tag:blogger.com,1999:blog-71953084833038106702024-03-16T02:11:06.800+01:00Dulcis in primisTradizione ed innovazione. Food & Free Time PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.comBlogger319125tag:blogger.com,1999:blog-7195308483303810670.post-52410318357545806852023-05-04T16:00:00.001+02:002023-05-20T19:06:16.819+02:00Tartelletta con fragole e panna<p style="text-align: center;"> <span style="font-family: arial;">Una piccola tartelletta di pasta frolla a forma di foglia, fragole e panna </span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5N085V7UwazDVsdjLvA8sUd224xryE5Al7oQi7FZ86TafCGYCChvzAGSq3wa_YSAwcryahqp8BNbmcoDcm5hPxL3oyN6ZPUScmpi4PlhO0U86jafJ11U8rJ-2HuqiRTRsJ-R9lmaHD1Tg5PBX6hT6CFq8NgXgKpltcLNnlJW1nJm_qYf8Hi1Jm_JXw/s3264/IMG20230414144153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp5N085V7UwazDVsdjLvA8sUd224xryE5Al7oQi7FZ86TafCGYCChvzAGSq3wa_YSAwcryahqp8BNbmcoDcm5hPxL3oyN6ZPUScmpi4PlhO0U86jafJ11U8rJ-2HuqiRTRsJ-R9lmaHD1Tg5PBX6hT6CFq8NgXgKpltcLNnlJW1nJm_qYf8Hi1Jm_JXw/w480-h640/IMG20230414144153.jpg" width="480" /></a></div><span style="font-family: arial;"><br /></span><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-70850224704333078402023-04-25T13:30:00.001+02:002023-05-20T19:00:51.494+02:00My country house e i prodotti tipici del mio territorio<p style="text-align: justify;"><span style="font-family: arial;">I prodotti migliori come il Pecorino di Farindola, la lonza artigianale di Collecorvino e le neole salate, serviti su un piatto di ceramica a fiori dal bordo dorato che apparteneva a mia madre</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pml9uI7L_OkReptw06_6slRIb2Ea2SkMrdM3d6LROtee7SXUHsCQ5tJMLhhYrpsLQWbv1fI83wlA9ioOkNFEpTGGPF7DfB31RHbzyIWaVzSt1Gom2AUC5RiKyY708N_DsyWXrlRd2WPr1RYiMpDco0KXA7t0HQmyE5_OWFQZeJdZ49Lpyjgkx1G8qg/s4000/IMG20230319120659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2pml9uI7L_OkReptw06_6slRIb2Ea2SkMrdM3d6LROtee7SXUHsCQ5tJMLhhYrpsLQWbv1fI83wlA9ioOkNFEpTGGPF7DfB31RHbzyIWaVzSt1Gom2AUC5RiKyY708N_DsyWXrlRd2WPr1RYiMpDco0KXA7t0HQmyE5_OWFQZeJdZ49Lpyjgkx1G8qg/w480-h640/IMG20230319120659.jpg" width="480" /></a></div><br /><div style="text-align: center;"><span style="font-family: arial;">La semplicità delle piccole cose</span></div><div style="text-align: center;"><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrqrMxKLU6Sj2rpASBUaSnb1HNF4hWyWYai61D4FFGijhuFEahy1PCZmyX-Hn2uAvULQodQr3uvd47dOdDz8Pt2w_RnBEliviFJapOXmpyg7Aty-kItV-boGlOufHQBviGguWHjq5IM0GWrQ8KqIgX1YwAw95-ynhviag_r00jGUodi0LecxRMSdfMw/s4000/IMG20230319132835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKrqrMxKLU6Sj2rpASBUaSnb1HNF4hWyWYai61D4FFGijhuFEahy1PCZmyX-Hn2uAvULQodQr3uvd47dOdDz8Pt2w_RnBEliviFJapOXmpyg7Aty-kItV-boGlOufHQBviGguWHjq5IM0GWrQ8KqIgX1YwAw95-ynhviag_r00jGUodi0LecxRMSdfMw/w480-h640/IMG20230319132835.jpg" width="480" /></a></div><span style="font-family: arial;"><br /></span></div><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-32892268020676392842023-04-22T18:44:00.001+02:002023-05-20T18:51:12.716+02:00Tuorlo a vapore su nido di bietola rossa ripassata, cialda cacio e pepe<p style="text-align: center;"><span style="font-family: arial;"> Colori nel piatto</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZln9ZYJWgtZ1fUAJ4rhxNwfUzf_Z4LBwGB7CllsH3Deli9eEwxcD01k9x9q9o2KOTqRQvEuynGgZEX_2qDO-IKduhHqD1Mlzd6Z4UzZP5BXmnAm1FbXwrsPd5W-nKlvqnuPJJhBg5nScw-X8wIN0uGXR_pZ_Im9T2pBTGNyxVARUzWRlcUYGGVh7AQ/s3264/IMG20230313131216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZln9ZYJWgtZ1fUAJ4rhxNwfUzf_Z4LBwGB7CllsH3Deli9eEwxcD01k9x9q9o2KOTqRQvEuynGgZEX_2qDO-IKduhHqD1Mlzd6Z4UzZP5BXmnAm1FbXwrsPd5W-nKlvqnuPJJhBg5nScw-X8wIN0uGXR_pZ_Im9T2pBTGNyxVARUzWRlcUYGGVh7AQ/w640-h480/IMG20230313131216.jpg" width="640" /></a></div><br /><span style="font-family: arial;">Bietola rossa ripassata in padella con olio evo, aglio e sale</span><p></p><p style="text-align: center;"><span style="font-family: arial;">Tuorlo d'uovo cotto a vapore</span></p><p style="text-align: center;"><span style="font-family: arial;">Cialda di pecorino romano e pepe al microonde</span></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-661106627364927002023-04-19T10:30:00.056+02:002023-05-20T12:16:24.343+02:00Primizie di zucchine e piselli, ricotta agrumata, salsa di zucca<p style="text-align: center;"> <span style="font-family: arial;">Un piatto molto gustoso e bello da vedere!</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJYoEMCIHEXXAiXYXZzruYGLfxd6neXXDzugr1JWZivFMNckidYYP_g9XznY-ISGG7jw7OY1Xdp3qB93o2AHuDwujneiRfevJIBnq1YO5BKAEaFkUa_h_N148dS3PWrQnMKTHup51K2XK8HG9-yeUhnMurj3clwrRK8O_9gUKNit61-FupHmmkuK_Qg/s4000/IMG20230415113851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizJYoEMCIHEXXAiXYXZzruYGLfxd6neXXDzugr1JWZivFMNckidYYP_g9XznY-ISGG7jw7OY1Xdp3qB93o2AHuDwujneiRfevJIBnq1YO5BKAEaFkUa_h_N148dS3PWrQnMKTHup51K2XK8HG9-yeUhnMurj3clwrRK8O_9gUKNit61-FupHmmkuK_Qg/w640-h480/IMG20230415113851.jpg" width="640" /></a></div><br /><span style="font-family: arial;"><b>Ingredienti</b></span><p></p><p style="text-align: center;"><span style="font-family: arial;">zucchine e piselli freschi</span></p><p style="text-align: center;"><span style="font-family: arial;">ricotta di pecora, buccia di limone</span></p><p style="text-align: center;"><span style="font-family: arial;">zucca gialla</span></p><p style="text-align: center;"><span style="font-family: arial;">sale, pepe, olio evo, basilico</span></p><p style="text-align: center;"><span style="font-family: arial;">Preparare una crema di zucca piuttosto liquida.</span></p><p style="text-align: center;"><span style="font-family: arial;">Tagliare con una mandolina o pelapatate le zucchine a strisce verticali e porre a marinare con un cucchiaio di aceto di mele ed erbe aromatiche. Sbollentare i piselli.</span></p><p style="text-align: center;"><span style="font-family: arial;">Mantecare la ricotta di pecora con buccia di limone, sale e un filo d'olio. Porre in un sac a poche.</span></p><p style="text-align: center;"><span style="font-family: arial;">Prendere un foglio di pellicola adagiare le strisce di zucchine scolare una accanto all'altra mettere la ricotta e arrotolare come un cannolo. Lasciare in frigo per 1 ora. Togliere dal frigo e lasciare a temperatura ambiente.</span></p><p style="text-align: center;"><span style="font-family: arial;">In un piatto fondo aggiungere qualche cucchiaio di zucca, il cannolo e i piselli. Condire con un filo d'olio evo e foglioline di basilico. Infine gocce di crema di pecorino.</span></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-49917382100482109482023-03-28T16:00:00.034+02:002023-05-20T12:00:43.734+02:00Foglia di cavolo viola, zucchine e peperoni marinate, scaglie di mandorle e aceto di melagrana<p style="text-align: center;"> <span style="font-family: arial;">Un entreè primaverile prima di iniziare un pasto</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7WpSyiYCVcAnTJM1Klh1nuryY2HLXosEDXMIFv4mVolEjvf54s7xrjeL6TbHpc8oA5uOF3Srw0NZZK9DDsAKdWfO9t-hyKu5UvIlmPoEB4N_x7-YjgimhHvUCXm-Ymq5ngcl0LryiZkv9LPL9hnfCwjFQu0q2c4Z4W0Jxvj5rlZ-aQdlG0BDylynaA/s4000/IMG20230414133838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu7WpSyiYCVcAnTJM1Klh1nuryY2HLXosEDXMIFv4mVolEjvf54s7xrjeL6TbHpc8oA5uOF3Srw0NZZK9DDsAKdWfO9t-hyKu5UvIlmPoEB4N_x7-YjgimhHvUCXm-Ymq5ngcl0LryiZkv9LPL9hnfCwjFQu0q2c4Z4W0Jxvj5rlZ-aQdlG0BDylynaA/w640-h480/IMG20230414133838.jpg" width="640" /></a></div><br /><span style="font-family: arial;">Selezionare le foglie più tenere del cavolo viola, salare.</span><p></p><p style="text-align: justify;"><span style="font-family: arial;">Tagliare a julienne una primizia di zucchina e il peperone rosso, marinare con aceto di mele ed erbe aromatiche (basilico, timo, origano). Porre le verdure nel cestino di cavolo e irrorare con l'olio extra vergine d'oliva. Aggiungere le scaglie di mandorle e decorare con fiori e foglie di basilico viola. Accompagnare con gocce di aceto balsamico alla melagrana che ho acquistato in Giordania ma potete usare quello nostro italiano.</span></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-34107539779774481632023-02-09T11:25:00.001+01:002023-05-20T11:36:31.808+02:00Tourbillon cremoso al cioccolato fondente, amarene di ratafià, scorza di arancia candita e meringa<p><span style="font-family: arial;">Per il cremoso al cioccolato fondente ho preso la ricetta dal sito di Damiano Carrara</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5uLMXggM40j7oY1NFfHB4sHy504Viuej_ZlvSv4KCu1aVLJ-1J5SrKgCJWUYzxjARbtC4l7z5sKswj3ufiKpO6ZA3Q9XYxlTa3C2rCjAs1ZlZdDF9YEAZDl18sZvx6RlDpGJnXRy6vg6JJI4oyrotAylefttZCJmh_vFkzBkGIgTcnt-uaC0h3sd6Q/s4000/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5uLMXggM40j7oY1NFfHB4sHy504Viuej_ZlvSv4KCu1aVLJ-1J5SrKgCJWUYzxjARbtC4l7z5sKswj3ufiKpO6ZA3Q9XYxlTa3C2rCjAs1ZlZdDF9YEAZDl18sZvx6RlDpGJnXRy6vg6JJI4oyrotAylefttZCJmh_vFkzBkGIgTcnt-uaC0h3sd6Q/w640-h480/1.jpg" width="640" /></a></div><br /><p></p><p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: center;"><span style="font-family: arial;"><strong>INGREDIENTI
CREMA INGLESE</strong><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">140
g Panna<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">140
g Latte<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">28
g Zucchero<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">55
g Tuorli<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;"><strong style="box-sizing: border-box;">PROCEDIMENTO CREMA INGLESE</strong><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">Montare
zucchero e tuorlo.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">A
parte, scaldare il latte e la panna portandoli quasi ad ebollizione.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">Aggiungere
il composto di tuorlo e zucchero e portare a 85°C.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><strong style="box-sizing: border-box;"><o:p><span style="font-family: arial;"> </span></o:p></strong></p>
<p style="background: white; margin: 0cm 0cm 0.0001pt; text-align: center;"><span style="font-family: arial;"><strong>INGREDIENTI
CREMOSO CIOCCOLATO</strong><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">335
g Crema inglese<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">165
g Cioccolato fondente 64%<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;"><strong style="box-sizing: border-box;">PROCEDIMENTO CREMOSO CIOCCOLATO</strong><o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; background: white; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm 0cm 0.0001pt; orphans: 2; text-align: center; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">Versare
la crema inglese sul cioccolato e con una frusta mescolare fino a lisciare.<o:p></o:p></span></p><div style="text-align: center;"><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial;">Porre nell'apposito stampo in silicone tourbillon in freezer per almeno 3 ore</span></div><div style="text-align: center;"><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><span style="font-family: arial;">Disporre su un piatto il tourbillon e decorare con le amarene del liquore ratafià, scorze di arance candite e meringa sbriciolata.</span></div><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-63885150819292652932022-10-24T11:38:00.034+02:002023-05-20T11:47:38.985+02:00Linguine di semola di grano duro, pesto di borragine, pecorino abruzzese<p style="text-align: center;"><span style="font-family: arial;">World Pasta Day</span></p><p style="text-align: justify;"><span style="font-family: arial;">Un piatto semplice ma dai sapori del mio territorio con prodotti tipici della zona di Loreto Aprutino (Pe) dove si produce il migliore olio extra vergine d'oliva.</span></p><p style="text-align: justify;"><span style="font-family: arial;">La pasta, le linguine, sono di una piccola azienda agricola, il pesto è stato realizzato con le foglie di borragine della mia campagna, mandorle e olio evo sempre della stessa azienda. Il pecorino è sempre della zona di Loreto Aprutino.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHkZWEgnEpXR8xN5dmLwTOp3f5XR5aGPVZfUQxGDaDJLyEa8RtMuxVEvnbMeUh9As0Gr4_tQpgDCD3PXlOkZ99hQSdQPa7u0t8LC3LZGdIu8j9yQUUOvkQu-di11Qq5zerVNBm1gtM0X2yy9PewOmKFOuBUXxt6o_HdC_6gOUvdyGVbCuPNANbTdhDw/s4000/IMG20210928125102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHkZWEgnEpXR8xN5dmLwTOp3f5XR5aGPVZfUQxGDaDJLyEa8RtMuxVEvnbMeUh9As0Gr4_tQpgDCD3PXlOkZ99hQSdQPa7u0t8LC3LZGdIu8j9yQUUOvkQu-di11Qq5zerVNBm1gtM0X2yy9PewOmKFOuBUXxt6o_HdC_6gOUvdyGVbCuPNANbTdhDw/w640-h480/IMG20210928125102.jpg" width="640" /></a></div><p style="text-align: justify;"><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1u_9uOFUKTLlWRNSL9AFd5LRWjSlkTaMnzsQ-2itUsYDBSA7SORJluxDuUio-JP0XVej-5YlgpA4SeXFwUUy1OnzntMJGDxp0onAI9CryMxQf3Nwja8N_bnDxMBki2U12A4TD0zb6j-y7jfrNxZfjym513tNoQkuH31xNqZXtfaPd7363KToCG2gPA/s4000/IMG20210928122329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi1u_9uOFUKTLlWRNSL9AFd5LRWjSlkTaMnzsQ-2itUsYDBSA7SORJluxDuUio-JP0XVej-5YlgpA4SeXFwUUy1OnzntMJGDxp0onAI9CryMxQf3Nwja8N_bnDxMBki2U12A4TD0zb6j-y7jfrNxZfjym513tNoQkuH31xNqZXtfaPd7363KToCG2gPA/w300-h400/IMG20210928122329.jpg" width="300" /></a></div><br />PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-1055491887365412522022-09-18T16:46:00.007+02:002022-09-22T17:01:44.305+02:00Una domenica nella casetta di campagna<p style="text-align: justify;"><span style="font-family: arial;">Quando la domenica sono libera mi rifugio nella casetta di campagna per raccogliermi e uscire dalla quotidianità, a contatto con la natura e gustando del buon cibo abruzzese.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEVMwMKb4JMsaNP-60_CmnGykT5pSV69kxlVK7QrU81hOVw9bsfY_thwmsuUtTF-O2aZpc8CkQHoubcsAQexMzwIvTEPIqk8b9vccHq2ilO3L-Obg4aXU1VRg0943t8kgMP2qxOMGI2MgZ5XoD1pSunPMT5uLhU1AMSnMw66WVGxp0U5-HWOMZabPHQ/s4000/IMG20220918165753.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMEVMwMKb4JMsaNP-60_CmnGykT5pSV69kxlVK7QrU81hOVw9bsfY_thwmsuUtTF-O2aZpc8CkQHoubcsAQexMzwIvTEPIqk8b9vccHq2ilO3L-Obg4aXU1VRg0943t8kgMP2qxOMGI2MgZ5XoD1pSunPMT5uLhU1AMSnMw66WVGxp0U5-HWOMZabPHQ/w640-h480/IMG20220918165753.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UWYmXEFn51bUB2q77pObWvMaT4qYeWAaE_Zy9lpqPI1kwP4CmwGBtOpnkNDO72JTK0yvXBf0NnkzxQ2ARqja0ysy_3ZQN3Ayw4uiV91isPV_UxpieV0ZSL8dxzi2CYzCwklFwf151s_ZjBrDdkCszuWnYHnM_bZq0oVgm2zFfonbf0QWGr4d3C_dtQ/s4000/IMG20220918170032.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UWYmXEFn51bUB2q77pObWvMaT4qYeWAaE_Zy9lpqPI1kwP4CmwGBtOpnkNDO72JTK0yvXBf0NnkzxQ2ARqja0ysy_3ZQN3Ayw4uiV91isPV_UxpieV0ZSL8dxzi2CYzCwklFwf151s_ZjBrDdkCszuWnYHnM_bZq0oVgm2zFfonbf0QWGr4d3C_dtQ/w640-h480/IMG20220918170032.jpg" width="640" /></a></div><p style="text-align: center;"><span style="font-family: arial;">E' stata una domenica piuttosto fredda, il camino andava provato!</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeQyb-aMQX8g3HRI0Z7aLsK2YTbFvboZEzLQxcdI7jIYgii5TTMI6PyZquDnCE2uP8Q9LLUil7Aiq2OHXUWpKCVaz4Lc3pBN4nKHXjf2kGsYCnhuaRI8I_o-ZQ-CZr8pUd_NMeaQ7OYp4WK-sxtSO8cEluxAMw6CJnLQjfGxVfdQx46VAbV18ruk-iA/s4000/IMG20220918115604.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKeQyb-aMQX8g3HRI0Z7aLsK2YTbFvboZEzLQxcdI7jIYgii5TTMI6PyZquDnCE2uP8Q9LLUil7Aiq2OHXUWpKCVaz4Lc3pBN4nKHXjf2kGsYCnhuaRI8I_o-ZQ-CZr8pUd_NMeaQ7OYp4WK-sxtSO8cEluxAMw6CJnLQjfGxVfdQx46VAbV18ruk-iA/w480-h640/IMG20220918115604.jpg" width="480" /></a></div><br /><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeYcfsxK5RQOd9F9bhLDbybidD3yZDf5iSLcPklUlBlKrofqQjQBxzM-ci-8066sE-OkZK1C9dvqHCCPgTcUfcBMDg6H4RnAUh7-S3iBh7k1Eiy5GI-anpecHfaQiuxHv1M8MuOJNNHXeW0qd2q-ecjFVKwmh-R5JEHpK3zsPKpwmBP687zYRLMOqNg/s4000/IMG_20220919_142439.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeYcfsxK5RQOd9F9bhLDbybidD3yZDf5iSLcPklUlBlKrofqQjQBxzM-ci-8066sE-OkZK1C9dvqHCCPgTcUfcBMDg6H4RnAUh7-S3iBh7k1Eiy5GI-anpecHfaQiuxHv1M8MuOJNNHXeW0qd2q-ecjFVKwmh-R5JEHpK3zsPKpwmBP687zYRLMOqNg/w640-h480/IMG_20220919_142439.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqNZKPvChr1tRb_0GJUpLuGOKVbdU41khsMdKAg-_uCZr13NHhD506hauw23XCLafCDd5y0YQM43BuSm-1IaG00JsBKIxQry_KAUuE0OFamU15Db-CCeioPEltPkAHy0fZt9-lciI46_QzGUKZvVGx4tL29GblPTwkJQDmPh6QPon1crnFL6Tadu_uQ/s4000/IMG20220723181902.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqNZKPvChr1tRb_0GJUpLuGOKVbdU41khsMdKAg-_uCZr13NHhD506hauw23XCLafCDd5y0YQM43BuSm-1IaG00JsBKIxQry_KAUuE0OFamU15Db-CCeioPEltPkAHy0fZt9-lciI46_QzGUKZvVGx4tL29GblPTwkJQDmPh6QPon1crnFL6Tadu_uQ/w640-h480/IMG20220723181902.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrscxtnic4s_7lyxs0L5EGf-xt4QncUf0ls4BqTtnG5fefrok8-CgTdiLrh_H_4yoOHogN0Wnz_wOCSz2X5H9bKHdD2azJR0l6mo0vXCoRYnUItDonL4aUe16mhLIjSOnhyXKRGSJGp18_JnY4bipsT3Sgi5_7AiTGt4okND_w0ltbC08JRrlkrvOVA/s4000/IMG20220807190200.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQrscxtnic4s_7lyxs0L5EGf-xt4QncUf0ls4BqTtnG5fefrok8-CgTdiLrh_H_4yoOHogN0Wnz_wOCSz2X5H9bKHdD2azJR0l6mo0vXCoRYnUItDonL4aUe16mhLIjSOnhyXKRGSJGp18_JnY4bipsT3Sgi5_7AiTGt4okND_w0ltbC08JRrlkrvOVA/w640-h480/IMG20220807190200.jpg" width="640" /></a></div><br /><div style="text-align: justify;"><i style="font-family: arial;">"C'è un momento in cui il silenzio della campagna si compone nel cavo dell'orecchio in un pulviscolo di rumori, un gracchio, uno squittio, un fruscio velocissimo tra l'erba, uno schiocco dell'acqua, uno zampettio tra terra e sassi, e lo strido della cicala alto su tutto" (Italo Calvino)</i></div><p></p><p style="text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuNxGaC0tOlMw6VRsT0IRlOrWZmVG0hrF-Jr-rim27YYZTkHYqtFqFFlDTuw1p2iv5NmgnHr7QQ7hGY8oFpbp-yUSCXC2qo1ZocYJIJUlfpA5F-fvAGCbjytFSHOu8YFDrrgQdAKz_blEqpt3t8W7hp3ebOgSG-S-P-a1_WeYhCTyvKgkDWndS8bMPg/s4000/IMG20220922164001.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOuNxGaC0tOlMw6VRsT0IRlOrWZmVG0hrF-Jr-rim27YYZTkHYqtFqFFlDTuw1p2iv5NmgnHr7QQ7hGY8oFpbp-yUSCXC2qo1ZocYJIJUlfpA5F-fvAGCbjytFSHOu8YFDrrgQdAKz_blEqpt3t8W7hp3ebOgSG-S-P-a1_WeYhCTyvKgkDWndS8bMPg/s320/IMG20220922164001.jpg" width="240" /></a></span></div><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-12362321936624889242022-06-13T17:36:00.075+02:002022-07-19T17:52:32.220+02:00Mousse al cioccolato fondente e amarene fresche<p style="text-align: center;"> <span style="font-family: arial;">A giugno le amarene sono già pronte per essere colte, per il gran caldo! </span></p><p style="text-align: center;"><span style="font-family: arial;">Ho accompagnato una mousse al cioccolato fondente con delle amarene fresche che danno un tocco acidulo e fresco</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27J7371UgomyqBKOqA2tO5S6qoZOWWg5dlUOTqDYBXgB57HIsXZG4gJq0V4K-1WF6_RT5pSudppke9nyDfNkW-ty7di-WF3SsDWZ_fwlshuHZjvfK0PT1id9xNP6_1_qHCuV-tWW48esIZwYBzum854_B9uahHU5RjDWymYF64lPFug_TPsQJI5p-uA/s4000/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj27J7371UgomyqBKOqA2tO5S6qoZOWWg5dlUOTqDYBXgB57HIsXZG4gJq0V4K-1WF6_RT5pSudppke9nyDfNkW-ty7di-WF3SsDWZ_fwlshuHZjvfK0PT1id9xNP6_1_qHCuV-tWW48esIZwYBzum854_B9uahHU5RjDWymYF64lPFug_TPsQJI5p-uA/w640-h480/1.jpg" width="640" /></a></div><br /><div style="text-align: center;"><b style="font-family: arial;">Ingredienti</b></div><p></p><p style="text-align: center;"><span style="font-family: arial;">200 g di cioccolato fondente</span></p><p style="text-align: center;"><span style="font-family: arial;">200 g di panna da montare</span></p><p style="text-align: center;"><span style="font-family: arial;">30 g di zucchero a velo</span></p><p style="text-align: center;"><span style="font-family: arial;">un cucchiaio di vino Montepulciano d'Abruzzo</span></p><p style="text-align: center;"><span style="font-family: arial;">amarene fresche</span></p><p style="text-align: center;"><span style="font-family: arial;">Per decorare: meringhe, foglie di menta</span></p><p style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Preparazione</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">Tritare il cioccolato grossolanamente.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Porre in una casseruola 125 g di panna liquida e portare a bollore, unire i pezzetti di cioccolato e far sciogliere. Formare una ganache. Aggiungere il cucchiaio di vino e lasciare raffreddare a temperatura ambiente e poi 10 minuti in frigo.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Nel frattempo montare la restante panna con lo zucchero a velo.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Sempre con le fruste montare la ganache di cioccolato per renderla spumosa. Incorporare con una spatola la panna montata, dal basso verso l'alto. Inserire in un sac a poche il composto e riempire delle ciotoline. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Decorare con la meringa al centro ed intorno le amarene (lavate e tamponate con carta assorbente) ed infine le foglioline di menta.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Spolverare con lo zucchero a velo.</span></p><p style="text-align: justify;"><br /></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-56877251494195970192022-05-29T13:02:00.044+02:002022-05-31T13:21:47.530+02:00Tempo libero per leggere - "Spizzichi e bocconi" di Erri De Luca<p style="text-align: justify;"><span style="font-family: arial;">Lo scrittore Erri De Luca è uno dei miei preferiti. Il suo nuovo libro "Spizzichi e bocconi" parla di cibo, prevalentemente napoletano, con interventi di un Biologo nutrizionista Valerio Galasso. E' un libro completamente diverso ma molto interessante e molto scorrevole. Erri De Luca però non perde mai la sua poesia e l'interpretazione della vita.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKAlSQe3hLjg0obhJWcp3CRf7v_P_eqLRl__0ftEGJEtMmIfnMcUnXZFmMzBmKT6y52v3dEd93BnvObuv1Fzb3tm2NmRJp3K1CIiMWXk-Fzx4dXTLFuX-f-Tcixq77-frxkzp19Kq_8yE055w1YMRtta8hwCpZLiFRHpSFCmIUuU9NlyyaSXo9dAU1g/s4000/IMG20220524183504.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVKAlSQe3hLjg0obhJWcp3CRf7v_P_eqLRl__0ftEGJEtMmIfnMcUnXZFmMzBmKT6y52v3dEd93BnvObuv1Fzb3tm2NmRJp3K1CIiMWXk-Fzx4dXTLFuX-f-Tcixq77-frxkzp19Kq_8yE055w1YMRtta8hwCpZLiFRHpSFCmIUuU9NlyyaSXo9dAU1g/w480-h640/IMG20220524183504.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOY_MfMG1_Be1mhDe5LaR7JWFysxVpHOLlBQCSR3HKiOIqWAmTwc2A9S70cCgia6VLdWIdfESI3Y7TwjzPpnS8TruUQZJfqPJrKsrdDcuyfypLnUqNt9Zrov3sZqFQQbSG5Htg1-wPWKsC5EEFXAhPH6zkkBRIvFqC_3GDMLImZhApwHmsrqPvPpuilg/s4000/IMG20220524183514.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOY_MfMG1_Be1mhDe5LaR7JWFysxVpHOLlBQCSR3HKiOIqWAmTwc2A9S70cCgia6VLdWIdfESI3Y7TwjzPpnS8TruUQZJfqPJrKsrdDcuyfypLnUqNt9Zrov3sZqFQQbSG5Htg1-wPWKsC5EEFXAhPH6zkkBRIvFqC_3GDMLImZhApwHmsrqPvPpuilg/w480-h640/IMG20220524183514.jpg" width="480" /></a></div><br /><div style="text-align: justify;"><i style="color: #333333;"><span style="font-family: arial;">“Il cibo ha una storia spaventosa, eroica,
miracolosa. La scrittura sacra contiene narrazioni di provviste dal cielo. La
parola fame è stata più temuta della parola guerra, della parola peste, di
terremoti, incendi, inondazioni. Si è ammansita presso di noi l’ultima virata
di bordo del secolo, permettendo insieme alla medicina la prolunga inaudita
dell’età media. Si è costituita una scienza dell’alimentazione. Lentamente le
porzioni si sono trasformate in dosi, le etichette forniscono l’apporto in
calorie. Sono di un’epoca alimentare precedente a questa, basata sulla scarsa
quantità e varietà. Mi è rimasto in bocca un palato grezzo, capace di
distinguere il cattivo dal buono, ma povero di sfumature intermedie. Ho le
papille del 1900. Qui ci sono storie mie di bocconi e di bevande, corredo
alimentare di un onnivoro.”</span></i></div><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-48515352710435444982022-05-23T11:25:00.002+02:002022-05-23T11:26:25.564+02:00Fragole e cremoso al basilico e lime <p style="text-align: center;"> <span style="font-family: arial;">Un dessert al piatto fresco, goloso e colorato</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSc71qu2PGaS6GifnoavyDpTO5HXhp_xKswJOtHdGu9HRYGXGnAT4kIDl85Z1iAJRUQlkbAMgYpMtgjRXxxIqEl0Ru7DKbh8Xp1p_qilF8Nib_zyS-a5Fht_x0jNULRhyo1zNGEfg1kPLGaDj3Qwe4dJyjx3qWP2uVSw_r-Tp98U70xgpmxyauJjPag/s4000/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKSc71qu2PGaS6GifnoavyDpTO5HXhp_xKswJOtHdGu9HRYGXGnAT4kIDl85Z1iAJRUQlkbAMgYpMtgjRXxxIqEl0Ru7DKbh8Xp1p_qilF8Nib_zyS-a5Fht_x0jNULRhyo1zNGEfg1kPLGaDj3Qwe4dJyjx3qWP2uVSw_r-Tp98U70xgpmxyauJjPag/w640-h480/1.jpg" width="640" /></a></div><br /><p class="MsoNormal" style="text-align: center;"><strong><span style="background: white; color: #313131; line-height: 115%;"><span style="font-family: arial;">INGREDIENTI</span></span></strong></p><p class="MsoNormal" style="text-align: center;"><strong><span style="background: white; color: #313131; line-height: 115%;"><span style="font-family: arial;">Per le fragole</span></span></strong></p><p class="MsoNormal" style="text-align: center;"><span style="background: white; color: #313131; line-height: 115%;"><span style="font-family: arial;">un cestino di fragole</span></span></p><p class="MsoNormal" style="text-align: center;"><span style="background-color: white; color: #313131; font-family: arial;">vino bianco</span></p><p class="MsoNormal" style="text-align: center;"><strong><span style="background: white; color: #313131; line-height: 115%;"><span style="font-family: arial;">Cremoso
basilico e lime</span></span></strong></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="font-family: arial;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">1 g (½ foglio) gelatina in fogli</span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="background-color: white; color: #313131; font-family: arial; text-align: start;">5 g acqua fredda per gelatina</span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="font-family: arial;">
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">40 g tuorli</span></span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="font-family: arial;">
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">12 g miele d’acacia</span></span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="font-family: arial;">
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">70 g latte intero</span></span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="background: white;"><span style="font-family: arial;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">70 g panna fresca</span></span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="font-family: arial;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">140 g cioccolato bianco</span></span></span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="font-family: arial;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"></span>
<span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">20 g succo di lime</span></span></span></span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">20 g foglie di basilico</span></span><span face="Arial, sans-serif" style="font-size: 10.5pt;"><o:p></o:p></span></span></span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;"><b>Per la decorazione</b></span></span></span></span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">meringa rosa</span></span></span></span></span></span></span></p><p class="MsoNormal" style="text-align: center;"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="font-family: arial;">foglioline di basilico, coulis di fragole</span></span></span></span></span></span></span></p><p class="MsoNormal"><span style="color: #313131; line-height: 115%;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="background: white;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"></span></span></span></span></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKO7j_hUwLGUWz2NV3QUiH-ny7_uiEzBkH44o28cP5pqdti0XLVLUnUEMc8kavoIGYarH5GhrFcOR6UzOBchkGkuKLtC3SX3e5Y4e8uvuodGUZWdmDWs3bldHn8kG5eo2SdpKK2TQcTOGHaBjzwPqfi_Dx50gMzfdR26K5mVpw-rF7-e2P4wtNr-oagg/s3056/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3056" data-original-width="1525" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKO7j_hUwLGUWz2NV3QUiH-ny7_uiEzBkH44o28cP5pqdti0XLVLUnUEMc8kavoIGYarH5GhrFcOR6UzOBchkGkuKLtC3SX3e5Y4e8uvuodGUZWdmDWs3bldHn8kG5eo2SdpKK2TQcTOGHaBjzwPqfi_Dx50gMzfdR26K5mVpw-rF7-e2P4wtNr-oagg/w320-h640/2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><b>Preparazione</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Lavare le fragole con acqua e mezzo bicchiere di vino bianco. Scolare e tagliare a metà togliendo la parte verde.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><u>Per il cremoso di basilico e lime</u></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">- reidratare la gelatina in acqua fredda per almeno 10 minuti</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">- scaldare il latte e la panna senza far sobbollire</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">- in una ciotola miscelare i tuorli e il miele. Versare a filo in più volte la miscela di latte e panna, mescolando continuamente con la frusta. Versare la miscela in una casseruola e addensare mescolando con una spatola</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">- Filtrare e aggiungere la gelatina strizzata. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">- Tritare il cioccolato bianco e porre in un contenitore alto e stretto e versare, aggiungere la miscela filtrata ed emulsionare con un mixer ad immersione ottenendo una crema liscia ed omogenea</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">- aggiungere all'emulsione il basilico tritato grossolanamente e il succo di lime ed emulsionare di nuovo con il mixer</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">- filtrare di nuovo per eliminare le parti di foglie di basilico più grandi.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">Il risultato è una crema omogenea e cremosa, di colore verde e pezzettini di basilico.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;"><b>Presentazione</b></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: arial;">In un piatto tondo coppare il cremoso di basilico e lime contornare con le fragole tagliate e decorare con la meringa tritata, coulis di fragole, foglioline di basilico e fiori.</span></div><p></p><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-12378711903022119362022-04-02T10:50:00.041+02:002022-05-19T11:02:40.746+02:00Insalata primaverile<p style="text-align: center;"> <span style="font-family: arial;">Comporre un piatto di insalata con ingredienti semplici</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHnkoPwxVVZjZ8CDFNx4uXUbAuBxK1ewxFBQxOnOAgr4kDxMYv8zd5uwjfq3DuCSm5BvW3b7CBWwlJpn51E1fFzUdqIEbrB0DrTFm6P7eqr9-kx6LBaMZMTBwVVYYjfkGlrEXWbO49MLeWMnoYGEoKTuGfxu3F2mOZvCBUIw4uzN7rDExliSPuYclzg/s4000/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHnkoPwxVVZjZ8CDFNx4uXUbAuBxK1ewxFBQxOnOAgr4kDxMYv8zd5uwjfq3DuCSm5BvW3b7CBWwlJpn51E1fFzUdqIEbrB0DrTFm6P7eqr9-kx6LBaMZMTBwVVYYjfkGlrEXWbO49MLeWMnoYGEoKTuGfxu3F2mOZvCBUIw4uzN7rDExliSPuYclzg/w640-h480/1.jpg" width="640" /></a></div><br /><p style="text-align: center;"><span style="font-family: arial;">Insalatina fresca mista, finocchi, zucchine arrotolate, fette di mela pink lady, fettine di lime, barba di finocchio, sale, olio extravergine di oliva, granella di mandorle e fiori di campagna</span></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-61590207754920537652022-03-21T15:39:00.125+01:002022-05-18T16:25:46.892+02:00Sandwich cake "green"<p style="text-align: center;"><span style="font-family: arial;"> Festa di primavera. Un'idea brunch a buffet con un sandwich cake "green"</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0gn_spHBzAxPHWJYDw2av-aPtzWqYcO_wm_qRnyirhbtkdUGYxVVIDv0t9vauZBhQ1AmX7K9FYjKcv9P3WNwZU_uUzRelV7NNxRnwsJq1_a0SPsfFknfZoHNWRsCazZLR_vutrLuGxSe22a21cS5f4rSRq1auzFHDeZbzvnWDu5vOPCgNNffM6i-7A/s4000/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj0gn_spHBzAxPHWJYDw2av-aPtzWqYcO_wm_qRnyirhbtkdUGYxVVIDv0t9vauZBhQ1AmX7K9FYjKcv9P3WNwZU_uUzRelV7NNxRnwsJq1_a0SPsfFknfZoHNWRsCazZLR_vutrLuGxSe22a21cS5f4rSRq1auzFHDeZbzvnWDu5vOPCgNNffM6i-7A/w480-h640/1.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: arial;">Sandwich cake del diametro di circa 15 cm</span></div><div style="text-align: center;"><span style="font-family: arial;"><u><b><br /></b></u></span></div><div style="text-align: center;"><span style="font-family: arial;"><u><b>Ingredienti</b></u></span></div><div style="text-align: center;"><span style="font-family: arial;">Pan carrè integrale a fette rettangolari o pane raffermo</span></div><div style="text-align: center;"><span style="font-family: arial;">formaggio cremoso philadelphia</span></div><div style="text-align: center;"><span style="font-family: arial;">formaggio stracchino</span></div><div style="text-align: center;"><span style="font-family: arial;">giardiniera a julienne</span></div><div style="text-align: center;"><span style="font-family: arial;">maionese</span></div><div style="text-align: center;"><span style="font-family: arial;">olive verdi e nere denocciolate</span></div><div style="text-align: center;"><span style="font-family: arial;">granella di mandorle</span></div><div style="text-align: center;"><span style="font-family: arial;"><u>Per la decorazione</u></span></div><div style="text-align: center;"><span style="font-family: arial;">barba di finocchio</span></div><div style="text-align: center;"><span style="font-family: arial;">erba cipollina</span></div><div style="text-align: center;"><span style="font-family: arial;">foglie di borragine</span></div><div style="text-align: center;"><span style="font-family: arial;">fiori di borragine</span></div><div style="text-align: center;"><span style="font-family: arial;">anelli di porro</span></div><div style="text-align: center;"><span style="font-family: arial;">fiore violetta</span></div><div style="text-align: center;"><span style="font-family: arial;">perle di aceto balsamico</span></div><div style="text-align: center;"><span style="font-family: arial;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWB7zffQzJgiJ8rafrgGiHl2rKBm6Mi6_6NyqsdZ1Bv1AjalHYkKTunkJXjmfub0Sl2_RiclHUjjBOpPhZXQ8_Ws8eqOjTmYyZw04Bl8UwqIAPYqxpkJIorln4Q3VEvJiwxXRV9vsSPMA5bUcLMNJHg_TXOrXukN1yeAIK_EcAQnK3DH6dOa4qAKKnqQ/s4000/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWB7zffQzJgiJ8rafrgGiHl2rKBm6Mi6_6NyqsdZ1Bv1AjalHYkKTunkJXjmfub0Sl2_RiclHUjjBOpPhZXQ8_Ws8eqOjTmYyZw04Bl8UwqIAPYqxpkJIorln4Q3VEvJiwxXRV9vsSPMA5bUcLMNJHg_TXOrXukN1yeAIK_EcAQnK3DH6dOa4qAKKnqQ/w480-h640/2.jpg" width="480" /></a></div><br /><div style="text-align: justify;"><b style="font-family: arial;">Preparazione</b></div><div style="text-align: justify;"><span style="font-family: arial;">Tagliare con un coppa pasta grande le fette di pan carrè formando dei semicerchi che poi saranno uniti.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Amalgamare il formaggio philadelphia con lo stracchino e dividere in tre ciotole.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Tritare la giardiniera e amalgamare una parte di maionese.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Tagliare ad anelli le olive denocciolate.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Formare 4 ciotole di formaggio, una bianca, una con le olive, un'altra con la giardiniera e una con la granella di mandorle.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Spalmare in ogni base le farciture ed infine tutta la parte esterna con la farcia bianca. Decorare con le erbe e i fiori. La granella di mandorle e alla base della torta con le perle di aceto balsamico.</span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeKVMkVAT--N1wipj0pCRYtglGY33qW6Vkd7oJExjsNgVHcJ2rdemHXzTeTzeQW6UhwUROcD4b7BlwaDgm24NoABejQwE0eVFoCoBMFJWbtsV6yTvK44JQ3XD7chQnJe7Hv7IVrNNeJjdiXheURG4MdTj8rtxflN4xAN6kYgKBjaMer1o03AZuFHfIg/s4000/3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOeKVMkVAT--N1wipj0pCRYtglGY33qW6Vkd7oJExjsNgVHcJ2rdemHXzTeTzeQW6UhwUROcD4b7BlwaDgm24NoABejQwE0eVFoCoBMFJWbtsV6yTvK44JQ3XD7chQnJe7Hv7IVrNNeJjdiXheURG4MdTj8rtxflN4xAN6kYgKBjaMer1o03AZuFHfIg/w640-h480/3.jpg" width="640" /></a></div></div></div><div style="text-align: center;"><br /></div><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-75267209009314321722022-03-08T10:46:00.157+01:002022-05-15T12:13:24.375+02:00Panna cotta alla vaniglia, salsa ai frutti gialli e sfoglia alla cannella<p style="text-align: center;"><span style="font-family: arial;">Dedico questo dolce delicato a tutte le donne, in particolare alle mie figlie che siano sempre consapevoli di quanto valgano</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJeKx8Tun7qMehWbGKfj9r6VXaxl8WkNjq6duiaMAs_U6iH8jT6bnO5R8I1nIbp36NN8Bcz2OJgbQJQ9eR5wiyH4cm-Qhz8ShlViauvoJjj6GSLm1Ntybo57eaAj4elt7KnAqdKtk7Sp633aY5gqZe0UJPFeAE6N0muXPIBwDk_LeDzEwgrgbLGUXgg/s3649/IMG20220310123915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3649" data-original-width="2860" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJeKx8Tun7qMehWbGKfj9r6VXaxl8WkNjq6duiaMAs_U6iH8jT6bnO5R8I1nIbp36NN8Bcz2OJgbQJQ9eR5wiyH4cm-Qhz8ShlViauvoJjj6GSLm1Ntybo57eaAj4elt7KnAqdKtk7Sp633aY5gqZe0UJPFeAE6N0muXPIBwDk_LeDzEwgrgbLGUXgg/w502-h640/IMG20220310123915.jpg" width="502" /></a></div><br /><p style="text-align: center;"><span style="font-family: arial;"><b>Ingredienti per circa 6 porzioni</b></span></p><p style="text-align: center;"><span style="font-family: arial;"><u>Per la panna cotta</u></span></p><p style="text-align: center;"><span style="font-family: arial;">mezzo litro di panna</span></p><p style="text-align: center;"><span style="font-family: arial;">100 ml di latte</span></p><p style="text-align: center;"><span style="font-family: arial;">100 g di zucchero</span></p><p style="text-align: center;"><span style="font-family: arial;">10 g di colla di pesce</span></p><p style="text-align: center;"><span style="font-family: arial;">1 baccello di vaniglia</span></p><p style="text-align: center;"><span style="font-family: arial;"><u>Per la salsa ai frutti gialli</u></span></p><p style="text-align: center;"><span style="font-family: arial;">1 mango</span></p><p style="text-align: center;"><span style="font-family: arial;">metà ananas</span></p><p style="text-align: center;"><span style="font-family: arial;">1 arancia navel</span></p><p style="text-align: center;"><span style="font-family: arial;">100 g di zucchero</span></p><p style="text-align: center;"><span style="font-family: arial;"><u>Per la sfoglia alla cannella</u></span></p><p style="text-align: center;"><span style="font-family: arial;">un rotolo di pasta sfoglia rettangolare</span></p><p style="text-align: center;"><span style="font-family: arial;">25 g di burro sciolto</span></p><p style="text-align: center;"><span style="font-family: arial;">40 g di zucchero semolato</span></p><p style="text-align: center;"><span style="font-family: arial;">1 cucchiaio di cannella in polvere</span></p><p style="text-align: justify;"><b style="font-family: arial;"><br /></b></p><p style="text-align: justify;"><b style="font-family: arial;">Preparazione</b></p><p style="text-align: justify;"><u style="font-family: arial; text-align: center;">Per la panna cotta</u></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">Mettere a bagno i fogli di colla di pesce in acqua fredda.</span></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">Versare il latte in un pentolino e scaldare senza bollire. Togliere dal fuoco aggiungere i fogli di colla di pesce strizzati e far sciogliere. </span></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">In una casseruola versare la panna, aggiungere lo zucchero e la stecca di vaniglia e i semi, porre sul fuoco a fiamma bassa e portare a bollore sempre mescolando. Togliere dal fuoco e lasciare abbassare la temperatura. Versare il latte con la colla di pesce sciolta e amalgamare bene gli ingrendienti.</span></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">Versare in stampi monoporzione e mettere in frigo per circa 4 ore per far rassodare.</span></p><p style="text-align: justify;"><u style="font-family: arial; text-align: center;">Per la salsa ai frutti gialli</u></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">Sbucciare e tagliare a cubetti il mango e l'ananas. Lasciare alcuni cubetti per la decorazione. Porre in un frullatore e frullare con lo zucchero. Ottenere la polpa e porre sul fuoco con il succo dell'arancia. Far ritirare per circa 10/15 minuti. Dovrà essere leggermente addensata. Setacciare la salsa per renderla vellutata.</span></p><p style="text-align: justify;"><u style="font-family: arial; text-align: center;">Per la sfoglia alla cannella</u></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">Riscaldare il forno a 180 gradi a modalità statica.</span></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">Miscelare lo zucchero e la cannella. </span></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">Spennellare la pasta sfoglia con il burro e cospargere di zucchero e cannella. Piegare in due dal lato più lungo e spennellare di nuovo con il burro e cospargere di zucchero e cannella.</span></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">Tagliare a strisce sottili di 2,5 cm e attorcigliare. Posizionale su carta da forno e cuocere per 15 minuti circa. Far raffreddare.</span></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;"><b>Presentazione</b></span></p><p style="text-align: justify;"><span style="font-family: arial; text-align: center;">In un piatto fondo (cappello prete), inserire la salsa di frutti gialli e la panna cotta. Decorare con i dadini di frutta e la stecca di sfoglia alla cannella.</span></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-52045408776254401732022-01-20T09:26:00.008+01:002022-05-15T10:27:45.118+02:00Pasta all'uovo al pino mugo e alle erbe, salsa al winekase, polvere di cacao<p style="text-align: justify;"><span style="font-family: arial;">Mia figlia mi ha portato alcuni prodotti dell'Alto Adige e ho pensato di farci un piatto gustoso dai sapori Alpini. </span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fRrnodngO2zNtelC0aF4-fwJoXmqYFTVkTmmr5mVLPHaqzrlwtnIhijLzcSeV0FPMTQ3aTqxJMzEXiKzAl1VUSJ3i38shO3LFAzgZazTKQZJ-OO8t2yHEUjfF9OyNvjSuxQgioOvcA0A5UCCB_Obuj5nnRfBv9bo8PpHD3Kuwek0j5RVaTK-vKdcuQ/s4000/1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fRrnodngO2zNtelC0aF4-fwJoXmqYFTVkTmmr5mVLPHaqzrlwtnIhijLzcSeV0FPMTQ3aTqxJMzEXiKzAl1VUSJ3i38shO3LFAzgZazTKQZJ-OO8t2yHEUjfF9OyNvjSuxQgioOvcA0A5UCCB_Obuj5nnRfBv9bo8PpHD3Kuwek0j5RVaTK-vKdcuQ/w480-h640/1.jpg" width="480" /></a></div><br /><div style="text-align: center;"><b style="font-family: arial;">Ingredienti per 4 persone</b></div><div style="text-align: center;"><span style="font-family: arial;">una confezione di pasta all'uovo al pino mugo e alle erbe</span></div><div style="text-align: center;"><span style="font-family: arial;">250 g di formaggio stagionato winekase (al vino rosso)</span></div><div style="text-align: center;"><span style="font-family: arial;">500 ml di latte</span></div><div style="text-align: center;"><span style="font-family: arial;">75 g di burro</span></div><div style="text-align: center;"><span style="font-family: arial;">25 g di farina 00</span></div><div style="text-align: center;"><span style="font-family: arial;">polvere di cacao amaro</span></div><div style="text-align: center;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b><br /></b></span></div><div style="text-align: justify;"><span style="font-family: arial;"><b>Preparazione</b></span></div><div style="text-align: justify;"><span style="font-family: arial;">Grattugiare il formaggio stagionato.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Scaldare il latte in un pentolino senza portare a bollore. Nel frattempo, sempre in un pentolino, sciogliere una parte di burro 25 g e aggiungere la farina, amalgamare bene e formare un roux, versare il latte caldo e continuare a mescolare formando una besciamella non densa. Togliere dal fuoco e aggiungere il formaggio grattugiato (200 g) fino a farlo sciogliere bene. La crema dovrà risultare di densità fluida.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Lessare la pasta e ripassare in padella con il restante burro (50 g) ed un mestolino di acqua di cottura.</span></div><div style="text-align: justify;"><span style="font-family: arial;">Impiattare con un mestolino di crema al formaggio, inserire il turbante di pasta, spolverare con del formaggio grattugiato e decorare il piatto con polvere di cacao amaro.</span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;">Un piatto tipicamente invernale.</span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><span style="font-family: arial;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgzdgbN-AqfUrySROCbgfKNrQQJ_B_09hpwnQW0Iagl8fyolC011w-EKFUU52M_0vq4oc7Tfo75-HSea6ZcrscDa3fJUnXcdLpLHnpJYwas_3416OYQscKPDEPUMMwkGFGNeFOi88ENWVrEnrKQL0m4GgNlOV6pXCGgWu4Vsfk1O8wUdyluXyjui2gg/s4000/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgzdgbN-AqfUrySROCbgfKNrQQJ_B_09hpwnQW0Iagl8fyolC011w-EKFUU52M_0vq4oc7Tfo75-HSea6ZcrscDa3fJUnXcdLpLHnpJYwas_3416OYQscKPDEPUMMwkGFGNeFOi88ENWVrEnrKQL0m4GgNlOV6pXCGgWu4Vsfk1O8wUdyluXyjui2gg/w640-h480/2.jpg" width="640" /></a></div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: arial;">Buon anno!</span></div><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-23597596707523121172021-12-19T09:06:00.041+01:002022-05-15T09:22:06.845+02:00Fiadoncini ai multicereali e ripieno con borragine<p style="text-align: justify;"><span style="font-family: arial;">I fiadoni fanno parte della tradizione abruzzese e vengono preparati sia a Natale che a Pasqua. Ho modificato leggermente la ricetta originale preparando la sfoglia con farina ai multicereali di un'azienda abruzzese che produce farine biologiche e inserendo nel ripieno anche della borragine che cresce spontanea in campagna.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDlOGZK3NaOcSHIIcQnZuRslsBER7I40UCEh5hD-fBTuK3NlAKOh2R1cHX1ToV6u4Lf9GfPmqvCUugDZimkN1CFrwavXqvJpAEV9EBlI-tPeKQVuoznfZbFsjOXEENaeBQTQIjHn-PJdhm322I-4y8eflQO1R4GIq2CeoILQGFTvI9ihpyyvVwH3twg/s4000/IMG20220413173321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDlOGZK3NaOcSHIIcQnZuRslsBER7I40UCEh5hD-fBTuK3NlAKOh2R1cHX1ToV6u4Lf9GfPmqvCUugDZimkN1CFrwavXqvJpAEV9EBlI-tPeKQVuoznfZbFsjOXEENaeBQTQIjHn-PJdhm322I-4y8eflQO1R4GIq2CeoILQGFTvI9ihpyyvVwH3twg/w480-h640/IMG20220413173321.jpg" width="480" /></a></div><br /><p></p><p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><b><u><span style="color: #660000; font-size: 13pt;">Ricetta</span></u></b></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><u><span style="color: #660000; font-size: 13pt;">Per la sfoglia</span></u><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">1 kg di farina ai multicereali</span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">2 uova intere e 2 tuorli</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">2 bicchieri di olio extra vergine di oliva</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">2 bicchieri di acqua</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">mezzo cucchiaino di sale</span></span><span style="color: #666666; font-family: arial; font-size: 13pt;"> </span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><u><span style="color: #660000; font-size: 13pt;"><b>Per il ripieno</b></span></u><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">200 g di ricotta vaccina</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">250 g di caciotta di mucca grattugiata</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">250 g di parmigiano grattugiato</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">100 g di pecorino stagionato grattugiato</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p><p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">foglie di borragine </span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">5 uova intere</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">sale da regolare</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">1 pizzico di noce moscata</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p align="center" class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: center;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">mezzo cucchiaino di lievito per torte salate</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="color: #666666; font-size: 13pt;"><o:p><span style="font-family: arial;"> </span></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #660000; font-size: 13pt;">Preparazione: </span></b><span style="color: #660000; font-size: 13pt;">per la sfoglia, mettere in una ciotola grande le uova,
l'olio e l'acqua. Mescolare bene e sbattere leggermente, aggiungere la farina
ed il sale fino ad ottenere un panetto. Lasciare riposare avvolto nella
pellicola.</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">Per
la farcitura, in un contenitore capiente aggiungere le uova battute
leggermente, i formaggi, la ricotta, un pizzico di noce moscata e regolare di
sale. Aggiungere 2 foglie di borragine precedentemente lessate e passate in padella con dell'olio evo e poi tritate finemente. Infine aggiungere il lievito per torte salate.</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">Procedere
con la sfoglia come se si volesse fare la pasta sfoglia con l'apposita
macchina. Dovrà essere molto sottile. Eseguire i fiadoni come se fossero dei ravioli.</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><span style="font-family: arial;"><span style="color: #660000; font-size: 13pt;">Porre
in una teglia con carta da forno, incidendoli con un piccolo taglio. Spennellate
con l'uovo battuto ed infornate a 180° per 20 minuti.</span><span style="color: #666666; font-size: 13pt;"><o:p></o:p></span></span></p>
<p class="MsoNormal"><o:p><span style="font-family: arial;"> </span></o:p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-85624753667612989212021-11-09T15:31:00.002+01:002021-11-09T15:32:08.153+01:00Torta di grano saraceno e mele con confettura di mirtilli<p style="text-align: center;"> <span style="font-family: arial;"><i><b>Buchweizentorte</b> la torta di grano saraceno con vari frutti di bosco </i></span><i style="font-family: arial;">dell'Alto Adige</i></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsnZW8j60dvDJ5gHElwJIj8ZvhKKmayBiEjPmJi8p6P0mBq2Mby5Gk_MJohdQsG2MP_dIhi9rhV64gRHw9WdBN-aO0MKXciqAcSmbktNci5TfDh-MwLeO5N86E7G_kSqJ4PGjsuYDDsM9/s2048/IMG_20211107_135817.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsnZW8j60dvDJ5gHElwJIj8ZvhKKmayBiEjPmJi8p6P0mBq2Mby5Gk_MJohdQsG2MP_dIhi9rhV64gRHw9WdBN-aO0MKXciqAcSmbktNci5TfDh-MwLeO5N86E7G_kSqJ4PGjsuYDDsM9/w640-h480/IMG_20211107_135817.jpg" width="640" /></a></div><br /><div style="text-align: center;"><b style="font-family: arial;">Per una torta di 20 cm</b></div><p></p><p style="text-align: center;"><i style="font-family: arial;">120 g di burro a temperatura ambiente</i></p><p style="text-align: center;"><i style="font-family: arial;">100 g di zucchero semolato</i></p><p style="text-align: center;"><i style="font-family: arial;">1 bustina di vanillina</i></p><p style="text-align: center;"><i style="font-family: arial;">1 cucchiaino di polvere d'arancia</i></p><p style="text-align: center;"><i style="font-family: arial;">20 g di miele millefiori</i></p><p style="text-align: center;"><i style="font-family: arial;">3 uova</i></p><p style="text-align: center;"><i style="font-family: arial;">60 g di farina di nocciole</i></p><p style="text-align: center;"><i style="font-family: arial;">5 g di cacao in polvere</i></p><p style="text-align: center;"><i style="font-family: arial;">160 g di farina di grano saraceno</i></p><p style="text-align: center;"><i style="font-family: arial;">1 bustina di lievito per dolci</i></p><p style="text-align: center;"><i style="font-family: arial;">1 mela verde a cubetti</i></p><p style="text-align: center;"><i style="font-family: arial;">1 confettura di mirtilli</i></p><p style="text-align: center;"><i style="font-family: arial;">zucchero a velo</i></p><p style="text-align: center;"><i style="font-family: arial;">mirtilli freschi e foglie di menta</i></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Preparazione</b></span></p><p style="text-align: justify;"><span style="font-family: arial;">Separare i tuorli dagli albumi e montarli a neve. Tenere da parte.</span></p><p style="text-align: justify;"><span style="font-family: arial;">In una ciotola o planetaria montare il burro morbido con lo zucchero e unire la vanillina, la polvere d'arancia e il miele. Amalgamare bene. Unire uno alla volta i tuorli e montare la crema. </span></p><p style="text-align: justify;"><span style="font-family: arial;">Mescolare il lievito, il cacao, la farina di nocciole e la farina di grano saraceno ed unire alla crema. Aggiungere la mela a cubetti.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Versare in una tortiera a cerniera di 20 cm di diamentro, imburrata ed infarinata e cuocere in forno già caldo a 170 gradi per 30 minuti.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Sfornare la torta e lasciare raffreddare. Tagliare a metà e farcire con la confettura di mirtilli.</span></p><p style="text-align: justify;"><span style="font-family: arial;">Spolverare con lo zucchero a velo e decorare con mirtilli freschi e foglioline di menta.</span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulALt60jsJhX38l_m2EKNBqjncVaUnL9Df6gRmZbc7bII8gLsiCglOFdtohemHft513FL3Gbho3eXjmSn9Ep0kNLmd9UGz5njUru2c-Gix21G8xG1X3Cb7k5tkhvE2ZTBhx4B5E3JXId-/s2048/IMG20211107120436.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1886" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulALt60jsJhX38l_m2EKNBqjncVaUnL9Df6gRmZbc7bII8gLsiCglOFdtohemHft513FL3Gbho3eXjmSn9Ep0kNLmd9UGz5njUru2c-Gix21G8xG1X3Cb7k5tkhvE2ZTBhx4B5E3JXId-/w590-h640/IMG20211107120436.jpg" width="590" /></a></div><br /><div style="text-align: center;"><span style="font-family: arial;">Servire con un'ottima tazza di tè!</span></div><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-43399503116379569332021-11-05T15:46:00.010+01:002021-11-09T15:33:10.406+01:00Crema di funghi porcini secchi, ceci e mollica di pane fritto al rosmarino<p style="text-align: justify;"><span style="font-family: arial;"><i>Siamo nella stagione dei funghi e se non abbiamo la possibilità di reperire i funghi porcini freschi possiamo utilizzare quelli essiccati con un po' di tempo in più per la realizzazione.</i></span></p><p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvUC42jndr94wDUYbFWW8vBpPZ6pasUdO95DN0s_lkDoVI6kELJLg5KR3s8WG1ssyNEylTYY6fNqF0XcjYVETTdP13peKR2PTBiao0IoCtcWf9Vpf0Sfp9rIXga070HfQYBGW0k1_JC5H/s2048/IMG20211104122800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvUC42jndr94wDUYbFWW8vBpPZ6pasUdO95DN0s_lkDoVI6kELJLg5KR3s8WG1ssyNEylTYY6fNqF0XcjYVETTdP13peKR2PTBiao0IoCtcWf9Vpf0Sfp9rIXga070HfQYBGW0k1_JC5H/w640-h480/IMG20211104122800.jpg" width="640" /></a></div><br /><div style="text-align: center;"><b style="font-family: arial;">Gli ingredienti</b></div><p></p><p style="text-align: center;"><span style="font-family: arial;"><b><u>Per la crema di funghi porcini</u></b></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>30 g di funghi porcini secchi</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>brodo vegetale q.b.</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>1 patata media</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>1 scalogno</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>olio extra vergine di oliva</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>sale e pepe nero q.b.</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><b><u>Per i ceci</u></b></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>300 g di ceci lessati</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>olio extra vergine di oliva</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>rametto di rosmarino</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>sale q.b.</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><b><u>Per la mollica di pane fritta</u></b></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>mollica di pane integrale</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>olio extra vergine di oliva</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>rametto di rosmarino</i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Preparazione</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Mettere in ammollo i funghi secchi in acqua tiepida per almeno 3 ore.</i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Preparare un brodo vegetale con carota, sedano, cipolla, una foglia di alloro e la patata. Filtrare e recuperare la patata lessata.</i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Al termine delle 3 ore scolare i funghi e asciugare con un panno.</i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Preparare la crema di porcini rosolando mezzo scalogno con un cucchiaio di olio extra vergine di oliva e aggiungere la patata lessata e cubetti e i funghi. Regolare di sale e aggiungere il brodo vegetale. Lasciare cuocere a fuoco moderato fino all'assorbimento del brodo. Porre tutti gli ingredienti cotti in un bicchiere e frullare con un mixer ad immersione aggiungendo del brodo se necessario per avere una consistenza fluida. Regolare di sale e aggiungere un pizzico di pepe nero.</i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Insaporire i ceci in padella con un filo d'olio e il rosmarino. Regolare con un pizzico di sale.</i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>Prendere della mollica di pane integrale, sbriciolare e friggere in poco olio e rosmarino.</i></span></p><p style="text-align: justify;"><span style="font-family: arial;"><b>Presentazione</b></span></p><p style="text-align: justify;"><span style="font-family: arial;"><i>In un piatto fondo versare con un mestolino la crema di porcini, aggiungere i ceci e guarnire con il pane fritto. Decorare con foglie di prezzemolo e con un rametto di rosmarino fresco. Irrorare con dell'ottimo olio extra vergine d'oliva nuovo.</i></span></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-37791355512531387202021-08-31T15:40:00.005+02:002021-11-09T15:53:44.534+01:00La torta Renée di Csaba per il compleanno di mia figlia<p style="text-align: center;"><span style="font-family: arial;"><i>Ho visto questa torta su una puntata di "The Modern Cook" Food Network e mi è piaciuta e l'ho fatta per il compleanno di mia figlia Veronica!</i></span></p><p style="text-align: center;"><span style="font-family: arial;"><i>Happy Birthday!</i></span></p><p style="text-align: center;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqOfg9eX90729FQ_BMN8CtK5YnWxRs2M00eNJD8RrqGwyYBMrKrnjVY0gzxAe2tOEGqBxe3GeLs2nNO7Ty3_C9-4qQnU8h3iPp2dnpG3wfjwqnv-PQfy5S6JOs_mLSvqI2pkK3dPCy9bH/s2048/IMG20210831214930.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqOfg9eX90729FQ_BMN8CtK5YnWxRs2M00eNJD8RrqGwyYBMrKrnjVY0gzxAe2tOEGqBxe3GeLs2nNO7Ty3_C9-4qQnU8h3iPp2dnpG3wfjwqnv-PQfy5S6JOs_mLSvqI2pkK3dPCy9bH/w480-h640/IMG20210831214930.jpg" width="480" /></a></span></div><p style="text-align: center;"><span style="font-family: arial;"><span style="font-family: arial;"><br /></span></span></p><span style="font-family: arial;"><div style="text-align: center;"><i>Vi riporto la ricetta che ho utlizzato</i></div></span><p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><b><span style="color: black;"><span style="font-family: arial;">Ingredienti<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">200
g di burro morbido </span></i></span></p><p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">3</span></i></span><i style="font-family: arial;">75 g di zucchero</i></p><p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">3 uova + 3 tuorli</span></i></span></p><p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">vaniglia</span></i></span></p><p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">275 g di
farina</span></i></span></p><p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">2 cucchiaini di lievito per dolci</span></i></span></p><p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">160 ml di latte</span></i></span></p><p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">40 ml caffè
espresso </span></i><span style="color: black;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">crema
pasticcera al cioccolato, 1 cestino di lamponi</span></i><span style="color: black;"><o:p></o:p></span></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; text-align: center;"><span style="font-family: arial;"><i><span style="color: black;">3
albumi, zucchero semolato, zucchero a velo</span></i><span style="color: black;"><o:p></o:p></span></span></p>
<h4 style="background: white; text-align: justify;"><span style="color: black;"><span style="font-family: arial;">Procedimento<o:p></o:p></span></span></h4>
<p class="MsoNormal" style="text-align: justify;"><span style="font-family: arial;"><span style="background: white; color: black; line-height: 115%;">In una ciotola, o in planetaria, mettiamo il burro
morbido a pezzetti e lo zucchero. Cominciamo a lavorare con le fruste e, ottenuto
un composto omogeneo, aggiungiamo le uova (ed i tuorli), poco alla volta.
Ottenuto un composto omogeneo, aggiungiamo parte della farina setacciata
insieme al lievito e, mescolando, proseguiamo in questo modo, alternando le
polveri alla miscela di latte e caffè. Trasferiamo l’impasto in uno stampo
imburrato ed infarinato a cuociamo in forno caldo e statico </span><strong style="-webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">a 170° per 45-50 minuti</strong><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">. Lasciamo raffreddare nello stampo per 15 minuti, quindi
sformiamo e lasciamo raffreddare completamente.</span><o:p></o:p></span></p>
<p style="text-align: justify;"><span style="color: black;"><span style="font-family: arial;">Tagliamo la torta fredda in tre strati, in
modo da ottenere tre dischi.<o:p></o:p></span></span></p>
<p style="box-sizing: border-box; text-align: justify;"><span style="color: black;"><span style="font-family: arial;">Spennelliamo
il primo disco con del caffè espresso. Spalmiamo sopra della crema pasticcera
al cioccolato e distribuiamo sopra dei lamponi freschi. Sovrapponiamo il
secondo disco di pan di Spagna, che bagniamo con il caffè. Proseguiamo con gli
strati come prima. Lasciamo riposare per 20 minuti in frigorifero.<o:p></o:p></span></span></p>
<p style="box-sizing: border-box; text-align: justify;"><span style="color: black;"><span style="font-family: arial;">Prepariamo
la <strong style="box-sizing: border-box;">meringa</strong>:
pesiamo gli albumi, quindi dosiamo la stessa quantità di zucchero semolato e di
zucchero a velo (es 120 g di albumi, 120 g di zucchero a velo e 120 g di
semolato). Aggiungiamo la metà dei due zuccheri agli albumi e montiamo con le
fruste fino ad ottenere una meringa densa e lucida. Spegniamo le fruste,
aggiungiamo l’altra metà degli zuccheri e mescoliamo delicatamente con la spatola.<o:p></o:p></span></span></p>
<p style="box-sizing: border-box; text-align: justify;"><span style="color: black;"><span style="font-family: arial;">Spatoliamo
la meringa sulla torta, in modo da coprirla completamente. Con il cannello,
fiammeggiamo tutta la meringa, fino a renderla leggermente dorata.</span><span face="Arial, sans-serif" style="font-size: 14pt;"><o:p></o:p></span></span></p><span style="font-family: arial;"><i></i></span><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-63692525604896270192021-05-29T17:23:00.006+02:002021-11-05T16:17:50.019+01:00Spaghetti di zucchine novelle all'aceto di fragole, emulsione di giuncata al basilico e mandorle tostate<p style="text-align: justify;"><i><span style="font-family: arial;">Ho pensato ad un entrèe freddo con prodotti di stagione. Per fare gli spaghetti ho usato un taglia verdure a spirale.</span></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrJIOGP1z2Hla888aAH2tm28fJU-pBgIIFs0EXSBPDlQ62bQ6cx0ifBN1NtbfivtKgL-QxCejrmX14ZOy_hVbnksbbZr0yMso-F0VfKPCSGUzV5_Cx9MNvDWRfPAPdkbFTZHJE_0Qwr2X/s2048/IMG20210526124146.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglrJIOGP1z2Hla888aAH2tm28fJU-pBgIIFs0EXSBPDlQ62bQ6cx0ifBN1NtbfivtKgL-QxCejrmX14ZOy_hVbnksbbZr0yMso-F0VfKPCSGUzV5_Cx9MNvDWRfPAPdkbFTZHJE_0Qwr2X/w640-h480/IMG20210526124146.jpg" width="640" /></a></div><br /><p style="text-align: justify;"><b><span style="font-family: arial;">Preparazione</span></b></p><p style="text-align: justify;"><i><span style="font-family: arial;">Macerare nell'aceto di mele delle fragole almeno per un paio di giorni.</span></i></p><p style="text-align: justify;"><i><span style="font-family: arial;">Tagliare con l'apposito attrezzo le zucchine novelle dopo averle lavate e tolto le punte. Mettere in una ciotola le zucchine e condire con olio evo, sale e aceto di fragole per mezzora circa.</span></i></p><p style="text-align: justify;"><i><span style="font-family: arial;">Preparare l'emulsione di giuncata con il latte, sale e passare con il cutter. Setacciare per eliminare i grumi.</span></i></p><p style="text-align: justify;"><i><span style="font-family: arial;">Tagliare alcune foglioline di basilico a julienne e unire all'emulsione.</span></i></p><p style="text-align: justify;"><i><span style="font-family: arial;">Tostare leggermente in padella le mandorle a lamelle.</span></i></p><p style="text-align: justify;"><b><span style="font-family: arial;">Presentazione</span></b></p><p style="text-align: justify;"><i><span style="font-family: arial;">In un piatto fondo versare l'emulsione di giuncata, adagiare il nido di spaghetti ed irrorare con olio evo. Decorare con le lamelle di mandorle e fragole.</span></i></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-33954143011263310212021-05-09T12:00:00.001+02:002021-05-29T17:53:45.135+02:00Le tartellette di frutta per la festa della mamma<p style="text-align: center;"> <i>Mi piacciono molto le Friandises, le tartellette di frutta. Me le sono dedicate!</i></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVHKgowBlyqQuYpIYUmrcJ0VM83W1aCY36lBQs_-cTdl0Qs-UCj-sJe-6icwAEryXr3YGlYfMY4ekdiphgH-UVJJ2kKB5qiaYE0zvJA01bJKKCIIDZU_8lS2hCyhNEUbcM8RGbOAlzbje/s2048/IMG20210509112212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVHKgowBlyqQuYpIYUmrcJ0VM83W1aCY36lBQs_-cTdl0Qs-UCj-sJe-6icwAEryXr3YGlYfMY4ekdiphgH-UVJJ2kKB5qiaYE0zvJA01bJKKCIIDZU_8lS2hCyhNEUbcM8RGbOAlzbje/w480-h640/IMG20210509112212.jpg" width="480" /></a></div><br /><div style="text-align: center;"><b>Per la pasta frolla </b></div><div style="text-align: center;"><i>250 g di farina 00</i></div><div style="text-align: center;"><i>125 g di burro</i></div><div style="text-align: center;"><i>125 g di zucchero semolato</i></div><div style="text-align: center;"><i>1 uovo intero ed 1 tuorlo</i></div><div style="text-align: center;"><i>vanillina</i></div><div style="text-align: center;"><i>buccia di limone grattugiata</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: justify;"><i>Miscelare la farina, la vanillina e lo zucchero, aggiungere il burro a pezzetti e lavorare l'impasto aggiungere la buccia di limone e le uova. Lavorare velocemente e far riposar in frigo per 30 minuti.</i></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: center;"><b>Per la crema pasticcera classica</b></div><div style="text-align: center;"><i>3 tuorli d'uovo</i></div><div style="text-align: center;"><i>140 g di zucchero</i></div><div style="text-align: center;"><i>45 g di farina</i></div><div style="text-align: center;"><i>450 ml di latte</i></div><div style="text-align: center;"><i>buccia di limone e aroma di vaniglia</i></div><div style="text-align: center;"><i><br /></i></div><div style="text-align: justify;"><i>Mescolare le uova con lo zucchero, la scorza di limone ed unire la farina. Scaldare il latte con l'aroma di vaniglia e versare nel composto delle uova. Cuocere a fiamma media per 10 minuti mescolando con la frusta per non formare grumi.</i></div><div style="text-align: justify;"><i>Lasciare raffreddare e inserire la crema in una sac a poche con bocchetta liscia.</i></div><div style="text-align: justify;"><i>Stendere la pasta frolla e sistemare negli stampini appositi, bucherellare e cuocere in forno già caldo a 180 gradi per 15 minuti. Togliere dagli stampini e lasciare raffreddare su una griglia.</i></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: center;"><b>Per le decorazioni</b></div><div style="text-align: center;"><i>Lavare la frutta, tagliare le fragole </i></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><i>Inserire la crema nelle tartellette, decorare con la frutta tagliata, le foglioline di menta e dei fiori i cui gambi sono stati messi nel cioccolato bianco fuso. Spolverare con zucchero a velo.</i></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguPp0rk5ykMuzcLLmWJcrES0iqLx566W5cU2soc7K5GAe4JoV3AfjxFekJGmh28Ed0FeDJyCIS38dWToBKtrzWufgMqCxGpkbmylxc0KmU4biHspyeh-pokpnXXXlydltRd5wOdUkaq5x/s2048/IMG20210509111337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgguPp0rk5ykMuzcLLmWJcrES0iqLx566W5cU2soc7K5GAe4JoV3AfjxFekJGmh28Ed0FeDJyCIS38dWToBKtrzWufgMqCxGpkbmylxc0KmU4biHspyeh-pokpnXXXlydltRd5wOdUkaq5x/w640-h480/IMG20210509111337.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-23622686593137643982020-12-05T09:39:00.001+01:002020-12-06T09:50:12.658+01:00Foglie di borragine in pastella<p style="text-align: center;"> <span style="font-family: georgia;"><i>E' una ricetta molto semplice che faceva mia madre ma che aveva il profumo di buono, ed era speciale perchè si faceva una volta l'anno.</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJG_Zsp70L6kaGOnMHPEb2QlcCnovGRsdx-4APehwT64M7vGdztTGx1ok6vQ7TwI5W1dzuPZwXCCJzOx7tCSecS1st8TThXy6yFXDpt88keQuDkTanFn6aZgUnvHT0wjlmFoDrA494x7VI/s2643/IMG20201204125208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1189" data-original-width="2643" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJG_Zsp70L6kaGOnMHPEb2QlcCnovGRsdx-4APehwT64M7vGdztTGx1ok6vQ7TwI5W1dzuPZwXCCJzOx7tCSecS1st8TThXy6yFXDpt88keQuDkTanFn6aZgUnvHT0wjlmFoDrA494x7VI/w640-h288/IMG20201204125208.jpg" width="640" /></a></span></div><span style="font-family: georgia;"><br /><div style="text-align: justify;"><i>Per prima cosa bisogna pulire bene le foglie di borragine con un panno un po' umido o con della carta assorbente. Poi a seconda della quantità fare una pastella molto leggera di acqua e farina e un pizzico di sale. Deve velare la foglia. Friggere in olio extra vergine di oliva oppure con olio di semi di arachidi e scolare sulla carta del pane. Infine spargere il sale!</i></div><div style="text-align: justify;"><i>E' buono per integrare un antipasto o per accompagnare una crema di ceci, di zucca, di fagioli o semplicemente gustarla così!</i></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJzTjmG_CuWy7eqUE0nbC-5B5i3hzDmphWLX4mW-FlvVjtF1pDFvKi8fns3KBXslpq-I6dopOm-7GfYhusgFsMui2u6-QCPIqpMHLEH9LMlJYvizh81hsDJcErpACpHe6QeM0dZkEglXI/s2643/IMG20201204125141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2643" data-original-width="1189" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJzTjmG_CuWy7eqUE0nbC-5B5i3hzDmphWLX4mW-FlvVjtF1pDFvKi8fns3KBXslpq-I6dopOm-7GfYhusgFsMui2u6-QCPIqpMHLEH9LMlJYvizh81hsDJcErpACpHe6QeM0dZkEglXI/w288-h640/IMG20201204125141.jpg" width="288" /></a></div><br /><i><br /></i></div><div style="text-align: justify;"><br /></div></span><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-11050135660887313472020-11-17T13:36:00.005+01:002020-11-17T13:36:35.887+01:00Risotto con crema di zucca, cipolle rosse caramellate al Montepulciano e castagne<p style="text-align: center;"><span style="font-family: georgia;"><i>Un piatto tipicamente autunnale e che conforta questi giorni difficili </i></span></p><p style="text-align: center;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwvNsAr2uE4vRckk-aMEe5EcYUHOz_vmWyeWclB4Ic3PnqxYL681vHkF_S3NLShTdbh_H_YN7aKBWg1hOh98T99ZTkNbeCopAzEUZCltmGaugNT8hCrKl-11RryBbjJDKnK-T-HxS0Yeo/s2643/1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1189" data-original-width="2643" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRwvNsAr2uE4vRckk-aMEe5EcYUHOz_vmWyeWclB4Ic3PnqxYL681vHkF_S3NLShTdbh_H_YN7aKBWg1hOh98T99ZTkNbeCopAzEUZCltmGaugNT8hCrKl-11RryBbjJDKnK-T-HxS0Yeo/w640-h288/1a.jpg" width="640" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><p></p><h3 align="center" style="line-height: normal; margin-top: 0cm; text-align: center; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 16pt;">Gli
ingredienti</span></h3><div class="separator" style="clear: both; text-align: center;">
<h3 align="center" style="line-height: normal; margin-top: 0cm; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 16pt;">Per il
risotto<o:p></o:p></span></h3>
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">140 </span></i></span><span class="wprm-recipe-ingredient-unit"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">g di </span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">riso arborio</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">25 </span></i></span><span class="wprm-recipe-ingredient-unit"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">g di b</span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">urro</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">1 </span></i></span><span class="wprm-recipe-ingredient-unit"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">cucchiaio di </span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">olio extravergine di oliva</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">½ </span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">scalogno</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">½ </span></i></span><span class="wprm-recipe-ingredient-unit"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">bicchiere di v</span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">ino bianco</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">brodo vegetale</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">30 g di p</span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">armigiano grattugiato</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><b><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0cm; padding: 0cm;"> </span></b></span></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><b><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0cm; padding: 0cm;">Per
la crema di zucca<o:p></o:p></span></b></span></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">200 g di zucca<o:p></o:p></span></i></span></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">½ </span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">scalogno<o:p></o:p></span></i></span></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">Olio extra vergine di oliva</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><b><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"> </span></b></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><b><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Per la cipolla rossa caramellata<o:p></o:p></span></b></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">½ c</span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">ipolla rossa di Tropea<o:p></o:p></span></i></span></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">25 g di burro</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">½ </span></i></span><span class="wprm-recipe-ingredient-unit"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">bicchiere di v</span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">ino Montepulciano d’Abruzzo</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">1 </span></i></span><span class="wprm-recipe-ingredient-unit"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">cucchiaio di </span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">zucchero</span></i></span><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;"> </span></i></span></p>
<p align="center" class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 6pt; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">4 </span></i></span><span class="wprm-recipe-ingredient-name"><i><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-bidi-font-weight: bold; mso-border-alt: none windowtext 0cm; padding: 0cm;">castagne lesse<o:p></o:p></span></i></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 6.0pt; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"> </span></i></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><b><u><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0cm; padding: 0cm;">Procedimento</span></u></b></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify; vertical-align: baseline;"><span class="wprm-recipe-ingredient-amount"><b><span style="border: none windowtext 1.0pt; color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial; mso-border-alt: none windowtext 0cm; padding: 0cm;">Per
la crema di zucca<o:p></o:p></span></b></span></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Pulire la zucca e tagliare a cubetti. <o:p></o:p></span></i></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Cuocere in padella con un po' di scalogno, olio extra
vergine di oliva e regolare di sale.<o:p></o:p></span></i></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Trasferire tutto in un mixer e frullare.<o:p></o:p></span></i></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Sistemare la crema ottenuta in una ciotola e tenere in
caldo.<o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify; vertical-align: baseline;"><b><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"> </span></b><b><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Per la cipolla rossa caramellata</span></b></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Tritare finemente la cipolla rossa ed unirla in un
pentolino dopo aver fatto sciogliere il burro. <o:p></o:p></span></i></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Lasciare ammorbidire la cipolla ed unire un cucchiaio di
zucchero, far caramellare ed infine versare mezzo bicchiere di Montepulciano d’Abruzzo. Attendere
che il vino sfumi e lasciar restringere leggermente.<o:p></o:p></span></i></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><br /></span></i></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><b><span style="font-family: Georgia, serif; font-size: 16pt;">Per il risotto</span></b><b><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><o:p></o:p></span></i></b></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Nel frattempo soffriggere lo scalogno in 25 g di burro ed
un cucchiaio di olio extravergine di oliva, unire il riso e farlo tostare. Sfumare
con vino bianco e proseguire la cottura aggiungendo un mestolo di brodo caldo
poco alla volta.<o:p></o:p></span></i></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Giunti quasi a cottura del risotto, unire la crema di
zucca, aggiungere il parmigiano e togliere dal fuoco per procedere alla
mantecatura.<o:p></o:p></span></i></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><b><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;"><br /></span></b></p><p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><b><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Presentazione</span></b></p>
<p style="background: white; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;"><i><span style="color: #333333; font-family: "Georgia","serif"; font-size: 16.0pt; mso-bidi-font-family: Arial;">Impiattare il risotto, decorare con la cipolla rossa caramellata,
prezzemolo e al centro le castagne lesse tagliate a pezzetti. <o:p></o:p></span></i></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm; text-align: justify;"><i><span style="font-family: "Georgia","serif"; font-size: 16.0pt;"> </span></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt0ro-KGwH7NQ_p3wNneY-9oUH96pOvJ8gnR6G7eaT9JhMm3LgTgKwp5uCjv7OKH-3-V1y-R8M5x8_ZRslH8PdRfImYGkkXZIWbfxpW1hZSg6AILfqvZ9IUptviDCGAPcx6Jws7Hbd_DZE/s2643/2b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2643" data-original-width="1189" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt0ro-KGwH7NQ_p3wNneY-9oUH96pOvJ8gnR6G7eaT9JhMm3LgTgKwp5uCjv7OKH-3-V1y-R8M5x8_ZRslH8PdRfImYGkkXZIWbfxpW1hZSg6AILfqvZ9IUptviDCGAPcx6Jws7Hbd_DZE/w288-h640/2b.jpg" width="288" /></a></i></div><i><br /></i><p></p></div>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-3744535870445974532020-11-10T13:55:00.002+01:002020-11-12T14:17:41.258+01:00I biscotti bretoni per il tè delle cinque<p style="text-align: center;"> <span style="font-family: georgia;"><i>E' un modo di dire "il tè delle cinque" ma per gustare i biscotti bretoni, ci vuole un buon tè, caldo e aromatico per stemperare il burro come ingrediente principale.</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jWsyo-wUuZzhorLZ4MwCqF4hJrbJAE8LNKhT0tHOV8Jq7OQVrCv2aXEH1zYYpFXzLvkN8uHfvqnJ6-dQZdRZUnnb1CdnBfnbuN2ZUpc_YG2eTUt4HDF5YP9Q2jjqmviq13JSGfPGOTdq/s2643/IMG20201101084246.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2643" data-original-width="1189" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jWsyo-wUuZzhorLZ4MwCqF4hJrbJAE8LNKhT0tHOV8Jq7OQVrCv2aXEH1zYYpFXzLvkN8uHfvqnJ6-dQZdRZUnnb1CdnBfnbuN2ZUpc_YG2eTUt4HDF5YP9Q2jjqmviq13JSGfPGOTdq/w288-h640/IMG20201101084246.jpg" width="288" /></a></span></div><span style="font-family: georgia;"><br /><div style="text-align: center;"><b>Gli ingredienti</b></div></span><p></p><p style="text-align: center;"><span style="font-family: georgia;"><i>100 g di burro morbido</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>85 g di zucchero</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>2 tuorli</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>la buccia grattugiata del limone</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>130 g di farina</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>5 g di lievito per dolci</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>un pizzico di sale alla vaniglia</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>confettura a scelta per farcire</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>zucchero a velo</i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><b>Procedimento</b></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><i>In una ciotola mescolare il burro con lo zucchero, aggiungere uno alla volta i tuorli, poi la buccia grattugiata del limone, la farina miscelata con il lievito ed infine il sale alla vaniglia. Formare un panetto avvolgere nella pellicola e tenere in frigo per circa 2 ore.</i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><i>Stendere l'impasto tra due fogli di carta da forno leggermente infarinati e con un coppa pasta tagliare i dischi. Porre su una teglia ed infornare in forno già caldo a 170 gradi per 10-12 minuti.</i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><i>Lasciare raffreddare su una gratella e farcire con confettura a scelta e spargere con zucchero a velo.</i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMJpQqfC66OO__Ihh-XL2QR2wb9sgVtNuSYMwKoM7Lh2UusWUn39xVO0eCIFy0i7eeVsbvfVRSXfIIp0PYFmeOXdekU_jJ1CejscZF8NJu6rEM2wXog4fJJY6W4InAM_7DEIrZNOokvkp/s2643/IMG20201101085031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2643" data-original-width="1189" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigMJpQqfC66OO__Ihh-XL2QR2wb9sgVtNuSYMwKoM7Lh2UusWUn39xVO0eCIFy0i7eeVsbvfVRSXfIIp0PYFmeOXdekU_jJ1CejscZF8NJu6rEM2wXog4fJJY6W4InAM_7DEIrZNOokvkp/w288-h640/IMG20201101085031.jpg" width="288" /></a></span></div><span style="font-family: georgia;"><br /><i>Con la poca pasta avanzata, formare dei bottoncini e farcire con una ganache di cioccolato fondente (panna liquida 50 g e cioccolato fondente 100 g)</i></span><p></p><p style="text-align: justify;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRblH_z64-ZHOtfql_za5kE9CkS4OUwoFStb5ScVX-GxzMzmVyvNrh8X31asOgNUrHeCAhiVGTk_Zj7EqIGqsdfsFpL7xHWq9vTz5rYXs67R6-OVYbemBjgRYZWAz__kjyUMufmYKjDnc/s2643/IMG20201105124449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1189" data-original-width="2643" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRblH_z64-ZHOtfql_za5kE9CkS4OUwoFStb5ScVX-GxzMzmVyvNrh8X31asOgNUrHeCAhiVGTk_Zj7EqIGqsdfsFpL7xHWq9vTz5rYXs67R6-OVYbemBjgRYZWAz__kjyUMufmYKjDnc/w640-h288/IMG20201105124449.jpg" width="640" /></a></span></div><span style="font-family: georgia;"><i><br /></i></span><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0tag:blogger.com,1999:blog-7195308483303810670.post-72741757880558462962020-11-03T15:01:00.007+01:002020-11-04T15:40:53.312+01:00Plumcake salato alla zucca e arachidi salate<p style="text-align: center;"> <span style="font-family: georgia;"><i>Il plumcake che ho realizzato è caratterizzato dalla zucca. La zucca cappello del prete che ha una polpa molto soda priva d filamenti quindi cremosa e dolce.</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRWDmWfsltPZxzWuqdFeFnLrbTDuRxd1f8StI7jGRFZklsTtXq_4huMi51bbkVrxz3b0Nfp3OtLOWuXIZhUpRV7zPLW1ptW3gqw-yluzUnL1wfQQ58a31RfzZDs-nUmkyxQKVnBBeXefG/s2643/IMG20201030115920.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1189" data-original-width="2643" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoRWDmWfsltPZxzWuqdFeFnLrbTDuRxd1f8StI7jGRFZklsTtXq_4huMi51bbkVrxz3b0Nfp3OtLOWuXIZhUpRV7zPLW1ptW3gqw-yluzUnL1wfQQ58a31RfzZDs-nUmkyxQKVnBBeXefG/w640-h288/IMG20201030115920.jpg" width="640" /></a></span></div><span style="font-family: georgia;"><br /><div style="text-align: center;"><b>Gli ingredienti</b></div></span><p></p><p style="text-align: center;"><span style="font-family: georgia;"><i>3 uova</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>100 ml di olio di semi di mais</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>100 g di pecorino dolce grattugiato</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>250 g di polpa di zucca cotta</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>300 g di farina 00</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>1 bustina di lievito istantaneo pizzaiolo e torte salate e piadine</i></span></p><p style="text-align: center;"><span style="font-family: georgia;"><i>arachidi tostate salate</i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><b>Preparazione</b></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><i>Pulire la zucca, tagliare a fette condire con l'olio extra vergine, un po' di sale e rosmarino e porre in una teglia da forno. Far cuocere a 200 gradi per circa 20 minuti. Controllare con una forchetta. Lasciarla raffreddare e ridurla in crema.</i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><i>In una ciotola battere le uova intere e aggiungere l'olio. Unire il grattugiato di pecorino, la polpa di zucca ed infine la farina con il lievito.</i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><i>Porre l'impasto in uno stampo da plumcake foderata con carta da forno e decorare con le arachidi tostate. </i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><i>Infornare a 180 gradi per circa 30-40 minuti. Controllare con lo stecchino.</i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"><i>Far raffreddare su una gratella e gustare a piacimento!</i></span></p><p style="text-align: justify;"><span style="font-family: georgia;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSj-_synDRX70eaERrg1wc0lidYWiZq3U1BGZ4NZQ2agAqK3bpOZTbCQfL-tTFWgU45YG2FK9hQvRj8qDbjHN2pfRmaEYT9qCBunxM1j0tx25JM1Q6r-BbQMmGoYMkPRJ24Mgqw5OQQJa/s2643/IMG20201030120131.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1189" data-original-width="2643" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSj-_synDRX70eaERrg1wc0lidYWiZq3U1BGZ4NZQ2agAqK3bpOZTbCQfL-tTFWgU45YG2FK9hQvRj8qDbjHN2pfRmaEYT9qCBunxM1j0tx25JM1Q6r-BbQMmGoYMkPRJ24Mgqw5OQQJa/w640-h288/IMG20201030120131.jpg" width="640" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEGtGaeLZpML7kIqVmkCfkFqoSQEdFykzdep5KtcmH6CpnvdpQ1gPAqaJsM-vxXoEV_X5HoRM293QIM582dlZk-7gjhxRxgwwyxdHZ3p55VAXRrrz-Y2Jn2G3nsFQj-eXcM11HWHNp-7-/s2048/IMG20201013115758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1121" data-original-width="2048" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBEGtGaeLZpML7kIqVmkCfkFqoSQEdFykzdep5KtcmH6CpnvdpQ1gPAqaJsM-vxXoEV_X5HoRM293QIM582dlZk-7gjhxRxgwwyxdHZ3p55VAXRrrz-Y2Jn2G3nsFQj-eXcM11HWHNp-7-/w640-h350/IMG20201013115758.jpg" width="640" /></a></div><p></p>PAOLAhttp://www.blogger.com/profile/04594908742363380657noreply@blogger.com0