tag:blogger.com,1999:blog-11925455776898625912024-03-19T11:38:37.794+01:00. . . a casa di Vale. . . l'amore per la cucina...la passione per la buona tavola...Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.comBlogger419125tag:blogger.com,1999:blog-1192545577689862591.post-1391065317303813042015-02-25T08:52:00.000+01:002015-02-25T08:52:13.879+01:00MINI CHEESECAKE AI MIRTILLI E ALOE AROMATIZZATADa oggi inizia una nuova avventura: imparare ad usare l'aloe in cucina. In questa ricetta ho usato l'<a href="http://vivoaloevera.com/forever-living-products/bevande/aloe-berry-nectar/" target="_blank">Aloe Berry Nectar</a>: un gel di aloe con mirtillo e succo di mela.<br />
Se avete Facebook vi consiglio di farvi un giro <a href="https://www.facebook.com/pages/Forever-aloe-vera-per-il-tuo-benessere-la-tua-bellezza-TITTY/809220142453569?fref=ts" target="_blank">questa pagina</a>: è molto interessante!<br />
...tornando alla ricetta vi servono 5 minuti e preparerete un dolce super goloso e sano!<br />
Allacciate il grembiule, si comincia!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJtODqljvPkBCjM5dNXvh0_Y4sS_F6Ns-5gp0o6KieKe1Fu1JNWiMVXeqX2vdtOE2pboxf-JmfVOxJHVSczq5ld_gFsb1FOG84S-w6hRcseP549eO3o1ici-8znq1RkkERhQo2S_vjOI/s1600/1424850251443%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJtODqljvPkBCjM5dNXvh0_Y4sS_F6Ns-5gp0o6KieKe1Fu1JNWiMVXeqX2vdtOE2pboxf-JmfVOxJHVSczq5ld_gFsb1FOG84S-w6hRcseP549eO3o1ici-8znq1RkkERhQo2S_vjOI/s1600/1424850251443%5B1%5D.png" height="470" width="640" /></a></div>
<br />
Ingredienti per 8 mini cheesecake<br />
<br />
100 gr di ricotta fresca<br />
50 gr di zucchero a velo<br />
100 gr di cocco grattugiato<br />
80 gr di mirtilli freschi<br />
3 cucchiaini di Aloe Berry Nectar<br />
<br />
Versate in una ciotola la ricotta e lo zucchero a velo e lavorateli fino ad ottenere una crema liscia.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0onWd2ozF9pWDcbzSqEnuLaiOVTaXfcVWYX69o4Eni91K5VrnXC59Fk8XjF0o-OQFKVvD98g5cLucy2VV-o3kC3kdYw_6HnRKPBkmt3YT7oz5cBHTFZw-zqfF1Y2s56lhGzFnk3OI_MY/s1600/1424850279994%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0onWd2ozF9pWDcbzSqEnuLaiOVTaXfcVWYX69o4Eni91K5VrnXC59Fk8XjF0o-OQFKVvD98g5cLucy2VV-o3kC3kdYw_6HnRKPBkmt3YT7oz5cBHTFZw-zqfF1Y2s56lhGzFnk3OI_MY/s1600/1424850279994%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Unite l'Aloe Berry Nectar e mescolate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSZV_SWhEqOnsbXj-tLG9lHZgj_l9Yt0UyANFrZ2YMfGiRnGkJ-qRDqpqIMhv0SDdS7d6GoA3YlJ0Js5uRPrOcSoGsVQgpdPrn_zsGeDj1U4ImN4HrBIxwmKH1Oaqd8-NlttawoU3bRQ/s1600/1424850461105%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieSZV_SWhEqOnsbXj-tLG9lHZgj_l9Yt0UyANFrZ2YMfGiRnGkJ-qRDqpqIMhv0SDdS7d6GoA3YlJ0Js5uRPrOcSoGsVQgpdPrn_zsGeDj1U4ImN4HrBIxwmKH1Oaqd8-NlttawoU3bRQ/s1600/1424850461105%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Per rassodare la crema versate il cocco e i mirtilli freschi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigD_XtO-korYslV-NxGs1AVFCVQTF5Hj81KOfC9Qg4HxDB12ERk1ME3rxivWn8XCiKfuzt9sc_j6XBCuzroCtQzunxIo1VChjtucF1ESuh1PiG-9WL5oMJDfmEWgHxj-Bqb62VPWXMZKo/s1600/1424850405020%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigD_XtO-korYslV-NxGs1AVFCVQTF5Hj81KOfC9Qg4HxDB12ERk1ME3rxivWn8XCiKfuzt9sc_j6XBCuzroCtQzunxIo1VChjtucF1ESuh1PiG-9WL5oMJDfmEWgHxj-Bqb62VPWXMZKo/s1600/1424850405020%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Mescolate bene.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV77eYORY-SRRQDBYxJxOnitIHHnBATSTxgeaXkeUlyQYJm4LMDvXlZJpmaIdlqkGpCUpHFKAQieeFnZMO-yv8Y7VUlsemLl2cgXQK9-VTjGSIwE37EHBSb9ZgcNUGpTni7MTwWBLUGXQ/s1600/1424850367823%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV77eYORY-SRRQDBYxJxOnitIHHnBATSTxgeaXkeUlyQYJm4LMDvXlZJpmaIdlqkGpCUpHFKAQieeFnZMO-yv8Y7VUlsemLl2cgXQK9-VTjGSIwE37EHBSb9ZgcNUGpTni7MTwWBLUGXQ/s1600/1424850367823%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Formate delle palline e mettetele nei pirottini.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCu6zrk9_rs2WeqjjU9TB2p6UYopzSavlUcjFe9o0VJtbnkdLG21kt6Pqf5gEWduujpD1XwbnCS1JV756dXh54JK_nIpAhWBtzLbfz0G3WH0fRvt9rommcC3Y1ETWr8_hbLfk0XI4LTDA/s1600/1424850336423%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCu6zrk9_rs2WeqjjU9TB2p6UYopzSavlUcjFe9o0VJtbnkdLG21kt6Pqf5gEWduujpD1XwbnCS1JV756dXh54JK_nIpAhWBtzLbfz0G3WH0fRvt9rommcC3Y1ETWr8_hbLfk0XI4LTDA/s1600/1424850336423%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Ponetele in frigo a rassodare per almeno un'ora.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-3U8uCwgqaJN1Bf7L6PIFyr4SjVsJeARZhrrUN3mae26X5kb1sgGGrxa0PS4hijzJ5Yec7Fdoy_tiwVq7rlEevX8YnJw7F7ATXZ9QGHhyablx1NlAmvA5CzWhtUSOccwsJqsfl6EZvY/s1600/1424850306896%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-3U8uCwgqaJN1Bf7L6PIFyr4SjVsJeARZhrrUN3mae26X5kb1sgGGrxa0PS4hijzJ5Yec7Fdoy_tiwVq7rlEevX8YnJw7F7ATXZ9QGHhyablx1NlAmvA5CzWhtUSOccwsJqsfl6EZvY/s1600/1424850306896%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Per chi non usasse l'Aole (malissimo!!!!), si può omettere.<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-9913604657645575602015-02-24T08:42:00.003+01:002015-02-24T08:42:44.340+01:00RAVIOLI AL VAPOREUltimamente apprezzo molto la cottura al vapore. La trovo delicata, leggera e i cibi mantengono i loro colori e il loro sapore in un modo eccezionale.<br />
Ho provato a fare i ravioli al vapore: un po' orientaleggianti, ma con un tocco patriottico!<br />
La pasta sottile avvolge un ripieno di verdure e gamberi che danno un sapore deciso al piatto. Potete abbinarli con la salsa di soia, oppure frullare le foglie di verza che coprono la vaporiera creando così una crema d'accompagnamento....a voi la scelta!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRoyG_0DutQ3E-EN4K8MRKb9PW7DduxXu5FR8gEtzhZvdYuraOyxpvdbnj0EMfpCnHQSBq-GOfBA7PZYqOFftcS_2FPk2t6jJudEPUl-K8qG5NVT5Klg4mTZquSwoUNCBeQxrJzXp3bc/s1600/1424762782001%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRoyG_0DutQ3E-EN4K8MRKb9PW7DduxXu5FR8gEtzhZvdYuraOyxpvdbnj0EMfpCnHQSBq-GOfBA7PZYqOFftcS_2FPk2t6jJudEPUl-K8qG5NVT5Klg4mTZquSwoUNCBeQxrJzXp3bc/s1600/1424762782001%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
Ingredienti per 2 persone<br />
<br />
Per l'impasto<br />
<br />
225 gr di farina 0<br />
110 gr di acqua<br />
1 pizzico di sale<br />
<br />
Per il ripieno<br />
<br />
50 gr di verza<br />
50 gr di carote<br />
50 gr di cipolla bianca<br />
100 gr di gamberi puliti<br />
2 cucchiai di salsa di soia<br />
<br />
Per prima cosa preparate il ripieno, perchè dovrete dargli il tempo di insaporirsi. Tritate finemente le verdure.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6qGApI_ynBMWYSKDa2qTyjV6wWXamlmfEXoWn0r_XOqBF8M40WO7LyE233tM0SOwRkducTXsAU_UTTjy9NbStFtyhtydufkQ4e9PkXzH4ZNKxMZyq1JgaWpu27AdhZ9hU70DaEMgdBY/s1600/1424762962175%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6qGApI_ynBMWYSKDa2qTyjV6wWXamlmfEXoWn0r_XOqBF8M40WO7LyE233tM0SOwRkducTXsAU_UTTjy9NbStFtyhtydufkQ4e9PkXzH4ZNKxMZyq1JgaWpu27AdhZ9hU70DaEMgdBY/s1600/1424762962175%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Aggiungete i gamberi, anch'essi tritati, unite la salsa di soia e fate insaporire una mezz'ora.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekEn0AbvmiMUhRONuLZKs2Io7obzbtjUEUn5E4WvH-FlzGp6Lq4APk717E_pCRomxQC6UWC88tAnbCHzb-ncNzg6UM_h9CB_gCCmcDd-RZHq1wfWbEmwlwCvqu696Ae7nRVlyCYUAtss/s1600/1424762990132%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiekEn0AbvmiMUhRONuLZKs2Io7obzbtjUEUn5E4WvH-FlzGp6Lq4APk717E_pCRomxQC6UWC88tAnbCHzb-ncNzg6UM_h9CB_gCCmcDd-RZHq1wfWbEmwlwCvqu696Ae7nRVlyCYUAtss/s1600/1424762990132%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Preparate l'impasto versando in una ciotola la farina, l'acqua e il sale.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3EhSjFll13qaVWD2UdIarqYNOq7_sgOzCidxiKlZ9_zZXs1aGD62hHBE-Evb2Xj2_2xWTstA6sFDrBK_lRSYkozaA9KZJUeB08CjrmsJxMgntNkEQfyr33bi0vjRokGtZMttDPGEfKmU/s1600/1424763046340%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3EhSjFll13qaVWD2UdIarqYNOq7_sgOzCidxiKlZ9_zZXs1aGD62hHBE-Evb2Xj2_2xWTstA6sFDrBK_lRSYkozaA9KZJUeB08CjrmsJxMgntNkEQfyr33bi0vjRokGtZMttDPGEfKmU/s1600/1424763046340%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Impastate fino ad ottenere un impasto elastico.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZH3hxzwg-3oL8LZqom8k9SzqXv0MrkRZdVFwpC9Y80f65yzQuMU-yQrvz6xc8wwzwCwRUdktD7alZBYn7lgNI6S_8VXK07muD34qufPtp6LCviX0FixxBEJZLA1_tbLDPj4nZ_Q2dbP8/s1600/1424763017358%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZH3hxzwg-3oL8LZqom8k9SzqXv0MrkRZdVFwpC9Y80f65yzQuMU-yQrvz6xc8wwzwCwRUdktD7alZBYn7lgNI6S_8VXK07muD34qufPtp6LCviX0FixxBEJZLA1_tbLDPj4nZ_Q2dbP8/s1600/1424763017358%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Tirate delle sfoglie sottili e ricavate i vostri ravioli.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAY6ks8y09phYShf_dEHX0aAxCOlt-T3sgeUkMl-OZgN2nklfj4BidZN1SugjuJzMHM_KLEH3_0iead22VjKPCNRia8GCZ7IMYjqlVzWjatvLBdqeeGu-O8uQoieIKJ_Y3yPHCAUsl4v4/s1600/1424762932443%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAY6ks8y09phYShf_dEHX0aAxCOlt-T3sgeUkMl-OZgN2nklfj4BidZN1SugjuJzMHM_KLEH3_0iead22VjKPCNRia8GCZ7IMYjqlVzWjatvLBdqeeGu-O8uQoieIKJ_Y3yPHCAUsl4v4/s1600/1424762932443%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Mettete al centro di ogni raviolo un cucchiaio di ripieno. Io li ho chiusi come i culurgiones sardi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinab8gLraOtewQHwrs4WvIfvhyphenhyphenIDafhy57SWJZqxjnclF0VxYyKaDUsf2t2gsVuaz0a3mCPBTJl0UCgEre78PiGK9no7Nkq3WzHsvpt3U49cpT_JCJ4z5UIAgx1t6mv0Se6F_yOCi0sDM/s1600/1424762905040%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinab8gLraOtewQHwrs4WvIfvhyphenhyphenIDafhy57SWJZqxjnclF0VxYyKaDUsf2t2gsVuaz0a3mCPBTJl0UCgEre78PiGK9no7Nkq3WzHsvpt3U49cpT_JCJ4z5UIAgx1t6mv0Se6F_yOCi0sDM/s1600/1424762905040%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Rivestite la vaporiera con delle foglie di verza e ponete i vostri ravioli.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Bv4y2a_XVx7_3ley6T4XnhYRTQ3anE7uWQ5P8qzMHmR9a9JeX8jMScW3PNVONMTGrYA6l1QTdah32aZbt10BBJ0A4-ok5n7oIUztOIFNFpRWBduyqs0Z8SIyrfH8DcyE7jC3qTURMdo/s1600/1424762877151%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Bv4y2a_XVx7_3ley6T4XnhYRTQ3anE7uWQ5P8qzMHmR9a9JeX8jMScW3PNVONMTGrYA6l1QTdah32aZbt10BBJ0A4-ok5n7oIUztOIFNFpRWBduyqs0Z8SIyrfH8DcyE7jC3qTURMdo/s1600/1424762877151%5B1%5D.png" height="240" width="320" /></a></div>
<br />
Portate ad ebollizione una pentola con dell'acqua e appoggiate la vostra vaporiera.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLVIdH9iJX5gdFTHlxugu3XCxH8PCctts9XOn9kFh_DMCQ_qDMnvnoc8ECW7jyronDB1xkyGuRR0S_za2X8U95qtfgeElZzMxVfUL3H6nuwhNer29WJ_W46PQl0WgMyhYzljNB32eFHU/s1600/1424762849150%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLVIdH9iJX5gdFTHlxugu3XCxH8PCctts9XOn9kFh_DMCQ_qDMnvnoc8ECW7jyronDB1xkyGuRR0S_za2X8U95qtfgeElZzMxVfUL3H6nuwhNer29WJ_W46PQl0WgMyhYzljNB32eFHU/s1600/1424762849150%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fate cuocere i ravioli circa 25 minuti.<br />
Servite caldi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRoyG_0DutQ3E-EN4K8MRKb9PW7DduxXu5FR8gEtzhZvdYuraOyxpvdbnj0EMfpCnHQSBq-GOfBA7PZYqOFftcS_2FPk2t6jJudEPUl-K8qG5NVT5Klg4mTZquSwoUNCBeQxrJzXp3bc/s1600/1424762782001%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDRoyG_0DutQ3E-EN4K8MRKb9PW7DduxXu5FR8gEtzhZvdYuraOyxpvdbnj0EMfpCnHQSBq-GOfBA7PZYqOFftcS_2FPk2t6jJudEPUl-K8qG5NVT5Klg4mTZquSwoUNCBeQxrJzXp3bc/s1600/1424762782001%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-40207644662637401242015-02-23T08:05:00.000+01:002015-02-23T08:05:51.848+01:00PANE AMMODDIGADUPane ammoddigadu e regottu friscu, era questa la colazione dei pastori. Una fetta di pane "molle" (ammoddigadu in sardo) e della ricotta fresca.<br />
Su pane ammoddigadu si faceva con sa madrighe (l'antenata della nostra pasta madre), si preparava la sera prima e al mattino presto si cominciava a versare il lievito nella farina, si aggiungeva l'acqua e si ammoddigava l'impasto.<br />
Una volta pronto l'impasto si metteva in una ciotola di terracotta ( su tevuccu), si faceva il taglio a croce, due parole scaramantiche e si aspettava che lievitasse a dovere.<br />
S'infornava e il profumo di questo pane inondava la casa.<br />
E' un pane con idratazione all'80% e si mantiene morbido per giorni.<br />
Io l'ho preparato con il lievito disidratato, volendo si può preparare con 150 gr di pasta madre: ovviamente i tempi di lievitazione saranno più lunghi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QJPEhxq4nxRHb9__9LwaY7A26Cd1YWJTttIOCifLmDoJomPuO-MnauywYES6n0RvUtromlxoYplxjACTCeVrX7lUBajL3Og4ctD7XkiYIdVb8qBUCKlT7E-GL0UzNtXHNmdzf_zFyjA/s1600/1424673619338%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9QJPEhxq4nxRHb9__9LwaY7A26Cd1YWJTttIOCifLmDoJomPuO-MnauywYES6n0RvUtromlxoYplxjACTCeVrX7lUBajL3Og4ctD7XkiYIdVb8qBUCKlT7E-GL0UzNtXHNmdzf_zFyjA/s1600/1424673619338%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti<br />
<br />
500 gr di farina 0<br />
400 gr di acqua<br />
2 cucchiaio di olio evo<br />
1/2 bustina di lievito disidratato (tipo Mastro Fornaio)<br />
1 cucchiaino di zucchero<br />
1 cucchiaino di sale<br />
<br />
Versate in una ciotola la farina, l'olio, il lievito e lo zucchero.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67rQJBj4GOmQgDAwXIdQvftaNkDXZmdBg0V5wAYYKjN-UlsDuy9EPJqQ2AVzAzshbqk_v29lLLB-1ahn-gJQFHAbisXm1RSL1CcLq8Lb3Iaz-dtYNHr7rzqUWFGTmTUQbLgBVftgTP3o/s1600/1424673801297%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67rQJBj4GOmQgDAwXIdQvftaNkDXZmdBg0V5wAYYKjN-UlsDuy9EPJqQ2AVzAzshbqk_v29lLLB-1ahn-gJQFHAbisXm1RSL1CcLq8Lb3Iaz-dtYNHr7rzqUWFGTmTUQbLgBVftgTP3o/s1600/1424673801297%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Unite l'acqua e impastate con una forchetta.<br />
Aggiungete il sale e mescolate ancora.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOqjUuUyVSOhEC-HDWdikz7mEDcWittn3R6iUGkdLxqePPfegb1LrqIJSBY-KgjALdfPvM4nnX0vZQQtIgBr2KdSHE7VO45nmnsv7nmJywc749tK5ML0Gb9Q2FGDn50OhZLxIZ3PX3Z0/s1600/1424673762769%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFOqjUuUyVSOhEC-HDWdikz7mEDcWittn3R6iUGkdLxqePPfegb1LrqIJSBY-KgjALdfPvM4nnX0vZQQtIgBr2KdSHE7VO45nmnsv7nmJywc749tK5ML0Gb9Q2FGDn50OhZLxIZ3PX3Z0/s1600/1424673762769%5B1%5D.png" height="300" width="400" /></a></div>
<br />
La consistenza deve essere quella di una pastella densa.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYpD3RkkVHHIBMjGFlCfBxwIbqyUO8vJdZ3bxZkIf3Jp2fRkFqJ6Fz_5lfrDt5oZ9BMLbBI6pFiEOSJuS4dvsPkjUlpNn5SMQfc8EQmD5IZ63NOlmhwZRD0uuJMITokObgZ1XEJgPmSQ/s1600/1424673733770%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYpD3RkkVHHIBMjGFlCfBxwIbqyUO8vJdZ3bxZkIf3Jp2fRkFqJ6Fz_5lfrDt5oZ9BMLbBI6pFiEOSJuS4dvsPkjUlpNn5SMQfc8EQmD5IZ63NOlmhwZRD0uuJMITokObgZ1XEJgPmSQ/s1600/1424673733770%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Inumidite le mani e lavorate il composto.<br />
Fatelo lievitare 4 ore.<br />
Ecco l'impasto dopo la prima lievitazione.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOFwGQMx-5rmGAIHJn7bwf6VHOC4nj9m3qz9-wgr7LWq5d8CZNAe27rJzZquP0hTNxwu90WntvCWZqZeWtSPlJ0DM-gUiQkSiF4kEhfJ3NncN1xVHwamH0jE4JkGT8VMeqGAGNgXC9_A/s1600/1424673702719%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkOFwGQMx-5rmGAIHJn7bwf6VHOC4nj9m3qz9-wgr7LWq5d8CZNAe27rJzZquP0hTNxwu90WntvCWZqZeWtSPlJ0DM-gUiQkSiF4kEhfJ3NncN1xVHwamH0jE4JkGT8VMeqGAGNgXC9_A/s1600/1424673702719%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Ungete una teglia e versate l'impasto e fatelo lievitare un'altra ora.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5VdxfxSNzQxor-TPaIgwMKQMk_2sdGEd-IirnUWmCnkcgF-9sW9Wf6E5Dsa1fX5pbvLg5MYM6h-UlMIl6nUjDu1ydsof1YCM1ghZ7plAkRYxIOnVfsM1iGBkflP5p0tgQdDQcHayyOA/s1600/1424673674750%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5VdxfxSNzQxor-TPaIgwMKQMk_2sdGEd-IirnUWmCnkcgF-9sW9Wf6E5Dsa1fX5pbvLg5MYM6h-UlMIl6nUjDu1ydsof1YCM1ghZ7plAkRYxIOnVfsM1iGBkflP5p0tgQdDQcHayyOA/s1600/1424673674750%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Spolveratelo con della farina e infornatelo a 200°C per circa 30 minuti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHM36bMGN-I6uP8XgaR-MdnQ4mMDU9KUyIMYPoTpZfyMCgeqwzQoQDUURD7og74vCwyaX5nkRCoY504aaGXArAytSyqvUXy4IBcqQmaBM2A4hGyKGzHA5e8H1FFUVgt4em6Dk3cgqomDw/s1600/1424673646218%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHM36bMGN-I6uP8XgaR-MdnQ4mMDU9KUyIMYPoTpZfyMCgeqwzQoQDUURD7og74vCwyaX5nkRCoY504aaGXArAytSyqvUXy4IBcqQmaBM2A4hGyKGzHA5e8H1FFUVgt4em6Dk3cgqomDw/s1600/1424673646218%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fatelo raffreddare completamente prima di tagliarlo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlPZisLOHMnMycCaVm9OnDoecSpICJEKt4f0EN-O2rgzCbnORWg4u6aXHSfdbbi1nVMahdT8JTQAPrwDWWDwCJi67DWPXPz392DFSE_Wkrkz4_Z6yqWENuYh2KTrAlRa5O4OsGown0ek/s1600/1424673586973%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlPZisLOHMnMycCaVm9OnDoecSpICJEKt4f0EN-O2rgzCbnORWg4u6aXHSfdbbi1nVMahdT8JTQAPrwDWWDwCJi67DWPXPz392DFSE_Wkrkz4_Z6yqWENuYh2KTrAlRa5O4OsGown0ek/s1600/1424673586973%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-45259054233185854822015-02-19T08:53:00.002+01:002015-02-19T08:53:24.415+01:00CUBOTTI DI STRACCHINO ALLA NORMA LEGGERAE chi lo ha detto che gli gnocchi devono essere per forza rotondi?.... questi gnocchi sono dei piccoli cubi e il loro impasto è particolare, come la loro forma: farina e stracchino, nulla di più.<br />
Ho voluto condirli con una norma alleggerita: ho grigliato le melanzane anziché friggerle.<br />
Vi lascio la ricetta, un abbraccio a chi passa di qui<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9h_-Ji50nCy-2w5PADenBaroHjZBUb-kjg4Gi8X_g2ncLYRc3vk4vUQ8RuZkmfLqJu40OugC21N1BGiGjRIA4p9Q9CUCg463b3G3nK3FCcZsX_tUEXpXWJk3tzAQjuwnWhMyfFHAAHE/s1600/1424331463974%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9h_-Ji50nCy-2w5PADenBaroHjZBUb-kjg4Gi8X_g2ncLYRc3vk4vUQ8RuZkmfLqJu40OugC21N1BGiGjRIA4p9Q9CUCg463b3G3nK3FCcZsX_tUEXpXWJk3tzAQjuwnWhMyfFHAAHE/s1600/1424331463974%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti per 4 persone<br />
<br />
Per i cubotti<br />
200 gr di stracchino<br />
200 gr di farina<br />
sale q.b.<br />
pepe q.b.<br />
<br />
Per la norma leggera<br />
1 melanzana grigliata<br />
1/2 cipolla bianca<br />
olio evo q.b.<br />
salsa di pomodoro q.b.<br />
ricotta salata q.b.<br />
<br />
In una ciotola versate la farina e lo stracchino. Regolate di sale e di pepe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIplCMf-5i8CR0X5IXvQoOkN4_8s11ksdYPWd8p4_bE_ixvYV9mhttm5tAYQXibfO_UmzquC5a3pTlEwW4UHmf0l1MBbpUsHTu2_FDpaHnYJQD3P0C3TYhba4PjtdgBF5Q917mQH4hNHI/s1600/1424332145567%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIplCMf-5i8CR0X5IXvQoOkN4_8s11ksdYPWd8p4_bE_ixvYV9mhttm5tAYQXibfO_UmzquC5a3pTlEwW4UHmf0l1MBbpUsHTu2_FDpaHnYJQD3P0C3TYhba4PjtdgBF5Q917mQH4hNHI/s1600/1424332145567%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Impastate fino ad ottenere un composto sodo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj050Zl5lLUU4WakQ5-yHEB-M24vMXKL-blSReEMCSfvfgu9HGaNUvK1Qw26mSg-FV1wG0dovi2ONPqDxMo-98W8pfER4miDP-b_fbNMadOiMM038ehgseA8z9GsjStLtSOhvlq_056HOQ/s1600/1424332118888%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj050Zl5lLUU4WakQ5-yHEB-M24vMXKL-blSReEMCSfvfgu9HGaNUvK1Qw26mSg-FV1wG0dovi2ONPqDxMo-98W8pfER4miDP-b_fbNMadOiMM038ehgseA8z9GsjStLtSOhvlq_056HOQ/s1600/1424332118888%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Per fare i cubotti ho steso l'impasto con il mattarello e ho fatto delle strisce che poi ho tagliato a pezzettini, creando così i cubotti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZw3ONX1Ft4_R5Ri2IHZaPCad_bnlWVpHRm7ZUIFkvf-8qRaqWWt64joZEvPuv3vKYNf_YEMmqVBgedBSmyk1rUgOLh3iGwkxcQ3oOMqy3HiNQfOZk0Fx2HWwDBvneg9No9oGGxRiO58/s1600/1424331781748%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYZw3ONX1Ft4_R5Ri2IHZaPCad_bnlWVpHRm7ZUIFkvf-8qRaqWWt64joZEvPuv3vKYNf_YEMmqVBgedBSmyk1rUgOLh3iGwkxcQ3oOMqy3HiNQfOZk0Fx2HWwDBvneg9No9oGGxRiO58/s1600/1424331781748%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Mettete a bollire l'acqua e nel frattempo preparate la norma leggera.<br />
Tagliate a quadratini le fette di melanzana grigliata.<br />
In una padella fate soffriggere la cipolla tritata con 2 cucchiai di olio.<br />
Quando la cipolla sarà dorata a dovere, unite la melanzana e fate insaporire qualche minuto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVW7n1O8Tw_tjfKe3szjtTuD_GgYi7Au1jW7rMCn9fZeE4Bh5Jsbaw5_VQ5odtmwZ3um1H7nasKUJ2xYEyPz_hEiClTw01SdmRmpNs7Z9onkulM3R0OBMo7gjgbWuQfjsuWG8jkQfS6w/s1600/1424331687815%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVW7n1O8Tw_tjfKe3szjtTuD_GgYi7Au1jW7rMCn9fZeE4Bh5Jsbaw5_VQ5odtmwZ3um1H7nasKUJ2xYEyPz_hEiClTw01SdmRmpNs7Z9onkulM3R0OBMo7gjgbWuQfjsuWG8jkQfS6w/s1600/1424331687815%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Unite poi la salsa di pomodoro e fate sobbollire a fuoco basso.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSO-2-DK_qY1-o6rA5X2AKG-UeX8MFI7iS_bVog9f6fF1jFCmyQak3LZhRMGFB-dLlvRmuJ63GuuJ2Dc5EPS03FIOpFOGEKYuqS5v_5pwqACV4MWIBmbPskUHzt9x7imIkrnhCuSoEkYY/s1600/1424331661713%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSO-2-DK_qY1-o6rA5X2AKG-UeX8MFI7iS_bVog9f6fF1jFCmyQak3LZhRMGFB-dLlvRmuJ63GuuJ2Dc5EPS03FIOpFOGEKYuqS5v_5pwqACV4MWIBmbPskUHzt9x7imIkrnhCuSoEkYY/s1600/1424331661713%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Quando i cubotti vengono a galla fateli cuocere ancora qualche minuto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQjzhyphenhyphen1o4Cc_ORB85nEELMIctuK7Nn9dYZMXaCv-TUdnkH35LWUL5JB2ezXtmCiLsDqYCJV1AV8WBl0EidM_gmdDXlx5KroWUBThdBW3s0ZiwTkuZaNyJImspmGtjAE7CsAeOQRf-OXg/s1600/1424331631746%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQjzhyphenhyphen1o4Cc_ORB85nEELMIctuK7Nn9dYZMXaCv-TUdnkH35LWUL5JB2ezXtmCiLsDqYCJV1AV8WBl0EidM_gmdDXlx5KroWUBThdBW3s0ZiwTkuZaNyJImspmGtjAE7CsAeOQRf-OXg/s1600/1424331631746%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Scolateli con la schiumarola e versateli nella padella con la salsa alla norma.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOekr9XCRRO2LswGyxxcRuYw_5RAvRId911c61dcY5CVm-eqHpKuAuFc2v9MURt6dFR4uoa8M2yq5ECj_SrXqhn7J4RKFeSAKtkk7KMbSVm6-C6H0xd42j3a4PFOr-UaJmtOgnCJvYa_g/s1600/1424331589892%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOekr9XCRRO2LswGyxxcRuYw_5RAvRId911c61dcY5CVm-eqHpKuAuFc2v9MURt6dFR4uoa8M2yq5ECj_SrXqhn7J4RKFeSAKtkk7KMbSVm6-C6H0xd42j3a4PFOr-UaJmtOgnCJvYa_g/s1600/1424331589892%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Serviteli caldi con una grattugiata di ricotta salata.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmk6zRZO7TF9LLFtCXWEO5phMIscbY67Ip0hOAdBwWv_7PXFYXmddX5LMjEYckKVYy9yGiuAlQbYjga0T2hRAC_D4KUkqECqU7zMtnFOfAd-kCkWtPatyLynf1Q-kae7MwHYujiXqgtqQ/s1600/1424331565821%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmk6zRZO7TF9LLFtCXWEO5phMIscbY67Ip0hOAdBwWv_7PXFYXmddX5LMjEYckKVYy9yGiuAlQbYjga0T2hRAC_D4KUkqECqU7zMtnFOfAd-kCkWtPatyLynf1Q-kae7MwHYujiXqgtqQ/s1600/1424331565821%5B1%5D.png" height="398" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com2tag:blogger.com,1999:blog-1192545577689862591.post-138981803191853882015-02-18T08:55:00.000+01:002015-02-18T08:57:37.925+01:00BAGELSI bagels sono dei panini molto diffusi in America e prima ancora, nella cultura ebraica.<br />
Questi panini sono particolari per la loro cottura: prima vengono sbollentati e poi asciugati in forno.<br />
Vengono decorati con semi vari e sono molto buoni farciti con formaggi e salumi.<br />
Io li ho fatti con la mia pasta madre: per chi non l'avesse può usare tranquillamente il lievito di birra fresco (1 gr nella biga e poi 3 gr nell'impasto).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2m4Pp-NJH__npEI7012m6aFlcomoc7eHRo4wvD1x3ytTP-nvx1w2oejkdBHtIC9LL2eYYMD1_p6eE2T1d8nUfZ0vJhZHFyvU8nfEcKpzYXeQWaxRAkCAq7F2HLg6ydOqr0wPMq0tvE0/s1600/1424245428015%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2m4Pp-NJH__npEI7012m6aFlcomoc7eHRo4wvD1x3ytTP-nvx1w2oejkdBHtIC9LL2eYYMD1_p6eE2T1d8nUfZ0vJhZHFyvU8nfEcKpzYXeQWaxRAkCAq7F2HLg6ydOqr0wPMq0tvE0/s1600/1424245428015%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Ingredienti<br />
<br />
Biga (Preimpasto)<br />
<br />
10 gr pasta madre<br />
100 gr farina 0<br />
40 gr di acqua<br />
<br />
Impasto<br />
150 gr biga<br />
400 gr di farina 0<br />
210 gr di acqua<br />
20 gr di olio evo<br />
8 gr di zucchero di canna<br />
10 gr di sale fino<br />
<br />
Bollitura<br />
2 lt acqua<br />
1 cucchiaio di maizena<br />
1 cucchiaio di zucchero<br />
2 cucchiai di sale grosso<br />
<br />
semi vari per decorare<br />
<br />
La biga va fatta la sera prima: sciogliete la pasta madre nell'acqua e impastatela con la farina.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTeQsE2luVgHVT8Beh2GFBY3isZJ4ItY-ODQBRnWcGYV90CzYjrpcFHo66N9fbO-xrS0EPosmiR2ize8U_Git3lPA1sO-ceFRz9_aDvbACEBBaApTdf4YWFc9sKK1oLPxHLPsfUCvK5nA/s1600/1424245060481%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTeQsE2luVgHVT8Beh2GFBY3isZJ4ItY-ODQBRnWcGYV90CzYjrpcFHo66N9fbO-xrS0EPosmiR2ize8U_Git3lPA1sO-ceFRz9_aDvbACEBBaApTdf4YWFc9sKK1oLPxHLPsfUCvK5nA/s1600/1424245060481%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fatela lievitare a temperatura ambiente tutta la notte.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lPtTuk6s29l6rDWmNaetFRUT-2kVdylTdB17QWQ2eNPI_1UDHnl-4wanP33FHENrM2U3c_6EpNTZbT9YobGS8p7SdwKJ9jghCu4Bs-R4z-OpXzuzF7SeN8mmkPhMP1C63rxUrNFrKPQ/s1600/1424245091666%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3lPtTuk6s29l6rDWmNaetFRUT-2kVdylTdB17QWQ2eNPI_1UDHnl-4wanP33FHENrM2U3c_6EpNTZbT9YobGS8p7SdwKJ9jghCu4Bs-R4z-OpXzuzF7SeN8mmkPhMP1C63rxUrNFrKPQ/s1600/1424245091666%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Ecco come si presentava la mia al mattino.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHX0wE4kdtvHK0deEXNjyXgAfy9Alcii6SFozQ8bO_npsSIs6we6Fw9G2rF3q8Dlhrwim-LsU_4Dw5HXozv5zWwWEOgsJhwzAlXKVcVwBtDAzH1fWx5OAa3MIJb83Aji6ezw3bCVCK06E/s1600/1424245124685%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHX0wE4kdtvHK0deEXNjyXgAfy9Alcii6SFozQ8bO_npsSIs6we6Fw9G2rF3q8Dlhrwim-LsU_4Dw5HXozv5zWwWEOgsJhwzAlXKVcVwBtDAzH1fWx5OAa3MIJb83Aji6ezw3bCVCK06E/s1600/1424245124685%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Sciogliete la biga con lo zucchero e l'acqua.<br />
Aggiungete a poco a poco la farina. Una volta assorbita tutta la farina, unite il sale.<br />
Quando l'impasto sarà ben lavorato versate l'olio e continuate a impastare.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqc7e2V_8srfAqZ6nWjNwVeRS0SrkJio6dmr8oVByy8oq1xcuMmqJp1B9hzA2-RZry49xuxO7UEUdR1cJcqu16PjMNuvMCMiP6LgRksYn9nGfwwHOhbwYv71ScZ8vqp3XDMTyTF3PA1Q/s1600/1424245162085%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJqc7e2V_8srfAqZ6nWjNwVeRS0SrkJio6dmr8oVByy8oq1xcuMmqJp1B9hzA2-RZry49xuxO7UEUdR1cJcqu16PjMNuvMCMiP6LgRksYn9nGfwwHOhbwYv71ScZ8vqp3XDMTyTF3PA1Q/s1600/1424245162085%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Ribaltatelo su un piano di lavoro infarinato e lavoratelo qualche minuto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdo3GBUgvsMQCbUQH39V5XIhBiyrBGzA4TejwXFg3FupXN8OoFWGxxPdkKiwoYJ8johuBlaz0-95d37NDvb3okMtN_-r4DS3nZYeBRr0jXW4pzi5AWjra9JW0SMDM9DD3QgBQw0zPZCOA/s1600/1424245507615%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdo3GBUgvsMQCbUQH39V5XIhBiyrBGzA4TejwXFg3FupXN8OoFWGxxPdkKiwoYJ8johuBlaz0-95d37NDvb3okMtN_-r4DS3nZYeBRr0jXW4pzi5AWjra9JW0SMDM9DD3QgBQw0zPZCOA/s1600/1424245507615%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Coprite a campana l'impasto e fatelo riposare per 30 minuti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWate0Vlh00z6ZkJDX2fIKQlKeVap4baGfnvuhARfy_KFCNYXf4cHrx9Yzv913byBBrgktySumjYAgj_oe8YW6kNhvoT20b_g7tSvbw1s8Dc44GWFi-Pf5wjvr1KzMjvC4xRom9vuKCE/s1600/1424245195628%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsWate0Vlh00z6ZkJDX2fIKQlKeVap4baGfnvuhARfy_KFCNYXf4cHrx9Yzv913byBBrgktySumjYAgj_oe8YW6kNhvoT20b_g7tSvbw1s8Dc44GWFi-Pf5wjvr1KzMjvC4xRom9vuKCE/s1600/1424245195628%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Riprendete l'impasto e dividetelo in 8 panini dal peso di circa 100 gr l'uno.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQItH3rWDSJihCEltkFWgIgcyBNcJQcwbvhAnFTEr9WX2XjWxCfZymENiJXGlCtHzDFWOfc6hulLE6fONxmSzEoJ4A_mSWIYUqWqKbyRDa4AF4_69ip1XegcZWewP8o7ol8kU8qlF2sm8/s1600/1424245224188%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQItH3rWDSJihCEltkFWgIgcyBNcJQcwbvhAnFTEr9WX2XjWxCfZymENiJXGlCtHzDFWOfc6hulLE6fONxmSzEoJ4A_mSWIYUqWqKbyRDa4AF4_69ip1XegcZWewP8o7ol8kU8qlF2sm8/s1600/1424245224188%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Create le ciambelle forando il centro con l'aiuto delle dita: allargate un po' il buco, perchè durante la lievitazione tenderà a chiudersi.<br />
Appoggiate i bagels sotto alcuni quadrati di carta da forno: vi aiuterà a prelevarli per la cottura in acqua.<br />
Fate lievitare i bagels fino al loro raddoppio.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCADHP5nwkefzY4laEfVzdurmvkmYhR24VrUPxClGqoDYdIFw8B593rw5KO2gKa5IPAs6VV0BTzqUJLS4B9Xd8RrrW8rC5BgwfWg_zTFig8ubFDDMGJ4sdNK_GEk94Cp-MrAmdm4-RTL4/s1600/1424245254697%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCADHP5nwkefzY4laEfVzdurmvkmYhR24VrUPxClGqoDYdIFw8B593rw5KO2gKa5IPAs6VV0BTzqUJLS4B9Xd8RrrW8rC5BgwfWg_zTFig8ubFDDMGJ4sdNK_GEk94Cp-MrAmdm4-RTL4/s1600/1424245254697%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fate bollire l'acqua e versate la maizena, lo zucchero e il sale grosso.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnyWLH8JNs6pnD8OylEgd5ZgniDqtq78FGCErmuXRoPLuNyE4EL1kquGdYLY3f0zrupKGwuQBJc0SdMK_ZOnOY3lpLysdXwFtjyu8LNjMnRVn6YC6eA3KVJUKj3PEQ062cSuOkLyEM-SM/s1600/1424245283678%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnyWLH8JNs6pnD8OylEgd5ZgniDqtq78FGCErmuXRoPLuNyE4EL1kquGdYLY3f0zrupKGwuQBJc0SdMK_ZOnOY3lpLysdXwFtjyu8LNjMnRVn6YC6eA3KVJUKj3PEQ062cSuOkLyEM-SM/s1600/1424245283678%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Immergete i bagels per un paio di minuti.<br />
Prelevateli con la schiumarola e metteteli in una teglia foderata con la carta da forno.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg7XID13D2zlrPvBfIKCRNlyxULw_nQ2EwgDxO7yIPXXleJwsvCSB-y2qdziIl9rknxqHpkkbRo7dlUjg32rknI3FnCEPE_P4fsgK4gizXCxMn-Cmmwo-g4moqoajLilcugJHQVjki4w/s1600/1424245311968%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyg7XID13D2zlrPvBfIKCRNlyxULw_nQ2EwgDxO7yIPXXleJwsvCSB-y2qdziIl9rknxqHpkkbRo7dlUjg32rknI3FnCEPE_P4fsgK4gizXCxMn-Cmmwo-g4moqoajLilcugJHQVjki4w/s1600/1424245311968%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Decorateli con i semi vari.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9km5cAV3xAcIZmcwtHVHF6339NJLLgw5KVb4BifM95xWgPZuKcFYAzrHeyiLalRJQekL-O0g9zjVijaZms6ilpfVWELvZoJbK7rKwe51tV_nriQk7eHB7i3O0aKx2nMcpMhhg-Ho30Y/s1600/1424245342361%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP9km5cAV3xAcIZmcwtHVHF6339NJLLgw5KVb4BifM95xWgPZuKcFYAzrHeyiLalRJQekL-O0g9zjVijaZms6ilpfVWELvZoJbK7rKwe51tV_nriQk7eHB7i3O0aKx2nMcpMhhg-Ho30Y/s1600/1424245342361%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Infornate a 220°C per circa 25 minuti, fino a quando non saranno belli dorati.<br />
Fateli raffreddare su una gratella.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8_p3Ka_bAEKiUGhQ_hahEymRvWEDDUboGLcYFSLqUxh6IQvuja6eXeM-vHxbgMmafN0819st9oUFgo7ye-Ec3GG6quq7Lm2OO9QPzEefdjcfdQuCAz-V5ZtGzZPoxyYdj6b-OGQ-ryE/s1600/1424245375920%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8_p3Ka_bAEKiUGhQ_hahEymRvWEDDUboGLcYFSLqUxh6IQvuja6eXeM-vHxbgMmafN0819st9oUFgo7ye-Ec3GG6quq7Lm2OO9QPzEefdjcfdQuCAz-V5ZtGzZPoxyYdj6b-OGQ-ryE/s1600/1424245375920%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-59672463466012101712015-02-17T08:59:00.001+01:002015-02-17T08:59:18.432+01:00UOVO IN CAMICIA FRITTO SU PUREA DI ASPARAGIQuesto week end mi sono lanciata in questa ricetta, un po' per scherzo e un po' perchè adoro sperimentare cose nuove!<br />
La difficoltà è solo riuscire a fare l'uovo in camicia, per il resto, con molta delicatezza si ottiene questo piatto, che potete servire come antipasto, come secondo....come più vi pare e piace.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5r0KM0xQcr4WJ8q_F_k8PV8yPhHRP9bqMB8cyIzvq27eGJlEtfuXcTaSF1qoDtPiQXw5gQuMw5IH7RIcvtAh6Xj9-Nv2cmzXu_BIeWV1dnjs-hUl2Nx_4U-W6mxyHmHvF1QQD-CEzsL4/s1600/1424159637874%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5r0KM0xQcr4WJ8q_F_k8PV8yPhHRP9bqMB8cyIzvq27eGJlEtfuXcTaSF1qoDtPiQXw5gQuMw5IH7RIcvtAh6Xj9-Nv2cmzXu_BIeWV1dnjs-hUl2Nx_4U-W6mxyHmHvF1QQD-CEzsL4/s1600/1424159637874%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Ingredienti per due persone<br />
<br />
Per le uova in camicia<br />
2 uova freschissime<br />
1 cucchiaio di aceto bianco<br />
acqua q.b.<br />
sale .q.b.<br />
<br />
Per la panatura<br />
1 uovo<br />
pangrattato<br />
farina<br />
<br />
Per la purea<br />
400 gr di asparagi (io ho usato quelli surgelati)<br />
4 cucchiai di parmigiano<br />
1 tazzina di latte<br />
sale<br />
<br />
Fate sobbollire l'acqua in una pentola e aggiungete un cucchiaio di aceto bianco e il sale. La presenza dell'aceto serve per facilitare la coagulazione dell'albume.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0f5uBPsgKgJYCWjCmFY7vH4OhJa_y0rzJrQMAy8f76dxDShCf4bacOIjntIqhAmNsfFGaAb-KL9JhVmbciWuKDADhWRTmt94hur6amOh8NcMOGu4nBvHS1Y4CVm9NDVcj6xJNW8RFjM/s1600/1424159321028%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0f5uBPsgKgJYCWjCmFY7vH4OhJa_y0rzJrQMAy8f76dxDShCf4bacOIjntIqhAmNsfFGaAb-KL9JhVmbciWuKDADhWRTmt94hur6amOh8NcMOGu4nBvHS1Y4CVm9NDVcj6xJNW8RFjM/s1600/1424159321028%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Rompete un uovo in un piatto.<br />
Create un vortice nella pentola con l'aiuto di un mestolo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiCnUsz5u973iGflM6V1Zi5tGGTcjEFOGPAwkKFh85hroG6JZ75It23nzyEuUjpNkP-O1rA8pbQsB_3qY5DnvvlfMmDGg7SHPNr2b4KXjle0_G6Un_hWLX1-I5PXCKnfQPHNGY8CxPLA/s1600/1424159355017%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixiCnUsz5u973iGflM6V1Zi5tGGTcjEFOGPAwkKFh85hroG6JZ75It23nzyEuUjpNkP-O1rA8pbQsB_3qY5DnvvlfMmDGg7SHPNr2b4KXjle0_G6Un_hWLX1-I5PXCKnfQPHNGY8CxPLA/s1600/1424159355017%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Versate l'uovo e continuate a creare il vortice senza toccare l'uovo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ti_0sx1Q73BXdC_GzB6A0Wgymur4yXcaWaqoWKISYM_lIUwfPzNfCO2X22ggh5-BJUlzYY4AWseiRlKYk-RK9IUqXwM3IjaIA7EeIwIeLH8PG-hB-Cv7vQy_DpMtmupG52y7CzgXFSU/s1600/1424159384830%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Ti_0sx1Q73BXdC_GzB6A0Wgymur4yXcaWaqoWKISYM_lIUwfPzNfCO2X22ggh5-BJUlzYY4AWseiRlKYk-RK9IUqXwM3IjaIA7EeIwIeLH8PG-hB-Cv7vQy_DpMtmupG52y7CzgXFSU/s1600/1424159384830%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fate cuocere l'uovo 2-3 minuti, prelevatelo dalla pentola con una schiumarola e mettetelo in un piatto a raffreddare.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXb-5Wsf_uYcnQbnf0aJiOKUeTJSQwIqjjEDbW5GGelYge6SyEAf_mWI5vim48FVut2jvKgqnqHrUoMIzPgADtYo-TRkYLYlcOF1IuyWoEzhUzOmCpnVdeKXKqQNDsl6P8DbSMqSQdSg/s1600/1424159415402%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXb-5Wsf_uYcnQbnf0aJiOKUeTJSQwIqjjEDbW5GGelYge6SyEAf_mWI5vim48FVut2jvKgqnqHrUoMIzPgADtYo-TRkYLYlcOF1IuyWoEzhUzOmCpnVdeKXKqQNDsl6P8DbSMqSQdSg/s1600/1424159415402%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fate la stessa cosa con il secondo uovo.<br />
Mentre le uova raffreddano, fate saltare in padella gli asparagi con un filo d'olio e un pizzico di sale.<br />
Una volta cotti frullateli.<br />
Mettete la purea di asparagi in padella, aggiungete il latte e il parmigiano e fatela rassodare e insaporire per qualche minuto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqnIbICGVI26al4bFJj1aAEG59F5XSiGywA4AzQ0ChKG_RVyehxjpALL5OI1tvMJdLQcF_IAS8PIj4lmdtfsUz2wP_Pdqi_9SAgsir3fM06WHeSYMjdZ8bU1zVOxkOmsZC1-i6shDzls/s1600/1424159465987%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqnIbICGVI26al4bFJj1aAEG59F5XSiGywA4AzQ0ChKG_RVyehxjpALL5OI1tvMJdLQcF_IAS8PIj4lmdtfsUz2wP_Pdqi_9SAgsir3fM06WHeSYMjdZ8bU1zVOxkOmsZC1-i6shDzls/s1600/1424159465987%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Riprendete le uova e molto delicatamente passatele prima nella farina, poi nell'uovo sbattuto e infine nel pangrattato.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwPrlcrcRFKnDfp8Gh32YtDVVdOjJDj6E52lzoICCz_yIk9ozo9WMvI6JEkblA3tKs8oJeQGSU6QzAAv4fk0fKERbQIbS5uwJweu7mpqmZ0xiy0oLsgho_4KcFj6LHcmtmJGnR5ZgfXA/s1600/1424159550758%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwPrlcrcRFKnDfp8Gh32YtDVVdOjJDj6E52lzoICCz_yIk9ozo9WMvI6JEkblA3tKs8oJeQGSU6QzAAv4fk0fKERbQIbS5uwJweu7mpqmZ0xiy0oLsgho_4KcFj6LHcmtmJGnR5ZgfXA/s1600/1424159550758%5B1%5D.png" height="300" width="400" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EOoW9KqEGeLlBgyUgl3oKiNheRfoV5U-7JEz9s9gpb0tFkme6CcYJbFDl8anksItN9SbGKY4E2Pr44vK-Uc-yBkLlk8XTnvGtjLqAeHvQCR0gh5sLa89rkbLvmpyvNXKjGFwnEWFmcs/s1600/1424159583784%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EOoW9KqEGeLlBgyUgl3oKiNheRfoV5U-7JEz9s9gpb0tFkme6CcYJbFDl8anksItN9SbGKY4E2Pr44vK-Uc-yBkLlk8XTnvGtjLqAeHvQCR0gh5sLa89rkbLvmpyvNXKjGFwnEWFmcs/s1600/1424159583784%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Friggete le uova impanate in olio caldo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8Hs_dHgz9OkaqZiMB60epwroztHS4Y3nsOXLRX_zCz2Y_yS9HXhRmd-HMIrk5oMB7VRhgWyRUK-zLYfybI6YRggsFwqEeFirO4ZQ0oWZp_973Adg-5lsCguP1iySAmXi7BYWyFMbP7M/s1600/1424159610959%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU8Hs_dHgz9OkaqZiMB60epwroztHS4Y3nsOXLRX_zCz2Y_yS9HXhRmd-HMIrk5oMB7VRhgWyRUK-zLYfybI6YRggsFwqEeFirO4ZQ0oWZp_973Adg-5lsCguP1iySAmXi7BYWyFMbP7M/s1600/1424159610959%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Scolatele bene e servitele in un piatto dove avrete messo un po' di purea di asparagi.<br />
Ecco l'interno (GODURIOSO) dell'uovo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_hB626qn2Isw8W26xDHh2XRLmWlSvXsYGD_7K5wtjp6114Z96skGsLKjFgmVUOr1dMOpqFaJJIimfi6WCQfbpLHsDMlwE-mxkukhQafbsJJt_Ojq8XR7hNGOjRfsT9I8k4lRg0Y8-hs/s1600/1424159667420%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_hB626qn2Isw8W26xDHh2XRLmWlSvXsYGD_7K5wtjp6114Z96skGsLKjFgmVUOr1dMOpqFaJJIimfi6WCQfbpLHsDMlwE-mxkukhQafbsJJt_Ojq8XR7hNGOjRfsT9I8k4lRg0Y8-hs/s1600/1424159667420%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-10810424273633538832015-02-16T09:16:00.004+01:002015-02-16T09:33:46.917+01:00PANCOTTOQuesta è una ricetta che sa di tradizione e di semplicità. Una di quelle ricette fatta con ingredienti semplici e genuini.<br />
Di pancotto ne esistono mille versioni, una diversa dall'altra, ognuna con quel tocco in più che rende unico e speciale il piatto.<br />
Questa ricetta è della nonna paterna di mio figlio....la condivido volentieri con voi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPe6FdnWKaJlQDNk4EAoyWtvdJD9X9tCAUqCBnW2fYC0Jld6pqKvDRINRTnxYGoP-H1V7Maz6vY6RWlTkHExsqI4_xmZa4NcUjTMSOBRUuEZawXU1Lotqu388y4FyHAVNtq9Qmz79gKUM/s1600/1424074037558%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPe6FdnWKaJlQDNk4EAoyWtvdJD9X9tCAUqCBnW2fYC0Jld6pqKvDRINRTnxYGoP-H1V7Maz6vY6RWlTkHExsqI4_xmZa4NcUjTMSOBRUuEZawXU1Lotqu388y4FyHAVNtq9Qmz79gKUM/s1600/1424074037558%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />
Ingredienti per 4 persone<br />
<br />
400 gr di pane raffermo (io ho usato quello pugliese)<br />
1 spicchio d'aglio<br />
origano q.b.<br />
1 lt e mezzo brodo vegetale q.b.<br />
4 cucchiai di parmigiano<br />
olio evo q.b.<br />
sale q.b.<br />
<br />
Mettete a soffriggere l'aglio e l'origano con un filo d'olio. (Io ho usato l'aglio in polvere).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYn4How12OkK8Ay2YBswV3brYMWRVXEG2tI2-eNwuVJtXKJtYCugt1AkhmRyQxDZcLr-TYBIJhFapaBmw3ng_HRw_mv-gmr8_nD-tx-kXwcAfdWzUG0TgOu7qZkH7XjL86BZjvsILgTQ/s1600/1424073876952%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYn4How12OkK8Ay2YBswV3brYMWRVXEG2tI2-eNwuVJtXKJtYCugt1AkhmRyQxDZcLr-TYBIJhFapaBmw3ng_HRw_mv-gmr8_nD-tx-kXwcAfdWzUG0TgOu7qZkH7XjL86BZjvsILgTQ/s1600/1424073876952%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Versate poi il brodo e fate aromatizzare il tutto.<br />
Quando comincerà a sobbollire aggiungete il pane tagliato a dadini.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fTJ2A2GIoE20wug_dIu5HnaH0B-rVZ24Rl64H86l0UMKU5DBFBHntZJhVztgRNv_CxDJVUsY1LLvY-DJpV3jhu52LaGhcVH9KdvCXR5kdKf6ttuBJ-2t5boTuu8tiyowQ4Up2YzHQjc/s1600/1424073930806%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_fTJ2A2GIoE20wug_dIu5HnaH0B-rVZ24Rl64H86l0UMKU5DBFBHntZJhVztgRNv_CxDJVUsY1LLvY-DJpV3jhu52LaGhcVH9KdvCXR5kdKf6ttuBJ-2t5boTuu8tiyowQ4Up2YzHQjc/s1600/1424073930806%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fate assorbire il brodo ed eventualmente aggiungetene dell'altro: la dose di brodo varia a seconda del tipo di pane che userete.<br />
Cuocete fino a quando il pane si disferà.<br />
Mantecate con il parmigiano.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cyygV9ohJ7QJMj13KFPIryXdiCaGT5sQOL3WtAKBWPqkVZ-JLdbmjbWrF2-QzpDX3Bl_IoenrJgImFHewnuQjRhyphenhyphenvWxmoNQa8bltbpFR5OyLV4RRl7vTa-GbxnxaTLWXgWvm0hLb_qs/s1600/1424073968167%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-cyygV9ohJ7QJMj13KFPIryXdiCaGT5sQOL3WtAKBWPqkVZ-JLdbmjbWrF2-QzpDX3Bl_IoenrJgImFHewnuQjRhyphenhyphenvWxmoNQa8bltbpFR5OyLV4RRl7vTa-GbxnxaTLWXgWvm0hLb_qs/s1600/1424073968167%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Servite caldo con un filo di olio a crudo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyF32bvO3s6EsCMsBkOxGfsLySd8_IzCmRCrWscOgYodq71-kPFn6Qm7rQywwGOd77zY-haeccuASrA2dPYedCTHaL4ewhPiQLUNz3kp5nFNinI4bGc_eKCjgcM0v3HNsyRRyT7Qqtb-w/s1600/1424074007445%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyF32bvO3s6EsCMsBkOxGfsLySd8_IzCmRCrWscOgYodq71-kPFn6Qm7rQywwGOd77zY-haeccuASrA2dPYedCTHaL4ewhPiQLUNz3kp5nFNinI4bGc_eKCjgcM0v3HNsyRRyT7Qqtb-w/s1600/1424074007445%5B1%5D.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-8141843686398484042015-02-13T08:51:00.001+01:002015-02-13T11:12:53.049+01:00BISCOCAFFE'Io adoro il caffè. Mi piace il suo aroma, il suo profumo....e curiosando nel sito di Marco Bianchi mi sono imbattuta in una sua ricetta dove usava la polvere di caffè per fare dei biscotti. E una caffeinomane come me non poteva certo farsela scappare!!!!!!!!!!<br />
Ho leggermente modificato la ricetta riducendo le dosi dello zucchero, perché, personalmente non amo molto i dolci troppo zuccherati.<br />
Vi auguro un buon week end....ci si legge lunedì!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qkMBVafJY8T_l1F41AXtsh0UIYHrh2TsrcxU7w02s0qIQ7HKPO2yzs9YchOcINWb2zvTmFRZAjJHhGmKJ9GprQu67DO7qf1fE2CLypr9CWWj21ksrA_6QyqeELXZYa1ykN1DYn-ecLQ/s1600/1423812850315%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qkMBVafJY8T_l1F41AXtsh0UIYHrh2TsrcxU7w02s0qIQ7HKPO2yzs9YchOcINWb2zvTmFRZAjJHhGmKJ9GprQu67DO7qf1fE2CLypr9CWWj21ksrA_6QyqeELXZYa1ykN1DYn-ecLQ/s1600/1423812850315%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Ingredienti<br />
<br />
100 gr di farina integrale<br />
100 gr di farina 0<br />
20 gr di maizena<br />
80 gr di noci<br />
40 gr di zucchero ( se preferite anche 60 gr)<br />
6 cucchiai di olio di mais<br />
1 tazzina di caffè<br />
2 cucchiaini di polvere di caffè (quello che usate per preparare il caffè!)<br />
2 cucchiaini di cacao in polvere<br />
<br />
Mettete tutti gli ingredienti nel frullatore e tritate tutto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX0D2dhXwL7HJc8ADkKXuoZHBrnAB8tx2CvEN1Phr3A7VbagomEakJvATIorChcfUqabe72fazDZDXMcOJTy_XfpH9-elD9SIdEjSXeIFjozibfgzfCZ83Hzy1X8tOhf1oMtGeICv3-g/s1600/1423812720619%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiX0D2dhXwL7HJc8ADkKXuoZHBrnAB8tx2CvEN1Phr3A7VbagomEakJvATIorChcfUqabe72fazDZDXMcOJTy_XfpH9-elD9SIdEjSXeIFjozibfgzfCZ83Hzy1X8tOhf1oMtGeICv3-g/s1600/1423812720619%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Lavorate un po' a mano impastando, fino ad ottenere un panetto omogeneo.<br />
Fatelo rassodare 20 minuti in frigo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNCmfgv0ENbhQjLDB1ssiqT7329zdu4HiPL0XEU2aU9lho_5cMxnrsQ4_Dsb_FnAxufmxN8_JoaaLQv3U6Qz4ZuidzOiekV0J4fnEv3OSgo-1y9NPtWxJD5aujOWWfxCOoxPDVp3a3Gw/s1600/1423812752768%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNCmfgv0ENbhQjLDB1ssiqT7329zdu4HiPL0XEU2aU9lho_5cMxnrsQ4_Dsb_FnAxufmxN8_JoaaLQv3U6Qz4ZuidzOiekV0J4fnEv3OSgo-1y9NPtWxJD5aujOWWfxCOoxPDVp3a3Gw/s1600/1423812752768%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Stendete una sfoglia non troppo sottile e ricavate i vostri biscotti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kOH0pJH8yjAoMQ6HlpRaVuBqcrvaBreHHVTQN1odwpAWL6Upclpt6JlsNfpSrR5wOnFVbwWnu-5lxXqh3FJPb0-cVea4Fe8kWZSPcw1QkB9v0-LNRrFEC5Xkd-b5hzHGpGphDPRDUQY/s1600/1423812787841%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kOH0pJH8yjAoMQ6HlpRaVuBqcrvaBreHHVTQN1odwpAWL6Upclpt6JlsNfpSrR5wOnFVbwWnu-5lxXqh3FJPb0-cVea4Fe8kWZSPcw1QkB9v0-LNRrFEC5Xkd-b5hzHGpGphDPRDUQY/s1600/1423812787841%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Mettete i biscocaffé in una teglia foderata con della carta da forno e infornate a 180°C per 20 minuti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24MechbvNqg44Z5gSdncX4l_vOp472QNP_2ZRIyLGtPFI05tR4LdU-cRNz2fD9OQUlzy_jilb3aff-Spn08TUq796nRm_QMO08Cbh1kzTOIJDpnMSwZIZZrFaCxvPYE2JvAsEJigC6qY/s1600/1423812819697%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24MechbvNqg44Z5gSdncX4l_vOp472QNP_2ZRIyLGtPFI05tR4LdU-cRNz2fD9OQUlzy_jilb3aff-Spn08TUq796nRm_QMO08Cbh1kzTOIJDpnMSwZIZZrFaCxvPYE2JvAsEJigC6qY/s1600/1423812819697%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fateli raffreddare e conservateli in una scatola di latta.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNJ0Zc9ZvOn9OUtb_Gh3ocL_PvXa1w7ZHYlhmQJM41cHJMDJ_BSBAxc786MWm0kuGUzltukwr4LNBV8bZxzHioF23qYYQiOSEgCYEKbgxGRlgezSq83Tug_dEuWXgVHfiJkxSwflkwXc/s1600/1423812879926%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNJ0Zc9ZvOn9OUtb_Gh3ocL_PvXa1w7ZHYlhmQJM41cHJMDJ_BSBAxc786MWm0kuGUzltukwr4LNBV8bZxzHioF23qYYQiOSEgCYEKbgxGRlgezSq83Tug_dEuWXgVHfiJkxSwflkwXc/s1600/1423812879926%5B1%5D.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com2tag:blogger.com,1999:blog-1192545577689862591.post-52258694096483681672015-02-12T09:06:00.001+01:002015-02-12T09:06:15.984+01:00INSALATA DI SPATZLE ALLA CAPRESEGli spatzle sono una preparazione tipica della Germania meridionale. Questi gnocchetti, dalla forma tipicamente irregolare, si ottengono da una pastella di uova, farina e acqua e si versano nell'apposito attrezzo, lo spatzlehobel.<br />
Ho voluto alleggerire la ricetta eliminando le uova e rendere più patriottico il piatto ricreando i sapori della caprese: basilico, mozzarella e pomodoro....come ho fatto?....ho usato il pesto nell'impasto!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAARaMahv_PqsAcuAuNGvyIVS0NTRjjfVNM90XQzXwdY6wAPW0BuBEZ2ybBMiR7BRN1eKrh2028STiV505ONiQtAQq6v15ekcja0wWDzL7AMl_Al6nTH5Sz3P-AZ69uofy7UhbLFY6eGw/s1600/1423726881117%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAARaMahv_PqsAcuAuNGvyIVS0NTRjjfVNM90XQzXwdY6wAPW0BuBEZ2ybBMiR7BRN1eKrh2028STiV505ONiQtAQq6v15ekcja0wWDzL7AMl_Al6nTH5Sz3P-AZ69uofy7UhbLFY6eGw/s1600/1423726881117%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti per 2 persone<br />
<br />
Per la pastella degli spatzle<br />
<br />
150 gr di farina<br />
150 gr di pesto<br />
100 - 150 ml di acqua<br />
sale (facoltativo, io non l'ho messo in quanto il pesto è già molto saporito)<br />
<br />
Per il condimento<br />
<br />
5 - 6 pomodorini<br />
1 mozzarella<br />
olio evo q.b.<br />
sale q.b.<br />
origano<br />
<br />
Versate in una ciotola la farina e il pesto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNScWUYYr4Xn-KwrcU0Aq7mPhWJTudKrj6yRrlyXZaPLyMtj9qtCzjl1H6Z-Y_D6RY9SlDGgzG17FtxLGqNmeviLoXp_9RsWv4UE1v__d0S3SqwKJiMa5cZ4SAP9rpu1I1T8U-WpE0yv4/s1600/1423726993662%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNScWUYYr4Xn-KwrcU0Aq7mPhWJTudKrj6yRrlyXZaPLyMtj9qtCzjl1H6Z-Y_D6RY9SlDGgzG17FtxLGqNmeviLoXp_9RsWv4UE1v__d0S3SqwKJiMa5cZ4SAP9rpu1I1T8U-WpE0yv4/s1600/1423726993662%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Versate l'acqua e con una frusta lavorate il tutto fino ad ottenere una pastella densa e liscia. Fatela riposare una mezz'ora.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCcKW5xME1TvEmLuOVpmA6HVg_gnHnDFbQu4z82KRXZMmCa4qPzkr14UIDxEMBd6ru9FKaRxkcNcxAEjHNc2Cx8O5UuGy2dAUbGHpeLkZRGVU5aOjLraFSNffbHJUBMHaqYXL2K1DOKc/s1600/1423726907695%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCcKW5xME1TvEmLuOVpmA6HVg_gnHnDFbQu4z82KRXZMmCa4qPzkr14UIDxEMBd6ru9FKaRxkcNcxAEjHNc2Cx8O5UuGy2dAUbGHpeLkZRGVU5aOjLraFSNffbHJUBMHaqYXL2K1DOKc/s1600/1423726907695%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Nel frattempo tagliate i pomodorini e conditeli con olio, origano e sale.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLyk7pK0m3OBtDfjQjnjalRSA0GvWu3qhjvvyQbu7-R_h9Y0p1CHSvh0BauOuntsClMmYkFCGoeoGILMnSufqj6hT43Xkp50KigvHzmVkYQee0R7-N8Bcqbfy3F2IFnmqz_CInOZiLuo/s1600/1423727101887%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLyk7pK0m3OBtDfjQjnjalRSA0GvWu3qhjvvyQbu7-R_h9Y0p1CHSvh0BauOuntsClMmYkFCGoeoGILMnSufqj6hT43Xkp50KigvHzmVkYQee0R7-N8Bcqbfy3F2IFnmqz_CInOZiLuo/s1600/1423727101887%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Tagliate a dadini anche la mozzarella.<br />
Portate ad ebollizione l'acqua e versate la pastella nella gratella ( come ho fatto <a href="http://acasadivale.blogspot.it/2014/12/spatzle-rossi-al-pesto.html" target="_blank">qui</a> ). Man mano che vengono a galla metteteli in una ciotola capiente.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj404sJWdhpBDXFkdxQOfJ_HxBqR0IMqS6UPeD08-bc_mTypRCq6kiBIsY89bEgqfvVHqzjsWWdn7cDzfU9_4PvoeNJr9PAaAaAYcvj4TcB814P2QcItBjoSakQfBJpjCO17C5oZhjRcx8/s1600/1423726961215%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj404sJWdhpBDXFkdxQOfJ_HxBqR0IMqS6UPeD08-bc_mTypRCq6kiBIsY89bEgqfvVHqzjsWWdn7cDzfU9_4PvoeNJr9PAaAaAYcvj4TcB814P2QcItBjoSakQfBJpjCO17C5oZhjRcx8/s1600/1423726961215%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Condite gli spatzle con il pomodoro, la mozzarella e un filo d'olio a crudo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWX9PSa5kwUP7bb4z30xK6pfwB2RhSw3rmST32Lvo85YHA7VqwXpc7Xdi58codLGgRNYtzSoTHYdTU4kNO_aQeUpW6LVWhMWElck6Lm_eM3FJ84W0w9USP2Mn8D0OJayM81xwMcO_YJuo/s1600/1423727020083%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWX9PSa5kwUP7bb4z30xK6pfwB2RhSw3rmST32Lvo85YHA7VqwXpc7Xdi58codLGgRNYtzSoTHYdTU4kNO_aQeUpW6LVWhMWElck6Lm_eM3FJ84W0w9USP2Mn8D0OJayM81xwMcO_YJuo/s1600/1423727020083%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Buon appetito!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBWT1p9rpLXz0xVmAjXukUSamJCEWfToGzyh9SJoEvhToO-lGiAvqHZ8wMpwGSQYSP4aiP1OngnWUFpthdUCWlr1HCSCSbZ8Dmy-gn7fHO-tRfWmcXXJR6YDRe7LsibkDHyrlRPq7c2A/s1600/1423726850095%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmBWT1p9rpLXz0xVmAjXukUSamJCEWfToGzyh9SJoEvhToO-lGiAvqHZ8wMpwGSQYSP4aiP1OngnWUFpthdUCWlr1HCSCSbZ8Dmy-gn7fHO-tRfWmcXXJR6YDRe7LsibkDHyrlRPq7c2A/s1600/1423726850095%5B1%5D.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-90712212358051417672015-02-11T08:38:00.001+01:002015-02-11T08:38:22.438+01:00MOUSSE DI MELANZANE E TOMINO<div>
Una melanzana cotta al forno, qualche cucchiaio di formaggio fresco e il gioco è fatto.</div>
<div>
Questa ricetta nasce da un suggerimento di un mio amico. Si parlava del caviale di melanzana: polpa di melanzana cotta al forno e insaporita con erbe aromatiche.</div>
Io ho voluto aggiungere del formaggio morbido e rendere questa mousse molto versatile: potete usarla per guarnire dei crostini, mantecare dei risotti, condire la pasta, creare degli involtini.<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8bmp-VQFVL2_PrbFvA9zEkx6pIhVSWwGOFdQ03FMipr4OFlWveiKbc0jGevq6O1moW-MDhu1Lh2qimw0AIPrLt1juZDd4sKTmVIikNBpMTYQXO0BFAUJHBbnpv9lCTm11yID-U1GodE/s1600/1423640201519%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8bmp-VQFVL2_PrbFvA9zEkx6pIhVSWwGOFdQ03FMipr4OFlWveiKbc0jGevq6O1moW-MDhu1Lh2qimw0AIPrLt1juZDd4sKTmVIikNBpMTYQXO0BFAUJHBbnpv9lCTm11yID-U1GodE/s1600/1423640201519%5B1%5D.png" height="488" width="640" /></a></div>
<div>
<br /></div>
<div>
Ingredienti</div>
<div>
<br /></div>
<div>
1 melanzana</div>
<div>
2 cucchiai di tomino fresco (oppure formaggio caprino, robiola)</div>
<div>
sale q.b.</div>
<div>
<br /></div>
<div>
Prendete la melanzana, lavatela e bucherellatela.</div>
<div>
Infornate a 200°C per circa 30 minuti.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5B5vInLnmtlvq00cUlgj50z9nqIW8QdFbFGXxcz8F7j59Nwx_E7c2v4zEINaBezdwCp4Jb4-BmksO9FdeN4wF7H0NdKlune8ApJrwry1jw__oTLWnelcuSswNgeT8vlpETkxJODzBNRQ/s1600/1423638539807%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5B5vInLnmtlvq00cUlgj50z9nqIW8QdFbFGXxcz8F7j59Nwx_E7c2v4zEINaBezdwCp4Jb4-BmksO9FdeN4wF7H0NdKlune8ApJrwry1jw__oTLWnelcuSswNgeT8vlpETkxJODzBNRQ/s1600/1423638539807%5B1%5D.png" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
Tagliate la melanzana a metà e con l'aiuto di un cucchiaio prelevate la polpa.</div>
<div>
Schiacciate la polpa con l'aiuto di una forchetta, aggiungete del sale.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-TTzv8RImNMZoGVLONqnQ3SIMvJfBSvwtpulsBtc3zvs0ZKYKW-msoysYpjVDLB9MfuqdZtto-XsHs52_QwbMOD8IBJtCYd4gixUR0D6FqVz35dmf66MkrwPliMu2FUOqJtIvw1kIUM/s1600/1423638575544%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-TTzv8RImNMZoGVLONqnQ3SIMvJfBSvwtpulsBtc3zvs0ZKYKW-msoysYpjVDLB9MfuqdZtto-XsHs52_QwbMOD8IBJtCYd4gixUR0D6FqVz35dmf66MkrwPliMu2FUOqJtIvw1kIUM/s1600/1423638575544%5B1%5D.png" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
Unite alla purea di melanzana il formaggio, mescolate bene e fate insaporire per qualche minuto.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uEUou0rWvHCtJvjhBjQeYvrAXz6tU4bx0vz2P_qmlcMY3WnM9ShychwakMCAaoQTlm7lLTw6RXo0EM8BU_z1Wx6DWY86g9L99RQZkTfc4owLAFfG24Naq-bUhRO4IPkLpkCaJjUKm6Y/s1600/1423638479354%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uEUou0rWvHCtJvjhBjQeYvrAXz6tU4bx0vz2P_qmlcMY3WnM9ShychwakMCAaoQTlm7lLTw6RXo0EM8BU_z1Wx6DWY86g9L99RQZkTfc4owLAFfG24Naq-bUhRO4IPkLpkCaJjUKm6Y/s1600/1423638479354%5B1%5D.png" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
Tagliate a striscioline la buccia della melanzana e fatela friggere in poco olio fino a renderla croccante.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKYRNvJaOh2WxOs11vLdvWTRfYXJTQf5RGZMoK51kv1P24WiZPLfJTYbLeygnjFUm5PbsJu4WLrEqPYcrOLS6Tvi86d4FxtQWY90xq12tYFpp-RyXwXjg1jbYhHQfXx5oXEawCJMJazs/s1600/1423638509943%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKYRNvJaOh2WxOs11vLdvWTRfYXJTQf5RGZMoK51kv1P24WiZPLfJTYbLeygnjFUm5PbsJu4WLrEqPYcrOLS6Tvi86d4FxtQWY90xq12tYFpp-RyXwXjg1jbYhHQfXx5oXEawCJMJazs/s1600/1423638509943%5B1%5D.png" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
Guarnite i crostini di pane con la mousse di melanzana e guarnite con la buccia fritta.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioex9X4T_WV5HEmrHBYS3vRyJ3GiQg3h72W3wAH0kEn2NSsUT_zRWTMCNV_f1ztLEKCjoKsEDNFj1VCWUhr-wDh7DUTDCF09SXwBpVhnTjTed8IXNaqXyIFyDNA4_X0IVLIw1ffwcuXJg/s1600/1423638417197%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioex9X4T_WV5HEmrHBYS3vRyJ3GiQg3h72W3wAH0kEn2NSsUT_zRWTMCNV_f1ztLEKCjoKsEDNFj1VCWUhr-wDh7DUTDCF09SXwBpVhnTjTed8IXNaqXyIFyDNA4_X0IVLIw1ffwcuXJg/s1600/1423638417197%5B1%5D.png" height="480" width="640" /></a></div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-10436470654055973402015-02-10T08:30:00.001+01:002015-02-10T08:30:43.801+01:00FAGOTTINI AL RADICCHIO E NOCIUn rotolo di pasta sfoglia e via di fantasia.... Mi capita spesso di arrivare a casa e di voler dimenticare le preoccupazioni della giornata chiudendomi in cucina. Per me è come se fosse un luogo magico, lontano da tutto e da tutti. C'è chi corre, chi va in palestra, chi ricama....io cucino.<br />
Ieri sera ho preparato questi fagottini che possono essere un ottimo stuzzichino o un antipasto tiepido.<br />
Vi lascio la ricetta augurandovi una buona giornata.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNzaaJJJvIAu-fjBLZAgj5YZYejXu3rCCAcmbiTLRa9siATfhhMGCOKc0vzl_V6FJnomVn3N0Tpf3ELo9_8yP2d5tDRRD3un60D-QZDUF8MS341_pnxxGuMOns0yNTCZ5lU6lxuClHss/s1600/1423552581932%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNzaaJJJvIAu-fjBLZAgj5YZYejXu3rCCAcmbiTLRa9siATfhhMGCOKc0vzl_V6FJnomVn3N0Tpf3ELo9_8yP2d5tDRRD3un60D-QZDUF8MS341_pnxxGuMOns0yNTCZ5lU6lxuClHss/s1600/1423552581932%5B1%5D.png" height="370" width="640" /></a></div>
<br />
Ingredienti<br />
<br />
2 rotoli di pasta sfoglia<br />
1 radicchio rosso<br />
100 gr di taleggio ( o fontina o galbanino...)<br />
50 gr di gherigli di noci<br />
sale q.b.<br />
olio q.b.<br />
<br />
Pulite e tagliate finemente il radicchio e fatelo stufare in padella con un filo d'olio. Una volta cotto regolate di sale.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGMymJwQNXodHhWE9xdH2asMWFe8GulW_uPwBAl9oK5ezrp6xu5OikdlSVB-iRHCoQfi0Yw8z1p2pk5yMUZie1GI-HS4xJOa3EEU_kLXpOaIEsHI1dIWDQMV0Ou8eflkpLQRb4rjaAww/s1600/1423552764336%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGMymJwQNXodHhWE9xdH2asMWFe8GulW_uPwBAl9oK5ezrp6xu5OikdlSVB-iRHCoQfi0Yw8z1p2pk5yMUZie1GI-HS4xJOa3EEU_kLXpOaIEsHI1dIWDQMV0Ou8eflkpLQRb4rjaAww/s1600/1423552764336%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Srotolate la pasta sfoglia e ricavate 5 dischi da 10 cm di diametro e 5 dischi da 8 cm di diametro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL50zrI5g_LEdvtqxeUWGgKdZsCW5EyseyddqONECK-nYSaGsYaxlupocQLbH8uML8EpB6DGBWvSQWpBqkVQX116-UocR97YeAtCdKe8Qls8eIU7Z8U0YbkunCDCNt8W2an81tW07roU/s1600/1423552733868%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuL50zrI5g_LEdvtqxeUWGgKdZsCW5EyseyddqONECK-nYSaGsYaxlupocQLbH8uML8EpB6DGBWvSQWpBqkVQX116-UocR97YeAtCdKe8Qls8eIU7Z8U0YbkunCDCNt8W2an81tW07roU/s1600/1423552733868%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Prendete i dischi più grandi e incideteli leggermente in superficie.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgth8_d96iLEXLAcyxR-2SLEeYyRFcEPVGG0OPf19pzCsTuB9t19fnGcZ4bKzEFvTaX84jkY90jC4f_AItmz-IvEm5rEtxaAkqcSX8KfZ8oDtUiGyDZxvnykD_YZXdvekMPPEEJgfg42jQ/s1600/1423552705993%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgth8_d96iLEXLAcyxR-2SLEeYyRFcEPVGG0OPf19pzCsTuB9t19fnGcZ4bKzEFvTaX84jkY90jC4f_AItmz-IvEm5rEtxaAkqcSX8KfZ8oDtUiGyDZxvnykD_YZXdvekMPPEEJgfg42jQ/s1600/1423552705993%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Mettete al centro dei dischi più piccoli un po' di radicchio, qualche cubetto di formaggio e delle noci.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspmMQ08OnE7ymmPTclrFyAN3aq-R9fKeLKtyPP3UIPPl0MZDO2FJSH4Pbxu0R_j9XKIn-Szdv8QTNLX8wKsEQDghiIL9o4ZWrjcytqxtIeLYOD2egOFZvq6Sct92t4GBLMYIaqIB0CTU/s1600/1423552678869%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspmMQ08OnE7ymmPTclrFyAN3aq-R9fKeLKtyPP3UIPPl0MZDO2FJSH4Pbxu0R_j9XKIn-Szdv8QTNLX8wKsEQDghiIL9o4ZWrjcytqxtIeLYOD2egOFZvq6Sct92t4GBLMYIaqIB0CTU/s1600/1423552678869%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Bagnate i bordi con dell'acqua e chiudete con un disco più grande.<br />
Mettete i fagottini in una teglia e spennellateli con dell'acqua.<br />
Infornate a 180°C per circa 20 minuti o comunque fino a quando i fagottini non saranno dorati.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WMKdRN5coDXqYdapCeIPQBxIDsxG5SZFTkQkEkiJBMHVWR6VVRwa_x1aFn4Q-3L6o2OB4l5Ah4AeH_qyeSFEw3z2uHA8z74FuDzs3bWF-RYvkRi9TJJU6KLiRt44agvGOVa4eeRoUDA/s1600/1423552611151%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WMKdRN5coDXqYdapCeIPQBxIDsxG5SZFTkQkEkiJBMHVWR6VVRwa_x1aFn4Q-3L6o2OB4l5Ah4AeH_qyeSFEw3z2uHA8z74FuDzs3bWF-RYvkRi9TJJU6KLiRt44agvGOVa4eeRoUDA/s1600/1423552611151%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Servite i vostri fagottini ancora caldi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHoyKR-Wjd5hBXNdCFPtJMGrlQwVeBFHiJq2DM5QykOCBz_nRX4VDi7ozwhNm1H05ZnR9AEFiHeC-YE3NdBkteo7e1dN6-IQlfLUlXeES96Teghp0KLu6UVEaYY6huS1d4c3uIU18HjA/s1600/1423552555299%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHoyKR-Wjd5hBXNdCFPtJMGrlQwVeBFHiJq2DM5QykOCBz_nRX4VDi7ozwhNm1H05ZnR9AEFiHeC-YE3NdBkteo7e1dN6-IQlfLUlXeES96Teghp0KLu6UVEaYY6huS1d4c3uIU18HjA/s1600/1423552555299%5B1%5D.png" height="436" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-67130463502701961442015-02-09T08:13:00.000+01:002015-02-09T08:13:00.632+01:00ZUPPA DI VERZA E PATATEIn questi giorni il freddo e la neve non ci hanno certo risparmiati, e cosa c'è di meglio se non una bella zuppa calda?<br />
La protagonista di oggi è la verza. Quest'ortaggio contiene pochissime calorie (circa 30 per ogni etto) ed è ricco di sostanze antiossidanti che lo rendono un antitumorale per eccellenza.<br />
Accendete i fornelli...si comincia!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMobPNaljImih3cbbj9gKfYTuL89cV9ge0Y4yzvkDnMamsFLmuFY99_GXUjSIw4hWsViFHVidOc1Ok-YOzkqW5jvEgdfGquDOvkGY77zeK40tgUa7DnVKp3UytfafZrRHsk9INXqxa2g/s1600/1423465146027%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvMobPNaljImih3cbbj9gKfYTuL89cV9ge0Y4yzvkDnMamsFLmuFY99_GXUjSIw4hWsViFHVidOc1Ok-YOzkqW5jvEgdfGquDOvkGY77zeK40tgUa7DnVKp3UytfafZrRHsk9INXqxa2g/s1600/1423465146027%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />
Ingredienti per 2 persone<br />
<br />
1/2 cavolo verza<br />
4 patate<br />
1 cipolla bianca<br />
1 bicchiere di latte<br />
2 cucchiaio di olio<br />
sale q.b.<br />
pepe q.b.<br />
<br />
Tagliate a fettine la cipolla e fatela soffriggere in pentola con l'olio.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yjNeHSkqscuL2ddiREje2wEiDBjwfvBXyY4Egi1cR5uWydyR5-TWkUyfEznaWiNOfskFsf634KNjCd77-2SnwIhjSb93J-pN_Z2h_IdHTZeUjQ1UDFgHRO3Bz5urRhlJpSgHepad8SY/s1600/1423465013206%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yjNeHSkqscuL2ddiREje2wEiDBjwfvBXyY4Egi1cR5uWydyR5-TWkUyfEznaWiNOfskFsf634KNjCd77-2SnwIhjSb93J-pN_Z2h_IdHTZeUjQ1UDFgHRO3Bz5urRhlJpSgHepad8SY/s1600/1423465013206%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Quando si sarà dorata unite le patate tagliate a dadini e fatele insaporire qualche minuto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWR1MQYudZK7JEHza8P9QoOSadE0lk4j6Vj-qGxwLRwlqwSwrxmGeDdBnqdwONE76cPzltQ0iTfADe0G4yGQMpZ8ABNmbUjThiCn0Nom_2qWxQWva18QKIec-tmDL0imoFYZ1iWsVL7M/s1600/1423465041594%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWWR1MQYudZK7JEHza8P9QoOSadE0lk4j6Vj-qGxwLRwlqwSwrxmGeDdBnqdwONE76cPzltQ0iTfADe0G4yGQMpZ8ABNmbUjThiCn0Nom_2qWxQWva18QKIec-tmDL0imoFYZ1iWsVL7M/s1600/1423465041594%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Versate poi la verza tagliata fine fine. Coprite di acqua il tutto e fate cuocere per circa 30 minuti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwjybQOqwOzj8D1X7rOgpg8uqwe2RMC6LRgUrWPs2mSl4nyuCWGvxcmPfWyhM-CK0XTXwVl3XhecHJE5evhhjXZA8pB_NZEz7DB7JhkIQg7uv_HBDEzQW__mxJjr4dKOzTDSy81e8WRw/s1600/1423465072178%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwjybQOqwOzj8D1X7rOgpg8uqwe2RMC6LRgUrWPs2mSl4nyuCWGvxcmPfWyhM-CK0XTXwVl3XhecHJE5evhhjXZA8pB_NZEz7DB7JhkIQg7uv_HBDEzQW__mxJjr4dKOzTDSy81e8WRw/s1600/1423465072178%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Quando la verza sarà cotta versate un bicchiere di latte e regolate di sale e di pepe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizV7JtCQv3110VcQDfXKzBdXDSh-XUkdx9FZIEK105qVQaWf4VMaK9cNF_XERLL7JHpJcWxvTOPqm0dj52ICdDZbda6TtxYhyphenhyphenpH3_PsOZSX5fAgDPwZPxpamta7gqf49f5K6WX-a4F2xM/s1600/1423465903109%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizV7JtCQv3110VcQDfXKzBdXDSh-XUkdx9FZIEK105qVQaWf4VMaK9cNF_XERLL7JHpJcWxvTOPqm0dj52ICdDZbda6TtxYhyphenhyphenpH3_PsOZSX5fAgDPwZPxpamta7gqf49f5K6WX-a4F2xM/s1600/1423465903109%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Servite la zuppa calda guarnita con del pane tostato. Se volete renderla ancora più saporita aggiungete dei dadini di fontina.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflUnHCbK3R6gsPvtV-HumEJU0ZjLv7lMvtw4g4RctSwf1jBfm8an9xRWUAXsdUdemwjTfmpQNJsFHGlh9sqRKcvYEUCS1LgFKOp8FgaoVvbTtFHoH19EdMNfUZOrm6rILKkbHSp6WnaI/s1600/1423465813667%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjflUnHCbK3R6gsPvtV-HumEJU0ZjLv7lMvtw4g4RctSwf1jBfm8an9xRWUAXsdUdemwjTfmpQNJsFHGlh9sqRKcvYEUCS1LgFKOp8FgaoVvbTtFHoH19EdMNfUZOrm6rILKkbHSp6WnaI/s1600/1423465813667%5B1%5D.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-16798903430558107022015-02-06T09:29:00.000+01:002015-02-06T09:29:06.336+01:00CIOCCOLATA, PREPARATO HOMEMADELo confesso, ho il pallino di rifare a casa tutto ciò che si trova in commercio nei supermercati.<br />
Avete presente il preparato per fare la cioccolata calda?....ecco ho voluto rifare anche quello, complice un pomeriggio a casa, con tanto di neve fuori.<br />
Stavo seguendo una trasmissione di cucina su un canale francese e c'era una signora che spiegava come è bello rientrare a casa e farsi una Signora Cioccolata Calda degna di questo nome!<br />
....Detto...Fatto!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh560aSvAcNyzf11cxoBjlErSfkCCGThpz3m1r47r4fOe02SRcZfazgENM7fcy7u0A-HOPrYJCyUAioFOaGNDC1VxIDXyWgY2-NGcVEVxsDQwGBqg0GCLiOe5q3SrMYbkzY1ncO1UmIX1k/s1600/1423210901724%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh560aSvAcNyzf11cxoBjlErSfkCCGThpz3m1r47r4fOe02SRcZfazgENM7fcy7u0A-HOPrYJCyUAioFOaGNDC1VxIDXyWgY2-NGcVEVxsDQwGBqg0GCLiOe5q3SrMYbkzY1ncO1UmIX1k/s1600/1423210901724%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti per 10 tazze<br />
<br />
100 gr di cioccolato fondente (io ho usato quello al 80%)<br />
50 gr di zucchero di canna<br />
50 gr di zucchero semolato<br />
125 gr di fecola di patate (o maizena)<br />
75 gr di cacao amaro in polvere<br />
<br />
Tritate al coltello il cioccolato fondente.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN71gYrvBIpqmWtpvpLuFOJxc19zOFdHytxSGedgxcLtSaNqyb20cJnjk_zuA6ERa5gAA9WUUGhJ3rC1Ynjr0vg2LL32EcEIKWSK4KB7AxO7MguphDApnhvUtevRokSAJH0criIkxE5TE/s1600/1423210697184%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN71gYrvBIpqmWtpvpLuFOJxc19zOFdHytxSGedgxcLtSaNqyb20cJnjk_zuA6ERa5gAA9WUUGhJ3rC1Ynjr0vg2LL32EcEIKWSK4KB7AxO7MguphDApnhvUtevRokSAJH0criIkxE5TE/s1600/1423210697184%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Mettete il cioccolato insieme a tutti gli altri ingredienti all'interno del robot.<br />
Frullate fino ad ottenere una polvere.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdH1c8xniPTKo6Crhqaa5khJAN7qlovnby-eA4Ir1VczM2Y5zrj5Rrr8aUe9qM2q864GcMhRN2jizMrRgFOdU6sJ6Z6e3tdJMEZ5xF13F6Y0rk1ij4yhZTobNjogqma9ImkSZZ8x_Vdw/s1600/1423210727550%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdH1c8xniPTKo6Crhqaa5khJAN7qlovnby-eA4Ir1VczM2Y5zrj5Rrr8aUe9qM2q864GcMhRN2jizMrRgFOdU6sJ6Z6e3tdJMEZ5xF13F6Y0rk1ij4yhZTobNjogqma9ImkSZZ8x_Vdw/s1600/1423210727550%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Conservate il preparato per cioccolata in un barattolo di vetro con chiusura ermetica.<br />
Per fare una tazza di cioccolato dovrete prelevare 2 cucchiai del vostro preparato e scioglierla con 200 ml di latte.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWZlJE5sEUBaSTeqyPFQFD8W9PUgGdrTGf1IWm_xI7vtt_Iwv1-aowdg_E7n-x9XRNN_uWbEvo6XEHtarT-Dm7jRMJGDpHHVWoh2qcKl1C7q9ZLXqGCQvPwDJSig8sYkovQ_L2oMBxjc/s1600/1423210763133%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJWZlJE5sEUBaSTeqyPFQFD8W9PUgGdrTGf1IWm_xI7vtt_Iwv1-aowdg_E7n-x9XRNN_uWbEvo6XEHtarT-Dm7jRMJGDpHHVWoh2qcKl1C7q9ZLXqGCQvPwDJSig8sYkovQ_L2oMBxjc/s1600/1423210763133%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Mettete a cuocere il tutto e mescolate fino a quando non si addenserà a dovere.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9795yVH6ZXen8QjNXD61hfjgO6AP3EqUCWV4KTR_8YSk6wgUyCIthoFBDasD_CTL8U6CuJTbc399ALogcESghOHKLxr_eCbisiOYi09WTgnhaM83aeQddbbvr2QCHZ3cGUFYeiAk8BE/s1600/1423210786441%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo9795yVH6ZXen8QjNXD61hfjgO6AP3EqUCWV4KTR_8YSk6wgUyCIthoFBDasD_CTL8U6CuJTbc399ALogcESghOHKLxr_eCbisiOYi09WTgnhaM83aeQddbbvr2QCHZ3cGUFYeiAk8BE/s1600/1423210786441%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Ecco la cioccolata calda....<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALBWLIiCopQ-p4eb2npK7ZgwU9Yu2DTb2-PQrUPUyhMLdyRq9F6psbPcwBHrrMY3gKJzB6UN9mOK3xfagTvbMRKrg_oRgqMmck4IAP6Ep42vSZts-SwLRpwznXiZs3FfU3efvVP37H7A/s1600/1423210865620%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALBWLIiCopQ-p4eb2npK7ZgwU9Yu2DTb2-PQrUPUyhMLdyRq9F6psbPcwBHrrMY3gKJzB6UN9mOK3xfagTvbMRKrg_oRgqMmck4IAP6Ep42vSZts-SwLRpwznXiZs3FfU3efvVP37H7A/s1600/1423210865620%5B1%5D.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-36603360991885990462015-02-05T05:03:00.000+01:002015-02-05T05:03:04.129+01:00GNOCCHI DI MELANZANEE come ogni giovedì che si rispetti....a pranzo si mangiano gli gnocchi!<br />
Quelli di oggi sono degli gnocchi leggeri fatti esclusivamente di polpa di <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
melanzanea e farina.<br />
Prossimamente voglio provare a farli con gli asparagi...un'altra verdura che ...o la ami o la odi!<br />
Beh, ho già scritto troppo...allacciate il grembiule, s' incomincia!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkRp7YI0bygc7CBzLCDvQsz1SVovxh2mPO-wK-ldofjNXPL-tJ-aqcc9YK0HdpZirjcCDleNZliM79a4chmB_Or0ku5P1IdnQxSqp5nu6ZJbE_KcgGqr9TKXY0G2aAFOZTDB7r-KydDo/s1600/1423107648949.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkRp7YI0bygc7CBzLCDvQsz1SVovxh2mPO-wK-ldofjNXPL-tJ-aqcc9YK0HdpZirjcCDleNZliM79a4chmB_Or0ku5P1IdnQxSqp5nu6ZJbE_KcgGqr9TKXY0G2aAFOZTDB7r-KydDo/s1600/1423107648949.png" height="480" width="640" /></a></div>
<br />
Ingredienti per 2 persone<br />
<br />
400 gr di polpa di melanzana<br />
60-70 gr di farina<br />
20 gr di ricotta salata grattugiata<br />
sale q.b.<br />
<br />
Dividete la melanzana a metà nel senso della lunghezza e mettetela in forno a 180°C per 20-25 minuti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CF5omzhu24FhIjmOd2UtD5Uy_G_dh3JnWPhbLk2FWREmIOeXYWkbkpwYv1kJN8cAQ_oA5cio93t-cAGexXVsNS3LaUOm9fF0TCJJnvJWyCY0QLjUk6SeIU-ztattef2H42UcDbWM3V4/s1600/1423107779584.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CF5omzhu24FhIjmOd2UtD5Uy_G_dh3JnWPhbLk2FWREmIOeXYWkbkpwYv1kJN8cAQ_oA5cio93t-cAGexXVsNS3LaUOm9fF0TCJJnvJWyCY0QLjUk6SeIU-ztattef2H42UcDbWM3V4/s1600/1423107779584.png" height="300" width="400" /></a></div>
<br />
Estraete,con l'aiuto di un cucchiaio, la polpa e fatela raffreddare in una ciotola.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vwi2ZKjpa0fnzm0-GfIt86DTXxbDveywVjMMSc2gxCwFkcIvg9w3QukGsl3MhLvz-75p06aw4lY191Ew3ih9eMvigIlucpGXofaOEOwnHnEr32D9m7h5Y80X4zZMEAp4GGBgwW2qZag/s1600/1423107808352.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vwi2ZKjpa0fnzm0-GfIt86DTXxbDveywVjMMSc2gxCwFkcIvg9w3QukGsl3MhLvz-75p06aw4lY191Ew3ih9eMvigIlucpGXofaOEOwnHnEr32D9m7h5Y80X4zZMEAp4GGBgwW2qZag/s1600/1423107808352.png" height="300" width="400" /></a></div>
<br />
Unite la farina e il formaggio.<br />
Impastate il tutto: è un composto che resta morbido, aggiungete ulteriore farina, ma senza esagerare!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpEzm7xGQQ6mBh4NbjuwHjZ62Jbxv2HpErCkWnmSmAKL_y_-lphyQUDedsOqccphNnVcgFRySqc7ckflAun-bC696WUDdGWMumpxymgkUaoFNV2tlvANRHoy4O0S0FDlqABdPTNozyig/s1600/1423107749880.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpEzm7xGQQ6mBh4NbjuwHjZ62Jbxv2HpErCkWnmSmAKL_y_-lphyQUDedsOqccphNnVcgFRySqc7ckflAun-bC696WUDdGWMumpxymgkUaoFNV2tlvANRHoy4O0S0FDlqABdPTNozyig/s1600/1423107749880.png" height="300" width="400" /></a></div>
<br />
Ricavate i vostri gnocchi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoe5-ELvEWGrG_ygGzoRS73pGR-o7UGzbBthxmv2JT41_2dVPIyFs5KqF-d9elQG-h8korUiVyca-yEzoMGLk-aEXRcYV6898c1X1kXocYrgO_RYutK5Rx1qsvMv9Vn4rErIxEZn7TZDk/s1600/1423107718137.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoe5-ELvEWGrG_ygGzoRS73pGR-o7UGzbBthxmv2JT41_2dVPIyFs5KqF-d9elQG-h8korUiVyca-yEzoMGLk-aEXRcYV6898c1X1kXocYrgO_RYutK5Rx1qsvMv9Vn4rErIxEZn7TZDk/s1600/1423107718137.png" height="300" width="400" /></a></div>
<br />
Versateli in acqua salata bollente e toglieteli con una schiumarola appena vengono a galla.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQIjZe03n_ILH_8agiZ6EE3v2I7uL1sGTIn0Vqn9EY8yzLvUoRmtsAct3DeducyxPaZ1DycmsRE_KEgg0jQY9wjbf0OO_YnWA-33VjLm2B10XbIH0mpEZPi3tn9AOcdeRy05kJyYM1MI/s1600/1423107679470.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQIjZe03n_ILH_8agiZ6EE3v2I7uL1sGTIn0Vqn9EY8yzLvUoRmtsAct3DeducyxPaZ1DycmsRE_KEgg0jQY9wjbf0OO_YnWA-33VjLm2B10XbIH0mpEZPi3tn9AOcdeRy05kJyYM1MI/s1600/1423107679470.png" height="300" width="400" /></a></div>
<br />
Conditeli come più vi piace: io li ho conditi con un ragù di seitan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkZn7XtkBjkVtcZGY1xcij6hFnJS5GGQmbK98O74LxLrRbPlYr4Z9PAqYl7716X2P43_J0PJC_J43eW3vu6vLUM_rybZ-psT9VPwTFgbliDfEYPRhQhk3yFNTUihy6qjNEJwvT3vtXAE/s1600/1423107617278.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkZn7XtkBjkVtcZGY1xcij6hFnJS5GGQmbK98O74LxLrRbPlYr4Z9PAqYl7716X2P43_J0PJC_J43eW3vu6vLUM_rybZ-psT9VPwTFgbliDfEYPRhQhk3yFNTUihy6qjNEJwvT3vtXAE/s1600/1423107617278.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-61353231038920069382015-02-04T08:56:00.006+01:002015-02-04T08:56:52.274+01:00INSALATA TIEPIDA DI FINOCCHIIl finocchio è una pianta dalle molteplici proprietà. Questo ortaggio è un ottimo rimedio per il gonfiore addominale, depura il sangue e il fegato ed è un ottimo alleato nelle diete dimagranti in quanto contiene pochissime calorie.<br />
Normalmente non si sa mai come cuocerlo...o crudo in insalata o chissà perché finisce sempre gratinato al forno.<br />
Nella mia ricetta ho voluto dare un tocco di mediterraneità e condirlo con dei pomodori secchi e dei capperi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lXTliLJfxv0fE71fi5J-43o1R0Hu82KB8XgmSgBCYNjkBYwLYIWL1ej-_gcdpJjjmJ3LbyA8Prrhz50rcUJ0lb9EOcCkGwZnMzffz7HHeAonZZgb57gMnujdAsFKcsH99mUYTiQmLUk/s1600/1423035220440%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3lXTliLJfxv0fE71fi5J-43o1R0Hu82KB8XgmSgBCYNjkBYwLYIWL1ej-_gcdpJjjmJ3LbyA8Prrhz50rcUJ0lb9EOcCkGwZnMzffz7HHeAonZZgb57gMnujdAsFKcsH99mUYTiQmLUk/s1600/1423035220440%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti per 2 persone<br />
<br />
4 finocchi<br />
1 cipolla<br />
80 gr di pomodori secchi<br />
50 gr di capperi<br />
1/2 bicchiere di vino bianco<br />
ciuffo di prezzemolo<br />
<br />
Pulite i finocchi e tagliateli a spicchi. Sbollentateli in acqua salata per 5 minuti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-k1Vybhe1L-BRQLlxHA5Sas9EqQX7zeJgiW0_dmwz843v2nj3vrVGoIs92vg1pO5HY1zuMmqVsi4doVbzROOHeNuKMKbtAM3ar42ksXD7-iII_kd1RW1v-vSmG5yUA99_ijkbrBaz8k/s1600/1423035072931%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-k1Vybhe1L-BRQLlxHA5Sas9EqQX7zeJgiW0_dmwz843v2nj3vrVGoIs92vg1pO5HY1zuMmqVsi4doVbzROOHeNuKMKbtAM3ar42ksXD7-iII_kd1RW1v-vSmG5yUA99_ijkbrBaz8k/s1600/1423035072931%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Tritate finemente la cipolla con i pomodori secchi e i capperi.<br />
Fate soffriggere il trito con un filo d'olio.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wMYOwyK3SmLdyP6XRPOcMu5KRCyBmZ96connQl08kKZgJV0Kpm82d76eXE1dSjGzdBEuGQnrD3ixAQf45GNWhyphenhyphenjAuBYimDFPJ_XKCr9RgYt3v5IVpzkV4myNOKkaxnzdvoO9D7BW3YE/s1600/1423035105150%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wMYOwyK3SmLdyP6XRPOcMu5KRCyBmZ96connQl08kKZgJV0Kpm82d76eXE1dSjGzdBEuGQnrD3ixAQf45GNWhyphenhyphenjAuBYimDFPJ_XKCr9RgYt3v5IVpzkV4myNOKkaxnzdvoO9D7BW3YE/s1600/1423035105150%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Unite i finocchi e sfumateli con il vino bianco.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYRXr1y_OzyoLDI2P-dUBo_3fhvxFjois-woCHkxwpMZoFGeo0c5guVYlj317L2X-GobeAPDQmufSqkmzUSj6-BVDORMKDEP9FJ3n6GMoOeAm3LCCOd9nEqu1oDEeocircWpu8oILXm0/s1600/1423035136630%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSYRXr1y_OzyoLDI2P-dUBo_3fhvxFjois-woCHkxwpMZoFGeo0c5guVYlj317L2X-GobeAPDQmufSqkmzUSj6-BVDORMKDEP9FJ3n6GMoOeAm3LCCOd9nEqu1oDEeocircWpu8oILXm0/s1600/1423035136630%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fate insaporire i finocchi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJw9fB2UlSA8LxCKoyrAgv2zMTXBf6WWTLXGnQIoWPvwJIpsmXg5BfRJuC1tuMy5wv29SRF9GSScxKCcpJQgBVodW0W6VzHxPdw5O16gT2huOXVnkc-ood-8kRPqaIh1-kZBklSgkVV48/s1600/1423035166673%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJw9fB2UlSA8LxCKoyrAgv2zMTXBf6WWTLXGnQIoWPvwJIpsmXg5BfRJuC1tuMy5wv29SRF9GSScxKCcpJQgBVodW0W6VzHxPdw5O16gT2huOXVnkc-ood-8kRPqaIh1-kZBklSgkVV48/s1600/1423035166673%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Prima di servire spolverate con del prezzemolo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PO2NkaspenqkfadfnckCRJg4km39vJ4L9Yr8AJslG7VlVgvJmI0peto6pF5k5PTaBKr_4hgbOcgDOcksyQE97VFHUBG60ZDbRme1wnV9WqEdhDOS3WrCwt0bi3AWPovi9ppojHjVtSs/s1600/1423035194260%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PO2NkaspenqkfadfnckCRJg4km39vJ4L9Yr8AJslG7VlVgvJmI0peto6pF5k5PTaBKr_4hgbOcgDOcksyQE97VFHUBG60ZDbRme1wnV9WqEdhDOS3WrCwt0bi3AWPovi9ppojHjVtSs/s1600/1423035194260%5B1%5D.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-83922595434672717342015-02-03T08:39:00.002+01:002015-02-03T08:39:09.650+01:00BROCCOBURGERBroccoburger è il nome coniato da mio figlio mentre preparavo questa ricetta.<br />
Si tratta di burger vegetariani, fatti da una purea di broccoli cotti al vapore (in questo modo ho mantenuto tutte le proprietà nutritive delle verdure).<br />
E' un modo originale di far mangiare i tanti odiati broccoli ai nostri figli....io però non faccio testo, sono una mamma fortunata...il mio cucciolo mangia di tutto!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIF3ex8HWUs56_qCxp6hYTdR5_yjjWjamPONV6LOLTIc1C-hSDsSxcb_fza64QR3XB1LhpGZwYUlmWLSffZnFOkKCotByihy_M9J0d692IE3nI5fwznfqh-JnVNm1IJLgrl-XZIBib92c/s1600/1422947960488%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIF3ex8HWUs56_qCxp6hYTdR5_yjjWjamPONV6LOLTIc1C-hSDsSxcb_fza64QR3XB1LhpGZwYUlmWLSffZnFOkKCotByihy_M9J0d692IE3nI5fwznfqh-JnVNm1IJLgrl-XZIBib92c/s1600/1422947960488%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti per 5 broccoburger<br />
<br />
400 gr di broccoli<br />
250 gr di fagioli cannellini ( o se preferite potete usare i ceci)<br />
1 spicchio d'aglio<br />
pangrattato q.b.<br />
sale e pepe q.b.<br />
<br />
Dopo aver cotto al vapore i broccoli, metteteli in una ciotola insieme ai fagioli scolati dal loro liquido.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnHxppaDir81VQ3Oy-WgjHKmUuuPJYSQ5LeIbhKi0oBPcuJvKRxedP-OBd_FuWk9BVNU8L2czAbF9hfnAzeMFmtluPSGakNHb9Oo6JnzdKXxm7jhGu328NYwk0Is8Q1rvUIQW7o2WlC0/s1600/1422947796671%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnHxppaDir81VQ3Oy-WgjHKmUuuPJYSQ5LeIbhKi0oBPcuJvKRxedP-OBd_FuWk9BVNU8L2czAbF9hfnAzeMFmtluPSGakNHb9Oo6JnzdKXxm7jhGu328NYwk0Is8Q1rvUIQW7o2WlC0/s1600/1422947796671%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Unite l'aglio tritato, il sale e il pepe e create una purea.<br />
Aggiungete il pangrattato per rassodare l'impasto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA8DKpNdxvUozF7QJBt4wLaA1FS0nHbzb7lKrxP0d7CQnM_SpkGLVIvSGycqK3GDNAt94rmL_Ivx4Z2pDH0vJx9lBl490dziDPBQgqDSEBaEhNnRt9mdkBKpF0feLD5O9bxSjql6pC-U/s1600/1422947831897%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA8DKpNdxvUozF7QJBt4wLaA1FS0nHbzb7lKrxP0d7CQnM_SpkGLVIvSGycqK3GDNAt94rmL_Ivx4Z2pDH0vJx9lBl490dziDPBQgqDSEBaEhNnRt9mdkBKpF0feLD5O9bxSjql6pC-U/s1600/1422947831897%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Create i vostri burger e metteteli mezz'ora in frigo a rassodare.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRfxGtFC6zzFbuFc92zVuCJJR8SjqhTBOsQ-HHwUAUKYCeFKETyoiW8ac-slJRi23UPSChS-1Oic69VrVP14ztYIbIaq_MPB2b7v41WgbbvQwWmHvYBdLmTSxd_llvTbMEMQ6-m9BmKE/s1600/1422947860103%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpRfxGtFC6zzFbuFc92zVuCJJR8SjqhTBOsQ-HHwUAUKYCeFKETyoiW8ac-slJRi23UPSChS-1Oic69VrVP14ztYIbIaq_MPB2b7v41WgbbvQwWmHvYBdLmTSxd_llvTbMEMQ6-m9BmKE/s1600/1422947860103%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Versate un filo d'olio in una padella e cuocete i burger.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTtGCGmBTohORdIBfzEE2tAde5bL21Bt_VLPx88GRpukr6xMY4xAZL_OoAWhgDKbHWJfOxRL02Iyr6t9hvs-LqnzS9ysffl-iWHqjqvUdDChVWnksN3j0-sGFcpu6AENWoX5VwmSaZq0/s1600/1422947889237%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTtGCGmBTohORdIBfzEE2tAde5bL21Bt_VLPx88GRpukr6xMY4xAZL_OoAWhgDKbHWJfOxRL02Iyr6t9hvs-LqnzS9ysffl-iWHqjqvUdDChVWnksN3j0-sGFcpu6AENWoX5VwmSaZq0/s1600/1422947889237%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Io li ho portati in tavola stile fast food: una salsa di yogurt,aglio e menta, qualche fetta di pomodoro e i broccoburger avvolti dai miei <a href="http://acasadivale.blogspot.it/2014/03/mc-vale-menu-panini-per-hamburger-e.html" target="_blank">burger buns</a>!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutqgWzQ5URkLhumMcw00_ct14MneBeszKVcxi4A0BYxvkdtRCRb49pRkV4y0kFux7VBnFh1pacK6ZAK6HnczUEvfFShmWsdysIxdpLhaigIt-hsNwuGwE9lgrmb1ISMi__Zp3lPk77iw/s1600/1422947917179%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutqgWzQ5URkLhumMcw00_ct14MneBeszKVcxi4A0BYxvkdtRCRb49pRkV4y0kFux7VBnFh1pacK6ZAK6HnczUEvfFShmWsdysIxdpLhaigIt-hsNwuGwE9lgrmb1ISMi__Zp3lPk77iw/s1600/1422947917179%5B1%5D.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-65361046403267426352015-02-02T08:45:00.001+01:002015-02-02T08:46:13.293+01:00CROSTATA SALATA INTEGRALE Ho voluto far pace con il tofu. E' uno di quei alimenti che o si ama o si odia, non ha vie di mezzo.<br />
L'ho usato per farcire le verdure che riempiono un guscio di pasta brisée integrale.<br />
Beh, il risultato non è stato per niente male...anzi, posso dire che pace è stata fatta!!!<br />
La crostata è fatta con un impasto integrale, leggero perchè è privo di burro, ideale per chi segue una dieta.<br />
Bene, bando alle ciance....eccovi la ricetta di oggi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGcJ37tOzkfQYTEHE_olW4jC-L5pjYXFjxEeBZCMSdqdYrt5b_hQ0iaHH383p1bI9o10ZYP_7ySGEAKYRFg9p-SUX7XfKJMgYo6SkDER2hPeG4UbfTKG0NWL0F66cs2IUuWWfjVpHjNlo/s1600/1422860810562%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGcJ37tOzkfQYTEHE_olW4jC-L5pjYXFjxEeBZCMSdqdYrt5b_hQ0iaHH383p1bI9o10ZYP_7ySGEAKYRFg9p-SUX7XfKJMgYo6SkDER2hPeG4UbfTKG0NWL0F66cs2IUuWWfjVpHjNlo/s1600/1422860810562%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti per una tortiera da 24 cm di diametro<br />
<br />
Per l'impasto<br />
200 gr di farina integrale (io sapori antichi e farro)<br />
70 ml di olio evo<br />
50 ml di acqua fredda<br />
sale<br />
<br />
Per la crema di tofu<br />
1 panetto di tofu al naturale (180 gr circa)<br />
1 spicchio d'aglio<br />
1 ciuffo di prezzemolo<br />
1 ciuffo di basilico<br />
<br />
Per il ripieno<br />
2 zucchine<br />
1 manciata di fagiolini bianchi<br />
1 cipolla rossa<br />
1 carota<br />
1 costola di sedano<br />
<br />
<br />
In una ciotola setacciate la farina e aggiungete il sale.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyxCH9kkXyHtkXhryWb1Dg2W40WFccxB1D-Bp9TxrMVoh6pTQL0XATCUf16m-NvZMXNj5ez699aPHTj3oLHcYslscf3pY13WAByxlUJCKZP2gQGSAg4-NhdFzcSTj11xFxSfJVGLSlr8/s1600/1422860531113%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyxCH9kkXyHtkXhryWb1Dg2W40WFccxB1D-Bp9TxrMVoh6pTQL0XATCUf16m-NvZMXNj5ez699aPHTj3oLHcYslscf3pY13WAByxlUJCKZP2gQGSAg4-NhdFzcSTj11xFxSfJVGLSlr8/s1600/1422860531113%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Versate l'olio e mescolate il tutto con l'aiuto di un cucchiaio, versate l'acqua e continuate ad impastare fino ad ottenere un impasto liscio.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbl5jhXgksbHoypknzjTsAkR5Qkon4ccP4_rm4q8xIdtWdodD75lluIpLbSdG3dxt8wYfBE68caKcfs4vEGDiO9F6Ol0QydjB9PdrACbb_CeRhknsw8funmo36iwjcR-4XHEX5NC_5xcM/s1600/1422860564873%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbl5jhXgksbHoypknzjTsAkR5Qkon4ccP4_rm4q8xIdtWdodD75lluIpLbSdG3dxt8wYfBE68caKcfs4vEGDiO9F6Ol0QydjB9PdrACbb_CeRhknsw8funmo36iwjcR-4XHEX5NC_5xcM/s1600/1422860564873%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fate riposare il panetto per una mezz'ora.<br />
Nel frattempo preparate un soffritto di cipolla, carota e sedano e mettetelo in padella a rosolare.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkOQTbCae7IOp3Zdh6qxfj66D09N0mHIlMcAw8ZbhSyh5JoclclXwkoyEbgBcKiivPQVV3BEMP_My2T9cTCF6__z8dJtWhMKkdPLbhpIaHsCrhCpMjyEH9Pm2IhFvQycKurfZ9oJVkvQ/s1600/1422860632387%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkOQTbCae7IOp3Zdh6qxfj66D09N0mHIlMcAw8ZbhSyh5JoclclXwkoyEbgBcKiivPQVV3BEMP_My2T9cTCF6__z8dJtWhMKkdPLbhpIaHsCrhCpMjyEH9Pm2IhFvQycKurfZ9oJVkvQ/s1600/1422860632387%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Aggiungete una dadolata di zucchine e fatele insaporire. Quando cominceranno a sfaldarsi, aggiungete una manciata di fagiolini bianchi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxN4s61ksC8dUPmxAqAhdES6L1DQvqaK0U5xedNLlVd0v9zewTuxfr5B-dsaVXwNIjSd9CFhJOT7hu_2HG9zRYXxH-Y4d0cVK-j57BZz-eyjYcP12sZGvmFLePjMIGMIoDpyw6Ubx5Rw/s1600/1422860682379%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaxN4s61ksC8dUPmxAqAhdES6L1DQvqaK0U5xedNLlVd0v9zewTuxfr5B-dsaVXwNIjSd9CFhJOT7hu_2HG9zRYXxH-Y4d0cVK-j57BZz-eyjYcP12sZGvmFLePjMIGMIoDpyw6Ubx5Rw/s1600/1422860682379%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Dopo aver sbollentato il tofu, frullatelo con uno spicchio d'aglio, il basilico e il prezzemolo. Mantecate con la crema ottenuta le verdure e regolate di sale.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickEU-Qk0UH83vluzskipmk6EU9He57QwqLuBvLyjq8Iho1tUJMdCzzL6Tnd_5r-fLXLm88Zoi_ONPo94aw7xqwDNWjmEJeO73RJNuDg7sC6hCBlYJqaQ-eZRf_FizCz_aQVX1_XTQ24k/s1600/1422860715025%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickEU-Qk0UH83vluzskipmk6EU9He57QwqLuBvLyjq8Iho1tUJMdCzzL6Tnd_5r-fLXLm88Zoi_ONPo94aw7xqwDNWjmEJeO73RJNuDg7sC6hCBlYJqaQ-eZRf_FizCz_aQVX1_XTQ24k/s1600/1422860715025%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Rivestite la tortiera con la sfoglia integrale e regolate i bordi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPXigxan8kJgXvhk6B4rp9S4aWH1nDeZo4zmgSs1VYZd1_bCk2eyo50Pp39U0uNYNCRqfFRSzvzjrYek6-Y92Akept1JsTcSsevdQZ5coNi9NBk8wQqaqNGNPtTCgXYb2wSwWrcWC_L0/s1600/1422860598939%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPXigxan8kJgXvhk6B4rp9S4aWH1nDeZo4zmgSs1VYZd1_bCk2eyo50Pp39U0uNYNCRqfFRSzvzjrYek6-Y92Akept1JsTcSsevdQZ5coNi9NBk8wQqaqNGNPtTCgXYb2wSwWrcWC_L0/s1600/1422860598939%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Riempite il guscio con le verdure e livellate bene.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Kb8UTH8aXB-BphKB694L5YNxGphbY9s0ZAE4emUxRHuZsMbWj5GwsgJrYiI5PgKt9HpUDlqvlwpmzJmVniBIRPlQRuxqL9qhKiJ_RuhJGaQGQ7sncXF9A8jz33jdaE7l3Ei9XlXVtz0/s1600/1422860747510%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Kb8UTH8aXB-BphKB694L5YNxGphbY9s0ZAE4emUxRHuZsMbWj5GwsgJrYiI5PgKt9HpUDlqvlwpmzJmVniBIRPlQRuxqL9qhKiJ_RuhJGaQGQ7sncXF9A8jz33jdaE7l3Ei9XlXVtz0/s1600/1422860747510%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Decorate la crostata come più vi piace: io ho aggiunto una spolverata di semi di papavero.<br />
Infornate a 180° C per circa 30 minuti.<br />
Questa crostata è buona sia calda che fredda.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1eJUUdBwBdcTOkhW_0Av0BjS_3ztuiFqCd-XrE7x983R4mu87PA4kxAl1HAT1RtvuOxlISvhCIzAKio95VKr5eTjUEVY3j8JPWodNpyxMB1e5Z1NsGWYakCHzaNF_bru9KYGGkzf0aY/s1600/1422860779305%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw1eJUUdBwBdcTOkhW_0Av0BjS_3ztuiFqCd-XrE7x983R4mu87PA4kxAl1HAT1RtvuOxlISvhCIzAKio95VKr5eTjUEVY3j8JPWodNpyxMB1e5Z1NsGWYakCHzaNF_bru9KYGGkzf0aY/s1600/1422860779305%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-35852799121906521732015-01-29T08:53:00.000+01:002015-01-29T08:53:22.388+01:00SFIZIOSI DI GRANO SARACENO E SEMI VARI"mamma, questi cosini sfiziosi sono peggio di una droga!".....è quello che mi ha detto mio figlio quando ha assaggiato questi grissini. E così è nato il nome della ricetta.<br />
Avevo dei rimasugli di farina di farro e grano saraceno e ho impastato il tutto, cercando di ricordarmi una ricetta che avevo letto qualche tempo fa su un sito di ricette vegane.<br />
Sono un ottimo spezzafame...e perché no....un'idea per un antipasto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Z1B-j-N4fI3ZGnMxx4FozgAIvin1sbylfJ6aIMaximj2xYKrz5n7GVQs_saiAZbWn96dcUNhrbhU6__VbATYMsdBYcjz5JAVK1snjR3sO1iNMY9vALjf-k9D-dJCncscjpY_nnpV7ig/s1600/1422517685422%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Z1B-j-N4fI3ZGnMxx4FozgAIvin1sbylfJ6aIMaximj2xYKrz5n7GVQs_saiAZbWn96dcUNhrbhU6__VbATYMsdBYcjz5JAVK1snjR3sO1iNMY9vALjf-k9D-dJCncscjpY_nnpV7ig/s1600/1422517685422%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Ingredienti<br />
<br />
150 gr di farina di farro<br />
50 gr di farina di grano saraceno<br />
50 ml di olio evo<br />
70 ml di acqua<br />
1 cucchiaino di paprika dolce<br />
sale q.b.<br />
semi vari (di zucca, di lino, di sesamo, di girasole....)<br />
<br />
In una ciotola versate le due farine, il sale e la paprika.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvWUKcHGYJpP6kT2TW3SJITCfkMfWlwo97ear1UApQwnQJHehKxf5mhFw4PsMowlGo3tHyRu4R8Dt2kd7mhUp3lBuuoqWu5oNRS9TimvY36R8sKn-kGLdqaoQurjZHVVAp5Aj72CvZWY/s1600/1422517796356%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvWUKcHGYJpP6kT2TW3SJITCfkMfWlwo97ear1UApQwnQJHehKxf5mhFw4PsMowlGo3tHyRu4R8Dt2kd7mhUp3lBuuoqWu5oNRS9TimvY36R8sKn-kGLdqaoQurjZHVVAp5Aj72CvZWY/s1600/1422517796356%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Versate l'olio e l'acqua e aggiungete i semi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ALnEwmX12JBjp0yakvNTB50ZHIkTWrc419wWqXLlOcVfwyVVQslC9F7WgEO0OmsN5h_OD-96DwaxoWZhn3FsqMMtaPyDbcl3-4Qn2euU2gwGgoVcl8_b2UNbSZcg5pcVPYpHy9g789E/s1600/1422517768754%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ALnEwmX12JBjp0yakvNTB50ZHIkTWrc419wWqXLlOcVfwyVVQslC9F7WgEO0OmsN5h_OD-96DwaxoWZhn3FsqMMtaPyDbcl3-4Qn2euU2gwGgoVcl8_b2UNbSZcg5pcVPYpHy9g789E/s1600/1422517768754%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Impastate fino ad ottenere una palla liscia e morbida.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhJPLBosa53dvwTxd73LqbwETwEbymS0IGTH24UrU6Lah6Xi4q4IaUhjR8LmCqWaVAzTB3hb5MwyA9etX5ZGFSauCp7zxxNLbvfhEQaucL8hb_cttn-ZwanixU_uGsPozgS6QROdVS84/s1600/1422517740480%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrhJPLBosa53dvwTxd73LqbwETwEbymS0IGTH24UrU6Lah6Xi4q4IaUhjR8LmCqWaVAzTB3hb5MwyA9etX5ZGFSauCp7zxxNLbvfhEQaucL8hb_cttn-ZwanixU_uGsPozgS6QROdVS84/s1600/1422517740480%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Fate riposare l'impasto un'oretta circa.<br />
Stendete una sfoglia e date la forma che più vi piace. Io ho fatto delle semplici strisce.<br />
Mettete le strisce in una teglia foderata con della carta da forno. Se volete potete aggiungere ancora qualche seme.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexgQZTos85aT-0AqZhyw6OnTg3ITVmkDwZ0xkhweIESqI3x_719zrRoAK18v_TDTutLVw1CFyeMkXF7PHCwZvVMiONXYR96UB_fc-_fS5TA25o7yD3W8BYWOSYBcS8KwsgBBSZHwWK7o/s1600/1422517712556%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjexgQZTos85aT-0AqZhyw6OnTg3ITVmkDwZ0xkhweIESqI3x_719zrRoAK18v_TDTutLVw1CFyeMkXF7PHCwZvVMiONXYR96UB_fc-_fS5TA25o7yD3W8BYWOSYBcS8KwsgBBSZHwWK7o/s1600/1422517712556%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Infornate a 180°C per circa 10-15 minuti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIKlxDJa8uzCv64RHv5y5Vc9j8M7qdZK1z0kpStzwUFj3Wdl6Yfzy9aKlwXmrvLlMm6UTYHOF-dqmA0kSDepJZ6NIX7QTzqBtUwae_k6YcgnH0ljY3h91SHRTCpSEgeJDa7wZNC5rdg4/s1600/1422517655317%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYIKlxDJa8uzCv64RHv5y5Vc9j8M7qdZK1z0kpStzwUFj3Wdl6Yfzy9aKlwXmrvLlMm6UTYHOF-dqmA0kSDepJZ6NIX7QTzqBtUwae_k6YcgnH0ljY3h91SHRTCpSEgeJDa7wZNC5rdg4/s1600/1422517655317%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-89094660681124322132015-01-28T08:28:00.003+01:002015-01-28T08:28:56.477+01:00MUFFIN AL VAPORELa cottura al vapore è senz'altro il metodo per cucinare più salutare che esista. Il sapore è molto ricco e i cibi mantengono intatte le loro proprietà. E allora perché non provare a cuocere dei dolci?<br />
Io sono curiosa per natura e devo sperimentare sempre.<br />
Ho voluta creare dei muffin senza uova e burro, e cuocerli appunto al vapore.<br />
Il risultato?....F A V O L O S I. I muffin restano leggeri e hanno un sapore intenso di cioccolato fondente.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBJrAWy8m4AZZmKl-MIzwMSSYzHrPOhyYowuEFVdu3G93Tae88niL8Y9CjTyGn5yIsIVBvE882e7t8yKFtaQtFdHaizc83TclJ5qU4wy6l4hG527Lftru_JuhHDRmPjg3qvWrTD81Wpk/s1600/1422428737909%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjBJrAWy8m4AZZmKl-MIzwMSSYzHrPOhyYowuEFVdu3G93Tae88niL8Y9CjTyGn5yIsIVBvE882e7t8yKFtaQtFdHaizc83TclJ5qU4wy6l4hG527Lftru_JuhHDRmPjg3qvWrTD81Wpk/s1600/1422428737909%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti per 12 muffin<br />
<br />
170 gr di farina<br />
100 gr di zucchero<br />
50 gr di cacao amaro in polvere<br />
80 gr di gocce di cioccolato<br />
220 ml di latte<br />
1 cucchiaino di lievito in polvere<br />
<br />
Mettete in una ciotola la farina, lo zucchero e il cacao amaro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZeJYxfVd9KOBqqSZm-LcKO_L_AyZJVcv5iGZHVk02mL_SFO7RlljG6LgdVgzuCG2LtKNXVx0rAtXLfQH4CzUmKAUZc84blq8f1hDvrwMlaEC3Cz5Iry-1MHV9NuxfAHcLl7ZTZtigPU/s1600/1422428651324%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZeJYxfVd9KOBqqSZm-LcKO_L_AyZJVcv5iGZHVk02mL_SFO7RlljG6LgdVgzuCG2LtKNXVx0rAtXLfQH4CzUmKAUZc84blq8f1hDvrwMlaEC3Cz5Iry-1MHV9NuxfAHcLl7ZTZtigPU/s1600/1422428651324%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Mischiate e unite a filo il latte. Mescolate fino ad ottenere un composto liscio e senza grumi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjratFDMEsPBiuHCKQ8qWDlJ5JJDt9A74MnUer6egihNr2zUFibOhi-O7qjsa1KVg_lym6YLMFPRpsBNL4jv86b4ultpFqPHFCEfHKz2PeqK5a9wTEdZD4McUyHKPj4Nyl2fNU8nwN4S4M/s1600/1422428680677%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjratFDMEsPBiuHCKQ8qWDlJ5JJDt9A74MnUer6egihNr2zUFibOhi-O7qjsa1KVg_lym6YLMFPRpsBNL4jv86b4ultpFqPHFCEfHKz2PeqK5a9wTEdZD4McUyHKPj4Nyl2fNU8nwN4S4M/s1600/1422428680677%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Aggiungete le gocce di cioccolato e il lievito e mescolate nuovamente.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVHEMIJlOnUDCezxWqn7t4NLYTDRlTzBKZvdc3z-qzHggoU8pzwjVBKlycZ26DSxG3lHO84D-h19TpwTbSIRuTTPEAfzDLCykSa9ouIBWKgVHkQL7ojtAxjOavoEMiTdJqjNPexhCMvs/s1600/1422428706945%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVHEMIJlOnUDCezxWqn7t4NLYTDRlTzBKZvdc3z-qzHggoU8pzwjVBKlycZ26DSxG3lHO84D-h19TpwTbSIRuTTPEAfzDLCykSa9ouIBWKgVHkQL7ojtAxjOavoEMiTdJqjNPexhCMvs/s1600/1422428706945%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Riempite per 3/4 i pirottini. Durante la cottura i muffin si alzeranno.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeH-fVVU1hTHpsDzlttSr4YRiEZzllvdfGlhN65YbcVGHkGEQSURt5WBDIzC6XajEFTClP1tviThJgaxvIsWPAr0g4-tPPHUHdT1-H5ShbjA8nVqHs9uPZ5Ed-LG9LCvqnJEcHRecxOg/s1600/1422428830647%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeH-fVVU1hTHpsDzlttSr4YRiEZzllvdfGlhN65YbcVGHkGEQSURt5WBDIzC6XajEFTClP1tviThJgaxvIsWPAr0g4-tPPHUHdT1-H5ShbjA8nVqHs9uPZ5Ed-LG9LCvqnJEcHRecxOg/s1600/1422428830647%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Portate a bollore dell'acqua, e mettete i pirottini nel cestello di bambù, coprite e fate cuocere per circa<br />
mezz'ora.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeT-gIwhK1ddBF_50v3vN_-ojyHjQ5xQgNPUf7L1kdSi_-OOlEV749W0fliI3fHOt20R_7poJNNOSBkXjezl6BBCRSE6Mcl-JpoCgM4gDzoXnbK1tR254jUgaBHWDYgI-h8CDIHJdfOc/s1600/1422428858004%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeT-gIwhK1ddBF_50v3vN_-ojyHjQ5xQgNPUf7L1kdSi_-OOlEV749W0fliI3fHOt20R_7poJNNOSBkXjezl6BBCRSE6Mcl-JpoCgM4gDzoXnbK1tR254jUgaBHWDYgI-h8CDIHJdfOc/s1600/1422428858004%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Passati i 30 minuti aprite e fate la prova stecchino.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4jPwME1skqkfuiXDEVHbg1XVPEPG_z0HJMrYUE-z3AtrLRIQzPhBFIJLxwX7FJa-mrdFNmmu_6eXk6Sv8_TreKJq4_5Vns63eN2oULqbucPAe5az7gH0RCLm-PkLPx-blpytZpHJOL0/s1600/1422428764964%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE4jPwME1skqkfuiXDEVHbg1XVPEPG_z0HJMrYUE-z3AtrLRIQzPhBFIJLxwX7FJa-mrdFNmmu_6eXk6Sv8_TreKJq4_5Vns63eN2oULqbucPAe5az7gH0RCLm-PkLPx-blpytZpHJOL0/s1600/1422428764964%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-59852032215556565062015-01-27T08:51:00.002+01:002015-01-27T09:48:41.869+01:00CROSTINI AI FUNGHI AROMATIZZATI AL LIMEQuesti crostini sono un ottimo antipasto. Veloce e facile da realizzare, questo finger food ha un sapore davvero delizioso.<br />
Se non avete il lime potete utilizzare tranquillamente il limone.<br />
Il lime, come il limone, ha un alto concentrato di vitamina C. E' un ottimo antiacido gastrico, cura la pelle e soprattutto è un ottimo alleato per ridurre il colesterolo!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4u7Ty5jMDgnEeGevBiwk3nTtOu1H2Lg0KcyUOEpzXblQ98EtwIXV5tdkoP-VXX7sZB44elSS3Oskik4O8f2EOltdoPkq1fa8RKkmehTACfqlo1lH76sj7jBWOfY3uPw2BimydSzXkeA/s1600/1422343820387%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4u7Ty5jMDgnEeGevBiwk3nTtOu1H2Lg0KcyUOEpzXblQ98EtwIXV5tdkoP-VXX7sZB44elSS3Oskik4O8f2EOltdoPkq1fa8RKkmehTACfqlo1lH76sj7jBWOfY3uPw2BimydSzXkeA/s1600/1422343820387%5B1%5D.png" height="512" width="640" /></a></div>
<br />
Ingredienti per 2 persone<br />
<br />
20 funghetti sott'olio<br />
1 lime<br />
2 cucchiai di prezzemolo tritato<br />
1 cucchiaio di erba cipollina<br />
sale e pepe q.b.<br />
crostini di pane<br />
<br />
Per prima cosa sgocciolate i funghi dall'olio.<br />
Spellate il lime e spremetene il succo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPfCqD8M2kbxbKl1rdjjJOgrvMgbtCFpKZUMjpIwsndEoFTLrtZaGKQi73dtiwvGVUl2_y9UVVWpd68yJMUK7SxSJK4z41wd1HH8fja3Dizo1_4oUJM8ZG8SRkfnEbf5pkgDn6W6rkhI/s1600/1422343752612%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPfCqD8M2kbxbKl1rdjjJOgrvMgbtCFpKZUMjpIwsndEoFTLrtZaGKQi73dtiwvGVUl2_y9UVVWpd68yJMUK7SxSJK4z41wd1HH8fja3Dizo1_4oUJM8ZG8SRkfnEbf5pkgDn6W6rkhI/s1600/1422343752612%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Aggiungete il prezzemolo e l'erba cipollina e tritate tutto non troppo fine.<br />
Regolate di sale e pepe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XSbCznwPKAqB3ozXrDBXqdhKKc3pGxe_rwxxFrUL1ys4yyMMMdXnHdV7IUGnMZobVxK-gIvUS4l5upziyyvn_rKJFqIvpl-pekNSD-_7MwiKQsNuuVQzPFEiQNf0B8M_I0lu09g3nHc/s1600/1422343784855%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5XSbCznwPKAqB3ozXrDBXqdhKKc3pGxe_rwxxFrUL1ys4yyMMMdXnHdV7IUGnMZobVxK-gIvUS4l5upziyyvn_rKJFqIvpl-pekNSD-_7MwiKQsNuuVQzPFEiQNf0B8M_I0lu09g3nHc/s1600/1422343784855%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Servite su crostini di pane integrale.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MpPm36qRrV174hwCOv9C8ObgdB0i4Qe0J0l7huV8Ji8AjIDHApgPaAys02UhvmqfV4v0oNgl5Db4A89xOV85Arv67gJw3eh5d1dx04hv9BH4UKZCd2yzjRFxezNUI5EXbygOfOx4Q0A/s1600/1422343863090%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6MpPm36qRrV174hwCOv9C8ObgdB0i4Qe0J0l7huV8Ji8AjIDHApgPaAys02UhvmqfV4v0oNgl5Db4A89xOV85Arv67gJw3eh5d1dx04hv9BH4UKZCd2yzjRFxezNUI5EXbygOfOx4Q0A/s1600/1422343863090%5B1%5D.png" height="640" width="528" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-30007137963291384472015-01-26T09:10:00.001+01:002015-01-26T09:10:01.531+01:00REGINETTE CON SALSA DI OLIVE E ACCIUGHELe Reginette sono di origine napoletana e furono dedicate alla principessa Mafalda di Savoia e ribattezzate Mafaldine, in suo onore.<br />
Assomigliano nella forma ai merletti che ornavano gli abiti principeschi e vengono sempre accompagnate da sughi e salse raffinati e insoliti.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkM1lHp7T2nQqWIDe1TS8XV_r31qMXeqNuyis7WbHiGuPoAKsOTCUwhYnoE7BAga9cPds4fuuUKsOE5gHNCnlJjOTwhkNOsunXv3hkcc1epdS0spApFUzT734SuZrBoVlaO7AjobJ9yUU/s1600/1422256956652%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkM1lHp7T2nQqWIDe1TS8XV_r31qMXeqNuyis7WbHiGuPoAKsOTCUwhYnoE7BAga9cPds4fuuUKsOE5gHNCnlJjOTwhkNOsunXv3hkcc1epdS0spApFUzT734SuZrBoVlaO7AjobJ9yUU/s1600/1422256956652%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Ingredienti per 3 persone<br />
<br />
300 gr di reginette<br />
20 gr di olive nere<br />
20 gr di olive verdi<br />
1 cucchiaio di capperi<br />
4 filetti di acciuga<br />
1 cipolla bianca<br />
1 spicchio d'aglio<br />
200 gr di polpa di pomodoro<br />
origano q.b.<br />
olio evo q.b.<br />
sale q.b.<br />
<br />
Mettete a bollire l'acqua per la pasta e nel frattempo tagliate a rondelle le olive.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPNeD0pWs1vwhxUlUnmKbVHiSxjbQVDHpHQrysD5d9Ts5TyAy3y4NYwb61tmqmK_bnRVX2tiWM4BBU3MCVFb4Ps1c8bIZa3N3rPkg9Wggj3GlbsGd2wCHEeb5P4Q5AVksiY-h9VvRTvw/s1600/1422256791761%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiPNeD0pWs1vwhxUlUnmKbVHiSxjbQVDHpHQrysD5d9Ts5TyAy3y4NYwb61tmqmK_bnRVX2tiWM4BBU3MCVFb4Ps1c8bIZa3N3rPkg9Wggj3GlbsGd2wCHEeb5P4Q5AVksiY-h9VvRTvw/s1600/1422256791761%5B1%5D.png" height="300" width="400" /></a></div>
<br />
In una padella fate soffriggere la cipolla, l'aglio e i capperi tritati.<br />
Aggiungete le acciughe e fatele sciogliere.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DGcR_kBAdGwKh8CQhBg633QdZLSXdY6lRNQXfAUiwrj5RXpyF1Gv1YbCqJgra9azhWvCpImLPvCNuXo-_4zRIoiyIEdK24k-u2IXGDMWDx7HNSIVcGo-ePBd5I5pmPVgpB3-xXc7LtU/s1600/1422256821647%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DGcR_kBAdGwKh8CQhBg633QdZLSXdY6lRNQXfAUiwrj5RXpyF1Gv1YbCqJgra9azhWvCpImLPvCNuXo-_4zRIoiyIEdK24k-u2IXGDMWDx7HNSIVcGo-ePBd5I5pmPVgpB3-xXc7LtU/s1600/1422256821647%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Unite le olive a rondelle e fatele insaporire.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZC5QOsxL8hVwpfL8xW_RNj0L5bUwBpmoQPeGd5VQlErsff0PjowcPubHWSZ8MRK_HoeGn-GKFT7n7igP50rN3CNazq0EdtLy25FLZe9_2oGnQKxpCiGPmV0MSdHoGNWZDVG2TGHM7N4/s1600/1422256863548%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdZC5QOsxL8hVwpfL8xW_RNj0L5bUwBpmoQPeGd5VQlErsff0PjowcPubHWSZ8MRK_HoeGn-GKFT7n7igP50rN3CNazq0EdtLy25FLZe9_2oGnQKxpCiGPmV0MSdHoGNWZDVG2TGHM7N4/s1600/1422256863548%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Aggiungete della polpa di pomodoro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7w7zo1OrWCq0bjyM2HteEp03UKAiaHNI2Xy7Yo1dIaUQFV4PuS9aLJhr_P3Ya2Dd1dL8qgoyy8RQQkb7JHwyWumtEo9RpKf-NOpvUXdQtPRGGSbbUehRJd5k5-GtwBgEKISRVF6IHfE/s1600/1422256891811%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq7w7zo1OrWCq0bjyM2HteEp03UKAiaHNI2Xy7Yo1dIaUQFV4PuS9aLJhr_P3Ya2Dd1dL8qgoyy8RQQkb7JHwyWumtEo9RpKf-NOpvUXdQtPRGGSbbUehRJd5k5-GtwBgEKISRVF6IHfE/s1600/1422256891811%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Insaporite con dell'origano.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45OGiZX4hqhVT_IvScMFlyOg9GizoptJ8V76g98X7766hiynflngjMJ974T7rBynLph3l6j1GYCi4gT_3iEE5tckqckYqlJt9DYieMzrmhbJhz2M3-V1DP9s2yEmh6FZ26MAL201tarA/s1600/1422256927042%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi45OGiZX4hqhVT_IvScMFlyOg9GizoptJ8V76g98X7766hiynflngjMJ974T7rBynLph3l6j1GYCi4gT_3iEE5tckqckYqlJt9DYieMzrmhbJhz2M3-V1DP9s2yEmh6FZ26MAL201tarA/s1600/1422256927042%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Saltate le reginette nella salsa di olive e servitele calde.<br />
Se volete dargli un tocco in più potete aggiungere alla salsa del peperoncino.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52iYYA4BU8p2_VBHOJzfT1SfAvrtIDmdf4kXVbPDqlmF3G1rNFoRsOW6-GJVgrtJlX5b09UOb2TJU-uEDiKYkhibLlJmL3z3uK_FIZ6vK83gxHsNigTVf3mJlppBjpSpQCaHbGZC9Rhs/s1600/1422256992667%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg52iYYA4BU8p2_VBHOJzfT1SfAvrtIDmdf4kXVbPDqlmF3G1rNFoRsOW6-GJVgrtJlX5b09UOb2TJU-uEDiKYkhibLlJmL3z3uK_FIZ6vK83gxHsNigTVf3mJlppBjpSpQCaHbGZC9Rhs/s1600/1422256992667%5B1%5D.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-26208084598397203322015-01-22T09:08:00.003+01:002015-01-22T09:11:32.358+01:00TAGLIATELLE DI FRITTATASì sa che la frittata è sempre un'ottima soluzione alla domanda del secolo..."cosa cucino oggi?"...se poi la presentiamo in maniera insolita...beh...diventa un'eccellente soluzione al dilemma.<br />
Basta tagliare a striscioline la classica frittata e il gioco è fatto.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SeJk2JYKGfvc5YHi59vpA0anYOv1TVxVG1zngEXQ-T3MqW19dTAx9gw4i8W2GSplzd0_OQoqY0Uo7QCe8b8h-QaZXeb2ivQRdvbmHnC4v3buRnThySgjUmOPUDgnSB9qMpqxl9RKwT8/s1600/1421913186462%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_SeJk2JYKGfvc5YHi59vpA0anYOv1TVxVG1zngEXQ-T3MqW19dTAx9gw4i8W2GSplzd0_OQoqY0Uo7QCe8b8h-QaZXeb2ivQRdvbmHnC4v3buRnThySgjUmOPUDgnSB9qMpqxl9RKwT8/s1600/1421913186462%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti per 4 persone<br />
<br />
5 uova<br />
prezzemolo<br />
sale<br />
4 pomodorini<br />
1 cipolla rossa<br />
olio evo q.b.<br />
<br />
Per prima cosa preparate la frittata. Sbattete le uova con del prezzemolo e un pizzico di sale.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-iUKG0lBhXgcMe6wwlSRzQNhe4Fk5Asyiu2y0AGuya2G_vBinm7byf_av5_JVYoMtQ2YOnRWxzmKSu4TGrS-lGSacu-IiVl89vwoaDaVMluOZhzt6uFCTRBt_4bwkFUbzYmUOmMzXYs/s1600/1421912943726%5B2%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-iUKG0lBhXgcMe6wwlSRzQNhe4Fk5Asyiu2y0AGuya2G_vBinm7byf_av5_JVYoMtQ2YOnRWxzmKSu4TGrS-lGSacu-IiVl89vwoaDaVMluOZhzt6uFCTRBt_4bwkFUbzYmUOmMzXYs/s1600/1421912943726%5B2%5D.png" height="300" width="400" /></a></div>
<br />
In una padella leggermente unta versate qualche mestolo della pastella preparata: l'unica accortezza per questo piatto è realizzare delle frittate sottili.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxPYMUg3EOhIuV9ZpFwGl0CcS2Nh90e0G7txiXeKklBKW8UxiEQntR5iGTbS4GaIy-wkB_dqCK9iqSo_08rT_PSs8pOW6FOXcRDa6iOy0b8kT6XbNKHO7Uw4eTzhlAA5RLAUUkqAI9hk/s1600/1421912975449%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxPYMUg3EOhIuV9ZpFwGl0CcS2Nh90e0G7txiXeKklBKW8UxiEQntR5iGTbS4GaIy-wkB_dqCK9iqSo_08rT_PSs8pOW6FOXcRDa6iOy0b8kT6XbNKHO7Uw4eTzhlAA5RLAUUkqAI9hk/s1600/1421912975449%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Una volta preparate le frittate, tagliatele a strisce<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4H2JT_K2BwhqeNE5xVcNQWOAwc1S63ub9FFIqTrfdp3b8GYOcT8_jE0q-yLseS7uaRzk5BI9QxoUAbDdQ-WDv5Oj5bOp21mHdWc3wQgX4aYIyFUTsh18iQGwNearIm3wD3MnI3fsPoE/s1600/1421913063465%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI4H2JT_K2BwhqeNE5xVcNQWOAwc1S63ub9FFIqTrfdp3b8GYOcT8_jE0q-yLseS7uaRzk5BI9QxoUAbDdQ-WDv5Oj5bOp21mHdWc3wQgX4aYIyFUTsh18iQGwNearIm3wD3MnI3fsPoE/s1600/1421913063465%5B1%5D.png" height="300" width="400" /></a></div>
<br />
fino a realizzare delle tagliatelle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP4YmoUCE4wZwKc2ofrdlZfZOy424qLru9UcL_UZ62-j_57TctTolJb1nmKItx3BvhpIket-BOJ-SEqLHKHPSeb9vLK7mcrYJrY4iPXu7U55IlWJLy1vHqeh0zZlbKD0Uzmy9ieF_av4/s1600/1421913118424%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTP4YmoUCE4wZwKc2ofrdlZfZOy424qLru9UcL_UZ62-j_57TctTolJb1nmKItx3BvhpIket-BOJ-SEqLHKHPSeb9vLK7mcrYJrY4iPXu7U55IlWJLy1vHqeh0zZlbKD0Uzmy9ieF_av4/s1600/1421913118424%5B1%5D.png" height="300" width="400" /></a></div>
<br />
In una padella fate soffriggere la cipolla e i pomodori tagliati a spicchi.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1bRh-98X0kflM3-x6eYbSDpsVS9RNfzQ-YJJymlIF0dfpzYxB5JJVSpJ_aZPioxKouG7ic9pEJR2KHl9uxJZ1z23oU9hYMu59Whe3_5LwSmvIYV_Snd8NGD3OG5oomgwwxwm-W92WFE/s1600/1421913091470%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1bRh-98X0kflM3-x6eYbSDpsVS9RNfzQ-YJJymlIF0dfpzYxB5JJVSpJ_aZPioxKouG7ic9pEJR2KHl9uxJZ1z23oU9hYMu59Whe3_5LwSmvIYV_Snd8NGD3OG5oomgwwxwm-W92WFE/s1600/1421913091470%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Unite le tagliatelle di frittata e fatele insaporire con il sughetto che avete preparato. Giratele molto delicatamente per evitare di romperle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsDoZi-YeMpJSl0XzV86EfOkQbxs_mCON3A8GnOlgULGF8iipD-CEZp-vezKgeTylCgCIyXFjhZsnN9xMVQDTtLT5i5Xex5V8bwjoVsfwmCE9fC5X2Da-JajUXEDRU0DOhKQPyR6ckgQ/s1600/1421913146708%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsDoZi-YeMpJSl0XzV86EfOkQbxs_mCON3A8GnOlgULGF8iipD-CEZp-vezKgeTylCgCIyXFjhZsnN9xMVQDTtLT5i5Xex5V8bwjoVsfwmCE9fC5X2Da-JajUXEDRU0DOhKQPyR6ckgQ/s1600/1421913146708%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Servite con qualche foglia di basilico.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6al8docI554VQ12Pa2FTyanJLZhoJcpIu8p8NsQ6Jzxg4cUG2Bv8Odm8weugKN_FJzt4SZpTTDfyytsNskALV3DS8Li-kIet7c9HWHoq5ecWbP6qWMDaA9uZ7g6ogfdmsxm916H5gk0/s1600/1421913217317%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6al8docI554VQ12Pa2FTyanJLZhoJcpIu8p8NsQ6Jzxg4cUG2Bv8Odm8weugKN_FJzt4SZpTTDfyytsNskALV3DS8Li-kIet7c9HWHoq5ecWbP6qWMDaA9uZ7g6ogfdmsxm916H5gk0/s1600/1421913217317%5B1%5D.png" height="480" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-62365598195379367512015-01-21T08:41:00.001+01:002015-01-21T08:41:44.149+01:00BASTONCINI DI POLENTA CON MAIONESE VEGI bastoncini di polenta sono un' ottima soluzione per servire un aperitivo sfizioso o per recuperare la polenta avanzata.<div>
Potete scegliere di friggerli o di optare per una cottura più leggera infornandoli: in ogni caso il successo è garantito!</div>
<div>
Io li ho serviti aromatizzandoli con del rosmarino e li ho accompagnati con una maionese senza uova....la maionese vegana. Ottima, leggera e salutare.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHJ8aokkdb6XrQD50teLqiUmIlwKzODYKgl-JnpL8dUpDq9EZxwc5b7NVqZZKMuFJWNVcD9lts6SCDb1HdAceVrZu72DQ-ACcOP7Sj88zH1BRiIGEkxmuCpDi5gTkKUH2Hlf0J6UJ3rY/s1600/1421824602552%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHJ8aokkdb6XrQD50teLqiUmIlwKzODYKgl-JnpL8dUpDq9EZxwc5b7NVqZZKMuFJWNVcD9lts6SCDb1HdAceVrZu72DQ-ACcOP7Sj88zH1BRiIGEkxmuCpDi5gTkKUH2Hlf0J6UJ3rY/s1600/1421824602552%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<div>
Ingredienti</div>
<div>
<br /></div>
<div>
200 gr di polenta</div>
<div>
acqua q.b.</div>
<div>
rosmarino per insaporire</div>
<div>
sale grosso</div>
<div>
<br /></div>
<div>
Per la maionese vegana</div>
<div>
<br /></div>
<div>
50 ml di latte di soia freddo di frigo</div>
<div>
250 ml di olio di mais</div>
<div>
succo di 1/2 limone</div>
<div>
2 cucchiaio di salsa di soia</div>
<div>
<br /></div>
<div>
Preparate la polenta seguendo le indicazioni sulla confezione.</div>
<div>
Ungete una teglia bassa.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRf5WIHdIW4ua6vTL5eRhy35hYBmlWoLhPtYFAb1XYlDTXTjHMAyYkU3fhtf65XzJdxoM9b7t9st0195XtcXqsJXSvQjcx60s1ghG_Bj2UyD3CqaUKFhh-Gvnn-mGxasnvkfcVIt3mWs/s1600/1421824485445%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRf5WIHdIW4ua6vTL5eRhy35hYBmlWoLhPtYFAb1XYlDTXTjHMAyYkU3fhtf65XzJdxoM9b7t9st0195XtcXqsJXSvQjcx60s1ghG_Bj2UyD3CqaUKFhh-Gvnn-mGxasnvkfcVIt3mWs/s1600/1421824485445%5B1%5D.png" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
Versate la polenta e con una spatola spalmatela in tutta la teglia.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuh3uUhGwo2sbKHjTgCS8brlqUGlu1HFj6MXtWaSID9a44SDvP8aitKtVLXtyFTzv-N0pxO8CBHPOJopmpjd4XwBhkfU4D7ttzc-tMTWYxcGFpj8YVECIyDFyha8Kw2JjEjrS_t_OLio/s1600/1421824516140%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuh3uUhGwo2sbKHjTgCS8brlqUGlu1HFj6MXtWaSID9a44SDvP8aitKtVLXtyFTzv-N0pxO8CBHPOJopmpjd4XwBhkfU4D7ttzc-tMTWYxcGFpj8YVECIyDFyha8Kw2JjEjrS_t_OLio/s1600/1421824516140%5B1%5D.png" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
Mettete un foglio di carta da forno e con l'aiuto di un mattarello livellate bene la polenta.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiNzZaOR8Uw_rWPsM7-_u79jduTiq6VIuZ6QIoOYE7eLMzo_OlOHu_L2EWTe-5KR-hdVdXVSwgWoOuinYG57oN45tmoTwgCuAQchDVGU1un6_dckmgv3GovEIkhN9lKmKAV9bZDauVgI/s1600/1421824545104%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibiNzZaOR8Uw_rWPsM7-_u79jduTiq6VIuZ6QIoOYE7eLMzo_OlOHu_L2EWTe-5KR-hdVdXVSwgWoOuinYG57oN45tmoTwgCuAQchDVGU1un6_dckmgv3GovEIkhN9lKmKAV9bZDauVgI/s1600/1421824545104%5B1%5D.png" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
Fatela rassodare e poi tagliatela a bastoncini.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGjBdLAh_SfUEYl9OMbE68iGpthc8givfVk-AcZDuVk2X8cKiKmeWlaCFo5D4bu6F_kxDVQJDBE11ho4B3PtU7n6c9KBxTRtWl3M9DOWRvsoUDuhQE2VRAnzEB8OZ8Z7SHAAR-WjZ5e8/s1600/1421824573605%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGjBdLAh_SfUEYl9OMbE68iGpthc8givfVk-AcZDuVk2X8cKiKmeWlaCFo5D4bu6F_kxDVQJDBE11ho4B3PtU7n6c9KBxTRtWl3M9DOWRvsoUDuhQE2VRAnzEB8OZ8Z7SHAAR-WjZ5e8/s1600/1421824573605%5B1%5D.png" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
Infornate i bastoncini a 220°C per 15 minuti.</div>
<div>
Preparate un trito di rosmarino e sale grosso e condite i bastoncini.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1beX-TZF0gIqKTnbL887fOiVnWM0skUQjFNuDim5bnlHmD5p749CmU6qmzujhg-FntdB3JbgVs_KVs-SS61PBgsp57zWz4VmJt5UFVyQd_D_-ccWRngClYU32H9nOWX_KDHjmSRwLDA/s1600/1421824641272%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1beX-TZF0gIqKTnbL887fOiVnWM0skUQjFNuDim5bnlHmD5p749CmU6qmzujhg-FntdB3JbgVs_KVs-SS61PBgsp57zWz4VmJt5UFVyQd_D_-ccWRngClYU32H9nOWX_KDHjmSRwLDA/s1600/1421824641272%5B1%5D.png" height="300" width="400" /></a></div>
<div>
<br /></div>
<div>
Per la maionese vegana mettete nel calice del frullatore il latte, la salsa di soia e il succo del limone.</div>
<div>
Frullate bene e aggiungete a filo, piano piano l'olio. Frullate fino a quando la maionese non si addenserà.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCn0k_WEmaz1xx_TiomCdIyrNsJOdVLe6EyuM1JrzmoX3LLQGYg2vPbBBEnuPqCchiB_stWnRPIJIwyR-1jUInkdIKZ_SlPeap_O1H2OGetLj7Z5xtGVO0yFdyb7FtRs0wN7trtEZlOWo/s1600/1421826016617%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCn0k_WEmaz1xx_TiomCdIyrNsJOdVLe6EyuM1JrzmoX3LLQGYg2vPbBBEnuPqCchiB_stWnRPIJIwyR-1jUInkdIKZ_SlPeap_O1H2OGetLj7Z5xtGVO0yFdyb7FtRs0wN7trtEZlOWo/s1600/1421826016617%5B1%5D.png" height="640" width="392" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com3tag:blogger.com,1999:blog-1192545577689862591.post-2884167585294989192015-01-20T08:50:00.001+01:002015-01-20T08:50:51.160+01:00RAVIOLONI DI FARRO CON RIPIENO MEDITERRANEONon so voi ma io adoro le farine integrali. Danno una nota in più agli impasti. Tra i vari impasti che ho fatto mi sono accorta di non aver mai fatto la pasta integrale...Cosa?????....bisogna rimediare, subito!!!<br />
E così ho preso della farina di farro, della semola e ho impastato.<br />
Per quanto riguarda il ripieno, volevo qualcosa di forte e saporito e devo dire che ci sono proprio riuscita!!!<br />
Ecco la ricetta!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUmXRj_QtUg4w789pYsDmPb9T7mDXwGvCjZpFi9jr8b8pxisSBB-4jKvpMo78Lc5MACx0aZFlgh-wG93LJ2x8MZwlx6rHSc4D0n_pB9KYEelbokFPhHIi6kUvhjuzYM9m8Zc4__eQnww/s1600/1421732290214%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUmXRj_QtUg4w789pYsDmPb9T7mDXwGvCjZpFi9jr8b8pxisSBB-4jKvpMo78Lc5MACx0aZFlgh-wG93LJ2x8MZwlx6rHSc4D0n_pB9KYEelbokFPhHIi6kUvhjuzYM9m8Zc4__eQnww/s1600/1421732290214%5B1%5D.png" height="480" width="640" /></a></div>
<br />
Ingredienti per 3 persone<br />
<br />
Per la pasta<br />
<br />
125 gr di farina di farro<br />
125 gr di semola<br />
acqua q.b.<br />
sale q.b.<br />
<br />
Per il ripieno<br />
<br />
2 patate lesse<br />
1 cucchiaio di paté di olive nere<br />
1 cipolla rossa tagliata finemente<br />
1 cucchiaio di capperi<br />
5-6 pomodori secchi<br />
3 cucchiai di stracchino<br />
<br />
Impastate le farine con l'acqua e il sale fino ad ottenere un impasto bello sodo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHCkpc5yCpA88tPEAvKm1reiXjrHfDbXiSSQt_mpCiwDAS32Pyd5TiVZVvhTIZ74OsvkLeg0QcMltX52b8ew-frgJqHVK-D3s5NjWLpvfi_xIL6t3orj49uJxxRsvTgSCgdUMvfY2bsk/s1600/1421732141764%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHCkpc5yCpA88tPEAvKm1reiXjrHfDbXiSSQt_mpCiwDAS32Pyd5TiVZVvhTIZ74OsvkLeg0QcMltX52b8ew-frgJqHVK-D3s5NjWLpvfi_xIL6t3orj49uJxxRsvTgSCgdUMvfY2bsk/s1600/1421732141764%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Tirate la sfoglia.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63o43ox3zJaUWMVlDZAFeoQIFrTSjtlP3ztlSTL4VDYN9oM0yZ_mUdx-vQOK9TseZe_tVtgNssn25jb1L86EDpTpor4jsNqyjRWsTSZ3tWM7pU0kMYkLqzM_abhgl8bl77SCj-T1QG4g/s1600/1421732172461%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg63o43ox3zJaUWMVlDZAFeoQIFrTSjtlP3ztlSTL4VDYN9oM0yZ_mUdx-vQOK9TseZe_tVtgNssn25jb1L86EDpTpor4jsNqyjRWsTSZ3tWM7pU0kMYkLqzM_abhgl8bl77SCj-T1QG4g/s1600/1421732172461%5B1%5D.png" height="300" width="400" /></a></div>
<br />
In una ciotola schiacciate le patate e aggiungete la cipolla tagliata finemente, il paté di olive, i pomodori secchi tritati (asciugateli dall'olio), i capperi e lo stracchino. Io non ho aggiunto sale perchè il ripieno risultava molto saporito.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMssC2DkoHtG1uBUDjfbPokLlB-_81Pjum1XVJwmSKNL2wdFaENu0E1HC8avOrAah_GP-cJfog6KXTz3LQBAq-ZUZmx5YL8eapJlG97Eu-mKfePp3euMFMtqE8nX0NG5npTUuCfQCjU8A/s1600/1421732072917%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMssC2DkoHtG1uBUDjfbPokLlB-_81Pjum1XVJwmSKNL2wdFaENu0E1HC8avOrAah_GP-cJfog6KXTz3LQBAq-ZUZmx5YL8eapJlG97Eu-mKfePp3euMFMtqE8nX0NG5npTUuCfQCjU8A/s1600/1421732072917%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Preparate i vostri ravioloni mettendo al centro un cucchiaio di ripieno e chiudete bene.<br />
Continuate così fino ad esaurire gli ingredienti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLBuO4i3PzZNNkWl7BlHkjfDjNtcgqlJx_38d8lxdJeATs6YFKAomoyMabjP1o7FUEacGcspMbLJIQv1-LIOlgbPedux2QgnoOQ6oEuHySLek6LMe_wgCes1R9RWgtzVpEbBOob8cVyU/s1600/1421732210687%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOLBuO4i3PzZNNkWl7BlHkjfDjNtcgqlJx_38d8lxdJeATs6YFKAomoyMabjP1o7FUEacGcspMbLJIQv1-LIOlgbPedux2QgnoOQ6oEuHySLek6LMe_wgCes1R9RWgtzVpEbBOob8cVyU/s1600/1421732210687%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Come ogni pasta fresca, aggiungete un cucchiaio di olio nell'acqua di cottura per evitare che si attacchino tra di loro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPE4TiwX_7ZsrbxwR2kZATOrT9ZcBysngoylM3-hdBvzzlMn5aDMzRnlB8QRzUc0pP2i747NY8FFf76Kk2VjNV8M7Z9wIEV_VaXfC79UcaCwcV1ZBDQgBrCPBJMYWZHn1W8w2NAYrGHU/s1600/1421732248401%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPE4TiwX_7ZsrbxwR2kZATOrT9ZcBysngoylM3-hdBvzzlMn5aDMzRnlB8QRzUc0pP2i747NY8FFf76Kk2VjNV8M7Z9wIEV_VaXfC79UcaCwcV1ZBDQgBrCPBJMYWZHn1W8w2NAYrGHU/s1600/1421732248401%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Io ho servito i ravioloni con un semplice sugo di pomodoro e una spolverata di pecorino.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1fkv06r_rjyVf7g9cQ2vmFMbJ52mJDcEY8kH69xPf7KAEYvUckqkpXLfuhKjSheU7Y6DnxdRmhIo4ksj5dzqjvuCT-_63ZTi8GTZtp-30NCsfhq5U2tD1NyYxJ_iii3OTe5z7XLmwbY/s1600/1421732324764%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC1fkv06r_rjyVf7g9cQ2vmFMbJ52mJDcEY8kH69xPf7KAEYvUckqkpXLfuhKjSheU7Y6DnxdRmhIo4ksj5dzqjvuCT-_63ZTi8GTZtp-30NCsfhq5U2tD1NyYxJ_iii3OTe5z7XLmwbY/s1600/1421732324764%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0tag:blogger.com,1999:blog-1192545577689862591.post-76513280563143476932015-01-19T09:10:00.001+01:002015-01-19T12:54:38.293+01:00PANINI INTEGRALI AI SEMI VARI E AROMATIZZATI ALLA CURCUMALa curcuma è una spezia giallo-ocra proveniente dall'India. "Lo zafferano delle Indie", così viene anche chiamata questa spezia, è definita la polvere magica per le molteplici proprietà.<br />
E' un antitumorale per eccellenza, un' antiossidante, ha proprietà cicatrizzanti ed è un rimedio naturale per curare la febbre.<br />
Ovviamente come in tutte le cose non bisogna eccedere!<br />
Io ho voluto speziare dei panini ai cereali e dargli quel tocco di colore che rende particolare ogni pagnotta.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wg6ylHrf5bWyc51akQ42D-CxW27vrc7p3TqGfkRK1bd8sxhJv_s5gNyv17G3YsK_5Q3jqM7c_8zeaOFsa0wLUgt91ZtfToxKiLzoTyQevXbICHR1YC5F5e22KZGSKOY7HtSoZ5pa2Lk/s1600/1421651642280%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wg6ylHrf5bWyc51akQ42D-CxW27vrc7p3TqGfkRK1bd8sxhJv_s5gNyv17G3YsK_5Q3jqM7c_8zeaOFsa0wLUgt91ZtfToxKiLzoTyQevXbICHR1YC5F5e22KZGSKOY7HtSoZ5pa2Lk/s1600/1421651642280%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />
Ingredienti per 10 panini<br />
<br />
250 gr di farina integrale (io sapori antichi)<br />
250 gr di farina 0<br />
1 cucchiaino di miele<br />
150 gr di lievito madre rinfrescato<br />
1 cucchiaino di curcuma<br />
10 gr di sale<br />
400 ml di acqua<br />
100 gr di semi vari (di zucca, di girasole, di lino, di sesamo....)<br />
acqua e olio per emulsionare<br />
<br />
Sciogliete la pasta madre nell'acqua, aggiungendo un cucchiaino di miele.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqL1Qoi5L68f2YMK6LaJ6IbiuoNL0oYlMwg-wk-9hSZFIJQgQXN3P-ygVSKIuU_O0Ved0kCEHaONunvC-61VsTNGUsp9HhcSatDBJWD_GCmOrxStYmb02cw1PTgwebzf0mAENcKXSsRkY/s1600/1421651872862%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqL1Qoi5L68f2YMK6LaJ6IbiuoNL0oYlMwg-wk-9hSZFIJQgQXN3P-ygVSKIuU_O0Ved0kCEHaONunvC-61VsTNGUsp9HhcSatDBJWD_GCmOrxStYmb02cw1PTgwebzf0mAENcKXSsRkY/s1600/1421651872862%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Unite le farine setacciate e impastate grossolanamente.<br />
Aggiungete poi la curcuma, i semi e il sale.<br />
Impastate bene fino a far sciogliere completamente la spezia.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibr-khJAOFdCrNmwJjE38NSlk9SoHvigIgSTAZSAR1-8Q4ked0cjUX5yGxu6kisGe6-M9rv9pGGK1ZEi9ykT6w3GIGtjU016YdyelujZWf3h9ljA2tFEn3XqEdlGxq7FrkL3IwOc72vSg/s1600/1421651848496%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibr-khJAOFdCrNmwJjE38NSlk9SoHvigIgSTAZSAR1-8Q4ked0cjUX5yGxu6kisGe6-M9rv9pGGK1ZEi9ykT6w3GIGtjU016YdyelujZWf3h9ljA2tFEn3XqEdlGxq7FrkL3IwOc72vSg/s1600/1421651848496%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Ribaltate l'impasto sulla spianatoia e fate un giro di pieghe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtXhqb7NAlp0huz4ZSOZj53k32CrLTgrhISe_VrLSyIisQnb5k6H6AdOQHNOY9Ml_APplwLfKXhMcOFl4Lu86Q6OfwC_x9vGC24vwbDum81SEvrspiRfAfQH5TwIlWA-jRaShvwu5qQc/s1600/1421651819619%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtXhqb7NAlp0huz4ZSOZj53k32CrLTgrhISe_VrLSyIisQnb5k6H6AdOQHNOY9Ml_APplwLfKXhMcOFl4Lu86Q6OfwC_x9vGC24vwbDum81SEvrspiRfAfQH5TwIlWA-jRaShvwu5qQc/s1600/1421651819619%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Mettete l'impasto in una ciotola, coprite con della pellicola trasparente e fate lievitare per 18 ore.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNM7zc0EXfCnSOaEiYXWLqc_mePURHksaA_KRwdXNVssxxoTkfj-uOT7gbYTmkTAqNoQzfqaWsekwwUvHvWYozNahQhfslusk-d0VPKPvR3U0psm8KM-PahyphenhyphenAaAXgakO7eny6WSrmJTj4/s1600/1421651792524%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNM7zc0EXfCnSOaEiYXWLqc_mePURHksaA_KRwdXNVssxxoTkfj-uOT7gbYTmkTAqNoQzfqaWsekwwUvHvWYozNahQhfslusk-d0VPKPvR3U0psm8KM-PahyphenhyphenAaAXgakO7eny6WSrmJTj4/s1600/1421651792524%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Riprendete l'impasto e date la forma ai vostri panini.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhjH7qETjwrK480gdcRU-sPNMDrhf0Q_vjxGk00pU5nbbnOck1VsDZ5gh3Nta9aIJBhnwOJ2FqV7OFGLRCixbSLeYS3sorSuOYCN-weKNPFz0DRBwSWyFBADURxNcMOC1Cyq_JGsDEDk/s1600/1421651766043%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhjH7qETjwrK480gdcRU-sPNMDrhf0Q_vjxGk00pU5nbbnOck1VsDZ5gh3Nta9aIJBhnwOJ2FqV7OFGLRCixbSLeYS3sorSuOYCN-weKNPFz0DRBwSWyFBADURxNcMOC1Cyq_JGsDEDk/s1600/1421651766043%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Metteteli su una teglia foderata con della carta da forno e fate lievitare per altre 3 ore.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3etiF9u696CAG2_boISbw4ZsQwe_cqgc3DrGSmA9mv_26SU8X_paOWvMSOkMPC8y3p1KzUJABxqbBxR9WNgLYXrF6cUkq0z83-kaIFVCcUs7A2C204IfoCtND4cZZbqMMs-qxXinhBj8/s1600/1421651740291%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3etiF9u696CAG2_boISbw4ZsQwe_cqgc3DrGSmA9mv_26SU8X_paOWvMSOkMPC8y3p1KzUJABxqbBxR9WNgLYXrF6cUkq0z83-kaIFVCcUs7A2C204IfoCtND4cZZbqMMs-qxXinhBj8/s1600/1421651740291%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Spennellate ogni pagnotta con un'emulsione fatta a base di acqua e olio.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTlxdIthmnHDQOrrrmHwUXgRyhRt3nxTtO9L9lEhVUVWzuEITo8dkn_RMHPxtvwDXR1cEa5CbbOGTluz45tAsMKzksQDIDZtzHeCwMPJn7Kmsf-aRlp01fArUHvaY998Al06lOx8oeOk/s1600/1421651700108%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTlxdIthmnHDQOrrrmHwUXgRyhRt3nxTtO9L9lEhVUVWzuEITo8dkn_RMHPxtvwDXR1cEa5CbbOGTluz45tAsMKzksQDIDZtzHeCwMPJn7Kmsf-aRlp01fArUHvaY998Al06lOx8oeOk/s1600/1421651700108%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Infornate a 200°C per 10 minuti, dopodiché abbassate la temperatura a 180°C e proseguite la cottura per altri 20 minuti. Durante gli ultimi 10 minuti mettete un mestolo di legno nell'apertura del forno: questa operazione serve per far eliminare l'eccesso di umidità che si crea durante la cottura<br />
Molto importante: mettete all'interno del forno un pentolino di acqua. Questo creerà la giusta umidità per garantire una corretta cottura.<br />
Fate raffreddare i panini su una gratella.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauncfCahgxYXlTj4yYGzSS6X4ZXLwOD7obxhGzCJA3jIBJVnsPEsisDiB1UmCzZBybUhRT8cklgZjX71DUNKKNIbW8mSPh5u32iHvgShFvzoQC_rBXz7J9YsfUwNO24-Y_Qk2jPDMrUE/s1600/1421651669684%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauncfCahgxYXlTj4yYGzSS6X4ZXLwOD7obxhGzCJA3jIBJVnsPEsisDiB1UmCzZBybUhRT8cklgZjX71DUNKKNIbW8mSPh5u32iHvgShFvzoQC_rBXz7J9YsfUwNO24-Y_Qk2jPDMrUE/s1600/1421651669684%5B1%5D.png" height="300" width="400" /></a></div>
<br />
Ecco come si presentano all'interno.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRk1xAqkZpamGpWz51hT7Nr3yDmnnv1bTMy7ZWDkBqNFHiHQEZI21ZJKvFlESBJjHnKrkqC1rhjkqCUCUPxH8Bqw3vnA3HgyqDpnD5zYwpPHoB6daddvymr4yt2wAcZNOMqcU1c9bsiio/s1600/1421651610643%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRk1xAqkZpamGpWz51hT7Nr3yDmnnv1bTMy7ZWDkBqNFHiHQEZI21ZJKvFlESBJjHnKrkqC1rhjkqCUCUPxH8Bqw3vnA3HgyqDpnD5zYwpPHoB6daddvymr4yt2wAcZNOMqcU1c9bsiio/s1600/1421651610643%5B1%5D.png" height="480" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/06378153153673326827noreply@blogger.com0