tag:blogger.com,1999:blog-49249343825904070222023-11-16T03:18:54.702-08:00La bela PiemontesinaQuesto blog è nato dalla passione del buon cibo e dalla voglia di mantenere vive le tradizioni culinarie della mia famiglia cercando anche di dare un tocco di originalità.Il cibo ha sempre viaggiato percorrendo strade e mari attraversando epoche e arricchendosi di gusto, passione,portando con se storie diverse. Quindi,accendete i fornelli e scaldate i motori...si parte!
Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-4924934382590407022.post-28401996461436507602016-07-21T08:02:00.000-07:002016-07-21T08:05:59.911-07:00VELLUTATA DI CAROTE E ZENZERO<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif;">Eccomi di nuovo a proporvi una ricetta veloce e in qualche modo rinfrescante!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">E' da quando l'ho assaggiata in un piccolo bistrot in centro nella mia città che avevo intenzione di gustarla di nuovo. L'ingrediente protagonista a mio avviso è lo zenzero, che dona una nota fresca ma allo stesso tempo pungente alla vellutata lasciandola comunque delicata.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ingredienti:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 carote medie</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">2 patate</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 porro</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">zenzero fresco</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preparazione:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In una pentola mettere tutte le verdure insieme, carota, patata e porro tagliate grossolanamente e fare cuocere 8-10 minuti il tempo che si ammorbidiscano. Consiglio sempre di non mettere troppa acqua in modo che le verdure non rilasciano troppi nutrienti. Lasciare riposare qualche minuto e passare al mixer! A questo punto aggiungete dello zenzero grattuggiato o tagliato a listarelle e date una piccola frullata ancora. Guarnite con del prezzemolo tritato. Io consiglio di gustare la vellutata tiepida e se vi è piaciuta potete ripeterla per scaldarvi nelle prossime serate invernali!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEqzuyw6ZEYSKOL5Xf_gtauTaPY4maoyXSaTWNwH_qSPi5-lrg6bdgBjn4AvxJ9N9KJ68REBryW4eIXoPg0D6pnW7Cw-1sVp9KcG9nA0J2ci1GsOcpRK4d6sGmkwguTqXhEOrUqR5qw1H/s1600/IMG_3530.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEqzuyw6ZEYSKOL5Xf_gtauTaPY4maoyXSaTWNwH_qSPi5-lrg6bdgBjn4AvxJ9N9KJ68REBryW4eIXoPg0D6pnW7Cw-1sVp9KcG9nA0J2ci1GsOcpRK4d6sGmkwguTqXhEOrUqR5qw1H/s1600/IMG_3530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEqzuyw6ZEYSKOL5Xf_gtauTaPY4maoyXSaTWNwH_qSPi5-lrg6bdgBjn4AvxJ9N9KJ68REBryW4eIXoPg0D6pnW7Cw-1sVp9KcG9nA0J2ci1GsOcpRK4d6sGmkwguTqXhEOrUqR5qw1H/s640/IMG_3530.JPG" width="426" /></a></div>
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<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-7988041794514654682016-05-10T05:12:00.000-07:002016-05-10T05:13:03.684-07:00LASAGNE AGLI ASPARAGI E GRANELLA DI PISTACCHI<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">E' da mesi che non aggiorno il blog, e mi spiace un sacco non riuscire a stare al passo. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Oggi<strong> </strong>per farmi perdonare della mia lunga assenza voglio regalarvi questa ricetta che è nata in pochi minuti con quello che avevo in frigo. E' un primo molto gustoso e se siete di buona forchetta come me sicuramente non vi basterà solo una fetta!</span></div>
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<strong><span style="font-family: "trebuchet ms" , sans-serif;">Ingredienti:</span></strong></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1pacco di lasagne </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">400g di asparagi bianchi</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">8 fette circa di mortadella</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250 g di mozzarella per pizza</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">granella di pistacchi</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">olio</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sale </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">pepe</span></div>
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<strong><span style="font-family: "trebuchet ms" , sans-serif;">Preparazione:</span></strong></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Lavare bene gli asparagi bianchi e tagliarli a pezzetti, farli lessare con poca acqua in una pentola per 15 minuti circa.Prelevare parte degli asparagi e frullarli con un filo d'olio e un pizzico di sale e pepe, aggiungere del formaggio grattuggiato a piacere, in modo da ottenere una crema morbida.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Creare gli strati della lasagna sovrapponendo la crema di asparagi, tocchetti interi lasciati in parte, mozzarella e fettine di mortadella, fino a completamento. La granella di pistacchio volendo si può anche mettere tra uno strato e l'altro, ma io ho preferito metterla come decorazione sull'ultimo strato di lasagna. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">E' una bomba!!!!</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxOEPxEiMBPe0wADZn0egrPSMlu2W_3HHwYI4CfYOnsiZHX9oYVQPmv_JXxRDIBk4bF2Y_a9_STyo0NPuG6A4KpIdvK-QId8zEf6oJB6bv7Dt_sEDn9A3P209fdRFKTpFKo2tHz7Y2xkJ/s1600/IMG_3140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxOEPxEiMBPe0wADZn0egrPSMlu2W_3HHwYI4CfYOnsiZHX9oYVQPmv_JXxRDIBk4bF2Y_a9_STyo0NPuG6A4KpIdvK-QId8zEf6oJB6bv7Dt_sEDn9A3P209fdRFKTpFKo2tHz7Y2xkJ/s640/IMG_3140.JPG" width="425" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-24262829957392412572016-01-31T09:31:00.000-08:002016-01-31T09:31:53.606-08:00CROSTATA BONHEUR ALLE ARANCE<span style="font-family: "trebuchet ms" , sans-serif;">Vi chiederete che strana ricetta sia questa o da quale ricettario antico l'abbia scovata :)
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<span style="font-family: "trebuchet ms" , sans-serif;">Dato che mi piace incuriosire i lettori di passaggio e chi mi segue ho pensato di intitolare questo post così da trasmettere un pò di<i> buon umore </i>in questo grigio e umido fine settimana di Gennaio. Se proseguite nella lettura del post scoprirete da soli che cosa mi ha ispirata!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><b><u>Ingredienti</u></b> per la frolla:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">250 g di farina manitoba</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">60g di farina integrale</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 uovo</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">una punta di lievito per dolci</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">latte qb</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">zucchero 100g </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">100g di burro</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">marmellata di arance</span></div>
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<u style="font-family: 'trebuchet ms', sans-serif;"><b>Preparazione</b></u><span style="font-family: "trebuchet ms" , sans-serif;">:</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Impastate la classica frolla, quindi farina e burro (anche se ho scoperto una lavorazione differente che abbina prima lo zucchero con il burro e devo dire che l'impasto da subito rimane meno crepato e dopo la cottura più compatto e friabile), aggiungete la farina, l'uovo e il latte quanto basta se è troppo slegato.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Riposo in frigo per 30 minuti e poco più; stendete la pasta con l'aiuto di un mattarello e adagiatela nella teglia e ricordatevi di bucherellarla con le punte di una forchetta. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Io ho infornato giusto 3 minuti solo la pasta, poi ho aggiunto la marmellata di arance rosse e le striscioline classiche che fanno tanto crostata della nonna e ho portato a termine la cottura in forno statico a 180° per altri 8 minuti circa (cmq vi regolate con la doratura della pasta).</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Ora vi svelo il motivo della scelta nel nome di questa ricetta dolce che voglio dedicare ad una persona cara,un'amica di famiglia ... la dolce <b>Fulvia</b> autrice di quella bellissima tovaglietta mille usi fatta di patchwork che vedete qui sotto nella foto!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><i>A bientot!</i></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-88067027051955979032016-01-31T06:13:00.000-08:002016-01-31T09:32:24.877-08:00MUFFIN INTEGRALI CON CANNELLA E CIOCCOLATO<div style="text-align: justify;">
<span style="font-family: "trebuchet ms" , sans-serif;">Eccoci di nuovo qui con una nuova ricetta appena sfornata!</span></div>
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<span style="font-family: "trebuchet ms";">Dopo una lunga assenza, ho ritrovato il mio spazio e la voglia di cucinare!</span></div>
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<span style="font-family: "trebuchet ms";">Ieri ho preparato questi muffin alla cannella e cioccolato, ma con una piccola aggiunta; alla farina normale "0" ho aggiunto la farina integrale presa in un mulino della zona che si chiama "Moras".</span></div>
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<span style="font-family: "trebuchet ms";">Ingredienti:</span></div>
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<span style="font-family: "trebuchet ms";">240 g di farina tipo "0"</span></div>
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<span style="font-family: "trebuchet ms";">60 g di farina integrale </span></div>
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<span style="font-family: "trebuchet ms";">1 cucchiaino di cannella in polvere</span></div>
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<span style="font-family: "trebuchet ms";">gocce di cioccolato a piacere</span></div>
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<span style="font-family: "trebuchet ms";">100 g di zucchero di canna</span></div>
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<span style="font-family: "trebuchet ms";">2 uova</span></div>
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<span style="font-family: "trebuchet ms";">1 bustina di lievito per dolci</span></div>
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<span style="font-family: "trebuchet ms";">60 g di burro fuso</span></div>
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<span style="font-family: "trebuchet ms";">Preparazione:</span></div>
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<span style="font-family: "trebuchet ms";">Ho sbattuto con la frusta lo zucchero le uova, poi aggiunto la farina, il burro fuso e infine la polvere di cannella e le goccie di cioccolato.</span></div>
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<span style="font-family: "trebuchet ms";">Ho spennellato dei pirottini con una noce di burro e li ho riempiti per 3/4 circa.</span></div>
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<span style="font-family: "trebuchet ms";">Forno a 180° per 15 minuti.</span></div>
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<span style="font-family: "trebuchet ms";">Cosa vi sembrano?</span></div>
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Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-65711652947369750022015-12-08T09:13:00.000-08:002015-12-08T09:13:39.619-08:00ARROSTO DI TACCHINO CON PATATE AL FORNO<div class="separator" style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<b><span style="font-family: "trebuchet ms" , sans-serif;">Ingredienti:<o:p></o:p></span></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">500g di
patate novelle<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Rosmarino<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Carota,sedano,cipolla<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Birra o
vino bianco<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">olio<o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Rotolo di
tacchino <o:p></o:p></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Procedimento<b><o:p></o:p></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Preparare
il soffritto con sedano,carota e cipolla (o scalogno), fare rosolare
leggermente e adagiare il rotolo di tacchino facendo in modo che si sigilli bene. Sfumare con della birra o del vino a piacere e lasciare cuocere a fuoco lento. Terminare la
cottura in forno a 200° per il tempo necessario. Preparare le patate arrosto ,
tagliandole a spicchi , sbollentarle leggermente in acqua e aceto e passarle
inforno a terminare la cottura. Aggiungere sale e rosmarino. Il risultato è
garantito!</span><span style="font-family: "lucida handwriting"; font-size: 9pt;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-31038492431652987382015-10-04T07:46:00.000-07:002015-10-04T07:48:52.748-07:00DOLCETTI DI BIANCANEVE<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Tranquilli non sono fatti con mele stregate!</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ho voluto dare questo nome di fantasia ai dolci di oggi dopo che ho letto in rete di un infuso al bacio di Biancaneve :) e siccome i miei dolcetti sono ripieni di mela aromatizzati alla cannella mi piaceva proporli così.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ho usato una qualità di mela nostrana, antica e ve ne accorgerete dalle foto perché ha la dimensione poco più grande di una ciliegia! Per dare un tocco di originalità ho accompagnato le mie sfogliatine con una crema allo zaba</span><span style="font-family: 'Trebuchet MS', sans-serif;">ione home made, con le uova fresche delle nostre galline.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Ingredienti (per 10 dolcetti):</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 rotolo di pasta sfoglia</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> 2 mele</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">noci,pinoli o uvetta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di cannella</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cucchiai di zucchero di canna</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Per la crema</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">due tuorli</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di zucchero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">liquore Marsala a piacere</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">e...</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">buona muscolatura! :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tagliate le mele a cubetti piccoli in modo che cuociano più in fretta. Disponetele in padella con due cucchiai di zucchero di canna e una noce di burro. Lasciate cuocere per pochi minuti e poi aromatizzate con la cannella e dei gherigli di noce o pinoli e se vi piace anche uvetta passa. Lasciate raffreddare.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparate con la pasta sfoglia le forme dei vostri dolcetti, io li ho fatti con un contenitore per finger food che ho trovato in casa, qui non si butta via niente :) ! La parte che andrà a chiudere il dolcetto l'ho leggermente incisa con il coltello in modo da creare delle aperture e dargli un tocco estetico in più.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Infornate a 180° per 15 minuti al massimo, appena sono un pò dorate toglietele e lasciate raffreddare.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo, preparate la crema di zabaione. Sbattete due tuorli con un cucchiaio e mezzo di zucchero semolato o di canna, fino a rendere spumoso il composto, poi a bagno maria senza lasciare che l'acqua prenda bollore e sempre mescolando portate a leggera cottura la crema, aggiungendo il liquore al Marsala.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Buona merenda a tutti!!!!</span></div>
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Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-10997794759764549832015-09-23T12:27:00.003-07:002015-09-23T12:29:11.868-07:00TORTA SALATA AI FIORI DI ZUCCA PROSCIUTTO E RICOTTA <div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Un po' di colore in questa giornata grigia di pioggia che annuncia l'inizio della stagione autunnale. I fiori di zucchina sono molto versatili, vanno bene per risotti delicati, in pastella (ve li ho presentati in qualche post precedente), e farciti. In questa ricetta ho voluto abbinarli alla pasta sfoglia per creare anche un piacevole decoro.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una torta salata molto ricca e saporita con fiori di zucca ripieni di ricotta e julienne di prosciutto e una spruzzatina di pepe nero.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">12/14 fiori di zucchina</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">prosciutto a julienne</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">ricotta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pepe</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 rotolo di pasta sfoglia rotonda</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 uovo </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparazione:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lavare e privare del pistillo i fiori di zucchina; amalgamare il prosciutto a cubetti con la ricotta e un pizzico di pepe e farcire i fiori. Disporli sulla pasta sfoglia adagiata in una teglia da forno e completare con un uovo sbattuto .</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Infornare per 20' minuti circa in forno ben caldo e ... buon appetito!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-46757821294208187172015-09-22T12:53:00.001-07:002015-09-22T12:55:19.169-07:00FILETTI DI ORATA CON OLIVE TAGGIASCHE E POMODORINI<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Questa sera sono riuscita a preparare qualcosa di sfizioso e leggero, anche se ahimè la luce ormai se ne era andata, ma qualche scatto sono riuscita a farlo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 filetti di rata già puliti</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 spicchio d'aglio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olive taggiasche</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">capperi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pomodorini</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">prezzemolo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In una padella antiaderente ho fatto rosolare dal lato della pelle i filetti di orata con uno spicchio d'aglio e ho lasciato che si cuocessero a fuoco lento. A metà cottura ho aggiunto le olive taggiasche prese di recente in una gastronomia a Loano, capperi e pomodorini. Semplicemente gustoso e leggero!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Giudicate voi, se vi viene l'acquolina in bocca allora... provatelo!!!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-14605685667102090142015-07-12T07:19:00.003-07:002015-07-12T07:22:38.403-07:00FIORI DI ZUCCHINA IN PASTELLA<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Oggi per il pranzo della Domenica ho preparato un piatto sfizioso a cui ho voluto accostare elementi made in Friuli.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oltre alla ricetta in sè, nelle foto ho aggiunto un capolavoro della tradizione friulana: le ceramiche Pezzetta. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Per chi non le conoscesse le ceramiche Pezzetta (la brocca del vino in foto) sono nate nel 1955 dalle mani dello scultore Enore P., decorate a mano riproducono decori floreali ispirati alla tradizione ceramica friulana del '700 e '800. Ho voluto accostare nella prima versione tipica friulana, dove non manca mai un taj di vino e del formaggio o del salame, le mie frittelle di zucchina; nella seconda versione invece ho abbinato la birra... Moretti in particolare, perchè anche qui abbiamo un'eccellenza friulana! Luigi Moretti nel 1859 fonda l'azienda con sede a Udine, il cui nome in origine era</span><i style="font-family: 'Trebuchet MS', sans-serif;"> Fabbrica di birra e ghiaccio</i><span style="font-family: 'Trebuchet MS', sans-serif;">.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ora veniamo alla ricetta...</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">I fiori di zucchina in pastella sono deliziosi e di stagione, scelti accuratamente dal contadino e passati in padella senza far troppi onori.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fiori freschi di zucchina (non sono mai abbastanza, più ne avete meglio è)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio per friggere (semi di girasole o a piacere)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Per la pastella</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150 g di farina "00"</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">birra q.b.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparate la pastella mescolando con la frusta la farina e la birra, aggiungendo un pizzico di sale. Private i fiori di zucchina dal loro picciolo e lavateli delicatamente in una ciotola piena d'acqua. Tamponateli con della carta e passateli nella pastella. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Scaldate bene l'olio per la frittura, e tuffatevi dentro i vostri fiori!!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-12450830499548553012015-07-05T14:42:00.000-07:002015-07-05T14:43:37.572-07:00CONFETTURA DI CILIEGIE<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In questo periodo mi sono assentata dalla cucina e per non farvi sentire troppo la mia mancanza e dare sfogo ogni tanto alla mia creatività fotografica, vi allieto questa serata estiva con una bella confettura di stagione! Le ciliegie utilizzate arrivano direttamente dalla pianta, non trattate, succose e dolcissime.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1kg di ciliegie</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300g di zucchero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">So che per pigrizia magari evitate di fare la marmellata con questo frutto perché ci va tempo a togliere i noccioli. Io vi propongo una variante che consente di ottenere lo stesso risultato. Lavate bene le ciliegie, togliete i picciuoli e metteteli da parte (potete utilizzarli per fare un ottimo infuso drenante). Andrebbero messe a macerare con lo zucchero e il limone, io invece le ho messe intere, subito in cottura per almeno 1 ora, con lo zucchero perché erano già belle mature.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A questo punto utilizzate un colino a maglia larga o un passa verdura così da filtrare solo la polpa ben cotta e lasciare da parte i noccioli. L'operazione è davvero veloce; dopodiché mettete la confettura ancora ben calda nei vasetti, ben sterilizzati, e chiudeteli con il tappo ermetico. Capovolgeteli e lasciateli raffreddare in modo che si crei il sottovuoto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Conservate (..se ci riuscite) in dispensa! A noi sono rimasti pochissimi vasetti :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">PS. con i noccioli ricavati e ben lavati io ho fatto un cuscinetto termico che presto posterò nella sezione dedicata al cucito creativo!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A presto!!!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-5144013078038169102015-06-05T01:03:00.000-07:002015-06-05T01:04:15.202-07:00BISCOTTI GIRELLA<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Questi biscotti mi sono stati suggeriti da Carmen e allora ho voluto sperimentarli anche io! Sono fatti senza uova e molto burrosi!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200g di burro</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">270g di farina</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">20 g di cacao amaro</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100g di zucchero a velo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 albume</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Nel mixer frullare il burro ben freddo e 250g di farina fino ad ottenere un impasto sabbioso, aggiungere lo zucchero a velo e mescolare con un cucchiaio di legno per amalgamare bene. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dividere il composto a metà, da una parte aggiungere i rimanenti 20 g di farina e nell'altro 20 g di cacao. Amalgamare bene con le mani in modo che il burro si sciolga lavorandolo e formare delle pallottole che ricoprirete con della pellicola. Lasciare in frigo a riposare per 1 ora. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stendere la pasta e spennellare con l'albume (io ho utilizzato un'alternativa che ho scoperto di recente, il gel di semi di lino!). Adagiare la pasta al cacao sopra quella bianca e pressare con il mattarello. Ottenere un rettangolo eliminando le parti frastagliate, arrotolare e mettere in frigo per un'altra ora.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una volta pronto tagliare a fettine larghe 2 cm circa e infornare a 180° oer 15 minuti.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com1tag:blogger.com,1999:blog-4924934382590407022.post-53870801305795173092015-05-29T11:42:00.000-07:002015-05-29T11:44:03.711-07:00TACCHINO ESOTICO ALLO ZENZERO<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Oggi la mia cucina si è inebriata dei profumi dell'Oriente!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ho iniziato da qualche tempo ad utilizzare lo zenzero che assaporo soltanto quando vado in qualche ristorante giapponese...a Torino ce ne sono di veramente buoni!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Così condivido con voi questa ricetta esotica e molto stuzzicante.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Petto di tacchino intero o pollo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">zenzero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">mandorle</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">vino bianco</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salsa di soia a piacere</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Fate rosolare a fiamma alta il petto di tacchino o pollo in modo che si sigilli nella parte più esterna conservando così i succhi all'interno, sfumate con il vino bianco e poi abbassate la fiamma e continuate la cottura. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vi svelo un segreto! A fine cottura adagiatelo su una griglia con sotto un contenitore o un piatto in modo che le fibre della carne rilassandosi sprigionano i succhi in eccesso e restano più morbide e lasciate riposare per qualche minuto. Intanto affettate lo zenzero o grattuggiatelo a piacere; tagliate a fette la carne, come se fosse un arrosto, e rimettete in padella con lo zenzero, le mandorle e salsa di soia (io non ne avevo), salate. Per addensare la cremina potete aggiungere un cucchiaino di fecola di patate. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Il risultato è questo!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Buon week end!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-36233496890062552852015-05-25T05:44:00.000-07:002015-05-25T05:45:07.264-07:00ZUPPA PRIMAVERA CON ORZO E PATATE<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Eccomi di nuovo qui a proporvi un'altra ricetta veloce e gustosa!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oggi ho voluto adattare un piatto semplice ma che ogni tanto preparo e che mi ricorda la mia infanzia. Mio nonno materno preparava spesso pasta e patate in versione di minestra e il ricordo del profumo che sprigionano tutti gli ingredienti durante la cottura è sempre vivo. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredienti</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 patate novelle</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 gambo di sedano</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cipolla</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 pomodoro maturo/pomodorini a grappolo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">orzo o pasta piccola </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pulire le patate e tagliarle a cubetti, fare lo stesso con il sedano e la cipolla e i pomodori.In una pentola versare 3 bicchieri d'acqua e mettere sul fuoco aggiungendo gli ingredienti; a fuoco basso far cuocere per 20' minuti aggiungendo all'occorrenza acqua possibilmente calda in modo da non fermare la cottura.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pochi minuti prima della fine buttare la pasta o l'orzo e completare la cottura. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Vi consiglio di far riposare la zuppa una volta cotta, magari lasciando la pasta al dente così non si scuoce troppo, perché in questo modo tutti i sapori si depositano e donano un gusto diverso quando sono meno caldi. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Questo piatto è buonissimo anche freddo! Io l'ho proposto anche accompagnato a dei crostini di pane tostato.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-66221805499095063632015-04-30T13:32:00.001-07:002015-04-30T13:32:56.531-07:00PLUME CAKE "ACE" AI SEMI DI PAPAVERO<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ottima merenda o prima colazione, salutare e leggera!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mi sono ispirata alle merendine "Camille" che mangiavo da piccola, ne andavo ghiotta! Quelle che ho preparato oggi sono super deliziose e arricchite di semi di papavero.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 carote</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 uova</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 g di farina</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 g di zucchero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 bustina di lievito per dolci</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">scorza di limone e arancia</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">succo di arancia</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 bicchiere di olio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di semi di papavero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sbattete lo zucchero con le uova; aggiungete la farina mescolata con il lievito, le carote tritate, l'olio e i semi di papavero (ricchissimi di vitamina B), le scorze del limone e dell'arancia e lo stesso succo. Oliate e infarinate gli stampini o uno stampo unico e infornate a 180° per 20'. </span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-30365551761293275732015-04-30T13:06:00.000-07:002015-04-30T13:07:19.607-07:00INVOLTINI DI MELANZANE ALLA PARMIGGIANA<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Questi involtini hanno riscosso successo! Ne ho sperimentati con diversi ripieni, tipo acciughe e salsa verde (tipico abbinamento piemontese), prosciutto e basilico, pomodoro e acciuga. Oggi li propongo in versione parmiggiana.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredienti</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 melanzana </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">prosciutto cotto</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">mozzarella o formaggio filante</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">prezzemolo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pomodorini</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">parmiggiano</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Iniziate con tagliare la melanzana per il lungo e grigliatela. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preparate gli involtini farcendo le fettine di melanzana con prosciutto e cubetto di mozzarella precedentemente scolata e tamponata con della carta da cucina per eliminare il siero, insaporire con pezzetti di prezzemolo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Arrotolate su se stessa la fettina e proseguite fino a completare tutti gli involtini.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">A parte tritate i pomodorini con dell'olio in modo da ottenere un sughetto a freddo, da cospargere sopra le melanzane. Completate con parmiggiano e mozzarella. 2 minuti in forno solo per far sciogliere il formaggio e servite!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-41284864904243024242015-04-30T12:42:00.000-07:002015-04-30T12:42:56.878-07:00BLECS CON "PISELLI MANGIATUTTO"<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Oggi ho voluto far incontrare due tradizioni in un unico piatto. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I blecs (in friulano "pezze, stracci") sono maltagliati di pasta che solitamente vengono conditi con burro e Montasio, con lo speck di Sauris o con sugo al Tazzelenghe (vino), quindi sapori corposi. Io ho voluto abbinarli alle taccole o anche detti piselli mangiatutto in quanto fanno parte della famiglia dei piselli, ma al contrario di questi data la forma e la consistenza si mangiano sia i semini che il baccello. Sono originarie del Mediterraneo, quindi un sapore del Sud.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">E' un piatto sicuramente più light rispetto alla tradizione, e devo dire che la variante ne vale la pena!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">per la pasta:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200g di farina di semola</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">acqua</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">per il condimento</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300 g di taccole</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10 pomodorini </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">aglio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">speck per la decorazione</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-8600968216331446862015-04-22T14:16:00.000-07:002015-04-22T14:17:09.600-07:00ZUCCHINE RIPIENE <div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Domenica scorsa ho individuato una location particolare per le mie foto... la veranda di casa :) grazie al "papi" che ha il pollice verde e che ha trasformato il balcone in un piccolo orticello pieno di colori e profumi! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Il menu prevedeva queste fantastiche zucchine ripiene, che non mangiavo da tempo! Si possono preparare in anticipo anche per una gita fuori porta anche se sono buone leggermente calde.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">zucchine </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">prosciutto cotto</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">ricotta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pan grattato</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">formaggio </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Sbollentate le zucchine intere per qualche minuto o cuocetele nella vaporiera così sarà più facile privarle della parte centrale. Una volta freddate, tagliatele a metà nel senso della lunghezza, scavatele e preparate un piccolo pastone fatto con: la ricotta, il prosciutto cotto, il formaggio,la polpa delle zucchine, sale e olio. Una volta tritato, preparate una pirofila oliata e infornate per qualche minuto cospargendo la superficie con del pangrattato che farete dorare. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ed ecco qua le nostre zucchine ripiene!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-23343855515252229962015-04-13T04:55:00.002-07:002015-04-27T02:54:52.488-07:00TORTELLI ALLA CREMA DI ACETO BALSAMICO<span style="font-family: Trebuchet MS, sans-serif;">Questo piatto, fa parte della nuova rubrica "<b>Novità provate per voi!"</b> e mi è stato inviato da Alessandro che ora si trova a Reggio Emilia patria dei tortellini e non solo, i prodotti regionali sono molti e buonissimi. Questa ricetta ne contiene due molto diffusi: i tortelli e l'aceto balsamico (se tradizionale di Modena sarebbe meglio). Lo sapevate che l'aceto balsamico può essere prodotto esclusivamente nelle province di Modena e Reggio Emilia?!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Vi dico solo che l'ho preparato due volte ;) . Non avrei mai immaginato un abbinamento di questo tipo e mi devo ricredere! Un piatto veloce, semplice e delicato.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tortelli di magro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">panna da cucina</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">sale</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">aceto balsamico di Modena </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Basta far cuocere i tortelli per 6 minuti, scolarli e amalgamarli con la panna da cucina. Servire e decorare con crema di aceto balsamico. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-15355765301467370632015-04-12T03:48:00.000-07:002015-04-13T00:27:11.231-07:00TORTA AL CACAO E COCCO SENZA UOVA<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Ho voluto cimentarmi modificando un po gli ingredienti della classica torta al cacao, provando a non inserire le uova e sostituendo il latte vaccino con quello di riso.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">V</span><span style="font-family: 'Trebuchet MS', sans-serif;">ediamo come fare.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">300 g di farina </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">180 g di farina di cocco</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">80 g di cacao amaro in polvere</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cucchiaio di maizena (amido di mais)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">250 ml di latte di riso</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 g di zucchero di canna</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200 ml di olio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">lievito per dolci</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mescolate le farine, lo zucchero, il cacao e il lievito insieme in una ciotola, se le setacciate eviterete che si formino i grumi.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Poi alternando aggiungete il latte e l'olio, e con l'aiuto di uno sbattitore elettrico create un composto liscio. Imburrate e infarinate una teglia o in alternativa potete foderare con della carta forno, io ho scelto una pirofila di ceramica rettangolare per cambiare un po'.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Infornate a 180° per 30' circa, vale sempre la prova stecchino.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Provate e fatemi sapere!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-58806805262999326612015-04-12T03:18:00.001-07:002015-04-13T00:16:17.123-07:00INVOLTINI DI ASPARAGI E UOVA SODE<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Eccomi con una nuova ricetta primaverile preparata in questa Domenica di sole!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">L'asparago appartiene alla famiglia delle Liliaceae, qui in Friuli viene coltivata la qualità "bianca", sotto terra in assenza di luce, e appena germoglia in superficie viene raccolto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ha un gusto molto delicato, e si adatta come la qualità "verde" per risotti oppure come antipasto accompagnato da uova sode, o messo in barattolo e conservato sott'olio.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Per la mia ricetta ho scelto la qualità verde in modo che risaltasse nelle foto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 mazzo di asparagi verdi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 uova sode</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">prosciutto crudo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pan grattato</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pepe</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lavate bene gli asparagi e privateli della parte più dura del gambo che non butterete, mi raccomando, potete pelarla per bene in modo da renderla più tenera e utilizzarla per fare il risotto o una frittata.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Gli asparagi si dovrebbero cuocere in una pentola cilindrica, che viene utilizzata anche per gli spaghetti, in modo che le punte si cuociano con il vapore e non si spappolino. Io ho utilizzato una semplice vaporiera (mantiene inalterate le proprietà dell'asparago e il colore verde brillante) pochi minuti di cottura, perché poi andranno in forno a gratinare.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Avvolgete a coppie di due o a piacere gli asparagi con il prosciutto crudo, poi adagiateli in una pirofila oliata, salate poco perché il prosciutto è già saporito di suo, e spolverizzate con del pangrattato. Questa è la mia versione "light", ma potete arricchire con formaggio tipo sottiletta o grattuggiato e perché no, qualche fiocchetto di burro.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Nel frattempo mettete a cuocere le uova, potete farle sode o alla coque, come vi piace e peparle leggermente.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Assemblate il piatto e... servite!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Buon appetito!!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-40981826971789730122015-03-26T10:31:00.000-07:002015-03-27T05:53:21.346-07:00CHEESCAKE SCOMPOSTO AI LAMPONI<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">In questo pomeriggio grigio e piovoso, ho voluto dare un po'</span><span style="font-family: Trebuchet MS, sans-serif;"> di colore nella mia cucina preparando questo dolce in barattolo! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tempo fa avevo assaggiato una crema allo zabaglione in un barattolo con chiusura (tipo quelli utilizzati per le composte sott'olio) e la presentazione non era niente male, così ho voluto sperimentare anche io qualcosa di simile. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Si possono creare versioni diverse con la stessa base, ad esempio aggiungendo del cacao amaro in polvere e del liquore all'amaretto, sostituendo i biscotti con gli amaretti, o sbizzarrirsi con ogni tipo di frutta!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">80g Ricotta romana</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">150g yogurt intero bianco non zuccherato</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100g panna da montare</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">zucchero a velo q.b.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">lamponi</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">savoiardi sbriciolati</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Per prima cosa montiamo la panna con dello zucchero a velo, setacciamo la ricotta passandola nel colino o ancora meglio (e più veloce) nello schiacciapatate e uniamola allo yogurt, anche qui aggiungendo un cucchiaino di zucchero a velo, ma regolatevi secondo il vostro gusto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Incorporiamo la panna mescolando sempre dal basso verso l'alto e lasciamo riposare in frigo per qualche minuto. Nel frattempo frulliamo una decina di lamponi (anche surgelati vanno bene) così da ottenere una cremina. Sbriciolate dei savoiardi o anche del pan di spagna avanzato e componiamo il nostro dolce! Io ho iniziato con uno strato di savoiardi e cremina di lamponi e ricoperto con la crema di ricotta yogurt e panna, fino a riempire il barattolo. Suggerisco di distinguere bene gli strati, io mi sono lasciata prendere dalla golosità è ho messa troppa crema :)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Volendo questi dolcetti potete prepararli prima e conservarli in frigorifero per una merenda sfiziosa o anche portarli a cena da amici. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBhZNY_JjxyfDTj9XK1szwttoRpFfHDxUtwmcvByjp7K2Pbsus3CWNRm-ygnphkupXKY4H1K5NdRIyVOvQLJZKFVhR3DRkGdpZGWmkE4g5Ku0HwH8yuJn3JWB7EwxmE1LkdzGYBSRzqBP/s1600/canon+054.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkBhZNY_JjxyfDTj9XK1szwttoRpFfHDxUtwmcvByjp7K2Pbsus3CWNRm-ygnphkupXKY4H1K5NdRIyVOvQLJZKFVhR3DRkGdpZGWmkE4g5Ku0HwH8yuJn3JWB7EwxmE1LkdzGYBSRzqBP/s1600/canon+054.JPG" height="500" width="640" /></a>Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com0tag:blogger.com,1999:blog-4924934382590407022.post-91096816679601217802015-03-22T14:34:00.001-07:002015-03-23T03:48:18.114-07:00NIDO DI COLOMBA<span style="font-family: Trebuchet MS, sans-serif;">La Pasqua si avvicina e come da tradizione nella mia famiglia, si iniziano a preparare i dolci tipici per la festa e tra questi il nido di colomba o detto in dialetto, trattandosi di un dolce tipico pugliese della provincia di Foggia, "pizzo palumbo".</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">E' la prima volta che lo preparo, perchè di solito è la nonna che sforna nidi e li mette da parte, altrimenti finirebbero tutti subito! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">La preparazione di questo dolce è davvero molto semplice, l'unica attenzione sta nel preparare bene la glassa, ora vi spiego come fare. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredienti:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"> 300g di farina 00</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 di zucchero semolato</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 uova intere</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">scorza di limone</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">lievito per dolci (1 bustina)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100g di olio</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 g di latte</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Per la glassa</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">100 g di zucchero a velo</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 albume</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">qualche goccia di limone</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Iniziamo con montare le uova con lo zucchero ottenendo una crema spumosa e chiara. Aggiungiamo l'olio a filo, la scorza di limone e la farina alternata al latte. Una volta pronto foderiamo uno stampo a forma di ciambella e inforniamo a 180° per 30'/40'. Lasciare intiepidire, e preparare la glassa, montando l'albume con lo zucchero a velo e qualche goccia di limone. Il segreto sta nel montare bene l'albume e ve ne accorgete facendo la prova della frusta, la glassa non deve colare, altrimenti non è pronta. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spalmare sulla ciambella e cospargere di codette colorate. Potete guarnire il centro del nido con delle uova di cioccolato creando un supporto incrociando degli stuzzicadenti.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Buona Pasqua!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Con questa ricetta partecipo al contest :</span></div>
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http://www.dolcementeinventando.com/2015/02/3-anni-di-blog-un-piccolo-contest-per.html</div>
<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com3tag:blogger.com,1999:blog-4924934382590407022.post-15619608548392103712015-03-10T08:58:00.000-07:002015-03-10T08:58:27.949-07:00BONET<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Il bonet (bunet in dialetto piemontese) è un dolce al cucchiaio tipico della mia regione, il Piemonte! è un budino con gli amaretti, che possono essere sostituiti da biscotti alla nocciola. Il nome "bonet" significa cappello tondo o berretto la cui forma ricorda lo stampo di rame in cui veniva cotto che veniva chiamato cappello da cucina.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ma un'altra interpretazione ritiene che il nome richiami il cappello indossato prima di uscire, così il dolce veniva servito a fine pasto quindi a "cappello" di tutto il resto.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dopo questa breve e simpatica descrizione veniamo al nostro dolce!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 uova</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100g di zucchero semolato</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">50 g di cacao amaro in polvere</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">500ml di latte</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">100 g di amaretti tritati</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">un bicchierino di rhum o caffè (nel mio caso)</span></div>
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<u><span style="font-family: Trebuchet MS, sans-serif;">per il caramello</span></u></div>
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<span style="font-family: Trebuchet MS, sans-serif;">acqua </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">zucchero</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Montate le uova con lo zucchero fino ad ottenere una crema liscia, incorporate il cacao e gli amaretti tritati finemente. A parte fate scaldare il latte senza portarlo a bollore e amalgamatelo al resto degli ingredienti mescolando dal basso verso l'alto. Aggiungete in ultimo il rhum o il caffè. Il composto risulterà molto liquido, come dev'essere. Preparate il caramello e gli stampini o utilizzate uno stampo unico.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Forno a 180° per 40', la cottura può essere fatta anche a bagno maria.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">La tradizione vuole che si presenti il bonet con la sua classica forma lunga e rettangolare con adagiati per la lunghezza gli amaretti. Qui vi riporto l'idea "originale" e sotto la mia versione rivisitata.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Dolce serata a tutti! ;)</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com1tag:blogger.com,1999:blog-4924934382590407022.post-41150229843262925542015-03-10T05:57:00.000-07:002015-03-10T06:00:20.643-07:00ORECCHIETTE ALLA CREMA DI CARCIOFI E PECORINO<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Mi piace preparare la pasta in casa! sarà che da piccola ho sempre aiutato le nonne e mi piaceva anche assaggiare la pasta cruda, così oggi mi sono dilettata preparando questo piatto leggero e gustoso. Non sono soddisfatta della foto perchè ho dovuto farla di fretta e furia, ma spero che apprezziate lo stesso l'impegno ;)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Ingredienti:</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>per la pasta</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">200g di semola rimacinata</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">acqua tiepida 1/2 bicchiere </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><u>per il condimento</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">cuori di carciofo (per comodità ho usato quelli surgelati)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">aglio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">prezzemolo</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">olio</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">vino bianco </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">sale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">pecorino </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Per la pasta ci va un pochino di manualità, mi ricordo quando ho iniziato, le mie orecchiette non venivano mai bene come le loro, ma è normale bisogna provare e riprovare! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Allora iniziate con fare una fontana con la farina e ad aggiungere poco a poco l'acqua tiepida e impastate. La quantità d'acqua non è precisa, andate ad occhio, deve risultare un impasto liscio e morbido, se mettete troppa acqua aggiungete piuttosto più farina. Poi piano piano iniziate a prendere pezzi di pasta e a fare dei serpentini (come per gli gnocchi) ricavate delle palline piccole, con l'aiuto di un coltello dalla punta arrotondata date forma alle vostre orecchiette. Ora, ci sono diversi modi per farle, più a cappello o più aperte, in base alla zona di origine prendono nomi anche diversi. Io per questioni di tempo le ho fatte aperte.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una volta preparata la pasta che consiglio di lasciare ad asciugare un pochino all'aria, preparate la crema di carciofi rosolandoli in padella con uno spicchio d'aglio e un filo d'olio e qualche rametto di prezzemolo,sfumate con del vino bianco.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Una volta pronti e lasciati due o tre da parte per la decorazione, frullate i restanti carciofi aiutandovi con l'acqua di cottura. Cuocete per qualche minuto le orecchiette e impiattate spolverizzando con del pecorino fresco a piacere. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Voilà! il piatto è pronto.</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/12149881963683631168noreply@blogger.com1tag:blogger.com,1999:blog-4924934382590407022.post-86412230000180627252015-03-08T10:58:00.000-07:002015-03-08T10:58:32.964-07:00<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">E' con soddisfazione ed orgoglio che condivido con voi quest'ultima novità! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Trovate la mia ricetta sul mensile di Marzo di q.b. FVG, la rivista è anche online!</span></div>
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