grattugiata<span style="font-style: inherit; font-variant-caps: inherit;"> (</span>anziché<span style="font-style: inherit; font-variant-caps: inherit;"> limone come dice la ricetta)</span></span></span></div>
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<span style="font-weight: normal;">La sera prima...</span></h3>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: inherit; font-variant-caps: inherit;">In una ciotola</span><span style="font-style: inherit; font-variant-caps: inherit;"> sbattere bene le uova con lo zucchero per 5 minuti, poi a</span></span><span style="font-family: "georgia" , "times new roman" , serif; font-style: inherit;">ggiungi la farina con il lievito setacciati aggiungi la scorza di arancia e mescola con un cucchiaio. Sciogliere il </span><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-style: inherit; font-variant-caps: inherit;">burro e farlo intiepidire </span>aggiungerlo<span style="font-style: inherit; font-variant-caps: inherit;"> a filo e mescolare.</span></span></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif; font-style: inherit; font-weight: normal;">Versare l'impasto in un contenitore chiuso con pellicola, farlo riposare in frigo per una notte. (oppure tenerlo in frigo 3 ore)</span></h4>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-style: inherit;">Il giorno dopo...</span></span></h4>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif; font-style: inherit;">accendere il forno a 220° imburrare e infarinare lo stampo, versare una noce di impasto in ogni </span><span style="font-family: "georgia" , "times new roman" , serif;">formina e inserire nel forno per almeno 8/10 minuti o fino a che non saranno di un bel colore dorato.</span></span></h4>
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<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com11tag:blogger.com,1999:blog-2938374014108307481.post-75268546499261862342018-10-14T01:16:00.001+02:002018-10-14T01:16:26.633+02:00Quattro Quarti Bretone....al burro salato<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">L'idea di preparare questo dolce di origine Bretone, è uscita fuori perché in frigo latitava un panetto di burro salato, e non sapendo che strada prendere, gira e naviga, scovo questa delizia dall'aspetto morbido e semplice, .... il burro ha avuto la sua fine!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Nel nord della Francia, regioni più fresche e piovose, <span style="background-color: white; color: #333333;">si preparano dolci a base di burro</span><span style="background-color: white; color: #333333;"> </span><span style="background-color: white; color: #333333;">e proprio in Bretagna, molto influenzata dalla vicina Inghilterra, viene preparata la Quatre Quarts, una torta </span><span style="background-color: white; color: #333333;">dall’esecuzione s</span><span style="color: #333333;">emplice</span><span style="background-color: white; color: #333333;">, adatta anche per essere rielaborata e renderla più sofisticata aggiungendo, pere, mele o cioccolato.</span></span></div>
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<span style="background-color: white; color: #333333;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Il nome deriva dalla proporzione dei suoi ingredienti, mentre la sua particolarità è dovuta all'uso del burro salato tipico della Bretagna che gli conferisce un gusto deciso e stuzzicante.</span></span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;">Adesso la ricetta...</span></span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;">Semplicemente ecco come fare... pesare 4 uova con il guscio, max circa 250gr (io 3 uova 230gr) a questo punto, pesare 230gr di zucchero, 230 di farina 0, 230 di burro salato, servono poi 10gr di lievito, bacca di vaniglia e buccia di limone. Zucchero a velo per decorare.</span></span></div>
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<span style="background-color: white; color: #333333; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Accendere il forno a 180°, </span><span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;">nel mentre fate ammorbidire il burro a temperatura ambiente, , poi montarlo con lo zucchero, aggiungere i tuorli montati con la buccia del limone e la vaniglia, usando fruste elettriche ottenendo un composto spumoso, in un'altra ciotola montare a neve le chiare, aggiungere piano piano la farina con il lievito poi amalgamare con una spatola le chiare montate cercando di non smontarle troppo, l'impasto sarà piuttosto cremoso, versarlo in uno stampo da plum cake </span></span><span style="background-color: white; color: #333333; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">rivestito di carta forno - </span><span style="background-color: white;"><span style="color: #333333; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">misura 25x10 circa, infornate per 45 minuti fate la prova stecchino, se dovesse iniziare ad abbronzarsi troppo mettere un pò di carta stagnola sopra, ad ogni modo il dolce deve essere cotto ma allo stesso tempo restare umido all'interno. Fatelo raffreddare e spolverare con zucchero a velo.</span></span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com3tag:blogger.com,1999:blog-2938374014108307481.post-51324726094370313902018-09-28T00:24:00.002+02:002018-10-05T22:17:12.152+02:00Torta A C E <br />
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<a href="https://4.bp.blogspot.com/--R8ED6ICAm4/W61Ru1cpeqI/AAAAAAAADMw/zyAsOJXyx4s7v2_pvH4Z-Q2-RfseXzHGACEwYBhgL/s1600/ACE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1467" data-original-width="1100" height="640" src="https://4.bp.blogspot.com/--R8ED6ICAm4/W61Ru1cpeqI/AAAAAAAADMw/zyAsOJXyx4s7v2_pvH4Z-Q2-RfseXzHGACEwYBhgL/s640/ACE.jpg" width="478" /></a></div>
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Sono passate le vacanze e anche l'estate. L'autunno è arrivato in punta di piedi, lasciando ancora splendere giornate estive, con temperature davvero da mare...ma siccome il tempo ci porterà verso stagioni più fresche, posto questa ricetta multi vitaminica, proprio come il succo di frutta A C E, le lettere ovviamente stanno a significare le principali vitamine A , C ed E. Un dolce light anche perché non prevede burro ma olio, arance limone e carote. </div>
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E' incredibilmente soffice, facile e veloce da realizzare. Per la versione più golosa potete fare una copertura di cioccolato fondente. </div>
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Lo trovo un dolce ottimo per la colazione oppure per la merenda accompagnato da un buon tè, comunque noi l'abbiamo finito in un baleno! Provate!</div>
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Ecco come fare....<br />
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Ingredienti:<br />
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3 uova<br />
200gr di farina<br />
50gr di fecola<br />
240 di zucchero bianco<br />
1 carota ca 100gr<br />
1 arancia<br />
1 limone<br />
Succo e scorza grattugiata di entrambi gli agrumi<br />
una presa di sale<br />
1/2 bustina di lievito<br />
100ml di olio di mais (io ho usato di arachidi)<br />
zucchero a velo<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXl1zL87HC2Ga9_6VePbTqnf9pU5dSpaIZzgJIp9Yb06wZ6knNM-0Qg1_ECXLhokvJaGO0Upp2vl_W80hKOgJPGxDMlK5gQlQ8QiDWVTJ5ym0XCh0pQe9Otv5TlvZyUpZ0AJHKllWZm-r/s1600/ACE2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1467" data-original-width="1100" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdXl1zL87HC2Ga9_6VePbTqnf9pU5dSpaIZzgJIp9Yb06wZ6knNM-0Qg1_ECXLhokvJaGO0Upp2vl_W80hKOgJPGxDMlK5gQlQ8QiDWVTJ5ym0XCh0pQe9Otv5TlvZyUpZ0AJHKllWZm-r/s640/ACE2.jpg" width="478" /></a></div>
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Accendere il forno a 180°. </div>
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Sbattere in una boule le uova con lo zucchero, aggiungere la scorza dell'arancia e del limone, quindi pelare la carota farla a rondelle e metterla nel mixer con il succo degli agrumi e frullare fino a far diventare tutto come un frappé, aggiungerlo poi alle uova sbattute, mescolare bene. Aggiungere la farina la fecola ed il lievito amalgamare il tutto infine aggiungere l'olio ed un pizzico di sale.</div>
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Versate l'impasto, che sarà piuttosto liquido, in uno stampo da 22cm ca. rivestito di carta forno, cuocerlo per circa 45 min. Fare sempre la prova stecchino nel centro della torta. </div>
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Spolverizzare di zucchero a velo. </div>
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<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com8tag:blogger.com,1999:blog-2938374014108307481.post-40852497542699824792018-06-14T01:20:00.003+02:002018-06-14T01:24:09.283+02:00CLAFOUTIS AUX CERISES<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">Siamo già a metà giugno, un giugno un pò ballerino, ma sempre il mese delle ciliegie, che con questa ricetta, voglio farvi venir voglia di comprare per preparare questo tradizionale dolce francese. La sua consistenza la definirei simile ad un budino, ma dovrete provare. Un'amica francese appunto, mi ha riferito che le veniva spesso preparato dalla nonna per merenda, ma devo dire che è buono in ogni momento, per grandi e piccini, delicato, morbido ed ha anche poche calorie.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Un dolce semplice e veloce, con pochi ingredienti vi risolve un'invito.... le pecche sono, accendere il forno a giugno, ma per i dolci io lo accendo sempre volentieri e poi denocciolare le ciliegie, ma almeno non rischiate di rompervi la dentiera!!!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">E' possibile usare anche altri tipi di frutta come, lamponi, fragole o anche pesche e ciliegie insieme. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Il risultato è stato soddifacente! Non vi resta che seguire la ricetta.....</span></div>
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<ol class="blog-yumprint-ingredients" style="box-sizing: border-box; list-style-position: inside !important; list-style-type: none !important; margin: 0px !important; padding: 0px !important;"><a href="https://4.bp.blogspot.com/-7L7tsTLLFwI/WyGleCDkRMI/AAAAAAAADKo/BR4eTCRhyvgoI3WLurnZADjZrUqBuAHvwCEwYBhgL/s1600/clafoutis4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #414141; font-family: "georgia" , "times new roman" , serif; text-decoration: none; text-indent: -15px;">Ingredienti: 6/8 pp - tortiera da 24cm ca.</span></a>
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<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="1"><span style="font-family: "georgia" , "times new roman" , serif;">burro qb per ungere la tortiera</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="2"><span style="font-family: "georgia" , "times new roman" , serif;">500 g di ciliegie </span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="3"><span style="font-family: "georgia" , "times new roman" , serif;">400ml di latte intero (oppure 200ml di panna e 200ml latte)</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="4"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 baccello di vaniglia</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="5"><span style="font-family: "georgia" , "times new roman" , serif;">3 uova sbattute</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="6"><span style="font-family: "georgia" , "times new roman" , serif;">75 g di farina</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="7"><span style="font-family: "georgia" , "times new roman" , serif;">100 g di zucchero semolato</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="7"><span style="font-family: "georgia" , "times new roman" , serif;">un goccio di brandy ( io non l'ho usato)</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="8"><span style="font-family: "georgia" , "times new roman" , serif;">zucchero a velo per decorare</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; color: #414141; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-align: left; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="8"><span style="font-family: "georgia" , "times new roman" , serif; text-align: justify; text-indent: 0px;">Imburrate una tortiera da 24 cm e disponetevi le ciliegie denocciolate in un solo strato </span><span style="font-family: "georgia" , "times new roman" , serif; text-align: justify; text-indent: 0px;">Sbattete le uova con lo zucchero e la vaniglia, poi inserite la farina un po' per volta.</span></li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="-webkit-text-stroke-width: 0px; box-sizing: border-box; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-align: justify; text-decoration: none; text-indent: -15px !important; text-transform: none; white-space: normal; word-spacing: 0px;" yumprintitem="8"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #414141; text-indent: 0px;">Aggiungete il latte a filo sempre sbattendo il composto. </span><span style="color: #414141; text-indent: 0px;">Versate l'impasto sopra le ciliegie, cuocere in </span><span style="color: #414141; text-align: left; text-indent: 0px;">forno a 200° per 35 minuti fino a che non diventa dorato. </span><span style="text-align: left; text-indent: 0px;"><span style="color: #414141;">Lasciate riposare per 10 minuti, spolverizzate con zucchero a velo.</span><div style="color: #414141;">
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<span style="color: #cc0000; font-size: large;">Buona merenda!</span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com3tag:blogger.com,1999:blog-2938374014108307481.post-21168521279050933132018-05-12T18:44:00.002+02:002018-05-12T18:44:32.412+02:00CROSTATA di grano saraceno ai frutti di bosco<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDzN5_aPB74u_zg4zDuhS4yd1i4h-vPeBgaQWUJOJWUvO-D71RPT5z6W7cb87k2bCwD4p7C9TXVoh84EJNHjMsvjU9S1CyoLj2wQ1OBPCPM7WTMHqBj-uNA3RD5Cpra0xIWQuZcOlhXmk/s1600/crostatasaraceno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1473" data-original-width="994" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggDzN5_aPB74u_zg4zDuhS4yd1i4h-vPeBgaQWUJOJWUvO-D71RPT5z6W7cb87k2bCwD4p7C9TXVoh84EJNHjMsvjU9S1CyoLj2wQ1OBPCPM7WTMHqBj-uNA3RD5Cpra0xIWQuZcOlhXmk/s640/crostatasaraceno.jpg" width="430" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Eccoci nel mese di maggio, siamo in piena primavera, che adoro. Il profumo dei fiori è nell'aria, le giornate sono più lunghe e la voglia di stare all'aria aperta è al massimo, sono d'obbligo bellissime passeggiate all'aria aperta!</span></div>
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<span style="font-family: Verdana, sans-serif;">Per festeggiare questo mese, vi propongo questa crostata, era tanto che avevo voglia di provare questa farina al grano saraceno e poi volevo usare la marmellata bio ai frutti di bosco, comprata qualche mese fa della marca "alce nero"( <span style="background-color: white; color: #006621; font-size: 14px; white-space: nowrap;">https://www.alcenero.com ) .</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Solitamente faccio la marmellata homemade, ma questa ai frutti di bosco mi incuriosiva.</span></div>
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<span style="font-family: Verdana, sans-serif;">Questa crostata, è così friabile e leggera, adatta sia per merenda sia a colazione, ma anche per il languorino di metà mattina!</span></div>
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<span style="font-family: Verdana, sans-serif;">Ad ogni modo bella anche da portare ad una cena. Provate!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-fXkaIRN4It8bKIwCjOc_TLNHS1jWzw1ofadt8TLa6dR2ZpD8os-dEOWBIU1kDgl4q2QJjwsXV3omxKNp6-2_NigVs0bBYb_cGT0kp2DBA8klCQZ2ICnPTwU77SbzsMG_vHxHFhyphenhyphenoFng/s1600/crostatasaraceno4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-fXkaIRN4It8bKIwCjOc_TLNHS1jWzw1ofadt8TLa6dR2ZpD8os-dEOWBIU1kDgl4q2QJjwsXV3omxKNp6-2_NigVs0bBYb_cGT0kp2DBA8klCQZ2ICnPTwU77SbzsMG_vHxHFhyphenhyphenoFng/s640/crostatasaraceno4.jpg" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ecco qui la ricetta:</span></div>
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<span style="font-family: Verdana, sans-serif;">Per uno stampo da 22cm ca. ho usato:</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Per la frolla:</span></b></div>
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<span style="font-family: Verdana, sans-serif;">80gr di farina di grano saraceno </span></div>
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<span style="font-family: Verdana, sans-serif;">220 di farina 0</span></div>
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<span style="font-family: Verdana, sans-serif;">150gr di burro</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaino di miele di acacia</span></div>
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<span style="font-family: Verdana, sans-serif;">120gr di zucchero a velo</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 mezzo limone grattato</span></div>
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<span style="font-family: Verdana, sans-serif;">60gr di tuorlo d'uovo</span></div>
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<span style="font-family: Verdana, sans-serif;">un pizzico di sale</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Per il ripieno:</b> </span></div>
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<span style="font-family: Verdana, sans-serif;">270gr di marmellata bio ai frutti di bosco alce nero</span></div>
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<span style="font-family: Verdana, sans-serif;">3 fragole fresche </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6qZY6w-KS6CUT7pFqhzAUoA3vKL4NYQxFWqb0igRJHXpF0SiJqTNfXhWFoThXR1O2SPP_eEufp8MFDWkUhu7gVT94Q-_DtdbW5OPaPrDiq-8JesRo9oMeGHRrnxdnh0I1ZX8Z0gzwRtk/s1600/crostatasaraceno2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1024" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6qZY6w-KS6CUT7pFqhzAUoA3vKL4NYQxFWqb0igRJHXpF0SiJqTNfXhWFoThXR1O2SPP_eEufp8MFDWkUhu7gVT94Q-_DtdbW5OPaPrDiq-8JesRo9oMeGHRrnxdnh0I1ZX8Z0gzwRtk/s640/crostatasaraceno2.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Per prima cosa mettete nella planetaria il burro morbido a dadini, lo zucchero a velo ed il miele, fate andare a velocità media, poi incorporare i tuorli con dentro il pizzico di sale e continuare a girare, aggiungete la buccia del limone grattato, poi setacciate la farina ed aggiungetela nella planetaria. In pochi minuti si formerà un panetto, se l'impasto vi sembra troppo appiccicoso, aggiungete un pugno di farina.</span></div>
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<span style="font-family: Verdana, sans-serif;">Prendete l'impasto che non dovrà attaccarsi alle mani, schiacciatelo e involtatelo nella carta forno, mettete in frigo per due ore.</span></div>
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<span style="font-family: Verdana, sans-serif;">Una volta che la pasta si è indurita, potete schiacciarla con il mattarello tra due fogli di carta forno dando una forma rotonda, mettere nello stampo, e ritagliare la parte in eccesso che poi userete per fare le strisce.</span></div>
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<span style="font-family: Verdana, sans-serif;">Bucherellate la pasta con i rebbi di una forchetta, inserite la marmellata, io ho aggiunto qualche piccolo pezzettino di fragole fresche, nel frattempo fate le strisce e decorate la torta. Mettere in frigo qualche minuto finché il forno non sarà a 180°, infornate e cuocete finché la pasta non sarà diventata leggermente dorata. Far raffreddare e mettete lo zucchero a velo. </span></div>
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<a href="https://3.bp.blogspot.com/-sF2N9xhWGh4/WvcWe51Q3II/AAAAAAAADHY/eU7XhM4zEoATsXxdw5mpxb-yQPEJmFJugCLcBGAs/s1600/crostatasareno3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1142" height="640" src="https://3.bp.blogspot.com/-sF2N9xhWGh4/WvcWe51Q3II/AAAAAAAADHY/eU7XhM4zEoATsXxdw5mpxb-yQPEJmFJugCLcBGAs/s640/crostatasareno3.jpg" width="456" /></a></div>
<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com8tag:blogger.com,1999:blog-2938374014108307481.post-41699427363941943182018-03-25T01:31:00.001+01:002019-12-18T20:39:44.176+01:00It's always tea time...<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETOhcb56cXW0O8zsQCMkHTKW8xGwiGW0l0cfpe6yfz7-vCxXwmjCVzXaXVPn1QwPAsS3-y5gzTb_kssFR5HJReuo71zO7pPzZxgje18rC_fqpMTnPOdmhRESpSGzZIw35T4ZAt3VqhpfD/s1600/afternoonTea3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETOhcb56cXW0O8zsQCMkHTKW8xGwiGW0l0cfpe6yfz7-vCxXwmjCVzXaXVPn1QwPAsS3-y5gzTb_kssFR5HJReuo71zO7pPzZxgje18rC_fqpMTnPOdmhRESpSGzZIw35T4ZAt3VqhpfD/s640/afternoonTea3.jpg" width="426" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In un bel pomeriggio di marzo, ventoso ma soleggiato, abbiamo giocato a fare le signore inglesi. </span><span style="font-family: "trebuchet ms" , sans-serif;">Dopo le ultime giornate da </span><span style="font-family: "trebuchet ms" , sans-serif;">far invidia agli anglosassoni, in tema di meteo, ho invitato alcune amiche per trascorrere e gustare con loro il vero, "traditional English afternoon tea". </span><span style="font-family: "trebuchet ms" , sans-serif;">Abbiamo sognato per un momento di essere catapultate in una di quelle intime "english tea room", in una Londra dall'atmosfera decadente alla Oscar Wilde, ma così affascinante e rilassante da sentirsi a proprio agio.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ringrazio fin d'ora <span style="background-color: white; color: #333333; font-size: 16px; text-align: justify;"> </span><a href="http://www.murzillosaporito.com/post/2018/03/06/MTC-N71-La-ricetta-della-sfida-di-marzo-e.aspx" rel="noopener" style="color: #37957c; font-size: 16px; text-align: justify; text-decoration: none;" target="_blank">Valeria Caracciolo</a> che dopo la sua vittoria, ha proposto per la sfida <a href="https://www.mtchallenge.it/2018/03/06/mtc-n-71-la-ricetta-della-sfida-marzo/" rel="noopener" style="color: #37957c; font-size: 16px; text-align: justify; text-decoration: none;" target="_blank">#Mtc71</a> un perfetto pomeriggio inglese, e cioè il tè delle cinque.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Non avrei dovuto partecipare per mille ragioni, ma come facevo a dire di no ad una tazza di tè che praticamente a casa nostra, beviamo quasi ogni pomeriggio? </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">Poi mi son resa conto, che ho solo "mug" di ogni tipo ma solo quelle per bere il tè, allora mi sono messa in moto e sono andata a spolverare il vecchio caro servito della mamma, che lei decanta sempre e che questa volta ha avuto l'onore di essere preso seriamente in considerazione per essere usato e fotografato addirittura!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">E ti ringrazio Valeria, non solo per la sfida, ma perché sono tornata indietro nel tempo, parecchio tempo direi, beh diciamo pure, una trentina di anni và...!!! Ho bene impresso nella memoria, quando abitavo a Londra in una famiglia di origine scozzese/inglese, la nonna dei bambini a cui facevo da baby-sitter, passava praticamente quasi ogni pomeriggio, ed ogni pomeriggio era "the best english afternoon" mettevamo a scaldare l'acqua per il tè, si preparavano ogni volta biscotti diversi, ma non mancavano mai gli shortbread, oppure gli scones che la nonna preparava divinamente. Lo ricordo come uno dei momenti più belli di quel periodo, mi piaceva aiutarla a sistemare la tavola, spesso altri amichetti e mamme, si univano a noi ed era come essere coccolati in questo momento magico tra sorrisi, risate e dolcetti.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In Italia abbiamo abitudini ovviamente diverse, il nostro momento caffè è solitamente più veloce, mentre il rito dell''afternoon tea è una cosa seria, ci si siede, si chiacchiera e si mangia, un ricco menu comprende dolcetti golosi e non solo, sandwich che fanno venire l'acquolina, insomma di certo non ci si alza a stomaco vuoto!!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Pare che questa usanza, sia stata portata in voga e poi trasformata in una istituzione nazionale, da Anna Russel 7° duchessa di Bedford, amica di corte della regina Vittoria. Praticamente a quell'epoca si usava mangiare tardi e quindi tra un pasto e l'altro passava parecchio tempo, <span style="background-color: white;">poiché durante le ore pomeridiane la duchessa aveva un forte senso di appetito e, non riuscendo ad attendere il pasto della sera, decise di farsi portare una tazza di tè, con prelibati dolcetti al seguito, questo momento fu così tanto </span>apprezzato che divenne un'usanza quotidiana. Anche la regina lo apprezzò molto, tant'è che decise di organizzare dei veri incontri dove ci si presentava con abiti eleganti, un'esclusiva per le classi aristocratiche. Nel novecento però iniziarono a diffondersi sale da tè, che ancora oggi sono alla moda.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ci siamo davvero divertite, un piacevole momento di svago, pomeriggi come questi fanno bene, al cuore, alla testa e ... alla pancia!!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Vi ripropongo il mio pomeriggio inglese pieno di ricordi, e vi lascio le ricette ...</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">enjoy your english afternoon tea, with love</span><span style="font-family: "trebuchet ms" , sans-serif;">!!!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">ps. ... con noi ha partecipato anche il mio cane Rolly un Jack Russell che nel contesto ci stava proprio bene visto le sue origini! Contento di gironzolare tra questi dolcetti che, anche se per lui sarebbero proibiti, ha assaggiato con leccata di baffi!</span><br />
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Ho usato un tè bancha aromatizzato alla pera e fragola, intitolato "appuntamento al ponte vecchio"ed un tè nero Earl Gray imperiale. Due tipi di tè che si addicono molto ai miei dolcetti ed a questo pomeriggio che cerca di farci scorgere un pò di primavera.</div>
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<b>Chocolate shortbread </b>(ricetta originale della nonna inglese, modificata da me con del cacao)</div>
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2 cups di farina 0</div>
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1/4 di cup di cacao amaro</div>
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15 cucchiai di burro (circa 200gr)</div>
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1/4 di cup di zucchero semolato (io ho aggiunto un cucchiaio in più)</div>
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1/2 cucchiaino di sale fino + fior di sale </div>
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In una ciotola, mischiare la farina il cacao il sale, in un'altra ciotola amalgamare il burro allo zucchero fino a farlo diventare una crema, quindi versare la farina e incorporare bene gli ingredienti. Formare adesso un cerchio se volete dare una forma come quella che ho fatto io, oppure potete dare una forma rettangolare e formare dei biscottini. Bucherellare con i rebbi di una forchetta e intaccare con un coltello la forma di triangolini, spargere qua e là un pò di fior di sale.</div>
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Infornare a 200 per 10 minuti e poi a 180 per altri 10, togliere dal forno anche se morbida poi si indurirà freddandosi.</div>
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<b>Biscotti al grano saraceno</b></div>
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100gr farina di grano saraceno</div>
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80gr di burro</div>
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40gr di zucchero di canna + 20gr per spolverare </div>
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30 di zucchero semolato</div>
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1 uovo piccolo</div>
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una presa di sale</div>
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Lavorare in una ciotola il burro con gli zuccheri, aggiungere l'uovo e poi le farine, impastare bene velocemente, formare una palla e metterla in frigo per un' oretta. Riprenderla dal frigo e tagliare ad uno spessore di 5mm, spolverateli con il resto dello zucchero di canna e metterli ancora in frigo nel frattempo scaldate il forno a 180° quindi infornate per circa 20 minuti (dipende molto anche dal vostro forno).</div>
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<b>Scones al latticello </b>(anche questa ricetta della signora Chadwick, dalla quale però ho tolto l'uvetta che lei usava mettere )</div>
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350 gr di farina 0</div>
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80 gr di burro</div>
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un pizzico di sale</div>
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170ml di latte parzialmente scremato</div>
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il succo di mezzo limone</div>
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(Serviti con confettura di fragole e susine prugne fatte da me l'anno scorso, e clotted cream)</div>
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Per prima cosa mettere il latte in un bicchiere con il succo di mezzo limone e tenetelo almeno 20 minuti a temperatura ambiente.</div>
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In una ciotola setacciare la farina aggiungere il lievito lo zucchero ed il sale, poi mescolare il burro fatto a cubetti. Con le dita ho sbriciolato il burro facendolo incorporare alla farina, in un'altra ciotola mescolare l' uovo ed il latticello precedentemente preparato. A questo punto mescolare gli ingredienti liquidi all'altro impasto, vi consiglio di non mescolare troppo, questo aiuterà a far si che le focacce risultino più soffici all'interno. Allargate su un piano l'impasto ad uno spessore di circa 2 cm e con un coppa pasta di circa 5cm di dm. fate un taglio netto senza girare. Ponete gli scones in una leccarda con la carta forno, spennellateli con del latte e fateli cuocere fino a che siano lievitati e dorati. </div>
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Lasciateli intiepidire e poi serviteli con marmellata, in genere di fragole o quella che più vi piace, di rigore la <b>clotted cream.</b> Non trovandola, ho mischiato 100 ml di panna montata a 50gr di mascarpone, perché pare sia la versione che somiglia di più a questa gustosa crema.</div>
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<b>Sandiwich al salmone e aneto</b></div>
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Pancarrè integrale bio (comprato perché non ho avuto tempo di farlo)</div>
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salmone affumicato</div>
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burro all'aneto</div>
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qualche foglia di valeriana</div>
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<b>Sandwich al prosciutto cotto</b></div>
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prosciutto cotto</div>
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crema philadelphia</div>
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cetrioli</div>
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Ho tagliato a triangoli il pancarrè ho amalgamato il burro all'aneto spalmato e aggiunto un fettina di salmone affumicato con foglie di valeriana.</div>
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Per gli altri ho spalmato il philadelphia, tagliato il cetriolo e aggiunto il prosciutto cotto.</div>
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Con questa proposta partecipo con piacere alla sfida di MTC #71</div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com9tag:blogger.com,1999:blog-2938374014108307481.post-83708471063944657662018-02-10T00:34:00.001+01:002018-02-10T00:34:19.584+01:00Crostata alle fragole...e rosmarino<div style="text-align: justify;">
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In questi giorni il tempo è stato piuttosto Londinese qui a Firenze, molta pioggia e anche freddino per i miei gusti!</div>
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Quando ci sono queste giornate, nonostante i dolci come le crostate (burro a palate!), non siano un toccasana per il colesterolo...non si può fare a meno di confortarsi con qualcosa di buono, meglio se abbinato ad un buon Tè Inglese, (tanto per rimanere in tema di meteo...), preso a Covent Garden, aromatizzato alle bacche di Goji e perfetto per la crostata alle fragole che ho deciso di fare. Ovviamente la marmellata è home-made fatta l'estate scorsa, quindi tutto genuino.</div>
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Ho provato a fare questa frolla di IGINIO MASSARI leggermente modificata, buonissima, forse la migliore riuscita di altre provate prima.</div>
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Ho deciso di usare uno stampo rettangolare lungo, molto carino anche da presentare. La crostata è un dolce secondo me molto versatile, a prescindere del ripieno che viene scelto, può essere una buona e sana merenda per i bambini, ma anche un pensiero gradevole da portare alle cene.</div>
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<u>La frolla:</u></div>
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200gr di burro</div>
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333gr di farina 0 (io 133 di farro - 200 farina 0)</div>
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120 di zucchero a velo di canna (io classico)</div>
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30gr di miele acacia</div>
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60gr di tuorlo d'uovo</div>
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2gr di sale</div>
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1 baccello di vaniglia (io metà)</div>
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1/2 limone grattugiato</div>
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<u>Ripieno:</u></div>
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marmellata di fragole</div>
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rosmarino</div>
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Nella planetaria, mettere il burro, lo zucchero ed il miele, iniziamo a girare a velocità media, poi aggiungiamo i tuorli con dentro il sale, quindi di seguito la vaniglia. A questo punto grattugiare il limone ed aggiungerlo all'impasto, quindi setacciare la farina due volte ed incorporare anche questa.</div>
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Ancora qualche secondo ed il panetto è pronto (non deve appiccicarsi alle dita). </div>
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Adesso senza toccarla troppo, appiattirla un pò e metterla in frigo fra due fogli di carta forno, meglio se usata il giorno dopo oppure tenerla almeno 4 ore in frigo prima del suo utilizzo.</div>
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Una volta che l'impasto è freddo, prendete il matterello un pò di farina per spolverare il piano di lavoro quindi stendetela nella forma che più vi piace, rotonda, quadrata, rettangolare ....</div>
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Una volta stesa l'ho riempita di marmellata alla fragola dove ho aggiunto del rosmarino tagliato finissimo, poi con la pasta avanzata, ho fatto delle strisce messe oblique sulla torta.</div>
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Ho infornato a 180° per 20/25 minuti, ma controllate sempre !!! Semplice e veloce, ma soprattutto buona!</div>
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<span style="color: #e06666; font-size: large;">Enjoy...</span></div>
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<span style="color: #e06666; font-size: large;">e buona merenda a tutti!</span></div>
<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com8tag:blogger.com,1999:blog-2938374014108307481.post-81409755807506988542017-12-29T22:53:00.004+01:002017-12-29T22:53:51.312+01:00Christmas Chocolate Bark<br />
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<a href="https://3.bp.blogspot.com/-yQlT41c912k/Wka4qPaaQ-I/AAAAAAAADCE/lxTjFT3wHMAf0x55U9SVddklevbQUZKKwCEwYBhgL/s1600/Choco-bark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://3.bp.blogspot.com/-yQlT41c912k/Wka4qPaaQ-I/AAAAAAAADCE/lxTjFT3wHMAf0x55U9SVddklevbQUZKKwCEwYBhgL/s640/Choco-bark.jpg" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Sono stata un pò latitante, colpa del forno che è stato rotto per parecchio tempo prima di tornare ad essere di nuovo fra noi.</span></div>
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<span style="font-family: Verdana, sans-serif;">Nel frattempo è arrivato Natale con la sua atmosfera che mi piace tanto, e quei pacchettini sotto l'albero che mettono gioia a grandi e piccini.</span></div>
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<span style="font-family: Verdana, sans-serif;">Insieme al Natale però, è arrivata anche l'influenza, che ha colpito nel segno. Sono riuscita in tempo a passare il Natale cucinando impastando come sempre cose buone, ma la semplicissima ricetta che vi propongo, è una buonissima cioccolata che potete farcire a vostro gusto e spezzare per fare tanti piccoli pensieri ad amici e parenti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjis-uyLGgci-WQfS0v5RAW_J-jTqTCqb4LRNQp1m7fij7cb3LkNdKYVmfpeVSYTMYcZru9RxmTH4qYrsGJ98g0qYCMaa8uFvnwMkp0xL27vKke6rXhVUZOkIDi-rFd2wTuI1yH_o6POf9d/s1600/xmaschocobark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjis-uyLGgci-WQfS0v5RAW_J-jTqTCqb4LRNQp1m7fij7cb3LkNdKYVmfpeVSYTMYcZru9RxmTH4qYrsGJ98g0qYCMaa8uFvnwMkp0xL27vKke6rXhVUZOkIDi-rFd2wTuI1yH_o6POf9d/s640/xmaschocobark.jpg" width="426" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ecco come si fa:</span></div>
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<span style="font-family: Verdana, sans-serif;">200gr di cioccolato fondente 70%</span></div>
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<span style="font-family: Verdana, sans-serif;">100gr di cioccolato bianco</span></div>
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<span style="font-family: Verdana, sans-serif;">50gr di frutta secca (nocciole, pistacchi, noci, mandorle) potete anche usare altro come mirtilli secchi albicocche secche etc.</span></div>
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<span style="font-family: Verdana, sans-serif;">Tagliare a piccoli pezzetti la frutta secca e metterla da parte. Procedete poi con spezzettare il cioccolato fondente, prendere un pentolino e farlo sciogliere a bagnomaria, lo stesso procedimento fatelo con il cioccolato bianco.</span></div>
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<span style="font-family: Verdana, sans-serif;">Appena sciolto, adagiate il cioccolato fondente sulla carta forno, poi procedere con quello bianco e con l'aiuto di uno stecchino o i rebbi di una forchetta fare dei cerchi. A questo punto cospargere il cioccolato con la frutta secca. Adesso aspettate che il tutto diventi freddo.</span></div>
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<span style="font-family: Verdana, sans-serif;">Una volta che il cioccolato è tornato ad essere duro, rompetelo e mettetelo in piccoli sacchetti trasparenti per regalare...oppure mangiatelo voi senza leccarvi i baffi!!!</span></div>
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<span style="color: #cc0000; font-family: Verdana, sans-serif; font-size: large;">BUONE FESTE ... I wish you happy holidays </span></div>
<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com6tag:blogger.com,1999:blog-2938374014108307481.post-89045171406102773322017-10-25T23:48:00.005+02:002017-10-25T23:52:08.018+02:00Cannoli golosi alle due creme<div style="text-align: justify;">
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<span style="font-family: "verdana" , sans-serif;">E qui casca l'asino! ... ho sempre fatto i cornetti con la pasta surgelata, il timore di fare le pieghe, di aspettare di sbagliare, e poi magari avere risultati deludenti, ...mi ha fatto sempre lasciar perdere.</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: verdana, sans-serif;">Ma vogliamo girare le spalle alla sfida di MTC? Sia mai....e allora tuffiamoci in questo mare anche stavolta. La sfida è partita da Francesca del blog</span><span style="background-color: white; font-family: verdana, sans-serif;"> </span><span style="font-family: verdana, sans-serif; font-size: 16px;"><a href="https://121gradi.blogspot.it/2017/10/i-cannoli-o-cannoncini-di-sfoglia-e.html" rel="noopener" style="text-decoration: none;" target="_blank"><span style="color: #351c75;">121 gradi</span></a></span><span style="background-color: white; color: #241e35; font-family: verdana, sans-serif; font-size: 16px;"> </span><span style="font-family: verdana, sans-serif;"> </span><span style="background-color: rgba(255, 255, 255, 0.952941); color: #36312d;"><span style="font-family: Verdana, sans-serif;">che ha proposto per questo mese i cannoli di sfoglia per la scuola</span><span style="font-family: verdana, sans-serif; font-size: 15px;"> </span></span><span style="font-family: verdana, sans-serif; font-size: 16px;"><span style="color: #741b47;"><a href="https://www.mtchallenge.it/" rel="noopener" style="text-decoration: none;" target="_blank">MTChallenge</a><span style="background-color: white;">.</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;">E siccome in questa sfida la ricetta la dobbiamo dedicare a qualcuno, casca a pennello un compleanno... quello di mia figlia </span></span><span style="background-color: white; font-family: "verdana" , sans-serif;">( amore di mamma sua) </span><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white;">che nonostante le avversità...nessuna strada in salita le mette paura...</span></span><span style="background-color: white; font-family: "verdana" , sans-serif;"> </span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif;">P</span><span style="background-color: white; font-family: "verdana" , sans-serif;">er questi cornetti ha scelto il ripieno "goloso" nutella e crema. Diciamo pure un ripieno tradizionale, quello con la crema ma stravolto da una spruzzata di zenzero e una super crema di nutella il tutto insieme a una spolverata di nocciole e pistacchi. </span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif;">Ecco a voi i nostri </span><span style="font-family: "verdana" , sans-serif;">cornetti e la ricetta:</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b style="box-sizing: border-box;">Ingredienti:</b><br style="box-sizing: border-box;" /><br style="box-sizing: border-box;" /><span style="box-sizing: border-box;"><i>per il panetto</i></span><br style="box-sizing: border-box;" />350 g burro<br style="box-sizing: border-box;" />150 g farina 00</span></div>
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<span style="font-family: "verdana" , sans-serif;"><i style="box-sizing: border-box;">per il pastello</i><br style="box-sizing: border-box;" />350 g farina 00<br style="box-sizing: border-box;" />150 g burro<br style="box-sizing: border-box;" />20 g sale<br style="box-sizing: border-box;" />10 g malto<br style="box-sizing: border-box;" />50 g acqua fredda<br style="box-sizing: border-box;" />60 g vino bianco secco (io marsala)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #36312d;"><span style="font-size: 15px;">Prepariamo il panetto di sfoglia. Amalgamate il burro freddo con la farina lavorando non troppo per non scaldare l'impasto. Modellatelo fino ad ottenere un rettangolo, avvolgetelo nella pellicola e mettetelo in frigorifero per un’oretta abbondante. Nel frattempo preparate il pastello farina a fontana e burro a pezzetti amalgamate anche i liquidi, l’acqua fredda il sale sciolto dentro e il vino marsala. Avvolgete nella pellicola e in frigo per mezz’ora. Trascorso questo tempo riprendete l’impasto e stendetelo formate un rettangolo di circa 1 cm. Aiutantdovi con due fogli di carta forno stendete il panetto, che sarà circa la metà del pastello cosicché sia possibile ricoprirlo con i due lembi di pasta. Tenete i lati aperti in alto e in basso, eseguite il primo giro di pieghe a 3, spargete sempre un po' di farina per sulla superficie; iniziate mettendo la parte alta verso il centro e ricopritela con quella in basso così da avere tre strati di pasta sovrapposti, e stendete. Adesso eseguite il primo giro di pieghe a 4 girando il lato inferiore e quello superiore verso il centro e poi chiudete a libro, così da formare quattro strati. In frigo a riposare, 45 minuti circa. Riprendete l’impasto e stendetelo formando un rettangolo, tendendo il lato chiuso sulla destra.</span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;">Stendete la pasta sempre per orizzontale, non allargatela sennò in cottura si stringerà. Eseguite tutti i giri di pieghe, ancora 4 , 2 giri a 3 e 2 giri a 4, e ogni volta dopo ogni giro mettete in frigo per 20-30 minuti. Fate riposare la sfoglia in frigorifero per almeno 2 ore prima di usarla, io l'ho fatta la sera prima, perché l'aria durante il giorno è ancora troppo calda! (comunque credo sia sempre meglio usarla il giorno dopo!). (la foto è stata fatta prima di metterla in frigo a riposare)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Crema pasticcera</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #333333; text-align: justify;">500 gr latte intero</span><br /><span style="color: #333333; text-align: justify;">40 gr amido di mais</span><br /><span style="color: #333333; text-align: justify;">120 gr di zucchero semolato</span><span style="color: #333333; text-align: justify;"> </span><br /><span style="color: #333333; text-align: justify;">100 gr di tuorli d’uovo</span><span style="color: #333333; text-align: justify;"> </span><br /><span style="color: #333333; text-align: justify;">un cucchiaino di zenzero in polvere</span></span><br />
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<span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">In un pentolino fate scaldare il latte a fuoco moderato con metà zucchero.</span></span></div>
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<span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Sbattete in una ciotola le uova e l’altra metà di zucchero, amalgamando bene, poi aggiungere l'amido di mais setacciato con lo zenzero. Appena il latte inizia a fare le bollicine ai bordi toglietelo dal fuoco e mescolatene una parte sulle uova poi rovesciate tutto nella pentola del latte e rimettetelo sul fuoco. </span></span></div>
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<span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Appena riprende fate cuocere per 2 minuti, vedrete che la crema si addenserà, mettetela in una ciotola di vetro e con la pellicola a contatto copritela.</span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">Crema Nutella</span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">100gr di nutella</span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;">50 gr di mascarpone</span></span></div>
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<span style="color: #333333; font-family: "verdana" , sans-serif;"><span style="background-color: white;"> Amalgamate bene la nutella al mascarpone ed è già pronta.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y8yOlCyXBrb7ODfMPJJLM2OT1l0_Dgb59fRQMU-WaC3cd9-v9trcPXvql66Uk46p0yDZKWpLz9glSpLER0s1I8WdjR5UEUH1y0QgcoPRE7cxsm5_um27T8PWF_k3-pakPxVKN0TMp3ey/s1600/cannolicrema.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y8yOlCyXBrb7ODfMPJJLM2OT1l0_Dgb59fRQMU-WaC3cd9-v9trcPXvql66Uk46p0yDZKWpLz9glSpLER0s1I8WdjR5UEUH1y0QgcoPRE7cxsm5_um27T8PWF_k3-pakPxVKN0TMp3ey/s640/cannolicrema.jpg" width="624" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I Cannoli </span></div>
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<span style="font-family: "verdana" , sans-serif;">pasta sfoglia e zucchero semolato</span></div>
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<span style="color: #241e35; font-family: "verdana" , sans-serif;">Riprendete la pasta sfoglia e stendetela a circa 1 centimetro formando un rettangolo e da questa tagliate delle strisce larghe 1,5 cm. Prendete i cilindri d’acciaio o i coni che servono per dare la forma, adesso arrotolate le strisce di pasta in modo che ognuna si sovrapponga all'altra, spolverate di zucchero semolato e una volta </span><span style="color: #241e35; font-family: "verdana" , sans-serif;">formati i cannoli, lasciateli in frigo per circa 10 minuti </span><span style="color: #241e35; font-family: "verdana" , sans-serif;">(specie se l'aria fuori è calda). </span><span style="color: #241e35; font-family: "verdana" , sans-serif;">Accendete il forno a 190° dopodiché infornate i cannoli </span><span style="color: #241e35; font-family: "verdana" , sans-serif;">per 20 minuti. Dovranno essere dorati, ma occhio...controllate sempre!</span></div>
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<span style="color: #241e35; font-family: "verdana" , sans-serif;">Appena cotti lasciateli raffreddare e poi, con delicatezza, toglieteli dal loro stampo, adesso sono pronti per riempire. I nostri riempiti alcuni con crema e tuffati in polvere di nocciole tostate (pugliesi!) e altri con crema di nutella e tuffati in polvere di pistacchi. Voi fate la vostra scelta e poi ditemi!!! </span><span style="color: #241e35; font-family: "verdana" , sans-serif;">Qui siamo rimasti soddisfatti!</span></div>
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<span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Una bontà!!!</span></span></div>
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<span style="background-color: white; color: #333333; text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Con questa ricetta partecipo alla sfida ... </span></span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com5tag:blogger.com,1999:blog-2938374014108307481.post-77709841427682311212017-09-24T23:56:00.000+02:002017-09-25T00:09:32.187+02:00Sagne 'ncannulate<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQKWxrG28s8KuilubiV33Jwm3EtZL3_nw687_dl1Sl5-eYooBw9UQMxEGDC846CyeIbmLj2OQQW2HzW-_vCo3kWejA1Tv5_C4fUg_daAe634PYl1g35hbyvjHcpyvLoPu2SGQZyaqOBhA/s1600/sagne2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQKWxrG28s8KuilubiV33Jwm3EtZL3_nw687_dl1Sl5-eYooBw9UQMxEGDC846CyeIbmLj2OQQW2HzW-_vCo3kWejA1Tv5_C4fUg_daAe634PYl1g35hbyvjHcpyvLoPu2SGQZyaqOBhA/s640/sagne2.jpg" width="426" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Quest'anno, come si può vedere dal post precedente, protagonista è stato il viaggio in Puglia che ha, in qualche modo, condizionato anche la sfida di </span><a href="http://www.mtchallenge,it" style="box-sizing: border-box; font-size: 15px; outline: 0px; text-align: start; text-decoration: none;"><span style="color: #e06666; font-family: "courier new" , "courier" , monospace;">MTC</span></a><span style="background-color: white; color: #333333; font-family: "roboto" , "helvetica" , "arial" , sans-serif; font-size: 15px;">, </span><span style="font-family: "courier new" , "courier" , monospace;">, giunta al n.67</span><span style="background-color: white; color: #333333;"><span style="font-family: "courier new" , "courier" , monospace;"> che guarda caso... è anche il mio anno!!!</span></span></div>
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<span style="background-color: white;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #333333;">Stavo quasi per rinunciare, anzi stavo per abbandonare tutto, attaccata sempre dal panico da gara, ma ovviamente anche da altri impegni. Poi mi son detta facciamo che per ora ci ripenso, il pesce mi piace, la pasta pure, il numero della sfida mi intriga...e ri-buttiamoci!</span></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Si riparte della mitica donna <a href="http://poverimabelliebuoni.blogspot.it/" style="box-sizing: border-box; font-size: 15px; outline: 0px; text-align: start; text-decoration: none;"><span style="color: #ea9999;"><b>Cristina Galliti</b></span></a><span style="background-color: white; font-size: 15px; text-align: start;"><span style="color: #ea9999;"> </span><span style="color: #333333;">vincitrice della sfida 66, la quale </span></span> non poteva non farci altro che tuffare in mare, alla ricerca della pasta col pesce! Che si fa? Rieccolo, l'attacco di panico!!!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Visto e considerato che in Puglia ho mangiato benissimo, mi son ricordata che nella Masseria dove abbiamo soggiornato, ho assaggiato per la prima volta le sagne 'ncannulate, tipica pasta del salentino, preparate dalla chef Patrizia, la quale ci ha deliziato anche con molti altri piatti tipici.</span></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; text-align: justify;">Non era Domenica a tavola, senza le </span><span style="text-align: justify;"><i><b>sagne ’ncannulate</b></i></span><span style="background-color: white; text-align: justify;">! Questa </span><span style="text-align: justify;">pasta fresca dalla forma di una striscia attorcigliata</span><span style="background-color: white; text-align: justify;">, si dice nata in tempi lontani dall’abilità dei pastai pugliesi, che le preparavano ricordando i riccioli prodotti dalla pialla di San Giuseppe.</span></span><br />
<span style="background-color: white; text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace;">Questa pasta tipica, viene solitamente condita con pomodoro basilico e una spolverata di ricotta dura.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; text-align: justify;">Ho pensato ci provo e mi butto in questa avventura, facendo un connubio tra nord e sud, abbin</span><span style="background-color: white; text-align: justify;">ando questa pasta al pesce dell'arcipelago Toscano.</span></span><br />
<span style="background-color: white; text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace;">Sembra facile, ma in realtà come tutte le cose, si impara via via con la pratica e con il tempo. Ho cercato di fare del mio meglio e mi sono divertita, la pasta era buonissima un'esplosione di gusto ad ogni forchettata!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpLr2Xa9t0OOEKO6UTGB8gyefZ3ZznMynwYLY__M02IzdIitBDIYIh1gEB3S2TaSNEYAOvuY2j1i84AmoR-tGddE11BSRY2d9kJd805FWUUw99-LDtzeLr_gEIkI4vQeWMbG04tV2d4zg/s1600/sagne4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1200" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpLr2Xa9t0OOEKO6UTGB8gyefZ3ZznMynwYLY__M02IzdIitBDIYIh1gEB3S2TaSNEYAOvuY2j1i84AmoR-tGddE11BSRY2d9kJd805FWUUw99-LDtzeLr_gEIkI4vQeWMbG04tV2d4zg/s640/sagne4.jpg" width="640" /></a></div>
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<span style="background-color: white; text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace;">(La ricetta è per 3 pp abbondante)</span></span><br />
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<span style="background-color: white; text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti :</span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">100gr di farina di farro integrale</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">200gr di farina di grano duro</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">sale</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">un bicchiere di acqua tiepida (vedete via via quanta ne serve) </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9EebKZ06-dnxm54RQ62TAgozGwSDoyXXmMFRzno6omESP2f2LVvuaCdNJk5WRN9ZmX68gCVuLb8oeMkVakjF-CJ9YSoVorx45WXnroPKq-dXaib0S2m1gU2zonn65IsMHztMk3P3pzGE/s1600/sagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="843" data-original-width="1600" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN9EebKZ06-dnxm54RQ62TAgozGwSDoyXXmMFRzno6omESP2f2LVvuaCdNJk5WRN9ZmX68gCVuLb8oeMkVakjF-CJ9YSoVorx45WXnroPKq-dXaib0S2m1gU2zonn65IsMHztMk3P3pzGE/s640/sagne.jpg" width="640" /></a></div>
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<span style="background-color: white; text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace;">Lavorare la farina di grano duro, che rende l’impasto più ruvido e corposo , l’acqua tiepida con un pizzico di sale, ottenendo quindi un panetto particolarmente elastico.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; text-align: justify;">Ho lasciato riposare 15 minuti, ho tirato una sfoglia sottile e poi strisce di pasta larghe un centimetro e mezzo ca. , piuttosto lunghe. A questo punto,si fa </span><span style="text-align: justify;">roteare la striscia sul piano da lavoro</span><span style="background-color: white; text-align: justify;">, aiutandosi con il palmo della mano, (io ho guardato alcuni tutoria, perché ripeto non è semplice) per dare la caratteristica forma </span><i style="text-align: justify;">’ncannulata</i><span style="background-color: white; text-align: justify;">. </span></span><br />
<span style="background-color: white; text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace;">Infine, le si lasciano riposare all’aria per 3 ore ma anche mezza giornata. </span></span><br />
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<span style="background-color: white; text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace;">6/7 calamari (tenerissimi)</span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">200/250gr di Gamberetti rosa, (fate pure ad occhio!)</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">olio evo</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">3 pomodori pachino dop</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">2 zucchine</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">una spolverata di pistacchi (tritati al coltello)</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;">Ho pulito il pesce e tagliato i calamari per lungo, in una teglia ho messo dell'olio e uno spicchio di aglio in camicia, quindi ho pulito le zucchine e tagliate a listelle, le ho fatte appassire poi ho aggiunto i calamari, ho fatto insaporire con sale e pepe macinato, quindi ho bagnato con del fumetto di pesce fatto con i carapaci dei </span>gamberetti. I calamari erano tenerissimi, così dopo 15 minuti ho aggiunto i gamberetti e saltato il tutto, (togliete l'aglio).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Nel frattempo ho inciso i pomodorini e gli ho fatti cuocere con un filo di olio e sale in una padellina a parte, coperti fino a che non si sono appassiti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ho quindi lessato la pasta poi scolata e saltata in padella, ho impiattato spolverando con del prezzemolo e pistacchio e messo il pomodoro per guarnizione, in ricordo diciamo della tipica ricetta.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Con questa ricetta partecipo a MTC N.67 e Buon divertimento a tutti.</span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com8tag:blogger.com,1999:blog-2938374014108307481.post-37283916469799153482017-09-16T17:56:00.000+02:002017-09-16T17:56:40.390+02:00Focaccia pugliese<br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;">Focaccia pugliese ... viaggiando in Puglia</span><br />
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Finalmente una vacanza come si deve.... era da molto che non scendevo al sud, la meta è stata la PUGLIA. Quest'anno ho potuto godere appieno di questa bella regione in tutti i sensi, dal mare al cibo, molti sono i prodotti di prima qualità , genuini e semplici. Per dare onore a questa regione, propongo la ricetta della focaccia, la "FCAZZ" pugliese, che è stata spesso protagonista del mio pranzo al mare, insieme ai nodini di mozzarella. </div>
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Il nostro giro è stato bellissimo da una costa all'altra, spiagge e luoghi bellissimi. Anche le campagne hanno il suo fascino, con le Pajare (le pagliare), immense distese di ulivi, e masserie travolte da tramonti mozzafiato.</div>
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Ecco alcune foto e la ricetta ovviamente.</div>
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Teglia di 26cm</div>
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<span style="background-color: white; color: #333333; font-family: MerriweatherLight, serif; font-size: 19px; letter-spacing: 0.25px;">150 grammi di patate lesse</span></div>
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350 grammi di acqua ca.</div>
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250 grammi di Farina 0</div>
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250 grammi di semola di grano duro rimacinata (io senatore cappelli)</div>
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5gr di lievito di birra secco</div>
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1 cucchiaino di zucchero semolato</div>
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2 cucchiai di olio extra vergine </div>
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100/150 grammi di pomodorini (datterini, io avevo i pachino doc)</div>
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olive nere denocciolate (io le ho omesse)</div>
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origano secco</div>
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Procedimento:</div>
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Lessare le patate con la buccia e un pizzico di sale. Una volta cotte pelarle e schiacciarle allo schiacciapatate, farle raffreddare.</div>
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Formare la fontana con le farine, aggiungere il lievito e lo zucchero, aggiungere le patate schiacciate, iniziare ad amalgamare l'impasto e piano piano aggiungere l'acqua (non fredda) fino a formare un impasto morbido omogeneo.</div>
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Mettere l'impasto in una ciotola e attendere il suo raddoppio (almeno un paio d'ore).</div>
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In una zuppiera mescolare i pomodorini interi con un po' di olio e un po' di origano. Passato il tempo necessario, mettete l'impasto in una teglia unta con olio, stendete con le mani l'impasto, distribuite sopra i pomodorini facendo una leggera pressione, spruzzare un po' di origano, sale e un giro di olio.</div>
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Infornare a 200° per 30 35 minuti.</div>
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Buonissima calda, tipieda, fredda....oppure a colazione!!!</div>
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<span style="font-size: large;">Qualche spruzzo della Puglia .....</span><br />
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Ringrazio l'ospitalità dei proprietari delle strutture dove siamo stati, posti meravigliosi, cibo fantastico, simpatia e disponibilità.<br />
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B&B Wunderkammer - Sig. Agata - Marina di Pulsano (Ta)<br />
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B&B Atlas - Sigg. Sabrina e Pierluca - Gallipoli (Le)<br />
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Masseria Spartivento - Sig. Patrizia - Conca Specchiulla - Otranto (Le)<br />
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<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com4tag:blogger.com,1999:blog-2938374014108307481.post-36975065214187498292017-07-09T18:52:00.000+02:002017-07-09T19:01:02.802+02:00TEA TIME... at home !!!<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: justify;">Ci sono, ci sono.... sono solo stata sopraffatta da mille cose e soprattutto da questa ondata di caldo che non ci da tregua. L'Italia, sta passando sotto la morsa di un solleone ormai fin da maggio. Oggi, relax totale a casa, aria condizionata, apro il frigo... aiutooooo, finite tutte le bibite, una birretta mi guarda, è sola nel frigo. </span></div>
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<span style="text-align: justify;">Ma la voglia era un'altra, quindi mi giro intorno e taaac, ma c'è un sacco di tea, metto su l'acqua a scaldare preparo la caraffa, scelgo il gusto del tea che mia figlia ha riportato dai suoi recenti viaggi a Londra.</span></div>
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Ecco come ho risolto l'arsura del pomeriggio, facile e salutare.</div>
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Semplicemente...fate così:</div>
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Ho usato poco meno di 1 lt e mezzo di acqua, fatta scaldare ma non bollire. Ho preparato il tea nelle apposite pinze, ho scelto il Piccadilly Blend aromatizzato, le ho messe nella caraffa versando l'acqua, tre cucchiai di zucchero bianco e qualche foglia della mia menta ghiaccio, comprata al mercato dei fiori questa primavera.</div>
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Ho aggiunto poi i cubetti di ghiaccio, quasi due vaschette (quelle classiche che si trovano nei frigo).</div>
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Era ancora leggermente tiepidino, ma un sapore fantastico, l'ho messo in frigo, tra poco sarà ancora meglio!<br />
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<span style="color: #e06666;"><span style="font-size: large;">Buona estate a tutti ... </span><span style="font-size: large;"> </span></span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com3tag:blogger.com,1999:blog-2938374014108307481.post-56356747413783315952017-05-25T23:44:00.002+02:002017-05-25T23:53:54.078+02:00ROLLS Mare&Monti<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace; font-size: large;">Questa sfida è stata proposta dalla brava <span style="background-color: white; color: #666666;">Giovanna, del blog </span><a href="http://gourmandia-chef.blogspot.it/" style="text-decoration: none;"><span style="color: #6fa8dc;">Gourmandia Chef</span></a><span style="background-color: white; color: #666666;">, che ha vinto la precedente sfida </span><a href="http://www.mtchallenge.it/" style="text-decoration: none;"><span style="color: #6fa8dc;">MTC</span></a><span style="background-color: white; color: #666666;">, del sartù, alla quale io però non ho partecipato.</span></span></div>
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<span style="background-color: white;"><span style="color: #666666; font-family: "courier new" , "courier" , monospace; font-size: large;">Sono stata molto incasinata e indaffarata, che non mi sono quasi resa conto che i giorni passavano, ed il termine della sfida è arrivato in un batter d'occhio. Infatti, eccomi a postare sul filo del rasoio, questi ROLLS che sembravano tanto facili ed invece si sono rivelati più complicati di altre ricette. Ho pensato di fare questa versione mare e monti, per poter gustare due versioni dai profumi e colori diversi. Ho anche fatto un disegnino, buttato lì, a mò di istruzioni per l'uso, anche se poi ho fatto un errore mettendo l'erba cipollina anche nel Roll versione Monti.... la fretta fa sempre brutti scherzi. Sono molto carini e si prestano bene per un buffet, una festa di compleanno, però... armatevi di pazienza.</span></span></div>
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<span style="background-color: white;"><span style="color: #666666; font-family: "courier new" , "courier" , monospace; font-size: large;">Insomma alla fine eccoli fatti e mangiati!!!</span></span></div>
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<span style="background-color: white;"><span style="color: #666666; font-family: "courier new" , "courier" , monospace; font-size: large;">A voi la ricetta!</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ingredienti per i biscotti salati:</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">100gr di farina Molino grassi </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 uovo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">sale</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">un cucchiaio di acqua fredda</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50gr di burro a pezzetti </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">semi di papavero (a piacere)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">fiocchi di avena (a piacere)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Impastare con le mani, la farina, il burro il sale e l'uovo, aggiungere l'acqua se serve i semi di papavero ed i fiocchi d'avena </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Formare il panetto e metterlo nel frigo 1 ora ca. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Riprenderlo e stenderlo e con uno stampino rotondo fare i biscottini, accendere il forno a 180 e cuocerli fino a doratura, circa 15 min.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Per i Roll versione Mare</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">150gr di salmone affumicato</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50gr di mascarpone</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50gr di ricotta</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50gr di robiola</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">sale</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">pepe nero</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">pepe rosa</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">250gr di gamberetti freschi </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">erba cipollina</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Impastare i formaggi con il sale il pepe rosa, nel frattempo fate cuocere al vapore i gamberetti, scolateli e conditeli con pepe nero e sale.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Stendere il salmone sulla pellicola, quindi in ordine spalmare il formaggio poi mettere i gamberetti l'erba cipollina e aiutandovi con la pellicola chiudere il roll. Mettere prima in freezer per un oretta poi in frigo.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Per il Roll versione Monti</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">2 uova</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100 ml di latte</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">60gr di farina</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">sale </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">30gr di burro fuso</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">foglioline di maggiorana</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">con questa dose fare delle crepes piuttosto grandi quindi ritagliare i bordi per farle diventare quadrate. (io ne ho fatte tre)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">ripieno:</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50gr di mascarpone</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50gr di robiola</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50 gr di ricotta</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">sale</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">pepe</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">funghi misti</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">aglio </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">olio</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">5 fette di speck</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">erba cipollina</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Impastare i formaggi con il sale il pepe. Stendere le crepes sulla pellicola, spalmare il formaggio, adagiare poi le fette di speck l'erba cipollina ed i funghi cotti precedentemente con un po' di olio e aglio. Arrotolare il tutto aiutandovi con la pellicola, mettere in freezer per un'ora poi in frigo.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Sul filo del rasoio , partecipo a questa gara...</span><br />
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<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com15tag:blogger.com,1999:blog-2938374014108307481.post-87769061013589343532017-04-22T21:54:00.003+02:002017-04-23T15:44:12.821+02:00Vellutata di piselli freschi (fresh pea soup)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oggi in onore della giornata mondiale della terra, pubblico questa ricetta facile e buonissima, molto salutare preparata con i primi piselli freschi dell'orto.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Si celebra il 22 aprile dal 1970 negli USA, ( Mother Earth Day) </span><span style="background-color: white;">la Giornata Mondiale della Terra, che coinvolge ogni anno un miliardo di persone in quasi duecento paesi del mondo.</span></span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">La primavera è iniziata ed i </span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">piselli sono dei legumi fantastici, si trovano da aprile a giugno, sono ricchi di </span><strong style="background-color: white; border: 0px; font-family: arial, helvetica, sans-serif; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">proteine</strong><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"> contengono anche una buona quantità di carboidrati, fibre, vitamine (B, C, E), sali minerali, e sono poco calorici(80 kcal per 100g).</span></div>
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<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Ricordo che da piccola... aiutavo la nonna a sgranarli, ma una volta invece di metterli nella zuppiera ne mangiai talmente tanti che la sera mi venne il mal di pancia!!! </span><br />
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Quindi attenzione, non fate come me!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="text-align: justify;">In cucina sono veramente versatili, ci sono mille ricette, buoni come contorno ma anche per preparare un primo piatto o usati come ripieno per timballi o sartù!</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="text-align: justify;">Ma ecco la ricetta, così " EASY" che anche il meno esperto in cucina potrà preparare senza troppe difficoltà....</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="text-align: justify;">Ingredienti (circa 4 persone)</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="text-align: justify;">450gr di piselli freschi</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="text-align: justify;">2 foglie di basilico</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="text-align: justify;">1 cipolla di tropea</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">1 patata media</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">300 ml di brodo vegetale</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">olio</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">foglie di menta per decorare</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">In una casseruola dai bordi alti far soffriggere la cipolla in un filo d' olio, poi aggiungere i piselli e le patate a cubetti, aggiungere il brodo ed il basilico.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Appena il tutto è cotto a puntino, prendete il minipimer e frullate bene fino a far diventare una crema. Salare e pepare, (si potrebbe anche passare tutto al passino ma diventa più laborioso).</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">Mettere la vellutata in un piatto fondo, potete servirla con un filo d'olio e del pane croccante, oppure con dei gamberetti appena saltati in padella...oppure come ho fatto io, un cucchiaino di panna acida al centro ed una fogliolina di menta!</span></span></div>
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<span style="color: #cc0000; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><b>Buon fine settimana e buona giornata della terra... </b></span></span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com8tag:blogger.com,1999:blog-2938374014108307481.post-47557933877160278722017-04-03T23:50:00.001+02:002017-04-04T00:00:12.134+02:00La Piadina ... Romagnola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJkBexdLBtQ4bWjraoIiPoBuXuglwWidtJIu4YglNerjIBAdpGHMp4H4tiKC9m-YIchIVl6-j6K07rMh4SkJzvbGNOE_el-hiMCBiuQSbSDUu2tQX3C0gZXOFcwFDT5gS89nq_zXJcPeY/s1600/piadina4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUJkBexdLBtQ4bWjraoIiPoBuXuglwWidtJIu4YglNerjIBAdpGHMp4H4tiKC9m-YIchIVl6-j6K07rMh4SkJzvbGNOE_el-hiMCBiuQSbSDUu2tQX3C0gZXOFcwFDT5gS89nq_zXJcPeY/s640/piadina4.jpg" width="446" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Mi manca tantissimo stare senza di lui .... ma che tristezza, di chi parlo? ma di lui, il forno, ancora è latitante, (ma per poco spero!). Ne faccio un grande uso, e credetemi 2 mesi senza, è davvero tanto, il mio buon vecchio ha galoppato parecchio e mi ha mollato, ma c'era da aspettarselo. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ma come si fà a dire... “il forno</span><span style="font-family: "courier new" , "courier" , monospace;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif;">lo uso poco"!!! Ebbene, qualcuno me lo ha detto, deduco che sicuramente non sarà certo un'appassionato di cucina, il forno a momenti è quasi indispensabile, dolci, biscotti, arrosti, pizza ... una droga! </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">A mali estremi, estremi rimedi, allora eccomi con questa ricetta, La piada o piadina.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ovviamente non prevede l'uso del forno, l'ho trovata facile e veloce, può rimediare una sera tra amici e fatta in casa, credetemi, dà molta più soddisfazione che comprata. </span></div>
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<span style="background-color: white;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Addirittura nel 2014, è stata registrata come Indicazione geografica protetta.</span></span></div>
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<span style="background-color: white; color: #222222; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Tradizionalmente viene cotta su un piatto di terracotta, detto teglia, teggia in dialetto, ma oggi viene cotta su piastre di metallo.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Prendete carta e penna o stampatela vi sarà utile...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtTL_axmWOjpguywd2TGJ2a_QOw6U9u-5hOhhuNb_HnN6USn5F0Vr9U1LNMKGI43Kd-j9r-J2mtZ9AEC4tUAQcBvZkZlxRNeI2tNRTrsslOla1ipsduCo4rlTsg2U2jwMNvt0lqbL9uEV/s1600/piadina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtTL_axmWOjpguywd2TGJ2a_QOw6U9u-5hOhhuNb_HnN6USn5F0Vr9U1LNMKGI43Kd-j9r-J2mtZ9AEC4tUAQcBvZkZlxRNeI2tNRTrsslOla1ipsduCo4rlTsg2U2jwMNvt0lqbL9uEV/s640/piadina.jpg" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ingredienti: ( 4/5 persone)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">500gr di farina ( io 200gr integrale)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">70gr di strutto ( 3 cucchiai di olio per una versione più light)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">90 ml di acqua tiepida</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">50ml di latte</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 cucchiaino di bicarbonato</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">1 cucchiaino di sale</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTR72BF4pkRo2EFWV5YkDER2uBPj3TdHcXGQ6cvD2BwnZcslo4xO6MqPvQwdTHcJYDw1Tg0GbcpbENCQ6wouxzhjw7Zj1MSFzbdNfpcCCZ1XDTmTsost4GeAceC7TZ6y22CIHm5gvps34/s1600/piadina3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwTR72BF4pkRo2EFWV5YkDER2uBPj3TdHcXGQ6cvD2BwnZcslo4xO6MqPvQwdTHcJYDw1Tg0GbcpbENCQ6wouxzhjw7Zj1MSFzbdNfpcCCZ1XDTmTsost4GeAceC7TZ6y22CIHm5gvps34/s640/piadina3.jpg" width="436" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Ripieno (per noi)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Prosciutto crudo Toscano dop</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">squacqerone (nonno nanni)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">In una ciotola, mescolare l'acqua tiepida con il sale, poi la farina, lo strutto a temperatura ambiente, il bicarbonato, il latte, fino ad ottenere un panetto omogeneo ed elastico. ( se fosse troppo appiccicoso, aggiungete della farina) Infarinate il panetto e coprite con con una ciotola, lasciare riposare 30 minuti.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Adesso staccate dei pezzi dal panetto di circa 100gr e tirare con il matterello 3-4 mm, a me piace sottile, formate le piadine, bucherellate un po' la superficie con la forchetta e mettetele via via separate da fogli di carta forno.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Fate scaldare bene una teglia di ghisa, mettete su la piadina, occhio che cuoce velocemente quindi attenzione, appena si formano delle bolle, giratela aspettate un minuto e poi conditela con ciò che vi piace, io ho messo lo stracchino il prosciutto e la rucola, eccola pronta, l'ho tagliata a metà, servita calda con una buona birra.</span></div>
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<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com9tag:blogger.com,1999:blog-2938374014108307481.post-1067822722499949872017-03-22T15:24:00.001+01:002017-03-22T22:41:06.263+01:00Terrina di campagna<div style="text-align: justify;">
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">La Terrina prendiamola con filosofia vah!!!</span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">Mai fatta prima, mangiata in Francia molto tempo fa!</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: medium;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-family: "lato" , sans-serif;"><span style="font-size: 14px;">Salta fuori come nuova sfida del mese per </span></span></span></span><a href="http://www.mtchallenge.it/2017/03/05/mtc-n-64-la-ricetta-terrine/" style="font-family: verdana, sans-serif; text-decoration: none;"><span style="color: #444444;">MTC n. 64</span></a><span style="background-color: white; font-family: "verdana" , sans-serif;"><span style="font-family: "lato" , sans-serif;"><span style="font-size: 14px;">, che la vincitrice Giuliana, del blog,</span><span style="font-size: 14px;"> </span></span></span><a href="http://www.lagallinavintage.it/" style="-webkit-transition: 0.15s cubic-bezier(0.35, 0.7, 0.32, 0.9); background-position: 0px 0px; border: 0px; cursor: pointer; font-family: verdana, sans-serif; font-style: inherit; letter-spacing: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-transform: inherit; transition: 0.15s cubic-bezier(0.35, 0.7, 0.32, 0.9); vertical-align: baseline;" target="_blank">La Gallina Vintage</a><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"> </span><span style="color: #444444; font-family: "verdana" , sans-serif;">ci propone.</span></span></div>
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<span style="background-color: white;"><span style="font-family: "lato" , sans-serif;"><span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;"><br /></span></span></span></div>
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<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;"><span style="background-color: white;"><span style="font-family: "verdana" , sans-serif;">Le terrine sono a tutti gli effetti degli sformati preparati in un contenitore di porcellana, in genere ovale da cui il nome del piatto terrina, ce ne sono in giro di molto carine, la particolarità è che</span><span style="font-family: "verdana" , sans-serif;"> </span></span><span style="background-color: white; font-family: "verdana" , sans-serif;">il coperchio deve avere un piccolo foro per la fuoriuscita del vapore. In genere le</span><span style="background-color: white; font-family: "verdana" , sans-serif;"><span style="font-family: "lato" , sans-serif;"><span style="font-size: 14px;"> </span><span style="font-size: 14px;">terrine più classiche sono quelle a base di carne, ma si trovano anche fatte di verdure o anche di pesce; possono essere servite calde, tiepide o fredde a seconda della loro preparazione.</span></span></span></span></div>
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<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;"><span style="background-color: white;"><span style="color: #4d4d4d; font-family: "times new roman" , "times" , serif;">La terrina da non confondere con il patè, perché viene usata spesso la</span></span><span style="color: #4d4d4d;"> gelatina come "legante" e gli ingredienti sono meno tritati, possono essere bardate oltre che da pancetta, o lardo anche da verdura o essere rivestite di pasta brisè.</span></span></div>
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<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">Ho fatto salti mortali, ho dovuto usare il forno a casa dei miei, (mentre sto ancora aspettando quello nuovo), capirete che non cucinare a casa propria è più difficile, la location e ogni singola cosa è diversa, comunque nonostante attimi di tensione, il risultato è stato soddisfacente e apprezzato. Una preparazione molto carina da presentare, ci stanno bene come accompagnamento salsine varie, e verdura fresca.</span></div>
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<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">Penso senz'altro che riproverò, magari in versione verdura, visto che andiamo incontro alla bella stagione.</span><br />
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<span style="color: #444444; font-family: "verdana" , sans-serif;">Ma ecco la mia versione:</span></span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">(stampo in pyrex)</span><br />
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<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;"><u style="color: #666666;">la pâte à foncer:</u><br style="color: #666666;" /><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; text-align: start;">500 g farina molino grassi (Montana)</span><br style="color: #666666;" /><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; text-align: start;">250 g burro freddo a tocchetti</span><br style="color: #666666;" /><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; text-align: start;">1,1/2 cucchiaino di sale</span><br style="color: #666666;" /><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; text-align: start;">1/2 cucchiaino di zucchero</span><br style="color: #666666;" /><span style="color: #666666; font-family: "georgia" , "times new roman" , serif; text-align: start;">2 uova medie</span></span><br />
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<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">80 g acqua ghiacciata</span></div>
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<span style="color: #444444; font-family: "verdana" , sans-serif; text-align: justify;">Versare la farina in una ciotola con il burro freddo, quindi le uova il sale lo zucchero ed infine l'acqua fredda, impastate fino a formare una palla omogenea che metterete in frigo per un ora circa.</span></div>
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<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;"><u>Per la farcia:</u></span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">700 gr di coniglio (2 cosce)</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">250 gr di coniglio (filetti già pronti)</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">200gr di pancetta stesa</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">200 gr macinata di maiale</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">2 uova</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">2 cucchiai di parmigiano</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">40 gr di nocciole </span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">foglie di alloro </span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">5 bacche di ginepro</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">rosmarino</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">sale e pepe q.b.</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">vino bianco secco q.b.</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">spinaci baby q.b.</span><br />
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<span style="color: #444444;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: 17px;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: medium;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Ho disossato le cosce di coniglio e fatte macerare insieme ai filetti con 2 bicchieri di vino bianco, 3 foglie di alloro, le bacche di ginepro il rosmarino per 2 ore in frigo.</span></span></span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">Nel frattempo ho preparato la patè a foncer , mescolare la farina con il burro freddo a piccoli pezzi, poi le uova sale, zucchero e l'acqua fredda, formare una palla omogenea e avvolgerla nella pellicola, mettere in frigo un'oretta.</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">Riprendere il coniglio, scolarlo bene e asciugarlo. Ho tolto i filetti ed ho passato il resto nel macinacarne, quindi l'ho impastato con con qualche fetta di pancetta e la macinata di maiale, le uova il parmigiano, ho salato, pepato, aggiunto le nocciole tostate e mescolato bene.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: medium;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">A questo punto ho steso un terzo della pasta, ed ho rivestito la terrina di vetro, che ho rivestito con la pancetta e iniziato a riempire con l'impasto uno strato fino a metà, cercando con il dorso di un cucchiaio di non lasciare spazi vuoti, quindi ho messo le foglie di spina</span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">ci a formare uno strato (fate a occhio) poi ho aggiunto i filetti di coniglio e finito di aggiungere il resto dell'impasto fino all'orlo. A questo punto ho chiuso con la pancetta lasciata appositamente debordare. </span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: medium;"><span style="font-family: "verdana" , sans-serif;"><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Con la restante pasta ho fatto il coperchio e chiuso bene ai lati e fatto qualche decorazione, spennellare con il rosso dell'uovo mischiato al latte, fate poi un piccolo foro che servirà</span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;"> da camino per far fuoriuscire il va</span></span><span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">pore, io ho usato un piccolo stampino a forma di cuore.</span></span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">Ho messo in forno per 20 minuti a 180° poi a 160 per 45 minuti, ognuno poi conosce il proprio forno.</span><br />
<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">Ho lasciato raffreddare coperto con la stagnola (fuori dal frigo.) Lo abbiamo mangiato il giorno dopo a pranzo, scaldando leggermente le fette in forno. Devo dire che ho peccato con il sale dovevo metterne meno, ma tutto sommato è piaciuto.</span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;"><u>Salse di accompagnamento:</u></span></span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;"><u>Crema di funghi:</u></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">250gr di funghi champignon</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">prezzemolo </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">sale </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">200 ml di panna da montare</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif;">burro</span><br />
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<span style="color: #444444; font-family: "verdana" , sans-serif; font-size: medium;">Pulire i funghi e tagliarli a lamelle, cuocerli nel burro e salare, aggiungere del prezzemolo e finire la cottura. Una volta tipedi, metterli nel bicchiere del mixer aggiungere la panna (80ml circa dipende da quanto la volete morbida) e frullate fino a far divenire una crema.</span></span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;"><u>Cipolle in agrodolce:</u></span></span><br />
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<span style="color: #444444; font-family: Verdana, sans-serif;">6 cipolle rosse medie</span></span><br />
<span style="color: #444444; font-family: Verdana, sans-serif; font-size: medium;">olio </span><br />
<span style="color: #444444; font-family: Verdana, sans-serif; font-size: medium;">sale pepe</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif; font-size: medium;">peperoncino</span><br />
<span style="color: #444444; font-family: Verdana, sans-serif; font-size: medium;">1 cucchiaino di zucchero</span><br />
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<span style="color: #444444; font-family: "courier new" , "courier" , monospace;"><span style="font-family: "georgia" , "times new roman" , serif;">Pulire ed affettare le cipolle, in un tegame con olio, farle </span><span style="font-family: "georgia" , "times new roman" , serif;">appassire<span style="font-family: "georgia" , "times new roman" , serif;"> piano piano salare, aggiungere un po' di peperoncino e lo zucchero, coprire far cuocere 1 ora e mezzo circa.</span></span></span></span><br />
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<span style="background-color: white; color: #666666; font-family: "georgia" , "times new roman" , serif;">Partecipo alla sfida MTC n. 64</span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com18tag:blogger.com,1999:blog-2938374014108307481.post-33362060296081145622017-02-23T18:29:00.000+01:002017-02-24T08:14:27.473+01:00POLLO FRITTO ... from Brooklyn to Mumbai<div style="text-align: justify;">
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">La nuova sfida <span style="border: 0px; color: #494949; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/" style="-webkit-transition: 0.3s ease-in-out; border: 0px; color: #4f4f4f; cursor: pointer; font-weight: bold; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; transition: 0.3s ease-in-out; vertical-align: baseline;" target="_blank">n. 63 dell’ MTChallenge</a><span style="background-color: white;"><b>, </b></span></span></span><span style="background-color: white; color: #494949; text-align: justify;"><span style="font-family: "courier new" , "courier" , monospace;"> </span><span style="font-family: "courier new" , "courier" , monospace;">è...... </span></span><span style="background-color: white; color: #494949; font-family: "courier new" , "courier" , monospace; text-align: justify;"> il POLLO FRITTOOO, lo adoro.</span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #494949; text-align: justify;">La sfida è partita da </span><a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/" style="-webkit-transition: 0.3s ease-in-out; border: 0px; color: #4f4f4f; cursor: pointer; margin: 0px; outline: 0px; padding: 0px; text-align: justify; text-decoration: none; transition: 0.3s ease-in-out; vertical-align: baseline;" target="_blank">Silvia Zanett</a>i una "anche no", vale a dire, che anche una super amante della cucina, può non avere un suo blog. Ha vinto la sfida dei macaron, che io ho passato perché il forno ha deciso di abbandonarmi dopo 22 anni di servizio. Sarei stata parecchio curiosa di partecipare perché non li ho mai fatti, anche se a dirla tutta, non è il genere di dolce che piace a me!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ma eccomi pronta a sfidare chiunque davanti ad un croccante pollo fritto, patatine ed una birra fresca!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Mia nonna diceva sempre, "fritta è buona anche una ciabatta!" , come non darle ragione, fritto è buono tutto, se avanza ma non accade mai, lo mangio anche freddo!!!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">E direte voi... che sarà mai friggere, ma qui siamo all'MTC non si frigge mica con l'acqua.... questo poi è un fritto American Style, che sembra carino a dirsi, ma piuttosto laborioso a farsi e poi qui si sperimenta e si impara sempre qualcosa di interessante. Questa ricetta prevede che il pollo fritto sia con l'osso e non a piccoli pezzi, immerso nella marinatura per 4 ore o anche tutta la notte, poi c'è la scelta dell'olio giusto (anche qui quante scoperte!), e di un accompagnamento adeguato, quasi quasi sono già nel panico per un semplice pollo fritto! L'unica cosa di cui non ho potuto fare a meno, (e spero mi perdoniate!) è stata quella di togliere la pelle, proprio non ce la faccio a mangiarla, mi vengono i brividi!!!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ho dovuto segnarmi tutto per filo e per segno, cosa fotografare che passaggi fare... non vi dico le mani in che condizioni erano, ho finito un rotolo di scottex, ad un certo punto sembrava che in cucina fosse scoppiata una bomba, però alla fine che goduria, un pollo fritto buono e croccante,</span><span style="font-family: "courier new" , "courier" , monospace;">ci siamo leccati i baffi e tuffato le patatine nella maionese che, fatta in casa, è tutta un'altra storia.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ho pensato di dare a questo pollo fritto un richiamo "americanorientale" dando sfogo alle spezie, le uso tantissimo, le metterei anche nel caffellatte!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">La ricetta è presto scritta:</span></div>
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<span style="color: #7f6000; font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4 cosce di pollo bio</span></div>
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<span style="color: #7f6000; font-family: "courier new" , "courier" , monospace;">Prima marinatura:</span></div>
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<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">125 g latte parzialmente scremato</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">125 g yogurt magro</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">5 ml succo di limone filtrato</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFdxTK_r2WMfaMZhDYG1ghWwwXu52biTpmhaycpfhOPXQJcirwpbmFVml97sF4uHb3g2CN9RJKdNEX4SBaQf0RZNJ2u8plx2xzwdSl5onLW6WZkiF5SZ2_TvyI21MQmmXjQjOQM-Fd5up/s1600/pollofritto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "courier new" , "courier" , monospace;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFdxTK_r2WMfaMZhDYG1ghWwwXu52biTpmhaycpfhOPXQJcirwpbmFVml97sF4uHb3g2CN9RJKdNEX4SBaQf0RZNJ2u8plx2xzwdSl5onLW6WZkiF5SZ2_TvyI21MQmmXjQjOQM-Fd5up/s640/pollofritto.jpg" width="640" /></span></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In una ciotola versate lo yogurt e il latte mescolate ed infine aggiungete il limone. Lasciare a temperatura ambiente per 15 minuti circa quindi versarlo sulla carne, mettete in frigo per almeno 4 ore io tutta la notte, coperto da pellicola.</span></div>
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<span style="color: #7f6000; font-family: "courier new" , "courier" , monospace;">Seconda marinatura fantasia orientale:</span></div>
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<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">125 g latte parzialmente scremato</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">125 g yogurt magro</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">5 ml succo di limone filtrato</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">garam masala</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">paprika dolce</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">peperoncino</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">curcuma</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">pepe nero</span></li>
<li style="background-position: 0px 0px; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: "courier new" , "courier" , monospace;">rosmarino</span></li>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">mischiate le spezie in polvere allo yogurt e latte, aggiungete del rosmarino ed immergete il pollo tutta la notte coperto da pellicola.</span></div>
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<span style="color: #7f6000; font-family: "courier new" , "courier" , monospace;">Frittura con panatura pane e uovo:</span></div>
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<span style="color: #555555;"><span style="font-family: "courier new" , "courier" , monospace;">2 uova</span></span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">farina q.b.</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">pangrattato</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">semi di sesamo dorati</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">sale pepe</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">1lt olio di arachidi</span></div>
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<span style="color: #555555;"><span style="font-family: "courier new" , "courier" , monospace;">Ho fatto sgocciolare il pollo dalla marinatura su una gratella, poi ho preso le due cosce e in ordine le ho passate, nella farina , nell'uovo e poi nel pangrattato mischiato ai semi di sesamo, quindi immerse nell'olio a temperatura di circa 180° e fatte cuocere girandole spesso per 10' minuti (forse ce ne volevano anche 15' ).</span></span></div>
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<span style="color: #7f6000; font-family: "courier new" , "courier" , monospace;">Frittura creativa con panatura di farina e spezie:</span></div>
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<span style="color: #555555;"><span style="font-family: "courier new" , "courier" , monospace;">farina 0</span></span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">garam masala</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">curcuma</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">sale grosso pepe</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">rosmarino</span><br />
<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">1lt di olio di arachidi</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: #555555;">Ho fatto sgocciolare il pollo dalla marinatura su una gratella, poi ho preso le due cosce e</span><span style="color: #555555;"> le ho passate nella farina dove avevo già mischiato le spezie, ho eliminato la farina scuotendole leggermente quindi le ho immerse nell'olio a temperatura di circa 180° e fatte cuocere girandole spesso per 10' minuti (anche qui meglio 15' , erano particolarmente cicciute!)</span></span></div>
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<span style="color: #7f6000; font-family: "courier new" , "courier" , monospace;">Patate contadine:</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">3 patate medie</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">rosmarino </span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">1 spicchio di aglio</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">sale grosso</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">60ml di olio di arachidi</span><br />
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<a href="https://3.bp.blogspot.com/-23R6x4h1ueo/WK8XkvbqtMI/AAAAAAAACus/WCznOjVQhG0DvkE3E3SPoycuU915_ER1gCLcB/s1600/patate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "courier new" , "courier" , monospace;"><img border="0" height="640" src="https://3.bp.blogspot.com/-23R6x4h1ueo/WK8XkvbqtMI/AAAAAAAACus/WCznOjVQhG0DvkE3E3SPoycuU915_ER1gCLcB/s640/patate.jpg" width="426" /></span></a></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">Tagliare le patate prima in due poi in grossi spicchi, mettetele in una ciotola con acqua e ghiaccio per almeno mezz'ora, (serve per mandar via l'amido), dopodiché scolatele e asciugatele. In una teglia antiaderente mettete l'olio e fatele rosolatele stando attendi a non farle sovrapporre, poi aggiungete il rosmarino e l'aglio in camicia, fatele cuocere fino a doratura. Salate con sale grosso e fino</span></div>
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<span style="color: #7f6000; font-family: "courier new" , "courier" , monospace;">Salsa di accompagnamento, La mia Maionese:</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">1 uovo medio (freddo di frigo)</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">200 ml di olio di girasole (freddo di frigo)</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">1/2 cucchiaini di limone </span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">sale</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">senape</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">curcuma</span><br />
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">Con questa foto partecipo ai premi fotografici</span></div>
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">Versare in ordine nel bicchiere del minipimer, l'uovo, cercando di non rompere il tuorlo (se si rompe pazienza!) olio, limone, sale, senape e mezzo cucchiaino di curcuma. Frullare con il minipimer che tocchi il fondo del bicchiere, senza muoverlo per dieci secondi dopodiché, sollevate e abbassate fino a che la maionese non si sarà montata e diventata cremosa.</span><br />
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<span style="color: #555555; font-family: "courier new" , "courier" , monospace;">Buon pollo fritto a tutti!!!</span><br />
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<span style="font-size: x-small;"><span style="font-family: "courier new" , "courier" , monospace;">Con questa ricetta partecipo alla<a href="http://www.mtchallenge.it/2017/02/05/mtc-n-63-la-ricetta-della-sfida/" style="color: #85d1e5; text-decoration: none;" target="_blank"> sfida n. 63 dell' MTC</a></span></span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com11tag:blogger.com,1999:blog-2938374014108307481.post-34986338553992168832017-02-16T18:50:00.003+01:002017-02-16T21:25:12.889+01:00POLPO AI FAGIOLI & il suo panino<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">Dopo un raffreddore da cavallo e peggio che mai il forno rotto, (che sto ancora cercando di individuare, e comprare!) torno con una ricetta a tutto pesce o quasi, una ricetta semplice semplice, buonissima, si può preparare anche in anticipo. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Un piatto da gustare sia tiepido con del pane arrostito, sia freddo specie se siamo nel periodo estivo!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Si presta bene come piatto unico ma anche come antipasto, un misto di mare e terra che dubito, non piacerà!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">L'ho preparato per cena, non sembra ma è un piatto che riempie, infatti ne è avanzata una piccola porzione, ... il giorno dopo mi è venuta l'idea per il mio pranzo... ho farcito un bel panino....stile STREET FOOD, delizioso!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ricetta x 4pp:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 polpo da 1200 ca.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">500 gr di fagioli cannellini (io già comprati cotti in forno all'alimentari)</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 cipolla di tropea</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 costa di sedano</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">1 foglia di alloro</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">4 fette di pane</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">sale & pepe</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">olio evo</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Dopo aver scongelato il polpo già pulito dal pescivendolo, l'ho messo in pentola con un po' di acqua, una foglia di alloro e un pezzetto di sedano. L'ho fatto cuocere per circa un'ora (ma potete usare anche la pentola a pressione).</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">L'ho fatto freddare nella sua acqua, poi ho pulito i tentacoli, e l'ho tagliato a rondelle. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Nel frattempo in una padella fate appassire la cipolla nell'olio, quindi aggiungete i fagioli scaldate e salate. Tagliate 4 fette di pane e arrostitele.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In una pirofila o zuppiera, mettete insieme fagioli e polpo con un bel giro di olio evo e pepe macinato al momento. A questo punto o lasciate freddare o servite subito con le fette di pane, leccatevi pure i baffi!</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; font-size: 15px;">ps. Volendo si possono comprare i fagioli secchi </span><span style="background-color: white; font-size: 15px;"> lessandoli piano piano in acqua leggermente salata e profumata con le foglie di alloro. </span></span></div>
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Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com6tag:blogger.com,1999:blog-2938374014108307481.post-82579977324040857102017-01-01T19:45:00.004+01:002017-01-01T19:54:34.207+01:00CHRISTMAS COOKIES<div style="text-align: justify;">
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Ed eccoci arrivati alla fine di questo anno, sono passati momenti, emozioni, storie e, nonostante tutto, continuiamo ad andare avanti cercando di fare del nostro meglio, migliorando o imparando qualcosa di nuovo, Vi auguro un BUON 2017.</div>
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Vi propongo questa ricetta di biscotti natalizi, anche se ce ne saranno a migliaia, questà però mi è stata data da una persona che non vedo ormai da molto tempo, l'ho sperimentata e sono rimasta contenta del risultato.</div>
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Alcuni biscotti gli ho farciti con la marmellata, alcuni decorati con la glassa ( purtroppo quelli con la glassa non sono stati fotografati, sono stati divorati!)</div>
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<u>Per la pasta:</u></div>
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400gr di farina 0</div>
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1 uovo + un 1 tuorlo</div>
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250gr di burro</div>
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140gr di zucchero semolato (io vanigliato)</div>
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un pizzico di sale</div>
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1/2 cucchiaino di cacao amaro (o di più a seconda di quanto li volete scuri...)</div>
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marmellata di lamponi</div>
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<u>Per la glassa:</u> due cucchiai di latte + zucchero a velo q.b.</div>
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<u>Spezie:</u> 1 cucchiaino di cannella, uno di zenzero, uno di noce moscata, un pizzico di chiodi di garofano un pizzico di pepe nero (tutto già macinato)</div>
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Nella planetaria o a mano mescolare velocemente le uova con lo zucchero, aggiungere il burro a pezzetti piccoli fino ad ottenere un composto omogeneo, quindi aggiungere la farina a cui avrete precedentemente mescolato le spezie il cacao ed il sale. Lavorare fino a che l'impasto non avrà assorbito tutte le polveri. Prendere la palla di pasta e schiacciarla con l'emani quindi avvolgerla nella pellicola e tenerla in frigo un paio d'ore o meglio ancora farla la sera prima.</div>
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Stendere la pasta con il matterello e ritagliare con le formine, infornare a 180° per 10 minuti, attenzione a non ternerle più del dovuto o mangerete dei sassi. </div>
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Se volete accoppiarli con la marmellata spolverate prima la parte sopra con lo zucchero a velo, quindi mettere la marmellata sull'altro biscotto e accoppiarli.<b> </b>Per la glassa scaldate appena due cucchiai di latte e aggiungeteli allo zucchero a velo almeno tre cucchiai controllate la consistenza che dovrà essere piuttosto densa per poter decorare, metterla in una sac a poche o una siringa per decorazioni.<br />
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<span style="color: #e06666; font-size: large;"><span style="font-family: "courier new" , "courier" , monospace;">Buon lavoro!!!</span></span></div>
Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com7tag:blogger.com,1999:blog-2938374014108307481.post-78782216710180362422016-11-21T16:06:00.000+01:002016-11-21T22:48:01.065+01:00ROCCO . . . Tiramisù<div style="text-align: justify;">
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Ecco uno dei dolci che adoro, proposto dalla dolcissima e carissima vincitrice<span style="color: #ea9999;"> </span><span style="color: #d5a6bd;"><span style="color: #ea9999;"> <span style="color: #c27ba0;"><a href="http://coscinadipollo.blogspot.it/2016/11/il-tiramisusfida-mtc-n61-e-la-mia.html"><span style="color: #e06666;">Susy</span></a></span></span> </span>, si proprio lui, il Tiramisù.... eccolo per questa <span style="color: #38761d;"><span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://www.mtchallenge.it/2016/11/06/la-ricetta-della-sfida-n-61/"><span style="color: #0b5394;"><span style="color: #e06666;">sfida MTC </span></span><span style="color: #e06666;">numero 61</span></a></span> </span> in tutte le sue vesti, più o meno elabarotate da tutte le concorrenti. E' stata dura pubblicare il post, il mio caro Mac, sta perdendo i colpi!<br />
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In questa sfida dobbiamo associare il dolce ad un'icona sexy... beh la scelta non è banale, sai quanti ne abbiamo visti passare; alla fine ho pensato perchè non lui, ed ho scelto, devo dire che mi sento un pò Corrado, sono voluta andare oltre...si un pò oltre, e non pensate male, lo vedo che avete sbarrato gli occhietti!!!</div>
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Ho optato per Rocco, si proprio lui Rocco Siffredi, icona sexy degli schermi hard, ultimamente però lo abbiamo visto anche versione pubblicità, ma sempre con un certo "humor".</div>
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....a parte le sue doti, è un' uomo di bell'aspetto, ha iniziato come modello a Parigi poi ha percorso, come tutti sappiamo, un'altro tipo di passerella, eheheh!!!</div>
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Ad ogni modo ho pensato che il mio tiramisù sarebbe stato bello piccante, con spezie e cioccolato, l'unica pecca i savoiardi, mai fatti prima.</div>
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E' stato carino quando ho chiamato i vicini per invitarli ad assiagiare il mio tiramisù alternativo... ho detto loro che gli avevo dato anche un nome, ... il Tiramisù di Rocco... ahhhh bene siamo curiosi, hanno risposto!</div>
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Ebbene è stato un successo, anche stavolta Rocco ha fatto centro! Ovviamente poi abbiamo riso e bevuto, il cioccolato aveva il suo lato piccante, è stata una bella idea questa sfida e anche trasgredire il nostro caro tiramisù.<br />
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Ecco la ricetta: per 3 coppe</div>
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<u>Savoiardi </u><span class="amount"> </span></div>
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<span class="amount">110 g</span> <span class="name">farina 0</span></div>
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<span class="amount">50 g</span> <span class="name">fecola di patate</span><span class="amount"> </span></div>
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<span class="amount">125 g</span> <span class="name">zucchero</span><span class="amount"> </span></div>
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<span class="amount">100 g</span> <span class="name">albumi</span><span class="amount"> </span></div>
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<span class="amount">80 g</span> tuorli d’uovo<i></i><span class="amount"> </span></div>
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<span class="amount">25 g</span> <span class="name">miele</span> acacia (io acacia e ciliegie bio)</div>
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<span class="name">zucchero a velo</span></div>
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Ho separato i tuorli dagli albumi e montato con le fruste eletriche, ho aggiunto lo zucchero in due volte fino a far diventare neve ferma. Ho sbattuto i tuorli con il miele e poi ho aggiunto gli albumi montati pian piano. Aggiungere al composto le uova la farina e la fecola tutto setacciato e con una spatola girare con movimenti rapidi ma delicati. Riempite ora una sac a poche con una bocchetta liscia da 10mm foderate le teglie con carta forno un pò imburrata e formate dei bastoncini di 8/10cm. spolverizzate con zucchero a velo, aspettate che venga assorbito e rispolverate ancora una
volta e appena assorbito infornateli a 180° per 3 minuti a sportello
chiuso e poi per 5 minuti con lo sportello aperto incastrando il manico di un mestolo di legno. Sfornate e fate raffreddare prima di rimuoverli dalla teglia.<br />
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<u>Crema al cioccolato </u></div>
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250gr di mascarpone</div>
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2 uova grandi o 3 piccole</div>
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120gr di zucchero semolato</div>
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100gr di cioccolato fondente al 70%</div>
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100gr di cioccolato fondente 70% per la decorazione</div>
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20gr di burro </div>
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1 macchinetta da 6 di caffè</div>
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una tazzina da caffè di cognac</div>
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1 cucchiaino di zenzero in polvere ed 1 di peperoncino</div>
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zucchero a velo<br />
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<u>Procedimento</u></div>
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Montare i rossi d'uovo con lo zucchero fino a che non diventano una spuma, aggiungere il mascarpone e girare bene con una frusta a mano, quindi rovesciare il cioccolato già fatto sciogliere a bagnomaria con il burro, amalgamare bene la crema, aggiungere le spezie, infine incorporare le chiare montate a neve ferma girando dal basso verso l'alto.</div>
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In un piatto fondo ho messo il caffè con il cognac, ho preso una coppa di vetro ed ho iniziato a montare il dolce a strati, bagnando leggermente i savoiardi nel caffè e alternandoli alla crema. Infine al momento di servire, a chi piace, aggiungere una spruzzata di zucchero a velo.</div>
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Per la decorazione ho sciolto a bagnomaria il cioccolato e poi con una piccola sac à poche ho formato dei cuoricini su carta forno, da utilizzare non appena freddi. Delizioso!<br />
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<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com16tag:blogger.com,1999:blog-2938374014108307481.post-30856917329590086862016-11-05T19:54:00.003+01:002016-11-07T10:39:03.439+01:00Torta di Mele con un pensiero speciale...<div style="text-align: justify;">
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Questo dolce non ha una precisa ricetta, diciamo pure che ognuno ha la sua versione, quella della mamma, della nonna, anche io ne ho fatte tante, tutte diverse, quindi parto con la prima dove oltre alle mele ho aggiunto le noci pecan e la cannella che non guasta mai.</div>
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Potrà essere banale pensare di fare la torta di mele, ma alla fine ho riscontrato che va sempre alla grande, specie con colui che lì per lì la disprezza e poi la adora ... vedi mio marito!!!</div>
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E' sana, non troppo grassa, ed è piacevole in ogni momento, dalla mattina alla sera. A casa dei miei è la torta che si fa più spesso, e forse è per questo che la adoro. Mi raccomando, fondamentali sono le mele buone e dolci, ne ho provate tante, ma le golden per me sono il top.</div>
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In questa giornata di pioggia poi, ci sta proprio bene un pò di comfort food, l'ho voluta dedicare alla mia città, che ieri ha ricordato i 50 anni dall'alluvione. </div>
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Ingredienti : </div>
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(tortiera da 18cm)</div>
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160gr di farina (montana molino grassi)<br />
50gr amido di mais </div>
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100gr di burro</div>
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100gr di zucchero</div>
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30gr di miele di acacia</div>
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2 mele golden</div>
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1,5 cucchiaino di lievito</div>
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pizzico di sale</div>
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1 cucchiaino di cannella</div>
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6/7 noci pecan sbriciolate</div>
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Accendere il forno a 180° e rivestire la teglia con la carta forno. Prendete una ciotola e iniziate a sbattere il burro (fatto ammorbidire precedentemente), con lo zucchero e miele, poi aggiungere le uova aggiungere la farina, l'amido, il lievito e la cannella, un pizzico di sale, (se l'impasto fosse troppo duro allungare con un pochino di latte). Sbucciare le mele e tagliarle a spicchi sottili, aggiungerla all'impasto insieme alle noci. Rovesciare l'impasto nella teglia e mettere l'altra mela a raggiera sopra.</div>
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Cuocere per almeno 35/40 minuti, se vedete che sopra diventa scura, metteteci un pò di carta stagnola, e fate la prova stecchino. </div>
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Toglierla dal forno, e appena tiepida spruzzare un pò di zucchero a velo!</div>
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Accompagnatela con un buon caffè, con un tea verde come ho fatto io, o come meglio credete voi!</div>
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Un abbraccio a tutti gli angeli del fango e a tutto il mondo, che ha
aiutato a recuperare e restaurare opere e beni di inestimabile valore.<br />
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<br />Sabryhttp://www.blogger.com/profile/07044184473213829943noreply@blogger.com11tag:blogger.com,1999:blog-2938374014108307481.post-72546163904366035432016-10-24T22:20:00.001+02:002016-10-24T22:40:33.939+02:00TAPAS Journey<div class="post-header" style="text-align: justify;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Che dire questa volta mi son trovata "n'anticchia" in difficoltà, come direbbe un nostro amico...ma per cosa? Ma per la nuova sfida lanciata per <a href="http://www.mtchallenge.it/">l’<span style="color: #e06666;">MTC</span></a>, dalla super, bravissima e fantasiosa vincitrice <span style="color: #e06666;"><a href="http://ilcoloredellacurcuma.blogspot.it/2016/10/per-questo-mtc-se-va-de-tapas_5.html" target="_blank"><span style="color: #e06666;">Mai </span></a></span>dal blog<span style="color: #e06666;"><span style="color: black;">, il colore della curcuma.</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #e06666;"><span style="color: black;">La sfida sono loro <i>LE TAPAS</i>, oppure stuzzichini, bocconcini o come volete voi!</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #e06666;"><span style="color: black;">La tradizione di "<b class="userFormat1">ir de tapas</b>", anche detta "el tapeo", in Spagna è diffusa in quasi tutta la penisola. La "tapa" oppure il "pincho" è
accompagnata normalmente da un bicchiere di vino, ma in altre regioni come l'Andalusia o a Madrid è abitudine accompagnare lo spuntino con la birra.</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #e06666;"><span style="color: black;">Il mio più grande timore, era non riuscire a trovare qualcosa, da poter raccontare per far stare insieme, questi gustosissimi aperitivi, dovendo costruire un intreccio, di non una, ma ben tre ricette amalgamate tra loro o comunque legate da un filo conduttore. Sono rimasta con la testa in standby.... della serie avete presente quando la ruzzolina del computer inizia a girare e non sapete quando smetterà? Panico!</span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #e06666;"><span style="color: black;">La ruzzolina si è fermata e alla fine mi è venuto in mente che potevo mettere insieme le tre proposte, annodandole all'itinirario di un viaggio, quel viaggio che ci ha portato a Barcellona, partendo da Firenze e percorrendo una parte della nostra Italia, attraversando la Francia e arrivando in Spagna. Essendo una vacanza dell' ultimo secondo, l'aereo era diventato troppo costoso così abbiamo optato per l'auto, diventando così un viaggio a ...TAPAS! </span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #e06666;"><span style="color: black;">Grazie per questa sfida che ci aiuta a ricordare e raccontare episodi legati a qualcosa come il cibo, e non solo tutto ciò fa bene al corpo (e al nostro palato...) ma anche alla mente, così la teniamo ben allenata!</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #e06666;"><span style="color: black;">Vi illustro velocemente come si dividono queste tapas:</span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8hkkNrXRM-a8WcAdL34PEpuW2Dm7YsFcRiigqu1QqMAHbUCtTNP0sxrtG8DXPe6WMbuTAMaQr8hqGPpSufdQY_Ovvy4iyOTTLfa9GBYv7X2Qkk8DTkleSr4t0qqLGCAov2jQ_2JLrIi1/s1600/tris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8hkkNrXRM-a8WcAdL34PEpuW2Dm7YsFcRiigqu1QqMAHbUCtTNP0sxrtG8DXPe6WMbuTAMaQr8hqGPpSufdQY_Ovvy4iyOTTLfa9GBYv7X2Qkk8DTkleSr4t0qqLGCAov2jQ_2JLrIi1/s640/tris.jpg" width="640" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>Le tapas</b></i>: sono <span style="font-family: "arial" , "helvetica" , sans-serif;">una porzione di</span> assaggini di un piatto intero, <span style="font-family: "arial" , "helvetica" , sans-serif;">s</span>erviti su un piattino, <span style="font-family: "arial" , "helvetica" , sans-serif;">u</span>sando una posata. <span style="font-family: "arial" , "helvetica" , sans-serif;">Anticamente </span>la <i>tapa</i> si metteva sopra la brocca o il bicchiere di
vino, <span style="font-family: "arial" , "helvetica" , sans-serif;">così </span>che “tappasse” il recipiente, accompagnava la bibita ed evitava che
qualche insetto vi cadesse dentro, ecco l’origine
della parola. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>I montaditos</b></i>: sono fettine di pane o piccoli panini <span style="font-size: small;"><span style="line-height: 24px;">ripieni di ogni bendiddio, (<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">vedendoli </span><span style="font-family: "arial" , "helvetica" , sans-serif;">in</span></span></span> <span style="font-family: "arial" , "helvetica" , sans-serif;">S</span>pagna, mi</span></span><span style="font-size: x-small; line-height: 24px;"><span style="font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span>sono domandata come ci facessero a stare tutte quelle cose dentro a un piccolo panino<span style="font-family: "arial" , "helvetica" , sans-serif;">!!</span>!) </span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b>I pinchos</b></i>:
s<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">ono come dei finger food, serviti infilzati con uno stuzzicadenti. </span></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"> Il verbo
'pinchar' significa infatti 'infilzare, questi stuzzichini si mangiano in piedi al bancone e solitamente gli stuzzicadenti si lasciano nel piatto e sorvono poi al cameriere per capire quanti ne avete pappati!!!</span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;">La prima tapa ci ricorda la Toscana, <span style="font-family: "times" , "times new roman" , serif;">il montadito.</span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">La seconda tapa <span style="font-family: "times" , "times new roman" , serif;">del perc<span style="font-family: "times" , "times new roman" , serif;">orso è </span></span> la Francia, il pincho<span style="font-family: "times" , "times new roman" , serif;">s.</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">La terza </span> </span></span></span></span></span></span></span></span>l'arri<span style="font-family: "times" , "times new roman" , serif;">vo in Spagna, la tapa<span style="font-family: "times" , "times new roman" , serif;">s.</span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMm29TTJ-0MUsBTlrbN3N7UfAKn4anZBHyq0aB8bbzgiNngwW-Drtm0_1VHTSKGTHtOarnVjgwP__sZgptEugCVzxhmSh0Qw7VDvSnEtiMC9JB4e72W3YrUyPM2e0NxXtJg1Ya40AtXn1l/s1600/tapasjourney4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMm29TTJ-0MUsBTlrbN3N7UfAKn4anZBHyq0aB8bbzgiNngwW-Drtm0_1VHTSKGTHtOarnVjgwP__sZgptEugCVzxhmSh0Qw7VDvSnEtiMC9JB4e72W3YrUyPM2e0NxXtJg1Ya40AtXn1l/s640/tapasjourney4.jpg" width="640" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">Ed </span>ecco qui le ricette: </span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">Il montadito - <span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">crostone</span> al ca<span style="font-family: "times" , "times new roman" , serif;">volo nero</span></span></span></span></span></span></span></span></span></b></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">2</span> fett<span style="font-family: "times" , "times new roman" , serif;">e</span> di pane </span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">6<span style="font-family: "times" , "times new roman" , serif;">/7</span></span> fogli<span style="font-family: "times" , "times new roman" , serif;">e di cavolo nero</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">olio evo </span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">s<span style="font-family: "times" , "times new roman" , serif;">ale&pepe</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">Pulire e quindi<span style="font-family: "times" , "times new roman" , serif;"> l<span style="font-family: "times" , "times new roman" , serif;">essare</span></span></span> le foglie di ca<span style="font-family: "times" , "times new roman" , serif;">volo, dopodich<span style="font-family: "times" , "times new roman" , serif;">è prendere le fette di pane abbrustolirle e sfregarle con dell'aglio, ada<span style="font-family: "times" , "times new roman" , serif;">giare le foglie di cavolo a<span style="font-family: "times" , "times new roman" , serif;">n<span style="font-family: "times" , "times new roman" , serif;">cora ti<span style="font-family: "times" , "times new roman" , serif;">epi<span style="font-family: "times" , "times new roman" , serif;">de e condire con <span style="font-family: "times" , "times new roman" , serif;">olio sale e pepe.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://4.bp.blogspot.com/-eiFD3Yf-Jmo/WA5pY04MiiI/AAAAAAAACjo/DFzw2M9ysBgUYsUjNe7x5wCWXE-gn5AUgCEw/s1600/tris2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" src="https://4.bp.blogspot.com/-eiFD3Yf-Jmo/WA5pY04MiiI/AAAAAAAACjo/DFzw2M9ysBgUYsUjNe7x5wCWXE-gn5AUgCEw/s640/tris2.jpg" width="640" /></a></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">Il pin<span style="font-family: "times" , "times new roman" , serif;">c<span style="font-family: "times" , "times new roman" , serif;">hos - Gougeres a<span style="font-family: "times" , "times new roman" , serif;">u gruyère</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></b></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">(circa 12 bignè )</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">30 ml di acqua</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">30 ml di latte scremato</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">25 gr di burro</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 pizzico abbondante di sale</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">35 gr farina</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 uovo</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">25 gr di gruyere (o parmigiano) + 1 pugnetto per decorare</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cucchiaino di mostarda di Digione</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cucchiaino di semi di papavero (mia aggiunta)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 pizzico di noce moscata</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 pizzico di pepe nero</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preparare la choux portando a bollore acqua, latte, sale e burro, poi versare velocemente la
farina e mescolare fino a che non si avrà un panetto che si staccherà
dalle pareti della pentola. Togliere dal fuoco e aggiungere l’uovo
mescolando fino a che non sia assorbito a questo punto aggiungere il gruyere grattugiato, la mostarda il pepe e la
noce moscata.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Rivestire una teglia con carta forno,
formare delle palline con l'aiuto di due cucchiaini poggiandole a distanza l’una dall’altra. Spolverare con gruyere grattugiato e semi di papaveroe, infornare a 175°C per circa 25 minuti o fino a colorazione dorata. Dopo possono essere anche farcite di formaggio.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvsNsri12dqF3OMX1rxcoUhPWOZydimz7RIRugSogXegIHtMS5-xWi4jEKxtTwQAAYkJBwnmBSDY6fpnUtggPagUsrw6ZK8mYvikNIaYVkjXhKakiiVXLAW4YLoimTMsWkCT8wBU090Iu/s1600/tapasjourney2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTvsNsri12dqF3OMX1rxcoUhPWOZydimz7RIRugSogXegIHtMS5-xWi4jEKxtTwQAAYkJBwnmBSDY6fpnUtggPagUsrw6ZK8mYvikNIaYVkjXhKakiiVXLAW4YLoimTMsWkCT8wBU090Iu/s640/tapasjourney2.jpg" width="640" /></a></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"> </span></span> </span></span></span></span></span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i><b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">La tapas- <span style="font-family: "times" , "times new roman" , serif;">T</span>ortilla d<span style="font-family: "times" , "times new roman" , serif;">e</span> pata<span style="font-family: "times" , "times new roman" , serif;">t<span style="font-family: "times" , "times new roman" , serif;">as</span></span></span></span></span></span></span></span></span></span></span></span></b></i></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="quantita">5 </span><span class="ingrediente">Uova</span><span class="quantita"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="quantita">4</span><span class="ingrediente"> Patate,</span> <span class="specifica">medie</span><span class="quantita"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="quantita">1</span><span class="ingrediente"> Cipolla</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="unita">olio evo </span><span class="unita"> </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span class="unita">pizzico di</span> <span class="ingrediente">Sale </span></span><br />
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<div itemprop="recipeInstructions">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lavate, sbucciate e asciugate le patate. Tagliatele a cubetti e mettetele a cuocere insieme alla cipolla a fuoco lento in una padella
profonda con l' olio evo. Fate cuocere stando attenti a non fare attaccare le patate, semmai aggiungere un pò di acqua. Intanto cominciate a sbattere
le uova, quindi togliete dal fuoco le patate e aggiungetele alle uova, pulite la padella scaldate un pò di olio e rimettere di nuovo tutto nella padella. Fate cuocere ancora una volta a fuoco lento, fino a che non si addensano le uova poi mettere il coperchio, per 5-10
minuti, lasciando consolidare la tortilla. Attenzione a quando girate la tortilla: aiutatevi con un
coperchio o un piatto e rimettetela nella padella dall’altro lato. Continuate a
cuocerla ancora un pò in modo che
venga ben dorata su entrambi i lati. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Buon viaggio e buone tapas a tutti! </i></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"> </span> </span> </span></span></span></span></span></span></span></span><br />
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