tag:blogger.com,1999:blog-82624033856499122282024-02-19T05:32:43.409+01:00Stasera si cena da noi!salute, sport e benessereAnonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-8262403385649912228.post-30888015685018970792016-01-14T20:13:00.000+01:002016-01-25T19:38:57.053+01:00CIAMBELLA RUSTICA di Don Agostino<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "courier new" , "courier" , monospace;">La scorsa settimana Iginio Massari ha presentata al Gambero Rosso la ricetta di una ciambella rustica e non ho resistito alla tentazione, </span><span style="font-family: "courier new" , "courier" , monospace;"> dopo tanto tempo, </span><span style="font-family: "courier new" , "courier" , monospace;">di rifare una ciambella</span>!<br />
<span style="font-family: "courier new" , "courier" , monospace;">La ricetta che ho utilizzato non si discosta tanto da quella di Massari e viene dal ricettario di Flora, la nonna di Matteo. Il nome esatto della ricetta è 'IL PANETTONE di Don Agostino' anche se veniva rigorosamente fatto a forma di ciambella!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFIkarTeMXhLjbUYH8_JP2JQRQkWKjnSIJB8DAHoeLubh40GKwI-IHx6NVbzA-lVnKBuOV1zLK_J5ghEZ_u_rkZ0MIu4Yh2-z8UAAibKYZcgmCuXWSAZ5xIm7ZVJJ1Mt1Mtx9RVdzk-4/s1600/_LND0698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFIkarTeMXhLjbUYH8_JP2JQRQkWKjnSIJB8DAHoeLubh40GKwI-IHx6NVbzA-lVnKBuOV1zLK_J5ghEZ_u_rkZ0MIu4Yh2-z8UAAibKYZcgmCuXWSAZ5xIm7ZVJJ1Mt1Mtx9RVdzk-4/s640/_LND0698.jpg" title="ciambella rustica" width="640" /></a></div>
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<span style="font-size: small;"><span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><b><span style="font-size: large;">CIAMBELLA RUSTICA di Don Agostino</span></b> </span></span></span></div>
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<span style="font-size: small;"><span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><b>INGREDIENTI</b></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></span>
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">500g di farina 00</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">250g di zucchero al velo</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">3 uova + 1 uovo da spennellare in superficie.</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">150g di margarina </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">50g di miele d'acacia (mia variante) </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">100g di uvette</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">100g di scorza d'arancia candita (mia variante)</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">5g di sale sciolto in un cucchiaio d'acqua</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">1 scorza di limone grattugiata</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">10g di lievito per dolci </span></span></span></span></span><br />
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<b><span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;">PREPARAZIONE</span></span></b><br />
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<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">Immergere le uvette in acqua per farle rinvenire. Nella planetaria montare la margarina con lo zucchero al velo.</span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">In una terrina a parte amalgamare le uova e aggiungere il sale sciolto in acqua.</span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">Aggiungere nella planetaria il miele, la scorza di limone grattugiata e poi le uova, continuando a mescolare.</span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">Setacciare a parte la farina insieme al lievito e aggiungere le scorzette di arancia e le uvette ben strizzate.</span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">Amalgamare la farina al composto di zucchero, burro e uova.</span></span></span><br />
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<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">Versare l'impasto su un foglio di carta da forno, avvolgerlo e lasciarlo riposare in frigorifero per 1 ora.</span></span></span><br />
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<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">Imburrare e spolverare di farina uno stampo da ciambella.</span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">Stendere l'impasto nello stampo e spennellare la superficie con l'uovo sbattuto.</span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">Cuocere in forno caldo a 250°C per 10 minuti e a 200°C per altri 40 minuti.</span></span></span><br />
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<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">P.S. Prima di infornare si può distribuire in superficie un po' di granella di zucchero!</span></span></span><br />
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<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;">E' un dolce che dura nel tempo, se ben conservato in una scatola di latta rimane fragrante anche per 60 giorni! </span></span></span><br />
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<span style="color: #f1c232;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="color: black;"><span style="color: #660000;"><b>buon appetito! </b></span></span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com1tag:blogger.com,1999:blog-8262403385649912228.post-82718475309437050042015-03-13T14:50:00.000+01:002015-03-13T14:50:53.767+01:00COOKIES CON MORBIDO RIPIENO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;">✿ COOKIES CON MORBIDO RIPIENO </span></b></span></span><span style="font-size: large;"><span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;">✿ </span></b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjS6P73qyniKwp0T74ecWGKGJhfNuHB7R3bLnOlf8vHpfnZODqw-GhPArwyqrSKHgeyHzvtaZOeFU_qvXajesKhqFIpJqW7Cu1Y9qX-AVFCkzEvM20jla0VN38hyphenhyphenkhknHsTOItUAAKMx0/s1600/IMG_4255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjS6P73qyniKwp0T74ecWGKGJhfNuHB7R3bLnOlf8vHpfnZODqw-GhPArwyqrSKHgeyHzvtaZOeFU_qvXajesKhqFIpJqW7Cu1Y9qX-AVFCkzEvM20jla0VN38hyphenhyphenkhknHsTOItUAAKMx0/s1600/IMG_4255.JPG" height="640" width="592" /></a></div>
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<b><span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;">♡ Ingredienti</span></span></b><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><br /> <span style="color: #666666;">235 gr farina 00<br /> 75 gr di zucchero </span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: #666666;">50 gr di zucchero di canna<br /> 110 gr di mandorle tritate,<span class="text_exposed_show"><br /> 113 gr di margarina a temperatura ambiente<br /> 1 uovo intero<br /> 1/2 cucchiaino di sale<br /> 1/2 cucchiaino di lievito in polvere<br /> </span></span></span></span><br />
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<span style="color: #666666;"><span style="font-family: "Courier New",Courier,monospace;"> 3 cucchiai di gocce di cioccolato fondente<br /> Nutella</span></span><br />
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<b><span style="color: #666666;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;">♡ Preparazione</span></span></span></span></b><br />
<span style="color: #666666;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span> </span></span><br />
<span style="color: #666666;"><span style="font-family: "Courier New",Courier,monospace;"> Mescolare in una ciotola gli ingredienti secchi: farina, sale e lievito. <br />
Montare a parte il burro e gli zuccheri fino ad ottenere un composto chiaro e spumoso,
aggiungere l'uovo e montare di nuovo l'impasto.
Aggiungere gli ingredienti secchi sempre mescolando, e, in ultimo, le
mandorle e le gocce di cioccolato. <br /> Prendete un cucchiaio di pasta nel palmo della mano,
appiattirlo e distribuire la crema di nocciole al centro</span></span><span style="color: #666666;"><span style="font-family: "Courier New",Courier,monospace;">,</span></span><span style="color: #666666;"><span style="font-family: "Courier New",Courier,monospace;">
formare una palla, in modo che tutta la crema rimanga all'interno del biscotto. <br /> Posizionare i biscotti su una placca da forno rivestita con carta da forno e cuocere a 175°C per circa 20 minuti, fino a doratura.</span></span><br />
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<span style="font-size: small;"><span style="color: #666666;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></span><span style="font-size: large;"><span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;">✿ buon appetito!</span></span></b></span></span><br />
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<span style="font-size: large;"><span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3KsYhdTeHrvRiN3949lmdoR8A-8aB0KU-tsrxqhFBFAZ7Yo9QmMklsaKlvbiRifyv528DRIjNQOZEAkgS_K7X1wXWcUMJzKWW9u_PKPj79FfoE_QSlgaH9-sDcKgGdBGc8On-CJjuAg/s1600/IMG_4258.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3KsYhdTeHrvRiN3949lmdoR8A-8aB0KU-tsrxqhFBFAZ7Yo9QmMklsaKlvbiRifyv528DRIjNQOZEAkgS_K7X1wXWcUMJzKWW9u_PKPj79FfoE_QSlgaH9-sDcKgGdBGc8On-CJjuAg/s1600/IMG_4258.JPG" height="408" width="640" /></a> </span></span></b></span></span></div>
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Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com0tag:blogger.com,1999:blog-8262403385649912228.post-83825697833466476212013-11-29T14:52:00.000+01:002013-12-02T14:55:31.660+01:00Cremosa al cioccolato!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8JqmlksU3gpOs0Odat7BDZoXr7kAwXfbchFRhCok5nuhpW8Dl_uBRUjqJ5fEB97msUpK0TeLGFEn8nyaagHSEj04OYHW9luvYchm7FjFNOO4dyrD-rHq1MIjdUCVBx-pnwdZ4kUbMNg/s1600/_LND0556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Mesi che tutto tace nella cucina virtuale di Stasera si cena da noi... ma in quella vera (di cucina) le produzioni e gli esperimenti proseguono e spesso con ottimi risultati :-)</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Una ricetta semplicissima e golosissima...<span style="color: #cc0000;"><b>una bomba al cioccolato</b></span> ma con poco burro!</span><br />
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<span style="font-family: "Courier New",Courier,monospace;"> </span><span style="color: #cc0000;"><b><span style="font-family: "Courier New",Courier,monospace;"> </span></b></span></div>
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<span style="font-size: small;"><span style="color: #bf9000;"><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">*</span></b></span></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="color: #cc0000;"><b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">" </span>♫ </span>...e per accompagnare la preparazione di questo dolce ascolta.... </b></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="color: #cc0000;"><b><a href="http://youtu.be/tRGRKMWEe-c" target="_blank">BRING IT ON HOME TO ME di Sam Cooke</a></b></span></span><span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="color: #cc0000;"><b> (thanks to </b></span></span><span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="color: #cc0000;"><b>Matteo </b></span></span><span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="color: #cc0000;"><b>♥) </b></span></span><span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="color: #cc0000;"><b><span style="font-size: large;"><span style="font-family: Verdana,sans-serif;">" </span></span></b></span></span></blockquote>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #bf9000; font-size: large;"><b> * </b></span> </span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #bf9000;"><span style="font-size: large;"><b>- CAKE CREMOSA AL CIOCCOLATO -</b></span></span></span></div>
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<span style="color: #bf9000;"><b><span style="font-family: "Courier New",Courier,monospace;">INGREDIENTI</span></b></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">- 125g di cioccolato fondente</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">- 75g di burro (o margarina)</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">- 3 uova</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">- 125g di zucchero</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">- 3 cucchiai di farina</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">- un pizzico di sale</span></div>
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<span style="color: #bf9000;"><b><span style="font-family: "Courier New",Courier,monospace;">PREPARAZIONE</span></b></span></div>
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<span style="color: #bf9000;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: black;">Fondere il cioccolato spezzettato a bagnomaria con il burro.</span></span></span></div>
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<span style="color: #bf9000;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: black;">Sbattere con un frustino le uova con lo zucchero e il pizzico di sale. Unire al composto il cioccolato e il burro fusi.</span></span></span></div>
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<span style="color: #bf9000;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: black;">Mescolare il tutto dolcemente e unendo poco alla volta la farina. </span></span></span></div>
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<span style="color: #bf9000;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: black;">Versare la crema in una tortiera foderata di carta da forno o imburrata e cuocere in forno a 180°C per 20 minuti.</span></span></span></div>
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<span style="color: #bf9000;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: black;"><span style="color: #bf9000;">L'interno deve rimanere cremoso!</span></span></span></span></div>
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<span style="color: #bf9000;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: black;"><span style="color: #bf9000;">Bon Appétit! </span></span></span></span></div>
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<span style="color: #bf9000;"><span style="font-family: "Courier New",Courier,monospace;"><span style="color: black;"><span style="color: #bf9000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8JqmlksU3gpOs0Odat7BDZoXr7kAwXfbchFRhCok5nuhpW8Dl_uBRUjqJ5fEB97msUpK0TeLGFEn8nyaagHSEj04OYHW9luvYchm7FjFNOO4dyrD-rHq1MIjdUCVBx-pnwdZ4kUbMNg/s1600/_LND0556.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8JqmlksU3gpOs0Odat7BDZoXr7kAwXfbchFRhCok5nuhpW8Dl_uBRUjqJ5fEB97msUpK0TeLGFEn8nyaagHSEj04OYHW9luvYchm7FjFNOO4dyrD-rHq1MIjdUCVBx-pnwdZ4kUbMNg/s1600/_LND0556.jpg" height="640" width="450" /></a> </span> </span></span></span></div>
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Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com1tag:blogger.com,1999:blog-8262403385649912228.post-61045261814023700552013-03-07T19:24:00.000+01:002013-03-07T19:24:11.013+01:00Ravioli di grano saraceno alla Bresaola<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTNbfkk1nrg-i7_ZB5kAbTjob4gj-wg0V6yTq9QxDd7rp4M1KmhUrg0Xj7gSeuEDazIrGH6dvfh0QcN_9JDMzOafglU18K2_SiKZQh8Y9Qg6GjPHcHFOkmGb8-hgmHVOLOuPlWlJ7U1A/s1600/IMG_1889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<span style="color: #bf9000;"><span style="font-family: "Courier New", Courier, monospace; font-size: large;"><b>- RAVIOLI DI GRANO SARACENO E BRESAOLA -</b></span></span></div>
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<span style="font-size: small;"><span style="color: #bf9000;"><b><span style="font-family: "Courier New",Courier,monospace;">INGREDIENTI</span></b></span></span></div>
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<span style="color: #bf9000;"><i><span style="font-family: "Courier New",Courier,monospace;">per la pasta</span></i></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">200g di farina bianca</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">100g di farina di grano saraceno</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1 uovo</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1 cucchiaino di olio extravergine di oliva</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">75g di acqua fredda</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">sale q.b.</span></div>
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<span style="color: #bf9000;"><i><span style="font-family: "Courier New",Courier,monospace;">per il ripieno</span></i></span></div>
<span style="font-family: "Courier New",Courier,monospace;">220g di bresaola</span><br />
<span style="font-family: "Courier New",Courier,monospace;">300g di ricotta</span><br />
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<span style="color: #bf9000;"><i><span style="font-family: "Courier New",Courier,monospace;">per il condimento</span></i></span></div>
<span style="font-family: "Courier New",Courier,monospace;">50g di burro</span><br />
<span style="font-family: "Courier New",Courier,monospace;">1 mazzetto di salvia</span><br />
<span style="font-family: "Courier New",Courier,monospace;">pepe</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Parmigiano Reggiano grattugiato </span></div>
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<span style="font-size: small;"><span style="color: #bf9000;"><b><span style="font-family: "Courier New",Courier,monospace;">PREPARAZIONE</span></b></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> Preparare la pasta impastando tutti gli ingredienti (per chi ha il Bimby, impastare 1 MINUTO a velocità SPIGA).</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Compattare l'impasto, avvolgerlo in una pellicola trasparente e lasciarlo riposare in frigorifero.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><br /></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Preparare il ripieno. Tritare in un tritatutto la bresaola e aggiungerla alla ricotta, amalgamando il tutto (per chi ha il Bimby, tritare 5 SEC. a VELOCITA' DA 1 A 9, aggiungere la ricotta e amalgamare 10 SEC. VEL. 2).</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><br /></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Tirare la sfoglia e distribuire sulle strisce una noce di ripieno. Sigillare i bordi della sfoglia e ritagliare i ravioli a mezzaluna.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><br /></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Lessare i ravioli in acqua salata per 7 minuti.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><br /></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Nel frattempo preparare il condimento sciogliendo il burro in una padella insieme alla salvia.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><br /></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Condire i ravioli con il burro fuso, una macinata di pepe e il parmigiano.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #bf9000;"><b>Buon appetito!</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTNbfkk1nrg-i7_ZB5kAbTjob4gj-wg0V6yTq9QxDd7rp4M1KmhUrg0Xj7gSeuEDazIrGH6dvfh0QcN_9JDMzOafglU18K2_SiKZQh8Y9Qg6GjPHcHFOkmGb8-hgmHVOLOuPlWlJ7U1A/s1600/IMG_1889.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTNbfkk1nrg-i7_ZB5kAbTjob4gj-wg0V6yTq9QxDd7rp4M1KmhUrg0Xj7gSeuEDazIrGH6dvfh0QcN_9JDMzOafglU18K2_SiKZQh8Y9Qg6GjPHcHFOkmGb8-hgmHVOLOuPlWlJ7U1A/s640/IMG_1889.JPG" width="640" /></a></div>
Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com2tag:blogger.com,1999:blog-8262403385649912228.post-15396507057394589902013-02-20T15:55:00.000+01:002013-02-20T15:55:51.100+01:00Pan di segale<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MZC6JiKoUKkbQih8I2m2zJHdX7mWR_UZbCCa3KfEsfU9g2Tpi0pIcDuJqW6v4ryMQ3WGFoP1xqgs_strVOrllqnZfIaHgS72RV7j21mP67uAG09SuY3fCIDcZZ2VE0p10iZ4PM7Kaec/s1600/_LND0528c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3MZC6JiKoUKkbQih8I2m2zJHdX7mWR_UZbCCa3KfEsfU9g2Tpi0pIcDuJqW6v4ryMQ3WGFoP1xqgs_strVOrllqnZfIaHgS72RV7j21mP67uAG09SuY3fCIDcZZ2VE0p10iZ4PM7Kaec/s640/_LND0528c.jpg" width="428" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Non c'è niente di meglio di un panino con <span style="color: #bf9000;"><b>pane nero di segale e Speck</b></span> in un rifugio ad alta quota!</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Io vado matta per questo pane e così ho provato a rifarlo a casa con il Bimby!</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Questo è stato il risultato! Decisamente buono e dal profumo di cumino e anice! </span></div>
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<span style="color: #bf9000;"><span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">- PAN DI SEGALE -</span></b></span></span></div>
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<span style="color: #bf9000;"><b><span style="font-family: "Courier New",Courier,monospace;">Ingredienti</span></b></span></div>
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<span style="font-family: "Courier New",Courier,monospace;">10 g di zucchero <br /> 400 g di acqua<br /> 10 g di olio extra vergine di oliva<br /> 15 g di lievito di birra<br /> 350 g di farina di segale<br /> 150 g di farina bianca 00<br />10 g di sale <br />1 cucchiaino di semi di cumino <br />1 cucchiaino di semi di finocchio <br />1 cucchiaino di semi di anice </span></div>
<span style="font-family: "Courier New",Courier,monospace;">2 cucchiaini di trigonella</span><br />
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<span style="color: #bf9000;"><span style="font-family: "Courier New",Courier,monospace;"><b>Preparazione</b></span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Inserire nel boccale del Bimby la trigonella, lo zucchero, l'acqua, l'olio e il lievito, impastare il tutto per 1 minuto a 37°, velocità 4.</span></div>
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</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Aggiungere le due farine e il sale e impastare per altri 2 minuti a velocità <img alt="dough mode" src="http://ricettario-bimby.it/sites/all/modules/contrib/smileys/packs/thermomix/corn.png" title="dough mode" /></span></div>
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</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Dopo circa 1 minuto aggiungere dal foro del coperchio, con le lame in
movimento, i semi di cumino, finocchio e anice.</span></div>
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</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">L'impasto deve risultare un po' appiccicoso, formare dei piccoli panini tondi e appiattiti con le mani ben infarinate e adagiarli su una teglia con carta da forno.</span></div>
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</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Lasciare riposare almeno un'ora coperto con un telo di cotone.</span></div>
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</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Riscaldare il forno a 200° ed infornare per circa 30 minuti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24J2YQK2f2souYIW7UwQcc0tjhlYoqQKOqiXBJigske7SK3N_VCNq9JKN0EPfz5VU42SVptVePLA5Xziq6Mq5ePO9eoNtu009bldUsDbSaUdEyi3-S7xgI5j6aPTfTqWCOu61RY0cEHQ/s1600/_LND0531c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj24J2YQK2f2souYIW7UwQcc0tjhlYoqQKOqiXBJigske7SK3N_VCNq9JKN0EPfz5VU42SVptVePLA5Xziq6Mq5ePO9eoNtu009bldUsDbSaUdEyi3-S7xgI5j6aPTfTqWCOu61RY0cEHQ/s640/_LND0531c.jpg" width="428" /></a></div>
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Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com1tag:blogger.com,1999:blog-8262403385649912228.post-8023380231130310122012-12-31T11:57:00.002+01:002012-12-31T11:57:17.059+01:00In cucina con Adrià...Ossibuchi in gremolada<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1wqPuVp7Uu33ShepSOeAz9lTX4rflplUTz7jvKMFD5mJFtTu6WQx_GT3Hep41LANzgvM6V3jDdP-u9QqUChJx0QTFkmwYSbUB1A84QSwEadU8SamePx6pCBdWdqGgQOJToNEUMuCVBo/s1600/ossibuchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1wqPuVp7Uu33ShepSOeAz9lTX4rflplUTz7jvKMFD5mJFtTu6WQx_GT3Hep41LANzgvM6V3jDdP-u9QqUChJx0QTFkmwYSbUB1A84QSwEadU8SamePx6pCBdWdqGgQOJToNEUMuCVBo/s640/ossibuchi.jpg" title="Ossibuchi in gremolada" width="494" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"><b> </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RPtKj242V8P4MCAfpLeN_G7NU4YDd6sUn-JJXDAS-AA6e01XuoJCDyNonLRc9OyFlKzMhdSwOT1ZWRRjr1DJDp2GUhH89ynaSOgTFm7ULLOVbEUa8Fh4RLCrQ5C7hH_b5ItiCv63mDk/s1600/logo_2_3col.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RPtKj242V8P4MCAfpLeN_G7NU4YDd6sUn-JJXDAS-AA6e01XuoJCDyNonLRc9OyFlKzMhdSwOT1ZWRRjr1DJDp2GUhH89ynaSOgTFm7ULLOVbEUa8Fh4RLCrQ5C7hH_b5ItiCv63mDk/s1600/logo_2_3col.png" /></a></div>
<span style="font-family: "Courier New",Courier,monospace;"><br /></span>
<br /><span style="font-family: "Courier New",Courier,monospace;">da <i>Il Pranzo di Famiglia</i> di Ferran Adrià, un libro che consiglio!</span><br />
<span style="color: #ffd966;"><span style="font-family: "Courier New",Courier,monospace;"><b><br /></b></span></span></div>
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<span style="font-size: large;"><span style="color: #ffd966;"><span style="font-family: "Courier New",Courier,monospace;"><b>- OSSIBUCHI IN GREMOLADA -</b></span></span></span><span style="color: #ffd966;"><span style="font-family: "Courier New",Courier,monospace;"><b> </b></span></span></div>
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<span style="color: #ffd966;"><span style="font-family: "Courier New",Courier,monospace;"><b> </b></span></span></div>
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<span style="color: #ffd966;"><span style="font-family: "Courier New",Courier,monospace;"><b>Ingredienti per 4 persone</b></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><b> </b></span>
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<span style="font-family: "Courier New",Courier,monospace;">4 ossibuchi</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">40 g. di burro</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1
bicchiere di vino bianco secco</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1 cipolla</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1 costa di sedano</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1
carota</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1 spicchio d'aglio </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">2 cucchiai di passata di pomodoro</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">un po' di farina</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">1/2 l di brodo</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">olio extra-vergine di oliva</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">foglie di alloro </span></div>
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</span><div style="text-align: justify;">
<span style="font-family: "Courier New",Courier,monospace;"> </span></div>
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<span style="color: #ffd966;"><b><span style="font-family: "Courier New",Courier,monospace;">Per la "Gremolada"</span></b></span>
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<span style="font-family: "Courier New",Courier,monospace;">prezzemolo</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">scorza di 1/2 limone</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">scorza di 1/2 arancia</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #ffd966;"><b> </b></span></span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="color: #ffd966;"><b>Preparazione </b></span></span> </div>
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<span style="font-family: "Courier New",Courier,monospace;">Salate e pepate gli ossibuchi, infarinateli e fateli rosolare in una casseruola con l'olio e 20 g di burro. Io ho utilizzato la <b><a href="http://www.fissler.com/en/products/roasters/lines/nonstick_sealed_roasters.html" target="_blank">casseruola da forno della Fissler</a></b> perfetta per gli arrosti e per le lunghe cotture!</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Togliete gli ossibuchi dalla casserruola e metteteli da parte.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Riscaldate il forno a 200°C. </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Mettere a soffriggere il resto del burro nella stessa casserruola e fate soffriggere il sedano, la carota, l'aglio e la cipolla tritati e continuare la cottura a fuoco moderato per 5 minuti. Aggiungere alle verdure il vino, una volta evaporato aggiungere la passata di pomodoro. Lasciate addensare il sugo per qualche minuto e aggiungete gli ossibuchi. Coprite con il brodo e aggiungete le foglie di alloro.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Coprite la casserruola con un coperchio adatto per il forno oppure sigillate con carta stagnola.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Infornate per circa due ore.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Preparate la gremolada tritando finemente il prezzemolo e le scorze di limone e arancia.</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"> </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Servite gli ossibuchi con il sughetto di verdure e cospargetli con la gremolada.</span></div>
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<span style="color: #ffd966;"><b><span style="font-family: "Courier New",Courier,monospace;"><span class="st">¡QUE APROVECHE!</span> </span></b></span> <div style="text-align: justify;">
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Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com1tag:blogger.com,1999:blog-8262403385649912228.post-41323881479299829722012-09-03T21:28:00.000+02:002012-09-04T14:46:53.095+02:00party orto-style<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Courier New",Courier,monospace;">Nonostante le speranze riposte nell'orto fossero tutt'altro che positive (causa impegni per matrimonio..assenza viaggio di nozze...) e la siccità abbia imperversato sui monti per tutto luglio e agosto, abbiamo avuto un ottimo raccolto! Zucchine degne di nota, cetrioli a go' go' e biete da far invidia al miglior ortolano! </span></div>
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<span style="font-family: "Courier New",Courier,monospace;">Naturalmente buona parte è stata mangiata, conservata e regalata! Per il 15 di agosto ai nostri ospiti è stato servito un contorno ci verdure nostrane come accompagnamento alle trote del rusciello che scorre vicino a casa! </span></div>
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<span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">POMODORINI GRATINATI</span></span></b></span><br />
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<span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;">Ingredienti </span></span></span></b></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">pomodorini ciliegino </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">prezzemolo dell'orto </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">aneto dell'orto </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">pangrattato </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">olio extravergine d'oliva</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">sale</span></span></span></span></span><br />
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<span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;">Preparazione</span></span></span></b></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">Tagliare i pomodorini a metà, togliere i semi e adagiarli in una terrina da forno già oliata. </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">Preparare un trito di prezzemolo, aneto, sale e aggiungere il pangrattato.</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">Stendere il composto sui pomodorini e infornare a 200°C per 10 minuti, abbassare la temperatura a 180°C e gratinare nel forno per altri 10 minuti.</span></span></span></span><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"> </span></span></span></b></span><br />
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<span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">FAGOTTINI GREEN</span></span></b></span><br />
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<span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;">Ingredienti </span></span></span></b></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">pasta sfoglia </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">zucchine dell'orto </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">melanzane dell'orto </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">basilico dell'orto</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">origano dell'orto </span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">paprika</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">mozzarella</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">olio extravergine d'oliva</span></span></span></span></span><br />
<span style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">sale</span></span></span></span></span><br />
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<span style="color: #f1c232;"><b><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="font-size: small;">Preparazione</span></span></span></b></span><br />
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<a name='more'></a><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Stendera la pasta sfoglia e tagliare tanti quadrati da 10 cm di lato. Tagliare a cubetti le verdure, farle stufare in una padella con l'olio, un pizzico di paprika, l'origano, il basilico e il sale. Tagliare la mozarella a cubetti. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">Condire ogni quadretto di pasta sfoglia con un cubetto di mozzarella e le verdure stufare, richiudere i fagottini e infornare a 190°C per 20 minuti.</span></span></div>
Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com1tag:blogger.com,1999:blog-8262403385649912228.post-28638212422013973432012-03-30T13:34:00.004+02:002012-03-30T13:34:53.683+02:00Crostata di mandorle e marmellata<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace;">Posate a pois Morinox</span></td></tr>
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Quanto tempo! Non sono scomparsa… ho solo trascurato un po' la mia cucina a causa del lavoro e dei preparativi per giugno… che sia avvicina!<br /><br />Ecco la ricetta di una crostata gustosa, rubata a mia mamma! Preparata in piccole crostatine monodose può essere <b style="color: #f1c232;">un dolce perfetto per un pic-nic</b>!</div>
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<br /><b style="color: #f1c232;"><span style="font-size: large;">- CROSTATA DI MANDORLE E MARMELLATA -</span></b><br /><br /><b style="color: #f1c232;">Ingredienti</b><br /><i style="color: #f1c232;">per la crostata:</i><br />200g di farina<br />100g di burro<br />50g di zucchero<br />2 tuorli<br />la buccia grattugiata di un limone<br /><br /><i style="color: #f1c232;">per il ripieno:</i><br />200g di mandorle tritate<br />200g di zucchero<br />2 albumi non battuti<br /><br />4 cucchiai di marmellata di albicocche (io ho usato la confettura extra di Albicocche BIO di LAZZARIS)<br /><br /><b style="color: #f1c232;">Preparazione</b></div>
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<span style="color: #f1c232;"><span style="color: black;">Amalgamare il burro a temperatura ambiente con lo zucchero, aggiungere i tuorli, la farina e la buccia grattugiata del limone.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Formare un impasto liscio e riporlo in frigorifero avvolto in una pellicola trasparente per 1 ora.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Preparare il ripieno mescolando in una terrina le mandorle tritate, lo zucchero e gli albumi.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Stendere in una tortiera la pasta frolla e versare il ripieno di mandorle. Completare il ripieno stendendo sulla superficie la marmellata di albicocche.</span></span></div>
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<span style="color: #f1c232;"><span style="color: black;">Infornare a forno caldo 170°C per 30 minuti. </span></span><span style="color: #f1c232;"></span><b style="color: #f1c232;"><br /></b></div>
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com4tag:blogger.com,1999:blog-8262403385649912228.post-52884946277308258602012-03-09T18:44:00.000+01:002012-03-09T18:44:58.348+01:00La mia prima farinata!<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="color: #f1c232;">Stasera farinata!</b> Avevo da tempo un pacchetto di farina di ceci <b style="color: #f1c232;"><a href="http://www.molinochiavazza.it/" target="_blank">Molino Chiavazza</a></b> da provare e libricino di ricette liguri...ed ecco qui la mia prima farinata! Semplicissima da preparare, economica e gustosissima!</div>
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<span style="font-size: large;"><b style="color: #f1c232;">- FARINATA LIGURE -</b></span></div>
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<b>Ingredienti per una bella teglia grande</b></div>
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250g di farina di ceci</div>
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1l di acqua</div>
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1 bicchiere di olio extra vergine di oliva (io ho usato <a href="http://www.oleificimataluni.com/oliodante/" target="_blank">Olio Dante biologico</a>)</div>
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1 1/2 di sale fino</div>
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pepe</div>
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<b style="color: #f1c232;">Preparazione</b></div>
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Mettete in una terrina capiente la farina di ceci con l'acqua e il sale fino. Mescolate con il cucchiaio di legno fino ad eliminare tutti i grumi di farina, il composto deve essere perfettamente omogeneo.</div>
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Fatelo riposare per almeno 3 ore rimescolando due o tre volte.</div>
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Cospargete di olio una teglia capiente con il bordo alto almeno 3 cm e versatevi il composto.</div>
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Aggiungete olio e mescolate nuovamente il composto sulla teglia. Il liquido dovrà essere uniformemente distribuito sulla superficie della teglia. Infornate nel forno caldo a 250°C per circa 10 minuti, finchè avrà preso un bel colore dorato. Servite calda cosparsa di pepe macinato al momento.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com9tag:blogger.com,1999:blog-8262403385649912228.post-63991003088164247552012-02-27T19:30:00.000+01:002012-02-27T19:30:33.912+01:00Crostatina cuor di mela - senza latte e uova -<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;">Oggi posto una ricetta per intolleranti ai latticini e alle uova, direi anche vegana! E' così buona che sarà gradita anche agli amanti de</span><span style="font-size: small;">i dolci più tradizionali. Trovate questa ricetta pubblicata anche su <a href="http://www.openkitchenmagazine.com/" target="_blank"><b><span style="color: #f1c232;">Open Kitchen Magazin</span></b></a> nella rubrica per le intolleranze alimentari.</span></div>
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<span style="font-size: small;">La croccantezza della pasta frolla è garantita dall'impiego del vino bianco; possono essere apportate varianti del ripieno, per esempio una crema al cioccolato fondente extra oppure uno strato di marmellata di albicocche con amaretti sbriciolati e mandorle!</span></div>
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<b><span style="font-size: small;">Bon Appétit!!</span></b></div>
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<b style="color: #f1c232;"><span style="font-size: large;">- CROSTATINA CUOR DI MELA -</span></b></div>
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<b style="color: #f1c232;">Ingredienti</b><br /><i style="color: #f1c232;">per la pasta:</i><br />200g di farina 00<br />80g di zucchero<br />30g di olio di semi<br />70g di vino bianco<br />1 pizzico di sale<br />
1 cucchiaino di lievito in polvere<br />1 cucchiaino di cannella<br style="color: #f1c232;" /><i style="color: #f1c232;">per la crema:</i><br />4 cucchiai di marmellata di amarene o fragole<br />1 mela renetta<br />zucchero a velo<br clear="all" /><b style="color: #f1c232;"><br />Preparazione:</b><br />Impastate
insieme gli ingredienti per la base fino ad ottenere un impasto liscio,
formate una palla e lasciatela riposare per un’ora coperta.<br />
Foderate con la carta forno uno stampo da crostatine oppure
utilizzate dei pirottini di carta, con metà pastafrolla preparate dei
dischi e rivestite la base e il contorno degli stampi, bucherellando il
fondo con una forchetta. <br />
Stendete un cucchiaio di marmellata sul fondo, adagiatevi una fettina di mela tagliata a cuore. <br />Con la frolla rimanente ricavate altri quattro dischi di frolla, decorati con un disegno al centro a forma di cuore, che sistemerete sulla <span class="il">crostatina</span> sigillando bene i bordi. <br />
Infornate per circa 30 minuti a forno caldo a 180° C. Lasciate raffreddare, spolverizzate con zucchero a velo e servite.</div>
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com10tag:blogger.com,1999:blog-8262403385649912228.post-13504250718791771242012-02-24T20:20:00.001+01:002012-02-24T20:29:46.082+01:00petit muffins alla francese<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Courier New",Courier,monospace;">I francesi a volte esagerano 'leggermente' con il burro...e infatti questi <b style="color: #f1c232;">Muffin alla francese </b><span style="font-family: "Courier New",Courier,monospace;">ne contengono una discreta quantità</span>, ma una volta ogni tanto... ecco i <b style="color: #f1c232;">'petit beurre' Muffins</b>! Le dosi sono in cup (tazza) e io ho usato il servizio dosatore di <a href="http://www.easylifedesign.it/" target="_blank">Easy Life Design</a>!</span></div>
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<span style="font-size: large;"><span style="font-weight: bold;">- PETIT MUFFINS ALLA FRANCESE - </span></span></div>
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<span style="font-size: large;"><span style="font-weight: bold;"> </span></span><span class="" id="result_box" lang="it"><b><span class="hps"><br /></span></b></span></div>
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<span class="" id="result_box" lang="it"><b style="color: #f1c232;"><span class="hps">Ingredienti</span></b><br /> <span class="hps" style="color: #444444;">1/3</span><span style="color: #444444;"> </span><span class="hps" style="color: #444444;">tazza di</span><span style="color: #444444;"> </span><span class="hps" style="color: #444444;">burro</span><span style="color: #444444;"> </span><span class="hps" style="color: #444444;">fuso</span><br style="color: #444444;" /> <span class="hps" style="color: #444444;">1/2 tazza di</span><span style="color: #444444;"> </span><span class="hps" style="color: #444444;">zucchero</span><br style="color: #444444;" /> <span class="hps" style="color: #444444;">1 uovo</span><span style="color: #444444;"> a </span><span class="hps atn" style="color: #444444;"></span><span class="" style="color: #444444;">temperatura ambiente</span><br style="color: #444444;" /> <span class="hps" style="color: #444444;">1 1/2</span><span style="color: #444444;"> tazze di </span><span class="hps" style="color: #444444;">farina</span><br style="color: #444444;" /> <span class="hps" style="color: #444444;">1 1/2</span><span style="color: #444444;"> </span><span class="hps" style="color: #444444;">cucchiaino</span><span style="color: #444444;"> di </span><span class="hps" style="color: #444444;">lievito in polvere</span><br style="color: #444444;" /> <span class="hps" style="color: #444444;">1/2 cucchiaino</span><span style="color: #444444;"> di </span><span class="hps" style="color: #444444;">sale</span><br style="color: #444444;" /> <span class="hps" style="color: #444444;">1/4 cucchiaino di</span><span style="color: #444444;"> </span><span class="hps" style="color: #444444;">noce moscata</span><br style="color: #444444;" /> <span class="hps" style="color: #444444;">1/2 tazza di</span><span style="color: #444444;"> </span><span class="hps" style="color: #444444;">latte </span></span></div>
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<span class="" id="result_box" lang="it"><i style="color: #f1c232;"><span class="hps">Guarnizione:</span></i><br /> <span class="hps">1/2 tazza di</span> <span class="hps">zucchero</span><br /> <span class="hps">1/2 tazza di</span> <span class="hps">burro</span> <span class="hps">fuso</span><br /> <span class="hps">1 cucchiaino</span> di <span class="hps">cannella</span></span></div>
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<b><span class="" id="result_box" lang="it"><span class="hps">Preparazione</span></span></b></div>
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<span class="" id="result_box" lang="it"><span class="hps">Preriscaldare il forno a</span> 180°C.<span class="hps"> In un</span>a <span class="hps">ciotola</span> <span class="hps">mescolare</span> <span class="hps">insieme tutti gli ingredienti</span> <span class="hps">secchi</span>. <span class="hps">Aggiungere gli ingredienti</span> <span class="hps">umidi e</span> <span class="hps">mescolare fino ad amalgamare gli ingredienti, ma non troppo!</span> Versare<span class="hps"></span> <span class="hps">l'impasto in</span> <span class="hps">stampi</span> <span class="hps">da muffin</span>s e <span class="hps">cuocere</span> <span class="hps">per 20-25</span> <span class="hps">minuti.</span><br /><br /> <span class="hps">Per il</span> <span class="hps">topping</span>, mescolare lo zucchero <span class="hps">e la cannella</span> <span class="hps">in una piccola ciotola</span>. <span class="hps">Mettere</span> <span class="hps">il burro fuso</span> <span class="hps">in un'altra</span> <span class="hps">ciotola</span>. <span class="hps">Immergere</span> <span class="hps">i muffin</span> <span class="hps">caldi</span> <span class="hps">nel burro</span> <span class="hps">fuso,</span> <span class="hps">poi immergerli nel mix di zucchero e</span><span class="hps"></span><span class="hps"> cannella.</span></span></div>
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<span class="" id="result_box" lang="it"><span class="hps" style="color: #444444;">Eccoli pronti per essere mangiati! </span><span class="hps"></span></span></div>
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<span style="font-size: large;"><span style="font-weight: bold;">- Petit French Muffins - </span></span></div>
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<b style="color: #f1c232;">Ingredients</b></div>
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<span style="font-size: small;">1/3 c. butter, melted<br />1/2 c. sugar<br />1 egg (room temperature)<br />1 1/2 c. flour<br />1 1/2 tsp. baking powder<br />1/2 tsp. salt<br />1/4 tsp. nutmeg<br />1/2 c. milk</span><br />
<span style="font-size: small;"><i style="color: #f1c232;">Topping </i><br />1/2 c. sugar<br />1/2 c. butter, melted<br />1 tsp. cinnamon</span><br />
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<span style="font-size: small;"><b style="color: #f1c232;">Preparation</b></span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Preheat oven to 350F.</span></div>
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<div style="color: #444444;">
<div style="color: #444444;">
<span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="color: #444444;">In
a medium-large bowl, sift together all dry ingredients. Add wet
ingredients and stir until combined, but still a bit lumpy. Don't
overmix. Scoop batter into muffin tins that have sprayed with cooking
spray. Using a large ice cream scoop, I got 8 medium-large muffins out
of this batter; I think you could get 10-12 muffins by distributing the
batter a little less generously. Bake for 20-25 minutes, or until they
just start to turn a bit golden at the edges.</span><br />For the topping,
mix sugar and cinnamon in a small bowl. Place melted butter in another
small bowl. Dip the warm muffins in melted butter, then dip/roll the muffin in cinnamon sugar. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJwHAtXiUkA6xwbrRNtVqqh6vxS4xoy67eDia8a5hh6rACtL6MdUEEEnkd4bid7RVzmGYN5spbouuY4FgMb1mvySXKBmkoU34BsQSxcrGn-PW41Q9oC9K017DCL-QawU7BZeBn_W8R2c/s1600/french2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWJwHAtXiUkA6xwbrRNtVqqh6vxS4xoy67eDia8a5hh6rACtL6MdUEEEnkd4bid7RVzmGYN5spbouuY4FgMb1mvySXKBmkoU34BsQSxcrGn-PW41Q9oC9K017DCL-QawU7BZeBn_W8R2c/s640/french2.jpg" width="427" /></a><span style="color: #996633; font-family: "Courier New",Courier,monospace; font-size: small;"><span style="font-weight: bold;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyLUlvFkZC3G15SEMscQhpIG4Tp-LFdIqEPkmALQtryjF973E5Z-BwHulKMGVBgDZEAoNyJn6Clqjb0FX-qCwV-Bcjxeik0Uu8yHHTQtNY19ePu1fJEuZ1CHXA8hfJTtLENOYt7dUpuE/s1600/french3.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div>
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com11tag:blogger.com,1999:blog-8262403385649912228.post-85329550022282962922012-02-22T10:26:00.000+01:002012-02-22T10:29:10.844+01:00❄ Semifreddo al torroncino ❄<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvoJQvCHLI7LKqEUDGjfjXJZdJUCilWk6i5hG6gavKtaCV20kkZZjFDqfNxdcX5kdb931UzPd3gWGzDcxPbD5Aut_YGQIjj91GT3Sa8RuxbCex2bugzdsk5a5FlMSSPBVJqaFncT9uN8/s1600/_LND0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKvoJQvCHLI7LKqEUDGjfjXJZdJUCilWk6i5hG6gavKtaCV20kkZZjFDqfNxdcX5kdb931UzPd3gWGzDcxPbD5Aut_YGQIjj91GT3Sa8RuxbCex2bugzdsk5a5FlMSSPBVJqaFncT9uN8/s640/_LND0060.JPG" width="640" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span style="color: #f1c232;">❄ </span></span>Dopo giorni di silenzio nella cucina di Stasera si cena da noi (o meglio...cucinato si è cucinato, ma per cenette in famiglia!), ecco una <b style="color: #f1c232;">ricettina semplice ma d'effetto</b>, ottima per una cena tra amici (e così ho fatto!), da preparare in anticipo e conservare in freezer pronta all'uso! </span></div>
<div style="text-align: justify;">
<span style="font-family: "Courier New",Courier,monospace;">Io l'ho accompagnata con una <b><span style="color: #f1c232;">salsina di frutti di bosco</span></b> preparata sul momento e servita calda, una versione più classica prevede una salsa alla cioccolata, a voi la scelta!</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Trovate la mia ricetta del semifreddo al torroncino anche sul <b style="color: #f1c232;"><a href="http://www.ricettepercucinare.com/ricetta_emiliana_romagnola-semifreddo_al_torroncino_con_salsa_di_frutti_di_bosco.htm" target="_blank">Magazine di Ricette per cucinare</a></b>!</span></div>
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<b style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">- SEMIFREDDO AL TORRONCINO - </span></span></b></div>
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span style="color: #f1c232;">❄ </span><b style="color: #f1c232;">Ingredienti</b></span></span></div>
<div style="text-align: left;">
<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span style="color: #f1c232;">per il semifreddo :</span><b style="color: #f1c232;"><br /></b></span></span></div>
<span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span class="amount">200 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">torrone alle mandorle</span> <br /><span class="amount">1 </span><span class="ingredient">uovo</span> <br /><span class="amount">250 <acronym title="millilitri, ossia un millesimo di litro. Esempio: 1000 ml = 1 litro">ml.</acronym></span> di <span class="ingredient">panna</span> da montare<br /><span class="ingredient">due cucchiai di rhum</span><br /><span class="amount">250 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">frutti di bosco</span> (mirtilli, more, lamponi)<br /><span class="amount">30 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">zucchero</span> </span><br />
<span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="color: #f1c232;">per la salsina: </span></span><br />
<span style="font-family: "Courier New",Courier,monospace; font-size: small;">1 cucchiaio per la salsa<br /><span class="ingredient">2 cucchiai di succo di arancia</span><br /><span class="ingredient">mezzo cucchiaino di maizena</span><br /><span class="amount">5 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">burro</span></span><br />
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span style="color: #f1c232;">❄ </span><b style="color: #f1c232;">Preparazione</b></span></span></div>
<div style="text-align: justify;">
<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Tritate il torrone finemente, meglio con
l'ausilio del robot da cucina. Sbattete i tuorli con lo zucchero fino a
ottenere un composto spumoso, incorporate poi il torrone tritato e il
rum. Montate a neve gli albumi, poi montate la panna e incorporateli al
composto di torrone facendo attenzione a non smontarli. </span></div>
<div style="text-align: justify;">
<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Foderate degli stampini monodose (io ho usato quelli di alluminio della cuki) con della pellicola (in questo modo sarà più semplice sformarli) e riempiteli con il composto. </span><span class="instructions" style="font-family: "Courier New",Courier,monospace;"> </span></div>
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<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Mettete gli stampini in freezer per almeno 8 ore. </span></div>
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<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Preparate la
salsa di accompagnamento mettendo in una padella antiaderente i frutti </span><span class="instructions" style="font-family: "Courier New",Courier,monospace;">di bosco</span><span class="instructions" style="font-family: "Courier New",Courier,monospace;">,
lo zucchero e il succo. Fate restringere un po' e poi unire la maizena.
Cuocete un altro po', quindi frullate con il mixer ad immersione, rimettete
la salsa in padella ed unite il burro. Versarla in una ciotolina e
tenerla in caldo. </span></div>
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<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Sformate il semifreddo mezz'ora prima di servirlo e accompagnare con la
salsa di frutti di bosco. </span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><b style="color: #f1c232;"></b></span></span></div>
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com7tag:blogger.com,1999:blog-8262403385649912228.post-77850750022560712372012-02-14T11:17:00.000+01:002012-02-14T11:17:00.307+01:00Charlotte di mele per gli innamorati<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">❤ </span><b><span style="font-family: "Courier New",Courier,monospace;">BUON SAN VALENTINO A TUTTI!</span></b> </span><span style="font-size: large;">❤</span></div>
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<span style="color: black; font-family: "Courier New",Courier,monospace;">Tanti auguri a tutti gli innamorati e per festeggiare vi consiglio di preparare una cenetta a due con un dolce finale dal morbido ripieno profumato al rum!</span><span style="font-family: "Courier New",Courier,monospace;"> Proprio come questa <b style="color: #e06666;">charlotte</b>...</span></div>
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<span style="font-family: "Courier New",Courier,monospace;"><b style="color: #e06666;">Un po' di storia...</b>La ricetta delle charlottes di frutta risale ai trattati di Antonin
Carême (1783-1833) e fa la sua comparsa nei ricettari del Nord Italia
già dai primi decenni del XIX^ secolo. Il nome con tutta probabilità
deriva dalla sua somiglianza con un copricapo femminile di tessuto
increspato, in francese </span><span class="il" style="font-family: "Courier New",Courier,monospace;">charlotte</span><span style="font-family: "Courier New",Courier,monospace;">.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">
La </span><span class="il" style="font-family: "Courier New",Courier,monospace;">charlotte</span><span style="font-family: "Courier New",Courier,monospace;"> può essere preparata con vari tipi
di frutta, i più comuni sono le mele, le pere, l'uva. La ricetta
originale prevede che sia servita calda, accompagnata con una crema di
zabaione. </span></div>
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<span style="font-size: large;"><b style="color: #e06666; font-family: "Courier New",Courier,monospace;">- CHARLOTTE DI MELE -</b></span></div>
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<div style="color: #e06666; font-family: "Courier New",Courier,monospace; text-align: justify;">
<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">❤ </span></span></b><b>Ingredienti per 4 charlotte (due per cena e due per colazione..)</b></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
<span class="ingredient">4 mele renette</span><br />
<span class="amount">300 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">biscotti</span> tipo savoiardi<br />
<span class="ingredient">2 cucchiai di zucchero</span><br />
<span class="amount">60 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">burro</span> <span class="ingredient"></span><br />
<span class="ingredient">un bicchiere di rum</span></div>
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<b><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">❤ </span></span></b><b><span class="ingredient">Preparazione</span></b></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
<span class="instructions">Sbucciate 4 mele, eliminate i torsoli e
tagliatele a fettine sottili. Mettete le mele in una casseruola con due
cucchiai di zucchero. Unite mezzo bicchiere di acqua e fate cuocere per
circa 20 minuti, mescolando sempre con un cucchiaio di legno, in modo
che si formi una crema (aggiungete, se tende ad asciugarsi troppo, anche
un mestolo o due di acqua tiepida). </span></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
<span class="instructions">Ungete di burro uno
stampo da charlotte, intingete i savoiardi con molta rapidità nel rum e
foderate con questi il fondo e le pareti dello stampo. Riempite l'interno dello stampo con il composto di mele cotte e coprite la superficie con altri savoiardi leggermente inzuppati
nel rum. Mettete in forno a 180°C per circa 45 minuti.
A cottura ultimata, lasciate intiepidire lo stampo e sformate la
charlotte, rovesciandola su un piatto da portata. Spolverizzate di
zucchero a velo e servite con tanti cuori di zucchero!</span></div>
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<span class="instructions"> </span><span class="ingredient"><br /></span></div>
</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com5tag:blogger.com,1999:blog-8262403385649912228.post-59248195001817968062012-02-12T19:04:00.001+01:002012-02-13T12:00:22.284+01:00Pane, amore e lievito madre!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Courier New",Courier,monospace;">Ecco che posto per la prima volta il mio <b style="color: #f1c232;">pane fatto in casa con lievitazione naturale</b>. Qualche settimana fa sono capitata in questo </span><b style="color: #f1c232;"><a href="http://www.pastamadre.net/" style="font-family: "Courier New",Courier,monospace;" target="_blank">sito</a></b><span style="font-family: "Courier New",Courier,monospace;"> e sono stata subito incuriosita dall'esistenza di 'spacciatori' di lievito madre (...avevo provato a farlo da sola qualche tempo fa, ma con scarsi risultati!<span style="font-family: "Courier New",Courier,monospace;">)</span></span><span style="font-family: "Courier New",Courier,monospace;">. C'è addirittura una mappa in cui puoi andare a pescare lo 'spacciatore' più vicino a te! </span></div>
<div style="text-align: justify;">
<span style="font-family: "Courier New",Courier,monospace;">Ho provato subito a contattarne una di Parma, <b style="color: #f1c232;">Margherita</b> (grazie!!), ci siamo incontrate e le mi ha portato un figlioletto della sua preziosa Gianna (così si chiama la sua pasta madre).</span></div>
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Il giorno stesso ho iniziato a panificare, subito con risultati un po' pesanti (il pane era decisamente compatto..), ma ora ammirate che meraviglia! Un pane di grano tenero con semi di lino e girasole davvero eccezionale, morbido e fragrante! Ecco la ricetta...ma temo che il trucco sia un buon lievito madre...<br />
Per la mia ricetta ho utilizzato i prodotti biologici di <a href="http://www.emporioecologico.it/" target="_blank"><b>Emporio Ecologico</b></a>.</div>
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<span style="font-size: large;"><b style="color: #f1c232;">- PANE DI GRANO TENERO -</b></span></div>
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<span style="font-size: large;"><b style="color: #f1c232;">CON SEMI DI LINO E GIRASOLE </b></span></div>
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<b style="color: #f1c232; font-family: "Courier New",Courier,monospace;">Ingredienti<span style="font-size: 13px; font-weight: bold; text-decoration: underline;"></span></b><br />
<span style="font-family: "Courier New",Courier,monospace;">200 gr di pasta madre (attiva)</span><br />
<span style="font-family: "Courier New",Courier,monospace;">
600 gr di farina 0<span style="font-size: x-small;"> (io ho usato la farina <a href="http://www.emporioecologico.it/alimentari/farine-e-crusche/farine-di-grano/farina-di-grano-tenero-tipo-0-antico-molino-rosso.html" target="_blank">Antico Molino Rosso di Emporio Ecologico</a>)</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;">
350 gr di acqua</span><br />
<span style="font-family: "Courier New",Courier,monospace;">
1 cucchiaino di malto d'orzo</span> <span style="font-size: x-small;"><span style="font-family: "Courier New",Courier,monospace;">(io ho usato <a href="http://www.emporioecologico.it/malto-d-orzo-biologico-baule-volante.html" target="_blank">Malto d'Orzo biologico</a>)</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;">
1 cucchiaino di sale</span><br />
<span style="font-family: "Courier New",Courier,monospace;">2 cucchiai di semi di lino <span style="font-size: x-small;">(io ho usato i prodotti <a href="http://www.melandrigaudenzio.com/" target="_blank">Melandri Gaudenzio</a>)</span></span><br />
<span style="font-family: "Courier New",Courier,monospace;">2 cucchiai di semi di girasole già spellati </span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: x-small;">(io ho usato i prodotti <a href="http://www.melandrigaudenzio.com/" target="_blank">Melandri Gaudenzio</a>)</span></span><br />
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<div style="color: #f1c232;">
<b><span style="font-family: "Courier New",Courier,monospace;">Preparazione</span></b></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
La sera prima, fare il rinfresco
alla pasta madre per riattivarla. Conservare la pasta madre in un contenitore di vetro coperto con la pellicola trasparente.</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
L’indomani prendere 200 gr
di pasta madre (la restante andrà conservata in frigorifero chiusa in un vaso di vetro con chiusura ermetica, pronta per la prossima panificazione), metterla in una terrina capiente e scioglierla aggiungendo 350 gr di
acqua tiepida, un cucchiaino di miele fino a che sia tutto liquido e senza grumi.</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
Aggiungere
la farina e un cucchiaino di sale. </div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
Cominciate a mescolare con una
forchetta fino a quando la farina non avrà assorbito tutta l’acqua, a
questo punto passare tutto sulla spianatoia e cominciare a lavorare
l’impasto energicamente per almeno 15 minuti, alla fine sbattere
l’impasto sulla spianatoia (così facendo si allunga e
diventa elastico), tenendolo sempre in una o in tutte e due le mani e
ripiegandolo, dopo averlo sbattuto, su se stesso, girare di 90° e
ripetere l’operazione fino a quando l’impasto sarà liscio. </div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
Formare una palla, metterla in una terrina coperta con la pellicola trasparente e lasciare lievitare per 4 ore al caldo. </div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
Trascorse le 4 ore, sgonfiare l’impasto
schiacciandolo un pò e piegarlo in quattro. Riporlo nella terrina e coprirlo con la pellicola, lasciandolo riposare per 1 ora.<br />
Riprendere l’impasto e dargli la forma preferita, fare un taglio nel
senso verticale, adagiare su una teglia rivestita di carta da forno,
ricoprire nuovamente con la pellicola e un canovaccio e lasciare lievitare al caldo per altre
3-4 ore. </div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
Riscaldare il forno ad una temperatura di 200°, mettervi dentro
un pentolino con dell’acqua e infornare il pane. Cuocere per 50 minuti. Sfornare e lasciare raffreddare avvolto in un canovaccio (in questo modo la crosta diventa più croccante!).</div>
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com11tag:blogger.com,1999:blog-8262403385649912228.post-16251418228426755772012-02-11T18:46:00.000+01:002012-02-11T18:46:02.897+01:00Stasera un classico..cannelloni ricotta e spinaci!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMwCX-6yvvf2GCx3YhGLSCFZtZCq82LHyeeVGNL8ZpUJsUkZ46gmDeLmnBfxeAd012nodIM5xtvow0S7CmopQSfdVbCgYa9IuBftimnGEwIWX1bjmkBVX5S_D7gKqRzpyAzIBV9Jm8HQ/s1600/_LND0107.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO68fjA2mxMqZDxodTvDGABCI54LwSWV_gakUaQ08e7E7f3uoloi6qyCfMMHJZ6O6Mc4eF3484YW9y8vkWc_CGmEMgSD91CM-e_roDZHTeDFTenEg4FIW4PSKaLPHEJUTdK9ajH41Az5E/s1600/_LND0116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO68fjA2mxMqZDxodTvDGABCI54LwSWV_gakUaQ08e7E7f3uoloi6qyCfMMHJZ6O6Mc4eF3484YW9y8vkWc_CGmEMgSD91CM-e_roDZHTeDFTenEg4FIW4PSKaLPHEJUTdK9ajH41Az5E/s640/_LND0116.jpg" width="428" /></a></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: "Courier New",Courier,monospace;">Stasera ho deciso di preparare un <b><span style="color: #f1c232;">classico della cucina italiana</span></b> che tuttavia raramente veniva preparato in famiglia. </span></div>
<div style="text-align: justify;">
<span style="font-family: "Courier New",Courier,monospace;">Complice una confezione di cannelloni biologici dell'</span><b><a href="http://www.emporioecologico.it/" style="color: #f1c232; font-family: "Courier New",Courier,monospace;" target="_blank">Emporio Ecologico</a></b><span style="font-family: "Courier New",Courier,monospace;">, ho deciso di provare la classica ricetta con la ricotta e gli spinaci!</span></div>
<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: justify;">
<b><span style="font-size: large;"><br /></span></b></div>
<div style="text-align: center;">
<b style="color: #f1c232;"><span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;">- CANNELLONI RICOTTA E SPINACI -</span></span></b></div>
<div style="text-align: center;">
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<div style="color: #f1c232; text-align: justify;">
<b><br /><span style="font-family: "Courier New",Courier,monospace;">Ingredienti</span></b></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
250g di cannelloni biologici</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
<span style="color: #f1c232;">per il ripieno </span></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
1/2 cucchiaino di noce moscata</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
100g di Parmigiano Reggiano grattugiato</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
400g di ricotta</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
500g di spinaci</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
2 uova</div>
<div style="text-align: justify;">
<span style="font-family: "Courier New",Courier,monospace;">Sale e pepe</span></div>
<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: justify;">
per la copertura</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
50g di Parmigiano Reggiano grattugiato</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
100g di burro</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
100g di farina</div>
<div style="text-align: justify;">
<span style="font-family: "Courier New",Courier,monospace;">1 l di latte</span></div>
<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: justify;">
<b><br /></b></div>
<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: justify;">
<b>Preparazione</b></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
Per il ripieno, mondate gli spinaci freschi e lessateli in pochissima acqua salata; scolateli e strizzateli bene. Non appena saranno intiepiditi, tritateli
finemente con la mezzaluna e poneteli
in una ciotola assieme alla ricotta, la noce moscata, le uova, il pepe e il formaggio grattugiato.</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
Amalgamate uniformemente il tutto aggiustando di sale.<br /> </div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
Preparate la besciamella: </div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
- mettete in un pentolino il burro, fatelo sciogliere e aggiungete la farina
mescolando
continuamente ed evitando di farla
attaccare. togliete il pentolino dal fuoco e aggiungete il latte
caldo mescolando.</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
- rimettete
quindi il pentolino sul fuoco, fate cuocere a fiamma bassa finchè la
salsa comincerà a bollire e aggiungete un pizzico di sale e un pizzico di noce
moscata. </div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
- fate cuocere la
besciamella coperta, a fuoco basso, fino a farla addensare, mescolando.</div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
<br />
Oliate una pirofila abbastanza capiente da
contenere tutti i cannelloni in un solo strato e spalmate un po' di besciamella sul fondo. </div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
Riempite una tasca da pasticcere con il composto di ricotta e spinaci
e farcite i cannelloni, dopodiché adagiateli uno vicino all’altro nella
teglia e ricopriteli con la restante besciamella, che cospargerete con
il parmigiano reggiano grattugiato.<br />
Infornate i cannelloni a 200° per circa 20-25 minuti, gratinate in superfici gli ultimi 5 minuti di cottura.</div>
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<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: justify;">
<b>Buon appetito!</b></div>
<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: justify;">
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com2tag:blogger.com,1999:blog-8262403385649912228.post-63502669184499776142012-02-09T19:39:00.000+01:002012-02-09T19:41:05.709+01:00❄ altri Muffin... alla nutella! ❄<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d6DIHhm4cCTg_qSErbLbrad5_Zgz0NNDkmv5eQkYcCPx6w0Yh94hu3xBwxLEqoD8jAFgKcwacYR4HqU5sD4Tc1_FWmaskgxIwl_eNkSe2s8qlf1MCGqc8mmrJG5Sg5mBdP_Pv4JX_Aw/s1600/_LND0271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0d6DIHhm4cCTg_qSErbLbrad5_Zgz0NNDkmv5eQkYcCPx6w0Yh94hu3xBwxLEqoD8jAFgKcwacYR4HqU5sD4Tc1_FWmaskgxIwl_eNkSe2s8qlf1MCGqc8mmrJG5Sg5mBdP_Pv4JX_Aw/s640/_LND0271.jpg" width="428" /></a></div>
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<span style="font-size: large;"><b><span style="color: #f1c232;">❄</span></b></span><span style="font-family: "Courier New",Courier,monospace;"><span style="color: #f1c232;"><span style="font-size: large;"><b> </b></span></span>Siamo sommersi da metri di neve e fuori il freddo è polare! Cosa c'è di meglio di una nuova ricetta di <b style="color: #f1c232;">Muffins</b> con un ripieno cremoso e dolce alla <b><span style="color: #f1c232;">nutella</span></b>! Un dolce semplice e gustoso per una golosa merenda!</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Trovate questa ricetta anche nel <a href="http://www.ricettepercucinare.com/ricetta_americana-muffin_con_cuore_di_nutella.htm" target="_blank"><b style="color: #f1c232;">Magazine di Ricette per Cucinare</b></a>, con il 'passo passo' della preparazione! </span><br />
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<div style="text-align: center;">
<span style="font-size: large;"><b style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;">- MUFFINS ALLA NUTELLA -</span></b></span></div>
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<div style="text-align: justify;">
<b><span style="color: #f1c232; font-family: "Courier New",Courier,monospace; font-size: small;">❄</span><span style="color: #f1c232; font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Ingredienti per 12 muffins</span></span></b></div>
<div style="text-align: justify;">
<span class="amount" style="font-family: "Courier New",Courier,monospace;">140 g</span><span style="font-family: "Courier New",Courier,monospace;"> di </span><span class="ingredient" style="font-family: "Courier New",Courier,monospace;">zucchero</span><span style="font-family: "Courier New",Courier,monospace;"> </span><br />
<span class="amount" style="font-family: "Courier New",Courier,monospace;">205 g</span><span style="font-family: "Courier New",Courier,monospace;"> di </span><span class="ingredient" style="font-family: "Courier New",Courier,monospace;">farina 00</span><span style="font-family: "Courier New",Courier,monospace;"> (io ho usato la <a href="http://www.rosignolimolini.it/index.html" target="_blank">farina per dolci Rosignoli</a>)</span><br />
<span class="ingredient" style="font-family: "Courier New",Courier,monospace;">1 cucchiaino di lievito in polvere</span><br />
<span class="ingredient" style="font-family: "Courier New",Courier,monospace;">1 cucchiaino di bicarbonato</span><br />
<span class="amount" style="font-family: "Courier New",Courier,monospace;">85 <acronym title="grammi">g</acronym></span><span style="font-family: "Courier New",Courier,monospace;"> di </span><span class="ingredient" style="font-family: "Courier New",Courier,monospace;">burro</span><span style="font-family: "Courier New",Courier,monospace;"> sciolto</span><br />
<span class="amount" style="font-family: "Courier New",Courier,monospace;">2 </span><span class="ingredient" style="font-family: "Courier New",Courier,monospace;">uova</span><span style="font-family: "Courier New",Courier,monospace;"> </span><br />
<span class="amount" style="font-family: "Courier New",Courier,monospace;">200 <acronym title="millilitri, ossia un millesimo di litro. Esempio: 1000 ml = 1 litro">ml</acronym></span><span style="font-family: "Courier New",Courier,monospace;"> di </span><span class="ingredient" style="font-family: "Courier New",Courier,monospace;">latte</span><span style="font-family: "Courier New",Courier,monospace;"> </span><br />
<span class="ingredient" style="font-family: "Courier New",Courier,monospace;">12 cucchiaini di Nutella</span></div>
<div style="text-align: justify;">
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<b><span style="color: #f1c232; font-family: "Courier New",Courier,monospace; font-size: small;">❄</span><span style="color: #f1c232; font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"> Preparazione</span></span></b><br />
<div style="text-align: justify;">
<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Scaldate il forno a 200°C. Mescolate in una terrina gli ingredienti umidi, burro, uova e latte, dopodiché aggiungete gli ingredienti secchi,
mescolando finché saranno ben amalgamati, ma non eccessivamente
altrimenti i muffins risulteranno duri. </span></div>
<div style="text-align: justify;">
<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Versate un cucchiaio di impasto
nei pirottini di carta, mettete al centro un cucchiaio di Nutella per
ogni muffin e ricopritelo con altri due cucchiai di impasto. </span></div>
<div style="text-align: justify;">
<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Cuocete a forno ben caldo per
15-18 minuti, sformate, lasciate raffreddare e servite.</span><b><span style="color: #f1c232; font-size: small;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;"> </span></span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj326WfLKCBqZ4dabfHl3k-Fvp2ThIceDdtv0r5k8CB-axbPC7IuldvTPD03Nf34W4hVamr5guY6kxQrHPx55TvTHMbjU_U0OdRIYzaflh4CqsrSiR9AxjMispJejIIC62w8qPoSxmgK8/s1600/_LND0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj326WfLKCBqZ4dabfHl3k-Fvp2ThIceDdtv0r5k8CB-axbPC7IuldvTPD03Nf34W4hVamr5guY6kxQrHPx55TvTHMbjU_U0OdRIYzaflh4CqsrSiR9AxjMispJejIIC62w8qPoSxmgK8/s640/_LND0276.jpg" width="428" /></a></div>
<br /></div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com3tag:blogger.com,1999:blog-8262403385649912228.post-71618125327539577632012-02-04T11:21:00.000+01:002012-02-18T14:08:33.321+01:00♡ Cuor di pansotti al sugo di noci ♡<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-MIX8S1BgMcwHjOEdnrygfzzJ8OEe5Frrzc_HqQxuIk-dGdFB-yWnyMd9nOoI9YeUCx9Z7BWIsEB3xWv61Yq4MWKinCayFz0VjMyglMZIsVwr9o7Pva1VTgYxSKh9CQ4PiHZU_DA8vw/s1600/_LND0125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM-MIX8S1BgMcwHjOEdnrygfzzJ8OEe5Frrzc_HqQxuIk-dGdFB-yWnyMd9nOoI9YeUCx9Z7BWIsEB3xWv61Yq4MWKinCayFz0VjMyglMZIsVwr9o7Pva1VTgYxSKh9CQ4PiHZU_DA8vw/s640/_LND0125.jpg" width="640" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Si avvicina il giorno di <b><span style="color: #f1c232;">San Valentino</span></b>, invece dei soliti regalini perché non preparare una cenetta golosa e romantica? Io propongo come primo piatto questi <b style="color: #f1c232;">pansotti al sugo di noci</b><span style="font-family: "Courier New",Courier,monospace;"> (una ricetta tipica ligure) a forma di cuore. Il ripieno di erbette e ricotta si sposa perfettamente con un sugo di noci semplice e saporito!</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "Courier New",Courier,monospace;">Trovate la mia ricetta con il 'passo passo' anche su il <b><a href="http://www.ricettepercucinare.com/magazine/2012/02/cuori-ripieni-al-sugo-di-noci-per-san-valentino.htm" style="color: #f1c232;" target="_blank">MAGAZINE di Ricette per Cucinare</a></b>, provatela!</span></div>
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<span style="color: #f1c232; font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">- CUOR DI PANSOTTI AL SUGO DI NOCI -</span></b></span></div>
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<b>♡ Ingredienti</b></div>
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per la sfoglia: <b><br /></b></div>
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<span class="amount">400<acronym title="grammi">g</acronym></span> di <span class="ingredient">farina</span> <br />
<span class="amount">1 </span><span class="ingredient">uovo</span> <br />
<span class="amount">150<acronym title="millilitri, ossia un millesimo di litro. Esempio: 1000 ml = 1 litro">ml</acronym></span> di <span class="ingredient">acqua</span> <br />
<span class="ingredient">2 cucchiai di vino bianco</span></div>
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<span style="color: #f1c232;">per il ripieno: </span><br />
<span class="amount">150<acronym title="grammi">g</acronym></span> di <span class="ingredient">ricotta</span> <br />
<span class="amount">50g</span> di <span class="ingredient">Parmigiano</span> <br />
<span class="amount">2 </span><span class="ingredient">uova</span> </div>
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<span class="amount">1200<acronym title="grammi">g</acronym></span> di <span class="ingredient">erbette</span> (bietole, scarola, indivia)<span class="amount"> </span></div>
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<span class="amount">1 spicchi</span> di <span class="ingredient">aglio</span></div>
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<span class="ingredient">le foglioline di due rametti di maggiorana</span></div>
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<span class="ingredient"> </span> </div>
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<span style="color: #f1c232;">per la salsa: </span></div>
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<span class="amount">250<acronym title="grammi">g</acronym></span> di <span class="ingredient">noci</span> già sgusciate e tritate<br />
<span class="amount">50<acronym title="grammi">g</acronym></span> di <span class="ingredient">pinoli</span> <br />
<span class="amount">100<acronym title="millilitri, ossia un millesimo di litro. Esempio: 1000 ml = 1 litro">ml</acronym></span> di <span class="ingredient">latte</span> cagliato (presenseua) o ricotta</div>
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1 spicchio d'aglio piccolo<br />
<span class="ingredient">4 cucchiai di acqua di cottura della pasta</span><br />
<span class="ingredient">sale</span></div>
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<b style="color: #f1c232;">♡ Preparazione</b></div>
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<span class="instructions">Lavate le verdure e cuocetele in pochissima
acqua bollente e salata per 20 minuti. Colatele bene, strizzatele e
tritatele finemente con la mezzaluna. </span></div>
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<span class="instructions">Mettete le erbette tritate in una ciotola e
impastatele con la ricotta, le uova, il parmigiano grattugiato e le
foglioline di maggiorana tritate. Aggiungete lo spicchio di aglio
tritato, salate e mescolate fino a ottenere un composto omogeneo che
lascerete riposare per il tempo della preparazione della pasta. </span></div>
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<span class="instructions">
Preparate la pasta amalgamando la farina, l'uovo, l'acqua e il vino
bianco. Tirate la pasta in una sfoglia sottile (io ho usato l'Imperia della nonna!). </span></div>
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<span class="instructions">Preparate delle strisce di sfoglia sottile e collocate nel centro
una pallina di ripieno grande come una noce e ricoprite con un'altra strisci di pasta
sfoglia e tagliate i cuori ripieni con un taglia biscotti. </span></div>
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<span class="instructions">Preparate il
sugo di noci tritando finemente le noci insieme ai pinoli, all'aglio. Stemperate il composto di noci con l'olio e un po' di
acqua di cottura dei cuori ripieni. </span></div>
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<span class="instructions">Lessate i cuori ripieni in
abbondante acqua salata, scolateli e conditeli con la salsa di noci.
Servite i cuori ripieni con una spolverata di
parmigiano reggiano grattugiato.</span><b style="color: #f1c232;"> </b></div>
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<b style="color: #f1c232;">♡ </b><b style="color: #f1c232;">Buon San Valentino </b><b style="color: #f1c232;">♡</b></div>
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<span style="color: #444444;"> </span><br />
<span style="color: #444444;">con questa ricetta partecipo al Contest <b style="color: #f1c232;">Cucinando con il cuore</b> di </span><b style="color: #f1c232;">L'Aroma del Caffé</b><br />
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<a href="http://www.laromadelcaffe.com/2012/01/cucinando-con-il-cuore-il-contest-degli.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wS4s4HOb3gi7sekqsAw_OGIkWZRcnZOrD6DgCKJmpiFiIzX4cLypgIM7eHuq-oJRM3zmCPwdnRJ7G50IpeG2bbcxeGHJdYEpC8o-sj0hfwxvPQNPo92vLW7Uc3g4x8TzDeurjjkAKME/s400/Cucinando_con_il_..._cuore%5B1%5D.jpg" width="400" /></a></div>
<b style="color: #f1c232;"> </b> </div>
</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com9tag:blogger.com,1999:blog-8262403385649912228.post-74810622605331823162012-02-03T12:58:00.000+01:002012-02-03T19:38:34.107+01:00Mini cake salata per mille occasioni<div dir="ltr" style="text-align: left;" trbidi="on">
<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/AVvXsEh3s7sIFlUgsNWw0Y1SL8d8xvN40oquDR8lLlZquFAA_QVoYup0wsF2hoCN0RX4SQoxROZF_9htL5nhxZSik9UhXtP-04HHcNt0vcv7bYEC6y69qe9mUCTL9tC2vbq6uLrc84TjeUg9HAM/s1600/_LND0070.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3s7sIFlUgsNWw0Y1SL8d8xvN40oquDR8lLlZquFAA_QVoYup0wsF2hoCN0RX4SQoxROZF_9htL5nhxZSik9UhXtP-04HHcNt0vcv7bYEC6y69qe9mUCTL9tC2vbq6uLrc84TjeUg9HAM/s640/_LND0070.jpg" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Courier New",Courier,monospace;">Vassoio in legno e ceramica Tonfisk</span></td></tr>
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<br />
Questo tortino salato che può essere modificato a piacimento è stata una sorpresa. Ho lasciato da parte per una volta la classica pasta briseé da riempire con ricotta, spinaci, uova, etc. e ho provato questa <b style="color: #f1c232;">CAKE SALATA</b> molto appetitosa!</div>
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<span style="font-size: large;"><b><span style="color: #f1c232;">- MINI CAKE SALATE - </span></b></span></div>
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<b>Ingredienti:</b></div>
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100g di farina</div>
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3 uova</div>
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1 tazzina di latte</div>
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1 tazzina di olio</div>
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100g di emmental</div>
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100g di provola</div>
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200g di prosciutto cotto a cubetti</div>
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1 busta di lievito</div>
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sale e pepe</div>
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<b>Preparazione:</b></div>
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Unite alle uova il latte e la farina. Aggiungete poi l'olio e gli ingredienti scelti.</div>
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Cuocete in forno a 180°C per 30 minuti.</div>
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Quella proposta sono solo una delle <b style="color: #f1c232;">infinite varianti</b> che si possono creare! Io ho provato anche con zucchine passate in padella e una punta di zafferano....<br />
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com0tag:blogger.com,1999:blog-8262403385649912228.post-66596797972240549632012-01-31T11:45:00.000+01:002012-02-04T18:46:14.945+01:001000+❤ muffin!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXoexxbPiihSWwWHuwp0e9-xeNNm3EEKyEpkzkbS8Ve-mZ-BsLpnO1oSmyg5vV1AM08cD1wJyMPFqJ3Q6jChE6490AIBPGjOCRGW-CP6aIa3D9BRdQNRV6IEYLpNNai9D5bsFQjfWJl0/s1600/_LND0131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXoexxbPiihSWwWHuwp0e9-xeNNm3EEKyEpkzkbS8Ve-mZ-BsLpnO1oSmyg5vV1AM08cD1wJyMPFqJ3Q6jChE6490AIBPGjOCRGW-CP6aIa3D9BRdQNRV6IEYLpNNai9D5bsFQjfWJl0/s640/_LND0131.jpg" width="428" /></a></div>
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<span style="font-size: small;"><b style="color: #f1c232;">Quanti tipi di muffin esistono?? </b>Infiniti!! <span class="summary">I muffins sono dei tipici e soffici dolcetti
americani, il cui nome forse deriva dalla parola francese “moufflet”, un
pane molto soffice, o da quella germanica “muffe”, il nome di una torta. </span></span></div>
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<span style="font-size: small;"><span class="summary">Esistono versioni dolci e salate di questi piccoli cakes monodose e Stasera si cena da noi ne ha già provati diversi: <a href="http://staserasicenadanoi.blogspot.com/2012/01/muffin-al-limone-e-semi-di-papavero.html" target="_blank">al limone</a>; <a href="http://staserasicenadanoi.blogspot.com/2011/07/doux-petits-gateaux-avec-un-coeur-de.html" target="_blank">allo yogurt e confettura</a>; <a href="http://staserasicenadanoi.blogspot.com/2010/04/unaltra-dolcezza-di-luca-montersino.html" target="_blank">al cacao con ripieno fondente</a>; <a href="http://staserasicenadanoi.blogspot.com/2009/09/muffins.html" target="_blank">ai mirtilli</a>; <a href="http://staserasicenadanoi.blogspot.com/2010/04/intolleranza-la-lattosioi-muffin.html" target="_blank">senza latticini</a>; <a href="http://staserasicenadanoi.blogspot.com/2009/09/questo-e-venuto-proprio-bene.html" target="_blank">in versione salata</a>!</span></span></div>
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<b><span style="color: #f1c232; font-size: large;">❤ Muffins al cioccolato ❤</span></b></div>
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<b style="color: #f1c232;"><span style="font-size: x-small;">❤ </span>Ingredienti per 12 muffins</b><br />
200 gr di farina,<br />
190 gr di zucchero,<br />
1/2 bustina di lievito,<br />
180 m di latte,<br />
2 uova<br />
60 gr di cacao amaro,<br />
70 gr di burro</div>
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4 cucchiai di gocce di cioccolato fondente </div>
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<b style="color: #f1c232;"><span style="font-size: x-small;">❤ <span style="font-size: small;">Preparazione</span></span></b></div>
<div style="font-family: "Courier New",Courier,monospace;">
Mescolate in una terrina le uova, il latte e il burro fuso.<br />
In una terrina a parte unite la farina, lo zucchero, il cacao, il lievito.<br />
Unite i due composti (ingredienti secchi e umidi), amalgamando delicatamente, ma senza mescolare troppo. Aggiungere le gocce di cioccolato.<br />
Versare nei pirottini di carta con un cucchiaio il
composto, riempiendoli per circa 2/3.<br />
Infornate a 180°C per 20 minuti.</div>
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<b style="color: #f1c232;">Profumatissimi e golosissimi!</b></div>
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com12tag:blogger.com,1999:blog-8262403385649912228.post-73651534588892085772012-01-28T14:35:00.000+01:002012-01-31T11:54:28.158+01:00✿ Muffin al limone e semi di papavero ✿<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;"><span style="color: #f1c232;">❀ </span></span>I <b style="color: #f1c232;">muffin</b> sono dei dolcetti davvero semplici da realizzare; la ricetta più classica è quella con i mirtilli ma ne esistono tantissime varianti. Oggi vi propongo la versione al <b style="color: #f1c232;">limone e semi di papavero</b><span style="font-family: "Courier New",Courier,monospace;">. Questi ultimi sono una preziosa riserva di</span><span style="color: black; font-family: "Courier New",Courier,monospace;"> </span></span><i style="font-family: "Courier New",Courier,monospace;"><span style="color: black;"><b><span style="font-weight: normal;">manganese, calcio,</span> <span style="font-weight: normal;">acido linoleico</span></b> (Omega 6), </span></i><b style="color: black; font-family: "Courier New",Courier,monospace;"><span style="font-weight: normal;"><i>vitamina E</i> e hanno proprietà calmanti</span> </b><span style="font-family: "Courier New",Courier,monospace;">per il sistema nervoso; insomma sono un ottimo sistema naturale contro ansia e stress!</span></div>
<div style="text-align: justify;">
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<span style="font-family: "Courier New",Courier,monospace;"><b style="color: #f1c232;">Un consiglio</b>, per realizzare dei muffin morbidi non mescolate eccessivamente gli ingredienti, amalgamate gli ingredienti per togliere i grumi e poi versate il composto nei pirottini.</span></div>
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<div style="text-align: center;">
<span style="font-size: large;"><b style="color: #f1c232; font-family: "Courier New",Courier,monospace;">- Muffin al limone e semi di papavero - </b></span></div>
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<div style="text-align: justify;">
<b style="color: #f1c232; font-family: "Courier New",Courier,monospace;">❀ Ingredienti</b></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
<span class="amount">180 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">farina 00</span><br />
<span class="amount">180 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">zucchero</span> <br />
<span class="amount">3 </span><span class="ingredient">uova</span> <br />
<span class="ingredient">un pizzico di bicarbonato</span><br />
<span class="ingredient">mezza bustina di lievito per dolci</span><br />
<span class="amount">100 <acronym title="millilitri, ossia un millesimo di litro. Esempio: 1000 ml = 1 litro">ml.</acronym></span> di <span class="ingredient">olio di semi di girasole</span> <br />
<span class="ingredient">3 cucchiai di semi di papavero</span><br />
<span class="ingredient">2 cucchiai di mandorle tritate</span><br />
<span class="ingredient">2 limoni non trattati</span></div>
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<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: justify;">
<b><span class="ingredient">❀ Preparazione</span></b></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
<span class="instructions">In una ciotola montate le uova con lo
zucchero fino ad ottenere un composto spumoso. Incorporate la farina e
l'olio esuccessivamente aggiungete il lievito, il bicarbonato, le mandorle
tritate, il succo e la buccia grattugiata dei limoni e i semi di
papavero amalgamando il composto per rimuovere eventuali grumi. </span></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: justify;">
<span class="instructions">Riempite i pirottini fino a metà con il composto, decorate
la superficie con alcuni semi di papavero e cuocete in forno
preriscaldato a 180°C per circa 25 minuti. </span></div>
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<span class="instructions"> </span><span class="ingredient"> </span></div>
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com7tag:blogger.com,1999:blog-8262403385649912228.post-71876425949814338252012-01-23T15:57:00.003+01:002012-01-28T11:39:04.049+01:00La mia prima raccolta...Ricette d'Autore!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Courier New",Courier,monospace;">Finalmente ho completato <b style="color: #f1c232;">la raccolta con le ricette del mio <a href="http://staserasicenadanoi.blogspot.com/2011/10/il-mio-primo-contest-autori-in-pentola.html" target="_blank">Contest Autori in Pentola</a></b> in collaborazione con <b><a href="http://www.ballarini.it/" target="_blank">Ballarini</a></b>! Troverete tutte le 39 ricette dei partecipanti con fotografia e riferimento al testo da cui hanno tratto la ricetta!</span><br />
<div style="color: #f1c232;">
<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;"><br /></span></b></span></div>
<span style="color: red; font-size: large;"><b></b></span><span style="font-family: "Courier New",Courier,monospace; font-size: large;"><b style="color: #f1c232;">♥ Non vi resta che sfogliarla!!♥</b></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><br /></span><br />
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<a href="http://issuu.com/eli-chan/docs/ricette_d_autore?mode=window&backgroundColor=%23222222" target="_blank">Open publication</a> - Free <a href="http://issuu.com/" target="_blank">publishing</a><br />
<br />
Grazie a<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpp4pkK8a3l8tiuUQY8-nfUQwragFmMcDgdMrNJvXkLl-Xt25YRPAQ_7hEXZlSkJLbo6OzCda1tpeIwRqSVwAOOXj7pu9dhSw7R_Blq7CfjxZtBuqIlRkzoTw-N2q9_UU6qe5abu3Kzk/s1600/MARCHIO+BALLARINI+ALTA+RISOLUZ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpp4pkK8a3l8tiuUQY8-nfUQwragFmMcDgdMrNJvXkLl-Xt25YRPAQ_7hEXZlSkJLbo6OzCda1tpeIwRqSVwAOOXj7pu9dhSw7R_Blq7CfjxZtBuqIlRkzoTw-N2q9_UU6qe5abu3Kzk/s320/MARCHIO+BALLARINI+ALTA+RISOLUZ.jpg" width="320" /></a></div>
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com11tag:blogger.com,1999:blog-8262403385649912228.post-79601817622257024892012-01-12T18:50:00.001+01:002012-01-28T14:04:14.990+01:00Una cascata di pan di stelle ...ma home made!<div dir="ltr" style="text-align: left;" trbidi="on">
<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/AVvXsEhmIVwUY102zXbTA7gD8eju3-eg0vu7FlitgLJe5lpaDEVh2PvAcRxBWfigniPjcf1MotWG60T8SYuapatkqFPTyi1kuceCeUf2uqx5CmVIsgjfz8yc71wAoBHInURhA6vmgiLTdouV8s4/s1600/_LND0060.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIVwUY102zXbTA7gD8eju3-eg0vu7FlitgLJe5lpaDEVh2PvAcRxBWfigniPjcf1MotWG60T8SYuapatkqFPTyi1kuceCeUf2uqx5CmVIsgjfz8yc71wAoBHInURhA6vmgiLTdouV8s4/s640/_LND0060.jpg" width="428" /></a></td></tr>
<tr style="font-family: "Courier New",Courier,monospace;"><td class="tr-caption" style="text-align: center;">Il bellissimo servizio di <a href="http://shop.tonfisk-design.fi/PublishedService?&frontpage=true" target="_blank">Tonfisk</a>!</td></tr>
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<span style="font-size: large;"><span style="color: #f1c232;">✮ </span></span><span style="font-family: "Courier New",Courier,monospace;">Per i <b style="color: #f1c232;">regalini di Natale</b> quest'anno ho provato la ricetta dei mitici pan di stelle con tanto di glassa a forma di stella! I biscottini sono profumatissimi, fragranti e con parte dell'impasto ho provato anche il mio nuovo <span style="font-family: "Courier New",Courier,monospace;">estrusore per biscotti del mio KitchenAid blu!</span> <b style="color: #f1c232;"> </b></span><br />
<span style="font-family: "Courier New",Courier,monospace;"><b style="color: #f1c232;">Risultato:</b> delle bellissime ciambelline e dei krumiri alla nocciola e cioccolato! Trovate la mia ricetta anche sul magazine di <a href="http://www.ricettepercucinare.com/magazine/2011/12/ricetta-dei-pan-di-stelle.htm" target="_blank">Ricette per cucinare</a>!</span><br />
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b style="font-family: "Courier New",Courier,monospace;"><span style="color: #f1c232;">- Pan di stelle -</span></b></span></div>
<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: left;">
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<b><span style="color: #f1c232; font-family: "Courier New",Courier,monospace;">✮ Ingredienti</span></b></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: left;">
<span class="amount">500 <acronym title="grammi">gr</acronym></span> di <span class="ingredient">farina "00"</span> <br />
<span class="ingredient">2 cucchiai di miele millefiori</span> o acacia<br />
<span class="amount">30 <acronym title="grammi">gr</acronym></span> di <span class="ingredient">cacao</span> </div>
<div style="font-family: "Courier New",Courier,monospace; text-align: left;">
30g di cioccolato fondente<br />
<span class="amount">160 <acronym title="grammi">gr</acronym></span> di <span class="ingredient">burro</span> <br />
<span class="amount">1 </span><span class="ingredient">uovo</span><br />
<span class="amount">300 <acronym title="grammi">gr </acronym></span>di <span class="ingredient">zucchero a velo</span> <br />
<span class="amount">40 <acronym title="millilitri, ossia un millesimo di litro. Esempio: 1000 ml = 1 litro">ml</acronym></span> di <span class="ingredient">latte</span> <br />
<span class="amount">20 <acronym title="grammi">gr</acronym></span> di <span class="ingredient">nocciole</span> tostate e spellate<br />
<span class="ingredient">una bustina di lievito</span><br />
<span class="ingredient">sale</span></div>
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<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: left;">
<b><span class="ingredient">✮ Preparazione</span></b></div>
<div style="font-family: "Courier New",Courier,monospace; text-align: left;">
<span class="instructions">Tritate finemente le nocciole insieme a 60g di
zucchero a velo. Lavorate il burro, aggiungete il composto di
nocciole e successivamente il tuorlo d'uovo, il sale, il lievito, il
latte, lo zucchero a velo rimasto, il cacao, il cioccolato fondente precedentemente fuso, il
miele e la farina. Impastate bene tutti gli ingredienti fino ad ottenere un impasto omogeneo.<br /><br />Stendete
la sfoglia su un piano infarinato e poi ricavate tanti biscotti con la
forma che preferite, metteteli su una teglia coperta da carta da forno e cuoceteli in forno caldo a 180° per 10 minuti.<br /><br />Per decorare preparate una glassa mescolando </span><span class="instructions">100gr di zucchero a
velo con </span><span class="instructions">circa 2 cucchiai di acqua</span><span class="instructions">. Con la glassa di zucchero fate le stelline con una piccola sac a poche ricavata con un
cono di carta da forno.</span><span class="ingredient"> </span></div>
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com10tag:blogger.com,1999:blog-8262403385649912228.post-25271928003101613832012-01-08T14:47:00.000+01:002012-01-08T14:47:17.229+01:00Il nuovo numero di Open Kitchen è...in linea!<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: "Courier New",Courier,monospace;">
<b><span style="color: #f1c232;">Open Kitchen Magazine</span></b>, dopo il numero autunnale, si prepara ad uscire nella sua veste invernale e festiva.
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Il magazine, che è una cucina aperta a tutti gli appassionati, in
questo numero è ancora più ricco di informazioni, curiosità, ricette
accompagnate da fotografie che faranno venire voglia di cucinare a tutti
voi. </div>
<div style="font-family: "Courier New",Courier,monospace;">
Noi della redazione ci siamo emozionate sfogliando il Magazine e ci
auguriamo di cuore che possa suscitare lo stesso entusiasmo in tutti
coloro che sceglieranno di sfogliarlo all’indirizzo <a href="http://www.openkitchenmagazine.com/">www.openkitchenmagazine.com</a>. </div>
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<a href="http://issuu.com/open_kitchen/docs/n.2_open_kitchen_dicembre_2011/11600/copertina+copia.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn77PHgd1x3tJPX5lqSmyWVhBBwlyNxNGra8MRtlrvpV1vVxe1f66P9MRXNegRBLnElCbvD6wqI24K9cz3XYnhb3Nv0jYEUnRKp-F9QP3R8wzhQy3NSVL5lGIsHG1ZEOwTteHPVtUJ3Kc/s640/copertina+copia.png" width="452" /></a></div>
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Il nostro <b><span style="color: #f1c232;">viaggio gustoso</span></b>, in questo numero, è interamente dedicato
alle feste: Natale, Capodanno, Epifania, nel mondo. Le novità di questo
numero sono davvero tante: ci saranno i Tutorial, assolutamente da non
perdere, scopriremo tutti i segreti della grande conduttrice e chef
Francesca Romana Barberini; impareremo a realizzare le ricette tipiche
del Natale e Capodanno nel mondo, decoreremo la nostra bellissima tavola
delle feste con pochi facili gesti e creeremo la nostra calza della
Befana "home made". </div>
<div style="font-family: "Courier New",Courier,monospace;">
Dopo le feste seguite i 10 consigli per tornare in forma e provate alcune ricette gustose e light!</div>
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</div>
<div style="font-family: "Courier New",Courier,monospace;">
<b style="color: #f1c232;">Open Kitchen Magazine</b> sempre a portata di click: quando sarete in
cucina e avrete voglia di preparare qualcosa che vi scaldi il cuore
sfogliatelo e provate qualcuna delle nostre ricette: non ve ne
pentirete!!! </div>
<div style="font-family: "Courier New",Courier,monospace;">
Vi aspettiamo su <a href="http://www.openkitchenmagazine.com/">www.openkitchenmagazine.com</a>: venite a scoprire tutte le novità! </div>
<div style="color: #f1c232; font-family: "Courier New",Courier,monospace; text-align: center;">
<b>Golosa lettura a tutti!</b></div>
</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com3tag:blogger.com,1999:blog-8262403385649912228.post-51253082511272523292012-01-04T10:56:00.002+01:002012-01-28T14:05:06.973+01:00Iniziamo il nuovo anno con un Bacio<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">I baci sono serviti sul bellissimo <a href="http://shop.tonfisk-design.fi/PublishedService?&frontpage=true" target="_blank">servizio da té Tonfisk</a> in legno e ceramica.</td></tr>
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<span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="font-size: large;"><span style="color: #f1c232;">✿ </span></span>Tutti voi li conoscete, sono i mitici <b style="color: #f1c232;">baci alla nocciola</b>, quelli con la frase d'amore che si regalano di preferenza a San Valentino.</span><br />
<span style="font-family: "Courier New",Courier,monospace; font-size: small;">Io ve li propongo in una <b><span style="color: #f1c232;">versione home made</span></b> per preparare dei piccoli doni davvero golosi!</span><br />
<span style="font-family: "Courier New",Courier,monospace; font-size: small;">Seguite la mia ricetta passo passo anche su <a href="http://www.ricettepercucinare.com/magazine/2011/12/ricetta-dei-baci-alla-nocciola.htm" target="_blank"><b>Ricette per Cucinare</b></a>! </span><br />
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<span style="font-size: large;"><b style="color: #f1c232;"><span style="font-family: "Courier New",Courier,monospace;">- Baci alla nocciola -</span></b></span></div>
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<b><span style="font-size: small;">✿ Ingredienti</span></b></div>
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<span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span class="amount">- 300 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">cioccolato fondente</span> <br /><span class="amount">- 100 <acronym title="millilitri, ossia un millesimo di litro. Esempio: 1000 ml = 1 litro">ml.</acronym></span> di <span class="ingredient">panna fresca</span> <br /><span class="amount">- 50 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">granella di nocciole</span><br /><span class="amount">- 150 <acronym title="grammi">gr.</acronym></span> di <span class="ingredient">cioccolato fondente per la copertura</span> <br /><span class="amount" style="font-family: "Courier New",Courier,monospace;">- 30 <acronym title="grammi">gr.</acronym></span><span style="font-family: "Courier New",Courier,monospace;"> di </span><span class="ingredient" style="font-family: "Courier New",Courier,monospace;">nocciole</span><span style="font-family: "Courier New",Courier,monospace;"> intere</span></span><span style="font-family: "Courier New",Courier,monospace; font-size: small;"><span style="color: black;"> </span></span></div>
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<b><span style="font-size: small;">✿ Preparazione</span></b></div>
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<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Riscaldate la panna in un tegamino e aggiungetevi il cioccolato tagliato
finemente, mescolando fino a
quando si sarà sciolto completamente. </span></div>
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<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Unite la granella di nocciole,
mescolate e lasciate indurire l'impasto in frigorifero per almeno 24 ore.<br /><br />Preparate la copertura sciogliendo in un pentolino a bagnomaria 150g di cioccolato fondente.<br /><br />Formate
con il composto solidificato di cioccolato e nocciola delle palline e posizionate al centro una nocciola intera, premendo leggermente. </span></div>
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<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Infilzate i cioccolatini con uno stuzzicadenti e
immergeteli nel cioccolato fuso. </span></div>
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<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Rimuovete gli stuzzicadenti e fate
asciugare i baci su di una griglia. </span></div>
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<span class="instructions" style="font-family: "Courier New",Courier,monospace;">Eccoli pronti per essere serviti oppure impacchettati per un regalo dolce e goloso. </span></div>
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</div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com9tag:blogger.com,1999:blog-8262403385649912228.post-54569244778844605752011-12-24T16:59:00.004+01:002011-12-24T18:31:29.458+01:00...è arrivata Brigitte: Biscottini Sablé<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUXa2s89VaeGmI8hDGiTkvjRBpyyLp18pHLI4NuePuh1W_rllBmL851R1_EJ-I6w1oNRgjmMq5Md_O45u0xLzQYtauSOCCR3A1TLcAMDvIRBcqX7dXGDP2j443kQfu5ngpoXOrSFTY_Y/s1600/_LND0017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUXa2s89VaeGmI8hDGiTkvjRBpyyLp18pHLI4NuePuh1W_rllBmL851R1_EJ-I6w1oNRgjmMq5Md_O45u0xLzQYtauSOCCR3A1TLcAMDvIRBcqX7dXGDP2j443kQfu5ngpoXOrSFTY_Y/s640/_LND0017.jpg" width="428" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">E' la vigilia di Natale ed <b><span style="color: #f1c232;">è arrivata Brigitte</span></b>! Il tagliabiscotti con le lettere che avevo visto sul blog del Cavoletto! Ho voluto provarli subito per augurarvi Buon Natale! La ricetta è quella dei </span><b><a href="http://www.cavolettodibruxelles.it/2007/09/dei-sables-al-fior-di-sale-e-un-gadget-altrettanto-delizioso" style="font-family: "Courier New",Courier,monospace;" target="_blank">biscottini Sablé di Sigrid</a></b><span style="font-family: "Courier New",Courier,monospace;">, è sono venuti bellissimi!!</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Pronti per essere regalati stasera per un dolce, burroso, Natale.</span><br />
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- Sablés -</h3>
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<b>farina</b> 250g (io ho usato Rosignoli)<br />
<b>burro</b> 125g<br />
<b>zucchero</b> 125g<br />
<b>zucchero vanigliato</b> 10g<br />
<b>uovo</b> 1<br />
<b></b>mezzo cucchiaino <b>di sale, <span style="font-weight: normal;">un pizzico di</span> cannella e zenzero</b></blockquote>
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Mescolare la farina, lo zucchero, lo zucchero vanigliato e
il sale. Aggiungere il burro, freddo e tagliato a cubetti. Amalgamare il burro con la farina e lo zucchero e successivamente aggiungere l'uovo impastando velocemente fino ad ottenere un impasto liscio e omogeneo. Avvolgere l'impasto con la
pelicola e riporlo in frigorifero per almeno un’ora. </div>
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Stendere l’impasto con uno spessore di 2/4 mm su una superficie leggermente infarinata,
ritagliare i biscotti con Brigitte e deporli su una teglia da forno rivestita con
carta da forno. </div>
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Cuocere per circa 10 minuti a 160°, i
bordi dei biscotti devono risultare dorati. Conservare in una scatola ermetica. </div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/05113974411880632458noreply@blogger.com14