tag:blogger.com,1999:blog-10480756165734868612024-03-21T15:10:37.973+01:00Cuoche a Casa TuaCuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-1048075616573486861.post-55655701666380956352012-07-27T12:58:00.000+02:002012-07-27T12:58:55.675+02:00Pastilla alla crema di caramello<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Bradley Hand ITC'; text-align: justify;">Questo è un dolce tipico marocchino molto
apprezzato, infatti al palato si presenta croccante e cremoso al tempo stesso,
un vero peccato di gola!</span></div>
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">la prima volta che lo gustai ero a Marrakech
con la mia famiglia in un ristorante veramente tipico “Chez Alì”, lì c’è uno
spettacolo con i cavalli chiamato “Fantasia”, che ripercorre gli usi ed i
costumi del Marocco, si possono vedere indossati sia a donne che a uomini i
costumi tipici delle varie regioni, con i diversi stili da nord a sud, i diversi
tipi di vestiti da sposa, i diversi strumenti musicali e canti, nei vari dialetti; dopo cena c’è uno spettacolo con acrobazie su cavalli
e alla fine ti fanno saltare sulle sedie dalla paura….letteralmente,
sicuramente non è indicato a chi ha problemi cardiaci, perché sembra che ti
sparino con i fucili addosso, da tremare..di terrore!<o:p></o:p></span></div>
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<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Segoe UI";">Ingredienti per 8 persone:<o:p></o:p></span></b></div>
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</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">9 fogli di pastiglia del diametro di 23-24 cm<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">6 rossi d’uovo<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">1 buccia di limone<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">40 g di zucchero<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">1 lattina di latte concentrato zuccherato<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">olio di girasole per friggere<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">per
decorare:<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">250 g di mandorle fritte e grattuggiate
grossolanamente<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">zucchero a velo a piacere<o:p></o:p></span></div>
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<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Segoe UI";">Svolgimento:<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_aQyk21K5ovYOXDkCtv83VGzGT8fC1VxkbGs8JrNW_2H0r5TMvfBSRTJg_pj4NXMnBa0ytufAi8eN7DdaBFTppW5IHrMxEIbKhUE9kmc_Op9SJKTnzMRuC0bie7-pOlMVsHaKnn7e0Xb/s1600/pastill+cornic+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_aQyk21K5ovYOXDkCtv83VGzGT8fC1VxkbGs8JrNW_2H0r5TMvfBSRTJg_pj4NXMnBa0ytufAi8eN7DdaBFTppW5IHrMxEIbKhUE9kmc_Op9SJKTnzMRuC0bie7-pOlMVsHaKnn7e0Xb/s320/pastill+cornic+2.jpg" width="320" /></a><span style="font-family: "Bradley Hand ITC";">Prendo
la pentola a pressione, vi depongo la lattina di latte concentrato, con un po’
d’acqua, chiudo la pentola e lascio bollire per 45minuti, lascio raffreddare la
lattina prima di aprirla. Il latte dovrà avere il colore ed il gusto del
caramello.<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC";">Friggo
i fogli di pastilla in un tegame basso tre per volta, li depongo su carta
assorbente e li lascio raffreddare.<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC";">A
bagno maria batto i rossi d’uovo e lo zucchero, con una frusta fino a che
diventano chiari, vi aggiungo la metà del latte concentrato e la buccia di
limone, continuando a mescolare con la frusta, fino a che i rossi non si
cuociano e duplichino di volume, la consistenza della crema deve essere come lo
zabaione.<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC";">Friggo
ora le mandorle e le grattugio grossolamente.<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC";">Dispongo
su un piatto di portata tondo 3 fogli di pastiglia, vi verso un po’ di crema e
spolvero con le mandorle, continuo così fino a che non ho terminato, guarnisco
con le mandorle e spolvero con zucchero a velo, vi adagio 1 fragola.<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC";">Consiglio:
si può guarnire con più fragole, io ne ho aggiunte anche tra uno strato e
l’altro, servire con <span style="color: red;"><a href="http://cuocheacasatua.blogspot.it/2012/02/blog-post.html"><span style="color: red;">Tè marocchino alla menta</span></a></span><o:p></o:p></span></div>
</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com22tag:blogger.com,1999:blog-1048075616573486861.post-7475025982325598392012-07-12T22:47:00.000+02:002012-07-12T22:47:26.200+02:00Fagottini d’indivia<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Vi presento una ricetta davvero gustosa e veloce, con questa ricetta ho
partecipato al contest della Galbani “Le ricette di casa mia”, date un’occhiata
e se volete lasciate un commento sulla pagina <a href="http://www.galbani.it/ricette_casa_mia/cucina_con_la_mamma/ricette_del_concorso/fagottini_d_indivia.html?utm_noverride=1">Galbani</a>, ....</span></b><br />
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<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Ingredienti:<o:p></o:p></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1L3mc03i2hY0enK3AdwnRWLby12qESdQkiN98ujdaSGA9x_DCaWaRdeHTwkW6p1O71hnHvs622QOjgsidkeLdoyDItqCzodiHpIIXGnA4fRcjXV-9edXNII_73lIRQDyGMkEwmOORt5aA/s1600/fagott+1+corn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1L3mc03i2hY0enK3AdwnRWLby12qESdQkiN98ujdaSGA9x_DCaWaRdeHTwkW6p1O71hnHvs622QOjgsidkeLdoyDItqCzodiHpIIXGnA4fRcjXV-9edXNII_73lIRQDyGMkEwmOORt5aA/s320/fagott+1+corn.jpg" width="320" /></a><span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">4 fette di Galbanino Fette<o:p></o:p></span></b></div>
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</span></span><b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">4 cespi di indivia<o:p></o:p></span></b></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">100 g di Burro Santa Lucia<o:p></o:p></span></b></div>
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</span></span><b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 cucchiai di zucchero<o:p></o:p></span></b></div>
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</span></span><b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">4 fette di prosciutto crudo<o:p></o:p></span></b></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 confezione di pasta sfoglia <o:p></o:p></span></b></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 uovo<o:p></o:p></span></b></div>
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<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Procedimento:<o:p></o:p></span></b></div>
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<b><span style="color: #6c6c6c; font-family: 'Bradley Hand ITC'; font-size: 14pt;">Pulisco l'indivia lasciandola intera, in una padella
antiaderente sciolgo il Burro Santa Lucia, aggiungo lo zucchero e vi adagio
l'insalata, verso 2 cucchiai d'acqua, cuocio con coperchio a fuoco medio,
quando l'insalata è tenera spengo e lascio raffreddare. </span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpysOTYo_shrQ0zN7CNbEmCuUqX88gYGdBQOHWaTpeIf-02G6LC7m2LoSzeGJ4z9mlQ0Y3mZFI_YBHhMVHhnUESZ7zJu7gX5Khuts2As_6og2GE5rYclergP0f77Zye_0lxBtQOUizRtv/s1600/fagott+3+corn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpysOTYo_shrQ0zN7CNbEmCuUqX88gYGdBQOHWaTpeIf-02G6LC7m2LoSzeGJ4z9mlQ0Y3mZFI_YBHhMVHhnUESZ7zJu7gX5Khuts2As_6og2GE5rYclergP0f77Zye_0lxBtQOUizRtv/s320/fagott+3+corn.jpg" width="320" /></a></div>
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<b><span style="color: #6c6c6c; font-family: 'Bradley Hand ITC'; font-size: 14pt;">Divido la pasta sfoglia
in 4, tenendo da parte una strisciolina per le guarnizioni. Avvolgo ogni
indivia con 1 fetta di Galbanino e poi con una fetta di prosciutto crudo,
adagio sopra il quadrato di pasta sfoglia e chiudo a fagottino, guarnisco con
delle roselline di pasta sfoglia e spennello con l'uovo sbattuto.</span></b></div>
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<b><span style="color: #6c6c6c; font-family: 'Bradley Hand ITC'; font-size: 14pt;"><br /></span></b></div>
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<b><span style="color: #6c6c6c; font-family: 'Bradley Hand ITC'; font-size: 14pt;">Cuocio a 220°
per circa 10 minuti.</span></b><b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;"><o:p></o:p></span></b></div>
<br /></div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com8tag:blogger.com,1999:blog-1048075616573486861.post-13482245493113040502012-06-30T17:31:00.004+02:002012-06-30T17:57:23.327+02:00Breer al miele di castagno<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt; text-align: justify;">Questa è
una ricetta di crepes marocchina, che là mangiavamo spesso, infatti è priva di
grassi,</span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt; text-align: justify;"> </span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt; text-align: justify;">uova ed ha pochissimo zucchero,
così anche in estate ci possiamo concedere un dolce con un occhio alla dieta, a
quanto mi dice mia sorella maggiore queste crepes assomigliano alle cantarelle
della Romagna, che una volta si facevano anche da noi e che erano il dolce dei
poveri.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFnM1bB9qnXoOqHhWw2_g2HUj3fCmL7vp-TvfB237rNf9dmxL5Ms0hQzo4SB5KBpXslRkUjD_jfw669Mlr7DQojDoS4heKqaPAUsdhKsmj5XblgqmAE4Fwekcq9Zp6RSjXbY2nbNJULMO/s1600/breer+copert+cornic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheFnM1bB9qnXoOqHhWw2_g2HUj3fCmL7vp-TvfB237rNf9dmxL5Ms0hQzo4SB5KBpXslRkUjD_jfw669Mlr7DQojDoS4heKqaPAUsdhKsmj5XblgqmAE4Fwekcq9Zp6RSjXbY2nbNJULMO/s400/breer+copert+cornic.jpg" width="266" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Quando
siamo partiti per il Marocco sapevamo che saremmo stati via 4 anni, così dato
che chi si occupa principalmente di fare la spesa in famiglia sono io, ho
iniziato a stilare una lunga lista di cose che assolutamente dovevano venire
con noi, dato che avevamo 1 container a disposizione. Oltre la nostra
automobile, parte della camera da letto nostra e di Simone, abbiamo portato dei
generi alimentari che là sapevamo non reperibili, il fruttosio (che uso al
posto dello zucchero), la marmellata della ditta <span style="color: red;"><a href="http://www.rigonidiasiago.com/"><span style="color: red;">Rigoni di Asiago</span></a>,
</span>perché è naturale e bio, ne ho portata con me un quantitativo per 4
anni, non vi dico le scatole, quindi i loro prodotti per me non sono certo una scoperta
recente, ma anzi sono una conferma che con gli anni la qualità non è cambiata.
Con questa ricetta inizio la collaborazione con loro e partecipo al loro
contest su FB, Colorati ed allegri finger food.<o:p></o:p></span><br />
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<img border="0" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr1ndCkYhf5zidv8e7nLOPHP0lt7YymFvg2t9qVLO4ye78mxj_VIi7hKFpLQpLX4r0Vf8TUbWV4jKyPEVcarAAbNQPZqRCzYJOTSXjQNvCzQfs-RCjhi40FkIYp6CIn7smCblUsegPRVeR/s200/fingerfood%255B1%255D.jpg" width="200" /></div>
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<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Ingredienti per 20 crepes:<o:p></o:p></span></b></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">200 g di semola di grano duro grossa<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 cucchiaio di farina 00<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 cucchiaino di zucchero<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbcWjoyyX92-LueOSNK3vNRRsBFyQMAPKzeLMr-7gZg-xEmANwDbRs9RDEaqSzzvF5MR9neI_DhtA4Fy33FqopqQm47Wvgm-RTTjm1u-wdAQG8gX21XwzBE9bCn7LMQL_98jovU5BvY4y/s1600/foto+miele+copia.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVbcWjoyyX92-LueOSNK3vNRRsBFyQMAPKzeLMr-7gZg-xEmANwDbRs9RDEaqSzzvF5MR9neI_DhtA4Fy33FqopqQm47Wvgm-RTTjm1u-wdAQG8gX21XwzBE9bCn7LMQL_98jovU5BvY4y/s200/foto+miele+copia.jpg" width="133" /></a><span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">½ cucchiaino di lievito in polvere per dolci<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">18 g di lievito di birra fresco<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">½ cucchiaino di sale fino <o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">200 g di latte (io di soia)<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 bicchieri piccoli di acqua tiepida (300 g circa)<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Mielbio castagno <span style="color: red;">Rigoni di Asiago <o:p></o:p></span></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Gelato fior di latte a piacere<o:p></o:p></span></div>
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<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Procedimento:<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKe9h6SfN5BQVaFSqx_Ephr3pid7vWutX2xHeWz5KB76zyWnReCluznA05IeMwHBNYNa1mGIfJpQSpNoRzA4xYI6Nj_8XoyKZhKneq-UNrV3JQTtN43Y18uiQM6GzQOOpbMIeP0fUAtZF/s1600/breer+1+corn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKe9h6SfN5BQVaFSqx_Ephr3pid7vWutX2xHeWz5KB76zyWnReCluznA05IeMwHBNYNa1mGIfJpQSpNoRzA4xYI6Nj_8XoyKZhKneq-UNrV3JQTtN43Y18uiQM6GzQOOpbMIeP0fUAtZF/s200/breer+1+corn.jpg" width="200" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Il procedimento è molto semplice, prendo
la caraffa del frullatore, quella per i frullati, vi verso le due farine, il
sale, lo zucchero, il latte tiepido dove ho sciolto il lievito di birra e metà
dell’acqua anch’essa tiepida, il lievito in polvere, faccio frullare per circa
10 minuti. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIWy-M_Z6Z6E_WRhMQWc0Z1wGbFJ0LStgN80tc4aSFqYJ-PHKU7xD0h8FD7SrizN9Du5fbVAIAbodcYCVJpM0YJoOZtGsEQkwwLF8cJolq_JHncG6AI8lpj1k1QHW0YmLpLZj-mh-7ong/s1600/breer+2+corn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIWy-M_Z6Z6E_WRhMQWc0Z1wGbFJ0LStgN80tc4aSFqYJ-PHKU7xD0h8FD7SrizN9Du5fbVAIAbodcYCVJpM0YJoOZtGsEQkwwLF8cJolq_JHncG6AI8lpj1k1QHW0YmLpLZj-mh-7ong/s200/breer+2+corn.jpg" width="200" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Verso il composto in una ciotola, copro
con un panno e lascio lievitare per 30 minuti, in estate bastano anche 15-20
minuti.<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">La pastella deve presentare delle bolle piccole
in superficie e la sua consistenza deve essere abbastanza liquida.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyd9ASUiVOhbWCgDP5zDsFh83TwZMjdJH3h9y9nNJ8IWHd9OI1Vka1-74XoRGxO6A5uwJpwrZNBiAhyphenhyphenzF8LvZAX3ihFcVm36HrPSCCFZgBrVK1B4pSwf0HrPk7UU6fdZ0Te1joJqjKzRzx/s1600/breer+4+corn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyd9ASUiVOhbWCgDP5zDsFh83TwZMjdJH3h9y9nNJ8IWHd9OI1Vka1-74XoRGxO6A5uwJpwrZNBiAhyphenhyphenzF8LvZAX3ihFcVm36HrPSCCFZgBrVK1B4pSwf0HrPk7UU6fdZ0Te1joJqjKzRzx/s200/breer+4+corn.jpg" width="200" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Scaldo una padella antiaderente e con un
mestolo verso un po’ di pastella sulla padella, la stendo aiutandomi col dorso
del mestolo, si possono far grandi quanto si vuole, io le amo medie quindi di
circa 10 cm.<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">La crepe inizia a cuocersi e sulla
superficie si formano delle bollicine, lasciare cuocere per 3-4 minuti da 1
solo lato, con l’aiuto di una spatola di legno depositare la breer su un canovaccio
pulito, tra una crepe e l’altra pulire
la padella con un pezzo di carta assorbente, non serve ungere, non si
attaccano.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjM-pGNxgssVeUQPaMBRoXzgTOVPCC7FUlwR7EgoBni6yecGVkvTJK1e4rZHonFFFgLRHUo228JByZ6hcj9LTIppr66XqhX1nuf9ZLHubZ3sKKOk_f-AqK7MQ6Qo7vzJcfdwRRbvMf5GS/s1600/breer+part+corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRjM-pGNxgssVeUQPaMBRoXzgTOVPCC7FUlwR7EgoBni6yecGVkvTJK1e4rZHonFFFgLRHUo228JByZ6hcj9LTIppr66XqhX1nuf9ZLHubZ3sKKOk_f-AqK7MQ6Qo7vzJcfdwRRbvMf5GS/s320/breer+part+corn.jpg" width="320" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Guarnire con gelato fior di latte e <span style="color: red;">Mielbio di castagno</span> Rigoni di Asiago, vedrete che
l’accostamento saprà conquistarvi. <o:p></o:p></span></div>
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<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Consigli: <o:p></o:p></span></b></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Questo desset si può servire come dolce di
fine pasto o merenda, con un ottimo tè
alla menta, le crepes breer possono essere accompagnate con marmellate di
diversi gusti o con crema di nocciole, secondo le preferenze, avendo una bella consistenza sono ottime mangiate con le mani, come dei finger food dolci.<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Se dovessero rimanere le potete conservare
in frigorifero per 2- 3 giorni circa, si
dispongono una sopra l’altra, poi le metto su un piattino, le copro con un
canovaccio pulito e le ricopro con un sacchetto di plastica che chiudo bene.<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Al momento di servire basta
riscaldarle su una padella antiaderente.<o:p></o:p></span></div>
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com16tag:blogger.com,1999:blog-1048075616573486861.post-44871446758880322722012-06-28T18:12:00.001+02:002012-06-28T18:12:55.965+02:00Coniglio al cacao e verveine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt; text-align: justify;">La prima
volta che ho assaggiato un loro prodotto ero all’aeroporto di Roma, provenivamo
dal Marocco, mi sembra 4 anni fa..eravamo lì che aspettavamo il nostro aereo e
siamo passati davanti ad una “boutique” Venchi, con le loro tavolette di
cioccolata di tutti i gusti, di tutti i colori, color gianduia, fondente,
bianco, con le nocciole…non vi dico che piacere prima per gli occhi, poi per il
palato quando ci siamo concessi un loro gelato, così è davvero con piacere che
inizio la collaborazione con </span><span style="color: red; font-family: 'Bradley Hand ITC'; font-size: 14pt; text-align: justify;"><a href="http://www.venchi.it/"><span style="color: red;">Venchi</span></a> il
cioccolato dal 1878.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhkaaujh8MvrA9Bom5-_EwilPD6aYdtz2Z5USUpCZC4r3mtvknSL7dwKXmXA4w2eG94PhJRpJEWXt5-xq7EvNhXBgzA7icIAQgQdkRTEos6bJizeLiOWftBt1biDU74NWYcIXAb3C-ZmD/s1600/conigl+copert+corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrhkaaujh8MvrA9Bom5-_EwilPD6aYdtz2Z5USUpCZC4r3mtvknSL7dwKXmXA4w2eG94PhJRpJEWXt5-xq7EvNhXBgzA7icIAQgQdkRTEos6bJizeLiOWftBt1biDU74NWYcIXAb3C-ZmD/s640/conigl+copert+corn.jpg" width="640" /></a></div>
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<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Ingredienti per 4 persone:<o:p></o:p></span></b></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 coniglio a pezzi<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">3 tavolette mono porzioni burro di cacao <span style="color: red;">Venchi<o:p></o:p></span></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">6-7 foglie di verveine (in italiano erba cedrina, io dal mio
vaso)<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 fili di finocchio selvatico<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 spicchi d’aglio<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 cm circa di porro tagliato fine<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 bicchieri circa di vino bianco<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 cucchiaio di olio evo<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">½ cucchiaino di zenzero in polvere<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">pepe rosa a piacere<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupQKSTrr7f1zrB8slLWEI5U9cG2RiK_eHilh93YvsqJhcUKpHX8vQqIt5EwueDMxLM5J76qtPgoQg1wDEQ-X6asHCaHCmGQt93wgLk1yiDFqvaguuV-hVNd5zD9-MTYBFamCbAA4znKR8/s1600/conigl++1+cornic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupQKSTrr7f1zrB8slLWEI5U9cG2RiK_eHilh93YvsqJhcUKpHX8vQqIt5EwueDMxLM5J76qtPgoQg1wDEQ-X6asHCaHCmGQt93wgLk1yiDFqvaguuV-hVNd5zD9-MTYBFamCbAA4znKR8/s320/conigl++1+cornic.jpg" width="320" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Prendo un tegame capiente, vi verso il
burro di cacao (ero davvero curiosa nell’aprirlo e vi assicuro che l’aroma che
sprigionava aveva un intenso odore di cacao), le foglie di verbena, di salvia e
finocchio, l’aglio e lascio scaldare, aggiungo il coniglio lavato a pezzi,
rosolo da ambo i lati, verso un po’ di vino bianco, ½ bicchiere di acqua calda,
lo zenzero in polvere, sale e pepe a
piacere, copro col coperchio e faccio andare per circa 7-8 minuti, rigirando
ogni tanto. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQkd6d0IgSZw0l85p71abWyTs7_REiXvAfDWgXyxlh0Epw5ttyq1eKIj1kDmzUr65VhBo2Px-hR4rAwTeUjSnBOa2IxFbw8a4auKVJ5Hop5PXkdHMR1gWpYPnwpfOxQ_IBK_31zOUagbD/s1600/conigl+2+corn.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQkd6d0IgSZw0l85p71abWyTs7_REiXvAfDWgXyxlh0Epw5ttyq1eKIj1kDmzUr65VhBo2Px-hR4rAwTeUjSnBOa2IxFbw8a4auKVJ5Hop5PXkdHMR1gWpYPnwpfOxQ_IBK_31zOUagbD/s320/conigl+2+corn.jpg" width="320" /></a><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Intanto accendo il forno a 180° ventilato,
poi il tegame lo passo dai fornelli al forno e termino la cottura, ogni tanto
rigirando il coniglio ed aggiungendo se necessario vino bianco ed acqua calda,
alla fine ho messo anche 1 cucchiaio di olio evo, prima di servire ho
spolverato con pepe rosa.<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Servo il coniglio con un’insalata di
peperoni rossi conditi con olio extra vergine, sale e lime.<o:p></o:p></span></div>
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<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Consiglio: <o:p></o:p></span></b></div>
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<u><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Il burro di cacao</span></u><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;"> è un ottimo sostituto del burro perché è tutto vegetale ed
altamente digeribile, in più il punto di fumo è altissimo 230° (così non crea tossine),
mentre quello del burro è di 120°, in cucina è molto duttile in quando avendo
un sapore neutro non copre i sapori degli alimenti, bensì li esalta.<o:p></o:p></span></div>
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<u><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">La verveine</span></u><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">: In italiano si chiama verbena o erba cedrina, la ritrova
facilmente, ha un delicato aroma di limone, ha qualità drenanti,
antinfiammatorie ed analgesiche, l’ho conosciuta in Marocco, dove viene usata
nelle tisane perché è tranquillante, adatta anche ai bambini.<o:p></o:p></span></div>
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com2tag:blogger.com,1999:blog-1048075616573486861.post-35587614248180061962012-06-26T16:34:00.000+02:002012-06-26T16:34:38.119+02:00Fusilli alle vongole e piselli<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt; text-align: justify;">La ricetta
di oggi anche se può sembrare un classico non lo è, almeno per me, è la prima
volta che accosto le vongole con i piselli, è risultata una ricetta veloce, ci
vogliono circa 30 minuti e in questi giorni di sole cocente e di voglia di
“spataccarsi” (da noi a Rimini, in dialetto, in questo frangente significa
letteralmente spalmarsi) sul lettino, al mare è il massimo, per guadagnare in
tempo e gusto!</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Mi hanno
aiutata nella riuscita del piatto gli ottimi Fusilloro della ditta <span style="color: red;"><a href="http://www.verrigni.com/"><span style="color: red;">Verrigni</span></a></span><o:p></o:p></span><span style="font-family: 'Bradley Hand ITC'; font-size: 20px; text-align: left;">.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U0vWj6k7VDKhi6oQbGr5VBWoC92RKwU53QJVkqfhfOH_Pvi1_XHMBSn48vNxx82XYr7WpPVSYMlili6q4ZpfBANsT_nvFb4d2bQoGkkmt0jgApiaauVZARWoEMArRVMGdpbIUBt_lxGj/s1600/fusilli+cornic+copert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5U0vWj6k7VDKhi6oQbGr5VBWoC92RKwU53QJVkqfhfOH_Pvi1_XHMBSn48vNxx82XYr7WpPVSYMlili6q4ZpfBANsT_nvFb4d2bQoGkkmt0jgApiaauVZARWoEMArRVMGdpbIUBt_lxGj/s400/fusilli+cornic+copert.jpg" width="265" /></a></div>
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<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Ingredienti per 4 persone:<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="font-family: Marlett; font-size: 14.0pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">1 confezione di Fusilloro <span style="color: red;">V</span><span style="color: red;">errigni</span><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Marlett; font-size: 14.0pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">1 kg di vongole veraci (io pescate di fronte a casa, dai miei 2
uomini)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Marlett; font-size: 14.0pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">½ cipolla rossa di Tropea<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Marlett; font-size: 14.0pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">2 spicchi d’aglio<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Marlett; font-size: 14.0pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">250 g circa di piselli freschi<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Marlett; font-size: 14.0pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">6-7 pomodorini (facoltativi)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Marlett; font-size: 14.0pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">2 cucchiai d’olio d’oliva evo<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Marlett; font-size: 14.0pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">peperoncino in polvere a piacere (facoltativo)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Marlett; font-size: 14.0pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">sale a piacere<o:p></o:p></span></div>
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<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Procedimento:<o:p></o:p></span></b></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Lavo bene le vongole, le metto in un
tegame con acqua fino a che i gusci non siamo un po’ coperti, porto ad
ebollizione, a fuoco medio basso e col tegame coperto, lascio dischiudere le
vongole, ci vorranno 3-4 minuti.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyv7Rm3nh6y5ZwEdm5nHt0XJuNYK75uLjj1KEkj07gFBW_ufuzhnqtEJDncWgaPuuyEXl1u7Kno3n3GjW7dZ9TV1yQLiEBOeYpyBXZw-N4SsTl8pgHS3WeXfVj3fka9IYunugiqJAGQJXK/s1600/Fusilli+3+cornic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyv7Rm3nh6y5ZwEdm5nHt0XJuNYK75uLjj1KEkj07gFBW_ufuzhnqtEJDncWgaPuuyEXl1u7Kno3n3GjW7dZ9TV1yQLiEBOeYpyBXZw-N4SsTl8pgHS3WeXfVj3fka9IYunugiqJAGQJXK/s320/Fusilli+3+cornic.jpg" width="320" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Scolo le vongole tenendo da parte l’acqua
di cottura, le lascio raffreddare, poi inizio a sgusciarle, se qualche vongola
presentasse un po’ di sabbia potrete benissimo risciacquarle sotto acqua
corrente, senza gettarle. <o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">In una padella antiaderente verso 2
cucchiai d’olio d’oliva, la cipolla finemente tritata ed i 2 spicchi d’aglio,
lascio soffriggere, salo a piacere, verso i pomodorini, le vongole sgusciate, e
un po’ dell’acqua di cottura delle stesse, circa 3-4 cucchiai, facendo
attenzione a farla depositare prima e filtrarla.<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Cuocio per 5 minuti, alla fine aggiungo i
piselli, che essendo freschi si cuociono subito.<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Intanto avevo versato in un tegame con
acqua bollente salata i fusilli, li scolo a metà cottura che ultimerò nel
tegame delle vongole, aggiungendo il liquido di cottura delle vongole mano a
mano ed eventuale acqua bollente della pasta che ho tenuto da parte.<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Servo la pasta ben calda, aggiungendo un
filo d’olio extra vergine alla fine.<o:p></o:p></span></div>
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<b><span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Consiglio:<o:p></o:p></span></b></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Io faccio riposare le vongole, che se sono
fresche sono ancora vive, in acqua e sale per una notte intera, così hanno modo
di ripulirsi ulteriormente ed eliminare dell’eventuale sabbia presente, farete
così contenti anche i vostri bambini che potranno guardare le vongole
dischiudersi mentre fanno uscire le loro proboscidi e schizzano l’acqua fuori
dal contenitore!<o:p></o:p></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14.0pt; mso-bidi-font-family: "Adobe Arabic";">Buon appetito<o:p></o:p></span></div>
</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com3tag:blogger.com,1999:blog-1048075616573486861.post-44822522525372888212012-06-24T22:17:00.006+02:002012-07-06T21:50:41.052+02:00Maki al cetriolo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Questa ricetta prende ispirazione dal nostro
ultimo viaggio a Parigi, spaesati come pochi, la prima sera non sapevamo
davvero dove andare a cenare, vicino all’hotel c’era un ristorante giapponese e
così dato che mio figlio ed io, non mio marito,</span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">
</span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">adoriamo la cucina nipponica, siamo entrati….(dato che scrivo la ricetta
tutto è andato ……benissimo)!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcwGaGRS953MjvdqEIT0i-4qeV4562mkw2vPxK2Y5LevNKFrFWm4vVlIBWyl2Gjb0okiiX1Cay3lKQTsk2KmqKXsbO1C8QXHEr9My78pe1fFaBfrkhVzkpWjlFyDN1q2Zs-geDVnzxqyn/s1600/maki+copert+cornic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcwGaGRS953MjvdqEIT0i-4qeV4562mkw2vPxK2Y5LevNKFrFWm4vVlIBWyl2Gjb0okiiX1Cay3lKQTsk2KmqKXsbO1C8QXHEr9My78pe1fFaBfrkhVzkpWjlFyDN1q2Zs-geDVnzxqyn/s640/maki+copert+cornic.jpg" width="640" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Naturalmente la mia ricetta è rivisitata con
ingredienti italianissimi, così che tutti potrete preparala in 10 minuti, è leggera e gustosa, giusta per quest'estate afosa.</span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Con questa ricetta partecipo al contest Picnikiamo di Giovanni
del blog “</span><a href="file:///C:/Documents%20and%20Settings/Antonino%20Mobilia/Desktop/MENU%20CUOCHE/blog.giallozafferano.it/peccatodigola/il-mio-primo-contest-picknikiamo/" style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Peccato
di gola</a><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">, </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaZduGKf785F97aYltLNrl2lgYRke4boQjqGzLJp_SR__T597w7gDxrgo8NrxKsBJEPpGVWNuM9StE5cG9G1psgz3fVMRB9hsMT1X3LSGUFK3tFQIohq2mw6shpaefx1L2Zk29ia6fIwJ/s1600/capture8%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaZduGKf785F97aYltLNrl2lgYRke4boQjqGzLJp_SR__T597w7gDxrgo8NrxKsBJEPpGVWNuM9StE5cG9G1psgz3fVMRB9hsMT1X3LSGUFK3tFQIohq2mw6shpaefx1L2Zk29ia6fIwJ/s200/capture8%5B1%5D.jpg" width="200" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Partecipo al contest ..freddo d'estate del blog </span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Del blog </span><span style="color: #ff6600; font-family: 'Bradley Hand ITC'; font-size: 14pt;"><span style="color: #ff6600;"><a href="http://www.food140.it/contest">#Food140</a></span></span><br />
<span style="color: #ff6600; font-family: 'Bradley Hand ITC'; font-size: 14pt;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifI0bdtmjTun2dixVAChvC9N2chYFK_i8WVE9tSsZuR6-uuAGM4gfcBSDs1Qw2fDmiV8duy-r0H06dCKnAOoNVJJJrgK5_EOZM4tiLXv3oEJEZx6r3vKMzZpr0rZkPdWywhQxBRO9VQwi0/s1600/freddo+destate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifI0bdtmjTun2dixVAChvC9N2chYFK_i8WVE9tSsZuR6-uuAGM4gfcBSDs1Qw2fDmiV8duy-r0H06dCKnAOoNVJJJrgK5_EOZM4tiLXv3oEJEZx6r3vKMzZpr0rZkPdWywhQxBRO9VQwi0/s200/freddo+destate.jpg" width="151" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Partecipo anche al contest “Un insolito compleanno”
del blog <a href="http://www.nellacucina.ely.it/2012/05/un-insolito-compleanno.html">Nella
cucina di Ely</a>.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTRAAMrpSCUa2b_lOMTtXf8367NA98RYeUJ-JFUt_ue1JnrM8X1BeXYH9Z05arvGlfdg0Zx6Po6Yf82F-niMsoLfUl9HGF3iGfT7HxziytRbdJkziVYH8M-07nG7Fb1OG47wjg1dvi660/s1600/Banner+scritta+marrone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTRAAMrpSCUa2b_lOMTtXf8367NA98RYeUJ-JFUt_ue1JnrM8X1BeXYH9Z05arvGlfdg0Zx6Po6Yf82F-niMsoLfUl9HGF3iGfT7HxziytRbdJkziVYH8M-07nG7Fb1OG47wjg1dvi660/s1600/Banner+scritta+marrone.jpg" /></a></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Partecipo anche al contest “Sapori d’oriente”
del blog <a href="file:///C:/Documents%20and%20Settings/Antonino%20Mobilia/Desktop/MENU%20CUOCHE/Maki%20al%20cetriolo/lacucinadiesme.blogspot.it/2012/04/un-contest-per-il-mio-compliblog.html">La
cucina di Esme</a> <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFcpER-lSZvp2267ot91wde3KCbVBIwXHERSxDKqb8GV4l6wFqBLEgOVA1BmCOT6f8sGXKyv3yw8zct78exJg3fefKoWbdsLRgtwgz9fqAc79Mzv3kStm__kcccS_HD5bRDjHJCCej5Xf/s1600/prova+mia1+%5B%5D%5B3%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFcpER-lSZvp2267ot91wde3KCbVBIwXHERSxDKqb8GV4l6wFqBLEgOVA1BmCOT6f8sGXKyv3yw8zct78exJg3fefKoWbdsLRgtwgz9fqAc79Mzv3kStm__kcccS_HD5bRDjHJCCej5Xf/s200/prova+mia1+%5B%5D%5B3%5D.jpg" width="200" /></a></div>
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<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Ingredienti per 4 persone:<o:p></o:p></span></b></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 cetriolo lungo<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">200g di formaggio morbido spalmabile (io senza lattosio)<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">600 g di salmone fresco da affumicare o già affumicato<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 cucchiaio di sale al tè affumicato <span style="color: red;"><a href="http://www.igustivegetali.com/"><span style="color: red;">I gusti vegetali</span></a><o:p></o:p></span></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">½ cucchiaino di sale Grigio fine di Bretagna <span style="color: red;">I gusti vegetali</span><o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 cucchiai di semi di sesamo<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 rametti di menta fresca<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 rametti di prezzemolo + 2 per la guarnizione<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 rametti di finocchio selvatico<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2 rametti di basilico + 2 per la guarnizione<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">semi di papavero per guarnire<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 cucchiaio di olio extra vergine d’oliva<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">1 spolverata di pepe rosa<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">2cucchiai di sale grosso<o:p></o:p></span></div>
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<span style="font-family: Marlett; font-size: 14pt;">h<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">3 cucchiai di zucchero di canna <o:p></o:p></span></div>
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<b><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Procedimento:<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNdnoDHZDDQ7jlzoPQjwt3X-M0MPTi6XJ29BUdMLwPlZGdBZrKTwOz0nGomqMSt4soeqj1LRe5vxfbr2lE-LTfzIBxHonvfiOab2m2IhaniLsRlddoC67a5-CAriK_aL9qlEwARjVonO_/s1600/maki+1+cornic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNdnoDHZDDQ7jlzoPQjwt3X-M0MPTi6XJ29BUdMLwPlZGdBZrKTwOz0nGomqMSt4soeqj1LRe5vxfbr2lE-LTfzIBxHonvfiOab2m2IhaniLsRlddoC67a5-CAriK_aL9qlEwARjVonO_/s200/maki+1+cornic.jpg" width="200" /></a><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Prendo il trancio di salmone fresco, lo lavo,
l’asciugo, in 1 piatto fondo mescolo il sale grosso, il cucchiaio di sale al tè
nero e lo zucchero di canna, poi ne verso ¼ su una pirofila di vetro, vi adagio
sopra il salmone con la parte della pelle, sopra verso il restante mélange su
tutta la lunghezza del trancio, copro la pirofila con la pellicola trasparente
e metto in frigo per 1 notte.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGqc7xyyo0H0dtUYivEnf3C98oI2Da62MUg1fpQU2FqV1yNYSByTlRDhfmM1Ga6MXdfO1MpZ-3aCRwXxYrE77Y03xtIj0yl5zbGfl9tfwNnXmrIuHOXM4lgyhCbzn-YXXJZba1hyfsE_j/s1600/maki+2+cornic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGqc7xyyo0H0dtUYivEnf3C98oI2Da62MUg1fpQU2FqV1yNYSByTlRDhfmM1Ga6MXdfO1MpZ-3aCRwXxYrE77Y03xtIj0yl5zbGfl9tfwNnXmrIuHOXM4lgyhCbzn-YXXJZba1hyfsE_j/s200/maki+2+cornic.jpg" width="200" /></a><span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Lavo il cetriolo, lo sbuccio e lo taglio a
fettine sottili di circa 10-12 cm di lunghezza, metto il formaggio in una
pirofila, vi aggiungo il sale grigio, l’olio d’oliva, i semi di sesamo che ho
abbrustolito in una padella antiaderente, le erbette finemente tritate,
aggiungo una spolverata di pepe rosa, mescolo bene.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTDJEfRMTFKtAm15DwQJ1j0ZDszW2ju6EPNeBdGBV5RlxGeDhWmxvq_k6pZ5AVjxD9wqiNgnMHaWrJnA74uSigz8ZVuwtK9nDNz43ZszX8cYmXkvjLZuDqchKwc2rCgLPq8vhebQdDVnR/s1600/maki+3+cornic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTDJEfRMTFKtAm15DwQJ1j0ZDszW2ju6EPNeBdGBV5RlxGeDhWmxvq_k6pZ5AVjxD9wqiNgnMHaWrJnA74uSigz8ZVuwtK9nDNz43ZszX8cYmXkvjLZuDqchKwc2rCgLPq8vhebQdDVnR/s200/maki+3+cornic.jpg" width="200" /></a></div>
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Una volta il salmone pronto, quando cioè
vedrete nella pirofila tutti gli umori del salmone, lo sciacquo sotto acqua corrente, lo tampono
con un canovaccio, lo dispongo su un tagliere e procedo col tagliarlo in
obliquo molto finemente (non difficile).<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAahyphenhyphenBMQP8GPbNTaLJklYErt3OkoICVYypvGiOI0DbdB4ivRT70GDZGslynP0lv7U268fJYeH_f-5RKe8F4nZpHRoqVAQgIwNbz7HKh7qgeCDGz7Un32g9DO_bho3KJdTNcce_J4fTVM-/s1600/maki+4+cornic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeAahyphenhyphenBMQP8GPbNTaLJklYErt3OkoICVYypvGiOI0DbdB4ivRT70GDZGslynP0lv7U268fJYeH_f-5RKe8F4nZpHRoqVAQgIwNbz7HKh7qgeCDGz7Un32g9DO_bho3KJdTNcce_J4fTVM-/s320/maki+4+cornic.jpg" width="320" /></a></div>
<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Inizio spalmando sul cetriolo la crema di
formaggio, vi dispongo sopra una fettina di salmone affumicato, arrotolo e
chiudo con uno stuzzicadenti, continuo così fino alla fine.<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Dispongo i rotolini di maki su un piatto e
spolvero con semi di papavero, guarnisco con prezzemolo e basilico.<o:p></o:p></span></div>
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<span style="font-family: 'Bradley Hand ITC'; font-size: 14pt;">Buon appetito!<o:p></o:p></span></div>
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com10tag:blogger.com,1999:blog-1048075616573486861.post-3298423720665226152012-06-07T16:59:00.000+02:002012-06-07T16:59:29.885+02:00Gelato al biscotto<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">E’ un po’ che sono latitante, ammetto che il mese di maggio è stato davvero pieno di impegni, c’è stata la comunione di mio figlio e la cresima di mia nipote, poi le foto per la scuola di mio figlio (quest’anno sono io la “fotografa” per la foto di classe) e poi è arrivato lui “il terremoto” in Emilia, che mi ha messo addosso una grande ansia, è in questi giorni il mio pensiero fisso, anche se vivo a Rimini, ogni tanto si sente la terra tremare e non sai cosa fare e il pensiero vola alle famiglie che non hanno più niente, che hanno perso dei parenti o amici. </span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Per alleggerire un po’ la situazione ho pensato ad una ricetta divertente e semplice al tempo stesso, ho utilizzato la colomba di Pasqua della ditta <span style="color: red;"><a href="http://www.flamigni.it/"><span style="color: red;">Flamigni</span></a> </span>di Forlì.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtp278KSo-kBOWeokVAgwwVHBhItFpKQe24FN2u_ItOlN0SXoUbXjJb-lo9yFaWC_hCwy5BlniJIqAaZ_hGYtCmS1v7l-8m1b9KDoVMUXmbG8NfRlBqo3NC1Mwg-aj634u9_qpA03Yz3Y/s1600/gelato+bisc+copert+cornic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" fba="true" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZtp278KSo-kBOWeokVAgwwVHBhItFpKQe24FN2u_ItOlN0SXoUbXjJb-lo9yFaWC_hCwy5BlniJIqAaZ_hGYtCmS1v7l-8m1b9KDoVMUXmbG8NfRlBqo3NC1Mwg-aj634u9_qpA03Yz3Y/s400/gelato+bisc+copert+cornic.jpg" width="400" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Ingredienti per 3 gelati:</span></b></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">3 fette di colomba alle ciliegie <span style="color: red;">Flamigni</span></span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">3 cucchiai di gelato al gusto tartufo</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">panna da montare</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">zucchero a velo a piacere</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Procedimento:</span></b></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Ho preso dei coppa pasta col bordo alto 4,5 cm, rotondi di 2 formati, uno di 7 cm., l’altro più piccolo di 6 cm., ho tagliato da ciascuna fetta di colomba 2 dischi, cercando di tagliare anche le ciliegie presenti nella pasta della colomba, i tondi ottenuti li ho tostati in una padella antiaderente, li ho lasciati raffreddare, poi ho messo nel coppa pasta più grande la fetta corrispondente, vi ho versato il gelato modellandolo, ho chiuso con un altro disco della stesso diametro ed ho messo in freezer fino a quando il gelato non fosse diventato duro.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtwbH8yJkowTWuxwKp19j6ErPme_OXvX1rvMQrCThl-MJLqEtIyaWGDNNlFRBTnjk8E5rfUmGAhSxbZOamLgl2B0BdKQdqWZWXzRHUJYQq3DextFzvdAo9OzKxDtKSxkZ9_I7acomqZIj/s1600/gelato+biscotto+cornic1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" fba="true" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtwbH8yJkowTWuxwKp19j6ErPme_OXvX1rvMQrCThl-MJLqEtIyaWGDNNlFRBTnjk8E5rfUmGAhSxbZOamLgl2B0BdKQdqWZWXzRHUJYQq3DextFzvdAo9OzKxDtKSxkZ9_I7acomqZIj/s200/gelato+biscotto+cornic1.jpg" width="200" /></a><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Ho usato lo stesso procedimento con il coppa pasta più piccolo, fino ad ottenere la quantità di gelato-biscotto che volevo.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Servo i gelati con della panna montata, davvero deliziosi ed adatti ad una merenda genuina per i bambini.</span></div>
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</span></b> </div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com3tag:blogger.com,1999:blog-1048075616573486861.post-38184169500168073242012-05-07T23:15:00.003+02:002012-05-08T13:47:28.413+02:00Conchiglie agli asparagi croccanti<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Oggi propongo un bel piatto di pasta vegetariano, è in linea con la stagione e ci fa stare in linea, perché leggero, suggerisco 2 versioni, una anche per chi non è a dieta, ringrazio il pastificio <span style="color: red;"><a href="http://www.verrigni.com/"><span style="color: red;">Verrigni</span></a> </span>per la loro pasta dal gusto intenso.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SN1JAkguC_Gppx8x0hm_gD8FOiSXhigNfL3XmH7HIERnoV9PvtItsL1bdNESCPKXogEOcbIdGIiaggHMsHrPBHeO6gR-L8NfVNzYx0itz9PbgIo2W9gAQ3V2zLTJ7HwTP3p4U6NPaxPo/s1600/copertina+cornice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8SN1JAkguC_Gppx8x0hm_gD8FOiSXhigNfL3XmH7HIERnoV9PvtItsL1bdNESCPKXogEOcbIdGIiaggHMsHrPBHeO6gR-L8NfVNzYx0itz9PbgIo2W9gAQ3V2zLTJ7HwTP3p4U6NPaxPo/s1600/copertina+cornice.jpg" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Ingredienti per 4 persone <span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Adobe Arabic"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">calorie per 100 g 232</span></span></b></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">500 g di Conchiglie trafilate al bronzo <span style="color: red;">Verrigni</span></span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">350 g di piselli freschi</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsWWAoZhqYw8fxQbYwuNwLa7aYsccLJpO4QSEDlNVFY_ViYV2WLFYSBCwevs_GJt_YYlKbR4FpdMLH8iAtNQcgL9EYNZCzLoyKSLNPMtKH40xBqRy4SvhlrBg9go7mWRwy7k2sCsl13nf/s1600/copia+1+cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIsWWAoZhqYw8fxQbYwuNwLa7aYsccLJpO4QSEDlNVFY_ViYV2WLFYSBCwevs_GJt_YYlKbR4FpdMLH8iAtNQcgL9EYNZCzLoyKSLNPMtKH40xBqRy4SvhlrBg9go7mWRwy7k2sCsl13nf/s200/copia+1+cornic.jpg" width="133" /></a></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">12 asparagi verdi freschi sottili </span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">15 pomodorini circa</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">60 g di formaggio morbido spalmabile (io senza lattosio)</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">½ bicchiere circa di latte vegetale, soia, avena (io soia e riso)</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">2 spicchi d’aglio</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">2 cucchiai d’olio d’oliva extra vergine umbro (facoltativo)</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Procedimento:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoLpWrpuZaSm46RQAFgXauTSEgd2wcNFEhBEo_CHuvmhtOAFrjALiiixoPs7oxji5Wd5hsx4wLNE7JXAMZDoFDLx8rksV8gw6brQd3KZH2ydt3NWc5b9iB37w01h0P7NNKGy7p3c8bFX_/s1600/copia+2+cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoLpWrpuZaSm46RQAFgXauTSEgd2wcNFEhBEo_CHuvmhtOAFrjALiiixoPs7oxji5Wd5hsx4wLNE7JXAMZDoFDLx8rksV8gw6brQd3KZH2ydt3NWc5b9iB37w01h0P7NNKGy7p3c8bFX_/s200/copia+2+cornic.jpg" width="200" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">La mia ricetta è senza soffritto, ma per chi lo desideri può soffriggere l’olio con l’aglio intero e la cipolla tritata, a cui aggiungo i piselli freschi, salo e aggiungo dell’acqua calda, dopo 5 minuti aggiungo i pomodorini interi e lascio finire di cuocere.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Verso la pasta in acqua bollente salata e cuocio al dente, intanto ho aggiunto ai piselli del formaggio spalmabile e il latte vegetale, così da amalgamare gli ingredienti e creare una crema.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Lavo gli asparagi verdi, taglio le punte che tengo da parte, ne servono 3 per ogni piatto, i gambi li taglio in obliquo, ricavando 5-6 ovali, per ogni gambo.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Condisco la pasta col sugo e per guarnire aggiungo gli asparagi crudi, che risulteranno croccanti donando al palato tutto il loro gusto rotondo di clorofilla.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Verso a crudo un filo d’olio d’oliva extra vergine, servo la pasta ben calda.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eSID54rVJUHSjqnQ8HyJXUQU-9ZrIdM1Z6Qv2R4zrERWTlb1n0Rrpn3XTdqFPWiTqdKryGqlfs5n16IXIq8uvVcwr5PoWhNOibi0LC4LWTeCKDhkomMsbV-8DqJig7SggAhfH84awRkd/s1600/Collage%5B1%5D.png" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="118" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9eSID54rVJUHSjqnQ8HyJXUQU-9ZrIdM1Z6Qv2R4zrERWTlb1n0Rrpn3XTdqFPWiTqdKryGqlfs5n16IXIq8uvVcwr5PoWhNOibi0LC4LWTeCKDhkomMsbV-8DqJig7SggAhfH84awRkd/s200/Collage%5B1%5D.png" width="200" /></a><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Con questa ricetta partecipo al contest "<span style="color: magenta;">L'idea del mese te la do io, la sfida</span>", ingrediente di maggio <u>gli asparagi,</u> del blog Nella cucina di Laura.</span><br />
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">E al contest <span style="color: blue;">"E tu di che pasta sei?"</span> del blog Le mezze stagioni. </span><br />
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">E al contest "La prova costume noi la supereremo alla grande" del blog <span style="color: red;">Cotto e sgolardato.</span></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Buon appetito!</span><br />
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com16tag:blogger.com,1999:blog-1048075616573486861.post-73586250308048159012012-04-30T22:57:00.000+02:002012-04-30T22:57:48.655+02:00Insalata di razza variegata<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Vi propongo una ricetta nata per caso, come forse qualcuno ricorderà, i miei due uomini non amano particolarmente il pesce, ma io che ci tengo alla loro salute ed alla mia naturalmente, mi ostino a proporglielo, così quando era il momento di servire questo ottimo pesce la “razza”, che normalmente io faccio bollita, ho pensato ad una messa in scena, per ingannare l’occhio ed invogliare il palato…sapete che ci sono riuscita, padre e figlio hanno divorato tutto!</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Con questa ricetta partecipo al contest <span style="color: #3366ff;"><a href="http://www.archcook.com/2012/02/and-winner-is-verso-un-nuovo-contest.html"><span style="color: #3366ff;"><span style="mso-spacerun: yes;"> </span>"InsalaTiAmo"</span></a></span> del blog Archcook.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ingredienti per 4 persone:</span></b></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">1 kg circa di pesce razza pulita<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">1 spicchio d’aglio (per chi la volesse più forte anche 2)</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Lavo il pesce e lo metto in una pentola capace con dell’acqua aggiungo 10 capperi sotto sale, lo zenzero sbucciato, la cipolla, le carote pelate, salo e faccio bollire fino a cottura. Una volta la razza cotta, la scolo e lascio raffreddare.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Intanto lavo i pomodorini, i capperi (devono essere risciacquati), denocciolo le 2 qualità di olive, pulisco l’aglio che ho privato dell’anima, lavo il prezzemolo e trito tutto con una mandolina, i pomodorini li taglio in pezzi piccoli, ma non minuscoli. Verso il tutto in una ciotola a cui aggiungo mezzo bicchiere di olio d’oliva circa, il sale e lascio riposare per circa 30 minuti.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Servo disponendo sul piatto l’insalata e la rucola tagliate, vi adagio la razza che ho precedentemente privato della lisca, condisco con la salsina di pomodorini e verdurine.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Consigli: </span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Il pesce razza con le sue carni tenere e carnose è adatto anche ai più piccoli, infatti avendo una lisca cartilaginea, è sicuramente adatta al palato dei bambini che non amano le spine.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Il brodo di cottura del pesce può benissimo essere utilizzato, per risotti di pesce, o altre preparazioni.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Con questa ricetta partecipo al contest InsalaTiAmo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLvAqHIH6M2cj-sHsxeUOPyRunY-Q7itvI1Xkcrd2oh3qqjXkxgGU-6B6fuvSNWyEHCxqr-r8TfhvfgLm1KFAAAqeWkmU5QBFGgt8YXGsybBRtIbmn4QXUcOZbgR-g2BTWM826tLiEYLV/s1600/bannerInsalatiamoarch%5B1%5D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLvAqHIH6M2cj-sHsxeUOPyRunY-Q7itvI1Xkcrd2oh3qqjXkxgGU-6B6fuvSNWyEHCxqr-r8TfhvfgLm1KFAAAqeWkmU5QBFGgt8YXGsybBRtIbmn4QXUcOZbgR-g2BTWM826tLiEYLV/s200/bannerInsalatiamoarch%5B1%5D.jpg" width="143" /></a></div>
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</span> </div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com4tag:blogger.com,1999:blog-1048075616573486861.post-72324288837108685882012-04-29T23:04:00.014+02:002012-04-29T23:52:50.508+02:00Pomodorini ripieni<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">E’ arrivata finalmente la bella stagione, tutti siamo più propensi ad uscire e a restare all’aperto per rigenerarci con questo bel sole che ci accarezza, così oggi propongono una ricetta semplice-veloce-gustosa: <u>semplice</u> basta la parola, non c’è niente da cuocere, <u>veloce</u> perché così abbiamo più tempo da dedicarci e dedicare ai nostri cari, gustosa perché lo è! </span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ricetta finger food, per<span style="mso-spacerun: yes;"> </span>un buffet o un aperitivo tra amici.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Con questa ricetta partecipo al contest “<span style="color: magenta;">I colori </span><span style="color: lime;">della</span><span style="color: magenta;"> </span><span style="color: #ff6600;">primavera</span>” del blog</span></div>
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<span style="color: magenta; font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"><span style="mso-spacerun: yes;"> </span><a href="http://www.ticucinocosi.com/2012/03/contest.html"><span style="color: magenta;">...ti cucino così..</span></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5mlfb4prxZbnahyphenhyphenRqF_Iieb7JAj3Wa7n-tcYyM_dm4av5hmCPkT4c1cqYnGqj-j4MaadesbwYzOK27av45k4wTxCqkLVUMDxlz_elDUCiPei101NODvxy_22wl8E3-PYygrFc8UihyfI/s1600/Pomod+rip+copert+cornic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5mlfb4prxZbnahyphenhyphenRqF_Iieb7JAj3Wa7n-tcYyM_dm4av5hmCPkT4c1cqYnGqj-j4MaadesbwYzOK27av45k4wTxCqkLVUMDxlz_elDUCiPei101NODvxy_22wl8E3-PYygrFc8UihyfI/s400/Pomod+rip+copert+cornic.jpg" width="266" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ingredienti per 30 pomodorini:</span></b></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">15 pomodorini ciliegino</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">70 g di “bruschetta olive e ciliegino” della ditta <span style="color: red;"><a href="http://www.agromonte.it/"><span style="color: red;">Agromonte</span></a></span></span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">50 g di formaggio morbido cremoso spalmabile <span style="color: blue;"></span></span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">1 ciuffo di prezzemolo</span></div>
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<strong>Procedimento</strong>:</div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Lavo i pomodorini e li taglio a metà, li svuoto del loro interno che conservo da parte in una ciotola, cospargo la parte interna con del sale fino, in modo che perdano un po’ di liquidi e li adagio capovolti su una griglia, per circa 1 ora.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3imn214oVbLCYO13bssuaeX3ZemSlSWWEPuTkGGcmqGApWOLWZYRGxoNktkDZrFQzEyB9F5ReCGwJbTe5XnX6aVOiwSd7TeFIRLMonc1VFmOHDcXJMrZurEaylSq2i5jG-Flvy1Fe8rU/s1600/Pomod+rip+cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3imn214oVbLCYO13bssuaeX3ZemSlSWWEPuTkGGcmqGApWOLWZYRGxoNktkDZrFQzEyB9F5ReCGwJbTe5XnX6aVOiwSd7TeFIRLMonc1VFmOHDcXJMrZurEaylSq2i5jG-Flvy1Fe8rU/s200/Pomod+rip+cornic.jpg" width="200" /></a></div>
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<strong>Ripieno rosso</strong>:</div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Intanto alla ciotola con l’interno dei pomodorini aggiungo del pane grattugiato, la “bruschetta olive e ciliegino”, del prezzemolo tritato, aggiusto di sale se necessario.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq8P3iV6nxbPaVWBr5hDjUZ8yx-LK0qJHnlvTz-4aDTezSUp-U50aPpMrEGfCecvtgse_8zFDXl4MayjyLYj6KzEmsbLTNOSKs7YL8lv-VbhIXK79Hmg7hFe9Z0tX25PoQ3bDVnMG120d/s1600/Pomod+rip+cornic+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIq8P3iV6nxbPaVWBr5hDjUZ8yx-LK0qJHnlvTz-4aDTezSUp-U50aPpMrEGfCecvtgse_8zFDXl4MayjyLYj6KzEmsbLTNOSKs7YL8lv-VbhIXK79Hmg7hFe9Z0tX25PoQ3bDVnMG120d/s320/Pomod+rip+cornic+2.jpg" width="320" /></a> <br />
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<strong>Ripieno bianco</strong>:</div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">In un’ altra ciotola verso la ricotta, il porro e il pecorino tagliati fini, il formaggio morbido, salo a piacere, aggiungo un filo d’olio d’oliva, amalgamo tutto bene.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ora inizio a riempire metà dei pomodorini con l’impasto “rosso”, l’altra metà con l’impasto “bianco”, guarnisco i primi con un ciuffetto di prezzemolo, i secondi con l’erba cipollina disidratata.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Segoe UI"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Con questa ricetta partecipo al contest:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJIC6lTDC2OyiPpku7QbpcihxRlmoUJSZ2mjPYugSH1m0SQ5L0eC8zBt5QTNMsDljCLq3dQuCIoko8stjaFN0thq2Y0LQKeJR4fRjN2-APfCNdC09hUXYXtV2R6vt4jWZXciNzAXimpH8/s1600/DSCN6397-004%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJIC6lTDC2OyiPpku7QbpcihxRlmoUJSZ2mjPYugSH1m0SQ5L0eC8zBt5QTNMsDljCLq3dQuCIoko8stjaFN0thq2Y0LQKeJR4fRjN2-APfCNdC09hUXYXtV2R6vt4jWZXciNzAXimpH8/s200/DSCN6397-004%5B1%5D.JPG" width="150" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Buon appetito!</span></div>
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com9tag:blogger.com,1999:blog-1048075616573486861.post-67709693038053603272012-04-16T22:35:00.002+02:002012-04-17T00:01:18.769+02:00Tiramisù classico<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Lo so che è tempo di diete, che arrivata la primavera andiamo nel panico, soprattutto noi “ragazze”, che non si sa più cosa mettersi, bisogna disintossicarsi e mangiare tanti minestroni (che barba), tra un po’ c’è la prova costume….</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Però non potevo non postare la ricetta del “mio” dolce di mascarpone detto anche<span style="mso-spacerun: yes;"> </span>Tiramisù, che trovo un dolce molto maschio, permettetemi la licenza, così quando ho visto il contest “ Un dolce.. per i nostri papà” del blog <span style="color: red;"><a href="http://dolcimanontroppo.blogspot.it/2012/03/contest-un-dolceper-i-nostri-papa.html"><span style="color: red;">Dolci ma non troppo</span></a> </span>ho subito pensato che il dolce da dedicare a questo contest era proprio lui il Tiramisù!</span><br />
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Vorrei anche ringraziare la zia Clà del blog <span style="color: magenta;"><a href="http://cottoesgolardato.blogspot.it/2012/02/cake-blog-di-qualita.html#more"><span style="color: magenta;">Cotto e Sgolardato</span></a>, </span>per avermi donato il premio Cake blog di qualità!</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ingredienti:</span></b></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">500 g di mascarpone</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">250 g di zucchero a velo</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">250 ml di caffè zuccherato</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Procedimento:</span></b></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Divido le chiare dai rossi e le monto a neve, nel robot (o se preferite in una ciotola) verso i rossi, il mascarpone e lo zucchero (la dose dello zucchero può variare a seconda dei Vs. gusti), mescolo bene il composto che risulterà cremoso.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Il caffè deve essere un po’ lungo, va zuccherato ma non eccessivamente, deve tendere all’amarognolo, vi aggiungo il liquore al caffè secondo i miei gusti (potete anche non aggiungerlo, ma non sarebbe la stessa cosa), verso il liquido ottenuto in un piatto fondo o una ciotola ed inizio a bagnare i biscotti su ambo i lati, li dispongo su una pirofila, io questa volta dato che era il compleanno di mia sorella, ho usato una bella coppa di cristallo, procedo versando la crema di mascarpone sui biscotti, con una spatola spalmo in modo omogeneo, procedo in questo modo fino a che non ho riempito la mia pirofila.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Conservo in frigo e al momento di servire spolvero con del cacao in polvere.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Godetevelo!</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ora vi parlerò del premio cake blog di qualità che la zia Clà mi ha donato, devo nominare altre 10 amiche e condividere 7 ricette dolci che mi hanno cambiato la vita, eccole:</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Bradley Hand ITC"; mso-fareast-font-family: "Bradley Hand ITC";"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">La ciambella di mia mamma Iride, che io ho rivisitato inserendole spezie e frutta secca</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ed ora consegnerò il premio ad altre 10 amiche, difficilissimo decidere…..</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ci penso e poi lo comunico…..</span></div>
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com8tag:blogger.com,1999:blog-1048075616573486861.post-54485914878004014492012-04-10T22:07:00.000+02:002012-04-10T22:07:46.000+02:00Soli di Capri primavera<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">Ricetta poco calorica, adatta a restare leggeri senza perdere il gusto per il buon cibo, che aiuta a riequilibrare gli eccessi delle festività pasquali appena trascorse.</span></div>
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">Mi ha aiutato in questa ricetta la <span style="color: red;"><a href="http://www.lafabbricadellapastadigragnano.it/"><span style="color: red;">La fabbrica della pasta di Gragnano</span></a>, </span>che con i suoi “Soli di Capri”, mi ha fatto assaporare il sole della costiera Amalfitana.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ingredienti per 4 persone:</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";"></span></b></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">1 confezione di Soli di Capri <span style="color: red;">La fabbrica della pasta di Gragnano<b style="mso-bidi-font-weight: normal;"></b></span></span></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">2 carciofi medi<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">150 g di piselli freschi<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">1 cipolla<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">500 g di passata di pomodoro<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">1 spicchio d’aglio<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">½ bicchiere di vino bianco<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">2 cucchiai di parmigiano reggiano grattuggiato<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">peperoncino macinato a piacere<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<span style="font-family: Marlett; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">1 cucchiaio d’olio d’oliva extra vergine<b style="mso-bidi-font-weight: normal;"></b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Procedimento:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP9F8NlUbepjNkaUN46mx4Iwwj7JTf1fjF9SvUMXXRDaOpA8gQdOvL18gZEEp8c8eAkG4NhHHEbWB13vIdkgtdyZ7H9e-ZvLewJV5bEy7z2PG4Acoy5f0DiqenzMP-LdzodNguWDRf7E6/s1600/Soli+1+cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCP9F8NlUbepjNkaUN46mx4Iwwj7JTf1fjF9SvUMXXRDaOpA8gQdOvL18gZEEp8c8eAkG4NhHHEbWB13vIdkgtdyZ7H9e-ZvLewJV5bEy7z2PG4Acoy5f0DiqenzMP-LdzodNguWDRf7E6/s320/Soli+1+cornic.jpg" width="320" /></a></div>
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<span style="font-family: "Bradley Hand ITC";">Taglio la cipolla finemente, la depongo in una padella con l’olio extra vergine d’oliva, la faccio imbiondire, vi aggiungo anche i carciofi puliti e tagliati a dadini, sfumo con del vino bianco, aggiungo la passata di pomodoro, salo a piacere, aggiungo 2 bicchieri d’acqua e faccio cuocere il sugo a fuoco medio, verso la fine aggiungo i piselli.</span></div>
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<span style="font-family: "Bradley Hand ITC";">Passo la metà del sugo nel frullatore e tengo da parte, intanto in un tegame d’acqua bollente salata faccio cuocere i Soli di Capri.</span></div>
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<span style="font-family: "Bradley Hand ITC";">Nel piatto verso il sugo passato che deve essere ben caldo, vi adagio sopra la pasta cotta al dente e sopra il sugo di verdure con i piselli ed i carciofi, spolvero con del parmigiano ed un velo di olio extra vergine a crudo.</span></div>
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<span style="font-family: "Bradley Hand ITC";">Buon appetito!</span></div>
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</span> </div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com3tag:blogger.com,1999:blog-1048075616573486861.post-55453991013645149782012-04-08T19:14:00.000+02:002012-04-08T19:18:45.736+02:00Nidi di rondine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";"><span style="font-size: large;"> </span><span style="color: red; font-size: x-large;">Felice Pasqua a tutti</span></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Pasqua è arrivata con la sua pioggia, ma a noi che l’abbiamo passata in famiglia non è <span style="mso-spacerun: yes;"> </span>importato, anzi siamo stati al calduccio e abbiamo gustato questa ricetta che di solito nella mia famiglia si mangia per le feste, un po’ laboriosa, ma veramente buonissima!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRp0v6AdcYHsJ5Socco9_61OtYmVx7LH3oiTSCjmgVzsVq5p8019UZ2uR-e-MgucFSHqZZ3DsqjB4q-hqQ87tAb-BXxpXunHGdsjXI3Jn570OAgMGsI05gX80CsKm6a27aGZy44kjWTG-/s1600/Nidi+di+rondine+cornic+present.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRp0v6AdcYHsJ5Socco9_61OtYmVx7LH3oiTSCjmgVzsVq5p8019UZ2uR-e-MgucFSHqZZ3DsqjB4q-hqQ87tAb-BXxpXunHGdsjXI3Jn570OAgMGsI05gX80CsKm6a27aGZy44kjWTG-/s1600/Nidi+di+rondine+cornic+present.jpg" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ingredienti per 8 persone:</span></b></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">500 g di sfoglia all’uovo</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">200 g di ricotta di percora</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">250 g di mozzarella</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">350 g di panna da cucina</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">150 g di parmigiano grattuggiato</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">2 l. di latte</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">200 g di burro</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">150 g di farina</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">noce moscata <span style="color: lime;"><a href="http://www.tecalsrl.com/"><span style="color: lime;">TEC-AL SRL</span></a></span></span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">sugo al pomodoro 3 cucchiai</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Procedimento:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GNJofmlwijvEiIcHT6sUsTuMnTIyvJKX0ZWGfBZ20akNwEP5ST8BjqSPhvODFCdK6-Kyq30nbwjBntTnelzp9dj6vDXdeazy6IGBn1v2R5HSKQ_Hn4DobpSsvdBEGSMaii1dVxxA5yw0/s1600/nidi+di+rondin+cornic+1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GNJofmlwijvEiIcHT6sUsTuMnTIyvJKX0ZWGfBZ20akNwEP5ST8BjqSPhvODFCdK6-Kyq30nbwjBntTnelzp9dj6vDXdeazy6IGBn1v2R5HSKQ_Hn4DobpSsvdBEGSMaii1dVxxA5yw0/s200/nidi+di+rondin+cornic+1.jpg" width="200" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Preparo la besciamella e la divido in 2 ciotole, la prima la lascio da parte, alla seconda aggiungo la mozzarella tagliata a dadini, la ricotta, la panna da cucina, il parmigiano grattugiato, mescolo bene e tengo da parte.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GHcWiVEOcxwDWAMhhxWQurJUECjnqpg-wOq3HQwAD2m3XAkquyXiZDMa-2bTNUUxfd09DrWgk4REoamwWRgF6d-ruYnOpeaKv8jItqarziqjeNl4eGY7fxJP_CCEdp1JY02GYz24hZhR/s1600/nidi+di+rondine+rotolo+cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8GHcWiVEOcxwDWAMhhxWQurJUECjnqpg-wOq3HQwAD2m3XAkquyXiZDMa-2bTNUUxfd09DrWgk4REoamwWRgF6d-ruYnOpeaKv8jItqarziqjeNl4eGY7fxJP_CCEdp1JY02GYz24hZhR/s200/nidi+di+rondine+rotolo+cornic.jpg" width="200" /></a><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">In questa ricetta ho usato dei fogli di sfoglia fresca rettangoli, i miei erano di 33 cm di lunghezza e 21 cm di altezza; in un tegame con dell’acqua bollente salata immergo la sfoglia che faccio cuocere per 3-4 minuti, la scolo e l’asciugo con un canovaccio, la stendo su una spianatoia e sopra verso 3 cucchiai di besciamella con tutti gli ingredienti aggiunti, sopra metto il prosciutto cotto a pezzi, richiudo per la lunghezza, formando un rotolo, che taglio in 6 parti da 5,5 cm ciascuno.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOGO8GI7FMSAQd_I83gm3NU_0KFPaZStMhUzCfswHWzl5rW1MKppLk27JlFxYfvLdELtuvaIq9_Vme1aYawY5XjYfryddRFs4P7I2oZEgRAL-NN6AwVQZMsRp7q8DcbhJdx_xmqLTzza3/s1600/nidi+di+rondin+cornic+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOGO8GI7FMSAQd_I83gm3NU_0KFPaZStMhUzCfswHWzl5rW1MKppLk27JlFxYfvLdELtuvaIq9_Vme1aYawY5XjYfryddRFs4P7I2oZEgRAL-NN6AwVQZMsRp7q8DcbhJdx_xmqLTzza3/s200/nidi+di+rondin+cornic+2.jpg" width="200" /></a><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Nella pirofila <span style="color: red;"><a href="http://www.lecreuset.es/it-it/"><span style="color: red;">Le Creuset</span></a></span><span style="color: lime;"> </span>da<span style="mso-spacerun: yes;"> </span>40 cm,<span style="color: lime;"> </span>verso sul fondo un po’ di besciamella semplice, dispongo le porzioni di rotolo in piedi una accanto all’altra, sopra verso la restante besciamella, cercando di metterla anche tra un nido e l’altro, alla fine aggiungo qualche cucchiaio di sugo al pomodoro per colorare un po’.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Cuocio a 180° per circa 30 minuti, forno ventilato.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Buon appetito e godetevela! </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Segoe UI";"></span></b></div>
</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com14Rimini RN, Italia44.0609167 12.56630129999996443.9877667 12.469119299999964 44.1340667 12.663483299999964tag:blogger.com,1999:blog-1048075616573486861.post-43958025184011887902012-04-03T01:33:00.003+02:002012-04-03T08:52:52.873+02:00Cassone mozzarella e pomodoro<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Quando sono stata invitata a partecipare con una mia ricetta, all’iniziativa</span><br />
<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"> </span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"><span style="color: red;"><a href="http://www.savethechildren.it/IT/Tool/Press/Single?id_press=455&year=2012"><span style="color: red;">"La buona Tavola"</span></a></span> promossa da Save the Cildren Italia, ho aderito subito con entusiasmo, il loro obiettivo è la tutela e la promulgazione di una sana alimentazione, nonché cercare di contrastare <span style="mso-spacerun: yes;"> </span>la povertà infantile ed alimentare, pensate che in Italia il 7% delle famiglie ha difficoltà a fare un pasto adeguato almeno ogni 2 giorni. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYfDDlcpPdeOzQFv4crOV1xGoDykaD8xjLJy_GJMcBq_cCJKsbYTLVXizGsdoL5WVDOcxo6KLOrr7IhAmF_jS_VK1L8hmA4773IVxvp0-ZCYCf5GQDsP2NpQhXKKeXZQwx9a4LciQRrnm/s1600/1332+supercopia+cornic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwYfDDlcpPdeOzQFv4crOV1xGoDykaD8xjLJy_GJMcBq_cCJKsbYTLVXizGsdoL5WVDOcxo6KLOrr7IhAmF_jS_VK1L8hmA4773IVxvp0-ZCYCf5GQDsP2NpQhXKKeXZQwx9a4LciQRrnm/s640/1332+supercopia+cornic.jpg" width="640" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"></span> </div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Questo progetto che durerà 2 anni, ha lo scopo di aiutare in 3 grandi aree urbane italiane, Torino, Roma e Napoli, più di 80.000 bambini compresi tra 0 e 13 anni e le loro famiglie, grazie ad uno sportello mobile itinerante formato da personale esperto come pediatri, operatori sociali ed animatori che con giochi ed animazione informeranno e daranno consulenza sull’alimentazione alle famiglie. </span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Tra questi strumenti di sensibilizzazione ed informazione c’è la <span style="color: red;">guida sull’alimentazione per i bambini <a href="http://www.savethechildren.it/IT/Tool/Pubblicazioni/Related?id_object=163&id_category=35"><span style="color: red;">"Oggi cucino io"</span></a> </span>che raccoglie il contributo di nutrizionisti, famosi chef e food blogger</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Mi sono interrogata in questi giorni su quale ricetta proporre adatta a dei bambini, per far si che sia nutriente e completa e al tempo stesso economica, ho chiesto a mio figlio di 9 anni, cosa preferisse, chi meglio di lui… poi ho pensato al <b style="mso-bidi-font-weight: normal;">cassone con mozzarella e pomodoro</b> tipico di Rimini, perché fin da piccoli mangiamo questa prelibatezza che fa venir l’acquolina in bocca ai grandi, ma ancor più ai piccini e mio figlio ha contribuito con il disegno che vedete sullo sfondo.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ingredienti per 6 cassoni:<span style="mso-spacerun: yes;"> </span>Prezzo per 1 cassone euro 0,70</span></b></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">600 g di farina </span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">100 ml di olio extra vergine d’oliva oppure 100 g di strutto<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">200 ml di latte fresco</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">100 ml. di acqua</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">4 g di sale fino</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">2 g di bicarbonato di sodio</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">2 mozzarelle</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">500 g<span style="mso-spacerun: yes;"> </span>di passata di pomodoro bio </span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">200 ml di acqua</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">½ cipolla</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Procedimento</span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">:</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ho iniziato preparando il sugo al pomodoro: in un tegame ho versato la passata di pomodoro, ho aggiunto la cipolla tritata, 200 ml di acqua, il sale a mio piacere, il basilico ed 1 cucchiaino di zucchero (per togliere l’eventuale acidità del pomodoro), non ho volutamente fatto il soffritto, dato che è una ricetta dedicata ai bambini non serve ed è buono ugualmente, faccio cuocere.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Nel frattempo su una spianatoia di legno ho versato la farina, ho formato come un cratere, all’interno ho versato il sale, il bicarbonato, il latte tiepido (che rende l’impasto più morbido), l’acqua tiepida anch’essa e alla fine l’olio (oppure lo strutto sciolto nel latte), amalgamo bene gli ingredienti ed impasto per circa 10 minuti, (chi vuole può usare la planetaria) alla fine l’impasto deve essere liscio e mediamente morbido.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Faccio riposare l’impasto in un sacchetto di plastica chiuso per circa 30 minuti a temperatura ambiente, poi divido l’impasto in tanti panetti uguali, per gli adulti circa 150 g, per i bimbi circa 125 g, ogni panetto deve essere rimpastato con le mani, una volta pronti, per non farli asciugare li conservo nuovamente nel sacchetto di plastica.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aBO7VvVVgpx1Bcq5P879T62psYo_vAqfGeXMgFRKiPurqTH1D5yEScKQNjvN2pvZfbGD4_zVjigtqcDt2fbvRVsr-FEnC_LF28GPMpcj6_-LIul9deqSGYkzZdQj9N2OoV45Qi4oCG7b/s1600/cassone+pom+mozz+2+cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" dea="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_aBO7VvVVgpx1Bcq5P879T62psYo_vAqfGeXMgFRKiPurqTH1D5yEScKQNjvN2pvZfbGD4_zVjigtqcDt2fbvRVsr-FEnC_LF28GPMpcj6_-LIul9deqSGYkzZdQj9N2OoV45Qi4oCG7b/s320/cassone+pom+mozz+2+cornic.jpg" width="320" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Estraggo un panetto e sulla spianatoia verso un pò di farina e inizio a stendere la sfoglia con l’aiuto di un mattarello di legno, la forma per il cassone che deve essere ovale, lo spessore della pasta deve essere di circa 3-4 millimetri.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Verso su metà ovale 1 cucchiaio e mezzo di sugo di pomodoro, poi la mozzarella tritata circa 40- 45 g, chiudo la sfoglia su se stessa sigillando bene i bordi con l’aiuto dei rebbi della forchetta (io prima di chiudere la sfoglia del cassone su se stessa ho spennellato il bordo con dell’acqua in modo che si sigillasse bene, era una giornata soleggiata e con clima secco), altrimenti durante la cottura potrebbe aprirsi. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiSelVqJASsPlMXyqtxGsnwG6MKSCFjjFQXOqF3vfJXoyLs-pJe9_S7TMBA3dTFQq94BYl5Ow-pL-zxMPTz6koAFpb9k0lXmjnWW336iLkHdjzOfkmUk0qn8uQ_iaW7NXIaiRVYGnj4ue/s1600/cassone+pom+mozz+3+cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" dea="true" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGiSelVqJASsPlMXyqtxGsnwG6MKSCFjjFQXOqF3vfJXoyLs-pJe9_S7TMBA3dTFQq94BYl5Ow-pL-zxMPTz6koAFpb9k0lXmjnWW336iLkHdjzOfkmUk0qn8uQ_iaW7NXIaiRVYGnj4ue/s320/cassone+pom+mozz+3+cornic.jpg" width="320" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Cuocio in una padella antiaderente a fuoco medio basso, per circa 3-4 minuti per lato.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Servo il piatto accompagnando il cassone con una bella insalata di carote, lattuga e pomodorini ed il pasto è completo, volendo si può aggiungere 1 frutto.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Consiglio</span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">: l’impasto di questa ricetta si presta molto per essere manipolato dai bambini, allora mamme fatevi aiutare dai vostri pargoli e dai loro amichetti che avrete invitato a casa per i giochi pomeridiani, creando una super merenda, da mangiare tutti insieme, ne verrà fuori un pomeriggio davvero divertente e pieno di calore.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Buon appetito!</span></div>
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<img height="63" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtg1Z-G6pypqwSxpsi5lzzkzoIMHowgUtzFb7dwVZIcpXF3PYpPLjwESW400LsCm2qcYdj4mJi8Uu645YmRGpHZg2Q8aaTLkGTG7j4fiSCK_vgDC0ulDVeE-bJE3ihGOb9F2rrnjaOsOH/s1600/cassone+mozz+e+pom+cornic.jpg" style="filter: alpha(opacity=30); left: 509px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 479px; visibility: hidden;" width="96" /></div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com14Rimini RN, Italia44.0609167 12.566301343.9696342 12.408372799999999 44.1521992 12.7242298tag:blogger.com,1999:blog-1048075616573486861.post-50206336871337286702012-03-25T22:40:00.001+02:002012-04-02T16:07:41.132+02:00Blanche Dessert<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Di solito non uso i formaggi per una ricetta dolce, oggi per la prima volta ho usato la ricotta, perché avevo voglia di gustarmi un dessert “fresco”.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Ringrazio <span style="color: lime;"><a href="http://www.igustivegetali.com/"><span style="color: lime;">I gusti vegetali</span></a></span> per avermi inviato dei mirtilli rossi davvero di ottima qualità.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Ringrazio <span style="color: red;"><a href="http://www.flamigni.it/"><span style="color: red;">Flamigni</span></a> </span>che mi ha inviato una<span style="color: red;"> </span>colomba<span style="color: red;"> </span>tradizionale con le scorze d’arancia.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Questo è un dessert pensato alla prossima Pasqua, un modo originale di proporre la Colomba pasquale e a detta di tutti era delizioso.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Con questo dolce partecipo al contest “Trasformiamo la ricotta” del blog <span style="color: magenta;"><a href="http://fiordirosmarino.blogspot.it/2012/03/trasformiamo-la-ricotta.html"><span style="color: magenta;">Fior di Rosmarino</span></a></span> e del blog <span style="color: magenta;"><a href="http://lacuocadentro.blogspot.it/2012/03/trasformiamo-la-ricotta.html"><span style="color: magenta;">La Cuoca Dentro</span></a>.</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">Ingredienti per 1 dessert:</span></b></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">125 g di ricotta di mucca</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">3 fette di colomba<span style="mso-spacerun: yes;"> </span><span style="color: red;">Flamigni</span> tradizionale</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">20 mirtilli rossi la Morbidissima <span style="color: lime; font-family: "Bradley Hand ITC"; font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Adobe Arabic"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">I gusti vegetali</span></span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"><span style="color: lime; font-family: "Bradley Hand ITC"; font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Adobe Arabic"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"></span></span><span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">3 – 4 cucchiaini di zucchero a velo vanigliato</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mZxJcE3JDtoJ7qGvmmVX02lSS0h8VfB2lp7_IJjgoGeR5sZJzmJb_BE9bvuSGtPayUW0GKwkVrhrWGOHhUpsZ12oGZW70q0AdJo8e_fiKgaWOG7nSJDvrdFEOCFHP8UZw7q4aQO7osNL/s1600/Blanche+colomb+cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img aea="true" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9mZxJcE3JDtoJ7qGvmmVX02lSS0h8VfB2lp7_IJjgoGeR5sZJzmJb_BE9bvuSGtPayUW0GKwkVrhrWGOHhUpsZ12oGZW70q0AdJo8e_fiKgaWOG7nSJDvrdFEOCFHP8UZw7q4aQO7osNL/s320/Blanche+colomb+cornic.jpg" width="320" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Prendo un coppa pasta quadrato e ricavo da 3 fette di colomba 3 quadrati, 1 per ciascuna fetta, che metto a tostare nella padella antiaderente, per qualche minuto.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6eqdNxEt0t5wwsSnmX_UiyZRbHtodhUBCfDrtWVv85Z7JiPrj-46mnjLH45BzzwIV69Zq78KUhrQYR5xZ6Iz4Ru6IAanF7R0Jk1bAz06BLMGm1WeKw2btUAbpH75Gak62zgRJKRzEJye/s1600/Blanche+1+cor.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img aea="true" border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-6eqdNxEt0t5wwsSnmX_UiyZRbHtodhUBCfDrtWVv85Z7JiPrj-46mnjLH45BzzwIV69Zq78KUhrQYR5xZ6Iz4Ru6IAanF7R0Jk1bAz06BLMGm1WeKw2btUAbpH75Gak62zgRJKRzEJye/s200/Blanche+1+cor.jpg" width="200" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Intanto setaccio la ricotta in un passino fino per 2 volte (risulterà così cremosissima), in una terrina verso la ricotta, lo zucchero a velo, i mirtilli precedentemente lavati e messi a bagno in acqua tiepida per circa 10 minuti, un po’ di colomba (i rimasugli delle fette tagliate, ho messo le scorze d’arancia candita, le mandorle della copertura e qualche pezzetto di pasta morbida), amalgamo tutto bene.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Prendo un coppa pasta a forma di cubo coi bordi alti, inserisco il primo disco di colomba, poi verso la crema di ricotta, un altro disco, ancora crema, termino con un terzo strato di colomba e crema, metto in frigo per almeno 2 ore.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Estraggo il dolce dal frigo, e su un piattino di servizio metto il mio cubo e con la sua spatolina apposita estraggo il dessert dallo stampino, guarnisco con 3 mirtilli e servo ben fresco.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Partecipo al contest Trasformiamo la ricotta:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zbIdGP2a87RQh7Pm-tn44oxLP1r1eEF0mlaDvIUMZptbNkZ4GgHXmWSJqh6MiwHbR2pkSVm4kcs0TnDjc9Gu47671l-mBUKqQJjOqCGqNzchWzHcKXxSHYi27Q1Qp3yj_pZRKK8s2dbM/s1600/Bozzetto+4%255B3%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zbIdGP2a87RQh7Pm-tn44oxLP1r1eEF0mlaDvIUMZptbNkZ4GgHXmWSJqh6MiwHbR2pkSVm4kcs0TnDjc9Gu47671l-mBUKqQJjOqCGqNzchWzHcKXxSHYi27Q1Qp3yj_pZRKK8s2dbM/s200/Bozzetto+4%255B3%255D.jpg" width="144" /></a></div>
</span></b> </div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com9tag:blogger.com,1999:blog-1048075616573486861.post-20219768244706410122012-03-20T20:59:00.001+01:002012-03-21T22:40:33.654+01:00Crostata arrotolata<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Oggi vi presento una ricetta che non è “farina del mio sacco”, bensì è di Ornella del blog<span style="mso-spacerun: yes;"> </span><span style="color: lime;"><a href="http://blog.giallozafferano.it/ornellacaffe/crostata-arrotolata-2/"><span style="color: lime;">Un pò di me tra un caffè e l'altro</span></a>,</span> perché entrambe abbiamo aderito alla bell’iniziativa di <a href="http://ilricettariodicinzia.blogspot.it/2011/11/dai-ci-scambiamo-una-ricetta.html"><span style="color: windowtext; text-decoration: none; text-underline: none;">Cinzia </span><span style="color: magenta;">dai! ci scambiamo una ricetta?</span></a>, così questo è stato l’abbinamento il mio blog con quello di Ornella, così ho avuto modo di sfrugugliare (si dice così?)nel suo blog, tra tantissime ricette molto interessanti, ho scovato questa crostata davvero soffice e buonissima. </span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">500 g di farina 00</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">200 g di burro a temperatura ambiente</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">80 g di zucchero di canna <span style="color: red;"><span style="color: red; font-family: "Bradley Hand ITC"; font-size: 14pt; mso-ansi-language: IT; mso-bidi-font-family: "Adobe Arabic"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><a href="http://www.bronsugar.com/"><span style="color: red;"><span style="mso-spacerun: yes;"> </span>BRONSugar</span></a></span></span> Tropical Islands Dark Cane Sugar + 1 cucchiaino per guarnire</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">120 g di zucchero semolato</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">2 uova intere</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 rosso d’uovo</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 bustina di lievito per dolci</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Procedimento:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjun0f4hr6xpFqxxA88fs_Rurqy69CWNkAOpH-jTb1y0aHpjAf8zYKDKdkq5N_mgF9iKZfRBKfTu5JqZi6P4eBmTUzmaFSLQ3oz34XIyk1qpQtD55k7dPSKfvxadX2-A33C6Bkk5To3PYdi/s1600/Crost.+arrot.cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img aea="true" border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjun0f4hr6xpFqxxA88fs_Rurqy69CWNkAOpH-jTb1y0aHpjAf8zYKDKdkq5N_mgF9iKZfRBKfTu5JqZi6P4eBmTUzmaFSLQ3oz34XIyk1qpQtD55k7dPSKfvxadX2-A33C6Bkk5To3PYdi/s200/Crost.+arrot.cornic.jpg" width="200" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">In una terrina verso il burro e le due qualità di zucchero, con le mani amalgamo bene, il composto deve essere liscio e cremoso, aggiungo le uova,<span style="mso-spacerun: yes;"> </span>poi la farina insieme al lievito, continuo ad impastare, formo una palla e metto in frigo almeno per 30 minuti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuNsH8m5MzZvbbppelsDOQGlGZZdk3bzuSMS5VkKo2Im1wFatQQZWy1yX6A8eL0sp-62U_ednZavXHW7oy4Igh3vc9StIvc04H27hK9uD2YIFGPFQluq94wv04X8TBv6z1tRUhZPKBiRl/s1600/Crost+arrot+cornic+2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img aea="true" border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXuNsH8m5MzZvbbppelsDOQGlGZZdk3bzuSMS5VkKo2Im1wFatQQZWy1yX6A8eL0sp-62U_ednZavXHW7oy4Igh3vc9StIvc04H27hK9uD2YIFGPFQluq94wv04X8TBv6z1tRUhZPKBiRl/s200/Crost+arrot+cornic+2.jpg" width="200" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Prendo una tortiera con cerniera di diametro 26 cm, e per creare il foro centrale ho usato uno stampo da forno in ceramica per sufflè, li imburro ed infarino entrambi.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPXKH_atsQaT-zOQj6GT43YJDMNTjejlaHuatekvtjyribdIeDg4Pq8nLvh4l5BFuwFhJhKIQASYJQWwKtGz521_7Neo6wq880Pxo2IDnzFmlEQGS9JvoodusXbTi9-45soQmhcn1aE9N/s1600/crost+arrot+brow+cornic.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img aea="true" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPXKH_atsQaT-zOQj6GT43YJDMNTjejlaHuatekvtjyribdIeDg4Pq8nLvh4l5BFuwFhJhKIQASYJQWwKtGz521_7Neo6wq880Pxo2IDnzFmlEQGS9JvoodusXbTi9-45soQmhcn1aE9N/s320/crost+arrot+brow+cornic.jpg" width="320" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Tra 2 fogli di carta da forno stendo su una spianatoia, col matterello, la frolla formando 1 rettagolo, spessore della pasta 5 mm circa.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Ora con l’aiuto di una spatola stendo la marmellata, poi aiutandomi con la carta da forno inizio ad arrotolare la pasta, dovrò ottenere un bel rotolo stretto.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Metto in frigo per circa 15-20 minuti, poi tolgo la carta da forno e taglio a rondelle il rotolo, dispongo nella tortiera, sovrapponendo anche le rondelle, con la cottura tutto si uniformerà, spolvero con un cucchiaino di zucchero di canna.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXQQehU-TH1zDnPWOMumqN7Jbtyfjtdi0y2CEjo1BzFV7WHEt4xGLSYzABkdoiul_sszlvsYFpsLRWd73Qwi9y__MFQeKpuT-HEc0MQJsc8Bxid68pSd9Yzmy1VyHlshPmR8gGCoYgzK_/s1600/crost+arrot+3cornic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img aea="true" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXQQehU-TH1zDnPWOMumqN7Jbtyfjtdi0y2CEjo1BzFV7WHEt4xGLSYzABkdoiul_sszlvsYFpsLRWd73Qwi9y__MFQeKpuT-HEc0MQJsc8Bxid68pSd9Yzmy1VyHlshPmR8gGCoYgzK_/s400/crost+arrot+3cornic.jpg" width="266" /></a></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Cuocio a 180° forno statico per 40 minuti circa, se vedete che la parte superiore si scurisce troppo coprite con carta stagnola (io l’ho fatto).</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Mie variazioni</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">: </span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Giuro che non volevo cambiare niente, dato che è una preparazione che faccio per la prima volta, invece mio malgrado ho messo 2 uova intere invece di 1 e solo 1 rosso invece di 2, la mia farina aveva poca umidità.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Non ho aggiunto la buccia grattugiata di 1 arancio, dato che ho usato la marmellata di pesche invece di quella di mandarino.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Consigli:</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";"> </span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Come dice Ornella, questo impasto lo si può farcire come si vuole, penso che la prossima volta proverò la Nutella, per chi volesse può spolverare con zucchero a velo invece della zucchero di canna.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">L'ho servita con un buon bicchiere di vino rosso dolce riminese "Cagnina".</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Provatela! </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";"></span></b></div>
</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com18tag:blogger.com,1999:blog-1048075616573486861.post-87616937550247531952012-03-17T15:51:00.003+01:002012-03-17T16:02:27.676+01:00Insalata di mare "Piatti della tradizione"<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"></span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Questa ricetta è presente nella mia memoria fin dall’infanzia, infatti è una ricetta di mio padre.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">E’ una preparazione fresca e leggera che ben si addice alla stagione calda che stà arrivando, anche se io la preparo anche in inverno, può essere servita, sia come antipasto che come secondo piatto.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">Ingredienti per 4 persone:</span></b></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 kg di seppia pulita</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">10-15 <span style="color: red;"><a href="http://www.agromonte.it/"><span style="color: red;">Pomodoro ciliegino semisecco Agromonte</span></a></span></span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1,5 cm di radice di zenzero fresco</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">15 capperi sotto sale </span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">4-5 olive nere alla greca</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">2 patate medie</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">2 carote grattugiate a julienne</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 lime spremuto</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">sale </span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">olio extra vergine d’oliva (io umbro)</span></div>
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<span style="font-family: Marlett; font-size: 14pt; mso-bidi-font-family: Marlett; mso-fareast-font-family: Marlett;"><span style="mso-list: Ignore;">h<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">maionese</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">Procedimento:</span></b></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">In un tegame con acqua bollente salata, aggiungo la radice di zenzero priva della buccia, la seppia già pulita, lascio cuocere fino a che la carne della seppia risulti tenera, la scolo senza gettare l’acqua di cottura.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Nell’acqua di cottura cuocio le patate tagliate a tocchetti, devono rimanere sode.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Una volta che la seppia è fredda, la taglio a striscioline sottili, la verso in una terrina, vi aggiungo le patate, le carote a julienne, le olive a pezzetti, i capperi sciacquati in acqua e tagliati fini, i <span style="color: red;">pomodori ciliegino semisecchi Agromonte</span>, condisco con olio extra vergine d’oliva, il succo spremuto del lime, sale e pepe secondo i gusti.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Servo l’insalata di mare con accanto della maionese (facoltativa).</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">Nota: </span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Le dosi della seppia di questa ricetta, sono per un secondo piatto, se volete servirla come antipasto vanno ridotte.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Godetevela! </span></div>
</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com6tag:blogger.com,1999:blog-1048075616573486861.post-23785536833617723072012-03-12T18:35:00.003+01:002012-03-12T21:41:27.226+01:00I vincitori del contest Amarcord<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Soft Ornaments Two";"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Soft Ornaments Two";"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: Fely; font-size: 16pt; mso-bidi-font-family: "Soft Ornaments Two";">mi ricordo di quella volta che...</span></b></div>
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<span style="font-family: Fely; font-size: 14pt; mso-bidi-font-family: Arial;">Siamo arrivate al verdetto, abbiamo i vincitori, ma prima permettetemi di fare dei ringraziamenti.</span></div>
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<span style="font-family: Fely; font-size: 14pt; mso-bidi-font-family: Arial;">Vorrei ringraziare la Ditta </span><span style="color: red; font-family: Fely; font-size: 16pt; mso-bidi-font-family: Arial;">Amarcord birra artigianale</span><span style="font-family: Fely; font-size: 14pt; mso-bidi-font-family: Arial;">, per aver creduto nella mia idea e per avermi donato questi gustosi premi, vorrei ringraziare le mie amiche giudici, <span style="color: magenta;">Elena</span> del blog <span style="color: magenta;">Nella cucina di Ely</span>, e <span style="color: magenta;">Laura</span> del blog <span style="color: magenta;">Zampette in pasta</span><span style="color: lime;"> </span>che sono state da subito molto disponibili con me, dandomi<span style="mso-spacerun: yes;"> </span>preziosi consigli.</span></div>
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<span style="font-family: Fely; font-size: 14pt; mso-bidi-font-family: Arial;">Vorrei<span style="mso-spacerun: yes;"> </span>ringraziare ed abbracciare, tutti coloro che hanno partecipato al contest, impegnandosi nel preparare una o più ricette e regalandomi un pezzetto della loro quotidianità raccontandomi una loro gaffe, ho veramente riso di cuore, ora si che vi conosco meglio!</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Fely; font-size: 24pt; mso-bidi-font-family: "Soft Ornaments Two";">Ecco i vincitori </span></b></div>
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<span style="font-family: Fely; font-size: 16pt; mso-bidi-font-family: Arial;">Per la categoria <b style="mso-bidi-font-weight: normal;">antipasti</b> (compresi i finger food) </span></div>
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<span style="color: red; font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Segoe UI";"><a href="http://lennesimoblogdicucina.blogspot.com/2012/01/il-sushi-bugiardo.html"><span style="color: red;">Il sushi bugiardo</span></a><span style="mso-spacerun: yes;"> </span></span><span style="color: cyan; font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Segoe UI";"><span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Segoe UI";">by<span style="color: cyan;"> </span></span><span style="color: #333333; font-family: Fely; font-size: 16pt; mso-bidi-font-family: "Segoe UI";">L’ennesimo blog di cucina </span></div>
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<span style="font-family: Fely; font-size: 16pt; mso-bidi-font-family: Arial;">Per la categoria <b style="mso-bidi-font-weight: normal;">Primi piatti</b></span></div>
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<span style="color: red; font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Segoe UI";"><a href="http://lacucinapiccolina.blogspot.com/2012/01/risotto-fuoristagione-e-una-gaffe.html"><span style="color: red;"><span style="mso-spacerun: yes;"> </span>Risotto fuoristagione e una gaffe!</span></a></span><span style="color: cyan; font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Segoe UI";"> <span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Segoe UI";">by<span style="color: cyan;"> </span></span><span style="color: #333333; font-family: Fely; font-size: 16pt; mso-bidi-font-family: "Segoe UI";">La cucina di piccolina</span></div>
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<span style="font-family: Fely; font-size: 16pt; mso-bidi-font-family: Arial;">Per la categoria <b style="mso-bidi-font-weight: normal;">Ricette dolci</b></span><span style="color: #333333; font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Segoe UI";"></span></div>
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<span style="color: red; font-family: "Bradley Hand ITC"; font-size: 16pt;"><a href="http://www.bigshade.blogspot.com/2012/02/crostata-di-riso-e-frutta.html"><span style="color: red;">Crostata di riso e frutta</span></a> <span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Bradley Hand ITC"; font-size: 16pt;">by<span style="color: red;"> <span style="mso-spacerun: yes;"> </span></span><span style="color: #333333;">BigShade</span></span></div>
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<span style="color: #333333; font-family: "Bradley Hand ITC"; font-size: 16pt;">Allora care amiche, inviatemi per mail i vostri indirizzi e telefono, così che vi invierò i premi offerti da <span style="color: red;"><span style="font-size: x-large;">Amarcord birra artigianale.</span></span></span></div>
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<span style="color: black; font-family: Bradley Hand ITC; font-size: x-large;">Ecco i premi</span></div>
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com14tag:blogger.com,1999:blog-1048075616573486861.post-8139916849213991922012-03-05T23:04:00.006+01:002012-03-10T11:36:43.552+01:00Vasetti di gelato al torrone Flamigni e nuova collaborazione<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Con questa ricetta inizio la collaborazione con la ditta <span style="color: red;"><a href="http://www.flamigni.it/"><span style="color: red;">Flamigni</span></a> </span>di Forlì, che aprì nel 1930 una pasticceria e da allora è stato un crescendo di<span style="mso-spacerun: yes;"> </span>successi, iniziando dal famoso torrone, passando poi per la produzione di panettoni e colombe ed ampliando la produzione con vari prodotti dolciari di grande qualità, tra cui il<span style="mso-spacerun: yes;"> </span>cioccolato, i marrons glacés, la pasticceria.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Li ringrazio perché mi hanno permesso di assaggiare il loro famoso torrone ed in più mi hanno inviato 2 colombe una con le scorze d’arancia, l’altra con le amarene, mi è piaciuto molto il modo in cui le colombe sono state presentate, davvero chic!</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"><strong>Ingredienti per 6 persone:</strong><span style="font-size: small;"> </span></span> <br />
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"></span></span></span><br />
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1oo g di <span style="color: red;">Scaglie di Supremo torrone</span><span style="mso-spacerun: yes;"> </span>friabile alle mandorle Flamigni </span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 confezione di preparato per gelato gusto fior di latte</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">500 g di panna fresca (io senza lattosio)</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">500 g di latte fresco (io senza lattosio)</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">3 cucchiaini di miele millefiori</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">125 g di zucchero vanigliato</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">2 caffè ristretti </span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">2 cucchiaini di caffè solubile</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">3 cucchiaini di zucchero</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">½ cucchiaio di liquore al caffè (io Caffè Sport Borghetti) (facoltativo)</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">30 g di cioccolato al latte grattugiato</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">5-6 biscotti secchi tritati</span></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">3 cucchiai di mandorle fritte e tritate</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Almeno 30’ prima di iniziare metto il latte e la panna a raffreddare in freezer.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Trito il torrone grossolanamente nel robot e lo tengo da parte.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Nel robot verso il latte, il preparato per gelato, la panna, e monto, poi verso lo zucchero vanigliato e mi regolo in base al mio gusto.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Divido il prodotto montato in 3 ciotole, nella prima aggiungo al gelato al fior di latte il torrone tritato, il miele e mescolo bene.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Aggiungo ai 2 caffè ristretti, la polvere di caffè, mescolo bene ed aggiungo 3 cucchiaini di zucchero ed il liquore al caffè, verso il tutto nella seconda ciotola.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Verso il cioccolato al latte grattugiato nella terza ciotola e mescolo bene,formerò cosi il gusto stracciatella.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Prendo dei vasetti con chiusura ermetica ed inizio a riempirli, mettendo sul fondo un po’ di biscotti secchi sbriciolati, vi verso sopra il gelato al gusto stracciatella, metto in frigo per un’ora circa.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Estraggo il vasetto, il gelato deve essere abbastanza duro, vi verso sopra la granella di mandorle, prima fritte in olio di girasole, poi tritate, e sopra il gelato al caffè, ripongo in frigo per un’altra ora.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Estraggo il vasetto dal freezer, prima di procedere mi assicuro che il secondo gusto si sia solidificato, aggiungo ora il gelato al gusto torrone.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Metto i vasetti in freezer per almeno 12 ore.</span></div>
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<span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Davvero deliziosi questi vasetti.</span></div>
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<img height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTfuD-gazO-XkBuhpFVHJDG_ZgPkVIeSED4IRVq7chlhnfPMDjdyRy_gFQ4n1yOur3TC6LAqpfBiaPgCm1oFm8Q_Rg3CthwuYSFVdcRSJ6g3IkO8Zo5BWfg3JiaZLhqmOtFSFh5JpUX8m/s320/Flamigni+3+prodotto+present.+cornice.jpg" style="filter: alpha(opacity=30); left: 518px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 449px; visibility: hidden;" width="96" /></div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com11tag:blogger.com,1999:blog-1048075616573486861.post-75012793924924965012012-02-27T22:59:00.001+01:002012-02-27T23:04:14.824+01:00Sformatini di miglio<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">E’ da qualche giorno che per me è arrivata la primavera, non solo perché c’è un sole meraviglioso e la temperatura si è davvero addolcita, ma sono uscita dal “tunnel dell’influenza” che mi ha davvero “abbatuto” per 20 giorni e si quando mi acchiappa, lo fa sul serio.</span></div>
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">Così ora ho l’umore alle stelle, anche perché sabato ho conosciuto Marina del blog Tarte Maison, che mi ha donato la biscottiera vinta per il suo giveaway.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Wk9Jz-2DP1rovhHEiLbPCNHZ300nDbpAfzq3ke7X-v_CGOjEEVho6mSxE7WiRNlUjY9uK1MRgw_Y-z56lnB2Aj4mn-gK8ArshtG2_jLiNj4QVfgBOQeZOZ1TbxZoqIgtRnSJlkWEZT-B/s1600/Sformatini+miglio+copertina+1-cornice+ok.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Wk9Jz-2DP1rovhHEiLbPCNHZ300nDbpAfzq3ke7X-v_CGOjEEVho6mSxE7WiRNlUjY9uK1MRgw_Y-z56lnB2Aj4mn-gK8ArshtG2_jLiNj4QVfgBOQeZOZ1TbxZoqIgtRnSJlkWEZT-B/s400/Sformatini+miglio+copertina+1-cornice+ok.jpg" uda="true" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjt30RYntduOrx5-0fwyBtfrX9yC39aUSxKp0l28PXjdiXzPJkjnWu8PpEIoHrgqARYkd2v-H5Ium92tIpsISjiRE2m5zcSP9j3A4iJnweNfY5190TXUPe7I7U5Pl7ZCIkLz_s-q_Yqa_h/s1600/ricette-light-dieta-contest-1%5B1%5D.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjt30RYntduOrx5-0fwyBtfrX9yC39aUSxKp0l28PXjdiXzPJkjnWu8PpEIoHrgqARYkd2v-H5Ium92tIpsISjiRE2m5zcSP9j3A4iJnweNfY5190TXUPe7I7U5Pl7ZCIkLz_s-q_Yqa_h/s1600/ricette-light-dieta-contest-1%5B1%5D.jpg" uda="true" /></a><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">Oggi propongo una ricettina leggera e disintossicante in due varianti <span style="font-family: "Bradley Hand ITC"; font-size: 12pt; mso-ansi-language: IT; mso-bidi-font-family: "Segoe UI"; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">e con questa partecipo al contest: <span style="color: cyan;"><a href="http://dolcizie.blogspot.com/2012/01/basta-lunedi-dieta.html"><span style="color: cyan;">Basta! Lunedi dieta!</span></a></span> del blog Dolcizie le mie dolci delizie e del blog <span style="color: cyan;"><a href="http://blog.giallozafferano.it/vickyart/ricette-light/"><span style="color: cyan;">Arte in Cucina</span></a></span></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ingredienti per 4 persone:</span></b></div>
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<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;"><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">1oo g di miglio decorticato bio</span></li>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Procedimento</span></b><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">:</span></div>
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">Procedo come un normale risotto, quindi inizio col<span style="mso-spacerun: yes;"> </span>soffriggere<span style="mso-spacerun: yes;"> </span>il porro, aggiungo il miglio e le lenticchie, che tosto leggermente, poi aggiungo le verdure e copro col brodo vegetale, faccio cuocere fino a che il liquido si sia assorbito tutto.</span></div>
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">Prendo degli stampini per sformato mono porzione, li imburro e vi spargo del pan grattato(facoltativo) lungo i bordi, riempio lo stampino con 1 cm di composto al miglio, aggiungo le verdure a piacere, io della cicoria e qualche pezzetto di acciuga, in altri stampini invece delle acciughe aggiungo della scamorza affumicata, ricopro con dell’altro miglio e lenticchie ed inforno a 180° per circa 10 minuti.</span></div>
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">Servo ben caldi guarnendo con delle rondelle di porro.</span></div>
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<span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";">Buon appetito!</span></div>
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<img height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfn5WDMYoDx15akJUXEa4_HANQkbxyqFmgvfqTjtcvuu22KG_tMir4WnOUzeNKdoHmg8FWntyDnJz7HN6TuOG5Y-IBCC-g9YaO_Dd6S3E-aWigSwqQHJyKGlYpif6OpvZgW1hBgcJtk00y/s200/sformatini+miglio+1-1+cornice.jpg" style="filter: alpha(opacity=30); left: 568px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1290px; visibility: hidden;" width="96" /></div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com10tag:blogger.com,1999:blog-1048075616573486861.post-37729198213133266972012-02-20T16:34:00.001+01:002012-02-20T16:38:32.666+01:00Dolcetti di carnevale cioccolatosi<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Oggi pubblico per la festa di carnevale, questi dolcetti così allegri e croccanti, non sono fritti, quindi una valida alternativa, per restare un po’ più leggeri, ringrazio la ditta <span style="color: red;"><a href="http://www.locontenaturalimenti.it/farine/"><span style="color: red;">Lo Conte Farine Magiche</span></a></span> che mi ha dato modo di provare <span style="color: red;">Crokorì riso soffiato</span>, è la prima volta che lo uso e ne sono rimasta veramente molto contenta, e ai bambini i dolcetti sono piaciuti tantissimo, ringrazio anche la ditta </span></b><b style="mso-bidi-font-weight: normal;"><span style="color: lime; font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"><a href="http://www.chsgroup.it/CHS_Group/index.html"><span style="color: lime;">CHS group</span></a> </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">che mi ha fornito i vassoi di foglie di palma per servirli.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">Ingredienti per 50 dolcetti circa:</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">½ lattina di latte concentrato zuccherato</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">60 g di cioccolato al latte</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">25 g di burro</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 cucchiaio di caffè solubile decaffeinato(facoltativo)</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">vassoi di foglie di palma della ditta <span style="color: lime;">CHS group</span></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ah8-JTUjn9RRMmwJ3LlskQFagDiEYebk-QIbgOgI99cUtRuC_OwIAD5Ev-riCpvBiEq3Pe4evVje1PMmNt6N089Z_9FFqwXX1gBZAUo3uFhf9fDFCGMP7xozcKW7DmCkWfIGudLSI1Rr/s1600/Dolcetti+carnevale+cioccolatosi+1bis.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ah8-JTUjn9RRMmwJ3LlskQFagDiEYebk-QIbgOgI99cUtRuC_OwIAD5Ev-riCpvBiEq3Pe4evVje1PMmNt6N089Z_9FFqwXX1gBZAUo3uFhf9fDFCGMP7xozcKW7DmCkWfIGudLSI1Rr/s320/Dolcetti+carnevale+cioccolatosi+1bis.jpg" width="320" yda="true" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Preparo la crema mettendo in una pentola a bagno Maria il latte condensato, lo faccio bollire per 5-6 minuti, unisco il cioccolato spezzettato, lascio sciogliere. </span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Aggiungo il burro,<span style="mso-spacerun: yes;"> </span>mescolo e faccio ben fondere, tolgo dal fuoco e faccio raffreddare per 10 minuti, siccome devo lavorare la crema tra le mani, non si deve troppo appiccicare, quindi la sua consistenza deve essere abbastanza solida.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0TS4spZlzvXzYaT_m2UY7VJHhx5gLBvJtntDjMb701ZA44OgqpmJ87oTdGSsKxu77dE3VT_fRWGz1IZ63tLHYVwaGBRf6phFo6HFjVtRAJwaV1kSgdfZRYBleRdP7rJvzYZtJlB330DT/s1600/Dolcetti+cioccolatosi+3+bis.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0TS4spZlzvXzYaT_m2UY7VJHhx5gLBvJtntDjMb701ZA44OgqpmJ87oTdGSsKxu77dE3VT_fRWGz1IZ63tLHYVwaGBRf6phFo6HFjVtRAJwaV1kSgdfZRYBleRdP7rJvzYZtJlB330DT/s320/Dolcetti+cioccolatosi+3+bis.jpg" width="320" yda="true" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Prendo una piccola quantità di crema come una nocciola e la verso in una ciotola dove ho precedentemente versato il riso soffiato, arrotolo e faccio aderire bene con i palmi i chicchi di riso alla crema, devo formare una pallina.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Alla fine dispongo tutte le palline su dei pirottini di carta colorata e li dispongo su vassoi di foglie di palma della ditta <span style="color: lime;">CHs Group.</span></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Buon carnevale a tutti!</span></b></div>
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com8tag:blogger.com,1999:blog-1048075616573486861.post-68401189803810499022012-02-17T19:26:00.001+01:002012-02-18T14:09:26.155+01:00Carbonara vegetariana con Bucatini Verrigni<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Quando abbiamo ricevuto il pacco della pasta </span></b><b style="mso-bidi-font-weight: normal;"><span style="color: #993366; font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";"><a href="http://www.verrigni.com/"><span style="color: #993366;">Verrigni</span></a></span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"> era quasi l’ora di pranzo e non abbiamo resistito, l’abbiamo provata subito con quel che c’era in casa perché eravamo molto curiosi di assaporare questa specialità e così abbiamo preparato una buonissima carbonara vegetariana con i broccoli, davvero deliziosa, e abbiamo tutti e 3 constatato quanto buona e gustosa risulti questa pasta anche se è servita con un semplice sugo!</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtq72rGEVn9lxYS_T8fdyNAW2rYvpuhcoOypj4IUmAj3dgYrvS8Ac55DhJLwf-GFm5Izk0GyiRm48umYbUlDfXlNVEhAkMhkjBH26-eAMfgWsFR4GXPWZ-S3VqTvu_cISoAG8qNBHoKBb/s1600/verrigni+pasta+copertina+1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtq72rGEVn9lxYS_T8fdyNAW2rYvpuhcoOypj4IUmAj3dgYrvS8Ac55DhJLwf-GFm5Izk0GyiRm48umYbUlDfXlNVEhAkMhkjBH26-eAMfgWsFR4GXPWZ-S3VqTvu_cISoAG8qNBHoKBb/s320/verrigni+pasta+copertina+1.jpg" width="320" yda="true" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6YhsvA1TVMdP-W-INflWERRL95QOiDuTJFj25Sa8oe_KOFpGFE8Ji9VufxmHrlOZLlpjgj7Y22W97CMc2pcY4dG9HBsELDST-GVtxHceSETzoEvUsg497E7_CzdPSmCZstUQqwtNxVBN/s1600/bucatini+bicchiere+definit.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn6YhsvA1TVMdP-W-INflWERRL95QOiDuTJFj25Sa8oe_KOFpGFE8Ji9VufxmHrlOZLlpjgj7Y22W97CMc2pcY4dG9HBsELDST-GVtxHceSETzoEvUsg497E7_CzdPSmCZstUQqwtNxVBN/s320/bucatini+bicchiere+definit.jpg" width="320" yda="true" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Con questa ricetta inizio la collaborazione con </span></b><b style="mso-bidi-font-weight: normal;"><span style="color: #993366; font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">l’Antico pastificio Rosetano Verrigni</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">, che mi ha inviato un pacco davvero bello da vedersi, ma soprattutto buono da gustarsi!</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"><span style="mso-spacerun: yes;"> </span></span></b></div>
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"><span style="mso-spacerun: yes;"></span></span></b> <br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">Ingredienti per 3 persone:</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">250 g di bucatini trafilati al bronzo <span style="color: #993366;">Verrigni</span></span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">200 g<span style="mso-spacerun: yes;"> </span>di broccoli</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">peperoncino macinato (facoltativo)</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">parmigiano grattugiato q.b</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8wP2O61QvpIFQtO8cGDj1cGOJ1KQnZIrJL92AKmbwojNnrOkWq9Ap9W_ENuxZQUYwN18vwULUd8A1dMQS56S3_swD_ca8lgT9gvhGMPHiXPy1XdWQiQ4wsISqERZeeCMIr_XE_VqP53x/s1600/Verrigni+pasta+2+-1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_8wP2O61QvpIFQtO8cGDj1cGOJ1KQnZIrJL92AKmbwojNnrOkWq9Ap9W_ENuxZQUYwN18vwULUd8A1dMQS56S3_swD_ca8lgT9gvhGMPHiXPy1XdWQiQ4wsISqERZeeCMIr_XE_VqP53x/s320/Verrigni+pasta+2+-1.jpg" width="320" yda="true" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">lavo i broccoli, in una padella antiaderente soffriggo al cipolla tagliata finemente, vi aggiungo il peperoncino a piacere, in una coppetta rompo le uova, vi verso il parmigiano, l’impasto deve essere abbastanza consistente e mescolo bene.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">In acqua bollente salata, verso i broccoli e dopo 5 minuti i bucatini, quando il tutto è cotto scolo la pasta ed i broccoli e li verso nella padella, dove si trova la cipolla, giro 2-3 volte e vi verso il composto di uova e parmigiano, rigiro bene, faccio cuocere per 3-4 minuti, servo i bucatini dentro un bicchiere rovesciato nel piatto.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Buon appetito!</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"></span></b></div>
</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com5tag:blogger.com,1999:blog-1048075616573486861.post-69694928709524088622012-02-12T18:42:00.002+01:002012-02-18T15:34:54.826+01:00Vellutata fantasiosa alla zucca<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2802fuFXBsIfd3A4EFPXXTOq4ler1E5t5xXiYpCKSuMbAQXjmEEED1RAeDs1TdydZW5Y3Q7qJ1YdnXsI_-SfUmqSDgae0n7fwNpz9T149-DPIiv5pxl10V5NezGOzHy-fFpQFdw8rxrR/s1600/vellutata+zucca+copertina+ritocc+copletata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg2802fuFXBsIfd3A4EFPXXTOq4ler1E5t5xXiYpCKSuMbAQXjmEEED1RAeDs1TdydZW5Y3Q7qJ1YdnXsI_-SfUmqSDgae0n7fwNpz9T149-DPIiv5pxl10V5NezGOzHy-fFpQFdw8rxrR/s640/vellutata+zucca+copertina+ritocc+copletata.jpg" width="640" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Questa è una ricetta che mi ha fatto conoscere una mia amica italiana, circa 5 anni fa in Marocco, me ne sono subito innamorata, è una ricetta light, perché ogni tanto bisogna stare leggeri, per ovviare ai postumi di Natale e di Carnevale.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">E’ una ricetta fatta col cuore e dedicata ai miei 2 innamorati mio marito e mio figlio, che quando sentono “Zuppa” alzano gli occhi al cielo, così ho pensato che proponendola con diversi ingredienti un po’ fantasiosi da aggiungere a piacere, potessi stupirli ed accontentarli al tempo stesso.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Con questa ricetta partecipo al contest </span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Adobe Arabic";">“</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"><a href="http://diariodellamiacucina.blogspot.com/2012/01/remise-en-formee-ora-di-rimettersi-in.html">Remise en forme...è ora di rimettersi in forma!</a> e al contest <a href="http://www.laromadelcaffe.com/2012/01/cucinando-con-il-cuore-il-contest-degli.html">Cucinando con il cuore - Il contest degli innamorati</a>,</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1edzmPWC-FSyYjiHD7q65K2aoD5hTlxnVGSzCZYKCJr0gykxHdxyRyCw6c7QKrbqbfkLxWsn0EoyxbfYI3HQE5hzS5hm8NVK0qhyphenhyphenzL0dFOFXCxSX2-D3UYX-Vmx1_ppmgEajQIHVHxHWS/s1600/remise+en+forme%5B2%5D.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="155" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1edzmPWC-FSyYjiHD7q65K2aoD5hTlxnVGSzCZYKCJr0gykxHdxyRyCw6c7QKrbqbfkLxWsn0EoyxbfYI3HQE5hzS5hm8NVK0qhyphenhyphenzL0dFOFXCxSX2-D3UYX-Vmx1_ppmgEajQIHVHxHWS/s200/remise+en+forme%5B2%5D.jpg" width="200" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">Ingredienti:</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 zucca tonda di circa 15 cm di diametro</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">250 g di polpa della zucca</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">150 g di carote </span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 cipolla media </span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">brodo di gallina (oppure vegetale, oppure solo acqua)</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">2 chiodi di garofano + 4 per guarnire </span></b><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";"><a href="http://www.tecalsrl.com/">TEC-AL SRL</a></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"></span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">sale </span></b><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";"><a href="http://www.tecalsrl.com/">TEC-AL SRL</a></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"></span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">erba cipollina disidratata </span></b><span style="font-family: "Bradley Hand ITC"; mso-bidi-font-family: "Segoe UI";"><a href="http://www.tecalsrl.com/">TEC-AL SRL</a></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";"></span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 rapa rossa precotta</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">1 baguette</span></b></div>
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<span style="font-family: Symbol; font-size: 14pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">crostini di mais</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 16pt; mso-bidi-font-family: "Adobe Arabic";">Procedimento:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhiAqTszfeA_EIDgNVhOexyRw3lWLgmY_q1JBEvufGez_-aNbIZr7Iv0shiBmZrf7pgAzqbGSgiHdFTIW1RCz8OG2L6cP2_U-FUCTNv29Ft66LnPNwv9kVjrxW1KOujNmoAcra9azCYeL/s1600/velluttata+zucca+1+ritocc.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhiAqTszfeA_EIDgNVhOexyRw3lWLgmY_q1JBEvufGez_-aNbIZr7Iv0shiBmZrf7pgAzqbGSgiHdFTIW1RCz8OG2L6cP2_U-FUCTNv29Ft66LnPNwv9kVjrxW1KOujNmoAcra9azCYeL/s200/velluttata+zucca+1+ritocc.jpg" width="200" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Lavo bene la buccia della zucca, taglio la calotta superiore, prendo lo scavino ed incomincio a scavare la stessa, una volta svuotata la intaglio all’esterno, formando 2 cuori (per i miei 2 innamorati).</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Prendo 1 tegame nel quale verso la zucca che è a pezzetti, le carote a tocchetti, la cipolla tagliata, ricopro col brodo (che ho profumato già con 2 chiodi di garofano), faccio cuocere. </span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Intanto prendo 1 rapa rossa precotta, la taglio a tocchetti e la spolvero con erba cipollina disidratata.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiLXRoQSY1lrx1ef4EHl4_p2YgTZO3rsHdVTglBl_C97DExPXZ7sNPUczjbaE9K6dPEyT1uG3kuQ6Du5BNZTgsvx1JAEvQIUVP0oezT9JI0U-NaX3EkTscIChPIh-SPwjSiZ35ZJuRDkd/s1600/vellutata+zucca+3+ritocc+compl+copia.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiLXRoQSY1lrx1ef4EHl4_p2YgTZO3rsHdVTglBl_C97DExPXZ7sNPUczjbaE9K6dPEyT1uG3kuQ6Du5BNZTgsvx1JAEvQIUVP0oezT9JI0U-NaX3EkTscIChPIh-SPwjSiZ35ZJuRDkd/s320/vellutata+zucca+3+ritocc+compl+copia.jpg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Taglio la baguette a rondelle e le passo in padella con olio d’oliva extra vergine e sale.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Per i crostini di mais ho usato quelli in busta che trovo al supermercato.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Passo la zuppa al mixer, diverrà una bella vellutata, la verso dentro la zucca svuotata a mò di zuppiera, guarnisco con 4 chiodi di garofano e un rametto di rosmarino.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Al momento di servire preparo 3 bicchierini con dentro rispettivamente: </span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">le rape rosse. I crostini di pane ed i crostini di mais, li dispongo accanto alla zucca.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Servita in questo modo la vellutata incontra i gusti di tutti, infatti per chi non volesse aggiungere nulla, la può gustare così in purezza, risulta di gusto pieno e delicato al palato, per chi invece vuole osare è ottima con tutti e 3 gli ingredienti sorpresa insieme, una vera goduria.</span></b><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";"></span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Godetevela!</span></b></div>
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com9tag:blogger.com,1999:blog-1048075616573486861.post-55280697143370110482012-02-07T22:31:00.002+01:002012-02-08T14:34:04.599+01:00Cavolfiore sott’olio e premi Versatile blogger<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Ricetta siciliana, molto facile ed economica, gustosissima, di mia suocera Maria, e che consiglio di gustare con affettati, piadine, nei panini di tutti i giorni.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMct-7mY3l95M7PqiAKF1IjH3CDV8Fl3ltelMFJNys4nggWnj5WbDF8DoXBWNh2uJnpr7-h_hN2IUrvgNvhMD62W917gqfk8I2n-SHVuKdD01LPwRMTRzMEwV6vQPLXXm98sa9bwfLqyP/s1600/Cavolfiore+sott'olio+copertina+ritocc+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyMct-7mY3l95M7PqiAKF1IjH3CDV8Fl3ltelMFJNys4nggWnj5WbDF8DoXBWNh2uJnpr7-h_hN2IUrvgNvhMD62W917gqfk8I2n-SHVuKdD01LPwRMTRzMEwV6vQPLXXm98sa9bwfLqyP/s320/Cavolfiore+sott'olio+copertina+ritocc+1.jpg" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Ingredienti:</span></b></div>
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<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; tab-stops: list 36.0pt; text-align: justify;"><strong>sale (io “<span style="color: red;">Sale Grigio Fine di Bretagna</span>” </strong><span style="font-size: small;"> </span><a href="http://www.igustivegetali.com/it/menu-top/i-gusti-vegetali-marchi-della-ditta-ferri-dal-1905.html"><span style="color: lime;">I gusti vegetali</span></a><span style="font-size: small;"> </span><strong>della ditta Ferri dal 1905)</strong><span style="font-family: "Segoe UI";"></span></li>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Procedimento:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZT7K6NSP3L8W5OIC6iMD-rKbamxcetOVKYHMU43vN2tkkreUNCVVgpJVBWkoxa6zgT6MQDcNb5Ej2dK1lqAKy6qwmz62hYH0zNpNwqgoJm2dg82JJnfYVzz1av_NvHXyfFU8HwflfQ_-/s1600/Cavolfiori+sott'olio+1.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZT7K6NSP3L8W5OIC6iMD-rKbamxcetOVKYHMU43vN2tkkreUNCVVgpJVBWkoxa6zgT6MQDcNb5Ej2dK1lqAKy6qwmz62hYH0zNpNwqgoJm2dg82JJnfYVzz1av_NvHXyfFU8HwflfQ_-/s200/Cavolfiori+sott'olio+1.JPG" width="200" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Lavo il cavolfiore e lo riduco in piccoli fiori, li metto in uno scolapasta, e tra uno strato e l’altro di fiori di cavolo spolvero col sale fino.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Copro lo scolapasta con un piatto e vi adagio sopra un peso di almeno 6 kg (io confezione d’acqua di plastica) per 24 ore.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCGEoM6rllWbzKRQhjxSuA5SLdovETMXuWg4y8mp65fKxVvDOAcbsA2BTFXonT1w81jNMULYQP-qRhP76TP9RyEhSapj3r9VkAipJ_OIPmfYJl_RbjHt9A_wu8sZ7WwPdEG80zB4EeKaX/s1600/Cavolfiore+sott'olio+2.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCGEoM6rllWbzKRQhjxSuA5SLdovETMXuWg4y8mp65fKxVvDOAcbsA2BTFXonT1w81jNMULYQP-qRhP76TP9RyEhSapj3r9VkAipJ_OIPmfYJl_RbjHt9A_wu8sZ7WwPdEG80zB4EeKaX/s200/Cavolfiore+sott'olio+2.JPG" width="200" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Passate le 24 ore senza risciacquare i fiori di cavolo sotto sale, adagio i fiori in una ciotola e vi verso l’aceto, ne bastano circa 2-3 dita, ogni tanto li rimescolo, in modo che tutti prendano il sapore dell’aceto, li lascio così circa 2 ore, la durata dipende da quanto è forte il Vostro aceto, il mio che è naturale lo fa mio padre, quindi molto forte, bastano solo 2 ore.</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAyLf1vN-cuMyaZdQUjTFVw5PqW__pj7FGIyRP0rbwDhzEBtbimsd4SBjIE_CvWuco5tHLBOzmaUTixyTYrre6AFNKF7ShLblO3PeAD3TncqRHOsAuS7xJSF-tG-tBDM0L9UMFqFvSyzl/s1600/Cavolfiore+sott'olio+3.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAyLf1vN-cuMyaZdQUjTFVw5PqW__pj7FGIyRP0rbwDhzEBtbimsd4SBjIE_CvWuco5tHLBOzmaUTixyTYrre6AFNKF7ShLblO3PeAD3TncqRHOsAuS7xJSF-tG-tBDM0L9UMFqFvSyzl/s200/Cavolfiore+sott'olio+3.JPG" width="200" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Ora prendo dei vasi di vetro ben puliti e asciutti, inizio col versare dell’origano, 1 spicchio d’aglio sbucciato, aggiungo l’olio e inizio col riempire con i fiori per metà, verso altro origano, aglio, a piacere peperoncino, i cavoli e riempio con l’olio, tutto deve essere completamente ricoperto. </span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Lascio riposare 2 giorni e poi si può già gustare.</span></b></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Segoe UI";">Vorrei ringraziare le amiche che in questi giorni mi hanno inviato il premio Versatile blogger, Milena del blog <span style="color: red;"><a href="http://www.lascimmiacruda.info/"><span style="color: red;">La Scimmia Cruda</span></a></span>, Elly del blog <span style="color: magenta;"><a href="http://elly-chezentity.blogspot.com/"><span style="color: magenta;">Chezentity</span></a></span> Simona del blog <span style="color: lime;"><a href="http://simonaskitchen2.blogspot.com/2012/02/versatile-blogger-award.html"><span style="color: lime;">Simona'sKitchen</span></a>, </span>le ringrazio per la lora amicizia e stima, che contraccambio.</span></b></div>
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com11tag:blogger.com,1999:blog-1048075616573486861.post-46527240972769338152012-02-04T15:31:00.003+01:002012-02-18T15:41:23.554+01:00Té marocchino alla menta<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Bradley Hand ITC"; font-size: 14pt; mso-bidi-font-family: "Adobe Arabic";">Oggi vi presento con questo video il procedimento che ho appreso in Marocco, per fare un ottimo tè alla menta e in questi giorni di freddo e neve un buon tè bollente è un vero piacere!</span></b><br />
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</div>Cuoche a Casa Tuahttp://www.blogger.com/profile/17501985757651876529noreply@blogger.com10