tag:blogger.com,1999:blog-16381586715201477602024-03-17T08:20:58.258+01:00Chef Home MadeBlog di cucina, di passione per il cibo e di inventiva personale con le materie prime. Tutto quello che io faccio con il cibo oltre che a mangiarlo!Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.comBlogger320125tag:blogger.com,1999:blog-1638158671520147760.post-68467572640459116782015-09-11T16:08:00.003+02:002015-09-11T16:08:38.422+02:00La cena è cambiata..<span style="font-family: Trebuchet MS, sans-serif;">Da diversi mesi la mia cucina è cambiata, o meglio si è interrotta, non per mia volontà ma per necessità...</span><div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IkNFmI1Z_OqeqqmGnsjzJYVak9j_04WjMDsliwCpjeuFZsIWTJJKVtivEzjjNwos122lWVd-tpBVty3uNAcI54dgX5MyNkA_vNGddIHKIGV36oVmiGVzAlAa-66DWX2jzMLHkvTj0k4/s1600/12758_10205333910341270_7924121462208063790_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IkNFmI1Z_OqeqqmGnsjzJYVak9j_04WjMDsliwCpjeuFZsIWTJJKVtivEzjjNwos122lWVd-tpBVty3uNAcI54dgX5MyNkA_vNGddIHKIGV36oVmiGVzAlAa-66DWX2jzMLHkvTj0k4/s320/12758_10205333910341270_7924121462208063790_n.jpg" width="240" /></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Ero incita di 7 mesi e gli ultimi due mesi non sono stata molto in forma, poi alle 4.00 del 28 Aprile 2015 è nata Giulia.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Il mio tempo per cucinare però si è bruscamente dimezzato per essere ottimisti, </span><span style="font-family: 'Trebuchet MS', sans-serif;">diciamo che mia figlia mi ha messa subito a dieta impedendomi di cucinare!</span></div>
<div>
<br /></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Per ora mi godo un pò la maternità sperando di riuscire presto a tornare operativa anche con il blog, continuando così a condividere con voi la mia passione per la cucina.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6v-jenyHFWZez1fijJqEpJDI4ERmNX9fMIzcXjgZUnONbwks96rv4wGo5YrkUENZnCvKRBDO1qnhnuyVdICuHCh7zu685q_XSKoyQ0L6VJAubkB-r0yn1fw3cifCS7XUA4Eh0BLR-g8/s1600/IMG_5036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: Trebuchet MS, sans-serif;"><img border="0" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS6v-jenyHFWZez1fijJqEpJDI4ERmNX9fMIzcXjgZUnONbwks96rv4wGo5YrkUENZnCvKRBDO1qnhnuyVdICuHCh7zu685q_XSKoyQ0L6VJAubkB-r0yn1fw3cifCS7XUA4Eh0BLR-g8/s400/IMG_5036.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h5 class="_5pbw _11dd" data-ft="{"tn":"C"}" style="background-color: white; font-size: 14px; line-height: 1.38; margin: 0px 0px 2px; overflow: hidden; padding: 0px 55px 0px 0px; text-align: center;">
<span class="fwn fcg"><span class="fwb fcg" data-ft="{"tn":"k"}" style="font-weight: normal;"><span style="cursor: pointer; font-family: Trebuchet MS, sans-serif; text-decoration: none;">Giuli per <a aria-describedby="js_2o" aria-haspopup="true" aria-owns="js_2n" data-hovercard="/ajax/hovercard/page.php?id=132003493804983&extragetparams=%7B%22fref%22%3A%22nf%22%7D" href="https://www.facebook.com/pages/Monique-Bastos-Fotografia/132003493804983?fref=nf" id="js_2p" style="cursor: pointer; text-decoration: none;">Monique Bastos Fotografia</a></span></span></span></h5>
</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><div>
<br /></div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-66443677333248373932015-02-25T17:30:00.000+01:002015-02-25T17:30:00.756+01:00Pasta e Ceci... un classico<span style="font-family: Trebuchet MS, sans-serif;">Spesso vado a comprare frutta e verdura al consorzio agrario, l'altro giorno avevano anche dei bellissimi ceci secchi e subito ho pensato di prenderli per preparare un classico per pranzo, la pasta e ceci.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0rvxQ7utiq8/VO3kCwwvM9I/AAAAAAAAMvo/JkAJ4qpWFXA/s1600/IMG_8008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-0rvxQ7utiq8/VO3kCwwvM9I/AAAAAAAAMvo/JkAJ4qpWFXA/s1600/IMG_8008.JPG" height="276" title="Pasta e Ceci... un classico" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 gr di ceci secchi</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">140 gr di pasta secca piccola e corta a piacere</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 fette di speck o se preferite pancetta</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 mazzetto aromatico con rosmarino e alloro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">q.b. olio, sale</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 ml di brodo vegetale:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cipolla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 carote</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 coste di sedano</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">qalche grano di pepe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di sale grosso</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 bacche di ginepro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 foglie di alloro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-TJWd4R18iFM/VO3kG3xeJvI/AAAAAAAAMwA/Q10JwIpmiZU/s1600/Pasta%2Be%2Bceci.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-TJWd4R18iFM/VO3kG3xeJvI/AAAAAAAAMwA/Q10JwIpmiZU/s1600/Pasta%2Be%2Bceci.jpg" height="250" title="Pasta e Ceci... un classico" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Innanzi tutto bisogna ricordasi di ammollare i ceci la sera prima.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mettere su il brodo vegetale e far cuocere 1/2 ora circa, nel frattempo tagliare lo speck a listarelle.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In una casseruola mettere un filo di olio d'oliva e il mazzetto di erbe aromatiche, rosolare lo speck ed aggiungere i ceci precedentemente ammolati e scolati.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coprire i ceci con il brodo caldo e cuocere per circa 20/30 minuti, una volta lessati i ceci toglierne una parte e frullare il resto aggiungendo altro brodo se troppo asciutto.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Rimettere i ceci interi nella vellutata di ceci, aggiungere la pasta e portarla a cottura.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Servire con un filo di olio e un rametto di rosmarino.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-t8fz6nDodsk/VO3kEDcxBDI/AAAAAAAAMvw/xDeve-Cf6kI/s1600/IMG_8010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-t8fz6nDodsk/VO3kEDcxBDI/AAAAAAAAMvw/xDeve-Cf6kI/s1600/IMG_8010.JPG" height="266" title="Pasta e Ceci... un classico" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jZvYEsGJulI/VO3kFPlCsKI/AAAAAAAAMv4/fW8697yN_Uc/s1600/IMG_8011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-jZvYEsGJulI/VO3kFPlCsKI/AAAAAAAAMv4/fW8697yN_Uc/s1600/IMG_8011.JPG" height="268" title="Pasta e Ceci... un classico" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com7tag:blogger.com,1999:blog-1638158671520147760.post-67307471611724516742015-02-18T11:30:00.000+01:002015-02-18T11:30:00.864+01:00Muffin al Kamut & Nescafè Cappuccino<span style="font-family: Trebuchet MS, sans-serif;">Come accennato nel mio ultimo post sto cercando di sostituire la farina 00 con altre farine, questa ricetta è la mia classica dei muffin, l'unica sostituzione fatta è la farina.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CL9NwA2HEC8/VORVUUJXZrI/AAAAAAAAMuU/cumo4nQkU2E/s1600/IMG_3776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-CL9NwA2HEC8/VORVUUJXZrI/AAAAAAAAMuU/cumo4nQkU2E/s1600/IMG_3776.JPG" height="307" title="Muffin al Kamut & Nescafè Cappuccino" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">250 gr di farina di Kamut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">125 gr zucchero ( se preferite di canna)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">60 gr di olio di semi</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250 ml di latte</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 uovo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bustina di lievito</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4H4gp3xEBVI/VORVbuFCxzI/AAAAAAAAMus/ms_vW08BNJQ/s1600/Muffin%2Bal%2BKamut%2B%26%2BNescaf%C3%A8%2BCappuccino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-4H4gp3xEBVI/VORVbuFCxzI/AAAAAAAAMus/ms_vW08BNJQ/s1600/Muffin%2Bal%2BKamut%2B%26%2BNescaf%C3%A8%2BCappuccino.jpg" height="250" title="Muffin al Kamut & Nescafè Cappuccino" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mescolo tutti gli ingredienti solidi e liquidi tra loro poi li unisco mescolando con una frusta.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ho provato ad unire 2 cucchiai di marmellata di mirtilli al composto ed un cucchiaino sopra ad ogni muffin, il risultato è stato buono, blueberry muffin con marmellata.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ad altri ho aggiunto gocce di cioccolato ed al rimanente impasto oltre alle gocce di cioccolato anche 2 cucchiai di cacao amaro. Cotto in forno a 180° per 20 minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Qualche settimana fa ho ricevuto da testare il nuovo Nescafè Cappucino, mi hanno inviato dei campioni da distribuire e una confezione per me da provare.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Abituata la mattina a bere latte e Nescafè non mi è stato difficile sostituirlo con il Nescafè Cappucino!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-26cxZgHXX8s/VORVZC9HW3I/AAAAAAAAMuk/1TfkiS7zVWA/s1600/IMG_3656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-26cxZgHXX8s/VORVZC9HW3I/AAAAAAAAMuk/1TfkiS7zVWA/s1600/IMG_3656.JPG" height="400" title="Muffin al Kamut & Nescafè Cappuccino" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Hanno variato la consistenza del prodotto e devo dire che è vero risulta molto più cremoso e con una schiuma bella densa, certo che se si aggiunge solo acqua secondo me non è il massimo ma facendo un mix di acqua e latte il risultato a me piace molto!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Voi l'avete provato? Che ne pensate?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Per me a colazione... Muffin di Kamut & Nascafè cappucino!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--yuJuvfvrVs/VORVVsWmPBI/AAAAAAAAMuc/bSRAy0vest4/s1600/IMG_3782.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/--yuJuvfvrVs/VORVVsWmPBI/AAAAAAAAMuc/bSRAy0vest4/s1600/IMG_3782.JPG" height="400" title="Muffin al Kamut & Nescafè Cappuccino" width="300" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com2tag:blogger.com,1999:blog-1638158671520147760.post-38531270603250167472015-02-17T11:30:00.000+01:002015-02-17T11:30:01.103+01:00Crostata di Kamut con marmellata bigusto<span style="font-family: Trebuchet MS, sans-serif;">I dolci in casa mia non possono mancare, quando riesco cerco di sistituire la farina bianca con farina di Kamut o Farro o ancora meglio integrale. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ho provato un paio di volte a fare una crostata con farina integrale ma ancora non ho trovato la ricetta perfetta...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Sostituendo la farina 00 con la farina di Kamut la crostata verrà perfetta e buonissima, se non dite nulla nessuno si accorgerà che non è fatta con farina 00!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Z_hIO-MAvvA/VN3ZJdJPXvI/AAAAAAAAMtk/_aUDxB6boDY/s1600/IMG_3693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-Z_hIO-MAvvA/VN3ZJdJPXvI/AAAAAAAAMtk/_aUDxB6boDY/s1600/IMG_3693.JPG" height="307" title="Crostata di Kamut con marmellata bigusto" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">400 gr farina di Kamut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">180 gr zucchero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">180 gr di burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 uovo + 1 tuorlo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaino di lievito per dolci</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pizzico di sale</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">q.b. marmellata</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-a5V1VtcULEs/VN3ZQ2hYqYI/AAAAAAAAMt8/PDQnYceMCdg/s1600/Crostata%2Bdi%2BKamut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-a5V1VtcULEs/VN3ZQ2hYqYI/AAAAAAAAMt8/PDQnYceMCdg/s1600/Crostata%2Bdi%2BKamut.jpg" height="250" title="Crostata di Kamut con marmellata bigusto" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Il procedimento è quello standard:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mettere sulla spianatoia la farina e lo zucchero a fontana, il burro ammorbidito tagliato a tocchetti, il lievito, il pizzico di sale ed impastare tutto.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Formare un palla, avvolgerla nella pellicola e farla riposare in frigo per 1 ora.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stendere 3/4 della frolla in una tortiera, guarnire con marmellata, con il 1/4 di frolla restante formare delle strisce e guarnire la crostata, cuocere in forno ventilato a 180° per circa 45 minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PBOArrjOG7w/VN3ZL5lRUOI/AAAAAAAAMts/3o_fbMGvr78/s1600/IMG_3694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-PBOArrjOG7w/VN3ZL5lRUOI/AAAAAAAAMts/3o_fbMGvr78/s1600/IMG_3694.JPG" height="336" title="Crostata di Kamut con marmellata bigusto" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ha4s2aXEQaM/VN3ZN4Qf9EI/AAAAAAAAMt0/NiICkst2dbI/s1600/IMG_3695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-ha4s2aXEQaM/VN3ZN4Qf9EI/AAAAAAAAMt0/NiICkst2dbI/s1600/IMG_3695.JPG" height="300" title="Crostata di Kamut con marmellata bigusto" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com2tag:blogger.com,1999:blog-1638158671520147760.post-50873154745931820762015-02-13T11:53:00.002+01:002015-02-13T11:53:29.330+01:00Bocconcini di pollo scaloppati al limone<span style="font-family: Trebuchet MS, sans-serif;">In questi giorni il virus gastrointestinale ha bloccato anche me e la mia solita voglia di cucinare.. sono giorni che in casa propongo riso in bianco, patate lesse e.. di nuovo riso in bianco! </span><span style="font-family: 'Trebuchet MS', sans-serif;">Ieri finalmente stavo un pò meglio e dato che il limone fa bene e dovrebbe anche togliere un pò la sensazione di nausea ho preparato questi bocconcini per cena.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YdOR_tveDQU/VN3XF6YE_YI/AAAAAAAAMs8/J1FrpA670JE/s1600/IMG_3752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-YdOR_tveDQU/VN3XF6YE_YI/AAAAAAAAMs8/J1FrpA670JE/s1600/IMG_3752.JPG" height="300" title="Bocconcini di pollo scaloppati al limone" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">300 g di petto di pollo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 limoni bio (il succo)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bicchiere di acqua</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">q.b. farina, </span><span style="font-family: 'Trebuchet MS', sans-serif;">olio extravergine d’oliva, sale</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UP3AYJnRG0g/VN3XLA3BxZI/AAAAAAAAMtU/RjCFBe6OYL0/s1600/Bocconcini%2Bscaloppati%2Bal%2Blimone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-UP3AYJnRG0g/VN3XLA3BxZI/AAAAAAAAMtU/RjCFBe6OYL0/s1600/Bocconcini%2Bscaloppati%2Bal%2Blimone.jpg" height="250" title="Bocconcini di pollo scaloppati al limone" width="400" /></a></div>
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Tagliare il pollo a bocconcini non troppo grandi, infarinateli per bene.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In una padella scaldare un filo di olio e rosolare leggermente i bocconcini, aggiungere </span><span style="font-family: 'Trebuchet MS', sans-serif;">il succo dei due limoni e diluire con il bicchiere di acqua, aggiustare di sale e </span><span style="font-family: 'Trebuchet MS', sans-serif;">lasciare cuocere a fuoco medio per circa 10/15 minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Si formerà una squisita cremina di limone, potete accompagnare i bocconcini con insalatina mista condita con olio, sale e limone.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GUtDILS_eUQ/VN3XJGxW3UI/AAAAAAAAMtM/_4JN6YqgsiM/s1600/IMG_3756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-GUtDILS_eUQ/VN3XJGxW3UI/AAAAAAAAMtM/_4JN6YqgsiM/s1600/IMG_3756.JPG" height="300" title="Bocconcini di pollo scaloppati al limone" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nDjJ4IUrrdw/VN3XIHeoW9I/AAAAAAAAMtE/A7M_28oHbTU/s1600/IMG_3753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-nDjJ4IUrrdw/VN3XIHeoW9I/AAAAAAAAMtE/A7M_28oHbTU/s1600/IMG_3753.JPG" height="368" title="Bocconcini di pollo scaloppati al limone" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-30916074061260191052015-02-03T10:48:00.005+01:002015-02-03T10:48:51.408+01:00Spaghetti ricotta e limone<span style="font-family: Trebuchet MS, sans-serif;">Anche la ricetta che propongo oggi è per un primo super facile e veloce, ideale per la stagione estiva ma che io propongo tutto l'anno.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tra settimana il tempo per cucinare è sempre poco ma non per forza bisogna sempre rinunciare al gusto e accontentarsi!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-PElFmKdo6Tc/VNCXhUWjTOI/AAAAAAAAMsQ/XF6msmFp3IU/s1600/IMG_3610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-PElFmKdo6Tc/VNCXhUWjTOI/AAAAAAAAMsQ/XF6msmFp3IU/s1600/IMG_3610.JPG" height="213" title="Spaghetti ricotta e limone" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">180 gr spaghetti</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gr ricotta</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 limone bio</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">q.b. prezzemolo, timo, basilico, erba cipollina, grana e pepe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HWnNAGFtGsY/VNCYgf_doLI/AAAAAAAAMso/SUhi7ApbbZg/s1600/Spaghetti%2Bricotta%2Be%2Blimone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-HWnNAGFtGsY/VNCYgf_doLI/AAAAAAAAMso/SUhi7ApbbZg/s1600/Spaghetti%2Bricotta%2Be%2Blimone.jpg" height="250" title="Spaghetti ricotta e limone" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Lessare la pasta in abbondante acqua salata.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo in una ciotola mettere la ricotta, grattugiare la scorza del limone, unire il trito di erbe aromatiche, un pò di grana, pepe ed aggiungere 1/2 mestolo di acqua di cottura della pasta, m</span><span style="font-family: 'Trebuchet MS', sans-serif;">escolare creando una salsa.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Scolare la pasta e condire con la crema di ricotta. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Servire con una spolverata di grana, pepe nero ed un altro pò di scorza di limone.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KxnFB6Z-GTI/VNCXkgq3jII/AAAAAAAAMsg/bxM8jxlTVAc/s1600/IMG_3614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-KxnFB6Z-GTI/VNCXkgq3jII/AAAAAAAAMsg/bxM8jxlTVAc/s1600/IMG_3614.JPG" height="300" title="Spaghetti ricotta e limone" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--vNRr4MixIg/VNCXjbyA93I/AAAAAAAAMsY/3nd5X5KLbpM/s1600/IMG_3613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/--vNRr4MixIg/VNCXjbyA93I/AAAAAAAAMsY/3nd5X5KLbpM/s1600/IMG_3613.JPG" height="316" title="Spaghetti ricotta e limone" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-17949546330141628752015-01-30T12:03:00.001+01:002015-01-30T12:03:14.704+01:00Fusilli alla crema di zucchine e timo<span style="font-family: Trebuchet MS, sans-serif;">Le zucchine non sono proprio di stagione ma quando trovo delle belle zucchine chiare non posso farne a meno, adoro le zucchine! </span><span style="font-family: 'Trebuchet MS', sans-serif;">Poco tempo per pranzo?! Questa ricetta è velocissima, serve solo il tempo di cottura della pasta ed è tutto pronto.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-T65GP2BmztU/VMtjfzig9qI/AAAAAAAAMrg/IUBonXrwryw/s1600/IMG_9795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-T65GP2BmztU/VMtjfzig9qI/AAAAAAAAMrg/IUBonXrwryw/s1600/IMG_9795.JPG" height="263" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fusilli</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 zucchina chiara</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 rametto di timo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">q.b. philadelphia o formaggio spalmabile</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Vmp_RTErG5M/VMtjjbodwNI/AAAAAAAAMr4/cGT1Us_MknE/s1600/Fusilli%2Bal%2Bpesto%2Bdi%2Bzucchine%2Be%2Btimo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-Vmp_RTErG5M/VMtjjbodwNI/AAAAAAAAMr4/cGT1Us_MknE/s1600/Fusilli%2Bal%2Bpesto%2Bdi%2Bzucchine%2Be%2Btimo.jpg" height="250" title="Fusilli alla crema di zucchine e timo" width="400" /></a></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Buttare la pasta a cuocere in acqua bollente e salata, nel frattempo lavate e tagliate la zucchina grossolanamente. Mettere nel boccale del minipimer la zucchina, qualche foglia di timo, 2 cucchiai di formaggio spalmabile e un pizzico di sale, frullare.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Scolare la pasta, condirla con la crema e servire con una spolverata di pepe bianco e parmigiano.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-nTeQPqp0tgE/VMtjiB7RecI/AAAAAAAAMrw/HEvHs5M9cwE/s1600/IMG_9798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-nTeQPqp0tgE/VMtjiB7RecI/AAAAAAAAMrw/HEvHs5M9cwE/s1600/IMG_9798.JPG" height="300" title="Fusilli alla crema di zucchine e timo" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gLaGDMmJmso/VMtjg0icRwI/AAAAAAAAMro/S-yy5EV6s8s/s1600/IMG_9796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-gLaGDMmJmso/VMtjg0icRwI/AAAAAAAAMro/S-yy5EV6s8s/s1600/IMG_9796.JPG" height="300" title="Fusilli alla crema di zucchine e timo" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-23488063464422395262015-01-28T11:00:00.000+01:002015-01-28T11:00:04.526+01:00Crackers al Kamut e rosmarino<span style="font-family: Trebuchet MS, sans-serif;">Ancora una ricetta con esubero di pasta madre, ma per un pò non ne riporrò altre perché finalmente sono riuscita a contenere la pm in un solo barattolo!!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In ogni caso questi cracker sono veloci, facili e buoni, quasi un peccato averne fatta una dose sola perchè sono già finiti!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-l4vJNZBVZCk/VMIVpS_z8VI/AAAAAAAAMqY/_LIiOwyIXqk/s1600/IMG_7977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://4.bp.blogspot.com/-l4vJNZBVZCk/VMIVpS_z8VI/AAAAAAAAMqY/_LIiOwyIXqk/s1600/IMG_7977.JPG" height="367" title="Crackers al Kamut e rosmarino" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">210 gr di pasta madre non rinfrescata</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">105 gr di farina di Kamut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">40 gr di acqua del rubinetto</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">20 gr di olio extra vergine di oliva</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">7 gr di sale fino</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 rametto di rosmarino</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sale grosso per la superficie</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CdoKwD4p4IQ/VMIVwG57a-I/AAAAAAAAMqw/Sz_3lv2X0eM/s1600/Cracker%2Bdi%2Bfarro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://3.bp.blogspot.com/-CdoKwD4p4IQ/VMIVwG57a-I/AAAAAAAAMqw/Sz_3lv2X0eM/s1600/Cracker%2Bdi%2Bfarro.jpg" height="250" title="Crackers al Kamut e rosmarino" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Spezzettare la pasta madre non rinfrescata in una ciotola, senza scioglierla. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungere la farina di kamut e quindi l’acqua a temperatura ambiente. Cominciare ad impastare, poi aggiungere l’olio e solo dopo qualche minuto il sale. Lavorare fino ad ottenere una pasta liscia e omogenea e stendere una sfoglia sottile.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WoGd1CVeFxo/VMIVxcfjrSI/AAAAAAAAMq4/GoBuSQjuVUo/s1600/Cracker%2Bdi%2Bfarro1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://4.bp.blogspot.com/-WoGd1CVeFxo/VMIVxcfjrSI/AAAAAAAAMq4/GoBuSQjuVUo/s1600/Cracker%2Bdi%2Bfarro1.jpg" height="250" title="Crackers al Kamut e rosmarino" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Intanto accendere il forno a 200 gradi modalità statica. Trasferire la sfoglia su una teglia con carta forno e solo ora tagliare dei crackers a losanga con l’aiuto di una rotella per pizza. Condire con rosmarino tritato finemente al coltello e granelli di sale grosso.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cuocere fino a completa doratura, ci vorranno circa 10-15 minuti massimo, a seconda dei forni.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-K81OOOE4VWI/VMIVrElMyXI/AAAAAAAAMqg/YkT9kWGOW_k/s1600/IMG_7978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-K81OOOE4VWI/VMIVrElMyXI/AAAAAAAAMqg/YkT9kWGOW_k/s1600/IMG_7978.JPG" height="355" title="Crackers al Kamut e rosmarino" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tfYf31M2-hQ/VMIVsUNBYeI/AAAAAAAAMqo/pWTc2sxjdzw/s1600/IMG_7980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-tfYf31M2-hQ/VMIVsUNBYeI/AAAAAAAAMqo/pWTc2sxjdzw/s1600/IMG_7980.JPG" height="376" title="Crackers al Kamut e rosmarino" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-32843118191077829092015-01-26T10:00:00.000+01:002015-01-26T10:00:00.942+01:00Roselline di mele con pasta brioche e crema senza uova<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Questa ricetta è stata una prova e anche se sono venute delle mega rose anzichè delle roselline il sapore era davvero squisito! La pasta Brioche è venuta soffice e buonissima, con la mela un abbinamento perfetto, io le ho servite con un pò di crema calda.. da provare!!</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-S4zcMSkDu-s/VL9_L7yg1SI/AAAAAAAAMoc/Rbw_kwcpeAc/s1600/IMG_2932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-S4zcMSkDu-s/VL9_L7yg1SI/AAAAAAAAMoc/Rbw_kwcpeAc/s1600/IMG_2932.JPG" height="400" title="Roselline di mele" width="300" /></a></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><a name='more'></a></span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Per la pasta: </span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">350 g farina 00</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">25 g zucchero</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">150 g latte tiepido</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">30 g olio di semi</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">3 tuorli</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cubetto lievito di birra</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 pizzico di sale</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 bustina di vanillina</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Per la farcitura:</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">80 g burro morbido</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">100 g zucchero di canna</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">1 o 2 mele </span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">q.b. cannella in polvere, </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4799995422363px;">succo di limone, </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 18.4799995422363px;">rum</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YGO3RvhbNgc/VL-EU-XUsMI/AAAAAAAAMpI/1dizc8qFU2M/s1600/Roselline%2Bdi%2Bmele1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-YGO3RvhbNgc/VL-EU-XUsMI/AAAAAAAAMpI/1dizc8qFU2M/s1600/Roselline%2Bdi%2Bmele1.jpg" height="250" title="Roselline di mele" width="400" /></a></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Nella planetaria mettere l'olio, i tuorli, 13 g di zucchero, il pizzico di sale, la vanillina, la farina, lo zucchero e il dado di lievito sbriciolato. </span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Azionare ed aggiungere gradatamente il latte, impastare per almeno 10 minuti. </span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Scaldare il forno a 50° e quando è arrivato in temperatura spegnerlo. </span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Togliere l'impasto e metterlo in una terrina, incidere la superficie con un taglio a croce, coprire con pellicola da cucina e mettere nel forno già spento ma sufficientemente caldo per ben accompagnare la lievitazione. </span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vDkIhD5u7as/VL-ETHZyt8I/AAAAAAAAMpA/9Mdtg8FPe8U/s1600/Roselline%2Bdi%2Bmele.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-vDkIhD5u7as/VL-ETHZyt8I/AAAAAAAAMpA/9Mdtg8FPe8U/s1600/Roselline%2Bdi%2Bmele.jpg" height="250" title="Roselline di mele" width="400" /></a></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Sbucciare la mela, tagliarla a fettine sottili, passarla in tegame con 20 g di burro, la cannella e una spruzzatina di succo di limone e di rum.</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FGLczNlNkak/VL-EWhZqmxI/AAAAAAAAMpQ/vpaZYwOtuOc/s1600/Roselline%2Bdi%2Bmele2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-FGLczNlNkak/VL-EWhZqmxI/AAAAAAAAMpQ/vpaZYwOtuOc/s1600/Roselline%2Bdi%2Bmele2.jpg" height="250" title="Roselline di mele" width="400" /></a></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Dopo due ore, prendere la pasta e con il mattarello tirare una sfoglia che si ritaglierà in strisce di circa 20 cm di lunghezza per 5 cm di altezza. (vengono delle mega rose quindi potete farle molto più piccoline).</span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br />Mescolare il burro con lo zucchero di canna e la cannella fino ad ottenere una crema, spalmarla poi sulle strisce di pasta, adagiarvi le mezzelune di mela e arrotolare la striscia fino a <span style="line-height: 18.4799995422363px;">formare le rose.</span></span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 18.4799995422363px;">Sistemare la rosellina che si è formata in uno stampo da muffin in silicone, </span><span style="line-height: 18.4799995422363px;">coprire con un foglio di carta forno, infilare il tutto in una borsina di plastica e rimettere in forno spento a lievitare per un'altra ora (in questo modo la superficie delle rose non seccherà). </span></span></div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<div style="line-height: 18.4799995422363px;">
<span style="font-family: Trebuchet MS, sans-serif;">Cuocere in forno caldo a 180° per 20 minuti circa. Le rose non devono colorarsi troppo. </span></div>
<div style="line-height: 18.4799995422363px;">
<span style="font-family: Trebuchet MS, sans-serif;">Completare, se lo si desidera, con zucchero a velo e servire con crema calda.</span></div>
<div style="line-height: 18.4799995422363px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="line-height: 18.4799995422363px;">
<span style="font-family: Trebuchet MS, sans-serif;">Per la crema io l'ho preparata senza uova, utlizzando solo latte, ovocrema e vaniglia.</span></div>
<div style="line-height: 18.4799995422363px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-qihOFj8I9ec/VL9_N-om2bI/AAAAAAAAMok/pNfgFYeBipM/s1600/IMG_2933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-qihOFj8I9ec/VL9_N-om2bI/AAAAAAAAMok/pNfgFYeBipM/s1600/IMG_2933.JPG" height="400" title="Roselline di mele" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yLf0U6SnMGY/VL9_Qls_CKI/AAAAAAAAMos/4BihC48Gi3A/s1600/IMG_2934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-yLf0U6SnMGY/VL9_Qls_CKI/AAAAAAAAMos/4BihC48Gi3A/s1600/IMG_2934.JPG" height="400" title="Roselline di mele" width="400" /></a></div>
<div style="line-height: 18.4799995422363px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
<div style="background-color: white; color: #222222; line-height: 18.4799995422363px; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com2tag:blogger.com,1999:blog-1638158671520147760.post-18513106896317192792015-01-25T10:30:00.000+01:002015-01-25T10:30:00.629+01:00Brioche con pasta madre in esubero<span style="font-family: Trebuchet MS, sans-serif;">Rinfrescando la pasta madre settimanalmente ma non utilizzandola sempre a volte mi capita di ritrovare il frigo letteralmente pieno di barattoli di pasta madre.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sono andata nel web alla ricerca di vari utilizzi e ho provato a fare questi cornetti presi da <a href="http://annaferna-mordiefuggi.blogspot.it/2014/01/brioche-cornetto-con-esubero-di-pasta.html" target="_blank">Annaferma mordiefuggi</a>, ideali <a href="http://www.gustissimo.it/ricette/dolci-paste-fresche/brioches.htm" target="_blank">Brioches dolci per la prima colazione</a>!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-529PSgr_-q8/VMIT4sMIDFI/AAAAAAAAMpk/WrgYOXdkUVg/s1600/IMG_7985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-529PSgr_-q8/VMIT4sMIDFI/AAAAAAAAMpk/WrgYOXdkUVg/s1600/IMG_7985.JPG" height="250" title="Brioche con pasta madre in esubero" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti per 12 cornetti</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">100 gr. di lievito madre non rinfrescato</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 gr. di latte di soia (o vaccino a piacere)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250 gr. di farina 0 </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 gr. di burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">80 gr. di zucchero semolato</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">35 gr. di tuorlo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Em9k-m-xFCE/VMIaE25h8yI/AAAAAAAAMrE/k4O1FCAnOsM/s1600/BRIOCHE%2BCORNETTO%2BCON%2BESUBERO%2BDI%2BPASTA%2BMADRE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-Em9k-m-xFCE/VMIaE25h8yI/AAAAAAAAMrE/k4O1FCAnOsM/s1600/BRIOCHE%2BCORNETTO%2BCON%2BESUBERO%2BDI%2BPASTA%2BMADRE.jpg" height="250" title="Brioche con pasta madre in esubero" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Sciogliere nel latte il burro, lo zucchero e quindi il tuorlo d'uova.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mettere nella planetaria il composto liquido, l'esubero di pasta madre e la farina e avviare a velocità minima con il gancio, quando tutto sarà amalgamato aumentare gradatamente e lavorare a velocità media per 5 minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Completato l'impasto metterlo sulla spianatoia infarinata, coprirlo e lasciarlo riposare per 10 minuti. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0E6-JsJaF_I/VMIT_vAf_QI/AAAAAAAAMqE/qz0_gS5QeXA/s1600/BRIOCHE%2BCORNETTO%2BCON%2BESUBERO%2BDI%2BPASTA%2BMADRE1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-0E6-JsJaF_I/VMIT_vAf_QI/AAAAAAAAMqE/qz0_gS5QeXA/s1600/BRIOCHE%2BCORNETTO%2BCON%2BESUBERO%2BDI%2BPASTA%2BMADRE1.jpg" height="250" title="Brioche con pasta madre in esubero" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Stendere in un disco dello spessore di mezzo cm , tagliare in 12 triangoli.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Incidere la base di ogni triangolo, metterci un cucchiaino di crema gianduia o marmellata molto asciutta, ma volendo si possono lasciare vuoti, coprire il ripieno premendo intorno con le dita quindi tirando il vertice del triangolo, arrotolare su se stesso formando il cornetto. Arrotolare leggermente anche le punte che si son formate.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Io ho creato anche qualche girella, unendo l'uvetta e formando delle strisce d'impasto che poi ho arrotolato e spolverato con zucchero di canna.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-XC7D-w-EljE/VMIUA5lAb6I/AAAAAAAAMqM/vaaSQCd2tBw/s1600/BRIOCHE%2BCORNETTO%2BCON%2BESUBERO%2BDI%2BPASTA%2BMADRE2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-XC7D-w-EljE/VMIUA5lAb6I/AAAAAAAAMqM/vaaSQCd2tBw/s1600/BRIOCHE%2BCORNETTO%2BCON%2BESUBERO%2BDI%2BPASTA%2BMADRE2.jpg" height="250" title="Brioche con pasta madre in esubero" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Poggiare le brioche distanziate tra loro su leccarda coperta da carta forno.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spennellarli leggermente con poco burro fuso e freddo, coprire con pellicola e mettere in forno con lucina accesa per tutta la sera e la notte.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Al mattino spennellarli con tuorlo sbattuto diluito con un cucchiaio di latte ed infornare a 170° modalità statico per circa quindici-venti minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Conoscendo la forza della propria pm si potrà diminuire o la pm stessa o i tempi di lievitazione:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1- iniziando alle sedici, il lavoro di preparazione del tutto si svolge in circa un'ora e quindi arriviamo circa alle diciassette. L'orario di lievitazione copre tutta la notte per poi avere l'attenzione di infornare per colazione, quindi diciamo che parliamo di circa 12-13 ore. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In stagione più calda inizierei anche la sera per portare la lievitazione a 8-10 ore.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YmnBeG11TUw/VMIT6lD3PAI/AAAAAAAAMps/4iscqAtbJdw/s1600/IMG_7986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-YmnBeG11TUw/VMIT6lD3PAI/AAAAAAAAMps/4iscqAtbJdw/s1600/IMG_7986.JPG" height="248" title="Brioche con pasta madre in esubero" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dGb6ySlmpww/VMIT7yse1XI/AAAAAAAAMp0/I2UVj10gMeE/s1600/IMG_7988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-dGb6ySlmpww/VMIT7yse1XI/AAAAAAAAMp0/I2UVj10gMeE/s1600/IMG_7988.JPG" height="266" title="Brioche con pasta madre in esubero" width="400" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oSvpf63Wsdk/VMIT9FbcnHI/AAAAAAAAMp8/s-s4l90QUHI/s1600/IMG_7990.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://3.bp.blogspot.com/-oSvpf63Wsdk/VMIT9FbcnHI/AAAAAAAAMp8/s-s4l90QUHI/s1600/IMG_7990.JPG" height="266" title="Brioche con pasta madre in esubero" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">non fate come me.. siate un pò più generosi con la farcia!</span></td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com2tag:blogger.com,1999:blog-1638158671520147760.post-16625476843137537822015-01-23T10:30:00.000+01:002015-01-23T10:30:00.681+01:00Lasagne radicchio, taleggio e salsiccia<span style="font-family: Trebuchet MS, sans-serif;">Questo piatto è tutt'altro che light ma quanto sono buone le lasagne? Ogni tanto io ci faccio la voglia ma dato che mio marito non ama particolarmente il ragu di carne provo altre varianti. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Questa versione è davvero molto golosa ed è stata apprezzata anche da lui!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-WvxuCW8j744/VL962KR0RbI/AAAAAAAAMn8/AAQL3pUP7cs/s1600/IMG_3200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-WvxuCW8j744/VL962KR0RbI/AAAAAAAAMn8/AAQL3pUP7cs/s1600/IMG_3200.JPG" height="300" title="Lasagne radicchio, taleggio e salsiccia" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Per <a href="http://www.gustissimo.it/ricette/lasagne-cannelloni/lasagne-al-forno.htm" target="_blank">preparare le lasagne al forno</a> non ci vuole una grande scuola ne tanto meno una grande abilità in cucina.. diciamo che la parte più complessa se vogliamo è la besciamella ma ormai anche al supermercato se ne trovano di già pronte, io non le amo ma se proprio in cucina non siete portati vi danno una grossa mano.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<a name='more'></a><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 confezione di pasta fresca per lasagne (se preferite potete farla voi ma io per le lasagne la compro già pronta perchè è buona e sottile quanto basta)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1l di besciamella: 1l di latte, 100 gr di farina 00, 80 gr di burro, sale, pepe e noce moscata.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 caspo di radicchio lungo</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 salsicce</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 bicchiere di vino</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">q.b. grana grattuggiato, taleggio </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tOitvebT494/VL965g1ASaI/AAAAAAAAMoM/BkAdAB8YAIY/s1600/Lasagne%2Bradicchio%2Btaleggio%2Be%2Bsalsiccia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-tOitvebT494/VL965g1ASaI/AAAAAAAAMoM/BkAdAB8YAIY/s1600/Lasagne%2Bradicchio%2Btaleggio%2Be%2Bsalsiccia.jpg" height="250" title="Lasagne radicchio, taleggio e salsiccia" width="400" /></a></div>
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Per prima cosa preparare la besciamella, in un pentolino sciogliere il burro, aggiungere la farina e creare il roux mescolando con una frusta senza creare grumi, aggiungere il latte caldo sempre mescolando, una volta ottenuto un composto liscio aggiustare di sale pepe e noce moscata, addensare a piacere, non troppo in quanto deve essere assorbita dalla pasta.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mentre la besciamella raffredda, lavare e tagliare il radicchio a striscioline, cuocere in padella e sfumare con il vino bianco, io l'ho stufato nella stessa padella dove avevo rosolato la salsiccia.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Ora abbiamo tutti gli ingredienti pronti quindi non ci resta che assemblare le lasagne.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">In una pirofila da forno stendere un velo di besciamella, adagiare uno strato di pasta, il radicchio, la salsiccia, altra besciamella, qualche pezzo di taleggio e una spolverata di grana, continuare poi con un altro strato di pasta e il resto degli ingredienti fino a terminazione, per le lasagne considerate almeno 4/5 strati.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Terminare in superficie con una abbondante spolverata di grana, cuocere poi in forno per 15/20 minuti a 180° finché non viene una bella rosolatura.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0xTZ08-SjFA/VL963mRmjEI/AAAAAAAAMoE/ACr-9_4Vc1w/s1600/IMG_3201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-0xTZ08-SjFA/VL963mRmjEI/AAAAAAAAMoE/ACr-9_4Vc1w/s1600/IMG_3201.JPG" height="300" title="Lasagne radicchio, taleggio e salsiccia" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TYwwqWiL7F4/VL960YHgVCI/AAAAAAAAMn0/AL8PRnpbqXQ/s1600/IMG_3202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-TYwwqWiL7F4/VL960YHgVCI/AAAAAAAAMn0/AL8PRnpbqXQ/s1600/IMG_3202.JPG" height="400" title="Lasagne radicchio, taleggio e salsiccia" width="400" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<br />Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-19661807787350477012015-01-21T11:30:00.000+01:002015-01-21T11:30:01.566+01:00Pane Arabo con esubero di pasta madre<span style="font-family: Trebuchet MS, sans-serif;">Dopo vari rinfreschi senza però nessun utilizzo mi ritrovo con 3 barattoli di pasta madre che mi occupano il frigo, ho pensato perciò di fare un pò di pane arabo, veloce e senza rinfresco.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZGHtxpJH9GI/VL6ARMCcaFI/AAAAAAAAMm8/SyEA0H43uwU/s1600/IMG_3461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-ZGHtxpJH9GI/VL6ARMCcaFI/AAAAAAAAMm8/SyEA0H43uwU/s1600/IMG_3461.JPG" height="300" title="Pane Arabo con esubero di pasta madre" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">INGREDIENTI per 6 panini grandi o 12 piccoli</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">600 gr di farina manitoba</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 ml di acqua a temperatura ambiente</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200 gr di pasta madre non rinfrescata</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaino di zucchero semolato</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaino di sale fino</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Olio extra vergine di oliva per spennellare la ciotola</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Farina di semola di grano duro o farina di riso per spolverizzare i panini</span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UbOKMbGfGcI/VL6AT9agrKI/AAAAAAAAMnE/0_tZPNJmBtU/s1600/Pane%2BArabo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-UbOKMbGfGcI/VL6AT9agrKI/AAAAAAAAMnE/0_tZPNJmBtU/s1600/Pane%2BArabo.jpg" height="250" title="Pane Arabo con esubero di pasta madre" width="400" /></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Impastare farina, pasta madre non rinfrescata e zucchero aggiungendo anche dell’acqua a temperatura ambiente.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Lavorare l’impasto a mano o con una planetaria con gancio per circa 10 minuti. Dopo qualche minuto, aggiungere il sale.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Spennellare una ciotola con dell’olio extra vergine di oliva e posizionarvi l’impasto pirlato (lavorato </span><span style="font-family: Trebuchet MS, sans-serif;">fino a creare una palla regolare e liscia). Lasciar riposare per circa tre ore a temperatura costante, </span><span style="font-family: 'Trebuchet MS', sans-serif;">coprendo con pellicola trasparente.</span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-ArWcwJBQngI/VL6AV-aAoeI/AAAAAAAAMnM/jjsAfAYC2OY/s1600/Pane%2BArabo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-ArWcwJBQngI/VL6AV-aAoeI/AAAAAAAAMnM/jjsAfAYC2OY/s1600/Pane%2BArabo1.jpg" height="250" title="Pane Arabo con esubero di pasta madre" width="400" /></a></div>
<div>
<br /></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Trascorso questo tempo, dividere l’impasto in 6 parti (o 12 per ottenere dei panini più piccoli) e </span><span style="font-family: 'Trebuchet MS', sans-serif;">stendere ogni pagnotta con il mattarello, creando dei panini piatti e di forma rettangolare.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Disporre i panini su una teglia con carta forno, spolverizzandoli con della farina di semola di grano </span><span style="font-family: 'Trebuchet MS', sans-serif;">duro o con della farina di riso. Coprire con della carta forno bagnata e strizzata, quindi lasciarli </span><span style="font-family: 'Trebuchet MS', sans-serif;">lievitare per altre due ore.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Cuocere a 250 gradi per 10 minuti, fino a che i panini non si gonfieranno e si creerà la classica </span><span style="font-family: 'Trebuchet MS', sans-serif;">tasca all’interno. Non cuocere troppo i panini altrimenti si coloriranno eccessivamente: il pane </span><span style="font-family: 'Trebuchet MS', sans-serif;">arabo deve rimanere chiaro in superficie. </span></div>
</div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PNNVATO6XeE/VL6AX7srrTI/AAAAAAAAMnU/g3az3K7MUt4/s1600/Pane%2BArabo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-PNNVATO6XeE/VL6AX7srrTI/AAAAAAAAMnU/g3az3K7MUt4/s1600/Pane%2BArabo2.jpg" height="250" title="" width="400" /></a></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-75760283194422565322015-01-20T17:07:00.000+01:002015-01-21T12:03:29.427+01:00I ♥ Sigep<span style="font-family: Trebuchet MS, sans-serif;">Anche quest'anno una capatina al <a href="http://www.sigep.it/" target="_blank">Sigep</a> non poteva mancare.. lascio solo qualche foto perchè parlano da sole!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-SgOQEJZAr_8/VL57cm_BodI/AAAAAAAAMlk/oVkBuLfAlK4/s1600/Sigep%2B20151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-SgOQEJZAr_8/VL57cm_BodI/AAAAAAAAMlk/oVkBuLfAlK4/s1600/Sigep%2B20151.jpg" height="250" title="Sigep " width="400" /></a></div>
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qgy2W5P1od0/VL57Z6biRqI/AAAAAAAAMlc/SgjKkN8CzxU/s1600/Sigep%2B2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-qgy2W5P1od0/VL57Z6biRqI/AAAAAAAAMlc/SgjKkN8CzxU/s1600/Sigep%2B2015.jpg" height="250" title="Sigep " width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-yRzqlKhhw04/VL57uWd6T7I/AAAAAAAAMmU/9yu2QwiPBZ4/s1600/IMG_3492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-yRzqlKhhw04/VL57uWd6T7I/AAAAAAAAMmU/9yu2QwiPBZ4/s1600/IMG_3492.JPG" height="300" title="sigep" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NUVTG7VwxA0/VL57wxEHRiI/AAAAAAAAMmc/t5szfLDL8Ps/s1600/IMG_3493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NUVTG7VwxA0/VL57wxEHRiI/AAAAAAAAMmc/t5szfLDL8Ps/s1600/IMG_3493.JPG" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KqV4xNTfpOI/VL57fMmif-I/AAAAAAAAMls/GVMYcINTqrE/s1600/Sigep%2B20152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-KqV4xNTfpOI/VL57fMmif-I/AAAAAAAAMls/GVMYcINTqrE/s1600/Sigep%2B20152.jpg" height="250" title="Sigep " width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-E27OdxZo2DY/VL57rhz53xI/AAAAAAAAMmM/_vkN_D9ZHOk/s1600/IMG_3488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-E27OdxZo2DY/VL57rhz53xI/AAAAAAAAMmM/_vkN_D9ZHOk/s1600/IMG_3488.JPG" height="300" title="Sigep" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6-oBGMv8174/VL57h84-J6I/AAAAAAAAMl0/ZRZgI8NkZS4/s1600/Sigep%2B20153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-6-oBGMv8174/VL57h84-J6I/AAAAAAAAMl0/ZRZgI8NkZS4/s1600/Sigep%2B20153.jpg" height="250" title="Sigep " width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DFNVZT0CYmc/VL57kVujghI/AAAAAAAAMl8/jsoFkAIV_nI/s1600/Sigep%2B20154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-DFNVZT0CYmc/VL57kVujghI/AAAAAAAAMl8/jsoFkAIV_nI/s1600/Sigep%2B20154.jpg" height="250" title="Sigep " width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jfTvtB3tNk0/VL570-qC50I/AAAAAAAAMms/EYQM_HA_HKY/s1600/IMG_3508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-jfTvtB3tNk0/VL570-qC50I/AAAAAAAAMms/EYQM_HA_HKY/s1600/IMG_3508.JPG" height="400" title="Sigep " width="255" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7RNgs93QFzw/VL57nSajHvI/AAAAAAAAMmE/W3J8rJUIryQ/s1600/Sigep%2B20155.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-7RNgs93QFzw/VL57nSajHvI/AAAAAAAAMmE/W3J8rJUIryQ/s1600/Sigep%2B20155.jpg" height="250" title="Sigep " width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Come non provare anche il <a href="https://www.facebook.com/pregelspa/photos/a.697023933651608.1073741841.135017309852276/698117600208908/" target="_blank">gusto Violetta</a>... </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3I2-jFCXOmI/VL57zE6i0pI/AAAAAAAAMmk/QM7vHBDJY5Y/s1600/IMG_3504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-3I2-jFCXOmI/VL57zE6i0pI/AAAAAAAAMmk/QM7vHBDJY5Y/s1600/IMG_3504.JPG" height="300" title="Sigep " width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">E' vero, al Sigep non ci sono solo dolci e gelato ma anche pane, pizze, focacce.. ma diciamo che la mia golosità ha avuto il sopravvento in questa giornata!!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-37411546301840799262014-12-30T17:00:00.001+01:002015-01-22T10:12:39.858+01:00Torta di gelato e pandoro<span style="font-family: Trebuchet MS, sans-serif;">L'idea l'ho presa sfogliando il numero di Gennaio 2014 di "Sale e Pepe", dove proponevano una Charlotte di <a href="http://www.gustissimo.it/speciali/natale/il-pandoro.htm" target="_blank">pandoro</a> agli agrumi e cioccolato, non andando particolarmente pazza per i canditi ho modificato la ricetta a mio piacimento</span><span style="font-family: 'Trebuchet MS', sans-serif;">!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-hwShMaLiKsU/VKLJt_e_rNI/AAAAAAAAMTg/xHcN2R5eiRE/s1600/Foto%2B25-12-14%2B14%2B07%2B38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-hwShMaLiKsU/VKLJt_e_rNI/AAAAAAAAMTg/xHcN2R5eiRE/s1600/Foto%2B25-12-14%2B14%2B07%2B38.jpg" height="320" title="Torta di gelato e pandoro" width="400" /></a></div>
<br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pandoro da 1kg circa</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 gr di gelato alla crema</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 gr di gelato al fondente</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">q.b. granella di cacao, decori in cioccolato bianco</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5l4iGKmRLrs/VKLLpcmgv1I/AAAAAAAAMa4/KLpNrmK6U9Y/s1600/Foto%2B24-12-14%2B18%2B07%2B58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-5l4iGKmRLrs/VKLLpcmgv1I/AAAAAAAAMa4/KLpNrmK6U9Y/s1600/Foto%2B24-12-14%2B18%2B07%2B58.jpg" height="400" title="Torta di gelato e pandoro" width="300" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6rHSK-q14co/VKLJyBKd96I/AAAAAAAAMTo/Wz4VdR9zBOQ/s1600/Torta%2Bdi%2Bpandoro%2Be%2Bgelato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-6rHSK-q14co/VKLJyBKd96I/AAAAAAAAMTo/Wz4VdR9zBOQ/s1600/Torta%2Bdi%2Bpandoro%2Be%2Bgelato.jpg" height="250" title="Torta di gelato e pandoro" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Tagliare la base e la calotta del pandoro ad uno spessore di circa 1,5 cm, e ridurre il pandoro a fette orizzontali di circa 2 cm di spessore. Appoggiare la base del pandoro su un piatto da portata e con lo stampo a cerniera (18cm) rifilate l'eccesso.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tagliate ogni fetta di pandoro a metà e disponetele nel piano di lavoro incastrandole l'un l'altra e intagliando la successiva. mettete le fette ad incastro a formare i bordi della torta.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FSGanU1Ps7s/VKLJ0LG0bEI/AAAAAAAAMTw/1wDj_GpGjzE/s1600/Torta%2Bdi%2Bpandoro%2Be%2Bgelato1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-FSGanU1Ps7s/VKLJ0LG0bEI/AAAAAAAAMTw/1wDj_GpGjzE/s1600/Torta%2Bdi%2Bpandoro%2Be%2Bgelato1.jpg" height="250" title="Torta di gelato e pandoro" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">In una ciotola lavorate leggermente il gelato alla crema con dadini di pandoro avanzato, versare dentro lo stampo formando così il primo strato della torta, se volete potete inserire anche uno strato di pandoro tra i due di gelato, lavorate il gelato di cioccolato fondente con i granelli di cioccolata bianca e formare così il secondo strato. Guarnire a piacere e trasferire in freezer per almeno 1 ora.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tirate fuori il dolce 30 minuti prima di servire, volendo si può decorare con cioccolato fuso e zucchero a velo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />PS mi son dimenticata di fotografare la fetta dove si vedono bene gli strati :-P</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-hwShMaLiKsU/VKLJt_e_rNI/AAAAAAAAMTg/xHcN2R5eiRE/s1600/Foto%2B25-12-14%2B14%2B07%2B38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-hwShMaLiKsU/VKLJt_e_rNI/AAAAAAAAMTg/xHcN2R5eiRE/s1600/Foto%2B25-12-14%2B14%2B07%2B38.jpg" height="320" title="Torta di gelato e pandoro" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-88811763024148506892014-12-12T18:01:00.001+01:002015-01-22T10:15:53.049+01:00Alberello Natalizio di Biscotti<span style="font-family: Trebuchet MS, sans-serif;">Lo scorso anno per Natale mi hanno regalato un bellissimo Kit per creare un alberello di Natale fatto di biscotti, avendolo ricevuto passato il Natale non l'avevo provato ed ero curiosa di vedere il risultato.. molto molto carino! Poi dopo l'alberello di pane non potevo non fare quello di frollini, ideali come <a href="http://www.gustissimo.it/speciali/raccolte-ricette/biscotti-semplici.htm" target="_blank">Biscottini per la prima colazione</a></span><span style="font-family: 'Trebuchet MS', sans-serif;">!!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kSEyjiBNcRA/VIseNkYwOAI/AAAAAAAAMR8/Fqp-HV788EA/s1600/Foto%2B11-12-14%2B13%2B10%2B54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://4.bp.blogspot.com/-kSEyjiBNcRA/VIseNkYwOAI/AAAAAAAAMR8/Fqp-HV788EA/s1600/Foto%2B11-12-14%2B13%2B10%2B54.jpg" height="400" title="Alberello Natalizio di Biscotti" width="265" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">½ kg di farina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">190 g di burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">½ bustina di lievito in polvere</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bustina di vanillina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150 gr zucchero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 uova</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tuorli d’uovo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Scorza grattugiata di ½ limone</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-82O55MvyZxI/VIseQpT4K-I/AAAAAAAAMSM/RR6mmzcjqWY/s1600/Frollini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://1.bp.blogspot.com/-82O55MvyZxI/VIseQpT4K-I/AAAAAAAAMSM/RR6mmzcjqWY/s1600/Frollini.jpg" height="250" title="Alberello Natalizio di Biscotti" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
Cominciamo con il preparare l’impasto per i frollini. Dovrete semplicemente unire tutti gli ingredienti creando un composto che non andrà lavorato molto a lungo. Il burro dovrà essere tagliato e leggermente morbido prima di cominciare ad amalgamare gli ingredienti. Una volta creato l’impasto far riposare in frigo per almeno 1/2 ora, poi dovrete stenderlo in una sfoglia non troppo spessa e ritagliare i biscotti con le formine. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Se non avete il kit per l'alberello non importa, basta procurarsi formine a stella di diverse dimensioni.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sistemate le stelle distanziate su una placca da forno ricoperta di carta forno, spennellatele con l’albume d’uovo e infornate a 180° per un quarto d’ora.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dGi7j0Z2_OE/VIseR7v26tI/AAAAAAAAMSU/VW9NXcnr2AE/s1600/Frollini1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://2.bp.blogspot.com/-dGi7j0Z2_OE/VIseR7v26tI/AAAAAAAAMSU/VW9NXcnr2AE/s1600/Frollini1.jpg" height="250" title="Alberello Natalizio di Biscotti" width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br />
Intanto preparate la glassa con lo zucchero a velo e l’albume, e quando sfornerete i vostri biscotti dovrete ricoprirli con la glassa fresca e formare il vostro albero di Natale, con il kit vanno poi inserite le stelle dentro un bastoncino per creare l'albero ma senza il kit potete utilizzare la glassa, facendo aderire i frollini proprio come se fosse una colla. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In alternativa potrete alternare la glassa bianca con quella verde (basterà aggiungere qualche goccia di colorante alimentare verde agli ingredienti), per un risultato ancora più spettacolare.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-neytFcQzc0E/VIsePPPUSEI/AAAAAAAAMSE/iiLqoEXKh3k/s1600/Foto%2B11-12-14%2B13%2B11%2B02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://4.bp.blogspot.com/-neytFcQzc0E/VIsePPPUSEI/AAAAAAAAMSE/iiLqoEXKh3k/s1600/Foto%2B11-12-14%2B13%2B11%2B02.jpg" height="400" title="Alberello Natalizio di Biscotti" width="265" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Con il resto della frolla potete sbizzarrirvi a creare i biscotti di Natale!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FSNihUkthYc/VIsfPuJM00I/AAAAAAAAMSg/uXszziwNHqA/s1600/Foto%2B10-12-14%2B19%2B29%2B15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FSNihUkthYc/VIsfPuJM00I/AAAAAAAAMSg/uXszziwNHqA/s1600/Foto%2B10-12-14%2B19%2B29%2B15.jpg" height="300" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-34781898755847661052014-12-11T17:23:00.004+01:002015-01-22T10:13:39.577+01:00Alberello Natalizio di pane<span style="font-family: Trebuchet MS, sans-serif;">Dopo aver fatto l'albero di Natale in casa, ho iniziato a cercare per il web qualche idea culinaria Natalizia, ho trovato questo alberello Natalizio nel sito di <a href="http://www.asinochileggeancora.com/2013/12/ti-concio-per-le-feste_25.html" target="_blank">Asinochileggeancora</a>.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Questa è un idea davvero carina per il giorno di Natale da proporre assieme al<a href="http://www.gustissimo.it/speciali/natale/ricette-tradizionali-di-natale.htm" target="_blank">l<span style="background-color: white;">e tradizionali ricette di Natale</span></a></span><span style="font-family: 'Trebuchet MS', sans-serif;">, è facile da preparare, buono da mangiare e bello da vedere, può essere anche utilizzato come centrotavola!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Gz6d8wmE1o8/VInEPe9RSlI/AAAAAAAAMRI/RupgGvEQtzs/s1600/Foto%2B10-12-14%2B20%2B07%2B30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-Gz6d8wmE1o8/VInEPe9RSlI/AAAAAAAAMRI/RupgGvEQtzs/s1600/Foto%2B10-12-14%2B20%2B07%2B30.jpg" height="400" title="Alberello Natalizio di pane" width="283" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-family: Trebuchet MS, sans-serif;">500g farina manitoba<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-family: Trebuchet MS, sans-serif;">17g lievito
fresco<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-family: Trebuchet MS, sans-serif;">1 pizzico di
zucchero<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-family: Trebuchet MS, sans-serif;">20g burro
morbido<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-family: Trebuchet MS, sans-serif;">320g acqua
tiepida<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-family: Trebuchet MS, sans-serif;">9g sale</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-family: Trebuchet MS, sans-serif;">q.b. semi di
papavero, cumino, sesamo, zucca etc... a piacimento</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-fnVhQI38LKA/VInEki12ScI/AAAAAAAAMRg/tTZxE8L-Kpc/s1600/Alberello%2Bdi%2BPane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-fnVhQI38LKA/VInEki12ScI/AAAAAAAAMRg/tTZxE8L-Kpc/s1600/Alberello%2Bdi%2BPane.jpg" height="250" title="Alberello Natalizio di pane" width="400" /></a></div>
<span style="font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">In una
ciotola (o nell'impastatrice) lavorare la farina con il lievito sbriciolato, lo
zucchero, il burro, l'acqua ed il sale. Impastare fino ad ottenere una massa
liscia ed omogenea. Mettere in una ciotola, coprire con la pellicola e lasciar
riposare per almeno 1h, meglio se due o tre, io ho atteso 2h e 1/2.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CCfWo82LGyo/VInEmbgQ3lI/AAAAAAAAMRo/_83uuIPqwYE/s1600/Alberello%2Bdi%2BPane1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-CCfWo82LGyo/VInEmbgQ3lI/AAAAAAAAMRo/_83uuIPqwYE/s1600/Alberello%2Bdi%2BPane1.jpg" height="250" title="Alberello Natalizio di pane" width="400" /></a></div>
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Sgonfiare
l'impasto, dividerlo in una trentina di bocconcini e formare della palle
aiutandosi con il palmo della mano. Preparare dei piattini con all'interno i
semi e "immergere" ogni bocconcino per metà, così da "impanarlo".
Posizionare ad una ad una le palline sulla teglia munita di carta forno fino a
formare un albero (prima una pallina singola, poi due, poi tre e così via),
fino a formare anche il tronco. Coprire con un sacchetto di plastica e lasciare
lievitare 1h.</span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">Infornare
in forno già caldo a 220°C, nebulizzare acqua all'interno e lasciar cuocere per
20 minuti circa o fino a quando il pane risulterà dorato.</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Y6N7iIFC7DQ/VInENyDTBdI/AAAAAAAAMRA/sl5GAdKTiqM/s1600/Foto%2B10-12-14%2B19%2B41%2B46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-Y6N7iIFC7DQ/VInENyDTBdI/AAAAAAAAMRA/sl5GAdKTiqM/s1600/Foto%2B10-12-14%2B19%2B41%2B46.jpg" height="400" title="Alberello Natalizio di pane" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Fmx_Gfg-GkM/VInESsYnX3I/AAAAAAAAMRY/3mvl8Y9Y13k/s1600/Foto%2B10-12-14%2B20%2B17%2B51.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-Fmx_Gfg-GkM/VInESsYnX3I/AAAAAAAAMRY/3mvl8Y9Y13k/s1600/Foto%2B10-12-14%2B20%2B17%2B51.jpg" height="400" title="Alberello Natalizio di pane" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-eerkqi4yPi8/VInERMB9hyI/AAAAAAAAMRQ/a9U3U4LzvS8/s1600/Foto%2B10-12-14%2B20%2B07%2B41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-eerkqi4yPi8/VInERMB9hyI/AAAAAAAAMRQ/a9U3U4LzvS8/s1600/Foto%2B10-12-14%2B20%2B07%2B41.jpg" height="400" title="Alberello Natalizio di pane" width="336" /></a></div>
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-11724788660076722772014-11-28T10:15:00.000+01:002014-11-28T10:17:17.171+01:00Le ciambelle di Homer... Donuts al forno<span style="font-family: Trebuchet MS, sans-serif;">Chi non ha mai voluto assaggiare almeno una volta le mitiche ciambelle di Homer Simpson!!</span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Normalmente sono un dolce pesante in quanto fritto, io ho preferito fare una versione light... Al forno!!</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MzWLk-XYqjk/VHg8Ir3iznI/AAAAAAAAMP8/4ODqCklNYWA/s1600/IMG_7897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-MzWLk-XYqjk/VHg8Ir3iznI/AAAAAAAAMP8/4ODqCklNYWA/s1600/IMG_7897.JPG" height="195" title="Le ciambelle di Homer... Donuts al forno" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ho cercato un pò ma alla fine ho trovato la ricetta dei <a href="http://www.my-personaltrainer.it/Tv/Ricette/Pane_Pizza_Brioche/donuts-non-fritti.html" target="_blank">Donuts non fritti</a> e ho voluto provare, devo dire che il risultato è stato davvero soddisfacente.</span><br />
<br /></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Per il lievitino</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">13 g di lievito di birra</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">60 ml di latte</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 g di farina Manitoba</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 g di zucchero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Per l'impasto principale</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 g di burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">300 g di farina Manitoba</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150 ml di latte</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 g di sale</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">20 g (1 medio) di tuorli</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">50 g di zucchero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Per la glassa colorata</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 g di burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">qualche goccia di colorante rosso</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">15 ml di latte</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">70 g di zucchero a velo</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Per la glassa al fondente</b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5 gr burro</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">30 ml panna</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">70 gr cioccolato fondente</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-kPQAO9dO8hE/VHg8NCu_78I/AAAAAAAAMQU/iWioYVqGT6M/s1600/Donuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-kPQAO9dO8hE/VHg8NCu_78I/AAAAAAAAMQU/iWioYVqGT6M/s1600/Donuts.jpg" height="266" title="Le ciambelle di Homer... Donuts al forno" width="400" /></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<div itemprop="instructions" style="text-align: justify;">
<div style="border: 0px; margin: 0px 0px 9px; padding: 0px; text-align: start;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Per prima cosa, preparare il lievitino. Lasciare sciogliere il lievito di birra in poco latte intiepidito ed addolcito con un cucchiaino di zucchero. Versare il liquido nella farina ed amalgamare per bene il tutto fino a formare una pallina compatta, elastica e lucida. Lasciar lievitare il lievitino in un posto tiepido per circa 40-50 minuti, fino a quando la pallina avrà raddoppiato il suo volume.</span></div>
<div style="border: 0px; margin: 0px 0px 9px; padding: 0px;">
</div>
<div style="text-align: start;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Trascorso il tempo necessario alla prima lievitazione, iniziare a preparare l’impasto principale. In una ciotola, unire la farina, il latte intiepidito, il burro sciolto, il tuorlo d’uovo, lo zucchero ed il sale. Dopo aver amalgamato in modo grossolano gli ingredienti, aggiungere il lievitino, che nel frattempo si sarà gonfiato moltissimo.</span></div>
<div style="text-align: start;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Lavorare l’impasto a lungo, fino ad ottenere un composto estremamente elastico e compatto. Lasciar riposare il tutto, in un ambiente tiepido, per circa 2 ore.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Spolverizzare la spianatoia con pochissima farina, stendere e spianare la pasta sulla spianatoia infarinata, prima con le mani, poi con il matterello, fino a formare un disco dallo spessore di circa 1cm. Con uno stampo rotondo dal diametro di 7 cm, realizzare tanti dischetti. Nella parre centrale di ogni disco, verrà poi realizzato un cerchio più piccolo (diametro 3 cm), che sarà il buco della ciambellina.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-7OyfVmyoUns/VHg8OVSuOPI/AAAAAAAAMQc/noRjbmpOrik/s1600/Donuts1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-7OyfVmyoUns/VHg8OVSuOPI/AAAAAAAAMQc/noRjbmpOrik/s1600/Donuts1.jpg" height="266" title="Le ciambelle di Homer... Donuts al forno" width="400" /></a></div>
</div>
<div style="text-align: start;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Disporre dunque tutte le ciambelline in una o due teglie foderate con la carta forno, mantenendole comunque ben distanziate tra loro in modo che queste non si appiccichino durante la successiva lievitazione. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Lasciar dunque lievitare le ciambelline per 30-40 minuti.</span></div>
<div style="text-align: start;">
<span style="font-family: Trebuchet MS, sans-serif;">Quando le ciambelle si saranno gonfiate, è arrivato il momento di cuocerle i forno. Quando il forno ha già raggiunto la temperatura di 180°C: cuocere per 12-15 minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-D6RQ79hZ_8Y/VHg8P97yaXI/AAAAAAAAMQk/baF_nSMp7jk/s1600/Donuts2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-D6RQ79hZ_8Y/VHg8P97yaXI/AAAAAAAAMQk/baF_nSMp7jk/s1600/Donuts2.jpg" height="266" title="Le ciambelle di Homer... Donuts al forno" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="border: 0px; margin: 0px 0px 9px; padding: 0px;">
</div>
<div style="text-align: start;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Dopo la cottura, lasciar raffreddare le ciambelle per una decina di minuti. </span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Nel frattempo preparare le glasse. </span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Per la glassa colorata: sciogliere il latte ed il burro in un pentolino. Versare il liquido ottenuto nello zucchero e velo, ed aggiungere poche gocce di colorante. Fare lo stesso per la glassa al cioccolato fondente.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Intingere la ciambella nella glassa, lasciarla gocciolare qualche istante, poi decorare a piacere con granella di zucchero od altro.</span></div>
<div style="text-align: start;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;">Prima di servire, lasciar riposare i donuts per far in modo che la glassa si rapprenda.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jnZiZXexjeM/VHg8Jo6IoCI/AAAAAAAAMQE/3wu8gTJb1EU/s1600/IMG_7898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-jnZiZXexjeM/VHg8Jo6IoCI/AAAAAAAAMQE/3wu8gTJb1EU/s1600/IMG_7898.JPG" height="266" title="Le ciambelle di Homer... Donuts al forno" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ySHmdw5zru8/VHg8KyXxrsI/AAAAAAAAMQM/whTjED7vE7Q/s1600/IMG_7899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-ySHmdw5zru8/VHg8KyXxrsI/AAAAAAAAMQM/whTjED7vE7Q/s1600/IMG_7899.JPG" height="266" title="Le ciambelle di Homer... Donuts al forno" width="400" /></a></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<br /></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-39807959859870687142014-11-20T11:30:00.000+01:002014-11-20T11:30:00.577+01:00Friggitelli sott'olio<span style="font-family: Trebuchet MS, sans-serif;">In Romagna l’antipasto solitamente è a base di verdura, salumi, pesce, sott’olio, sott’aceto il tutto accompagnato rigorosamente dalla piadina.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Avendo friggitelli in quantità ho pensato di fare un'antipasto sott'olio da gustare quando vengono amici e parenti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fDGHmtqRAB0/VG28oWqhWhI/AAAAAAAAMPE/itU85Vc5Cwk/s1600/IMG_2515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-fDGHmtqRAB0/VG28oWqhWhI/AAAAAAAAMPE/itU85Vc5Cwk/s1600/IMG_2515.JPG" height="400" title="Friggitelli sott'olio" width="345" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 gr frigittelli</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 ml aceto bianco</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 ml acqua</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 spicchio di aglio</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 peperoncino </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">q.b. olio extravergine d'oliva, prezzemolo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pe0CEzgqUQk/VG26TK1dgyI/AAAAAAAAMOw/8w1C7WRn9mQ/s1600/friggitelli%2Bsott'olio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-pe0CEzgqUQk/VG26TK1dgyI/AAAAAAAAMOw/8w1C7WRn9mQ/s1600/friggitelli%2Bsott%27olio.jpg" height="266" title="Friggitelli sott'olio" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Per prima cosa lavare e pulire i friggitelli, io ne ho lasciati qualcuno intero, qualcuno in falde ed altre a pezzetti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mettere in una pentola l'acqua e l'aceto, buttare i frigittelli e portare ad ebollizione, cuocere per circa 10 minuti. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_EYB1qOJzQY/VG26UytC0LI/AAAAAAAAMO4/51j_8CRvj64/s1600/friggitelli%2Bsott'olio1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-_EYB1qOJzQY/VG26UytC0LI/AAAAAAAAMO4/51j_8CRvj64/s1600/friggitelli%2Bsott%27olio1.jpg" height="266" title="Friggitelli sott'olio" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Scolare ed asciugare con un panno, mettere in vasetti sterilizzati con aglio, prezzemolo e peperoncino a pezzetti, coprire con l'olio per mantenere i friggitelli. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Per far si che acquistino sapore attendere una ventina di giorni prima di assaggiarli.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-j7kPXftpR58/VG28qQjwlmI/AAAAAAAAMPM/sonXd0EdNLk/s1600/IMG_2517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-j7kPXftpR58/VG28qQjwlmI/AAAAAAAAMPM/sonXd0EdNLk/s1600/IMG_2517.JPG" height="400" title="Friggitelli sott'olio" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com2tag:blogger.com,1999:blog-1638158671520147760.post-42351502148866279722014-11-07T12:11:00.000+01:002015-01-22T10:20:41.020+01:00Tronchetti di melanzane<span style="font-family: Trebuchet MS, sans-serif;">L'inverno incombe e le cene in casa con le amiche si intensificano, è bello passare le sere uggiose in casa cenando e chiacchierando!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Questi tronchetti sono una variante della classica <a href="http://www.ricettaidea.it/ricette-tradizionali/secondi/parmigiana-di-melanzane-light.htm" target="_blank">parmigiana di melanzane light al forno</a>,</span><span style="font-family: 'Trebuchet MS', sans-serif;"> si possono servire come antipasto o come contorno a piacimento, la ricetta l'ho vista in tv su "Chef per un giorno" ed è un piatto portato da Vladimir Luxuria, io l'ho un pò personalizzata creando una rosolatura finale con il grana.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-WTBvnXppKDg/VFyomhUzBaI/AAAAAAAAMN4/4SayXDu2p9k/s1600/IMG_7894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-WTBvnXppKDg/VFyomhUzBaI/AAAAAAAAMN4/4SayXDu2p9k/s1600/IMG_7894.JPG" height="266" title="Tronchetti di melanzane" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">1 melanzana lunga</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 mozzarella</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 pomodoro </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">q.b. rucola, sale, pepe, pan grattato, grana </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-k007KTAGgi4/VFyfQZFbbYI/AAAAAAAAMNY/Y0jr6kvHHLQ/s1600/Tronchetti%2Bdi%2Bmelanzane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-k007KTAGgi4/VFyfQZFbbYI/AAAAAAAAMNY/Y0jr6kvHHLQ/s1600/Tronchetti%2Bdi%2Bmelanzane.jpg" height="266" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Lavare e tagliare la melanzana per la lunghezza, grigliare le fette, nel frattempo con l'aiuto di un mixer creare la panatura con il pan grattato la rucola, sale e pepe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Stendere un foglio di carta forno, adagiarci sopra le fette di melanzane, uno strato di panatura, la mozzarella ed il pomodoro a fette. Arrotolare le melanzane aiutantosi con la carta forno creando un involtino. Mettere in frigo per qualche ora.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tagliare il rotolo creando i tronchetti, adagiare su una teglia, spolverizzare di grana e grigliare per 10 minuti, formando una crosticina, servire su un letto di rucola.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8s18ohiuVjw/VFyojU6yz0I/AAAAAAAAMNo/2xKwrb96teU/s1600/IMG_7889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-8s18ohiuVjw/VFyojU6yz0I/AAAAAAAAMNo/2xKwrb96teU/s1600/IMG_7889.JPG" height="266" title="Tronchetti di melanzane" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lbHvoEbU62g/VFyolQaEZ5I/AAAAAAAAMNw/J8RCCgyFuJQ/s1600/IMG_7891.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-lbHvoEbU62g/VFyolQaEZ5I/AAAAAAAAMNw/J8RCCgyFuJQ/s1600/IMG_7891.JPG" height="263" title="Tronchetti di melanzane" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-77944693979953195722014-10-24T19:00:00.000+02:002014-11-07T11:36:25.861+01:00Involtini golosi di tacchino <div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Gli involtini sono una ricetta semplice e versatile, io preferisco farli con il tacchino perché la fettina da sola risulterebbe poco appetitosa invece così cambia totalmente e risultano golosissime ma si possono anche fare i classici <a href="http://www.gustissimo.it/ricette/pollame/involtini-di-pollo.htm" target="_blank">Involtini di pollo</a>!!</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-F3up46-GfJM/VEZl4I265kI/AAAAAAAAMJ8/1Vi4rHZjfEg/s1600/IMG_7882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://1.bp.blogspot.com/-F3up46-GfJM/VEZl4I265kI/AAAAAAAAMJ8/1Vi4rHZjfEg/s1600/IMG_7882.JPG" height="266" title="Involtini golosi di tacchino " width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">300 gr di tacchino a fette sottili</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 h prosciutto cotto</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">sottilette (1 per fetta)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 bicchiere di vino bianco</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">q.b. farina, sale, pepe, rosmarino e olio</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-q19OnClghlI/VEZl7DB_i1I/AAAAAAAAMKE/7r6F6qMb-NQ/s1600/2014-10-21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://2.bp.blogspot.com/-q19OnClghlI/VEZl7DB_i1I/AAAAAAAAMKE/7r6F6qMb-NQ/s1600/2014-10-21.jpg" height="266" title="Involtini golosi di tacchino " width="400" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Stendere le fettine di carne su un tagliere, condirle con sale, pepe e rosmarino tritato, mettere una fetta di prosciutto cotto e una sottiletta su ogni fetta di carne, arrotolarla e fermarla con uno stecchino formando gli involtini.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Scaldare l'olio e il rosmarino in padella, infarinare leggermente gli involtini, rosolarli in padella e sfumarli con il vino bianco.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungere qualche mestolo di acqua calda (del brodo sarebbe perfetto) e coprire, lasciare cuocere a fuoco lento per una ventina di muniti. </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Io ho servito con un insalata di pomodori conditi con sale, olio e origano.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tshuToDubR0/VEZl210GkOI/AAAAAAAAMJ0/bqffwfHPkR8/s1600/IMG_7880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="" border="0" src="http://1.bp.blogspot.com/-tshuToDubR0/VEZl210GkOI/AAAAAAAAMJ0/bqffwfHPkR8/s1600/IMG_7880.JPG" height="266" title="Involtini golosi di tacchino " width="400" /></span></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<br />Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com2tag:blogger.com,1999:blog-1638158671520147760.post-60691197952669096892014-10-22T12:00:00.000+02:002014-11-20T11:14:33.802+01:00Torta Vegan al cacao<div>
<span style="font-family: Trebuchet MS, sans-serif;">Da qualche tempo sto sperimentando un pò di ricette vegan, soprattutto per la colazione e questa torta non ha nulla da invidiare alle classiche torte al cioccolato.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Rimane abbastanza umida e risulta soffice e gustosa, provatela!!</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CD4oiiL6auU/VEZmqmIkl0I/AAAAAAAAMKY/z1LwlYYANuY/s1600/IMG_1745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-CD4oiiL6auU/VEZmqmIkl0I/AAAAAAAAMKY/z1LwlYYANuY/s1600/IMG_1745.JPG" height="300" title="Torta Vegan al cacao" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">300gr farina farro</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">75gr maizena</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">300ml latte avena o soia</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">100ml olio di semi</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 bustina lievito </span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">250 gr zucchero canna</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4 cucchiai cacao amaro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NH6XAUgysRQ/VEZms7djrTI/AAAAAAAAMKg/TFGw4x2QYoM/s1600/Torta%2Bcacao%2Bno%2Bburro%2Buova%2Blatte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-NH6XAUgysRQ/VEZms7djrTI/AAAAAAAAMKg/TFGw4x2QYoM/s1600/Torta%2Bcacao%2Bno%2Bburro%2Buova%2Blatte.jpg" height="266" title="Torta Vegan al cacao" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Come per i muffin si mescolano gli ingredienti solidi e gli ingredienti liquidi, poi si uniscono tra loro e si eliminano gli eventuali grumi.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Mettere il composto in una teglia da torta ricoperta di carta forno e cuocere per 45 min a 180 gradi.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-k-bmQUoyrpA/VEZmoWiBLtI/AAAAAAAAMKQ/KD8b_0meKx4/s1600/IMG_1744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-k-bmQUoyrpA/VEZmoWiBLtI/AAAAAAAAMKQ/KD8b_0meKx4/s1600/IMG_1744.JPG" height="342" title="Torta Vegan al cacao" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-48742760559968529842014-10-13T12:07:00.000+02:002014-10-13T12:07:10.228+02:00Muffin alle mele<span style="font-family: Trebuchet MS, sans-serif;">In questi giorni sono stata ammalata e reclusa in casa per ben 1 settimana!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ieri era una giornata bellissima e io non sono potuta uscire, così a metà pomeriggi ho deciso di consolarmi preparando dei buonissimi muffin alle mele!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2lAKyU6hgkk/VDujsCmsl3I/AAAAAAAAMJY/Wz8vqxPs6nE/s1600/IMG_2096.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-2lAKyU6hgkk/VDujsCmsl3I/AAAAAAAAMJY/Wz8vqxPs6nE/s1600/IMG_2096.JPG" height="400" title="Muffin alle mele" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">Con questa dose verranno circa 17 muffin:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2</span><span style="font-family: 'Trebuchet MS', sans-serif;">50 gr farina 00</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">150 gr zucchero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 bustina di lievito</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 uova</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">180ml latte di riso e soia</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">70 gr olio di semi</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 mele</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaino di cannella</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 limone</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-j703E4M30Rs/VDujvqGwRRI/AAAAAAAAMJg/ngfvcHMVJiQ/s1600/Muffin%2Balle%2Bmele.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-j703E4M30Rs/VDujvqGwRRI/AAAAAAAAMJg/ngfvcHMVJiQ/s1600/Muffin%2Balle%2Bmele.jpg" height="266" title="Muffin alle mele" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Io ho usato il latte di soia e riso ma andrà bene qualsiasi varietà preferite, anche per le mele non è importante la varietà, mettete le vostre preferite io ho usato le Pink Lady.</span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Per prima cosa lavare, sbucciare e tagliare 1 mela e 1/2 a cubetti piccoli, insaporire la mela con qualche goccia di limone e la cannella, la mela rimasta tagliarla a fettine sottile per decorare i muffin.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Come per tutti i muffin unire gli ingredienti solidi in una ciotola, mescolare i liquidi assieme e poi unirli mescolando con una frusta.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Aggiungere le mele a cubetti e mettere il composto nei pirottini, decorare con gli spicchi di mela e informare a 180° per 20/25 minuti. Decorare con una spolverata di zucchero a velo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Q4Zhh6fy5_o/VDujnK1pnHI/AAAAAAAAMJI/X5tvD32RRWU/s1600/IMG_2091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-Q4Zhh6fy5_o/VDujnK1pnHI/AAAAAAAAMJI/X5tvD32RRWU/s1600/IMG_2091.JPG" height="300" title="Muffin alle mele" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-RXYsTvM8zSI/VDujpehjZ5I/AAAAAAAAMJQ/6KHf0wFzXhc/s1600/IMG_2093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-RXYsTvM8zSI/VDujpehjZ5I/AAAAAAAAMJQ/6KHf0wFzXhc/s1600/IMG_2093.JPG" height="300" title="Muffin alle mele" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-12040695308925190522014-10-09T12:00:00.000+02:002014-11-07T11:37:23.948+01:00Torta rovesciata alle pesche sciroppate<span style="font-family: Trebuchet MS, sans-serif;">Tempo fa ci hanno regalato un vaso di pesche sciroppate fatte in casa, le <a href="http://www.gustissimo.it/scuola-di-cucina/conserve/pesche-sciroppate.htm" target="_blank">Pesche sciroppate, dolce sano e gustoso</a>.</span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Una volta aperto il vaso (che era enorme) con le pesche rimaste ho deciso di fare una torta da colazione. Ho provato a modificare la classica torta rovesciata all'ananas e devo dire che il risultato è stato davvero ottimo.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zDAhv6S7xMs/VDZHk3HKJuI/AAAAAAAAMIU/236EC-5xEjQ/s1600/IMG_1992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-zDAhv6S7xMs/VDZHk3HKJuI/AAAAAAAAMIU/236EC-5xEjQ/s1600/IMG_1992.JPG" height="300" title="Torta rovesciata alle pesche sciroppate" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">4/5 meta di pesche sciroppate, se non le avete sciroppate anche le pesche fresche andranno benissimo</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 cucchiai di zucchero di canna</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">200 gr farina 00</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">200 gr zucchero</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">100 gr burro</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2 uova</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 bustina di lievito</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">1 pizzico di bicarbonato</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">2/3 cucchiai di farina di cocco</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-i5TTiK5BVf4/VDZHp6JqEiI/AAAAAAAAMIk/wqPh7pEjAPc/s1600/Torta%2Balle%2Bpesche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-i5TTiK5BVf4/VDZHp6JqEiI/AAAAAAAAMIk/wqPh7pEjAPc/s1600/Torta%2Balle%2Bpesche.jpg" height="266" title="Torta rovesciata alle pesche sciroppate" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Se avete le pesche fresche, lavatele e sbucciatele. Ridurre le pesche a fettine e sistemarle a raggiera sul fondo di una tortiera ricoperta da carta forno.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Cospargere le fettine con lo zucchero di canna.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">In una ciotola mescolare lo zucchero con il burro fuso, aggiungere le uova, la farina, il lievito ed infine il pizzico di bicarbonato.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Versare il composto ottenuto sulle pesche e livellare bene, infornare a 180 per 30 minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PO9AEegnBB8/VDZHrv71ErI/AAAAAAAAMIs/OBoEjSc9DbQ/s1600/Torta%2Balle%2Bpesche1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://3.bp.blogspot.com/-PO9AEegnBB8/VDZHrv71ErI/AAAAAAAAMIs/OBoEjSc9DbQ/s1600/Torta%2Balle%2Bpesche1.jpg" height="266" title="Torta rovesciata alle pesche sciroppate" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Una volta terminata la cottura lasciare raffreddare e rovesciare la torta in un piatto, spolverare di cocco o se preferite di zucchero a velo.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DgOYFCZjV_4/VDZHiYj60xI/AAAAAAAAMIM/-zdJeug55Uw/s1600/IMG_1991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-DgOYFCZjV_4/VDZHiYj60xI/AAAAAAAAMIM/-zdJeug55Uw/s1600/IMG_1991.JPG" height="300" title="Torta rovesciata alle pesche sciroppate" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6vwl8KhZWzA/VDZHnKfmB9I/AAAAAAAAMIc/rbHVIiU8Kd8/s1600/IMG_1993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-6vwl8KhZWzA/VDZHnKfmB9I/AAAAAAAAMIc/rbHVIiU8Kd8/s1600/IMG_1993.JPG" height="300" title="Torta rovesciata alle pesche sciroppate" width="400" /></a></div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-18786409837732170402014-10-04T12:30:00.000+02:002014-10-04T12:30:00.855+02:00Cheesecake senza cottura<span style="font-family: Trebuchet MS, sans-serif;">Per provare quale mi piace di più non potevo non fare anche la versione senza cottura in forno!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jUbt3Y16pfg/VC7EFxtWENI/AAAAAAAAMHk/yn2LcnsUaKA/s1600/IMG_1935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-jUbt3Y16pfg/VC7EFxtWENI/AAAAAAAAMHk/yn2LcnsUaKA/s1600/IMG_1935.JPG" height="341" title="Cheesecake senza cottura" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Per la base:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250gr biscotti digestive</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">80 gr burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di zucchero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">scorza di 1 limone</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Per la crema:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">600 gr cream fresh Romani</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200gr zucchero</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">250ml panna</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">succo di 1 limone</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">12 gr colla di pesce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qGvvPBlkjuA/VC1vCim6aOI/AAAAAAAAMGo/I6uAOGwawMk/s1600/Cheesecake%2Bsenza%2Bcottura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-qGvvPBlkjuA/VC1vCim6aOI/AAAAAAAAMGo/I6uAOGwawMk/s1600/Cheesecake%2Bsenza%2Bcottura.jpg" height="266" title="Cheesecake senza cottura" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Sbriciolare i biscotti, unire lo zucchero, la scorza del limone non trattato e il burro fuso. Versare in uno stampo e compattare bene sul fondo, riporre in frigo per almeno 30 minuti.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Ammollare la colla di pesce in acqua fredda. Mescolare il formaggio con lo zucchero ed il succo del limone. Scaldare 50 ml di panna e sciogliervi la gelatina ben strizzata. Aggiungerla al composto di formaggio e mescolare bene. Montare il resto della panna ed unirla piano al composto.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />versare la crema sulla base di biscotto e riporre in frigo per almeno 6 ore, guarnire con la marmellata di fragole o a piacere.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-i3iFxFCN_9k/VC7EDlIXKsI/AAAAAAAAMHc/FLN86xN9kgE/s1600/IMG_1933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://4.bp.blogspot.com/-i3iFxFCN_9k/VC7EDlIXKsI/AAAAAAAAMHc/FLN86xN9kgE/s1600/IMG_1933.JPG" height="326" title="Cheesecake senza cottura" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-otELK8Rwa7Q/VC7EHYU_SuI/AAAAAAAAMHs/p9bh9froZ78/s1600/IMG_1936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-otELK8Rwa7Q/VC7EHYU_SuI/AAAAAAAAMHs/p9bh9froZ78/s1600/IMG_1936.JPG" height="400" title="Cheesecake senza cottura" width="325" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Per tutto il tempo di preparazione ho avuto uno sguardo vigile su di me :-)</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mLWY3Is_xRU/VC1vACNt8kI/AAAAAAAAMGg/97JkvYu8nK8/s1600/IMG_7867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mLWY3Is_xRU/VC1vACNt8kI/AAAAAAAAMGg/97JkvYu8nK8/s1600/IMG_7867.JPG" height="266" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0tag:blogger.com,1999:blog-1638158671520147760.post-76318701541247049112014-10-03T19:00:00.000+02:002014-10-09T16:22:13.273+02:00NY Cheesecake<span style="font-family: Trebuchet MS, sans-serif;">La cheesecake è il tipico dolce americano, <a href="http://www.gustissimo.it/ricette/dolci-al-cucchiaio/cheesecake.htm" target="_blank">la torta al formaggio tradizionale con base di biscotti</a>, </span><span style="font-family: 'Trebuchet MS', sans-serif;">ne esistono diverse varianti, con lo yogurth, ricotta, mascarpone etc.. avendo in casa del formaggio fresco Romani io ne ho fatta una con solo soft cheese.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kUR2Lkslk6U/VC7C_KP1mII/AAAAAAAAMG8/fS_hUqDzaBU/s1600/IMG_1925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-kUR2Lkslk6U/VC7C_KP1mII/AAAAAAAAMG8/fS_hUqDzaBU/s1600/IMG_1925.JPG" height="300" title="NY Cheesecake" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">per la base:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">400gr biscotti digestive</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">200gr burro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">se volete anche un pizzico di cannella ci sta bene</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">per la crema:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 uova</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">600 gr Soft Cheese Romani</span><br />
<span style="line-height: 21.6000003814697px;"><span style="font-family: Trebuchet MS, sans-serif;">1/3 di semi bacello di vaniglia</span></span><br />
<span style="line-height: 21.6000003814697px;"><span style="font-family: Trebuchet MS, sans-serif;">250 gr zucchero</span></span><br />
<span style="line-height: 21.6000003814697px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zWVlgAn4e9U/VC1s47r1jrI/AAAAAAAAMGI/QnJkoMQlOZ8/s1600/NY%2BCheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-zWVlgAn4e9U/VC1s47r1jrI/AAAAAAAAMGI/QnJkoMQlOZ8/s1600/NY%2BCheesecake.jpg" height="266" title="NY Cheesecake" width="400" /></a></div>
<br />
<span style="font-family: 'Trebuchet MS', sans-serif; line-height: 21.6000003814697px;">Per la base:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21.6000003814697px;">Frullare finemente i biscotti, aggiungere cannella, il burro sciolto e lavorare il composto direttamente con una forchetta. Mettere alcune manciate di impasto all’interno dello stampo e creare prima il bordo e poi la base. Riporre la teglia in frigorifero per almeno 30’.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21.6000003814697px;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jcMhckLEgRs/VC1s6RbwyfI/AAAAAAAAMGQ/vLj9effkeDQ/s1600/NY%2BCheesecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-jcMhckLEgRs/VC1s6RbwyfI/AAAAAAAAMGQ/vLj9effkeDQ/s1600/NY%2BCheesecake1.jpg" height="266" title="NY Cheesecake" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21.6000003814697px;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21.6000003814697px;">Per la crema:</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21.6000003814697px;">Mescolare le uova con lo zucchero, unire il formaggio fresco e la vaniglia, mecolare bene tutto assieme. Rovesciare la crema nel vostro stampo e cuocere in forno preriscaldato a 150° per 50’ + 5’ avendo cura di aprire lo sportello del forno per far uscire il vapore in questi ultimi 5’.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 21.6000003814697px;"><br /></span></span>
<span style="line-height: 21.6000003814697px;"><span style="font-family: Trebuchet MS, sans-serif;">Estrarre il dolce dal forno e lasciarlo raffreddare per almeno 3 o 4 ore e poi riporlo in frigorifero per almeno altre 2 o 3 ore. </span></span><br />
<span style="line-height: 21.6000003814697px;"><span style="font-family: Trebuchet MS, sans-serif;">Estrarlo dal frigorifero 20’ prima di degustarlo. </span></span><br />
<span style="line-height: 21.6000003814697px;"><span style="font-family: Trebuchet MS, sans-serif;">Si può decorare con marmellata di lamponi o fragole , frutta fresca oppure con una ganache di cioccolato. Io ho optato per una salsa a base di marmellata di frutti di bosco, diluita con acqua e 1/2 bustina di gelatina per torte.</span></span><br />
<span style="line-height: 21.6000003814697px;"><span style="font-family: Trebuchet MS, sans-serif;">Deve essere consumato massimo entro 2/3 gg dalla preparazione e conservato rigorosamente nel frigorifero.</span></span><br />
<span style="line-height: 21.6000003814697px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-AHVy6HyupXI/VC7DAzxfufI/AAAAAAAAMHE/M6zlcRTcS4Q/s1600/IMG_1927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://1.bp.blogspot.com/-AHVy6HyupXI/VC7DAzxfufI/AAAAAAAAMHE/M6zlcRTcS4Q/s1600/IMG_1927.JPG" height="300" title="NY Cheesecake" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-23agwPeVknI/VC7DC5laQaI/AAAAAAAAMHM/j3qRPj_-qI0/s1600/IMG_1929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-23agwPeVknI/VC7DC5laQaI/AAAAAAAAMHM/j3qRPj_-qI0/s1600/IMG_1929.JPG" height="400" title="NY Cheesecake" width="392" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0ojqmpv3bgk/VC7DEFP1aDI/AAAAAAAAMHU/8eGtpEc71ME/s1600/IMG_1937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="http://2.bp.blogspot.com/-0ojqmpv3bgk/VC7DEFP1aDI/AAAAAAAAMHU/8eGtpEc71ME/s1600/IMG_1937.JPG" height="253" title="NY Cheesecake" width="400" /></a></div>
<span style="line-height: 21.6000003814697px;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/12319175906686423212noreply@blogger.com0