tag:blogger.com,1999:blog-36803752444085640472024-03-12T13:04:43.626+01:00Sfizi e pasticciRenzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comBlogger1215125tag:blogger.com,1999:blog-3680375244408564047.post-46344497468734851222024-03-12T13:04:00.000+01:002024-03-12T13:04:09.027+01:00Pasta integrale con zucca e pancetta croccante<p> </p><p class="western">Un pasta buonissima in cui il sapore dolce e
delicato della zucca ben si sposa con il gusto sapido e ricco della
pancetta.</p>
<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvenoTq7XC2x8rtLD-Qd6zh5GQnsJDijY8sAPzqGFbrvlNWOlyGi7SVJSoaNlY1kguNPbLcgj4-5qsg7cY2kcz3FC-yKY9TiHJ14ztoFa63-A2R-OrI4CYDIhpBKo1Sm5ErXmgW2fyrJ5Zfcv0nfHqo2gKDNeWdLSAazrhMf2TjAU-cWCPfrnHBzm2LtU/s1600/IMG_3188.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvenoTq7XC2x8rtLD-Qd6zh5GQnsJDijY8sAPzqGFbrvlNWOlyGi7SVJSoaNlY1kguNPbLcgj4-5qsg7cY2kcz3FC-yKY9TiHJ14ztoFa63-A2R-OrI4CYDIhpBKo1Sm5ErXmgW2fyrJ5Zfcv0nfHqo2gKDNeWdLSAazrhMf2TjAU-cWCPfrnHBzm2LtU/w400-h300/IMG_3188.JPG" width="400" /></a></div><br /><p class="western"><br /></p>
<p class="western"><br />
<br />
</p>
<p class="western">Ingr:</p>
<p class="western"><br />
<br />
</p>
<p class="western">250 gr: di fusilli integrali</p>
<p class="western">400 gr: di zucca</p>
<p class="western">100 gr: di pancetta stesa</p>
<p class="western">1 cipolla</p>
<p class="western">2 rametti di rosmarino</p>
<p class="western">Sale, pepe e olio extravergine di oliva</p><p class="western"> </p><p class="western"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzIwq-ywEp8v-RFR0zf6KXw-SrGG0Xk3LoANjLbVYwSgXmUB2BRqs0Cmm98xRP0-EihVLjxmaUEObJ-C3zRuOLcQWr36I0w0KPl1gUGuTJDNQIopzrhiokxhume1WVKrI609fT-okWdXp-YEKFEEMfQxHTICIhgvixuPVkeyxCzsBdcGZ-6pgEYfQN-3F/s1600/IMG_3186.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzIwq-ywEp8v-RFR0zf6KXw-SrGG0Xk3LoANjLbVYwSgXmUB2BRqs0Cmm98xRP0-EihVLjxmaUEObJ-C3zRuOLcQWr36I0w0KPl1gUGuTJDNQIopzrhiokxhume1WVKrI609fT-okWdXp-YEKFEEMfQxHTICIhgvixuPVkeyxCzsBdcGZ-6pgEYfQN-3F/w400-h300/IMG_3186.JPG--00.JPG" width="400" /></a></div><br /> <p></p>
<p class="western">Pulire la zucca e tagliarla a cubetti.</p>
<p class="western">Tritare nel mixer la cipolla, la metà della
pancetta e il rosmarino, versare il trito ottenuto in una padella con
quattro cucchiai di olio, far rosolare e unire anche i cubetti di
zucca, salare pepare, bagnare con un pochino di acqua se occorre,
mettere il coperchio e cuocere a fuoco basso per circa 15 minuti o
fino a che la zucca non sarà morbida, schiacciare quindi con una
forchetta la zucca fino a creare quasi una purea.</p>
<p class="western">Mettere a cuocere la pasta in acqua bollente
salata e mentre la pasta cuoce tagliare a striscioline la rimanente
pancetta e metterla a rosolare a fuoco basso finché non sarà bella
croccante.</p>
<p class="western">Scolare la pasta, condirla con il sugo preparato e
con la pancetta croccante. Servire bella calda magari con abbondante
parmigiano.</p>
<p class="western"><br />
<br />
</p><br /><p class="western">
<br />
</p>
<p class="western"><br />
<br />
</p>
<p>
<br />
</p><br />Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-4161235871219215392024-02-11T09:43:00.002+01:002024-02-11T09:43:11.696+01:00Patate ripiene di salsiccia e scamorza<p> Un secondo semplice ed economico ma anche saporito e molto invitante!<br /></p>
<p><br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1nawFmORceno8BNs92fp46yYZwedr-WCTn_vSBCOqnc-c5UYX66VVYgG5dPLn7AhjaGH5vKNHYn3dv2hzb2D6074An24enDiCQdYj7eeWy8T4nAytZl_tefYYLGEWWNO78rW7LSy1zx9X-7-FjdP58ilz63wXF7ZnfVv27mr9Ho0eYk294S1avo1vOx1/s1600/IMG_2482.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1nawFmORceno8BNs92fp46yYZwedr-WCTn_vSBCOqnc-c5UYX66VVYgG5dPLn7AhjaGH5vKNHYn3dv2hzb2D6074An24enDiCQdYj7eeWy8T4nAytZl_tefYYLGEWWNO78rW7LSy1zx9X-7-FjdP58ilz63wXF7ZnfVv27mr9Ho0eYk294S1avo1vOx1/w400-h300/IMG_2482.JPG--00.JPG" width="400" /></a></div><br /><p><br /></p>
<p style="margin-bottom: 0cm;">Ingr:
</p><p> <br /></p><p style="margin-bottom: 0cm;">5-6 patate di media grandezza</p>
<p style="margin-bottom: 0cm;">2 salsiccie</p>
<p style="margin-bottom: 0cm;">100 gr: di scamorza</p>
<p style="margin-bottom: 0cm;">Qualche rametto di maggiorana</p>
<p style="margin-bottom: 0cm;">Sale e pepe
</p>
<p style="margin-bottom: 0cm;">Olio extravergine di oliva</p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00Dfz8e4TkxOJ-WKs9SUIk3XfyKeSOSkyknasNHD7xvzp52QJ21mGcVl6QNzIzSmaqVjFEDRaVa9XYfQ-I4DfJg48V5QLFV7poEUPdQo4HFwpj82talG2SHJNJJaKLzQajFVejbtrgJOHPh-2kZN5nhzMgGKiWSOAu09h6_pBGBSvSO0yGcaupweadbGA/s1600/IMG_2475.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi00Dfz8e4TkxOJ-WKs9SUIk3XfyKeSOSkyknasNHD7xvzp52QJ21mGcVl6QNzIzSmaqVjFEDRaVa9XYfQ-I4DfJg48V5QLFV7poEUPdQo4HFwpj82talG2SHJNJJaKLzQajFVejbtrgJOHPh-2kZN5nhzMgGKiWSOAu09h6_pBGBSvSO0yGcaupweadbGA/w400-h300/IMG_2475.JPG--00.JPG" width="400" /></a></div><br /> <p></p><p style="margin-bottom: 0cm;"></p><p style="margin-bottom: 0cm;"></p><p style="margin-bottom: 0cm;"><br />
Lavare
le patate, avvolgerle in un foglio di alluminio ed infornarle a 180
per 40 minuti circa o nel microonde per circa 15 minuti.<br />
Togliere
le patate dal forno, pelarle e lasciarle intiepidire, quindi tagliare
la calotta e svuotarle servendosi di un cucchiaino.</p><br />
<p align="justify">In una padella far rosolare la salsiccia
sbriciolata, aggiungere la polpa delle patate schiacciata con una
forchetta, salare, pepare, unire il formaggio tagliato a pezzettini e
profumare con delle foglioline di maggiorana. Riempire ogni patata
con un cucchiaio di questo composto ottenuto.</p>
<p style="margin-bottom: 0cm;">Disporre le patate in una pirofila unta
di olio e cuocere in forno già caldo a 180 per circa 15 minuti.
Servire caldo.</p>
<p><br />
<br />
</p><br /><p>
<br />
</p>
<br />Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-90654817443031649852024-01-31T17:18:00.002+01:002024-01-31T17:18:40.701+01:00Crostata beneventana<p> </p><p>Una crostata poco conosciuta ma davvero deliziosa!</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7suq48zN6YFA4dpHYT02UvEKYXFINyoWtq6c9yyozapvpk8anDskp2ffM1nwvr0_sEaEom7i0N9smmM9aHAh31gI7AdzV4D8MJpPyRkiVnuGyCeei6vYvDP6mPNxXfLgbsbyIM6uNSmjPJaYZbO7zUabrqU97BX_90MkAeNbuE-3aLs6kLKbBMLG2rhk/s2992/20221208_115151.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf7suq48zN6YFA4dpHYT02UvEKYXFINyoWtq6c9yyozapvpk8anDskp2ffM1nwvr0_sEaEom7i0N9smmM9aHAh31gI7AdzV4D8MJpPyRkiVnuGyCeei6vYvDP6mPNxXfLgbsbyIM6uNSmjPJaYZbO7zUabrqU97BX_90MkAeNbuE-3aLs6kLKbBMLG2rhk/w400-h400/20221208_115151.jpg--00.jpg" width="400" /></a></div><br /><p class="western"><br />
<br />
</p>
<p class="western">Ingr:</p>
<p class="western"><br />
</p>
<p class="western">Pasta frolla fatta con:</p>
<p class="western">250 gr: di farina</p>
<p class="western">120 gr: di burro</p>
<p class="western">120 gr: di zucchero</p>
<p class="western">1 uovo</p>
<p class="western">Buccia di mezzo limone grattugiata</p>
<p class="western">Per il ripieno:</p>
<p class="western">500 gr: di latte</p>
<p class="western">250 gr: di zucchero</p>
<p class="western">3 uova</p>
<p class="western">Buccia di mezzo limone grattugiata</p>
<p class="western">30 ml. di liquore Strega*</p>
<p class="western">1 cucchiaino di estratto di vaniglia</p>
<p class="western">Savoiardi q.b.</p><p class="western"> </p><p class="western"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTMuidb2lXJMVtFD2v_QJ1BSqaKUTu1uBguAfPL0A8y3SyZ-Jb6gct9iAnMXOKZwjgp1WnEI1DZx8UisqSJlhGbmwsva-FRngCzEHpE4PITVr1EOWjvESpw4-PX-TFoQ6ivGbkSciE-LP5nQ50MO7gyJf7RxdNzpFAloG96wh9d0hOtWbjuWDBI53nNVO/s2992/20221208_115418.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFTMuidb2lXJMVtFD2v_QJ1BSqaKUTu1uBguAfPL0A8y3SyZ-Jb6gct9iAnMXOKZwjgp1WnEI1DZx8UisqSJlhGbmwsva-FRngCzEHpE4PITVr1EOWjvESpw4-PX-TFoQ6ivGbkSciE-LP5nQ50MO7gyJf7RxdNzpFAloG96wh9d0hOtWbjuWDBI53nNVO/w400-h400/20221208_115418.jpg--00.jpg" width="400" /></a></div><p></p><p class="western"> </p><p class="western">Per prima cosa preparare la frolla: Mescolare lo
zucchero con il burro e un pizzichino di sale, aggiungere l’uovo,la
scorza di limone grattugiata e per ultima la farina, lavorare
l’impasto finché non si è formato un panetto che morbido e
omogeneo, quindi avvolgerlo con la pellicola e lasciarlo riposare in
frigo per almeno 30 minuti.</p>
<p class="western">Preparare ora la crema: scaldare il latte con la
scorza di limone rimasta e la vaniglia, far raffreddare e unire le
uova sbattute con lo zucchero e il liquore.</p>
<p class="western">Riprendere la frolla, stenderla con il mattarello
e rivestire lo stampo imburrato e infarinato, disporre sopra i
savoiardi a spina di pesce tagliandoli e fando in modo di riempire
tutto lo stampo. Versare sopra la crema di latte e uovae far riposare
per 10 minuti, quindi infornare in forno già caldo a 170 per circa
35 minuti, deve colorire leggermente.</p>
<p class="western">Far raffreddare completamente e spolverare con
zucchero a velo.</p>
<p class="western"><br />
* Se non abbiamo a disposizione il liquore Strega
va benissimo anche un altro liquore a piacere.</p>
<p class="western"><br />
<br />
</p>
<p class="western"><br /></p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-68034982829800462762024-01-13T17:36:00.000+01:002024-01-13T17:36:03.670+01:00Straccetti di pollo alla pizzaiola<p> </p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">Un piatto semplice, veloce e tanto gustoso!</span><br />
<br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiekZSMyohLLJSsNOoDxAF8PKdVCsA1AqIgJvz3IDeHWCUOlfZyBliG2_N4Trw_Jlazpk4eHzs76I9xB9cjRer2vYUOr4mHiCavB6xG65pLfa87F511W7rhyphenhyphenUOyjVOwNRryIK42iMjMFrs29SniVGBxpy9wDlSEe6UMNclaBWqu-ucTrEYPBI-eNuBzzrj/s3670/20230917_122428.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3670" data-original-width="2995" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiekZSMyohLLJSsNOoDxAF8PKdVCsA1AqIgJvz3IDeHWCUOlfZyBliG2_N4Trw_Jlazpk4eHzs76I9xB9cjRer2vYUOr4mHiCavB6xG65pLfa87F511W7rhyphenhyphenUOyjVOwNRryIK42iMjMFrs29SniVGBxpy9wDlSEe6UMNclaBWqu-ucTrEYPBI-eNuBzzrj/w326-h400/20230917_122428.jpg--00.jpg" width="326" /></a></div><br />
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> Ingr:</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">400 gr: di petto di pollo</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">300 gr: di passata di pomodoro</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">1 mozzarella</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">50 gr: di olive nere</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">1 spicchio d’aglio</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">Origano</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">Sale e pepe</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">Farina q.b.</span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"> </span></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><span style="color: black;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXiSPZtHlKhpc7ZcUWmnYRSJrWVxAJOUj2plMsjpsXgoDCfXq90Y9ZmXmfLGKXujEC7BHczdlXDih7YcfMoCCklpkys0NhIAJu3-OXkkxxz4Ax4iotZI8xhf-N6z99yl4uRmOkEGvaxSuOOwTNXXZJFZmnHuX51lW1ekw7atiUX1kbFIZH1TONTD-VTze/s3410/20230917_122454.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3410" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXiSPZtHlKhpc7ZcUWmnYRSJrWVxAJOUj2plMsjpsXgoDCfXq90Y9ZmXmfLGKXujEC7BHczdlXDih7YcfMoCCklpkys0NhIAJu3-OXkkxxz4Ax4iotZI8xhf-N6z99yl4uRmOkEGvaxSuOOwTNXXZJFZmnHuX51lW1ekw7atiUX1kbFIZH1TONTD-VTze/w353-h400/20230917_122454.jpg--00.jpg" width="353" /></a></span></div><span style="color: black;"><br /> </span><p></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
</p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"></p><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><br />
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">Tagliare a striscioline il petto di pollo,
infarinarlo e scuoterlo dalla farina in eccesso. Rosolarlo in una
padella con un fondo di olio, salarlo, peparlo e metterlo da parte.</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">Nella stessa padella, tanto per non sporcare
troppo, versare ancora, se serve, 2 cucchiai di olio con l’aglio
schiacciato e spremuto, farlo dorare leggermente quindi versare la
passata di pomodoro, unire anche gli straccetti, un pizzico di
origano e lasciar cuocere a fuoco dolce per circa 20 minuti.</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">A fine cottura aggiungere le olive, lasciare
insaporire, aggiustare di sale, se occore e prima di spengere il fuoco
cospargere con la mozzarella tagliata a dadini. </span>
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<span style="color: black;">Servire immediatamente.</span></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br /></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p><br /><p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;"><br /></p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p>
<p style="margin-bottom: 0.18cm; margin-top: 0.18cm; orphans: 2; widows: 2;">
<br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-31215032127664791582023-12-27T11:30:00.000+01:002023-12-27T11:30:01.999+01:00Panettone Marietta<p><br /></p><p class="western">
Il panettone Marietta è tratto dal libro dell’Artusi<span style="font-family: Times New Roman, serif; font-size: small;"><b><strong> </strong></b></span><strong><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="font-style: normal;"><b>“La
scienza in cucina e l’arte di mangiar bene</b></span></span></span></strong><strong><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="font-style: normal;"><span style="font-weight: normal;">”</span></span></span></span></strong><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><i><span style="font-weight: normal;">“</span></i></span></span><em><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><i><span style="font-weight: normal;">…la Marietta è una brava cuoca e tanto buona e onesta che merita che io le intitoli questo dolce avendolo imparato da lei...<br /></span></i></span></span></em></p><p class="western"> Il nome “Marietta” del Panettone dell’Artusi,
deriva infatti proprio dalla signora Marietta Sabatino, la fedele
governante a servizio in casa Artusi, nonché abile cuoca dalla quale
l’Artusi traeva spunti e consigli.</p>
<p class="western"><br />
<br />
</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImRrSbmIAxJc-RyjNgIEI8yf42iEMLhnMfLuKuNzwHLZyrabR60ZzHxWcfsWMDJ_dx6p4CGTu3gnIK8ZSSnNVeyh7YTKjiXgqsk1b7wEyxCe9PAqQzo_LEneZxborTDY2s8gmP9LGz3CwvETSFAgnr8ytHQMMmH30FI6CNn9ucbXTEIL1etWAGiOkkeWt/s2992/20230114_155033.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImRrSbmIAxJc-RyjNgIEI8yf42iEMLhnMfLuKuNzwHLZyrabR60ZzHxWcfsWMDJ_dx6p4CGTu3gnIK8ZSSnNVeyh7YTKjiXgqsk1b7wEyxCe9PAqQzo_LEneZxborTDY2s8gmP9LGz3CwvETSFAgnr8ytHQMMmH30FI6CNn9ucbXTEIL1etWAGiOkkeWt/w400-h400/20230114_155033.jpg--00.jpg" width="400" /></a></div><br /><p class="western"><br />
<br />
</p>
<p class="western">Ingr:</p>
<p class="western"><br />
<br />
</p>
<p class="western">280 gr: di farina</p>
<p class="western">200 ml. di latte</p>
<p class="western">100 gr: di zucchero</p>
<p class="western">100 gr: di burro</p>
<p class="western">1 uovo intero e 2 tuorli</p>
<p class="western">1 bustina di lievito</p>
<p class="western">1 arancia e 1 limone
</p>
<p class="western">1 pizzico di sale</p>
<p class="western">80 gr: di uvetta e 40 gr: di canditi oppure:</p>
<p class="western">80 gr: di goccie di cioccolato fondente e bianco</p>
<p class="western"><br />
<br />
</p>
<p class="western">Per decorare:</p>
<p class="western">1 albume</p>
<p class="western">2 cucchiai di zucchero</p>
<p class="western">1 cucchiaio raso di farina</p>
<p class="western">mandorle</p>
<p class="western">Granella di zucchero</p><p class="western"> </p><p class="western"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokaTkxkrbB3SHOJpsIMV5GlX-wj91BX7NSvEK0GNiEuNxvlBtaZJ3OaWMeu0Ocx19MpVA1AJw8jtE6rCQX1zRAxzAPMrRjclFf64doLKJhussm4JewTMDdwbOI-scbt60hCXCyrcwHEY8s1e2voYxMJWowBJf4aFGBp6bpeRzQ29Xxl6Xcw5pPM9kZZ1p/s2992/20230114_155309.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokaTkxkrbB3SHOJpsIMV5GlX-wj91BX7NSvEK0GNiEuNxvlBtaZJ3OaWMeu0Ocx19MpVA1AJw8jtE6rCQX1zRAxzAPMrRjclFf64doLKJhussm4JewTMDdwbOI-scbt60hCXCyrcwHEY8s1e2voYxMJWowBJf4aFGBp6bpeRzQ29Xxl6Xcw5pPM9kZZ1p/w400-h400/20230114_155309.jpg--00.jpg" width="400" /></a></div> <p></p><p class="western">Ammorbidire il burro nel microonde, quindi
lavorarlo con le fruste elettriche unendo anche lo zucchero e un
pizzico di sale, versare l’uovo intero e non aggiungere l’altro
se prima non si sarà ben assorbito. Versare pian piano il latte
alternandolo alla farina setacciata insieme al lievito, unire anche
la buccia di limone e di arancia grattugiata e per ultima unire
l’uvetta precedentemente ammollata prima nell’acqua e poi nel
rum, poi strizzata, asciugata e infarinata, unire anche i canditi
tagliati a dadini. Viene buonissimo anche con goccie di cioccolato
fondente e bianco, tenute in freezer per una mezz’ora per non farle
scendere sul fondo e unite sempre a questo punto.</p>
<p class="western">Versare il composto in uno stampo, io ho usato
questo a stella e, volendo, si può ulteriormente decorare con un
albume sbattuto con lo zucchero, unire anche la farina e con un
cucchiaino spargere su tutta la superficie della torta, qualche
lamella di mandorla e granella di zucchero per completare il tutto.</p>
<p class="western">Passare in forno statico e già caldo a 180 per
circa 35-40 minuti fare comunque la prova stecchino.</p>
<p class="western">Sfornare e lasciar raffreddare prima di servire.</p>
<p class="western"><br />
<br />
</p>
<p class="western"><br />
<br />
</p><p>
<br />
</p>
<p><br />
<br />
</p>
<p><br />
<br />
</p><br />Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-72307998772685640112023-12-14T17:11:00.002+01:002023-12-14T17:11:39.088+01:00Liquore Rossana<p> </p>
<p>Un liquore leggero e delicato, un gusto
che è una sorpresa! </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCAzKITFY9AGWKQtCyeRM1GX8Ybh3tsv4QLWxlS66n8-sxGVMo7y40CiUKOga3gSg15CDs7yrIjzB0dfLyUBPUlLwyIh3rX5ByHn2kjzNXLJQLt4PvGWOocUUEF4aoqu_MsjnhZXFa37PjemHJXu3LWbelOGQXkBaLxx-GVG_Tk_iJbjKJN07wGOlOv_r/s1600/IMG_4897.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdCAzKITFY9AGWKQtCyeRM1GX8Ybh3tsv4QLWxlS66n8-sxGVMo7y40CiUKOga3gSg15CDs7yrIjzB0dfLyUBPUlLwyIh3rX5ByHn2kjzNXLJQLt4PvGWOocUUEF4aoqu_MsjnhZXFa37PjemHJXu3LWbelOGQXkBaLxx-GVG_Tk_iJbjKJN07wGOlOv_r/w400-h300/IMG_4897.JPG--00.JPG" width="400" /></a></div><br /><p style="margin-bottom: 0cm;"><br /></p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;">Ingr: </p><p style="margin-bottom: 0cm;"> </p>
<p style="margin-bottom: 0cm;">400 gr: di caramelle Rossana</p>
<p style="margin-bottom: 0cm;">400 gr: di latte</p>
<p style="margin-bottom: 0cm;">250 gr: di panna
</p>
<p style="margin-bottom: 0cm;">150 gr: di alcool</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;">Scaldare il latte insieme alla panna
aggiungere poi le caramelle Rossana intere o spezzettate che così si
sciolgono prima, far sciogliere completamente le caramelle, ci vuole
circa 15-20 minuti, quindi spengere il fuoco e lasciar raffreddare.
Filtrare con un colino e aggiungere l’alcool, imbottigliare e
mettere in frigo.</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br /></p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p>
</p><br /><p><br />
<br />
</p>
<p><br />
<br />
</p>
<p><br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-31296780940479857592023-11-18T17:50:00.001+01:002023-11-18T17:50:25.226+01:00Scendiletto alla crema<p> </p><p> Dolce tipico toscano che però non
conoscevo... mi ero persa una vera golosità!!</p><p style="orphans: 2; widows: 2;"><br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQP10MVdi7P4LOKENKo5zMKFlbY9_ZKUvqrb8B3yW0ewJhHmatPQJbulc3GyIZpK-HHwDH-dQo8e1OEiDgv8AhWVPysD5pKpQec_FddcaQuKl12oK5sB5OgPWHBI2Nh8H-RWd_2__VZ0mhhmkO1v_SYP8TmdcY-5ttD8U0FO5mi8VM9H9ScJRICRHOZQF/s3000/20230430_113116.jpg--000.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2826" data-original-width="3000" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQP10MVdi7P4LOKENKo5zMKFlbY9_ZKUvqrb8B3yW0ewJhHmatPQJbulc3GyIZpK-HHwDH-dQo8e1OEiDgv8AhWVPysD5pKpQec_FddcaQuKl12oK5sB5OgPWHBI2Nh8H-RWd_2__VZ0mhhmkO1v_SYP8TmdcY-5ttD8U0FO5mi8VM9H9ScJRICRHOZQF/w400-h376/20230430_113116.jpg--000.jpg" width="400" /></a></div><br /><p style="orphans: 2; widows: 2;"><br />
<br />
</p>
<p style="orphans: 2; widows: 2;">Ingr:</p><p style="orphans: 2; widows: 2;"> </p>
<p style="orphans: 2; widows: 2;">2 rotoli di pasta sfoglia
rettangolari</p>
<p style="orphans: 2; widows: 2;">Per la crema:<br />
½ litro di
latte<br />
35 gr: di amido di riso<br />
35 gr: di amido di mais<br />
4
tuorli <br />
1 cucchiaino di estratto di vaniglia</p>
<p style="orphans: 2; widows: 2;">Buccia di limone<br />
150 gr: di
zucchero
</p>
<p style="orphans: 2; widows: 2;"><br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuU1gPmsvJroAtg6pWX9dgYvatZwjgk78oy4ER-a026gDSLWI48QAbtVjlsBKG8_HxI-r0z9DUSJr177wr-aU56nwmM5s0nBFai4xUNxQ3obppeE97AxVhvfUZyMfgZwAAyBd1ti2yY6eROVX3Ta2QqUB_zHJuY7aluep5-q-xpNlF90tygK4tTwyOIsF/s3367/20230430_1132006.jpg--000.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3367" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDuU1gPmsvJroAtg6pWX9dgYvatZwjgk78oy4ER-a026gDSLWI48QAbtVjlsBKG8_HxI-r0z9DUSJr177wr-aU56nwmM5s0nBFai4xUNxQ3obppeE97AxVhvfUZyMfgZwAAyBd1ti2yY6eROVX3Ta2QqUB_zHJuY7aluep5-q-xpNlF90tygK4tTwyOIsF/w356-h400/20230430_1132006.jpg--000.jpg" width="356" /></a></div><br /><p style="orphans: 2; widows: 2;"><br />
</p><p style="orphans: 2; widows: 2;"><br />
</p>
<p style="orphans: 2; widows: 2;"> Per prima cosa preparare la crema:
La sera prima mettere la bacca di
vaniglia e la scorza di limone intera, in infusione nel latte e
lasciarlo in frigorifero tutta la notte. ( per la crema ho usato il
metodo Montersino)<br />
Mettere il latte a bollire con la buccia di
limone e la bacca di vaniglia.<br />
Mischiare i tuorli con lo
zucchero, unire l’estratto di vaniglia e gli amidi, versare il
tutto nel latte bollente, mischiare, mescolare velocemente con la
frusta, la crema si addensa subito, spengere il fuoco e far
raffreddare.</p>
<p style="orphans: 2; widows: 2;">Mentre la crema raffredda preparare
la sfoglia:</p>
<p style="orphans: 2; widows: 2;">Srotolare la pasta sfoglia,
bucherellarla, cospargerla con zucchero, metterla in uno stampo
rettangolare, far risalire un poco i bordi e farla cuocere in forno a
180 fino a doratura. (se i bordi in cottura gonfiano troppo, dopo 10
minuti tirarla fuori e, con le mani, cercare di appiattirli)
</p>
<p style="orphans: 2; widows: 2;">Una volta pronta, spalmare sopra la
crema, livellarla e appoggiare sopra l’altra pasta sfoglia ancora
da cuocere, sempre naturalmente bucherellata, cercare di spingere giù
i bordi per sigillarla bene, cospargere di zucchero a velo e mettere
in forno a finire di cuocere, circa 15-20 minuti, deve dorare e
caramellare leggermente.</p>
<p style="orphans: 2; widows: 2;">Lasciarla raffreddare, rifilare i
bordi, tagliarla a pezzetti rettangolari e servire.</p>
<p style="orphans: 2; widows: 2;"><br />
<br />
</p>
<p style="orphans: 2; widows: 2;"><br /></p>
<p style="orphans: 2; widows: 2;"><br />
<br />
</p>
<p style="orphans: 2; widows: 2;"><br />
<br />
</p>
<p style="orphans: 2; widows: 2;"><br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-56304523896635412822023-11-01T08:50:00.003+01:002023-11-01T08:50:47.087+01:00Polpettone alle olive<p> </p><p style="margin-bottom: 0cm;"><span style="color: black;">Il polpettone
alle olive è un piatto gustoso e saporito, perfetto per il pranzo
della domenica!</span></p>
<br /><p style="margin-bottom: 0cm;">
<br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-xZjz0-pKazM2MSMJL5emEWkOIwQpFFyNShC_PDnuDN2lq-DB39dRypPjgKTeOlw7zB10aUAxbYrpbBFvfOMQQAyY8Clnk9xl5_Mjm8qrdbb6kwNYV2tc4bi3c5cAADzx-b1TJAWShlqopWhS0jfB3os7fSzLDI1pY_4R9jir6trrFofCTpTavWXqkNj/s1513/IMG_4470.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1165" data-original-width="1513" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM-xZjz0-pKazM2MSMJL5emEWkOIwQpFFyNShC_PDnuDN2lq-DB39dRypPjgKTeOlw7zB10aUAxbYrpbBFvfOMQQAyY8Clnk9xl5_Mjm8qrdbb6kwNYV2tc4bi3c5cAADzx-b1TJAWShlqopWhS0jfB3os7fSzLDI1pY_4R9jir6trrFofCTpTavWXqkNj/w400-h308/IMG_4470.JPG--00.JPG" width="400" /></a></div><br /><p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><span style="color: black;">Ingr:</span></p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><span style="color: black;">4</span><span style="color: black;">00
gr di carne macinata di vitello</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">100 gr: di
prosciutto cotto</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">100 gr: di olive
verdi</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">4 fette di pan
carrè</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">1 uovo</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">3 cucchiai di
formaggio grattugiato</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">Sale</span></p><p style="margin-bottom: 0cm;"><span style="color: black;"> </span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLDsQNAFFeb4BaGRV7Yd0Jl5pNPZ26HwnxPf3CtsOnxBVHpX18fmilTGEanOVDpMsddUcsmNlI5nDm1FXgEjb03uT7HDix7c7W4OyDzvg7E71uknZyX62sODn9KIl9TTX_MrAjgfjP6FxgF4OaZhPw7K8hghvtdT8CcaBAGSKKT3nuFEQSwv9G3n_VUUb/s1600/IMG_4469.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLDsQNAFFeb4BaGRV7Yd0Jl5pNPZ26HwnxPf3CtsOnxBVHpX18fmilTGEanOVDpMsddUcsmNlI5nDm1FXgEjb03uT7HDix7c7W4OyDzvg7E71uknZyX62sODn9KIl9TTX_MrAjgfjP6FxgF4OaZhPw7K8hghvtdT8CcaBAGSKKT3nuFEQSwv9G3n_VUUb/w400-h300/IMG_4469.JPG--00.JPG" width="400" /></a></div><br /><p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><span style="color: black;">Mettere ad
ammollare il pane nel latte.</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">Tritare un terzo
delle olive e le altre lasciarle intere.</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">Tritare anche il
prosciutto cotto.</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">In una ciotola
unire la carne macinata, </span><span style="color: black;">il prosciutto
cotto, </span><span style="color: black;">l’uovo, le fette di pane
bagnate e strizzate, le olive tritate, salare e unire tanto formaggio
quanto ne serve per f</span><span style="color: black;">ormare</span><span style="color: black;">
un </span><span style="color: black;">impasto</span><span style="color: black;">
compatto.</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">Distere il
composto di carne su un foglio di carta forno, formare un rettangolo,
formare due file di olive intere e arrotolare formando un polpettone,
chiudere a caramella ben stretto e mettere a cuocere in un tegame con
un fondo di olio. Far cuocere per circa 1 ora girandolo a metà
cottura.</span></p>
<p style="margin-bottom: 0cm;"><span style="color: black;">Una volta cotto
togliere la carta, far raffreddare, affettare e servire.</span></p>
<p style="margin-bottom: 0cm;"><br />
</p><br /><p>
<br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-43471484967976454082023-10-07T09:32:00.005+02:002023-10-15T16:10:02.241+02:00Frittate colorate<p> </p><p>Un antipasto colorato e invitante!!</p><p> <br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9FeXla_29EXmkO9QkVXr0t8iApcH478RwGWa3hGTpqLher_612CxhFNJzqirrQDL9sP4Xm4891rzzwBMJMQGxgtIh-65yvTbnAZxdADw9VK7-71Z7UxhZjMaCKlUooxcru1ixFBhIqnTD50R4rSutCqeLLPHzDDKdj9xPgoudRzRNQxq5f0W-1XBnOPT/s4000/20230409_105007.jpg--00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY9FeXla_29EXmkO9QkVXr0t8iApcH478RwGWa3hGTpqLher_612CxhFNJzqirrQDL9sP4Xm4891rzzwBMJMQGxgtIh-65yvTbnAZxdADw9VK7-71Z7UxhZjMaCKlUooxcru1ixFBhIqnTD50R4rSutCqeLLPHzDDKdj9xPgoudRzRNQxq5f0W-1XBnOPT/w300-h400/20230409_105007.jpg--00.jpg" width="300" /></a></div><br />
<p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> Ingr: </p><p class="western"> </p>
<p class="western">Per ogni rotolo serve:</p>
<p class="western">5 uova</p>
<p class="western">½ bicchiere di latte</p>
<p class="western">4 cucchiai di formaggio grattugiato</p>
<p class="western">Poi per fare il rotolo verde</p>
<p class="western">100 gr: di spinaci</p>
<p class="western">Per il rotolo rosso</p>
<p class="western">1 cucchiaio di concentrato di pomodoro</p>
<p class="western">Per quello giallo</p>
<p class="western">1 cucchiaino di curcuma</p><p class="western"> </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0F0ls8PM1QYtMp7lcI4f9yWj9BG2K7DGlntPbjJmVRXjK_78mnBP5Vw4KA1F44w-z0wRQMB3I5EOE5yyMniCp_xi4_lWvBSmifASJG_TkYztizbialcOYY52B3YOtB8pXv7qnun1KZ07bhvrOZGPGuZfjWUPc8h28pD7fqA07NXkZmYEQO-FwUHYALmTu/s3915/20230409_104843.jpg--00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2417" data-original-width="3915" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0F0ls8PM1QYtMp7lcI4f9yWj9BG2K7DGlntPbjJmVRXjK_78mnBP5Vw4KA1F44w-z0wRQMB3I5EOE5yyMniCp_xi4_lWvBSmifASJG_TkYztizbialcOYY52B3YOtB8pXv7qnun1KZ07bhvrOZGPGuZfjWUPc8h28pD7fqA07NXkZmYEQO-FwUHYALmTu/w400-h248/20230409_104843.jpg--00.jpg" width="400" /></a></div><br /><p class="western"><br />
</p><p class="western"><br />
</p>
<p class="western"> </p><p class="western"> Per fare la frittata verde: mettere gli spinaci
ancora surgelati nell’acqua bollente fino a che non si sono
scongelati quindi passarli sotto l’acqua fredda e strizzarli
benissimo. Versarli in un mixer e frullarli bene, magari aiutandosi
con un uovo.</p>
<p class="western">Sbattere le restanti uova, versare il latte, unire
il formaggio grattugiato e gli spinaci frullati, aggiustare di sale
se occorre.</p>
<p class="western">Ricoprire ora una teglia da forno rettangolare con
la carta forno bagnata e strizzata, versarvi il composto di uova,
livellarla, deve essere alta circa 1/2 cm e infornare in forno già
caldo a 170 per circa 15 minuti, deve appena colorire.
</p>
<p class="western">Quindi sfornarla staccarla dalla carta e
arrotolarla ancora calda, farla intiepidire quindi srotolarla e
spalmare la superficie con il Philadelphia, coprire con le fette di
prosciutto cotto e arrotolare ancora una volta dal lato più lungo,
per una buona riuscita arrotolare molto stretto all’inizio e
continuare aiutandosi con la carta, chiudere a caramella e mettere in
frigo a raffreddare e compattarsi.
</p>
<p class="western"><br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9q-qyqpuxIhCchUa1XiiVNWanJ23iCLtnLZhl14JUDK8ee6R0JEJ6Q-b54o_79gJvofuZwLkVuetkxaV2VhJUqRO8yX09f1gs0iKiJmi8XCfUBopEbK8QGWAXfjHWAHwHCwJvbvmrgwiG7ComElG1-0sUlDgAKV-G_qVut5kkAN_RP5CJjJ0x6_qWpuTg/s3498/20230409_104828.jpg--00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3498" data-original-width="2970" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9q-qyqpuxIhCchUa1XiiVNWanJ23iCLtnLZhl14JUDK8ee6R0JEJ6Q-b54o_79gJvofuZwLkVuetkxaV2VhJUqRO8yX09f1gs0iKiJmi8XCfUBopEbK8QGWAXfjHWAHwHCwJvbvmrgwiG7ComElG1-0sUlDgAKV-G_qVut5kkAN_RP5CJjJ0x6_qWpuTg/w340-h400/20230409_104828.jpg--00.jpg" width="340" /></a></div><br /><p class="western"><br />
</p>
<p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western"> </p><p class="western">Per quella rossa: Sciogliere nel latte il
concentrato di pomodoro, sbattere le uova versarvi la salsa rossa
ottenuta e procedere come l’altra.</p>
<p class="western">Per farcire:Tonno e philadelphia</p>
<p class="western"><br />
<br />
</p>
<p class="western">Per quella gialla: Sbattere le uova, versare la
curcuma, il latte e procedere come le altre.</p>
<p class="western">Per farcire: Bresaola condita con un po’ di
limone e un pizzico di sale e rucola</p>
<p class="western"><br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-29981495874278626382023-09-10T17:28:00.001+02:002023-09-10T17:28:23.624+02:00Mattonella fredda di biscotti<p> </p><p class="western">Semplicissimo da preparare e buonissimo da
mangiare, un dessert estivo che piace sempre!!</p>
<br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBJZzINAfd1fn_LzUrQCmubfxlRMwL8Hie1_-IObMR0VITkLx-_7nu3-Bf8fE_e0-2i_ouJUNfRFIA7o-MtVMabqsVFWJ2Z8iUKEcM4lvOM92HC4jTp3noUekkxbNJQ2P8pHNMepME6LcGutptqMvQbyW-y3qlQ8K6SD3-7knq-kTV4kGyrGu0_ePeWiX/s1600/IMG_4509.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBJZzINAfd1fn_LzUrQCmubfxlRMwL8Hie1_-IObMR0VITkLx-_7nu3-Bf8fE_e0-2i_ouJUNfRFIA7o-MtVMabqsVFWJ2Z8iUKEcM4lvOM92HC4jTp3noUekkxbNJQ2P8pHNMepME6LcGutptqMvQbyW-y3qlQ8K6SD3-7knq-kTV4kGyrGu0_ePeWiX/w400-h300/IMG_4509.JPG--00.JPG" width="400" /></a></div><br />
<br />
<p></p>
<p class="western">Ingr:</p><p class="western"> <br />
</p>
<p class="western">1 confezione di Oro Saiwa</p>
<p class="western">250 gr: di mascarpone</p>
<p class="western">1 bicchiere di Nutella</p>
<p class="western">Latte q.b.</p>
<p class="western"><br />
</p><p class="western"><br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZ-2YWLdTbLpWRnf10vZX036wog5Evj_nS4u1NSsHWuRuSGqSEvO5Nlxfy5BEI18t_2xh4H78bnjS961JavdwTgpjSnCQQVQ4ZC1ZE_Udu_l4XW2sSUydkwQ8QDg8X3KdbGT3ZuvfnMUo07wLwZsgDIqluE0zkRTU7DAi3Q2Djpk94JkcmWdaHDpYMC1D/s1600/IMG_4504.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="995" data-original-width="1600" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZ-2YWLdTbLpWRnf10vZX036wog5Evj_nS4u1NSsHWuRuSGqSEvO5Nlxfy5BEI18t_2xh4H78bnjS961JavdwTgpjSnCQQVQ4ZC1ZE_Udu_l4XW2sSUydkwQ8QDg8X3KdbGT3ZuvfnMUo07wLwZsgDIqluE0zkRTU7DAi3Q2Djpk94JkcmWdaHDpYMC1D/w400-h249/IMG_4504.JPG--00.JPG" width="400" /></a></div><p class="western"><br />
</p>
<p class="western">In una ciotola mescolare bene il mascarpone con la
Nutella.</p>
<p class="western">Prendere ora un biscotto, spalmare un po’ di
crema ottenuta e chiudere con un altro biscotto.</p>
<p class="western">Preparare così tanti biscotti tipo sandwich.</p>
<p class="western">Prendere due biscotti accoppiati, immergerli
velocemente in un po’ di latte, spalmare su un lato ancora un po’
di crema e posizionarli su un vassoio in piedi. Prendere altri due
biscotti, tuffarli nel latte, spalmare di crema un lato e far aderire
all’altra coppia di biscotti. Continuare fino a che sono finiti i
biscotti o è finito il vassoio.</p>
<p class="western">Spalmare ora tutta la mattonella ottenuta con la
crema rimasta, decorare con della granella di nocciole e mettere in
frigo per qualche ora, io la faccio la sera prima per il giorno dopo.</p>
<p class="western"><br />
<br />
</p><br /><p class="western">
<br />
</p>
<p class="western"><br />
<br />
</p>
<p class="western"><br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-76078094554864937592023-08-30T16:21:00.004+02:002023-08-30T16:21:36.002+02:00Polpettine al limone<p> </p><p>Una versione profumata e gustosa delle più classiche polpette… da provare!! </p><p> </p><div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QVLxfhwHq3S4R_Az9aR7_9MiSARf4sihUkBrWloX2SgBCNWFw91B1Q2vacfwoFOLRi1XLQCe_8Vcgq__eluPRrlHBvG8_CXzca0w1Nig5VHuI_su5Se9hrLkIrOJvcKL8h9EW4QqhQMhbFWJ4dMY5mY5R89JOJmtWzfo684ddYTb9S5FYZb3x8vQj7Qu/s3026/20230501_124742.jpg--00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3026" data-original-width="2970" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QVLxfhwHq3S4R_Az9aR7_9MiSARf4sihUkBrWloX2SgBCNWFw91B1Q2vacfwoFOLRi1XLQCe_8Vcgq__eluPRrlHBvG8_CXzca0w1Nig5VHuI_su5Se9hrLkIrOJvcKL8h9EW4QqhQMhbFWJ4dMY5mY5R89JOJmtWzfo684ddYTb9S5FYZb3x8vQj7Qu/w393-h400/20230501_124742.jpg--00.jpg" width="393" /></a></div><p class="western"><br /></p>
<p></p><p><br />
<br /></p>
<p class="western"><br />
<br />
</p>
<p class="western">Ingr: </p><p class="western"> </p>
<p class="western">500 gr: di carne di vitello macinata</p>
<p class="western">1 uovo</p>
<p class="western">50 gr: di pan carrè</p>
<p class="western">1 mazzetto di prezzemolo</p>
<p class="western">1 limone</p>
<p class="western">Parmigiano grattugiato q. b.</p>
<p class="western">Sale</p>
<p class="western"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EWOihw5UUJWe7-wigYd9HtbC8DfaT02PiDj8t2XjQrBGZ77dSfFm_kn6BOJdVYt7xR41myoyF6PBrXPRW0XHxaaIkI5IlGjHr_MV6oB9wT_EttxkcL7TKu9-k2R1xkiirkdxtE8QXKY1CrcA2ifoZIsWHBv9-NW9LDeAoi5jJoULmNv3D9QMucBYrm9u/s3000/20230501_124821.jpg--00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2860" data-original-width="3000" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7EWOihw5UUJWe7-wigYd9HtbC8DfaT02PiDj8t2XjQrBGZ77dSfFm_kn6BOJdVYt7xR41myoyF6PBrXPRW0XHxaaIkI5IlGjHr_MV6oB9wT_EttxkcL7TKu9-k2R1xkiirkdxtE8QXKY1CrcA2ifoZIsWHBv9-NW9LDeAoi5jJoULmNv3D9QMucBYrm9u/w400-h381/20230501_124821.jpg--00.jpg" width="400" /></a>
</p>
<p class="western"><br />
<br />
</p>
<p class="western">In una ciotola amalgamare tutti gli ingredienti:
la carne, l’uovo, il prezzemolo tritato, la buccia di limone
grattuiata, il pane bagnato nel latte e strizzato e il parmigiano
tanto quanto ne serve per rassodare il tutto.</p>
<p class="western">Formare ora tante polpettine grandi come una noce
e passarle nella farina.</p>
<p class="western">In una padella antiaderente mettere a scaldare
l’olio e far rosolare le polpettine, bagnare con del vino bianco,
far evaporare, versare ora il succo del limone, un pochino di brodo e
lasciar cuocere per una decina di minuti o fino a quando non si sarà
formato un bel sughetto denso. Le polpettine sono pronte!</p>
<p class="western"><br />
<br />
</p><br /><p class="western"><br />
<br />
</p>
<p>
</p><br /><br />Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-46175847185390384552023-08-15T18:47:00.000+02:002023-08-15T18:47:02.726+02:00Cheesecake con pesche<p><span style="font-size: medium;"><span style="font-family: times;"> </span></span></p><p>Un cheesecake non troppo dolce, come
piace a me, un dessert perfetto per finire un pranzo estivo!</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv60Tq70_wXleGdcPM1D5F3S3MxtmxhfQRdsXSELrIUdaZ8JjuqsyqOAYkOS8Pf4OM_Gxj8WiCORJDPvgm_C46v5vbfKVnIxTEGwv0mNvDo-d66c4xY8V4sZX0RDw3pOZRVxLJNkGWCBPZaSyd-KiB_PG6MH5nmJwvZ2LV4_FXa2y4OqAb84alCmKUVGXR/s4000/20220904_115742.jpg---.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv60Tq70_wXleGdcPM1D5F3S3MxtmxhfQRdsXSELrIUdaZ8JjuqsyqOAYkOS8Pf4OM_Gxj8WiCORJDPvgm_C46v5vbfKVnIxTEGwv0mNvDo-d66c4xY8V4sZX0RDw3pOZRVxLJNkGWCBPZaSyd-KiB_PG6MH5nmJwvZ2LV4_FXa2y4OqAb84alCmKUVGXR/w300-h400/20220904_115742.jpg---.jpg" width="300" /></a></div><br /><p style="margin-bottom: 0cm;"><br /></p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;"> </p><p style="margin-bottom: 0cm;">Ingr:</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;">250 gr: di biscotti Digestive</p>
<p style="margin-bottom: 0cm;">120 gr: di burro</p>
<p style="margin-bottom: 0cm;">5 pesche</p>
<p style="margin-bottom: 0cm;">200 gr: di Philalphia</p>
<p style="margin-bottom: 0cm;">250 gr: di ricotta</p>
<p style="margin-bottom: 0cm;">10 gr: di gelatina</p>
<p style="margin-bottom: 0cm;">2 cucchiai di liquore Amaretto</p>
<p style="margin-bottom: 0cm;">2 cucchiai di zucchero semolato</p>
<p style="margin-bottom: 0cm;">2 cucchiai di zucchero a velo</p>
<p style="margin-bottom: 0cm;">1/2 limone</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkJgc2FidE7oxeYAwe-RI6vuseE3Be13tvhRVTab7dMi4hd_zYQ7DrqeK5bD5sZ5niGT4vWb5lCyhb9JUI46BWi6KiPV2SjbcY4LzYIL9P5pIfKlQDPagnMm6_1I-Ed6NZUOoiKMYmM73gfwoIDH53xhszDOiem871xL5LmP0lSla_PwUTcl-QTnfnLs9/s3250/20220904_135004-001.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3250" data-original-width="2946" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUkJgc2FidE7oxeYAwe-RI6vuseE3Be13tvhRVTab7dMi4hd_zYQ7DrqeK5bD5sZ5niGT4vWb5lCyhb9JUI46BWi6KiPV2SjbcY4LzYIL9P5pIfKlQDPagnMm6_1I-Ed6NZUOoiKMYmM73gfwoIDH53xhszDOiem871xL5LmP0lSla_PwUTcl-QTnfnLs9/w363-h400/20220904_135004-001.jpg--00.jpg" width="363" /></a></div><br /><p style="margin-bottom: 0cm;"><br />
</p><p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;">Sbucciare e tagliare a dadini 4 pesche
e irrorarle con del succo di limone.</p>
<p style="margin-bottom: 0cm;">In una larga padella far caramellare
2-3 cucchiai di zucchero semolato, alcune gocce di limone e 3
cucchiai d’acqua, unire le pesche e 2 cucchiai di Amaretto, far
saltare a fiamma viva per circa 1 minuto quindi spengere il fuoco,
scolare i dadini di pesca e lasciar raffreddare. Mettere da parte il
“sughetto” che si sarà formato.</p>
<p style="margin-bottom: 0cm;">Tritare i biscotti, unirvi il burro
fuso, amalgamare bene e distribuire il tutto sulla base di uno stampo
a cerniera di 22 cm con il fondo foderato di carta forno e i lati di
acetato, livellare il composto pressandolo bene, riporre in frigo per
almeno mezz’ora e intanto preparare la crema.</p>
<p style="margin-bottom: 0cm;">In una ciotola lavorare il formaggio
con la ricotta e lo zucchero a velo, 2-3 cucchiai bastano, mescolare
bene fino a formare una crema, unire anche i dadini di pesca e
qualche cucchiaio del succo che si era messo da parte, scaldare
quello avanzato e versarvi la gelatina precedentemente ammollata e
strizzata, farla sciogliere e versarla a filo nella crema preparata.</p>
<p style="margin-bottom: 0cm;">Riprendere lo stampo dal frigo,
versarvi la crema, livellarla, coprire con pellicola e rimettere in
frigo.</p>
<p style="margin-bottom: 0cm;">Prima di servire togliere la torta dal
frigo, aprire la cerniera e delicatamente far scivolare la ttorta su
un piatto da portata, decorare con fettine di pesca fresca e servire.</p><br /><p style="margin-bottom: 0cm;"><br /></p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-62951029139786108462023-08-06T18:02:00.001+02:002023-08-30T16:23:51.323+02:00Pasta fredda con tonno e zucchine<p> </p><p><span style="font-family: times; font-size: large;">Da una ricetta della Cattelani
un primo squisito, che ho fatto e rifatto per tutta l’estate!</span></p>
<span style="font-family: times; font-size: large;"><br /><br /></span>
<p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdgk1qb6HjzQdjG2T-llGMPzAwZ2NgasG7N9dmOEWxclxjQy0E4zw5L2l2qCmapBstoSEoVzUzVVuX-NR86k4SvDwKcmBuamj8zHhSUsH_F-3Rv5HfDauKkU1TwPr11WXy5VFaWI2uCdGWdMs09Gkc7AA47E8Hgdaxn4vn0547_DRhN6aGfjymuaSFJBR/s4000/20230702_121842.jpg--00.jpg" style="clear: left; float: left; font-family: times; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdgk1qb6HjzQdjG2T-llGMPzAwZ2NgasG7N9dmOEWxclxjQy0E4zw5L2l2qCmapBstoSEoVzUzVVuX-NR86k4SvDwKcmBuamj8zHhSUsH_F-3Rv5HfDauKkU1TwPr11WXy5VFaWI2uCdGWdMs09Gkc7AA47E8Hgdaxn4vn0547_DRhN6aGfjymuaSFJBR/w300-h400/20230702_121842.jpg--00.jpg" width="300" /></a></span></div><span style="font-size: large;"><span style="font-family: times;"><br /><span><br /></span></span></span>
<span style="font-family: times; font-size: large;"><br /></span>
<p><span style="font-family: times; font-size: large;"> </span></p><p><span style="font-family: times; font-size: large;"> </span></p><p><span style="font-family: times; font-size: large;"> </span></p><p><span style="font-family: times; font-size: large;"> </span></p><p><span style="font-family: times; font-size: large;"> </span></p><p><span style="font-family: times; font-size: large;"> </span></p><p><span style="font-family: times; font-size: large;"> </span></p><p><span style="font-family: times; font-size: large;"> </span></p><p><span style="font-family: times; font-size: large;"> </span></p><p><span style="font-family: times; font-size: large;">Ingr:</span></p><p><span style="font-family: times; font-size: large;"> </span></p>
<p><span style="font-family: times; font-size: large;">250 gr: di penne</span></p>
<p><span style="font-family: times; font-size: large;">1 scatoletta di tonno da 160
gr:</span></p>
<p><span style="font-family: times; font-size: large;">2-3 zucchine </span>
</p>
<p><span style="font-family: times; font-size: large;">Olive nere</span></p>
<p><span style="font-family: times; font-size: large;">Basilico</span></p>
<p><span style="font-family: times; font-size: large;">1 limone</span></p><p><span style="font-family: times; font-size: large;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE-paEDMURlwrD6siCq9XgaFVL5cp4-i0873WoN7eHVkrdlktU9fCd7zJtbCifN6D4bK2wlnvhpluUwvGX49ltR1yYulOjGfEYp2oatqW0_TiptJwBDLyZp8kGRr2TnoVfke_S1HBwu_fkQqF7SK7RhLU9moffNKYgnqln0yZuRe-U0w9J6MMz05XulAH/s3377/20230727_114720.jpg--00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3377" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvE-paEDMURlwrD6siCq9XgaFVL5cp4-i0873WoN7eHVkrdlktU9fCd7zJtbCifN6D4bK2wlnvhpluUwvGX49ltR1yYulOjGfEYp2oatqW0_TiptJwBDLyZp8kGRr2TnoVfke_S1HBwu_fkQqF7SK7RhLU9moffNKYgnqln0yZuRe-U0w9J6MMz05XulAH/w355-h400/20230727_114720.jpg--00.jpg" width="355" /></a></span></div><span style="font-family: times; font-size: large;"><br /> </span>
<p><span style="font-family: times; font-size: large;"><br /></span>
<span style="font-family: times; font-size: large;"><br /></span>
</p>
<p><span style="font-family: times; font-size: large;">Cuocere la pasta, scolarla
ancora al dente, ungerla leggermente e farla raffreddare.</span></p>
<p><span style="font-family: times; font-size: large;">Nel frattempo preparare il
condimento: fare a fettine sottilissime la metà delle zucchine, le
altre grattugiarle con la grattugia a fori grossi, fare una
citronette con olio, limone e sale e versarla sopra le zucchine.</span></p>
<p><span style="font-family: times; font-size: large;">Una volta che la pasta è
quasi fredda condirla con il tonno, le zucchine, le olive tagliate
nel mezzo, la buccia grattugiata del limone e un filo di olio a
crudo, per ultimo il basilico spezzettato con le mani.</span></p>
<p><span style="font-family: times; font-size: large;"><br /></span>
<span style="font-family: times; font-size: large;"><br /></span>
</p><span style="font-size: large;"><span style="font-family: times;"><br /></span></span><p>
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-3156596941041449582023-07-31T15:55:00.004+02:002023-07-31T15:55:43.023+02:00Riso venere con salmone e gamberetti<p> </p><p>Un piatto estivo ricco di sapore e colore!! </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3J0PMeujbwmPVG7hKHjE9QOu05P5WO6VqgCJ686YAgRlMuoDNBhoZ72lN3pRoVbdDsIVl4gpZJCFPtaLgnu2zN0syQ7Mf-2OfX9RiHFU6X9y9r3qoeiHqyW49quN7QQzZTwffh0ZWpFw0l9VqtDCT7BmmEoF-aFAewFyGFInaC16zz_8QP0XlpAZRjdC/s1388/IMG_5371.JPG--00.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1388" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3J0PMeujbwmPVG7hKHjE9QOu05P5WO6VqgCJ686YAgRlMuoDNBhoZ72lN3pRoVbdDsIVl4gpZJCFPtaLgnu2zN0syQ7Mf-2OfX9RiHFU6X9y9r3qoeiHqyW49quN7QQzZTwffh0ZWpFw0l9VqtDCT7BmmEoF-aFAewFyGFInaC16zz_8QP0XlpAZRjdC/w400-h346/IMG_5371.JPG--00.JPG" width="400" /></a></div><br /><p><br /></p>
<p><span style="font-family: inherit; font-size: medium;">Ingr:</span></p>
<p><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p><span style="font-family: inherit; font-size: medium;">300 gr: di riso venere</span></p>
<p><span style="font-family: inherit; font-size: medium;">200 gr: di salmone già cotto</span></p>
<p><span style="font-family: inherit; font-size: medium;">400 gr: di gamberetti</span></p>
<p><span style="font-family: inherit; font-size: medium;">1 peperone giallo</span></p>
<p><span style="font-family: inherit; font-size: medium;">2 zucchine</span></p>
<p><span style="font-family: inherit; font-size: medium;">150 gr: di piselli</span></p>
<p><span style="font-family: inherit; font-size: medium;">2 pomodori maturi e sodi</span></p>
<p><span style="font-family: inherit; font-size: medium;">Olio extravergine di oliva</span></p>
<p><span style="font-family: inherit; font-size: medium;">Limone</span></p>
<p><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bo960D8-PhlO9pq6l4w1YuCrcxUinLbZVE4A9bDvRXHXz7HfLCgLVqqbOBBrtVObWhQ9uTYdSTTUS7oK-IxI7WsAQQiiHwKxMwMAkfqwUaml_H_kJEMf_yiA1N6Ede4DYuS37SFPNOhw7hQdmKFQUMzAEs_f37F8QRn_hAYGOoFTUeIldJNhNWLlTwEY/s1600/IMG_5370.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bo960D8-PhlO9pq6l4w1YuCrcxUinLbZVE4A9bDvRXHXz7HfLCgLVqqbOBBrtVObWhQ9uTYdSTTUS7oK-IxI7WsAQQiiHwKxMwMAkfqwUaml_H_kJEMf_yiA1N6Ede4DYuS37SFPNOhw7hQdmKFQUMzAEs_f37F8QRn_hAYGOoFTUeIldJNhNWLlTwEY/w400-h300/IMG_5370.JPG--00.JPG" width="400" /></a></div><br /><span style="font-family: inherit; font-size: medium;"><br /></span>
<p></p>
<p><span style="font-family: inherit; font-size: medium;">Cuocere il riso in abbondante
acqua salata, scolarlo e lasciarlo raffreddare.</span></p>
<p><span style="font-family: inherit; font-size: medium;">Nel mentre preparare le
verdure: Tagliare a dadini le zucchine e farle saltare in una padella
con un filo di olio, quando sono cotte ma ancora croccanti spostarle
in un piatto e nella stessa padella far cuocere i piselli, una volta
che anche i piselli sono cotti, toglierli e, sempre nella stessa
padella, magari aggiungendo ancora olio versare i peperoni anch’essi
a dadini e cuocere.</span></p>
<p><span style="font-family: inherit; font-size: medium;">Sempre nella stessa padella,
perché sporcarne tante?,far cuocere i gamberetti, 2-3 minuti bastano
e mettere da parte anche questi.</span></p>
<p><span style="font-family: inherit; font-size: medium;">Preparare ora l’insalata:
mescolare al riso ormai freddo tutte le verdure preparate compreso
anche i pomodori tagliati a pezzettini, unire anche il salmone, ho
usato quello in scatola al naturale e i gamberi, condire con una
citronette fatta con olio limone e sale, versarla sull’insalata,
mescolare bene, farla riposare per far amalgamare tutti i sapori poi
servire.</span></p>
<p><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p><br /></p>
<p><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p style="line-height: 115%;"><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p style="line-height: 115%;"><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p style="line-height: 115%;"><span style="font-family: inherit; font-size: medium;"><br /></span></p>
<p style="line-height: 115%;"><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p style="line-height: 115%;"><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p align="justify" style="margin-bottom: 0cm;"><span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p class="western"><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;"><br /></span>
</p>
<p class="western"><span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-size: medium;"><br /></span>
</p>
<p class="western"><br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-85804499263146009632023-07-10T16:36:00.002+02:002023-07-10T16:37:26.994+02:00Pancakes<p> <span style="color: black;">La
classica colazione americana...</span></p><p align="justify" style="margin-bottom: 0cm;">
<br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHf9lgnq0ZXhpF8pbvwZwBJpZeqnKfVIWJsSm3t_TdvJyb8k_Xd_tMNTZoQjfXvPAYi24oueXnkeVMOHESz-h75ln5V_vdypyo_AVHDclCCs1fVMgn5Ux1zyX5zxqmgx7icR7DtLdzr6ULDzY6NaGvF4j1msQ4o9bSamTX_3a6nCLK2AFZYP45K7lTl1-/s3639/20230625_121152.jpg--00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3639" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHf9lgnq0ZXhpF8pbvwZwBJpZeqnKfVIWJsSm3t_TdvJyb8k_Xd_tMNTZoQjfXvPAYi24oueXnkeVMOHESz-h75ln5V_vdypyo_AVHDclCCs1fVMgn5Ux1zyX5zxqmgx7icR7DtLdzr6ULDzY6NaGvF4j1msQ4o9bSamTX_3a6nCLK2AFZYP45K7lTl1-/w330-h400/20230625_121152.jpg--00.jpg" width="330" /></a></div><br /><p align="justify" style="margin-bottom: 0cm;"><br />
</p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> </span></p><p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> </span></p><p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> </span></p><p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> </span></p><p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> </span></p><p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> </span></p><p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> </span></p><p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> </span></p><p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> </span></p><p align="justify" style="margin-bottom: 0cm;"><span style="color: black;"> Ingr:</span></p>
<p align="justify" style="margin-bottom: 0cm;"><br />
</p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">200
gr: di farina</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">220
gr: di latte</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">1
uovo</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">2
cucchiaini di lievito</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">1
cucchiaio di zucchero</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">2
cucchiai di olio</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">1
cucchiaino di vaniglia</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">1
pizzico di sale</span></p>
<p align="justify" style="margin-bottom: 0cm;"><br />
</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuak9iszVPTDcpxfxEv6xbZ5k1XeNJYc903EKlZDq0nde9UziaEDtszsXBlwQCvfk_GV3jVMBah5VtamkaIhlEtY3mehWLSjIsT1pyPIchYLjC0NOwo9FmMaLixtrLvjcCeJhfUqgbegu2Yo9KgvP-vGfmuWaHwqdLc5f4OW3nEroUItFfllrbDtDtuaf/s3439/20230625_120853.jpg--00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3439" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixuak9iszVPTDcpxfxEv6xbZ5k1XeNJYc903EKlZDq0nde9UziaEDtszsXBlwQCvfk_GV3jVMBah5VtamkaIhlEtY3mehWLSjIsT1pyPIchYLjC0NOwo9FmMaLixtrLvjcCeJhfUqgbegu2Yo9KgvP-vGfmuWaHwqdLc5f4OW3nEroUItFfllrbDtDtuaf/w349-h400/20230625_120853.jpg--00.jpg" width="349" /></a></div><br /><p align="justify" style="margin-bottom: 0cm;"><br />
</p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">Montare
l’uovo con lo zucchero e il sale, versare a filo l’olio e poi il
latte, unire anche la vaniglia e infine la farina setacciata insieme
al lievito. </span>
</p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">Ungere
con il burro una padella e togliere il grasso in eccesso, con un
mestolo versare il composto e lasciar cuocere finché non si saranno
formati tanti “buchini” in superficie, girare i pancakes, fargli
colorire anche dall’altra parte e togliere dal fuoco.</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">Lasciar
intiepidire quindi impilare alla maniera classica.</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">Per
servir</span><span style="color: black;">li si può usare il classico
sciroppo d’acero opure ci possiamo sbizzarrire come la fantasia
suggerisce, questi sono con more e una pallina di gelato, gli altri,
più invernali, con ricotta e confettura di albicocche.</span></p>
<p align="justify" style="margin-bottom: 0cm;"><br />
</p>
<p align="justify" style="margin-bottom: 0cm;"><br /></p>
<p align="justify" style="margin-bottom: 0cm;"><br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-23229979570103463272023-06-24T08:52:00.001+02:002023-06-24T08:52:19.028+02:00Torta cremosa alle fragole<p> </p><p align="justify"><span style="color: black;">Una torta diversa, dalla
consistenza morbida e cremosa, fresca e delicata perfetta per un fine
pranzo!</span></p>
<br /><p align="justify" style="margin-bottom: 0cm;">
<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDka-eYtdkv1tLh0zZ49DWDC29E5G9OxbeGXP9kc9BASvoXaJqdzfWPFgRZOZRer39fZUZbaU9ddal7uJVQDYBiwy3WIGypwe1E0NhaiIp0Z5R0mIrB1M786Cuyjk0Tht-wuk3zHMCjYHaiHeKyt0liXjX49q_HYFJFNZNljEqdcQ_bH6ZI9kNDk4SIEI/s3381/20230611_095720.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3381" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDka-eYtdkv1tLh0zZ49DWDC29E5G9OxbeGXP9kc9BASvoXaJqdzfWPFgRZOZRer39fZUZbaU9ddal7uJVQDYBiwy3WIGypwe1E0NhaiIp0Z5R0mIrB1M786Cuyjk0Tht-wuk3zHMCjYHaiHeKyt0liXjX49q_HYFJFNZNljEqdcQ_bH6ZI9kNDk4SIEI/w355-h400/20230611_095720.jpg--00.jpg" width="355" /></a></div><br />
<p align="justify" style="margin-bottom: 0cm;"><br />
</p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">Ingr:</span></p>
<p align="justify" style="margin-bottom: 0cm;"><br />
</p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">500
gr: di ricotta</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">1
uovo</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">120
gr: di zucchero</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">100
gr: di farina</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">100
gr: di latte</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">1
limone</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">1
cestino di fragole</span></p>
<p align="justify" style="margin-bottom: 0cm;"><br />
</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfDcaMoCszdEoJAmzS-fdehUWRgRYaBmLkX8z165cgcNgaL77ZsKEf6ufd59dVnRhPUqrmUyAzU6Dofd9HQ16bg7VghY2VaxI0qpvbVINPCeXXWASaePLJqctbOKRNnPPsGkHzLm_PUpHYIqtAS2QCg3fIu2HIJWr13NiJ9oLwFVUEsmE3BAMqoahiT1X/s3639/20230611_094821.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3639" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfDcaMoCszdEoJAmzS-fdehUWRgRYaBmLkX8z165cgcNgaL77ZsKEf6ufd59dVnRhPUqrmUyAzU6Dofd9HQ16bg7VghY2VaxI0qpvbVINPCeXXWASaePLJqctbOKRNnPPsGkHzLm_PUpHYIqtAS2QCg3fIu2HIJWr13NiJ9oLwFVUEsmE3BAMqoahiT1X/w330-h400/20230611_094821.jpg--00.jpg" width="330" /></a></div><br /><p align="justify" style="margin-bottom: 0cm;"><br />
</p><p align="justify" style="margin-bottom: 0cm;"><br />
</p><p align="justify" style="margin-bottom: 0cm;"><br />
</p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">Lavorare
molto bene la ricotta con l’uovo e lo zucchero, Grattugiare la
buccia del limone, unire anche il latte e per ultima la farina
setacciata, l’impasto dovrà essere liscio e senza grumi.</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">Lavare
ora velocemente le fragole, asciugarle e tagliarle in 4 e unirle al
composto mescolando bene.</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">Foderare
ora uno stampo quadrato o rettangolare con carta forno, va bene uno
20x30, versare l’impasto ottenuto e infornare in forno già caldo a
170 per circa 40 minuti, fare comunque la prova stecchino.</span></p>
<p align="justify" style="margin-bottom: 0cm;"><span style="color: black;">Una
volta cotta togliela dal forno, farla raffreddare completamente
quindi tagliarla quadrotti, spolverarla con zucchero a velo e
servire.</span></p>
<p align="justify"><br />
<br />
</p>
<p align="justify"><br />
<br />
</p><br /><p align="justify">
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-50397069633535238262023-06-13T15:52:00.015+02:002023-06-15T08:55:42.611+02:00Penne con pesto, melanzane e ceci<p class="western"> </p><p class="western">Sta arrivando l’estate e arriva anche la pasta
fredda!</p><p class="western"> </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLJ2rl0rygMrw0bLVMgePLqkYl9Drg0JIJyUXqrYIR2BaqYkpq1RUYycxuQV1uTthvFx-jdcWRwL0hK_pbVlvz3GBCe81Y3iedAKp0G82X0QEIPnl_i-YQW2o6ZeX7NeBSJjs6nuv-EXyBrI7SHc82hBf_Ecb6X5RMGYNpVvEghejOj38oxkfPyjS_w/s1600/IMG_4466.JPG--00.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLJ2rl0rygMrw0bLVMgePLqkYl9Drg0JIJyUXqrYIR2BaqYkpq1RUYycxuQV1uTthvFx-jdcWRwL0hK_pbVlvz3GBCe81Y3iedAKp0G82X0QEIPnl_i-YQW2o6ZeX7NeBSJjs6nuv-EXyBrI7SHc82hBf_Ecb6X5RMGYNpVvEghejOj38oxkfPyjS_w/w400-h300/IMG_4466.JPG--00.JPG" width="400" /></a></div><br /><p class="western"><br />
<br />
</p>
<p class="western">Ingr:</p><p class="western"> <br />
</p>
<p class="western">250 gr: di penne</p>
<p class="western">300 gr: di ceci già cotti</p>
<p class="western">1 melanzana</p>
<p class="western">Pesto già pronto</p>
<p class="western">Sale</p>
<p class="western"><br />
<br />
</p>
<p class="western">Sgocciolare i ceci dal liquido di conservazione,
sciacquarli e eliminare la pellicina che li avvolge.</p>
<p class="western">Preparare il pesto o usarne uno buono già pronto.</p>
<p class="western">Cuocere le penne in acqua bollente salata,
scolarla, raffreddarla e condirla con il pesto.</p>
<p class="western">Tagliare a fette la melanzana e grigliarla, quindi
tagliarla a striscoline e unirla alla pasta, unire anche i ceci,
condire con un filo di olio extravegine di oliva a crudo, mescolare e
servire.</p>
<p class="western"><br />
<br />
</p>
<p class="western"><br /></p>
<p><br />
<br />
</p>
<p><br />
<br />
</p>
<p class="western" style="line-height: 100%; margin-bottom: 0.18cm;">
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-45392576328511222602023-05-26T17:03:00.001+02:002024-01-13T17:38:32.079+01:00Frittata arrotolata con bresaola e mozzarella<p> </p>
<p>Un secondo leggero e gustoso! Ideale per l'estate che sta arrivando!<br />
<br />
</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3H1UO0YQ-U9sjtA0YjsvGF8bJyStfjh0LZ012zZCFPvf3d9xiUmwWWE3oFU5lxwI-rJ1REf5X9X6tiB4Gt8vEzCkJKkj9MhXmK24lshmmBkka1xI1zTsgxTLO9kXNB4iOlRZ-QrdLKJa0yzohBSbzGL-5fIYIG6ArgI12Oz7Ntbb8-_6WEdZ_ceml-A/s1600/IMG_3033.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3H1UO0YQ-U9sjtA0YjsvGF8bJyStfjh0LZ012zZCFPvf3d9xiUmwWWE3oFU5lxwI-rJ1REf5X9X6tiB4Gt8vEzCkJKkj9MhXmK24lshmmBkka1xI1zTsgxTLO9kXNB4iOlRZ-QrdLKJa0yzohBSbzGL-5fIYIG6ArgI12Oz7Ntbb8-_6WEdZ_ceml-A/w400-h300/IMG_3033.JPG--00.JPG" width="400" /></a></div><br /><p><br />
<br />
</p>
<p>
<br />
</p>
<p>Ingr:</p>
<p><br />
</p>
<p>Per la frittata:</p><p>4 uova </p><p>2 cucchiaiate di formaggio grattugiato</p><p>1/2 bicchiere di latte</p><p>Sale <br /></p>
<p>Per farcire:</p>
<p>100 gr: di bresaola</p>
<p>1 mozzarella</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53qXuzw0cBfRvNwa86bD54PjIgmPmEZ2bCoWUgLI1GhbfoeBHArlkfrIHWqEmdOFX0njNr7YdHlnhFsfG5wtN6QF0CK_rAqd3QjoVDnUDyzi0UYGAhFjStg4kly8ye1mmgaf9t8cGEAkiUVYT00xSdsUbXAHHUpj3y8CzycJvbvcQChZjnlOqEQQRsg/s1600/IMG_2997.JPG--000.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53qXuzw0cBfRvNwa86bD54PjIgmPmEZ2bCoWUgLI1GhbfoeBHArlkfrIHWqEmdOFX0njNr7YdHlnhFsfG5wtN6QF0CK_rAqd3QjoVDnUDyzi0UYGAhFjStg4kly8ye1mmgaf9t8cGEAkiUVYT00xSdsUbXAHHUpj3y8CzycJvbvcQChZjnlOqEQQRsg/w400-h300/IMG_2997.JPG--000.JPG" width="400" /></a></div><br /><p><br />
</p><p><br />
</p>
<p>Preparare la frittata sbattendo le uova con il formaggio e il
latte, salare e pepare, versare il composto in una teglia
rettangolare, quelle usa e getta per intendersi, rivestita di carta
forno e unta leggermente. Cuocere in forno a 170 per circa 15 minuti,
non deve colorire troppo.
</p>
<p>Sfornare la frittata, lasciarla intiepidire e capovolgerla su un
foglio pulito di carta forno, lasciarla raffreddare completamente.</p>
<p>Quando la frittata è fredda distribuire la bresaola su tutta la
superficie, sopra distribuire la mozzarella tagliata a bastoncini e
arrotolare dal lato più corto la frittata su se stessa, racchiudere
il rotolo nella carta forno stringendo bene i lati a caramella.</p>
<p>Mettere il rotolo in frigo per almeno due ore, quindi affettarlo e
servirlo.</p>
<p><br />
<br />
</p>
<p><br />
<br />
</p>
<br /><br />Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-25350833049656187942023-05-19T13:19:00.002+02:002023-05-19T13:19:43.814+02:00Torta di mele con yogurt<p> </p><p>Altra versione di torta di mele, questa volta con l’aggiunta
dello yogurt, che dire? Buonissima anche questa!!</p>
<p style="page-break-before: always;"><br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9B-Q55JWpBa9SIYn-rroytfkun3G6l87ewTvAbti3WgTNCStdqMFou1fLwPGafkCKcN-z0EHr3wFWpr31-fuqZPr0F8qBCCI5SlSGjOg5_L3seKV-3xhVQkyIK1gUXNti0a4bvpuSAgVZJfs3UqhySYhcAvbunEHJH9CSsV_oqoUsarfH-49ESxO5w/s2992/20230226_120135.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2806" data-original-width="2992" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV9B-Q55JWpBa9SIYn-rroytfkun3G6l87ewTvAbti3WgTNCStdqMFou1fLwPGafkCKcN-z0EHr3wFWpr31-fuqZPr0F8qBCCI5SlSGjOg5_L3seKV-3xhVQkyIK1gUXNti0a4bvpuSAgVZJfs3UqhySYhcAvbunEHJH9CSsV_oqoUsarfH-49ESxO5w/w400-h375/20230226_120135.jpg--00.jpg" width="400" /></a></div><br /><p><br />
<br />
</p>
<p>Ingr:</p><p> </p>
<p>200 gr: di farina</p>
<p>120 gr: di zucchero</p>
<p>40 gr: di burro</p>
<p>2 uova</p>
<p>1 yogurt</p>
<p>4 mele</p>
<p>1 limone</p>
<p>1 bustina di lievito</p>
<p>1 cucchiaino di vaniglia</p>
<p>Zucchero di canna e cannella q.b.</p>
<p><br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1BFfHECOIHYc_l2GteymnFveARBGqo1jNXFFNb3BIIcc9ymNL69bGWL0_0PLcojzL0WrGORXOq813ocPWZwqPl_q8VtBNxuYn3aQmGBBOEpUXEhJq7g0Of_HVeWnB16pYtjZBgIvIIurCf169wH6l_8JmlZ8wwjwxvW2Dz8a1UIkJxxY1-xardzMMQ/s2992/20230226_120319.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2744" data-original-width="2992" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1BFfHECOIHYc_l2GteymnFveARBGqo1jNXFFNb3BIIcc9ymNL69bGWL0_0PLcojzL0WrGORXOq813ocPWZwqPl_q8VtBNxuYn3aQmGBBOEpUXEhJq7g0Of_HVeWnB16pYtjZBgIvIIurCf169wH6l_8JmlZ8wwjwxvW2Dz8a1UIkJxxY1-xardzMMQ/w400-h366/20230226_120319.jpg--00.jpg" width="400" /></a></div><br /><p><br />
</p>
<p>Per prima cosa sbucciare le mele e due tagliarle a cubetti e
l’altra a fettine, irrorarle con succo di limone e mettere da
parte.</p>
<p style="margin-bottom: 0cm;">Montare bene le uova con lo zucchero e
un pizzico di sale fino ad ottenere un composto gonfio e spumoso,
unire il burro fuso e freddo, lo yogurt, meglio se uno yogurt alla
frutta, questa volta era all’albicocca, mescolare, grattugiare la
buccia di limone, unire anche un cucchiaino di estratto di vaniglia e
per ultima versare la farina setacciata insieme al lievito.</p>
<p style="margin-bottom: 0cm;">Mescolare bene e aggiungere i cubetti
di mele. Rivestire con carta forno uno stampo rotondo di 22-24 cm,
versarvi l’impasto ottenuto e sopra mettere a raggiera le fettine
di mela rimaste, cospargere con zucchero di canna e un pizzico di
cannella.</p>
<p style="margin-bottom: 0cm;">Infornare in forno già caldo a 170 per
30-35 minuti, fare comunque la prova stecchino.</p>
<p style="margin-bottom: 0cm;">Sfornare lasciar raffreddare
completamente prima di affettare.</p>
<p><br />
<br />
</p>
<p><br />
<br />
</p><br /><p>
<br />
</p>
<p><br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-32511592452559409992023-05-06T08:11:00.001+02:002023-05-06T08:11:19.034+02:00Torta salata con asparagi e prosciutto<p> </p><p>Asparagi e prosciutto, un classico che rende questa torta salata davvero speciale!!<br /></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiCCAhKtffNmA1VmxICyKs4uu0k3xx33HyoI1EI_zz9DyjUe7Cb51u-V4tc55F11df32vcqDMiVQVQoanM0vcvmp5Cnnd18LlQxmVblTioC_0TdIH6peBX6r06pug00tI-I6DjZXCd-M25IclaRYIC6glMST7qycS1MVuadSRIbbLcmBis3YFQcPMkA/s1527/IMG_2623.JPG--000.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1527" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiCCAhKtffNmA1VmxICyKs4uu0k3xx33HyoI1EI_zz9DyjUe7Cb51u-V4tc55F11df32vcqDMiVQVQoanM0vcvmp5Cnnd18LlQxmVblTioC_0TdIH6peBX6r06pug00tI-I6DjZXCd-M25IclaRYIC6glMST7qycS1MVuadSRIbbLcmBis3YFQcPMkA/w314-h400/IMG_2623.JPG--000.JPG" width="314" /></a></div><br /><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;"> </p><p align="left" style="line-height: 115%;">Ingr:</p><p align="left" style="line-height: 115%;">Pasta brisè fatta con:</p><p align="left" style="line-height: 115%;">250 gr: di farina</p><p align="left" style="line-height: 115%;">1 albume</p><p align="left" style="line-height: 115%;">50 gr: di olio</p><p align="left" style="line-height: 115%;">1 cucchiaino di lievito per torte salate</p><p align="left" style="line-height: 115%;">Sale</p><p align="left" style="line-height: 115%;">Acqua fredda quanto basta</p><p align="left" style="line-height: 115%;"></p><p align="left" style="line-height: 115%;">Per il ripieno:<br />
<br />
</p><p align="left" style="line-height: 115%;">250 gr: di ricotta</p><p align="left" style="line-height: 115%;">100 gr: di Philadelphia</p><p align="left" style="line-height: 115%;">1 uovo</p><p align="left" style="line-height: 115%;">50 gr: di parmigiano grattugiato</p><p align="left" style="line-height: 115%;">1 mazzetto di asparagi</p><p align="left" style="line-height: 115%;">150 gr: di prosciutto<br /></p><br /><br /><p align="left" style="line-height: 115%;"><span style="font-family: Times New Roman, serif;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtM5Q2uNkgyLVfMf-hIEZMGkO9KmL0q2BBSKBCZA1IHAY62XlBhOAY7Tg__2yL7rZqPvgZDMsWnHHQpooGESfi_PJpZchQWVEmH9MJrlhpVvfoOs7JHWntB0N5WeG-I6W5nzuKma47PXoUD0Ic8r6qrdbYOSnj_wong5BSssX1voezAUErwaKDtgrwng/s1600/IMG_2637.JPG---0000.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtM5Q2uNkgyLVfMf-hIEZMGkO9KmL0q2BBSKBCZA1IHAY62XlBhOAY7Tg__2yL7rZqPvgZDMsWnHHQpooGESfi_PJpZchQWVEmH9MJrlhpVvfoOs7JHWntB0N5WeG-I6W5nzuKma47PXoUD0Ic8r6qrdbYOSnj_wong5BSssX1voezAUErwaKDtgrwng/w400-h300/IMG_2637.JPG---0000.JPG" width="400" /></a></span></div><span style="font-family: Times New Roman, serif;"><br /></span><p></p><p>Per
prima cosa preparare la brisèe: In una ciotola mescolare la farina e
il lievito, poi unire l’albume d'uovo, l'olio, il sale e l’acqua
fredda, impastare e aggiungere acqua finchè non sarà diventato un
impasto liscio e malleabile. Formare una palla, avvolgerla nella
pellicola e metterla in frigo a riposare per almeno 30 minuti.
</p>
<p>Intanto che la pasta riposa pulire gli asparagi e lessarli
lasciandoli piuttosto al dente,scolarli passarli sotto un getto di
acqua fredda per mantenere il colore e lasciarli raffreddare,
preparare anche la farcia mescolando insieme la ricotta con il
philadelphia, unire l’uovo e formaggio grattugiato per addensare il
tutto.</p><p> </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJ3Oby7vmbaPIHE6FDhaTHJ42a_MHuUmo9hrNM5F7Qnt6cHoc5HQooLnrNgiX9P4YXFvwXDETkWCc0B4UoxXX5pTrxuq9KqEBXOWk_mmiHZ8eJBJMk18ptgGRS1-L7js7Aa-teQWUa35lhSSS3wkG8Z99Q-zTFpXlZb8jeMPxYEpAi44DztuUDmS9-Q/s1600/IMG_2612.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJ3Oby7vmbaPIHE6FDhaTHJ42a_MHuUmo9hrNM5F7Qnt6cHoc5HQooLnrNgiX9P4YXFvwXDETkWCc0B4UoxXX5pTrxuq9KqEBXOWk_mmiHZ8eJBJMk18ptgGRS1-L7js7Aa-teQWUa35lhSSS3wkG8Z99Q-zTFpXlZb8jeMPxYEpAi44DztuUDmS9-Q/w400-h300/IMG_2612.JPG--00.JPG" width="400" /></a></div><br /><p></p>
<p>Riprendere la pasta brisèe, stenderla su della carta forno e
distenderla con la carta in uno stampo rettangolare, bucherellare il
fondo, e distribuire sul fondo la farcia preparata.</p>
<p>Prendere ora gli asparagi, avvolgerli due per volta, in una fetta
di prosciutto e adagiarli sopra. Infornare in forno già caldo a 170
per circa 30 minuti, avendo cura di coprire con della carta alluminio
per non bruciare il prosciutto , scoperchiare gli ultimi 5 minuti.</p>
<p>Sfornare far intiepidire e servire.</p>
<p><a name="aswift_3_expand26"></a><a name="aswift_3_anchor6"></a><a name="aswift_3_expand25"></a><a name="aswift_3_anchor5"></a><a name="aswift_3_expand24"></a><a name="aswift_3_anchor4"></a><a name="aswift_3_expand23"></a><a name="aswift_3_anchor3"></a>
</p>
<p align="left" style="line-height: 115%;"><br />
<br />
</p><br /><p style="margin-bottom: 0cm;"><a name="aswift_3_expand26"></a><a name="aswift_3_anchor6"></a><a name="aswift_3_expand25"></a><a name="aswift_3_anchor5"></a><a name="aswift_3_expand24"></a><a name="aswift_3_anchor4"></a><a name="aswift_3_expand23"></a><a name="aswift_3_anchor3"></a>
</p>
<p>
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-47505088838025124682023-04-25T16:00:00.000+02:002023-04-25T16:00:00.505+02:00Torta all’arancia<p> </p><p> Una torta dal gusto intenso di arancia…
</p><p class="western"><br /></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup_am-i_30hCmc0eEtebUGD810xmAtqjxFOsXRli3hoyzRq4Ga6ApgU0nGSXbP7x3xfu_JnlGIPZomR36uecchbNvQk-3rQczw7NumG8Oi088JWcquc_0UxyFXA7Z7M0GwpovK5AJyVlBkv2CKPY7xDvrBRhv9YqZE3_TR2fvx4C2Uv7V_Nm07HI6FA/s3000/20230325_161034.jpg--000.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2840" data-original-width="3000" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhup_am-i_30hCmc0eEtebUGD810xmAtqjxFOsXRli3hoyzRq4Ga6ApgU0nGSXbP7x3xfu_JnlGIPZomR36uecchbNvQk-3rQczw7NumG8Oi088JWcquc_0UxyFXA7Z7M0GwpovK5AJyVlBkv2CKPY7xDvrBRhv9YqZE3_TR2fvx4C2Uv7V_Nm07HI6FA/w400-h379/20230325_161034.jpg--000.jpg" width="400" /></a></div><br /><p class="western"><br />
<br />
</p>
<p class="western">Ingr:</p><p class="western"> <br />
</p>
<p class="western">2 uova</p>
<p class="western">150 gr: di zucchero</p>
<p class="western">230 gr: di farina</p>
<p class="western">1 yogurt</p>
<p class="western">Buccia grattugiata di 1 arancia</p>
<p class="western">100 gr: di succo d’arancia</p>
<p class="western">½ bustina di lievito</p><p class="western"> <br />
</p>
<p class="western">Per la crema:</p>
<p class="western">80 gr: di zucchero</p>
<p class="western">30 gr: di farina</p>
<p class="western">100 gr: di succo d’arancia</p><p class="western"> </p><p class="western"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPdtVSz53GhjzreHlhbss-o2PbR9UIWpAOROTsvmANkzosI1nnR9YaQEyRShmwuMtEc2U6Mbd0IknMFMUvDFjLBymZxof7Pgnddo3W4ajU-fkSGqqJ9nZsHsCbhieK7teSmQoCStBGENxABZ8AiJeOwdQCW7Y9juuD-a4j9ZjG8L7FghXgDUEdu7O1A/s3000/20230326_140531.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2952" data-original-width="3000" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPdtVSz53GhjzreHlhbss-o2PbR9UIWpAOROTsvmANkzosI1nnR9YaQEyRShmwuMtEc2U6Mbd0IknMFMUvDFjLBymZxof7Pgnddo3W4ajU-fkSGqqJ9nZsHsCbhieK7teSmQoCStBGENxABZ8AiJeOwdQCW7Y9juuD-a4j9ZjG8L7FghXgDUEdu7O1A/w400-h394/20230326_140531.jpg--00.jpg" width="400" /></a></div><br /> <p></p>
<p class="western">Montare le uova con lo zucchero e un pizzichino di
sale, unire la scorza d’arancia grattugiata, lo yogurt e il succo
d’arancia spremuto, per ultima versare la farina setacciata insieme
al lievito.</p>
<p class="western">Foderare con carta forno uno stampo di 24 cm.
versarvi l’impasto ottenuto e infornare in forno già caldo a 170
per circa 25-30 minuti, fare comunque la prova stecchino. Una volta
cotta, sformare e con un manico di mestolo praticare tanti buchini.</p>
<p class="western">Fare ora la crema: mescolare in un pentolino lo
zucchero con la farina, versare a poco a poco il succo d’arancia,
ci vogliono circa 2 arance spremute, e mescolare, portare sul fuoco e
continuando a mescolare portare a bollore, la crema è pronta.</p>
<p class="western">Con un cucchiaino versare la crema ottenuta nei
buchi fatti nella torta, far raffreddare completamente quindi
cospargere con zucchero a velo e servire.</p>
<p class="western"><br />
<br />
</p>
<p class="western"><br /></p>
<p class="western"><br />
<br />
</p>
<p class="western"><br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-24563758100530789142023-04-11T14:18:00.002+02:002023-04-11T14:18:54.554+02:00Agnello marinato<p> La mia ricetta per preparare l'agnello a Pasqua...</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSri2rQ0K8T3GMhEnt4LKrI6dE4Ki5wBT1o9Fjre_ahJU6u1yB34BmiPkKQdnQwQ1xKLSW41S7gx_pDjxz4mAfGBEHlr6DNo4_vN6p340Ibkpgi45K_XbeG9az00hs0zflEc6IY-tXOxXSqpQh5u-OA5XdFIaNTmUA7Rh3fIotPi4jqca9foXdN4bAKg/s3503/20230409_105434.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3503" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSri2rQ0K8T3GMhEnt4LKrI6dE4Ki5wBT1o9Fjre_ahJU6u1yB34BmiPkKQdnQwQ1xKLSW41S7gx_pDjxz4mAfGBEHlr6DNo4_vN6p340Ibkpgi45K_XbeG9az00hs0zflEc6IY-tXOxXSqpQh5u-OA5XdFIaNTmUA7Rh3fIotPi4jqca9foXdN4bAKg/w343-h400/20230409_105434.jpg--00.jpg" width="343" /></a></div><br /><p></p>
<p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p> </p><p>Ingr:</p><p> </p>
<p>Kg: 1.200 di sella di agnello</p>
<p>100 gr: di pancetta stesa a fettine</p>
<p>2 foglie di alloro</p>
<p>3 bacche di ginepro</p>
<p>1 bicchiere di vino bianco</p>
<p>1/2 bicchiere scarso di aceto bianco</p>
<p>Sale e pepe</p>
<p><br />
</p><p><br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-KKMmlzwLdk7WFF-TzRmK9ckbp0qJBC1Gowr2fQPgxu6CSTno9yKn4Vs9FrLxFRDbU-qvuUlGgLtdgZhZGbOZSMxoXhafXxaQUxyHFoZb83LIS87KfI2L7zwTT-9rUqtMH4bLgP4qcZNYrXr1HvMxwBXBfr-IRvzLI5cMinUWx1e8-xMagpoVyZ9yA/s4000/20230409_105444.jpg--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-KKMmlzwLdk7WFF-TzRmK9ckbp0qJBC1Gowr2fQPgxu6CSTno9yKn4Vs9FrLxFRDbU-qvuUlGgLtdgZhZGbOZSMxoXhafXxaQUxyHFoZb83LIS87KfI2L7zwTT-9rUqtMH4bLgP4qcZNYrXr1HvMxwBXBfr-IRvzLI5cMinUWx1e8-xMagpoVyZ9yA/w400-h300/20230409_105444.jpg--00.jpg" width="400" /></a></div><br /><p><br />
</p>
<p><br />
<br />
</p>
<p>Salare e pepare la sella d'agnello tagliata a pezzetti e
sgrassata, metterla in una terrina con le bacche di ginepro e le
foglie d'alloro. Versare sopra la carne il vino, l'aceto e 2
bicchieri d'acqua, coprirla e lasciarla marinare in un luogo fresco
tutta la notte.</p>
<p>Il giorno dopo sgocciolare la carne dalla marinata, asciugarla e
avvolgerla nelle fettine di pancetta fissandola poi con un filo.</p>
<p>Trasferire la carne in una teglia con un fondo di olio, salare
leggermente, unire le bacche di ginepro e le foglie d'alloro, far
rosolare da tutte le parti, bagnare con del brodo caldo e alsciar
cuocere per circa 1 ora.</p>
<p><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><br />
</span></span><br />
<br />
</p>
<p><br />
<br />
</p>
<p>
<br />
</p>
<p><a name="aswift_3_anchor"></a><a name="aswift_3_expand1"></a><a name="aswift_3_expand2"></a><a name="aswift_3_expand"></a><a name="aswift_3_anchor1"></a><a name="aswift_3_expand21"></a><a name="aswift_3_anchor2"></a><a name="aswift_3_expand22"></a>
<br />
<br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p></p>
<p></p><p style="margin-bottom: 0cm;"><br />
</p>
<p><br />
<br />
</p>
<p class="western"><br />
<br />
</p>
<p class="western"><br />
<br />
</p>
<p class="western"><br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-9230167221646679642023-03-27T12:38:00.005+02:002023-03-27T12:38:58.342+02:00Torta di mele e limone<p> </p><p>Altra torta di mele! Questa volta profumata di
limone!!</p><p> </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABkavXcEKjNbNOVFw07_Rp4lfaOrRwqrc4z0OG7LRxEvXcTAvpvcdztH5IfmQwtTA7870EVxnGpxNuFgR3ezA5tKpqYEj2byvI9hEhfhiYhm-4fWP0dHo9jlOnL3EF-ay2paFbrZWyWxNS9EcQdtes6W6D4AU0uzFDCOK5qyPGngnIRt2GZLToL01_g/s2992/20221127_120657-00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjABkavXcEKjNbNOVFw07_Rp4lfaOrRwqrc4z0OG7LRxEvXcTAvpvcdztH5IfmQwtTA7870EVxnGpxNuFgR3ezA5tKpqYEj2byvI9hEhfhiYhm-4fWP0dHo9jlOnL3EF-ay2paFbrZWyWxNS9EcQdtes6W6D4AU0uzFDCOK5qyPGngnIRt2GZLToL01_g/w400-h400/20221127_120657-00.jpg" width="400" /></a></div><br /><p class="western"><br />
<br />
</p>
<p class="western">Ingr:</p><p class="western"> <br />
</p>
<p class="western">100 gr: di farina</p>
<p class="western">70 gr: di zucchero</p>
<p class="western">100 gr: di latte</p>
<p class="western">2 uova</p>
<p class="western">1 limone, succo e scorza</p>
<p class="western">½ bustina di lievito</p>
<p class="western">4 mele golden</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh140akB8AB_k_EQ7M2CCSeTOLDlZwJoay8FxSspkkQTfRDiJuaOfmEDfQCIfSHUzcxvOcr7Qgr3Eekf2-do0I5qiuf9tPiniQjXDnnvAFGiT1-TOemdoGfrePtK0PaZOksdsJhmW5DUvHIR0aCgMuvuAFOfRU7XdZMSrh7NW4lGJdz4t89udovc8LLkg/s2992/20221127_120548--00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh140akB8AB_k_EQ7M2CCSeTOLDlZwJoay8FxSspkkQTfRDiJuaOfmEDfQCIfSHUzcxvOcr7Qgr3Eekf2-do0I5qiuf9tPiniQjXDnnvAFGiT1-TOemdoGfrePtK0PaZOksdsJhmW5DUvHIR0aCgMuvuAFOfRU7XdZMSrh7NW4lGJdz4t89udovc8LLkg/w400-h400/20221127_120548--00.jpg" width="400" /></a></div><br /><p class="western"><br />
</p><p class="western"><br />
</p>
<p class="western">Sbucciare le mele e tagliarle a spicchi sottili,
irrorarle con il succo di limone e metterle da parte.</p>
<p class="western">Montare le uova con lo zucchero e un pizzichino di
sale, versare poi la farina setacciata insieme al lievito e
amalgamare bene, versare anche il latte e la scorza di limone
grattugiata, lavorare l’impasto finché non è morbido e cremoso
quindi unire anche le mele, tenendone da parte un po’ per guarnire.</p>
<p class="western">Versare il tutto in uno stampo di 24 cm. foderato
di carta forno, livellare e guarnire con le fettine di mela rimaste,
infornare in forno già caldo a 170 per circa 30-35 minuti, quindi
sfornare, far raffreddare, cospargere con zucchero a velo e servire.</p>
<p class="western"><br />
<br />
</p>
<p class="western"><br /></p>
<p class="western"><br />
<br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-56380197255691138642023-03-06T16:32:00.007+01:002023-03-11T07:53:24.755+01:00Tartine mimosa<p style="page-break-before: always;"> </p><p style="page-break-before: always;">Una ricettina semplice e gustosa e anche primaverile!!</p><p style="page-break-before: always;"> </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7mirKCNuB7Kyr1770u6dkeYrqndKKwnBATFng9epEhnlGt1u8eWmp7l6tVDUimFYokPAsVOeitFmsA1X8p5zt88eF_W6ZCDlebJNk4J_sxKJ2LrqGd-xRuMamGBysDL9i8ATngGNlyaf3YhyApBT57PHqI-tA0cqp7N1_IVdXp5cBRUwLpX-5My5qw/s1600/IMG_5176.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="941" data-original-width="1600" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh7mirKCNuB7Kyr1770u6dkeYrqndKKwnBATFng9epEhnlGt1u8eWmp7l6tVDUimFYokPAsVOeitFmsA1X8p5zt88eF_W6ZCDlebJNk4J_sxKJ2LrqGd-xRuMamGBysDL9i8ATngGNlyaf3YhyApBT57PHqI-tA0cqp7N1_IVdXp5cBRUwLpX-5My5qw/w400-h235/IMG_5176.JPG--00.JPG" width="400" /></a></div><br /><p><br />
<br />
</p>
<p>Ingr: </p><p> </p>
<p>Pane per tramezzini integrale</p>
<p>100 gr: di gorgonzola</p>
<p>100 gr: di mascarpone</p>
<p>3 uova</p>
<p>Erba cipollina</p>
<p>Sale e pepe<br />
<br />
</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXi3-58wW09Um0etvKrDuQrDYcWsJXvODIMs5byc8hA-F00KlcwxBNkyN5LOpszoJ__Rr0BhheQ3CFRszSZ6EUZkY4lkqQxqHLlAh4MxRc9ob8526V56TzoYlDJAaz2cgFiftbKOZDa1xySKM266qNxcj6Gvd8zr1TmcaraEsaDUFX8YwoPwzLX4yTg/s1600/IMG_5172.JPG--00.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXi3-58wW09Um0etvKrDuQrDYcWsJXvODIMs5byc8hA-F00KlcwxBNkyN5LOpszoJ__Rr0BhheQ3CFRszSZ6EUZkY4lkqQxqHLlAh4MxRc9ob8526V56TzoYlDJAaz2cgFiftbKOZDa1xySKM266qNxcj6Gvd8zr1TmcaraEsaDUFX8YwoPwzLX4yTg/w400-h300/IMG_5172.JPG--00.JPG" width="400" /></a></div><br />
<p>Per prima cosa lessare le uova, 8 minuti dall’ebollizione,
quindi raffreddarle sotto l’acqua fredda, sgusciarle e togliere il
tuorlo.</p>
<p>Mescolare il mascarpone con il gorgonzola fino a che non sia
diventato una salsa omogenea, aggiungere un pochino di pepe e un
cucchiaio di erba cipollina tritata.</p>
<p>Spalmare la salsa ottenuta sulle fette di tramezzini, appoggiare
sopra un’altra fetta pressando un po’, spalmare ancora un velo di
crema al formaggio, quindi tagliarle a rettangoli.</p>
<p>Schiacciare i tuorli d’uovo con una forchetta, si formeranno
tante briciole, e con queste ricoprire i tramezzini, salare e
decorare con qualche filo di erba cipollina.</p>
<p><br />
<br />
</p>
<p><br /></p>
<p><br />
<br />
</p>
<p><br />
<br />
</p>
<p><br />
<br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
<p style="margin-bottom: 0cm;"><br />
</p>
Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.comtag:blogger.com,1999:blog-3680375244408564047.post-34936577212328590492023-02-25T16:12:00.004+01:002023-03-01T20:31:03.999+01:00Arista alla francese<p> </p><p>Una ricetta facile che regala un risultato eccellente! Grazie alla
cottura nel latte l’arista infatti rimane tenera e gustosa e la
salsa, saporita e aromatica ben si abbina alla dolcezza della carne! </p><p> </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTSei7axNmNyGmpfeWkOInerdG2KG9jza41iZJOyMDj4sa6lXdT4BjSVOsHv8cHLg4obH8oNKXvIj-zX25FfbNIBGtdw2_iVGe2OMpZuoQRRNoJqGc9DAqRhXKYwfbRUZhal1OcdBOVJ8bjOCcouXDu3pzwse_ohRF3DsrQTKa4h65J32FT-EVVTsbQ/s2992/20230129_121218.jpg--00.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2992" data-original-width="2992" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTSei7axNmNyGmpfeWkOInerdG2KG9jza41iZJOyMDj4sa6lXdT4BjSVOsHv8cHLg4obH8oNKXvIj-zX25FfbNIBGtdw2_iVGe2OMpZuoQRRNoJqGc9DAqRhXKYwfbRUZhal1OcdBOVJ8bjOCcouXDu3pzwse_ohRF3DsrQTKa4h65J32FT-EVVTsbQ/w400-h400/20230129_121218.jpg--00.jpg" width="400" /></a></div>
<p style="orphans: 2; widows: 2;">Ingr:<br />
<br />
</p>
<p>700 gr:circa di arista<br />
1 cipolla <br />
2 patate <br />
Qualche
foglia di salvia <br />
1 rametto di rosmarino <br />
1 spicchio
d’aglio <br />
1 rametto di timo <br />
3 bacche di ginepro <br />
½
lt di latte <br />
La scorza grattugiata di 1 limone <br />
1
cucchiaio di senape <br />
1 cucchiaio di salsa Worchester <br />
1
uovo <br />
Olio, sale e pepe<br />
<br />
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</p>
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<p>Legare l’arista, salarla e metterla in un tegae con un fondo di
olio, farla rosolare bene da tutte le parti quindi unire 1 cipolla
pulita e tagliata in 4, le patate pelate e tagliate a spicchi, i
spicchio d’aglio, le bacche di ginepro, il rametto di timo, di
rosmarino e le foglie di salvia, far insaporire e coprire con il
latte, portare a bollore, abbassare il fuoco al minimo e cuocere per
circa 1 ora.</p>
<p>Una volta che l’arista è cotta toglierla dal tegame, colare il
sugo di cottura, rimetterlo sul fuoco a ristringere aggiungendo la
scorza grattugiata del limone, una volta ristretto unire anche il
tuorlo d’uova, la senape e la salsa Worchester, mescolare bene e
aggiustare di sale e pepe.</p>
<p>Affettare l’arista, versare sopra un po’ di salsa e quella che
avanza servirla a parte.</p>
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Renzahttp://www.blogger.com/profile/05120448458209438573noreply@blogger.com