tag:blogger.com,1999:blog-10334247837501004122024-02-19T07:50:43.763+01:00ChefchezvousPrima è stata la passione. Poi la ricerca e la sperimentazione. Quindi la consapevolezza che ci vogliano non solo esperienza, ma anche amore e le migliori materie prime. Qui trovate le mie ricette e, se mi volete a casa vostra, contattatemi e definiremo insieme il menù che più vi piace.Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-1033424783750100412.post-60656726387301418772022-07-17T16:10:00.001+02:002022-07-17T16:10:26.893+02:00Parmigiana di melanzane<p> Dopo tanto tempo ritorno con un classico della cucina italiana, ognuno ha la sua ricetta, quella della propria famiglia e quella ricetta consolidata nel corso degli anni.</p><p>Questa è la mia </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbGeMq-Y2luiBjrgIbfo5BxvHXIn5bHrjk-tzGptQTPbTcrhasa6fHODiqteOnu3wCvvIfZcR3OGP8BALbeaIudGkL7pOM-kcwOtjpgdeyqoaAaYQtn8oEQ7n_7KI82A1nDBxzrZvGQYgxkOC30hl5oTE5nGYLIw0xvYQO1V8eU5nmounmH9GULdc4A/s1920/IMG_20220717_141346_832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="1671" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbGeMq-Y2luiBjrgIbfo5BxvHXIn5bHrjk-tzGptQTPbTcrhasa6fHODiqteOnu3wCvvIfZcR3OGP8BALbeaIudGkL7pOM-kcwOtjpgdeyqoaAaYQtn8oEQ7n_7KI82A1nDBxzrZvGQYgxkOC30hl5oTE5nGYLIw0xvYQO1V8eU5nmounmH9GULdc4A/s320/IMG_20220717_141346_832.jpg" width="279" /></a></div><br /> </div><br /><p></p>Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com1tag:blogger.com,1999:blog-1033424783750100412.post-26420329447781368022020-06-17T20:31:00.001+02:002020-06-17T20:31:30.817+02:00Torta magica al cacao<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; font-family: Verdana, sans-serif;">Navigando in rete sul famoso sito di giallo zafferano mi sono imbattuto in questa ricetta e mi ha incuriosito ed ho realizzato seguendo per una volta in modo preciso dosi e procedimento. Una torta veramente interessante dalle diverse consistenze.. in superficie pan di spagna e poi come un flan e un budino al cacao. </span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredienti</span><br />
<span style="font-family: Verdana, sans-serif;">500 g latte intero a temperatura ambiente</span><br />
<span style="font-family: Verdana, sans-serif;">4 uova</span><br />
<span style="font-family: Verdana, sans-serif;">150 g di zucchero semolato</span><br />
<span style="font-family: Verdana, sans-serif;">125 g di burro fuso freddo</span><br />
<span style="font-family: Verdana, sans-serif;">65 g di farina 00</span><br />
<span style="font-family: Verdana, sans-serif;">10 g di acqua fredda </span><br />
<span style="font-family: Verdana, sans-serif;">50 g di cacao amaro in polvere</span><br />
<span style="font-family: Verdana, sans-serif;">10 g di estratto di vaniglia</span><br />
<span style="font-family: Verdana, sans-serif;">5 g di succo di limone </span><br />
<span style="font-family: Verdana, sans-serif;">1 pizzico di sale</span><br />
<span style="font-family: Verdana, sans-serif;">Zucchero a velo per spolverizzare</span><br />
<span style="font-family: Verdana, sans-serif;">Burro q.b. per lo stampo </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Preparazione </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Per realizzare la torta magica al cacao, assicuratevi che gli ingredienti siano tutti alle temperature indicate: tirate fuori le uova dal frigo e separate i tuorli dagli albumi, poi sciogliete il burro in un pentolino e lasciatelo intiepidire. Riscaldate anche il latte che al momento dell'utilizzo dovrà avere una temperatura di 40°. Setacciate la farina e il cacao amaro in una ciotola, mescolate bene e tenete da parte. Infine imburrate e foderate con carta forno una teglia quadrata da 23 cm ( la mia non era esattamente quadrata). Ora siete pronti per preparare l'impasto: versate i tuorli a temperatura ambiente nella tazza di una planetaria (io ho usato u a boule di vetro con un semplice frullino) e azionatela a velocità medio alta, aggiungendo lo zucchero poco per volta. Dopo qualche minuto il composto sarà chiaro e spumoso, quindi aggiungete a filo l'acqua fredda, l'estratto di vaniglia e il sale. Versate il burro fuso freddo sempre mescolando, poi abbassate la velocità delle fruste e inserite le polveri (farina e cacao), un pó per volta, successivamente unite il latte tiepido a filo. Ora montate gli albumi con il succo di limone, gli albumi dovranno essere semi montati. Incorporate gli albumi al resto del composto con una frusta. Il composto finale dovrà risultare fluido quasi liquido. Versatelo nello stampo foderato da carta forno e cuocete in forno statico a 150° per circa 80 minuti. Una volta cotta la torta dovrà risultare soda in superficie e cremosa all'interno. Lasciatela raffreddare completamente nello stampo, poi copritela con la pellicola e mettetela in frigo a rassodare per almeno 2 ore. Poi tiratela fuori dal frigo tagliatela a cubotti e spolverizzatela con zucchero a velo. </span></div>
Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-33948792900984455112020-06-15T21:36:00.001+02:002020-06-15T21:36:36.157+02:00Mini maritozzi alla panna<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;">Maritozzi</span><span style="background-color: white; font-size: 15px; text-align: justify;"> sono dei </span><span style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;">soffici panini<span itemprop="recipeCategory" style="box-sizing: border-box;">dolci</span></span><span style="background-color: white; font-size: 15px; text-align: justify;"> farciti </span><span style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;">con la panna montata</span><span style="background-color: white; font-size: 15px; text-align: justify;">, golosi</span><span style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;"> dolci da colazione</span><span style="background-color: white; font-size: 15px; text-align: justify;"> e merenda tipici della</span><span style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;"> cucina romana; </span><span style="background-color: white; font-size: 15px; text-align: justify;"> serviti in ogni </span><span style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;">bar della capitale</span><span style="background-color: white; font-size: 15px; text-align: justify;"> e pasticceria del Lazio che si rispetti ! Si tratta di un </span><span style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;">lievitato</span><span style="background-color: white; font-size: 15px; text-align: justify;"> che ha </span><span style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;">origini nell’antica Roma</span><span style="background-color: white; font-size: 15px; text-align: justify;">, quando questo dolce, impastato a mano con farina, uova, miele, bucce di agrumi, uvetta e pinoli; veniva regalato alle </span><span style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;">future spose</span><span style="background-color: white; font-size: 15px; text-align: justify;"> dal loro fidanzato; che erano solite chiamare </span><em style="background-color: white; box-sizing: border-box; font-size: 15px; text-align: justify;">“maritozzo” </em><span style="background-color: white; font-size: 15px; text-align: justify;">(vezzeggiativo popolare romanesco di “marito”) da cui deriverebbe il nome di queste morbide pagnottelle!</span></span><br />
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<span style="color: #666666; font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 15px;">Mi sono cimentato per la prima volta eseguendo la ricetta dello chef Luca Montersino nella versione mini che tanto ci piace</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWe3rnZywyWbbHI88GCXT87e35TT5BWKqaVSYKCwOitrwjI_KJI6f_EnQICEAiuHHILEofpTKYOl5fa1Vupk4DPxk9M5H3QAdg0pEWHebsg7SmlLu9FRh1-jtHhRqZkhdsSFkutdUeiYJ/s1600/1592245025664_1592245021945_1592245016457_20200610_120037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="1600" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKWe3rnZywyWbbHI88GCXT87e35TT5BWKqaVSYKCwOitrwjI_KJI6f_EnQICEAiuHHILEofpTKYOl5fa1Vupk4DPxk9M5H3QAdg0pEWHebsg7SmlLu9FRh1-jtHhRqZkhdsSFkutdUeiYJ/s640/1592245025664_1592245021945_1592245016457_20200610_120037.jpg" width="640" /></a></span></div>
<span style="font-family: Verdana, sans-serif;">Ingredienti</span><br />
<span style="font-family: Verdana, sans-serif;">280 g di farina 0</span><br />
<span style="font-family: Verdana, sans-serif;">45 g di latte</span><br />
<span style="font-family: Verdana, sans-serif;">7.5 g di lievito fresco</span><br />
<span style="font-family: Verdana, sans-serif;">100 g di uova</span><br />
<span style="font-family: Verdana, sans-serif;">100 g di burro</span><br />
<span style="font-family: Verdana, sans-serif;">45 g di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">8 g di miele</span><br />
<span style="font-family: Verdana, sans-serif;">4 g di rhum</span><br />
<span style="font-family: Verdana, sans-serif;">buccia grattugiata di 1 limone non trattato</span><br />
<span style="font-family: Verdana, sans-serif;">Semi di 1/2 bacca di vaniglia bourbon</span><br />
<span style="font-family: Verdana, sans-serif;">5 g di sale</span><br />
<span style="font-family: Verdana, sans-serif;">200 g di panna montata con 40 g di zucchero a velo</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Preparazione </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Se avete una planetaria oppure un altro robot da cucina il vostro compito sarà semplificato, nel mio caso ho fatto l'impasto a mano. Quindi prendete una boule di vetro mettere la farina insieme al lievito di birra sbriciolato e il latte a temperatura ambiente. Poi unite le uova, lo zucchero, il miele, il rhum gli aromi ed iniziate a impastare, successivamente inglobate il burro un pó per volta in ultimo il sale. Impastate sul piano di lavoro per una decina di minuti, l'impasto dovrà risultare liscio e non appiccicoso. Mettete a lievitare in una boule di vetro ricoperto con pellicola trasparente fino al raddoppio. Sgonfiate l'impasto lavorandolo brevemente a mano rimettetelo nella boule di vetro con la pellicola trasparente e riponetelo in frigo per almeno 3 ore. Trascorso il predetto tempo stendete l'impasto con l'aiuto del mattarello allo spessore di 1 cm. coppate con un taglia pasta del diametro di 3 cm l'impasto e formate una piccola pallina. Disponete le palline su una teglia da forno ricoperta di carta forno distanziate tra loro e messe a lievitare nel forno spento fino al raddoppio. Spennelateli ed infornate a 180 gradi in forno a modalità statico. Sfornate lasciateli raffreddare e poi tagliateli a metà e farciteli con la panna montata. </span><br />
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-80725073984964215602020-06-06T20:04:00.001+02:002020-06-06T20:07:21.216+02:00Brioscia cû tuppu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #999999; font-family: "verdana" , sans-serif;">La <b>brioscia</b><sup> </sup> (detta in siciliano <i>brioscia cû tuppu)</i> è un tipico dolce al forno siciliano, molto diffusa anche nel resto del Mezzogiorno d'Italia (soprattutto tra Calabria e Puglia), nel Salento è di forma semisferica leggermente schiacciata, che si distingue dalla<i> brioche</i> classica o dal cornetto sia per la pasta più compatta sia per gli ingredienti e la preparazione. Eccovi la mia versione</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRP2MMo_s4dX-nB9I4AAQz9KuWy2kpWBHPsRW8GgPs2d_R6dId9eWnwtHqgDEkaRUcy6QmOW13D9jOsCeCrTLcioMWGaDDREUm0CGvxlHyHQF0XXnjJhzY1P-wTUuk0freHSJHtGBXOOG/s1600/brioscie+siciliane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="1020" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRP2MMo_s4dX-nB9I4AAQz9KuWy2kpWBHPsRW8GgPs2d_R6dId9eWnwtHqgDEkaRUcy6QmOW13D9jOsCeCrTLcioMWGaDDREUm0CGvxlHyHQF0XXnjJhzY1P-wTUuk0freHSJHtGBXOOG/s640/brioscie+siciliane.jpg" width="622" /></a></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">Ingredienti</span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;">500 g di farina manitoba</span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;">270 ml di latte tiepido</span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;">20 g di lievito fresco</span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;">120 g di zucchero semolato</span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;">100 g di burro morbido</span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;">2 uova </span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;">aroma di arancia (io ho usato scorza di arancia non trattata)</span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;">pizzico di sale</span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;">1 tuorlo e qualche cucchiaio di latte per spennellare</span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999;"></span><br /></span>
<span style="color: #999999; font-family: "verdana" , sans-serif;">Preparazione</span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large;">Sciogliete il lievito in un pò di latte e zucchero preso dal totale. Versate la farina in una ciotola aggiungete lo zucchero, la miscela di lievito, le uova, gli aromi e aggiungete il latte gradualmente (non tutte le farine assorbono i liquidi nella stessa maniera). Dopo aver impastato un poco incorporate in modo graduale il burro morbido. impastate per almeno 15 minuti fino a formare la maglia glutinica, poi mettete in una ciotola, coperta con della pellicola trasparente, a lievitare per almeno 2 ore. Dopo la lievitazione riversate sul piano da lavoro, senza impastare e maneggiare l'impasto, e prendete dei pezzi di impasto (dovrebbero uscirvi 10 briosce) e formate delle palline di circa 80 g quelle grandi e 20 g quelle piccole (lu tuppu). Per formare le briosce dovete fare un buco con le dita al centro della pallina più grande fino in fondo e posizionare la pallina più piccola (questa operazione occorre farla già nella teglia da forno ricoperta di carta da forno). Fate lievitare per un altra ora nel forno spento, trascorso il tempo di lievitazione spennellate la superfice con il tuorlo con qualche cucchiaio di latte e cuocete a 180° gradi in forno statico dovrebbero bastare 20 minuti di cottura, però regolatevi con il vostro forno ..regola aurea.</span><br />
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-24272761449999284182020-05-29T20:58:00.000+02:002020-05-29T21:11:15.029+02:00Bavarese al cioccolato bianco con ciliegie brinate<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #999999; font-family: "verdana" , sans-serif;">Questa è una ricetta già realizzata un pò di anni fa per il giornale Io Donna in monoporzione, oggi ve la propongo in un versione più grande (sempre in uno stampo di silicone ) con un frutto di stagione... le ciliegie. </span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">Ingredienti:</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">15 gr di gelatina in fogli</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">3 dl di latte parzialmente scremato</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">2 tuorli</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">60 gr di zucchero semolato</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">200 gr di cioccolato bianco</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">2 dl di panna fresca</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;"><b>Decorazione</b></span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">2 albumi</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">50 gr di zucchero semolato</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">ciliegie</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">foglie di menta</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">Preparazione</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large;">Fate ammorbidire la gelatina in acqua fredda. Mescolate i tuorli con lo zucchero semolato con una frusta per alcuni minuti, unite il latte mescolando bene, mettete il composto in una casseruola e cuocete a fuoco basso sino a far velare il cucchiaio. Incorporate il cioccolato bianco spezzettato, togliete dal fuoco ed unite la gelatina ben strizzata, mescolate fino a far sciogliere completamente gli ingredienti. Fate raffreddare mescolando di continuo. Montate la panna fresca e incorporatela nel composto di cioccolato ormai freddo. Versate il composto in uno stampo della capacità di un litro (oppure usate come ho fatto io dei comodissimi stampi in silicone ) poi mettete in frigorifero per almeno 10 ore.</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large;">Sbattete gli albumi rimasti con una frusta in modo da renderli schiumosi senza montarli, lavate la frutta, asciugatela tuffatela negl’albumi montati e poi fatela rotolare nello zucchero semolato. Appoggiatela su della carta e fatela asciugare. Sformate la bavarese su un piatto di portata e decorate con la frutta brinata e le foglie di menta.</span></div>
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-1371234696221481042020-05-25T14:09:00.001+02:002020-05-25T14:09:37.989+02:00Torta tenerina alle meringhe con salsa al caramello salato<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #999999; font-family: "verdana" , sans-serif;">La torta tenerina è un dolce tipico della città di Ferrara. La torta tenerina è una torta con pochi ingredienti, senza lievito che ha la particolarità di rimanere bassa e umida all'interno. Nei miei vari rimaneggiamenti delle mie ricette ...questa volta a questo classico della cucina italiana le ho aggiunto le meringhe sbriciolate e la salsa al caramello salato.</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">Ingredienti</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">300 g di cioccolato fondente al 50%</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">150 g di burro</span></span><br />
<span style="color: #999999; font-family: Verdana, sans-serif;">5 uova</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">30 g di farina 00</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">100 g di zucchero semolato</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">meringhe q.b.</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Caramello salato</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">200 g di zucchero semolato</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">50 ml</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">80 g di burro</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">pizzicone di sale</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="color: #999999; font-size: large;">Preparazione</span></div>
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<span style="color: black; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #999999; font-size: large;">Sciogliete il cioccolato e il burro a bagnomaria, mentre si raffredda montate i tuorli con lo zucchero semolato, quando sono spumosi e bianchi aggiungete la farina. Mescolate i due composti con cura e successivamente i bianchi montati a neve ferma. Aggiungete le meringhe sbriciolate. Versate il composto in una teglia foderata di carta forno ed infornate in forno preriscaldato ad una temperatura di 180°per 15/20 minuti.</span></span></span><br />
<span style="color: black; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #999999; font-size: large;">Mentre la torta cuoce preparate il caramello mettendo lo zucchero e l'acqua in un pentolino e fatele andare fino a quando il caramello non raggiungerà il colore ambrato. Togliete dal fuoco e aggiungete il burro e successivamente la panna tiepida, fate raffreddare prima dell'utilizzo.</span></span></span><br />
<span style="color: black; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #999999; font-size: large;">Tagliate la torta tenerina a quadrettoni e decorate con il caramello salato ed il gioco è fatto.</span></span></span></div>
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-66504107191083557202020-05-22T20:45:00.004+02:002020-05-22T20:45:49.287+02:00Biscotti morbidi ai mirtilli<div dir="ltr" style="text-align: left;" trbidi="on">
Mi capita di navigare in rete per trovare ricette veloci, soprattutto quando avanzano degli ingredienti. Eccovi oggi una ricetta per caso a cui ho apportato alcune modifiche.<br />
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<span style="color: #999999; font-family: "verdana" , sans-serif;">Ingredienti</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">300 g di farina 00</span></span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">125 g di mirtilli neri</span></span></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">120 g di zucchero semolato (100 g )</span></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">100 g d'olio di girasole</span></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">50 g di amido di mais</span></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">5 g di ammoniaca per dolci (8 g di lievito per dolci)</span></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">1 limone succo e scorza</span></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">1 uovo</span></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">un pizzico di sale</span></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">q.b. zucchero a velo</span></div>
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<span style="color: #999999; font-family: "trebuchet ms" , sans-serif;">P.s.: non ho messo la vanillina come prevedeva la ricetta</span></div>
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<span style="color: #999999; font-size: large;">Preparazione</span></div>
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<span style="font-family: "verdana" , sans-serif;"></span></div>
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<span style="-webkit-text-stroke-width: 0px; color: black; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #999999; font-size: large;">Lavate i mirtilli e fateli asciugare, grattugiate e spremete il vostro limone non trattato.</span></span></span><br />
<span style="-webkit-text-stroke-width: 0px; color: black; font-family: "verdana" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #999999; font-size: large;">Prendete una boule di vetro capiente e mettete tutti i vostri ingredienti la farina, lo zucchero, la scorza di limone, l'amido, l'uovo, l'olio di semi di girasole, l'ammoniaca e il succo di limone. Impastate bene il composto risulterà appiccicoso, invece di inglobare i mirtilli al composto, prendete dei piccoli pezzi di impasto appiattiteli e mettete al centro 3 o 4 mirtilli per volta. Poi richiudete la vostra pallina di impasto e passatela nello zucchero a velo. Appoggiatele sopra una teglia ricoperta di carta da forno e appiattitele leggermente. Cuocete in forno preriscaldato a 180° statico per 20-25 minuti. Una volta raffreddati spolverateli con altro zucchero a velo.</span></span></span></div>
Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-90443551101997605122020-05-21T16:45:00.000+02:002020-05-21T16:45:43.819+02:00La crème caramel<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #999999; font-family: Verdana, sans-serif;">Per alcuni la sua origine è portoghese, e infatti è conosciuto anche con il nome di "Latte alla portoghese", ma per altri le sue radici sono spagnole. Il suo nome, però, è francese e qui la confusione aumenta. Quel che è certo è che si tratta di un dolce buonissimo, sfizioso e anche sostanzioso. Stiamo parlando di un classico della pasticceria internazionale che non può mai mancare della Creme Caramel, eccovi la mia versione.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX73fPb7SSRkyCgnvvRvMKUlOl7gLj0-oR0R-GjctGLXRke80dbs6B0Mmrit2mBG7IshZP0c9yBixrV5hMNMWtd-NMwZ6fELtoON11uMKsIMDIAd4l8x3wbz7Er8gWQ1h186FpUNxpas_G/s1600/creme+caramel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1186" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX73fPb7SSRkyCgnvvRvMKUlOl7gLj0-oR0R-GjctGLXRke80dbs6B0Mmrit2mBG7IshZP0c9yBixrV5hMNMWtd-NMwZ6fELtoON11uMKsIMDIAd4l8x3wbz7Er8gWQ1h186FpUNxpas_G/s640/creme+caramel.jpg" width="640" /></a><span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;">Ingredienti</span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">450 ml di latte intero</span></span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">50 ml di panna fresca</span></span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">3 uova ed un tuorlo</span></span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">120 gr di zucchero</span></span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;"> 3 cucchiai di rhum</span></span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;"> una stecca di vaniglia bourbon</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #999999;"><u>Caramello</u> </span></span></span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">200 g di zucchero semolato</span></span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">50 g di acqua fredda</span></span></div>
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<span style="color: #999999; font-family: Verdana, sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">1 cucchiaio di sciroppo di glucosio</span></span></div>
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<span style="color: #999999; font-size: large;">Preparazione</span></div>
<span style="font-family: Verdana, sans-serif;"><div style="-webkit-text-stroke-width: 0px; box-sizing: border-box; font-variant: normal; letter-spacing: normal; line-height: 20px; margin: 0px 0px 9px; orphans: 2; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #999999; font-size: large;">In un pentolino portate a
bollore il latte insieme con la panna a cui avrete unito la bacca di vaniglia, incidetela nel senso della
lunghezza; allontanate subito dal fuoco e fate riposare per alcuni per fare
in modo che la vaniglia sprigioni il suo profumo. Rompete le uova in una ciotola, aggiungete lo zucchero e il rhum e mescolate lentamente per evitare che il composto incorpori troppa aria.</span></span><br />
<span style="color: #999999; font-size: large;">Ora fate il caramello in un pentolino con il doppio fondo versate l'acqua, poi lo zucchero e lo sciroppo di glucosio. Cuocete fino a quando il composto non diventa color ambrato. Versate il caramello in degli stampini monodose di alluminio.</span><br />
<span style="color: #999999; font-size: large;">Filtrate il latte e schiumatelo e versatelo negli stampini. Prendete una teglia con i bordi alti dove avrete posizionato i vostri stampini e riempitela di acqua fredda e infornate ad una temperatura di 170° in modalità statica per un ora e 20 minuti.</span></span><span style="color: #999999; font-family: Verdana, sans-serif; font-size: large;">Lasciate raffreddare gli stampini nella teglia di cottura e poi mettete in frigo per almeno un paio d'ore.</span></div>
Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-33702773387068658212020-05-18T08:29:00.003+02:002020-05-18T08:29:32.207+02:00Millefoglie ai frutti di bosco con crema diplomatica<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #666666; font-family: "verdana" , sans-serif;">Il <b>millefoglie</b> (in <a href="https://it.wikipedia.org/wiki/Lingua_francese" style="background: none; text-decoration: none;" title="Lingua francese"><span style="color: #666666;">francese</span></a>: <i>mille-feuille</i> o <i>millefeuille</i>), anche conosciuto come <b>Napoleon</b>, è un dolce tipico della cucina francese. Tradizionalmente il millefoglie è composto da tre strati di <a href="https://it.wikipedia.org/wiki/Pasta_sfoglia" style="background: none; text-decoration: none;" title="Pasta sfoglia"><span style="color: #666666;">pasta sfoglia</span></a>, che si alternano con due strati di <a href="https://it.wikipedia.org/wiki/Crema_pasticcera" style="background: none; text-decoration: none;" title="Crema pasticcera"><span style="color: #666666;">crema pasticcera</span></a>, benché esistano varianti che sostituiscono la crema con la panna. In questa occasione ho usato per farcire la sfoglia i frutti di bosco e la crema diplomatica.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0e-qgqheW6xQqmls66mOkMo4UlmAnkTGUPq3Cc3egN8jnEg2IhZW1qCxKQ050ieA-xSpNHb8FH-oGUreVEJWrN3xtZkuvF-i72f-EA22iDdCwmWiyrKt1EAGliy3GwPYSgsbVhaPnXRc/s1600/IMG_20200517_110932_356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0e-qgqheW6xQqmls66mOkMo4UlmAnkTGUPq3Cc3egN8jnEg2IhZW1qCxKQ050ieA-xSpNHb8FH-oGUreVEJWrN3xtZkuvF-i72f-EA22iDdCwmWiyrKt1EAGliy3GwPYSgsbVhaPnXRc/s640/IMG_20200517_110932_356.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Crema diplomatica</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">250 g di latte intero</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">3 tuorli</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">30 g di farina</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 bacca di vaniglia</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">200 g di panna fresca liquida</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">70 g di zucchero semolato</span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">2 cucchiai di zucchero a velo</span></span><span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Preparazione</span></span><br />
<span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large;">Riscaldate il latte in un pentolino con la bacca di vaniglia, in una ciotola sbattete i tuorli con lo zucchero ed unite la farina. Eliminate la bacca di vaniglia e versate il latte a filo nel composto di uova mescolando con una frusta a mano, rimettete tutto nel pentolino e mescolate il composto sul fuoco continuamente fin a quando non si sarà addensato. Montate la panna con lo zucchero ed incorporatela alla crema pasticcera completamente fredda, sempre con un movimento dal basso verso l'alto.</span><span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span><br />
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: "trebuchet ms" , sans-serif; font-size: large; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Per la Mille Foglie</span></span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">250 g di pasta </span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">zucchero a velo q.b.</span></div>
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<span style="color: #666666; font-family: Verdana, sans-serif;">cannella in polvere q.b.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">lamponi, mirtilli e more</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">foglioline di menta fresca</span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: large;"><br /></span></span></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><span style="color: #999999; font-family: Verdana, sans-serif; font-size: large;">Preparazione</span></span></div>
<span style="color: #999999;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; display: inline; float: none; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Stendete la pasta sfoglia ricavandone dei dischetti con il coppapasta, bucherellateli in maniera che non gonfino eccessivamente in cottura. Accendete il forno ad una temperatura di 170° e cuocete i dischetti di sfoglia per 15 minuti, poi spolverateli con la cannella e lo zucchero a velo e continuate a cuocere per altri 7/8 minuti. Infine predisponete sul piatto da portata un dischetto di sfoglia e iniziate a decorare con i frutti di bosco e ciuffi di crema diplomatica in precedenza preparata con una sac a poche, ripetete l'operazione per l'altro dischetto di sfoglia.</span></span><span style="font-family: "verdana" , sans-serif;"><span style="display: inline; float: none; font-size: 24px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> Poi decorate con un altra crema diplomatica e altri frutti di bosco.</span></span></span></span></div>
Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com2tag:blogger.com,1999:blog-1033424783750100412.post-83528009321412737642020-05-15T06:40:00.000+02:002020-05-15T06:44:11.292+02:00Torta Pavlova ai frutti di bosco<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #999999; font-family: "verdana" , sans-serif;">Un pò di storia riguardo le origini di questo dolce... Attorno al 1926 la ballerina russa <strong style="box-sizing: border-box; font-weight: bold;">Anna Pavlova</strong>, una delle più apprezzare danzatrici dell'epoca, era in tour tra Australia e Nuova Zelanda, quando alloggiò in un hotel di <strong style="box-sizing: border-box; font-weight: bold;">Perth</strong>, dove conobbe il pasticcere <strong style="box-sizing: border-box; font-weight: bold;">Berth Sachse</strong>, che subito rimase folgorato da tanta bellezza. Minuta ed elegante, durante il soggiorno la Pavlova, golosa di dolci si deliziò con le creazioni del pasticcere innamorato di lei. Qualche anno dopo Sachse venne a sapere della scomparsa della ballerina Anna Pavlova e la volle omaggiare creando la torta che ancora oggi porta il suo nome. Eccovi la mia versione...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXQJCQHB5-wtALQEXK-hjqB_UYP1C_XQTVJTNFH7Kf5Gf58V6Fi07-CMpfv9Qa-yn4INZCuYE-OdHUSr2yBmFyCNKZDDKrT8j5Y-qKTaTOknI1xu5t_v4YcZgB0Tq95Mxti0xoSzh5fHl/s1600/IMG_20200513_133434_915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1453" data-original-width="1453" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXQJCQHB5-wtALQEXK-hjqB_UYP1C_XQTVJTNFH7Kf5Gf58V6Fi07-CMpfv9Qa-yn4INZCuYE-OdHUSr2yBmFyCNKZDDKrT8j5Y-qKTaTOknI1xu5t_v4YcZgB0Tq95Mxti0xoSzh5fHl/s640/IMG_20200513_133434_915.jpg" width="640" /></a></div>
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<span style="color: #999999;"><span style="font-family: "verdana" , sans-serif;">I<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">ngredienti:</span></span></span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">120 gr di albumi a temperatura ambiente</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">240 gr di zucchero semolato</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">30 gr di amido di mais</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">1 cucchuaio di aceto di mele</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">Decorazione</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">300 gr di panna fresca</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">40 gr di zucchero a velo</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">fragole</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">lamponi</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">mirtilli</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span style="color: #999999; font-family: "verdana" , sans-serif;">foglioline di menta fresca</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif;">Preparazione</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large;">Iniziate a preparare la teglia, usate la placca del vostro forno e stendete un foglio di carta forno su cui avrete tracciato la circonferenza di un piatto del diametro di 20 cm. Imburrate leggermente la teglia e stendete la carta forno capovolta col segno della circonferenza a contatto con la teglia.</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large;">Preriscaldate il forno statico a 150°.</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large;">Iniziate a montare gli albumi io ho usato un normale frullino, se avete una planetaria risparmiate tempo, appena gli albumi iniziano a montare aggiungete un pò per volta lo zucchero semolato. Successivamente sempre con il frullino in funzione aggiungete l'aceto di mele sempre gradualmente. Quando il composto è ben montato amalgamate l'amido di mais setacciato. Stendete la meringa con un spatola seguendo la circoferenza del vostro foglio di carta forno,</span><span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large;"> appiattendo leggermente al centro (creando un piccolo cratere dove ci andra la panna montata). Infornate per almeno un ora e 20 minuti, spento il forno lasciate il dolce in forno con il portello semi aperto con l'aiuto di una presina da cucina.</span></div>
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<span style="color: #999999; font-family: "verdana" , sans-serif; font-size: large;">Quando il dolce si sarà raffreddato del tutto ponetelo su un piatto da portata e iniziate a guarnirlo stendendo la panna montata con lo zucchero a velo e con la vostra frutta con qualche fogliolina di menta fresca. </span></div>
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com1tag:blogger.com,1999:blog-1033424783750100412.post-10999544952556922782020-05-07T16:17:00.003+02:002020-05-07T16:17:53.852+02:00Panna cotta alle fragole<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #003000; font-family: "georgia" , "times new roman" , serif;">Ritorniamo ad un classico della mia cucina, per chi mi conosce un poco, i dolci a cucchiaio e i frutti rossi, in questo caso le fragole. Oggi appunto vi propongo una panna cotta alle fragole.</span><span style="color: #999999; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">ingredienti:</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">mezzo litro di panna fresca</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">3 dl di latte</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">65 gr di zucchero a velo</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">8 gr di fogli di gelatina</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">un baccello di vaniglia bourbon</span></div>
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<span style="color: #999999;"><span style="font-family: "trebuchet ms" , sans-serif;">200 gr di fragole</span></span><span style="color: #999999;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></div>
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<span style="color: #999999;"><span style="font-family: "trebuchet ms" , sans-serif;">Decorazione</span></span></div>
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<span style="color: #999999;"><span style="font-family: "trebuchet ms" , sans-serif;">fragole</span></span></div>
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<span style="color: #999999;"><span style="font-family: "trebuchet ms" , sans-serif;">foglioline menta</span></span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">Preparazione</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif; font-size: large;">Incidete il baccello di vaniglia nel senso della lunghezza in una
casseruola con il latte, la panna e lo zucchero a velo; portate il composto al
limite dell’ebollizione e togliete dal fuoco. Aggiungete i fogli di gelatina in precedenza ammollati in acqua fredda e strizzati, mescolate e filtrate. </span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif; font-size: large;">Lavate accuratamente le fragole, tamponatele con carta da cucina. Tagliatele a pezzetti piccoli ed aggiungete qualche cucchiaio di zucchero semolato e mescolate. Quando la panna si sarà raffreddata versatela nei bicchierini che piu vi piacciono e lasciate rassodare in frigo. Poi versate sulla panna cotta un leggero strato di zucchero e fragole e guarnite con altre fragole e foglioline di menta fresca.</span><span style="color: #999999; font-family: "georgia" , "times new roman" , serif; font-size: large;">Sformate e decorate con fragole e foglioline di menta.</span></div>
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-3244235080583897862020-05-02T22:12:00.001+02:002020-05-02T22:12:05.610+02:00Pain aux raisin<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Il <span style="font-family: Verdana, sans-serif;"> pain aux raisin è della pasta<span style="color: #0b0617;"> brioche</span> con<span style="color: #0b0617;"> uvetta</span> secca, con l'aggiunta di crema pasticcera e viene consumato tradizionalmente a colazione. Non avendo planetaria o altro robot a disposizione in questo periodo, mi sto veramente divertendo ad impastare a mano, oggi è arrivato il turno di questa ricetta, che più volte mi ero ripromesso di realizzare, di cui vado molto goloso, eccovi la mia versione.</span></span><span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRh1-OfFQIrYvkkOyjM8W3LgCsjRdOvfzzBBbzxT60grtecpvxF7qmtunchu2YhoAcGTf3CAOWCguPGy6E_GiIT4N1DCXG0cHDuAR5NoeKX4uhKPQqXaVE1Vb9pztLMtdRsIcqfMR9nTlG/s1600/20200502_173819+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span><img border="0" data-original-height="1068" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRh1-OfFQIrYvkkOyjM8W3LgCsjRdOvfzzBBbzxT60grtecpvxF7qmtunchu2YhoAcGTf3CAOWCguPGy6E_GiIT4N1DCXG0cHDuAR5NoeKX4uhKPQqXaVE1Vb9pztLMtdRsIcqfMR9nTlG/s640/20200502_173819+%25281%2529.jpg" width="640" /></a><span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredienti</span><br />
<span style="font-family: "verdana" , sans-serif;">250 g di farina 00</span><br />
<span style="font-family: "verdana" , sans-serif;">250 g di farina 0</span><br />
<span style="font-family: "verdana" , sans-serif;">85 g di zucchero</span><br />
<span style="font-family: "verdana" , sans-serif;">2 g di sale</span><br />
<span style="font-family: "verdana" , sans-serif;">60 g di strutto</span><br />
<span style="font-family: "verdana" , sans-serif;">20 g di lievito di birra</span><br />
<span style="font-family: "verdana" , sans-serif;">140 ml di latte</span><br />
<span style="font-family: "verdana" , sans-serif;">140 ml di acqua</span><br />
<span style="font-family: "verdana" , sans-serif;">la scorza di un limone non trattato</span><br />
<span style="font-family: "verdana" , sans-serif;">1 tuorlo d'uovo</span><br />
<span style="font-family: "verdana" , sans-serif;">1 cucchiaio di malto</span><br />
<span style="font-family: "verdana" , sans-serif;">1 albume per spennellare</span><br />
<span style="font-family: "verdana" , sans-serif;">150 g di uva sultanina</span><br />
<span style="font-family: "verdana" , sans-serif;">300 g di crema pasticcera</span><br />
<span style="font-family: "verdana" , sans-serif;">per la lucidatura 2 cucchiai di zucchero e 3 di acqua</span><span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">Preparazione</span><br />
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<span style="font-family: "verdana" , sans-serif;">Riscaldate sia il latte che l'acqua in due pentolini, sciogliete con una parte dell'acqua il lievito sciolto aggiungendo un cucchiaino di malto. Mettete la farina in una ciotola e aggiungete il tuorlo, lo strutto, lo zucchero, la scorza di limone e il lievito sciolto con il malto. Impastate sempre nella ciotola e in ultimo aggiungete il sale, nell' impasto vi aiuterete sia con il latte che con l'acqua residua, aggiungeteli in modo graduale a secondo quanto ve ne richiede l'impasto (dipende dalle farine). Continuate a impastare ed otterrete un composto morbido, che metterete a lievitare in una boule di vetro, coperta con della pellicola trasparente, per circa un ora e 30 minuti... l'impasto deve raddoppiarsi.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> Quando l'impasto è lievitato lo riprendete e lo sgonfiate e con pochissima farina stendete la pasta con il mattarello ad uno spessore di circa mezzo centimetro. Versatevi la crema pasticcera e sopra di essa l'uvetta sultanina in precedenza ammollata in acqua tiepida. Avvolgete e formate un grosso salsiccione e tagliate le girelle dello spessore di 2 cm. Mettetele in una teglia da forno rivestita da carta forno ben distanziate, spennellatele con l'albume sbattuto e mettetele a lievitare per almeno 1 ora e mezza. Terminata la lievitazione cuocete in forno a 180° gradi in modalità statico per 20 minuti circa. Per lucidare il vostro pain aux raisin, preparate un sciroppo composto di acqua e zucchero fatto bollire in precedenza, appena sfornato spennellatelo.</span></span></div>
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com1tag:blogger.com,1999:blog-1033424783750100412.post-29846471620948209002020-04-30T19:23:00.001+02:002020-04-30T19:24:32.756+02:00Oggi gnocchi verdi agli spinaci con fonduta di zola e taleggio<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">Tutti stiamo vivendo un periodo veramente singolare delle nostre vite non solo lavorative ma anche personali, non ci resta, visto che stiamo diligentemente in casa, che cucinare. Quindi ritornano in mente i piatti a cui si è più affezionati, non solo per un fatto di golosità. Quindi oggi ho fatto gli gnocchi verdi agli spinaci con fonduta ai formaggi….un vera delizia</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Ingredienti:</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 kg di patate pulite</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">500 gr o spinaci </span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">350 gr di farina 00</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">1 uovo</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">noce moscata</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">sale</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">PER LA FONDUTA</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">100 gr di gorgonzola </span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">100 gr di taleggio</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">100 gr di panna fresca</span></div>
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<span style="color: #444444; font-family: "georgia" , "times new roman" , serif;">Sale e pepe</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif;">Preparazione</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif; font-size: large;">Pulite e lavate gli spinaci. Lessateli in poca acqua bollente salata, scolateli, strizzateli bene e fateli intiepidire. Tritateli finemente su un tagliere e metteteli da parte.</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif; font-size: large;">Lessate le patate, sbucciatele e passatele ancora calde allo schiacciapatate. Setacciate la farina su una spianatoia, unite gli spinaci tritati , le patate, un uovo e un pizzico di sale e di noce moscata. Impastate e formate dei rotolini spessi circa 1,5 cm e tagliateli a tronchetti di 2 cm e passateli con il riga gnocchi.</span></div>
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<span style="color: #999999; font-family: "georgia" , "times new roman" , serif; font-size: large;">Fate la fonduta sciogliendo i formaggi a bagnomaria oppure a fuoco molto dolce. Quando i formaggi saranno ben amalgamati, togliete dal fuoco, ottenendo una crema molto fluida che terrete al caldo. Salate e pepate. Lessate gli gnocchi, sgocciolateli bene conditeli con la crema e servite subito.</span></div>
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com1tag:blogger.com,1999:blog-1033424783750100412.post-77661472091578485532020-04-26T22:17:00.001+02:002020-04-28T07:06:56.350+02:00Biscotti inzupposi allo yougurt <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "verdana" , sans-serif;">Questo post nasce tanti anni fa, dalla mia frequentazione nel forum di cookaround (la mia prima esperienza in assoluto nel mondo del web a tinte culinarie), dove ho incontrato tanti amici ed ho iniziato anche, successivamente, a frequentare i loro blog. Quindi nella mia famosa chiavetta usb dove salvavo le ricette di quel periodo (che esiste ancora dopo tanti anni), alla ricerca costante di altre ricette da realizzare in questo periodo di quarantena. Sono incappato nella ricetta di Serena88, poi ripresa da altri blog, dei biscotti inzupposi allo yougurt, a cui ho apportato alcune modifiche sostituendo il burro con l'olio di semi, oggi ve la propongo.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredienti</span><br />
<span style="font-family: "verdana" , sans-serif;">500 g di farina 00</span><br />
<span style="font-family: "verdana" , sans-serif;">2 uova</span><br />
<span style="font-family: "verdana" , sans-serif;">125 g di yougurt intero bianco</span><br />
<span style="font-family: "verdana" , sans-serif;">100 g di olio di semi arachidi </span><br />
<span style="font-family: "verdana" , sans-serif;">210 g di zucchero semolato</span><br />
<span style="font-family: "verdana" , sans-serif;">1 bustina di lievito per dolci</span><br />
<span style="font-family: "verdana" , sans-serif;">scorza grattugiata di un limone non trattato</span><br />
<span style="font-family: "verdana" , sans-serif;">1 pizzico di sale</span><br />
<span style="font-family: "verdana" , sans-serif;">zucchero semolato per lo spolvero</span><br />
<span style="font-family: "verdana" , sans-serif;"><b>Procedimento</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Lavorate lo zucchero con l'olio di semi, aggiungete lo yougurt e la scorza grattugiata del limone non trattato e, sempre mescolando, le due uova.</span><br />
<span style="font-family: "verdana" , sans-serif;">Unite al composto un pizzico di sale, la farina setacciata con il lievito per dolci, formando con l'impasto un "salamotto" che terrete per un ora in frigo. Poi mettete il composto in una sache a poche con la bocchetta larga, spremete sulla leccarda coperta di carta da forno dei bastoncini il più possibile regolari. Spolverate i biscotti di zucchero semolato e infornare a 180° per 15-20 fino a quando risulteranno ben cotti.</span></div>
Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-8656167023031763062020-04-25T23:03:00.000+02:002020-04-28T07:09:57.889+02:00Danubio salato <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "verdana" , sans-serif;">Tante palline di pasta brioche accostata l'una vicino all'altra che si staccano, a comporre una torta. E' questo il Danubio, un rustico lievitato tipico della tradizione partenopea. Vi sono tante ricette e tante versioni, oggi fatto la mia ricetta farcito con prosciutto cotto ed emmental.</span><span style="font-family: "verdana" , sans-serif;"> </span><br />
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<span style="font-family: "verdana" , sans-serif;">Ingredienti</span></div>
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<span style="font-family: "verdana" , sans-serif;">250 g di farina 00</span></div>
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<span style="font-family: "verdana" , sans-serif;">250 g di farina manitoba</span></div>
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<span style="font-family: "verdana" , sans-serif;">un uovo</span></div>
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<span style="font-family: "verdana" , sans-serif;">240 g latte intero</span></div>
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<span style="font-family: "verdana" , sans-serif;">60 g d'olio d'oliva</span></div>
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<span style="font-family: "verdana" , sans-serif;">30 g di zucchero</span></div>
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<span style="font-family: "verdana" , sans-serif;">10 g di sale</span></div>
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<span style="font-family: "verdana" , sans-serif;">20 g di lievito di birra</span></div>
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<span style="font-family: "verdana" , sans-serif;">un tuorlo per spennellare</span></div>
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<span style="font-family: "verdana" , sans-serif;">prosciutto ed emmenthal come ripieno</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4Hb_29EXxvO0qUdolHxuZrAsO5hPgLNxABlu-GUj7gfpHVrXVgAeHEzfxR-_zmvpFttdhG1m6fm8UggjILKOWduFfsEjdFvDheTf-Gneffg1_gafkaJvMO7DQEVmgLVqXT5cYKAqJNQv/s1600/20200425_214901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd4Hb_29EXxvO0qUdolHxuZrAsO5hPgLNxABlu-GUj7gfpHVrXVgAeHEzfxR-_zmvpFttdhG1m6fm8UggjILKOWduFfsEjdFvDheTf-Gneffg1_gafkaJvMO7DQEVmgLVqXT5cYKAqJNQv/s640/20200425_214901.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Procedimento</span><br />
<span style="font-family: "verdana" , sans-serif;">Riscaldate il latte in un pentolino, appena è tiepido scioglietevi lievito di birra e lo zucchero. Mettete la farina in una ciotola e aggiungete l'olio, l'uovo intero e il lievito sciolto nel latte. Impastate sempre nella ciotola e in ultimo aggiungete il sale. Fate attenzione con il latte... un consiglio di sciogliere 80% del latte nel lievito e il restante aggiungerlo gradualmente a secondo quanto ve ne richiede l'impasto. Continuate a impastare ed otterrete un composto morbido, che metterete a lievitare in una boule di vetro, coperta con della pellicola trasparente, per circa un ora l'impasto deve raddoppiarsi.</span><br />
<span style="font-family: "verdana" , sans-serif;">Preparate intanto il ripieno nel mio caso ho tagliato a dadini il formaggio e il prosciutto cotto. Quando l'impasto è lievitato lo riprendete e sgonfiatelo senza aggiungere ulteriore farina, quindi dividete l'impasto in pezzi da 40 g circa appiattite i vostri pezzi di impasto, mettendo al centro ripieno e richiudete la vostra pallina. Prendete una teglia foderata da carta forno e disponete le vostre palline distanziate, lasciate lievitare nuovamente per un altra ora minimo. Terminata la lievitazione spennellate con un tuorlo d'uovo e cuocete in forno a 180° gradi in modalità statico per 30 minuti.</span><br />
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-25334512969549477122020-04-21T17:04:00.000+02:002020-04-21T17:04:24.416+02:00Ciambella all'arancia<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Questo è il periodo ideale per il recupero di vecchie ricette</span>,<span style="font-family: Verdana, sans-serif;"> che non facciamo da tempo. In questo periodo mi trovo forzatamente a Lecce ( in quanto il lockdown mi ha costretto a rimanerci), e dovendo passare tanto tempo in casa... ho iniziato a cuciare come a più non posso :). Oggi vi riprongo questa ciambella all'arancia da me realizzata alcuni giorni fà e rifatta più volte, è di una semplicità imbarazzante ma di grande effetto. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvNhI82KxbYNeNLoqKA4XokxlkMXTCIkx1AMFnVfRhjzxV25EivSQ05nqGhgAVXx0fBkamhY4yonGRWp32Nfi3AwPC3HN3FmoHvRU0_1O900g-RGEVW6kkj5kHe9p2Lk1DdRqX4rjJwXI/s1600/20200421_162746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1398" data-original-width="1078" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbvNhI82KxbYNeNLoqKA4XokxlkMXTCIkx1AMFnVfRhjzxV25EivSQ05nqGhgAVXx0fBkamhY4yonGRWp32Nfi3AwPC3HN3FmoHvRU0_1O900g-RGEVW6kkj5kHe9p2Lk1DdRqX4rjJwXI/s640/20200421_162746.jpg" width="492" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredienti</span><br />
<span style="font-family: Verdana, sans-serif;">2 arance non trattate</span><br />
<span style="font-family: Verdana, sans-serif;">3 uova</span><br />
<span style="font-family: Verdana, sans-serif;">130 g d' olio d'arachidi</span><br />
<span style="font-family: Verdana, sans-serif;">250 g di farina 00</span><br />
<span style="font-family: Verdana, sans-serif;">240 g di zucchero semolato</span><br />
<span style="font-family: Verdana, sans-serif;">1 bustina di lievito per dolci</span><br />
<span style="font-family: Verdana, sans-serif;">granella di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">Procedimento</span><br />
<span style="font-family: Verdana, sans-serif;">Mettete in un frullatore le uova con lo zucchero frullate per alcuni minuti dopo aggiungete le arance tagliate a pezzi, prive degli eventuali semi, frullate per alcuni minuti. Sempre frullando aggiungete l'olio e frullate ancora, poi versate il composto in una ciotola e aggiungete la farina setacciata e in ultimo il livieto sempre setacciato. Mettete il composto in un stampo a ciambella imburrato e infarinato e cuocete in forno a 180° modalità statico per 40 minuti.</span><br />
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-55082349481165385762020-04-20T16:38:00.002+02:002020-04-20T16:40:15.890+02:00Cornetti di pan brioche alla nutella<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "verdana" , sans-serif;">Dopo un po' di ferie forzate dal blog...ora grazie anche a questa quarantena che ci tiene tutti in casa (speriamo che finisca presto ehi restate a casa), ho potuto studiare nuove ricette ed oggi vi propongo i cornetti di pan brioche..</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlfp7vcEuTW1YEz_bZdZIB2gPolyumMb0a82kep5e0EhObKCplyzn1VpqiBZd6i30G8_a12-5Bj7pyrVPDs1mEPsaTkEC3Y5wnImBAzVC9AXhl2lIkEgPQrAfOxJ5An9_Wk1nwinl1Gm2/s1600/20200420_155754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1306" data-original-width="1600" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHlfp7vcEuTW1YEz_bZdZIB2gPolyumMb0a82kep5e0EhObKCplyzn1VpqiBZd6i30G8_a12-5Bj7pyrVPDs1mEPsaTkEC3Y5wnImBAzVC9AXhl2lIkEgPQrAfOxJ5An9_Wk1nwinl1Gm2/s640/20200420_155754.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredienti</span><br />
<span style="font-family: "verdana" , sans-serif;">350 g di farina manitoba</span><br />
<span style="font-family: "verdana" , sans-serif;">60 g di zucchero semolato</span><br />
<span style="font-family: "verdana" , sans-serif;">10 g di miele millefiori</span><br />
<span style="font-family: "verdana" , sans-serif;">85 g di olio di arachidi</span><br />
<span style="font-family: "verdana" , sans-serif;">100 g di latte intero</span><br />
<span style="font-family: "verdana" , sans-serif;">1 uovo</span><br />
<span style="font-family: "verdana" , sans-serif;">scorza di un arancia non trattata</span><br />
<span style="font-family: "verdana" , sans-serif;">pizzico di sale</span><br />
<span style="font-family: "verdana" , sans-serif;">granella di zucchero </span><br />
<span style="font-family: "verdana" , sans-serif;">un uovo e latte per spennellare</span><br />
<span style="font-family: "verdana" , sans-serif;">zucchero a velo per decorare</span><br />
<span style="font-family: "verdana" , sans-serif;">nutella q.b.</span><br />
<span style="font-family: "verdana" , sans-serif;"><b>Procedimento</b></span><br />
<span style="font-family: "verdana" , sans-serif;">Mettete in una ciotola capiente la farina, lo zucchero, l'olio di semi di arachidi, l'uovo, la scorza grattugiata d'arancia e il lievito sciolto insieme al miele in pochissimo latte tiepido. Dopo aver impastato per un pò aggiungete il pizzico di sale ed iniziate com l'aggiunta del restante latte tiepido completate l'impasto (fate attenzione ad aggiungere gradualmente il latte, in quanto le farine hanno un gradi assorbimento dei liquidi differente). Versate il composto sul piano da lavoro ( se avete una planetaria o un robot da cucina risparmiate tempo e fatica e otterrete un risultato migliore) e impastate per una quindicina di minuti, mettete a lievitare per almeno 1 ora e mezza in una ciotola coperta da pellicola trasprente. Lievitato il vostro impasto prendete dei pezzi pasta e stendetela con l'aiuto del mattarello formando dei rettangoli, quindi ritagliate i triangoli e mettete nella parte più larga un nocciolo di nutella. Quindi formate i cornetti e mettete a lievitare per almeno un oretta Dopo questa seconda lievitazione spennellate i cornetti con l'uovo e il latte e decorate con la granella di zucchero, poi accendete il forno a 180° modalità statico e cuocete a doratura dei cornetti, fate molto attenzione che la pan brioche cuoce molto velocemente. Mettete in un piatto da portata e spolverate con zucchero a velo. </span><br />
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com2tag:blogger.com,1999:blog-1033424783750100412.post-45955959172336671292020-04-18T17:31:00.000+02:002020-04-18T17:31:08.371+02:00Spaghetti cacio e pepe<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #999999; font-family: Verdana, sans-serif;">Il Cacio e Pepe è un piatto caratteristico del lazio, gli ingredienti del piatto sono molto semplici ed includono il pepe nero e il pecorino romano, oggi vi propongo la mia versione</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8H3voWh4RWVsGURPbs1yezw3x6kPPtYPOuryDu-2lCKyok3p3-WukHBcxLMa1cvUiVEfeDIdQp4L6bhyphenhyphenQcFxZkt5uNBc3GZuGGuexIGsvnvOdz-oi5Y__n8gm_Qr7OdPgxJ4_DsxNR055/s1600/20200418_162806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1307" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8H3voWh4RWVsGURPbs1yezw3x6kPPtYPOuryDu-2lCKyok3p3-WukHBcxLMa1cvUiVEfeDIdQp4L6bhyphenhyphenQcFxZkt5uNBc3GZuGGuexIGsvnvOdz-oi5Y__n8gm_Qr7OdPgxJ4_DsxNR055/s640/20200418_162806.jpg" width="522" /></a></div>
<span style="color: #666666; font-family: Verdana, sans-serif;">Ingredienti</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">spaghetti 400 g </span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">pecorino romano 200</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">pepe nero in grani un cucchiaio</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">sale q.b.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Procedimento</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Per prima cosa pestate in un mortaio il pepe nero in grani, trasferite il pepe in una padella molto ampia, accendete il fuoco e tostate il pepe.</span><br />
<span style="color: #666666; font-family: Verdana, sans-serif;">Portate a bollore l'acqua di cottura degli spaghetti, aggiungete il sale grosso un pò meno del solito e fate cuocere gli spaghetti. Mettete un mestolo di acqua di cottura nella padella con il pepe per scioglierlo. Sempre con l'acqua di cottura della pasta fate una cremina con il pecorino in precedenza grattugiato. Quando sono cotti gli spaghetti trasferiteli nella padella con il pepe e mantecateli sempre con l'acqua di cottura, togliete dal fuoco e aggiungete la cremina di pecorino e quindi siete pronti per la mantecatura finale.</span><br />
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-46182849515564543282020-04-17T18:05:00.000+02:002020-04-17T18:05:27.592+02:00Sua maestà il pasticciotto leccese<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "verdana" , sans-serif;">Ci sono dei piatti o dei dolci che sono la connotazione di un territorio, uno di questi è il pasticciotto leccese, che ho rifatto ed oggi vi posto. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI7THBO99HNjW425_2TMeteaGEbQYVicj0kb6zjCbJMaP5ZCtDAYS4eidg83Yf09Kqw46dqoSmmSS5mzxhchCc4M5gRDhD7CMfDmYcFXZipHGtqZrpNouqOZcbQiEweMDgvKrfn2x2hWl/s1600/20200417_090419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1138" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI7THBO99HNjW425_2TMeteaGEbQYVicj0kb6zjCbJMaP5ZCtDAYS4eidg83Yf09Kqw46dqoSmmSS5mzxhchCc4M5gRDhD7CMfDmYcFXZipHGtqZrpNouqOZcbQiEweMDgvKrfn2x2hWl/s640/20200417_090419.jpg" width="600" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Ingredienti Frolla</span><br />
<span style="font-family: "verdana" , sans-serif;">500 g farina 00</span><br />
<span style="font-family: "verdana" , sans-serif;">250 g strutto</span><br />
<span style="font-family: "verdana" , sans-serif;">300 gr zucchero semiolato</span><br />
<span style="font-family: "verdana" , sans-serif;">3 uova</span><br />
<span style="font-family: "verdana" , sans-serif;">mezzo cucchiaino di ammoniaca per dolci</span><br />
<span style="font-family: "verdana" , sans-serif;">la scorza di un limone non trattato</span><br />
<span style="font-family: "verdana" , sans-serif;">Ingredienti crema pasticcera</span><br />
<span style="font-family: "verdana" , sans-serif;">8 tuorli</span><br />
<span style="font-family: "verdana" , sans-serif;">130 g di farina</span><br />
<span style="font-family: "verdana" , sans-serif;">360 g di zucchero semolato</span><br />
<span style="font-family: "verdana" , sans-serif;">1 litro di latte intero</span><br />
<span style="font-family: "verdana" , sans-serif;">un limone non trattato</span><br />
<span style="font-family: "verdana" , sans-serif;">Procedimento</span><br />
<span style="font-family: Verdana, sans-serif;"><div dir="auto" style="-webkit-text-stroke-width: 0px; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: Verdana, sans-serif;">Mescolate lo zucchero e lo strutto, fino a ottenere una crema. Aggiungete uno uovo per volta ed infine la farina mescolata con l'ammoniaca. Poi aggiungete la scorza del limone grattugiato non trattato insieme alla farina.</span></div>
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<span style="font-family: Verdana, sans-serif;">Lasciate lavorare fino a ottenere un impasto abbastanza morbido poi lo mettete sul piano di lavoro infarinato e compattatelo e formate dei salsicciotti, avvolgeteli con della pellicola alimentare e li lasciamo riposare in frigo almeno per un ora.</span></div>
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<span style="font-family: Verdana, sans-serif;">Nel frattempo prepariamo la crema pasticcera, mettiamo il latte e la buccia di limone su fiamma bassissima, mi raccomando non deve bollire ma solo scaldarsi (se inizia a fumare spegnete la fiamma) e nel frattempo montiamo bene i tuorli con lo zucchero, poi aggiungiamo la farina e quando avremo un composto chiaro e ben montato, l</span><span style="font-family: Verdana, sans-serif;">o versiamo nel latte caldo, sempre su fiamma bassa accesa ed iniziamo a mescolare. Continuiamo a girare finchè non otterremo una crema abbastanza densa, lasciamola raffreddare a temperatura ambiente e poi passiamola in frigorifero ben coperta con pellicola alimentare a contatto, per evitare che si formi la pellicina in superficie.</span><div dir="auto" style="-webkit-text-stroke-width: 0px; color: #222222; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="font-family: Verdana, sans-serif;">Per preparare i pasticciotti ho utilizzato le tradizionali formine Senza ungere le formine prendete un po’ di frolla, schiacciatela tra le mani e foderate lo stampo. Riempite con la crema e ricoprite con un altro strato di frolla leggermente più sottile. Chiudete bene i bordi e poi mettete i vostri pasticciotti a riposare in frigo, in questo modo quando passeranno in forno la crema sarà fredda e non rischierà di fuoriuscire.</span></div>
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<span style="font-family: Verdana, sans-serif;">Spennellate con un uovo sbattuto ed infornate i pasticciotti in forno statico a 200° per circa 15 minuti o comunque fino a coloritura. Lasciateli raffreddare una decina di minuti e poi sformateli delicatamente, aspettando che sai raffredino completamente.</span></div>
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-70697329665330006252020-04-15T14:18:00.001+02:002020-04-15T14:18:55.934+02:00Treccine dolci di pan brioche <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Ci sono ricette che si fanno di continuo ed alcune, come in questo caso, che vengono dimenticate... oggi ho riscoperto quella delle treccine dolci di pan brioche.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsayefAptaSWva0eiR9F6eZ8KdjgdHoNQt_d7ea8ztDWFcDVV2-daV8agHeWH7gqyzCeGSwKId-WCTkA84aQLgXNiul1P7yjQn_zwgh5wKXGclN_UNULgiCCqgWxX4FGcdgiFKIdP_PE9/s1600/20200415_134644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsayefAptaSWva0eiR9F6eZ8KdjgdHoNQt_d7ea8ztDWFcDVV2-daV8agHeWH7gqyzCeGSwKId-WCTkA84aQLgXNiul1P7yjQn_zwgh5wKXGclN_UNULgiCCqgWxX4FGcdgiFKIdP_PE9/s640/20200415_134644.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">ingredienti</span><br />
<span style="font-family: Verdana, sans-serif;">300 g di farina manitoba</span><br />
<span style="font-family: Verdana, sans-serif;">200 g di farina 00</span><br />
<span style="font-family: Verdana, sans-serif;">1 uovo</span><br />
<span style="font-family: Verdana, sans-serif;">75 zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">70 di burro fuso</span><br />
<span style="font-family: Verdana, sans-serif;">20 g di lievito</span><br />
<span style="font-family: Verdana, sans-serif;">1 pizzico di sale</span><br />
<span style="font-family: Verdana, sans-serif;">un cucchiaini acqua fiori d'arancio</span><br />
<span style="font-family: Verdana, sans-serif;">latte intero quanto ne richiede l'impasto.</span><br />
<span style="font-family: Verdana, sans-serif;">un uovo e latte per spennellare</span><br />
<span style="font-family: Verdana, sans-serif;">granella di zucchero per decorare</span><span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;"><b>Procedimento</b></span><br />
<span style="font-family: Verdana, sans-serif;">Mettete in una ciotola capiente le due farine, il lievito sciolto in pochissima acqua tiepida, l'uovo intero<b>,</b> lo zucchero, il burro fuso freddo, l'aroma di fiori d'arancio. Dopo aver impastato un pò il pizzico di sale, continuate ad impastare aggiungendo il latte a temperatura ambiente. Riversate il composto su un piano da lavoro ed impastate per almeno una decina di minuti fino ad ottenere un impasto morbido. Mettetelo in una ciotola ricoperto con della pellicola trasparente e fate lievitare per almeno un ora. Reimpastate il panetto per almeno 10 minuti e fate le brioscine, io ho fatto delle treccine che ho messo in una teglia da forno foderata da carta forno, ho riposto la teglia nel forno spento per altri 40 minuti. Ho spennellato le treccine con uovo sbattuto con del latte intero e decorato con granella di zucchero e successivamente infornato in modalità statica a 180°. Fate attenzione alla cottura in quanto si cuocciono molto velocemente</span><br />
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com2tag:blogger.com,1999:blog-1033424783750100412.post-48329158980447712652020-04-13T22:45:00.000+02:002020-04-15T12:38:53.667+02:00ciambella alle mele<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Qualche volta mi è piaciuto pubblicare sul mio blog anche ricette non mie, ma bensì di alcune mie amiche. Oggi voglio pubblicare una ricetta della mia amica Laura Adani il suo blog è <a href="https://iocomesono-pippi.blogspot.com/" target="_blank">https://iocomesono-pippi.blogspot.com/</a>. Oggi posto un sua ricetta da me realizzata alcuni giorni fa, in questo periodo strano di quarantena.</span></div>
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<span style="font-family: "verdana" , sans-serif;">ingredienti</span></div>
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<span style="font-family: "verdana" , sans-serif;">220 g di farina</span><span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cucchiaino di lievito per dolci</span></div>
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<span style="font-family: "verdana" , sans-serif;">100 g di zucchero semolato</span></div>
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<span style="font-family: "verdana" , sans-serif;">140 di burro fuso (70 g di burro più 50 g di olio di semi)</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 uova</span></div>
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<span style="font-family: "verdana" , sans-serif;">la scorza di un limone non trattato</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 mele</span></div>
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<span style="font-family: "verdana" , sans-serif;">6 cucchiai di latte</span></div>
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<span style="font-family: "verdana" , sans-serif;">pizzico di sale</span></div>
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<span style="font-family: "verdana" , sans-serif;">burro e zucchero semolato per guarnire q.b.</span><span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>procedimento</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Fondete il burro con 6 cucchiai di latte e aggiungete l'olio di semi (oppure tutti i 140 g di burro) Montate le uova con lo zucchero e il pizzico di sale, aggiungete la farina setacciata con il lievito, alternando con il burro fuso (oppure il mix latte, burro e olio) e la scorza del limone non trattato. Imburrate uno stampo a ciambella e versatevi il composto con sopra le mele con fiocchetti di burro e zucchero semolato. Mettete nel forno ad una temperatura di 180 gradi (statico) per almeno 35 minuti, comunque regolatevi con il vostro forno</span></div>
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com3tag:blogger.com,1999:blog-1033424783750100412.post-48627738846035552822020-04-12T17:43:00.001+02:002020-04-15T12:24:29.323+02:00Buona Pasqua<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Dopo tanto tempo di inattività... Volevo solo salutare... Per chi mi. Legge ancora ed augurarvi buona Pasqua in questo periodo particolare.</span><span style="font-size: xx-small;"> </span><br />
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-25191537681491814012018-03-23T09:47:00.000+01:002018-03-24T19:45:37.476+01:00biscotti marocchini<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">Tra le tante ricette di biscotti oggi vi propongo i biscotti di semola di grano duro, una vecchia ricetta a cui ho apportato delle modifiche.....gustatela</span></span><br />
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<![endif]--><span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 12pt;">Ingredienti per 25 biscotti</span></span></span></div>
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<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 12pt;">Tempo di realizzazione 50 minuti</span></span></span></div>
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<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 12pt;">400 g. di semola rimacinata di grano duro<br />180 g. di zucchero semolato</span></span></span></div>
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<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 12pt;">40 gr. di burro fuso<br />
60 gr. olio evo<br />
2 uova<br />
1/2 cucchiaino di ammoniaca per dolci<br />
2 cucchiaini di pasta di limone</span></span></span></div>
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<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 12pt;">Zucchero a velo q.b. </span></span></span></div>
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<br /></div>
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<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 12pt;">Procedimento </span></span></span></div>
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<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: 12pt;">Prendete una boule di vetro e sbattete con una frusta le uova con lo zucchero semolato, poi aggiungete il burro fuso, l'olio e la pasta di limone. In ultimo aggiungete la farina setacciata con l'ammoniaca per dolci. Fate riposare per una ventina di minuti e poi formate i vostri biscotti leggermente schiacciati e fateli rotolare nello zucchero vanigliato. Sistemateli in una teglia foderata di carta forno e cuoceteli ad una temperatura di 180°per una ventina di minuti.</span></span></span></div>
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Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com2tag:blogger.com,1999:blog-1033424783750100412.post-3288311058390304962017-12-22T17:45:00.000+01:002017-12-22T17:54:52.876+01:00Biscotti salati ai semi <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;">Siete pronti per queste feste........ ecco una mia proposta di biscotti salati provateli :)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZdhKH5vzETaWm7fWztN627Uf0BTo7P-wPS3dYKvfalGdVkjAMJsRvIUlsQhhN24By6RJWQ8HXuwoKHaaTYp_h0pQrGASja57g5qyuiVvzYzBoNNwyioIOQJ3DKVlecI7LsGfVUECA9t-/s1600/biscotti+salati.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZdhKH5vzETaWm7fWztN627Uf0BTo7P-wPS3dYKvfalGdVkjAMJsRvIUlsQhhN24By6RJWQ8HXuwoKHaaTYp_h0pQrGASja57g5qyuiVvzYzBoNNwyioIOQJ3DKVlecI7LsGfVUECA9t-/s640/biscotti+salati.jpg" width="640" /></a></div>
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<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">Ingredienti per 50 biscottini 4 persone</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">tempo di realizzazione 30 minuti oltre 1 ora e 30 per raffreddamento</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;">300 g di farina 00</span></span></span><br />
<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">180 g di burro </span></span></span><br />
<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">200 g di Emmenthal grattugiato finemente</span></span></span><br />
<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">100 g di mix parmigiano e pecorino romano</span></span></span><br />
<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1/2 cucchiaino di pepe nero macinato fresco</span></span></span><br />
<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">un cucchiaino raso di sale</span></span></span><br />
<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1 tuorlo</span></span></span><br />
<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">1 dl di acqua fredda </span></span></span><br />
<span style="color: #666666;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">semi di sesamo bianco e nero, zucca, papavero e girasole</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><u>Procedimento:</u></span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;">
<span style="font-size: large;">Mescolate la farina con il formaggio </span></span><span style="font-size: large;"><span style="font-family: "trebuchet ms" , sans-serif;">(Emmenthal e mix di parmigiano e pecorino) in un planetaria o sul vostro piano di lavoro, unite il sale, il pepe e il burro freddo tagliato a pezzetti. Iniziate a lavorare il composto aggiungendo l'acqua fredda e formate una palla e stendetela tra due fogli di carta forno e stendendela aiutantodovi con un matterello, lasciate rassodare per almeno un ora in frigo. Prendete dei tagliata pasta e formate i vostri biscottini di forme disparate. Rimetteteli per un altra mezz'ora in frigo e poi spennelateli con un tuorlo leggeremente diluito con dell'acqua. Decorate con i vostri semi e informate a 180 gradi per 15 minuti.</span></span></div>
Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0tag:blogger.com,1999:blog-1033424783750100412.post-92140792865760488052017-11-30T08:26:00.001+01:002017-11-30T08:27:56.520+01:00Gnocchi alle patate viola con fonduta di Asiago e granella di pistacchi Bronte<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">Tutti i colori della patata</span></span></div>
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<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">Ero
scettico, lo confesso! Patata peruviana, molto usata da tempo nella
cucina francese e dai migliori chef internazionali. E invece.....
Facendo questi gnocchi ho apprezzato l'ottima tenuta della pasta, il
look originale dato ovviamente dall' insolito colore e il gusto
squisito. E poi sono ricche di antiossidati, più dei mirtilli. E
soprattutto soprattutto che buone!!!!!!!!!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtC-mAyxoiwE6-NQLzVR4_SYcFAUhtpc6BZbFXauKCucnXf5G9Pjn7gQPXEAtLd5i9y4M0ZrBkFO-k7uPOj15GUgS05_MVC0S0hcMoxSQDBfqV58-866lnyw01CS-IRjhoEJJ30u8Pif2/s1600/gnocchi+1bis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtC-mAyxoiwE6-NQLzVR4_SYcFAUhtpc6BZbFXauKCucnXf5G9Pjn7gQPXEAtLd5i9y4M0ZrBkFO-k7uPOj15GUgS05_MVC0S0hcMoxSQDBfqV58-866lnyw01CS-IRjhoEJJ30u8Pif2/s640/gnocchi+1bis.jpg" width="640" /></a></div>
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<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">Ingredienti per 4 persone</span></span><br />
<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">tempo di realizzazione 40 minuti</span></span><br />
<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">450 di patate vitelotte</span></span><br />
<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">100 g di farina 00</span></span><br />
<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">un tuorlo</span></span><br />
<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">sale e pepe q.b.</span></span><br />
<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">100 g di panna fresca</span></span><br />
<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;">100 gr di asiago</span></span><br />
<span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">40 g di granella di pistacchi di Bronte</span> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo901z-b8fTwwPUl0FfwmxYa2viVQHuhpyvfcbvZ0Z-_NpsQQd_Zchq7Oh7_4WLfDnEK4Mj6jJ6z4UuNp_40m3zAhQkmcEipnhu7snHwsg5qMM_Wpruc8CpiLE4fWI-huEoAkkhI4qn18p/s1600/gnocchi+2bis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo901z-b8fTwwPUl0FfwmxYa2viVQHuhpyvfcbvZ0Z-_NpsQQd_Zchq7Oh7_4WLfDnEK4Mj6jJ6z4UuNp_40m3zAhQkmcEipnhu7snHwsg5qMM_Wpruc8CpiLE4fWI-huEoAkkhI4qn18p/s640/gnocchi+2bis.jpg" width="640" /></a></div>
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<h3>
<span style="font-family: "trebuchet ms" , sans-serif;"><u>Procedimento:</u></span></h3>
<span style="font-family: "trebuchet ms" , sans-serif;">
<span style="color: #444444;"><span style="font-size: small;">Lessate le patate, sbucciatele e passatele ancora calde con lo schiacciapatate, aggiungete un tuorlo d'uovo, un pizzico di sale e la farina setacciata. Impastate </span></span></span><span style="color: #444444;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"> e formate dei rotolini spessi circa 1,5 cm e tagliateli a
tronchetti di 2 cm e passateli con il riga gnocchi. </span></span></span> Riducete il formaggio asiago a dadini, prendete una piccola casseruola e mettete la panna con i dadini di formagio asiago e sciogliete a fuoco dolce fino a ottenere una crema liscia e densa. Portate a bollore in una pentola l'acqua leggermente salata </span></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="color: #999999;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: small;"><span style="color: #999999; font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">e</span><span style="color: black;"><span style="color: #444444;"> </span>lessate gli gnocchi, sgocciolateli bene e conditeli con la fonduta di Asiago e decorate con la granella di pistacchi.</span></span></span></span></span></span></span></span></span></div>
Francescohttp://www.blogger.com/profile/09830620620922624045noreply@blogger.com0