tag:blogger.com,1999:blog-55027987126451305622024-02-20T02:42:11.529+01:00In cucina mi rilassoDadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.comBlogger212125tag:blogger.com,1999:blog-5502798712645130562.post-46523767657642443922014-05-09T12:31:00.004+02:002014-08-26T11:34:39.170+02:00Tortine "Duchessa di Parma"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Y8D49uONHp4PlWaZTvfqY6fAuVdRwQ5yoBKegSVdUv6isbUIjQuV6XsGTz3YA6viz1VDvfZakXDhNNxPMZeA5UlRXp-AMr0s4mt995-UHWG-H-ysNQYXHv7kujtR3SpZ5XnyLzmErZY/s1600/IMG_0398-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Y8D49uONHp4PlWaZTvfqY6fAuVdRwQ5yoBKegSVdUv6isbUIjQuV6XsGTz3YA6viz1VDvfZakXDhNNxPMZeA5UlRXp-AMr0s4mt995-UHWG-H-ysNQYXHv7kujtR3SpZ5XnyLzmErZY/s1600/IMG_0398-001.JPG" height="640" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ben ritrovati ai followers e ai lettori di questo mio abbandonato blog!</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Immagino che del pudding con egg-nogg natalizio ne abbiate fin sopra ai capelli, quasi quanto me :)</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Per farmi perdonare la lunga assenza, vi propongo questo dolce, creazione del maestro pasticcere Ugo Falavigna, che per anni ha gestito la pasticceria "Torino" di Parma, una delle migliori della città.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">La ricetta di questa particolare torta, che ho voluto preparare in monoporzione, viene da <a href="http://www.dolcidee.it/ricette/-/ricerca/scheda/torta-duchessa-di-parma">qui</a>: mi sono concessa qualche piccola omissione e qualche variazione nella decorazione.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Vi consiglio di prepararla il giorno prima di servirla, in modo da permettere ai dischi di frolla di ammorbidirsi un poco.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Perfetta per festeggiare tutte le mamme, no?!</span><br />
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<b><span style="color: #666666; font-family: Verdana, sans-serif;">Torta Duchessa di Parma</span><span style="font-size: medium;"><o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscTHPmqhihrwtNcn5BgPlwA3Fy3TVVeNBAFI3Kqo30rBSVzn7lEhkWHqRdaVJKzNQpRLxy1OvG1i2IhZbbPl85Si_Jd5_5mkG4CtAH9X-UN2l9m8QfkhRWwZL1CIX6ofWhLcliQyTMtg/s1600/IMG_0402-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjscTHPmqhihrwtNcn5BgPlwA3Fy3TVVeNBAFI3Kqo30rBSVzn7lEhkWHqRdaVJKzNQpRLxy1OvG1i2IhZbbPl85Si_Jd5_5mkG4CtAH9X-UN2l9m8QfkhRWwZL1CIX6ofWhLcliQyTMtg/s1600/IMG_0402-001.JPG" height="640" width="466" /></a></div>
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<b><span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti per circa 8 porzioni</span></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;">(ogni porzione è formata da 3 dischi)</span></div>
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<b><span style="color: #666666; font-family: Verdana, sans-serif;">Per i dischi di frolla alle nocciole:</span></b></div>
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<span style="line-height: 15pt; text-indent: -18pt;"><span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di farina di nocciole</span></span></div>
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<span style="line-height: 15pt; text-indent: -18pt;"><span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di burro</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di zucchero<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di farina 00<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">scorza grattugiata di limone<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 uovo (piccolo)</span></div>
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<b><span style="color: #666666; font-family: Verdana, sans-serif;">Per la ganache al cioccolato:</span></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">275 grammi di cioccolato fondente al 70%<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">250 grammi di panna fresca<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Per la crema pasticcera:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">200 ml latte intero<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di panna fresca</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di tuorli</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di zucchero</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 15pt; text-indent: -18pt;">i semini di una bacca</span><span style="line-height: 15pt; text-indent: -18pt;"> di vaniglia</span></span></div>
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<span style="line-height: 15pt; text-indent: -18pt;"><span style="color: #666666; font-family: Verdana, sans-serif;">30 grammi di farina</span></span></div>
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<span style="line-height: 15pt; text-indent: -18pt;"><span style="color: #666666; font-family: Verdana, sans-serif;"><b>Per la crema di zabaione:</b></span></span></div>
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<span style="line-height: 15pt; text-indent: -18pt;"><span style="color: #666666; font-family: Verdana, sans-serif;">150 ml di zibibbo o altro vino passito</span></span></div>
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<span style="line-height: 15pt; text-indent: -18pt;"><span style="color: #666666; font-family: Verdana, sans-serif;">120 grammi di zucchero</span></span></div>
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<span style="line-height: 15pt; text-indent: -18pt;"><span style="color: #666666; font-family: Verdana, sans-serif;">90 grammi di tuorli</span></span></div>
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<span style="line-height: 15pt; text-indent: -18pt;"><span style="color: #666666; font-family: Verdana, sans-serif;">30 grammi di farina</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Preparazione:</b></span></div>
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Per i dischi di frolla di nocciole: </b></span></div>
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Lavorare con le dita le farine e il burro freddo, tagliato a dadini piccoli, fino ad ottenere un composto "sabbioso". </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Unire gli altri ingredienti (la pasta sarà abbastanza consistente), formare un panetto e lasciare raffreddare in
frigorifero per almeno 2 ore.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Stendere l'impasto abbastanza sottile, poi tagliare 24 dischetti identici del diametro di circa 6 o 7 centimetri (per le monoporzioni), oppure 3 dischi di 22 centimetri di diametro (per una torta).<br />
Adagiare i dischetti sulla carta forno e infornare a 170°C per una decina di minuti (occorrerà un poco di più per i dischi più grandi, ma dipende sempre dal forno), poi lasciarli raffreddare completamente.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Si possono preparare anche in anticipo, conservandoli in una scatola di latta.<br />
<br /><b>Per la crema pasticcera: </b></span></div>
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Scaldare il latte con la panna e i semini della vaniglia quasi fino a ebollizione. Montare i tuorli con lo
zucchero fino a che saranno spumosi e aggiungere la farina.<br />
Unire il latte alla crema, rimettere sul fuoco basso, e mescolando portare a cottura.<br />
<br /><b>Crema di ganache al cioccolato :</b></span></div>
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Portare a bollore la panna, spegnere e versarla sul cioccolato spezzettato, mescolando bene fino a che si sarà sciolto del tutto. </span></div>
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Unire alla ganache 200 grammi della crema pasticcera preparata prima.</span></div>
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Per la crema zabaione: </b></span></div>
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Portare a bollore il vino.<br />
Montare i tuorli con lo zucchero e aggiungere la farina.<br />
Versare la crema nel vino, mescolando, e appena riprenderà il bollore spegnere e lasciare
intiepidire.<br />
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Composizione della torta: </b></span></div>
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</span><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Spalmare uno strato di crema pasticcera sul primo disco di
frolla alle nocciole, meglio se con l'aiuto di una tasca da pasticcere.</span><br /><span style="font-size: small;">
Appoggiare un secondo disco e con la tasca da pasticcere riempire il bordo di ciuffetti di crema alla ganache: in </span></span><span style="font-family: Verdana, sans-serif; line-height: 13.5pt;">pratica sarà il bordo di contenimento della crema di zabaione.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="font-size: small;">
Riempire il centro con la crema di zabaione. </span><br /><span style="font-size: small;">
Coprire con il terzo disco, poi ripetere la decorazione sul bordo, con i ciuffetti di crema ganache e zabaione al centro.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #666666; font-size: small;">Ripetere il tutto con i dischetti rimanenti.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">La decorazione originaria prevede invece granella di nocciola sui bordi della torta e una spolverizzata di zucchero a velo sulla superficie, con ciliegine candite sopra...(più o meno).</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br />Tenere in frigo e mettere a temperatura ambiente almeno 1 ora prima di consumare. </span><span style="color: #221f20; font-family: Helvetica, sans-serif; font-size: 12pt;"><o:p></o:p></span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Naturalmente la duchessa in questione era l'amatissima <a href="http://www.taccuinistorici.it/ita/news/contemporanea/personaggi/Maria-Luigia-Luisa-dAustria-la-duchessa-golosa.html">Maria Luisa (o Luigia) d'Austria</a>, notoriamente amate dei piaceri della vita :)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">A presto, lo giuro!</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">(...meglio di no va' :)</span></div>
Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com11tag:blogger.com,1999:blog-5502798712645130562.post-67268149766448135022013-12-11T08:13:00.000+01:002013-12-11T14:47:52.385+01:00Persimmon steamed pudding con Eggnog<div class="separator" style="clear: both; text-align: center;">
<a href="http://incucinamirilasso.blogspot.it/2013/12/persimmon-steamed-pudding-con-eggnog.html"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflbZoaW_yZmtnjPgnBzZshBmBFq2R0poaw8w6KF_6G4aMi5vI5htt-VS46y8-b0s6N_5xSlI3TIl3Sj1Hews_jT7d47FPyZOqRvdmFzv-F583XbVd97xpW9g93ejmSkJzxg2pohK4RDQ/s640/IMG_0289-001.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Dopo il <span style="background-color: white; line-height: 15pt; text-align: center;"><i>"Pain d'epice" di </i></span><a href="http://pasqualinaincucina.blogspot.it/2013/12/il-pan-depices.html">Pasqualina</a><span style="line-height: 20px;"><i>, </i></span><i style="background-color: white; line-height: 12.75pt;">il “</i><i style="background-color: white; line-height: 12.75pt;">Cozonac” di</i><i style="background-color: white; line-height: 12.75pt;"> </i><a href="http://www.commeamarostuppane.com/2013/12/cozonac-dolce-tradizionale-rumeno.html">Maria</a> e <i style="background-color: white; line-height: 12.75pt;">il “</i><span style="background-color: white; line-height: 12.75pt;">Roscón de </span><span style="background-color: white; line-height: 12.75pt;">Reyes</span><i style="background-color: white; line-height: 12.75pt;">” di</i><i style="background-color: white; line-height: 12.75pt;"> </i><span style="background-color: white; line-height: 12.75pt;"><a href="http://www.scattigolosi.com/2013/12/il-roscon-de-reyes-corona-di-luce-e-di.html">Teresa</a>, oggi</span></span><i style="background-color: white; color: #666666; line-height: 15pt; text-align: center;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"> </span></span></i><span style="color: #666666; font-family: Verdana, sans-serif;"><a href="http://www.cookandthecity.it/" style="background-color: white; line-height: 15pt; text-align: center;">Sara</a> vi propone la <i style="background-color: white; line-height: 15pt; text-align: center;">“Fruit cake” ed io il</i> <i style="background-color: white; line-height: 20px; text-align: center;">“Persimmon steamed pudding" servito con Eggnog.</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Devo essere sincera, non conoscevo questo dolce, non ne avevo mai nemmeno sentito parlare.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">E dire che i cachi mi sono sempre piaciuti. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ne avevamo una pianta in giardino, quando ero piccola.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Quell'albero era l'unico guizzo di colore nel grigio e nebbioso paesaggio dell'inverno padano. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Da adolescente preparavo la marmellata, con quei frutti morbidi, dolci e succosi. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Quando la nostra <a href="http://breadandsweets.us/it/">Rossana</a> - avete presente un'enciclopedia umana aggiornatissima della cucina internazionale, definita non-umana per i capolavori che è capace di creare, e oltre tutto texana d'adozione? - mi ha parlato di questo dolce tradizionale, è stato amore a prima vista!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Sapete quanto io ami i dolci tradizionali, quelli che sanno di casa, come le torte di mela o di zucca, e il pudding di cachi è proprio uno di questi!</span></div>
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<span style="line-height: 115%;"><span style="color: #666666; font-family: Verdana, sans-serif;">E' un dolce tipico dell’Indiana, ma anche di Kentucky, Illinois, North Carolina: del cosiddetto midwest degli Stati Uniti.</span></span></div>
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<span style="line-height: 115%;"><span style="color: #666666; font-family: Verdana, sans-serif;">Ogni famiglia conserva la sua versione, tramandata di generazione in generazione: non c'è Natale o festa del Ringraziamento senza profumo del budino di cachi. </span></span></div>
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<span style="line-height: 115%;"><span style="color: #666666; font-family: Verdana, sans-serif;">Del resto queste belle sfere arancioni maturano proprio in questo periodo!</span></span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18px;">La varietà utilizzata è solitamente il Diospyros virgianiana, il cachi selvatico comune americano.</span></div>
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<span style="background-color: white; line-height: 16.8pt;"><span style="color: #666666; font-family: Verdana, sans-serif;">Il termine inglesizzato "Persimmon" deriva dal dialetto Algonquin, e significa frutta secca: i nutrienti cachi, essiccati, erano per i nativi una preziosa fonte di cibo per l'inverno, ma anche ingrediente per pane e zuppe. </span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 22.390625px;">Io ho utilizzato la varietà <a href="http://www.agraria.org/coltivazioniarboree/kaki.htm">Diospyros kaki</a>, di origini asiatiche, il cachi morbido, commestibile solo quando è perfettamente maturo, che si trova comunemente in Italia e che è più simile al quello americano.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 22.390625px;">Se i cachi vi piacciono, provatelo. Ha un sapore unico, e la sua consistenza è quella di una torta umida, che si scioglie in bocca, speziata ma dall'intenso sapore di frutta.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 22.390625px;">Dopo una lunga ricerca ho deciso di affidarmi in particolare a due ricette</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 22.390625px;">che trovate in originale <a href="http://www.recipesource.com/side-dishes/puddings/steamed-persimmon1.html">qui</a> e <a href="http://joythebaker.com/2009/10/persimmon-pudding/">qui</a>. </span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; line-height: 22.390625px;">Ho cotto il mio pudding di cachi a bagnomaria ma in forno, coprendo il recipiente in pirex che lo conteneva, in modo da creare una cottura che si avvicinasse il più possibile a quella a vapore classica dei pudding antichi.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 22.390625px;">Ho scoperto da poco una bevanda tradizionale tipica dell'est degli Stati Uniti, che si prepara per le festività natalizie: l'<a href="http://cocktails.about.com/od/history/p/egng_hstry.htm">Eggnog</a>.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 22.390625px;">Sembra un lontano parente del nostro zabaione, probabilmente una rielaborazione di una bevanda medioevale europea, portata in America dai coloni inglesi. </span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 22.390625px;">Nel nuovo paese si aggiunse il rum, che veniva dai caraibi, più economico rispetto ad altri liquori o vini provenienti dall'Inghilterra. </span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;">Insieme a latte e uova, che non scarseggiavano, questa versione divenne rapidamente una bevanda popolare per le persone di tutte le classi.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 22.390625px;">L'ho utilizzato senza aggiungere altro, come salsa di accompagnamento al pudding, visto che è risultato della giusta densità.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 22.390625px;">Ma quanto è buono anche bevuto da solo!!!</span></span></div>
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<span style="color: #666666; font-family: "Arial","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Altre Fonti: <a href="http://www.slowfoodusa.org/ark-item/american-persimmon">Slow Food Usa</a>, <a href="http://www.persimmonpudding.com/">Persimmonpudding.com </a>.</span><br />
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<b style="color: #666666; font-family: Verdana, sans-serif; line-height: 17px;"><i><span style="font-size: large;">Persimmon steamed pudding con eggnog</span></i></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti per 10 persone:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; line-height: 19.5pt;">2 cucchiai di burro morbido (per imburrare lo
stampo)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di zucchero (per lo stampo)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Uno stampo da budino (il mio era in pirex, da
qualche parte ho letto che era il materiale più adatto)</span></div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">450
grammi di polpa di cachi (sono circa 2 cachi grandi, senza pelle)</span><o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">1/2
cucchiaino di bicarbonato di sodio</span><o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">1 cucchiaino di lievito in polvere</span></div>
</div>
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<div style="text-align: center;">
<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">180
grammi di zucchero <o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">50
grammi di burro morbido</span><o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">240
grammi di farina<o:p></o:p></span></div>
</div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">110 grammi di brandy<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="line-height: 19.5pt;"><span style="color: #666666; font-family: Verdana, sans-serif;">1 pizzico
di sale</span></span></div>
</div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">1
cucchiaino di cannella</span><o:p></o:p></span></div>
</div>
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<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">1 punta
di cucchiaino di noce moscata grattugiata<o:p></o:p></span></div>
</div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">1 punta
di cucchiaino di chiodi di garofano in polvere</span><o:p></o:p></span></div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">140
grammi di latte intero</span><o:p></o:p></span></div>
</div>
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<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">1 uovo
grande, o 2 piccoli<o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">4 noci tritate grossolanamente (facoltativo)<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">una piccola manciata di uvetta secca (facoltativo)</span><o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">Preriscaldare
il forno a 180°C e inserire una teglia con acqua per la cottura a bagnomaria, che arrivi a poco più di metà dello stampo del budino. </span><br />
<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">Imburrare lo stampo e spolverarvi lo zucchero in modo che si attacchi bene alle pareti.</span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">Unire bicarbonato di sodio e zucchero alla polpa di cachi (passata al mixer) e mettere da parte.</span> </span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">Setacciare la farina, il lievito, il sale e le spezie.</span> </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">Aggiungere
al composto di cachi tutto in una volta e mescolare fino a quando la farina è
quasi completamente incorporata.</span><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">Sbattere
insieme il latte, l'uovo e il burro e aggiungere al composto di cachi e farina, insieme a noci e uvetta. </span></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">V</span><span style="line-height: 19.5pt;">ersare
nella teglia e mettere in forno.</span></span></div>
<div class="MsoNormal" style="line-height: 19.5pt; margin-bottom: .0001pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">Cuocere
per circa 1 ora (a me è servito un quarto d'ora in più) coperto con un foglio di alluminio, fi</span><span style="line-height: 19.5pt;">no a quando non si presenta compatto, ma ancora molto umido.</span></span></div>
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<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">Lasciare
riposare a temperatura ambiente per 30 minuti prima di servire, ma è più buono se lo gustate qualche giorno dopo, dopo averlo conservato in frigorifero, ben avvolto nella pellicola per non farlo seccare. </span><br />
<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;">In ogni caso servitelo caldo, se volete accompagnandolo con:</span></div>
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<span style="border: 1pt none windowtext; color: #666666; font-family: Verdana, sans-serif; padding: 0cm;"><br /></span></div>
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<div style="text-align: center;">
<span style="background-color: white; line-height: 14.25pt;"><span style="color: #666666; font-family: Verdana, sans-serif;"><b>EGGNOG AL RUM </b></span></span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 19px;">(per 6-8 porzioni)</span><span class="apple-converted-space" style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 19px;"> </span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">da <a href="http://nectarandlight.typepad.com/nectar/drink/">questa</a> ricetta e altre</span></div>
</div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">1 litro di
latte intero</span></div>
</div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">500 grammi
di panna fresca <o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi
di rum scuro<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaio
di miele <o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino noce
moscata in polvere<o:p></o:p></span></div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">1/2
cucchiaino di cannella<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Unire tutti
questi ingredienti in una pentola e cuocere per circa 5 minuti, mescolando continuamente.<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Alzare il
fuoco, continuando a mescolare fino a quando il latte comincia a bollire
dolcemente, poi togliere dal fuoco e mettere da parte. </span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">6 tuorli
d'uovo <o:p></o:p></span></div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di
zucchero semolato<o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">1
cucchiaino di estratto naturale di vaniglia <o:p></o:p></span></div>
</div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Sbattere i
tuorli con lo zucchero e la vaniglia con uno sbattitore
elettrico fino a quando i tuorli sono ben montati. <o:p></o:p></span></div>
</div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Aggiungere
a poco a poco la miscela di latte ai tuorli e mescolare fino a quando sarà tutto incorporato. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">E
'importante fare questo passaggio lentamente.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Una volta
amalgamato bene il composto, mettere la ciotola in frigorifero a raffreddare
per almeno un'ora prima di servire (si può bere sia caldo che freddo), spolverizzando l'eggnog con un pizzico di noce moscata. <o:p></o:p></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<div style="text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif; text-align: left;">Se invece preferite gustarvi il pudding con un ottimo vino, eccovi l'abbinamento proposto dall'esperto, </span><a href="http://www.lucianopignataro.it/" style="font-family: Verdana, sans-serif; text-align: left;">Luciano Pignataro</a><span style="color: #666666; font-family: Verdana, sans-serif; text-align: left;">:</span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 20px;"><i>"Abbinamento molto impegnativo: potrebbe andare un Torcolato di Maculan, grandissimo vino dolce veneto, al tempo stesso elegante e potente, </i></span></div>
<div style="text-align: center;">
<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 20px;"><i>con buon corpo e lungo".</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Non perdetevi oggi il post <i style="background-color: white; line-height: 20px; text-align: center;">di</i><i style="background-color: white; line-height: 20px; text-align: center;"> </i><a href="http://www.cookandthecity.it/" style="background-color: white; line-height: 20px; text-align: center;">Sara</a>, che propone un dolce tipico del <span style="background-color: white; line-height: 20px; text-align: center;">Regno Unito :</span></span></div>
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<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px; text-align: center;"><b><br /></b></i></div>
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<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px; text-align: center;"><b>“Fruit cake”</b> </i></div>
<div style="text-align: left;">
<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px; text-align: center;"><br /></i></div>
<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px; text-align: center;"></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOIVHKuUaEpNuYc0T0cRzn0PaOyruxAqoLXxtZcBsvOz1AjJrCGaMLLgRxMjmfLkrmyrFfPbd95g38DGfSg4pUWwtHgHCLDT6AJcWiXyAxJg7BWLPuvE0Q34Fa6N44G44BfTZUmDF7ic/s1600/cake+miniatura1+%25281+of+1%2529+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOIVHKuUaEpNuYc0T0cRzn0PaOyruxAqoLXxtZcBsvOz1AjJrCGaMLLgRxMjmfLkrmyrFfPbd95g38DGfSg4pUWwtHgHCLDT6AJcWiXyAxJg7BWLPuvE0Q34Fa6N44G44BfTZUmDF7ic/s1600/cake+miniatura1+%25281+of+1%2529+%25281%2529.jpg" /></a><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 20px; text-align: center;"></span><br />
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Vi ricordo inoltre che la nostra staffetta continua domani, con </span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="http://appuntidicucinadirimmel/" style="background-color: white; color: #bb5421; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">Antonia</a><i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"> , che ci porta in </i><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">Austria/Germania/Francia:</span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><br /></span>
<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><b>“Kougloph con salsa all'arancia“</b> </i><br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QogCatU7aiS0e7RTfmTQLXIFEbaQBuYCgi4_leghHrndMPbWl23K0zIxL0Nu8qwZl9G_BpTZGa1vRJrAb97C8uf59fFA-FZUWrNfebix11eYWx8UprFZWLfnLGeeqvB42zCZstrT2zM/s1600/kouglof.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QogCatU7aiS0e7RTfmTQLXIFEbaQBuYCgi4_leghHrndMPbWl23K0zIxL0Nu8qwZl9G_BpTZGa1vRJrAb97C8uf59fFA-FZUWrNfebix11eYWx8UprFZWLfnLGeeqvB42zCZstrT2zM/s1600/kouglof.JPG" /></a><i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px;"></i></div>
<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">
</i>
<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><br /></i>
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<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><br /></i>
<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><br /></i>
<i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">e </i><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><a href="http://lacuocadentro.blogspot.it/" style="color: #2288bb; text-decoration: none;">Assunta</a><i>, </i>con la quale andremo in<i> </i></span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">Scandinavia</span><i style="color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">:</i><i style="color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"> </i><br />
<i style="color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><b><br /></b></i>
<i style="color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><b>“Julekage”</b> </i><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 20px;"><i><br /></i></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<i style="color: #666666; font-family: Verdana, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4tQlkqYDtrCkvnsnaBpr1vzkEIdeNkEDT1T3Mcm2GSU2mpvvcUji71QD2IlMm5oN-ckIyJgeZBNErl6wqgb1m70LwHln0ndXNP6VO1J8XmDt5y0dVoeDeH037AYWAxrM2EQfhUYnKCE/s1600/Julekage+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4tQlkqYDtrCkvnsnaBpr1vzkEIdeNkEDT1T3Mcm2GSU2mpvvcUji71QD2IlMm5oN-ckIyJgeZBNErl6wqgb1m70LwHln0ndXNP6VO1J8XmDt5y0dVoeDeH037AYWAxrM2EQfhUYnKCE/s1600/Julekage+%25281%2529.jpg" /></a></i></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">e infine venerdì, per chiudere in bellezza questa nostra staffetta, con </span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 15pt; text-align: center;">il </span><br />
<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 15pt; text-align: center;"><i><b>“Turrón de coco”</b> cubano di</i></span><i style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 15pt; text-align: center;"> </i><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 15pt; text-align: center;"><a href="http://www.cookingplanner.it/" style="color: #bb5421;">Maria Grazia</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEClUc23V9yxS0Q33-nvKxK__FDGfUjIFJ-GH6XcaR7mjcigxYjnkqDoEWapx8v1nliZfW7aSczrtnu8DErZHzw9A_Jbijv1UJIRZEuQmGNnbGYEOo6ujnRxpxquco_HOR2iqI8ozz1SM/s1600/DSC_6902_tn+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEClUc23V9yxS0Q33-nvKxK__FDGfUjIFJ-GH6XcaR7mjcigxYjnkqDoEWapx8v1nliZfW7aSczrtnu8DErZHzw9A_Jbijv1UJIRZEuQmGNnbGYEOo6ujnRxpxquco_HOR2iqI8ozz1SM/s1600/DSC_6902_tn+3.jpg" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">e dalla <span style="background-color: white; line-height: 20px; text-align: center;">Russia <i><b>“Pryaniki” e “Kozuli”</b> di</i></span><span style="background-color: white; line-height: 20px; text-align: center;"> </span><span style="background-color: white; line-height: 20px; text-align: center;"><a href="http://breadandsweets.us/it/">Rossana</a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8D1_F3fUSmE4BCa7NK-DPh3HHBvEEfIt5T3iKkupAvFVSdd632W-6MUaKTaGowN-I0Gg-bBn7xuF_G_D3eYEbOL5nzJXIgKrwT-v0YHjVC6FY1vUbKtI76AkjrYfdy2v_GqGqe8Yp5H0/s1600/pryaniki_small-001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8D1_F3fUSmE4BCa7NK-DPh3HHBvEEfIt5T3iKkupAvFVSdd632W-6MUaKTaGowN-I0Gg-bBn7xuF_G_D3eYEbOL5nzJXIgKrwT-v0YHjVC6FY1vUbKtI76AkjrYfdy2v_GqGqe8Yp5H0/s1600/pryaniki_small-001.jpg" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="border: 1pt none windowtext; padding: 0cm;">Quota</span> e<o:p></o:p></span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px; text-align: center; text-indent: 0px;">Russia: <i><b>“Pryaniki” e “Kozuli”</b> di</i></span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px; text-align: center; text-indent: 0px;"> </span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: 13px; line-height: 20px; text-align: center; text-indent: 0px;"><a href="http://breadandsweets.us/it/" style="color: #bb5421;">Rossana</a></span><br />
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com14tag:blogger.com,1999:blog-5502798712645130562.post-71070891544569628382013-12-05T12:51:00.000+01:002013-12-05T12:51:10.141+01:00Torta di ricotta alle pere con crumble di avena e pistacchi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBVUpc04vKOlhYBeSvDI_060bYouj166d5g5TEOn3qBKqWmsCpiFJY7SW1ldtfESePkuP5wwGyfuaLZuH7znT3RiVHbmaxj81YEb29BNPigx6FVw7wm_IX3_U_39WgZ_9WjzPonCcR70/s1600/IMG_0368-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWBVUpc04vKOlhYBeSvDI_060bYouj166d5g5TEOn3qBKqWmsCpiFJY7SW1ldtfESePkuP5wwGyfuaLZuH7znT3RiVHbmaxj81YEb29BNPigx6FVw7wm_IX3_U_39WgZ_9WjzPonCcR70/s640/IMG_0368-002.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ottima alternativa al tradizionale cheesecake, ho preso ispirazione da <a href="http://www.startrecipes.com/2013/09/caramel-apple-cheesecake-cookie-bars.html">questa</a>.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">A noi è piaciuta molto e ha il vantaggio di essere pronta in poco tempo. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Rispetto all'originale, ho utilizzato ricotta, pere e modificato leggermente alcune dosi.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><i><b>Torta di ricotta alle pere con crumble </b></i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><i><b>di avena e pistacchi</b></i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Per la base:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">140 grammi di farina 00</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di zucchero di canna</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di burro morbido</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Unire tutti gli ingredienti ottenendo un composto a briciole. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Compattarlo sul fondo di una tortiera rettangolare 30 x 20 e cuocere per 15 minuti in forno a 180°C.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Lasciare raffreddare a temperatura ambiente.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Per la crema alla ricotta:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">500 grammi di ricotta fresca, di ottima qualità</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di zucchero semolato</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 uova</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">i semi di una bacca di vaniglia</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Amalgamare la ricotta allo zucchero, con l'aiuto di una frusta elettrica.Aggiungere le uova, una alla volta, e la vaniglia.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versare il composto sulla base precotta.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>per le pere:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 pere grandi</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino di cannella</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di zucchero</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Condire le pere, tagliate a dadini, con zucchero e cannella e distribuirle sulla crema di ricotta.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Per il crumble:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di fiocchi d'avena</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">30 grammi di pistacchi non salati, tritati</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di zucchero di canna </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">40 grammi di burro morbido</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di farina 00</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Amalgamare tutti gli ingredienti, ottenendo un composto non compatto ma a briciole e c</span><span style="color: #666666; font-family: Verdana, sans-serif;">ospargerlo sulla torta.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere per 30 minuti a 180°C. Lasciarla raffreddare prima di sformarla.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Volendo, una volta sformata la torta, la si può arricchire con una decorazione di cioccolato fondente fuso, o caramello, oppure semplice zucchero a velo.</span></div>
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com5tag:blogger.com,1999:blog-5502798712645130562.post-77142824824942369902013-12-03T09:55:00.000+01:002013-12-03T09:59:15.039+01:00La staffetta natalizia di Compagni di Blogger: "Dolci dal mondo"<div style="background-color: white; color: grey; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfJN4dBRq5knz4OQtKFIMKBQ3z2MSRmpyOmUjIvMBQLmuEQQi6ElGoab8dDGoMuMw_b55My4rwKmrZTm7LTEPzwBM4RgCwusMmu3iNEFa2JutaZFdeGDJ48XO_cU7xaIjI7_d7XyYBYQ/s1600/natale+2013+CDB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfJN4dBRq5knz4OQtKFIMKBQ3z2MSRmpyOmUjIvMBQLmuEQQi6ElGoab8dDGoMuMw_b55My4rwKmrZTm7LTEPzwBM4RgCwusMmu3iNEFa2JutaZFdeGDJ48XO_cU7xaIjI7_d7XyYBYQ/s320/natale+2013+CDB.jpg" width="320" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Non mi sembra vero che sia già passato un anno dalla <a href="http://incucinamirilasso.blogspot.it/2012/11/apparecchiati-per-le-feste.html">staffetta</a> dello <a href="http://incucinamirilasso.blogspot.it/2012/12/tortellini-in-brodo-di-cappone.html">scorso</a> Natale!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Eccoci di nuovo a proporvi nuove idee per il Natale che si avvicina, ma non vi anticipo niente, ci pensa <a href="http://www.cookandthecity.it/">Sara</a> ad illustrarvi la nuova staffetta di CdB:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Tra qualche giorno è Natale. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Quest’anno abbiamo voluto ricordare questa festività in </span><span style="color: #666666; font-family: Verdana, sans-serif;">maniera un po’ diversa, </span><span style="color: #666666; font-family: Verdana, sans-serif;">allontanandoci da casa nostra, per offrire un quadro – sebbene tutt’altro che esaustivo - </span><span style="color: #666666; font-family: Verdana, sans-serif;">di alcuni tra i dolci tradizionali natalizi più popolari nel resto del mondo.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ovviamente abbiamo guardato a nazioni di tradizione cristiana – anche se non necessariamente cattolica – per tracciare un ideale fil rouge che potesse unire </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">paesi culturalmente anche molto diversi tra loro.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ci piaceva l’idea di mostrare un altro volto del Natale, forse anche solo per dimostrare </span><span style="color: #666666; font-family: Verdana, sans-serif;">come il desiderio di festa, intimità e unione sia universale e radicato </span><span style="color: #666666; font-family: Verdana, sans-serif;">anche in chi – come molti di noi – dà a questa festività un diverso </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">ma personalissimo e altrettanto profondo significato.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Noi “compagne” di blogger vogliamo augurarvi un dolcissimo Natale, </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">come, dove e con chi decidiate di festeggiarlo.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">La prossima settimana, dal 9 al 13 dicembre vi proporremo una staffetta dedicata ai dolci di Natale nel mondo, ognuno abbinato ad un vino dal nostro <a href="http://www.lucianopignataro.it/">Luciano Pignataro</a>. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Vi aspettiamo!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Calendario:</b></span></div>
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<b style="color: #666666; font-family: Verdana, sans-serif; line-height: 15pt;"><span style="font-size: large;">9 Dicembre</span></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 15pt;">Francia:<i> Il <b>"Pain d'epice"</b> di </i></span><a href="http://pasqualinaincucina.blogspot.it/" style="line-height: 15pt;">Pasqualina</a><i style="line-height: 15pt;"> </i></span></div>
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<b><span style="color: #666666; font-family: Verdana, sans-serif;"><span style="font-size: large;">10 Dicembre</span><o:p></o:p></span></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; line-height: 12.75pt;">Romania: </span><i style="color: #666666; font-family: Verdana, sans-serif; line-height: 12.75pt;">il <b>“</b></i><i style="color: #666666; font-family: Verdana, sans-serif; line-height: 12.75pt;"><b>Cozonac”</b>
di</i><i style="color: #666666; font-family: Verdana, sans-serif; line-height: 12.75pt;"> </i><a href="http://www.commeamarostuppane.com/" style="font-family: Verdana, sans-serif; line-height: 12.75pt;">Maria</a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"> Regno
Unito: <i>la <b>“Fruit cake”</b> di</i><i> </i><a href="http://www.cookandthecity.it/">Sara</a></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; line-height: 15pt;">U.S.A<i> : Il <b>“Persimmon steamed pudding con eggnog”</b> di</i><i>
</i><a href="http://incucinamirilasso.blogspot.it/">Daniela</a></span><i style="line-height: 15pt;"><span style="color: #666666; font-family: Verdana, sans-serif;"> </span></i></div>
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<span style="font-size: large;"><b style="color: #666666; font-family: Verdana, sans-serif; line-height: 15pt;">12 Dicembre</b><span style="color: #666666; font-family: Verdana, sans-serif; line-height: 15pt;"> </span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Austria/Germania/Francia: <i>il <b>“Kougloph con salsa all'arancia“</b> di </i><a href="http://appuntidicucinadirimmel/">Antonia</a><i> </i></span><span style="color: black; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif;"><o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Scandinavia<i>:</i><i> il <b>“Julekage”</b> di </i><a href="http://lacuocadentro.blogspot.it/">Assunta</a></span><i><span style="color: #666666; font-family: Verdana, sans-serif;"> </span><span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, lucida grande, tahoma, verdana, arial, sans-serif; font-size: 14pt;"><o:p></o:p></span></i></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b><span style="font-size: large;">13 Dicembre</span></b><o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; line-height: 15pt;"><span style="line-height: 15pt;">Cuba:<i> il <b>“Turrón de coco”</b> di</i></span><i style="line-height: 15pt;">
</i><span style="line-height: 15pt;"><a href="http://www.cookingplanner.it/">Maria Grazia</a></span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; line-height: 20px;">Russia: <i><b>“Pryaniki” e
“Kozuli”</b> di</i></span><span style="color: #666666; font-family: Verdana, sans-serif; line-height: 20px;">
</span><span style="color: #666666; font-family: Verdana, sans-serif; line-height: 20px;"><a href="http://breadandsweets.us/it/">Rossana</a></span></div>
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Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com0tag:blogger.com,1999:blog-5502798712645130562.post-12588873880211996282013-11-15T10:43:00.001+01:002013-11-15T10:43:12.970+01:00Torta di pane di Matera e mele caramellate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnulkbyfYQ_mNpHkJ3LrT0a5M_exMXiZm6K23voWRI4zATRrKwxDyF64iyMinEXKB9vdz9UURu2HY2rc5CP3YZHF2Exvc_Uf-F4at0-tSWkxZk4ZA5biJBhNCxwflLdYEv_DCn3uWO4YU/s1600/IMG_0192-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnulkbyfYQ_mNpHkJ3LrT0a5M_exMXiZm6K23voWRI4zATRrKwxDyF64iyMinEXKB9vdz9UURu2HY2rc5CP3YZHF2Exvc_Uf-F4at0-tSWkxZk4ZA5biJBhNCxwflLdYEv_DCn3uWO4YU/s640/IMG_0192-002.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Passo ogni estate, da quando ero piccina - da davvero tanto tempo :D - sulla costa tirrenica della Basilicata. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Amo in modo viscerale quel mare e quella costa, e l'interno, forse meno conosciuto, regala paesaggi altrettanto spettacolari!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Per non parlare della cucina lucana, una cucina molto più di terra che di mare, ricette semplici con prodotti freschi eccezionali!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Come questo profumatissimo pane, che nasce dal connubio di semola dei migliori grani lucani e lievito madre: viene preparato artigianalmente e cotto in forno a legna.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Da questa passione per i prodotti agroalimentari lucani d'eccellenza, nasce il nuovo concorso <a href="http://www.scattigolosi.com/2013/10/mangiarematera-un-nuovo-concorso-tutto.html">MangiareMatera</a> , organizzato dalla nostra <a href="http://www.scattigolosi.com/2013/10/mangiarematera-un-nuovo-concorso-tutto.html">Teresa De Masi</a>, e dal marchio <a href="http://mangiarematera.wordpress.com/info/">Mangiare Matera</a>, che porta queste meraviglie direttamente sulle nostre tavole!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Per la mia prima ricetta ho scelto un dolce, privandomi a malincuore, ma non pentendomene affatto, dell'ultimo pezzo di pane di Matera rimasto!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><i>Torta di pane di Matera e mele caramellate</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zKIlZDxcMdT72sQETqB0PMooXYqd-H9Fnjf16LhUiRy83KX4wn49-JrhAyF__DEbhwoANTNWuy46X-38L0BWGZCRlzCk5RfIxl-fE6EdR6mEiQGlLbfpKHeU1iDJl611hWScxD9BpbM/s1600/IMG_0184-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zKIlZDxcMdT72sQETqB0PMooXYqd-H9Fnjf16LhUiRy83KX4wn49-JrhAyF__DEbhwoANTNWuy46X-38L0BWGZCRlzCk5RfIxl-fE6EdR6mEiQGlLbfpKHeU1iDJl611hWScxD9BpbM/s640/IMG_0184-001.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti per una tortiera da 18 cm di diametro</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">300 grammi di latte intero</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di panna fresca</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">170 grammi di pane di Matera tagliato a cubetti</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">3 uova intere</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">3 cucchiai colmi di farina di mandorle</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino di spezie miste (cannella, chiodi di garofano e noce moscata)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaio di brandy</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di uva passa</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">70 grammi di zucchero per il composto di pane</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">70 grammi di zucchero per le mele</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">30 grammi di burro morbido</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">3 mele pelate e tagliate a fette non troppo sottili</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di acqua</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">per decorare:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di lamelle di mandorle a lamelle</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di zucchero semolato</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Scaldare latte e panna portandoli quasi a bollore.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Tagliare il pane, prima a fette, privarlo della crosta (mica buttarla eh!? Se resistete e non la mangiate subito come ho fatto io, si può mettere in una zuppa!) poi tagliare dei cubetti e metterli in una ciotola.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">In una terrina sbattere i tuorli con i 70 grammi di zucchero, versarvi il latte a filo, mescolare e versare sul pane, aggiungendo le spezie, l'uvetta e il brandy.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Amalgamare bene il tutto e lasciare riposare, coperto, a temperatura ambiente.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Nel frattempo scaldare una padella antiaderente, sciogliervi il burro e cospargere uniformemente con gli altri 70 grammi di zucchero.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Disporre le fette di mela in un unico strato, aggiungere 50 grammi di acqua e lasciare caramellare le mele a fuoco medio, circa una decina di minuti, poi girare le fette e caramellare l'altra parte, prestando attenzione affinché non si bruci.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Nel frattempo rivestire di carta forno la tortiera (risulterà più semplice sformare il dolce), imburrare la base e disporre le mele in maniera ordinata, considerando che la torta andrà capovolta.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Versare anche il caramello che si sarà formato.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Con le mani ridurre ulteriormente il pane, aggiungere la farina di mandorle al composto, e gli albumi montati a neve. Versare sulle mele, livellando bene.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere in forno, a bagnomaria, a 180°C per circa 1 ora.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Toglierla dal forno, e dopo 5 minuti staccare i bordi con l'aiuto di un coltello e sformarla sul piatto di servizio.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Versare le mandorle a lamelle in una padella antiaderente con lo zucchero, farle caramellare girandole continuamente perché bruciano facilmente e versarle su un foglio di carta forno per farle raffreddare e </span><span style="color: #666666; font-family: Verdana, sans-serif;">disporle sulla torta, spolverizzando con zucchero a velo.</span><br />
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com20tag:blogger.com,1999:blog-5502798712645130562.post-85199903739387500022013-11-11T11:27:00.002+01:002013-12-02T19:16:02.676+01:00Pancakes con sciroppo di mele e cannella<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pkxoN7yiiatqHOrqiiEi_67gCImVZA9BRaEyu43tzAYrv_OAd-qK0yUG_tdEEoWXTaqfwIp1yHse4ysMhB1eFvRSaAXqWIJrQcgK_wUQhqlucIAuEanh9PtNoLK1voCFIKwXiXG1z6Q/s1600/IMG_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pkxoN7yiiatqHOrqiiEi_67gCImVZA9BRaEyu43tzAYrv_OAd-qK0yUG_tdEEoWXTaqfwIp1yHse4ysMhB1eFvRSaAXqWIJrQcgK_wUQhqlucIAuEanh9PtNoLK1voCFIKwXiXG1z6Q/s640/IMG_0149.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Mi piace, di tanto in tanto, preparare questi pancakes per la merenda dei bambini, o a colazione la domenica mattina.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">La ricetta è perfetta (sul forum di gennarino, dopo la <a href="http://www.gennarino.org/forum/viewtopic.php?f=15&t=18038">ricetta</a>, ci sono anche un sacco di consigli) e come poteva non esserlo visto che è della mia amica Rossana, che vive in Texas!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">La consistenza è ottimale, spugnosa al punto giusto, è stato promosso a pieni voti anche da mio nipote Gio', che è un appassionato intenditore!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Di questi tempi non ho sempre a disposizione un buon sciroppo d'acero, che tra l'altro costa sempre di più! </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Essendo impossibile riprodurlo in casa - se si potesse, vi assicuro che l'avrei già fatto! :) - ho optato per un più economico e semplice, ma non per questo meno gustoso, sciroppo di mele e cannella.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Non è carino come regalino natalizio home-made?</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGG784d4sA6SbftXCgZEZl-PmHe_6aoN_l8HeCDisHZNT98htra1d2DvMs69NlOeKPvAOJ9TIu7wJo1V8ihDKT65SNjnTHjHSOwJ1TNY-bXxqorbUkjZGKBgardde17c-HpfhnKaTvFlU/s1600/IMG_0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGG784d4sA6SbftXCgZEZl-PmHe_6aoN_l8HeCDisHZNT98htra1d2DvMs69NlOeKPvAOJ9TIu7wJo1V8ihDKT65SNjnTHjHSOwJ1TNY-bXxqorbUkjZGKBgardde17c-HpfhnKaTvFlU/s640/IMG_0138.JPG" width="446" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><i><b> Pancakes con </b></i></span><i style="color: #666666;"><b><span style="font-family: Verdana, sans-serif; font-size: large;">sciroppo </span></b></i></div>
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<i style="color: #666666;"><b><span style="font-family: Verdana, sans-serif; font-size: large;">di mele e cannella</span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3OLMxFDZ1ZQQFreFQCgmejRIpVErOfxOG_2sloxjiTY65rV-HGOwi5Tjway7sDN2DeIu9PcRkPEnHq_F1Xg3hy3q6LWSeBHOWKVm6aOSv9CeHUiafMRxF8CMCz_euHd7XmePbBTOPfNE/s1600/IMG_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3OLMxFDZ1ZQQFreFQCgmejRIpVErOfxOG_2sloxjiTY65rV-HGOwi5Tjway7sDN2DeIu9PcRkPEnHq_F1Xg3hy3q6LWSeBHOWKVm6aOSv9CeHUiafMRxF8CMCz_euHd7XmePbBTOPfNE/s640/IMG_0147.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Per i pancakes:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">160 grammi di farina 00</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiaino di lievito in polvere per dolci</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di zucchero</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">un pizzico di sale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">250 grammi di latte (o latticello*)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 uovo</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di burro fuso</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Mescolare tutti gli ingredienti secchi in una ciotola. In un'altra sbattere l'uovo con il burro e aggiungere, poco alla volta, il latte.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versare il composto sugli ingredienti secchi e mescolare per amalgamare, non lavorare troppo.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">La consistenza deve essere tale da permettere al pancake di allargarsi un poco ma di mantenere la forma, quando si versa sulla padella riscaldata. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Prima di versare sulla padella (antiaderente), posta su fuoco medio, ungerla con un poco di burro. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere qualche minuto per parte: il momento giusto per girare il pancake è più o meno quando inizia ad alzarsi, e la parte superiore si è già un po' addensata e piena di bollicine.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">(*) Il latticello si può sostituire acidificando il latte con qualche goccia di succo di limone e un cucchiaino di yogurt bianco.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>per lo sciroppo di mele e cannella:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 litri di succo di mele ottenuto con la centrifuga </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">(altrimenti scegliere una marca senza zucchero aggiunto)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 kg di zucchero semolato</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Stecche di cannella </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versare tutto in una pentola e mettere sul fuoco basso fino a quando il liquido si sarà ridotto circa della metà, e avrà raggiunto la consistenza di uno sciroppo.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Imbottigliare subito, chiudere ermeticamente e conservare in dispensa per un mese circa. Una volta aperto si conserva in frigorifero.</span></div>
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com13tag:blogger.com,1999:blog-5502798712645130562.post-34234103677093876012013-11-06T13:12:00.000+01:002013-11-06T13:12:34.362+01:00Zuppa di Sbrinz in zucca da passeggio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpf6iSzScb7i-azoTqpdkqPvL-plPw6LnEPvQeaVN06mjJHmPtZoLQLEni_3ei9b72C-xcHApbDYgBtNQZDUrwLrSF-creLHiiovSWtrxOEK3hvSSw1NlhOVP-FCYSPrSDO-fOpVALcLc/s1600/IMG_0103-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpf6iSzScb7i-azoTqpdkqPvL-plPw6LnEPvQeaVN06mjJHmPtZoLQLEni_3ei9b72C-xcHApbDYgBtNQZDUrwLrSF-creLHiiovSWtrxOEK3hvSSw1NlhOVP-FCYSPrSDO-fOpVALcLc/s640/IMG_0103-001.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Dopo aver proposto <a href="http://incucinamirilasso.blogspot.it/2013/10/tequenos-filanti-al-gruyere.html">qui</a> i </span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif;"><a href="http://incucinamirilasso.blogspot.it/2013/10/tequenos-filanti-al-gruyere.html">Tequeños" filanti al Gruyère</a> - nulla vieta di usare anche per quelli lo <a href="http://www.switzerland-cheese.it/formaggi-sbrinz.asp">Sbrinz</a> - e</span><span style="color: #666666; font-family: Verdana, sans-serif;">ccomi con la mia ultima proposta per il Concorso </span><a href="http://www.peperoniepatate.com/2013/09/swiss-cheese-parade-il-nuovo-contest.html" style="font-family: Verdana, sans-serif;">Sweet Cheese Parade</a><span style="color: #666666; font-family: Verdana, sans-serif;">.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Sbrinz e zucca quindi: due già eccelsi ingredienti, che insieme diventano una zuppa nutriente e adatta ai primi freddi che sono alle porte!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><i>Zuppa di Sbrinz in zucca da passeggio</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mCW1oWDI-lpR2XvRKgAozQPJWElD6devKWjuffUB13y3Oc3bsTaMtaVwaNrY4fMWs-BP3wEGUwKlXAOiKDeNvLKp2HHIcZTL0H5m-V98fTWrxNS-iZqgTIZ20QjcSdfXnvWjo67iNeE/s1600/IMG_0127-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mCW1oWDI-lpR2XvRKgAozQPJWElD6devKWjuffUB13y3Oc3bsTaMtaVwaNrY4fMWs-BP3wEGUwKlXAOiKDeNvLKp2HHIcZTL0H5m-V98fTWrxNS-iZqgTIZ20QjcSdfXnvWjo67iNeE/s640/IMG_0127-001.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti per 1 persona:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">(dosi abbondanti)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 zucca di varietà delica (del diametro da 12 a 15 cm)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cipolla bionda piccola</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 noce di burro</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaio di olio extra vergine di oliva</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di farina</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino di senape</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">sale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">pepe nero macinato al momento</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">noce moscata un pizzico</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">350 grammi di brodo di verdura </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">60 grammi di latte</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">90 grammi di Sbrinz grattugiato (nella zuppa)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">20 grammi di Sbrinz grattugiato (sopra, per finire)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">prezzemolo</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">erba cipollina</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">crostini di pane casereccio, tostati in forno</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere la zucca in forno a 180°C per circa 30 minuti.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Togliere un poco di polpa, lasciandone però parecchia attaccata alla pelle che deve fungere da contenitore.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Soffriggere la cipolla nell'olio e burro fino a renderla tenera, aggiungere la polpa di zucca, la farina, la senape, il pepe, la noce moscata e sale. Mescolare bene per amalgamare il tutto e aggiungere il brodo caldo, poco alla volta per non formare grumi, infine il latte.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere con coperchio, a fuoco basso, per una trentina di minuti.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Intanto tostare il pane in forno e grattugiare lo Sbrinz.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">A cottura della zuppa ultimata, versarvi 90 grammi di formaggio e mescolare per amalgamarlo bene.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Assaggiare ed aggiungere, se serve, sale e spezie.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versare la zuppa nella zucca, inserire le fette di pane tostato, cospargere con i 20 grammi di sbrinz e ripassare in forno a gratinare, sotto il grill per 2 minuti.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cospargere con le erbe aromatiche tritate finemente.</span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18px; text-align: center;">Con questa seconda ricetta partecipo al concorso </span><a href="http://www.peperoniepatate.com/2013/09/swiss-cheese-parade-il-nuovo-contest.html" style="background-color: white; color: #bb5421; font-family: Verdana, sans-serif; line-height: 18px; text-align: center;">Swiss Cheese Parade</a>, <span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18px; text-align: justify;">organizzato da </span><a href="http://www.switzerland-cheese.it/" style="background-color: white; color: #2288bb; font-family: Verdana, sans-serif; line-height: 18px; text-align: justify; text-decoration: none;">Formaggi Svizzeri</a><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18px; text-align: justify;">, in collaborazione con Tery di </span><a href="http://www.peperoniepatate.com/2013/09/swiss-cheese-parade-il-nuovo-contest.html" style="background-color: white; color: #bb5421; font-family: Verdana, sans-serif; line-height: 18px; text-align: justify;">Peperoniepatate</a><span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">!</span></span></div>
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<a href="http://www.peperoniepatate.com/2013/09/swiss-cheese-parade-il-nuovo-contest.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pa9ikD64ghSkXdSPB57SDbd1P-MwLlobquXDZ_Bv8ShRg0Qba1L57U-KEptQXI0aL5b0498lue-A2IakxFQ3c8NiCKKQ-NK3Au5VbYu9d097ZqYxhal0En28r_EQtUTpMgMBtre7hyphenhyphenw/s1600/logo_scp_web.jpg" /></a></div>
<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com7tag:blogger.com,1999:blog-5502798712645130562.post-74596014114249544282013-10-28T18:06:00.001+01:002013-10-30T21:44:57.812+01:00Tortine con crema al latte di cocco, banane e salsa al cioccolato<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9M63btKXOa8eAJ099f_6Fni37gepD_PpNS07K7gP1K5ogwm7IDS_P4ZPLv4cNmAbVqr-eQSnA-wEZ1b-xMLgtJR5nxqaYeylVmLtMZjHep97uBxUI8qZYH-svw2ysgQCzbEPML5iAls/s1600/IMG_9571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9M63btKXOa8eAJ099f_6Fni37gepD_PpNS07K7gP1K5ogwm7IDS_P4ZPLv4cNmAbVqr-eQSnA-wEZ1b-xMLgtJR5nxqaYeylVmLtMZjHep97uBxUI8qZYH-svw2ysgQCzbEPML5iAls/s640/IMG_9571.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ve l'ho già detto che ho una scorta di latte di cocco che basterà fino al 2050?</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Ecco spiegato come mai ultimamente trovate parecchie ricette con questo ingrediente: in qualche modo lo devo utilizzare :)</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Questi semplicissimi dolcetti si preparano in un attimo, e con una frolla senza uova, si potrebbero definire vegani.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8juze71IMK_3hq0esJ3uXKid47yDT9p1Xt2iilHH_Sg11RParzYB9wjGyXXQF5rVCD8RUDozWmrD0Itanzap31-JYIn427sKQHpsUdf_QXWW02nkpZShB5bz2WKXhhQfChIwFZfiIByA/s1600/IMG_9553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8juze71IMK_3hq0esJ3uXKid47yDT9p1Xt2iilHH_Sg11RParzYB9wjGyXXQF5rVCD8RUDozWmrD0Itanzap31-JYIn427sKQHpsUdf_QXWW02nkpZShB5bz2WKXhhQfChIwFZfiIByA/s640/IMG_9553.JPG" width="468" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><i><b>Tortine con crema al latte di cocco, banane e salsa al cioccolato</b></i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Per la frolla:</span></div>
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<span style="text-align: -webkit-auto;"><span style="color: #666666; font-family: Verdana, sans-serif;">300 grammi di farina</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">150 grammi di burro</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18px; text-align: -webkit-auto;">150 grammi di zucchero semolato</span><span style="background-color: white; line-height: 18px; text-align: -webkit-auto;"></span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18px; text-align: -webkit-auto;">vaniglia in polvere</span><span style="background-color: white; line-height: 18px; text-align: -webkit-auto;"></span></span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18px; text-align: -webkit-auto;">1 uovo intero</span></div>
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<span style="background-color: white; line-height: 18px; text-align: -webkit-auto;"><span style="color: #666666; font-family: Verdana, sans-serif;">un pizzico di sale</span></span></div>
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<span style="background-color: white; color: #666666; line-height: 18px; text-align: start;"><span style="font-family: Verdana, sans-serif;">Tagliare il burro, freddo, a piccoli cubetti e mescolarlo alla farina e allo zucchero con il polpastrelli fino a che la farina diventa della consistenza simile alla sabbia. </span></span></div>
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<span style="background-color: white; color: #666666; line-height: 18px; text-align: start;"><span style="font-family: Verdana, sans-serif;">Poi unire gli altri ingredienti, formare un panetto, avvolgerlo nella pellicola e riporlo in frigo per almeno un’ora.</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Stendere la pasta ad uno spessore di circa 3 millimetri, e con un </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">taglia- biscotti ricavare dei dischetti (o dei fiorellini, come ho fatto io), del diametro degli stampi che si hanno a disposizione. Con questi rivestire gli stampini.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere in bianco (con l'aiuto di legumi secchi) in forno a 170 gradi per una decina di minuti, a seconda delle dimensioni dello stampo.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Per la crema al latte di cocco:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di zucchero</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">20 grammi di farina</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">400 ml di latte di cocco</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Per farcire:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">una banana matura </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Unire le polveri in una casseruola e aggiungere il latte di cocco, mescolando bene. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Mettere sul fuoco basso e, mescolando continuamente, fare addensare.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Fare raffreddare completamente. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Si conserva in frigorifero.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Per la salsa al cioccolato:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">150 grammi di acqua</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">15 grammi di glucosio</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">15 grammi di zucchero</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di cacao amaro in polvere</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">20 grammi di cioccolato fondente</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versare zucchero e cacao in una casseruola. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Scaldare l'acqua con il glucosio e stemperare con questo le polveri. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Portare a ebollizione mescolando continuamente, e alla fine, a fuoco spento, aggiungere il cioccolato fondente.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">La crema dovrà essere liscia e lucida.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Quando le basi di frolla saranno cotte e raffreddate, versarvi una cucchiaiata di crema e posizionare una fetta di banana al centro di ogni tortina.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Colarvi infine la salsa al cioccolato.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Conservare in frigorifero e toglierle solo una mezz'ora prima di servirle.</span><br />
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com16tag:blogger.com,1999:blog-5502798712645130562.post-21882240907533003052013-10-23T10:00:00.001+02:002013-10-23T10:00:07.164+02:00"Tequeños" filanti al Gruyère <div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="color: #666666; font-family: Verdana, sans-serif;">Posso dire che del concorso</span><span style="background-color: #fffff1; color: #a4a494; font-family: Neuton, georgia, serif; font-size: 17px; line-height: 23.796875px;"> </span><span style="color: #666666; font-family: Verdana, sans-serif;"><a href="http://www.peperoniepatate.com/2013/09/swiss-cheese-parade-il-nuovo-contest.html">Swiss Cheese Parade</a></span><span id="goog_2091658328"></span><span id="goog_2091658329"></span><a href="http://www.blogger.com/"></a><span style="color: #666666; font-family: Verdana, sans-serif;"> (organizzato da <a href="http://www.switzerland-cheese.it/">Formaggi Svizzeri</a>, in collaborazione con Tery di <a href="http://www.peperoniepatate.com/2013/09/swiss-cheese-parade-il-nuovo-contest.html">Peperoniepatate</a>), mi sono sentita già vincitrice nel momento in cui ho aperto il pacco: con il </span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif;"><a href="http://www.switzerland-cheese.it/formaggi-gruyere.asp">Gruyère</a> e lo <a href="http://www.switzerland-cheese.it/formaggi-sbrinz.asp">Sbrinz</a> </span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif;">è stato amore al primo assaggio! </span></span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif;">Il primo lo conoscevo ed è sempre ottimo, il secondo è stato una piacevolissima scoperta: si è piazzato ai primi posti nella classifica dei miei formaggi preferiti! </span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif;">Il tema del contest è lo Street Food e questi bastoncini fritti di pasta croccante avvolti sul Gruyère che diventa filante, mi sono sembrati perfetti per l'occasione.</span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif;">I </span><span style="color: #666666; font-family: Verdana, sans-serif;"><a href="http://en.wikipedia.org/wiki/Teque%C3%B1o">Tequeños</a> s</span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif;">ono tipici del Venezuela, e prendono il nome dalla città nella quale pare siano nati : Los Teques (ma con nomi differenti sono conosciuti un po' in tutto il Sud America).</span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif;">Ho rielaborato la ricetta della pasta studiandomi varie ricette trovate in rete: alcune prevedevano l'uovo, altre no. </span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif;">Nella mia versione ho sostituito una parte della farina con farina di ceci, ed ho accompagnato questi "bastoncini filanti da passeggio" con una salsa tipo Ketchup, fatta in casa, che esalta il sapore del formaggio.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><i>"Tequeños" filanti al Gruyère </i></b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">(dosi per circa 25 bastoncini)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>per la pasta:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">260 grammi di farina 00</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">90 grammi di acqua</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">60 grammi di farina di ceci</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">60 grammi di latte</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">60 grammi di olio di semi di arachidi</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">8 grammi di sale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>inoltre:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">500 grammi di </span><span style="text-align: center;"><span style="color: #666666; font-family: Verdana, sans-serif;">Gruyère </span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">olio di semi di arachidi (per friggere)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Unire tutti gli ingredienti liquidi, a temperatura ambiente, in una grande ciotola.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Incorporare le farine e il sale, mescolare bene e impastare (spolverizzando di farina il piano di lavoro) fino ad ottenere un composto uniforme e liscio, che non si attacca più alle mani. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Formare una palla e lasciarla riposare per circa un'ora.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Nel frattempo tagliare il formaggio a bastoncini di 1 centimetro di larghezza e 7 o 8 centimetri di lunghezza.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Stendere la pasta ad uno spessore di circa 2 millimetri, tagliare delle strisce larghe 1 centimetro e lunghe circa 40 centimetri.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Per assemblare, arrotolare la pasta sul formaggio, a spirale, partendo da un'estremità e facendo attenzione a sigillare bene inizio e fine, in modo che il formaggio in cottura non fuoriesca dalla pasta (il formaggio deve essere completamente coperto dalla pasta!).</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Posizionare i bastoncini su un piano leggermente infarinato.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Friggere i tequeños in abbondante olio bollente, fino a quando saranno dorati da entrambe le parti, scolarli su carta assorbente e servirli caldi.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>per la salsa tipo ketchup:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cipolla grande rossa</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">un gambo di sedano</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 peperone verde</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 carota</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 spicchi di mela</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">olio extra vergine di oliva</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">300 grammi di passata di pomodoro</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">zenzero in polvere 1 cucchiaio</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">pepe nero 1 cucchiaino</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">semi di coriandolo 1 cucchiaio</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">sale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">140 grammi di </span><span style="color: #666666; font-family: Verdana, sans-serif;">aceto di mele</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di zucchero semolato</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">40 grammi di zucchero di canna</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di salsa di soia</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di mosto cotto</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaio di Worchester souce</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Unire tutti gli ingredienti, tranne l'aceto e lo zucchero, in una pentola, le verdure precedentemente affettate.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere per circa 1 ora e mezza, poi frullare la salsa e passarla al setaccio.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Rimetterla in una padella pulita, unire lo zucchero e l'aceto e cuocere a fuoco lento fino a quando la salsa si sarà ridotta e avrà raggiunto una consistenza simile a quella del ketchup.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Si può conservare come la salsa di pomodoro, previa sterilizzazione delle bottigliette, oppure in frigo per circa una settimana.</span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; text-align: justify;">Allo Sbrinz dedicherò un po' di tempo nei prossimi giorni :)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Con questa ricetta partecipo al concorso <a href="http://www.peperoniepatate.com/2013/09/swiss-cheese-parade-il-nuovo-contest.html">Swiss Cheese Parade</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxADItaAv4i0lHJ_YpFnakJnkUCOZR5-Q7x88s_NUSKLF4N3drBa3w5NmSZSEZanCC0v5lnEZVo3-5URpEpFfjlFCAq3O7bUY1klQuMe1PWFO0Bxfb1muK6Fy1yYo8kPU0TSoild3jyZM/s1600/logo_scp_web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxADItaAv4i0lHJ_YpFnakJnkUCOZR5-Q7x88s_NUSKLF4N3drBa3w5NmSZSEZanCC0v5lnEZVo3-5URpEpFfjlFCAq3O7bUY1klQuMe1PWFO0Bxfb1muK6Fy1yYo8kPU0TSoild3jyZM/s1600/logo_scp_web.jpg" /></a></div>
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com24tag:blogger.com,1999:blog-5502798712645130562.post-62059633958874410142013-10-21T12:54:00.002+02:002013-10-21T12:54:56.904+02:00Patate al forno, schiacciate e croccanti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmP649aB5Z2SHYzrR1t6uGod82rK53cVC6K1-3Zl6ByCErIqlf1um-uz9JMO9wVM9tZqltTpCRcyGieZA0cjixgKVrZzZVEXb3RoXwWzu6I8EvdnyeQncavaqPYg9lTs-dMUUUvTqXJfQ/s1600/IMG_0067-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmP649aB5Z2SHYzrR1t6uGod82rK53cVC6K1-3Zl6ByCErIqlf1um-uz9JMO9wVM9tZqltTpCRcyGieZA0cjixgKVrZzZVEXb3RoXwWzu6I8EvdnyeQncavaqPYg9lTs-dMUUUvTqXJfQ/s640/IMG_0067-001.JPG" width="468" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ahhhh se non ci fosse Pinterest...</span><span style="color: #666666; font-family: Verdana, sans-serif;">è una fonte inesauribile di idee! </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Pinterest & cibo poi...vanno a braccetto :)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Questa non è una ricetta, è un modo un po' diverso di preparare le patate al forno, si ottengono patate molto croccanti e saporite!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Da evitare se avete un marito che non concepisce l'idea di mangiare le patate con la buccia: ha passato i primi cinque minuti a toglierla scrupolosamente, prima che me ne accorgessi!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><i>Patate al forno schiacciate e croccanti</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfvsjtLZhUO894BnVU6Adae0ECGQSogeYO-sDFlf0AQ9ZpnsOsvjoZ2Ycsi1Nhmf0G0OMWjjVV6xCi84uuCTZsYidLGFOE77DhP-fpMQfbvGYLAiNo3ZHQqP3gxeo5E5bFVrBuQCFGcQ/s1600/IMG_0072-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfvsjtLZhUO894BnVU6Adae0ECGQSogeYO-sDFlf0AQ9ZpnsOsvjoZ2Ycsi1Nhmf0G0OMWjjVV6xCi84uuCTZsYidLGFOE77DhP-fpMQfbvGYLAiNo3ZHQqP3gxeo5E5bFVrBuQCFGcQ/s640/IMG_0072-001.JPG" width="640" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">patate con buccia</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">olio extra vergine di oliva (abbondante)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">rosmarino</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">fior di sale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">aglio</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Lavare e spazzolare bene le patate, senza sbucciarle.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Metterle in un tegame con abbondante acqua, poco salata, e farle bollire: devono essere morbide, ma non sfatte.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Scolarle e schiacciarle dolcemente con un batticarne o anche con il manico di una spatola, cercando di non assottigliarle troppo: la buccia si deve spaccare e la superficie dovrà essere piatta.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cospargere entrambi i lati con olio di oliva, sale grosso, rosmarino e aglio.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere in forno a 200 gradi centigradi, per circa 15 minuti per lato, o fino a quando saranno croccanti e dorate.</span></div>
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Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com14tag:blogger.com,1999:blog-5502798712645130562.post-54444947028495601702013-10-18T11:04:00.002+02:002013-11-11T11:34:33.806+01:00Dalla cantina alla cucina<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #666666; font-family: Verdana, sans-serif;">Premetto che non sono un'intenditrice di vini, ma devo ammettere che per me il lambrusco è il vino più buono del mondo! </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Sarà perché a tavola, da quando iniziano i miei ricordi, una bottiglia di lambrusco non mancava mai.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Ma non è solo il ricordo...a piacermi è proprio lui, con il suo aroma fruttato, inconfondibile e ingiustamente sottovalutato, il suo colore rosso intenso, la sua "corposità". </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">C'era una storia, che mio padre amava raccontare.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Da bambino era molto schizzinoso, e non voleva mai bere nel bicchiere in cui aveva bevuto qualcun'altro. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">In casa lo prendevano in giro per questo, soprattutto perché i tempi erano quelli che erano, e ai bambini non si concedevano capricci!</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">I miei nonni aveva una vigna, in una località chiamata "Lago", a pochi chilometri da dove abitavano.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">A quei tempi un goccio di vino non si negava a nessuno, nemmeno ai bambini, e tutti sapevano che mio padre adorava il vino di Lago.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Ma i suoi fratelli, classico come da "manuale del bravo fratello", per fargli un dispetto, gliene versavano un dito in un bicchiere già usato.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Ecco, per quello faceva un'eccezione, e se lo gustava senza problemi!</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Da come lo descriveva, ancora mi sogno di poter assaggiare quel lambrusco!</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Oggi nessuno credo, darebbe vino ai bambini, soprattutto da quando si è scoperto che nei ragazzi sotto i sedici anni, l'attività dell'enzima che permette la metabolizzazione dell'alcool non è efficiente come in un adulto.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Ma vi assicuro, nessuno tra mio padre e i suoi dodici (sì, dodici!) fratelli e sorelle è mai diventato un alcolista, e anzi, hanno avuto tutti una lunga vita, l'ultimo ha 90 anni ed è in piena forma; per non parlare di mio nonno, che se ne è andato ultra-novantenne!</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Verrebbe da pensare che il vino fa bene ai bambini, ma no, non è così!!!</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Dei vari tipi di lambrusco, quello che preferisco è il <a href="http://www.lambrusco.net/italiano/lambruschi_grasparossa.htm">Lambrusco di Castelvetro</a>.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Che è il vitigno che coltiva mio cognato, e a questo mia sorella ha dedicato un <a href="http://www.athomeblog.it/2013/10/il-profumo-del-mosto-selvatico.html">post</a> nel suo blog.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Adoro il momento in cui mi chiamano: siamo pronti, vieni con il tegame! </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Si apre il rubinetto e il tegame si riempie di mosto appena pigiato, fresco e profumato.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Vi sfido a resistere e a non berne un sorso subito!!</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><i>Il mosto cotto (o Saba)</i></b></span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 litri di mosto di lambrusco non ancora fermentato</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">una stecca di cannella</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">3 chiodi di garofano</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versare il mosto in un tegame capiente e aggiungere le spezie.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; text-align: start;">Fare bollire a fuoco molto basso dalle 8 alle 12 ore, mescolando ogni tanto, fino a che il mosto si sara' ridotto a 1/3 del peso iniziale.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Solitamente poi procedo come per le marmellate, invasando appena tolto il tegame dal fuoco, chiudendo ermeticamente e capovolgendo.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Una volta aperto lo conservo in frigorifero.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="text-align: start;">Una curiosità: in alcuni libri di cucina modenese ed emiliana* ho trovato scritto che in passato venivano aggiunte, durante la cottura, una manciata di noci col guscio, che battendo contro il fondo e le pareti della pentola evitavano che lo sciroppo si attaccasse. A me non si è mai attaccato, anche senza noci, a patto che il fuoco sia davvero lieve.</span></span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="text-align: start;">La saba, che è una preparazione tipica anche di altre regioni, viene utilizzata qui per accompagnare i dolci tipici come i tortelli dolci fritti, gli sguazarot di castagne, il Pane di Natale, per preparare il "Savor", ma anche in abbinamento a formaggi stagionati, o come condimento per legumi e bolliti, ed è uno degli ingredienti dell'aceto balsamico tradizionale.</span></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="text-align: start;">Un tempo, quando l'aria era pulita, i bambini la mescolavano alla neve e si gustavano un ottimo gelato!</span></span><br />
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<b style="color: #666666; font-family: Verdana, sans-serif;"><span style="font-size: large;"><i>I "Sughi"</i></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKwPckdc3gPhRaZ70pymmoWrA4jwybfG_BqW236uG-X0ndjc0MbF4LSmt4q6qGfvgqO-QOIgffQCmK8mgBBuea30J0EUUPzM_uW_WFv34td2DcDZmYAeyipkVreWni6hd492yKqeZaqY/s1600/IMG_9985-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXKwPckdc3gPhRaZ70pymmoWrA4jwybfG_BqW236uG-X0ndjc0MbF4LSmt4q6qGfvgqO-QOIgffQCmK8mgBBuea30J0EUUPzM_uW_WFv34td2DcDZmYAeyipkVreWni6hd492yKqeZaqY/s640/IMG_9985-001.JPG" width="426" /></a></div>
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<span style="color: #757575;"><span style="font-family: Verdana, sans-serif;">1 litro di mosto di Lambrusco appena spremuto</span></span></div>
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<span style="color: #757575;"><span style="font-family: Verdana, sans-serif;">100 grammi di farina </span></span></div>
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<span style="font-family: Verdana, sans-serif;">50 grammi di zucchero semolato</span></div>
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<span style="font-family: Verdana, sans-serif;">Unire farina e zucchero in un recipiente, preferibilmente di coccio, e aggiunge poco mosto, mescolando bene a facendo attenzione a non lasciare grumi di farina. </span></div>
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<span style="font-family: Verdana, sans-serif;">Versare tutto il mosto, e cuocere fino a che avrà raggiunto la consistenza di una crema.</span></div>
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<span style="font-family: Verdana, sans-serif;">Versare in coppette individuali, o in un unica ciotola. </span></div>
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<span style="font-family: Verdana, sans-serif;">Li ho cosparsi di noci tritate perché trovo che i due gusti si abbinino bene.</span></div>
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<span style="font-family: Verdana, sans-serif;">I sughi si conservano in frigorifero, coprendo il contenitore con pellicola per alimenti, per circa una settimana.</span></div>
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<b style="color: #666666; font-family: Verdana, sans-serif; font-size: x-large;"><i>Le ciambelle al mosto</i></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Solitamente preparo <a href="http://incucinamirilasso.blogspot.it/2010/05/le-ciambelline-al-vino-di-paola-lazzari.html">queste</a>, con un altro tipo di lievito, ma vengono più croccanti, e a dire il vero a me piacciono di più.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ma mio marito mi aveva chiesto di provarne una versione più morbida, e questo è il risultato. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Si possono congelare e torneranno più o meno fresche come prima.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_487S9HVNoPxvUJB8J4afWFb8anAO18qnsYtIpmCfHkG809ks7wdL83_S93Bl6IapxQPWqM9gXOsXbP2PGLtV4zaI00JkA_Kj0WFQABS58D78svI-qVTbXc6EMStdxWjV-6VefJWf3o0/s1600/IMG_9973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_487S9HVNoPxvUJB8J4afWFb8anAO18qnsYtIpmCfHkG809ks7wdL83_S93Bl6IapxQPWqM9gXOsXbP2PGLtV4zaI00JkA_Kj0WFQABS58D78svI-qVTbXc6EMStdxWjV-6VefJWf3o0/s400/IMG_9973.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">500 grammi di farina</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di zucchero semolato (più altro per la superficie)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 uovo intero</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">5 cucchiai di olio extravergine di oliva</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">250 grammi circa di mosto a temperatura ambiente</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">15 grammi di lievito di birra fresco</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">un pizzico di sale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di uva passa</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai colmi di semi di anice</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">noci tritate</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Scogliere il lievito in poco mosto.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Incorporare tutti gli ingredienti e impastare a lungo, fino ad ottenere un impasto liscio.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Formare una palla e lasciare lievitare all'interno di una ciotola capiente, coperto con un piatto, fino al raddoppio.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Sgonfiare un poco il panetto, prelevarne dei pezzi e formare le ciambelline. Passare la superficie nello zucchero semolato, adagiarle su una teglia da forno, coperta da carta forno, e cuocere a 180 gradi centigradi fino a quando avranno assunto una bella colorazione dorata.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;">*"La vera cucina emiliana" di Paolo Petroni e "Cucina modenese" di Sandro Bellei</span></div>
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com4tag:blogger.com,1999:blog-5502798712645130562.post-36530197384056787492013-10-08T09:43:00.001+02:002013-10-08T09:43:42.747+02:00Crostata di pere con cioccolato e noci<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfKBkI1kdVqQxTXzf6WF2vLjuIGvQIicv6-rxvHH6wmd91aKAnEXn8fcjwAFirCxKZniPXuKsPg06_Es2URgM7l2Q-wfgXbcmyyPgaw1_293LE-wgqCVZdZY66q9RMWyPbzZqB3ubF6k/s1600/IMG_9949-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFfKBkI1kdVqQxTXzf6WF2vLjuIGvQIicv6-rxvHH6wmd91aKAnEXn8fcjwAFirCxKZniPXuKsPg06_Es2URgM7l2Q-wfgXbcmyyPgaw1_293LE-wgqCVZdZY66q9RMWyPbzZqB3ubF6k/s640/IMG_9949-001.JPG" width="442" /></a></div>
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<span style="color: #666666;">Farina, noci e uova sono a chilometro zero, le pere a chilometri 3, circa :)</span><br />
<span style="color: #666666;">L'altro pomeriggio sono passata a prendere Tommaso, all'asilo, e siamo andati alla ricerca dell'azienda agricola che mi aveva segnalato mio cognato. </span><br />
<span style="color: #666666;">Anche se le indicazioni erano abbastanza precise, l'impresa non si è rivelata semplicissima: le case coloniche qui sono tutte uguali, con il grande portico centrale (la "porta morta") che serve da collegamento tra abitazione, stalla e fienile.</span><br />
<span style="color: #666666;">Dopo aver percorso alcune strade sterrate senza risultato, abbiamo finalmente imboccato quella giusta, e con grande gioia di Tommi, abbiamo incontrato le mucche, libere, fuori dalla stalla; poi una colonia di dolcissimi micetti, le galline che scorrazzavano nell'aia, e infine un enorme cagnone nero da "guardia", che ci ha dato il benvenuto sollevando appena il sopracciglio destro per sprofondare di nuovo nel suo sonnellino pomeridiano.</span><br />
<span style="color: #666666;">Sotto al portico abbiamo trovato molto più di quello che avevo sperato: almeno 4 tipi di mele e di pere, zucche di tutti i tipi, patate, cipolle, uva, meloni e angurie (ne ho portata a casa una metà, non speravo che fosse ancora buona, e invece mi sbagliavo). </span><br />
<span style="color: #666666;">C'erano ancora qualche cetriolo e qualche zucchina. </span><br />
<span style="color: #666666;">Dopo 5 minuti è arrivata una nonnina, ribattezzata da Tommi, che così si rivolgeva a lei, facendole domande di tutti i generi, la "Signora Contadina".</span><br />
<span style="color: #666666;">Prezzi ottimi, frutta e verdura di stagione che al supermercato se la sognano...</span><br />
<span style="color: #666666;">Ho preso un po' di tutto, anche 2 litri di latte crudo, alla macchinetta distributrice che incantava mio nipote sbuffando aria per allontanare le mosche.</span><br />
<span style="color: #666666;">Ci torneremo di sicuro! </span><br />
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<i><b><span style="color: #666666; font-size: large;">Crostata alle pere con cioccolato e noci</span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeGbxFEbHtvwMqU2Ak4AFzw-JQsMgPO28XQ2VH26X3BYsYWqbEwnkGoeLigWDAMnjNPio6l4MDph1CiKuE9zelTEg1fBXSvqgS47wjvgZtGunqLaTteIf1CjbfshpXi3cRZS0b4amd-k/s1600/IMG_9958-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyeGbxFEbHtvwMqU2Ak4AFzw-JQsMgPO28XQ2VH26X3BYsYWqbEwnkGoeLigWDAMnjNPio6l4MDph1CiKuE9zelTEg1fBXSvqgS47wjvgZtGunqLaTteIf1CjbfshpXi3cRZS0b4amd-k/s640/IMG_9958-001.JPG" width="464" /></a></div>
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<span style="color: #666666;"><b>Pate sucrée:</b></span></div>
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<span style="color: #666666;"><i>dosi per 2 stampi da crostata diametro 24 cm</i></span></div>
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<span style="color: #666666;">230 grammi di farina 00</span></div>
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<span style="color: #666666;">40 grammi di farina di mandorle</span></div>
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<span style="color: #666666;">140 grammi di burro morbido</span></div>
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<span style="color: #666666;">90 grammi di zucchero a velo</span></div>
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<span style="color: #666666;">1 uovo e 1 tuorlo</span></div>
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<span style="color: #666666;">1 pizzico di sale</span></div>
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<span style="color: #666666;">1 cucchiaino di cannella in polvere</span></div>
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<span style="color: #666666;">Unire tutti gli ingredienti, formare una palla, avvolgere la pasta con pellicola alimentare e raffreddare in frigorifero per almeno 3 ore. </span></div>
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<span style="color: #666666;">Per una crostata del diametro 24 centimetri ne occorrerà circa la metà, il resto si può congelare.</span></div>
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<span style="color: #666666;"><b>Ripieno:</b></span></div>
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<span style="color: #666666;"><i>dosi per una crostata diametro 24 cm</i></span></div>
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<span style="color: #666666;">3 pere grandi</span></div>
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<span style="color: #666666;">70 grammi di zucchero semolato</span></div>
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<span style="color: #666666;">semini di vaniglia</span></div>
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<span style="color: #666666;">150 grammi di cioccolato fondente al 70%</span></div>
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<span style="color: #666666;">una noce di burro</span></div>
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<span style="color: #666666;">1 cucchiaio di panna fresca</span></div>
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<span style="color: #666666;">2 uova</span></div>
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<span style="color: #666666;">130 grammi di zucchero semolato</span></div>
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<span style="color: #666666;">3 cucchiai colmi di farina </span></div>
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<span style="color: #666666;">1 cucchiaio di olio di semi</span></div>
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<span style="color: #666666;">3 cucchiai di panna fresca</span></div>
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<span style="color: #666666;">qualche noce </span></div>
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<span style="color: #666666;">Sbucciare le pere e tagliarle in quarti. Metterle in una casseruola e coprirle appena di acqua. </span></div>
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<span style="color: #666666;">Versare sulle pere i 70 grammi di zucchero e cuocere per 10 minuti. </span></div>
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<span style="color: #666666;">Scolare le pere e lasciare raffreddare. </span></div>
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<span style="color: #666666;">Riprendere la pasta dal frigorifero e stenderla, con l'aiuto di un po' di farina, ad uno spessore di 3 mm circa.</span></div>
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<span style="color: #666666;">Coprire con questa uno stampo da crostata, tagliare l'eccesso dai bordi e bucherellare il fondo con una forchetta.</span></div>
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<span style="color: #666666;">Sciogliere a bagnomaria il cioccolato con una noce di burro e un cucchiaio di panna, mescolando per ottenere una crema perfettamente omogenea e lasciare intiepidire.</span></div>
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<span style="color: #666666;">Spalmare la crema al cioccolato sulla base della torta, posizionare le pere formando un cerchio, fino a coprire tutta la superficie.</span></div>
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<span style="color: #666666;">Cospargere con le noci, tritate grossolanamente.</span></div>
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<span style="color: #666666;">In una ciotola sbattere bene le uova con lo zucchero, aggiungere 3 cucchiai di panna fresca, uno di olio, e infine la farina (ci sta benissimo anche farina di mandorle).</span></div>
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<span style="color: #666666;">Versare il composto sulle pere.</span></div>
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<span style="color: #666666;">Cuocere in forno a 170/180° C per circa 40 minuti.</span></div>
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<span style="color: #666666;">Spolverizzare con zucchero a velo quando è fredda.</span></div>
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Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com15tag:blogger.com,1999:blog-5502798712645130562.post-73607423337196930962013-10-04T11:01:00.000+02:002013-10-07T11:29:59.162+02:00Torta al cioccolato e latte di cocco<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxiRLtYQ79m68jbWmgOsBE3gNkKbrOoUf3Hsld8V2-hoIDkBBeh_rRY7wBgAvxbW_NBVTlsjKjAzfLq1D6icqMfLdHK4RR-v7Fb5rbvXlASJ1_MmZXmTxqIK7rUZyp1oFPRd9dNhaTMQ/s1600/IMG_9929-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxiRLtYQ79m68jbWmgOsBE3gNkKbrOoUf3Hsld8V2-hoIDkBBeh_rRY7wBgAvxbW_NBVTlsjKjAzfLq1D6icqMfLdHK4RR-v7Fb5rbvXlASJ1_MmZXmTxqIK7rUZyp1oFPRd9dNhaTMQ/s640/IMG_9929-002.JPG" width="454" /></a></div>
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<span style="background-color: white; line-height: 18px; text-align: justify;"><span style="color: #666666; font-family: Verdana, sans-serif;">I colori più belli sono quelli caldi che la natura ci regala ad <b>Ottobre</b>. </span></span></div>
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<span style="background-color: white; text-align: justify;"><span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">"Un tempo, era d’estate,</span></span></span></div>
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<span style="background-color: white; text-align: justify;"><span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">era a quel fuoco, a quegli ardori,</span></span></span></div>
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<span style="line-height: 18px;">che si destava la mia fantasia.</span></div>
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<span style="line-height: 18px;">Inclino adesso all’autunno</span></div>
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<span style="line-height: 18px;">dal colore che inebria;</span></div>
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<span style="line-height: 18px;">amo la stanca stagione</span></div>
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<span style="line-height: 18px;">che ha già vendemmiato.</span></div>
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<span style="line-height: 18px;">Niente più mi somiglia,</span></div>
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<span style="line-height: 18px;">nulla più mi consola,</span></div>
<div style="text-align: center;">
<span style="line-height: 18px;">di quest’aria che odora</span></div>
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<span style="line-height: 18px;">di mosto e di vino</span></div>
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<span style="line-height: 18px;">di questo vecchio sole ottobrino</span></div>
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<span style="line-height: 18px;">che splende nelle vigne saccheggiate."</span></div>
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<span style="font-size: xx-small; line-height: 18px;">V.Cardarelli</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdkgUmrJL4LDf2QA6LCi6p8yd7U0_ugAmfeWkqiVPb4CZi8M1AdAKeg7uKGWuOspzKiM5kzPBkRGPVSdqf094bVVgfda-hbN2bFZXPJVh5DOzpUm9s55EPOY0iv5RfolW0jVxG8pcGdo/s1600/DSC02208-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfdkgUmrJL4LDf2QA6LCi6p8yd7U0_ugAmfeWkqiVPb4CZi8M1AdAKeg7uKGWuOspzKiM5kzPBkRGPVSdqf094bVVgfda-hbN2bFZXPJVh5DOzpUm9s55EPOY0iv5RfolW0jVxG8pcGdo/s640/DSC02208-001.JPG" width="480" /></a></div>
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<span style="background-color: white; line-height: 18px; text-align: justify;"><span style="color: #666666; font-family: Verdana, sans-serif;">Amo l'autunno, la luce calda di certe giornate, i profumi, le ceste di mele e di noci, le zucche, le cataste ordinate di legna, pronte per il primo fuoco nel camino, le lunghe passeggiate in campagna.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKLlvH-s7zLPZIBlvlotw09tZLJreV1GYO3bupatz022B8OWVwvfv4j7xsGDBMZAu4MTuRMIvHEdjNsO3smvxsysA-LBE5_XsNBUFijsYXDOxXtLOFUZHOboPJewa_LZJ-viJeru69X4/s1600/DSC01404-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwKLlvH-s7zLPZIBlvlotw09tZLJreV1GYO3bupatz022B8OWVwvfv4j7xsGDBMZAu4MTuRMIvHEdjNsO3smvxsysA-LBE5_XsNBUFijsYXDOxXtLOFUZHOboPJewa_LZJ-viJeru69X4/s400/DSC01404-001.JPG" width="400" /></a></div>
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<span style="background-color: white; line-height: 18px; text-align: justify;"><span style="color: #666666; font-family: Verdana, sans-serif;">E' un momento di rinascita, preannuncia un nuovo inizio, ed io mi sento piena di energia e di equilibrio: corro, mangio sano e torno finalmente a rilassarmi in cucina!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gMjWEJVmkdCde2T04igv9QmhV1kRAniZroDyGdjTDuZk2CnqCjZ-mF5Ofp3Fm07y3SNdHFA0DWZGXuMcYWQCW2XcHT9-fad3rEMlgDwG0fjhjrxcIgFr8XiMTuZaEI5RbWa4d7SEzvA/s1600/IMG_9932-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0gMjWEJVmkdCde2T04igv9QmhV1kRAniZroDyGdjTDuZk2CnqCjZ-mF5Ofp3Fm07y3SNdHFA0DWZGXuMcYWQCW2XcHT9-fad3rEMlgDwG0fjhjrxcIgFr8XiMTuZaEI5RbWa4d7SEzvA/s400/IMG_9932-001.JPG" width="400" /></a></div>
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<span style="background-color: white; line-height: 18px; text-align: justify;"><span style="color: #666666; font-family: Verdana, sans-serif;"><b><i><br /></i></b></span></span></div>
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<span style="background-color: white; line-height: 18px; text-align: justify;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><i>Torta al cioccolato e latte di cocco</i></b></span></span></div>
<div style="text-align: center;">
<span style="background-color: white; line-height: 18px; text-align: justify;"><span style="color: #666666; font-family: Verdana, sans-serif; font-size: xx-small;"><b><i>da <a href="http://skybluemelleymey.blogspot.com.es/2012/01/coconut-milk-chocolate-cake.html">skybluemelleymey</a></i></b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTa4IQ3opLksKWFE4Tan8CN_AHVZKKO3Z_dd_kFm9vEzfcaOCVM_375qHBF2frt0noPYvN5eOiQr5-oEnDmxYdFUuVrPrAZu83mqR4AwbP37JXwfdXW8Dct3Ti32iJsi-Lm46djWmCX-c/s1600/IMG_9922-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTa4IQ3opLksKWFE4Tan8CN_AHVZKKO3Z_dd_kFm9vEzfcaOCVM_375qHBF2frt0noPYvN5eOiQr5-oEnDmxYdFUuVrPrAZu83mqR4AwbP37JXwfdXW8Dct3Ti32iJsi-Lm46djWmCX-c/s640/IMG_9922-001.JPG" width="462" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b><u>Per la
torta: </u></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br />
55 grammi di cioccolato fondente (al 70%)<br />
85 grammi di cacao amaro in polvere <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">200 ml di
acqua bollente<br />
145 grammi di farina 00<br />
1/2 cucchiaino di bicarbonato di soda<br />
1 cucchiaino di lievito in polvere<br />
1/4 cucchiaino di sale<br />
90 grammi di burro morbido<br />
180 grammi di zucchero semolato<br />
50 grammi di zucchero di canna scuro <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 uova<br />
275 ml di latte di cocco <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<b><u><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="color: #666666; font-family: Verdana, sans-serif;">Per la ganache<o:p></o:p></span></span></u></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><br />
125 ml di latte di cocco</span> <span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><br />
125 grammi di cioccolato fondente (70 %)</span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 3.0pt; text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Foderare una teglia rettangolare (non
troppo capiente) con carta da forno e accendere il forno a 180 ° C. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Tritare il cioccolato e metterlo in una
ciotola con il cacao in polvere. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versarvi sopra l'acqua bollente. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Mescolare fino a quando il cioccolato si
sarà sciolto e la crema sarà liscia. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Mettere da parte e lasciare raffreddare. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Setacciare la farina, il bicarbonato, il
lievito e il sale in una ciotola. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Sciogliere il burro in una piccola
casseruola. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 3.0pt; text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Unire gli zuccheri in una ciotola e
aggiungere il burro morbido, frullando fino ad ottenere una crema soffice e ben montata, quindi </span><span style="color: #666666; font-family: Verdana, sans-serif; line-height: 14.25pt;">aggiungere
un uovo e continuare a montare.</span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 3.0pt; text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Aggiungere l'altro uovo e frullare per altri
3 minuti circa, fino a quando il composto diventa chiaro e spumoso. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 3.0pt; text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Aggiungere il latte di cocco,
sempre frullando, e poi il mix di cioccolato sciolto.<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Infine aggiungere la farina e gli altri
ingredienti in polvere, precedentemente miscelati.<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versare nella teglia preparata. L’impasto
sarà piuttosto liquido.<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere per 30 - 40
minuti, o fino alla prova stuzzicadenti. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Lasciare raffreddare la torta e
preparare la glassa:<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 3.0pt; text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Tritare il cioccolato in piccoli pezzi e
metterlo in una piccola ciotola. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versare il latte di cocco in un
pentolino e appena arriva a bollore versarlo sul cioccolato. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Lasciare riposare per un minuto, quindi
frullare fino ad ottenere una crema liscia. <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 14.25pt; margin-bottom: 3.0pt; text-align: justify;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Lasciare raffreddare per 10 minuti prima
di versare sulla torta. <o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cospargere, se volete, con farina di
cocco.<o:p></o:p></span></div>
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</span>Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com15tag:blogger.com,1999:blog-5502798712645130562.post-72624336095901216222013-08-02T12:06:00.003+02:002013-08-02T12:07:47.738+02:00Galettes sottili all'olio di oliva <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA5Gtfg226TaEF0FR2eHdI8T107oxAfxA5Hr6L3zHgc5Y2DfPu4RgACpKSdnR8V7UuEh7CgNFttmJZBjOaenWTKmZBc_k5bVwJJU3uImY6Xfnz9f4PEz23f0YC4IUSi10fz_PrGjIyxY/s1600/IMG_9836-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA5Gtfg226TaEF0FR2eHdI8T107oxAfxA5Hr6L3zHgc5Y2DfPu4RgACpKSdnR8V7UuEh7CgNFttmJZBjOaenWTKmZBc_k5bVwJJU3uImY6Xfnz9f4PEz23f0YC4IUSi10fz_PrGjIyxY/s640/IMG_9836-001.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Completamente d'accordo con l'autrice del libro: questi biscotti sono pura delizia!</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Sottili e croccantini, si preparano in dieci minuti...l'unico inconveniente, in questo momento, è accendere il forno! </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Se il solo pensiero vi provoca incubi, ricordatevi di questa ricetta quando farà più fresco...se invece l'idea non vi spaventa fateli, subito! </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Ne vale la pena ;)</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Il libro in questione è "<a href="http://www.guidotommasi.it/i-love-torte.html">I love torte</a>" di Trish Deseine, davvero belle immagini e ricette molto interessanti, anche se in qualche recensione leggo che non tutte sono riuscite perfettamente.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Per quanto mi riguarda ho intenzione di provarne molte altre :)</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Si possono accompagnare ad un gelato, a frutti di bosco e yogurt, ma sono ottime anche così come sono.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b>Galettes sottili all'olio di oliva </b></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti </span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">300 grammi di farina </span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di semi di sesamo</span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">3 cucchiai di zucchero</span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaio di semi di anice</span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino di lievito in polvere</span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">1/2 cucchiaino di sale</span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">125 ml di olio di oliva (extra vergine)</span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">60 ml di acqua gelata</span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">2 albumi a neve</span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Verdana, sans-serif;">Scaldare il forno a 200° C.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Mescolare farina, semi di sesamo e anice, zucchero, sale e lievito.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Aggiungere olio, acqua e albumi montati e mescolare delicatamente fino a formare un impasto omogeneo, che sarà piuttosto morbido.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Prendere delle cucchiaiate di impasto e adagiarle su un foglio di carta forno, non troppo vicine.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Coprire con un altro foglio di carta forno e schiacciare con un mattarello.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Togliere delicatamente il foglio superiore e infornare quello sottostante, per 6/8 minuti.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Lasciare le galettes sulla carta forno fino al momento di servire, se avete intenzione di consumarle da lì a poco.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Altrimenti, appena fredde, conservarle in un contenitore di latta o a chiusura ermetica: temono l'umidità.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Buone vacanze a tutti!!! </span></div>
Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com17tag:blogger.com,1999:blog-5502798712645130562.post-59166743989644446572013-07-12T10:17:00.000+02:002013-07-12T10:17:02.289+02:00Biscotti al cocco e uvetta, senza uova né burro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1_P498rMOhkQTsZs6QZ_l8nUHn69qHWxEw1CuwZTBQt_yGOAEJ3fcim_-GDjT-zyXci_Yt8As6eLoiyzZy2xrKDGeREtBrsHfBf__1fTLLpjRbRWO133MhFLDBOR912WlSSSZPY1TBk/s1600/IMG_9688-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1_P498rMOhkQTsZs6QZ_l8nUHn69qHWxEw1CuwZTBQt_yGOAEJ3fcim_-GDjT-zyXci_Yt8As6eLoiyzZy2xrKDGeREtBrsHfBf__1fTLLpjRbRWO133MhFLDBOR912WlSSSZPY1TBk/s640/IMG_9688-001.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Quando preparo un dolce che non contiene uova, nè burro, con poco zucchero e pochi grassi, vedo la gioia stampata sulla faccia di mio marito, che è molto goloso ma ha la mania del "mangiare sano" nel DNA :)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Questi biscotti sono davvero buoni, sempre che apprezziate il cocco; oltretutto rimangono morbidi per parecchi giorni, se conservati in un contenitore ermetico.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Il latte di cocco ormai si trova ovunque, tuttavia, se non doveste trovarlo, potete sostituirlo con latte vaccino, di riso, di soia, o anche con semplice acqua.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Potete aumentare la quantità di zucchero secondo il vostro gusto.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><i>Biscotti al cocco e uvetta, senza uova né burro</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8hbFPUp3s_2shg1LFB2lVC29y7p7fr_JcOS-hBPd7ZAYkX00HK4bwLFiomPJECsbtEEXj6_zzjllY2f9pNYyG6RGjuQMw228LQw-ZwicQ4Vyp7fXlh1TXHtQSCczA9x9eiJLzeYpBhM/s1600/IMG_9690-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8hbFPUp3s_2shg1LFB2lVC29y7p7fr_JcOS-hBPd7ZAYkX00HK4bwLFiomPJECsbtEEXj6_zzjllY2f9pNYyG6RGjuQMw228LQw-ZwicQ4Vyp7fXlh1TXHtQSCczA9x9eiJLzeYpBhM/s640/IMG_9690-001.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti:</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">200 grammi di farina tipo 0 (o metà 0 e metà integrale) </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">60 grammi di farina di cocco (cocco essiccato)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">80 grammi di uva sultanina (o gocce di cioccolato, che ci stanno benissimo!)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">80 grammi di zucchero di canna integrale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">3 cucchiai di olio di semi di girasole</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1/2 bustina di cremor tartaro (o lievito in polvere)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">latte di cocco, quanto basta per ottenere un impasto non troppo morbido</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">In una ciotola unire le farine e il lievito, aggiungere tutti gli ingredienti e il latte di cocco, in quantità sufficiente per ottenere un impasto non troppo morbido, né troppo secco.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Formare delle palline, schiacciarle leggermente e disporle su una teglia da forno rivestita di carta forno, un pochino distanziate le une dalle altre.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cuocere in forno a 180 gradi per circa 15/20 minuti, fino a che avranno assunto un colore bello dorato.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Se conservati in una scatola di latta durano per parecchi giorni.</span></div>
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com23tag:blogger.com,1999:blog-5502798712645130562.post-53197645719396545562013-06-18T12:19:00.003+02:002013-06-18T12:20:12.300+02:00Couscous con pollo, verdure di stagione e ceci croccanti<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vhNT1vpiEmtk9ejpnVCaSnVowySyd3v_v5N255CN4R6OvQohIWmd5lew0u1OooMVw8mPxFIfJXEO7EUyMvaUjy_g1g0YUqDr9TqIlIarLXYn1EyTAL_4uAx8fLcdw8OuoNZVL1vVL18/s1600/IMG_9635-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_vhNT1vpiEmtk9ejpnVCaSnVowySyd3v_v5N255CN4R6OvQohIWmd5lew0u1OooMVw8mPxFIfJXEO7EUyMvaUjy_g1g0YUqDr9TqIlIarLXYn1EyTAL_4uAx8fLcdw8OuoNZVL1vVL18/s640/IMG_9635-001.JPG" width="486" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Adoro il couscous, lo avrete notato! ^_^</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Con il profumo che sprigiona e con i suoi colori vivaci, stuzzica gli appetiti, anche i più "assopiti", soprattutto in questa stagione, ma non è proprio un piatto leggero, visto che le verdure sono fritte.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Per renderlo ancora più appetitoso, l'ho tostato (<a href="http://marcellovalentino.blogspot.it/">Marcello Valentino </a>docet) e invece di aggiungere i ceci semplicemente lessati, li ho resi croccanti, seguendo la ricetta di <a href="http://arabafeliceincucina.blogspot.it/2011/02/snack-sfizioso-di-ceci-alla-paprika.html">Stefania, qui</a>: sono fantastici anche come snack da aperitivo!</span><br />
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<b><i><span style="color: #666666; font-family: Verdana, sans-serif;">Couscous con pollo e verdure di stagione</span></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdECR5fEt3LWu1vQjcGG8dWCBqDHmZgCmaESGxOpibSOWZchzcS220IlTt1qGxMV3N9QODn2qbPxy_O_VfTc9yQs8TtmolYjlJsHGxZIPo4fS3EW3tFkFnBa-vHmjWk5zYyk4qhWshGU/s1600/IMG_9639-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdECR5fEt3LWu1vQjcGG8dWCBqDHmZgCmaESGxOpibSOWZchzcS220IlTt1qGxMV3N9QODn2qbPxy_O_VfTc9yQs8TtmolYjlJsHGxZIPo4fS3EW3tFkFnBa-vHmjWk5zYyk4qhWshGU/s400/IMG_9639-002.JPG" width="400" /></a></div>
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<b><span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti per 8 persone:</span></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">3 zucchine medie</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 melanzana grande</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">2 carote</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 grossa cipolla</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 gambo di sedano</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 peperone giallo</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 peperone rosso</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">4 pomodori maturi</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">spezie per couscous </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">500 grammi di petto di pollo</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">olio extravergine di oliva</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">olio di arachide per friggere</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">500 grammi di couscous precotto </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">(se volete partire dalla semola e incocciare avrete sicuramente un risultato migliore, </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">io mi accontento di un couscous precotto di buona qualità!)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">500 grammi di acqua</span></div>
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<b><span style="color: #666666; font-family: Verdana, sans-serif;">Per i ceci croccanti:</span></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">400 grammi di ceci (pesati da lessati e sgocciolati)</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino di paprika dolce</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaio colmo di farina</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino di sale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">3 cucchiai di olio extra vergine di oliva</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Pulire ed affettare le verdure, tagliando a tocchetti la melanzana e le zucchine, a rondelle la cipolla, a falde i peperoni. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">In una padella capiente versare l'olio di semi, e friggere le verdure separatamente, tenendole da parte.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Tagliare il pollo a piccoli pezzi, farlo rosolare in olio evo con il sedano e le carote, tagliati a cubetti piuttosto piccoli, salare e portare a cottura. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Aggiungere le spezie e tutte le verdure, aggiungere sale se necessario e lasciare insaporire tutto insieme per qualche minuto.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Nel frattempo mettere sul fuoco 500 grammi di acqua salata e portare a ebollizione.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Versare il couscous in una padella antiaderente con due cucchiai di olio extra vergine, e farlo tostare a fuoco medio, mescolando continuamente, fino a che assumerà un bel colore dorato. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Versare sul couscous l'acqua bollente, coprire e lasciare gonfiare.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Con una forchetta sgranare il couscous e condirlo con le verdure e il pollo speziati, decorare con peperoni e con i ceci preparati in questo modo:</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Scolare ed asciugare i ceci, metterli in una ciotola e aggiungere la farina, il sale e la paprika.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Rigirare bene in modo da fare aderire le polveri ai ceci, versarli in una teglia da forno, unta con un po' di olio, versarvi sopra il resto dell'olio e rigirarli bene. Distribuirli in un solo strato e infornare a 200 gradi per circa 30 minuti, fino a che saranno croccanti, rigirandoli ogni tanto.</span><br />
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Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com8tag:blogger.com,1999:blog-5502798712645130562.post-9642202287142677842013-06-06T12:21:00.001+02:002014-05-14T10:13:00.136+02:00Liquore di foglie di amarena<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtsEkpLJfX27qhQ5GRV0oMsez37lPdMlVtJr91E5GaciYQJWkIgV-7fXbzzxnKegO9Sg3ThKlIeHjcJxtZwAAjm1GqRbqnOoyT6c6EWVKQCZ3to4NDvlbFxXINagAQXQ-_zpNzhUo_M0/s1600/IMG_9606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtsEkpLJfX27qhQ5GRV0oMsez37lPdMlVtJr91E5GaciYQJWkIgV-7fXbzzxnKegO9Sg3ThKlIeHjcJxtZwAAjm1GqRbqnOoyT6c6EWVKQCZ3to4NDvlbFxXINagAQXQ-_zpNzhUo_M0/s640/IMG_9606.JPG" height="640" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Di fronte a casa mia crescono due alberelli di amarena - oddio, crescono è una parola grossa, dal momento che sono anni e anni che ci sono e sono rimasti alberelli...-, uno accanto all'altro. </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Producono ogni anno tantissimi frutti, e che chissà perché, non attirano nessuno tranne me e diverse specie di uccelli.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Invece, il "prunus cerasus" è un albero prezioso, di cui non si butta via niente!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Si utilizzano il frutto (che è ricco di <span style="background-color: white; line-height: 16px;">potassio, fosforo e magnesio),</span> i semi (che vengono utilizzati anche per imbottire cuscini per alleviare dolori cervicali), i peduncoli (diuretici e depurativi), e persino le foglie, che hanno proprietà antinfiammatorie e digestive.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Più che un liquore potrei definirlo un vino liquoroso, ma vi assicuro che è ottimo e vi stupirà per il suo sapore di amarena, pur non contenendone il frutto!</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Si consuma giovane, in modo da mantenere il profumo e il sapore caratteristici di amarena. Ma l'aggiunta di più o meno alcool ne permette la conservazione.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredienti:</span></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif;">100 grammi di foglie di amarena lavate e asciugate</span></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif;">1 litro di lambrusco (il vino varia a seconda delle zone d'Italia)</span></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif;">400 grammi di zucchero semolato</span></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif;">300 grammi di Alcool a 95°</span></div>
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<span style="font-family: Verdana, sans-serif;">Mettere le foglie di amarena in un vaso a chiusura ermetica e lasciarle macerare nel vino per circa dieci giorni.<br />Filtrare, eliminando le foglie, e fare bollire il vino con 400 grammi di zucchero per 10 minuti.<br />Lasciare raffreddare e aggiungere l'alcool (la quantità dipende da quanto lo gradite alcolico).<br />Imbottigliare e lasciare riposare un mese o più prima di consumarlo.</span><br />
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<span style="font-family: Verdana, sans-serif;">In realtà noi non resistiamo oltre la settimana!</span></div>
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Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com28tag:blogger.com,1999:blog-5502798712645130562.post-65009896862097266752013-06-04T10:26:00.001+02:002013-06-05T09:26:23.971+02:00Hamburger di melanzane con salsa di mozzarella<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmTXVkrNSkMuLWoXq-gLet1HgDuVQztUDxSM63_SyGd6LRX3i454gGYQQ4LNWjxj4VAf7SWRLYI_UTNirXpKrVnAyVF55PqvvS4wOx4Ct8nlCxrrvTkUXK_nB82Ptcozh4Yl6vQPJz3A/s1600/IMG_9544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmTXVkrNSkMuLWoXq-gLet1HgDuVQztUDxSM63_SyGd6LRX3i454gGYQQ4LNWjxj4VAf7SWRLYI_UTNirXpKrVnAyVF55PqvvS4wOx4Ct8nlCxrrvTkUXK_nB82Ptcozh4Yl6vQPJz3A/s640/IMG_9544.JPG" width="482" /></a></div>
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<span style="color: #666666;">Ho uno scaffale pieno di libri di cucina, alcuni davvero interessanti. Tra questi posso sicuramente includere <a href="http://www.bibliothecaculinaria.it/1044/vegetariano.html">"Vegetariano"</a> di Heinz Beck: ricette essenziali con perfetti accostamenti di sapori.</span><br />
<span style="color: #666666;">Questi hamburger sono presi da lì, così come la salsa di mozzarella, anche se con i soliti adattamenti, ma credetemi, sono molto gustosi!</span><br />
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<i><b><span style="color: #666666; font-size: large;">Hamburger di melanzane con salsa di mozzarella</span></b></i></div>
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<i><b><span style="font-size: large;"><br /></span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVtjJX43F96zdDHjPA6x79wpTIAtChqCHoTHroMDrsL930Bb3wRw4WBLqa-XJHYYOfoTpik6h990a5KV5EbME3YzFghwF_6p9ASzOCuVO691aXu9IT4A4MUu2axFKo3-LNCVX_21Rpes/s1600/IMG_9550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzVtjJX43F96zdDHjPA6x79wpTIAtChqCHoTHroMDrsL930Bb3wRw4WBLqa-XJHYYOfoTpik6h990a5KV5EbME3YzFghwF_6p9ASzOCuVO691aXu9IT4A4MUu2axFKo3-LNCVX_21Rpes/s640/IMG_9550.JPG" width="426" /></a></div>
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<i><b><span style="font-size: large;"><br /></span></b></i></div>
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<span style="color: #666666;">Ingredienti per 2/3 persone:</span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;">Hamburger:</span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;">una melanzana grande (circa 400 grammi)</span></div>
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<span style="color: #666666;">erba cipollina (o aglio)</span></div>
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<span style="color: #666666;">un rametto di timo</span></div>
<div style="text-align: center;">
<span style="color: #666666;">un rametto di rosmarino</span></div>
<div style="text-align: center;">
<span style="color: #666666;">3 cucchiai di parmigiano reggiano grattugiato</span></div>
<div style="text-align: center;">
<span style="color: #666666;">4 fette di pancarrè</span></div>
<div style="text-align: center;">
<span style="color: #666666;">pane grattugiato q.b.</span></div>
<div style="text-align: center;">
<span style="color: #666666;">sale e pepe nero</span></div>
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<span style="color: #666666;">olio extravergine di oliva</span></div>
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<span style="color: #666666;">1 uovo, sbattuto</span></div>
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<span style="color: #666666;">farina </span></div>
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<span style="color: #666666;"><br /></span></div>
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<span style="color: #666666;">Salsa di mozzarella:</span></div>
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<span style="color: #666666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #666666;">una mozzarella da 125 grammi</span></div>
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<span style="color: #666666;">la sua acqua di conservazione</span></div>
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<span style="color: #666666;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #666666;">Sbucciare la melanzana, tagliarla a pezzi, salarla e lasciarla stufare in olio extra vergine di oliva con tutte le erbe aromatiche, portandola a cottura e facendo asciugare il liquido che perderà durante la cottura.</span></div>
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<span style="color: #666666;">Quando sarà cotta ridurla in purea schiacciandola con una forchetta.</span></div>
<div style="text-align: justify;">
<span style="color: #666666;">Aggiungere due fette di pancarrè precedentemente frullato, 1/3 dell'uovo, pepe e il parmigiano.</span></div>
<div style="text-align: justify;">
<span style="color: #666666;">Aggiustare la consistenza aggiungendo pane grattugiato, mantenendo comunque un composto piuttosto morbido.</span></div>
<div style="text-align: justify;">
<span style="color: #666666;">Frullare il resto del pancarrè mescolandolo a qualche cucchiaio di pangrattato.</span></div>
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<span style="color: #666666;">Formare gli hamburger, passarli nella farina, poi nell'uovo rimasto, e infine nel pancarrè.</span></div>
<div style="text-align: justify;">
<span style="color: #666666;">Cuocere gli hamburger in una padella antiaderente con 4/5 cucchiai di olio extra vergine di oliva.</span></div>
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<span style="color: #666666;"><br /></span></div>
<div style="text-align: justify;">
<span style="color: #666666;">Frullare la mozzarella con la sua acqua, fino a formare una salsina con la quale accompagnare gli hamburger.</span></div>
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Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com22tag:blogger.com,1999:blog-5502798712645130562.post-33320207143291099942013-05-30T10:25:00.000+02:002013-05-30T11:53:53.785+02:00Una torta di mele per il tè del pomeriggio<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiu0BRuHhNRok5f7RI7HihqfMgfvxsSA8A28RNID8d0lGMl8C4G5pqNKYpwPbt1UF36nuEeG4v9rNMGk42Hz6d3cpM6Cqe8nel7SFci-R2Q9sshUTZlIZWOF87Mt5YbLxf8nxmjJ5Mug/s1600/IMG_9433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiu0BRuHhNRok5f7RI7HihqfMgfvxsSA8A28RNID8d0lGMl8C4G5pqNKYpwPbt1UF36nuEeG4v9rNMGk42Hz6d3cpM6Cqe8nel7SFci-R2Q9sshUTZlIZWOF87Mt5YbLxf8nxmjJ5Mug/s640/IMG_9433.JPG" width="426" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Da qualche anno, "grazie" ad una intolleranza al lattosio, ho iniziato ad apprezzare il tè.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Mi concedo una pausa, nel bel mezzo di una giornata frenetica, per rilassarmi preparando una tazza di tè nero, che è quello che preferisco. Niente a che vedere con la cerimonia del tè giapponese o cinese naturalmente!</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Non sono un'esperta, ma mi piace coinvolgere in questo momento di relax altre persone, il sabato o la domenica pomeriggio, e offrire loro, insieme al tè, un dolcetto, una torta o qualcosa di salato.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Molti pensano che il tè sia una bevanda adatta alla stagione fredda, io trovo che sia rinfrescante anche in piena estate, magari aromatizzato con qualche foglia di menta fresca: non a caso il tè viene consumato dalle popolazioni che vivono o transitano nei deserti africani.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Mio padre, che ha vissuto in nord Africa per molti anni, ci ha fatto apprezzare il tè servito con le arachidi, e ancora oggi, di tanto in tanto, me lo gusto così, e ritorno bambina.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Per aromatizzare questa torta utilizzo un'estratto naturale di mandorla amara che trovo <a href="http://www.tibiona.it/estratto-naturale-di-mandorla-amara-60cc">qui</a>.</span><br />
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<b><span style="color: #666666; font-size: large;"><i>Torta di mele alla mandorla amara</i></span></b></div>
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<b><span style="font-size: large;"><i><br /></i></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9N6hRxXOwNXsZS0OR6uc84fzi-nwSBdnj6QLnIOh0rakIxI5xJZqLpUdqK5nJo1k0sXYNrN6dBq8Clul4i6fPNKLFlDNL6rCcJYn-wCW4sZJVYqZuzvxiC7PFAgZGU4B-KFa1LXEkYEE/s1600/IMG_9426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9N6hRxXOwNXsZS0OR6uc84fzi-nwSBdnj6QLnIOh0rakIxI5xJZqLpUdqK5nJo1k0sXYNrN6dBq8Clul4i6fPNKLFlDNL6rCcJYn-wCW4sZJVYqZuzvxiC7PFAgZGU4B-KFa1LXEkYEE/s640/IMG_9426.JPG" width="508" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti per una tortiera da cm. 24</span></div>
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<b><span style="color: #666666; font-family: Verdana, sans-serif;"><i><br /></i></span></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">200 grammi di burro di buona qualità, morbido</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">200 grammi di zucchero semolato</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">4 uova medie a temperatura ambiente</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">un pizzico di sale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">estratto naturale di mandorla amara</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">200 grammi di farina 00</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">una bustina di lievito in polvere</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">3 o 4 mele tagliate a fettine</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Montare il burro, che deve essere molto morbido, a temperatura ambiente, con lo zucchero. Aggiungere il pizzico di sale e le uova, una alla volta, lasciando che ciascuna si amalgami bene al composto prima di aggiungere la successiva.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Inserire qualche goccia di estratto di mandorla.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Unire alla farina setacciata il lievito e aggiungere al composto montato, un po' alla volta, mescolando delicatamente.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Alla fine aggiungere le mele, tagliate a fettine piuttosto sottili.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Cospargere la superficie con zucchero semolato e infornare a 170/180 gradi, a seconda del forno, per una quarantina di minuti (prova stecchino).</span></div>
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com14tag:blogger.com,1999:blog-5502798712645130562.post-58489229910041206292013-05-22T09:42:00.003+02:002013-05-22T09:42:46.602+02:00Mini frolle alle fragole con crema al mascarpone e cioccolato bianco<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLHPWuwxE8sG6OKSh9gMLJ1wCU9ezNZy54Asj6fW-gzOO3kfleuKNrRgagT84gCpnUntr1_HnW2HgVhJfA1g3lV2pgCT3K1_GcUwq11Qk7nlsMxHZwnWf2YStOoeXNbfJwz3T_kVQpYU/s1600/IMG_9337-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLHPWuwxE8sG6OKSh9gMLJ1wCU9ezNZy54Asj6fW-gzOO3kfleuKNrRgagT84gCpnUntr1_HnW2HgVhJfA1g3lV2pgCT3K1_GcUwq11Qk7nlsMxHZwnWf2YStOoeXNbfJwz3T_kVQpYU/s640/IMG_9337-001.JPG" width="490" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">U</span><span style="color: #666666; font-family: Verdana, sans-serif;">n dolcetto facile per servire le fragole in modo più "completo", all'interno di un contenitore di frolla neutro (nel senso che si può utilizzare sia per dolci che per preparazioni salate), cotto precedentemente. Ne tengo sempre una scorta in congelatore.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">E' lo stesso impasto che ho usato per <a href="http://incucinamirilasso.blogspot.it/2013/04/la-classica-ricetta-svuota-frigo-una.html">queste</a> tartellette.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">La crema non è eccessivamente dolce, la dolcezza arriva esclusivamente dal cioccolato bianco.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b>Mini frolle alle fragole </b></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b>con crema al mascarpone e cioccolato bianco</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_RmmsCVlWTl9zrrqN6mhTY6OByjkhQ_3VQBF2bVA-fUSEuarhpmnBo1xLkvcQLDXWEF41odaWMJWVPVyiy5tOLotlbE-52DwJfFYmJNndkSg5mFAUEAP6tpqOC4DEhUe2W_y4js-mbTc/s1600/IMG_9346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_RmmsCVlWTl9zrrqN6mhTY6OByjkhQ_3VQBF2bVA-fUSEuarhpmnBo1xLkvcQLDXWEF41odaWMJWVPVyiy5tOLotlbE-52DwJfFYmJNndkSg5mFAUEAP6tpqOC4DEhUe2W_y4js-mbTc/s640/IMG_9346.JPG" width="443" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span></div>
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<b><span style="font-family: Verdana, sans-serif;">Frolla:</span></b></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">250 grammi di farina</span></div>
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<span style="font-family: Verdana, sans-serif;">80 grammi di burro freddo</span></div>
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<span style="font-family: Verdana, sans-serif;">1 uovo</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaino di zucchero</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cucchiaino di sale</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Lavorare con le dita la farina con il burro, fino ad ottenere un composto sabbioso.</span></div>
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<span style="font-family: Verdana, sans-serif;">Aggiungere gli altri ingredienti, formare una palla, avvolgerla nella pellicola e farla riposare in frigo per almeno mezz’ora.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ripieno:</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">fragole</span></div>
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<span style="font-family: Verdana, sans-serif;">zucchero semolato</span></div>
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<span style="font-family: Verdana, sans-serif;">succo di limone</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">250 grammi di mascarpone</span></div>
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<span style="font-family: Verdana, sans-serif;">150 grammi di cioccolato bianco</span></div>
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<span style="font-family: Verdana, sans-serif;">70 grammi di panna fresca</span></div>
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<span style="font-family: Verdana, sans-serif;">La sera prima portare a bollore la panna e versarla sul cioccolato ridotto in piccoli pezzi. Mescolare bene fino a sciogliere perfettamente il cioccolato, fino a che la ganache sarà omogenea. Mettere in frigorifero per tutta la notte o fino a quando la crema diventa soda.</span></div>
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<span style="font-family: Verdana, sans-serif;">Montare poi la ganache con un frullatore e aggiungere il mascarpone, poco alla volta.</span></div>
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<span style="font-family: Verdana, sans-serif;">Conservare in frigo fino all'utilizzo.</span></div>
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<span style="font-family: Verdana, sans-serif;">Lavare le fragole e tagliarle a pezzetti, metterle in una ciotola e cospargerle con lo zucchero (a seconda dei gusti) e il succo di limone. Lasciarle a macerare per un'oretta.</span></div>
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<span style="font-family: Verdana, sans-serif;">Versare nei gusci di frolla la crema e completare con le fragole condite, qualche fogliolina di menta fresca, e se vi piace un ciuffo di panna montata.</span></div>
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com27tag:blogger.com,1999:blog-5502798712645130562.post-29163219204847595992013-05-16T13:57:00.000+02:002013-05-16T14:05:34.942+02:00Sbocciano le rose, in giardino e in cucina!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: 11pt;">Tra uno scroscio d'acqua e
l'altro,</span><span style="font-family: Verdana, sans-serif; font-size: 11pt;"> </span><span style="font-family: Verdana, sans-serif; font-size: 11pt;">il giardino pare improvvisamente esploso in un arcobaleno di colori, e finalmente </span><span style="font-family: Verdana, sans-serif; font-size: 11pt;">riusciamo a goderci giornate meravigliose seduti sotto il portico o armati di zappa per fare spazio a nuovi arrivi...fino allo scroscio successivo:)</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 11pt;">Le rose fiorite sono quelle che mi danno più soddisfazione, non smetterei mai di osservarle e di annusarle!</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 15px;">Incantata dalle rose del giardino, ho pensato di portarle anche in cucina, con la "Torta delle rose del Garda", un dolce che ha origini risalenti ai tempi della corte dei Gonzaga, nella <a href="http://www.gennarino.org/forum/viewtopic.php?t=12849&f=15">versione</a> di Iginio Massari, che la mia amica Dony ha postato sul forum di gennarino, una preparazione stupenda, con un impasto leggerissimo e gustoso! Bisogna solo armarsi di pazienza, come per la coltivazione delle rose, in questo caso è necessario rispettare tutti i tempi di lievitazione, ne vale la pena!</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 15px;">A proposito di Dony, conoscete il <a href="http://lacucinadelleemozioni.com/">suo blo</a>g, la sua è davvero una "Cucina delle emozioni"!</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 15px;">Ed eccole le mie rose di maggio, dei loro progressi vi avevo parlato anche <a href="http://incucinamirilasso.blogspot.it/2013/03/la-primavera-sta-arrivando-roselline-di.html">qui</a>.</span></span></div>
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<i><span style="color: #666666; font-family: Verdana, sans-serif;">Se la tua freschezza a volte ci stupisce,</span></i></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><i>gioiosa rosa,</i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><i><i><span style="color: #666666;">è perché in te, petalo contro petalo,</span></i></i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><i><i><span style="color: #666666;">dentro te stessa, ti riposi.</span></i></i></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; mso-bidi-font-family: Tahoma; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;"><i><i><span style="color: #666666;">Un corpo sveglio il cui centro dorme,</span></i></i></span></div>
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<i><span style="color: #666666;">mentre innumerevoli si toccano</span></i></div>
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<i><span style="color: #666666;">le tenerezze del cuore silenzioso</span></i></div>
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<i><span style="color: #666666;">che culminano poi nella tua bocca.</span></i></div>
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<i><span style="color: #666666;">Rainer Maria Rilke</span></i></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b>"Torta delle rose del Garda"</b></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b>di Iginio Massari</b></span></div>
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<span style="background-color: #f6f6f6; color: #666666; font-family: Verdana, sans-serif;">dal libro"Cresci, l'arte della pasta lievitata" di Iginio Massari e Achille Zoia<b><o:p></o:p></b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Le dosi sono state ridotte, per ottenere una torta del diametro di 26 centimetri.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;">Io ho iniziato alle 13.00, per formare le rose la sera, lasciarle lievitare tutta la notte (in casa avevo 20 gradi), coperte e chiuse nel forno spento, e ho cotto l'indomani mattina presto. </span><br />
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: #666666;">Primo impasto:</span></b></span></div>
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<span style="color: #666666;"><span style="background-color: #f6f6f6; font-family: Verdana, sans-serif;">4 </span><span style="background-color: #f6f6f6; font-family: Verdana, sans-serif;">grammi di</span><span style="font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;"> Lievito di birra </span></span></span></div>
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<span style="background-color: #f6f6f6; font-family: Verdana, sans-serif;"><span style="color: #666666;">50 grammi di farina Manitoba</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: #f6f6f6;">25 grammi di latte tiepido </span></span></div>
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<span style="background: #F6F6F6;">Formare un impasto liscio e omogeneo, fare
lievitare a una temperatura di 22-24° C° fino a che triplica di volume.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Secondo impasto:</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: #f6f6f6;">Al primo impasto aggiungere</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: #f6f6f6;">15 grammi di uova </span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">25 grammi di farina Manitoba</span></span></div>
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<span style="background: #F6F6F6;">Formare un impasto liscio e omogeneo e lasciare lievitare fino a triplicare il suo volume.</span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Terzo impasto:</b></span></div>
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Al secondo impasto aggiungere:</span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;">
<span style="background: #F6F6F6;"></span></span>
<br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">10 grammi di uova </span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">
</span>
<span style="background: #F6F6F6;"></span></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">8 grammi di tuorlo d'uovo </span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">
</span>
<span style="background: #F6F6F6;"></span></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">7,5 grammi di burro morbido</span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">
</span>
<span style="background: #F6F6F6;"><div style="text-align: center;">
7,5 grammi di zucchero</div>
</span>
<span style="background: #F6F6F6;"><div style="text-align: center;">
25 grammi di farina Manitoba</div>
</span></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><br />
<span style="background: #F6F6F6;">Formare un impasto liscio e omogeneo e lasciare lievitare.</span><br />
</span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: #f6f6f6;"><b>Quarto impasto:</b></span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;">
</span>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;"><br /></span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: #f6f6f6;">Aggiungere al terzo impasto:</span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;">
</span>
<br />
<div style="text-align: center;">
<span style="background-color: #f6f6f6; font-family: Verdana, sans-serif;"><span style="color: #666666;">400 grammi di farina Manitoba</span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: #f6f6f6;">125 grammi di uova</span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;">
<span style="background: #F6F6F6;"></span></span>
<br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">74 grammi di tuorli d'uovo </span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">
</span>
<span style="background: #F6F6F6;"></span></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">50 grammi di acqua </span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">
</span>
<span style="background: #F6F6F6;"></span></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">100 grammi di burro morbido</span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">
</span>
<span style="background: #F6F6F6;"><div style="text-align: center;">
80 grammi di zucchero</div>
</span>
<span style="background: #F6F6F6;"><div style="text-align: center;">
6 grammi di sale </div>
</span>
<span style="background: #F6F6F6;"><div style="text-align: center;">
20 grammi di miele d'acacia</div>
</span>
<span style="background: #F6F6F6;"><div style="text-align: center;">
50 grammi di arancio candito e frullato
fino a renderlo una crema</div>
</span>
<span style="background: #F6F6F6;"><div style="text-align: center;">
buccia d'arancia grattugiata </div>
</span>
<span style="background: #F6F6F6;"><div style="text-align: center;">
semi di una bacca di vaniglia </div>
</span></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><b><span style="color: #666666;">Per la sfogliatura:</span></b></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">50 grammi di burro </span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;">
</span>
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Per la farcia:</b></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di burro morbido</span></div>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><span style="color: #666666;">100 grammi di zucchero</span></span></div>
<span style="color: #666666;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<div style="text-align: center;">
<span style="color: #666666;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<span style="color: #666666;"><span style="font-family: Verdana, sans-serif;">
</span><span style="background-color: #f6f6f6; font-family: Verdana, sans-serif;">Mettere tutti gli ingredienti, tranne l'impasto
precedente, nella ciotola dell'impastatrice, avviarla per qualche giro e aggiungere l'impasto precedente. Lavorare con il gancio per 15-20 minuti girando
l'impasto due volte, a mano.</span><span style="font-family: Verdana, sans-serif;"><br />
<span style="background: #F6F6F6;">Risulterà un impasto molto morbido.</span><br />
<span style="background: #F6F6F6;">Lasciare lievitare la pasta per 6/7 ore a
temperatura ambiente (coprire il recipiente con pellicola) poi posizionare in
frigorifero fino al suo indurimento.</span><br />
<span style="background: #F6F6F6;">Togliere dal frigo, stendere la pasta e
spalmare sulla superficie 50 grammi di burro morbido, dare tre giri semplici, come per fare la pasta sfoglia.</span><br />
<span style="background: #F6F6F6;">Se necessario mettere in frigo l'impasto tra un giro e l'altro.</span><br />
<span style="background: #F6F6F6;">Riporre in frigorifero fino a fare indurire la pasta, poi
tirare la pasta a uno spessore di mm 5.</span></span></span><br />
<span style="color: #666666;"><span style="font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">Montare a crema grammi 100 di burro con grammi 100 di zucchero e poi
spalmato sulla pasta, arrotolare, formare un rotolo del diametro di cm 6,
tagliare dei pezzi lunghi circa cm 5, </span></span><span style="background-color: #f6f6f6; font-family: Verdana, sans-serif;">pizzicare la pasta sotto ad ogni rosa per non far uscire il burro in cottura,</span><span style="background-color: #f6f6f6; font-family: Verdana, sans-serif;"> e posizionarle in una tortiera foderata
di carta da forno, alla distanza di circa 2 cm l'una dall'altra.</span></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">
<span style="background: #F6F6F6;">Lasciare lievitare a una temperatura di 28° C per circa
cinque ore (come vi dicevo, ho fatto lievitare la torta a temperatura ambiente, nel forno spento e coperta, per tutta la notte).</span><br />
<span style="background: #F6F6F6;">Cuocere a 180°C per 30/35 minuti, tenendo controllata la cottura (dipende sempre dal forno, se si scurisse troppo posizionare un foglio di carta forno sopra).</span></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Noi la mangiamo così, semplice, senza nemmeno lo zucchero a velo sopra, ma<br /><span style="background: #F6F6F6;">andrebbe servita inzuppata con uno sciroppo
tiepido di bagna all'arancio con gocce di sciroppo di rose.</span></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Bagna</b></span></div>
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><b><br /></b></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;">
<span style="background: #F6F6F6;"></span></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">zucchero grammi 200</span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">
</span>
<span style="background: #F6F6F6;"></span></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">acqua grammi 200</span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">
</span>
<span style="background: #F6F6F6;"></span></span><br />
<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">Bollire e aggiungere 50 grammi di liquore all'arancio e a discrezione sciroppo di rose.</span></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background: #F6F6F6;">
</span>
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjC_RUTqkkde-ImQoSJ0osi7kQXFPOd7uICkgMKoz7aeeWOTsfkQnMk4t8erUnmgUsPTIEQnC_JtFXcwwZqrQvZn6e02UEOBfpFd__g4jdapjDiL10nYw8nfyX4Ohk_FyaRhgJk2Armk/s1600/Torta+delle+rose+del+Garda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBjC_RUTqkkde-ImQoSJ0osi7kQXFPOd7uICkgMKoz7aeeWOTsfkQnMk4t8erUnmgUsPTIEQnC_JtFXcwwZqrQvZn6e02UEOBfpFd__g4jdapjDiL10nYw8nfyX4Ohk_FyaRhgJk2Armk/s640/Torta+delle+rose+del+Garda.jpg" width="452" /></a></div>
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Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com22tag:blogger.com,1999:blog-5502798712645130562.post-7802240169544368332013-05-10T12:14:00.000+02:002013-05-10T12:14:02.095+02:00Frittelle greche di zucchine<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_co0xwX3lwtUaf5NlpU1Jm1AhL9UUfdgNvton5GsEPWpep3fUOZaaEaOwz0QhWfPFhgUdRazSIWEGZSmEFYeboVJybS_b0TEb19TL3fh7APrjRRYW48QTHtn-alD4nR-vc0budUDPKU/s1600/IMG_9289-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_co0xwX3lwtUaf5NlpU1Jm1AhL9UUfdgNvton5GsEPWpep3fUOZaaEaOwz0QhWfPFhgUdRazSIWEGZSmEFYeboVJybS_b0TEb19TL3fh7APrjRRYW48QTHtn-alD4nR-vc0budUDPKU/s640/IMG_9289-002.JPG" width="451" /></a></div>
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<span style="font-family: "Verdana","sans-serif";">Mi sembra strano non avere mai postato questa ricetta, perché quando inizia la stagione delle zucchine, queste frittelline sono richiestissime da tutti.</span></div>
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<span style="font-family: "Verdana","sans-serif";">Quando l'orto comincia a produrre zucchine...le idee non sono mai abbastanza!</span></div>
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<span style="font-family: Verdana, sans-serif;">Solitamente le friggo, in olio profondo, ma per una versione più leggera si possono anche cuocere in forno, su carta-forno leggermente spennellata di olio extravergine di oliva, e irrorate con un filo dello stesso olio.</span></div>
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<span style="font-family: "Verdana","sans-serif";">La ricetta è di Lau, potete trovarla <a href="http://www.gennarino.org/forum/viewtopic.php?f=15&t=15080">qui</a>. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Frittelle greche di zucchine</b></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3AI-MKwXgWuonoW6qoRr-X8ylzAAGW-nrmVVZlKabEp5sWz3SJuKPay2NGezXIB2TIfjrVfBo4SrQjWHvc0uARZ-1u_2-VQaaqYLAaCsDJDnE6dD9iALm8kA1vd9c6KcJULnF-ty4c0/s1600/DSC03211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3AI-MKwXgWuonoW6qoRr-X8ylzAAGW-nrmVVZlKabEp5sWz3SJuKPay2NGezXIB2TIfjrVfBo4SrQjWHvc0uARZ-1u_2-VQaaqYLAaCsDJDnE6dD9iALm8kA1vd9c6KcJULnF-ty4c0/s400/DSC03211.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Per circa una ventina di frittelle :</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<br />
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</div>
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<span style="font-family: Verdana, sans-serif;">3 zucchine medie </span></div>
<span style="font-family: "Verdana","sans-serif";"><div style="text-align: center;">
1 cipolla (o cipollotto, in stagione)</div>
<div style="text-align: center;">
1uovo intero</div>
<div style="text-align: center;">
30 grammi di pangrattato</div>
<div style="text-align: center;">
30 grammi di farina </div>
<div style="text-align: center;">
30 grammi di parmigiano </div>
<div style="text-align: center;">
30 grammi di feta </div>
<div style="text-align: center;">
un cucchiaio di menta fresca tritata</div>
<div style="text-align: center;">
due cucchiai di prezzemolo fresco tritato</div>
<div style="text-align: center;">
un cucchiaino scarso di bicarbonato di sodio</div>
<div style="text-align: center;">
sale </div>
<div style="text-align: center;">
olio per friggere</div>
<br />
Grattugiare a julienne le zucchine e la cipolla, io utilizzo la grattugia con gli appositi fori. </span><br />
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Raccogliere zucchine e cipolla in un canovaccio pulito e strizzare
fino a fare uscire la maggior parte del succo.<br />
Mescolare le verdure, il pangrattato, i formaggi e gli aromi in una ciotola, ma tenete da parte la farina, l'uovo e il
bicarbonato, che andranno aggiunti successivamente. </span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">A seconda del tipo di zucchina e di quanto liquido abbiamo tolto, l'impasto risulterà più o meno morbido. </span></div>
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<span style="font-family: Verdana, sans-serif;">Lasciare riposare in frigorifero, coperto con pellicola, per qualche ora.</span></div>
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<span style="font-family: "Verdana","sans-serif";">
<br />
Solamente al momento di cuocere aggiungere la farina , il bicarbonato, l'uovo e il sale . </span></div>
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<span style="font-family: "Verdana","sans-serif";">Formare le polpettine con l'aiuto di due cucchiai, o con le mani e
friggerle in olio profondo fino a doratura uniforme.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GRgXTmkF_d59wBHnFF2PuYsASfHroFYaxUDjGCbEy3U9wZKEAFmIop3Lxge3n6UjARM71B171hIrNQLY0UNJIH46Hl5SuaNvJSvAmAGdUzhwH_aeqpquy4G3rSip37apNqzRIox4LHc/s1600/DSC03209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GRgXTmkF_d59wBHnFF2PuYsASfHroFYaxUDjGCbEy3U9wZKEAFmIop3Lxge3n6UjARM71B171hIrNQLY0UNJIH46Hl5SuaNvJSvAmAGdUzhwH_aeqpquy4G3rSip37apNqzRIox4LHc/s400/DSC03209.JPG" width="343" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Sono davvero ottime, anche fredde!</span></div>
<span style="font-family: "Verdana","sans-serif";"><br /><o:p></o:p></span><br />
Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com16tag:blogger.com,1999:blog-5502798712645130562.post-23224590820141451232013-04-19T11:34:00.000+02:002013-04-19T11:35:54.313+02:00Tartellette salate ai porri e pancetta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nV3hTpC4NVF4G5ZRq3Zo1KFag7TjJPDKZVsagXtW-VvDlpKnLF7TnfaHA9kkN5wfgL-hymFJzvTJqXwUF4ERzMM3_R-8cUeyJbV9Cmrk5Dex1IkDHcOxGUpZhsgZyW9VCt66HLlAnnc/s1600/IMG_9245-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nV3hTpC4NVF4G5ZRq3Zo1KFag7TjJPDKZVsagXtW-VvDlpKnLF7TnfaHA9kkN5wfgL-hymFJzvTJqXwUF4ERzMM3_R-8cUeyJbV9Cmrk5Dex1IkDHcOxGUpZhsgZyW9VCt66HLlAnnc/s640/IMG_9245-002.JPG" width="506" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">La classica ricetta svuota-frigo: una quiche messa insieme con
quello che offriva la dispensa.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #666666; font-family: Verdana, sans-serif;">Lo spunto me lo ha dato “Frolla e sfoglia” di <span class="apple-converted-space"> </span>Michel Roux , un libro che contiene
tante ricette, sia salate che dolci, fonte di numerose ispirazioni.<o:p></o:p></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Se avessi avuto il frigo più rifornito, le avrei accompagnate con una fonduta di formaggi, ma mi sono "accontentata" di un'insalatina di radicchi di campo:)</span></div>
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<div style="margin: 0cm 0cm 0.0001pt; text-align: center;">
<b><span style="color: #666666; font-family: Verdana, sans-serif;">Tartellette salate ai porri e pancetta</span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMln4sj34RQ8vJyqFWT56yParDTBb_6uq89nnsV6jpXKjSImn7hdpmgH9QAkIpj4hEPCOVcsYSuHfL8BWQ33LZi93uPsZUUpHJk4dJp9KsSSxPNAEBqTIf-05vHh_6xqNvIV7UxdWCojs/s1600/IMG_9244-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMln4sj34RQ8vJyqFWT56yParDTBb_6uq89nnsV6jpXKjSImn7hdpmgH9QAkIpj4hEPCOVcsYSuHfL8BWQ33LZi93uPsZUUpHJk4dJp9KsSSxPNAEBqTIf-05vHh_6xqNvIV7UxdWCojs/s640/IMG_9244-001.JPG" width="425" /></a></div>
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<b><span style="color: #666666; font-family: Verdana, sans-serif;">Frolla:</span></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">250 grammi di farina</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">80 grammi di burro freddo</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 uovo</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino di zucchero</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino di sale</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Lavorare con le dita la farina con il burro, fino ad
ottenere un composto sabbioso.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Aggiungere gli altri ingredienti, formare una palla,
avvolgerla nella pellicola e farla riposare in frigo per almeno mezz’ora.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<b><span style="color: #666666; font-family: Verdana, sans-serif;">Ripieno:</span></b></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 patata media, lessata e schiacciata</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 porro</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">100 grammi di panna acida</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 uovo</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">80 grammi di pancetta dolce, tagliata a cubetti</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">1 fetta di scamorza a cubetti</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Sale e pepe</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Menta fresca</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Pulire, lavare ed affettare il porro. Lasciarlo stufare in
una padella con un po’ di olio extra vergine di oliva.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">In una ciotola, amalgamare la patata, il porro e la menta
fresca, tritata.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Unire l’uovo, leggermente sbattuto con la panna, sale e
pepe.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">In ultimo aggiungere i cubetti di formaggio.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Riprendere la frolla salata, stenderla piuttosto sottile e,
con un coppa pasta, tagliare dei cerchi un poco più grandi del diametro degli
stampini, in modo da coprirne anche i bordi.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Versare il ripieno, livellare, e infine cuocere in forno a 180 gradi
per circa 30 minuti, controllando il colore.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Buon fine settimana!!!</span></div>
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<br />Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com21tag:blogger.com,1999:blog-5502798712645130562.post-32288554260418266492013-04-16T12:35:00.000+02:002013-05-10T12:18:07.866+02:00La Baguette di Eric Kaiser<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaHggFb7mHpvUxsGmwSkt7kBU60EByY846XBlpSx37H_4XoX6V-aY0jJSlB1JaEh7WjXpS_BOOTGP15_AGx1givYca0Rz-EVqCHiooV3NvsGWcSfjer3dEwdfy8CFAsrcfcjmFovBUMI/s1600/IMG_9264-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaHggFb7mHpvUxsGmwSkt7kBU60EByY846XBlpSx37H_4XoX6V-aY0jJSlB1JaEh7WjXpS_BOOTGP15_AGx1givYca0Rz-EVqCHiooV3NvsGWcSfjer3dEwdfy8CFAsrcfcjmFovBUMI/s640/IMG_9264-003.JPG" width="602" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">La ricetta (rivisitata) di questo fantastico pane è di <a href="http://www.lapastamadre.blogspot.it/">Salvatore</a>, presa come spesso accade, dal mio <a href="http://www.gennarino.org/forum/viewtopic.php?f=15&t=15375">forum di cucina preferito</a>. E' un impasto a lievitazione mista: prevede l'uso sia di lievito naturale che di lievito di birra.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Merita davvero tutta la "fatica" e il tempo che occorrono per la sua preparazione, che va iniziata la sera prima.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDUJvvXRMrEMI1SrCLhdHegaw59ALwhvKKM5sPBLBZoHl-HDE74usNnwbBU41twE0Z7FDocP5FugSIm7-QKY63XhhK8UYAoco_19AEOW4IGRFebpZEJ_H-9kx8lH58W_6V7IA1Zw-W2c/s1600/IMG_9251-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtDUJvvXRMrEMI1SrCLhdHegaw59ALwhvKKM5sPBLBZoHl-HDE74usNnwbBU41twE0Z7FDocP5FugSIm7-QKY63XhhK8UYAoco_19AEOW4IGRFebpZEJ_H-9kx8lH58W_6V7IA1Zw-W2c/s640/IMG_9251-001.JPG" width="512" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xYTcNfhq1JKuJcy6t73Ht-dPriypKIRze3gKqT-fUgI6hjl3jXgxcD4-RnhG0OQUMDVotywkc6nxQFvmaQpHoTPhMI1hklwR3JOZyEn3rPAOLpSQ2-ITHMJ1b_UpmcD5ClCWA3bJ-Hw/s1600/IMG_9299-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xYTcNfhq1JKuJcy6t73Ht-dPriypKIRze3gKqT-fUgI6hjl3jXgxcD4-RnhG0OQUMDVotywkc6nxQFvmaQpHoTPhMI1hklwR3JOZyEn3rPAOLpSQ2-ITHMJ1b_UpmcD5ClCWA3bJ-Hw/s640/IMG_9299-001.JPG" width="640" /></a></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
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<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b> Baguette di Eric Kaiser</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">500 grammi di
farina 0 </span></div>
<span style="font-family: "Verdana","sans-serif";"></span><br />
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">100 grammi di lievito naturale (al 100% idratazione)</span></span></div>
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<span style="color: #666666;"></span></span>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">350 grammi di acqua</span></span></div>
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</span></span>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">3 grammi di lievito di birra fresco</span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">9 grammi di sale</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Mettere il lievito madre (rinfrescato) nella ciotola dell'impastatrice e aggiungere tutta l'acqua.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Utilizzare la frusta per montare panna e avviare la macchina a velocità sostenuta: si otterrà un composto ricco di aria. </span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">Aggiungere una
parte di farina (circa 100 grammi) e a velocità più bassa, amalgamare all'impasto per circa 2
minuti. </span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">Aggiungere la rimanente farina, il lievito fresco e il sale. </span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">Impastare
fino ad ottenere una pasta liscia e che si stacca facilmente dalle pareti
dell'impastatrice. </span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">Lasciare lievitare per circa 90 minuti, effettuando una piegatura (schiacciando leggermente il panetto e portandone quattro lembi verso il centro) dopo 45
minuti. </span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">Porre in frigo, a circa 4 gradi, per circa 12 -15 ore.</span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">L'impasto sarà raddoppiato. </span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">Toglierlo dal frigo, dividere in 3 parti e dare una forma arrotondata. </span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">Lasciare lievitare i panetti per circa un'ora, formare le baguettes come segue.</span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">Dare ai panetti una forma rettangolare, premendo con delicatezza, poi arrotolare dal lato lungo e iniziare ad allungare per dare la forma caratteristica. </span></span></div>
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<span style="font-family: "Verdana","sans-serif";"><span style="color: #666666;">Disporle, con la giunzione verso il basso, nell'apposito stampo per baguette oppure su uno strofinaccio infarinato, formando delle pieghe nel tessuto tra una baguette e l'altra. Lasciarle raddoppiare. </span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Nel frattempo accendere il forno a 250°C, posizionando una teglia con circa tre dita d'acqua, nella parte inferiore del forno e lasciandolo per i primi 15 minuti di cottura. </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Prima di infornare, con una lametta praticare tre o quattro tagli obliqui, non troppo superficiali.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Infornare le baguettes e, dopo i primi 15 minuti di cottura a vapore, togliere il contenitore con l'acqua, abbassare il forno a 230 gradi e proseguire la cottura per circa 30 minuti.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LotFdMJUlyhynk-M4_gqX6U8M63X0y1nT5zEySyu4Dz-AWcEXQ2MR2_bwdJ0dAHUN2vkBZdorFnd3xFpstPPrZ-X89GdjS9NDXkGCPDwnz5FoVt0EbNO4xOjyr383aZriVNr-PHd0YE/s1600/IMG_9270-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0LotFdMJUlyhynk-M4_gqX6U8M63X0y1nT5zEySyu4Dz-AWcEXQ2MR2_bwdJ0dAHUN2vkBZdorFnd3xFpstPPrZ-X89GdjS9NDXkGCPDwnz5FoVt0EbNO4xOjyr383aZriVNr-PHd0YE/s640/IMG_9270-002.JPG" width="320" /></a></div>
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Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com12tag:blogger.com,1999:blog-5502798712645130562.post-18295998962366209822013-04-15T11:47:00.002+02:002013-04-15T11:47:46.767+02:00Crostata vecchio stile<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNY3brGQ90j33JOdjp54fEu3gsOVjVnh02clEVQdv7owU-YCM1C5J3yiOthDNo7xgQCM87iTZTvoWAiWIung0lIBWHcvJRbgNjh2NI2bkD3ayG-R7LzNJ7MY83Nq-qa31otGnpIm4DCE/s1600/IMG_9213-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNY3brGQ90j33JOdjp54fEu3gsOVjVnh02clEVQdv7owU-YCM1C5J3yiOthDNo7xgQCM87iTZTvoWAiWIung0lIBWHcvJRbgNjh2NI2bkD3ayG-R7LzNJ7MY83Nq-qa31otGnpIm4DCE/s640/IMG_9213-002.JPG" width="426" /></a></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span>
<span style="color: #666666; font-family: Verdana, sans-serif;">Questa crostata mi riporta indietro nel tempo, a sapori antichi di torte semplici, ingredienti che ogni famiglia contadina conservava in casa.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Prima di avere a disposizione le mandorle, qui si utilizzavano, e si utilizzano ancora, castagne bollite e passate, fresche o essiccate, soprattutto come ripieno dei tortelli dolci, insieme ad altri ingredienti.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">L'utilizzo della castagna, molto comune in tante nostre ricette dolci e salate, è spiegata dal fatto che nel nostro appennino questo frutto è stato l'alimento base dell'alimentazione per lunghissimo tempo, tanto da chiamare il castagno "Albero del pane".</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Esistono ancora numerosi metati, che venivano usati per l'essiccazione delle castagne. </span><span style="color: #666666; font-family: Verdana, sans-serif;">Ma di questo vi parlerò in un prossimo post, magari a fine estate ;)</span><br />
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif; font-size: large;"><b>Crostata vecchio stile</b></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti per uno stampo diametro 20 cm</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;"><b>Pasta frolla morbida:</b></span></div>
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<span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18px;">300 grammi di farina 00</span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><div style="text-align: center;">
<span style="background-color: white; line-height: 18px;">200 grammi di zucchero</span></div>
<span style="background-color: white; line-height: 18px;"><div style="text-align: center;">
100 grammi di burro morbido</div>
</span><span style="background-color: white; line-height: 18px;"><div style="text-align: center;">
2 uova intere</div>
</span><span style="background-color: white; line-height: 18px;"><div style="text-align: center;">
1 pizzico di sale</div>
</span><span style="background-color: white; line-height: 18px;"><div style="text-align: center;">
scorza di un limone biologico</div>
</span><span style="background-color: white; line-height: 18px;"><div style="text-align: center;">
1/2 bustina di lievito</div>
</span></span><br />
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<div style="text-align: center;">
<span style="color: #666666; font-family: Verdana, sans-serif; line-height: 18px;"><br /></span></div>
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 18px;">Impastare tutti gli ingredienti e porre in frigorifero per almeno un ora.</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;"><br /></span></span>
<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;"><b>Ripieno:</b></span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;"><b><br /></b></span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;">250 grammi, circa, di confettura di amarene, o prugne (aspra)</span></span></div>
<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;">80 grammi di mandorle tritate finemente (o farina di mandorle)</span></span></div>
<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di saba</span></span></div>
<div style="text-align: center;">
<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;">2 cucchiai di cacao amaro</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;">1 cucchiaino di caffè in polvere</span></span></div>
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<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;">Preparare il ripieno amalgamando tutti gli ingredienti.</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;">Dividere la pasta frolla in due parti, di cui una un po' più grande dell'altra.</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="color: #666666; font-family: Verdana, sans-serif;">Stendere la più grande e rivestire una tortiera del diametro di 20 centimetri, compresi i bordi.</span></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Bucherellare il fondo con una forchetta, versare il ripieno, spalmandolo bene su tutta la superficie, e ricoprire con strisce ottenute dalla pasta frolla rimasta.</span></span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Cuocere in forno a 180°C per circa 35 minuti.</span></span><br />
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<span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>Dadahttp://www.blogger.com/profile/05708068560678472681noreply@blogger.com12