tag:blogger.com,1999:blog-87601543204603125142024-03-05T15:39:25.616-08:00Welcome to my Little Kitchenvalep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-8760154320460312514.post-53719727645029004202013-01-08T08:27:00.000-08:002013-01-08T08:33:36.808-08:00Panettone gastronomico<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Riprendo, dopo tanto tempo, gli aggiornamenti del mio blog con una ricetta che ho sperimentato nell'ultimo periodo e che mi ha dato un sacco di soddisfazioni, così anche le amiche che me l'hanno chiesta dopo aver visto le foto potranno leggerla qui!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Questa era una delle ricette proposte dal cuoco del Ristorante La Berlera durante una delle serate/corso alle quali ho partecipato, in particolare quella su antipasti e finger food.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Quando ho visto che avrebbe preparato il panettone gastronomico mi ha fatto immensamente piacere perché era una di quelle cose in cui mi sarebbe piaciuto cimentarmi da sempre, ma attendevo una ricetta collaudata :)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Il cuoco ci ha proposto due versioni della ricetta, una con il normale lievito di birra fresco ed una con la farina autolievitante. Contro ogni mia previsione, alla mia domanda su quale delle due preferisse, lui ha risposto "quella con la farina autolievitante"...che è anche di più semplice esecuzione e così ho deciso di lanciarmi con quella (che è quella che vi propongo di seguito)....in effetti il risultato è stato davvero spettacolare! Io ero un po' restia sul fatto di utilizzare la farina autolievitante, di solito (secondo me) sanno troppo di lievito, ma qui si utilizza la farina autolievitante con lievito naturale (di cui ignoravo l'esistenza visto che uso sempre il ldb fresco) e in effetti il sapore è buonissimo, non c'è veramente differenza!</span><br />
<span style="font-family: Trebuchet MS;">Io tra l'altro ho usato la farina autolievitante con lievito naturale e manitoba dell'Eurospin che è davvero ottima, peccato non la tengano sempre!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>- 1 kg di farina autolievitante con lievito naturale</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>- 3 uova intere</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>- 220 g di latte</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>- 200 g di acqua</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>- 40 g di olio evo o burro (io olio)</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>- 20 g di zucchero</em></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em>- 25 g di sale</em></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Mettere tutti gli ingredienti nell'impastatrice (oppure fare la classica fontana e impastare a mano) ed impastare fino ad ottenere un impasto liscio e omogeneo.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Mettere il tutto in una ciotola, coprire con pellicola e lasciare lievitare in luogo tiepido (io l'ho messo nel forno chiuso con la sola luce accesa) per circa 40/50 minuti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Trascorso questo tempo, riprendere l'impasto, reimpastare il tutto a mano e formare una palla bella tonda, per poi adagiarla in uno stampo da panettone.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Per chi non disponesse dello stampo nessun problema...sarà sufficiente una normale tortiera a cerniera alla quale basterà alzare i bordi con della carta forno spennellata d'olio. Io il primo l'ho fatto in questo modo ed è venuto altissimo e perfetto. La seconda volta invece ho utilizzato uno stampo per panettone in carta, di quelli usa e getta che si trovano anche nei grandi supermercati sotto Natale.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Coprire nuovamente con pellicola (appoggiata, lasciata morbida e unta con poco olio) e rimettere a lievitare in luogo tiepido per almeno 2 ore - 2 ore e mezza.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Infine incidere a croce (io non l'ho fatto) e infornare a 170/180° per circa 45 minuti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Alcuni suggerimenti:</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Io ero un po' preoccupata dalla dimensione di questo panettone quindi entrambe le volte ho fatto metà dose (utilizzando una tortiera da 20 cm) e mi è venuto già anche troppo alto per il mio forno, pur avendolo messo a cuocere nel ripiano più basso. Penso che la soluzione sia quella di utilizzare uno stampo più largo in modo che anche facendo la dose da un kg venga alto più o meno uguale (in questo modo però non vi verranno mai più di tre o quattro strati - intesi come farciture).</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Dopo i primi minuti di cottura, la parte alta si scurisce molto essendo vicina alle resistenze del forno, quindi io di solito copro per il resto della cottura con un foglio di alluminio.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">E finalmente, dopo tante chiacchere, ecco la foto del panettone finito!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGLwlABURbEljk12JsuEso-QjKWtAocW9giGQoM0qkw310gNCLzaZKPWuUZHOZemBdzBNr0Yoa4oPUZzjMH1vEr3uYENqmpxkT3109Z46U2MgxOfcg5LAfnOtS0fjEolaXaC6ssJ4-Bw/s1600/foto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKGLwlABURbEljk12JsuEso-QjKWtAocW9giGQoM0qkw310gNCLzaZKPWuUZHOZemBdzBNr0Yoa4oPUZzjMH1vEr3uYENqmpxkT3109Z46U2MgxOfcg5LAfnOtS0fjEolaXaC6ssJ4-Bw/s400/foto.JPG" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Come si farcisce e assembla il panettone gastronomico? </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Prima di tutto, è consigliabile prepararlo il giorno prima dell'utilizzo e una volta raffreddato conservarlo avvolto da pellicola. Si mantiene morbido come appena fatto, ma leggermente più compatto. Io la prima volta l'ho cotto lo stesso giorno dell'utilizzo ed ho avuto difficoltà a tagliarlo dovendo fare, per forza di cose, delle fette molto larghe. La seconda volta invece l'ho preparato il giorno prima e il giorno dopo si è tagliato perfettamente, con delle belle fette sottili molto regolari.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Esclusi la base e la "calotta" le altre fette vanno farcite due alla volta (esempio: base + fetta + farcitura + fetta + fetta + farcitura + fetta e via dicendo).</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Una volta farciti tutti gli strati si tagliano in tanti triangolini e si rimonta tutto come all'inizio oppure alternando i vari tramezzini per alternare i gusti.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">E' consigliabile spalmare sempre ogni strato con un velo di maionese o di formaggio spalmabile per far si che il ripieno attacchi meglio e il tutto si compatti di più.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Una volta farcito, coprire con pellicola e lasciare riposare in frigo per un po'...in questo modo si compatta e sarà più facile da tagliare.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Il panettone della foto sopra aveva tre farciture: insalata capricciosa e prosciutto cotto, salame dolce e edamer a fette, crescenza prosciutto crudo e rucola.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Di seguito altri suggerimenti per la farcitura:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- tonno e pomodoro</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- prosciutto cotto e funghi</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- gamberetti e rucola</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- speck e gorgonzola</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- mozzarella e pomodoro</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- salmone e avocado</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- uova e tonno</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- tonno e cipolline</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- radicchio, noci e formaggio cremoso</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">- salmone, tonno o pesce spada affumicati</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Il bello del panettone è che si può farcire con qualunque cosa si trovi nel nostro frigorifero...si può fare misto, oppure vegetariano, oppure ancora tutto di pesce.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Spero di rifarlo presto in modo da fotografare tutti i passaggi della ricetta!</span>valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com6tag:blogger.com,1999:blog-8760154320460312514.post-48607131965534868392013-01-01T09:47:00.002-08:002013-01-02T04:47:57.556-08:00Pennette alla vodka con gamberi<div style="text-align: justify;">
<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: trebuchet ms,geneva;"><em>- Pennette (o altro formato che preferite)</em></span><br /><span style="font-family: trebuchet ms,geneva;"><em>- Code di gambero sgusciate</em></span><br /><span style="font-family: trebuchet ms,geneva;"><em>- Vodka</em></span><br /><span style="font-family: trebuchet ms,geneva;"><em>- Burro</em></span><br /><span style="font-family: trebuchet ms,geneva;"><em>- Aglio</em></span><br /><span style="font-family: trebuchet ms,geneva;"><em>- Sale</em></span><br /><span style="font-family: trebuchet ms,geneva;"><em>- Peperoncino o paprika</em></span><br /><span style="font-family: trebuchet ms,geneva;"><em>- Panna da cucina</em></span><br /><span style="font-family: trebuchet ms,geneva;"><em>- Sugo di pomodoro pronto (</em></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: trebuchet ms,geneva;"><em>oppure salsa di pomodoro, cipolla, sale, olio evo)</em></span><br /><span style="font-family: trebuchet ms,geneva;"><em>- Prezzemolo</em></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><br /><span style="font-family: trebuchet ms,geneva;">Per prima cosa, se non avete il sugo già pronto, preparatelo facendo soffriggere un po' di cipolla in un paio di cucchiai d'olio d'oliva. Aggiungete la salsa di pomodoro, salate e cuocete qualche minuto facendo restringere un po'.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEvTmi2xZeYfEvWkfz-33RAu-TtoWLbs_qqOKYpsACqajc0AjeGvXeZTKeyvlL2WAZI3rhyznSUV5z6U80T4Dp_XowaE2DM3gFkpXmqvibPmwCmgSDeZfEN2WKahgvikAwJLoOEWOg_c/s1600/DSC00709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisEvTmi2xZeYfEvWkfz-33RAu-TtoWLbs_qqOKYpsACqajc0AjeGvXeZTKeyvlL2WAZI3rhyznSUV5z6U80T4Dp_XowaE2DM3gFkpXmqvibPmwCmgSDeZfEN2WKahgvikAwJLoOEWOg_c/s1600/DSC00709.jpg" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: trebuchet ms,geneva;"></span></span><span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span> </div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: trebuchet ms,geneva;">Quando è pronto spegnete e aggiungete la panna e una spolverata di prezzemolo tritato e mescolate bene.</span><br /><br /><span style="font-family: trebuchet ms,geneva;">Poi fate imbiondire l'aglio con una noce di burro in una padella larga che possa contenere la pasta, aggiungete i gamberi e lasciate rosolare.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANtoF3loFMVDc4atglFRUgRoKLbr0ERmNDS57Doj_yfCzCaexTr5k1msHw-GW6FnVQdLF28sFaRBNgZN9xbja4oflyJHnGjD8ZsFoEllUXdI4cPPMD_T5BiC2SnXtT4fvYcJTAMF1sBU/s1600/DSC00710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANtoF3loFMVDc4atglFRUgRoKLbr0ERmNDS57Doj_yfCzCaexTr5k1msHw-GW6FnVQdLF28sFaRBNgZN9xbja4oflyJHnGjD8ZsFoEllUXdI4cPPMD_T5BiC2SnXtT4fvYcJTAMF1sBU/s1600/DSC00710.jpg" /></a></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: trebuchet ms,geneva;"></span></span></span><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span> </div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;">Salate, aggiungente un pizzico di peperoncino o paprika (io ho usato il mio sale alla paprika e peperoncino) e quando sono ben rosolati sfumate con un po' di vodka.</span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoj6DBMatx_fLP6crOgOntLV-WDoZC7DrRpOHSKXROmXDdcjkx2MPQ71KK_OiYys5lmcM3fEn-IRJKch7zLhPdWFJAe84qBMXwd8OBN9IxunAKmXWjxdbOdnybApOQG6TspldxFlQGDo/s1600/DSC00711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBoj6DBMatx_fLP6crOgOntLV-WDoZC7DrRpOHSKXROmXDdcjkx2MPQ71KK_OiYys5lmcM3fEn-IRJKch7zLhPdWFJAe84qBMXwd8OBN9IxunAKmXWjxdbOdnybApOQG6TspldxFlQGDo/s1600/DSC00711.jpg" /></a></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"></span></span></span><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span></span> </div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: trebuchet ms,geneva;">Lasciate cuocere ancora qualche minuto poi spegnete e aggiungete la salsa di pomodoro e panna.</span><br /><br /><span style="font-family: trebuchet ms,geneva;">Scolate la pasta al dente direttamente nella padella con il sugo senza preoccuparvi di sgocciolarla troppo</span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeHUlCziKWbjYkybudY5BKv8O-LhljvKT2rMv0fICnZ-B9_Dq4xCGHN7HMz3iGfHSU0fDI4sdzh3J-TYLTrcQQpFwhfpB-otU6n_eC7GEP1nByVOKG0vP5WXviATBFnm6UTtNuYAD5RI/s1600/DSC00713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeHUlCziKWbjYkybudY5BKv8O-LhljvKT2rMv0fICnZ-B9_Dq4xCGHN7HMz3iGfHSU0fDI4sdzh3J-TYLTrcQQpFwhfpB-otU6n_eC7GEP1nByVOKG0vP5WXviATBFnm6UTtNuYAD5RI/s1600/DSC00713.jpg" /></a></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: trebuchet ms,geneva;"></span></span></span></span></span><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span></span></span> </div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;">accendete il fuoco, spadellate ancora un minuto e ... servite!!!</span></span></span></span></span></span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-12446975448909561292013-01-01T09:42:00.001-08:002013-01-02T04:48:13.589-08:00Muffin alla Nutella<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;">Oggi....dolcetto! :)</span></span><br />
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;">Questi muffin alla nutella sono davvero buonissimi, tanto che continuo ad utilizzare la stessa ricetta anche per altri tipi di muffin! La ricetta l'ho presa sul sito di Misya (link nella colonna a dx) e ve la riporto qua:</span></span></div>
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<span style="font-family: trebuchet ms,geneva;"></span> </div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u></span></span></div>
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<span style="font-family: trebuchet ms,geneva;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- 370 g di farina</span></em></span></div>
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<span style="font-family: trebuchet ms,geneva;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- 210 g di zucchero</span></em></span></div>
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<span style="font-family: trebuchet ms,geneva;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- 110 g di burro</span></em></span></div>
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<span style="font-family: trebuchet ms,geneva;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- 250 ml di latte</span></em></span></div>
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<span style="font-family: trebuchet ms,geneva;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- 2 uova</span></em></span></div>
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<span style="font-family: trebuchet ms,geneva;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- 1 bustina di lievito</span></em></span></div>
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<span style="font-family: trebuchet ms,geneva;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- nutella</span></em></span></div>
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<span style="font-family: trebuchet ms,geneva;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- zucchero a velo</span></em></span></div>
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<span style="font-family: trebuchet ms,geneva; font-size: 10pt;"><em></em></span> </div>
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<span style="font-family: trebuchet ms,geneva; font-size: 10pt;"><span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Per prima cosa, disporre delle cucchiaiate di nutella su un foglio di carta forno o stagnola cercando di fare delle palline e riporre per un po' nel frigorifero o nel freezer, questo per evitare che una volta messa nell'impasto, in cottura non cada sul fondo (come è successo a me!)</span></span></span></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Come per tutte le ricette dei muffin, si mescolano separatamente gli ingredienti secchi e quelli liquidi.</span></span></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Quindi da una parte farina, zucchero e lievito e dall'altra uova, latte e burro fuso (che dovete prima lasciar intiepidire).</span></span></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Unire poi insieme i due composti e mescolare bene per amalgamare il tutto.</span></span></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Per ultima aggiungere un'abbondante cucchiaiata di nutella e mescolare ancora una volta.</span></span></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Riempire gli stampini precedentemente imburrati e infarinati (a meno che non usiate i pirottini di carta come faccio io) fino circa a metà altezza, aggiungere la cucchiaiata di nutella precedentemente raffreddata e ricoprire con un altro po' di impasto.</span></span></div>
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<span style="font-family: trebuchet ms,geneva;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">Infornare a 180° per un quarto d'ora circa!</span></span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com1tag:blogger.com,1999:blog-8760154320460312514.post-79032148828453722782013-01-01T09:39:00.000-08:002013-01-02T04:48:24.834-08:00Crocchette di patate al gorgonzola<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Ho trovato la ricetta di queste crocchette molto tempo fa su Cookaround e le ho preparate per uno dei tanti buffet, la scorsa estate. Sono davvero molto buone, peccato che io non faccia così spesso (ma meglio per la linea!) questo tipo di preparazioni perché ODIO friggere in casa! La ricetta è di katia_spina!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: Trebuchet MS;"></span></span> </div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 3 patate</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 uovo</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- pane grattugiato q.b.</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- sale</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- gorgonzola</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- olio per friggere</span></span></em></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Prima di tutto bisogna lessare le patate e una volta cotte, passarle nello schiacciapatate.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Una volta raffreddate aggiungere il tuorlo d'uovo (conservare l'albume) e il sale.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Sbattere l'albume in un piatto fondo, poi prendere un po' di composto, appiattirlo nella mano e mettere al centro un po' di gorgonzola dopo di che richiudere a formare una pallina.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">A questo punto, passare la crocchetta prima nell'albume sbattuto e poi nel pane grattugiato.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Una volta preparate tutte le crocchette friggere in abbondante olio e scolare su carta assorbente.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Mi spiace non aver fatto le foto di tutti i passaggi, ma quando sono presa a preparare i buffet non ho proprio il tempo di fotografare tutti i passaggi! Ad ogni modo, vi lascio il link del post di katia_spina, dove troverete tutto il procedimento fotografato! </span><a href="http://www.cookaround.com/yabbse1/showthread.php?t=104447"><span style="font-family: "Trebuchet MS", sans-serif;">http://www.cookaround.com/yabbse1/showthread.php?t=104447</span></a></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Ecco qua una foto, le crocchette al gorgonzola sono quelle davanti, più grosse, le altre sono olive ascolane!</span></span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-73690566122539242822013-01-01T09:37:00.000-08:002013-01-02T04:48:43.122-08:00Baci di dama<div style="text-align: justify;">
<u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></div>
<div style="text-align: justify;">
<em><span style="font-family: "Trebuchet MS", sans-serif;">- 300 g di farina</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 300 g di nocciole sgusciate e pelate</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 300 g di zucchero</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 300 g di burro</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 80 g di cioccolato fondente</span></em><br />
<em><span style="font-family: "Trebuchet MS", sans-serif;"></span></em> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Se non utilizzate la farina di nocciole (io la compro in sacchettini al supermercato) mettete le nocciole intere nel mixer con metà dello zucchero e frullate fino a polverizzare bene il tutto.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">In una ciotola mettere le nocciole tritate e aggiungete lo zucchero rimanente, la farina e il burro e cominciate a impastare finché non otterrete una palla liscia e omogenea.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Riporre in frigorifero per almeno 30 minuti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Prendete poco a poco il composto e formate tante piccole palline e adagiatele sulla teglia rivestita con carta forno. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Attenzione a non fare delle palline troppo grandi (massimo come una biglia).</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Rimettere ancora in frigo per una decina di minuti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Infornare e cuocere per circa 20/25 minuti a 160° (controllate il grado di doratura).</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Una volta cotti, lasciate raffreddare i biscotti prima di maneggiarli, perché sono abbastanza fragili.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Sciogliete il cioccolato a bagnomaria o nel microonde e spalmatene un po' su metà dei biscottini che accoppierete con altrettanti biscottini. Lasciate solidificare qualche ora prima di servire!</span></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: Trebuchet MS;"></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxxCbOwRfgjWYZ6IT8um829f2U3k3P379i6E7wz93_B3KM7agobPUE4dCchXuys7duoDZqCBJywuhR7ciQclbfjdRin9WstJKKJSVWGQKmmt7508sjtU1KBUnC2YS4teVuOwtDBKujFQ/s1600/baci-di-dama.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxxCbOwRfgjWYZ6IT8um829f2U3k3P379i6E7wz93_B3KM7agobPUE4dCchXuys7duoDZqCBJywuhR7ciQclbfjdRin9WstJKKJSVWGQKmmt7508sjtU1KBUnC2YS4teVuOwtDBKujFQ/s400/baci-di-dama.jpg" width="400" /></a></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"></span><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Potete preparare una versione al cioccolato semplicemente sostituendo 20 g di farina con altrettanti di cacao amaro.</span></div>
<div align="justify" style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Io non ne avevo ma sicuramente sono più belli se farciti con cioccolato bianco!</span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-66584211031575065152013-01-01T09:29:00.004-08:002013-01-01T09:30:38.298-08:00Stuzzichini per aperitivo o buffet (3)<div style="text-align: justify;">
<span style="font-family: Trebuchet MS;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Continuo con le ricettine semplici semplici, veloci veloci, adattissime per buffet o aperitivi....dal successo garantito!</span></span></span></div>
<span style="font-family: Trebuchet MS;"></span> <span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: Trebuchet MS;"><div style="text-align: justify;">
<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;"> </span></em></span></div>
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<span style="text-decoration: underline;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">ROTOLINI AI WURSTEL</span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Altro non sono che dei wurstel (interi) rivestiti di pasta sfoglia e tagliati a fettine prima di essere infornati a 200° per 5/10 minuti...</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Delle <span style="text-decoration: underline;">GIRELLE ALLA PANCETTA</span> mi sembra di averne già parlato nei post precedenti, ma in quel caso avevo utilizzato la pasta da pane invece che la pasta sfoglia, in ogni caso si tratta di un rettangolo di pasta sfoglia sulla quale va cosparso del grana grattugiato prima di adagiarvi le fettine di pancetta arrotolata. Dopo di che si arrotola il tutto, si tagliano tante fettine, e via nel forno a 200° per 5/10 minuti!</span></span></span></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"></span></span><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-decoration: underline;">GRISSINI AL FORMAGGIO</span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Anche questi semplici semplici....rettangolo di pasta sfoglia......spolverizzare con grana o parmigiano grattugiati</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93BcPhBJr-eDc5xa-RkbyKbBj6cmqYaR8_p0MJs7-NW1h7KiIxNh_PA9D7bqyDX3ib-GdZhBDxhLZEbGRnmnfZaulvquhoxsJZr98bqlNow2mPue2ibJxs4fD6q1u1VaNKePx3H91bxo/s1600/DSC02531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93BcPhBJr-eDc5xa-RkbyKbBj6cmqYaR8_p0MJs7-NW1h7KiIxNh_PA9D7bqyDX3ib-GdZhBDxhLZEbGRnmnfZaulvquhoxsJZr98bqlNow2mPue2ibJxs4fD6q1u1VaNKePx3H91bxo/s400/DSC02531.jpg" width="400" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Tagliate tante striscioline, doppiatele e attorcigliatele prima di disporle nella teglia, dopo di che infornate sempre a 200° finché non saranno ben gonfie e dorate</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-decoration: underline;">MINI CROISSANT AL SALMONE</span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Per i mini croissant di pasta sfoglia trovare il procedimento in questo post </span><a href="http://welcometomylittlekitchen.blogspot.it/2013/01/mini-cornetti-salati-di-pasta-sfoglia.html"><span style="font-family: "Trebuchet MS", sans-serif;">qua</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEb_l30zRY9L0q16PHNHTXIwT6i6pfFi4YCu_RoSepzaMBA6I8pvDTCJy3wFsHGQpkIzaOAMU-LHz_enMpjm7koweTfWETQGIT8QJcumd3es_xpwP5OHY-x-tsB6UYlmne6EUqB-P0ko/s1600/DSCN0289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEb_l30zRY9L0q16PHNHTXIwT6i6pfFi4YCu_RoSepzaMBA6I8pvDTCJy3wFsHGQpkIzaOAMU-LHz_enMpjm7koweTfWETQGIT8QJcumd3es_xpwP5OHY-x-tsB6UYlmne6EUqB-P0ko/s400/DSCN0289.jpg" width="400" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Una volta cotti tagliateli delicatamente con un coltello e farciteli con salmone affumicato o con quello che preferite!</span></span><br />
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-52892943433678832042013-01-01T09:20:00.002-08:002013-01-02T04:49:06.261-08:00Torta di ricotta e amaretti<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Dedico questa ricetta alla mia amica </span><a href="http://smemopaola.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">Paola</span></a><span style="font-family: "Trebuchet MS", sans-serif;">, che quando l'ho preparata per una delle nostre serate, se non ricordo male, l'ha molto apprezzata!</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u></span></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 300 g di farina</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 150 g di zucchero + 100 g per il ripieno</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 bustina di lievito</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 100 g di burro morbido</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 uovo + 1 per il ripieno</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 150 g di ricotta</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 100 g di amaretti</span></span></em><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Sbriciolare gli amaretti in una ciotola. Riunire tutti gli ingredienti per il ripieno (amaretti, ricotta, zucchero, uovo) e mescolare bene in modo da ottenere una crema omogenea</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Sulla spianatoia fare una fontana con la farina, aggiungere il burro (a temperatura ambiente), l'uovo, il lievito, lo zucchero e impastare molto velocemente. Dovrete ottenere un impasto molto sbriciolato</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiYz2P_XDGqjlk16w6kQhyphenhyphenVBLh5fYiE97h43Dk1-naVULLRMemw2dr_swQ4-JxC3DHesnUG3HXVazBtO9hOU8nt9D1AbLdvOoDh52C2em4lqSByl_RWUgbOg41x3v4-wwFx4GboikTsg/s1600/DSC00010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiYz2P_XDGqjlk16w6kQhyphenhyphenVBLh5fYiE97h43Dk1-naVULLRMemw2dr_swQ4-JxC3DHesnUG3HXVazBtO9hOU8nt9D1AbLdvOoDh52C2em4lqSByl_RWUgbOg41x3v4-wwFx4GboikTsg/s1600/DSC00010.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"></span></span><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span> </div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Dividete l'impasto in due parti e con la prima parte ricoprite il fondo di una tortiera precedentemente imburrata e infarinata</span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnxvzDt2aX1tLTmhZqEnIrCVzFIhKAwQe_bmpZyi32LF68zFpQ9Yc1rmsqNtX8VUZUuPQTRe34gPz9vK3tSDRvLbRpZRqvgDxn04dlRKuL-f5745IePKtEbqb7lKhxAzlyMjb9Rsb4mo/s1600/DSC00012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYnxvzDt2aX1tLTmhZqEnIrCVzFIhKAwQe_bmpZyi32LF68zFpQ9Yc1rmsqNtX8VUZUuPQTRe34gPz9vK3tSDRvLbRpZRqvgDxn04dlRKuL-f5745IePKtEbqb7lKhxAzlyMjb9Rsb4mo/s1600/DSC00012.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"></span></span></span><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span></span> </div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Versate ora il ripieno</span></span></span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"></span></span></span></span> </div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">e ricoprite con la seconda parte dell'impasto</span></span></span></span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: Trebuchet MS;"></span></span></span></span></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKII2FGZUXOu_NiP7Wieaby9vaPiroJD8_zDT8frF9EF6kYBmUeXatCVc5g1Kl0TgYxXvJbFS-zFANhRnamB5RbHXfSsg-JkmOmeVTl5S6DgPAfa9d3foXTqnVJNp_L7fABDmNO8JVPE0/s1600/DSC00014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKII2FGZUXOu_NiP7Wieaby9vaPiroJD8_zDT8frF9EF6kYBmUeXatCVc5g1Kl0TgYxXvJbFS-zFANhRnamB5RbHXfSsg-JkmOmeVTl5S6DgPAfa9d3foXTqnVJNp_L7fABDmNO8JVPE0/s1600/DSC00014.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"></span></span></span></span></span> </div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Infornare a 180° per 40 minuti circa</span></span></span></span></span></span></span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-72640877357331794092013-01-01T09:16:00.002-08:002013-01-01T09:16:45.549-08:00Sfogliette tiepide con bacon e patate<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Oggi posto una ricettina per un antipastino sfizioso, trovata sul libro "Aperitivi e Stuzzichini - un gustoso spuntino per ogni occasione", provata, collaudata, insomma...a me sono piaciute tanto queste sfogliette!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span> </div>
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<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></span></span></div>
<div style="text-align: justify;">
<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 250 g di pasta sfoglia</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 200 g di patate</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 150 g di ricotta</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 60 g di bacon</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 4 cucchiai di parmigiano</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 uovo + 1 per spennellare</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 2 cucchiai d'olio evo</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 ciuffo d'erba cipollina</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- sale e pepe</span></span></em></div>
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<em><span style="font-family: courier new,courier; font-size: 12pt;"></span></em> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg689xiucrkR7CxqXH5SoLoGdC9PdQ_QcPZFQm1G1k0O6etlHBD4WAc_F_mDyiK1lsqVewEVDKw_EJRGXyJlVPI0ylYmIMaEESBdk_QUaMO3rrpmVcGzsiHtSUG3gbTnG-6Fkc_U_CE0yo/s1600/DSC02528A.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg689xiucrkR7CxqXH5SoLoGdC9PdQ_QcPZFQm1G1k0O6etlHBD4WAc_F_mDyiK1lsqVewEVDKw_EJRGXyJlVPI0ylYmIMaEESBdk_QUaMO3rrpmVcGzsiHtSUG3gbTnG-6Fkc_U_CE0yo/s400/DSC02528A.jpg" width="400" /></a></div>
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<em><span style="font-family: courier new,courier; font-size: 12pt;"></span></em><span style="font-family: courier new,courier; font-size: 12pt;"></span> </div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Pelate le patate, tagliatele a rondelle e poi a fiammifero e lessatele in acqua salata 2/3 minuti, poi scolatele e lasciatele raffreddare.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Tagliate il bacon a striscioline e rosolatelo nell'olio evo fin quando è dorato, poi toglietelo dal fuoco e tenetelo da parte.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Amalgamate la ricotta con le patate, il bacon, un uovo, il parmigiano, un pizzico di sale, uno di pepe e l'erba cipollina tritata finemente.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Mescolate il tutto fino ad ottenere un composto omogeneo e denso.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Stendete la pasta e con un coppapasta formate tanti cerchi (o quadrati, come nel mio caso), dove metterete un po' di ripieno.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Spennellate i bordi della pasta con l'uovo sbattuto e chiudeteli con un altro cerchio (o quadrato) di pasta facendo aderire bene i bordi.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Spennellate con l'uovo e disponete le sfogliette in una teglia antiaderente e infornatele a 180° per 15-20 minuti.</span></span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-50045286542384063672013-01-01T09:01:00.000-08:002013-01-02T04:49:22.943-08:00Torta Philadelphia e Nutella<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">A grande richiesta ecco la ricetta della torta al Philadelphia e nutella.</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Qualche giorno fa, un'amica, mi ha fornito una gran quantità di Philadelphia...che farne?</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Pensa e ripensa, ho deciso di cercare una ricetta per fare una torta diversa dal solito cheesecake.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Onestamente devo dire che non ricordo da dove ho preso la ricetta, sorry, forse da Cookaround!</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 250 g di farina 00</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 250 g di zucchero</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 200 g di Philadelphia (una confezione)</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 40 g di burro morbido (a temp. ambiente)</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 3 uova</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 bustina di lievito</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 bustina di vanillina</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Nutella</span></span></em></div>
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<em><span style="font-family: courier new,courier; font-size: 12pt;"></span></em> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvzl2MPwuVtWMdMaKhCzVp9_A7dR1taytTUdIjoIeav5_J9UnCnnQK6pP5JCW2qWgx4iCrjmlN1j_m7ylDQTe7HqVj0Clgt5av-3Zlq175v_rUwLIcFugVSC-6N9QWU116OwyOVAtvD8/s1600/DSCN0109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvzl2MPwuVtWMdMaKhCzVp9_A7dR1taytTUdIjoIeav5_J9UnCnnQK6pP5JCW2qWgx4iCrjmlN1j_m7ylDQTe7HqVj0Clgt5av-3Zlq175v_rUwLIcFugVSC-6N9QWU116OwyOVAtvD8/s320/DSCN0109.jpg" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Montare le uova con lo zucchero fino a renderle chiarissime e spumose, dopo di che unire il Philadelphia, il burro morbido e la vanillina. Infine aggiungere la farina setacciata con il lievito e mescolare tutto, meglio ancora se con lo sbattitore elettrico.</span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Imburrare e infarinare una tortiera e versare quasi tutto il composto, poi distribuire sopra la nutella, meglio se ben fredda altrimenti scivolerà inevitabilmente sul fondo e infine ricoprire con il poco impasto rimasto.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">In questo modo la nutella, scivolando verso il basso, dovrebbe fermarsi più o meno al centro.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">In ogni caso consiglio di utilizzare uno stampo max di 22 cm.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Infornare a 180° per 40 minuti circa (fate la prova con lo stuzzicadenti).</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2meBxjDh2nrqg10kif7z7RrmGEsJR6Uirqv2dw9iquAw_XtmLXrFLvUlRC5zOdXS9OMLcMU4SaV9ITLKSo2BHF7Yt9uU68-42Vp_2k3ukHnvLl1bwy7sXfVKc108P8AlefsvDTgZPWAM/s1600/DSCN0111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2meBxjDh2nrqg10kif7z7RrmGEsJR6Uirqv2dw9iquAw_XtmLXrFLvUlRC5zOdXS9OMLcMU4SaV9ITLKSo2BHF7Yt9uU68-42Vp_2k3ukHnvLl1bwy7sXfVKc108P8AlefsvDTgZPWAM/s400/DSCN0111.jpg" width="400" /></a></div>
valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-14421231833654193312013-01-01T08:57:00.001-08:002013-01-02T04:49:41.993-08:00Insalata di polipo<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Oggi giornata piovosa, ventosa, insomma uggiosa al massimo quindi io...vi posto una bella ricettina estiva per farvi tornare il buonumore!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Estiva, forse è vero, ma a me piace talmente tanto che me la faccio durante tutto l'arco dell'anno!</span></span></div>
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<u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></div>
<div style="text-align: justify;">
<em><span style="font-family: "Trebuchet MS", sans-serif;">- polipo fresco o congelato</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- patate</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- pomodori</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- basilico</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- olio</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- sale</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- limone</span></em></div>
<div style="text-align: justify;">
<em><span style="font-family: "Trebuchet MS", sans-serif;">- 1 carota, 1 piccola cipolla e 1 costa di sedano per la cottura</span></em></div>
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<em><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: Trebuchet MS;"></span></span></em> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZeu6cIcTPhR_Q6Qy1WUpAzBPyST9_ivJvAkksn4ucT2m2-skOzr6L7w1agOoLD3TqfMoI5q0WO-j4bdvTFXkcG58WMk6xiQ0gJFkAHYI6hVPObp4b3m2WiJKeYjXRUxxYE2JasyetC4/s1600/DSC00609-copia-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHZeu6cIcTPhR_Q6Qy1WUpAzBPyST9_ivJvAkksn4ucT2m2-skOzr6L7w1agOoLD3TqfMoI5q0WO-j4bdvTFXkcG58WMk6xiQ0gJFkAHYI6hVPObp4b3m2WiJKeYjXRUxxYE2JasyetC4/s400/DSC00609-copia-1.jpg" width="400" /></a></div>
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<em><span style="font-family: courier new,courier; font-size: 12pt;"></span></em><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Non vi do indicazioni precise per quanto riguarda le dosi perché dovrete fare un po' ad occhio....io di solito la faccio solo per me quindi non esagero (anche se cuocio sempre un bel po' di polipo e poi lo congelo).</span></div>
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Per prima cosa bisogna bollire il polipo...anche qui, darvi dei tempi di cottura è complicato in quanto dipende dal tipo di polipo che utilizzerete, soprattutto dalle dimensioni. In ogni caso calcolate almeno 45 minuti poi provate ogni tanto ad infilzarlo con una forchetta. Quando il polipo sarà morbido, spegnete il fuoco e lasciatelo raffreddare nell'acqua di cottura.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Una volta freddo tagliatelo a tocchetti. Io di solito lo sciacquo e levo la pelle e le ventose, perchè sinceramente mi danno fastidio, ma so che in molti le lasciano.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Nel frattempo, fate bollire una patata a cubetti e tagliate un pomodoro sempre a cubetti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Quando la patata sarà pronta e raffreddata, in una bacinella unite polipo, cubetti di patata, cubetti di pomodoro, basilico tritato, condite con sale, olio e limone e....il piatto è pronto!!!!</span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-10056325390472704232013-01-01T08:47:00.001-08:002013-01-01T08:49:14.284-08:00Torta salata alle verdure<div style="text-align: justify;">
<span style="font-family: Trebuchet MS;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Oggi rispolvero una vecchia ricetta, le foto infatti risalgono all'estate scorsa!</span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">La ricetta di questa torta salata l'ho presa dal sito di </span><a href="http://www.misya.info/"><span style="font-family: "Trebuchet MS", sans-serif;">Misya</span></a><span style="font-family: "Trebuchet MS", sans-serif;">...e poi l'ho realizzata con le verdure del nostro orto.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Naturalmente potete variare il tipo di verdure in base alla stagione.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Io questa torta salata non la mangio perché gran parte delle verdure che ho utilizzato non mi piacciono (carote, zucchine, melanzane) ma a detta di chi l'ha assaggiata è davvero molto buona!</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 1 confezione di pasta sfoglia rotonda</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 1 cipolla</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 1 carota</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 1 peperone</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- fagiolini precedentemente lessati</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 2 zucchine</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 1 melanzana</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 10 pomodorini</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 1/2 bicchiere di latte</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 2 uova</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- 2 cucchiai di parmigiano</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- formaggio (io ho usato Galbanino)</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- olio evo</em></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><em>- sale e pepe</em></span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">La pulizia e la preparazione di tutte le verdure naturalmente richiede un po' di pazienza.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Per prima cosa lavare bene il tutto e poi si comincia a tagliare: le zucchine a rondelle (io uso una mandolina), la cipolla a fettine, la carota a julienne</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">la melanzana a fettine, i peperoni a listarelle</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">e i pomodorini a metà</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDhqA5_19yxRv0WPQJ7h1hEPWbXpPIz_koMsrZVShCBFlBKHL6r3Lkd-caC8i1C566oNZQy9kQmsiBV9rF1qFxrX3Ud6HKsYW3SinyfxDzpjOIbGfs4-VcJXc3R980joLg0EgDeoB9IQ/s1600/DSC00400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglDhqA5_19yxRv0WPQJ7h1hEPWbXpPIz_koMsrZVShCBFlBKHL6r3Lkd-caC8i1C566oNZQy9kQmsiBV9rF1qFxrX3Ud6HKsYW3SinyfxDzpjOIbGfs4-VcJXc3R980joLg0EgDeoB9IQ/s1600/DSC00400.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">In una padella bella grande scaldare un po' di olio e soffriggere la cipolla, poi aggiungere la carota, i peperoni, le zucchine, le melanzane,</span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vFYd76gfjNRPARbiEPe2JBpwAioENIhiu1iNGHIH-5F26JfGURxr3L5jcJbNwjezKxSd0fqXM5t-8uuLzqJHlS-UlMP22ydRuXuK_REnNoa0rDu9f6clOVZ9OQ7F10a_GU7GdTjiP4E/s1600/DSC00399.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vFYd76gfjNRPARbiEPe2JBpwAioENIhiu1iNGHIH-5F26JfGURxr3L5jcJbNwjezKxSd0fqXM5t-8uuLzqJHlS-UlMP22ydRuXuK_REnNoa0rDu9f6clOVZ9OQ7F10a_GU7GdTjiP4E/s1600/DSC00399.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"></span></span></span><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span></span> </div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">coprire e lasciare cuocere per circa 15 minuti fino che le verdure non si saranno ammorbidite.</span></span></span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: Trebuchet MS;"></span></span></span></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEeP1Jjqq1tkdxTZ-O12WQw4-SzKdmygoqSsGH-jnLoCYsFbcEYiXNuq2cBQhM3lyL9gPaUgd-qgf6v59kqCyGTLdry2iJaPJIvBgEzVFQ58csC7lIZhq5Ze5Wbj-zaY4CXSsM_hvL-M/s1600/DSC00401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEeP1Jjqq1tkdxTZ-O12WQw4-SzKdmygoqSsGH-jnLoCYsFbcEYiXNuq2cBQhM3lyL9gPaUgd-qgf6v59kqCyGTLdry2iJaPJIvBgEzVFQ58csC7lIZhq5Ze5Wbj-zaY4CXSsM_hvL-M/s1600/DSC00401.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"></span></span></span></span><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span></span></span> </div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">A questo punto aggiungere i fagiolini (che sono già cotti) e i pomodorini</span></span></span></span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: Trebuchet MS;"></span></span></span></span></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Salare, pepare, mescolare bene tutte le verdure e lasciare cuocere per altri 5 minuti, poi spegnere.</span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Foderare una teglia adeguata con il disco di pasta sfoglia, lasciando fuoriuscire i bordi.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Versare le verdure nella tortiera e livellare</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">A parte in una ciotola sbattere le due uova e aggiungere il latte, il parmigiano, salare e pepare.</span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Versare il tutto sopra le verdure</span></span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Tagliare il formaggio a fettine e disporle sopra alle verdure</span></span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mQ4IGcOUXZvrQ4Dv2vuHgH-fixU-53rlXZeMc-StAMn1xI_7QIgaLqY7aKfNjBaUiofi7las5NA2rvEuK_j09j1ECVIVokN-fz-uaV_8YytM4ZjfCH7jRBZnJvwhIGaE-yx4H1s1Y5U/s1600/DSC00407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mQ4IGcOUXZvrQ4Dv2vuHgH-fixU-53rlXZeMc-StAMn1xI_7QIgaLqY7aKfNjBaUiofi7las5NA2rvEuK_j09j1ECVIVokN-fz-uaV_8YytM4ZjfCH7jRBZnJvwhIGaE-yx4H1s1Y5U/s1600/DSC00407.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"></span></span></span></span><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span></span></span> </div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Chiudere i bordi della torta</span></span></span></span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: Trebuchet MS;"></span></span></span></span></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NAqrfKr_mt0bYFTnl9hYTUZ18QGLmlh6Vb9GrBm1kD6OIWFON9NWkBhh8J2k5G2Ayr21fYrE26h-p68MwIKQWmgjhiI4L9UgvPM-sw0KZ_AAz_I66Id8CPj1IbdAle8jUHW8xe9_hKU/s1600/DSC00408.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_NAqrfKr_mt0bYFTnl9hYTUZ18QGLmlh6Vb9GrBm1kD6OIWFON9NWkBhh8J2k5G2Ayr21fYrE26h-p68MwIKQWmgjhiI4L9UgvPM-sw0KZ_AAz_I66Id8CPj1IbdAle8jUHW8xe9_hKU/s1600/DSC00408.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"></span></span></span></span></span><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span></span></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">e infornare a 200° per circa 30 minuti (qui è necessario regolarsi un po' ad occhio).</span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Ecco qua la torta appena sfornata, bella vero???</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzIwNQuIdDq_Ie9aD3pDgefrahLaDE5WVzuEhOIt1gq18SS-4rpqhdK_0Dt6mkHFbwDkeKMJF94zIR2IhJpL3elxY8AXSnjG8dze39YC6QmO48Jnu0ysGwHDtjbFAADQoVYlFE76J6Xs/s1600/DSC00413.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzIwNQuIdDq_Ie9aD3pDgefrahLaDE5WVzuEhOIt1gq18SS-4rpqhdK_0Dt6mkHFbwDkeKMJF94zIR2IhJpL3elxY8AXSnjG8dze39YC6QmO48Jnu0ysGwHDtjbFAADQoVYlFE76J6Xs/s400/DSC00413.jpg" width="400" /></a></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-20492440737469905862013-01-01T08:38:00.000-08:002013-01-01T08:38:40.153-08:00Pane profumato al rosmarino<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Questa ricetta l'ho presa da una rivista comprata per caso qualche settimana fa. Ho accompagnato mio papà a fare un esame e mentre aspettavo sono andata all'edicola a comprarmi qualcosa da leggere e sono stata attirata da questa rivista mai vista prima, tutta su pane, pizza e focaccia. Beh le ricette mi sembrano tutte davvero interessanti.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Per il momento ho provato questa e devo dire che il pane ci è piaciuto davvero molto, spero anche a voi!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span> </div>
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<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u></span></span></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 360 g di farina</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 18 cl di acqua tiepida</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 cl di olio evo</span></span></em></div>
<div style="text-align: justify;">
<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 20 g di lievito di birra</span></span></em></div>
<div style="text-align: justify;">
<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 rametto di rosmarino</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 uovo</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 10 g di sale fino</span></span></em><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Il procedimento bene o male è sempre lo stesso: sciogliere il lievito nell'acqua tiepida, versare il composto nella farina disposta a fontana sul piano di lavoro, aggiungere sale, olio e rosmarino sminuzzato e impastare il tutto con le mani fino ad ottenere una palla liscia.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Coprire con un telo e lasciar lievitare per un'ora, poi riprendere l'impasto e dividerlo in panini, più o meno grandi a seconda dei vostri gusti. Nel mio caso ho formato prima una pallina e poi l'ho allungata con le mani.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Una volta preparati i panini, disporli sulla teglia del forno foderata con carta forno.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Con un coltellino praticare delle incisioni diagonali su ogni panino e spennellare con uovo sbattuto.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Lasciare riposare per altri 30 minuti e infornare a 200° per circa 30 minuti.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8CSAOgdAnhajPh9x3XwvA2jzZ5tf1bZSTpvJAc7Gn-JZtsynHwU4iE2_IhO5mppLiBOpwM4BnuaVMeao34kSMwMRsgIHpdmCpjOpdmSTiyN8EZ6icjrLfeXuYDSda6JvU5OAxcBwPn0/s1600/DSC02486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8CSAOgdAnhajPh9x3XwvA2jzZ5tf1bZSTpvJAc7Gn-JZtsynHwU4iE2_IhO5mppLiBOpwM4BnuaVMeao34kSMwMRsgIHpdmCpjOpdmSTiyN8EZ6icjrLfeXuYDSda6JvU5OAxcBwPn0/s400/DSC02486.jpg" width="400" /></a></div>
<span style="font-family: courier new,courier; font-size: 12pt;"></span><br />valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-39373587597678216152013-01-01T08:33:00.002-08:002013-01-01T08:34:59.640-08:00Mini cornetti salati di pasta sfoglia<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Oggi vi posto il procedimento (semplicissimo) per fare dei mini cornetti salati con i quali farete un figurone!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Il procedimento, come vi dicevo, è davvero molto facile, soprattutto se come me utilizzerete la pasta sfoglia già pronta.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">I cornetti che ho preparato io sono di tre tipi: all'origano, al parmigiano e integrali.</span></span></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybCJ1fD_4al3qN5mB3TeHEzzQTgyFFDVmATbsv_m15DhKDSgrLD-RECzNngrba8K8EyO2MHiLoXWVaOT2ps-eKSk3CzGbeevEK4wMxph-3jziCW35hFl96hAcLIppJUsZ3NO5wUUyzcQ/s1600/DSC00780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybCJ1fD_4al3qN5mB3TeHEzzQTgyFFDVmATbsv_m15DhKDSgrLD-RECzNngrba8K8EyO2MHiLoXWVaOT2ps-eKSk3CzGbeevEK4wMxph-3jziCW35hFl96hAcLIppJUsZ3NO5wUUyzcQ/s1600/DSC00780.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAwlHe7dRWcOGlXUU1WoBW9_L46HQ_EWzrlwcu1z3wVeQmtLOBg6mDufvg2zfsCZ5Yx960-YL-FNZCgL6mXO5r4AFaVhgzEoeo5dhi2Ek-W_F6Ppvwno6ByAaATi4OSVylbtbB3bXpL8/s1600/DSC00779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCAwlHe7dRWcOGlXUU1WoBW9_L46HQ_EWzrlwcu1z3wVeQmtLOBg6mDufvg2zfsCZ5Yx960-YL-FNZCgL6mXO5r4AFaVhgzEoeo5dhi2Ek-W_F6Ppvwno6ByAaATi4OSVylbtbB3bXpL8/s1600/DSC00779.jpg" /></a></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"></span><span style="font-family: courier new,courier; font-size: 12pt;"></span> </div>
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<u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 2 dischi di pasta sfoglia fresca stesa</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 1 disco di pasta sfoglia integrale fresca stesa</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- origano</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- parmigiano grattugiato</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- semi di sesamo</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- affettati a piacere</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- salmone affumicato a fette</span></em><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Prendere i dischi di pasta sfoglia e srotolarli su un piano di lavoro.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Cospargere un disco con il parmigiano e uno con l'origano e pressare con il mattarello per far aderire bene.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJQKj9LYYs4zPLv9GjwZE3Z9cq1SSQXmFL4RQhPZTKg4VsMGSPC-h9gasqB6Je8KGTInlO_Cyx_FkJV2UpG8QWpfc6ypk0Ft3anyKJPQoAAHOlFB5-A0C7_VgNoTOpmmTN_GjdAUczvg/s1600/DSC00409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJQKj9LYYs4zPLv9GjwZE3Z9cq1SSQXmFL4RQhPZTKg4VsMGSPC-h9gasqB6Je8KGTInlO_Cyx_FkJV2UpG8QWpfc6ypk0Ft3anyKJPQoAAHOlFB5-A0C7_VgNoTOpmmTN_GjdAUczvg/s1600/DSC00409.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Con una rotella tagliare il disco in 16 spicchi della stessa grandezza</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oMJqjO0l5MpD0UDoqK_g0DCdsZ1IQNqBR4cjvTwVU9QVTnWC357GS_5SIdwrvwG5fMSmwG1lCT3ayirk6Boy0CLlJhuX02LkNeRpXWLRXWXmUV6UBii6EfCTyD5X_SwC1I3BNjR2auY/s1600/DSC00410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oMJqjO0l5MpD0UDoqK_g0DCdsZ1IQNqBR4cjvTwVU9QVTnWC357GS_5SIdwrvwG5fMSmwG1lCT3ayirk6Boy0CLlJhuX02LkNeRpXWLRXWXmUV6UBii6EfCTyD5X_SwC1I3BNjR2auY/s1600/DSC00410.jpg" /></a></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Arrotolare gli spicchi partendo dalla parte più larga e lasciando l'origano o il parmigiano all'esterno e sigillare la punta bagnandola con un po' d'acqua.</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6lT7sWFFWNHtriK3kvIC5GbqxLvqZJCezoUUntDPO1CdR5xcuZllGqc-AtRVMSG1-1ok5OuUIdnDF4tODA8woH2D0t1sAH4JMSO_EzaCH4qbocp2uC66B9j68WRL5Y6oBUWM0f8rjRc/s1600/DSC00411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6lT7sWFFWNHtriK3kvIC5GbqxLvqZJCezoUUntDPO1CdR5xcuZllGqc-AtRVMSG1-1ok5OuUIdnDF4tODA8woH2D0t1sAH4JMSO_EzaCH4qbocp2uC66B9j68WRL5Y6oBUWM0f8rjRc/s1600/DSC00411.jpg" /></a></div>
<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"></span></span><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"></span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Procedete allo stesso modo con la pasta sfoglia integrale.</span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEWQofgT-DKdy-xLNR-8x-pBTuGz4XPs6N7e-0Q0WkzR7eAOZW-Gc9ARhx0mqHRjr_gM_JdcKjZfJKnB-B3030BgwcZtGitequLACaVwA-D1LO2Za6hQa67V_FgdGt_w8Ewg6eFno4l4/s1600/DSC00412-copia-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEEWQofgT-DKdy-xLNR-8x-pBTuGz4XPs6N7e-0Q0WkzR7eAOZW-Gc9ARhx0mqHRjr_gM_JdcKjZfJKnB-B3030BgwcZtGitequLACaVwA-D1LO2Za6hQa67V_FgdGt_w8Ewg6eFno4l4/s1600/DSC00412-copia-1.jpg" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">A questo punto adagiate i mini cornetti su una placca rivestita di carta forno e prima di infornare spennellate quelli integrali con acqua e cospargete con semi di sesamo.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Infornate per 10-15 minuti (andate ad occhio) a 220-250° circa.</span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Sfornate, lasciate raffreddate poi tagliate a metà con un coltello affilato e farcitte quelli integrali con fettine di salmone affumicato e i rimanenti con affettati a piacere.</span></span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-47010359527627906482013-01-01T08:24:00.003-08:002013-01-01T08:25:37.610-08:00Panini morbidissimi<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Tempo fa cercavo una ricetta per dei panini da preparare per un pranzo a casa dei miei suoceri con il parentado!</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Pensa che ti ripensa, mi è tornata alla mente una ricetta che avevo addocchiato sul forum Cookaround e che mi ero salvata con l'intenzione di provarla alla prima occasione.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Si tratta della ricetta delle mantovanine di </span><a href="http://dolcipensieri-blog.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">Cameron</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Per motivi di tempo io non ho potuto nè fotografare tutti i passaggi, nè fare le mantovanine...ma anche dei paninetti normalissimi sono venuti veramente buonissimi, strepitosi oserei dire.</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Tra l'altro il procedimento non è per nulla laborioso.</span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Se vi interessa vedere il procedimento completo per ottenere le mantovanine, vi consiglio di fare un giretto direttamente su Cookaround, dove troverete il post di Cameron.</span></span><br />
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<span style="font-family: courier new,courier;"><u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 400 g di farina 00</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 100 g di manitoba</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 15 g di lievito di birra fresco</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 210/220 ml di acqua circa</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 cucchiaio di strutto</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 cucchiaino di sale (io ne ho messi due)</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 cucchiaino di malto (io ho usato il miele)</span></span></em><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Innanzitutto ho fatto sciogliere il lievito nell'acqua insieme al malto (o miele nel mio caso).</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Poi ho fatto la solita fontana con la farina, ho messo al centro tutti gli ingredienti ed ho iniziato a impastare, fino ad ottenere una palla bella liscia ed omogenea.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">A questo punto ho lasciato lievitare per circa 30 minuti, poi come suggerito da cameron ho diviso l'impasto in tanti piccoli panini.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Li ho riposti su una teglia rivestita da carta forno, li ho coperti con pellicola e lasciati lievitare altri 30 minuti circa.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Infine li ho infornati a 240° per circa 10 minuti (qui dovete andare un po' ad occhio).</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Ed ecco i miei panini, erano davvero strepitosi!!!!!</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Ormai questa ricetta è entrata a far parte delle mie preferite e l'ho fatta e rifatta un sacco di volte, anche aggiungendo all'impasto ingredienti vari, ottenendo così panini al rosmarino, alle molche, alle noci...in qualunque variante sono sempre buonissimi e ottimi anche da congelare. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Io ne faccio spesso scorta poi un'oretta prima del pasto li prendo fuori dal freezer e li lascio scongelare a temperatura ambiente...sono come appena fatti! :)</span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-39931537317114620412013-01-01T08:19:00.000-08:002013-01-02T04:50:08.335-08:00Torcetti<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Questi biscottini li ho preparati taaaanto tempo fa, per una serata tra amiche e poi...come spesso mi accade, la ricetta è finita nel dimenticatoio.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Eppure mi sono piaciuti moltissimo, dovrò veramente rifarli a breve!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">La ricetta l'avevo trovata nel bellissimo blog di </span><a href="http://ildolcemondodisara.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">Sara</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> e mi aveva incuriosito, soprattutto per l'utilizzo della birra.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Così ho deciso di provarli e sono rimasta davvero stupita dalla facilità di preparazione e dalla bontà di questi biscotti!</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u></span></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 250 g di farina</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 125 g di burro</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 60 ml di birra</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 2 cucchiai di zucchero semolato</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- zucchero di canna</span></span></em><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Lavorare il burro morbido con la farina, poi unire la birra e lo zucchero semolato e impastare fino ad ottenere una palla liscia. Avvolgere con pellicola e riporre in frigo a riposare per mezz'ora circa.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Trascorso il tempo riprendere l'impasto e dividerlo in tanti pezzetti di 20 g circa.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Con ogni pezzetto formare un rotolino, passare nello zucchero di canna e poi adagiare sulla placca del forno sovrapponendo le estremità (vedi foto).</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Prima di infornare, spruzzare i biscotti con dell'acqua (io ho utilizzato uno spruzzino).</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Infornare a 200° per circa 15 minuti, poi spruzzare nuovamente con acqua e infornare nuovamente per qualche minuto (teneteli comunque sempre d'occhio...). Facile no? :)</span></span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-90069042167915809982013-01-01T08:12:00.006-08:002013-01-01T08:15:12.520-08:00Petto di pollo al limone con le mandorle<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">So che molti di voi, come me, apprezzano le ricette semplici, quelle delle quali ricordarsi quando si arriva a casa la sera tardi dopo il lavoro e non si sa cosa mettere in tavola!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Bene! Questa ricettina è proprio una di quelle...veloce veloce ma il risultato è davvero ottimo!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Provare per credere, io l'ho fatta (ma non è certo la prima volta) oggi per cena.</span></span><br />
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<span style="font-family: courier new,courier;"><u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Petto di pollo a fettine</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Burro</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Limone</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Sale e pepe</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Mandorle pelate</span></span></em><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Prima di tutto battete le fettine di carne fino a farle diventare belle sottili.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Spremete il limone in un piatto fondo e mettete il pollo a marinare per una decina di minuti, rigirando ogni tanto le fettine.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Nel frattempo aprite le mandorle a metà con un coltello affilato</span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Sgocciolate le fettine dal succo di limone e asciugatele tamponando bene con carta da cucina. Tenete da parte il succo di limone.</span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">In una padella fate fondere una noce di burro e mettete a cuocere il pollo, girando di tanto in tanto.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Quando le fettine saranno ben rosolate da entrambi i lati, salate, pepate, poi aggiungete nella padella il succo di limone avanzato, un pizzico di zucchero e le mandorle.</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Fate cuocere ancora un paio di minuti poi servite! Buon appetito!</span></span></span><br />
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<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"></span></span><br />valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-52996316224112496792013-01-01T08:08:00.003-08:002013-01-01T08:08:49.443-08:00Soffritto pronto<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Sempre per Natale ho preparato, da mettere nei miei cesti, anche questo soffritto pronto.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">L'idea e la ricetta le ho prese dal forum Cookaround e precisamente sono di pinkdaisy.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">L'ho trovata subito un'idea molto interessante e soprattutto di facile preparazione. Inoltre questo soffritto si conserva veramente a lungo, si può usare come un normale soffritto/dado perché contiene già il sale quindi dopo averlo usaro si consiglia di assaggiare prima di aggiungere eventualmente altro sale.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Si può usare per il ragù, per un risotto, per insaporire la carne, insomma è davvero versatile e va bene per tutto.</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u></span></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 kg di pomodori</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 kg di cipolle</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 2 etti di aglio</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 7 etti di sedano</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 kg di carote</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 etto di rosmarino</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 etto di salvia</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 500 g di sale grosso</span></span></em><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Lavare, pulire e mondare tutte le verdure. Lavare e asciugare bene la salvia e il rosmarino.</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Poco per volta, mettere tutte le verdure e il sale nel robot e frullare.</span></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Mano a mano mettere tutto in una ciotola</span> <span style="font-family: "Trebuchet MS", sans-serif;">grande. Alla fine, dare una bella mescolata e mettere nei vasetti.</span></span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Coprire alla fine con olio di semi.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Grazie alla presenza del sale questo soffritto non richiede un'ulteriore sterilizzazione, ma se volete, una volta chiusi, i vasetti possono essere sterilizzati in una pentola di acqua bollente.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Una volta aperto un vasetto, conservare in frigo e ricordarsi di coprire sempre con un filo d'olio.</span></span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-18271666685363214432013-01-01T07:50:00.001-08:002013-01-01T07:51:16.216-08:00Sale aromatico<div style="text-align: justify;">
<span style="font-family: Trebuchet MS;"><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Quest'anno avevo tutta l'intenzione di fare più regali hand made possibile, ecco così che sbirciando un po' di blog e forum di cucina, ho trovato tra le tante idee, quella del sale aromatico, tra l'altro veloce e di semplice realizzazione!</span></span></span></div>
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<span style="font-family: Trebuchet MS;"><div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">L'idea viene un po' dal blog di </span><a href="http://cindystarblog.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">Cindystar</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> e un po' dal forum Cookaround.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">I tipi di sale che ho deciso di preparare sono due: un sale aromatico alle erbe ed uno alla paprika e peperoncino.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Qualche portaspezie Ikea e il gioco è fatto!</span></span><br />
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<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;"> </span></em></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI PER IL SALE ALLE ERBE:</u></span></span></div>
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<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- sale fino</span></em></span></div>
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<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- rosmarino</span></em></span></div>
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<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- salvia</span></em></span></div>
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<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- timo</span></em></span></div>
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<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- alloro</span></em></span></div>
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<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- pepe nero</span></em></span></div>
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<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;">- aglio</span></em></span><br />
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<span style="font-family: courier new,courier;"><em><span style="font-family: "Trebuchet MS", sans-serif;"> </span></em></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Ho usato tutte le erbe fresche perché presenti nel nostro giardino/orto.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Innanzitutto le erbe vanno lavate accuratamente e asciugate bene. Dopo di che si mette tutto nel robot insieme al sale e si trita tutto fino ad ottenere un bel sale omogeneo di colore verde e le erbe sminuzzate per bene.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Se utilizzate come me le erbe fresche, prima di mettere il sale nei vasetti bisogna stenderlo su di un vassoio e lasciarlo asciugare almeno 24 ore.</span></span></div>
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<u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI PER IL SALE ALLA PAPRIKA E PEPERONCINO:</span></u></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- sale fino</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- paprika in polvere</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- peperoncino secco intero</span></span></em><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Per le dosi qui dovete andare sicuramente ad occhio.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Io per 1/2 kg di sale ho usato circa metà barattolino di peperoncino e un bel po' di paprika. </span></span><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Il sale deve avere un bel colore rosa.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Per prima cosa ho tritato i peperoncini da soli nel robot, poi ho aggiunto sale e paprika, ho tritato ancora per mescolare bene il tutto e poi ho messo nei barattoli.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Devo dire che questi regali sono stati molto apprezzati.</span></span></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"></span> </span><br />valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-87395776799041722442013-01-01T07:46:00.001-08:002013-01-02T04:50:36.008-08:00Vov<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Oggi vi posto la ricetta del vov, che pensavo fosse una cosa molto complicata da fare e invece...è veramente semplicissima!!! </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Ne ho regalata qualche bottiglia per Natale ed è stato un gran successo!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">La ricetta non so di preciso da dove provenga, ma a me l'ha passata mia sorella...so che comunque ne esistono diverse versioni!</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1/2 litro di latte</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 450 g di zucchero</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 4 tuorli (se usate le uova a pasta gialla viene più bello!)</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 1 bustina di vanillina</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 80 g di alcool per dolci a 95°</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- 100 g di marsala</span></span></em><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Far bollire il latte per 2 minuti con lo zucchero, poi lasciar raffreddare.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Unire i 4 tuorli ben sbattuti, la vanillina, l'alcool e il marsala.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Filtrare con un colino e imbottigliare...semplice no?!?</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">A prestissimo!</span></span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-28996301332975095632013-01-01T07:41:00.000-08:002013-01-02T04:58:38.314-08:00Mini cornetti salati e dolci<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Era da tanto tempo che tenevo d'occhio una ricetta di Corinna_72 sul forum di Cookaround, in particolare la ricetta di un impasto che sembra davvero perfetto per fare dei mini cornetti ma anche tante altre cose. Così un po' di tempo fa ho deciso...proviamo!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Dunque, la ricetta originale postata da Corinna_72 è la seguente:</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
<u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 400 g di manitoba</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 150 g di farina 00</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 200 g di acqua</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 50 g di burro</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 50 g di strutto</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 15 g di sale</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 10 g di zucchero</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 10 g di lievito di birra</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 1 cucchiaino di miele</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 1 uovo</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJ-q5LXUxH7f8u3Nh0Qhl-sI_Z444Nll_t2OMMvzr7BepGmmdm_uckVvDfBbvQDJc7tpL5M4o-tLsz1H8PuMa5sicVNg5A0hfpF1iyX3dMMJephDKWlS0r_kJiMbLPgk4xkx7sduFe-g/s1600/DSC00377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirJ-q5LXUxH7f8u3Nh0Qhl-sI_Z444Nll_t2OMMvzr7BepGmmdm_uckVvDfBbvQDJc7tpL5M4o-tLsz1H8PuMa5sicVNg5A0hfpF1iyX3dMMJephDKWlS0r_kJiMbLPgk4xkx7sduFe-g/s400/DSC00377.jpg" width="400" /></a></div>
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<em><span style="font-family: courier new,courier; font-size: 12pt;"></span></em> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Sciogliere il lievito nell'acqua con lo zucchero, unire le farine, il burro, lo strutto, il miele, aggiungere l'acqua, l'uovo e per ultimo il sale. Formare una palla e lasciare lievitare per un'oretta.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">A questo punto prendere l'impasto, dividendolo in panetti che poi stenderete dando la forma di un cerchio.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Con una rotella per pizza tagliate tanti spicchi e cominciate ad arrotolare dando la classica forma del cornetto.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Adagiare i cornetti sulle placche del forno, e lasciare lievitare coperti fino al raddoppio, dopo di che spennellare con latte e infornare a 180° per circa 10 minuti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Dunque, questo tipo di impasto è neutro e va bene sia per il dolce che per il salato. Corinna suggerisce, per i cornetti dolci, di spolverizzare gli spicchi di zucchero prima di arrotolarli. Siccome però a me gli impasti neutri non piacciono troppo ho fatto in questo modo: ho preso l'impasto e l'ho diviso in tre parti. Ad una parte ho messo un cucchiaino in più di sale. Alla seconda parte di impasto ho aggiunto, oltre a un cucchiaino in più di sale, un trito di erbe aromatiche miste. Alla terza e ultima parte ho aggiunto un cucchiaino di zucchero.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Ed ecco i miei cornetti, questi sono quelli salati</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Alcuni sono neutri, altri come vedete hanno le erbe aromatiche</span></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">noi li abbiamo mangiati per cena con degli affettati misti</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">E questi invece sono quelli dolci</span></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"></span></span></span></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">che ho farcito con marmellata e nutella</span></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier; font-size: 12pt;"></span></span></span></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Sono davvero super mignon! Ma a me piacciono le cose in miniatura! ;)</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span><br /></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Questo impasto è davvero un'ottima scoperta, perché essendo neutro (nella sua versione originale) si presta benissimo a tantissime preparazioni (cornetti salati e dolci, mini panini, mini panini per hamburger o per hot dog, di tutto e di più!). E' un impasto morbidissimo, lo consiglio davvero, quindi ancora grazie a Corinna!</span></div>
valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-68999409420800889302013-01-01T07:33:00.002-08:002013-01-01T07:35:46.007-08:00Crostata alla caprese<div style="text-align: justify;">
<u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 300 g di farina</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 125 g di burro a temperatura ambiente</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 2 tuorli</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 1/2 bicchiere d'acqua fredda</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 4 fette di pancarrè</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 2 cucchiai di basilico tritato</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- origano</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 300 g di pomodori</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- 250 g di mozzarella</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- olio evo</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- sale e pepe</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- fagioli secchi</span></em></div>
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<em><span style="font-family: courier new,courier; font-size: 12pt;"></span></em> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3KAoEVwFfkuBFRXaun91h2kHaV3gVFh324BfWIX5oE9J0Klv07_ZlLNij7XCvBYpdhvj-HK9R_V21KXSxybfxzEMZtO60-VpaE6SnrlFF5ZsfZ4mySYwLQjNVP-EJ3qz36dJk_r4GraU/s1600/DSC00540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="167" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3KAoEVwFfkuBFRXaun91h2kHaV3gVFh324BfWIX5oE9J0Klv07_ZlLNij7XCvBYpdhvj-HK9R_V21KXSxybfxzEMZtO60-VpaE6SnrlFF5ZsfZ4mySYwLQjNVP-EJ3qz36dJk_r4GraU/s320/DSC00540.jpg" width="320" /></a></div>
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<em><span style="font-family: courier new,courier; font-size: 12pt;"></span></em><em><span style="font-family: courier new,courier; font-size: 12pt;"></span></em> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Lavorare la farina con il burro, i tuorli, un pizzico di sale e l’acqua fredda fino ad ottenere una pasta omogenea.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Formare un panetto e mettere in frigo a riposare per 30 minuti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Con il matterello stendere la pasta in una sfoglia rotonda e rivestire uno stampo da crostata antiaderente di 20-22 cm di diametro.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Ricoprire la pasta con carta da forno e uno strato di fagioli secchi e cuocere in forno a 200° per 20 minuti dopo di che eliminare carta e fagioli.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Sbriciolare il pancarrè, unire il basilico tritato, un pizzico di origano, sale e pepe e distribuire il composto sul fondo della crostata.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Disporre sopra i pomodori e la mozzarella tagliati a fette, alternandoli. Insaporire con sale, pepe, origano e un filo d’olio. Mettere nuovamente la crostata in forno e cuocere per altri 10 minuti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">La ricetta l'ho presa da qualche rivista di cucina (non recente) ma purtroppo non ricordo più quale...a me è piaciuta tantissimo!!!</span></div>
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valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-84670846856132819092013-01-01T07:29:00.000-08:002013-01-01T07:29:58.358-08:00Cupola di rotolini con sorpresa<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Ho preparato questa "cupola" per la prima volta in occasione dell'ultimo buffet preparato...ero un po' titubante sulla buona riuscita e invece è stato un vero e proprio successo...ricetta sicuramente da ripetere, piatto bellissimo da vedere ed ottimo da gustare (che poi in realtà si tratta dell'abbinamento di due diverse ricette - insalata russa e rotolini di pane bianco - che già facevo anche prima). Ma giudicate voi se non è bellissima!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPbrQmdgdGN66OWI_E49SQ_00OgUbOvT_K12fvKizqGZrhkahuSHWVulChyyRftTRhKYGO2rRNEWRc7BvmfkfBlYjU4zrXQopQnb0FUBuRt7_v41wwbbc7HZRpiGFbmQXJT8Pi2G2atA/s1600/DSC00555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPbrQmdgdGN66OWI_E49SQ_00OgUbOvT_K12fvKizqGZrhkahuSHWVulChyyRftTRhKYGO2rRNEWRc7BvmfkfBlYjU4zrXQopQnb0FUBuRt7_v41wwbbc7HZRpiGFbmQXJT8Pi2G2atA/s400/DSC00555.jpg" width="400" /></a></div>
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<span style="font-family: courier new,courier; font-size: 12pt;"><span style="font-family: courier new,courier;"><u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></span></span></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Pane bianco per tramezzini</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Maionese</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Prosciutto cotto e salame (o altri salumi a vostra scelta)</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Carote</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Patate</span></span></em></div>
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<em><span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">- Piselli</span></span></em><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Innanzitutto si prepara l'insalata russa, tagliando a cubettini piccoli le carote e le patate e mettendoli a lessare per qualche minuto in acqua salata in due pentoline separate perché i tempi di cottura sono diversi.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Una volta cotta, passare la verdura sotto l'acqua fredda e scolare per bene, dopo di che metterla in una ciotola insieme ai piselli cotti (io uso quelli in barattolo).</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Quando tutte le verdure saranno ben fredde aggiungere la maionese e mescolare bene il tutto, poi riporre in frigorifero.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Preparare quindi i rotolini spalmando le fette di pane con un velo di maionese e ricoprendo con i salumi.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Arrotolare le fette di pane partendo dal lato corto formando dei rotoli che poi chiuderete ben fissi in carta stagnola e metterete a riposare in frigorifero.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Dopo qualche ora riprendere i rotoli e tagliarli a fette di circa un cm.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Prendere una ciotola tonda, rivestirla con pellicola da cucina e adagiare, alternandoli, i rotolini, mettendoli ben vicini tra loro senza lasciare buchi. Una volta rivestito tutto l'interno, versare al centro l'insalata russa, coprire con pellicola e riporre in frigo.</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Al momento di servire, appoggiare la ciotola su un piatto da portare e rovesciare la cupola!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Mi spiace moltissimo non avere la foto della cupola aperta e le foto dei passaggi, ma è talmente semplice che sono sicura non siano necessari!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">La ricetta viene dal forum Cookaround ed è di Claretta78!</span></span></div>
valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-57370417632361061362013-01-01T07:24:00.000-08:002013-01-01T07:26:49.991-08:00Mini Hamburger<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Che dire...questi mini hamburger sono stati un vero successone.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LU04_PuHIptEGp-tbOWgkLLXVtfoFtejC-yUrw9Xq9qdYe38yOEPcpb8_Nf-2V-kI-EaGBqmoSZ4A-GS3reD6mN0h0vppNUvFMjecRfWzk8fzTMdOvMT9TCtzJ_g3X8_zLf3DdSQWnA/s1600/DSC00552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-LU04_PuHIptEGp-tbOWgkLLXVtfoFtejC-yUrw9Xq9qdYe38yOEPcpb8_Nf-2V-kI-EaGBqmoSZ4A-GS3reD6mN0h0vppNUvFMjecRfWzk8fzTMdOvMT9TCtzJ_g3X8_zLf3DdSQWnA/s320/DSC00552.jpg" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Pensavo veramente di averne preparati troppi ma sono stati spazzolati tutti e 25!!!</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Tra l'altro il procedimento è davvero semplicissimo!</span></div>
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<u><span style="font-family: "Trebuchet MS", sans-serif;">INGREDIENTI:</span></u></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- Mini panini rotondi con semi di sesamo (io per velocità li ho comprati già pronti)</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- Macinato scelto</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- Pomodori tondi maturi</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- Insalata</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- Formaggio a fette tipo Edamer</span></em></div>
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<em><span style="font-family: "Trebuchet MS", sans-serif;">- Sale</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkSfWp5hfyhqzE2gDp0yUe4dE6Icbnts6bt6lY9RNz_SRFuigExNNbTPJQhqq0ctjSJEZczkqe7FrSBsVwDiFcM1eWsm-U3FYQgjwtD0mQ6KXDX29yFmZ449dkjXFE3T99GAgEhlwMvc/s1600/DSC00550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzkSfWp5hfyhqzE2gDp0yUe4dE6Icbnts6bt6lY9RNz_SRFuigExNNbTPJQhqq0ctjSJEZczkqe7FrSBsVwDiFcM1eWsm-U3FYQgjwtD0mQ6KXDX29yFmZ449dkjXFE3T99GAgEhlwMvc/s320/DSC00550.jpg" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Per prima cosa ho steso la carne in uno strato con il mattarello, tra due fogli di carta forno, dopo di che ne ho ricavato tanti mini hamburger, aiutandomi con un coppapasta di misura più grande del panino (ricordatevi che in cottura gli hamburger si stringeranno molto).</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Su una piastra bella bollente li ho cotti rigirandoli un paio di volte e salandoli.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Una volta pronti gli hamburger ho iniziato ad assemblare i panini: prima li ho tagliati tutti ed ho spalmato entrambe le estremità con un velo di salsa rosa (potete usare anche ketchup o maionese), in questo modo gli ingredienti si "attaccano" meglio e i panini risultano meno asciutti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Poi ho messo i vari ingredienti in quest'ordine: l'insalata, la fetta di pomodoro, la carne e la fetta di formaggio (anche questa tagliata con il coppapasta della misura del panino).</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Infilzate con uno stecchino....et voilà!!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8sLBo6KhLto75CzScgEFTu_Cd6kbtgVSV7QOo7U9Do57zgFMwm35aegZvOeJarWrTCQh9Qj03W1YqsJ1HKeScIqFA8yi8gzyG_ifrFkGsGijBrys6Myhf-mS05ktTByvhijC_BHcD7s/s1600/DSC00549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF8sLBo6KhLto75CzScgEFTu_Cd6kbtgVSV7QOo7U9Do57zgFMwm35aegZvOeJarWrTCQh9Qj03W1YqsJ1HKeScIqFA8yi8gzyG_ifrFkGsGijBrys6Myhf-mS05ktTByvhijC_BHcD7s/s400/DSC00549.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Se ne avete l'occasione vi consiglio di preparare questi panini, saranno di sicuro un successone, piacciono a tutti e sono coloratissimi e belli da vedere...inoltre si possono mangiare anche freddi!</span></div>
valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-43074268234867286082013-01-01T06:47:00.000-08:002013-01-01T06:50:03.438-08:00Stuzzichini per aperitivo o buffet (2)<div style="text-align: justify;">
<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;">Continuo con quelle ricettine semplici semplici ma di sicuro effetto per un aperitivo o un buffet!</span></span></div>
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="text-decoration: underline;">BISCOTTI SALATI ALLA PIZZAIOLA</span> (dal Blog di </span><a href="http://ildolcemondodisara.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">Sara</span></a><span style="font-family: "Trebuchet MS", sans-serif;">)</span></span><br />
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<span style="font-family: courier new,courier;"><span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u> <em>180 g di farina - 100 g di parmigiano - 80 g di burro - concentrato di pomodoro o ketchup - 1/2 cucchiaino di sale - olio - origano</em></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJnUGfYlrr-Wu48cvqcCkyIOFoImAmeUiK2Qg7mU_syJ5BFLDNJafTUIuUTyKHxGDH6H81ReELi_c6zB54fXYkdvhlJ2n7rSvxDQYl8sjsmlPXiRrkfEQrEkPI3AUIKv0jNvrkMieBas/s1600/DSC00032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJnUGfYlrr-Wu48cvqcCkyIOFoImAmeUiK2Qg7mU_syJ5BFLDNJafTUIuUTyKHxGDH6H81ReELi_c6zB54fXYkdvhlJ2n7rSvxDQYl8sjsmlPXiRrkfEQrEkPI3AUIKv0jNvrkMieBas/s400/DSC00032.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Mescolare la farina con il parmigiano e il sale. Aggiungere il burro morbido a pezzetti e il concentrato di pomodoro (o ketchup), quanto basta per ottenere un impasto rosso.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif;">Lavorare bene fino ad ottenere una palla.</span> </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Mettere in frigo e (se avete tempo) lasciare riposare per 20 minuti.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Stendere la pasta e tagliare i biscotti. Spennellarli con olio e cospargere con origano.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Infornare a 180° per 15 minuti circa.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-decoration: underline;">GIRANDOLE ALLA PANCETTA E ROTOLINI AI WURSTEL</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI PER LE GIRANDOLE:</u> <em>una confezione di pasta sfoglia rettangolare - pancetta arrotolata - grana grattugiato</em></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI PER I ROTOLINI:</u> <em>una confezione di pasta sfoglia - wurstel piccoli</em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76AX9H9ujIX0WPwpJDNWkWn4iUAeMSFI4nIAN3PdA9ds7jCdYIYz9q9kl33_g4zHvXX2hO6lRaz80keymdlc5FGcVSqOzuVz0zC5Q6_lJ_nPKzGOevqq5zrkn8y1FMR5Ojc7N-H779aI/s1600/stuzzichini-da-aperitivo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76AX9H9ujIX0WPwpJDNWkWn4iUAeMSFI4nIAN3PdA9ds7jCdYIYz9q9kl33_g4zHvXX2hO6lRaz80keymdlc5FGcVSqOzuVz0zC5Q6_lJ_nPKzGOevqq5zrkn8y1FMR5Ojc7N-H779aI/s400/stuzzichini-da-aperitivo.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Srotolare la pasta sfoglia e cospargerla con abbondante grana grattugiato. Adagiarvi sopra le fettine di pancetta poi arrotolare il tutto bello stretto e sigillare bagnando leggermente la sfoglia con le dita inumidite.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Con un coltello ben affilato tagliare delle fette di circa un cm e adagiare le girelle sulla placca del forno rivestita con carta forno. Per i rotolini tagliare la pasta sfoglia in tante strisce lunghe e strette ed arrotolare ogni striscia intorno al wurstel come per fare un cannolo. Sigillare sempre con le dita bagnate. Adagiare i rotolini sulla placca e infornare il tutto a 220° per una decina di minuti (finché non risulteranno dorati (nella foto qui sopra ho usato la pasta per pizza confezionata, ma con la pasta sfoglia secondo me il risultato è migliore!).</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; text-decoration: underline;">PIZZETTE DI SFOGLIA</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><u>INGREDIENTI:</u> <em>due confezioni di pasta sfoglia - pomodoro - mozzarella o galbanino a cubetti - sale e origano</em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidhsg2oefhomuBaLFbUGRn83Ph2HBAUYl8fWfyVw8o6-jFFUVDr3Z7e-TMED1HJas6J_mW7k4R0UY8nbfM5E2V4uHe4CXz1dF3dTdzgjbCGEkdH3a1Ebo5hZM0hcuvrfC3ZvM3kEbuB4/s1600/pizzette-sfoglia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjidhsg2oefhomuBaLFbUGRn83Ph2HBAUYl8fWfyVw8o6-jFFUVDr3Z7e-TMED1HJas6J_mW7k4R0UY8nbfM5E2V4uHe4CXz1dF3dTdzgjbCGEkdH3a1Ebo5hZM0hcuvrfC3ZvM3kEbuB4/s400/pizzette-sfoglia.jpg" width="400" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Appoggiate le due sfoglie una sopra l'altra e premete leggermente per farle aderire (in questo modo le pizzette si gonfieranno bene e verranno belle alte sui bordi.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Con uno stampino ritagliare le pizzette e bucherellatele al centro con una forchetta.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Mettete su ogni pizzetta un cucchiaino di pomodoro, sale, origano e qualche cubetto di mozzarella o formaggio.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Infornate a 220° per una decina minuti (finché non si saranno alzate e la mozzarella non sarà sciolta).</span></div>
valep80http://www.blogger.com/profile/09197474878927056760noreply@blogger.com0tag:blogger.com,1999:blog-8760154320460312514.post-80100658224469721732013-01-01T06:41:00.004-08:002013-01-02T04:58:01.968-08:00Verdure in agrodolce<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">Il modo ottimale per utilizzare le verdure dei nostri orti (magari con l'aggiunta di qualche "ingrediente" comprato) :)</span></div>
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