tag:blogger.com,1999:blog-16573020195299127322024-02-19T02:12:17.056-08:00 Gusto...magicoAnonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-1657302019529912732.post-11568763708414125932014-05-03T09:19:00.005-07:002014-05-03T09:19:59.854-07:00Polpettine in agrodolce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrM4K3s-Wun6XoEzMCqobO_0F1mjPlr_fJUTTOmF-gepvt6M7Q1Shx-_GumaxdkUxB9lKQJCWvSU3W3N9v1gHnA5tXlYmMJwPTEXtHmevr9B-2Sok1rYfT9F_cI2mtDBn8Ii_VfxfbKV4t/s1600/20140330_120606.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrM4K3s-Wun6XoEzMCqobO_0F1mjPlr_fJUTTOmF-gepvt6M7Q1Shx-_GumaxdkUxB9lKQJCWvSU3W3N9v1gHnA5tXlYmMJwPTEXtHmevr9B-2Sok1rYfT9F_cI2mtDBn8Ii_VfxfbKV4t/s1600/20140330_120606.jpg" height="144" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao a tutti!!Oggi vi presentiamo delle polpettine in agrodolce, o meglio delle polpette accostate a delle cipolle glassate, le quali conferiscono loro un delicato retrogusto agrodolce...</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Come la maggior parte delle nostre preparazioni anche questa ha un iter semplice e piuttosto breve. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Hanno solo un lato negativo: una tira l'altra!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Naturalmente il mix di carni per le polpette può essere variato in base ai propri gusti ed abitudini. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredienti per circa 25 polpettine:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 150 gr di carne macinata di manzo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 100 gr di carne macinata di suino</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 60 gr di pane ammollato nel latte o acqua</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cucchiai di parmigiano</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una manciata di prezzemolo tagliato finemente </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- un pizzico di noce moscata</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 uovo intero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 pizzico di pepe</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 pizzico di sale</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- pangrattato q.b </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- olio di semi </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cipolle di medie dimensioni</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cucchiai di zucchero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cucchiai di aceto balsamico</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mescolare le carni, il parmigiano, il sale, il pane, il prezzemolo, la noce moscata e pepe. Riscaldare l'olio di semi. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Formare le polpette e dopo averle passate nel pangrattato tuffarle nell'olio e friggerle girandole di tanto in tanto. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Una volta cotte, lasciarle scolare su carta assorbente.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Nel frattempo tagliare le cipolle a fettine sottili e adagiarle in una padella. Lasciarle appassire con un filo d'olio. Aggiungere poi l'aceto balsamico e dopo 2 minuti lo zucchero; lasciar andare per 5 minuti. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">A questo punto aggiungere le polpette e continuare, a fuoco molto basso, a cuocere per 5 minuti per far amalgamare bene i sapori.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Servire. </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com18tag:blogger.com,1999:blog-1657302019529912732.post-38333500490931907942014-04-08T09:26:00.002-07:002014-04-11T12:37:28.795-07:00Gnocchi carciofi e asparagi <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHa6GqOS42mc9VK0o0ZMYKWVFaDoUkPe-OulxsEh0fqW0JNNrgwOkGrhXqJy8lDuU9qId_cmWb76XsQMWI78c0smz1KvsXMR4onwsChJGw0zVhio4jQSgH0OLFyZnXk-FyEX9k3_kGG6b/s1600/20140326_124105.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHa6GqOS42mc9VK0o0ZMYKWVFaDoUkPe-OulxsEh0fqW0JNNrgwOkGrhXqJy8lDuU9qId_cmWb76XsQMWI78c0smz1KvsXMR4onwsChJGw0zVhio4jQSgH0OLFyZnXk-FyEX9k3_kGG6b/s1600/20140326_124105.jpg" height="146" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Oggi un primo piatto con ingredienti tipici di questa stagione.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Gli asparagi da noi utilizzati sono quelli selvatici raccolti da amici che gentilmente ce li hanno regalati.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ovviamente questi hanno un gusto più marcato rispetto agli asparagi coltivati ma nonostante ciò l'accostamento con i carciofi risulta molto delicato.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Vi consigliamo questo piatto perchè è semplice e veloce da preparare ed estremamente gustoso!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 4 persone:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Per gli gnocchi:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://gustomagico.blogspot.it/2013/01/gnocchi.html">http://gustomagico.blogspot.it/2013/01/gnocchi.html</a></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In alternativa 360 gr di gnocchi già pronti</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Per il sugo:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 3 carciofi</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 200 gr di asparagi</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- sale e pepe q.b</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 40 gr di parmigiano grattugiato</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pulire i carciofi e dopo averli lavati tagliarli in 8 pezzi. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Metterli in una padella con un pò di olio, sale e pepe e cuocere per 5 minuti. Aggiungere gli asparagi puliti e cuocere per circa 10 minuti. Verificare la cottura.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcnGrH3PrKgA6dh3oyIyS1Dci9Y7xmBqD2JpjtlGBWQPqBz1fZPvxaItz6jva5txwQ-gmr9_E3mKoXT-dU_twzv3iyPH5az_ORjwl9GbmnVtngzxtcArhzgGYF4d2PoA9hiOrJMQwlRtB/s1600/20140326_115532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcnGrH3PrKgA6dh3oyIyS1Dci9Y7xmBqD2JpjtlGBWQPqBz1fZPvxaItz6jva5txwQ-gmr9_E3mKoXT-dU_twzv3iyPH5az_ORjwl9GbmnVtngzxtcArhzgGYF4d2PoA9hiOrJMQwlRtB/s1600/20140326_115532.jpg" height="240" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Nel frattempo cuocere gli gnocchi e ripassarli in padella con il condimento.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkYNT5ElbIbXCTnuiJZkflD1C-m7g7OIFpRpElEKwdRcyRvnoNd1WXSNiqb0DhdsrBEcsPehtPmWDtjKcxHCZbCqIYCspRXkWXagOfCe8j7Ok_BVso5COp5zXX6WOuCQK3FonRtrCdo5d/s1600/20140326_123840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkYNT5ElbIbXCTnuiJZkflD1C-m7g7OIFpRpElEKwdRcyRvnoNd1WXSNiqb0DhdsrBEcsPehtPmWDtjKcxHCZbCqIYCspRXkWXagOfCe8j7Ok_BVso5COp5zXX6WOuCQK3FonRtrCdo5d/s1600/20140326_123840.jpg" height="240" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Servire con una spolverata di parmigiano grattugiato. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAvTYqMjg-5AB4kkYR6YGzjXXho00UhZ7zHoFv8cTrAmjwW3bikvp_CmC7FEvar-gZTaxpE_u8BgVWJ7d3AZDlJROsfWonbF9gVc_1-xVVS_A6-T23mfTvX0i_z_nzYrzlCZzPMN2Sxgb/s1600/20140326_124105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAvTYqMjg-5AB4kkYR6YGzjXXho00UhZ7zHoFv8cTrAmjwW3bikvp_CmC7FEvar-gZTaxpE_u8BgVWJ7d3AZDlJROsfWonbF9gVc_1-xVVS_A6-T23mfTvX0i_z_nzYrzlCZzPMN2Sxgb/s1600/20140326_124105.jpg" height="234" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com3tag:blogger.com,1999:blog-1657302019529912732.post-36467178163054841462014-04-04T13:23:00.005-07:002014-04-04T13:23:48.694-07:00Brownies al rum e cocco <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0L9GQVSUJe8ZNZXq2598qxurdYmOQDaT-5GiMVwpOIDfwEb7t9aa5o-j6zlw6e9-jVMlASTuBZxF0Wy30nd9CuUqoUJVmvabbMvRhWC0i6HSPHoyNactAN3pGAnAprLTcmC9aWvH_-x_/s1600/20140329_192712.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0L9GQVSUJe8ZNZXq2598qxurdYmOQDaT-5GiMVwpOIDfwEb7t9aa5o-j6zlw6e9-jVMlASTuBZxF0Wy30nd9CuUqoUJVmvabbMvRhWC0i6HSPHoyNactAN3pGAnAprLTcmC9aWvH_-x_/s1600/20140329_192712.jpg" height="150" width="200" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ciao! Oggi condividiamo con voi una ricetta improvvisata al momento per soddisfare la voglia di cocco e cioccolato con risultato sorprendente....</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dolci ma delicati, croccanti fuori ma morbidi dentro i brownies in questione hanno conquistato tutti, un pò come le ciliegie: uno tira l'altro! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">La preparazione è molto semplice e rapida, l'unico lato negativo è l'attesa per il raffreddamento prima di poter tagliare questi dolcetti!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredienti per circa 25 brownies:</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">- 2 uova intere</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">- 170 gr di zucchero a velo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 150 gr di cioccolato fondente</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 80 gr di burro</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 5 cucchiai di farina di cocco + q.b per la decorazione</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">- 40 gr di farina</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 1/2 bustina di lievito</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- una fialetta di aroma al rum</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Far sciogliere il cioccolato fondente con il burro a bagnomaria o nel forno a microonde e far raffreddare.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTic7udo4xPy2qAJVkZ9jPVDmRVRX1dqCqd3Kbs-OkloAZwV7OaJHgtC2Qex3DgmbMaraT5856Du8XfpDofGnyFKdkKzBf2TN4p_woBtBMTZragfs1vIZ5_Tc0ZMPzelSS3HlBSWavbw6E/s1600/20140329_170810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTic7udo4xPy2qAJVkZ9jPVDmRVRX1dqCqd3Kbs-OkloAZwV7OaJHgtC2Qex3DgmbMaraT5856Du8XfpDofGnyFKdkKzBf2TN4p_woBtBMTZragfs1vIZ5_Tc0ZMPzelSS3HlBSWavbw6E/s1600/20140329_170810.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Nel frattempo montare le uova con lo zucchero.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Aggiungere poi gradualmente il composto di cioccolato, la farina, il rum e il cocco. Infine il lievito. Quando il composto è liscio e amalgamato versarlo in una teglia rettangolare ( circa 20 cm x 40 cm) e livellare.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbD7-ClpEwWTr_CETVXCjUD3aTKIHfnDah3uK12FJJ3zExlowuguZ5cpb3LNDTGkHeURKoRqr3sYKLJGoKqwZPGFPFGybOkCPEeYN0WeZMXlnnyJxfZo3qvEzIwMb-tHaz9Xo4Iw-TjCL8/s1600/20140329_173726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbD7-ClpEwWTr_CETVXCjUD3aTKIHfnDah3uK12FJJ3zExlowuguZ5cpb3LNDTGkHeURKoRqr3sYKLJGoKqwZPGFPFGybOkCPEeYN0WeZMXlnnyJxfZo3qvEzIwMb-tHaz9Xo4Iw-TjCL8/s1600/20140329_173726.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cuocere in forno caldo a 180° per 25 minuti.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Far raffreddare, tagliare in piccoli quadrati o rettangoli e cospargere di cocco grattugiato.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZcoKeEoTTKNVvYQxuiBeH7WpTdDKP_WpTi8V3xdDFEAt1OBccmjfBPgTtw8Qj95PV1ZVi-gLV6k_P0Huz9iBxwGllA_uI9zcmieJV6UM8ItqFXwQ7xwaIJ9v3mJKU14Fq41sApQ3jpk7/s1600/2014-03-29+19.40.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ZcoKeEoTTKNVvYQxuiBeH7WpTdDKP_WpTi8V3xdDFEAt1OBccmjfBPgTtw8Qj95PV1ZVi-gLV6k_P0Huz9iBxwGllA_uI9zcmieJV6UM8ItqFXwQ7xwaIJ9v3mJKU14Fq41sApQ3jpk7/s1600/2014-03-29+19.40.27.jpg" height="348" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com6tag:blogger.com,1999:blog-1657302019529912732.post-78422398567076653292014-03-21T09:59:00.000-07:002014-03-21T09:59:07.504-07:00Lasagne vegetariane <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8JXVD3uaqEDLVBBHqjOLNlS-Jd8KvTtzxMTCBHgNqVywMO_jDSYUqhDeZoX5e2jeAcNnWDpda9PGETPZq0c196FzmnhkGIw7RKrdv2k5_FLRToaih8FfMPfew5dbE5Pq54KNWcvsq0tk/s1600/20140316_125017.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8JXVD3uaqEDLVBBHqjOLNlS-Jd8KvTtzxMTCBHgNqVywMO_jDSYUqhDeZoX5e2jeAcNnWDpda9PGETPZq0c196FzmnhkGIw7RKrdv2k5_FLRToaih8FfMPfew5dbE5Pq54KNWcvsq0tk/s1600/20140316_125017.jpg" height="162" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">21 marzo: Primavera!! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">E per festeggiare l'arrivo di questa bella stagione lasagne vegetariane. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Questa versione, più leggera delle lasagne tradizionali, ricorda la primavera in quanto ci sono le verdure, le primizie.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Si prestano ad essere servite anche come piatto unico e sono molto versatili poichè si possono utilizzare le verdure che più ci aggradano e variare sempre le versioni. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Noi in questo caso abbiamo usato piselli, funghi e zucchine.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 6 persone</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- Lasagne fresche sottili 300 gr</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- Funghi 400 gr</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- Zucchine 2 medie</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- Piselli 300 gr</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 80 gr di parmigiano grattugiato </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 1 confezione di besciamelle oppure per farla in casa:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 50 gr di burro</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 50 gr di farina</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- 1/2 litro di latte</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">- noce moscata, sale e pepe </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cuocere separatamente i funghi, piselli e le zucchine.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tagliare in modo sottile le zucchine e i funghi. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Iniziare i vari strati della lasagna irrorando la teglia con un pò di besciamella. Al primo strato depositare la lasagna, mettere tutti i funghi, 3/4 cucchiai di besciamella e una manciata abbondante di parmigiano. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Continuare gli strati, uno con tutti i piselli e un altro con le zucchine.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Naturalmente gli strati sono variabili nell'ordine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jUL_uMKadh-WXTAxYU3CfxUDtCe8TNGZpNkizV2K3VJSgo4qkcxAluuJ-pVb_spwiBTB-_2EhsLTCtkBZRpyy-HCFxTqN7CvJufuBuR73yNSJCX9iXK2TaNh6aYyxvksR_iiVy_w6ELu/s1600/20140315_161931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jUL_uMKadh-WXTAxYU3CfxUDtCe8TNGZpNkizV2K3VJSgo4qkcxAluuJ-pVb_spwiBTB-_2EhsLTCtkBZRpyy-HCFxTqN7CvJufuBuR73yNSJCX9iXK2TaNh6aYyxvksR_iiVy_w6ELu/s1600/20140315_161931.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWp9MfehkS1lgeqkLRq4x2abTtfY1gzQEOTROocRwWvY_JVmtkDzK-yJ8hj_yoO4KDn2NnhDLulaf6lcQeeeJt2P8YsBUxF1Vi-372IWsrVtGIdHW-H8z6UzpegN9KwtxaWo0_jOc-R0h/s1600/20140315_162431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWp9MfehkS1lgeqkLRq4x2abTtfY1gzQEOTROocRwWvY_JVmtkDzK-yJ8hj_yoO4KDn2NnhDLulaf6lcQeeeJt2P8YsBUxF1Vi-372IWsrVtGIdHW-H8z6UzpegN9KwtxaWo0_jOc-R0h/s1600/20140315_162431.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Al termine chiudere con la besciamella e il parmigiano.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cuocere a 220° per 20 minuti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gO5PZkLnSWyXz-QmdKAPPFIU9JP5a5CuM0JLlXaof9PxLBBEBsUmE5J_AWmGITJCnGz0IeafI_J9vWUMMVZbPjg3wz2zxrykD-q5qw8mDToks1AmzHGWQZQ7m-gun5d2wG2HUiBzi7TH/s1600/20140316_125017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gO5PZkLnSWyXz-QmdKAPPFIU9JP5a5CuM0JLlXaof9PxLBBEBsUmE5J_AWmGITJCnGz0IeafI_J9vWUMMVZbPjg3wz2zxrykD-q5qw8mDToks1AmzHGWQZQ7m-gun5d2wG2HUiBzi7TH/s1600/20140316_125017.jpg" height="260" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com7tag:blogger.com,1999:blog-1657302019529912732.post-7242391886833030022014-03-18T13:38:00.002-07:002014-03-18T13:38:21.871-07:00Cookies <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxS3rRCd4eTc_3P3MY5OUhXwSt1SyCisugdAk_545ZxvgmPs9kE3rtB83uc0pDnqBR3elJpDiL5sT7zzSMCylV2ASHe0ek1MM2BBQ3RAKgGHgr_V3paT0gwRoFjzuF1SJ2Q__paEeG8MCx/s1600/1551471_10201771239182938_290940561_n+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxS3rRCd4eTc_3P3MY5OUhXwSt1SyCisugdAk_545ZxvgmPs9kE3rtB83uc0pDnqBR3elJpDiL5sT7zzSMCylV2ASHe0ek1MM2BBQ3RAKgGHgr_V3paT0gwRoFjzuF1SJ2Q__paEeG8MCx/s1600/1551471_10201771239182938_290940561_n+(1).jpg" height="146" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao a tutti! stasera condividiamo con voi la preparazione dei cookies i famosissimi e buonissimi biscotti americani.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Certo non sono come gli originali ma dopo varie prove abbiamo reputato che questa è la nostra migliore versione perchè sono molto croccanti ma non eccessivamente sbriciolosi.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ideali per accompagnare un caffè, un the o un cappuccino oppure da soli per un dolce intervallo!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 20 cookies:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 uovo intero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 60 gr di zucchero di canna</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 40 gr di zucchero semolato</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 110 gr di burro morbido</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 225 gr di farina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 cucchiaino di lievito</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 100 gr di gocce di cioccolato</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 60 gr di cioccolato fondente tagliato a pezzi piccoli</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lavorare il burro morbido a temperatura ambiente con lo zucchero fino ad ottenere una crema.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Aggiungere l'uovo e dopo averlo amalgamato bene aggiungere gradualmente la farina e il lievito.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6x-wAXriWjQv_NQO6TREJenNf0XIXRfcRHNtMvsfKMYkmdwkNsbICtvsuqCEaiZqp9t50FW3F0mU3aLECIvNdqY-5jXV_b57SwHQadBqayBhdns1i6qOl8zWxwVC7cQYAhbBSAdFWXmJ/s1600/20140228_161319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6x-wAXriWjQv_NQO6TREJenNf0XIXRfcRHNtMvsfKMYkmdwkNsbICtvsuqCEaiZqp9t50FW3F0mU3aLECIvNdqY-5jXV_b57SwHQadBqayBhdns1i6qOl8zWxwVC7cQYAhbBSAdFWXmJ/s1600/20140228_161319.jpg" height="223" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Infine, una volta ottenuto un composto sodo e liscio aggiungere il cioccolato e mescolare.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2A4Ocr9Pija8dfX5WZTW3BytB8UpUqttCNSf3wdc9_FZaWGG6-MAy2Kt97qE64j-tZ6bXgvi7gwliXigxriDLv1eRSVl82JWNxK4okrrxiegsbZdnLDnSPFPXPoXzRztRFbAKjyLDTjg/s1600/20140228_162706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2A4Ocr9Pija8dfX5WZTW3BytB8UpUqttCNSf3wdc9_FZaWGG6-MAy2Kt97qE64j-tZ6bXgvi7gwliXigxriDLv1eRSVl82JWNxK4okrrxiegsbZdnLDnSPFPXPoXzRztRFbAKjyLDTjg/s1600/20140228_162706.jpg" height="180" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Formare delle palline e schiacciarle fino ad ottenere la forma tipica del cookie.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cuocere per 10 minuti in forno riscaldato a 180°.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCf9ubVu4L3vFxRWhNhZleQE8JPD3L6_PHRveWp63ksQGDTXym5BKD8yQ2IxYjxGyOhK_z3-zmk-f9aCmR3fTog5FtFIwPekr7zhPUqHZ-hqK2MlIu-dJPOsi56ie0JuQYpl133j2FPPHF/s1600/1551471_10201771239182938_290940561_n+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCf9ubVu4L3vFxRWhNhZleQE8JPD3L6_PHRveWp63ksQGDTXym5BKD8yQ2IxYjxGyOhK_z3-zmk-f9aCmR3fTog5FtFIwPekr7zhPUqHZ-hqK2MlIu-dJPOsi56ie0JuQYpl133j2FPPHF/s1600/1551471_10201771239182938_290940561_n+%25281%2529.jpg" height="234" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com2tag:blogger.com,1999:blog-1657302019529912732.post-41393954741512851392014-03-03T07:44:00.003-08:002014-03-03T07:44:59.544-08:00Frappe, chiacchiere o come dir si voglia......<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvVY4pbEUTaBmXvN5a-l5qlw5bjiBkLfo9Ons-1IEOxXEXyVQM1Bvl091g24hVWEYCc6SDK3IhPnDbrSXnPYyVcH1-hEvVAvLr1m05C0mmXjm448II7OR4dwGMX7JXSrkcmZWhuPqQEH4/s1600/20140223_211206.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvVY4pbEUTaBmXvN5a-l5qlw5bjiBkLfo9Ons-1IEOxXEXyVQM1Bvl091g24hVWEYCc6SDK3IhPnDbrSXnPYyVcH1-hEvVAvLr1m05C0mmXjm448II7OR4dwGMX7JXSrkcmZWhuPqQEH4/s1600/20140223_211206.jpg" height="179" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Domani è martedì grasso, quindi oggi vi presentiamo la nostra ricetta del dolce più rappresentativo del carnevale.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Le frappe, chiacchiere, cenci o altro sono diffuse in tutta Italia ed esistono tantissime ricette diverse tra loro seppur simili.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Noi abbiamo utilizzato la ricetta di famiglia che si tramanda oramai da anni. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Buon carnevale a tutti!!!!!!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per circa 40 frappe:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 480 gr di farina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 60 gr di burro</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 70 gr di zucchero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 3 uova intere + un tuorlo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cucchiai di liquore (consigliati grappa, vino bianco e limoncello) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una bustina di vanillina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 8 gr di lievito</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- olio di semi per friggere</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- abbondante zucchero a velo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mettere la farina a fontana setacciata con il lievito e la vanillina, al centro mettere le uova, lo zucchero, il burro ammorbidito a temperatura ambiente e il liquore.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Impastare con le mani finchè diventa un composto sodo, compatto ed elastico.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Formare un panetto rotondo e lasciar riposare in un posto fresco per circa mezz'ora.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Stendere la pasta in sfoglie sottili e ritagliare le frappe nella forma preferita. Noi facciamo dei rettangoli con al centro 2 strisce.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Friggere in abbondante olio di semi e quando sono ben dorate togliere e lasciar sgocciolare.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Una volta raffreddate cospargere con abbondante zucchero a velo.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N9O9oIXxV4DQ4gOPNxQqMYMJFXq9N5ZYhbEWL6kcfwaa7QuXnZidHDUhQEV7b7fYFKt_PSQob2GBaFFWUmeygw50E8W6kctSOZwQC08HYiVfjpYOg-8CdkSVw-Jz-kpWvfb5tbwLr9an/s1600/20140223_211206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4N9O9oIXxV4DQ4gOPNxQqMYMJFXq9N5ZYhbEWL6kcfwaa7QuXnZidHDUhQEV7b7fYFKt_PSQob2GBaFFWUmeygw50E8W6kctSOZwQC08HYiVfjpYOg-8CdkSVw-Jz-kpWvfb5tbwLr9an/s1600/20140223_211206.jpg" height="225" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com2tag:blogger.com,1999:blog-1657302019529912732.post-81954291555368903992014-02-28T08:41:00.000-08:002014-02-28T08:41:43.320-08:00Faraona ai funghi champignon <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUWW0qRJykXX6yltVzxZ1pd-BWcRTXkZ8qvDUmjwHTxb-LIyPQS7ZhocX8kU-QxMCn_vjqUr5ToKDoe6sgbhCLa1sM-TwwoFj54vlHjYm8-eGQizs6y1Qlv_pC-MdTL5MGB5nU66ZvR02/s1600/2014-02-26+18.47.27.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUWW0qRJykXX6yltVzxZ1pd-BWcRTXkZ8qvDUmjwHTxb-LIyPQS7ZhocX8kU-QxMCn_vjqUr5ToKDoe6sgbhCLa1sM-TwwoFj54vlHjYm8-eGQizs6y1Qlv_pC-MdTL5MGB5nU66ZvR02/s1600/2014-02-26+18.47.27.jpg" height="112" width="200" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ciao! oggi vi facciamo vedere come abbiamo cucinato la faraona qualche giorno fa!</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">La faraona è una carne bianca tenera dal sapore molto delicato. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">In questo caso, per la prima volta, la abbiamo accostata a dei funghi champignon freschi e l'esperimento ci è piaciuto quindi abbiamo deciso di condividere!!</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti:</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">- una faraona di circa 1 kg</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">- 1 bicchiere di vino bianco</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">- 1 bicchiere di acqua</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">- 500 gr di funghi champignon</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">- 3 rami di rosmarino</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">- 4/5 foglie di salvia</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Tagliare la faraona a pezzi, lavarla, adagiarla in un tegame e farla rosolare con un filo di olio.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Avvolgere gli odori o in sacchettino o rotolo di stoffa leggera (ad esempio velo delle bomboniera) e metterlo con la faraona.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g1w_geALgninhpUSN_iBpavv-l-sjOkZ_Ej9M7IlwIv4r6QGItj9x1qi4MPFIlik9UIHxpKMtJdTpAJ8PCcPBl9lOTzvkqnSTtFKeDrF8FCpMN_g_CuSXLgPX0xvf8SAkvz1Sb5rH25t/s1600/20140223_094141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g1w_geALgninhpUSN_iBpavv-l-sjOkZ_Ej9M7IlwIv4r6QGItj9x1qi4MPFIlik9UIHxpKMtJdTpAJ8PCcPBl9lOTzvkqnSTtFKeDrF8FCpMN_g_CuSXLgPX0xvf8SAkvz1Sb5rH25t/s1600/20140223_094141.jpg" height="243" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Versare il vino e l'acqua e lasciar cuocere per mezz'ora.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Aggiungere i funghi tagliati e ultimare la cottura (circa 15 minuti). </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">Servire calda. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlw2I3s5gjvdbvXxt_ndEPOvD_r7zdjohfeiaybNrIFezCUljeu309C2xDz9er4ezvKLE3ITgv8SiLGR5Vzh1QNWUe3tHyEqsDQtqkgnBnj25RrQBwPg3QtY14DhHU3I88oldI0J-tSA-/s1600/2014-02-26+18.47.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlw2I3s5gjvdbvXxt_ndEPOvD_r7zdjohfeiaybNrIFezCUljeu309C2xDz9er4ezvKLE3ITgv8SiLGR5Vzh1QNWUe3tHyEqsDQtqkgnBnj25RrQBwPg3QtY14DhHU3I88oldI0J-tSA-/s1600/2014-02-26+18.47.27.jpg" height="225" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com0tag:blogger.com,1999:blog-1657302019529912732.post-77710243635215663802014-02-27T13:46:00.002-08:002014-02-27T13:46:31.790-08:00Frittata al radicchio e speck<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dWEWTWGYMUBRXtchrqvlg2DprIl7gwOQxHTqbfnf3lEVS_sNUgYhuUF23CpD3TYe-OM_gSWtHZ0JWGynyf0EqH8fQfA5jhlB95S8r12uBBMf502m7rbOCb6za7L8CEDWgdPqRQ5PxaMa/s1600/2014-02-26+18.48.11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dWEWTWGYMUBRXtchrqvlg2DprIl7gwOQxHTqbfnf3lEVS_sNUgYhuUF23CpD3TYe-OM_gSWtHZ0JWGynyf0EqH8fQfA5jhlB95S8r12uBBMf502m7rbOCb6za7L8CEDWgdPqRQ5PxaMa/s1600/2014-02-26+18.48.11.jpg" height="161" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao! Vogliamo condividere una pietanza preparata con degli avanzi presenti in frigorifero. Avete presente no quando in frigo ci sono più prodotti ma in quantità ridotte e si sente il bisogno di usarli tutti assieme? a chi non è mai capitato?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Difatti le quantità scritte sono solo indicative, poi sta a voi (nel caso vogliate provarla) regolarvi in base alle vostre dotazioni e gusti personali.</span><br />
<br />
<br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 4 persone:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-5 uova</span><br />
-<span style="font-family: Georgia, Times New Roman, serif;">300 gr di radicchio</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-50 gr di speck a cubetti</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-1 cucchiaio di parmigiano</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- sale e pepe q.b</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dopo aver lavato il radicchio tagliare a listarelle sottili e scottarlo in padella per circa 5 minuti, o comunque finchè non appassisce.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLmKWh1vN1TOElxA__xaahfzfTVr-UOV7IUpruXt3pMCIxhR-s49i4T2lQIqSgVfuu4o6pb317XmiadXlWMkEc4g555MB36V3le2MESsuZ9uPVNIypya57TFbSLHpTaDJrRrNdJ1Oz7Gd/s1600/20140221_182957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLmKWh1vN1TOElxA__xaahfzfTVr-UOV7IUpruXt3pMCIxhR-s49i4T2lQIqSgVfuu4o6pb317XmiadXlWMkEc4g555MB36V3le2MESsuZ9uPVNIypya57TFbSLHpTaDJrRrNdJ1Oz7Gd/s1600/20140221_182957.jpg" height="242" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Nel frattempo sbattere le uova con un pizzico di sale (non esagerare perchè lo speck è ben saporito) e di pepe. Aggiungere lo speck a dadini.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQTsc-l6oEarw-xLa-OqPR_MxHegSnjtzJp_XXsvri2OLudV4gcRHwbr5_tG3HP9eUggZq1ZmQHmbsFUw1ZM3l3BWnjgmqbeCW-g-VB7vXd3-S3mfBuqHHsc9x4MuZbtHJxKoJX2boWc-/s1600/20140221_182910.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQTsc-l6oEarw-xLa-OqPR_MxHegSnjtzJp_XXsvri2OLudV4gcRHwbr5_tG3HP9eUggZq1ZmQHmbsFUw1ZM3l3BWnjgmqbeCW-g-VB7vXd3-S3mfBuqHHsc9x4MuZbtHJxKoJX2boWc-/s1600/20140221_182910.jpg" height="278" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Aggiungere il radicchio e versare il composto in una padella antiaderente in cui in precedenza si è fatto riscaldare l'olio.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lasciar cuocere a fuoco basso per 5 minuti muovendola di tanto in tanto per non far attaccare la frittata.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Girare la frittata e lasciar cuocere per altri 5 minuti dall'altro lato. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQnsrXwn4IJLle4poq0s4HPDGpWbVqmdL_iSR8EiiTL9kPr0CqiPnhEw5KYzrbv7wj4q0fPkKVke6hvgEvenEiIPwykYFQKikU2wtDJSGWE6rP__Nq9svyfCT51TqPaIFXnavMb9q7UCg/s1600/2014-02-26+18.48.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQnsrXwn4IJLle4poq0s4HPDGpWbVqmdL_iSR8EiiTL9kPr0CqiPnhEw5KYzrbv7wj4q0fPkKVke6hvgEvenEiIPwykYFQKikU2wtDJSGWE6rP__Nq9svyfCT51TqPaIFXnavMb9q7UCg/s1600/2014-02-26+18.48.11.jpg" height="323" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Servire calda. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com1tag:blogger.com,1999:blog-1657302019529912732.post-15037275795288427662014-02-19T09:09:00.001-08:002014-02-19T09:13:27.083-08:00Ciambellone al caffelatte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYyRMIR9luyiqxK31m8oigUqwXEdjN4WSutmvt9cgrpUe0pdWBAZTjN5-l7KpYlcxJvqP1LbjzxBfY8k5zvtjp0GFJUdnOlvzKJ5se8fh3k98eUuXh66BDXjy70x3sZwGcJS7zQpViycm/s1600/20140116_125009.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYyRMIR9luyiqxK31m8oigUqwXEdjN4WSutmvt9cgrpUe0pdWBAZTjN5-l7KpYlcxJvqP1LbjzxBfY8k5zvtjp0GFJUdnOlvzKJ5se8fh3k98eUuXh66BDXjy70x3sZwGcJS7zQpViycm/s1600/20140116_125009.jpg" height="200" width="168" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao a tutti! oggi vogliamo condividere con voi la ricetta di un dolce ideale per la prima colazione o per la merenda nato per caso dalla voglia di variare un semplice ciambellone.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Gli ingredienti sono pochi e si hanno quasi sempre a disposizione nella dispensa.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 uova</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 180 gr di zucchero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 tazzina di caffè</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 tazzine di latte</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 tazzina di olio di oliva</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 280 gr di farina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una bustina di lievito </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Montare le uova con lo zucchero, il caffè e il latte. Aggiungere a filo l'olio.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Infine aggiungere gradualmente la farina e il lievito.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgies9jXebEM8RCVtwERsnZjZJD35Z2t3qQIGqalg2wKpIUNjf_1pKIODelUDBkfQ_OLmRYkgZlU3agZhlpumDgjRx24f4fF9b5FuxBxeu3SfeMVaVhoKyZ9ICyCn1tb3uQBQH5UIp3oWee/s1600/20140113_112819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgies9jXebEM8RCVtwERsnZjZJD35Z2t3qQIGqalg2wKpIUNjf_1pKIODelUDBkfQ_OLmRYkgZlU3agZhlpumDgjRx24f4fF9b5FuxBxeu3SfeMVaVhoKyZ9ICyCn1tb3uQBQH5UIp3oWee/s1600/20140113_112819.jpg" height="180" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Versare il composto in uno stampo a forma di ciambellone imburrato e infarinato oppure rivestito di carta da forno.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6elhwMW8r2tGdEleh5oxcICBCI4TSH0dmq2Ya5_PILxmCNPLuobuN1GPS09kBL76ob3fd75g9eFHiFQTM2oA_3TakT-uFI6qkGlyjLylPDmAfUxk_qrTfxGJBjKNngPwA5XoZwFikmgA/s1600/20140113_113538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW6elhwMW8r2tGdEleh5oxcICBCI4TSH0dmq2Ya5_PILxmCNPLuobuN1GPS09kBL76ob3fd75g9eFHiFQTM2oA_3TakT-uFI6qkGlyjLylPDmAfUxk_qrTfxGJBjKNngPwA5XoZwFikmgA/s1600/20140113_113538.jpg" height="180" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cuocere nel forno preriscaldato a 170° per circa 40 minuti avendo l'accortezza di verificare la cottura con uno stecchino di legno.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYyRMIR9luyiqxK31m8oigUqwXEdjN4WSutmvt9cgrpUe0pdWBAZTjN5-l7KpYlcxJvqP1LbjzxBfY8k5zvtjp0GFJUdnOlvzKJ5se8fh3k98eUuXh66BDXjy70x3sZwGcJS7zQpViycm/s1600/20140116_125009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRYyRMIR9luyiqxK31m8oigUqwXEdjN4WSutmvt9cgrpUe0pdWBAZTjN5-l7KpYlcxJvqP1LbjzxBfY8k5zvtjp0GFJUdnOlvzKJ5se8fh3k98eUuXh66BDXjy70x3sZwGcJS7zQpViycm/s1600/20140116_125009.jpg" height="320" width="269" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com6tag:blogger.com,1999:blog-1657302019529912732.post-23450520036691352392014-02-18T03:07:00.000-08:002014-02-18T03:07:11.260-08:00Penne alla norcina <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KKm8WlSaWacnQ8ypuz6JoJMs_M6mf4BS5S1ZjHtGzbx2I2RqjP4pSPoC7HteL_IKISmseBKEmgrmCvgarkrb0xsQYBUUKLy8le0NcIYF3fZMQEA-BwvLLCBygkKMnvI1MG4JxZmjPI3y/s1600/IMG-20140209-WA0000.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KKm8WlSaWacnQ8ypuz6JoJMs_M6mf4BS5S1ZjHtGzbx2I2RqjP4pSPoC7HteL_IKISmseBKEmgrmCvgarkrb0xsQYBUUKLy8le0NcIYF3fZMQEA-BwvLLCBygkKMnvI1MG4JxZmjPI3y/s1600/IMG-20140209-WA0000.jpg" height="137" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao a tutti, chiediamo scusa per l'assenza ma motivi personali ci hanno portato lontano dal blog per un pò.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ora siamo tornate e vogliamo condividere con voi un primo piatto tipico della nostra regione: la pasta alla norcina.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">E' un piatto semplice e rapido da preparare ma è ricco di ingredienti saporiti che lo rendono gustoso.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Certo non è molto leggero, ma ogni tanto uno strappo alla regola si può fare e in questo caso ne vale assolutamente la pena!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 4 persone.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 320 gr di penne rigate</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 200 gr di salsiccia di Norcia (va bene anche una normale salsiccia)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 200 gr di funghi freschi </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cucchiai di salsa tartufata oppure una leggera spolverata di tartufo fresco grattugiato</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 250 ml di panna da cucina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- parmigiano q.b</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sbriciolare la salsiccia e lasciar cuocere per 5 minuti. Aggiungere i funghi e cuocere per altri 10 minuti.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Nel frattempo cuocere la pasta. Una volta scolata far saltare in padella con il composto di funghi e salsiccia aggiungendo la panna. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Una volta inpiattato aggiungere sopra ciascun piatto mezzo cucchiaio di salsa tartufata o una spolverata di tartufo fresco.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4EZUUw7WB-Ct2mtggg2sjDxKkvqgtLI1-Pl7YCJWwNZng7zr3XCuevT_-zTGyYgXPBMWAwmdWVsb7mvokJXMRr7oKkI4Ez7SRyqH2XA39TV0vGDPhIAjwgV2yVN9Eq5unKsywQcsTV9R/s1600/IMG-20140209-WA0000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4EZUUw7WB-Ct2mtggg2sjDxKkvqgtLI1-Pl7YCJWwNZng7zr3XCuevT_-zTGyYgXPBMWAwmdWVsb7mvokJXMRr7oKkI4Ez7SRyqH2XA39TV0vGDPhIAjwgV2yVN9Eq5unKsywQcsTV9R/s1600/IMG-20140209-WA0000.jpg" height="220" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Completare con del parmigiano grattugiato secondo gusti personali.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Questo piatto può essere preparato anche senza funghi ma solo con salsiccia.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com1tag:blogger.com,1999:blog-1657302019529912732.post-23461271700150139152013-12-23T09:00:00.003-08:002013-12-23T09:00:52.516-08:00Torciglione umbro <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7EWQHlz3du4AL0IzxVjS2nKHwwSW2i9T9JrCSrj90Wdy7sxEi4o3aJ2L8c6IBfsnzn3JejQUaH02uQYh0fBtzopqDv41D_gWZ95r4sBO5eR1gN8S6svLAEzZ86tPSM_fmduGi6AQwbY9/s1600/IMG-20131220-WA0000.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK7EWQHlz3du4AL0IzxVjS2nKHwwSW2i9T9JrCSrj90Wdy7sxEi4o3aJ2L8c6IBfsnzn3JejQUaH02uQYh0fBtzopqDv41D_gWZ95r4sBO5eR1gN8S6svLAEzZ86tPSM_fmduGi6AQwbY9/s200/IMG-20131220-WA0000.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Il torciglione umbro è un dolce natalizio tipico della nostra terra!!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">E' a base di mandorle ed oltre ad essere molto buono è anche bello da vedere in quanto assume la forma di un serpente arrotolato e può essere decorato a piacere anche se noi lo preferiamo semplice. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Gli ingredienti sono pochi e semplici così come è semplice la preparazione. Noi in questo caso abbiamo utilizzato la ricetta collaudata di una nostra carissima amica. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Con le seguenti dosi riusciranno 2 torciglioni grandi oppure 3 piccoli</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 500 gr di mandorle dolci</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 60 gr di mandorle amare</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 500 gr di zucchero semolato</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- la buccia grattugiata di un limone</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 3 albumi montati a neve</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- chicchi di caffè per dare forma degli occhi</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una mandorla intera per fare la lingua</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- decorazioni a piacere </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Frullare le mandorle, impastare con lo zucchero e il limone. Aggiungere infine gli albumi montati e amalgamare bene il tutto fino ad ottenere un composto sodo ma morbido. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind9Jsrq2rSkcwXxeHAUa5_Hl3AX_yxqA4NdJWnx-vOapnH2ooxJWWZYKmn_cEuRakFB_Yit_rg4mXvp_xttxwloHW8N-DRAbNCfKoBjfEKP1h6EXlR0SpcfwhHbXKknmSlofIs5b-gsIa/s1600/1387531514410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEind9Jsrq2rSkcwXxeHAUa5_Hl3AX_yxqA4NdJWnx-vOapnH2ooxJWWZYKmn_cEuRakFB_Yit_rg4mXvp_xttxwloHW8N-DRAbNCfKoBjfEKP1h6EXlR0SpcfwhHbXKknmSlofIs5b-gsIa/s320/1387531514410.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Con le mani dare la forma di una spirale, mettere i chicchi per gli occhi e la mandorla per la lingua (noi la abbiamo fatta rossa immergendola qualche minuto nell'alchermes).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIqagdvJKszUW9ZqnInP0aZpoPX9gqqt5yQ1u84rNmnwN35goaW7B1O2rXZSiUx8UX2_NEf2wZnqb_Fj3etVEFCf_A_JMlg3oM2c-aJA8-1j1ivxy8MO8zYUdrPkQJuB1h5THMbRc7LwI/s1600/1387533410862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIqagdvJKszUW9ZqnInP0aZpoPX9gqqt5yQ1u84rNmnwN35goaW7B1O2rXZSiUx8UX2_NEf2wZnqb_Fj3etVEFCf_A_JMlg3oM2c-aJA8-1j1ivxy8MO8zYUdrPkQJuB1h5THMbRc7LwI/s320/1387533410862.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cuocere in forno per 20 minuti a 180°.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Una volta cotto terminare le decorazioni con confettini colorati, codette ecc a proprio piacimento!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Si conserva bene per molti giorni.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com4tag:blogger.com,1999:blog-1657302019529912732.post-48965579122651678992013-12-23T08:42:00.002-08:002013-12-23T08:42:46.963-08:00Fusilli freschi al salmone e broccolo romano<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iZvqM7QZZNcp3susJX5C3Ym7Cz8wBY-mVJdrZ746urwouKcGTb0DSXfD452v6zIlxTJR1c3viD2pn9oa7kgFyyAupJjvfGvTykCOPJzijJZd1GB4SuKLOFQdsf4jeZ7_isPyXb-7sWy-/s1600/1387365417523.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iZvqM7QZZNcp3susJX5C3Ym7Cz8wBY-mVJdrZ746urwouKcGTb0DSXfD452v6zIlxTJR1c3viD2pn9oa7kgFyyAupJjvfGvTykCOPJzijJZd1GB4SuKLOFQdsf4jeZ7_isPyXb-7sWy-/s200/1387365417523.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao a tutti! Oggi condividiamo con voi la preparazione di questo primo piatto. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Il broccolo romano è una particolare varietà di broccolo dotata di un sapore più delicato rispetto ai classici broccoli, quindi, si accosta molto bene con il pesce compreso il salmone affumicato utilizzato da noi. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Domani sarà la vigilia di Natale e per chi la rispetterà questa pasta potrà costituire una valida idea dell'ultimo minuto per il pranzo/cena del 24 dicembre.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 4 persone</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 500 gr di fusilli freschi</span><br />
- <span style="font-family: Georgia, Times New Roman, serif;">800 gr di broccolo romano</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 100 gr di salmone affumicato</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- olio e sale q.b</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dopo aver ridotto a pezzi e lavato il broccolo lessarlo in acqua bollente salata per 15 minuti.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHA6456UP5SCAU9kyCxXdnaAkLN0mgP9Zicut2cAbd_snx-lNgKneOmaeOSYpCXycXXZafumQDv1Tync1YxZGCuVrlrNHWQ-3FzaJzYmFITf7ZesnMqWn1WrTXSqD3L50krH8ePpfmlvEJ/s1600/2013-12-18+10.59.40.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHA6456UP5SCAU9kyCxXdnaAkLN0mgP9Zicut2cAbd_snx-lNgKneOmaeOSYpCXycXXZafumQDv1Tync1YxZGCuVrlrNHWQ-3FzaJzYmFITf7ZesnMqWn1WrTXSqD3L50krH8ePpfmlvEJ/s320/2013-12-18+10.59.40.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In una padella rosolare il salmone tagliato a striscioline con un filo d'olio.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJC2hgqnpo-cLnmCgy-kMsgjSvu7u51zDX1mKIOy5yrRHXaEZYoeLjpJ0WMks8dcGtQAY0pW6XYZW1dmHBkNFgH84_PusjnRHe43HjJmTdACQ_P6LQFzoSfLI_XkzpC8TFxPOmrEgQES7I/s1600/2013-12-18+11.49.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJC2hgqnpo-cLnmCgy-kMsgjSvu7u51zDX1mKIOy5yrRHXaEZYoeLjpJ0WMks8dcGtQAY0pW6XYZW1dmHBkNFgH84_PusjnRHe43HjJmTdACQ_P6LQFzoSfLI_XkzpC8TFxPOmrEgQES7I/s320/2013-12-18+11.49.03.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;">Aggiungere i broccoli e far amalgamare i 2 prodotti cuocendo per 5 minuti. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Nel frattempo cuocere la pasta e dopo averla scolata saltare con il condimento di broccoli e salmone.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fd57CztuqXiCxXp8TlGjCjO7D9X0aI-s04ArbYeaep6w9dqo9-ZOjtxDYdYpBMoEucEjYmSNry5tVNORsNff235ycinGHLUds3aAjUq6J03yFR-Irx_gk9XYXgnmTamaFxBUfAeJWJ7p/s1600/1387365180054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fd57CztuqXiCxXp8TlGjCjO7D9X0aI-s04ArbYeaep6w9dqo9-ZOjtxDYdYpBMoEucEjYmSNry5tVNORsNff235ycinGHLUds3aAjUq6J03yFR-Irx_gk9XYXgnmTamaFxBUfAeJWJ7p/s320/1387365180054.jpg" width="320" /></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Servire caldo. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlI94jctIvKXDJyAIqxcD_rSDUk97rPtb0LPuaK7436gEhv8M2jSiwUas3c6gc5RoL97maxt_DRRayoeF2n7a11qPCPldHaVyyzO6ovxPI-FMSGOn_Wv-xrB6WlJYuIURafhC_Zarh3b0/s1600/1387365395444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlI94jctIvKXDJyAIqxcD_rSDUk97rPtb0LPuaK7436gEhv8M2jSiwUas3c6gc5RoL97maxt_DRRayoeF2n7a11qPCPldHaVyyzO6ovxPI-FMSGOn_Wv-xrB6WlJYuIURafhC_Zarh3b0/s320/1387365395444.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com0tag:blogger.com,1999:blog-1657302019529912732.post-11553606691140132382013-12-17T08:59:00.000-08:002013-12-17T08:59:29.789-08:00Cubetti di pollo al radicchio e zafferano<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiODHrvOdo9XZANUKcS_IUvx2JwooipO6LZqREXCNfmcNOJnBe2uNkeg_RRNun-R8PyK6AZHRLnifJIroJSZLaBs_bjMq0Hxm-BZeB3_fe6hH9uFWOTsKjQOj4kKAHGH8M5K5KYhgE6ZD/s1600/2013-12-12+18.54.01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidiODHrvOdo9XZANUKcS_IUvx2JwooipO6LZqREXCNfmcNOJnBe2uNkeg_RRNun-R8PyK6AZHRLnifJIroJSZLaBs_bjMq0Hxm-BZeB3_fe6hH9uFWOTsKjQOj4kKAHGH8M5K5KYhgE6ZD/s200/2013-12-12+18.54.01.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Questi cubetti di pollo, facilmente sostituibili con altri tipi di carne, sono un delizioso secondo piatto da preparare al volo in pochi minuti; oltretutto è una pietanza leggera in quanto priva di grassi ed è quindi adatta per chi è a dieta e non vuole rinunciare al gusto.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 4 persone:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 800 gr di petto di pollo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una bustina di zafferano </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- un cespo di radicchio </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- mezzo bicchiere di vino bianco </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tagliare a cubetti il petto di pollo e farlo rosolare dopo averlo salato e papato. Aggiungere il vino e lo zafferano e infine il radicchio tagliato a listarelle.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cuocere per 5 minuti e infine servire. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7Weg0xaAolJedocGAdLH_rxkFEWQt9EjeW1Mt0jGlvrcGAY_5TqO37Gwxpfd-pcKFQ7EGkMkDZumxXpYzYAfpTPG92oZeOPRFvg-tkFDEolovEuj7LPC2O_A6zK7Y0llA_Qa7PSOiHIn/s1600/2013-12-12+18.54.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7Weg0xaAolJedocGAdLH_rxkFEWQt9EjeW1Mt0jGlvrcGAY_5TqO37Gwxpfd-pcKFQ7EGkMkDZumxXpYzYAfpTPG92oZeOPRFvg-tkFDEolovEuj7LPC2O_A6zK7Y0llA_Qa7PSOiHIn/s320/2013-12-12+18.54.01.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com4tag:blogger.com,1999:blog-1657302019529912732.post-90540530984144636922013-12-12T08:59:00.001-08:002013-12-12T09:00:21.534-08:00Patate ripiene ai quattro formaggi <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV4fwZxsmePscwiuvIM6UzDwMibQJbbnKIQM7JfTgnpuDqkm5lHCqm9CnLb5Q1NmgEaS6vC-LKgL0Hb3JCC-zj3S7MV2y1WxfVpiukI4BYIe518mGQFTzUCt5k6uAp4RTHDXpzX-qEBzA/s1600/1386007475616.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUV4fwZxsmePscwiuvIM6UzDwMibQJbbnKIQM7JfTgnpuDqkm5lHCqm9CnLb5Q1NmgEaS6vC-LKgL0Hb3JCC-zj3S7MV2y1WxfVpiukI4BYIe518mGQFTzUCt5k6uAp4RTHDXpzX-qEBzA/s200/1386007475616.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao a tutti!! Oggi vi presentiamo un piatto molto amato e che si trova spesso sulla nostra tavola: le patate ripiene ai quattro formaggi le quali costituiscono una pietanza semplice da preparare ma che quasi certamente soddisferà gli amanti dei formaggi.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">All'interno si viene a creare un cuore filante che conquista anche i bambini!!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Il Natale si sta avvicinando e queste patate potrebbero essere una buona idea per un antipasto oppure come un ricco contorno!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 4 persone:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 4 patate grandi</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 100 grammi di mozzarella</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 70 grammi di fontina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 70 grammi di groviera</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cucchiai di parmigiano</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 30 grammi di burro </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lessare le patate; sbucciarle e farle raffreddare. Svuotarle con l'aiuto di un cucchiaio avendo cura di non romperle. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tagliare i formaggi a pezzettini piccolini (in alternativa si possono macinare); mescolare con metà del composto svuotato nelle patate.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Riempire le patate con il composto; mettere sopra ciascuna patata un pezzettino di burro.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbchX9Xqk1N0-9VDRF2ZqCG1xHZkH6EigD0h5VJmtMDyWaOiR76hGtdu4DPmcFZqCWhJ7uQhGibjO5_PYn6maJgkYWjUphiSRyza5mP-a6xZUSTyF46iUJIXjsTZRTm43VJ3m8ddhpzO2/s1600/1386003573486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbchX9Xqk1N0-9VDRF2ZqCG1xHZkH6EigD0h5VJmtMDyWaOiR76hGtdu4DPmcFZqCWhJ7uQhGibjO5_PYn6maJgkYWjUphiSRyza5mP-a6xZUSTyF46iUJIXjsTZRTm43VJ3m8ddhpzO2/s320/1386003573486.jpg" width="240" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Cuocere al forno per 10 minuti a 200°.</span><br />
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Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com2tag:blogger.com,1999:blog-1657302019529912732.post-81859669254754692122013-12-06T08:40:00.002-08:002013-12-06T08:40:50.734-08:00Tacchino alle zucchina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-isFKanf-HPvTEiGFyXCaM6X3scDK9aQF_nJKmLfHivnZuH93QK4Hu9hyphenhyphen43Vl7lBruObS6AH5-MHeyFB-7CsfEFyX9vc6ccjmaihtNpOW9s9jy-8H8QOLExbqVlzZNsv9oM9YtFbB7W7C/s1600/1385898145869.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-isFKanf-HPvTEiGFyXCaM6X3scDK9aQF_nJKmLfHivnZuH93QK4Hu9hyphenhyphen43Vl7lBruObS6AH5-MHeyFB-7CsfEFyX9vc6ccjmaihtNpOW9s9jy-8H8QOLExbqVlzZNsv9oM9YtFbB7W7C/s200/1385898145869.jpg" width="150" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao a tutti! Oggi vi presentiamo una ricetta veloce veloce, semplice e con pochi ingredienti per preparare delle fette di tacchino; una pietanza alla portata di tutti.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 4 persone:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 4 fette di di fesa di tacchino</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una zucchina </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2/3 pomodorini ciliegino</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- sale e olio q.b</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grigliare le fettine della zucchina; nel frattempo disporre su una teglia da forno le fettine di tacchino stese e salarle.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbd5GK92NjYqbb2fkofnYPanphl3AGdvRDl0F-tXYZ48eHkvEKhHx11Gka3iY9vHlpce0e9NtoWw-964wEcCTYsNL-YGqewk0FVSXyq2ebq2-Awgy_yUiAxZ3F8ka3Ie0ZFooKyBlBmW2/s1600/2013-12-01+10.35.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifbd5GK92NjYqbb2fkofnYPanphl3AGdvRDl0F-tXYZ48eHkvEKhHx11Gka3iY9vHlpce0e9NtoWw-964wEcCTYsNL-YGqewk0FVSXyq2ebq2-Awgy_yUiAxZ3F8ka3Ie0ZFooKyBlBmW2/s320/2013-12-01+10.35.24.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Disporre sopra ciascuna di esse una fettina di zucchina e 2 pezzi di pomodorini.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1mOMa4O_wvjEJg-CJ2SZ5e8JVIM-GbGRrr301WcP4Lk_ItlnzI0ia9KiZGsjXAGQDjWbYYBbBYxow8XEY2K8BqoWceqisbtNSFfR6TfYhq_F-lDJLW9BJ8CDavzHJSAQISz8R_edgCPb/s1600/1385890642087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1mOMa4O_wvjEJg-CJ2SZ5e8JVIM-GbGRrr301WcP4Lk_ItlnzI0ia9KiZGsjXAGQDjWbYYBbBYxow8XEY2K8BqoWceqisbtNSFfR6TfYhq_F-lDJLW9BJ8CDavzHJSAQISz8R_edgCPb/s320/1385890642087.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Irrorare con un pò di olio e infornare per 20 minuti a 220°.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com2tag:blogger.com,1999:blog-1657302019529912732.post-10407391487849845142013-11-29T12:32:00.003-08:002013-11-29T12:32:54.981-08:00Ciambellone all'arancia e gocce di cioccolata <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDIRKdXKKkW1LITF4MPpbhqVg1mVHMo5Fl_Ws78IbsdDE_OTzvvYH5ByCpL5NtaBXv449l_azFXal6M4azFB4uKCkJSX4lCEcjXmRZYzzM8J3F5ke4rSWMymuAdFoGDvw2JEzDym4Pikh/s1600/IMG-20131127-WA0000.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDIRKdXKKkW1LITF4MPpbhqVg1mVHMo5Fl_Ws78IbsdDE_OTzvvYH5ByCpL5NtaBXv449l_azFXal6M4azFB4uKCkJSX4lCEcjXmRZYzzM8J3F5ke4rSWMymuAdFoGDvw2JEzDym4Pikh/s200/IMG-20131127-WA0000.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Avevamo voglia del connubio arancia-cioccolata; così è nato questo ciambellone </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Il gusto delicato dell'arancia si sposa alla grande con la croccantezza e il sapore delle gocce di cioccolata. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Ideale per la colazione/merenda/dopocena...e in questi freddi giorni che ne dite di accompagnarlo con un the o una cioccolata calda?</span><br />
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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;">- 3 uova</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">- 200 gr di zucchero</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">- 100 ml di olio di semi</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">- un bicchiere di spremuta di arancia</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">- la buccia grattugiata di un'arancia</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">- 300 gr di farina</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">- una bustina di lievito </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">- 40 gr di gocce di cioccolato (infarinarle prima per evitare che scendano sul fondo) </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">burro e farina q.b per lo stampo</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sbattere uova , zucchero e buccia grattugiata dell'arancia fin quando il composto diventa gonfio e spumoso.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lL5ZdkyR3mkMaNqb-hlSqwyUJ6SZG_bOtE_IKcgDUfW51v5d4ZL8S2Eev6Ps6TmVet4frngE9dcwVTcFgnHZ4t53mu5AR6OOxkJBCvSMQ1fFiTpzuQFqus5oDnqWo_iY25v-XtmO1VF0/s1600/2013-11-27+12.27.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2lL5ZdkyR3mkMaNqb-hlSqwyUJ6SZG_bOtE_IKcgDUfW51v5d4ZL8S2Eev6Ps6TmVet4frngE9dcwVTcFgnHZ4t53mu5AR6OOxkJBCvSMQ1fFiTpzuQFqus5oDnqWo_iY25v-XtmO1VF0/s320/2013-11-27+12.27.56.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Aggiungere a filo e nel seguente ordine l'olio, la farina e il succo d'arancia.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Infine il lievito.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigojzL81-s0jxPkOWmGXRjDJs5OiG27uLTuUlBW5cIvvEU4adtHP4oo8x6rnpOZPJYQeEIaokhw_7xWV8Q3Pdgy2f0C3oTjm5beCaXLy5ItxQ7jTmMs5FtM09CLcY0xLtc2EhfMxHf3zE0/s1600/1385552056096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigojzL81-s0jxPkOWmGXRjDJs5OiG27uLTuUlBW5cIvvEU4adtHP4oo8x6rnpOZPJYQeEIaokhw_7xWV8Q3Pdgy2f0C3oTjm5beCaXLy5ItxQ7jTmMs5FtM09CLcY0xLtc2EhfMxHf3zE0/s320/1385552056096.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Aggiungere 1/3 delle gocce e mescolare; versare il composto in uno stampo da ciambellone e appoggiare sopra le restanti gocce.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cuocere in forno caldo a 170° per circa 40 minuti; verificare la cottura con uno stecchino di legno. Spolverare con zucchero a velo.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com1tag:blogger.com,1999:blog-1657302019529912732.post-67275897445841114412013-11-20T09:12:00.004-08:002013-11-20T13:15:09.020-08:00Torta di mele soffice soffice <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzJm3HoiphRxaXeltPp1UKB3nsfqTaM37jIZn5PpOjZUoiZmsGHJ7Ye-sSUkhj_PnxTuAbxVCa69wyEfJZPwBeH6n3dDnaQ2_yIYFkVF3qXq4qGDvJ4VStJy-bDbk1GBh7N4wvaM-Ftj1/s1600/1384519363626.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzJm3HoiphRxaXeltPp1UKB3nsfqTaM37jIZn5PpOjZUoiZmsGHJ7Ye-sSUkhj_PnxTuAbxVCa69wyEfJZPwBeH6n3dDnaQ2_yIYFkVF3qXq4qGDvJ4VStJy-bDbk1GBh7N4wvaM-Ftj1/s200/1384519363626.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Torta di mele soffice soffice, io la chiamo così questa meravigliosa torta di mele, quella del cuore, quella della famiglia, quella del calore nelle stagioni fredde, quella preferita, la prediletta!!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Si è la prediletta fra tante torte di mele provate nel corso del tempo!!Ricca di mele resta soffice a lungo (anche se dura poco).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">All'interno dell'impasto inoltre non c'è burro ma olio quindi è abbastanza leggera, anche se un pò di burro per............leggete e vedrete dove l'ho messo il burro per renderla ancora più deliziosa!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 uova </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 160 gr di zucchero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 60 gr di olio di semi</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 bicchierini di latte</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 200 gr di farina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 800 gr di mele (pesarle dopo sbucciate)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una bustina di lievito</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Per ricoprire (eventuale)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 30 gr di burro</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 20 gr di zucchero</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sbucciare le mele, tagliarle a fettine e bagnarle con succo di limone; montare le uova con lo zucchero, quando il composto è gonfio e bianco aggiungere in ordine e gradualmente l'olio, la farina, il latte e il lievito.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Versare il composto in una tortiera imburrata o rivestita di carta da forno; ricoprire con le fettine di mele tenendo cura di spingerne alcune verso il basso (in questo modo si troveranno parte delle mele all'interno e altre in superficie).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cospargere con i 30 gr di zucchero e aggiungere a fiocchetti il burro. Questo passaggio la rende più gustosa ma si può evitare. Io stessa non lo faccio sempre e il dolce risulta ugualmente molto buono.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cuocere in forno a 160° per 40 minuti. Verificare la cottura e cospargere di zucchero a velo.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Buon appetito! </span><br />
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Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com5tag:blogger.com,1999:blog-1657302019529912732.post-25580663009348688092013-11-11T03:20:00.002-08:002013-11-20T13:16:22.238-08:00Tortino di sardine <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6RdM-u2Dfp18-i1moZgHBTN6mUvsTr2kUZTyHZiCLNDSkfMmgess0lm3GzXaMEUdws6JVe52Z2aMI5v5gOs2iU94D3TFD782OJ6_X6FqiIqBwGaAeSf_6o4XBAjKWxQawSgulvrNSEgg/s1600/2013-10-19+12.21.55.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6RdM-u2Dfp18-i1moZgHBTN6mUvsTr2kUZTyHZiCLNDSkfMmgess0lm3GzXaMEUdws6JVe52Z2aMI5v5gOs2iU94D3TFD782OJ6_X6FqiIqBwGaAeSf_6o4XBAjKWxQawSgulvrNSEgg/s200/2013-10-19+12.21.55.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Il pesce azzurro fa bene, è buono e costa poco! Mangiamone di più perchè ci guadagna la nostra salute e il portafoglio!Le sardine protagoniste della ricetta di oggi fanno parte di questa categoria!Piatto veramente semplice e veloce da preparare.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 4 persone:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 kg di sardine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 pomodori ben maturi ( si possono usare i pelati, dato che non è più stagione di pomodori)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 4 cucchiai di pane grattugiato </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dopo aver pulito le sardine e averle aperte in 2 parti disporne la metà in una teglia rivestita di carta da forno o unta con olio. Mettere sopra un pomodoro tagliato a pezzi e metà del pane grattugiato.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Irrorare con un filo d'olio e fare un altro strato uguale. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Infornare a 200° per 20 minuti.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Noi abbiamo usato una teglia rettangolare di circa 40x20 cm; si può usare una più piccola anche rotonda e fare più strati! a voi la scelta!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com0tag:blogger.com,1999:blog-1657302019529912732.post-10105394468967330112013-11-08T08:27:00.004-08:002013-11-08T08:27:56.370-08:00Polpettine all'alloro su cipolla <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIkxJnihMB5i-RBVljmqta3XAm_aiSV449bU1q34LpidRROd7uuBx3DRENwDg9dzCoEMMPwge4jf-1i72zC5qJmijlpuIIyJD5DAhJlEiACfMMxpiFU7T0ODnOeomGM-EWfZ-Mcf0GrCS/s1600/1382874362279.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCIkxJnihMB5i-RBVljmqta3XAm_aiSV449bU1q34LpidRROd7uuBx3DRENwDg9dzCoEMMPwge4jf-1i72zC5qJmijlpuIIyJD5DAhJlEiACfMMxpiFU7T0ODnOeomGM-EWfZ-Mcf0GrCS/s200/1382874362279.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao a tutti! oggi vi proponiamo una ricettina per delle polpette diverse dal solito ma pur sempre gustose!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">L'ispirazione è venuta da una rivista in cui era pubblicata una ricetta simile!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per circa 30 polpettine piccole:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 150 gr di carne macinata di vitello</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 150 gr di carne macinata di maiale</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 60 gr di pane bagnato nel latte o acqua</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cucchiai di parmigiano</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-1 uovo intero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una cipolla</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 13/14 foglie di alloro</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cucchiai di pangrattato</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mescolare le carni, il pane, il parmigiano e l'uovo ed amalgamare bene.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Prendere la cipolla, tagliarla in 4 part; sfogliare ciascuna delle 4 parti per ottenere singole sfoglie di cipolla.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Formare una polpettina ed adagiarla sopra la fogliolina di cipolla.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Disporre le polpettine su una teglia rivestita di carta da forno una accanto all'altro.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-l9SgkFolCAK3KUZ0zmWb5YdUlyYuxGAMQnvfdXrf6FhDx2cYRxZoE9Jb-VclnQFag1GQpyKi7JfM2FDe1dqXMbHMO2tF-f0CPHBvnWtLQGrx2n0BI3_Sgr3b5feGbwqQeHhChOChRGva/s1600/1382864946015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-l9SgkFolCAK3KUZ0zmWb5YdUlyYuxGAMQnvfdXrf6FhDx2cYRxZoE9Jb-VclnQFag1GQpyKi7JfM2FDe1dqXMbHMO2tF-f0CPHBvnWtLQGrx2n0BI3_Sgr3b5feGbwqQeHhChOChRGva/s320/1382864946015.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Inserire le foglie di alloro tra una polpettina e l'altra e distribuire sopra il pane grattugiato.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cuocere in forno a 200° per circa 40 minuti!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com0tag:blogger.com,1999:blog-1657302019529912732.post-8329842287293822982013-10-30T14:41:00.003-07:002013-10-30T14:41:48.152-07:00Indivia belga alla pizzaiola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM1gGIBdcD4_wDsgX0G4lNO0sPt7n4hyphenhyphenKDYwvFF2MngTNsMrTpVzwYXteNTocwt-hR0Tea2XfeubrqHXovitlwjhF854oq_4qrK3FM79B_fgVT9jIIc3BLN-rCz67KX0GEa8gh_pKC4wz/s1600/1382461264039.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJM1gGIBdcD4_wDsgX0G4lNO0sPt7n4hyphenhyphenKDYwvFF2MngTNsMrTpVzwYXteNTocwt-hR0Tea2XfeubrqHXovitlwjhF854oq_4qrK3FM79B_fgVT9jIIc3BLN-rCz67KX0GEa8gh_pKC4wz/s200/1382461264039.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">L'indivia belga è un tipo di insalata appartenente alla famiglia delle cicorie; mangiata cruda è buonissima, ma anche cotta riesce a conservare intatto il suo sapore!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oggi la proponiamo nella versione pizzaiola quindi con pomodoro e olive; ci è piaciuta tanto quindi abbiamo deciso di condividerla con tutti voi!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 cespi di indivia</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 3 pomodori pelati</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una manciata di olive nere di Gaeta </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- qualche cappero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- un cucchiaio di olio</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dopo aver lavato l'indivia tagliarla in verticale in due parti; porla in una padella con il pomodoro, le olive, i capperi (dissalati se sottosale) e l'olio e un pizzico di sale (non abbondare se i capperi sono sottosale).</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coprire con un coperchio e lasciar cuocere per circa 10 minuti.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Servire. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com3tag:blogger.com,1999:blog-1657302019529912732.post-83106203402863409412013-10-26T05:03:00.001-07:002014-04-11T13:34:42.690-07:00Muffin con gocce di cioccolata <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVfHD7bB7DN3aQMOQCHoXVHt7y3QTXcS8M9cvCjAZ71e9wVywnUEXsYXY141v3cSUNhoo0kN5rHHIfBc6AaPCf4GOzdDXlbm4hRIdMGV3mhr6qn3rvsdVcPp4IVKt56vJzl75IyzVfi-G/s1600/2013-10-25+17.53.12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmVfHD7bB7DN3aQMOQCHoXVHt7y3QTXcS8M9cvCjAZ71e9wVywnUEXsYXY141v3cSUNhoo0kN5rHHIfBc6AaPCf4GOzdDXlbm4hRIdMGV3mhr6qn3rvsdVcPp4IVKt56vJzl75IyzVfi-G/s200/2013-10-25+17.53.12.jpg" height="150" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Oggi vi propongo la nostra ricetta per preparare dei buonissimi muffins con gocce di cioccolata!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 13/14 muffins </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 3 uova intere</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 160 g di burro morbido</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 200 gr di zucchero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 200 ml di latte</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 330 gr di farina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 bustina di lievito</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 bustina di vanillina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 120 gr di gocce di cioccolata </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Procedimento:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Montare a crema il burro ammorbidito a temperatura ambiente e lo zucchero, aggiungere poi una alla volta le uova continuando a montare. Aggiungere il latte a filo. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Infine aggiungere, sempre montando con le fruste elettriche, la farina, il lievito e la vanillina.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mescolare 90 gr di gocce lasciando da parte le altre 30.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Riempire i pirottini da muffins poco più della metà. Infine mettere alcune gocce di quelle avanzate sopra ciascun muffin</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9CLJOUoKpAUgntI0PU1NHSj8di1VJWJW6y99IMCgbCHH8g9KYCqaPs_3lg9LlFxEhf_rXaDsjsDfna5B8XYDvLsj9Az7nTAS89ArrMe8UPPHbOjruJ7Axnn-9XlBCJD6UlWgLbMgcIVv/s1600/2013-10-24+15.44.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9CLJOUoKpAUgntI0PU1NHSj8di1VJWJW6y99IMCgbCHH8g9KYCqaPs_3lg9LlFxEhf_rXaDsjsDfna5B8XYDvLsj9Az7nTAS89ArrMe8UPPHbOjruJ7Axnn-9XlBCJD6UlWgLbMgcIVv/s320/2013-10-24+15.44.04.jpg" height="240" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cuocere in forno già caldo per 30 minuti. La temperatura consigliata è 170°.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLeSza2BlcEYbIIhyphenhyphencYj1UkkwbP5Sfu13vwp4WpV8JIdojgCjD-TMX-wzINz1QMDyd1PIsY9Dey00KEJEG-fk-9J0nYlxanEWq4CCulSqWpHMAUcRTBSizDolOCeHcY1qtqNBF55uQfvt/s1600/2013-10-25+17.53.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLeSza2BlcEYbIIhyphenhyphencYj1UkkwbP5Sfu13vwp4WpV8JIdojgCjD-TMX-wzINz1QMDyd1PIsY9Dey00KEJEG-fk-9J0nYlxanEWq4CCulSqWpHMAUcRTBSizDolOCeHcY1qtqNBF55uQfvt/s320/2013-10-25+17.53.12.jpg" height="240" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com6tag:blogger.com,1999:blog-1657302019529912732.post-64539502919820720042013-10-25T09:48:00.002-07:002013-10-25T09:48:42.125-07:00Faraona farcita alle olive e finocchietto <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbW688NCD6y98cdbmC60oUPFp-tyOMdRJui_hwjqBjy6wbiTVJOShZus7eqk9le7WM8XIpV7f6deleP27VcJDXPTwcAtMl42C2slzP7wuMtiJvUFkhGtQMkBy71fH0c7GDC1NxrORVQMI/s1600/1382265557363.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQbW688NCD6y98cdbmC60oUPFp-tyOMdRJui_hwjqBjy6wbiTVJOShZus7eqk9le7WM8XIpV7f6deleP27VcJDXPTwcAtMl42C2slzP7wuMtiJvUFkhGtQMkBy71fH0c7GDC1NxrORVQMI/s200/1382265557363.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">La faraona è una carne bianca molto delicata.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">In questo piatto abbiamo utilizzato una farcia con patate, olive nere e finocchietto selvatico. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">E' un piatto raffinato che vi consentirà di fare una grande figura con i vostri ospiti!</span><br />
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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;">- 1 faraona intera di circa 1, 2 kg</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 patata </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 12-15 olive nere di Gaeta o taggiasche</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 100 gr di finocchietto selvatico</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- mezzo litro di vino bianco </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Snocciolare le olive, tagliare la patata a piccoli tocchetti max di un centimetro e sminuzzare in finocchietto.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mettere questi ingredienti in una padella con un filo d'olio e sale e far cuocere per 5 minuti.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrF7P4-gk8GpyhnS-P3z_iUQiKIOjj35plcf9xu57El4WfQIcq92ckW8JVY_z1_x-qFxd-SuPIUhyphenhyphencBGB8nblLCxU8ZhB7RV0kyNIakvkGxR4XDTSUa8jPYbZgJFCHObDCK1f9_kHtlxaY/s1600/1382170839789.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrF7P4-gk8GpyhnS-P3z_iUQiKIOjj35plcf9xu57El4WfQIcq92ckW8JVY_z1_x-qFxd-SuPIUhyphenhyphencBGB8nblLCxU8ZhB7RV0kyNIakvkGxR4XDTSUa8jPYbZgJFCHObDCK1f9_kHtlxaY/s320/1382170839789.jpg" width="240" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Nel frattempo salare e pepare la faraona sia all'interno che all'esterno.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dopo che la farcia è raffreddata riempire la faraona e chiudere con gli stecchini.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SOFf6trlOlKgGOq2s4WywQn0VR3PIOAnZetgzL7QuZDQas7fn38yZNY-FXiwgdETJ2QEMS_6eSyISPDOW9UXraYFd-n1tu923R4jspx-61vAhecIdWfSIqKA03ZljKIsHQ-Pwit97XZv/s1600/1382170904903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9SOFf6trlOlKgGOq2s4WywQn0VR3PIOAnZetgzL7QuZDQas7fn38yZNY-FXiwgdETJ2QEMS_6eSyISPDOW9UXraYFd-n1tu923R4jspx-61vAhecIdWfSIqKA03ZljKIsHQ-Pwit97XZv/s320/1382170904903.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Rosolare da ambe le parti, aggiungere mezzo litro di vino bianco e mezzo litro di acqua e lasciar andare per circa un'ora; verificare la cottura.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Quando si è raffreddata, togliere il ripieno e conservarlo, tagliarla a pezzi e rimetterla in un altro tegame e far restringere il sugo. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Servire con il ripieno accanto o sopra la faraona!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2XIR1dKPN5dIZj0aRIAg94m0NlAkkpOViID8VhwYhcow19WD-pziiR9QVWzvLE630jRN6J1dBAwshjsFOxSK8tzkuOwNu-Mmr7kvdlF9-q_GHkKP6leDgZMPPD7ERGV2fXYxeP0Ce8pw/s1600/1382265557363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2XIR1dKPN5dIZj0aRIAg94m0NlAkkpOViID8VhwYhcow19WD-pziiR9QVWzvLE630jRN6J1dBAwshjsFOxSK8tzkuOwNu-Mmr7kvdlF9-q_GHkKP6leDgZMPPD7ERGV2fXYxeP0Ce8pw/s320/1382265557363.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com0tag:blogger.com,1999:blog-1657302019529912732.post-30202110646350304972013-10-20T11:18:00.003-07:002013-10-20T11:18:57.532-07:00Polpettone carne e verdure<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8hcU0Hzy6aezzufCur-YCAh5dYcMzNV4Z2QKA2MtjpQKSwOlohrWZjZo_891PshZcApp84GhSmTRh-ApDe7A74XSWUzEXUz0B_YoL6tU3zZw2SSWU1xGNVvYYHYyqNIjsyOwhE_X7aet/s1600/1377427748127.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8hcU0Hzy6aezzufCur-YCAh5dYcMzNV4Z2QKA2MtjpQKSwOlohrWZjZo_891PshZcApp84GhSmTRh-ApDe7A74XSWUzEXUz0B_YoL6tU3zZw2SSWU1xGNVvYYHYyqNIjsyOwhE_X7aet/s200/1377427748127.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Oggi vi parlo del mio polpettone carne che ho deciso di variegare con alcune verdure.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Premetto che le verdure e le loro quantità possono essere variate in base ad esigenze e gusti.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti per 4 persone </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- carne macinata 350 grammi (noi la usiamo mista metà bovino, metà maiale)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- mezzo peperone rosso</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- mezzo peperone giallo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una piccola zucchina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">-una costa di sedano</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una piccola carota </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 fette di pane</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 uovo intero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Per il sugo e la salsina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una carota</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una costa di sedano</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- mezza cipolla</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 bicchiere di vino bianco</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 bicchiere di brodo vegetale</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mescolare la carne e le verdure tagliate a cubetti piccoli, aggiungere il pane ammollato nel latte o acqua e l'uovo e mescolare.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DfpvOrlKpzR9Fc0o8Ha16rKs47FBfbXZuK3qUSflfZqAbSH_dReWbbVwlZigEgGK-BNZFHQaLTp53gr2R_s7ZqsFbBTuM-fw7R_qNPIa9imEY8Rf8Jv6gnFgW4f0dxN9C72pDXNTcgUg/s1600/1380989055595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DfpvOrlKpzR9Fc0o8Ha16rKs47FBfbXZuK3qUSflfZqAbSH_dReWbbVwlZigEgGK-BNZFHQaLTp53gr2R_s7ZqsFbBTuM-fw7R_qNPIa9imEY8Rf8Jv6gnFgW4f0dxN9C72pDXNTcgUg/s320/1380989055595.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Formare il polpettone con l'ausilio della carta di forno .</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mettere in una padella con una carota, una costa di sedano e mezza cipolla, aggiungere il vino e cuocere con coperchio chiuso e a fuoco basso. Man mano che si asciuga aggiungere il brodo ed eventualmente acqua per 50 minuti circa</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Infine per la salsina da servire con il polpettone frullare la carota, il sedano e la cipolla</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Noi abbiamo servito il tutto con delle patate preparate al forno. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqh9DpvJSG5qQzYpunjndqS0VOVQyj47bb45Zd_fHXW1FJDm1PUBc6Qju7e3O9H8M2ceteieUOjSBMYu4Ryiu0dhnpVkFQJhQ8H4UUzdRqclltUkRNO2Jrxkd-TALxOcllIYMHL3oTWyj/s1600/1377427748127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAqh9DpvJSG5qQzYpunjndqS0VOVQyj47bb45Zd_fHXW1FJDm1PUBc6Qju7e3O9H8M2ceteieUOjSBMYu4Ryiu0dhnpVkFQJhQ8H4UUzdRqclltUkRNO2Jrxkd-TALxOcllIYMHL3oTWyj/s1600/1377427748127.jpg" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com0tag:blogger.com,1999:blog-1657302019529912732.post-20663169077709912002013-10-16T08:32:00.003-07:002013-10-16T08:32:56.900-07:00Portafoglio di sfoglia con verdure miste, wurstel ed emmenthal <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IK3il6IDO5RA4B9dHJUJ3mXURj6XKgrS4ikojxnAi2ZyI6HA9Uzu9uYtef1I_07qg-8VLYnQh2Xis2U_-xCrogr_oUhab3sr27zjtMyJTiUbRqjouQqzDT3aAJnn9O4fNJa4kNUEd3tU/s1600/1381510907892.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IK3il6IDO5RA4B9dHJUJ3mXURj6XKgrS4ikojxnAi2ZyI6HA9Uzu9uYtef1I_07qg-8VLYnQh2Xis2U_-xCrogr_oUhab3sr27zjtMyJTiUbRqjouQqzDT3aAJnn9O4fNJa4kNUEd3tU/s200/1381510907892.jpg" width="200" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Ciao a tutti! innanzitutto vi piace il nuovo look del blog? abbiamo cambiato i colori optando per colori più tenui!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Per "festeggiare" questa novità oggi vi presentiamo una torta rustica con pasta sfoglia. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">L'abbiamo preparata alcune sere fa in cui non si sapeva cosa cucinare. Abbiamo preso alcuni ingredienti in frigo e in poco tempo ecco pronto un buonissimo secondo; questo piatto ha tutti i pregi delle torte rustiche: può essere preparata in anticipo, può essere mangiata sia calda che fredda, può essere un valido pranzo da ufficio, è amato dai bambini, ottimo per antipasti, aperitivi e buffet.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredienti: </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- un rotolo di pasta sfoglia rettangolare</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 300 grammi di verdure miste ( spinaci, bieta, cicoria ecc) se congelate, circa 1 kg se fresche</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 3 wurstel piccoli</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 60 gr di emmenthal</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Passare in padella le verdure con un pò di sale e olio. Se le verdure sono fresche prima dare una scottata in acqua bollente per qualche minuto.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Srotolare la sfoglia e dopo aver bucherellato il fondo mettere su metà di essa la verdura, i wurstel tagliati a rondelle e l'emmenthal a pezzetti oppure grattugiato. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKeQk72QoaD3pNexkv1UxP3djDCeeck1xZ_1sg28ZbXnKD34blnDEyDjIXLi2Qh8TXMaHSl0eKtGYo7sxKK9t-GcBFjKwXnvLEGw9r5Lw3VmObksfFOQZvIgXOqUK4xW5c3E4GTrcl4Ae-/s1600/1381502961487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKeQk72QoaD3pNexkv1UxP3djDCeeck1xZ_1sg28ZbXnKD34blnDEyDjIXLi2Qh8TXMaHSl0eKtGYo7sxKK9t-GcBFjKwXnvLEGw9r5Lw3VmObksfFOQZvIgXOqUK4xW5c3E4GTrcl4Ae-/s320/1381502961487.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Chiudere con l'altra metà per formare un quadrato.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiys6yRO76Ab3f95m47hWevA-eJ0NRD4x-Zft-OMxQfkEQ1mUfUMjP4lJvyvUgE-2L96SoiJBb84UH6tAudwzAK3iDwkonzlW-GyBkFEcLiTPcbozqNSeclFvodAwC6nzxdwqQjJlJM_uBM/s1600/1381503099143.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiys6yRO76Ab3f95m47hWevA-eJ0NRD4x-Zft-OMxQfkEQ1mUfUMjP4lJvyvUgE-2L96SoiJBb84UH6tAudwzAK3iDwkonzlW-GyBkFEcLiTPcbozqNSeclFvodAwC6nzxdwqQjJlJM_uBM/s320/1381503099143.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cuocere in forno a 180° finchè la sfoglia non è ben dorata (usualmente circa 20 minuti ma dipende dal forno).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwXkMnkG0Y_Ix3vA0jPRcFJWFWPneSsIwIgSUsUtCuTFStQfO_ZSJUDbWWa_yo6FYLpmsELk7b3oHG-iXDu6HJGmcpcE3mrkgq_1xCPtIIrcoPvjJPmhsnnMXFfcXk4E-YOWXJYETFmlE/s1600/1381510907892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwXkMnkG0Y_Ix3vA0jPRcFJWFWPneSsIwIgSUsUtCuTFStQfO_ZSJUDbWWa_yo6FYLpmsELk7b3oHG-iXDu6HJGmcpcE3mrkgq_1xCPtIIrcoPvjJPmhsnnMXFfcXk4E-YOWXJYETFmlE/s320/1381510907892.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com1tag:blogger.com,1999:blog-1657302019529912732.post-18631782963606113452013-09-22T13:32:00.003-07:002014-02-19T09:11:38.896-08:00Torta soffice alle pesche <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoAid82HvakNAtcDnXxubAw3cWKfeGqiXkPlTAli1j-oy04GOp_sGcEt_1IZfzobV3H_SghX7Cd2tBC8lhZ2FvwcVNAfx2NKckUj_pCiqpg8niTwszerxfpvuK4eyVrHgxwyogXNr-sR1/s1600/1379791833983.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><strike><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyoAid82HvakNAtcDnXxubAw3cWKfeGqiXkPlTAli1j-oy04GOp_sGcEt_1IZfzobV3H_SghX7Cd2tBC8lhZ2FvwcVNAfx2NKckUj_pCiqpg8niTwszerxfpvuK4eyVrHgxwyogXNr-sR1/s200/1379791833983.jpg" height="150" width="200" /></strike></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">L'estate è terminata ma sulle nostre tavole si possono trovare ancora delle buonissime pesche in particolare le varietà settembrine. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">E proprio con queste pesche noi abbiamo preparato questo delizioso dolce molto morbido e dal gusto molto delicato.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ancora più buono è accompagnare una fettina della torta con una crema oppure del gelato.</span><br />
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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;">- 3 uova intere</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 120 gr di zucchero</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 200 gr di farina</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 100 gr di burro fuso e intiepidito</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 500 gr di pesche </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- una bustina di lievito</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 cucchiaio di marsala</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tagliare le pesche a cubetti, montare le uova con 100 gr di zucchero tenendo da parte il resto dello zucchero.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Aggiungere il burro fuso, il marsala, la farina e il lievito e infine 1/3 delle pesche.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Versare nello stampo precedentemente imburrato oppure ricoperto con carta da forno. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mettere sopra tutte le pesche rimanenti e spolverare con lo zucchero avanzato.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cuocere in forno preriscaldato a 170° per 35 minuti, verificare comunque la cottura. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/11795995362647063093noreply@blogger.com0