tag:blogger.com,1999:blog-13528302359391297652024-02-19T05:05:32.742+01:00Cucina con zia DanyCiao a tutti, sono Daniela e da questo blog potete vedere la mia passione, la tanto amata cucina, tramandatami dalla mia mamma una cuoca superlativa e mamma di 18 figli...questo blog lo dedico a lei!!Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-1352830235939129765.post-9084074953070928262018-05-20T10:54:00.000+02:002018-05-20T11:21:44.277+02:00Vernel Supreme Perfume Pearls<div class="the_champ_sharing_container the_champ_horizontal_sharing" style="background-color: white; border: 0px; box-sizing: border-box; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 20px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" super-socializer-data-href="http://www.opinioniprodotti.it/2018/05/18/vernel-supreme-perfume-pearls-opinione/">
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5</div>
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On <span class="dtreviewed rating_date" style="border: 0px; box-sizing: border-box; cursor: help; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">18 maggio 2018</span></div>
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Indice contenuti <span class="toc_toggle" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 11.97px; font-style: inherit; font-weight: 400; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">[<a href="http://www.opinioniprodotti.it/2018/05/18/vernel-supreme-perfume-pearls-opinione/#" style="border: 0px; box-sizing: border-box; color: #d92ba7; font-family: inherit; font-size: 11.97px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; text-shadow: none; transition: color 0.15s ease-in-out; vertical-align: baseline;">hide</a>]</span></div>
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<li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.opinioniprodotti.it/2018/05/18/vernel-supreme-perfume-pearls-opinione/#Summary" style="border: 0px; box-sizing: border-box; color: #d92ba7; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; text-shadow: none; transition: color 0.15s ease-in-out; vertical-align: baseline;"><span class="toc_number toc_depth_1" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1</span> Summary:</a></li>
<li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.opinioniprodotti.it/2018/05/18/vernel-supreme-perfume-pearls-opinione/#La_mia_esperienza_conVernel_Supreme_Perfume_Pearls" style="border: 0px; box-sizing: border-box; color: #d92ba7; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; text-shadow: none; transition: color 0.15s ease-in-out; vertical-align: baseline;"><span class="toc_number toc_depth_1" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2</span> La mia esperienza con Vernel Suprême Perfume Pearls</a></li>
<li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.opinioniprodotti.it/2018/05/18/vernel-supreme-perfume-pearls-opinione/#Vernel_Supreme_Perfume_Pearls_prezzo" style="border: 0px; box-sizing: border-box; color: #d92ba7; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; text-shadow: none; transition: color 0.15s ease-in-out; vertical-align: baseline;"><span class="toc_number toc_depth_1" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3</span> Vernel Suprême Perfume Pearls prezzo</a><ul style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; list-style: none; margin: 0px 0px 0px 1.5em; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; list-style: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://www.opinioniprodotti.it/2018/05/18/vernel-supreme-perfume-pearls-opinione/#Recensione_diSeja74" style="border: 0px; box-sizing: border-box; color: #d92ba7; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration-line: none; text-shadow: none; transition: color 0.15s ease-in-out; vertical-align: baseline;"><span class="toc_number toc_depth_2" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 13.3px; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">3.1</span> Recensione di Seja74</a></li>
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<span id="Summary" style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Summary:</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3BjAnddef0mNxquTh3wxb7YXEQZYEaRD-ea7S4tSsAVp0HRYSRFQBCkOvQZloHtOx2gb9ie7blaW_-XbdnICIXfbEHWnV7KEG5HpKTh6gxkU0Vgv1fAWfZXhYL_6JnjgXcBRJoznnwYIi/s1600/32763742_10156513274673447_2634855680388890624_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="766" data-original-width="960" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3BjAnddef0mNxquTh3wxb7YXEQZYEaRD-ea7S4tSsAVp0HRYSRFQBCkOvQZloHtOx2gb9ie7blaW_-XbdnICIXfbEHWnV7KEG5HpKTh6gxkU0Vgv1fAWfZXhYL_6JnjgXcBRJoznnwYIi/s320/32763742_10156513274673447_2634855680388890624_n.jpg" width="320" /></a></div>
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<a href="http://www.vernel.it/it/home/prodotti/supreme-perfume-pearls.html" style="font-family: arial, helvetica, sans-serif; letter-spacing: -1px;"><span style="font-size: large;">#VernelPerfumePearls</span></a></div>
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<span style="font-size: large;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Oggi vi presento un nuovo prodotto Vernel Supreme Perfume Pearls, un profumatore di bucato applicati direttamente in lavatrice. </span><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">Grazie al sito <a href="http://www.donnad.it/?_ga=2.3489910.774383645.1526802747-58701293.1518988237">DonnaD</a> che mi ha scelto come ambassador ho potuto provare il profumatore per bucato “Vernel Suprême Perfume Pearls”.</span></span></div>
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<span style="font-size: medium;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Il kit arrivato a casa, come vedrete anche dalla foto, un Vernel Suprême Perfume Pearls di 260gr dalla fragranza Magic affairs e 10 piccoli campioncini di 30gr da distribuire ad amici e parenti in più buoni sconto da 2 euro per il riacquisto per 10 collabortori.</span></span></div>
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<span style="font-size: large;">Il prodotto è in tre diverse fragranze:</span></div>
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<span style="font-family: inherit; font-style: inherit; font-weight: 700;"><span style="font-size: large;">Fresh Joy</span></span></div>
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<span style="font-size: large;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: 700; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Magic Affair</span><span style="font-family: inherit; font-style: inherit; font-weight: inherit;"> che ho provato</span></span></div>
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<span style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; font-weight: 700; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;">Blooming Fantasy</span></span></div>
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<span style="font-size: large;">La fragranze Magic affairs che ho provato io ha un profumo avvolgente lo senti per tutta la casa e si sente anche nel cortile di casa mia.</span></div>
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<span style="font-size: large;">La confezione molto pratica con un tappo dosatore per fa si che si usi la giusta dose senza spreco.</span></div>
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<span style="color: #a64d79; font-size: medium;"><span style="font-size: large; letter-spacing: -1px;">La mia esperienza con <a href="http://www.vernel.it/it/home/prodotti/supreme-perfume-pearls.html">#VernelPerfumePearls</a></span></span></div>
<div style="border: 0px; box-sizing: border-box; margin-bottom: 35px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span style="font-size: medium;"><span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif; font-size: large;">Sono molto soddisfatta del prodotto i capi appena li esci dalla lavatrice hanno una profumazione inebriante e coinvolgente, ma è solo un profumo non è un ammorbidente. Per la resistenza del profumo non so dirvi anche perché chi aspetta 20 settimane per rilavare quel capo? *Nota dolente ho aggiunto Vernel Perfume Pearls nella lavatrice con dei maglioni di lana (lavaggio lana a freddo), uno si è infeltrito, ora chi lo dice a mio figlio?</span></span></div>
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<span style="color: #a64d79; font-size: large; letter-spacing: -1px;">Prezzo</span></div>
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<span style="font-family: "roboto" , sans-serif; font-size: large;">Il prezzo è un po esagerato euro 6.99</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-family: "roboto" , sans-serif; font-size: large;">Conclusioni in sintesi un buon prodotto!</span></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com2tag:blogger.com,1999:blog-1352830235939129765.post-1490368268423619782017-01-26T17:36:00.001+01:002017-01-26T17:40:41.917+01:00Savoiardi<div style="text-align: center;">
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<b style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Savoiardi, prendono il nome dalla regione originaria della Savoia, sonobiscotti dolci e leggeri dalla consistenza molto friabile e spugnosa.</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">La forma, un cilindro schiacciato con gli spigoli smussati, ricorda un grosso dito e per questa ragione in inglese vengono chiamati lady fingers. I savoiardi sono uno degli ingredienti usati per il tiramisù</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VNIFl_BTp8yh3W1iuoqU95tBd8AXtj6-scGFWD722S-svV-FP7n4_TA-pPv0tOwxQXoAthtETMSu2njN7-jih4d0m8TCl6kD2gnxxtZDFW2Qcivitw7Kf-icqrz4QsNNN5LNXobw9rAb/s1600/15590545_10154925192718447_6405946172818556726_n.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VNIFl_BTp8yh3W1iuoqU95tBd8AXtj6-scGFWD722S-svV-FP7n4_TA-pPv0tOwxQXoAthtETMSu2njN7-jih4d0m8TCl6kD2gnxxtZDFW2Qcivitw7Kf-icqrz4QsNNN5LNXobw9rAb/s400/15590545_10154925192718447_6405946172818556726_n.jpg" width="293" /></a></div>
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<b><span style="font-family: "verdana" , sans-serif;">Ingredienti - Savoiardi</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Farina 140 gr</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Uova 4</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Fecola di patate 25 gr</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Zucchero 140 gr</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Vanillina</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Sale 1 pz</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Buccia di limone biologico</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Procedimento</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Preparate una meringa con gli albumi delle 4 uova e con 100 gr di zucchero, iniziate a montare gli albumi con un pizzico di sale e quando iniziano a schiumare aggiungete lo zucchero un po per volta.</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Montate ora i tuorli con lo zucchero rimanente ovvero 40 gr e lavorate fino a che non siano chiari e spumosi e aggiungete la buccia di un limone.</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Setacciate la farina, la fecola e la vanillina.</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">Incorporate un po' di meringa al tuorlo montato per far si che i due composti inizino ad amalgamarsi, aggiungete la meringa rimanente mescolando dal basso verso l'alto per non smontare il composto.</span></b></div>
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<b><span style="font-family: "verdana" , sans-serif;">A questo punto incorporate gli ingredienti secchi sempre mescolando molto delicatamente dal basso verso l'alto.</span></b></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Trasferite il composto in una sac à poche ed iniziate a formare i savoiardi lunghi all'incirca di 10 cm direttamente sulla teglia ricoperta di carta forno. </b></span><b style="font-family: Verdana, sans-serif;">Abbiate cura di distanziarli l'uno dall'altro per evitare che si attacchino in cottura.</b></div>
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<b style="font-family: Verdana, sans-serif;">Spolverizzate con zucchero a velo o semolato.</b></div>
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<b style="font-family: Verdana, sans-serif;">Infornate a forno statico a 200°C per 10 minuti.</b></div>
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<b style="font-family: Verdana, sans-serif;">Una volta cotti fateli raffreddare e rimetteteli in forno a 160 per altri 5 minuti questo metodo fa biscottare.</b></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-88204971743440043262015-06-18T17:39:00.000+02:002015-06-18T17:43:02.524+02:00Conserva di verdure<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;">Preparare da sé le proprie conserve permette di avere a
disposizione delle delizie da gustare lungo tutto il corso dell'anno e delle
salse già pronte per il condimento della pasta o per l'accompagnamento di altri
piatti.<o:p></o:p></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Questa l'adoro perchè veloce basta cuocere la pasta a
piacere, quando cotta versare un vasetto di conserva di verdure ed fatta, una
spolverata di parmigiano o cacio ricotta.<o:p></o:p></span></b></div>
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<span style="font-family: Verdana, sans-serif;"><b>Prima di iniziare con la conserva, sterilizzare i barattoli in acqua per 20
minuti, lasciateli scolare ed asciugare su un canovaccio pulito.<o:p></o:p></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8liIKkdZxbtIsqAQu4yjSjMC4PghPl7UjUpfTnhwZpHi7d7sRpjevabNHo2GdBBmeBxTImF_sTcn5LfyWBPmHCg1GQEFK2QID-on9MEfwmUIZw54Uv5XKdh9vkKtZ_2iS4_sKGdGkuGH/s1600/verdure+in+barattolo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf8liIKkdZxbtIsqAQu4yjSjMC4PghPl7UjUpfTnhwZpHi7d7sRpjevabNHo2GdBBmeBxTImF_sTcn5LfyWBPmHCg1GQEFK2QID-on9MEfwmUIZw54Uv5XKdh9vkKtZ_2iS4_sKGdGkuGH/s400/verdure+in+barattolo.jpg" width="400" /></a></div>
<b><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; text-align: justify;"><span style="color: #101011;"><span style="line-height: 22.3999996185303px;"><br /></span></span></span></span></b>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b><o:p></o:p></span></div>
<b><span style="font-family: Verdana, sans-serif;">1 kg di passata di pomodori fatta in casa da me</span></b><br />
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<b><span style="font-family: Verdana, sans-serif;">1 cucchiaio di sale<o:p></o:p></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">300g di cipolline pelate</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">300g di carote <o:p></o:p></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">300g di sedano <o:p></o:p></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">300g di peperoni rossi o gialli tagliati a striscioline<o:p></o:p></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">1 bicchiere di olio extravergine di oliva<o:p></o:p></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">1 bicchiere di aceto di vino bianco<o:p></o:p></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">2 cucchiai di zucchero</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">un pizzico di noce moscata</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Procedimento:</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Fate bollire il passato di pomodoro in una pentola capiente, nel frattempo lavate accuratamente le verdure e tagliateli a tocchetti e fateli bollire insieme alla conserva per circa 1 ora e 30 minuti.</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Sul finire della cottura condite il tutto con l'aceto, l'olio, noce moscata, il sale e lo zucchero.</span></b></div>
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<b><span style="font-family: Verdana, sans-serif;">Riempite i barattoli di conserva quando ancora bollente. </span></b></div>
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<span style="font-family: Verdana, sans-serif;"><b>Chiudete i barattoli e capovolgeteli coprite con una coperta e lasciate raffreddare lentamente, conservare in luogo fresco e asciutto. </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Se volete potete p</b></span><span style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><b>astorizzare in acqua bollente per 20 minuti a 80° e lasciate raffreddare prima di riporre in dispensa.</b></span></span></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-59147842883134309952014-12-01T18:07:00.001+01:002014-12-01T18:09:32.448+01:00Torta allo yogurt e pistacchi di Bronte<div class="MsoNormal">
<st1:metricconverter productid="100 g" w:st="on"><br /></st1:metricconverter></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="100 g" w:st="on">Torta davvero facilissima da fare e poi con i pistacchi di Bronte Il colore verde,quel sapore così intenso. Trovarli al naturale, non salati e già sgusciati, non è facile,ma la ricerca sarà premiata da questa torta buonissima.</st1:metricconverter></b></span></div>
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<span style="color: #333333; font-size: 11.0pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiat5JZQ8wJ16cunjIVyuw2aUNcgL_Fk2KqNAAcoHdJPPSrv-I129nh1bvySyf5zhlDxwO54vzNhe6Rw-fST35giwemM19puyvHiObGRJk6czmJIO45lTeDnpmVhhiImKPbHnzKO10Uvzg-/s1600/torta+con+pistacchi+di+bronte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiat5JZQ8wJ16cunjIVyuw2aUNcgL_Fk2KqNAAcoHdJPPSrv-I129nh1bvySyf5zhlDxwO54vzNhe6Rw-fST35giwemM19puyvHiObGRJk6czmJIO45lTeDnpmVhhiImKPbHnzKO10Uvzg-/s1600/torta+con+pistacchi+di+bronte.jpg" height="400" width="300" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="100 g" w:st="on"><br /></st1:metricconverter></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="100 g" w:st="on">Ingredienti:</st1:metricconverter></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="100 g" w:st="on">100 g</st1:metricconverter>
di pistacchi di Bronte</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 vasetto di yogurt<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="250 g" w:st="on">200 g</st1:metricconverter>
di farina "0"<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>60 di fecola di patate</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>1/2 cucchiaino di bicarbonato</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="250 g" w:st="on">200 g</st1:metricconverter>
di zucchero semolato<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 bustina di vanillina<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3 uova intere<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="100 g" w:st="on">100 g</st1:metricconverter>
di olio di semi<o:p></o:p></b></span></div>
<b style="font-family: Verdana, sans-serif;">1pz di sale</b><br />
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Procedo:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Con lo sbattitore o planetaria iniziate a sbattere le uova con lo zucchero almeno per 10 minuti, quando il composto sarà bello gonfio, abbassare la velocità, aggiungere l'olio a filo e lo yogurt.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>In un setaccio mettere gli ingredienti secchi setacciarli e incorporarli tutti insieme mentre la planetaria è in funzione a bassa velocità, quando sarà tutto amalgamato spegnere, aggiungere i pistacchi di Bronte e con un leccapentole rimestare con delicatezza.</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Ungete e infarinate una teglia quadrata o tonda a bordi alti da 22x30cm</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Infornare a 180° per 20 minuti</b></span></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-15290615764704971172014-11-29T18:47:00.000+01:002014-11-29T18:47:59.673+01:00Gallete di mele<span style="font-family: Verdana, sans-serif;"><b>Queste sono delle torte di mele monoporzione, davvero ottime!</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMPwTByoY9AJVzJn1XSUvjBIHHRTr4PY0jq65p9mt3pQj_qThPVzMm7lyoVTvwGZpQOTFq_hKYmbUSha7Z6bx7tq8Suc8HFjCyjL20zRK9-YjtRqFg-qYQS3TqjsLSa8Y49gP_i65_Y8O/s1600/apple+gallette2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMPwTByoY9AJVzJn1XSUvjBIHHRTr4PY0jq65p9mt3pQj_qThPVzMm7lyoVTvwGZpQOTFq_hKYmbUSha7Z6bx7tq8Suc8HFjCyjL20zRK9-YjtRqFg-qYQS3TqjsLSa8Y49gP_i65_Y8O/s1600/apple+gallette2.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>per 6 gallette</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>320 gr. di farina per dolci</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 cucchiai di zucchero</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>6 cucchiai di acqua</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 pz di sale</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 cucchiaio di succo di limone</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Per il ripieno:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>3 mele</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>75 gr. di yougurt greco</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>75 gr+ 2 cucchiai di zucchero di canna</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 cucchiaino di cannella</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 cucchiaino di vaniglia</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 uovo con un cucchiaio di acqua</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Forno 200° per 25 min</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b> Procedo:</b></span><br />
<div class="MsoNormal">
<br /></div>
<span style="font-family: Verdana, sans-serif;"><b>1. 1. Mescolare la farina, lo zucchero e il sale usare una ciotola o
utilizzate una planetaria equipaggiata con il gancio foglia. Tagliare il burro a
pezzetti deve essere freddo fate andare la planetaria a bassa velocità ed incorporare un po per volta i pezzi di burro.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Quando i pezzetti di burro si saranno frantumati aggiungere l'acqua e limone tutto in un volta, fate mescolare ancora finchè non si amalgama e diventa compatta.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Togliete dalla planetaria spolverate la spianatoia con farina e datele una veloce impastata, dividete la pasta a metà e fatene due rotoli avvolgete in pellicola e mettete in frigo per due ore.</b></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpvOx40CHzwBAGIAMs2FiMyCrDtsKdjmwlvovCvhP4ritU1YF07_7iUcfpt58KQNaevuRLhRCG2UXdpNtFRTQMD-yxHvs70vpc1p3jivXwMVcwZnToZQUPo4nh2eSJEX_ReW4-C0GT5_E/s1600/1apple+gallette.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUpvOx40CHzwBAGIAMs2FiMyCrDtsKdjmwlvovCvhP4ritU1YF07_7iUcfpt58KQNaevuRLhRCG2UXdpNtFRTQMD-yxHvs70vpc1p3jivXwMVcwZnToZQUPo4nh2eSJEX_ReW4-C0GT5_E/s1600/1apple+gallette.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><b>Impasto</b></span></td></tr>
</tbody></table>
<b style="font-family: Verdana, sans-serif;">Estraete la pasta dal frigo 20 minuti prima di stenderla.</b><br />
<span style="font-family: Verdana, sans-serif;"><b>Sbucciate le mele tagliatele a spicchi a dadini come più vi piace, in una ciotola aggiungete lo zucchero di canna la cannella e mescolate, in un'altra ciotola mettete lo yogurt greco, zucchero di canna e vannilla e mescolate.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Dividete i rotoli in tre parti, stendete formando 3 cerchi, adagiateli su una teglia coperta con carta forno, mettete due cucchiai di composto di panna acida e una bella manciata di composto di mele chiudete a mò di cestino spennellate con l'uovo e infornate.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Mangiateli tiepidi , possono durare 3 giorni.</b></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qtClUfh0bBAHuGOoFra0Ad8TDtUS6UMZ_AXW90lpaocWe4t0tMRE1d729hyphenhyphenPXy5P9YFFDKB9MJNrRTbnPN-xr-B2vfBIOILFMzQJRA4v4R_gj4NhpKGGiGoYGiGKbZ_gd6DdOw4jO7HY/s1600/apple+gallette1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7qtClUfh0bBAHuGOoFra0Ad8TDtUS6UMZ_AXW90lpaocWe4t0tMRE1d729hyphenhyphenPXy5P9YFFDKB9MJNrRTbnPN-xr-B2vfBIOILFMzQJRA4v4R_gj4NhpKGGiGoYGiGKbZ_gd6DdOw4jO7HY/s1600/apple+gallette1.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: small;"><b>Pronte per essere infornate</b></span></td></tr>
</tbody></table>
<br />Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-75952051068334121002014-10-23T11:56:00.001+02:002014-10-23T14:06:59.401+02:00Torta charlotte al Torrone<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Come ogni anno ritorna
puntuale l’appuntamento più atteso da tutti i golosi e gli amanti della storia:
dal 15 al 23 Novembre le strade e le piazze di Cremona saranno animate da
eventi, spettacoli e degustazioni in occasione della Festa del Torrone.<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Il tema di questa edizione
sarà “La multimedialità” – internet e le tecnologie mobile – con l’intento di
abbracciare non solo i golosi del mondo del dolce ma tutti quelli appassionati
che utilizzano il web e le moderne tecnologie per essere costantemente al passo
con i tempi. Pertanto, il programma verrà integrato con un portafoglio di
iniziative e di incontri, che racconteranno il tema nelle sue diverse
espressioni, nelle sue varie esperienze, legandolo alle diverse forme
artistiche.<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Molti saranno gli
appuntamenti speciali che esalteranno“La multimedialità” fondendola allo stesso
tempo con la ricchissima tradizione culturale e gastronomica della città. Vi
invitiamo quindi a scoprire la città durante la sua festa più dolce: un
appuntamento semplicemente da non perdere.<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Per maggiori info <a href="http://www.festadeltorronecremona.it/2014/">http://www.festadeltorronecremona.it/2014/</a> </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>#festadeltorrone</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGObODI-6c-kmt2ySwdch0FLkQChw1FhyphenhypheniczewhSQ7AnlETxMalkcHFprlOlCP_Xesfjd9laRrLEbv6zBBWTkdVJwytjdf8FH4q-nCsoHrHdE6HHPOBUARL6IOEuO7hJeapamYytxRvU6H/s1600/DSC00852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGObODI-6c-kmt2ySwdch0FLkQChw1FhyphenhypheniczewhSQ7AnlETxMalkcHFprlOlCP_Xesfjd9laRrLEbv6zBBWTkdVJwytjdf8FH4q-nCsoHrHdE6HHPOBUARL6IOEuO7hJeapamYytxRvU6H/s1600/DSC00852.JPG" height="300" width="400" /></a></div>
<br />
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Ingredienti (per 8 persone)</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Ganache al cioccolato bianco
e avocado<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="500 g" w:st="on">500 g</st1:metricconverter>. di cioccolato bianco<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="500 g" w:st="on">1 </st1:metricconverter>avocado<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Bagna alla vaniglia<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="100 g" w:st="on">100 g</st1:metricconverter>. di zucchero liquido<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="100 g" w:st="on">100 g</st1:metricconverter>. di acqua<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="25 g" w:st="on">25 g</st1:metricconverter>. di liquore di vaniglia<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Biscotto charlotte<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="270 g" w:st="on">270 g</st1:metricconverter>. di albumi<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="250 g" w:st="on">250 g</st1:metricconverter>. di zucchero<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="180 g" w:st="on">180 g</st1:metricconverter>. di tuorli (io ho messo 6 tuorli)<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="250 g" w:st="on">250 g</st1:metricconverter>. di farina debole<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>zucchero a velo</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Crema pasticciera (400/500G.)<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="200 g" w:st="on">200 g</st1:metricconverter>. di latte fresco intero<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="50 g" w:st="on">50 g</st1:metricconverter>. di panna fresca<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="75 g" w:st="on">75 g</st1:metricconverter>. di tuorli (3/4)<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="75 g" w:st="on">75 g</st1:metricconverter>. di zucchero<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="8,75 g" w:st="on">8,75 g</st1:metricconverter>. di amido di mais<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="8,75 g" w:st="on">8,75 g</st1:metricconverter>. di amido di riso<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>1/2 bacca di vaniglia<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Crema chantilly<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>400/500 gr. di panna fresca<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>400/500 g di crema pasticcera<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Finitura<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="1 kg" w:st="on">1 kg</st1:metricconverter>. di crema chantilly alla vaniglia<o:p></o:p></b></span></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<br />
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Con torrone classico “ io <a href="http://www.sperlari.it/">Sperlari</a>”</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Preparazione torta charlotte<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Biscotto charlotte<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Mettere gli albumi con lo
zucchero in un pentolino e portare alla temperatura di circa 37/40°C (se non
avete il termometro potete controllare immergendo il dito, il composto dovrebbe
essere tiepido);<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>inserire il composto di
zucchero e albumi nella planetaria e montare con sino ad ottenere un composto
spumoso e ben compatto;<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>unire i tuorli sbattuti e
infine incorporare la farina setacciata
mescolando dal basso verso l’alto delicatamente;<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>versare quindi l’impasto
ottenuto in un sacchetto a poche mettere la teglia in verticale e formare tante righe per tutta la lunghezza della teglia, cospargere di zucchero a velo e infornare a <st1:metricconverter productid="190°C" w:st="on">220°C</st1:metricconverter> per 7 minuti circa.</b></span><span style="font-size: medium;"><o:p></o:p></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVylFvIMI57Zz_e3pU3hIKMehbd-oFEOSf3fZIizvrUwPDCe-yy06OvDJW2gTkoFNR8_eriaX2P34IIzEm21xtYH9qWvAWBnCWCkXWar1hA56KY_A25QxhbYUJ8jF0gaeQyzmN4AIwjDS/s1600/10744637_10152839183643447_496156395_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVylFvIMI57Zz_e3pU3hIKMehbd-oFEOSf3fZIizvrUwPDCe-yy06OvDJW2gTkoFNR8_eriaX2P34IIzEm21xtYH9qWvAWBnCWCkXWar1hA56KY_A25QxhbYUJ8jF0gaeQyzmN4AIwjDS/s1600/10744637_10152839183643447_496156395_n.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Biscotto charlotte pronto per infornare</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aPOQfkEXvc7XO-MwlVOqk3EuXFR7BIcgAZ73SzPpeA0RERACknV-ORRR143CLJMqfyhAL3YG_UfEspkcM8B2Ny2OBri2BXuEVzfmsxBBYCd6Ow8sxcDiF_rJBGfWF_htQBpvuCTS9QdE/s1600/DSC00833.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aPOQfkEXvc7XO-MwlVOqk3EuXFR7BIcgAZ73SzPpeA0RERACknV-ORRR143CLJMqfyhAL3YG_UfEspkcM8B2Ny2OBri2BXuEVzfmsxBBYCd6Ow8sxcDiF_rJBGfWF_htQBpvuCTS9QdE/s1600/DSC00833.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption">Pronti per l'assemblaggio</td></tr>
</tbody></table>
<div class="MsoNormal">
<b style="font-family: Verdana, sans-serif;">Crema pasticciera
(400/500G.)</b></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Montare i tuorli con lo zucchero
e i semi di vaniglia;<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>quando il composto risulterà
bianco e spumoso incorporare i due amidi con una spatola, delicatamente;<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>nel frattempo mettere a
bollire in una pentola antiaderente il latte con la panna e la mezza bacca di
vaniglia (quella a cui avete tolto i semini);<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>raggiunto il bollore unire al
latte caldo il composto di uova e zucchero e appena si formano dei piccoli
“vulcani” causati dal latte bollente amalgamare bene il tutto con la frusta;<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>togliere dal fuoco e stendere
la crema in un contenitore di vetro e ricoprire con la pellicola (direttamente
sulla crema) e mettere in freezer sino a quando si raffredda e poi passarla in
frigorifero(si conserva max 3/4 gg.).<o:p></o:p></b></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrBvDwa78gfH2j0WoyVI18XuAQX_G4jzosmtBHaotivAuFc-3N7XHsj-A1H-LPkyeAYquhWZoU6bb0xFLerVLw3sJteS598_ExtuRHTZinrj3yXl4PHN4N31Uzm1fHEz6qbKHKq_N4Pg7/s1600/crema+pasticcera.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrBvDwa78gfH2j0WoyVI18XuAQX_G4jzosmtBHaotivAuFc-3N7XHsj-A1H-LPkyeAYquhWZoU6bb0xFLerVLw3sJteS598_ExtuRHTZinrj3yXl4PHN4N31Uzm1fHEz6qbKHKq_N4Pg7/s1600/crema+pasticcera.jpg" height="297" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crema pasticcera classica</td></tr>
</tbody></table>
<b style="font-family: Verdana, sans-serif;">Crema chantilly</b></div>
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<span style="font-family: Verdana, sans-serif;"><b>Stemperare la crema
pasticciera fredda di frigorifero con una frusta sino ad ottenere un composto
liscio ed omogeneo;<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>prelevare circa metà crema e
scaldarla in un pentolino e unirvi la gelatina in soluzione (o gelatina in
fogli) e farla sciogliere;<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>aggiungere la metà di crema
fredda;<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>incorporare delicatamente la
panna precedentemente montata;<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>coprire con la pellicola e
conservare in frigorifero (si conserva max 3/4 gg.)</b></span><span style="font-size: medium;"><o:p></o:p></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmti697RCrJIeg8X-n9iH70_STLMT2oAbGRCAv78Eg1y4wegVCaL10H4Btaf4bcMfcW9dSGXvP4AUcBovYut6xGzLA3-T9ysv178MsE4cBdPalj7QCPPHazANbiev13UGkIBe6FSVARY9h/s1600/DSC00831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmti697RCrJIeg8X-n9iH70_STLMT2oAbGRCAv78Eg1y4wegVCaL10H4Btaf4bcMfcW9dSGXvP4AUcBovYut6xGzLA3-T9ysv178MsE4cBdPalj7QCPPHazANbiev13UGkIBe6FSVARY9h/s1600/DSC00831.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crema chantilly</td></tr>
</tbody></table>
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<span style="font-family: Verdana, sans-serif;"><b>Ganache al cioccolato bianco
e avocado</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Scaldare metà della purea di avocado in un pentolino e unire il cioccolato tagliato a pezzettini; mescolare con una frusta sino
a quando sarà completamente sciolto;</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>infine unire il resto della
purea di avocado fredda.<o:p></o:p></b></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZwreUsvpdhDhQYaNZICiAeD_q9FJhrvX3cUCV_2ukimgSSZJr1FqBPKMXLD3fIV7KMcnCX2nDCkpgEYWoOoEB53xOI8SSzBclkKwPfxJXBEf2oKOCWzXScUkneVptCjlDDRNVxmvf7Ll/s1600/DSC00832.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZwreUsvpdhDhQYaNZICiAeD_q9FJhrvX3cUCV_2ukimgSSZJr1FqBPKMXLD3fIV7KMcnCX2nDCkpgEYWoOoEB53xOI8SSzBclkKwPfxJXBEf2oKOCWzXScUkneVptCjlDDRNVxmvf7Ll/s1600/DSC00832.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ganache con cioccolato bianco e avocado</td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><b>Bagna alla vaniglia</b></span><br />
<b style="font-family: Verdana, sans-serif;">Unire lo zucchero liquido (zucchero + acqua) all'acqua e al liquore di vaniglia.</b><br />
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</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkhyiOYYi3xVQYhIESJl5NzjZGlhjRuydnm2pJe4tx3NoU07bw3tKeBqFaY_WvCEtIeWRhyKj2Ro4Xm-51lsoATIGRE2A0Argsc-Xf7WpLR7xzlCUiwSzsJlD9oNOvsxqeB8O9ITMH_1b/s1600/DSC00835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkhyiOYYi3xVQYhIESJl5NzjZGlhjRuydnm2pJe4tx3NoU07bw3tKeBqFaY_WvCEtIeWRhyKj2Ro4Xm-51lsoATIGRE2A0Argsc-Xf7WpLR7xzlCUiwSzsJlD9oNOvsxqeB8O9ITMH_1b/s1600/DSC00835.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assemblaggio torta</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyQXU0JWW9YZt-eqeyJUN4FvZ7BGYj_brQzW0oRufUJxD6cD2qe4DT6dNw5eqA-bgcjYu7jxv9PMzMK4OStwqY4Lkd13v7TkzdobOWMTYrU9qNqCO8YeCB1kQ8a1j115cFk60ldFAEn1Y/s1600/DSC00836.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyQXU0JWW9YZt-eqeyJUN4FvZ7BGYj_brQzW0oRufUJxD6cD2qe4DT6dNw5eqA-bgcjYu7jxv9PMzMK4OStwqY4Lkd13v7TkzdobOWMTYrU9qNqCO8YeCB1kQ8a1j115cFk60ldFAEn1Y/s1600/DSC00836.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bagnare solo la parte inferiore del biscotto e ricoprire di crema chantilly</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyEbAKNM286L-BxRGh3Ny1Tug376rtX-DTuyJ97mEQ5vtkaj7kBFmLHTC2QPdppipq67turT-EqEw65S8RiXGZeT_oS13znQrrlvJ9eoHK6pb1EiZD4N8VR_r4Vb_FYYSKQCETMEl9fhu/s1600/DSC00837.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyEbAKNM286L-BxRGh3Ny1Tug376rtX-DTuyJ97mEQ5vtkaj7kBFmLHTC2QPdppipq67turT-EqEw65S8RiXGZeT_oS13znQrrlvJ9eoHK6pb1EiZD4N8VR_r4Vb_FYYSKQCETMEl9fhu/s1600/DSC00837.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ricoprire con la ganache all'avocado e torrone classico Sperlari</td></tr>
</tbody></table>
<b style="font-family: Verdana, sans-serif;">Montaggio dolce</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>Tagliare una striscia di acetato e rivestire lo stampo, tagliare il biscotto charlotte e rivestire le pareti del cerchio 1 cm più basso del cerchio, coppare la base del biscotto e inzuppare l’interno con la bagna alla vaniglia (solo il
fondo no le pareti);<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>riempire l’interno con uno
strato di crema chantilly alla vaniglia, uno di ganache al cioccolato bianco e avocado e uno strato di <a href="http://www.sperlari.it/">Torrone classico</a> a pezzettini; </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>richiudere il tutto con la
calottina di biscotto e ricoprire con la crema chantilly alla vaniglia;<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>mettere in freezer e poi in
frigorifero;<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>prima di servire decorare la
torta con dei ciuffi di crema chantilly e </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><a href="http://www.sperlari.it/">torrone spezzettato.</a></b></span><span style="font-size: medium;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcN31agg1CjTrZP3rmUIVbsv7wHLE02vHUF0QNyFLMPEve3lQBBXDdRXdNZS5Sg2H1bSlLf7XS8qxyWTaoniyMf_2vTa8t1buPRVF_2hA_F2KhCw8ug-XIOMgTYuc1y-GbX-6oPnwVvLEP/s1600/DSC00849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcN31agg1CjTrZP3rmUIVbsv7wHLE02vHUF0QNyFLMPEve3lQBBXDdRXdNZS5Sg2H1bSlLf7XS8qxyWTaoniyMf_2vTa8t1buPRVF_2hA_F2KhCw8ug-XIOMgTYuc1y-GbX-6oPnwVvLEP/s1600/DSC00849.JPG" height="300" width="400" /></a></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-10416945956489970592014-09-25T12:25:00.001+02:002014-09-25T12:28:24.290+02:00Rainbow cake<span style="font-family: Verdana, sans-serif;"><b>Torta davvero bellissima anche se elaborata, però la soddisfazione è tanta e il gusto pure!</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZF42qGo5eWT_MEuLI4Z9vQ3rOQDzfj7aJ5GEZAkNK5gMHh75l7ri10FWar2rjTLQecw75dG3A76VvwM6jIn1dlJG53d3lYUnm0GZijjYILVk03fIjzula2p4DB74l6vEL-ALMvhTdtrbs/s1600/rainbow+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZF42qGo5eWT_MEuLI4Z9vQ3rOQDzfj7aJ5GEZAkNK5gMHh75l7ri10FWar2rjTLQecw75dG3A76VvwM6jIn1dlJG53d3lYUnm0GZijjYILVk03fIjzula2p4DB74l6vEL-ALMvhTdtrbs/s1600/rainbow+cake.jpg" height="320" width="320" /></a></div>
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<span class="titViola openSans" style="color: #5a3853; font-family: 'Open Sans Condensed', sans-serif; font-size: 18px; font-weight: bold; line-height: 24px; margin: 0px; padding: 0px; text-transform: uppercase;">INGREDIENTI PER 8 PERSONE</span></div>
<ul style="margin: 0px; padding: 0px;">
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">330 g burro</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">500 g zucchero semolato</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">80 g destrosio/glucosio</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">400 g farina</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">100 g farina di riso</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">40 g lievito in polvere</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">3 g sale</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">1 stecca vaniglia</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">540 ml latte</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">225 g albumi</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">200 g zucchero a velo</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">Coloranti alimentari qb</li>
</ul>
<div style="margin: 0px; padding: 0px;">
<div style="padding: 0px;">
<br /></div>
<div style="padding: 0px;">
<b style="margin: 0px; padding: 0px;">Per lo sciroppo</b></div>
</div>
<ul style="margin: 0px; padding: 0px;">
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">500 g zucchero</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">250 ml acqua </li>
</ul>
<div style="padding: 0px;">
<b style="margin: 0px; padding: 0px;">Per le bagne</b></div>
<ul style="margin: 0px; padding: 0px;">
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">500 ml di sciroppo di zucchero – da suddividere in:</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">5 g zafferano in polvere</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">50 ml succo di lamponi</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">50 ml succo di arancia</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">50 g pasta di pistacchio</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">50 ml succo di mirtilli</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">50 ml succo di cassis</li>
</ul>
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<br /></div>
<div style="padding: 0px;">
<b style="margin: 0px; padding: 0px;">Per la farcitura</b></div>
<ul style="margin: 0px; padding: 0px;">
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">375 g panna fresca 35%</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">250 g mascarpone</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">125 g yogurt</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">100 g zucchero a velo</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">1 scorza limone</li>
</ul>
<div style="padding: 0px;">
<br /></div>
<div style="padding: 0px;">
<b style="margin: 0px; padding: 0px;">Per la decorazione</b></div>
<ul style="margin: 0px; padding: 0px;">
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">Farcitura qb</li>
<li style="background-image: url(http://bakeoffitalia.realtimetv.it/wp-content/themes/bakeoffItalia_2014_2/images/bullet.png); background-position: 0px 5px; background-repeat: no-repeat; list-style-type: none; margin: 0px; padding: 0px 0px 0px 14px;">Granella di pistacchi qb</li>
</ul>
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<span class="titViola openSans" style="color: #5a3853; font-family: 'Open Sans Condensed', sans-serif; font-size: 18px; font-weight: bold; line-height: 24px; margin: 0px; padding: 0px; text-transform: uppercase;">PROCEDIMENTO</span></div>
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Montare il burro con il destrosio o glucosio e lo zucchero semolato. Unire al composto, un po’ alla volta, le farine con il lievito e il sale, il latte e la polpa della vaniglia. Montare a neve gli albumi con lo zucchero a velo e incorporarli al composto. Mescolare delicatamente fino ad ottenere un impasto omogeneo. Dividere l’impasto ottenuto in 6 contenitori e colorare ciascun impasto con un colorante diverso. Disporre 6 anelli di metallo da 16/18 cm sulle placche rivestite con la carta forno (porre su ciascuna placca due anelli), quindi imburrarli. Versare gli impasti nei sei anelli. Infornare due placche contemporaneamente e cuocere a 165° per circa 35 minuti. Intanto che gli impasti cuociono, conservare in frigorifero quelli restanti. Una volta pronti gli impasti infornati precedentemente, farli raffreddare e cuocere quelli tenuti da parte.</div>
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<b style="margin: 0px; padding: 0px;">Per lo sciroppo</b></div>
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Portare a bollore in un pentolino l’acqua e lo zucchero.</div>
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<b style="margin: 0px; padding: 0px;">Per le bagne</b></div>
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Stemperare i gusti con lo sciroppo.</div>
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<b style="margin: 0px; padding: 0px;">Per la farcitura</b></div>
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Montare la panna. Grattugiare la scorza di limone. Mescolare la panna con il mascarpone, lo yogurt, lo zucchero a velo e la scorza di limone, fino ad ottenere una crema vellutata.</div>
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<b style="margin: 0px; padding: 0px;">Per la composizione della torta</b></div>
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Bagnare i sei pan di spagna con le bagne colorate, quindi farcirli con la crema, alternando gli strati di diverso colore. Ricoprire la torta con il resto della crema usata per pa farcitura e decorare la base con la granella di pistacchi.</div>
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<span style="font-family: Verdana, sans-serif;"><b>Per la ricetta cliccare <a href="http://bakeoffitalia.realtimetv.it/ricette/la-rainbow-cake-di-ernst-knam/">qui</a></b></span></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-31792819118758673782014-09-23T10:42:00.001+02:002014-09-23T10:42:21.721+02:00Plumcake alle bacche Goji<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93Rv-q57L2moupeVybiUmxsB2HSpInQ6WbJlm-UF2r2M-AHH86Ihj5_rPUljARsh1Ccw1cU-IJglyix9RENPZ3oUSoT83ViwEEwtPZurD2EfOIkA1ymwpCmKi6El6GpBGZI41BV_MM5ac/s1600/plumcake+goji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93Rv-q57L2moupeVybiUmxsB2HSpInQ6WbJlm-UF2r2M-AHH86Ihj5_rPUljARsh1Ccw1cU-IJglyix9RENPZ3oUSoT83ViwEEwtPZurD2EfOIkA1ymwpCmKi6El6GpBGZI41BV_MM5ac/s1600/plumcake+goji.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Yogurt bianco cremoso 250 gr </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Fecola di patate <st1:metricconverter productid="60 g" w:st="on">60 g</st1:metricconverter> </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Zucchero semolato 140 gr </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Limoni la scorza di 1 </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Olio di semi 100 ml </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Uova medie 3 </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Sale 1 pizzico </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Farina 00
- 180 gr </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Lievito chimico in polvere 1 bustina (16 gr)<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2 cucchiaia di <a href="http://www.gojishop.it/goji/">bacche di goji</a></b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Mescolate in una ciotola lo yogurt, le uova precedentemente
sbattute, l’olio e la scorza grattugiata del limone;<span style="font-size: 14.0pt;"><o:p></o:p></span></b></span></div>
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<b style="font-family: Verdana, sans-serif;">quindi lo zucchero semolato, poi il lievito, la farina e la fecola di patate precedentemente setacciate. Aggiungete il sale e amalgamate per bene gli ingredienti,in un mixer frullate le <a href="http://www.gojishop.it/goji/">bacche di goji</a> e aggiungeteli all'impasto.</b></div>
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<b style="font-family: Verdana, sans-serif;">Cuocete in forno statico già caldo a 180° per circa 45 minuti senza mai aprire
la porta del forno. Prima di estrarre il plumcake pungetelo in profondità con uno stecchino per spiedini, se estraendolo rimarrà
asciutto, il plumcake sarà cotto. Lasciate raffreddare il plum cake </b><br />
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<b><span style="font-family: Verdana, sans-serif;">alle <a href="http://www.gojishop.it/goji/">bacche di goji</a> nello stampo, coperto con un canovaccio pulito, quindi sformatelo e
servitelo</span>.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRUJ3O0DKOfHFMtBk8rJBC3OIm53Ct7FDUUa1AvrV17y5N-3m_NHEgav0GiPceBVUp1WTIE1hTIZFQOL3O2wnal8YRL5W67fiIQRRNzldaM11FI-VJP6q6_cocqAfbMH3nUEM-BbOCuHv/s1600/plumcake+goji1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRUJ3O0DKOfHFMtBk8rJBC3OIm53Ct7FDUUa1AvrV17y5N-3m_NHEgav0GiPceBVUp1WTIE1hTIZFQOL3O2wnal8YRL5W67fiIQRRNzldaM11FI-VJP6q6_cocqAfbMH3nUEM-BbOCuHv/s1600/plumcake+goji1.jpg" height="300" width="400" /></a></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-37349598712062480052014-09-19T14:27:00.000+02:002014-09-19T14:29:26.025+02:00Fiore di pan brioche<span style="font-family: Verdana, sans-serif;"><b>Questo fiore di pan brioche è troppo bello da vedere e sopratutto da mangiare, è una ricetta della mia amica Marisa, nonché una blogger di cucina con la B maiucola qui trovate il link del suo Pan brioche.</b></span><br />
<a href="http://blog.giallozafferano.it/loti64/fiore-di-pan-brioche-soffice-con-tutorial/"> http://blog.giallozafferano.it/loti64/fiore-di-pan-brioche-soffice-con-tutorial/</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGc09nn4-2VVr_i-FzYU2murbg29u2Ilebt3fItwbVbjgxGcqEyTuU_6vIEFIxgVp0a2gLRu7oMZ7VrmweIRygTaNuVcCp63qrDH3oB3Z-M4Y8RHc-6m2ix4XkoXfFIprCEBgxRHPXclO/s1600/fiore+pan+briosche.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGc09nn4-2VVr_i-FzYU2murbg29u2Ilebt3fItwbVbjgxGcqEyTuU_6vIEFIxgVp0a2gLRu7oMZ7VrmweIRygTaNuVcCp63qrDH3oB3Z-M4Y8RHc-6m2ix4XkoXfFIprCEBgxRHPXclO/s1600/fiore+pan+briosche.JPG" height="302" width="400" /></a></div>
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I<span style="font-family: Verdana, sans-serif;"><b>ngredienti:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="500 g" w:st="on">500 g</st1:metricconverter>
di farina manitoba o farina 00<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3 cucchiai di zucchero<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2 uova<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="60 g" w:st="on">60 g</st1:metricconverter>
di burro <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>180 ml di latte tiepido<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 cubetto di lievito di birra<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>buccia di limone grattugiata<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>farcitura a piacere: confetture o nutella<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>zucchero a velo q.b.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Procedimento, per l'impasto del pan brioche:</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Sciogliere a bagnomaria il burro e intiepidire il latte.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Sul piano lavoro disporre la farina a fontana e aggiungere:
lo zucchero, la scorza di mezzo limone grattugiata, il lievito sbriciolato, le
uova, il burro sciolto, il pizzico di sale e il latte tiepido. Con una
forchetta iniziare ad amalgamare tutti gli ingredienti. Impastare energicamente
fino ad ottenere un impasto omogeneo e liscio.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Far lievitare per 1 ora in una ciotola coperta con pellicola
e in un ambiente tiepido.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Trascorso il tempo di lievitazione dell’impasto del pan brioche, con un
mattarello delicatamente stendere una grande sfoglia sottile con lo spessore di
circa 3/4 mm. Ritagliare 4 cerchi con diametro <st1:metricconverter productid="25 cm" w:st="on">25 cm</st1:metricconverter>. Con i ritagli si
possono fare delle briochine seguendo lo stesso procedimento. Sistemare il
primo disco su di una teglia rivestita da carta forno, farcirlo leggermente con
marmellata o nutella, sovrapporre il secondo disco e procedere allo stesso
modo. Non farcire la superficie dell’ultimo disco adagiato. Farcire abbondantemente tutta la superficie di
confettura o nutella.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Arrotolare con delicatezza dalla parte del lato più lungo e
chiudere a cerchio<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Sistemare il rotolo ottenuto in una teglia da ciambella
rivestita completamente da carta forno. Praticare dei tagli profondi in
superficie e far lievitare per 1 ora.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>In forno preriscaldato statico a <st1:metricconverter productid="180°C" w:st="on">180°C</st1:metricconverter> per 25/30 minuti circa.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Far intiepidire e spolverare con tanto zucchero a velo,
servire a fette.</b></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP806kndCfuDS5K0jS6rvUWz37uYc_aD23mLCeC-8JWiycn-cAcuViJzDZvPsrb9BRjVk9MabsPZYKFWLiW5VZI_WYm-czJY0t5_ObqBwFp-SVfSFUSOrLMQMmhEkL3vAA-1ff0Q2FjxW2/s1600/DSC00711.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP806kndCfuDS5K0jS6rvUWz37uYc_aD23mLCeC-8JWiycn-cAcuViJzDZvPsrb9BRjVk9MabsPZYKFWLiW5VZI_WYm-czJY0t5_ObqBwFp-SVfSFUSOrLMQMmhEkL3vAA-1ff0Q2FjxW2/s1600/DSC00711.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b>Qui i quattro cerchi</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzh6jEAz-1Sp-x3k0TO_XW_7UPd2yhsEzRX2O6Ys8hpAmPr4K8yt7NbMTH58Ch4QvepL61D8_CFuA53fBuLDtPwgOcrvNq45H7dhVTRqP2zqxmlxWCnX9QgL_g0VQB-T74k_Zo7_CEyN_/s1600/DSC00712.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzh6jEAz-1Sp-x3k0TO_XW_7UPd2yhsEzRX2O6Ys8hpAmPr4K8yt7NbMTH58Ch4QvepL61D8_CFuA53fBuLDtPwgOcrvNq45H7dhVTRqP2zqxmlxWCnX9QgL_g0VQB-T74k_Zo7_CEyN_/s1600/DSC00712.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b>Sovrapporli con la giunta di confetture o nutella</b></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3P3uW86U6FlmRy3sXIYkgKD7nTKOtCGrj-6mn-I3ldBTD0sii-qaAo1POV5uT9_VndMuVC7V5Gnex9dlmlGML9P09efAlGJTV-N2UksFvhVOziMnwwNbgmhlySUbz0MYj7vb2MpLTJQ2d/s1600/DSC00713.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3P3uW86U6FlmRy3sXIYkgKD7nTKOtCGrj-6mn-I3ldBTD0sii-qaAo1POV5uT9_VndMuVC7V5Gnex9dlmlGML9P09efAlGJTV-N2UksFvhVOziMnwwNbgmhlySUbz0MYj7vb2MpLTJQ2d/s1600/DSC00713.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b>Questa è con la nutella</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgOuthTM_2yyGmCDa1ApdMJQJ1bRh3ICP7Cun07moAO-lwPgDLqhxsOW8DNnHK3U1X3wKSez6OwSooC6TdeBchdOJNNPLESsEAN27DO1ofVeYLQ21zolqtj3KeNKbYy-5E6mZQRAnnjbz/s1600/DSC00714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgOuthTM_2yyGmCDa1ApdMJQJ1bRh3ICP7Cun07moAO-lwPgDLqhxsOW8DNnHK3U1X3wKSez6OwSooC6TdeBchdOJNNPLESsEAN27DO1ofVeYLQ21zolqtj3KeNKbYy-5E6mZQRAnnjbz/s1600/DSC00714.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b>Quattro strati pronti per essere tagliati</b></span></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQaHfAXBbjM1FT9hVXWgZCa0xq753tnrVcZSMJvcTAf5uLWaBs9eJoSlPshppABLbhJkZFZ73ueHQxD8nrtLgB2PL2bi-fGQHh-IW4ivSEzbl0ZY8-P2gfkgIbIUvUvxoUdXzUFFVFbJL/s1600/DSC00715.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQaHfAXBbjM1FT9hVXWgZCa0xq753tnrVcZSMJvcTAf5uLWaBs9eJoSlPshppABLbhJkZFZ73ueHQxD8nrtLgB2PL2bi-fGQHh-IW4ivSEzbl0ZY8-P2gfkgIbIUvUvxoUdXzUFFVFbJL/s1600/DSC00715.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Effettuare sui dischi dei tagli come in foto, cercando di
non tagliare la parte centrale. Dividere i dischi prima in 4, poi in 8 e in 16
spicchi.</b></span></div>
<div class="MsoNormal">
<br /></div>
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrzPoQT7DdlvDCsPoCiEDI6t-fMPYXyOOyGj_Dun0HTtf1ZH07EKeFLP4jzZQytQ4urYHEWu1KhHf2KKG5L_0uz_bGPkr0mo_4xZUNFqowZCGocpcR-3NwqM_e5WxTCEdh6QnKNtKiN2l/s1600/DSC00716.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrzPoQT7DdlvDCsPoCiEDI6t-fMPYXyOOyGj_Dun0HTtf1ZH07EKeFLP4jzZQytQ4urYHEWu1KhHf2KKG5L_0uz_bGPkr0mo_4xZUNFqowZCGocpcR-3NwqM_e5WxTCEdh6QnKNtKiN2l/s1600/DSC00716.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>A questo punto sollevare 2 spicchi ed effettuare il primo
giro dal centro verso l’esterno e poi il secondo. Ripetere il procedimento
anche con gli altri spicchi.</b></span></div>
<div class="MsoNormal">
<br /></div>
</td></tr>
</tbody></table>
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5Wyz8HhAKQ-HmpOi6gldnPOcTJmVW-x8se6Zo88bcktrGG7s9PDLuNFGucVj2zd9vEHhJeGoNU7b3KnorUi9E_weClqO-8lt8Zys51-w-huWEERW9ly8JWqpShEToMT4hPgZwQE1S7Hs/s1600/DSC00717.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI5Wyz8HhAKQ-HmpOi6gldnPOcTJmVW-x8se6Zo88bcktrGG7s9PDLuNFGucVj2zd9vEHhJeGoNU7b3KnorUi9E_weClqO-8lt8Zys51-w-huWEERW9ly8JWqpShEToMT4hPgZwQE1S7Hs/s1600/DSC00717.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 10pt;"><span style="font-family: Verdana, sans-serif;"><b> A questo punto unire i due lembi del disco
interno e con le dita girare le restanti punte esterne sotto per fare una forma
rotondeggiante. Il risultato è questo</b></span></span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVS2mySttkoGIutMMmh0GPcwIAqHWCjRDM51B6eotg_Wh54goZ06QZgsppOW9CDhT0i5cwbbjRABGTUWb3GfMsN_RR_65cFyQqHEchFY1FLhRVwoNtBc07kHroJJqy1WWjHX_HK82uS3c7/s1600/DSC00718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVS2mySttkoGIutMMmh0GPcwIAqHWCjRDM51B6eotg_Wh54goZ06QZgsppOW9CDhT0i5cwbbjRABGTUWb3GfMsN_RR_65cFyQqHEchFY1FLhRVwoNtBc07kHroJJqy1WWjHX_HK82uS3c7/s1600/DSC00718.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>A questo punto unire i due lembi del disco interno e con le
dita girare le restanti punte esterne sotto per fare una forma rotondeggiante.
Il risultato è questo:</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Far lievitare il fiore per circa 1 ora, prima di infornare
cospargere il centro con dello zucchero. Se si preferisce si può spennellare la
superficie con tuorlo e latte sbattuto ( io non l’ho fatto). In forno a <st1:metricconverter productid="180°C" w:st="on">180°C</st1:metricconverter> per circa 25 minuti,
deve risultare ben cotto e dorato. Far intiepidire e spolverare solo le punte
con zucchero a velo.</b></span></div>
</td></tr>
</tbody></table>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGc09nn4-2VVr_i-FzYU2murbg29u2Ilebt3fItwbVbjgxGcqEyTuU_6vIEFIxgVp0a2gLRu7oMZ7VrmweIRygTaNuVcCp63qrDH3oB3Z-M4Y8RHc-6m2ix4XkoXfFIprCEBgxRHPXclO/s1600/fiore+pan+briosche.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGc09nn4-2VVr_i-FzYU2murbg29u2Ilebt3fItwbVbjgxGcqEyTuU_6vIEFIxgVp0a2gLRu7oMZ7VrmweIRygTaNuVcCp63qrDH3oB3Z-M4Y8RHc-6m2ix4XkoXfFIprCEBgxRHPXclO/s1600/fiore+pan+briosche.JPG" height="302" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b>Questo con marmellata di albicocche o aggiunto la granella di zucchero</b></span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIIoY1ngjEZdxm8HCSosau6_7M9JmM9OD5p5NQS10aWjLZu_qyXYUcnS7qnA4jNii7WiuqSS7_Ft98_E70Gqh7nnMH3onbCiUZ9LVKjBUt_ww2Vg2HII7ykChAo0LloDjCNHk0wsebhpZ/s1600/DSC00721.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghIIoY1ngjEZdxm8HCSosau6_7M9JmM9OD5p5NQS10aWjLZu_qyXYUcnS7qnA4jNii7WiuqSS7_Ft98_E70Gqh7nnMH3onbCiUZ9LVKjBUt_ww2Vg2HII7ykChAo0LloDjCNHk0wsebhpZ/s1600/DSC00721.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b>Questo con la nutella</b></span></td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-68405592960796886352014-09-18T21:54:00.002+02:002014-09-18T22:03:15.452+02:00puntine di maiale con patate e bacche di Goji<b><span style="font-family: Verdana, sans-serif;">Oggi ho preparato una ricetta facile e gustosa che ho rivisitato con le bacche di goji che potete trovare cliccando su questo link.</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><a href="http://www.goji.it/">www.goji.it</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSqITExaBbXYBXQoa5483cepu3rPjgF82mwUjp8oI_G2LWuWvQv6gY9ZF1GwE7a2xDqtXXxY53NMJP8svCrEbQ0vABJdbFtL3IgnM356w_eM-Z-dJse7iPo30B-_MuiVwYGZEaCy13tLo/s1600/costine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSqITExaBbXYBXQoa5483cepu3rPjgF82mwUjp8oI_G2LWuWvQv6gY9ZF1GwE7a2xDqtXXxY53NMJP8svCrEbQ0vABJdbFtL3IgnM356w_eM-Z-dJse7iPo30B-_MuiVwYGZEaCy13tLo/s1600/costine.jpg" height="400" width="383" /></a></div>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif;">Ingredienti:</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif;">Per 4 persone</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 kg di puntine di maiale</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">6 patate belle grosse</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">1 bicchierino di cognac </span></b><br />
<b><span style="font-family: Verdana, sans-serif;">olio</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">Timo, rosmarino, sale e pepe</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">Per guarnire una manciata di <a href="http://www.gojishop.it/">bacche di goji</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif;">Procedimento:</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana, sans-serif;">Lavare e tagliare a spicchi le patate, aggiungere tutti gli aromi il cognac e le puntine mescolare un po per far si che gli odori si mescolino, un po di olio a filo.</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">in forno per 45 min a 250°</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">Impiattate e distribuite una manciatina di <a href="http://www.gojishop.it/">bacche di goji</a></span></b><br />
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b>
Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-23113583132568429732014-09-09T16:08:00.000+02:002014-09-09T16:10:24.345+02:00Ciambella marmorizzata<b><span style="font-family: Verdana, sans-serif;">Ricetta facile, facile per fare un dolce per i vostri bambini e non.</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXS9GynQFRgckjgvWbW7Hp0bP3xgLuKMx2iMJMYJJk4CRQuvC1Tmsx_Rww8ubU4GT_aLjftFSnijHW_nfjeCZgLuuCnu6UmieYGI0HbeyvbXOb2OzBHv4f53jbJVM3tCwWDN9bhbcDbHM/s1600/ciam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXS9GynQFRgckjgvWbW7Hp0bP3xgLuKMx2iMJMYJJk4CRQuvC1Tmsx_Rww8ubU4GT_aLjftFSnijHW_nfjeCZgLuuCnu6UmieYGI0HbeyvbXOb2OzBHv4f53jbJVM3tCwWDN9bhbcDbHM/s1600/ciam.jpg" height="368" width="400" /></a></div>
<div>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">Ingredienti:</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">Farina 500gr</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">Zucchero 250 gr</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">Burro 200 gr</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">6 uova</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">30 gr di cacao</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">pz di sale</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">Vanillina</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">Lievito per dolci 1 bustina</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">Latte fresco 220 ml</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">Zucchero a velo</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;">Procedimento:</span></b></div>
<div>
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b></div>
<div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Mettete il burro precedentemente ammorbidito a pezzetti in
una planetaria insieme allo zucchero e montate.<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Unite le 6 uova a temperatura ambiente una alla volta , il
sale e sbattete per almeno 5 minuti, fino ad ottenere un composto omogeneo e
senza grumi.<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Unite al composto
ottenuto la farina, il lievito e la vanillina dopo averli setacciati insieme
alternando l’aggiunta del latte. <o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Amalgamate bene gli ingredienti, poi dividete l’impasto in
due parti uguali, in uno setacciate la farina.<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Dovrete ottenere due impasti di uguale consistenza.<o:p></o:p></b></span></div>
<br />
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Imburrate ed infarinate uno stampo per ciambella del
diametro di <st1:metricconverter productid="26 cm" w:st="on">26 cm</st1:metricconverter> ed adagiatevi l’impasto
chiaro, diviso in tre parti; fate la stessa cosa con quello scuro andando a
colmare i vuoti rimanenti tra l’impasto chiaro. Per ottenere l’effetto
marmorizzato, fate passare a spirale una forchetta dall'alto verso il basso
attraverso i due colori dell’impasto. Infornate la ciambella per circa 40-45
minuti a 180°. Controllate la cottura verificando con uno stuzzicadenti : se
pungendo in profondità’ la ciambella non rimarranno residui sullo
stuzzicadenti, il dolce sara’ cotto. Sformate la ciambella, posizionatela su di
un piatto e cospargetela a piacimento di zucchero al velo.</b></span></div>
</div>
Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-58565677452648760942014-03-03T07:39:00.002+01:002022-12-06T14:48:49.582+01:00Chiacchiere<div class="MsoNormal">
<b style="font-family: Verdana, sans-serif;">Farina 00 500 gr</b></div>
<div class="MsoNormal">
<span face="Verdana, sans-serif"><b>Burro 50 gr<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span face="Verdana, sans-serif"><b>Vanillina 1 bustina<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span face="Verdana, sans-serif"><b>Uova(medie) 3 intere
e 1 tuorlo<o:p></o:p></b></span></div>
<div class="MsoNormal"><b>Zucchero 70 gr</b></div>
<div class="MsoNormal">
<span face="Verdana, sans-serif"><b>Grappa (o altro liquore) 25 ml<o:p></o:p></b></span></div>
<div class="MsoNormal">
<span face="Verdana, sans-serif"><b>Sale 1 pizzico<o:p></o:p></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvScsXrLKR3Mw079sa1CU2qcyR0c91CgoCePxxcNaPhuc-Ky5Ws8yEZbX-MZzmMTbDBhfA3lmt7e0XSbkB0-F_9mbSVGZhSGXA-BV3tkskXQxN-OHk4swNNMBwqLChs41nVU0qRsUbn4x/s1600/chiacchiere.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvScsXrLKR3Mw079sa1CU2qcyR0c91CgoCePxxcNaPhuc-Ky5Ws8yEZbX-MZzmMTbDBhfA3lmt7e0XSbkB0-F_9mbSVGZhSGXA-BV3tkskXQxN-OHk4swNNMBwqLChs41nVU0qRsUbn4x/s1600/chiacchiere.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><span face="Verdana, sans-serif"><b>Preparazione</b></span></o:p></div>
<div class="MsoNormal">
<span face="Verdana, sans-serif"><b>Setacciate la farina disponete il tutto
su di una spianatoia (oppure in una ciotola o nella tazza di un robot) nella classica forma a fontana; ponete al
centro il burro, lo zucchero, la vanillina, le uova, mezzo bicchierino di
grappa e un pizzico di sale. Lavorate bene gli ingredienti fino a formare
un impasto liscio ed elastico (se impastate a mano lavoratelo su di una
spianatoia per almeno 10 minuti), al quale darete la forma di una palla e
lo lascerete così riposare avvolto nella
pellicola trasparente in luogo fresco per almeno 30 minuti.</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span face="Verdana, sans-serif"><b><o:p> </o:p>Spianate poi la pasta per mezzo dell'apposita macchinetta (o
con un mattarello), in modo da ottenere una sfoglia non troppo sottile dello
spessore di <st1:metricconverter productid="2 mm" w:st="on">2 mm</st1:metricconverter>.
Se utilizzerete la macchinetta, procedete in questo modo: dividete la pasta in
4 panetti del peso di circa 200 gr ciascuno, schiacciateli , inseriteli
nella macchinetta con i rulli completamente divaricati ; se la sfoglia che
fuoriesce tende a lacerarsi, infarinatela,</b></span></div>
<div class="MsoNormal">
<b style="font-family: Verdana, sans-serif;">ripiegatela su se stessa e spianatela nuovamente,
procedendo dallo spessore più ampio dei rulli a quello intermedio ed infine più
stretto.</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span face="Verdana, sans-serif"><b>Fate così per 3 o 4 volte fino ad ottenere una sfoglia
liscia e compatta e poi, con una rotellina a taglio smerlato, ricavatene
delle strisce di <st1:metricconverter productid="5 cm" w:st="on">5 cm</st1:metricconverter>
per <st1:metricconverter productid="10 cm" w:st="on">10 cm</st1:metricconverter>
(o della misura che volete), e praticate su ognuna di esse due tagli centrali e
paralleli per il lungo.</b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span face="Verdana, sans-serif"><b>Ponete le strisce così ottenute (2 o 3 alla volta) in
abbondante olio ben caldo ma non bollente,
girandole su ambo i lati e stando attenti a non bruciarle; appena
diventeranno dorate, toglietele dall'olio e ponetele a sgocciolare su di una
brillantiera, griglia o carta assorbente. Quando diventeranno fredde ponetele
su di un piatto da portata e cospargetele di zucchero al velo vanigliato.</b></span></div>
<br />
<div class="MsoNormal">
<br /></div>
Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com2tag:blogger.com,1999:blog-1352830235939129765.post-61554274756559845102014-02-03T18:20:00.000+01:002014-02-03T18:20:54.443+01:00Treccia di pan briosche<span style="font-family: Verdana, sans-serif;"><b>Un dolce buono per la colazione e non.</b></span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9DVIrSwSXAwxll6wemf99axLTbSdPxJWk2mhYkdje1N3UMve5acW6HluJAhTJR9ws4VUQP0XoF3A7G5p6kIyrgq4gRgW49uK4xSUzlBsFx6kQnxS6VSz8ST5Hv87GLv9Kek4BTvVBOk-/s1600/treccia1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd9DVIrSwSXAwxll6wemf99axLTbSdPxJWk2mhYkdje1N3UMve5acW6HluJAhTJR9ws4VUQP0XoF3A7G5p6kIyrgq4gRgW49uK4xSUzlBsFx6kQnxS6VSz8ST5Hv87GLv9Kek4BTvVBOk-/s1600/treccia1.JPG" height="358" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Treccia di pan brioche con gocce di cioccolato e granella di zucchero</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdIb9jnvvlexRbxqx2rczm9EIAgtnFW216yTAo-NQ9SK014Ho4_PnUU1vOSXu_Nql8_IX3NK9YaLSddGbOrT6ZtsYCShkJtWNl91U1_7b4-uFnrMmIEmS0qK4RbAZCf-U5AxE-71tFIJx/s1600/treccia2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJdIb9jnvvlexRbxqx2rczm9EIAgtnFW216yTAo-NQ9SK014Ho4_PnUU1vOSXu_Nql8_IX3NK9YaLSddGbOrT6ZtsYCShkJtWNl91U1_7b4-uFnrMmIEmS0qK4RbAZCf-U5AxE-71tFIJx/s1600/treccia2.JPG" height="300" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>500 gr di farina Manitoba </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>80 gr di zucchero </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>7 gr di lievito secco</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 cucchiaino di miele</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 uova</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>80 gr di burro</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>180 ml di latte</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>buccia di limone</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>zucchero a velo</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgun1fHbVPRT0cW1uj24NBSgd22rEq4k0mQszZsDCr3kbncediqCIT8dXHnW8iwoLsxY6Tbmbr5-nrTCYhA9G3xblrb3cXXmzmW8rakOFetKI55mRRESBEllp1wdaUBEon8P7Isi621Jhl/s1600/treccia+pan+briosche.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgun1fHbVPRT0cW1uj24NBSgd22rEq4k0mQszZsDCr3kbncediqCIT8dXHnW8iwoLsxY6Tbmbr5-nrTCYhA9G3xblrb3cXXmzmW8rakOFetKI55mRRESBEllp1wdaUBEon8P7Isi621Jhl/s1600/treccia+pan+briosche.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><b>In forno</b></span></td></tr>
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<span style="font-family: Verdana, sans-serif;"><b>Procedo:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>In una planetaria mettere il lievito 40 gr di latte intiepidito e lasciate che il lievito si gonfi, aggiungete 80gr di farina e impastate con il gancio, lasciate lievitare fino al raddoppio circa un'ora coperto con una pellicola lontano da spifferi, io dentro al forno spento.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Trascorso il tempo aggiungere al lievitino gli altri ingredienti uno alla volta aggiungete la farina,sempre con la planetaria in funzione, aggiungere il miele, le uova uno per volta, il latte, lo zucchero, il burro...mi raccomando il burro ammorbidito a temperatura ambiente un pezzetto per volta....infine gli aromi. fate incordare ben bene il composto quando si staccherà dalle pareti è pronta. Lasciate lievitare per 1 ora.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Trascorso il tempo adagiare il composto su di un piano di lavoro infarinato, potete realizzare tutte le forme che volete io in questo caso ho fatto delle trecce...si prendono dei pezzi di pasta si fanno dei rotolini spessi e si intrecciano, nell'intrecciatura (Facoltativo) potete mettere confetture o nutella o gocce di cioccolato e granella di zucchero, spennellate con latte e rimettete a crescere per un'altra ora su placca foderata di carta forno.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Infornare per 20 min. 180°</b></span>Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-26532925004962843862014-01-25T08:51:00.000+01:002014-01-25T08:51:32.550+01:00Carciofi ripieni<span style="font-family: Verdana, sans-serif;"><b>Un piatto molto semplice e che mia mamma adorava!</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cFUNvdKQhazKkL0Mm_aMTWPUQOIKigp1mSVfIwGuOtvuzsxvDPyetEcp17GANsGKvy2WkKMezgvhsFtiR1IPrF7PE_RzqmFIBS6Bs1Z6-srN_PSNIRtFo8bQt8O2uZChLL1BNjfpBLLL/s1600/carciofo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cFUNvdKQhazKkL0Mm_aMTWPUQOIKigp1mSVfIwGuOtvuzsxvDPyetEcp17GANsGKvy2WkKMezgvhsFtiR1IPrF7PE_RzqmFIBS6Bs1Z6-srN_PSNIRtFo8bQt8O2uZChLL1BNjfpBLLL/s1600/carciofo.JPG" height="300" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Igredienti:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>4 carciofi belli grossi</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 uova</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 cucchiaia di pangrattato</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>3 cucchiaia di grana </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>prezzemolo </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>aglio</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>sale e pepe</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 dado di verdure</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>olio EVO</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>aceto o limone</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzUtscovvL-jFrA0mXY6yZvbC1ZwVgDEpHhpNllsNxufvUw_72DQgq9uasvV-eovi9Eo1em5LUsU3zBWYnz4gR6WF_VjtgHqrZGjDn6P51XLoKJ1w3Lr9TtNta5au8SbvgAtENU4QG6bb/s1600/DSC00699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzUtscovvL-jFrA0mXY6yZvbC1ZwVgDEpHhpNllsNxufvUw_72DQgq9uasvV-eovi9Eo1em5LUsU3zBWYnz4gR6WF_VjtgHqrZGjDn6P51XLoKJ1w3Lr9TtNta5au8SbvgAtENU4QG6bb/s1600/DSC00699.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nvbUcxLjVP8Dbes0sqKeV-cAaXBhPFIwsTr-vGbkS7mODji5AcajSqrrGttLHuGGLOcX7pvOnGjQxkdVY5wQVATK3yz_3FTutc5Tj9e5byrPNzuWaNCR7zH9M0_w9ZrKYD1DE1gGxbPg/s1600/DSC00701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1nvbUcxLjVP8Dbes0sqKeV-cAaXBhPFIwsTr-vGbkS7mODji5AcajSqrrGttLHuGGLOcX7pvOnGjQxkdVY5wQVATK3yz_3FTutc5Tj9e5byrPNzuWaNCR7zH9M0_w9ZrKYD1DE1gGxbPg/s1600/DSC00701.JPG" height="300" width="400" /></a></div>
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<b style="font-family: Verdana, sans-serif;">Procedura:</b><br />
<span style="font-family: Verdana, sans-serif;"><b>Pulite i carciofi, eliminando le foglie esterne più dure e
il gambo. Pareggiate le punte e togliete l’eventuale fieno interno. Sistemate i
carciofi in una terrina, ricopriteli d’acqua, aggiungete il succo di limone e
fate riposare per 15 minuti.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
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<span style="font-family: Verdana, sans-serif;"><b>Sbucciate l’aglio, tritatelo, mettetelo in una terrina con
il prezzemolo, il grana, l’uovo e il pangrattato e mescolate
bene gli ingredienti. Insaporite con un pizzico di sale e di pepe.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Allargate delicatamente le foglie dei carciofi e riempite
gli spazi con la farcia.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Sistemate i carciofi in una pentola io ho usato una di terracotta, riempitela di acqua fino alla metà dei carciofi irrorateli con l’olio e metteteci il dado di verdure, coprire con coperchio fate cuocere per 40/50 minuti a fuoco basso. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIzy5H2g2viQD7YISq1U0vpulWGEpRmg48-M3qwziXHz5JeENVBBNXzGEK1PH92fKbCZ1Ll6O2dyPOpSewrsIWMRerhX7JuRdgmxwzhpcBxmE4LxWk4DnG1XTOp-EI38vT_CXZHXLy-zG/s1600/DSC00702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIzy5H2g2viQD7YISq1U0vpulWGEpRmg48-M3qwziXHz5JeENVBBNXzGEK1PH92fKbCZ1Ll6O2dyPOpSewrsIWMRerhX7JuRdgmxwzhpcBxmE4LxWk4DnG1XTOp-EI38vT_CXZHXLy-zG/s1600/DSC00702.JPG" height="300" width="400" /></a></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-62433362567012999142014-01-13T09:19:00.000+01:002014-01-13T09:19:32.560+01:00Faloppa (bianchetto) in pastella<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>I bianchetti sono acciughe e sardine appena nate, ovvero
novellame di pesce azzurro. Hanno diversi nomi a seconda delle regioni italiane
e dei dialetti. Questi pesciolini sono tutelati da rigide regole per la pesca e
di conseguenza non sempre sono disponibili sul mercato. Per bianchetto o
gianchetto si intende il novellame di pesce azzurro, ovvero le forme giovanili
(avannotti) di due specie: acciuga (Engraulis encrasicolus) e sardina (Sardina
pilchardus). Si presentano come massa gelatinosa, opalescente e traslucida, di
lunghezza poco superiore ai <st1:metricconverter productid="2 mm" w:st="on">2
mm</st1:metricconverter>. <o:p></o:p></b></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b><o:p> </o:p>L'unica possibilità di verificare se siamo in presenza di
bianchetti di sarda o di acciuga dipende dal periodo di pesca che è
regolamentata da appositi decreti proprio per tutelare il pesce azzurro. In
cucina sono un piatto delicato e delizioso tipico della cucina ligure e
italiana.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b><o:p> </o:p>Tratto da: http://www.alimentipedia.it/bianchetti.html</b></span></div>
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<o:p></o:p></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmdYQv_RNlE5SGV9IhRFS8fc_y2_mjWotGjimWK9U02jHVd0vTxuHervAnuUkkQO5kHE3_TGIwmtavdLytm1p4UNsrC-pCfy9-BQ8jR_pcwouAyhiNKDFxWxNtcWvobD-OLgoQGNR_HyN/s1600/faloppa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmdYQv_RNlE5SGV9IhRFS8fc_y2_mjWotGjimWK9U02jHVd0vTxuHervAnuUkkQO5kHE3_TGIwmtavdLytm1p4UNsrC-pCfy9-BQ8jR_pcwouAyhiNKDFxWxNtcWvobD-OLgoQGNR_HyN/s400/faloppa.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Questa è la faloppa o bianchetto<br /><div style="text-align: left;">
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</td></tr>
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<span style="font-family: Verdana, sans-serif;"><b>Occorrente:</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>300 gr di Faloppa (bianchetto)</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>200 gr di farina</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>70 ml. di latte</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>80 ml di acqua fredda</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>1 uovo intero</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>2 cucchiaia di Grana</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>olio per friggere</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>sale, pepe e prezzemolo</b></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUj2RlHFMFqQhfe497ioO1oLF0T7CZzLB8p6pTTfzJOh5wIzMb-VQIoCO9hFX8tLBI6Zh0STxi2DFHiMm3eQwek1li1cJ2HhYua4bc3lnP1MOzsjxQaSo2PvHQsbGfGSGJ7wE8eutbW1J/s1600/DSC00608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUj2RlHFMFqQhfe497ioO1oLF0T7CZzLB8p6pTTfzJOh5wIzMb-VQIoCO9hFX8tLBI6Zh0STxi2DFHiMm3eQwek1li1cJ2HhYua4bc3lnP1MOzsjxQaSo2PvHQsbGfGSGJ7wE8eutbW1J/s400/DSC00608.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Occorrente<br /><div style="text-align: left;">
<br /></div>
</td></tr>
</tbody></table>
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<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Delicatamente lavare e togliere eventuali impurità dalla faloppa usando una bowl riempitela di acqua fredda versate la faloppa lavatela e versate nel colino, tutto con molta delicatezza.</b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>In una bowl procedete a fare la pastella, prima l'uovo sbattetelo un po e versate la farina se si asciuga aggiungete il latte e poi l'acqua, quando il composto e divenuta la classica pastella, aggiungete tutti gli altri ingredienti e per ultimo la faloppa (bianchetto) con molta delicatezza incorporateli ben bene nella pastella.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Pronti per la frittura: </b></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>In una padella scaldate l'olio di oliva o semi, e con un cucchiaio prendete un po di pastella e delicatamente versate nell'olio bollente, quando saranno dorati entrambi i lati, fate scolare su carta assorbente.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Servite caldi non bollenti.</b></span></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-78713442931433816742014-01-10T19:23:00.000+01:002014-01-10T19:23:04.972+01:00Crocchette di riso<span style="font-family: Verdana, sans-serif;"><b>Ricetta veloce, basta avere un po di riso freddo magari del giorno prima si possono realizzare queste deliziose crocchette!</b></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMHSpQ6a7lTdhRN6NMrCfF9XRIyP0QKb9PFseXnIZRtIhi4cGz6amHKaxhbxYtyU7bCkbwViDYdfGnWqqFuxqJlUcieyJc5kUrkH0CuqasErTKg3e_quwIvt_G28ZHY4s7sjnwYRZiXfG/s1600/crocchette.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMHSpQ6a7lTdhRN6NMrCfF9XRIyP0QKb9PFseXnIZRtIhi4cGz6amHKaxhbxYtyU7bCkbwViDYdfGnWqqFuxqJlUcieyJc5kUrkH0CuqasErTKg3e_quwIvt_G28ZHY4s7sjnwYRZiXfG/s1600/crocchette.jpg" height="400" width="341" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crocchette pronte da gustare</td></tr>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>300 gr di riso</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2 uova</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>3 cucchiaia di grana</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2 cucchiaia di pecorino romano</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Erba cipollina</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Pepe </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Pan grattato</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Olio per frittura o olio di oliva</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b> Procedimento:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Riso ben freddo, magari del giorno prima così sarà ben asciutto.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>In una bowl versare il riso e tutti gli altri ingredienti.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Amalgamare ben bene, fare delle palline e allungarle sul palmo a mò di cilindro, passarle nel pan grattato.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Sul fuoco mettete una padella con l'olio far scaldare friggere le crocchette, quando saranno dorate da tutt'e due i lati fateli scolare su carta assorbente.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Servire ben caldi ma non bollenti! </b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqDTDvw46UfgcEXpJqN3E0-cpILRab8pZQDasnAAPsxOMoCIj6fkPXWl3TtGHpKolr50jwWUJ5-fdLj2nL3pQTE5CvVm6QQpKXkWaJTaEeKwUUEPZiXZ4fp_PgiaP7PQwTXvQrEhE4ueZ/s1600/crocchette1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmqDTDvw46UfgcEXpJqN3E0-cpILRab8pZQDasnAAPsxOMoCIj6fkPXWl3TtGHpKolr50jwWUJ5-fdLj2nL3pQTE5CvVm6QQpKXkWaJTaEeKwUUEPZiXZ4fp_PgiaP7PQwTXvQrEhE4ueZ/s1600/crocchette1.jpg" height="400" width="341" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crocchette mentre friggono</td></tr>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-44217146352667219122014-01-02T10:39:00.000+01:002014-01-02T10:39:07.905+01:00Polipo in pignata (pentola di terracotta, coccio)<span style="font-family: Verdana, sans-serif;"><b>Ciao a tutti, nelle feste passate mi sono cimentata con ricette sfiziose, quella che vi propongo oggi è " polipo in pignata" io ho usato una pentola di coccio...da noi si chiama (U TIST)</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiac3i8VNVmqw7jd5Xaw_jCCCvFpH3je2l_fSXfMXCutyqDty1Rdtsg8IUJ-lI9A5eo3qEFdCEwCPIH8UaebQGzQ1R29S5dBz8YRRGsI6IItcuDfblozk7Zy5dOcPWhgmDFC5qa3HXZ2FKr/s1600/polpo+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiac3i8VNVmqw7jd5Xaw_jCCCvFpH3je2l_fSXfMXCutyqDty1Rdtsg8IUJ-lI9A5eo3qEFdCEwCPIH8UaebQGzQ1R29S5dBz8YRRGsI6IItcuDfblozk7Zy5dOcPWhgmDFC5qa3HXZ2FKr/s400/polpo+8.JPG" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 polipo da 1 kg e mezzo</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 carota, 1 costa di sedano,</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 grosse cipolle io ho usato quelle rosse</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>olio EVO</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>200 gr di pomodori pelati (io quelli fatti da me)!</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 bicchiere di vino bianco</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>prezzemolo e 2 spicchi d'aglio</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>una pentola di coccio</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>spargifiamma indispensabile</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHUvKiOUaw_tiaMqNcfTeaPM-f4SmOvQfI91ouRD3yqP9EmIKmR-rUNczGtcVLH8nVSxVaUHRigqMgHtG_1x9YKtAaTMS3JaPOWy6avECTGQmgZy4WYo4zjAdvCJomm3XbB5Caf_5ejLm/s1600/polpo+7.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHUvKiOUaw_tiaMqNcfTeaPM-f4SmOvQfI91ouRD3yqP9EmIKmR-rUNczGtcVLH8nVSxVaUHRigqMgHtG_1x9YKtAaTMS3JaPOWy6avECTGQmgZy4WYo4zjAdvCJomm3XbB5Caf_5ejLm/s200/polpo+7.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Questa è la pentola di terracotta </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNP9o7cSIgPJZr2zsFOZmtRlyQqGkKTT2QpypylK_mjWyJLv6T4olqUqghSVoy14RZ7i484Qk5DvtLMlNLE2tjqPjdx1Y8aHiE8tX5XW3Awb-qN2mCNLCHiW2-pvAQNPDOWvFX0lL9ZNSg/s1600/polpo+2.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNP9o7cSIgPJZr2zsFOZmtRlyQqGkKTT2QpypylK_mjWyJLv6T4olqUqghSVoy14RZ7i484Qk5DvtLMlNLE2tjqPjdx1Y8aHiE8tX5XW3Awb-qN2mCNLCHiW2-pvAQNPDOWvFX0lL9ZNSg/s200/polpo+2.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">il polipo in cottura</td></tr>
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<span style="font-family: Verdana, sans-serif;"><b></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b></b></span></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b></b></span></b></span>
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></b></span>
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></b></span>
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></b></span>
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></b></span>
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></b></span>
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></b></span>
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></b></span>
<span style="font-family: Verdana, sans-serif;"><b><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></b></span><span style="font-family: Verdana, sans-serif;"><b><b><br /></b></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><b>Procedimento</b></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><b><br /></b></b></span>
<b style="font-family: Verdana, sans-serif;">Accendere il gas a minimo posizionare lo spargifiamma e adagiare la pentola di terracotta (U TIST) sul fuoco mentre si riscalda un po, mondare e lavare gli odori, tagliarli a pezzi grossolani e metterli nella pentola, rimestare, nel frattempo lavare e pulire il polipo, levare il becco e gli occhi, con le mani afferrate i tentacoli e tirate, sempre sotto l'acqua, quella specie di patina viscida che lo ricopre, mettetelo in pentola, versate il bicchiere di vino bianco e fate cuocere per un paio d'ore senza toccarlo....(non mettete acqua) si dice che: " il polipo si cuoce nella sua stessa acqua".</b><br />
<span style="font-family: Verdana, sans-serif;"><b>Passato il tempo, togliere il polipo adagiatelo su un tagliere, nel liquido che rimane in pentola versate i pomodori, lasciate distruggere un po il liquido di cottura, almeno 15 minuti, nel frattempo tagliate il polipo a pezzi grossi e rimettetelo nella pentola aggiungere il prezzemolo e l'aglio, altri 5 minuti di cottura, spegnere.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Impiattate subito e magari servire insieme dei crostini di pane per pucciare il sughetto.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPYals14cbgmotSjhtwJi_jf-kkwrvZOICxW9nMNBRgJc6_UCrGSUog_gFn1wmUrnlElqYKY1-UAqASnR8gC8HZJsbVfSzQ5lEYIRUSTIORP86kRXygZ6AwGhyphenhyphenum5EI2KEmDR8LA_x8YV/s1600/polpo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPYals14cbgmotSjhtwJi_jf-kkwrvZOICxW9nMNBRgJc6_UCrGSUog_gFn1wmUrnlElqYKY1-UAqASnR8gC8HZJsbVfSzQ5lEYIRUSTIORP86kRXygZ6AwGhyphenhyphenum5EI2KEmDR8LA_x8YV/s200/polpo+3.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH3IcIIR-EYOYb2L8lIm5zNafSVWajn1KDh1JbptyuQALa86WTlD0vsDrr_DVXY5U5aAkWChLHZ9D2FR6d3w6J9C7D5pEtqwsyedEcq4v3XFx9dO_mGLpa5jVCPFSusdsbx3Y7ywS9tsy/s1600/polpo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH3IcIIR-EYOYb2L8lIm5zNafSVWajn1KDh1JbptyuQALa86WTlD0vsDrr_DVXY5U5aAkWChLHZ9D2FR6d3w6J9C7D5pEtqwsyedEcq4v3XFx9dO_mGLpa5jVCPFSusdsbx3Y7ywS9tsy/s200/polpo+4.JPG" width="200" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT81DMRY7ZqtDPxhmjOBFi-0Um7PQdSOp1xoKDF637vGW-AGC4V1YwpbGPbJDGaKrzW4QDvhwS3OIUHtATjctCXlCyzQAzTZWzCWsG8q_U5DC81LAO_7t75t9JeB4_ApbaavAjVPenthjV/s1600/polpo+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT81DMRY7ZqtDPxhmjOBFi-0Um7PQdSOp1xoKDF637vGW-AGC4V1YwpbGPbJDGaKrzW4QDvhwS3OIUHtATjctCXlCyzQAzTZWzCWsG8q_U5DC81LAO_7t75t9JeB4_ApbaavAjVPenthjV/s400/polpo+5.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pronto da gustare</td></tr>
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<br />Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-69969835826322080492013-12-02T09:19:00.000+01:002014-01-02T11:27:44.319+01:00Panettone classico<b>Mi sono cimentata nel realizzare questa bellissima ricetta, con l'aiuto di un amica blogger Luigia Guastamacchia <a href="https://www.facebook.com/cucinarconamor">https://www.facebook.com/cucinarconamor</a>.....sono proprio soddisfatta del bellissimo e buonissimo risultato, vorrei condividere questa ricetta con tutti voi.</b><br />
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<b>Un ringraziamento speciale a Vittorio di <a href="https://www.facebook.com/vivalafocaccia?fref=ts">https://www.facebook.com/vivalafocaccia?fref=ts</a> per la video ricetta e l'artefice di questa bonta! Ok basta con le chiacchiere organizziamoci....</b></div>
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<b>La ricetta prevede tre fasi di preparazione e circa 18 ore o più di lievitazione più riposo dopo cottura.</b><br />
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<b>Prima di tutto cerchiamo di comprare tutto l'occorrente:</b></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>farina <o:p></o:p>Manitoba</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>farina 00 ( ho usato quella
per dolci della Divella )<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="15 g" w:st="on">15 g</st1:metricconverter> li lievito di birra fresco o <st1:metricconverter productid="7 g" w:st="on">7 g</st1:metricconverter> di quello secco( io ho
usato ua bustina di mastrofornaio ) <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="120 g" w:st="on">120 g</st1:metricconverter> di burro <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>zucchero <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>sale <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>miele millefiori o d'arancia<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>4 uova aroma rum, vaniglia<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>buccia grattugiata di limone
e d'arancia non trattati <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="150 g" w:st="on">150 g</st1:metricconverter> di uvetta sultanina<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="150 g" w:st="on">150 g</st1:metricconverter> di frutta candita ( se non amate i canditi e l'uvetta
vanno bene <st1:metricconverter productid="180 g" w:st="on">180 g</st1:metricconverter>
digocce di cioccolato fondente )<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>uno stampo di carta per
panettone da 1kl o 2 stampi da 500g <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>tarocco <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>un leccapentole <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>coltello affilato o lametta <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>se si ha un impastatrice
meglio altrimenti olio di gomito o
potete aiutarvi con un frullino con fruste a spirale <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>un contenitore ermetico di
plastica <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2 o 3 ferri per lavorare a
maglia <o:p></o:p></b></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;"><b>coperta di lana</b></span><o:p></o:p></span></div>
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<b style="font-family: Verdana, sans-serif; font-size: small;">************************************************************************</b></div>
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<b style="font-family: Verdana, sans-serif; font-size: small;">*Iniziamo con fare la biga</b></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: x-small;">Ingredienti per la biga :</span></b></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: x-small;"><st1:metricconverter productid="80 g" w:st="on">80 g</st1:metricconverter> farina manitoba</span></b></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: x-small;"><st1:metricconverter productid="7 g" w:st="on">7 g</st1:metricconverter> lievito di birra in polvere</span></b></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: x-small;">40 ml acqua a temperatura
ambiente</span></b></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: x-small;">Mischiate il lievito in
polvere alla farina e mescolate nell'acqua tiepida. Formate una pallina e lasciate lievitare in una ciotola coperta da pellicola per 6 ore nel forno
spento con la luce accesa.</span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVw89sf-ohEyQnV2eGg3N81Pb7ES2ZYAfLUxHzzXCnKmu4N6Zrv8UcGPJsaVzhiS7jvSAeHA3YT6zOe76NmZe5soEKARhYT4Rl6-mc_kRW6p2O-cakIAxHFAqLzA0oYcBkCK9hn5RIsZ45/s1600/panettone.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVw89sf-ohEyQnV2eGg3N81Pb7ES2ZYAfLUxHzzXCnKmu4N6Zrv8UcGPJsaVzhiS7jvSAeHA3YT6zOe76NmZe5soEKARhYT4Rl6-mc_kRW6p2O-cakIAxHFAqLzA0oYcBkCK9hn5RIsZ45/s200/panettone.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>biga pronta per la lievitazione almeno 6 ore</b></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkkImZJjTa96CEDIvVtNSDlE2PIfjR_83-Ad03WduxFZzzQdRuOmqdJiELSnCeNWgPT_-b2RrTRToCx8jxv1f_vxE028152pxe3GWWxLXTpWvnane4zez20SteSBCmO1gBRjl7gEzmEAT/s1600/panettone1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkkImZJjTa96CEDIvVtNSDlE2PIfjR_83-Ad03WduxFZzzQdRuOmqdJiELSnCeNWgPT_-b2RrTRToCx8jxv1f_vxE028152pxe3GWWxLXTpWvnane4zez20SteSBCmO1gBRjl7gEzmEAT/s200/panettone1.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><b>biga pronta dopo 6 ore</b></span></td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>*Primo impasto<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="90 g" w:st="on">90 g</st1:metricconverter> della biga<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="160 g" w:st="on">160 g</st1:metricconverter> farina Manitoba e <st1:metricconverter productid="100 g" w:st="on">100 g</st1:metricconverter> farina 00 setacciate
insieme<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="70 g" w:st="on">70 g</st1:metricconverter> burro a cubetti a temperatura ambiente<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="70 g" w:st="on">70 g</st1:metricconverter> zucchero<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2 rossi d’uovo<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="170 g" w:st="on">170 g</st1:metricconverter> acqua a temperatura ambiente<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Pesiamo la biga e preleviamo <st1:metricconverter productid="90 g" w:st="on">90 g</st1:metricconverter>, il resto si butta. D’ora
in poi potete usare l’impastatrice con il gancio, altrimenti proseguite a mano
(per chi lavora a mano consiglio di aiutarsi inizialmente con un frullino a
spirale in una ciotola grande, olio di gomito e un mestolo di legno e poi
proseguire a mano su un piano di lavoro con pochissima farina). Sciogliete la
biga nell'acqua tiepida. Quando sarà sciolta, aggiungete la farina lentamente a
cucchiaiate, lentamente, aspettando che il cucchiaio precedente venga
assorbito, prima di aggiungerne un altro. Aggiungete ora un tuorlo d’uovo alla
volta ( la macchina deve lavorare sempre), sempre aspettando l’assorbimento del
primo di aggiungere il secondo. Aggiungiamo lo zucchero, fermando di tanto in
tanto la macchina per pulire i bordi con un tarocco. In ultimo aggiungiamo il
burro a pezzetti, pochi cubetti alla volta. Lasciate lavorare la macchina per
20 minuti, stessa cosa se fate a mano. Mettete l’impasto a lievitare in un
luogo riparato dagli spifferi, coperto da pellicola e avvolto in una coperta
per tutta la notte. È un impasto molto morbido ed elastico: NON AGGIUNGETE
FARINA.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"><br /></span></b></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpf6TwjwT3vsOgIXCz5Qhbf6TnCKYXJ2OPbYXRzlER-sRxVpjbOS8_VwHfkstwEPQ0mIljlPXa1I7rB52tlPs-HA9R_0hgkYD5fJmkjwSJyG1eSRkXkbogjv0RLgDRihqxXTdPK8EEt27/s1600/panettone3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpf6TwjwT3vsOgIXCz5Qhbf6TnCKYXJ2OPbYXRzlER-sRxVpjbOS8_VwHfkstwEPQ0mIljlPXa1I7rB52tlPs-HA9R_0hgkYD5fJmkjwSJyG1eSRkXkbogjv0RLgDRihqxXTdPK8EEt27/s200/panettone3.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><b>1°impasto dopo aver riposato tutta la notte</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLyin_kCrbUF7zsW5x71KhCZO5cSpoLCA7svDFNumlTViVGoIjFYjPpx_LoRKHPq6PNa7GnHqvo3GE4AbG3SQIWHwdyOXoYiFsKK1a9y8cbqgzrXyzfmDKBrnUEz6nUjrzr396CSz8u-G/s1600/panettone4.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLyin_kCrbUF7zsW5x71KhCZO5cSpoLCA7svDFNumlTViVGoIjFYjPpx_LoRKHPq6PNa7GnHqvo3GE4AbG3SQIWHwdyOXoYiFsKK1a9y8cbqgzrXyzfmDKBrnUEz6nUjrzr396CSz8u-G/s200/panettone4.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><b>questo è il 1°impasto con la biga</b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"></span></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"></span></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"></span></b></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"></span></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"></span></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"></span></b></span></div>
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<br />
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<span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>*Secondo impasto<o:p></o:p></b></span></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="160 g" w:st="on"><span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;">160 g</span></span></st1:metricconverter><span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"> farina Manitoba e <st1:metricconverter productid="20 g" w:st="on">20 g</st1:metricconverter> farina 00 setacciate
insieme<o:p></o:p></span></span></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="20 g" w:st="on"><span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;">20 g</span></span></st1:metricconverter><span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"> di burro fuso<o:p></o:p></span></span></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="20 g" w:st="on"><span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;">20 g</span></span></st1:metricconverter><span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"> zucchero<o:p></o:p></span></span></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><st1:metricconverter productid="10 g" w:st="on"><span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;">10 g</span></span></st1:metricconverter><span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"> miele millefiori ( un cucchiaino )<o:p></o:p></span></span></b></span></div>
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<span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>2 rossi d‘uovo<o:p></o:p></b></span></span></span></div>
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<span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>la scorza di un limone e un
arancia non trattata grattugiata<o:p></o:p></b></span></span></span></div>
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<span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>mezza fialetta di aroma rum
( o qualche goccia di aroma arancia, limone o panettone lo troverete nei negozi
dolciari ) uva sultanina e canditi sempre con l'impastatrice in movimento...o se preferite le gocce di
cioccolato.</b></span><span style="font-family: Tahoma; font-size: 16pt;"><o:p></o:p></span></span></span></div>
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<span class="textexposedshow"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>*Stesso procedimento
dell'impasto precedente dovrete sempre mettere un ingrediente alla volta fatelo
assorbire e metterne un altro. Ogni riposo sempre in forno lontano da spifferi.</b></span><span style="font-family: Tahoma; font-size: 16pt;"><o:p></o:p></span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBp8VvjDJGLGUXzX0JjvoTQSapfgLnfu0xknUZi1wdkp3-0pbNP1g4q5KeeziSFaLu9EBxzYMFW9r-LMiRhSV6NpU4bTsHudWW3eUR99C-8291cKSyROuSIhJ95IQL2SCAW7WmkJbsxOO/s1600/panettone5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBp8VvjDJGLGUXzX0JjvoTQSapfgLnfu0xknUZi1wdkp3-0pbNP1g4q5KeeziSFaLu9EBxzYMFW9r-LMiRhSV6NpU4bTsHudWW3eUR99C-8291cKSyROuSIhJ95IQL2SCAW7WmkJbsxOO/s400/panettone5.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Questa fase si chiama pirlatura</b><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>*Date un paio di pieghe all'impasto e fate riposare su piano lavoro per 45 minuti coprite con coperta.</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOZOYVmctAfho8mZAkl3rzoobyfP_BJfWfTcyy91FPe64X4uoAh1NcJWPhYkIbH7-JGOPsuoNaxyjQFs6fi_xsILwdZxgcq-7JBoWPhDwCt9icg2PxaPFhSSTCRboz7dczoIl4If1BMi_/s1600/panettone6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOZOYVmctAfho8mZAkl3rzoobyfP_BJfWfTcyy91FPe64X4uoAh1NcJWPhYkIbH7-JGOPsuoNaxyjQFs6fi_xsILwdZxgcq-7JBoWPhDwCt9icg2PxaPFhSSTCRboz7dczoIl4If1BMi_/s320/panettone6.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><b>Dopo 45 minuti formate l'impasto ed adagiate nello stampo carta fate lievitare 6 ore</b></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-YeoS0RNOdAKE3h-cHAPAT7GUasISJQmfFsOwP0mduP6AJWmooBxI0x27ecF4P1W7vBa-cDvCIm2Defv9jqyZsfG0hjYIPNWSbVbcA46lNas2tg5GZPUd21n2D-hJ3taMM_NGVq7JL9K/s1600/panettone7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-YeoS0RNOdAKE3h-cHAPAT7GUasISJQmfFsOwP0mduP6AJWmooBxI0x27ecF4P1W7vBa-cDvCIm2Defv9jqyZsfG0hjYIPNWSbVbcA46lNas2tg5GZPUd21n2D-hJ3taMM_NGVq7JL9K/s400/panettone7.jpg" width="362" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Dopo 6 ore di lievitazione lasciatelo all'aria per 10 minuti per creare la pellicina</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUaTl7IiyR0Uqu-p4U3g0KSBk0Hm3H5SyVNnF_FZpDsXNyRK_QRPBkML9mPjkaMgBXzsjiS3ko7XNQXpO916IiPLLD2YpmtIWi9mDozMmKwvQPGDHLxX95fOxkYCh4yY1H18r-85QCrUj/s1600/panettone8.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUaTl7IiyR0Uqu-p4U3g0KSBk0Hm3H5SyVNnF_FZpDsXNyRK_QRPBkML9mPjkaMgBXzsjiS3ko7XNQXpO916IiPLLD2YpmtIWi9mDozMmKwvQPGDHLxX95fOxkYCh4yY1H18r-85QCrUj/s400/panettone8.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><b>Dopo dieci minuti, incidete come foto ma non entrate in profondità, deve essere un taglio solo alla pellicina distribuite il burro ammorbidito ed infornate a 180° per un'ora</b></span></td></tr>
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*<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>dopo aver cotto il panettone infilate dei ferri da maglia e capovolgetelo in una pentola alta in modo da stare sospeso,lasciate così tutta la notte.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>La mattina dopo, farete colazione con una buonissima fetta di panettone, davvero artigianale e soddisfatte del bellissimo risultato.</b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Buone feste!!!</b></span><br />
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com2tag:blogger.com,1999:blog-1352830235939129765.post-76579128043923239842013-07-18T12:48:00.001+02:002014-07-26T10:25:23.446+02:00Tiella di patate riso e cozze<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b>Una ricetta tipica Pugliese molto appetitosa!</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Per 4 persone</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 kg di cozze Tarantine</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>4 patate</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Una decina di pomodori ciliegino</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>200 gr di riso parboiled</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 cipolla</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Aglio</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Olio</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Aggiunta di pecorino</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Mix di pangrattato, pecorino, prezzemolo, aglio, sale e pepe</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Acqua filtrata delle cozze più acqua del rubinetto</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1/2 bicchiere di vino bianco</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span><br />
<b><span style="font-family: Verdana, sans-serif;">Lavate ben bene le cozze, sotto l'acqua corrente,
strofinando i gusci con una retina di acciaio ed apritele a mezzo guscio con
l'apposito coltello (il guscio senza mollusco va buttato). Pulite le patate e
tagliatele a fette spesse, sbucciate la cipolla, tagliate i pomodorini, lavate
il riso, preparate il mix di pangrattato e iniziamo a comporre la tiella!!!</span></b><br />
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: 15px; line-height: 22.5px;"><b>In una teglia versate un po di olio, la cipolla affettata e un pochino di sale grosso, iniziate con le patate e cospargete con pecorino e 1 cucchiaio di mix di pangrattato. Adagiate le cozze su tutte le patate.</b></span><br />
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<b style="color: #333333; font-family: Verdana, sans-serif; font-size: 15px; line-height: 22.5px;">Aggiungete il riso bagnato, cospargete di pecorino un pz di sale e olio a questo punto io ho aggiunto sia l'acqua filtrata delle cozze e sia acqua di rubinetto e 1/2 bicchiere di vino fino all'altezza delle cozze.</b><br />
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<span style="background-color: white; color: #333333; font-size: 15px; line-height: 22.5px;"><span style="font-family: Verdana, sans-serif;"><b>Disponete i pomodorini la cipolla e l'aglio, cospargete di mix di pangrattato e olio.</b></span></span><br />
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<span style="background-color: white; color: #333333; font-size: 15px; line-height: 22.5px;"><span style="font-family: Verdana, sans-serif;"><b>Ancora con patate, pomodorini, pecorino, mix di pangrattato servirà per fare la tipica crosticina, olio. Far partire il bollore sul gas e poi </b></span></span><b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 15px; line-height: 22.5px;">Infornate in forno già caldo a 200° per 30 min. controllate con una forchetta se le patate sono cotte.</b><br />
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<b style="background-color: white; color: #333333; font-family: Verdana, sans-serif; font-size: 15px; line-height: 22.5px;">Ed ecco la tipica tiella di riso patate e cozze.</b>Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com2tag:blogger.com,1999:blog-1352830235939129765.post-26125554448229573062013-06-08T20:19:00.000+02:002013-06-14T08:08:24.213+02:00Chocolate chip cookies<span style="font-family: Verdana, sans-serif;"><b>Oggi, nella mia cucina il profumo era lo stesso di quando mamma faceva i "chocolate chip cookies", un cult di biscotti americani veramente buoni che ti fanno ricordare i tempi passati a casa della mamma!</b></span><b style="font-family: Verdana, sans-serif;">Love you mom!</b><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Per 33 biscotti</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>295 gr. di farina</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>150 gr. di zucchero</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>160 gr. di zucchero di canna</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>250 gr. di burro</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 uova</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 cucchiaino di bicarbonato</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1/2 cucchiaino di sale</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 cucchiaino estratto di vaniglia</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>200 gr. di gocce di cioccolato preferibilmente grandi</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Scaldate il forno a <st1:metricconverter productid="150°C" w:st="on">150°C</st1:metricconverter>.</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Sbattete insieme il burro, lo zucchero e l'estratto di vaniglia in
una ciotola per circa 5 minuti, fino ad ottenere un composto cremoso.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Unite le uova uno per volta e sbattete lentamente.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="4. In" w:st="on">In</st1:metricconverter>
un’altra ciotola setacciate insieme la farina, il bicarbonato e il sale, poi
unite al composto di burro, uovo e zucchero e mescolate bene.</b></span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=1352830235939129765" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=1352830235939129765" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=1352830235939129765" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=1352830235939129765" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=1352830235939129765" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=1352830235939129765" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=1352830235939129765" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-family: Verdana, sans-serif;"><b>Unite le gocce di cioccolato.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Usando un cucchiaio, formate delle palline di impasto
(circa <st1:metricconverter productid="4 cm" w:st="on">4 cm</st1:metricconverter>
di diametro). Sistemate le palline (ad almeno <st1:metricconverter productid="8 cm" w:st="on">8 cm</st1:metricconverter> di distanza l’una dall'altra)
su una teglia foderata di carta forno.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Infornate a 190° per circa 15 minuti forno statico.</b></span><br />
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-12222349676360193142013-06-08T14:13:00.001+02:002013-06-08T14:13:26.423+02:00Tiella di stinco di maiale con patate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkDtAFv6-G617dA_u6VjGW0_tgM45xMGScXnDkwI5K1U0fwWKKedN5XQmS-fz7sg-TVHPrtG-WIomjbHzv9zxCM1OphRzbudhkmGS-hDqSEGLOgJqLVoiDku90U7rVLGizWqdSZBvLNo5/s1600/tiella+di+stinco+di+maiale+e+patate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkDtAFv6-G617dA_u6VjGW0_tgM45xMGScXnDkwI5K1U0fwWKKedN5XQmS-fz7sg-TVHPrtG-WIomjbHzv9zxCM1OphRzbudhkmGS-hDqSEGLOgJqLVoiDku90U7rVLGizWqdSZBvLNo5/s400/tiella+di+stinco+di+maiale+e+patate.JPG" width="400" /></a></div>
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<b style="font-family: Verdana, sans-serif;">Ingredienti:</b><br />
<span style="font-family: Verdana, sans-serif;"><b>per 4 persone</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1kg di stinco di maiale</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>10 patate medie</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 bicchiere di birra</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Foglie di alloro, prezzemolo, rosmarino</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>sale, pepe, olio</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Pelare lavare e affettare le patate, in una bella teglia capiente sistemare lo stinco, le patate e tutti gli odori, aggiungere il bicchiere di birra cospargere di grana e olio.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Coprite con alluminio e infornare a 220° per 45 minuti, gli ultimi 5 senza alluminio per dorare.</b></span>Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com1tag:blogger.com,1999:blog-1352830235939129765.post-68378140183330205992013-06-07T13:07:00.001+02:002013-06-07T13:07:35.022+02:00Schiacciatine di spinaci e pollo<span style="font-family: Verdana, sans-serif;"><b>Ricetta facile e veloce buoni per finger food!</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>5 cubetti di spinaci</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>2 fette di petto di pollo</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>1 uovo</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>3 cucchiaia di pecorino</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>3 cucchiaia di pan grattato</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>sale e pepe</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>olio per friggere</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Pangrattato e scorza grattugiata di 1/2 limone </b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>In un mixer tritare gli spinaci e il pollo, trasferite in una bowl aggiungere l'uovo, formaggio, pangrattato, sale e pepe, mescolate ben bene.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>In una ciotola mettete una bella manciata di pangrattato e la scorza del limone.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Prendete un po di composto e fatene delle polpette passatele nel pan grattato e poi con i rebbi di una forchetta schiacciateli appena.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Friggete in olio bollente.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Servite caldi!</b></span><br />
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<br />Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-41772574800519118972013-06-07T11:12:00.000+02:002013-06-14T08:03:29.109+02:00Strudel di mele<div class="MsoNormal">
<b><span style="font-family: Verdana, sans-serif;">Questo strudel di mele è una vera delizia, non solo per gli
occhi ma anche e soprattutto per il palato. Ricco, profumato, raffinato, è un
dolce che regna incontrastato a fine pasto e regala grandi emozioni, come solo
un dolce ben riuscito grazie ai suoi semplici ingredienti di qualità può dare.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPOZw6IpejQti34v2ILIUI978ikdXWJL4vRXUlIDU2kVJ4E4t4pWuAtADiedxEPydir7ve-lw0HwqGYrUSWs0LieVEMuDjta_EOkgYn-pxzkoqjV5BjuloV0Jkc2UQpLYzX5ZORxJkB1d/s1600/strudel+di+mele1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPOZw6IpejQti34v2ILIUI978ikdXWJL4vRXUlIDU2kVJ4E4t4pWuAtADiedxEPydir7ve-lw0HwqGYrUSWs0LieVEMuDjta_EOkgYn-pxzkoqjV5BjuloV0Jkc2UQpLYzX5ZORxJkB1d/s400/strudel+di+mele1.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>INGREDIENTI PER 4 PERSONE</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Preparate la pasta tirata seguendo questa ricetta:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="150 g" w:st="on">150 g</st1:metricconverter> di farina<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>60 ml di acqua tiepida<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/2 uovo (30 ml)<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 c di olio<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 pizzico di sale<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/2 c di aceto di vino bianco</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>olio per spennellare la pasta</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Lasciatela riposare per 30 minuti.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Per il ripieno: </b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>4 mele di media grandezza<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/2 limone, il succo<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="2 C" w:st="on">2 C</st1:metricconverter>
di rum<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 presa di scorza di limone grattugiata<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="50 g" w:st="on">50 g</st1:metricconverter>
di pane grattugiato e leggermente abbrustolito nel burro( o amaretti sbriciolati)<o:p></o:p></b></span></div>
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<a href="http://www.blogger.com/blogger.g?blogID=1352830235939129765" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://www.blogger.com/blogger.g?blogID=1352830235939129765" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="20 g" w:st="on">20 g</st1:metricconverter>
d'uva sultanina<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="10 g" w:st="on">10 g</st1:metricconverter>
di pinoli<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 presa di cannella<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:metricconverter productid="60 g" w:st="on">60 g</st1:metricconverter>
di zucchero<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Burro fuso per spennellare lo strudel</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Sbucciare le mele, tagliarle a fettine e marinarle col succo
di limone, il rum e la scorza di limone. Stendere la pasta tirata su un panno
infarinato e lavorarlo con le mani fino ad ottenere una sfoglia sottilissima.
Cospargere un terzo della pasta con il pane grattugiato, adagiarvi le mele e
cospargere con gli altri ingredienti (uva sultanina, pinoli, cannella e
zucchero). Spennellare il resto della pasta con il ripieno e disporla su una
teglia imburrata. Spennellare la superficie dello strudel col burro e cuocere
in forno.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Temperatura di cottura: 180 gradi<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Tempo di cottura: 35 minuti</b></span></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-44453186577380059792013-05-03T17:36:00.000+02:002013-05-03T17:36:27.753+02:00Rotolo di prosciutto e rucola<span style="font-family: Verdana, sans-serif;"><b>Molto facile e gustosi!</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1hJX-eGsfSFCXCVZv1DkyKzckmukSZY7-Ig64vn5DjwRZfhRQeQJ0JpasubAJhJB4rwOOoG8FgtIjUTtvnP2z_OvlZle_ar4p7PUNMxmGiDNamJIW8tpQEAAvQTvCvhYzdEaLfCvJxOL/s1600/HPIM2534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1hJX-eGsfSFCXCVZv1DkyKzckmukSZY7-Ig64vn5DjwRZfhRQeQJ0JpasubAJhJB4rwOOoG8FgtIjUTtvnP2z_OvlZle_ar4p7PUNMxmGiDNamJIW8tpQEAAvQTvCvhYzdEaLfCvJxOL/s400/HPIM2534.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>5 fette di pan per tramezzini</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>150 gr di prosciutto</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Un paio di cucchiai di Maionese</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>100 gr di fontina</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>30 gr di rucola</b></span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>con un mattarello appiattire il pane, spalmare la superficie di maionese, adagiare fette di prosciutto, fontina e rucola.Arrotolare ben stretti e avvolgere in pellicola. Lasciare riposare in frigo per un paio di ore.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>prima di servire tagliarli a fette spesse due dita.</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Potete variare la farcia con tonno e giardiniera,pomodori e mozzarella.</b></span><br />
<br />Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com0tag:blogger.com,1999:blog-1352830235939129765.post-54626560400732017142013-05-01T19:23:00.003+02:002013-05-01T19:23:54.157+02:00Red Velvet Cake<br />
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<span style="font-family: Verdana, sans-serif;"><b><st1:personname productid="La Red Velvet" style="text-align: left;" w:st="on">La Red
Velvet</st1:personname><span style="text-align: left;"> Cake (torta di velluto rosso) è una torta di origine
americana davvero gustosa e spettacolare;</span></b></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><b>la sua particolarità è il bel colore
rosso acceso che contrasta con la crema e la farcitura bianca brillante.</b></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Si dice che la ricetta di questa torta risalga agli inizi
del 900, negli Stati Uniti, dove veniva servita nel ristorante The Waldorf Astoria
Hotel. Inizialmente il colore rosso era dato da una reazione chimica tra il
cacao e il latticello (ingrediente acido) contenuto nell'impasto, oggi viene
aggiunto del colorante alimentare rosso per accentuare questo effetto.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><st1:personname productid="La Red Velvet" w:st="on">La Red
Velvet</st1:personname> Cake è oggi uno dei dolci americani più diffusi negli
Stati Uniti e più conosciuti nel mondo.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYXLV00Sz8whiQ556pd9fdMRRTxP1D1JyK8-0Rip-9s-vMzpmWmXWv7MS3txbZU03oxoq4ZO2Qu7_T51uhmODWQJtiqI94cU1JEU4sjCe4D-ePDn37yYayyNa1w4yNFZXSw-lcLVcDLmG/s1600/red+velvet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYXLV00Sz8whiQ556pd9fdMRRTxP1D1JyK8-0Rip-9s-vMzpmWmXWv7MS3txbZU03oxoq4ZO2Qu7_T51uhmODWQJtiqI94cU1JEU4sjCe4D-ePDn37yYayyNa1w4yNFZXSw-lcLVcDLmG/s400/red+velvet.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredienti per 2 stampi da 22 cm:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>250 gr di farina 00 <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1/2 cucchiaino di sale <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>120 gr di yogurt bianco<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>120 ml di latte <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 cucchiaio di coloranti alimentari rosso in gel<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>110 gr di burro <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>300 gr di zucchero <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 cucchiaino di essenza di vaniglia <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2 uova <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>1 cucchiaino di bicarbonato <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>2 cucchiaini di aceto<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredienti per farcia e copertura:<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>225 gr di <o:p></o:p>Philadelphia</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>225 gr di mascarpone <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>115 gr di zucchero a velo vanigliato<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>350 ml di panna per dolci <o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Procedimento:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Per prima cosa preriscaldate il forno a 180° e imburrate ed
infarinate i due stampi.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>In una terrina mescolate la farina setacciata insieme ad un
pizzico di sale e mettere da parte.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>In un’altra terrina mescolate il latte insieme allo yogurt e
al colorante alimentare.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>In un’altra più grande mettete i burro tagliato a tocchetti
con lo zucchero</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Lavorare il burro e lo zucchero fino a renderlo leggero e
spumoso. Aggiungere le uova, una alla volta, amalgamando bene l’una prima di
aggiungere l’altra.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Infine aggiungere l’estratto di vaniglia e mescolare fino ad
ottenere una crema liscia e omogenea.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Aggiungete in tre volte, in maniera alternata, la farina e
il composto rosso alla crema di burro.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>In una tazzina unire l’aceto e il bicarbonato e lasciare che
la miscela frizzi</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Incorporate rapidamente all'impasto della torta e lavorare
velocemente.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Dividere l’impasto uniformemente tra le 2 tortiere,
livellare il più possibile e infornate.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Cuocere in forno preriscaldato per circa 25 minuti, o fino a
quando uno stuzzicadenti inserito nel centro della torta ne esca pulito.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Far intiepidire i dolci quindi capovolgerli su una gratella
e farli raffreddare completamente. L’ideale sarebbe preparare la base della
torta la sera prima o comunque qualche ora prima e poi assemblarla
successivamente.<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Prepariamo ora la farcia della RED VELVET<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>In una terrina lavorare i formaggi insieme allo zucchero a
velo fino ad ottenere una crema liscia.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Incorporare quindi la panna, montata precedentemente, e
mescolate delicatamente fino a quando la glassa sarà liscia e omogenea.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Assembliamo ora la RED VELVET CAKE:<o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Con un coltello seghettato, tagliare orizzontalmente ogni
torta a metà, otterrete quindi quattro strati di torta. Posizionare uno dei
livelli della torta, su un piatto di portata e stendere uno strato di glassa</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Posizionare un altro strato di torta sopra la glassa e
continuano ad alternare uno strato di torta e uno di crema.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Una volta posizionato l’ultimo strato della torta,
esercitare una leggera pressione affinché la farcia si distribuisca in maniera
omogenea.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ricoprire la superficie e i lati della RED VELVET con
la crema e guarnire.</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Io ho sbriciolato un po di interno della torta e con quella
ho decorato i bordi .</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Lasciar riposare <st1:personname productid="la Red" w:st="on">la RED VELVET</st1:personname> in frigo per almeno 2 ore prima ti tagliarla
a fette e servirla.</b></span></div>
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Danielahttp://www.blogger.com/profile/17923142639549901245noreply@blogger.com2