tag:blogger.com,1999:blog-29025486626944344162024-02-25T13:13:18.390-08:00La cucina di SilviaLe mie ricette, i miei consigli, e tanto altro ancora.... LASCIATE I VOSTRI COMMENTIAnonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-2902548662694434416.post-10561879670950568382014-07-15T07:52:00.000-07:002014-07-15T07:56:08.034-07:00Pasta All'Insalata - Un primo che più estivo NON SI PUO' <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #fff2cc; color: #073763;"><b>INGREDIENTI PER 4 PERSONE:</b></span><br />
<span style="background-color: #fff2cc; color: #073763;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: #073763;">400g Pasta corta (il formato è a vostro piacimento)</span><br />
<span style="background-color: #fff2cc; color: #073763;">1 Mazzetto di Rucola</span><br />
<span style="background-color: #fff2cc; color: #073763;">10 pomodorini ciliegini </span><br />
<span style="background-color: #fff2cc; color: #073763;">4 scatole di tonno da 80g</span><br />
<span style="background-color: #fff2cc; color: #073763;">1 scatoletta di mais (quella piccola)</span><br />
<span style="background-color: #fff2cc; color: #073763;">250 provola fresca</span><br />
<span style="background-color: #fff2cc; color: #073763;">Origano Qb</span><br />
<span style="background-color: #fff2cc; color: #073763;">Basilico Qb</span><br />
<span style="background-color: #fff2cc; color: #073763;">Olio Evo, Sale, Pepe Qb</span><br />
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<span style="background-color: #fff2cc; color: #073763;"><b>PREPARAZIONE:</b></span><br />
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<span style="background-color: #fff2cc; color: #073763;">Come prima cosa bisogna cuocere la pasta. </span><br />
<span style="background-color: #fff2cc; color: #073763;">Riempite una pentola con dell'acqua, portatela a bollore, calate la pasta e salate l'acqua.</span><br />
<span style="background-color: #fff2cc; color: #073763;">Scolate la pasta per bene e mettetela in un recipiente e cospargetela di olio d'oliva in modo che raffreddandosi la pasta non si attacchi, mi raccomando fate bene questa operazione. Mescolate bene in modo che tutta la pasta sia ben unta dall'olio.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkru57aqr7QXFy-R8ZO8nYVYuq_-3mCvADYcxRLwbqaZN7j1NUE_jk20a_E18c8sgNt0R-mcHIzRyM9tQ6moD56PzgMSGdn8-bxsUoCubrwYyFnGLzUl44MBya1-8f3fUaJCzLEqV5Ibb/s1600/IMG_0310.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #fff2cc; color: #073763;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkru57aqr7QXFy-R8ZO8nYVYuq_-3mCvADYcxRLwbqaZN7j1NUE_jk20a_E18c8sgNt0R-mcHIzRyM9tQ6moD56PzgMSGdn8-bxsUoCubrwYyFnGLzUl44MBya1-8f3fUaJCzLEqV5Ibb/s1600/IMG_0310.JPG" height="150" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1E8NfDKGAILvQj7lLEutshu6xXJK5kS3lCriXS-N3HY7Am_0H_j3adwDOpK3Uy4qPhoJ3BTwN5NPzhDa5wnUTIzFV8Km_OGk8pFoZbymrHC0D94U6BJr4MWG6h8WRzXIZ9SG2dAHX5gdC/s1600/IMG_0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #fff2cc; color: #073763;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1E8NfDKGAILvQj7lLEutshu6xXJK5kS3lCriXS-N3HY7Am_0H_j3adwDOpK3Uy4qPhoJ3BTwN5NPzhDa5wnUTIzFV8Km_OGk8pFoZbymrHC0D94U6BJr4MWG6h8WRzXIZ9SG2dAHX5gdC/s1600/IMG_0312.JPG" height="150" width="200" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimivvrZ8UaDIX_SQOxYXXpLUvvEsje_4-l3V5lkm8AH_xT4rqMozY2lrwncuTt7IJT93iTG-VL9FcrNZ-mVZz2bRVzSLNaaviXpaRLsGj2s_NoE1k1n_CrObrq6nL6PPNFAn0OhJ_XRYSP/s1600/IMG_0315.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #fff2cc; color: #073763;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimivvrZ8UaDIX_SQOxYXXpLUvvEsje_4-l3V5lkm8AH_xT4rqMozY2lrwncuTt7IJT93iTG-VL9FcrNZ-mVZz2bRVzSLNaaviXpaRLsGj2s_NoE1k1n_CrObrq6nL6PPNFAn0OhJ_XRYSP/s1600/IMG_0315.JPG" height="150" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9hw5QKk7zUxw_3VOt3Kal3hZT3nRLuY-Fj6dyrF1rn9SDNOF8gly_p902buKM7TR-fTnV_jMEDbPWpDWoaPDNSEXAMZtA8tm0QqUJ2RSdPXFqYlUYZkixB6kRbsH4JM7A_2TMlzIj4F7/s1600/IMG_0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #fff2cc; color: #073763;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-9hw5QKk7zUxw_3VOt3Kal3hZT3nRLuY-Fj6dyrF1rn9SDNOF8gly_p902buKM7TR-fTnV_jMEDbPWpDWoaPDNSEXAMZtA8tm0QqUJ2RSdPXFqYlUYZkixB6kRbsH4JM7A_2TMlzIj4F7/s1600/IMG_0323.JPG" height="150" width="200" /></span></a></div>
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<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Mentre la pasta raffredda preparate gli ingredienti per condirla.</span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lavate i pomodorini e li tagliate a pezzetti piccoli. </span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Metteteli in una ciotolina, conditeli con un filo d'olio, spezzettate un po di basilico e un po d'origano mi raccomando niente sale, li saleremo all'ultimo perchè il sale fa cacciare acqua al pomodoro e in questo caso non dovendo condire una bruschetta il sughetto del pomodoro non ci serve abbondante. </span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Scolate le scatolette di tonno dall'olio, il mais e tagliate a cubetti al provola.</span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lavate per bene la rucola, asciugatela per bene con un canovaccio o meglio ancora con una centrifuga per insalate. </span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Adesso tutti gli ingredienti sono pronti per comporre la nostra pasta all'insalata.</span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Assicuratevi che la pasta sia ben fresca (io la lascio a temperatura ambiente fredda di frigo non mi piace)</span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ricordiamoci di salare un pochino i pomodori.</span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Aggiungete uno alla volta tutti gli ingredienti e mescolate delicatamente.</span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Guarnite con un po di basilico e un po di rucola.</span><br />
<span style="background-color: #fff2cc; color: #073763; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Servite e buon Appetito</span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com25tag:blogger.com,1999:blog-2902548662694434416.post-72125581255376688812014-07-15T06:01:00.002-07:002014-07-15T06:57:50.407-07:00Insalata di Finocchi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #ead1dc; color: #660000;"><b>INGREDIENTI PER 5 PERSONE</b></span><br />
<span style="background-color: #ead1dc; color: #660000;"><br /></span>
<span style="background-color: #ead1dc; color: #660000;">3 Finoscchi grandi</span><br />
<span style="background-color: #ead1dc; color: #660000;">1 cipolla media</span><br />
<span style="background-color: #ead1dc; color: #660000;">Menta Qb</span><br />
<span style="background-color: #ead1dc; color: #660000;">Olio EVO wb</span><br />
<span style="background-color: #ead1dc; color: #660000;">Aceto Qb</span><br />
<span style="background-color: #ead1dc; color: #660000;">Sale Qb</span><br />
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<span style="background-color: #ead1dc; color: #660000;"><b>PREPARAZIONE:</b></span><br />
<span style="background-color: #ead1dc; color: #660000;"><b><br /></b></span>
<span style="background-color: #ead1dc; color: #660000;">Pulite i finocchi eliminando le estremità e levando la parte più esterna. Mano mano che ne pulite uno riponetelo in una ciotola piena d'acqua e pulite il successivo. </span><br />
<span style="background-color: #ead1dc; color: #660000;">Puliteli bene sotto l'acqua corrente mi raccomando.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKTdADOYhsANwie7ryRj1lEJCMLKWayTWesY_MOUI93AWC3XznPUCtd4d-rMNefNd7bG-wa6RYE9t9e7Pe6GP-geMKmtrrtszQnRZAtdJHmAoipdu3dpj_jegs9WyrJ7xWF-QAOyL-2cV/s1600/_DSC0032.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #ead1dc; color: #660000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFKTdADOYhsANwie7ryRj1lEJCMLKWayTWesY_MOUI93AWC3XznPUCtd4d-rMNefNd7bG-wa6RYE9t9e7Pe6GP-geMKmtrrtszQnRZAtdJHmAoipdu3dpj_jegs9WyrJ7xWF-QAOyL-2cV/s1600/_DSC0032.JPG" height="132" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ59IasTwqUmlkiSBaSsUf_C_4bmZcqGUURwPXr2c16vej2T3y5f4htfle1bksAiFl5hZqe0uedFy1zp3onTASQHa4ZSa7TFTkYrCYrAC5uId7h4bfKcnk7winGLXC6bq-T6VWV901vkX9/s1600/_DSC0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #ead1dc; color: #660000;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ59IasTwqUmlkiSBaSsUf_C_4bmZcqGUURwPXr2c16vej2T3y5f4htfle1bksAiFl5hZqe0uedFy1zp3onTASQHa4ZSa7TFTkYrCYrAC5uId7h4bfKcnk7winGLXC6bq-T6VWV901vkX9/s1600/_DSC0035.JPG" height="132" width="200" /></span></a></div>
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<span style="background-color: #ead1dc; color: #660000;">Puliti tutti i finocchi, asciugateli e tagliateli a strisce sottili. Io una volta che li ho tagliati tutti per bene li metto all'interno del cestello di una centrifuga per insalate in modo da ottenere che le fettine siano ben asciutte. Se non avete la centrifuga asciugate per bene i finocchi con un po di scottex o un canovaccio.</span><br />
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<span style="background-color: #ead1dc; color: #660000;">Una volta tagliati riponeteli in una recipiente e dedicatevi alla cipolla. Affettatela sottile.</span><br />
<span style="background-color: #ead1dc; color: #660000;">Lavate le foglie di menta, (se volte potete anche aggiungere basilico se è di stagione e del timo fresco, magari timo limone).</span><br />
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<span style="background-color: #ead1dc; color: #660000;">Adesso è arrivato il momento di assemblare il tutto.</span><br />
<span style="background-color: #ead1dc; color: #660000;">Mescolate il finocchio, con la cipolla, e la menta. Condite con olio, sale e aceto. servite e buon Appetito! Se vi va potete anche mettere un po di pepe!</span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-79721779818896813392014-07-04T02:55:00.003-07:002014-07-15T06:03:53.785-07:00Zucchine ripiene di FANTASIA :) - La spirale dell'amore<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Z9h6H6gPQWhz-c7TYYsGAFEC2tSdAsajHXF1-RaOg_d0Nk9NXAlofWcnyTesq96UlJqG4V42sBL_JvGY8eCjLucA5iAwF7EBM6nYeYi8hDnlLiI_R0aC3oxrQqQlMD3Ql-OaPRtgYVTj/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Z9h6H6gPQWhz-c7TYYsGAFEC2tSdAsajHXF1-RaOg_d0Nk9NXAlofWcnyTesq96UlJqG4V42sBL_JvGY8eCjLucA5iAwF7EBM6nYeYi8hDnlLiI_R0aC3oxrQqQlMD3Ql-OaPRtgYVTj/s1600/1.JPG" height="212" width="320" /></b></span></a></div>
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<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b><i>INGREDIENTI PER 4 PERSONE:</i></b></span><br />
<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b><i><br /></i></b></span>
<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>4 zucchine medie (1 per persona)</b></span><br />
<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>200g provola affumicata</b></span><br />
<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>100g prosciutto crudo (oppure speck)</b></span><br />
<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>80g formaggio grattugiato (può essere un mix, oppure parmigiano, oppure romano come vi piace)</b></span><br />
<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>Olio d'oliva Qb</b></span><br />
<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>Sale, pepe Qb</b></span><br />
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<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b><i>PREPARAZIONE:</i></b></span><br />
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<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>Io grazie all'aiuto di un utensile da cucina sono riuscita a dare alle mie zucchine questa bella forma a spirale.</b></span><b style="color: blue; font-family: 'Courier New', Courier, monospace;">un attrezzo molto carino, il mio è della tascoma come marca ve lo consiglio.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84aCetfHN5_219i_-mkH-cmTwL2VsnLAvPCbJkmfC5GJKJ6LOxYdUuVF29zK1bxKSJZpciXkOOaOTly52iHGW5TBeWofK_snBzKCPop2KlLG4AGyGBo8OHVbQSnJ1FKEPVXqjO5bKQUXZ/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84aCetfHN5_219i_-mkH-cmTwL2VsnLAvPCbJkmfC5GJKJ6LOxYdUuVF29zK1bxKSJZpciXkOOaOTly52iHGW5TBeWofK_snBzKCPop2KlLG4AGyGBo8OHVbQSnJ1FKEPVXqjO5bKQUXZ/s1600/2.jpg" height="320" width="320" /></b></span></a></div>
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<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>Tagliate le zucchine a spirale </b></span><b style="background-color: #fff2cc; color: blue; font-family: 'Courier New', Courier, monospace;">(se non avete l'attrezzo potete tagliare le zucchine a fisarmonica basta affettarle se verso in cui ottenete le fette tonde senza però arrivare mai a tagliare completamente in modo da ottenere tante fette tonde non staccate tra loro e cosi ottenere l'effetto fisarmonica), e mettetele in una teglia da forno con un pochino d'olio sul fondo. </b><br />
<span style="background-color: #fff2cc;"><span style="color: blue; font-family: Courier New, Courier, monospace;"><b><br /></b></span><span style="color: blue; font-family: Courier New, Courier, monospace;"><b>Con l'aiuto delle mani fate penetrare l'olio anche all'interno della </b></span></span><b style="background-color: #fff2cc; color: blue; font-family: 'Courier New', Courier, monospace;">spirale in modo che sia tutta unta. </b><br />
<span style="color: blue; font-family: Courier New, Courier, monospace;"><b style="background-color: #fff2cc;">Con una grattugia larga, preparate la provoletta e dopo di che cospargete le zucchine con la provola facendo attenzione ad inserirla bene in tutte le fessure dell'aspirale.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EZWYxnlf1M7LP2QWpkZyj1CHWAobzw4DhcbS8imqZSdw9geRwP4_3aLcJruFeHlu1spk7Aavaku-bVFC3W7wb5eKUcr4n-nyYmUlElfFtDl-KuG0RAL5ajYL_UwWjSrzFVRxsiNrVx3u/s1600/4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EZWYxnlf1M7LP2QWpkZyj1CHWAobzw4DhcbS8imqZSdw9geRwP4_3aLcJruFeHlu1spk7Aavaku-bVFC3W7wb5eKUcr4n-nyYmUlElfFtDl-KuG0RAL5ajYL_UwWjSrzFVRxsiNrVx3u/s1600/4.JPG" height="132" width="200" /></b></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QbeH2pR0k9ZJ7leme0HZJolFuoHyxIyikjIicD0xXhW3rYqasIv3W6dL56YHE51OZqry6ULk2If7Ie4S9lAybgFATD_DeDYOGl-ZVUJEW5whlQwx9ZEAZG8iw8P7c_okn1Iyr6EqOERu/s1600/_DSC0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1QbeH2pR0k9ZJ7leme0HZJolFuoHyxIyikjIicD0xXhW3rYqasIv3W6dL56YHE51OZqry6ULk2If7Ie4S9lAybgFATD_DeDYOGl-ZVUJEW5whlQwx9ZEAZG8iw8P7c_okn1Iyr6EqOERu/s1600/_DSC0007.JPG" height="132" width="200" /></b></span></a></div>
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<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>Dopo di che spezzettate per bene il prosciutto e fate la stessa operazione che avete fatto con la provola cioè inserite per bene il prosciutto nelle fessure della </b></span><b style="color: blue; font-family: 'Courier New', Courier, monospace;">spirale.</b><br />
<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>Allo stesso modo dopo il prosciutto spezzettate del basilico e inseritelo nell'aspirale.</b></span><br />
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<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>A questo punto, salate, pepate e cospargete con il formaggio grattugiato che avete scelto. Ancora un filino d'olio sopra a copertura e infornate a 180° nella parte alta del forno per 20 minuti. </b></span><br />
<span style="background-color: #fff2cc; color: blue; font-family: Courier New, Courier, monospace;"><b>Impiattate e buona appetito.</b></span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-67421131992792211902014-06-30T11:23:00.000-07:002014-06-30T11:23:57.731-07:00Pasta Alla Nerano<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">INGREDIENTI PER 4 PERSONE:</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">400g di PASTA CORTA (se preferite va bene anche quella lunga ma a me piace la corta magari rigata)</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">250g zucchine</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">4 uova</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">100g parmigiano grattugiato</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">150g provolone del monaco grattugiato. (se lo sostituite prendete un provolone simile almeno nella consistenza) </b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">Olio d'oliva Qb</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">Basilico Qb</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">Pepe e Sale Qb</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">PREPARAZIONE:</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">Prima di tutto affettate le zucchine a rondelle e friggetele in una padella con olio d'oliva e mano mano asciugatele su un po di carta assorbente e tenetele da parte.</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">Nel frattempo mettete a bollire l'acqua per la pasta.</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">Mentre le zucchine friggono potete cominciare a grattare i formaggi. </b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">In una ciotolina sbattete le uova e versate all'interno dell'uovo tutto il parmigiano grattato e parte del provolone il tutto mescolato dovrà avere una consistenza cremosa spessa. Mi raccomando è importante se cosi non fosse aggiungete parmigiano. </b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">L'acqua bolle calate la pasta.</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">Nella padella dove avete fritto le zucchine, aggiungete un pochino d'olio d'oliva e mettete le zucchine, scolate la pasta al dente e versatela in padella con un po d'acqua di cottura. e mescolate 1 minuto a fuoco acceso.</b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">Spegnete, levate la padella dal fuoco ma quando è ancora bella calda versate all'interno tutto l'uovo sbattuto e il resto del provolone grattugiato. </b></i></span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><i><b style="background-color: #f4cccc;">Mescolate per bene vedrete che l'uovo con l'amido della pasta e il calore creerà una bella cremina golosa. Condite con pepe, e basilico e servite. Buon Appetito.</b></i></span></div>
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-75761821658668692502014-06-03T12:00:00.004-07:002014-06-13T01:32:04.183-07:00SUGO SALSICCE E PEPERONI - RICETTA BIMBY<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">INGREDIENTI PER 6 PERSONE</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">1 PEPERONE GIALLO</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">1/2 PEPERONE ROSSO</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">1/2 CIPOLLA</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">1 SCATOLA DI PELATI</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">1 BICCHIERE DI VINO</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">BASILICO QB</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">SALE, PEPE, OLIO EVO QB</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">NB: Se non avete il bimby la ricetta è fattibile comunque facendo cosi: Utilizzate un frullatore e frullate tutto, l'unica cosa che cambia è che la salsiccia la sbriciolate e rosolate in padella e poi una volta rosolata l'aggiungete al composto frullato. Mettete tutto in una pentola e cuocete sul fuoco.</span><br />
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<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">PROCEDIMENTO:</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">Tagliate i peperoni e la cipolla. </span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">Mettete tutto all'interno del boccale e date una prima frullata 1 minuto velocità 7.</span><br />
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<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;"> </span><br />
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<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">Dopo questa prima frullata aggiungete il basilico, e i pomodori, sale e pepe all'interno del boccale frullate per 10 minuti velocità 7 temperatura varoma. </span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">Dopo 2 minuti, mettere il verso delle lame antiorario, abbassate a velocità 5, temeperatura varoma aggiungete il vino e lasciate cuocere per i restanti minuti.</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">Nel frattempo private la salsiccia dal suo budellino, sbriciolatela a mano grossolanamente all'interno del cestello forato del Bimby e aggiungete altro basilico.</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">Trascorsi i primi 10 minuti, prendete il cestello con la salsiccia adagiatelo all'interno del boccale del bimby e fate cuocere per altri 10 minuti a velocità 5 sempre antiorario. </span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">Finiti i 10 minuti, con l'aiuto della spatola del Bimby, agganciate il cestello e con attenzione fate colare il sugo all'interno del boccale e rovesciate poi il contenuto del cestello nel boccale.</span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">Frullate 30 secondi, senza antiorario, velocità 5. </span><br />
<span style="background-color: #d9ead3; color: #0c343d; font-family: Georgia, Times New Roman, serif;">Dopo di che travasate tutto in un pentolino, fate restringere un po sul fuoco, assaggiate per verificare se è giusto di sale e pepe. Dopo di che servite con un buon piatto di pasto o come condimento per una carne e buon appetito. </span><br />
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PER VEDERE LA VIDEO RICETTA CLICCA QUI:<br />
<a href="https://www.youtube.com/watch?v=qbqLXLCRVf8&list=PLomlhBjSGoRjsTuyqabZgqXbfcwCOrxYJ" target="_blank">-----> Sugo Salsicce e Peperoni <-----</a><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com13tag:blogger.com,1999:blog-2902548662694434416.post-57914127626335992602014-06-03T11:18:00.002-07:002014-06-03T12:02:16.824-07:00Pesto di Rucola - Con il Bimby<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">INGREDIENTI:</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">80g di Rucola</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">50g di Parmigiano</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">50g di Pecorino Romano</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">30g di Pinoli</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">150g Olio E.V.O</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">1 spicchio d'aglio (o un cucchiaino di aglio in polvere)</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;"><br /></i></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">(alla fine della ricetta troverete il link DELLA VIDEO RICETTA)</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;"><br /></i></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">NB se utilizzate i formaggi freschi non molto stagionati (tipo 12 mesi per il parmigiano o anche il romano poco stagionato) il profumo del formaggio sarà più forte ma non sgradevole contrasta secondo me meglio il sapore della rucola. Aggiungete del piccante io ho aggiunto del pepe fresco e se volete potete sostituire i pinoli con le noce, o altri tipi di frutta fresca o addirittura fare un mix.</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;"><br /></i></b></span>
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">All'interno di un mixer, io in questo caso ho utilizzato il bimby mettete tutti gli ingredienti tranne l'olio.</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">Frullate il tutto per 20 secondi a velocità 7 (che nel Bimby è una velocità medio-rapida).</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">Alla fine dei 20 secondi il trito deve risultare abbastanza grossolano e se avete utilizzato formaggi poco stagionati vi risulterà un po a pallini per intenderci, che sono creati dal formaggio mescolato con gli altri ingredienti. </i></b></span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">Se potete azionare il mixer e lui va da solo, azionatelo per 30 secondi a velocità 5 nel caso del Bimby con altri mixer a velocità media e versate tutto l'olio a filo. Se invece non potete non preoccupatevi, versate tutto l'olio nel recipienti dove state facendo il pesto e mescolate sempre per 30 secondi velocità 5.</i></b></span><br />
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<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">Fatto questo il vostro PESTO DI RUCOLA è PRONTO. Raccogliete per bene tutto, conservatelo se non dovete servilo subito, in un recipiente di vetro o di plastica. Pulite bene i bordi e coprite. Si conserva in frigo.</i></b></span><br />
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif;"><b><i style="background-color: #f4cccc;">Un bacione a tutti e alla prossima ricetta. </i></b></span><br />
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<span style="background-color: #f4cccc; color: #073763; font-family: Trebuchet MS, sans-serif;"><b><i>SE VOLETE POTETE VEDERE LA VIDEO RICETTA CLICCANDO SUL LINK SOTTO LA FOTOGRAFIA. </i></b></span><br />
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<a href="https://www.youtube.com/watch?v=lLRDoTk9fRI&index=8&list=PLF9kyfpZt9YxCcv7qU0Krbtvy-E4ErY2I" target="_blank">LINK VIDEO RICETTA PESTO DI RUCOLA</a></div>
Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com1tag:blogger.com,1999:blog-2902548662694434416.post-53591758103699407252014-05-19T03:06:00.001-07:002014-07-04T02:56:31.864-07:00Ricetta con il Bimby - Frittata Al Vapore<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><span style="background-color: #d9d2e9; color: #073763; font-family: Times, Times New Roman, serif; font-size: large;">Frittata al Vapore </span></i></b></div>
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<span style="background-color: #d9d2e9;"><span style="color: #073763;">INGREDIENTI PER UNA PERSONA:</span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;">2 UOVA MEDIE</span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;">1 SOTTILETTA (oppure il formaggio che preferite, buono anche il fior di latte)</span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;">50g DI PROSCIUTTO</span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;">1 CUCCHIAIO DI PAN GRATTATO</span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;">SALE, PEPE QB</span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><br /></span></span>
<span style="color: #073763;"><span style="background-color: #d9d2e9;">NB: IN BASSO TROVERETE IL LINK PER LA VIDEO RICETTA</span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><br /></span></span>
<span style="background-color: #d9d2e9;"><span style="color: #073763;">PROCEDIMENTO</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaCs6iVgbVqK7syv06RAzeKnWBareVsvtm9bF2m5i64vukS72HP47nkT7td7rWkzmhBbFUmDXHJcYEaQUOmccdsGZL5UCAhxI1h7-_Yvi87hwTAd9MtEaOZ0ZGPHSjUZgg9In6Jv6UAG7/s1600/_DSC0001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #d9d2e9;"><span style="color: #073763;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaCs6iVgbVqK7syv06RAzeKnWBareVsvtm9bF2m5i64vukS72HP47nkT7td7rWkzmhBbFUmDXHJcYEaQUOmccdsGZL5UCAhxI1h7-_Yvi87hwTAd9MtEaOZ0ZGPHSjUZgg9In6Jv6UAG7/s1600/_DSC0001.JPG" height="132" width="200" /></span></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAC-DZO_9ewMKhwSMzMXOwuo-U3Yib98TEq2tEyhgLNgI3tbTmvCyRSogXxOvF1RbS10ofSTB37DdrIYfzA9HkO6gDCuTzTdGNA_NXa0llriRQpqOK9di6Zjw26k4gotuiCBJFMUCVs2X3/s1600/_DSC0002.JPG" imageanchor="1" style="background-color: #d9d2e9; margin-left: 1em; margin-right: 1em;"><span style="color: #073763;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAC-DZO_9ewMKhwSMzMXOwuo-U3Yib98TEq2tEyhgLNgI3tbTmvCyRSogXxOvF1RbS10ofSTB37DdrIYfzA9HkO6gDCuTzTdGNA_NXa0llriRQpqOK9di6Zjw26k4gotuiCBJFMUCVs2X3/s1600/_DSC0002.JPG" height="132" width="200" /></span></a></div>
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<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Come prima cosa, riempite il boccale del vostro Bimby fino alla prima tacca. Chiudete il boccale, e programmate il vostro Bimbi 15 minuti, temperatura Varoma, velocità Soft.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Mentre il Bimbi scalda l'acqua cosi da poter poi cuocere a vapore dopo prepariamoci il varoma.</b></span></span><br />
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<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Prendete la carta forno, ritagliatela ad una grandezza adatta a ricoprire tutto il vassoio del varoma.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Bagnatela un pochino, in modo che aderisca per bene e che prenda la forma del vassoio.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Adesso passiamo alla parte più importante.</b></span></span><br />
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<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Aprite le uova in un recipiente, sbattetele. Adesso aggiungete il formaggio grattugiato,il sale, il pepe se vi piace, e il cucchiaio di pan grattato.</b></span></span><br />
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<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Appena il Bimby è pronto adagiate il varoma sul boccale, all'interno della carta forno versate le uova sbattute e condite e ruotando il vassoio ricoprite tutta la superficie con l'uovo sbattuto.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Mettete il coperchio e fate cuocere 5 minuti temperatura Varoma velocità 1.</b></span></span><br />
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<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b><br /></b></span></span>
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Dopo che sono trascorsi 2 minuti aggiungete la sottiletta e il prosciutto e ricoprite per bene la superficie.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Coprite e lasciate cuocere.</b></span></span><br />
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<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Trascorsi i 5 minuti, controllate che la frittata si stia cuocendo per bene e con l'aiuto di una forchetta controllate se si stacca dai bordi. (Se è la prima volta che la fate, e non volete sbagliarvi, prima di versare il contenuto delle uova sopra la carta forno potete mettere un filino d'olio e poi cominciare la cottura) </b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b><br /></b></span></span>
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Se la frittata si stacca bene dai bordi è arrivato il momento di arrotolarla su se stessa.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Scegliete il verso che preferite.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b><br /></b></span></span>
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Dopo di che fate cuocere per altri 2 minuti (per far fondere meglio il formaggio) a temepratura Varoma, velocità 1.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Impiattate e servite.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b><br /></b></span></span>
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Io l'ho servita con un'insalata di pomodori ma è ottima anche affiancata a dei fagiolini all'insalata oppure delle patate lesse o della classica insalata magari mista.</b></span></span><br />
<span style="background-color: #d9d2e9;"><span style="color: #073763;"><b>Buon Appetito</b></span></span><br />
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SOTTO LA FOTO LINK PER VEDERE LA VIDEO RICETTA :) CLICCA E BUONA VISIONE:<br />
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<a href="https://www.youtube.com/watch?v=ez1PvIRaoJs&list=PLomlhBjSGoRjsTuyqabZgqXbfcwCOrxYJ" target="_blank">FRITTATA A VAPORE </a></div>
Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com21tag:blogger.com,1999:blog-2902548662694434416.post-59398135972368196442014-05-13T13:13:00.002-07:002014-05-13T13:13:29.623-07:00Nuovo Video Su YouTube - Penne con Pomodoro, Pancetta e scaglie di Ricotta Salata<div style="text-align: center;">
<b><i><u><span style="background-color: #fce5cd; color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Finalmente nuova ricetta! Nuovo Video!</span></u></i></b></div>
<div style="text-align: center;">
<b><i><u><span style="background-color: #fce5cd; color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Ancora un Favoloso primo piatto. </span></u></i></b></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><span style="background-color: #fce5cd;"><b><i>Clicca sul link qui sotto per accedere al video direttamente su YouTube</i></b></span></span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><span style="background-color: #fce5cd;"><br /></span></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><span style="background-color: #fce5cd;"><a href="https://www.youtube.com/watch?v=SvczYanVpC0&hd=1" target="_blank">https://www.youtube.com/watch?v=SvczYanVpC0&hd=1</a></span></span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="background-color: #fce5cd; color: purple; font-family: Trebuchet MS, sans-serif;">Ecco a voi la foto del piatto giusto per farvi venire un po l'acquolina in bocca :)</span><br />
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<span style="background-color: #fce5cd; color: purple; font-family: Trebuchet MS, sans-serif;"><i><b>Se vuoi iscriverti al mio canale clicca qui! </b></i></span><br />
<span style="background-color: #fce5cd; color: purple; font-family: Trebuchet MS, sans-serif;"><i><b><a href="http://www.youtube.com/subscription_center?add_user=BrontolinaSoSweet" target="_blank">http://www.youtube.com/subscription_center?add_user=BrontolinaSoSweet</a></b></i></span><br />
<span style="background-color: #fce5cd; color: purple; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span>
<span style="background-color: #fce5cd; color: purple; font-family: Trebuchet MS, sans-serif;"><i>Ecco a voi la LISTA DEGLI INGREDIENTI:</i></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/06503801296490741660noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-16351404037155214612014-05-08T07:09:00.002-07:002014-07-04T02:56:43.216-07:00Penne al Pomodoro, Ricotta e Pesto <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>INGREDIENTI PER 4 PERSONE:</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b><br /></b></i></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>400g Penne Lisce</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>300g Passata di Pomodoro</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>150g Pancetta a cubetti</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>1 spicchio d'aglio</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>Ricotta salata Qb</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>Peperoncino, Sale e Olio d'Oliva Qba </b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b><br /></b></i></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b><br /></b></i></span>
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<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>PREPARAZIONE:</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b><br /></b></i></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>Prendete una padella, versate all'interno un filo d'olio d'oliva e accendete il fuoco.</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b><br /></b></i></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>Portate l'olio a temperatura dopo di che all'interno fate rosolare la pancetta con un po di peperoncino.</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b><br /></b></i></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>Appena la pancetta è ben colorita e quindi ben rosolata aggiungete la passata di pomodoro, un bicchierino da caffe d'acqua e portate a cottura aggiungendo al pomodoro anche uno spicchio d'aglio e se è stagione anche un po di basilico fresco.</b></i></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>Mi raccomando regolate di sale.</b></i></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b><br /></b></i></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><i style="background-color: #cfe2f3;"><b>Nel frattempo che la salsa cuoce mettiamo l'acqua per la pasta a bollire.</b></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCi_kOVtKNSL6_KkAY_YE6-yEY1xUj9ATSRHsv3kE556TRvQh4WQbnKBKQFGf3iNmKLNmmx7wvejN4ZdVjnpNyaabph9Gk6C2vtV6vCqCOgh6ffsgc3FaUdWMf73dLpG4XiwAtEKPa9O_y/s1600/_DSC0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCi_kOVtKNSL6_KkAY_YE6-yEY1xUj9ATSRHsv3kE556TRvQh4WQbnKBKQFGf3iNmKLNmmx7wvejN4ZdVjnpNyaabph9Gk6C2vtV6vCqCOgh6ffsgc3FaUdWMf73dLpG4XiwAtEKPa9O_y/s1600/_DSC0003.JPG" height="212" width="320" /></a></div>
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<span style="color: #660000; font-family: Courier New, Courier, monospace;"><b><i style="background-color: #cfe2f3;">L'acqua bolle, calate la pasta e salate.</i></b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace;"><b><i style="background-color: #cfe2f3;">Scolate la pasta al dente e con un po di acqua di cottura </i></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><b><i style="background-color: #cfe2f3;">mettetela in padella, accendete il fuoco e fatela saltare in padella fino a che non vedete che tra il sugo e la pasta si è creata una bella amalgama.</i></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><b><i style="background-color: #cfe2f3;"><br /></i></b></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><b><i style="background-color: #cfe2f3;">Impiattate e cospargete di ricotta salata. Io ho utilizzato una grattugia per fare le scaglie :)</i></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace;"><b><i style="background-color: #cfe2f3;">Servite e Buon Appetito</i></b></span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-26478854350805460252014-05-07T09:11:00.000-07:002014-05-07T09:11:53.296-07:00Nuovo Video Su YouTube :) - Pasta al Profumo d'Estate <b><span style="color: purple; font-family: Verdana, sans-serif;"><i style="background-color: #f4cccc;">Oggi un golosissimo primo piatto in onore all'estate che sta per arrivare.</i></span></b><br />
<b><span style="color: purple; font-family: Verdana, sans-serif;"><i style="background-color: #f4cccc;"><br /></i></span></b>
<b><span style="color: purple; font-family: Verdana, sans-serif;"><i style="background-color: #f4cccc;">Rigatoni con Pesto, Ricotta e Pomodoro :)</i></span></b><br />
<b><span style="color: purple; font-family: Verdana, sans-serif;"><i style="background-color: #f4cccc;"><br /></i></span></b>
<b><span style="color: purple; font-family: Verdana, sans-serif;"><i style="background-color: #f4cccc;">Buona Visione!</i></span></b><br />
<b><span style="color: purple; font-family: Verdana, sans-serif;"><i style="background-color: #f4cccc;"><br /></i></span></b>
<b><span style="color: purple; font-family: Verdana, sans-serif;"><i style="background-color: #f4cccc;">Se volete seguirmi e vedere le prossime video ricette potete iscrivervi al mio canale YouTube in modo da essere sempre aggiornate. Un bacione a tutti! </i></span></b><br />
<br />
<span style="background-color: #ead1dc; color: #660000; font-family: Verdana, sans-serif;">CLICCA QUI PER ISCRIVERTI AL CANALE DI BRONTOLINA SO SWEET</span><br />
<span style="background-color: #ead1dc; color: #660000; font-family: Verdana, sans-serif;"><a href="http://www.youtube.com/subscription_center?add_user=BrontolinaSoSweet" target="_blank">http://www.youtube.com/subscription_center?add_user=BrontolinaSoSweet</a></span><br />
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<span style="background-color: #ead1dc; color: #660000; font-family: Verdana, sans-serif;"><br /></span>
<span style="background-color: #ead1dc; color: #660000; font-family: Verdana, sans-serif;">CLICCA QUI PER VEDERE IL VIDEO DELLA PASTA AL PROFUMO D'ESTATE ù</span><br />
<span style="background-color: #ead1dc; color: #660000;"><a href="https://www.youtube.com/watch?v=So1Zs5e-5LA" target="_blank"><span style="font-family: Verdana, sans-serif;">https://www.youtube.com/watch?v=So1Zs5e-5LA</span></a></span><br />
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<b><i><span style="background-color: #cfe2f3; color: #20124d;">CLICCA SUL LINK SOPRA LA FOTO PER VEDERE IL VIDEO DELLA RICETTA CHE STAI LEGGENDO NELLA FOTO :)</span></i></b><br />
<b><i><span style="background-color: #cfe2f3; color: #20124d;"><br /></span></i></b>
<b><i><span style="background-color: #cfe2f3; color: #20124d;">BUONA VISIONE :)</span></i></b>Anonymoushttp://www.blogger.com/profile/06503801296490741660noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-58087485692319307742014-04-16T07:21:00.001-07:002014-04-16T07:23:09.138-07:00Nuovo Video Su YouTube - PARMIGIANA DI MELANZANE<div dir="ltr" style="text-align: left;" trbidi="on">
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Buona visione<br />
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Per iscrivervi al mio CANALE YOUTUBE - Brontolina So Sweet cliccate il link qui sotto:<br />
http://www.youtube.com/subscription_center?add_user=BrontolinaSoSweet</div>
Anonymoushttp://www.blogger.com/profile/06503801296490741660noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-39152266933346850022014-04-16T02:54:00.000-07:002014-04-18T11:09:17.668-07:00La Pastiera Napoletana<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4SD5Ca4bAiBQl7BwicYoV1eQZujA2AOneReiYtcgUHh_efdXnPRU0su8dulLXmtcpcT4Wa2Wws-PzI6ZKBdIxDczNpKuSGlEoIG-AxK-g3xxtcQMeZjAiZonhPozDoHpHGLeXVAe5hyphenhyphen-/s1600/_DSC0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4SD5Ca4bAiBQl7BwicYoV1eQZujA2AOneReiYtcgUHh_efdXnPRU0su8dulLXmtcpcT4Wa2Wws-PzI6ZKBdIxDczNpKuSGlEoIG-AxK-g3xxtcQMeZjAiZonhPozDoHpHGLeXVAe5hyphenhyphen-/s1600/_DSC0004.JPG" height="212" width="320" /></a></div>
<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">( potete mettere o tutto il composto in una teglia con diametro 38 consiglio questa per chi vuole averla abbondante di ripieno, oppure dividere in 2 teglie con diamentro 26)</span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;"><b>INGREDIENTI</b><o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Per la pasta frolla:<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">500g di Farina<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">5 uova<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">150g burro<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">200g zucchero<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">1 limone ( dobbiamo grattugiare tutta la buccia)<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;"><b>Ripieno:</b><o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">500g grano<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">500g ricotta<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">5 uova<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">300g latte<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">70g di burro<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">300g zucchero<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">La buccia di un limone<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">1 bustina di vanillina<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Cannella Qb<o:p></o:p></span></div>
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</div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">1 fiala di fiori d’arancio<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Prima di tutto prepariamo la pasta frolla perchè una volta fatta deve riposare in frigorifero.</span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Se avete un robot da cucina basta mettere tutti gli ingredienti all'interno e mescolarli per un minuto, dopo di che tirate fuori l'impasto e dategli la forma di una pallina, avvolgetelo nella pellicola e mettetelo a riposare in frigo per 20/30 minuti.</span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Per chi la fa a mano: <span style="font-size: 11pt; line-height: 115%;">Disponete la farina a fontana, al centro mettiamo lo zucchero, il burro ammorbidito, le
uova e la buccia grattugiata di un limone e impastate. </span></span></div>
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<br /></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><span style="background-color: #fff2cc; font-size: 15px; line-height: 16.866666793823242px;">Componiamo la pallina, avvolgiamola per bene nella pellicola trasparente e mettetela in frigo a riposare per 20/30 minuti. </span></span></div>
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<br /></div>
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<span style="background-color: #fff2cc; font-size: 11pt; line-height: 115%;"><span style="color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="background-color: #fff2cc; font-size: 11pt; line-height: 115%;"><span style="color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span style="background-color: #fff2cc; font-size: 11pt; line-height: 115%;"><span style="color: purple; font-family: Trebuchet MS, sans-serif;">Mentre la pasta frolla riposa cominciamo a preparare il ripieno e sopratutto il grano.</span></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Mettiamo il grano in una pentola
con il latte, il burro, la vanillina, e la buccia grattata del limone. Facciamo
cuocere a fiamma bassa per trenta minuti.
Quando sarà cotto, se volete, a chi non piace il chicco potete passarlo al mixer per frullarlo, oppure lasciarlo semplicemente raffreddare il passaggio al frullatore è gusto la ricetta originale non prevede che il grano venga frullato ma fate voi a vostro gusto.<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Mentre il grano cuoce, bisogna lavorare
la ricotta con lo zucchero, è preferibile setacciare preventivamente la
ricotta, in questo modo viene più cremosa e liscia e si amalgamerà meglio con lo zucchero ma se non vi va di farlo saltate questo passaggio :) <o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Appena la ricotta è amalgamata
con lo zucchero aggiungete le uova una alla volta e con l'aiuto di una frusta o di un mestolo di legno, o una lecca pentola rigida fate amalgamare le uova alla ricotta e profumate il ripieno con la cannella e la fiala di fiori d’arancia mi raccomando tutta io ne mette due perchè mi piace molto profumata ma una compie già bene il suo lavoro :)<o:p></o:p></span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Ora che le uova sono incorporate, che il grano è freddo, aggiungete il grano all'impasto di ricotta e mescolate il tutto in modo che venga ben uniforme il ripieno. Adesso siamo pronti per infornare, o quasi.</span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Accendete il forno in modo che sarà già caldo quando inseriremo la teglia, accendetelo a 200° e lasciate andare.</span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Prendete la frolla dal frigo, con un mattarello stendiamola dandogli una forma circolare superiore al diametro della teglia che abbiamo scelto di usare, mi raccomando non fatela molto sottile. Imburrate la teglia e adagiate sopra il disco di frolla ottenuto e con l'aiuto del coltello tagliate l'eccesso ai bordi. Versate il ripieno all'interno e con la frolla avanzata ricavate delle striscioline da disporre sopra l'impasto per dargli il tipico decoro. </span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: 'Trebuchet MS', sans-serif;">Infornate a 180° al centro del forno, per circa 1 ora. Controllate sempre mi raccomando, se si scurisce troppo in superficie ma vedete che al bordo la frolla è ancora un po cruda coprite il sopra con della stagnola e lasciate finire di cuocere, la stagnola eviterà che si scurisca troppo in superficie.</span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Dopo di che, fatela raffreddare, ci impiegherà del tempo e servite.</span></div>
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<span style="background-color: #fff2cc; color: purple; font-family: Trebuchet MS, sans-serif;">Attenzione: Non preoccupatevi se il ripieno in forno si alzerà man mano che si raffredda tornerà verso il bordo in posizione orizzontale. </span></div>
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-64671390234405201652014-03-27T08:00:00.004-07:002014-04-16T07:23:20.692-07:00LA MIA PRIMA VIDEO RICETTA - SFORMATO DI PATATE<div dir="ltr" style="text-align: left;" trbidi="on">
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<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://i1.ytimg.com/vi/_WbACPMcqXI/0.jpg"><param name="movie" value="https://www.youtube.com/v/_WbACPMcqXI?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="https://www.youtube.com/v/_WbACPMcqXI?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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<span style="background-color: #f4cccc; color: #20124d; font-family: Courier New, Courier, monospace;">ECCOCI QUIIIIIIIIIIIIIIIIIIIII</span></div>
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<span style="background-color: #f4cccc; color: #20124d; font-family: Courier New, Courier, monospace;">CIAO A TUTTIIIIIIIIIIIIIIIIII</span></div>
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<span style="background-color: #f4cccc; color: #20124d; font-family: Courier New, Courier, monospace;">SPERO CHE IL MIO PRIMO VIDEO VI PIACCIA, PRESTO MI ORGANIZZERO' PER BENE IN MODO DA FARVI VEDERE BENE QUELLO CHE STO CUCINANDO.</span></div>
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<span style="background-color: #f4cccc; color: #20124d; font-family: Courier New, Courier, monospace;">SE VI VA, ISCRIVETEVI AL MIO CANALE.</span></div>
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<span style="background-color: #f4cccc; color: #20124d; font-family: Courier New, Courier, monospace;">IL NOME DEL CANALE: BRONTOLINA SO SWEET</span></div>
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<span style="background-color: #f4cccc; color: #20124d; font-family: Courier New, Courier, monospace;">C'è ANCHE LA RELATIVA PAGINA FACEBOOK CON LO STESSO NOME.</span></div>
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<span style="background-color: #f4cccc; color: #20124d; font-family: Courier New, Courier, monospace;">A PRESTO E AL PROSSIMO VIDEO SOPRATUTTO! BACIIIIIIIIIIIIIIIIIIIIIIIIIIIIII</span></div>
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Anonymoushttp://www.blogger.com/profile/06503801296490741660noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-54856807887340840802014-03-25T03:19:00.000-07:002014-03-25T03:20:55.496-07:00Buongiorno a tutti :)<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dz4jGBnea_aS1o9TWl4Yjf4Y5nfBi8D6R8wyVjQrVTAngnGDM1WLD3omlyk8Wlk5_M8xQC3UM7UvVxXG_RQcw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<span style="color: #20124d; font-family: Courier New, Courier, monospace; font-size: x-large;"><b>Buongiorno a tutti :)</b></span></div>
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<span style="color: #20124d; font-family: Courier New, Courier, monospace; font-size: x-large;"><b>Condivido con voi la mia nuova avventura!</b></span></div>
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<span style="color: #20124d; font-family: Courier New, Courier, monospace; font-size: x-large;"><b>Un bacio a tutti voi!</b></span></div>
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<span style="color: #20124d; font-family: Courier New, Courier, monospace; font-size: x-large;"><b>E incrociamo le dita!</b></span></div>
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-4905760379588147152014-03-24T06:44:00.001-07:002014-03-24T06:45:36.357-07:00Pizza di Scarole<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkDsus8xE_cmybL2kMpfr71viY6GmtIUs9RY6RuMC4g2qLkwBn3QBupxhigmf508hq5AtBzYAfsGvdcCHncT53odftwBmzSoX57gIawcylYeyzRHT2CZW03uAZLSr1s4LQlf09vPtEeqg/s1600/IMG_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #0b5394;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVkDsus8xE_cmybL2kMpfr71viY6GmtIUs9RY6RuMC4g2qLkwBn3QBupxhigmf508hq5AtBzYAfsGvdcCHncT53odftwBmzSoX57gIawcylYeyzRHT2CZW03uAZLSr1s4LQlf09vPtEeqg/s1600/IMG_0202.JPG" height="240" width="320" /></span></a></div>
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>INGREDIENTI:</b></span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>IMPASTO</b></span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">500g di farina</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">mezzo cubetto di lievito ( se fate 1kg di farina mettete tutto il cubetto)</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">300 ml di acqua ( tenetene sempre un po in più da parte. Se fate un kg di farina sono circa 550ml di acqua che vi serviranno)</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">1 cucchiaino da caffè di sale (se fate 1 kg mettetene 2)</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">1 Cucchiaio d'olio extra vergine d'oliva (se fate 1 kg mettetene 2) </span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>RIPIENO:</b></span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">2, o 3 (dipende dalla grandezza) Ceppi di scarola</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">10 olive verdi</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">10 olive nere</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">1 spicchio d'aglio</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Peperoncino e sale Qb</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Olio extra vergine d'oliva Qb</span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>PREPARIAMO L'IMPASTO:</b></span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">In una scodella versate tutta l'acqua, mi raccomando la temperatura, deve essere o a temperatura ambiente o leggermente intiepidita, ma leggermente, sciogliete all'interno dell'acqua il mezzo cubetto di lievito se decidete di fare 500g di farina, se fate 1kg di farina aggiungete tutto il cubetto e scioglietelo all'interno dell'acqua aiutandovi con le mani. Appena il lievito è ben sciolto aggiungete poco alla volta la farina e sempre con le mani mescolate, vedete che pian piano che la farina assorbe l'acqua l'impasto prende corpo e spessore, con le mani sbattete energicamente l'impasto per dargli meccanicità e attivare il lievito. </span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Quando l'impasto è ancora abbastanza liquido, aggiungete il sale e l'olio e poi continuate ad aggiungere la farina. Lavorate l'impasto fino a che non si stacca dalle pareti dandogli una forma circolare. Se è finita la farina ma l'impasto è ancora molto umido aggiungetene quanto basta ma mi raccomando ricordate che l'impasto deve comunque rimanere un po umido, si deve staccare con facilità dalle pareti ma deve essere morbido. </span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Finito di impastare, riponetelo nella scodella con un panno sopra e mettetelo a lievitare per 2 ore almeno in un luogo asciutto e abbastanza caldo. Potete metterlo in forno spento e chiuso con la luce accesa, io preferisco oltre al panno, avvolgerlo in una coperta e metterlo in un angolo del divano di casa mia a crescere perchè li sono sicura che non ci sono correnti. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTecWN04mRDXSoOEY8rpU9VZIE0RN0K9-YhEv5g96gWOVnu3wP9WusUkKVmVwCgsp4PxCUKqLCy9YfITOj_ycvphwEPokFg_qBDvcDdmCAvIqkQaT5If-n1DnEqsKCgMnGbNWaj7mA3zJ/s1600/IMG_0107.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZTecWN04mRDXSoOEY8rpU9VZIE0RN0K9-YhEv5g96gWOVnu3wP9WusUkKVmVwCgsp4PxCUKqLCy9YfITOj_ycvphwEPokFg_qBDvcDdmCAvIqkQaT5If-n1DnEqsKCgMnGbNWaj7mA3zJ/s1600/IMG_0107.JPG" height="150" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd87k7Ziaix2vNaFBsOAX5gzgLBvzbRJlwsmuzAtlkOc74Dg5WzHniLSDlOAlQdXjYx37xkzmm_oq5RHWRyU3a6sqPetMbuuv2zSLtw8QEz4AHAx48zByXE6zu18T1Hd0d4Wj1EgMHCJAv/s1600/IMG_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd87k7Ziaix2vNaFBsOAX5gzgLBvzbRJlwsmuzAtlkOc74Dg5WzHniLSDlOAlQdXjYx37xkzmm_oq5RHWRyU3a6sqPetMbuuv2zSLtw8QEz4AHAx48zByXE6zu18T1Hd0d4Wj1EgMHCJAv/s1600/IMG_0035.JPG" height="150" width="200" /></span></a></div>
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Nel frattempo prepariamo le scarole, prendete i fasci, levate le foglie più esterne, tagliate leggermente le estremità e poi separate ad una ad una le foglie, mettetele in un recipiente e successivamente lavatele per bene sotto l'acqua corrente. </span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Snocciolate le olive verdi e nere e poggiatele in un piatto. Pelate lo spicchio d'aglio e tagliatelo a metà, se all'interno c'è l'anima verde levatela. Preparate sempre nel piatto un po di peperoncino tritato il quantitativo è a piacere.</span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Lessiamo le scarole in abbondante acqua calda leggermente salata (salatela con del sale grosso per le verdure lessate è migliore) le scarole pian piano si ammorbidiranno. Nel frattempo in una padella capiente mettiamo a rosolare con un po d'olio l'aglio e il peperoncino. Alziamo le scarole ancora un po umide direttamente dalla pentola dove le abbiamo lessate e le versiamo in padella dove abbiamo rosolato il peperoncino e l'aglio. Una volta che abbiamo versato tutte le scarole in padella facciamole rosolare per bene e a questo punto aggiungiamo anche le olive. Dopo 5/10 minuti assaggiamo e se necessario regoliamo di sale.</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Una volta cotte fatele raffreddare leggermente.</span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Preparate la teglia dove volete cuocere la vostra pizza e ungetela con l'olio, per bene anche i bordi.</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Adesso prendete l'impasto che avrà ben lievitato e dividetelo in 2 parti.</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">La prima metà la stendete dandogli la forma della teglia che intendete utilizzare per la cottura, mi raccomando stendetela un po più ampia della grandezza della teglia che utilizzerete. </span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Una volta stesa, rivestite la teglia con l'impasto e adagiate all'interno il ripieno di scarole.</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Adesso prepariamo la copertura.</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Stendete la seconda parte di impasto sempre in maniera che risulti più grande della teglia che dobbiamo rivestire. Adagiate l'impasto una volta steso a copertura e aiutandovi con una forchetta o con le mani l'impasto a copertura in tutti i suoi lati dovete farlo scivolare sotto l'impasto che abbiamo utilizzato come base in modo che la pizza risulterà ben chiusa in tutti i suoi lati e non ci saranno fuoriuscite. </span><br />
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<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Se volete spennellate leggermente la superficie con un po d'uovo in modo che avrà un bel colorito e infornate per 30 minuti circa a 180° forno statico. Io solitamente divido e faccio 15 minuti sotto e 15 minuti sopra, mi raccomando per sotto non indento mai che la teglia viene poggiata direttamente sulla base del forno ma sempre sulla griglia ma posizionata all'ultimo incastro disponibile. </span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">NB: La foto all'inizio non è spennellata con l'uovo ma per darle colorito un po d'uovo ci sta bene.</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Servite tiepida o a temperatura ambiente (va sempre fatta riposare perchè le verdure devono avere il tempo di insaporire per bene la pizza)</span><br />
<span style="background-color: #fce5cd; color: #0b5394; font-family: Georgia, Times New Roman, serif;">Buona Appetito</span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-88407719429591698772014-03-17T05:19:00.001-07:002014-03-17T05:25:46.352-07:00Pasta ricotta e zucchine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTI PER 4 PERSONE:</b></span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">350g di Rigatoni (o la pasta che preferite)</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">350g Zucchine</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">250g di Ricotta cremosa</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">20g di Burro</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">1 bicchiere di latte</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Olio E.V.O. Qb</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Sale e pepe Qb</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Noce Moscata Qb</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8KGVNB7GXvL_8uIJXcA0Zazep7IL8Yl9YNP0_VOloDhZHLiT_9nxYny1UpkwiBJs27_CbEadFQzf6ZNUrpmzJw8va862oLv93tSUf5kfwCg6eMhk5qjZdhoNBEuEb2Qsf5y-4Dv6rhW0/s1600/_DSC0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8KGVNB7GXvL_8uIJXcA0Zazep7IL8Yl9YNP0_VOloDhZHLiT_9nxYny1UpkwiBJs27_CbEadFQzf6ZNUrpmzJw8va862oLv93tSUf5kfwCg6eMhk5qjZdhoNBEuEb2Qsf5y-4Dv6rhW0/s1600/_DSC0135.JPG" height="212" width="320" /></span></a></div>
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<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;"><b>PREPARAZIONE:</b></span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">E' una ricetta facilissima, ci si mette 5 minuti a farla.</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Preparate sul fuoco l'acqua per bollire la pasta. Mentre aspettiamo che bolle tagliate a rondelle le zucchine e fatele rosolare in padella con un po d'olio. Appena sono ben dorate adagiatele su dello scottex, scolatele dall'olio in eccesso. </span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Buttate metà dell'olio in padella e aggiungetene un po fresco e mettete la padella da parte.</span><br />
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<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">In un recipiente mettete tutta la ricotta, sale, pepe e noce moscata, e un goccio di latte. Mescolate per bene fino ad ottenere una bella cremina. Assaggiatela per vedere se dovete aggiungere ancora qualche spezia. Se volete potete mescolare alla ricotta anche del basilico fresco spezzettato se è stagione. </span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">L'acqua ora dovrebbe bollire. Calate la pasta.</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Mentre la pasta si cuoce, accendete sotto la padella, fate scaldare un pochino l'olio e mettete le zucchine e la ricotta, aggiungete il bicchiere di latte e il burro. A fuoco medio fate amalgamare il tutto.</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Scolate la pasta al dente, e non completamente scolata versatela in padella per la mantecatura.</span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Mescolate per bene la pasta con la ricotta sempre a fiamma media. </span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Impiattate e servite. Consiglio di mangiare con abbondante parmigiano. </span><br />
<span style="background-color: #fce5cd; color: #0c343d; font-family: Arial, Helvetica, sans-serif;">Buon Appetito</span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-75287058739267855272014-03-15T09:11:00.002-07:002014-03-15T09:31:33.500-07:00Cookies Americani<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81xWJ1i3uEeo_lo-E2HjKDarhH_pvCYqR5aeg7kgt0mup9CsubCjPzTFG_QyF531eKqw_UosrB2Emj6pmlfcqlqK5KNk_vhykikQPjBYNJnzkxL_1G5qzw1UklLRp1_9By5fKULEpSpfN/s1600/19.JPG" height="212" width="320" /></span></div>
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<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">INGREDIENTI:</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">400g Farina 00 </span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">5g Bicarbonato</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">250g Burro Ammorbidito</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">100g Zucchero semolato</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">200g Zucchero a velo</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">10g Sale grosso</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">3 Uova medie</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">350g Gocce di cioccolato</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">1 Bustina vanillina, o essenza, o estratto di vaniglia.</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">ACCESSORI:</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Teglia da forno</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Carta forno</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Spatola per dolci</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Frusta per dolci</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Cucchiaino da caffè</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Ciotola</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Setaccio</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">PREPARAZIONE:</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Per iniziare setacciate tutta la farina in una ciotola e aggiungete il bicarbonato. Se utilizzate la bustina di vanillina o l'estratto di vaniglia in polvere aggiungetelo ora. Mescolate tutto per bene.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtrvA-43uuaCwALUO_o7WXaNiXe4XOMM1_eWIu1BEq_4vsPtrF2oGenFydll8-mF9ieICLJFKt1DkPKljdMddPMtYBgDbsOOg0i8z0G8ATv67soSRIKAFsZqp6PIYmIjcpX2IMhqfcU3r/s1600/2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBtrvA-43uuaCwALUO_o7WXaNiXe4XOMM1_eWIu1BEq_4vsPtrF2oGenFydll8-mF9ieICLJFKt1DkPKljdMddPMtYBgDbsOOg0i8z0G8ATv67soSRIKAFsZqp6PIYmIjcpX2IMhqfcU3r/s1600/2.JPG" height="132" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi50tNgUj7ocHzmGGWcUknBxbqPwhDlUVA_tA3ymMk2wT9yBlUn2y8SOV89_aHjc7BuYB1wYth7gUjQPj6UyKRDVsUKe_TLGoU6_Ch5Sypr86hJMeT5bXDF63MOv95EkjFUCHFTBPdV1Ac/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi50tNgUj7ocHzmGGWcUknBxbqPwhDlUVA_tA3ymMk2wT9yBlUn2y8SOV89_aHjc7BuYB1wYth7gUjQPj6UyKRDVsUKe_TLGoU6_Ch5Sypr86hJMeT5bXDF63MOv95EkjFUCHFTBPdV1Ac/s1600/1.JPG" height="132" width="200" /></span></a></div>
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<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">In un altro recipiente aggiungete il burro ben ammorbidito (io l'ho lasciato un po vicino al forno caldo) appena si è ammorbidito mescolatelo con lo zucchero semolato, va lavorato per bene fino ad ottenere una crema di zucchero omogenea. </span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Ora aggiungete tutto lo zucchero a velo ma mi raccomando utilizzate un setaccio.</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Mescolate tutto fino a che lo zucchero a velo risulta ben amalgamato.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRThyphenhyphenSJ-C6W4nXvemj5cCO8rN_UdrWT_U1GQ21ZTGGm6XrB8tke15hSpZ9R7RXA9a6KoSc34wciDZ-RmUTC8fcbnHSBzp_R9aDNN5mhrgasl5uKpaDMhbAtDNJj8ETPc5mzpEVOTjH7HuR/s1600/3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRThyphenhyphenSJ-C6W4nXvemj5cCO8rN_UdrWT_U1GQ21ZTGGm6XrB8tke15hSpZ9R7RXA9a6KoSc34wciDZ-RmUTC8fcbnHSBzp_R9aDNN5mhrgasl5uKpaDMhbAtDNJj8ETPc5mzpEVOTjH7HuR/s1600/3.JPG" height="132" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjk4npQIoz_6mR8sCegjnk994BFHcVfGo3cPUC9x64GxQs7aZmpgc_tLGKXZ4nSl81B0oxT1Y4RFlPGzlRg-YXcGzydmBOFG9rMBAq1UwjZoFjywY7gMOumkVEtMRhT6hocj0OoYcZyJE/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjk4npQIoz_6mR8sCegjnk994BFHcVfGo3cPUC9x64GxQs7aZmpgc_tLGKXZ4nSl81B0oxT1Y4RFlPGzlRg-YXcGzydmBOFG9rMBAq1UwjZoFjywY7gMOumkVEtMRhT6hocj0OoYcZyJE/s1600/4.JPG" height="132" width="200" /></span></a></div>
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<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Quando il composto è cremoso aggiungiamo le uova, il sale grosso e se non l'avete messa prima aggiungete la vaniglia. (se non l'avete messa prima avete acquistato la vaniglia liquida, quindi va aggiunta ora solo se si tratta di vaniglia liquida)</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Mescolate tutto per bene. </span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Adesso aggiungete, al composto cremoso, la farina precedentemente setacciata e mischiata al bicarbonato. Anche tutta in un colpo non c'è bisogno di aggiungere la farina poco alla volta.</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Quando tutto è ben amalgamato unite le gocce di cioccolato. </span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">NB: Potrebbero sembrare troppe, ma non è cosi. Vi sconsiglio di diminuire la dose di gocce di cioccolato.</span><br />
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<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;"> Ora arriva la parte divertente :)</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Preparate prima di tutto la teglia foderandola con carta forno. Consiglio per tenerla ben ferma di inumidire il fondo della teglia con un po d'acqua e poi adagiare sopra la carta forno.</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Accendete il forno a 200 gradi, statico in questo modo il forno sarà già ben caldo al momento di infornare i biscotti.</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Armatevi di 2 cucchiaini da caffè. </span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Formate delle palline e poggiatele in teglia, mi raccomando ben distanziate, MOLTO DISTANZIATE, in forno si allargano abbastanza e crescono. Per quanto riguarda la grandezza sta un po a voi, cioè più abbondate è la dose che mettete su cucchiaino più grande verrà il biscotto e più dovrete distanziarli in teglia. Io ho scelto di farli di varie dimensioni, anche grandi (vi ammetto, che facendoli un po più grandi risparmiate di fare molte infornate).</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Infornate per 15/20 minuti a 180° sempre forno statico.</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Una volta cotti, lasciateli prima leggermente raffreddare in teglia (non vi preoccupate se sembrano morbidi, raffreddandosi si induriscono) dopo qualche minuti, metteteli a raffreddare su una griglia.</span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Ben freddi avranno la fragranza giusta. Conservateli in una biscottiera o in un recipiente con il coperchio per mantenerne la fragranza. </span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Buon Appetito</span><br />
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<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">E siccome anche nella cucina di silvia si SBAGLIAAAAAAAAAAAAAA </span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Ecco a voi cosa accade se esagerate con le dosi o non mantenete una buona distanza!!!!!!!!!</span><br />
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<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Ovviamente sono buonissimi lo stesso da mangiare! </span><br />
<span style="background-color: #d9d2e9; color: #660000; font-family: Georgia, Times New Roman, serif;">Non si butta via niente :P</span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-4642691609290200472014-03-10T04:23:00.004-07:002014-03-10T04:25:11.612-07:00Frittata di Maccheroni<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;"><b>INGREDIENTI PER 5 PRSONE:</b><br /><br />600g di Spaghetti<br />5 uova<br />100g Parmigiano grattugiato<br />100g Pecorino romano grattugiato<br />150g Salame a Cubetti (io utilizzo un salame napoletano, voi mettete quello che preferite<br />150g Pancetta a cubetti</i></span><br />
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">150 Provolone semipiccante (io utilizzo l'auricchio, potete sostituire con della provola affumicata stagionata, oppure con del fiordilatte)<br />Sale e Pepe Qb<br />Olio E.V.O. Qb<br /><br />NB: Potete sostituire gli ingredienti del ripieno a vostro piacimento. Ad esempio c'è chi ama mettere anche dei wustell tagliati a cubetti. pomodorini secchi, salsiccia, rucola. Sbizzarritevi. L'unico ingrediente che consiglio di non levare, modificare ma non levare, è il formaggio. Provolone o provola che sia, o quello che volete ma non eliminatelo perchè rende la frittata più saporita, più morbida e fa anche un po da legante.</i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;"><br /></i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;"><b>PROCEDIMENTO:</b></i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">La prima cosa da fare è mettere a cuocere gli spaghetti. Scegliete una pentola alta se possibile e capiente. Io non salo mai all'inizio, aspetto sempre prima che l'acqua venga a bollore, calo la pasta e poi salo. </i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Mentre gli spaghetti cuociono cominciamo a preparare gli ingredienti per il ripieno. In una ciotola aprite e sbattete le uova, salatele e pepate leggermente. Tagliate a cubetti tutti gli ingredienti per il ripieno e grattugiate i parmigiano e il pecorino.</i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;"><br /></i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Scolate gli spaghetti una volta ben cotti. Mi raccomando non proprio al dente perchè altrimenti non legheranno bene con il ripieno ma neanche scotti. Cercate di levarli un attimo dopo il punto di cottura in cui gli spaghetti risulterebbero al dente. </i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Scolateli per bene e adagiateli in una zuppiera, scodella, dove preferite. Versate sugli spaghetti 2 cucchiai di olio E.V.O. mescolate per bene in modo che tutti gli spaghetti siano inumiditi dall'olio e lasciateli raffreddare. </i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;"><br /></i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Mi raccomando non fate l'errore di raffreddare la pasta sotto l'acqua fredda perchè avete fretta. Se fate ciò l'acqua fredda porterà via tutto l'amido della pasta, renderà la pasta sciapa e molla perchè tenderà ad assorbire l'acqua che gli state versando. Vi consiglio di aspettare, ci vuole poco, al massimo se è inverno o siete in un luogo fresco potete adagiarla o fuori ad un balcone o nel luogo più fresco che avete a disposizione. NO FRIGO rischierete di romperlo, le cose appena cotte, e ancora molto calde non vanno mai inserite nel frigorifero. </i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;"><br /></i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Appena la pasta è a temperatura ambiente aggiungete tutti gli ingredienti e mescolate in modo che tutto sia omogeneo. Io di solito assaggio di sale e regolo di pepe. A me piace piccate.</i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Ora che la pasta è pronta, prendete una padella, versate all'interno l'olio E.V.O. fino a ricoprire la padella, uno strato sottile ma la padella deve essere ricoperta.</i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Fatelo scaldare, appena comincia a riscaldarsi io muovo un po la padella per sporcare anche i bordi con l'olio e una volta a temperatura calate la vostra pasta. e coprite con un coperchio possibilmente maggiore o almeno pari al diametro della padella. Fate tutto a fuoco medio/sostenuto (non al massimo) in modo che l'olio frigga per bene ma non bruci. </i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;"><br /></i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Appena le pareti della frittata cominciano a prendere colore, aiutandovi con un mestolo, o una posate staccate la frittata dai bordi, e se sotto si sta cuocendo bene in alcuni punti sarà già possibile alzarla per vedere come procede la cottura. Se tutto è fatto per bene la frittata non si attaccherà. </i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Arrivati al grado di cottura da noi desiderato aiutandoci con il coperchio giriamo la frittata. </i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;"><br /></i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Poggiate il coperchio sopra, con una mano mantenete il coperchio ben saldo sulla padella, con l'altra mano afferrate il manico della padella e energicamente, con un solo colpo, rivoltate il contenuto della padella sul coperchio. Fatto ciò fate scivolare dal coperchio la frittata di nuovo nella padella sta volta ovviamente dal lato ancora da cuocere. Controllate che si rosoli bene anche dall'altro lato, se è necessario aggiungete ancora un po d'olio se vedete che non è sufficiente per cuocere l'altro lato della frittata. </i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;"><br /></i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Una volta cotta, adagiatela su della carta assorbente per levare l'olio in eccesso. Servitela tiepida. </i></span></div>
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<span style="color: #274e13; font-family: Georgia, Times New Roman, serif;"><i style="background-color: #fff2cc;">Buon Appetito.</i></span></div>
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><b>INGREDIENTI:</b></i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>PER IL PAN DI SPAGNA: ( Come teglia io ho utilizzato quella di alluminio da 8 porzioni)</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>6 Uova</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>200g di Zucchero</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>100g Farina</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>70g Fecola di Patate</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>1 Bustina di lievito per dolci</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>1 Buccia di arancia</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>1 Fialetta di essenza all'arancia</i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><b>PER LA BAGNA DEL PAN DI SPAGNA:</b></i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>250ml di Acqua</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>100g di Zucchero</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>50ml di Cointreau (liquore tipico della fiesta al sapor d'arancia, se non vi piace sostituitelo con un paritario di vostro gusto)</i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><b>PER LA FARCITURA:</b></i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>3 Rossi d'uovo</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>150g di Zucchero</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>90g di Farina</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>500 ml di Latte</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>1 Fialetta di essenza d'arancia</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>200ml di Panna da montare</i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><b>PER LA COPERTURA:</b></i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>300g di Nutella</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>200g Cioccolata fondente</i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><b>ACCESSORI EXTRA:</b></i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Teglia per il pan di spagna ( io ho utilizzato una di alluminio da 8 porzioni)</i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Carta forno o se preferite burro per imburrare la teglia </i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Frullino elettrico, oppure potete ovviare facendo a mano o con la frusta o con un cucchiaio il frullino vi facilita le operazioni</i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Doccetta per Bagna dolci, altrimenti possiamo fare con un cucchiaio o se ce l'avete potete utilizzare quei dispenser all'americana di maionese e senape. </i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Se è possibile una griglia rialzata su cui adagiare la torta per fare la copertura e far colare il cioccolato in eccesso.</i></span><br />
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><b>PREPARAZIONE:</b></i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Cominciamo a preparare il pan di spagna. </i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Separate per tutte le uova i rossi dai bianchi e inseritele in 2 ciotole diverse.</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>I bianchi dovete montarli a neve, abbastanza ferma. Avranno una consistenza compatta e lucida. Lasciateli in frigo fino a che non saranno pronti i rossi che adesso andiamo a preparare.</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>I rossi li monterete con lo zucchero, la scorza dell'arancia e la fialetta. Appena tutto sarà ben mescolato è aggiungete la bustina di lievito e mescolate.</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Successivamente, mischiate in un piatto a parte la farina e la fecola. Ora aiutandovi con un mestolo o una spatola per dolci, prelevate una piccola quantità di albumi e una piccola quantità di farina mescolata alla fecola e aggiungete entrambi ai rossi d'uovo e mescolate. Aggiungete entrambi gli ingredienti poco alla volta fino a completamento. Fate un movimento dall'altro verso il basso facendo incorporare aria all'impasto. </i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Appena tutti gli ingredienti sono ben amalgamati foderate la teglia di carta forno, o la imburrate come preferite, e versate l'impasto all'interno della teglia. Infornate in forno preriscaldato a 180° per circa 30 minuti. Verificate sempre la cottura con il metodo dello stuzzicadenti. Prendete uno stuzzicadenti, bucate l'impasto verso il centro, se uscirà pulito vorrà dire che il nostro impasto è pronto.</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Una volta pronto fatelo raffreddare a temperatura ambiente. </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MBlqED9qDuj7ZQYbP7iT_47GvFIhCrZyukA7HCVR42gDUzLmObm0kgc_Mi8svWQmMkch_uFa4eMPKNN9X7-LoizZygL84_lUPq7mlIO-stZXDaOIGdP9PjSLOBDO1crceSGShyphenhyphenfwz0xH/s1600/_DSC0001.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MBlqED9qDuj7ZQYbP7iT_47GvFIhCrZyukA7HCVR42gDUzLmObm0kgc_Mi8svWQmMkch_uFa4eMPKNN9X7-LoizZygL84_lUPq7mlIO-stZXDaOIGdP9PjSLOBDO1crceSGShyphenhyphenfwz0xH/s1600/_DSC0001.JPG" height="132" width="200" /></i></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI6_0TKdXrW7q6x5F2HPp4U9pWfRRbpGhS0V2gj4kRcAbi1KUlosLK7TrdfZr14ZUNWKp2Jy99sPTEG8jwRT1eOoNCn2e-sUeWHf21Fk2DlrZUY8lTLerAr_leOeLUwoiT7ryzglLpTN_/s1600/_DSC0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI6_0TKdXrW7q6x5F2HPp4U9pWfRRbpGhS0V2gj4kRcAbi1KUlosLK7TrdfZr14ZUNWKp2Jy99sPTEG8jwRT1eOoNCn2e-sUeWHf21Fk2DlrZUY8lTLerAr_leOeLUwoiT7ryzglLpTN_/s1600/_DSC0002.JPG" height="132" width="200" /></i></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMEXzLiN0jdiSz_ohka588mVByMbUu8DMPgmmn5E-dWCI1_MDFMMNW3y21a0KJIG8uEEiSi4yb4HPJRN0MsTDbr17uwKuOHOCUIvGhGU18WelO5sqepWAvjgHccH91chtqZE47_0nmi9E/s1600/_DSC0021.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMEXzLiN0jdiSz_ohka588mVByMbUu8DMPgmmn5E-dWCI1_MDFMMNW3y21a0KJIG8uEEiSi4yb4HPJRN0MsTDbr17uwKuOHOCUIvGhGU18WelO5sqepWAvjgHccH91chtqZE47_0nmi9E/s1600/_DSC0021.JPG" height="132" width="200" /></i></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAooUVbWNRcl4W40T5h_pcFJCSWzdmDuI4n4jNjnCnEqTakxvanhmYr7-8c0udI0osmy85wrnQm-tGkAg6R2NDibkFrOwLIjvaWcrhkUs2SK4CWH_PZRdhGU7CZeEdgfycUV_uNfHIiUp/s1600/_DSC0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAooUVbWNRcl4W40T5h_pcFJCSWzdmDuI4n4jNjnCnEqTakxvanhmYr7-8c0udI0osmy85wrnQm-tGkAg6R2NDibkFrOwLIjvaWcrhkUs2SK4CWH_PZRdhGU7CZeEdgfycUV_uNfHIiUp/s1600/_DSC0024.JPG" height="132" width="200" /></i></span></a></div>
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Mentre il pan di spagna cuoce, prepariamo la crema per farcire la nostra torta.</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Mettiamo in un pentolino le uova, lo zucchero e la fialetta d'arancia e amalgamiamo per bene il tutto o aiutandoci con le fruste o come preferite. Ora aggiungete tutta la farina e 2 bicchieri di latte dal mezzo litro che abbiamo a disposizione. Mescolate per rendete tutto cremoso e uniforme. Fatto ciò aggiungete la parte rimanente del latte e mettiamo il tutto sul fuoco a fiamma media, e dobbiamo cuocere fino a che la crema non si addensa. L'aspetto sarà simile a quello delle crema pasticcera. Travasate in una ciotola e fate raffreddare.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NbMTbteZMKysZGePvhpWlDVSuTHPIJ85Tu6PAo4IbZD9XFyeWSQGueWhkTUJG_X9AS6ra8pDcm8xqD5HP321HHihMP7hFs61TBz4l8GPKvKe7S3-lcU6uw842Oryg6ryHrJK-2t3dC2v/s1600/_DSC0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NbMTbteZMKysZGePvhpWlDVSuTHPIJ85Tu6PAo4IbZD9XFyeWSQGueWhkTUJG_X9AS6ra8pDcm8xqD5HP321HHihMP7hFs61TBz4l8GPKvKe7S3-lcU6uw842Oryg6ryHrJK-2t3dC2v/s1600/_DSC0040.JPG" height="212" width="320" /></i></span></a></div>
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Prepariamo la bagna. </i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Mettere un un pentolino l'acqua e lo zucchero, mettete sul fuoco e portate ad ebollizione. Appena bolle, spegnete il fuoco, mescolate per far scendere un po la temperatura e appena si intiepidisce aggiungete il Cointreau. Se avete la doccetta per dolci, appena tutto sarà freddo travasate la bagna nella doccetta cosi sarà pronta all'uso. </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmCaWluE5dobwhb-AMbZty2Pqz4fgthOsYYlrljpP65PyHly2A45cRrDJLdIjtbPDnuCkIdxCKx8TBs7qEAcJJpA6u0wb1tJqOBqe3CjQZjTOOdBwQan1A-HCyBO1s1MCD8QgehK5y3aa/s1600/_DSC0036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmCaWluE5dobwhb-AMbZty2Pqz4fgthOsYYlrljpP65PyHly2A45cRrDJLdIjtbPDnuCkIdxCKx8TBs7qEAcJJpA6u0wb1tJqOBqe3CjQZjTOOdBwQan1A-HCyBO1s1MCD8QgehK5y3aa/s1600/_DSC0036.JPG" height="132" width="200" /></i></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuj8ZU5P1CNhRnKeUzFKn87yN1g28Q1W93_dPyB2qJMTGZ-9JPuUrXF-_Zr-i1dDIsFNYI5tTnOoscE07aJkFpQVQ4QMfDRr2hiRVkqsePdk_Yox9lNUOUZ7ZCzVnyV4lNJ5aP2p-B0PBm/s1600/_DSC0047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuj8ZU5P1CNhRnKeUzFKn87yN1g28Q1W93_dPyB2qJMTGZ-9JPuUrXF-_Zr-i1dDIsFNYI5tTnOoscE07aJkFpQVQ4QMfDRr2hiRVkqsePdk_Yox9lNUOUZ7ZCzVnyV4lNJ5aP2p-B0PBm/s1600/_DSC0047.JPG" height="132" width="200" /></i></span></a></div>
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Una volta che avete cotto e lasciato raffreddare il nostro pan di spagna tagliatelo in due parti possibilmente uguali mi raccomando. Cercate di mantenere lo spessore per tutta la dimensione.</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Adagiate le due metà su un vassoio. Cominciate a bagnare le 2 metà di pan di spagna.</i></span><br />
<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Mi raccomando non saltate nessuna area, bagnate bene i bordi e sopratutto mettete più di metà della bagna una parte lasciatela per metterne ancora quando avremo farcito e chiuso la torta.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XrasK4Nmnwwk51UlGIIaNybivIho_FwBtuCb25js7TkIpvT6ezgs0OlY41KBBaBXiYQR_sH80qnub4A0YRbMBLCRSxkA78SHq6KjoUQAp7lHk4NOtwnqhQKTWs9ZHPPpJocpOcWCBJ9b/s1600/_DSC0030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XrasK4Nmnwwk51UlGIIaNybivIho_FwBtuCb25js7TkIpvT6ezgs0OlY41KBBaBXiYQR_sH80qnub4A0YRbMBLCRSxkA78SHq6KjoUQAp7lHk4NOtwnqhQKTWs9ZHPPpJocpOcWCBJ9b/s1600/_DSC0030.JPG" height="132" width="200" /></i></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3qY3eNVqVL8g-TRb47D8i4TepX6nm4R4P05Y2ijC3h56eebdlP-aWNQAj1gjQcaYtbcYMzEtlLKftq1TzWQAGmw9gfzXgyvN7jCHZJ5MnEWeGn8W1qvBvq54Dz1a3PAzHzmAYPtwjL1X/s1600/_DSC0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3qY3eNVqVL8g-TRb47D8i4TepX6nm4R4P05Y2ijC3h56eebdlP-aWNQAj1gjQcaYtbcYMzEtlLKftq1TzWQAGmw9gfzXgyvN7jCHZJ5MnEWeGn8W1qvBvq54Dz1a3PAzHzmAYPtwjL1X/s1600/_DSC0046.JPG" height="132" width="200" /></i></a></div>
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<span style="background-color: #cfe2f3; color: #660000; font-family: Verdana, sans-serif;"><i>Adesso è arrivato il momento di farcirla con al crema che ormai sarà ben fredda. Stendete per bene la crema su tutto il pan di spagna. uniformate le zone, dopo di che chiudete la torta con le due metà di pan di spagna. Una volta chiuda irrorate con tutta la bagna rimanente la parte di sopra della torta. </i></span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif;"><i style="background-color: #cfe2f3;">Ora prendete la nutella, mischiatela al cioccolato fondente e scioglietela o in micronde per pochi sicondi alla volta mescolando per bene oppure potete scioglierla a bagnomaria. </i></span></div>
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<span style="color: #660000; font-family: Verdana, sans-serif;"><i style="background-color: #cfe2f3;">Una volta che la cioccolata è diventata abbastanza fluida da poterla stendere fatela colare al centro della torta, man mano si distribuirà verso i bordi e poi con l'aiuto di una spatola per dolci o un coltello da pane (dal lato non seghettato) stendetela per bene su tutta la superficie. Con il cioccolato restante fate sulla torta le decorazioni tipiche della fiesta. Mettetela in frigo a raffreddare per dar modo alla cioccolata di addensarsi e compattarsi. Dopo di che la vostra torta è pronta! Buon Appetito.</i></span></div>
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-24906388357727900532014-03-05T10:24:00.001-08:002014-03-05T10:24:22.660-08:00Le Chiacchiere Napoletane<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>INGREDIENTI: </b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>500g di Farina più dell'altra farina per spolverare le chiacchiere e il piano di lavoro</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>2 uova</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>100g di burro ammorbidito o margarina</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>8 cucchiai di marsala</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>6 Cucchiai di Latte</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>3 Cucchiai di Zucchero</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>2 Limoni per grattugiarne la scorza</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Pizzico di sale</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Olio di arachidi per friggere</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Abbondante zucchero a velo per guarnire.</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b><br /></b></span></span>
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b> ATTREZZI:</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Nonna Papera (macchinetta per stendere la pasta)</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>in alternativa il matterello e tanto olio di gomito</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Rotellina per dolci per tagliare l'impasto e dare ai bordi un movimento carino</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Padella per friggere.</b></span></span><br />
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<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>PREPARAZIONE:</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Io ho utilizzato un'impastatrice per comodità ma fare l'impasto a mano è semplicissimo ora vi do dettagli su entrambe le preparazioni.</b></span></span><br />
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<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>A MANO:</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>In un recipiente versate lo zucchero e la scorza dei due limoni grattugiati. Mescolate per bene e aggiungete il resto degli ingredienti. Mescolate a mano fino a che non ottenere una pallina compatta che si stacca dai bordi. L'impasto delle chiacchiere è un impasto umido ma attenzione non appiccicoso.</b></span></span><br />
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<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>BIMBY:</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Inserite nel boccale lo zucchero e la buccia grattugiata dei 2 limoni, mi raccomando per intero. Azionate il bimby a velocità 9 per 10 secondi.</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Poi aggiungete il resto degli ingredienti. Chiudete il boccale, e impastate per 3 minuti volocità spiga.</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>E il vostro impasto è pronto.</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b><br /></b></span></span>
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>In entrambi i casi, fate riposare l'impasto per una mezz'oretta e copritelo con un canovaccio.</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Nel frattempo preparatevi sul piano di lavoro la nonna papera. Per chi non sapesse come si usa è veramente molto semplice. Porzionate il vostro impasto in panetti non molto grandi. Schiacciateli un po sporcandovi le mani con la farina e appiattite un po i panetti. </b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b><br /></b></span></span>
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Primo step: posizionate la rotella della nonna papera sull'1 (i numeri della rotella sono in ordine progressivo, man mano che si aumenta il numero si diminuisce la distanza tra i rulli e quindi man mano si da all'impasto uno spessore sempre minore).</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Passate all'interno dei due rulli l'impasto, aiutandovi con la manovella. Fate questa operazione almeno 3 volte.</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b><br /></b></span></span>
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Secondo step: con pochissima farina sporcate la sfoglia ottenuta da entrambi i lati. Passate la rotellina della macchina a 2 e ripetete il passaggio fra i 2 rulli questa volta per due volte.</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Seguite questo procedimento fino ad arrivare a 4. Se la sfoglia la vedete ancora alta potete arrivare fino a 5. Questi ultimi due numeri sono variabili perchè dipende dalla quantità di sfoglia che state passando. Vi ricordo che se diventa troppo lunga mentre effettuate il passaggio tra i rulli potete tagliarla in due parti e agevolarvi il lavoro.</b></span></span><br />
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<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Fatta la prima sfoglia, appoggiatela sul piano di lavoro, e con la rotellina tagliate le striscioline che saranno poi le vostre chiacchiere. La lunghezza la potete regolare ad occhio, diciamo non meno di 10 cm e non più di 13. Altrimenti troppo lunghe potrebbero essere antiestetiche e scomode da friggere. Proseguite per tutti i panetti e le sfoglie che otterrete. </b></span></span><br />
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<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>Una volta tagliate disponetele su un vassoio infarinato, potete anche sovrapporle leggermente sempre spolverizzando un po di farina. Ma non fate troppi strati altrimenti il peso potrebbe farle attaccare fra loro.</b></span></span><br />
<span style="background-color: #b6d7a8;"><span style="color: #351c75;"><b>In padella versate una parte dell'olio. E fatelo scaldare per bene. Una volta caldo cominciate a friggere le vostre chiacchiere, in genere (dipende dalla grandezza della padella) io ne friggo 4 alla volta. Appena sono dorate le alzo, le scolo su un po di carta forno e poi le appoggio su un vassoio da portata o un bel piatto. Quando avrete finito di friggerle tutte. Fate raffreddare le ultime e spolverizzate con abbondante zucchero a velo. Buon Appetito</b></span></span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-14876095707595138292014-03-04T03:04:00.002-08:002014-03-04T03:05:14.901-08:00Le Graffe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>INGREDIENTI: ( PER 10 PERSONE ABBONDANTI)</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>500g di Patate</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>1 kg di Farina ( più una parte per infarinare il piano di lavoro</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>100g burro</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>60g lievito di birra</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>40g di zucchero</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>4 uova</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>1 bicchiere di latte</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>PER AROMATIZZARE L'IMPASTO:</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>1 Bustina di vanillina</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>Un pizzico di scorza grattugiata di un limone o di un arancia</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>e volendo un cucchiaino di cannella in polvere.</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>PER FRIGGERE</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>Olio di semi di arachide</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>PREPARAZIONE:</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>Prima di tutto bisogna lessare le patate. Mettetele in una casseruola coperta d'acqua, portata a bollore e lasciatele cuocere per 30-40 minuti. Il tempo di cottura varia anche in base alla grandezza delle patate io solitamente controllo la cottura aiutandomi con una forchetta,se penetra all'interno della patata senza problemi vuol dire che sono cotte.</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>Scolatele sotto abbondante acqua fredda e pelatele dopo di che schiacciatele aiutandovi con uno schiaccia patate. Scaldate leggermente il latte e fate sciogliere il lievito all'interno.</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>Preparate sul piano di lavoro, anche una spianatoia va bene, una fontana composta dalla farina e dalle patate schiacciate. Al centro della fontana mettete il burro ammorbidito, le uova, lo zucchero e il bicchiere di latte con il lievito. Cominciate ad impastare. </b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>Appena il centro comincerà ad essere cremoso e compatto grattugiate la scorza dell'agrume che avete scelto, aggiungete la vanillina e la cannella. (ripeto è facoltativo potete mettere anche solo gli aromi che preferite non tutti, o non metterne a vostro gusto) e continuate ad impastare. L'impasto alla fine risulterà abbastanza morbido, compatto ma morbido, lasciatelo sul piano di lavoro, e copritelo con un canovaccio e fatelo riposare 10-15 minuti.</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>Nel frattempo preparate dei piani d'appoggi dove metteremo le graffe pronte a lievitare prima di friggerle. Io ho utilizzato delle teglie, le ho leggermente infarinate. Voi organizzatevi come meglio credete, nel modo in cui vi riesce più comodo. </b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>Trascorsi il 15 minuti, cominciamo a prelevare parte dell'impasto. Ci aiutiamo con le mani,gli diamo la classica forma a salsicciotto come se stessimo preparando degli gnocchi. Prendiamo le 2 estremità e le accavalliamo e il gioco è fatto. Adagiate la graffa pronta sulla teglia, proseguite cosi per tutto l'impasto.</b></span><br />
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: purple; font-family: Courier New, Courier, monospace;"><b>Una volta finito l'impasto fate riposare le graffe fino a che non raddoppiano di volume. Con questa dose di lievito basterà un'oretta e mezza circa se le riponete lontano da luoghi umidi e freddi. Una volta raddoppiate preparate una padella per friggere. Scaldate l'olio sul fuoco, e una volta arrivato a temperatura cominciate a friggere le graffe. Fatele dorare da entrambi i lati, asciugatele con un po di carta assorbente e passatele nello zucchero. Servitele e buon appetito.</b> </span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com2tag:blogger.com,1999:blog-2902548662694434416.post-64743030260376334552014-02-20T04:44:00.005-08:002014-03-04T03:05:24.881-08:00Sanguinaccio<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">INGREDIENTI:</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">80g di Amido per dolci</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">200g Cacao amaro</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">500g di Zucchero</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">1 lt di Latte intero</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">200g Cioccolato fondente</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">100g di Burro</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">Facolatativo:</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">1 Bustina di Vaniglina</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">1 Bustina di Cannella in polvere</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b style="background-color: #f4cccc;">Gocce di cioccolato</b></span><br />
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<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;"><b>PREPARAZIONE:</b></span><br />
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;">Mescolate in un recipiente l'amido, il cacao amaro, lo zucchero. Tagliate a pezzi il cioccolato fondente o potete comprarlo già in scaglie.</span><br />
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;">Versate tutti gli ingredienti in polvere in una pentola con un bicchiere di latte.</span><br />
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;">Accendete il fuoco e cominciate a mescolare. Appena il composto comincia ad essere cremoso aggiungete il cioccolato fondente e mescolate aggiungendo piano piano il latte. </span><br />
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;">Due precisazioni: La percentuale di fondente è a vostro piacimento potete anche mischiare il fondente con il cioccolato a latte. Altra precisazione, io ho utilizzato un litro di latte per queste dosi semplicemente perchè a me piace abbastanza fluido, diciamo che il mio obbiettivo è dargli la consistenza di una crema al cucchiaio ma ognuno può decidere la consistenza che più gli aggrada semplicemente aggiungendo o diminuendo le dosi di latte.</span><br />
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;">Finito di versare il latte, aggiungete i 100g di burro e fate cuocere una decina di minuti sempre mescolando in modo che non si attacchi e che il cioccolato non bruci. Vi renderete conto che il sanguinaccio è pronto dal colore del cioccolato che sarà man mano più intenso. A quel punto, spegnete e lasciate raffreddare.</span><br />
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="background-color: #f4cccc; color: #444444; font-family: Trebuchet MS, sans-serif;">Appena il sanguinaccio avrà una temperatura simile a quella ambiente aggiungete, per profumarlo, la vanillina e la cannella. Potete, sempre una volta che il sanguinaccio è ben freddo, aggiungere anche delle gocce di cioccolato. Servite con biscotti, chiacchiere, lingue di gatto, cantucci insomma tutto quello che vi piace e buon appetito.</span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-28435830769660436682012-12-18T03:22:00.000-08:002012-12-18T03:22:12.933-08:00Sformato di Pasta e Melanzane<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>INGREDIENTI PER 4 PERSONE</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>1kg di Melanzane</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>1 Scatola di pelati</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>1 Passata</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Olio per friggere</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>350g di pasta ( io ho scelto i fusilli corti ma voi mettete quelle che vi piace, pasta corta mi raccomando)</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>250g di Provola fresca (va bene anche quella affumicata secca, il fiordilatte o la mozzarella ma vecchia)</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>2 spicchi d'aglio.</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Parmigiano, Basilico,olio EVO, sale e pepe Qbù</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Procuratevi delle teglie monodosi di coccio tipo quelle degli gnocchi, ma potete anche fare tutto in un unica teglia. </b></span><br />
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<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>PREPARAZIONE</b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>In due pentoline diverse, mettete un po d'olio, uno spicchio d'aglio per pentola, e da un lato mettete a cuocere il pomodoro pelato e da un lato la passata. Aggiungete un po di basilico per dare profumo. Nel frattempo preparate le melanzane e state attenti alla cottura del pomodoro. Una 20 di minuti basteranno sia per la passata che per la scatola di pelati.</b></span><br />
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<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Tagliate le melanzane per il verso della lunghezza e friggetele, dopo averle fritte fatele asciugare su dello scottex per eliminare l'olio in eccesso.</b></span><br />
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<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Tagliate la provola a cubetti e grattate il parmigiano</b></span><br />
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<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Cuocete la pasta in acqua salata e conditela una volta cotta con i pomodori pelati ormai cotti, e mantecatela con il parmigiano.</b></span><br />
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<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Prendete le ciotole di coccio,mettete un po di passata di pomodoro sul fondo e foderatele con le fette di melanzane fritte, importante è farle uscire un po dai bordi perche lì'eccesso servirà poi per chiudere. </b></span><br />
<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Disponete al centro la pasta fino a riempire e mi raccomando non dimenticate di aggiungere la provola tagliata a dadini. </b></span><br />
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<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Foderate il tutto con delle melanzane a chiudere ripiegando prima su se stesse quelle che avanzano dalla foderatura dello stampo di coccio, e poi ne aggiungete altre per chiudere completamente la superficie. La pasta deve essere ricoperta. </b></span><br />
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<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b>Una volta creata la superficie di melanzane, mettete un po di passata di pomodoro, un altro po di parmigiano e infornate per 15 minuti a 180° giusto per dargli un po di croccantezza e far sciogliere la provola. </b></span><br />
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<span style="background-color: #fff2cc; color: #0b5394; font-family: Georgia, Times New Roman, serif;"><b> Buon Appetito</b></span><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-81768187224862308182012-12-18T02:40:00.001-08:002012-12-18T02:40:45.653-08:00Ciambella Al Pecorino E Finocchietto<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">INGREDIENTI:</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">700g di farina 0 (io ho usato anche la 00)</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">25g di lievito di birra (o 300g di lievito madre)</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250g di pecorino poco stagionato ( anche 300 vanno bene)</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">350g di latte</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 uovo da 50g</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">120g di burro</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cucchiaio di malto (o di miele va benissimo)</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cucchiaio di semi di finocchietto (io ne ho messi un po di più dipende dal vostro gusto)</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">10g di sale</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tuorlo</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pepe, olio E.V.O.un po di latte per la spennellatura finale</span></i></b><br />
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<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">PREPARAZIONE:</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Setacciate la farina e disponetela a fontana, versate al centro il lievito sciolto nel latte tiepido.</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Unite l'uovo intero leggermente sbattuto, il malto (o il cucchiaio di miele) e il burro ammorbidito (in modo che sia più facile da lavorare con le mani, ammorbidito significa che dovete lasciarlo fuori dal frigo e poi schiacciarlo un po prima di lavorarlo con l'impasto).</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i></b>
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Amalgamate con la punta delle dita l'impasto o inizialmente con una forchetta (per intenderci quello che fareste con una classica fontana di pasta all'uovo) e aggiungete il sale.</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Impastate tutto fino ad ottenere un'impasto molto elastico, non appiccicoso, non preoccupatevi se non è molto liscio, io una volta ottenuta la consistenza compatta mi sono fermata.</span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i></b>
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Formate una palla e trasferitela in una ciotola spennellata con olio, coprite con la pellicola per alimenti e lasciate lievitare per un'ora in un luogo tiepido. (io ho una poltrona in salotto, l'ho poggiata li la ciotola con l'impasto e sopra ho messo un plaid). </span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i></b>
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dopo un'ora sfogliate la pasta, incorporate il pecorino tagliato a cubetti (non molto piccoli altrimenti si sciolgono completamente, invece è bello sia vederli che morderli). Una manciate di pepe e i semi di finocchio. </span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></i></b>
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Dopo di che disponete in una teglia di 28 cm di diametro ricoperta di carta forno. Per dargli una forma più carina potete ricavare una treccia. Cioè una volta impastato il tutto, ricavatene 3 pezzi uguali, dategli la forma di uno sigaro lungo e cominciate ad intrecciarli come una classica treccia 3 fili. Dopo di che trasferite il tutto nella teglia con la carta da forno. Spennellate la superficie con il tuorlo diluito con un cucchiaio di latte e leggermente salato. </span></i></b><br />
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<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Lasciate lievitare la ciambella per circa 30 minuti e poi cuocetela in forno PRERISCALDATO, mi raccomando, a 190° per 40/45 minuti. Il mio forno che è grande è un po lento ha cotto il tutto per 1 ora e 15 minuti, quindi per i tempi di cottura regolatevi con il vostro forno. Sicuro non potrà mai cuocere meno di 40 minuti. </span></i></b><br />
<b><i><span style="background-color: #ead1dc; color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Buon Appetito</span></i></b><br />
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Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com0tag:blogger.com,1999:blog-2902548662694434416.post-45123459754373685782012-01-27T00:30:00.000-08:002012-01-27T00:30:11.318-08:00Pollo Al Vermut - Martini Bianco!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Pollo al Vermut o conosciuto anche come Martini Bianco</i></b></u></span></div>
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span><br />
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<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>INGREDIENTI: (per 4 persone)</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>3 Sovracosce di pollo</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>4 Fuselli di pollo</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>1 scatola di pelati (2 se volete condire anche la pasta)</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>1 spicchio d'aglio</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>2 bicchierini da caffè di martini bianco - vermut</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Olio ex. vergine d'oliva Qb</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Sale e Pepe Qb</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>PREPARAZIONE:</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Rosoliamo i pezzi di pollo (con tutta la pelle) in una padella con un filino d'olio, non molto vedrete che il pollo caccerà il proprio grasso.</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Mentre si rosola il pollo aprite i pelati, versate il contenuto in un piatto fondo e schiacciate con la forchetta i pomodori, salateli e mettete un cucchiaio di olio per ogni scatola di pelati che aprite e lasciate da parte.</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Nel frattempo il pollo sarà ben rosolato, alzatelo e adagiatelo in una teglia da forno.</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Se l'olio nella padella del pollo e troppo, buttatene via una parte, riaccendete il fuoco, e appena e caldo fate rosolare lo spicchio d'aglio e versate il pomodoro. (se è periodo un po di basilico fresco non guasta ma poco). Appena il sugo prende bollore, a fiamma alta mi raccomando, versate i 2 bicchierini di martini e fate sfumare in modo che ne rimanga solo l'aroma.</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Assaggiate la salsa dopo qualche minuto e controllate che il martini sia evaporato (che nn si senta la parte alcoolica ) e se la salsa è giusta di sale, se risulta un po acida non vi preoccupate aggiungete un pizzichino di zucchero.</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Prima che il sugo sia completamente cotto versate il pomodoro sul pollo che avete adagiato nella teglia da forno, sistemate tutto per bene e infornate per un 15-20 minuti, giusto il tempo di far insaporire il pollo con il sughetto al martini e fare un po la crosticina.</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Se avete preparato sugo in abbondanza per condire la pasta, mi raccomando io consiglio, pasta tipo Bucatini, o formati particolari e volendo potete spezzettare qualche pezzo di pollo, guarnite con prezzemolo e buon appetito a tutti.</i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>NB se non volte rosolare il pollo in padella, potete tranquillamente mettere tutto il pollo in una teglia da forno, un filo d'olio e lo fate cuocere in forno, nel frattempo preparate sempre la salsa a parte e il gioco è fatto il risultato non cambia, come più preferite. </i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span><br />
<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i>Diciamo che la scelta la dovete prendere se vi piace il pollo più o meno croccante, se lo volete croccante io lo farei in forno altrimenti in un po più morbido ma con un po di crosticina scegliete la padella!</i></b></u></span><br />
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<span style="background-color: #d9ead3; color: #bf9000; font-family: Times, 'Times New Roman', serif;"><u><b><i><br /></i></b></u></span></div>Anonymoushttp://www.blogger.com/profile/00137464874910862480noreply@blogger.com3