tag:blogger.com,1999:blog-12808131815447397692024-02-18T06:07:06.385+01:00Una maestra in cucinaDeliri di una maestra in cucinaUnknownnoreply@blogger.comBlogger501125tag:blogger.com,1999:blog-1280813181544739769.post-15071540697444932742022-12-02T11:42:00.003+01:002022-12-02T11:42:56.343+01:00Cavolfiore e salsiccia al gratin<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ09G0B6U9y0Cs5gNHLXCIi06m6clBHC1UPcCDSvU8exbSP_w26akQWrv_kW9-KYkY-75MbQBRlz0Oz2IRQHntuG-RiOo1iWhZKwY3geQNmQ99wRBK8JHZAH2-uvGtvVChC9UFTQwFaiw7cIEfb8PPBZfaNqMTJ9tSduwu-nNJpuHpKJQvw4yykSpF/s900/WhatsApp%20Image%202022-12-01%20at%2019.17.38.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ09G0B6U9y0Cs5gNHLXCIi06m6clBHC1UPcCDSvU8exbSP_w26akQWrv_kW9-KYkY-75MbQBRlz0Oz2IRQHntuG-RiOo1iWhZKwY3geQNmQ99wRBK8JHZAH2-uvGtvVChC9UFTQwFaiw7cIEfb8PPBZfaNqMTJ9tSduwu-nNJpuHpKJQvw4yykSpF/w400-h300/WhatsApp%20Image%202022-12-01%20at%2019.17.38.jpeg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti: </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 450-500 g cavolfiore</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 200 g salsiccia</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* parmigiano grattugiato</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio extravergine d'oliva</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pangrattato</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mondare il cavolfiore ricavandone le cimette. </span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Lessarle per 5-6 minuti circa in acqua salata.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sbriciolare la salsiccia.</span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Farla rosolare brevemente in un tegamino con un cucchiaio di olio extravergine di oliva. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Prendere una pirofila e ungerla con dell’olio extravergine di oliva. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Spolverizzare il fondo con del pangrattato. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Distribuire le cimette e la salsiccia. </span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Spolverizzare con il parmigiano e con del pangrattato.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Infornare in forno pre-riscaldato a 200° per 15-20 minuti circa di cui gli ultimi 6-8 sotto al grill. </span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sfornare, lasciar brevemente intiepidire e servire a tavola.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-16296435401544292582022-11-11T17:16:00.004+01:002022-11-11T17:16:57.515+01:00Fusilli con fagiolini e tonno<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJKaQLH-eZ5dw5654C8ODH97LRSMEFcqF-2XTgQAHVFXDwiKhhohj-3RXfTO8XLVg5fUUxlUNeAEJKP0yPKjNZkFC5O6JRfsGrE0l-aMRvGhvZhd_xQTStsYLGCWc5ZHyORQ5PfCSM1fWreGR41frRb0LIjjb4dMlbhUXcpiFCNLOKICmy_K0fj05/s900/Foto%2009-11-22,%2012%2033%2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJKaQLH-eZ5dw5654C8ODH97LRSMEFcqF-2XTgQAHVFXDwiKhhohj-3RXfTO8XLVg5fUUxlUNeAEJKP0yPKjNZkFC5O6JRfsGrE0l-aMRvGhvZhd_xQTStsYLGCWc5ZHyORQ5PfCSM1fWreGR41frRb0LIjjb4dMlbhUXcpiFCNLOKICmy_K0fj05/w400-h300/Foto%2009-11-22,%2012%2033%2010.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* fagiolini lessati</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 scatoletta di tonno</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olive verdi a rondelle</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pomodorini</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* aglio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* fusilli</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ripassare in padella con olio e uno spicchio d'aglio i fagiolini e il tonno scolato.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere le olive e i pomodorini.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Salare.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Condire i fusilli con il condimento preparato.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-89519761025840430402022-11-11T17:11:00.000+01:002022-11-11T17:11:16.534+01:00Stracciatella<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5V0xEI9gxij7unzo_h9dhJyFJ1h-Wb2rSnjx5ZxlL7e3aQtEP84gffM-hTVcMX5FN_Fvx3a9AH0g5Z1KH5kiu91tlzC3etH6bivmYc8L9soZeZfImnZlOfMocY77puWVy3jZ3B0-b8hRObREf9v4fMfuxB6qFuC4fv8CXXf9Mja-KTGjKFMVgrwu/s900/Foto%2010-11-22,%2012%2014%2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5V0xEI9gxij7unzo_h9dhJyFJ1h-Wb2rSnjx5ZxlL7e3aQtEP84gffM-hTVcMX5FN_Fvx3a9AH0g5Z1KH5kiu91tlzC3etH6bivmYc8L9soZeZfImnZlOfMocY77puWVy3jZ3B0-b8hRObREf9v4fMfuxB6qFuC4fv8CXXf9Mja-KTGjKFMVgrwu/w400-h300/Foto%2010-11-22,%2012%2014%2017.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 l di brodo di carne</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"> * 4 uova medie</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"> * 100 g di parmigiano grattugiato</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"> * noce moscata in polvere</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"> * sale fino</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Rompere le uova in una ciotola.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sbatterle con una forchetta fino a renderle vaporose.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere il parmigiano grattugiato, la noce moscata in polvere e un pizzico di sale</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mescolare il tutto e versare a filo all'interno del brodo di carne bollente, continuando ad amalgamare le uova con una frusta per qualche istante.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Lasciare cuocere il brodo per 5 minuti e, non appena riprende a bollire, mescolare per facilitare la formazione della classica stracciatella.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Portarla in tavola calda e fumante.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-79674261603552215022022-11-08T18:55:00.002+01:002022-11-08T18:55:22.849+01:00Pasta al pesto di friggitelli<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3eHe7FtgtxOXIr3XWXU25_6rMuqbrhrk28u23lhB2yadfg0ohjPB7pkwY76TiY2GyOH2AmmdvgwY6o7_FR8aI6dT8lR3SnovUiihXX-0V-AWN4uXktClvqx4UpZ88O-Ie-yoN_CA0jxzMu-gvu0Y75CXTsuA_98skHxFWEVPXktIqDyUfbry30ho/s900/Foto%2024-08-22,%2013%2053%2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3eHe7FtgtxOXIr3XWXU25_6rMuqbrhrk28u23lhB2yadfg0ohjPB7pkwY76TiY2GyOH2AmmdvgwY6o7_FR8aI6dT8lR3SnovUiihXX-0V-AWN4uXktClvqx4UpZ88O-Ie-yoN_CA0jxzMu-gvu0Y75CXTsuA_98skHxFWEVPXktIqDyUfbry30ho/w400-h300/Foto%2024-08-22,%2013%2053%2010.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 100-150 g di friggitelli</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* alcuni ciuffetti di basilico</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 spicchio di aglio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 50 g di gherigli di noci</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 60 g di parmigiano</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio evo</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Lavare e pulire bene i friggitelli.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Tagliarli a pezzettini e frullarli con gli altri ingredienti tranne il parmigiano. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Per ultimo aggiungere il parmigiano grattugiato.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Regolare di sale e olio. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Condire la pasta con il pesto di friggitelli.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-3225038480418042262022-11-08T18:50:00.000+01:002022-11-08T18:50:00.090+01:00Funghi "fritti" (in friggitrice ad aria)<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5bhJJacZleNjJx7H8DvM2Yt7SXFU550QxvIbtbKVR2OcvXPC60BfVMgZhsicispul4Q_2e8ClPILbspH9N-KeEuTqCvQDvylH88f4bxpmwZirU3SgMawNWH5-wTfrhxv_xVI3OxsZQJjDHvVlHWMOnfPOvFn_x7WVgs4ynCmSjqKdwxowKEFedoe/s900/Foto%2024-08-22,%2013%2045%2059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz5bhJJacZleNjJx7H8DvM2Yt7SXFU550QxvIbtbKVR2OcvXPC60BfVMgZhsicispul4Q_2e8ClPILbspH9N-KeEuTqCvQDvylH88f4bxpmwZirU3SgMawNWH5-wTfrhxv_xVI3OxsZQJjDHvVlHWMOnfPOvFn_x7WVgs4ynCmSjqKdwxowKEFedoe/w400-h300/Foto%2024-08-22,%2013%2045%2059.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 300 g di funghi champignon affettati</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio evo</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Irrorare i funghi con pochissimo olio (<i>io ho usato quello nello "spruzzino"</i>).</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sistemarli nella friggitrice ad aria.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Lascia cuocere a 180 gradi per 18 minuti.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">A metà cottura squassare un po' il cestello.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-63167979068764915492022-11-08T18:43:00.005+01:002022-11-08T18:43:52.497+01:00Straccetti di pollo ai peperoni e olive nere<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE53qp5ZHPBOKxBNmsOgf8kxz2R9AtVrwjSVWTO6DUEQIi5-fJxhXgRFd7sbPttJ1HXGxGQga7vMYJK-tLGmS0p3DqOtGpGlQfxh-2KMbA5dZupQ9UdsnICWteE8GfwqupVSxNbom4-8twjIPNdqsRQ_FSDSNBzSlLcLWzhLwVlLuJFQcrYzKm9OMY/s900/Foto%2011-10-22,%2019%2009%2051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="900" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE53qp5ZHPBOKxBNmsOgf8kxz2R9AtVrwjSVWTO6DUEQIi5-fJxhXgRFd7sbPttJ1HXGxGQga7vMYJK-tLGmS0p3DqOtGpGlQfxh-2KMbA5dZupQ9UdsnICWteE8GfwqupVSxNbom4-8twjIPNdqsRQ_FSDSNBzSlLcLWzhLwVlLuJFQcrYzKm9OMY/w400-h300/Foto%2011-10-22,%2019%2009%2051.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 450 g fettine di petto di pollo</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 peperone rosso</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 peperone giallo</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 cipolla rossa</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 20-30 olive nere</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 bicchiere vino bianco</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio extravergine di oliva</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Tagliare a rondelle la cipolla.</span></div></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Farla soffriggere a calore moderato in una padella.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Tagliare a striscioline le fettine di petto di pollo e infarinarle.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere i peperoni e le olive alle cipolle.</span></div></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Cuocere con coperchio per 10-15 minuti.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Rosolare (in un’altra padella) gli straccetti di pollo per 5 minuti.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere un bicchiere di vino nella padella con gli straccetti. </span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Lasciar evaporare la parte alcolica. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Coprire la padella e cuocere per circa 15 minuti. </span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Se la cremina dovesse asciugarsi troppo aggiungere acqua al bisogno.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Trasferire i peperoni, la cipolla e le olive nella padella con il pollo e mescolare.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Impiattare e servire.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-78909776499163532752022-09-12T15:48:00.000+02:002022-09-12T15:48:40.621+02:00Torta di mele e noci a raggi<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIupQBREvfVPRQb6sWIcZwZpX9Nzcu3eqaxE3qWv8hroSPP3YJ8sq6HiDRnSxbI7l91XxDKvHmxYY9dkeUaaULqezKhkg5-pU8Pe0i1Db9X87-kkC87eDi254-vGk34SE-R--nCOvmUuVI-rp1jcIGPbRQcXFDaPXt3CdaM6zRymE-WocDoHMFJON/s800/WhatsApp%20Image%202022-09-12%20at%2015.36.47.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIupQBREvfVPRQb6sWIcZwZpX9Nzcu3eqaxE3qWv8hroSPP3YJ8sq6HiDRnSxbI7l91XxDKvHmxYY9dkeUaaULqezKhkg5-pU8Pe0i1Db9X87-kkC87eDi254-vGk34SE-R--nCOvmUuVI-rp1jcIGPbRQcXFDaPXt3CdaM6zRymE-WocDoHMFJON/w400-h300/WhatsApp%20Image%202022-09-12%20at%2015.36.47.jpeg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 100 g noci</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 4 mele</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* un cucchiaino di essenza di vaniglia</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 2 uova</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 150 g zucchero</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 100 ml latte</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 50 ml olio di semi</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">* 200 g farina 00</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* mezza bustina di lievito per dolci</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Tritare grossolanamente le noci.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: x-large;">Mescolare le uova con lo zucchero.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere il latte e l’olio.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Unire la vaniglia.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere le noci, la farina e il lievito.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Versare l'impasto in una teglia.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mettere sulla superficie le fettine di mela poggiandole nell’impasto di taglio e non di piatto.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Decorare cospargendo con un po’ di zucchero.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Cuocere in forno preriscaldato ventilato a 180° C per circa 45 minuti, o in forno statico a 190° C per lo stesso tempo.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: right;"><span style="font-family: verdana;"><i>ricetta (con qualche variazione) del blog di <a href="https://www.fattoincasadabenedetta.it/ricetta/torta-di-mele-e-noci-a-raggi/" target="_blank">Benedetta</a></i></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-21613059982178903772022-08-23T17:36:00.004+02:002022-08-23T17:36:55.942+02:00Fusilli con crema di burrata e salmone affumicato<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZfyZVDwhkuo15tZt2pD9rmc4D3KSEbEbAVViLR7ALQuAeuxNgj0Gl4Uauif6JBwX7X97s5lxI_O1_FutnczIqoLHr1O60zODj_6ko7U8EV31vY4mr8bW179C2LF0ErHEO3SXUMd2JqCEesV-4qEpUi50E1Qhgn1k38iN2WozAoV_4YU10PgjhmCu/s800/WhatsApp%20Image%202022-08-23%20at%2017.32.40.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="563" data-original-width="800" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6ZfyZVDwhkuo15tZt2pD9rmc4D3KSEbEbAVViLR7ALQuAeuxNgj0Gl4Uauif6JBwX7X97s5lxI_O1_FutnczIqoLHr1O60zODj_6ko7U8EV31vY4mr8bW179C2LF0ErHEO3SXUMd2JqCEesV-4qEpUi50E1Qhgn1k38iN2WozAoV_4YU10PgjhmCu/w400-h281/WhatsApp%20Image%202022-08-23%20at%2017.32.40.jpeg" width="400" /></a></div><span style="font-size: x-large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* fusilli</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 200 g burrata </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 200 g salmone affumicato</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio extravergine d'oliva</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pepe</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><span>* s</span><span>ale</span></span></div><span style="font-family: verdana; font-size: large;"><div style="text-align: center;"><br /></div><div style="text-align: center;">Tagliare il salmone prima a listarelle e poi a quadratini. </div></span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Versare la burrata in un contenitore alto e stretto e aggiungere l'olio.</span></div><span style="font-family: verdana; font-size: large;"><div style="text-align: center;">Unire il pepe e frullare il tutto con un mixer ad immersione fino ad ottenere una crema liscia.</div><div style="text-align: center;">Cuocere i fusilli.</div></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Trasferire la crema di burrata in una padella ampia. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere un mestolo di acqua di cottura per stemperare il condimento. </span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Non appena la pasta sarà cotta scolarla e unirla alla crema.</span></div><span style="font-family: verdana; font-size: large;"><div style="text-align: center;">Unire il salmone affumicato.</div><div style="text-align: center;">Mescolate ancora e saltate la pasta a fuoco vivace per qualche minuto.</div></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-26911544378456865142022-08-09T09:00:00.001+02:002022-08-09T09:00:00.205+02:00Pasta con philadelphia e prosciutto cotto<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMKvJsBX7r5JuTZliY_-nH8nxq4HVouudpXbXU0rKi3I0Zwox1xaoX6bjDGdIQ2-HiX5NA7cxdn7mT_c1QQbVOjengFD70rr20tkisjVeuf-cq2FyU0UXXaRvppUodgvlQZc0qV6jPFxkjsx87cxOlOU24QIy25a5ZW61ObM1oz_tRZ-cxu60MWkB/s640/philadelphia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMKvJsBX7r5JuTZliY_-nH8nxq4HVouudpXbXU0rKi3I0Zwox1xaoX6bjDGdIQ2-HiX5NA7cxdn7mT_c1QQbVOjengFD70rr20tkisjVeuf-cq2FyU0UXXaRvppUodgvlQZc0qV6jPFxkjsx87cxOlOU24QIy25a5ZW61ObM1oz_tRZ-cxu60MWkB/w400-h300/philadelphia.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pasta corta </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 confezione di philadelphia </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* prosciutto cotto a dadolini </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pepe </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mettere l’acqua sul fuoco per la pasta e cuocetela a bollore. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Scaldare in una padella il prosciutto e quindi aggiungere il philadelphia. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Stemperare con qualche cucchiaio di acqua di cottura della pasta. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Condire con sale e pepe.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-31757030643086995432022-08-07T09:00:00.001+02:002022-08-07T09:00:00.206+02:00Ciambella al latte caldo al cioccolato<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYHE9AJlrLHCoHNlybjLZJfdKCPtvke1Gfnhg7qOEWXKtBe6tB9Djftp3-OTXR-ZSjY3kna-doe94V-w67aiIMuWY4YB2clmZY8vjhT48wi_YYh94rRIWlUoIKfW14AdWICOXfvWspJ5ovgI5civOU1hAPaPdM9Ip61cqZ-so37Zpp7sOV8He0h56/s640/latte%20caldo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYHE9AJlrLHCoHNlybjLZJfdKCPtvke1Gfnhg7qOEWXKtBe6tB9Djftp3-OTXR-ZSjY3kna-doe94V-w67aiIMuWY4YB2clmZY8vjhT48wi_YYh94rRIWlUoIKfW14AdWICOXfvWspJ5ovgI5civOU1hAPaPdM9Ip61cqZ-so37Zpp7sOV8He0h56/s320/latte%20caldo.jpg" width="320" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 3 uova</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 170 g di zucchero</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 120 ml di latte</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 60 g di burro</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* vanillina</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 150 g di farina 00</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 30 g di cioccolato amaro in polvere</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 bustina di lievito per dolci</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* zucchero al velo</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Montare insieme le uova intere con lo zucchero fino a che diventeranno chiare e spumose.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In un pentolino riscaldare il latte insieme al burro e alla vaniglia senza far raggiungere mai il bollore.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere alle uova la farina setacciata insieme al cacao e al lievito.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere al composto il latte tiepido a filo.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Versate il composto in uno stampo da 22-24 cm di diametro e infornate a 180° per circa 40 minuti statico.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-88211638851790745002022-08-05T09:00:00.001+02:002022-08-05T09:00:00.187+02:00Pasticcio freddo di patate<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbE0n97uzUaVGdUO4gGCvMD1qRkj_vvOxKs_UgN9bgJE4jDIoYOuuXuHml9EW60qyQirsXjGwz-1idBHEAVXCoEgYABIiepO2rxBIHV_q7y8VGDlDPepk7s9MypDOrSnKydFhd7YYW2lzbYBTTPqPVncbUx5b5sp3sZePudPF3AVl6_Jg5Kf4nK0EK/s604/pasticcio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="604" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbE0n97uzUaVGdUO4gGCvMD1qRkj_vvOxKs_UgN9bgJE4jDIoYOuuXuHml9EW60qyQirsXjGwz-1idBHEAVXCoEgYABIiepO2rxBIHV_q7y8VGDlDPepk7s9MypDOrSnKydFhd7YYW2lzbYBTTPqPVncbUx5b5sp3sZePudPF3AVl6_Jg5Kf4nK0EK/w400-h300/pasticcio.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 5 patate</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 2 uova</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 scatoletta di tonno da 160 g</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* maionese</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pepe bianco</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Bollire le patate per circa 40 minuti.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Appena raffreddate sbucciarle e schiacciarle con una forchetta.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Rassodare le uova, sgusciarle e tagliarle a pezzettini.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Riunito in una ciotola le patate, le uova, il tonno sgocciolato e la maionese.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mescolare per bene, salare e pepare e via in frigo per alcune ore.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Decorare con un pomodorino e portare in tavola.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-72895481920484163012022-08-03T09:00:00.001+02:002022-08-03T09:00:00.196+02:00Salsiccia e patate<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuDFp44pRkAteLbS98Dnqavdrv7ZDEYPSW97fE6MW2m4SoRDZNCkLGEpXzOKH_4zil9lhTPGksxNqKSaXwgdPg02B9gMKYmjoaTyfojMq161CcJgwH1yQd8UCyti5YxfcTbqfWQ5slwcw9LpIeu28kXClHd_iIqUGOFj1UH-4NmraWTDFIbh1EWXO/s640/salsiccia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRuDFp44pRkAteLbS98Dnqavdrv7ZDEYPSW97fE6MW2m4SoRDZNCkLGEpXzOKH_4zil9lhTPGksxNqKSaXwgdPg02B9gMKYmjoaTyfojMq161CcJgwH1yQd8UCyti5YxfcTbqfWQ5slwcw9LpIeu28kXClHd_iIqUGOFj1UH-4NmraWTDFIbh1EWXO/w400-h300/salsiccia.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 cipolla</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 carota</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 costa di sedano</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pepe</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* salsicce</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* patate</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In una capace padella con i bordi alti metto a soffriggere la cipolla, la carota e il sedano con l’olio.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Quando sono appassiti, aggiungere la salsiccia che lasceremo rosolare per bene da ogni lato.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Intanto pelare le patate e ridurle a tocchetti di media grandezza; unirli alla salsiccia e quindi ricoprire con acqua tiepida.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Lasciar cuocere una mezz’oretta a fuoco lento scoperto, quindi incoperchiare e lasciar cuocere fino alla cottura completa di entrambi gli ingredienti primari.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-77835192220113210672022-08-01T09:00:00.001+02:002022-08-01T09:00:00.197+02:00Strudel alla nutella e nocciole<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTk1-1PjFmarPNWICIGwuXpQ7MhsDO-wYIyGGNf3t-tVBp6Z2mbhi8-54eP1RsDZ8WuDgIKTRuTpmGpNwQMPiF8myZSoJPscvkunnq2-AXmMCrATehbZBldK8YO0q3k3TPhCfTX1whAvoa_bezwErdQd_b1jodCa8a3LE61QwxXnDYQUnx4mFkFR6/s665/strudel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="515" data-original-width="665" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTk1-1PjFmarPNWICIGwuXpQ7MhsDO-wYIyGGNf3t-tVBp6Z2mbhi8-54eP1RsDZ8WuDgIKTRuTpmGpNwQMPiF8myZSoJPscvkunnq2-AXmMCrATehbZBldK8YO0q3k3TPhCfTX1whAvoa_bezwErdQd_b1jodCa8a3LE61QwxXnDYQUnx4mFkFR6/w400-h310/strudel.jpg" width="400" /></a></div><br /><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 rotolo di pasta sfoglia</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 vaso di nutella</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* nocciole o mandorle</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 2/3 biscotti (vanno bene anche gli abbracci)</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* latte</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* zucchero</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Semplicemente stendo la pasta sfoglia, ci spalmo sopra la nutella.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungo le nocciole (<i>io le ho messe intere</i>) e i biscotti sbriciolati.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Le parti di chiusura della pasta e il sopra pennellatelo con il latte, sopra spolverizzate con lo zucchero per ottenere una bella crosticina dorata e croccante!</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In forno pre-riscaldato a 200° per 25/30 min.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-90218557866454673202022-07-25T15:41:00.004+02:002022-07-25T15:41:35.977+02:00Spezzatino di maiale con patate e olive taggiasche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6rBrcQg9D1mxS55oV9geVwptM45H0qt3UtH6ndSE3TEhqfCieGA27rGrk4Fwf8O_cQsa5B5nd2L_eCjQceNz_10oXpOEkkGlCtzzydalGfJZWPzOdfmcpg5u_gE0_2wp9iVWT5-IiwEwJXqaZ9MXYkokuduvUKtWGTvj0xgwBfbFjsmfQEqGMG4N/s640/maiale%20con%20patate%20e%20olive%20taggiasche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV6rBrcQg9D1mxS55oV9geVwptM45H0qt3UtH6ndSE3TEhqfCieGA27rGrk4Fwf8O_cQsa5B5nd2L_eCjQceNz_10oXpOEkkGlCtzzydalGfJZWPzOdfmcpg5u_gE0_2wp9iVWT5-IiwEwJXqaZ9MXYkokuduvUKtWGTvj0xgwBfbFjsmfQEqGMG4N/w400-h300/maiale%20con%20patate%20e%20olive%20taggiasche.jpg" width="400" /></a></div><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 800-900 g di spezzatino di maiale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 5 patate medie</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 50 g di olive nere taggiasche</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio extravergine</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* misto verdure per soffritto</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 dado</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1/2 bicchiere di vino bianco secco</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1/2 cucchiaino di concentrato di pomodoro</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pepe</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* farina</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In un coccio capiente, scaldare l’olio e rosolare le verdure da soffritto.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Infarinare la carne e unirla al soffritto facendola rosolare da tutti i lati.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sfumare con il vino, lasciare evaporare; aggiungere le olive, il dado, le patate tagliate a dadini e il concentrato di pomodoro.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mescolare per bene e al bollore abbassate al minimo la fiamma.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Salare e pepare, incoperchiare e lasciare cuocere per almeno 1 ora.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-70210368787860896872022-04-29T09:00:00.001+02:002022-04-29T09:00:00.192+02:00Calzone di cipolle alla barese<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5z_zp8Q-IzhlhcFzlfHtqwLJG4R3S68Vy_aNlBtDCiLUFRo5H_L8DYplRHSTdYTILQjTze5fJRXshJQbL-nVeDSAPRTUhxaf106GRzdhGYTzQNrZMV5uAbc2JsyrOzqbnIRMKSymmVKooLHkCeSIGxc__-Ry860imf0kswNtjNZG047XJIu6ZtuD/s640/calzone barese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5z_zp8Q-IzhlhcFzlfHtqwLJG4R3S68Vy_aNlBtDCiLUFRo5H_L8DYplRHSTdYTILQjTze5fJRXshJQbL-nVeDSAPRTUhxaf106GRzdhGYTzQNrZMV5uAbc2JsyrOzqbnIRMKSymmVKooLHkCeSIGxc__-Ry860imf0kswNtjNZG047XJIu6ZtuD/w400-h300/calzone barese.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 60 g burro ammorbidito</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 40 g olio extravergine</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 12 g lievito di birra</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 10 g sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 5 g zucchero</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 125 g latte</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 125 g acqua tiepida</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 500 g farina tipo 0</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 kg cipolle rosse di Tropea</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pasta d’acciughe</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pepe</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 200 g olive nere denocciolate</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In un recipiente mettere il latte e l’acqua.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sciogliere il sale, lo zucchero e il lievito di birra.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mescolare bene.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In una ciotola capiente mettere la farina e il burro ammorbidito a pezzi.</span></div></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere il composto a base di latte e l’olio extravergine di oliva.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Impastare fino a quando gli ingredienti si saranno amalgamati.</span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Trasferire l’impasto su una spianatoia leggermente infarinata.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Continuare a lavorarlo con le mani fino ad ottenere un impasto morbido e omogeneo.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Formare una palla, metterla in una ciotola, coprirla con la pellicola e lasciarla lievitare a temperatura ambiente per un paio d’ore.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Tagliare le cipolle sottilmente.</span></div></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In una padella scaldare poco olio e la pasta d’acciughe nella quantità che si preferisce.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere le cipolle.</span></div></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Salare, pepate e lasciare cuocere il tutto a fuoco medio fin quando le cipolle saranno ben appassite.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere le olive e proseguire la cottura ancora per 10 minuti a fuoco vivo, quindi spegnere il fuoco e lasciare raffreddare il tutto.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Quando l’impasto sarà lievitato, dividerlo in due panetti uguali.</span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Con un mattarello spianare uno dei due panetti ricavandone una sfoglia alta circa mezzo cm.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Quindi spennellate con l’olio una teglia.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Stendere la sfoglia nella teglia avendo cura di ricoprirne con la pasta anche i bordi.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Bucherellare il fondo della sfoglia con i rebbi di una forchetta.</span></div></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere il ripieno freddo e distribuirlo uniformemente.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Con l’impasto rimasto, ricavare un’altra sfoglia e adagiarla sul ripieno.</span></div></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Richiudere i bordi sigillandoli bene con una forchetta quindi bucherellare la superficie della pizza.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Cuocere in forno preriscaldato a 180° per 40 minuti.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Una volta cotta, lasciare raffreddare completamente la pizza di cipolla e poi servirla.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-41078988729724362112022-04-27T09:00:00.001+02:002022-04-27T09:00:00.189+02:00Girelle di salmone<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3-i5J_ZBuousFkrYs2lCg2Uwly4AaDVFmIqqkhAG7L9DD7429bavwOocAsPNM2IPQt4cPfaH22kM30KjrpPaFcNJpfXs2EIWqmiiLiiHh9cvVkS33d9Nj9wozFaMKrfV9YVcVU0w_QP0uLZNAmSqEjB1tBB5DE4O7JJUIO7YxJcmQS5QGJ9nqRwE/s640/girelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3-i5J_ZBuousFkrYs2lCg2Uwly4AaDVFmIqqkhAG7L9DD7429bavwOocAsPNM2IPQt4cPfaH22kM30KjrpPaFcNJpfXs2EIWqmiiLiiHh9cvVkS33d9Nj9wozFaMKrfV9YVcVU0w_QP0uLZNAmSqEjB1tBB5DE4O7JJUIO7YxJcmQS5QGJ9nqRwE/w400-h300/girelle.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* fette di salmone affumicato</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pane al latte senza crosta</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* philadelphia</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* rucola</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Schiacciare le fette di pane con un mattarello.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Spalmare il philadelphia ammorbidito.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Distribuire sopra il salmone affumicato e poi la rucola.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Arrotolare il pane dalla parte più corta e chiuderlo nella pellicola trasparente ben stretta.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Riporre il rotolo in frigorifero per un’oretta.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Affettare il rotolino in modo da ottenere le girelle.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-30406325714998782292022-04-25T09:00:00.001+02:002022-04-25T09:00:00.208+02:00Fusilli con pomodoro e ricotta<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eQ45Se6bvr66_QrRLj5m3d1izKIbJzHE54RkKAg6hXJNexsJZm96jj0KfXRxVsipdyA-Jl-jFojvkl7oKn8MBkh18bID8RqK_1FgJ1cnmbUr79mIX5gBZCUYyLOQER4KlAq1nXr8WjxpMiYAFEO8RVXqErvmbubieJOoFdO0DqZwZ10j0C8ziKcR/s640/Fusilli con pomodoro e ricotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eQ45Se6bvr66_QrRLj5m3d1izKIbJzHE54RkKAg6hXJNexsJZm96jj0KfXRxVsipdyA-Jl-jFojvkl7oKn8MBkh18bID8RqK_1FgJ1cnmbUr79mIX5gBZCUYyLOQER4KlAq1nXr8WjxpMiYAFEO8RVXqErvmbubieJOoFdO0DqZwZ10j0C8ziKcR/w400-h300/Fusilli con pomodoro e ricotta.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* fusilli</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* passata di pomodoro</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* cipolla</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* ricotta fresca</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Preparare il sugo con olio, cipolla tagliata a velo e la passata di pomodoro.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mettere la ricotta fresca in una ciotola.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Diluirla con un po’ d’acqua di cottura della pasta.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Insaporire con il sale.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Scolare la pasta e trasferirla nella casseruola con il sugo di pomodoro.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere la ricotta.</span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Amalgamare bene tutti gli ingredienti.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-12851665490996668392022-04-23T09:00:00.000+02:002022-04-23T09:00:00.195+02:00Seppioline con piselli<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFaXNTUE9smXATD11mMMfv7LkxYhRJc_LDS0DIB8rQj4svZoLVxkaU4lOTknAkKnkr-tf6fRkgJwNzN89i2ltOAp8MkocoUQ6gjsOISFpDcZinSMqikYUo8eIZrKmC3x3rO7X2647OdHB2-ZNynu9-UJ3jBqmnUdjufq9QTBFZccbbP834tLlvVZ9/s640/seppie piselli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFaXNTUE9smXATD11mMMfv7LkxYhRJc_LDS0DIB8rQj4svZoLVxkaU4lOTknAkKnkr-tf6fRkgJwNzN89i2ltOAp8MkocoUQ6gjsOISFpDcZinSMqikYUo8eIZrKmC3x3rO7X2647OdHB2-ZNynu9-UJ3jBqmnUdjufq9QTBFZccbbP834tLlvVZ9/w400-h300/seppie piselli.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 kg di seppioline</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 400 g pisellini</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* mezzo bicchiere di vino bianco</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* un cucchiaino di concentrato</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* mezza cipolla di tropea fresca</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* peperoncino</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* prezzemolo</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio extravergine</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mettere in un tegame sul fuoco l’olio e la cipolla.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Unire le seppie pulite, il sale e il peperoncino se si gradisce.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Cuocere a fuoco lento rimestando di tanto in tanto con un cucchiaio di legno fino a far asciugare l’acqua delle seppie.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Versare quindi il vino bianco fino a farlo evaporare.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere l’acqua e il concentrato di pomodoro.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Far bollire il tutto a fuoco lento con il coperchio per circa 1 ora.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere i piselli e continuare la bollitura a fuoco lento per altri 30 minuti.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiustare infine il sapore con sale e pepe.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-71106032720889040812022-04-21T09:00:00.001+02:002022-04-21T09:00:00.197+02:00Fagiolini ricchi<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuszNfHKs4PSQb8LNtasCb3XQqRSOzbvzaJcSD4Nzp_R0l21PrzM_JZsl7H0DJQBZO-X9s0ndw9MOZX3dS_mQsOxmML3FLfloD2enWqXrGXLcqaeVHdJkrc0ZyV1PFuuzBNGeTRwqqegoWOrVB846nU2z3oDVMdQmnPs2p8kUEeGYbuBt6SSL6Ivg-/s640/fagiolini ricchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuszNfHKs4PSQb8LNtasCb3XQqRSOzbvzaJcSD4Nzp_R0l21PrzM_JZsl7H0DJQBZO-X9s0ndw9MOZX3dS_mQsOxmML3FLfloD2enWqXrGXLcqaeVHdJkrc0ZyV1PFuuzBNGeTRwqqegoWOrVB846nU2z3oDVMdQmnPs2p8kUEeGYbuBt6SSL6Ivg-/w400-h300/fagiolini ricchi.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* fagiolini</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pomodorini</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* aglio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pancetta affumicata</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Lessare i fagiolini.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In una padella imbiondire l’aglio con un po’ di olio d’oliva.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere la pancetta e cuocere per un paio di minuti.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere i pomodorini tagliati in quattro parti.</span></div></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Continuare a cuocere per qualche minuto.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Quando i fagiolini sono cotti, unirli alla pancetta.</span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Saltare in padella per qualche minuto per legare i sapori.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-90370911454478539312022-04-19T09:00:00.001+02:002022-04-19T09:00:00.201+02:00Salvia in pastella<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrR8UIM1WGFjErtJrE9KuUBGsU3aFyPcOGSHogZ7_e984-mzoacSQAwgYspbnxvR3QOJVTUxqBvI5EmOHbeEUlbW7FZynVAE9XMElWNBF9Gb91zbbQnXyfiV-fw2FwvnQ1GhTuBCEb6s7pwZS4d8oDg51BFQstyA6RNTDgyotg9T31oA_WwsSSghXP/s640/salvia pastella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrR8UIM1WGFjErtJrE9KuUBGsU3aFyPcOGSHogZ7_e984-mzoacSQAwgYspbnxvR3QOJVTUxqBvI5EmOHbeEUlbW7FZynVAE9XMElWNBF9Gb91zbbQnXyfiV-fw2FwvnQ1GhTuBCEb6s7pwZS4d8oDg51BFQstyA6RNTDgyotg9T31oA_WwsSSghXP/w400-h300/salvia pastella.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* foglie fresche di salvia</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* farina</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* acqua frizzante</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio per friggere</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pepe</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Versare la farina in una ciotola.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere l’acqua ben fredda mescolando bene fino ad ottenere un composto morbido e omogeneo, non liquido.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere il sale, e il pepe.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Lavare e asciugare la salvia.</span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Intingere le foglie una per una nel composto ottenuto.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Friggerle in abbondante olio caldo, rigirandole su entrambi i lati.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Quando le foglie saranno dorate, toglierle dall’olio con una schiumarola e scolare su della carta assorbente da cucina.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-84900952108355660492022-04-17T09:00:00.000+02:002022-04-17T09:00:00.195+02:00Riso Venere alle cozze<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE67ynFdqywGGGppyf6lkh02oTQAHY1cAjuxQFpmbwTk0MfUWgBk92dWYeRyqJ7iU_iIrzWtaf5r03a4v-tZgv89_ZoC5v1FCi0-kf3wZNR4Hw7YzIyXJ0nY9Mf2-xQt7FB0fBH8NQtf6pk-85YZrL1qE_PIRA8RZ1Zn58VXFr4al_vv0s9aHaIy3G/s640/venere e cozze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE67ynFdqywGGGppyf6lkh02oTQAHY1cAjuxQFpmbwTk0MfUWgBk92dWYeRyqJ7iU_iIrzWtaf5r03a4v-tZgv89_ZoC5v1FCi0-kf3wZNR4Hw7YzIyXJ0nY9Mf2-xQt7FB0fBH8NQtf6pk-85YZrL1qE_PIRA8RZ1Zn58VXFr4al_vv0s9aHaIy3G/w400-h300/venere e cozze.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* riso venere</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 kg cozze</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* aglio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio di oliva</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pomodori ciliegino</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Lessare il riso nero in acqua salata.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Portarlo a cottura e scolarlo lasciandolo molto al dente.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Pulire le cozze.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In un tegame far dorare l’aglio con un po’ d’olio.</span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere le cozze, attendere fino a che non si apriranno.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Spegnere il fuoco.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">In un tegame mettere 3 cucchiai di olio, uno spicchio d’aglio schiacciato e aggiungere i pomodorini tagliati in 4 parti.</span></div></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Cuocere per qualche minuto.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Aggiungere il riso.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mescolare, aggiungere 2/3 cucchiai di acqua di cottura dei molluschi e unire le cozze.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Amalgamare gli ingredienti e impiattare.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-64925612433527170502022-04-15T09:00:00.001+02:002022-04-15T09:00:00.219+02:00Petto di pollo ai pinoli<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZOeFkWPCEOfvJ_N5_2ARt4j8Yd4fhC0AouCvtQmsez-TI872MJIEdTGx2PQy-Bw35UusnKXdQ_fDBEcsLWdygEWxuQxFGW614rre4LdMFjdpVzUJ_6cQupHcYKB9T8d7az-vgGwOO3yl-W1SMeyOwP0qhSc2eHOZTvtDYgDWaOJVy1JSTlCpSI-n/s640/pollo e pinoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKZOeFkWPCEOfvJ_N5_2ARt4j8Yd4fhC0AouCvtQmsez-TI872MJIEdTGx2PQy-Bw35UusnKXdQ_fDBEcsLWdygEWxuQxFGW614rre4LdMFjdpVzUJ_6cQupHcYKB9T8d7az-vgGwOO3yl-W1SMeyOwP0qhSc2eHOZTvtDYgDWaOJVy1JSTlCpSI-n/w400-h300/pollo e pinoli.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* petti di pollo</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 100 g di pinoli</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 cipolla</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 spicchio d’aglio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 bicchiere di vino bianco</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* latte</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* olio</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* farina</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* sale</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pepe</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Marinare i petti di pollo nel latte per circa mezz’ora.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Soffriggere in una padella la cipolla tagliata a rondelle sottili e l’aglio.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Infarinare i petti di pollo conservando il latte di ammollo.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Metterli nella padella e cuocere un minuto circa per lato prima di salare e pepare.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Versare il vino, il latte messo da parte ed i pinoli.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Cuocere per circa 20 minuti con il coperchio e quindi far rapprendere tutti i liquidi.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-73709412531694079222022-04-13T09:00:00.001+02:002022-04-13T09:00:00.187+02:00Chocolate chip cream cheese cookies<div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><i>La mia prima ricetta da un sito americano … Mi aveva bloccato sempre la paura di convertire male le quantità degli ingredienti (gli americani misurano gli ingredienti non per peso ma per volume) ma mi sono incantata a guardare <a href="http://cookiesandcups.com/chocolate-chip-cream-cheese-breakfast-cookies/">questa ricetta</a> e quindi ho dovuto capitolare.</i></span></div><div style="text-align: left;"><span style="font-family: verdana; font-size: large;"><i>Per fortuna, sono venute in mio aiuto la <a href="http://www.lacuochinasopraffina.com/come-fare/tabella-conversione-unita-di-misura-americane-in-cucina/1061">Cuochina Sopraffina</a>, the <a href="http://noodloves.it/tabelle-di-conversione-per-ricette-americane/">Noodlover</a> e, naturalmente, la mia adorata <a href="http://unamericanaincucina.com/ingredienti/">Americana in Cucina</a>: questo il risultato!</i></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVmCU1NFAaM9WNNmdOOt3U5RReLtuB48YXlKrPNUKga7SkngFTIm_lOnWdCTSCeLQihxGePQ-X2cwzA2nPt4fsniKBuvSlOqI4d_p19TA-NQbkwsUernKmkpCB-1OFCfBClV8pXC8GIjC6jMI7bD72eMSyc0GulT9wEL5tpL578cfce8xb7fkSyjU/s640/Chocolate chip cream cheese cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVmCU1NFAaM9WNNmdOOt3U5RReLtuB48YXlKrPNUKga7SkngFTIm_lOnWdCTSCeLQihxGePQ-X2cwzA2nPt4fsniKBuvSlOqI4d_p19TA-NQbkwsUernKmkpCB-1OFCfBClV8pXC8GIjC6jMI7bD72eMSyc0GulT9wEL5tpL578cfce8xb7fkSyjU/s320/Chocolate chip cream cheese cookies.jpg" width="320" /></a></div><br /></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 confezione di pasta frolla già pronta</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 200 g di philadelphia</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 60 g di zucchero di canna</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 10 g vanillina</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* gocce di cioccolato fondente</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Mescolare il philadelphia con lo zucchero e la vanillina fino ad ottenere un composto omogeneo e cremoso.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Spianare la pasta sfoglia e distribuire il composto su tutta la superficie.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Distribuire sulla superficie anche le gocce di cioccolato.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Arrotolare la sfoglia molto stretta avvolgerla per bene con della pellicola.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sistemare il rotolino in freezer per mezz’ora oppure un paio d’ore in frigo.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Riscaldare il forno a 180°.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ricoprire una teglia con della carta forno.</span></div></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Tagliare i rotolini a fettine di 1 cm circa e sistemarli sulla teglia.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Cuocere per 12-14 minuti finchè le fettine saranno dorate.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-81025930469575088632022-04-11T09:00:00.001+02:002022-04-11T09:00:00.197+02:00Girelle da antipasto<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3wjxDNcuSy-WtGQNDrOW6JJUf_zJPqDpcDO47r7xVW0ry-gpA4Gyeg_YNfO71jfzjhGzjCVtMzHluInqBTOw6DqzqGUd-wGV_BxXd3taPFGZXsepl1UvjjHke0-0bgh8ZFNDJg0mDyvH7dRJWIN6w7qiRiqSbRahmjB4uIMrJ3qSjqcfJCpATiRG/s640/girelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3wjxDNcuSy-WtGQNDrOW6JJUf_zJPqDpcDO47r7xVW0ry-gpA4Gyeg_YNfO71jfzjhGzjCVtMzHluInqBTOw6DqzqGUd-wGV_BxXd3taPFGZXsepl1UvjjHke0-0bgh8ZFNDJg0mDyvH7dRJWIN6w7qiRiqSbRahmjB4uIMrJ3qSjqcfJCpATiRG/w400-h300/girelle.jpg" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pasta sfoglia</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pancetta rotonda</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* grana grattugiato</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pesto</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pinoli</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* scamorza affumicata</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* prosciutto crudo</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Stendere le sfoglie.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Su di una disporre le fette di pancetta e spolverare di grana.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Su un’altra disporre le fette di prosciutto e la scamorza a pezzettini.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Sull’ultima stendere un velo di pesto e spolverare di pinoli.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Arrotolare bene le sfoglie, avvolgerle nell’alluminio e lasciare riposare in frigo per una mezz’oretta.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Tagliare a fette di 1 cm abbondante e cuocerle in forno caldo a 200° per 10/12 minuti.</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1280813181544739769.post-3816857711341381042022-04-09T09:00:00.000+02:002022-04-09T09:00:00.186+02:00Conchiglie cremose con piselli e wurstel<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFGrBg2QjctqRWSXMaewdFjlHb-yMOGiAYq50OwdGvQ_KR6CuI9VdjsW_4-5vlQ1dLWVRU8rFdwAF1EIKPJxgifr30G_zM7UhbF6Uqif06mGdFWHf6kUE-erKWhkxlfgcVV6YGxLaKyyz9X05-O8_rogpNog_fJqg1bTX9a0Atpa9N9IPg8kmViML0=s604" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="604" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFGrBg2QjctqRWSXMaewdFjlHb-yMOGiAYq50OwdGvQ_KR6CuI9VdjsW_4-5vlQ1dLWVRU8rFdwAF1EIKPJxgifr30G_zM7UhbF6Uqif06mGdFWHf6kUE-erKWhkxlfgcVV6YGxLaKyyz9X05-O8_rogpNog_fJqg1bTX9a0Atpa9N9IPg8kmViML0=w400-h300" width="400" /></a></div><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ingredienti:</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* pasta tipo conchiglie</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* wurstel</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* piselli</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* cipolla</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 2 formaggini</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* 1 sottiletta</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">* parmigiano</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;"><br /></span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ho fatto rosolare la cipolla con un po' d’olio.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ho messo i piselli e ho lasciato cuocere. </span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ho unito i wurstel e fatto cuocere per 5 minuti mentre la pasta cuoceva.</span></div><div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ho messo i formaggini e la sottiletta, fatti sciogliere con un po' d’acqua di cottura della pasta.</span></div><div style="text-align: center;"><span style="font-family: verdana; font-size: large;">Ho buttato la pasta e finito di cuocere con il condimento, un po' di grana sopra ed è pronta.</span></div></div>Unknownnoreply@blogger.com0