tag:blogger.com,1999:blog-40034433776331628922024-03-18T04:00:31.661+01:00profumi dalla cucina...michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.comBlogger242125tag:blogger.com,1999:blog-4003443377633162892.post-89788348116739928042023-09-27T12:29:00.001+02:002023-09-27T12:29:45.351+02:00Salvia in pastella<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTiRJN8Jris-pZah8HuW0WN0F6XJgJNlLdXfeZR7eako7o695xqCh9LudS4mH3wc0W6m83MRxgFnv88YL05_UT69md0f594SnkWeuJun6UrjJArgh1aFhEa0TyGxhAr2mNud3kj6bqdob-HULRMmVJOOLOdh5UWTv7bHkzhNc2QYx1ogWaR_1WBfIq28/s2290/1695808765151.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2290" data-original-width="2213" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTiRJN8Jris-pZah8HuW0WN0F6XJgJNlLdXfeZR7eako7o695xqCh9LudS4mH3wc0W6m83MRxgFnv88YL05_UT69md0f594SnkWeuJun6UrjJArgh1aFhEa0TyGxhAr2mNud3kj6bqdob-HULRMmVJOOLOdh5UWTv7bHkzhNc2QYx1ogWaR_1WBfIq28/w618-h640/1695808765151.jpg" width="618" /></a></div><br /><span style="font-family: georgia; font-size: large;">(ricetta presa da giallo zafferano) </span><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">40 foglie di salvia</span></div><div><span style="font-family: georgia;"><span style="font-size: large;">200 gr di farina</span></span><div><span style="font-family: georgia; font-size: large;">100 ml di birra ghiacciata</span></div><div><span style="font-family: georgia; font-size: large;">sale</span></div><div><span style="font-family: georgia; font-size: large;"><br /></span></div><div><span style="font-family: georgia; font-size: large;">Preparare una pastella mettendo la farina in una ciotola ed aggiungere la birra ghiacciata piano piano mescolando con una frusta. salare. Lavare le foglie di salvia ed asciugarle bene. Passarle nella pastella e cuocerle in olio di semi bollente. Scolarle e metterle su carta assorbente. Mangiare calde</span></div></div>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-62173980047963649082021-09-01T10:50:00.004+02:002021-09-07T11:03:24.486+02:00Peperoni tondi calabresi ripieni di tonno<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthOw7Q8Re69v4n_e4xzVEznpvpHv5ZzOu2a7YM6gy02T9isoz-RRWkGiYFS00FNVlR58Y0bm9CQtcPmv3wRH7x0PiRahDSV9uCIzLFm0Ld8SY6cIjKqJSnd-1xBMHTcDkzfg9anfYuQs/s2048/1630485462764+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthOw7Q8Re69v4n_e4xzVEznpvpHv5ZzOu2a7YM6gy02T9isoz-RRWkGiYFS00FNVlR58Y0bm9CQtcPmv3wRH7x0PiRahDSV9uCIzLFm0Ld8SY6cIjKqJSnd-1xBMHTcDkzfg9anfYuQs/w480-h640/1630485462764+%25282%2529.jpg" width="480" /></a></div><br /><p></p><p style="margin: 0cm;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">6 peperoni tondi rossi<o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">250 gr di tonno sott'olio<o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">un cucchiaio di capperi<o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">1 uovo<o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">2 fette di pancarre' senza
crosta<o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">basilico<o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">pangrattato <o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">Frullare il tonno con il
pancarrè, i capperi e l'uovo. <o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">Aggiustare di sale e aggiungere
le foglie di basilico spezzettate.<o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">Pulire i peperoni tagliando la
parte superiore, svuotarli e levare tutti i semi.<o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">Farcire con il composto e
metterli in una teglia oliata cospargendo il composto con un po' di pangrattato.<o:p></o:p></span></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; margin: 0cm; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black;"><span style="font-family: georgia; font-size: large;">Aggiungere due dita di acqua
nella teglia e cuocere a 200° per circa 45 minuti.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm;"><o:p><span style="font-family: georgia; font-size: large;"> </span></o:p></p><br /><p></p>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-72901776569814588632021-08-04T12:59:00.000+02:002021-08-04T12:59:15.060+02:00Quadratini al cioccolato, caffè e nocciole di Marco Bianchi<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLQEnVeFekwswHtS9TqaUWYV1OAywoGZoqUfiIik8t78yq9pa_8R4FhlbvNyaCalscu5OjAK6lv_4oZ_fRZnoocrfXSRp52N7APxtfFG375ktOSWDEk1WYVshlQrYsTuphE99ERVGizU/s2048/1628070227584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLQEnVeFekwswHtS9TqaUWYV1OAywoGZoqUfiIik8t78yq9pa_8R4FhlbvNyaCalscu5OjAK6lv_4oZ_fRZnoocrfXSRp52N7APxtfFG375ktOSWDEk1WYVshlQrYsTuphE99ERVGizU/w480-h640/1628070227584.jpg" width="480" /></a></div><br /><span class="wpurp-recipe-ingredient-quantity" color="inherit" data-fraction="" data-normalized="150" data-original="150" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;"><br /></span></div><div style="text-align: left;"><span style="color: inherit; font-family: georgia; font-size: large; text-align: inherit;">300 gr cioccolato fondente (io 72%)</span></div><div style="text-align: left;"><span class="wpurp-recipe-ingredient-quantity" color="inherit" data-fraction="" data-normalized="150" data-original="150" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">150</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-unit" color="inherit" data-original="g" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-name" color="inherit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">latte di avena</span></div><div style="text-align: left;"><span class="wpurp-recipe-ingredient-quantity" color="inherit" data-fraction="" data-normalized="1" data-original="1" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-unit" color="inherit" data-original="tazzina" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">tazzina</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-name" color="inherit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">caffè espresso</span></div><div style="text-align: left;"><span class="wpurp-recipe-ingredient-quantity" color="inherit" data-fraction="" data-normalized="50" data-original="50" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">50</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-unit" color="inherit" data-original="g" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-name" color="inherit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">nocciole</span></div><div style="text-align: left;"><span class="wpurp-recipe-ingredient-quantity" color="inherit" data-fraction="" data-normalized="250" data-original="250" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">250</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-unit" color="inherit" data-original="g" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-name" color="inherit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">biscotti secchi integrali (io Digestive)</span></div><div style="text-align: left;"><span class="wpurp-recipe-ingredient-quantity" color="inherit" data-fraction="" data-normalized="1" data-original="1" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-unit" color="inherit" data-original="pizzico" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">pizzico</span><span style="color: inherit; font-family: georgia; font-size: large; text-align: left;"> </span><span class="wpurp-recipe-ingredient-name" color="inherit" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; color: inherit; display: inline-block; font-family: georgia; font-size: large; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">sale fino</span></div><div style="text-align: left;"><span style="color: inherit; font-family: georgia; font-size: large; text-align: inherit;">Sciogliete a bagnomaria il cioccolato tritato, il latte e il caffè.</span></div><div style="text-align: left;"><span style="color: inherit; font-family: georgia; font-size: large; text-align: inherit;">Sbriciolare grossolanamente i biscotti.</span></div><div style="text-align: left;"><span style="color: inherit; font-family: georgia; font-size: large; text-align: inherit;">Aggiungere un pizzico di sale, i biscotti e le nocciole intere al composto di cioccolato cercando di amalgamare in modo uniforme tutti gli ingredienti.</span></div><div style="text-align: left;"><span style="color: inherit; font-family: georgia; font-size: large; text-align: inherit;">Mettere il composto in uno stampo (io quadrato di circa 22cmx22cm) foderato di pellicola livellando bene e pressando per evitare vuoti. Coprire con altra pellicola a contatto e mettete in frigorifero per almeno 12 ore.</span></div><div style="text-align: left;"><span style="font-family: georgia; font-size: medium;">Sformare e tagliare a cubetti.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia; font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiprS1q4SFL-m4XI9FLg6o9RRwBScZM9g2TNt69iKIV6bv7-vD_3wajvfiPgOJs8OFPlObqv7IPDTTmwX5sWjj91Olwkzy-DryfzLQzLBEtsWbCvxin27wKM5ISGxB-wR52a6wjPWB_sVg/w480-h640/1628070227560.jpg" width="480" /></span></div><div style="text-align: left;"><br /></div>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-31847411985404456062021-07-12T12:07:00.004+02:002021-07-12T12:11:25.422+02:00Polpette di melanzane<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9l_wSBtbek_V9kE2eQkcUAFRuVSSBxQ9RzqZHv0E4JKPS_P6UdDGQOmaThWoE-cTAYj2p2halOcgvVgEl2bvJUUSeDcREvow14I_XOdlDnQHgDJF9N1Jccf5cydplYN9iBizayO2EEU/s2048/1625484350061.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL9l_wSBtbek_V9kE2eQkcUAFRuVSSBxQ9RzqZHv0E4JKPS_P6UdDGQOmaThWoE-cTAYj2p2halOcgvVgEl2bvJUUSeDcREvow14I_XOdlDnQHgDJF9N1Jccf5cydplYN9iBizayO2EEU/w480-h640/1625484350061.jpg" width="480" /></a></div><br /><span style="font-family: georgia; font-size: medium;"> (per circa 12 polpette)</span><p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia; font-size: large;">2 melanzane piccole<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia; font-size: large;">1 uovo</span><span style="font-family: georgia; font-size: x-large;"> </span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia; font-size: large;">30 gr di
pecorino grattugiato<o:p></o:p></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia; font-size: large;">1 fetta di pane in cassetta</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia; font-size: large;">50 gr di provola<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia; font-size: large;">farina<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia; font-size: large;">basilico, sale e pepe</span><o:p></o:p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: georgia; font-size: large;">Tagliare a cubetti le melanzane lavate e sbollentarle per circa 10 minuti; lasciarle quindi scolare in uno scolapasta fino a farle intiepidire. Strizzare le melanzane ed aggiungere l'uovo, il pecorino, il pane bagnato nell'acqua e strizzato, il basilico spezzettato ed il formaggio a cubetti; aggiustare di sale e pepe. Formare le polpette, l'impasto sarà molto morbido, se troppo aiutarsi con un po' di farina. Passare le polpette nella farina e far riposare in frigorifero per un'oretta. Cuocerle quindi nell'olio evo fino a doratura.</span></p>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-60708440921493280452021-07-07T13:41:00.001+02:002021-07-12T12:09:08.349+02:00Polpette di quinoa e verdure<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGs_VD-99aaBVqTUIZFT1VXyYrlCvQxfL-ZP70BCzQADX9OOwbJTuvJI_ZFxkaUfMFXFaBdp3q8XCUVMwcEECF47RNrdiv2Y8Ts8bTWT7hK9_ECpWiqJB-nNjUaTLNeunT3LmOwIhw9c/s2048/1623408436144+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGs_VD-99aaBVqTUIZFT1VXyYrlCvQxfL-ZP70BCzQADX9OOwbJTuvJI_ZFxkaUfMFXFaBdp3q8XCUVMwcEECF47RNrdiv2Y8Ts8bTWT7hK9_ECpWiqJB-nNjUaTLNeunT3LmOwIhw9c/w640-h480/1623408436144+%25281%2529.jpg" width="640" /></a></div><br /> <div><span style="font-size: large;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">100</span><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">gr</span><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">di quinoa</span></span></div><div><span style="font-size: large;"><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1 </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">carota</span></span></div><div><span style="font-size: large;"><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">2</span><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">zucchine piccole</span></span></div><div><span style="font-size: large;"><span style="color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><span style="font-family: georgia;">1/2 cipolla di Tropea</span></span><span style="color: #333333; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> </span></span></div><div><span style="font-size: large;"><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; color: #333333; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">4</span><span class="wprm-recipe-ingredient-amount" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">0</span><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-unit" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">g</span><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">di formaggio grattugiato</span></span></div><div><span style="font-size: large;"><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">1</span><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> </span><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">uovo</span></span></div><div><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-size: large; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">basilico</span></div><div><span style="font-size: large;"><span class="wprm-recipe-ingredient-name" style="border: 0px; box-sizing: border-box; color: #333333; font-family: georgia; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">pangrattato</span><span style="color: #333333; font-family: georgia; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> </span></span></div><div><span style="color: #333333; font-family: georgia; font-size: large; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"><br /></span></div><div><span style="color: #333333; font-family: georgia; font-size: large; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Far cuocere la quinoa come da istruzioni della confezione e poi far raffreddare.</span></div><div><span style="color: #333333; font-family: georgia; font-size: large; font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Cuocere le verdure tagliate a dadini piccoli in poco olio.</span></div><div><span style="color: #333333; font-family: georgia; font-size: large;">Unire alla quinoa le verdure, l'uovo, il basilico, il formaggio e salare. Aggiungere il pangrattato quanto basta per avere un composto umido e formare la polpette.</span></div><div><span style="color: #333333; font-family: georgia; font-size: large;">Cuocere in una padella con un po' di olio evo fino a che si forma una leggera crosticina.</span></div><div><p></p></div>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-88240934270007503312021-03-01T13:26:00.004+01:002021-03-01T13:29:28.721+01:00Muffin allo yogurth con gocce di cioccolato<p></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">Ricetta di <a href="https://www.fattoincasadabenedetta.it/dolci-2/">Benedetta</a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQAxQUvkqRYz58BeyE3MbBcgo6j_6wWAxSsbTBen-FtFWw8bRAyVrXcy6EYxthyphenhyphenQYNNp0v-lKJWNxn-IM7rRtKpRbrXNiQ3BrE1xU5e2auY4QHqkzpjLRF8kFWg8PXqf9CsJTUTtPXj8/s1000/IMG_20210228_144607+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="750" data-original-width="1000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQAxQUvkqRYz58BeyE3MbBcgo6j_6wWAxSsbTBen-FtFWw8bRAyVrXcy6EYxthyphenhyphenQYNNp0v-lKJWNxn-IM7rRtKpRbrXNiQ3BrE1xU5e2auY4QHqkzpjLRF8kFWg8PXqf9CsJTUTtPXj8/w640-h480/IMG_20210228_144607+%25281%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">2 uova</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">110 gr di zucchero</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">50 ml di olio di girasole</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">50 ml di latte</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">125 gr di yogurt bianco magro</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">250 gr di farina</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">1/2 bustina di lievito</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">40 gr di gocce di cioccolato</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia; font-size: medium;">granella di nocciole</span></div><span style="font-family: georgia; font-size: medium;">Sbattere velocemente le uova con le fruste e, a mano a mano, aggiungere gli altri ingredienti, per ultimo la farina ed il lievito setacciato. </span><div><span style="font-family: georgia; font-size: medium;">Cospargere le gocce di cioccolato con un pò di farina per non farle affondare e, una volta tolta la farina in eccesso, unirle al composto. </span></div><div><span style="font-family: georgia; font-size: medium;">Mettere l'impasto nei pirottini (io ne ho riempiti 13), aggiungere la granella di nocciole e cuocere in forno a 180° per 25/30 minuti (a seconda del forno, la ricetta originale prevedeva meno tempo). </span><p></p></div>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-71213048483041525902020-01-24T10:30:00.001+01:002020-01-24T10:30:03.709+01:00Involtini di pollo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrquDj1gaf5kaW6Ms0-yYg7Qg7BQQ6fqa6Z6gvYr_-lUjOcSLPGLanJ9TkUtOa0WiQsrO1Sjw8PMWBDV9NBehq4_92jSCGjJr8PqQY15qVBdtQDWyqFN2wPfKCYJcYXW0-UbfR4MEIZg/s1600/IMG_20200124_094008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1574" data-original-width="1600" height="627" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUrquDj1gaf5kaW6Ms0-yYg7Qg7BQQ6fqa6Z6gvYr_-lUjOcSLPGLanJ9TkUtOa0WiQsrO1Sjw8PMWBDV9NBehq4_92jSCGjJr8PqQY15qVBdtQDWyqFN2wPfKCYJcYXW0-UbfR4MEIZg/s640/IMG_20200124_094008.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">500 gr di petto di pollo tagliato sottile</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">50 gr di pecorino toscano</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">150 gr di pancetta a fette</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">1/2 spicchio d'aglio</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">prezzemolo</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">pane grattugiato</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tagliare finemente prezzemolo e aglio.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">salare i petti di pollo, mettere un po' di trito insieme ad un pezzetto di pecorino.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Arrotolare e avvolgere l'involtino con la pancetta.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Passare il tutto nel pangrattato e cuocere sulla piastra leggermente oliata.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJh7tVWam5x-_CylPSRVKoFZZwjoUi_2jKlupHYahsv9DpYhhLV4kYaGDXpvP1Du90ie6M0L35pIcjBworIpbh1j9pAVtRIW1ckBudm0GtisuSwpaIsNYQApsoSB7bi56SU8uSLyeGFM/s1600/IMG_20200124_093951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1561" data-original-width="1600" height="624" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJh7tVWam5x-_CylPSRVKoFZZwjoUi_2jKlupHYahsv9DpYhhLV4kYaGDXpvP1Du90ie6M0L35pIcjBworIpbh1j9pAVtRIW1ckBudm0GtisuSwpaIsNYQApsoSB7bi56SU8uSLyeGFM/s640/IMG_20200124_093951.jpg" width="640" /></a></div>
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<br />michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-24176589990350227712018-07-05T10:45:00.001+02:002018-07-05T10:45:10.750+02:00Pomodori soffiati<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Da una ricetta presa un po' di tempo fa su coquinaria</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbIyEPL2o36E5As3tZcDGDk5_5ZegGa-jSuX3KLvKAv0jKgGSLpjdteQOeRskJKxb7VXDXu1wZZN_VqVdTEOUXRcYPQ73DJW4AUJ6ZiC0UWTmo75TSpvv_ROHg48prJrd9BnFc7EQT8w/s1600/IMG_20180703_193112_resized_20180705_092226333.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbIyEPL2o36E5As3tZcDGDk5_5ZegGa-jSuX3KLvKAv0jKgGSLpjdteQOeRskJKxb7VXDXu1wZZN_VqVdTEOUXRcYPQ73DJW4AUJ6ZiC0UWTmo75TSpvv_ROHg48prJrd9BnFc7EQT8w/s640/IMG_20180703_193112_resized_20180705_092226333.jpg" width="640" /></a></div>
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<span style="font-family: "Georgia","serif"; line-height: 115%;"><span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;"></span></span><div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="color: black; font-family: "Georgia","serif"; font-size: 14pt; line-height: 115%; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">7 pomodori rossi
di grandezza media</span><span style="font-family: "Georgia","serif"; font-size: 14pt; line-height: 115%;"><br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">2
uova</span><br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">1
cucchiaio di olio</span><br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">10
g di burro</span><br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">1/2
cipolla </span><br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">1
cucchiaio di farina</span><br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">1
cucchiaio di pangrattato</span><br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">1
cucchiaio di parmigiano</span><br />
prezzemolo e basilico a piacere<br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">sale
e pepe </span><br />
<br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Tagliere
la calottina ai pomodori e scavarli con un cucchiaino eliminando la polpa ( che
andrà tritata). Cospargere l'interno con un pizzico di sale e metterli
rovesciati a perdere l'acqua.</span><br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Soffriggere
la cipolla tritata con olio e burro ed unire la polpa. Cuocere il sughetto per
10/15 minuti aggiungendo alla fine il prezzemolo, il basilico, sale e pepe.</span><br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Versare
la farina, il formaggio ed il pangrattato e mescolare il tutto fino
ad avere una salsa cremosa. Unire i tuorli delle uova e gli albumi montati a
neve. Amalgamare il composto facendo attenzione a non smontare gli albumi.</span><br />
Mettere i pomodori vuoti in una pirofila con carta forno uno attaccato all’altro,
riempirli col composto, anche nei buchi tra un pomodoro e l’altro.<br />
<span style="color: black; mso-bidi-font-style: italic; mso-bidi-font-weight: bold;">Cuocere
in forno preriscaldato a 180° fino a quando il ripieno apparirà gonfio e la
superficie dorata.
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michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-49856856584789702832018-04-27T10:46:00.002+02:002018-04-27T10:46:25.217+02:00Torta al cioccolato<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Torta strepitosa al cioccolato presa da </span><a href="http://ultimissimedalforno.blogspot.it/2016/01/la-torta-al-cioccolato.html"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Anna</span></a><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"> ... assolutamente da rifare</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHSZeswW5NGZ8jOfG8ZtzaUOhPRyj3f76Fks8roM_UCNqmREjJ0MfRE2LLEgYR4nI9fAwW2f7WADtv3uITZA8GeRCEq5gKuBI3mzR2MA-Se4S6RyF0ckF0XZzA1ndeDIs-Pfdu8f3Zkw/s1600/IMG_20180425_113505_resized_20180427_101813212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPHSZeswW5NGZ8jOfG8ZtzaUOhPRyj3f76Fks8roM_UCNqmREjJ0MfRE2LLEgYR4nI9fAwW2f7WADtv3uITZA8GeRCEq5gKuBI3mzR2MA-Se4S6RyF0ckF0XZzA1ndeDIs-Pfdu8f3Zkw/s640/IMG_20180425_113505_resized_20180427_101813212.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">350 grammi di cioccolato fondente (io ho fatto 300 fondente + 50 al latte perché il fondente era finito)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">160 millilitri di latte</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">145 grammi di zucchero</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">140 grammi di farina per dolci (io 100 farina 1 e 40 farina di farro)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">120 grammi di burro a temperatura ambiente (io Lurpark leggermente salato)<br />2 uova</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">mezzo cucchiaino da caffè fior di sale (io non l'ho messo, non ne avevo)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">un cucchiaio di caffè (aggiunta mia, avanzava ...)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">mezza bustina di lievito per dolci</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">un baccello di vaniglia</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Scaldare il latte fino quasi a bollore e, una volta spento, mettere il baccello di vaniglia.</span><br />
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Sciogliere a bagnomaria il cioccolato e unirlo al latte, dopo aver tolto il baccello di vaniglia, amalgamando per bene il tutto.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Montare a neve gli albumi e mettere in frigorifero.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Montare il burro con lo zucchero, aggiungere i tuorli, il caffè ed il composto di cioccolato e latte.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Unire anche la farina ed il lievito setacciati e per ultimo gli albumi montati.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ho versato in una teglia rettangolare coperta di cartaforno ed ho cotto nel forno già caldo a 170° per circa 30 minuti.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">L'interno rimane leggermente umido e fuori una crosticina croccante...</span></div>
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michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-49953018352074440492018-02-06T09:56:00.000+01:002018-02-06T09:56:04.917+01:00Empanadas di tonno<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ricetta presa da </span><a href="http://www.tanadelconiglio.com/2015/09/empanadas-di-tonno.html"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">qui</span></a><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"> ☺</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggB799XfDidTqVzwFHa79lAqH_munfakEHfY7MSH5WQAotRBLeSbJfDG7WpAhwX1d3CjqjavFmrxwXQr5XdLchTwcPtAkMca_PIHrJrkISkdi36ls4iNQtCtOwAVKq6oMFhP-_8oOEoYU/s1600/IMG_20180204_115742_resized_20180205_092516011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggB799XfDidTqVzwFHa79lAqH_munfakEHfY7MSH5WQAotRBLeSbJfDG7WpAhwX1d3CjqjavFmrxwXQr5XdLchTwcPtAkMca_PIHrJrkISkdi36ls4iNQtCtOwAVKq6oMFhP-_8oOEoYU/s640/IMG_20180204_115742_resized_20180205_092516011.jpg" width="640" /></span></a></div>
<style type="text/css">P { margin-bottom: 0.21cm; }</style>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per
l'impasto:</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">375
gr di farina 00</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">170
gr di burro</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1
uovo</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">4-5
cucchiai di acqua fredda</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1
cucchiaino di sale</span></div>
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<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per
il ripieno:</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">160
gr di trancio di tonno</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">una
decina olive verdi</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">2
cucchiai di passata di pomodoro</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">peperoncino
q.b.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">2
uova sode</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Per
spennellare:</span></div>
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<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1
uovo sbattuto</span></div>
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<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">1
cucchiaio di acqua </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Mettere
in una ciotola la farina, il sale ed il burro freddo a pezzetti. Lavorare il
tutto velocemente con la punta delle dita ed aggiungere l’uovo ed i cucchiai di
acqua fredda. Una volta amalgamato velocemente il tutto, formare una palla e
mettere a riposare in frigorifero per circa un’ora.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Nel
frattempo preparare il ripieno mettendo in una ciotola il tonno sgocciolato e
sminuzzato, le uova sode e le olive a pezzettini, la passata, il
peperoncino ed il sale.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Stendere
la pasta e ricavare dei dischi da 8 cm; mettere al centro un cucchiaino di
ripieno e chiudere a metà come fosse un raviolo. Una volta formati, mettere a
riposare in frigorifero per circa mezz’ora.</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;">
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Accendere
il forno a 180°, spennellare con l’uovo la superficie delle empanadas e cuocere
per circa 25 minuti.</span><br />
<span style="font-family: "georgia" , "serif"; font-size: large; mso-bidi-font-family: "Courier New"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">Le mie si sono un po' aperte, forse non ho chiuso bene... sono molto buone lo stesso :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IMa8Owqh-T28YJXxkLGNeB7ddJKeVLPL6WT1gSpZYYh2cVztSXZ47Z-FSjoj8WJW5zqNsnF6DKvs2VL2IcDW0XPSalE9CVfJe1Rh53lxn1jEBjxRQ8Dzb6-X6bhB3J-Y4xYS1OWJkN0/s1600/IMG_20180204_092049_resized_20180205_092515224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5IMa8Owqh-T28YJXxkLGNeB7ddJKeVLPL6WT1gSpZYYh2cVztSXZ47Z-FSjoj8WJW5zqNsnF6DKvs2VL2IcDW0XPSalE9CVfJe1Rh53lxn1jEBjxRQ8Dzb6-X6bhB3J-Y4xYS1OWJkN0/s640/IMG_20180204_092049_resized_20180205_092515224.jpg" width="640" /></a></div>
<br />michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com2tag:blogger.com,1999:blog-4003443377633162892.post-76952343700583568762018-01-12T09:19:00.003+01:002018-01-12T09:32:18.072+01:00Torta degli avanzi....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUnAlZ71HhYotxxrXXv3vp2cGnD0DYF0MzXfJolUFZ1dkWhQNl7pjcXD4dZXwauf5jqjYb5nHyGqJvv347ZWqsguwKxBCOuX1abCqqw8amHBORioVahYyl0y_xjHzFKepVzA7cMuJOyA/s1600/IMG_20180110_161233_resized_20180111_090459584.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUnAlZ71HhYotxxrXXv3vp2cGnD0DYF0MzXfJolUFZ1dkWhQNl7pjcXD4dZXwauf5jqjYb5nHyGqJvv347ZWqsguwKxBCOuX1abCqqw8amHBORioVahYyl0y_xjHzFKepVzA7cMuJOyA/s640/IMG_20180110_161233_resized_20180111_090459584.jpg" width="480" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">250 gr farina 00</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">170 gr zucchero</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 uova</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">80 gr burro sciolto</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">ml 80 latte</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">10 amaretti duri</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">80 gr di noci sgusciate</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">90 gr di torrone fondente alle nocciole</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 bustina di lievito</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Montare le uova con lo zucchero ed aggiungere gradatamente il burro.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versare anche il latte ed infine la farina ed il lievito setacciati.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Amalgamare delicatamente il tutto; unire quindi gli amaretti sbriciolati, il torrone e le noci tagliati grossolanamente.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versare il tutto in una teglia da 22cm con carta forno e cuocere in forno a 175° per circa 35 minuti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVRf8Xm8xwSvOwdma8CiuptqMJO9RMaw_edDvTDzH5UQFj0rbSZ1-fPsZMjvKpheiQW0eQdMalbv6-gyxv-VRjUgjQJ1wkpzIG7ybyAr3liju6Z8haPJGdl_o0bs85rmdmP9fxOJ1Iy0/s1600/IMG_20180111_142429_resized_20180112_085859083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVRf8Xm8xwSvOwdma8CiuptqMJO9RMaw_edDvTDzH5UQFj0rbSZ1-fPsZMjvKpheiQW0eQdMalbv6-gyxv-VRjUgjQJ1wkpzIG7ybyAr3liju6Z8haPJGdl_o0bs85rmdmP9fxOJ1Iy0/s640/IMG_20180111_142429_resized_20180112_085859083.jpg" width="640" /></a></div>
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<br />michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com2tag:blogger.com,1999:blog-4003443377633162892.post-14222946612596745852017-11-07T11:58:00.001+01:002017-11-07T11:58:09.072+01:00Risotto zucca e salsiccia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrbm8EGQDoVYRONyCDbDVkLxHmiz2sb5NKgBL4ipZCL9zCXR5wtyFbouCsntTAE5CCF3VmeVuD1AFfcDAWFdbdeld_ucOugNcWYmMrW0ry5_myc4UIKYdZ002At5h8_UyIuQ53emKCWY/s1600/IMG_20171105_132435_resized_20171107_114032691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrbm8EGQDoVYRONyCDbDVkLxHmiz2sb5NKgBL4ipZCL9zCXR5wtyFbouCsntTAE5CCF3VmeVuD1AFfcDAWFdbdeld_ucOugNcWYmMrW0ry5_myc4UIKYdZ002At5h8_UyIuQ53emKCWY/s640/IMG_20171105_132435_resized_20171107_114032691.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">350 gr di zucca</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">due salsicce</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">400 gr di riso vialone nano</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1/2 cipolla</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">peperoncino</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 bicchiere scarso di vino bianco</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">una noce di burro</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">parmigiano</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">brodo vegetale</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Preparare il brodo vegetale con circa 1 litro e mezzo di acqua e sedano, carota, cipolla e due pomodorini. Mantenerlo bollente mentre si prepara il risotto.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">In una pentola mettere un giro d'olio, la cipolla tritata, il peperoncino a piacere, la salsiccia spellata e schiacciata con una forchetta; far insaporire ed aggiungere la zucca tagliata a cubetti; dopo cinque minuti circa aggiungere il vino, far evaporare e poi unire il riso. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Tostare il riso qualche secondo, quindi versare un po' di brodo vegetale e proseguire aggiungendo un po' di brodo alla volta fino a cottura.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Alla fine aggiungere il burro e lasciare riposare qualche minuto.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Mettere nei piatti e grattare il parmigiano.</span>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com3tag:blogger.com,1999:blog-4003443377633162892.post-52590851669251750602017-10-05T09:38:00.003+02:002017-10-05T09:38:25.454+02:00Pollo al forno<div class="separator" style="clear: both; text-align: justify;">
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">... con quello che offriva il frigorifero....</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">mezzo pollo ruspante biologico</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">una decina di olive verdi dolci</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 pomodoro rosso grande </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">una cipolla</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">due spicchi d'aglio</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">un bicchiere di birra abbondante</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">peperoncino a piacere</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Passare sul fornello il pollo per eliminare eventuali peli.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">In una teglia mettere l'olio, l'aglio in camicia, la cipolla tagliata in quattro, il pomodoro tagliato a spicchi grandi, le olive ed il pollo pulito.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Aggiungere il sale ed il peperoncino, mischiare per bene il tutto, anche con le mani, e mettere in forno a 195° per circa un'ora.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">A circa 20 minuti dalla fine aggiungere il bicchiere di birra.</span></div>
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<br />michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-33764456229794613772017-10-02T11:11:00.004+02:002017-10-02T11:11:48.007+02:00Muffins al cacao<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjCiAiQFVfvABHgihvZY91VHpaIVsAhpoSesT3Df0P-0-ovbPqtsIRVnHCxaf2XM07ZfqMp-IAplo9Hq2Y3OjYo1oY1y1Ml4-s6Ju2YD7LtKNC-KKaDlgOZpshc6lu_b1U-FixxQ63u4/s1600/IMG_20170927_170815_resized_20170928_095540329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjCiAiQFVfvABHgihvZY91VHpaIVsAhpoSesT3Df0P-0-ovbPqtsIRVnHCxaf2XM07ZfqMp-IAplo9Hq2Y3OjYo1oY1y1Ml4-s6Ju2YD7LtKNC-KKaDlgOZpshc6lu_b1U-FixxQ63u4/s640/IMG_20170927_170815_resized_20170928_095540329.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">100 gr farina 00</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">100 gr farina integrale</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">50 gr cacao amaro</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">135 gr zucchero di canna</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">90 ml olio di semi</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">100 ml latte</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">60 ml acqua</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 uova</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 banane mature piccole</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 cucchiaio scarso di lievito</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 pizzico di sale</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Schiacciare bene le banane con una forchetta .</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Unire in un recipiente le farine, il cacao, lo zucchero di canna, il lievito e il sale ed amalgamare il tutto. In un altro recipiente mettere l'olio, il latte, l'acqua e le uova sbattute, amalgamare ed aggiungere la banana e gli ingredienti secchi.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Mescolare tutto velocemente e mettere nei pirottini riempiendoli per 3/4, in forno a 175° per circa 20 minuti.</span>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-24144243273433635802017-07-21T12:12:00.001+02:002017-07-21T12:12:46.347+02:00Polpettine di ricotta e prosciutto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIhxZ8KeCTOirnprE6f6-KfheCYBmdTKkEw3AZB0zTFNmwhlCeDIee5uGK4UCWMLM-EP77mqed_U1uojbFx_z8scIITtWxLsXkNg0SiOhlxKHJgbouXgbk14-xNdYzvKKmVZcMF_GANs/s1600/IMG_20170712_142917_2_resized_20170721_115826247.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPIhxZ8KeCTOirnprE6f6-KfheCYBmdTKkEw3AZB0zTFNmwhlCeDIee5uGK4UCWMLM-EP77mqed_U1uojbFx_z8scIITtWxLsXkNg0SiOhlxKHJgbouXgbk14-xNdYzvKKmVZcMF_GANs/s640/IMG_20170712_142917_2_resized_20170721_115826247.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">400 gr di ricotta di pecora</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">60 gr di prosciutto o speck (io fiocco di prosciutto)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">45 gr di parmigiano</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">20 gr di pangrattato (+ quello per la panatura)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">20 gr di olio evo</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">sale (ne ho messo pochissimo perché il mio prosciutto era salato e aveva parecchio pepe)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">prezzemolo</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ho messo il prosciutto ed il prezzemolo nel mixer ed ho tritato il tutto.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Poi l'ho versato in una ciotola con il resto degli ingredienti ed ho amalgamato per bene.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ho formato delle palline della grandezza di una piccola noce ed ho passato nel pangrattato appiattendo un po' per formare la polpetta.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ho messo un po' d'olio in una padella antiaderente, le polpette e cotto fino a doratura rigirandole un paio di volte.</span>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-26410463270803185582017-07-14T09:34:00.001+02:002017-07-14T09:34:10.487+02:00Dolce di mandorle e cocco<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Dolcetto buonissimo, ricetta trovata </span><a href="http://blog.giallozafferano.it/vickyart/nuvolette-alle-mandorle-e-cocco-ricetta-veloce/"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">qui</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy93-AkaR-tTiiCek23j0EpMUw-zb3eN-3IsFZaaT5E5ob8NlUKuLq1L1zSj_hTZ0yhG1QubxhubUBCB2mnDk3Dm08fao473XK0kqqqBk_0f0k0gD2SrmjqR96__UjFEppA0b4NlgP12A/s1600/IMG_20170713_151052_resized_20170714_091711442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy93-AkaR-tTiiCek23j0EpMUw-zb3eN-3IsFZaaT5E5ob8NlUKuLq1L1zSj_hTZ0yhG1QubxhubUBCB2mnDk3Dm08fao473XK0kqqqBk_0f0k0gD2SrmjqR96__UjFEppA0b4NlgP12A/s640/IMG_20170713_151052_resized_20170714_091711442.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">45 gr di mandorle ridotte in farina</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">3 cucchiai abbondanti di farina di cocco </span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">100 gr di farina</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">140 gr di zucchero (la prossima volta diminuisco)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">3 uova</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">buccia di un limone grattugiata</span><br />
<span style="font-family: Georgia; font-size: large;">zucchero a velo</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Montare le uova con lo zucchero; aggiungere delicatamente le farine e la buccia grattugiata del limone.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Versare il tutto in uno stampo quadrato con lato di 22 cm ed infornare a 190° nel forno già caldo per circa 15 minuti.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Lasciare raffreddare e completare con lo zucchero a velo.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT73XyF5w8Rg_2DUeQWo-sg8Khc63W-8DLJdapcEmG0BTMrE09XS-I5kGq89A7XqIEmliE23dsbsp0_naB5_qtsjQ80xaJOYdJyIHB_nPWeQ4WI1m9zcfaM_GsVYHqfn_g-drR6SDRZcY/s1600/IMG_20170713_151146_resized_20170714_091628426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT73XyF5w8Rg_2DUeQWo-sg8Khc63W-8DLJdapcEmG0BTMrE09XS-I5kGq89A7XqIEmliE23dsbsp0_naB5_qtsjQ80xaJOYdJyIHB_nPWeQ4WI1m9zcfaM_GsVYHqfn_g-drR6SDRZcY/s640/IMG_20170713_151146_resized_20170714_091628426.jpg" width="640" /></a></div>
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michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com1tag:blogger.com,1999:blog-4003443377633162892.post-55276212915834129862017-07-05T09:49:00.001+02:002017-07-05T09:49:03.285+02:00Spaghetti con pesce spada e pesto di pistacchi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPe8Q4Ri3KV_-SREExu0kBypTHbPuY5O9-08P8qIRlOrxumiJ-T-QU2J5FjjX4leJOOD16gzNEukq9XNkwAfBuKDz-95GduosSQZg82Pf5fnR40NwDUW9gxvOIvlGjrdyp_enZWEuyqiE/s1600/IMG_20170701_142306_resized_20170702_101804615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPe8Q4Ri3KV_-SREExu0kBypTHbPuY5O9-08P8qIRlOrxumiJ-T-QU2J5FjjX4leJOOD16gzNEukq9XNkwAfBuKDz-95GduosSQZg82Pf5fnR40NwDUW9gxvOIvlGjrdyp_enZWEuyqiE/s640/IMG_20170701_142306_resized_20170702_101804615.jpg" width="640" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">300 gr di spaghetti</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 fetta di pesce spada</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">3 cucchiai di pesto di pistacchi</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">10 pomodorini datterino</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">uno spicchio d'aglio</span><br />
<span style="font-family: Georgia; font-size: large;">peperoncino a piacere</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">prezzemolo</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Mettere l'acqua per la pasta e poi cuocere gli spaghetti.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Nel frattempo versare in una padella l'olio, lo spicchio d'aglio, il peperoncino e i pomodorini tagliati in quattro, meglio con la parte tagliata a contatto con l'olio. Lasciare cuocere a fiamma bassa e tagliare a dadini la fettina di pesce spada, eliminando la parte nera che è amara. Aggiungerli al sughetto e cuocere per 5 minuti, anche meno. Scolare gli spaghetti, aggiungerli al condimento e completare con il pesto di pistacchi ed il prezzemolo.</span>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-47652483611452822802017-06-09T09:36:00.002+02:002017-06-09T09:36:53.249+02:00Crema tiepida di borlotti e crostini saporiti<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKEY-s39Kk8HDXqu6EQrYMvy7wRwmq2oeSO1fAutASjNxWs4EL9a0-SvfInWa1Sf94ioYS8qndz-4scQ9HxCR6QHVjdQwQ_J-L2_2Fi15nUFeZqNd8CVXlZlWF0fW-ns0vS7pLnzHY_4/s1600/IMG_20170608_201718_resized_20170609_091030991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKEY-s39Kk8HDXqu6EQrYMvy7wRwmq2oeSO1fAutASjNxWs4EL9a0-SvfInWa1Sf94ioYS8qndz-4scQ9HxCR6QHVjdQwQ_J-L2_2Fi15nUFeZqNd8CVXlZlWF0fW-ns0vS7pLnzHY_4/s640/IMG_20170608_201718_resized_20170609_091030991.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">800 gr di fagioli borlotti in scatola</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 patata grande</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1/2 scalogno</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">pane raffermo ai cereali</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">rosmarino</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 spicchio d'aglio</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">peperoncino</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">sale</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">In una casseruola scaldare due cucchiai d'olio con lo scalogno, il rosmarino e le patate tagliate a cubetti. Quando cominciano a rosolare, aspettare un minuto ed aggiungere acqua fino a coprire le patate e lasciar cuocere dieci minuti. Quindi aggiungere i borlotti sciacquati sotto l'acqua corrente, lasciandone a piacere qualcuno da parte. Salare, aggiungere altra acqua fino a coprire e cuocere altri dieci minuti. Spegnere, togliere il rosmarino e frullare il tutto con il minipimer, quindi lasciare raffreddare una mezz'ora. Al momento di servire, scaldare in una padellina un po' d'olio, il peperoncino e l'aglio, aggiungere il pane tagliato a cubetti e cuocere fino a quando diventa croccante.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Servire la crema in un piatto con i borlotti lasciati da parte, i crostini (levare l'aglio) ed un giro d'olio.</span><br />
michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com3tag:blogger.com,1999:blog-4003443377633162892.post-81035865121913456572017-03-28T09:35:00.001+02:002017-03-28T09:35:22.028+02:00Torta integrale alle fragole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaZMwuXQyvBCDSPnyjvSm1jmoEc7AZWLygrMRDx68Hjl4tHhq00-gDltsKp1Q9uuTTj5JfduRcR5X6im3FYYnD6BhU2JvV83HHesxXkP7eqLfWMRLPUV6jP-8ELJ9i-4fA17eCvr_JiA/s1600/IMG_20170326_160922121_resized_20170328_090535179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRaZMwuXQyvBCDSPnyjvSm1jmoEc7AZWLygrMRDx68Hjl4tHhq00-gDltsKp1Q9uuTTj5JfduRcR5X6im3FYYnD6BhU2JvV83HHesxXkP7eqLfWMRLPUV6jP-8ELJ9i-4fA17eCvr_JiA/s640/IMG_20170326_160922121_resized_20170328_090535179.jpg" width="480" /></a></div>
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<span style="color: #6a6a6a; font-family: Georgia, "Times New Roman", serif; font-size: large; line-height: 115%;">150 gr farina di farina integrale</span></div>
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<span style="color: #6a6a6a; line-height: 115%;"></span><span style="color: #6a6a6a; font-family: Georgia, "Times New Roman", serif; font-size: large; line-height: 115%;">100 gr di farina 00</span></div>
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<span style="color: #6a6a6a; font-family: Georgia, "Times New Roman", serif; font-size: large; line-height: 115%;">3 uova</span></div>
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<span style="color: #6a6a6a; font-family: Georgia, "Times New Roman", serif; font-size: large; line-height: 115%;">135 gr zucchero</span></div>
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<span style="color: #6a6a6a; font-family: Georgia, "Times New Roman", serif; font-size: large; line-height: 115%;">60 ml latte</span></div>
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<span style="color: #6a6a6a; font-family: Georgia, "Times New Roman", serif; font-size: large; line-height: 115%;">40 ml olio di
semi</span></div>
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<span style="color: #6a6a6a; font-family: Georgia, "Times New Roman", serif; font-size: large; line-height: 115%;">una bustina di lievito</span></div>
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<span style="color: #6a6a6a; font-family: Georgia, "Times New Roman", serif; font-size: large; line-height: 115%;">350 gr fragole </span></div>
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<span style="color: #6a6a6a; font-family: "arial" , "sans-serif"; font-size: 10pt; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">la
scorza grattugiata di un limone.</span><br />
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRgieTGxxd5AyAmCaE3FyIif2c9ynpt6sO33oRIy7zOkiYTCrMu8S5UbQ7t2sV5yUdx1E_l4Ys10fURJLypN91EcOm1GlRaF-SOZ2VsYEu0m0iQhRVLuYh1lwGVWOxEPs8-pvLOV3g18/s1600/IMG_20170327_145711_resized_20170328_090532468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdRgieTGxxd5AyAmCaE3FyIif2c9ynpt6sO33oRIy7zOkiYTCrMu8S5UbQ7t2sV5yUdx1E_l4Ys10fURJLypN91EcOm1GlRaF-SOZ2VsYEu0m0iQhRVLuYh1lwGVWOxEPs8-pvLOV3g18/s640/IMG_20170327_145711_resized_20170328_090532468.jpg" width="640" /></a></div>
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<span style="color: #6a6a6a; font-family: Georgia, "Times New Roman", serif; font-size: large;">Montare le uova con lo zucchero fino ad avere una bella spuma morbida. Incorporare poco alla volta la farina ed il lievito precedentemente passati al setaccio. Aggiungere l'olio, il latte e la scorza del limone.</span><span style="color: #6a6a6a; line-height: 115%;"><br /><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"> Pulire le fragole levando anche il picciolo e tagliarle in due (o in 4 se sono troppo grandi). </span></span><span style="color: #6a6a6a; font-family: "arial" , "sans-serif"; line-height: 115%;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Imburrare e infarinare una teglia da 24 e versare metà composto. Aggiungere metà frutta. Versare sopra l'altra metà del composto e la restante frutta. Infornare a 180 per circa 40 minuti.</span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68LgJuvZ3HILNCLWXdBEAGfC4Ofg3lfRe2nqArd9c_UUMk5fHPxlZsDgm6RQXLaZ1rAq9DoFYDErXO4a1xUQqyk2is41FL05MlF37JTd9Z9qB3xYdPhQfaS0E5L3wQX_tvi9ePWRNEpg/s1600/IMG_20170327_145818_resized_20170328_090536470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj68LgJuvZ3HILNCLWXdBEAGfC4Ofg3lfRe2nqArd9c_UUMk5fHPxlZsDgm6RQXLaZ1rAq9DoFYDErXO4a1xUQqyk2is41FL05MlF37JTd9Z9qB3xYdPhQfaS0E5L3wQX_tvi9ePWRNEpg/s640/IMG_20170327_145818_resized_20170328_090536470.jpg" width="640" /></a><br />
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<span style="color: #6a6a6a; font-family: "arial" , "sans-serif"; font-size: 10pt; line-height: 115%;"></span>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-11685795364002999842017-02-15T11:09:00.002+01:002017-02-15T11:09:37.176+01:00Arista al profumo di arancia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4OfTd1uYYGONc_vJC2_m1WBP-AD43B9t_0QXGDChsDXOqEZN3lloN28LpSDbpeQNrRueb71_JxSUuWEjx-kRDk24cIFfkeAH7KzVH7ph8ugM4EtW_bZJ8xnrqJm_XHGZRzT8diFlW8A/s1600/IMG_20170212_134624_resized_20170215_105526342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4OfTd1uYYGONc_vJC2_m1WBP-AD43B9t_0QXGDChsDXOqEZN3lloN28LpSDbpeQNrRueb71_JxSUuWEjx-kRDk24cIFfkeAH7KzVH7ph8ugM4EtW_bZJ8xnrqJm_XHGZRzT8diFlW8A/s640/IMG_20170212_134624_resized_20170215_105526342.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 pezzo di arista, il mio circa kg 1,200</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Sedano e cipolla a piacere</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Rosmarino e salvia a piacere</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 spicchio d'aglio</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">la buccia tagliata di mezza arancia</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">il succo di mezza arancia</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1/2 bicchiere di vino bianco secco</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Far rosolare il pezzo di arista, precedentemente massaggiato con sale e pepe, in una pirofila con un po' d'olio. Abbassare la fiamma e aggiungere gli odori tagliati a pezzi, le erbe aromatiche, la buccia d'arancia e bagnare con il vino. Far evaporare il vino, aggiungere il succo d'arancia, mezzo bicchiere d'acqua e cuocere a fiamma bassa per circa 40/50 minuti (levare l'aglio).</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Una volta cotta, prendere l'arista, avvolgerla nell'alluminio e lasciarla fino a quando si fredderà e verrà tagliata. A piacere, dopo aver tolto il rosmarino, la salvia e la buccia d'arancia, frullare per formare una crema (alla quale si potrà aggiungere un cucchiaino di fecola per far addensare) o lasciare a pezzi.</span><br />
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michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com2tag:blogger.com,1999:blog-4003443377633162892.post-17552309737534722022017-01-24T09:39:00.000+01:002017-01-24T09:39:00.660+01:00Plumcake con farina di farro variegato al cacao<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpKCgOBr5bOmWQ-VVLDBv4ocVAB2hrzXfTp3_FBDTznaRFiOnwBFlOhxg6fB-kxkUsZGf9zhK4G-uA3t3s04px7OF5CwioXXig1A1fgJmEUhroVQ8E8udiKvCZ2-33QSfTG0hP1tdFV4/s1600/IMG_20170121_084725_resized_20170123_085822216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpKCgOBr5bOmWQ-VVLDBv4ocVAB2hrzXfTp3_FBDTznaRFiOnwBFlOhxg6fB-kxkUsZGf9zhK4G-uA3t3s04px7OF5CwioXXig1A1fgJmEUhroVQ8E8udiKvCZ2-33QSfTG0hP1tdFV4/s640/IMG_20170121_084725_resized_20170123_085822216.jpg" width="480" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 banane piccole mature</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">90 gr di zucchero di canna</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 uovo</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">150 gr di farina di farro</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">90 gr di farina di riso</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">200 ml di latte </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">3 cucchiai di olio di semi (girasole)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 cucchiaino di bicarbonato</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">un pizzico di sale </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">un po' più della metà di una bustina di lievito per dolci (ce l'avevo aperta...)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">30 g di cacao amaro </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span> </div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Riunire in una ciotola le banane schiacciate con la forchetta, l'uovo e lo zucchero e montare il tutto per qualche minuto con una frusta. Quindi aggiungere gradualmente, sempre girando con la frusta, l'olio, il pizzico di sale, il bicarbonato, il latte ed infine le farine con il lievito.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Versare in un'altra ciotola poco meno della metà dell'impasto ed aggiungere il cacao e un pò di latte per amalgamare il tutto.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Mettere la carta forno in uno stampo da plumcake, versare il composto chiaro e sopra il composto al cacao senza mischiare.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Cuocere a 180° in forno da riscaldato per circa 40 minuti.</span></div>
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michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com2tag:blogger.com,1999:blog-4003443377633162892.post-58209767353013245742016-11-30T09:32:00.002+01:002016-11-30T09:40:27.002+01:00Rotolo di petto di pollo con mozzarella e prosciutto cotto<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ieri ho visto </span><a href="http://www.nonsolopiccante.it/2016/11/25/petto-pollo-arrotolato-al-forno/"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">questa</span></a><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"> ricetta (fatta molto meglio della mia...) che mi ha ricordato che è davvero tanto tempo che non faccio questo rotolo.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAT_5sdbP8CB0VeWurvhxnDa9EzSER9vgdvz2S4zIfxPLKoymcGRIoa9mUQCW2V8CqYT8_p1eLLDsy0vftxRfg2D7yrTK31PTAUFNfSmJNW97-GzG2aTXXeWhDUFVrEDMW3ATqe1oDyJA/s1600/IMG_20161129_195225.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAT_5sdbP8CB0VeWurvhxnDa9EzSER9vgdvz2S4zIfxPLKoymcGRIoa9mUQCW2V8CqYT8_p1eLLDsy0vftxRfg2D7yrTK31PTAUFNfSmJNW97-GzG2aTXXeWhDUFVrEDMW3ATqe1oDyJA/s640/IMG_20161129_195225.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Un petto di pollo ruspante intero</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Quattro fettine di prosciutto cotto</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Due sottilette di mozzarella</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Sale, pepe</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Patate a buccia rossa per contorno</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Aprire il petto di pollo a libro e farcirlo con il prosciutto e la "mozzarella". Richiuderlo bene con lo spago, non come me che ho fatto fuoriuscire quasi tutto il formaggio (anche se alla fine è andato ad insaporire le patate ed il risultato non è stato niente male).</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Rosolarlo sul fornello, aggiungere le patate, condire con sale, pepe e un giro di olio e cuocere in forno a 190° per circa 35 minuti.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Non risulta assolutamente secco ed i bambini lo hanno molto apprezzato.</span> michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com0tag:blogger.com,1999:blog-4003443377633162892.post-30499719182082098242016-11-21T12:21:00.001+01:002016-11-21T12:32:06.181+01:00Chocolate Chip Cookie Brownies<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ricetta molto golosa presa da </span><a href="http://www.stefaniaprofumiesapori.it/2016/10/chocolate-chip-cookie-brownies.html"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">qui</span></a><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, seguita praticamente alla lettera (ho solo aggiunto un po' di zucchero a velo alla fine).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_RDVkRPqNvX91SYhqhEUalNRwL9-WfEnbdsUB-GZ38ltFkMqZ6gl8JRjMnFIG71gC3KFOGCT7tqL8wqEvOW2diBh7WOeOK7RUeNjqBMdr8mjTiNRmUGgUH378Ws4hL3MTiByGAjL0wM/s1600/IMG_20161120_161129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_RDVkRPqNvX91SYhqhEUalNRwL9-WfEnbdsUB-GZ38ltFkMqZ6gl8JRjMnFIG71gC3KFOGCT7tqL8wqEvOW2diBh7WOeOK7RUeNjqBMdr8mjTiNRmUGgUH378Ws4hL3MTiByGAjL0wM/s640/IMG_20161120_161129.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><u>Ingredienti per l’impasto cookies:</u> 120 g di burro morbido<br /> 120 g di zucchero di canna<br /> 60 g di zucchero semolato<br /> 1 uovo<br /> 210 g di farina<br /> 2 cucchiaini di lievito<br /> 1/2 cucchiaino di bicarbonato<br /> 1 pizzico di sale<br /> 120 g di gocce di cioccolato.</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><u>Ingredienti per l’impasto brownie:</u><br /> 150 g di burro<br /> 250 g di cioccolato fondente sminuzzato<br /> 4 uova<br /> 200 g di zucchero di canna<br /> 130 g di farina<br /> 1 pizzico di sale </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Iniziare con l'impasto dei cookies.</span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lavorare con una forchetta il burro morbido con i due tipi di zucchero e il sale. </span></div>
<div style="text-align: justify;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Quindi unire l’uovo e amalgamarlo all'impasto, poi la farina, il lievito ed il bicarbonato setacciati. Per ultimo, aggiungere le gocce di cioccolato. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Per l’impasto brownie: sciogliere il cioccolato insieme al burro. Poi aggiungere le uova una alla volta, lo zucchero, il sale e la farina setacciata. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Versare in una teglia 22×22, io ho utilizzato la carta forno. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Prelevare circa la metà (la ricetta originale prevedeva un terzo) dell’impasto dei cookies e sbriciolarlo sulla superficie del dolce. Con la parte restante ho fatto dei biscotti.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ho cotto in forno a 180° per circa 25 minuti. Forse dovevo togliere qualche minuto prima ma dalla prova stecchino l'impasto dei brownies mi sembrava troppo liquido.... </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lasciare freddare e tagliare a quadrotti, spolverare quindi con zucchero a velo</span></div>
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michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com2tag:blogger.com,1999:blog-4003443377633162892.post-90815340464213313312016-10-31T10:20:00.003+01:002016-10-31T10:40:12.426+01:00Schiacciata di patate, broccoli e porri<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ricetta di riciclo degli avanzi del frigo....</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 broccolo romanesco piccolo</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 patate rosse</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">porro (il mio era un pezzo di circa 8 cm, la parte tra il bianco e il verde, avanzata da una vellutata di zucca...)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">peperoncino a piacere</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Lessare le patate sbucciate partendo da acqua fredda salata, aggiungere al bollore il broccolo tagliato a cimette.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Una volta cotti, scolarli e lasciarli nello scolapasta per far perdere l'acqua di cottura. Quindi schiacciare con una forchetta ed aggiustare di sale.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Scaldare in una padella (la mia era piccola, 16 cm) un po' d'olio con il porro tagliato sottile ed il peperoncino. Aggiungere le patate con il broccolo e cuocere per circa 10 minuti, comunque fino a quando si sarà formata sotto una crosticina. Girare come fosse una frittata a cuocere dall'altra parte.</span><br />
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michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com2tag:blogger.com,1999:blog-4003443377633162892.post-25135960569451229682016-10-03T09:54:00.000+02:002016-10-03T09:54:04.187+02:00Arista con scalogni e mele<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ricetta ottima presa dal blog di <a href="http://www.lagallinavintage.it/2016/09/arista-in-cocotte-con-scalogni-e-mele.html">Giuliana</a>, una garanzia.</span></div>
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<strong><br /></strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">800 gr circa arista di maiale</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">150 gr pancetta tesa</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">2 grosse mele Golden </span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1/2 bicchiere di vino bianco</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">4 grossi scalogni</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1/2 spicchi d'aglio</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">1 rametto di rosmarino</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">5 foglie di salvia</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">olio e.v. d'oliva</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">una noce di burro </span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">sale, pepe nero di mulinello</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Pulire il rosmarino e l'aglio e poi tritarli finemente.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Praticare dei tagli trasversali sul pezzo di arista senza arrivare fino in fondo.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">In ogni taglio mettere una fettina di pancetta e un po' del trito di aglio e rosmarino.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ricomporre il pezzo di arista e bardarlo con la restante pancetta; quindi legarlo con lo spago chiudendolo per bene.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">In una pentola a fondo alto scaldare l'olio e la noce di burro, aggiungere la salvia e rosolare da tutte le parti l'arista. Quindi regolare di sale e pepe, bagnare con il vino e cuocere con il coperchio a fuoco basso per circa un'ora e mezza. Controllare ogni tanto se è il caso di aggiungere un po' di acqua.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Nel frattempo pulire gli scalogni e tagliare le mele sbucciate in quattro spicchi e poi ciascuno spicchio in altri tre. Trascorso il tempo per la carne, aggiungere le mele e gli scalogni e cuocere per un'altra mezz'ora.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Lasciar raffreddare il tutto, affettare e servire con le mele e e gli scalogni.</span>michelahttp://www.blogger.com/profile/04043289452216437139noreply@blogger.com4