tag:blogger.com,1999:blog-56542665026345323462024-03-16T11:53:08.963-07:00Vizi & Sfiziary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-5654266502634532346.post-49820913656804490622012-10-31T06:20:00.002-07:002012-10-31T08:32:46.695-07:00Biscotti Dolcetto o Scherzetto Di Giorgia e Marzia<span style="font-size: large;">Ecco a voi un'altra ricetta per HALLOWEEN ma questa volta ho due pasticcere d'eccezione le mie nipotine :) Marzia e Giorgia infatti sono state loro a preparare questi biscotti con il mio piccolo aiuto :)</span><br />
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<span style="font-size: large;">INGREDIENTI:</span></div>
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<li><span style="font-size: large;">375 gr farina "00" + 125gr di fecola</span></li>
<li><span style="font-size: large;">250 gr di zucchero</span></li>
<li><span style="font-size: large;">250 di burro freddo</span></li>
<li><span style="font-size: large;">2 uova </span></li>
<li><span style="font-size: large;">una presa di sale</span></li>
<li><span style="font-size: large;"><a href="http://www.tecalsrl.com/">1 bustina di lievito per dolci TEC-AL</a></span></li>
<li> <span style="font-size: large;">A vostro gusto e piacere aggiungere granella di nocciole e gocce di cioccolato</span></li>
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<span style="font-size: large;">PROCEDIMENTO:</span></div>
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<span style="font-size: large;">Mettiamo sempre dentro un mixer la farina con la fecola di patate, il sale, lo zucchero, le uova, il burro a pezzettini ed il <a href="http://www.tecalsrl.com/">lievito per dolci (TEC-AL</a>) ed impastiamo finchè non si crei una palla.</span></div>
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<span style="font-size: large;">Appena si sarà formato la palla mettiamo la pasta sulla tavola aggiungiamo la granella di nocciole ed impastare e poi aggiungiamo anche le gocce di cioccolato</span></div>
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<span style="background-color: #ffd966; font-size: large;">Lei è Giorgia la piccola di casa </span></div>
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<span style="font-size: large; text-align: left;"> e impastiamo facciamo nuovamente una palla ed avvolgiamola nella pellicola e farla riposare in frigo per 30 min.</span></div>
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<span style="font-size: large; text-align: left;"> Dopo 30 min usciamo la pasta dal frigo ed iniziamo a fare i biscotti siccome sono dei biscotti Dolcetto o Scherzetto li abbiamo fatti in tema HALLOWEEN </span></div>
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<span style="font-size: large; text-align: left;">Sbizzarritevi con la fantasia zucche pipistrelli cappelli di streghe ossa scope volanti e tutto quello che riguarda questa festa :)</span></div>
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<span style="font-size: large; text-align: left;">Le mie piccole pasticciere si sono sbizzarrite :D</span></div>
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<span style="background-color: #f6b26b; font-size: large; text-align: left;">Lei è Marzia ed è la più grande </span></div>
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<span style="font-size: large;">ECCOLE AL LAVORO </span></div>
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<span style="font-size: large;">Mettete i biscotti su una teglia rivestita da carta da forno ed infornare a 185 °C per 10-12 min.</span><br />
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<span style="font-size: large;"> Ed ecco i nostri dolcetti semplici ma gustosi.</span><br />
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ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com42tag:blogger.com,1999:blog-5654266502634532346.post-83200239352123136312012-10-31T05:40:00.001-07:002012-10-31T05:40:18.688-07:00Crostata di Zucca e RicottaBuongiorno mie care amiche e amici oggi per i nostri bambini è un giorno di festa perchè è HALLOWEEN !!!! Eh si oggi molti bambini ci busseranno alle nostre porte gridando DOLCETTO o SCHERZETTO in cerca di qualche caramellina :) ma per noi "GRANDI" la vera ricorrenza è domani per " TUTTI I SANTI" siccome siamo in autunno e di zucca c'è ne in abbondanza oggi ho preparato una buonissima Crostata di Zucca e Ricotta :) ecco la ricetta :)<br />
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<span style="font-size: large;">INGREDIENTI :</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpD3qGvdf5uSSJFSPmvtaQitP-pjCMEaftUl93BVVRslky4Y0C741NHqruzdeVrYnqdCWRbLTyit1OwVzUgmYu4LeL1WltPFUMVnV4erLjOuMA0hm_ChNURdGVcwqnMtCuV4ayYJ6ovk/s1600/100_0737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidpD3qGvdf5uSSJFSPmvtaQitP-pjCMEaftUl93BVVRslky4Y0C741NHqruzdeVrYnqdCWRbLTyit1OwVzUgmYu4LeL1WltPFUMVnV4erLjOuMA0hm_ChNURdGVcwqnMtCuV4ayYJ6ovk/s640/100_0737.jpg" width="640" /></a></div>
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<span style="font-size: large;"> Per la Frolla:</span><br />
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<ul>
<li><span style="font-size: large;">250gr Farina Auto-lievitante <a href="http://www.molinochiavazza.it/">IL MOLINO CHIAVAZZA</a> </span></li>
<li><span style="font-size: large;">un uovo e un tuorlo</span></li>
<li><span style="font-size: large;">100 gr di burro a temperatura ambiente</span></li>
<li><span style="font-size: large;">100 gr zucchero semolato</span></li>
<li><span style="font-size: large;">1 pizzico di cannella </span></li>
</ul>
<span style="background-color: #c27ba0; font-size: large;">NB: ( per chi non avesse la farina auto-lievitante utilizzate la farina "00" con l'aggiunta di un cucchiaino di lievito per dolci)</span><br />
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<span style="font-size: large;">Per la Crema:</span></div>
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<ul>
<li><span style="font-size: large;">250 gr di purea di zucca cotta al vapore</span></li>
<li><span style="font-size: large;">100 gr di zucchero di canna</span></li>
<li><span style="font-size: large;">un uovo</span></li>
<li><span style="font-size: large;">100 gr di ricotta </span></li>
</ul>
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<span style="font-size: large;">PROCEDI</span><span style="font-size: large;">MEN</span><span style="font-size: large;">TO:</span></div>
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<span style="font-size: large;">Per preparare la frolla mettete tutti gli ingredienti nel mixer (come ho fatto io) prima di tutto la farina </span><span style="font-size: large;">( </span><a href="http://www.molinochiavazza.it/" style="font-size: x-large;">auto-lievitante IL MOLINO CHIAVAZZA</a><span style="font-size: large;">) </span><span style="font-size: large;"> lo zucchero, le uova, il burro morbido a pezzetti e la cannella e far amalgamare il tutto appena si sarà creata una palla uscitela dal mixer ed avvolgetela nella pellicola e mettete in frigo per 30 min.</span></div>
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<span style="font-size: large;">Pulite la zucca privatela dei semi e della buccia tagliatela a pezzettoni e fatela cuocere al vapore per 15-20 min.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJCkx7rt2GbvBsZ7B1ZE68pA6khOwPqgFTXcl4vK1szhVnopsrtaDa3CShUP2xRG5CKb64mKhPQq7tzmT5EG8x-LHor_skMQISIWrckI52i-GPl8FzVbMncI_z-J-tpBG7Qgz0VkvYCE/s1600/100_0736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJCkx7rt2GbvBsZ7B1ZE68pA6khOwPqgFTXcl4vK1szhVnopsrtaDa3CShUP2xRG5CKb64mKhPQq7tzmT5EG8x-LHor_skMQISIWrckI52i-GPl8FzVbMncI_z-J-tpBG7Qgz0VkvYCE/s320/100_0736.jpg" width="320" /></a></div>
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<span style="font-size: large;">Appena sarà cotta riducetela in purea con una forchetta o schiacciapatate. Nel frattempo prendiamo la frolla dal frigo e stendiamola creando una sfoglia e rivestiamo la teglia precedentemente foderata con la carta da forno ( nella foto non c'è la carta da forno perchè l'avevo dimenticata infatti mi è venuto maluccio ad uscirla dalla teglia) ricopriamo la sfoglia di frolla con la carta da forno e dei legumi secchi ed infornare in forno a 180 °C per 10 minuti .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywexR8Tqk1P0GPvZsFIhwu-Umr0H7erhn8DULLsucyVhubg3ylIk7RxlTa8NMxdTndp2Wn4Jfp5dbme2T65ufFi5dm-sjub5B5OaoqfuPImEcJ8jCBKekxGr2lBmBIhiIzB5MZ5IOUNE/s1600/100_0751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjywexR8Tqk1P0GPvZsFIhwu-Umr0H7erhn8DULLsucyVhubg3ylIk7RxlTa8NMxdTndp2Wn4Jfp5dbme2T65ufFi5dm-sjub5B5OaoqfuPImEcJ8jCBKekxGr2lBmBIhiIzB5MZ5IOUNE/s320/100_0751.jpg" width="320" /></a></div>
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<span style="font-size: large;"> Mentre che il nostro fondo per la crostata è in forno noi prendiamo la crema mettendo tutto dentro un mixer oppure con un frullatore ad immersione. Mettiamo la zucca ridotta in purea con l'uovo, lo zucchero di canna e la ricotta e frullare il tutto finché non sarà liscia ed omogenea.</span></div>
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<span style="font-size: large;">Sforniamo la frolla eliminiamo la carta da forno con i legumi secchi</span></div>
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<span style="font-size: large;">e versiamo la nostra crema livellandola bene. Siccome c'era rimasta un po' di pasta abbiamo decorato con delle zucche e colorate con del colorante e cacao.</span></div>
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<span style="font-size: large;">Rimettiamo in forno a 180 °C la crostata per farla finire di cuocere per circa 20-25 min appena sara ben dorata è pronta :)</span></div>
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<span style="font-size: large;">Buona festa di HALLOWEEN ma soprattutto Buona festa di TUTTI i SANTI </span></div>
ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com4tag:blogger.com,1999:blog-5654266502634532346.post-84831306030856665532012-10-23T02:37:00.004-07:002012-10-23T02:43:03.829-07:00Collaborazioni :)<span style="font-size: large;">Ecco a voi le nostre collaborazioni :</span><br />
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<li><span style="font-size: large;">Ecco delle fantastiche spezie di cui ci hanno omaggiato il blog </span><span style="font-size: large;"><a href="http://orodorienthe.blogspot.it/">http://orodorienthe.blogspot.it/</a> dove potete trovare tantissime miscele di spezie, tè particolare e servizi per il tè e molto altro :) vi consiglio di andare a visitare e comprare in questo splendido blog :)</span></li>
</ul>
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<li style="text-align: left;"><span style="color: #222222; line-height: 19px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white;">Un'altra bellissima collaborazione è quella con l'azienda </span><a href="http://www.giusti.it/ita/" style="background-color: white;">Giusti</a><span style="background-color: white;"> che produce ancora oggi un </span><span style="background-color: #f6b26b;">Aceto Balsamico</span><span style="background-color: white;"> di alta qualità, fedele alle “regole d’oro” di Giuseppe Giusti, continuando a soddisfare intenditori ed amanti della buona tavola nel mondo...</span></span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdv3Tn4GctOzlS0t00Tx39y4jYKqfz1e-zDly1Fyjb9un5aEFIMKKFbproWxEj0QeBNkBXwpGisyrp7DKL4jt-ACcyeM3suhz1bnGnhBhZKi_kRz9r9h6achiXfJ8UnjuKgoOGAmd6KM/s1600/DSCF5569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOdv3Tn4GctOzlS0t00Tx39y4jYKqfz1e-zDly1Fyjb9un5aEFIMKKFbproWxEj0QeBNkBXwpGisyrp7DKL4jt-ACcyeM3suhz1bnGnhBhZKi_kRz9r9h6achiXfJ8UnjuKgoOGAmd6KM/s640/DSCF5569.JPG" width="640" /></a></div>
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<ul>
<li><span style="font-size: large;">Altra fantastica collaborazione è <a href="http://www.polenghigroup.it/ITA/default.asp">Polenghi</a> un'azienda che si occupa della produzione e confezionamento del succo di limone ,nella produzione di sorbetti e condimenti che danno un tocco in più all'alimento. </span></li>
</ul>
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<ul>
<li><span style="font-size: large;">E per ultima ma non perchè meno importante è </span></li>
</ul>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="color: #222222; line-height: 18px;"><span style="font-size: large;"><a href="http://www.asiagocheese.it/">CONSORZIO ASIAGO</a></span></span><span style="color: #222222; font-size: large; line-height: 18px;"> </span></span><span style="background-color: white; color: #222222; font-size: large; line-height: 18px;">che ci ha omaggiato dei loro</span><span style="background-color: white; color: #222222; font-size: large; line-height: 18px;"> </span></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; font-size: large; line-height: 18px;"><br /></span></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><span style="background-color: white; color: #222222; font-size: large; line-height: 18px;">formaggi</span></span><br />
<span style="font-size: large;"><br style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;" /></span>
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<div class="MsoListParagraph" style="color: #222222; font-family: Arial, Helvetica;">
<span style="font-size: large;"><u style="background-color: #f6b26b;">Asiago fresco DOP</u><span style="background-color: white;"> (il caseificio mette Pressato)<o:p></o:p></span></span></div>
<div class="MsoListParagraph" style="color: #222222; font-family: Arial, Helvetica;">
<span style="font-size: large;"><u style="background-color: #b6d7a8;">Asiago stagionato Mezzano DOP</u><span style="background-color: white;"> (il caseificio mette Mezzano Dolce)<o:p></o:p></span></span></div>
<div class="MsoListParagraph" style="color: #222222; font-family: Arial, Helvetica;">
<span style="font-size: large;"><u style="background-color: #9fc5e8;">Asiago stagionato vecchio DOP</u><span style="background-color: white;"> (il caseificio mette Allevo)<o:p></o:p></span></span></div>
<div class="MsoListParagraph" style="color: #222222; font-family: Arial, Helvetica;">
<span style="font-size: large;"><u style="background-color: #d5a6bd;">Asiago stagionato stravecchio DOP</u><span style="background-color: white;"> (il caseificio mette Asiago stravecchio) ed hanno tutti il marchio </span></span></div>
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<span style="font-size: large;"><span style="background-color: white; color: #222222; font-family: Arial, Helvetica;">“</span><span style="background-color: #e06666; color: #222222; font-family: Arial, Helvetica;">Prodotto della Montag</span><span style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="background-color: #e06666;">na</span><span style="background-color: white;">" visitate il sito </span></span></span><span style="color: windowtext; font-family: Arial, Helvetica; text-decoration: none;"><span style="font-size: large;"><a href="http://www.asiagocheese.it/" style="color: #2e4b9b; font-family: Arial, Helvetica;">www.asiagocheese.it</a></span></span><br />
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<span style="color: windowtext; font-family: Arial, Helvetica; text-decoration: none;"><br /></span>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com10tag:blogger.com,1999:blog-5654266502634532346.post-13834864358063364182012-10-17T04:25:00.003-07:002012-10-17T04:30:31.004-07:00Sformato di Zucchine con Robiola e Pancetta<span style="font-size: large;">Ingredienti:</span><br />
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<ul>
<li><span style="font-size: large;">Zucchine Genovesi</span></li>
<li><span style="font-size: large;"><a href="http://www.mauri.it/">Robiola di capra ( Maurino di Mauri)</a></span></li>
<li><span style="font-size: large;">Pancetta a cubetti </span></li>
<li><span style="font-size: large;">Pepe nero</span></li>
</ul>
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<span style="font-size: large;">Procedimento:</span></div>
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<span style="font-size: large;">Tagliate le zucchine per la lunghezza sottili e grigliatele (Lasciatele a metà cottura poichè dopo andranno in forno)</span></div>
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<span style="font-size: large;">Prendiamo una teglietta imburratela e cospargetela con del pangrattato poi foderiamola con le zucchine</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtZZBzORm5Fr6-ou7gxyO2O0mfiLeGNT_F15mLYbhpT5O-haZUht2MyTH18oVtTuQCoHluyyY5Ll3ImKuXDSuEwihSKg4WgWh53fnIOpwyCb6vu_MJdy7aDi-D4eDT3PR9_dQVeKOCgk/s1600/100_0621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRtZZBzORm5Fr6-ou7gxyO2O0mfiLeGNT_F15mLYbhpT5O-haZUht2MyTH18oVtTuQCoHluyyY5Ll3ImKuXDSuEwihSKg4WgWh53fnIOpwyCb6vu_MJdy7aDi-D4eDT3PR9_dQVeKOCgk/s320/100_0621.JPG" width="320" /></a></div>
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<span style="font-size: large;">Prendiamo la <a href="http://www.mauri.it/">Robiola (MAURI)</a> ed amalgamiamola con la pancetta ed un po' di pepe </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyGQZHHEQqhS_l7tdk_aCFRcrUiGULW_tYod5PDR0_z9YQqu2zL7cMcZZcgIwBTXcmmCqJL9YhyVmEzlCItrkFAJ-dPVuA6JYH7FxthpTMPhbAwa6oyLGtGzwkGGO1GCfB4wJbMKu7ng/s1600/100_0622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyGQZHHEQqhS_l7tdk_aCFRcrUiGULW_tYod5PDR0_z9YQqu2zL7cMcZZcgIwBTXcmmCqJL9YhyVmEzlCItrkFAJ-dPVuA6JYH7FxthpTMPhbAwa6oyLGtGzwkGGO1GCfB4wJbMKu7ng/s320/100_0622.JPG" width="320" /></a></div>
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<span style="font-size: large;">poi versiamo il composto nella teglia e rifoderiamo creando un tappo con le restanti zucchine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPlpNZs0diIad5GOZQEE40EnHvX4VQSuGc15DBUGCiOxiumVbgvyC_V-RG5rkm2FPYqSDHvUf5n5zK8ltkxLVdL59LR4bSET8SUzLY4cJkaeML9X3390HXmTqLvLTCwgKt0cXbqj1dB0/s1600/100_0623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghPlpNZs0diIad5GOZQEE40EnHvX4VQSuGc15DBUGCiOxiumVbgvyC_V-RG5rkm2FPYqSDHvUf5n5zK8ltkxLVdL59LR4bSET8SUzLY4cJkaeML9X3390HXmTqLvLTCwgKt0cXbqj1dB0/s320/100_0623.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1ORHtKasynZaWJFwkqLWbR5MBZnxV_h9X_b0zaUiwh-kdv-HN_kY8zG6wBUtF7xi2Je8JBlO7yKKSDOb34fHOVn8DLwVPR9bNvTOebjDpcRcIqfquV3qwh4DXyh2v1GsWKKWyMnR4vY/s1600/100_0624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1ORHtKasynZaWJFwkqLWbR5MBZnxV_h9X_b0zaUiwh-kdv-HN_kY8zG6wBUtF7xi2Je8JBlO7yKKSDOb34fHOVn8DLwVPR9bNvTOebjDpcRcIqfquV3qwh4DXyh2v1GsWKKWyMnR4vY/s320/100_0624.JPG" width="320" /></a></div>
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<span style="font-size: large;">Cospargiamo con il pangrattato per far si che si crei una crosticina e mettiamo dei fiocchetti di burro</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBCFsuKC-vvkQOZMvWatbI9OFPBjquKNJrv5f5BjjRXlj9_WtBoqQqLa3gMTdTGuMiS4rnPxfZ74-dvBabQOYv5kvRVWF-6rX23igsNYbK28UnarW-EQrhtgfSr4798gUyHYd9nnxT34/s1600/100_0625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBCFsuKC-vvkQOZMvWatbI9OFPBjquKNJrv5f5BjjRXlj9_WtBoqQqLa3gMTdTGuMiS4rnPxfZ74-dvBabQOYv5kvRVWF-6rX23igsNYbK28UnarW-EQrhtgfSr4798gUyHYd9nnxT34/s320/100_0625.JPG" width="320" /></a></div>
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<span style="font-size: large;">Inforniamo a 200°C per 15-20 min il tempo di finire di cuocere e gratinare per bene.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9gY-eV9DB0YQ7iePMQEjglSucjaiCwvYkZ25eRA7Vzh7VZSuxUVDpC-IgMNjbNWX9gck0hXgDib7RAAOnko9h2ytbKvpV3sHsc8soyirD5Xjh-cSfdGsODAMW4Vjwyl12lcG0Uizo3A/s1600/100_0626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9gY-eV9DB0YQ7iePMQEjglSucjaiCwvYkZ25eRA7Vzh7VZSuxUVDpC-IgMNjbNWX9gck0hXgDib7RAAOnko9h2ytbKvpV3sHsc8soyirD5Xjh-cSfdGsODAMW4Vjwyl12lcG0Uizo3A/s640/100_0626.JPG" width="640" /></a></div>
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ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com14tag:blogger.com,1999:blog-5654266502634532346.post-53954573875044393472012-10-17T04:09:00.001-07:002012-10-17T04:09:11.068-07:00Fagottini con Bontazola e radicchio<span style="font-size: x-large;">Ingredienti:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdAcibfvW4ZAemBwBBj-tdFfCCeU5AZkO7vsZnqpzaqsv4BO-Yi0qmyO-kRSEIr2DLgFB4iFzVWzoKedtowjxfnxtxyDQXGSjCaIr7-9QsW00G_997jgO8QXhbh6Lp4uVlKB3Q0ODS7k/s1600/100_0607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdAcibfvW4ZAemBwBBj-tdFfCCeU5AZkO7vsZnqpzaqsv4BO-Yi0qmyO-kRSEIr2DLgFB4iFzVWzoKedtowjxfnxtxyDQXGSjCaIr7-9QsW00G_997jgO8QXhbh6Lp4uVlKB3Q0ODS7k/s640/100_0607.JPG" width="640" /></a></div>
<ul>
<li><span style="font-size: x-large;"><a href="http://www.mauri.it/">Bontazola (Gorgonzola) Mauri</a></span></li>
<li><span style="font-size: large;">Radicchio </span></li>
<li><span style="font-size: large;">Pasta Brisè</span></li>
<li><span style="font-size: large;">cipolla e aglio</span></li>
<li><span style="font-size: large;">noci</span></li>
<li><span style="font-size: large;">semi di papavero</span></li>
<li><span style="font-size: large;">panna da cucina</span></li>
<li><span style="font-size: large;"><a href="http://www.oleificimataluni.com/oliodante/">Olio Extra Vergine D'oliva DANTE</a></span></li>
</ul>
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<span style="font-size: large;">Procedimento:</span></div>
<div>
<span style="font-size: large;">Mettete in una padella dell'<a href="http://www.oleificimataluni.com/oliodante/">olio e.v (DANTE)</a> con la cipolla e aglio tritato e del radicchio tagliato a julienne e facciamo stufare un po' .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcHcCAlAUP4jaEd7bt9mJBnsNh11umN5f1fW_ivF-e-yW844FBAOG0kclnWxTmOs050bRSyIqJ03bsC81d2OJFdQ6qFEM3_xSNJ6ez0qarCbK-b_GIS-AbXSGrOvxMzOH9slIKDxbm6k/s1600/100_0611.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcHcCAlAUP4jaEd7bt9mJBnsNh11umN5f1fW_ivF-e-yW844FBAOG0kclnWxTmOs050bRSyIqJ03bsC81d2OJFdQ6qFEM3_xSNJ6ez0qarCbK-b_GIS-AbXSGrOvxMzOH9slIKDxbm6k/s200/100_0611.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62DSB-tVgBq0dGwSvawgc7_io6kT2aet1ACy9beKCOBTxCJcjxYYuuouZ_LuHLu02nIcXJvdD0u-wvX0TimgUR8abPF6mKXkrTjwt2-skMwx1NI6shszSgayfVgUp1Ed4OluQ4sBzaz8/s1600/100_0609.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62DSB-tVgBq0dGwSvawgc7_io6kT2aet1ACy9beKCOBTxCJcjxYYuuouZ_LuHLu02nIcXJvdD0u-wvX0TimgUR8abPF6mKXkrTjwt2-skMwx1NI6shszSgayfVgUp1Ed4OluQ4sBzaz8/s200/100_0609.JPG" width="200" /></a><br />
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<span style="font-size: large;">Nel frattempo prendiamo il gorgonzola e lo amalgamiamo con poca panna e con delle noci tritate e con il radicchio stufato.</span></div>
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<span style="font-size: large;">Ricaviamo dalla pasta brisè dei dischetti... prendiamo un po' di farcia e lo poniamo al centro.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuW4yRJ7IfVnyKq0o3jSqu9B6lkUhW_UxXCMm0bXUQ39Yr6446sebUEKGBodVZ9oGN2ajK0yKphhUdBj2vHD53VOBL5ifHHLAhirlFj_xrIrKIHjRbC_kmRfJX3XfaJEDNRw30Cx8SnDM/s1600/100_0615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuW4yRJ7IfVnyKq0o3jSqu9B6lkUhW_UxXCMm0bXUQ39Yr6446sebUEKGBodVZ9oGN2ajK0yKphhUdBj2vHD53VOBL5ifHHLAhirlFj_xrIrKIHjRbC_kmRfJX3XfaJEDNRw30Cx8SnDM/s320/100_0615.JPG" width="320" /></a></div>
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<span style="font-size: large;">Pieghiamo la pasta su se stessa e con una forchetta sigilliamo bene il fagottino spennelliamo con il tuorlo e spolveriamo con i semi di papavero.</span></div>
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<span style="font-size: large;">Inforniamo in forno preriscaldato a 180°C per circa 15-20 min.</span></div>
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ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com2tag:blogger.com,1999:blog-5654266502634532346.post-38201280179905924122012-10-17T03:47:00.003-07:002012-10-17T04:09:20.922-07:00Timballino con Caprì di Bufala e Speck<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">Ingredienti:</span></div>
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<ul>
<li><span style="font-size: large;">1 rotolo di pasta sfoglia</span></li>
<li><span style="font-size: large;">100 gr di speck</span></li>
<li><span style="font-size: large;"><a href="http://www.mauri.it/">1 conf. di Caprì Di Bufala (MAURI)</a></span></li>
<li><span style="font-size: large;">un tuorlo</span></li>
<li><span style="font-size: large;">cipolla</span></li>
<li><span style="font-size: large;">formine per timabillini</span></li>
<li><span style="font-size: large;">Basilico</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCW6KNofG8rYjPyPwXx0xaqmd2cw4ssDwpImGbNi5Q_kZov67Pw1TFTs5dubBriTEqcMmtnw51subVBpFMs0PpGwLiFbxHI-9S08Im825zoGsTq1GOOdx7PBgrdvZ7VlzmNWME3Vd2c4s/s1600/100_0595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCW6KNofG8rYjPyPwXx0xaqmd2cw4ssDwpImGbNi5Q_kZov67Pw1TFTs5dubBriTEqcMmtnw51subVBpFMs0PpGwLiFbxHI-9S08Im825zoGsTq1GOOdx7PBgrdvZ7VlzmNWME3Vd2c4s/s640/100_0595.JPG" width="640" /></a></div>
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<span style="font-size: large;">Procedimento:</span><br />
<span style="font-size: large;">Tagliamo lo speck a julienne e fatelo rosolare un po' con della cipolla</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkYXZB6195tMzMTv7j00D4kzeu1F4N3kTPefhb3tzpt-IDnuMqsuIz3NWMgv1Ed8Tn_DkI_nzwZwv1YG0CeGwBuHMY50v9gqvqHOrBDlkyOtCvmI2rHcWD5P7R_qVWuhI3jOUGST4Mw4/s1600/100_0597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrkYXZB6195tMzMTv7j00D4kzeu1F4N3kTPefhb3tzpt-IDnuMqsuIz3NWMgv1Ed8Tn_DkI_nzwZwv1YG0CeGwBuHMY50v9gqvqHOrBDlkyOtCvmI2rHcWD5P7R_qVWuhI3jOUGST4Mw4/s320/100_0597.JPG" width="320" /></a></div>
<span style="font-size: large;">Nel frattempo prendete il <a href="http://www.mauri.it/">Caprì di Bufola</a> (Mauri) ed amalgamatelo con il basilico tagliato precedentemente </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUObmCqpZIhZeWtuILxxLc-i8HNsmLkpo-4eLhMzjfsHlooRTV5UEKtWuEy40EgWXNf1krWkvyCmlZ2v1g3abPAW3cPVqGk5oOTIqnnb21SJBQgN6P_wFpPFoPvoeR9PgbLVVdgZj_1wo/s1600/100_0598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUObmCqpZIhZeWtuILxxLc-i8HNsmLkpo-4eLhMzjfsHlooRTV5UEKtWuEy40EgWXNf1krWkvyCmlZ2v1g3abPAW3cPVqGk5oOTIqnnb21SJBQgN6P_wFpPFoPvoeR9PgbLVVdgZj_1wo/s320/100_0598.JPG" width="320" /></a></div>
<span style="font-size: large;">poi prendete lo speck che avete fatto rosolare ed aggiungete al caprino ed amalgamare il tutto.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMWMcLr9N1wS-JaB54xOWnNI3k8A_xXwuw_nBpYRypltG1zIQyyr-j_1ZZPNixJUdQW2_cSmWaPKTsPztCZjSGY7hUfBtWNh0zfswE86eiDRuCCzXjTiGlRgy2KPiasUUg0HUayedNec/s1600/100_0599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQMWMcLr9N1wS-JaB54xOWnNI3k8A_xXwuw_nBpYRypltG1zIQyyr-j_1ZZPNixJUdQW2_cSmWaPKTsPztCZjSGY7hUfBtWNh0zfswE86eiDRuCCzXjTiGlRgy2KPiasUUg0HUayedNec/s320/100_0599.JPG" width="320" /></a></div>
<span style="font-size: large;">Imburriamo il timballino e lo rivestiamo con la pasta sfoglia ed aggiungiamo la farcia e richiudiamo la sfoglia che è fuoriuscita e spennelliamo con il tuorlo. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqCsHqEvk7fxx_3ugMcnACcsBBxlRwG7EOTEEd6cBYiHmW1uSvcUn21KyMj8xjkizpBe1rG5nzokbCX0T2exD8xKYPML9YOzzOcs8EsZxWvNdscNKkCONysGg5vjeHRYTSQrFV_rZ3dU/s1600/100_0602.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqCsHqEvk7fxx_3ugMcnACcsBBxlRwG7EOTEEd6cBYiHmW1uSvcUn21KyMj8xjkizpBe1rG5nzokbCX0T2exD8xKYPML9YOzzOcs8EsZxWvNdscNKkCONysGg5vjeHRYTSQrFV_rZ3dU/s200/100_0602.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilY3j6PxWI6UvE085Tmlm3cPlDcctt1NkseRlx2QYpPYwxAq5doMVQWrpmHe1PPao8UcAkGOekDXFwpRHqvLdfiGyZupH7xXEJncx9KVDZWZ4mNFmMFB8fSMeckFRBc9Cr-9M-rJ2ZSWM/s1600/100_0600.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilY3j6PxWI6UvE085Tmlm3cPlDcctt1NkseRlx2QYpPYwxAq5doMVQWrpmHe1PPao8UcAkGOekDXFwpRHqvLdfiGyZupH7xXEJncx9KVDZWZ4mNFmMFB8fSMeckFRBc9Cr-9M-rJ2ZSWM/s200/100_0600.JPG" width="200" /></a><br />
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<span style="font-size: large;">Fate cuocere in forno preriscaldato a 180°C per circa 15-20 min.</span><br />
<span style="font-size: large;">Appena sarà cotto fatelo raffreddare qualche min per sfornarlo...</span><br />
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<span style="font-size: large;"><br /></span>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com1tag:blogger.com,1999:blog-5654266502634532346.post-19548764775772722622012-09-21T07:25:00.002-07:002012-09-21T07:29:56.528-07:00millefoglie di melanzane <span style="font-size: large;">Ecco un'altra ricetta a base di melanzane :) visto che d'estate c'è ne in abbondanza ed in casa mia non mancano mai mi sono sbizzarrita a cucinarle :)</span><br />
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<span style="font-size: large;">INGREDIENTI:</span><br />
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<ul>
<li><span style="font-size: large;">4-5 melanzane grandi </span></li>
<li><span style="font-size: large;">1 kg di tritato di carne di manzo</span></li>
<li><span style="font-size: large;">500 gr di besciamella </span></li>
<li><span style="font-size: large;">un po' di sugo</span></li>
<li><span style="font-size: large;">1/2 bicchiere di vino rosso</span></li>
<li><span style="font-size: large;">Olio extravergine di oliva <a href="http://www.oleificimataluni.com/oliodante/">DANTE</a></span></li>
<li><span style="font-size: large;">grana grattugiata</span></li>
<li><span style="font-size: large;">battuto di sedano-carote e cipolla</span></li>
<li><span style="font-size: large;">Farina "00"</span></li>
<li><span style="font-size: large;">olio di semi di girasole</span></li>
</ul>
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<span style="font-size: large;">PROCEDIMENTO:</span></div>
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<span style="font-size: large;">In un tegame versare dell'<a href="http://www.oleificimataluni.com/oliodante/">olio e.v (DANTE)</a> insieme al battuto di verdure (sedano-carota-cipolla) fate rosolare ed aggiungere il tritato e fate anch'esso rosolare sfumare con il vino rosso. Appena il vino sarà sfumato aggiungere un po' di sugo ed amalgamate e lasciate insaporire per qualche minuto e poi toglietelo dal fuoco.</span></div>
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<span style="font-size: large;">Nel frattempo tagliate le melanzane a rondelle passatele nella farina e friggetele sempre a metà cottura (poichè finiranno di cuocere nel forno).</span></div>
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<span style="font-size: large;">Prendete una teglia ed imburratela leggermente ed iniziate a fare uno strato con le melanzane e ricoprite con il ragù una spolverata di grana e versare metà besciamella e continuare facendo gli strati finchè tutti gli ingredienti non saranno esauriti finire con una spolverata di grana.</span></div>
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<span style="font-size: large;">Fate cuocere nel forno preriscaldato a 180°C per circa 30 min</span></div>
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ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com13tag:blogger.com,1999:blog-5654266502634532346.post-52251567507380717032012-09-21T06:47:00.000-07:002012-09-21T06:47:05.048-07:00Timballo di Anellini Con Melanzane <span style="font-size: large;">Salve a tutti scusate la nostra assenza ma abbiamo avuto un'estate piena d'impegni e non abbiamo avuto un'attimo di tregua per scrivere sul nostro blog ma anche se siamo state impegnate non vi abbiamo trascurate abbiamo sempre fatto delle ricettine che spero vi delizieranno ;) adesso pian piano iniziamo a postare tutto :) Partiamo dalla prima ricetta che è :</span><br />
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<span style="font-size: large;">Timballo di Anellini Con Melanzane </span></div>
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<span style="font-size: large;">INGREDIENTI:</span></div>
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<li><span style="font-size: large;">1 kg di Anelletti siciliani (voi potete prendere qualunque formato corto)</span></li>
<li><span style="font-size: large;">1,5 L di sugo</span></li>
<li><span style="font-size: large;">5 melanzane medie</span></li>
<li><span style="font-size: large;">400 gr di mozzarella </span></li>
<li><span style="font-size: large;">500 gr besciamella</span></li>
<li><span style="font-size: large;">grana grattugiato </span></li>
<li><span style="font-size: large;">pangrattato per rivestire la teglia</span></li>
<li><span style="font-size: large;">olio di semi di girasoli</span></li>
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<span style="font-size: large;">PROCEDIMENTO:</span></div>
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<span style="font-size: large;">Preparare la salsa di pomodoro semplice ( la vostra classica salsa di pomodoro). Nel frattempo tagliate le melanzane a cubetti e friggetele in olio di semi di girasole abbondante in modo tale che vengano ben asciutte. Fate cuocere gli anellini in acqua bollente salata ( o qualsiasi formato di pasta corta)ed a metà cotture (deve essere abbastanza al dente) scolatela. In un ciotola abbastanza capiente versate la pasta, un po' di sugo, la besciamella ed un po' delle melanzane fritte e del basilico spezzato con le mani ed una manciata di grana.</span></div>
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<span style="font-size: large;">Prendete una teglia ed imburratela e cospargetela con del pangrattato cosicché formi una crosticina nella pasta </span></div>
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<span style="font-size: large;">e poi versate metà contenuto della ciotola nella teglia.</span></div>
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<span style="font-size: large;">Versare il sugo sopra la pasta, la besciamella e la mozzarella poi aggiungere uno strato di melanzane e poi fate l'ultimo strato con la pasta rimasta.</span></div>
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<span style="font-size: large;">Aggiungere tutto quello che è rimasto cioè le restanti melanzane, la mozzarella, ed il sugo il basilico a pezzetti , aggiungete una spolverata di grana e il pangrattato</span></div>
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<span style="font-size: large;">Infornate la teglia nel forno preriscaldato a 200°C e lasciarla finire di cuocere per 30 min ed ecco il risultato ^_^</span></div>
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<span style="font-size: large;">Lasciate raffreddare un pochino cosicché vi verrà meglio ad impiattare :D ed buon appetito </span></div>
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ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com4tag:blogger.com,1999:blog-5654266502634532346.post-92014342286820337462012-07-28T05:44:00.002-07:002012-07-28T05:44:55.807-07:00Caserecce al sugo di peperoni e cozze<div style="text-align: center;">
<b><span style="font-size: large;">INGREDIENTI:</span></b></div>
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<li><span style="font-size: large;"><b>1,200 kg di cozze fresche</b></span></li>
<li><span style="font-size: large;"><b>400 gr. caserecce ( qualsiasi pasta corta)</b></span></li>
<li><span style="font-size: large;"><b>1 peperone rosso o 2 piccoli circa di 300 gr</b></span></li>
<li><span style="font-size: large;"><b>500 gr. di pomodoro da sugo</b></span></li>
<li><span style="font-size: large;"><b>1 cipolla media</b></span></li>
<li><span style="font-size: large;"><b>50 gr. di burro</b></span></li>
<li><span style="font-size: large;"><b>1 cucchiaio di aceto di vino rosso</b></span></li>
<li><span style="font-size: large;"><b>1 cucchiaino di dado in polvere o 1 dado </b></span></li>
<li><span style="font-size: large;"><b>alcune foglie di basilico</b></span></li>
<li><span style="font-size: large;"><b>1 spicchio d'aglio</b></span></li>
<li><span style="font-size: large;"><b>sale pepe e zucchero q.b</b></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgid7mJV1hIazRWo-KftzoRYKD9H6tihHe9bkEfnO-EFjUv13H9K9yVuXgtb4KbppWXWBvq7AGZabfljbKUMQtcvsZ9C8ffsXveZBxL-RveSWCl2gEgXQsy47B72g0j-BjyolDzYfoonBI/s1600/DSCF4514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgid7mJV1hIazRWo-KftzoRYKD9H6tihHe9bkEfnO-EFjUv13H9K9yVuXgtb4KbppWXWBvq7AGZabfljbKUMQtcvsZ9C8ffsXveZBxL-RveSWCl2gEgXQsy47B72g0j-BjyolDzYfoonBI/s640/DSCF4514.JPG" width="640" /></a></div>
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<span style="font-size: large;"><b>PROCEDIMENTO:</b></span></div>
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<span style="font-size: large;">Affettare finemente la cipolla metterla in una casseruola con uno spicchio d'aglio tritato e fateli appassire con il burro a fuoco basso.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0KV0htui1ZgSuGjtgRNzof6dBRBwAtnj2uOZcp4Qkq9xpd7HOl7B_YCpoVA1VwV-hNcmh4pEGJJdP0PXTNKaa6yw9z2W3pTQl9wmaKrvWX_cH6WMetiCJjlSK6T0f0_Ke5nwcGjyO7Y/s1600/100_0520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz0KV0htui1ZgSuGjtgRNzof6dBRBwAtnj2uOZcp4Qkq9xpd7HOl7B_YCpoVA1VwV-hNcmh4pEGJJdP0PXTNKaa6yw9z2W3pTQl9wmaKrvWX_cH6WMetiCJjlSK6T0f0_Ke5nwcGjyO7Y/s320/100_0520.JPG" width="320" /></a></div>
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<span style="font-size: large;">Lavate il peperone che deve essere ben carnoso e tagliatelo a pezzetti e fate altrettanto con i pomodori togliendo però i semi e unitelo al soffritto e mescolate.Aggiungete le foglioline di basilico</span></div>
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<span style="font-size: large;">il dado in polvere, 1 cucchiaio di aceto rosso, un po' di zucchero</span></div>
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<span style="font-size: large;">mettete il coperchio e fate cuocere a fuoco moderatissimo per 40 min.</span></div>
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<span style="font-size: large;">Nel frattempo pulite per bene le cozze e metterle in un tegame con il coperchio e fatele aprire per bene. </span></div>
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<span style="font-size: large;">Mettete a far bollire un pentola con dell'acqua che ci servirà per la pasta appena l'acqua bolle calate la pasta e fatela cucinare al dente.</span></div>
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<span style="font-size: large;">Nel frattempo frullare il composto di verdure ottenendo una crema vellutata di un colore brillante.</span></div>
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<span style="font-size: large;">Versate la crema ottenuta in una casseruola</span> </div>
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<span style="font-size: large;">e rimetterla sul fuoco basso unite le cozze precedentemente sgusciate e mescolare per bene e spegnere il fuoco.</span></div>
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<span style="font-size: large;">Scolate la pasta versatela in una ciotola e iniziate a condirla con il sugo dopo di che spolverate con del basilico e</span></div>
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<span style="font-size: large;">SERVITE...</span></div>
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<span style="font-size: large;"><br /></span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com19tag:blogger.com,1999:blog-5654266502634532346.post-49406126799737125122012-07-15T02:51:00.001-07:002012-07-28T05:45:12.706-07:00Tagliatelle con pesto di menta e gamberi<div style="text-align: center;">
<span style="background-color: white;">Buongiorno amici sfiziosi oggi con questo caldo vi propongo una ricettina fresca e velocissima da fare con pochissimi ingredienti spero che è di vostro gradimento un bacio e mi raccomando oggi tutti al mare ^_^</span><br />
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<span style="background-color: white;">INGREDIENTI:</span></div>
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<ul>
<li style="text-align: left;">500 gr di Gamberi</li>
<li style="text-align: left;">350 gr di Tagliatelle</li>
<li style="text-align: left;">100 gr Mandorle spellate </li>
<li style="text-align: left;">Olio extra vergine d'oliva <a href="http://www.oleificimataluni.com/oliodante/">DANTE</a></li>
<li style="text-align: left;">3 spicchi d'aglio</li>
<li style="text-align: left;">1 bicchiere di vino bianco</li>
<li style="text-align: left;">un mazzetto di menta</li>
<li style="text-align: left;">sale & pepe q.b</li>
</ul>
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PROCEDIMENTO:</div>
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Pulite i gamberi sgusciateli e metteteli da parte.</div>
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Fate un pesto con la menta, le mandorle, 1 spicchio d'aglio e l'olio e.v (<a href="http://www.oleificimataluni.com/oliodante/" style="background-color: #ffd966;">DANTE</a>) quanto basta e frullate il tutto (<span style="background-color: #cc0000;"> </span><span style="background-color: #ffd966;">N.B: NON FRULLATE TROPPO LA MENTA PERCHè DIVENTEREBBE TUTTO IL COMPOSTO AMARO E NERO</span>)<br />
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le mandorle devono restare grossolane, aggiustare di sale e mettere da parte in frigo (mettete un cubetto di ghiaccio nel pesto cosicché il pesto non diventi nero e rimane bello verde).Nel frattempo mettete a bollire dell'acqua in una pentola poiché ci servirà per cuocere la pasta.Intanto prendete un tegame rosolare 2 spicchi di aglio schiacciati in dell'olio e.v (<span style="background-color: #ffd966;"><a href="http://www.oleificimataluni.com/oliodante/">DANTE</a></span>) ,<br />
<span style="background-color: white;">appena sono ben rosolati togliete l'aglio ed aggiungete i gamberi precedentemente puliti e fate rosolare per pochissimi minuti </span><br />
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aggiungete il vino salate e pepate<br />
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appena saranno pronti mettete scolate la pasta al dente e buttate dentro i gamberi e fatela insaporire per bene.<br />
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Togliere dal fuoco ed aggiungere il pesto di menta amalgamate tutto per benino<br />
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e servite.<br />
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</div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com14tag:blogger.com,1999:blog-5654266502634532346.post-47356768602243733382012-07-13T03:51:00.000-07:002012-07-28T05:45:35.201-07:00Sfincionella di Melanzane<div style="text-align: center;">
Ciaooooo Amici Sfiziosi oggi vi posto delle ricettine niente male...<br />
Con Minosse che ci sfinisce con il suo caldo e la poca voglia che ci viene di cucinare oggi vi propongo questa ricetta...<br />
Delle buonissime Sfincionelle di melanzane che potete benissimo prepara di mattina e mangiarle anche la sera...<br />
INGREDIENTI:</div>
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<ul>
<li>2 Melanzane</li>
<li>500 gr. Pomodoro da sugo per spellare (se non avete il pomodoro fresco utilizzate 2 scatole di pelati a pezzettoni) </li>
<li>4 acciughe sott'olio </li>
<li>Olio extra vergine d'oliva <a href="http://www.oleificimataluni.com/oliodante/">DANTE</a></li>
<li>300 gr pangrattato condito ( pangrattato, grana, origano)</li>
<li>sale & pepe q.b</li>
</ul>
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PROCEDIMENTO:</div>
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Affettare le melanzane rotonde spesse circa 1 cm ,lavarle e salarle un po' e disponetele in uno scolapasta cosicché perdono l'acqua in eccesso ed assorbono il sale. </div>
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Nel frattempo affettare la cipolla sottile metterla in un tegame con dell'olio e.v (<a href="http://www.oleificimataluni.com/oliodante/" style="background-color: #ffd966;">DANTE</a>) e fatele appassire a fuoco moderato, quando la cipolla sarà morbida aggiungere le acciughe e fate in modo che si sciolgano,aggiungere il pomodoro ( o pelato a cubetti) aggiustare di sale e pepe qualche cucchiaino di zucchero (a vostro piacimento) e un cucchiaino di origano; fate cuocere il tutto finché la salsa non si sarà addensata un po'.</div>
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Prendete le fette di melanzane passatele nell'olio e.v e nel pangrattato condito da ambe due lati e sistemale in una teglia unta di olio. </div>
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Quando avete terminato di sistemare le melanzane panate sulla teglia su ognuna di essa versate un po' della salsa di pomodoro cotta precedentemente.Cospargete con delle scagliette di cacio cavallo fresco o del grana infine spolverate le melanzane con il pangrattato rimasto ed infornate a 200°C per 30 min fino a quando non avranno fatto la crosticina sia di sotto che di sopra appena saranno cotte uscitele dal forno e servirle...</div>
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Le potete servire tiepide ma sono anche ottime fredde...</div>
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<br /></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com11tag:blogger.com,1999:blog-5654266502634532346.post-75736452160135479672012-07-05T04:37:00.000-07:002012-07-05T04:37:14.902-07:00Nuovissime collaborazioni :)<span style="font-size: large;">Buon Pomeriggio :) oggi vi posto le mie bellissime collaborazioni iniziamo dalla prima</span><br />
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<li><span style="font-size: large;">La prima collaborazione è <a href="http://www.icookcake.eu/pg/azienda.cfm?sezID=1">ICOOKCAKE</a> un'azienda che si occupa di prodotti per pasticceria che
<span style="font-family: Arial, Verdana, Arial, Helvetica, sans-serif; text-align: justify;"> comprende diverse tipologie di vassoi e di dischi, pirottini, carte a pizzo e tanti altri articoli necessari per la produzione ed il confezionamento dei prodotti di pasticceria.</span></span></li>
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<li><span style="font-family: Arial, Verdana, Arial, Helvetica, sans-serif; font-size: large;">La seconda collaborazione è <a href="http://www.rizzoliemanuelli.it/">RiZZOLI</a> un'azienda che si occupa della produzione di Alici, Sardine, Tonno e Sgombro sott'olio d'oliva, al naturale oppure piccanti...</span></li>
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<li><span style="font-size: large;"><span style="font-family: Arial, Verdana, Arial, Helvetica, sans-serif;">La Terza collaborazione è <a href="http://www.starfilcas.it/">STAR PENNSYLVANIA NEW FLOWER S.P.A</a> un'azienda che produce</span><span class="style1" style="border-width: 0px; font-family: Arial; text-align: -webkit-center;"><span style="letter-spacing: -1px;"> delle bellissime carta regalo, nastri decorativi, raphia, sh</span></span><span style="font-family: Verdana; letter-spacing: -1px; text-align: -webkit-center;"><span class="style1" style="border-width: 0px; font-family: Arial;">opping bags, scatole... </span></span></span></li>
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<li><span style="background-color: white; font-family: Arial; font-size: large; letter-spacing: -1px; text-align: left;">La quarta collaborazione è </span><a href="http://www.oleificimataluni.com/oliodante/" style="background-color: white; font-family: Arial; font-size: x-large; letter-spacing: -1px; text-align: left;">OLIO DANTE</a> <span style="font-size: large;">un' oleificio che produce un olio extra vergine d'oliva di ottima qualità...</span></li>
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<li style="text-align: left;"><span style="font-size: large;">La quinta collaborazione è <a href="http://www.cleca.com/">S.MARTINO</a> è un'azienda che si occupa della <span style="background-color: white; font-family: arial, tahoma, helvetica, sans-serif; text-align: -webkit-auto;">produzione dei preparati per torte e dessert, preparati per torte senza zuccheri aggiunti, budini e creme...</span></span></li>
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<li><span style="font-size: large;">Sesta ed ultima collaborazione è <a href="http://www.mauri.it/">MAURI</a> un'azienda casearia che si occupa della produzione di formaggi freschi e formaggi stagionati...</span></li>
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ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com7tag:blogger.com,1999:blog-5654266502634532346.post-54289972640211486652012-06-21T04:07:00.001-07:002012-06-21T04:07:53.922-07:00Cotoletta di Salciccia & Salsiccia con Patate e CipollaSiete stanchi di mangiare la solita salsiccia arrostita??? Ecco due semplice ricette gustose da preparare...<br />
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<b><span style="font-size: large;">Prima ricetta:</span></b></div>
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<b><span style="color: red; font-size: x-large;">Cotoletta di Salsiccia</span><span style="color: red; font-size: large;">:</span></b></div>
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<b style="background-color: white;"><span style="font-size: large;">Ingredienti</span><span style="font-size: large;">:</span></b></div>
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<li><span style="font-size: large;"><b>Salsiccia </b></span></li>
<li><span style="font-size: large;"><b>olio extra vergine</b></span></li>
<li><b style="background-color: white; font-size: x-large;">pangrattato condito (prezzemolo- grana-sale)</b></li>
</ul>
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<b><span style="color: red; font-size: large;">Procedimento:</span></b></div>
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<span style="color: red; font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>Per prima cosa prendiamo la salsiccia e la tagliamo formando dei salsicciotti della stessa lunghezza poi facciamo un'incisione per la lunghezza del budello e schiacciamo un po' con le mani per appiattirla. Adesso prendiamo la salsiccia e passiamola prima nell' olio extra vergine e poi nel pangrattato condito.Dopo di chè li disponiamo su una teglia rivestita con della carta da forno ed infornare a 220 °C. Appena si è tostata girarla dall'altro lato e fatela finire di cuocere. Quando sarà pronta servitela e buon appetito...</b></span></div>
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<span style="font-size: large;"><b>Seconda ricetta:</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<b><span style="color: red; font-size: x-large;">Salsiccia con Patate e Cipolla </span></b></div>
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<span style="font-size: large;"><b><br /></b></span></div>
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<span style="font-size: large;"><b>Ingredienti:</b></span></div>
<div style="text-align: left;">
</div>
<ul>
<li><span style="font-size: large;"><b>Salsiccia</b></span></li>
<li><span style="font-size: large;"><b>Patate</b></span></li>
<li><span style="font-size: large;"><b>2 Cipolle </b></span></li>
<li><span style="font-size: large;"><b> 2 bicchieri di vino bianco</b></span></li>
<li><span style="font-size: large;"><b>sale q.b</b></span></li>
</ul>
<div style="text-align: center;">
<span style="font-size: large;"><b>Procedimento:</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Disponete la salsiccia in una teglia oleata nel frattempo sbucciate le patate lavarle e tagliatele a spicchi e mettetele anch'esse nella teglia formando uno strato e salatele un po'.Prendete le cipolle e le tagliate a rondelle e disponetele sopra le patate dopo di che versate i 2 bicchieri di vino e per finire un filo d'olio extra vergine. Infornate la teglia a 200 °C.</b></span></div>
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<span style="font-size: large;"><b> Girate un paio di volte affinchè si cuoce tutto uniformemente ma anche per evitare che si attacchino alla teglia... A metà cottura se è necessario salate nuovamente e quando le patate e la salsiccia saranno cotte uscire la teglia dal forno e impiattare... Buon appetito...</b></span></div>
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<span style="font-size: large;"><b><br /></b></span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com17tag:blogger.com,1999:blog-5654266502634532346.post-61298868034704401092012-06-21T02:50:00.001-07:002012-06-21T02:50:50.128-07:00Riniziamo da QUI :)<b><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Buongiorno a tutti innanzitutto ci scusiamo per l'assenza ma per motivi familiari non siamo riuscite più ad essere presenti come volevamo...ma da oggi ci mettere di nuovo in carreggiata con la pubblicazione di nuove ricette e con tutte le splendide collaborazioni che ci delizieranno con i loro prodotti...</span></b><br />
<b><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Per prima cosa vi posto due ricette semplici da fare e che i miei figli ne vanno matti :)</span></b><br />
<br />ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com3tag:blogger.com,1999:blog-5654266502634532346.post-38269687788943947462012-04-20T06:58:00.003-07:002012-04-20T06:58:39.412-07:00Dolcetti alle mandorle<div style="text-align: center;">
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><u>INGREDIENTI:</u></b></span></div>
<div style="text-align: left;">
</div>
<ul>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">500 gr. di farina di mandorle</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">250 gr. di zucchero</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 albumi</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 fialetta di essenza di mandorla</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">ciliegine candite</span></li>
</ul>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><u>PROCEDIMENTO:</u></b></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Mettere la farina di mandorle in una ciotola ed aggiungere lo zucchero ,la fialetta d'essenza di mandorla e gli albumi amalgamare il tutto ed iniziate ad impastare. Nel frattempo accendete il forno a 200°C quando sarà caldo iniziate a fare i dolcetti.Fate delle palline e mettetele su una teglia ricoperta da carta da forno schiacciatele un po' al centro e metteteci la ciliegina candita ed infornare per 5 min passati i 5 min toglieteli dal forno e fateli raffreddare.</span></div>
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<b style="font-family: 'Courier New', Courier, monospace; font-size: x-large; text-align: left;"><u style="color: red;">N.B:</u>NON FATELI CUOCERE OLTRE I 5 MIN PERCHè I BISCOTTINI QUANDO SARANNO FREDDI SARANNO TROPPO DURI.</b></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Ed ecco a voi una ricetta velocissima e facilissima da fare e quanto aspettate ospiti dell'ultimo momento preparate questi dolcetti che faranno furore ;)</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><u><br /></u></b></span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com44tag:blogger.com,1999:blog-5654266502634532346.post-6939812682064766212012-04-20T04:37:00.002-07:002012-04-20T04:37:37.412-07:00Nuova collaborazione<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">La mia nuova collaborazione è: <a href="http://www.verdevero.it/" style="background-color: #6aa84f; color: white; font-weight: bold;">VERDEVERO</a><span style="background-color: white;"><b style="color: white;"> </b>una linea di detersivi ecologici interamente realizzato con prodotti biologici al fine di salvaguardare l'ambiente e la nostra salute<b>.</b></span></span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><span style="background-color: white;"><b><br /></b></span></span>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com3tag:blogger.com,1999:blog-5654266502634532346.post-86967000591175288242012-04-12T11:14:00.002-07:002012-04-12T11:14:13.529-07:00Risotto con straccetti di tacchino e spinaci<div style="text-align: center;">
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">INGREDIENTI:</span></div>
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<ul>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 L brodo di pollo o vegetale</span></li>
<li><a href="http://www.principatodilucedio.it/"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">350 gr. Riso Selvativo ( PRINCIPATO DI LUCEDIO)</span></a></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">300 gr. di spinaci </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">200 gr di petto di tacchino</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 cucchiai di olio e.v </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">50 gr. burro</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">3 cucchiai di grana grattugiata </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1/2 cipolla </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 spicchio d'aglio </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://www.vinchef.it/">1/2 bicchiere di Vinchef</a></span></li>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">PROCEDIMENTO:</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Lavate i petti di tacchino asciugateli e tagliateli a dadini in modo grossolano oppure a striscioline. Sbucciate la cipolla e tritatela, sbucciare l'aglio e schiacciatelo leggermente.Fate appassire la cipolla e l'aglio in un tegame con l'olio e.v ed un po' di burro unitevi il tacchino e fatelo rosolare per 2 min e salare.Togliete l'aglio ed aggiungete il riso ( io ho utilizzato il riso selvatico di <span style="background-color: #073763;"><span style="color: white;">principato di lucedio</span> </span><span style="background-color: white;"> e devo dirvi che era davvero buono ;) )fatelo tostare per qualche minuto e bagnate con 1/2 bicchiere di </span><span style="background-color: #073763; color: white;">vinchef,</span><span style="background-color: white;"><span style="color: white;"> </span>quando sarà evaporato portate il riso a cottura aggiungendo il brodo bollente ( mi raccomando un mestolo alla volta). Nel frattempo pulire gli spinaci, lavateli ripetutamente asciugateli e tagliateli a listarelle. Due minuti prima della fine della cottura del riso aggiungete gli spinaci e mescolateli, togliete il tegame dal fuoco e mantecatelo con il restante burro e con il grana.</span></span></div>
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<span style="background-color: white; font-family: 'Courier New', Courier, monospace; font-size: large;">A fine mantecatura iniziate ad impiattare ed il risotto è pronto per essere gustato.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><span style="background-color: white;"><br /></span></span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com20tag:blogger.com,1999:blog-5654266502634532346.post-33681454352452520462012-03-31T04:09:00.003-07:002012-03-31T04:09:55.543-07:00Le mie Stupende Collaborazioni<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Buongiorno a tutti e buon fine settimana ^_^ oggi vi posto le mie splendide collaborazioni che mi sono arrivate in queste settimane.</b></span><br />
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<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">La prima collaborazione è </span><span style="color: blue; font-family: 'Courier New', Courier, monospace; font-weight: bold;"><a href="http://www.grok.it/it/"><span style="font-size: x-large;">GROK</span></a><span style="font-size: large;"> </span></span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">dei buonissimi snack di grana che stuzzicano la golosità di tutti.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6bUigTbdK4rCrBvySmzZKxiUVvDjCW0JoCeS6vdBEfkM5auRiQqRSn3G_sY5deMYQsr5Y6aoBlQwMjjSh3R0O-wgQbFjwn8yFvLUpoNQoKZ4Rnpsr3jON5a6MryOpjuAcztxjcaNLEE/s1600/DSCF3646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6bUigTbdK4rCrBvySmzZKxiUVvDjCW0JoCeS6vdBEfkM5auRiQqRSn3G_sY5deMYQsr5Y6aoBlQwMjjSh3R0O-wgQbFjwn8yFvLUpoNQoKZ4Rnpsr3jON5a6MryOpjuAcztxjcaNLEE/s640/DSCF3646.JPG" width="640" /></a></div>
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<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">La seconda collaborazione è la </span><b><span style="font-size: x-large;"><a href="http://www.tecalsrl.com/index.php">TEC-AL</a> </span></b><span style="font-size: large;">un'azienda che produce spezie ed erbe aromatiche, insaporitori, sali che a mio avviso sono di ottima qualità.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O7fDfo9Ehv1okdFxHaLqNAnSIaIlXc-qxxRWAjiZnGfGKzvh1ZhywFiXwenTvSmIiipNIJTnsZ2pdRSjD5QWSbB6-eucirQjZcxTJxD9V650XPF9lhe1Yo3s6vYaOEOqmYTP0RTlSbA/s1600/DSCF3651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O7fDfo9Ehv1okdFxHaLqNAnSIaIlXc-qxxRWAjiZnGfGKzvh1ZhywFiXwenTvSmIiipNIJTnsZ2pdRSjD5QWSbB6-eucirQjZcxTJxD9V650XPF9lhe1Yo3s6vYaOEOqmYTP0RTlSbA/s640/DSCF3651.JPG" width="640" /></a></div>
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<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">La terza collaborazione è </span><b><a href="http://www.principatodilucedio.it/home.php"><span style="font-size: x-large;">PRINCIPATO DI LUCEDIO</span></a><span style="font-size: large;"> </span></b><span style="font-size: large;">azienda che produce principalmente riso di tutti i tipi.</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCRRBYWOVk6Wy8Ubfe28UlUkV638Eios7xKgpv6uJt2taUq2gn5jb8Gz_v6kh96tlzg-58Bk-wepGCNb-vD9vAxfYXtbQDtlGANpHoUd3kNYJz7OHusESMDTYuMGTBBmL4AtJDaHUZ5Y/s1600/100_0484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCRRBYWOVk6Wy8Ubfe28UlUkV638Eios7xKgpv6uJt2taUq2gn5jb8Gz_v6kh96tlzg-58Bk-wepGCNb-vD9vAxfYXtbQDtlGANpHoUd3kNYJz7OHusESMDTYuMGTBBmL4AtJDaHUZ5Y/s640/100_0484.JPG" width="640" /></a></div>
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<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">La quarta collaborazione è </span><b><a href="http://www.vinchef.it/"><span style="font-size: x-large;">VINCHEF</span></a><span style="font-size: large;"> </span></b><span style="font-size: large;">un'insaporitore che unisce il sapore del vino unito ad un bouquet di erbe aromatiche che caratterizzano i vostri piatti.Un buon segreto da utilizzare per i vostri pranzetti ;)</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOX1L_3rBBApLtmvkftGqhvQlv3Ab31YyxteSGkhe_tDdxYhCZo0HYBS7szftSzk8iBfFPUOqiYknuXBZtjQo2nrR6FnPM9zYiU4FFuTd6Ux9k-FLMTaZ7H3M9jRKZrIDQRG64373ZG4/s1600/DSCF3719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcOX1L_3rBBApLtmvkftGqhvQlv3Ab31YyxteSGkhe_tDdxYhCZo0HYBS7szftSzk8iBfFPUOqiYknuXBZtjQo2nrR6FnPM9zYiU4FFuTd6Ux9k-FLMTaZ7H3M9jRKZrIDQRG64373ZG4/s640/DSCF3719.JPG" width="640" /></a></div>
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<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">La quinta collaborazione è </span><b><a href="http://www.flamigni.it/"><span style="font-size: x-large;">FLAMIGNI</span></a><span style="font-size: large;"> </span></b><span style="font-size: large;">che mi ha omaggiato con le sue buonissime colombe e il suo golosissimo torrone. La Flamigni è un'azienda che produce panettoni e colombe ma anche specialità dolciarie.</span></span></li>
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<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">La sesta collaborazione è </span><a href="http://www.toschi.it/"><b><span style="font-size: x-large;">TOSCHI</span></b></a><span style="font-size: large;"> un'azienda che produce sciroppi, topping, liquori, e frutta sotto spirito,sotto sciroppo ma tanti altri prodotti tutti di ottima qualità.</span></span></li>
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<li><span style="font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Settima ed ultima collaborazione è </span><a href="http://ottimo.net/"><b><span style="font-size: x-large;">OTTIMO CASIDEA</span></b></a><span style="font-size: large;"> una linea professionale di carta da forno,pellicola,alluminio, sacchetti per il freezer, vaschette d'alluminio e così via.</span></span></li>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">P.S: scusate se non le ho postate prima ma per vari impegni non sono riuscita. </span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com19tag:blogger.com,1999:blog-5654266502634532346.post-11496658259116871622012-03-25T09:37:00.002-07:002012-03-25T09:37:50.506-07:00Pizza Taco<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Buona Domenica a tutti ^_^ oggi vi propongo una pizza da leccarsi i baffi ;) Come da tradizione a casa mia ogni sabato si mangia pizzaaaaa ^_^ ecco la ricetta </span><br />
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>INGREDIENTI:</b></span></div>
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<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://www.rosignolimolini.it/farine_per_uso_domestico.html">1 kg di farina per Pizza Molino Rosignoli</a></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">450 gr di acqua tiepida </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">15 gr di sale </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 cucchiaino da thè di zucchero </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">50 gr di lievito di birra</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">150 gr. olio extra vergine d'oliva</span></li>
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<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>INGREDIENTI PER CONDIRE LA PIZZA:</b></span></div>
<div>
<ul>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Mozzarella fior di latte</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">carne macinata </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">aromi per il taco e peperoncino q.b</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">pomodoro a cubetti</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">lattuga </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">passata di pomodoro</span></li>
</ul>
</div>
<div style="text-align: center;">
<span style="color: blue; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>PROCEDIMENTO:</b></span></div>
<div style="text-align: left;">
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">In una ciotola mettere la farina e il sale e mischiateli insieme , fare una fontanella al centro della farina dove verserete l'acqua con il lievito sciolto e lo zucchero per facilitare la lievitazione. Aggiungere l'olio ed impastare il tutto quando avrete amalgamato tutti gli ingredienti trasferite l'impasto in un piano di lavoro e lavorate l'impasto per renderlo liscio ed omogeneo ( che si sente già al tatto quando è pronta) e fare un panetto e metterla nuovamente nella ciotola fate all'impasto un'incisione a croce copritelo e fatelo lievitare per 2-3 ore.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Quando l'impasto sarà lievitato prendetelo e dividetelo in panetti da 250 gr posateli su dei vassoi belli grandi con della farina sotto e fate lievitare nuovamente i panetti.Accendere il forno a 250°C ventilato ( per chi non abbia il forno ventilato va bene anche modalità statico)l'importante che il forno sia abbastanza caldo quando infornate le pizze.</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Nel frattempo che aspettiamo la seconda lievitazione iniziamo a fare il condimento per la pizza.In una padella mettere dell'olio extra vergine e farlo riscaldare aggiungere la carne macinata e farla rosolare aggiungere le spezie del taco ed il peperoncino (a vostro gusto ovviamente a casa mia amano il piccante)amalgamare il tutto aggiustare di sale e bagnate con un bicchiere di acqua per farlo cuocere ed insaporire meglio gli ingredienti, abbassare la fiamma e cuocere per circa 10-15 min prima che si asciughi del tutto spegnere il fuoco e lasciarlo raffreddare.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Tagliate il pomodoro a cubetti e la lattuga a julienne, grattugiate la mozzarella e condite la passata di pomodoro con l'olio extra vergine origano e sale.</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Quando i panetti saranno ben lievitate iniziate ad allargare la pizza ponetela in una teglia rotonda (io ho le griglie) ed iniziate a condirla con la passata di pomodoro la mozzarella e la carne macinata che avete fatto cuocere infilate la pizza nel forno caldo e fatela cuocere appena è pronta uscitela dal forno ed aggiungete la lattuga a julienne e il pomodoro a cubetti</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large; text-align: left;">ET voilà la mia pizza taco è pronta ^_^</span> </div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com44tag:blogger.com,1999:blog-5654266502634532346.post-29983878137876299802012-03-22T05:23:00.000-07:002012-03-22T05:23:11.100-07:00Orata al Forno con Patate e Pomodorino<div style="text-align: center;">
<b><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">INGREDIENTI:</span></b></div>
<div style="text-align: center;">
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<ul>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Orate </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Mollica di pane</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">latte</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">prezzemolo</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">patate</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">pomodorino</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">aglio</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">porro</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">scorza di limone grattugiato</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 bicchieri di vino bianco</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 bicchiere di acqua</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">salvia</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://www.tecalsrl.com/">sale guerande alle alghe (Tec-Al)</a> q.b</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">pepe q.b</span></li>
</ul>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>PROCEDIMENTO:</b></span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Per prima cosa dobbiamo togliere le viscere e la lisca centrale facendo un incisione nel dorso iniziando dalla testa fino ad arrivare alla coda, aiutandoci con il coltello iniziamo a tagliare per far staccare la lisca dalla carne questo procedimento fatelo da entrambi i lati quando avrete finito di fare questo procedimento tagliate la lisca dalla parte della testa ed iniziate ad uscirla delicatamente poi fate un'altro taglio nella coda ed uscite completamente la lisca.Lavate ed asciugate l'orata.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Nel frattempo prepariamo la farcia del nostro pesce.In una ciotola mettere la mollica (ammollata nel latte e strizzata) il prezzemolo tritato , salvia tritata limone grattugiato ed iniziare ad amalgamare tutto per ottenere un composto omogeneo e morbido.</span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Salate interamente l'orata ed aggiungere il composto poi con l'aiuto di uno spago da cucina iniziamo a chiuderlo.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Posizionate il pesce nella teglia e ricopritelo con le patate tagliate a piccoli spicchi il porro tagliato a rondelle e del pomodorino.Salare e pepare aggiungere l'olio, il vino bianco e l'acqua e coprire con la carta argentata.Cuocere in forno preriscaldato a 180°C per 30-40 min.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Appena il pesce e le patate saranno cotte uscire dal forno e impiattare :)</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com4490045 Cinisi PA, Italia38.1573281 13.108438438.1073856 13.029474400000002 38.2072706 13.1874024tag:blogger.com,1999:blog-5654266502634532346.post-40000779623109415242012-03-21T09:50:00.001-07:002012-03-21T09:50:38.058-07:00Ciambelline<div style="text-align: center;">
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>INGREDIENTI:</b></span></div>
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<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://www.rosignolimolini.it/farine_per_uso_domestico.html">500 gr di farina "00" per Dolci e Sfoglie di Molini Rosignoli</a></span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 cubetto di lievito di birra</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">3 uova</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 bustine di vanillina</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 limoni grattugiati</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">250 gr patate bollite</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">60 gr di burro</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">250 gr latte</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">olio di girasole per friggerli</span></li>
</ul>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">In un pentolino fate riscaldare il latte dove scioglieremo anche il burro, aggiungiamo la vanillina, il limone grattugiato ed infine nello stesso latte sciogliamo il lievito di birra.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">In una ciotola mettere la farina,le uova ed iniziare a sbattere versare il latte caldo ed iniziare ad amalgamare sbattendo il composto con una frusta(questo procedimento serve per far incorporare l'aria in modo che lieviti più velocemente) </span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Appena il composto sarà omogeneo copritelo e fatelo lievitare a temperatura ambiente per 2-3 ore.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLCjH7tmcZSdIaRK-2QhFLRwDbjg4Alo9cxmMiqXSL9q4I4WABW_t2foDktcmGYZnBOV3ljYUva43kIC3YrHjCfo6YiPoRVqVp4tL4Tb1ONqFLSFzJkhgVhBFub7nzGOcZIcCFSDh4Ao/s1600/DSCF3668%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLCjH7tmcZSdIaRK-2QhFLRwDbjg4Alo9cxmMiqXSL9q4I4WABW_t2foDktcmGYZnBOV3ljYUva43kIC3YrHjCfo6YiPoRVqVp4tL4Tb1ONqFLSFzJkhgVhBFub7nzGOcZIcCFSDh4Ao/s320/DSCF3668%5B1%5D.JPG" width="320" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Quando l'impasto è aumentato di volume prendete un vassoi cospargetelo con della farina ed iniziate a prendere con una cucchiaia un po' d'impasto versatelo nel vassoio ed iniziate prima a fare dei rotolini e poi formate delle ciambelline.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Man mano che fate le ciambelline iniziate a friggerle in olio di girasole abbondante.Mi raccomando modellate il buco delle ciambelline con una forchetta o una pinza per i fritti questo procedimento si deve fare perchè le ciambelline iniziano a cuocere e gonfiare perdendo la forma.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> Appena sono dorati da ambo i lati usciteli e fateli scolare in della carta assorbente per togliere l'olio in eccesso.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> Ancora tiepide passateli nello zucchero (per chi volesse può fare una miscela di zucchero e cannella) e sentirete che delizia.</span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com34tag:blogger.com,1999:blog-5654266502634532346.post-55611240545695472362012-03-18T03:43:00.002-07:002012-03-18T04:15:50.836-07:00Spaccatelle con sugo di funghi misti e salsiccia<div style="text-align: center;">
<b><span style="color: #073763; font-family: 'Courier New', Courier, monospace; font-size: large;">INGREDIENTI:</span></b></div>
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<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">400 gr di spaccatelle( anche un'altro formato di pasta)</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">300 gr salsiccia </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 confezione (surgelata) di funghi misti </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 fetta di Bacon</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 cipolla</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">2 buste di panna da cucina</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 bicchiere di vino bianco</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">prezzemolo</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">grana</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">sale e pepe q.b</span></li>
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<span style="color: #073763; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>PROCEDIMENTO:</b></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Togliere il budello alla salsiccia e tagliare il bacon a dadini.Mettere in una casseruola la cipolla tritata con un po' d'olio extra vergine e fatela rosolare poi aggiungere la salsiccia continuate a farla rosolare ed infine aggiungete il bacon.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Aggiungere i funghi farli rosolare un po' finché non rilasciano un po' d'acquetta e poi sfumare con una spruzzata di vino bianco salare e pepare se è necessario fateli finire di cuocere.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Quando i funghi sono cotti aggiungere la panna e fate sobollire aggiustate di sale e pepe appena è pronta spegnetela.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> Nel frattempo fate cuocere la pasta appena è cotta scolatela e fatela mantecare con il sugo appena sarà tutto ben amalgamato iniziate ad impiattare. Et voilà questo è il risultato ^_^</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com28tag:blogger.com,1999:blog-5654266502634532346.post-21863876078674589322012-03-13T10:14:00.002-07:002012-03-13T10:14:51.643-07:00Come togliere la verifica dei commenti<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> SIETE STANCHI DI SCRIVERE <b style="color: red;">LA PAROLA DI VERIFICA DEI COMMENTI </b>ECCO COME FARE GRAZIE A QUESTO POST CHE VI DA LA SOLUZIONE:</span><br />
<span style="font-size: large;"><a href="http://filigranaedintorni.blogspot.com/2012/02/come-togliere-il-verifica-parola-quando.html">http://filigranaedintorni.blogspot.com/2012/02/come-togliere-il-verifica-parola-quando.html</a> </span>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com17tag:blogger.com,1999:blog-5654266502634532346.post-91925213026353134172012-03-13T09:54:00.002-07:002012-03-13T09:55:44.688-07:00Piccola Rosticceria di Casa Mia<div style="text-align: center;">
<span style="color: red; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>INGREDIENTI:</b></span></div>
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<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><a href="http://www.rosignolimolini.it/farine_per_uso_domestico.html">1 kg di Farina Manitoba Molino Rosignoli</a></span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">100 gr. di strutto</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">50 gr. di zucchero</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">15 gr. sale</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">50 gr. di olio extra vergine d'oliva</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">50 gr. di lievito di birra</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">450 gr. di acqua tiepida</span></li>
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<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">200 gr. prosciutto cotto</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">1 panetto di mozzarella </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">12 wurstel </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Pelato o passata di pomodoro</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">semi di sesamo</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">uovo sbattuto</span></li>
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<span style="color: red; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>PROCEDIMENTO:</b></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">In una ciotola capiente mettere gli ingredienti nel seguente modo: la farina e lo strutto strofinateli insieme per amalgamarli, aggiungere il sale nella farina, sciogliere il lievito nell'acqua tiepida ed aggiungere lo zucchero versare il tutto nell' impasto poi aggiungere l'olio ed iniziare ad impastare molto bene finchè l'impasto non risulterà liscio ed omogeneo.</span><br />
<b style="font-family: 'Courier New', Courier, monospace; font-size: x-large;">N.B:Più lavorate l'impasto meglio sarà il risultato.</b></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Fate un bel panetto e mettetelo in una ciotola copritela e lasciatela levitare per 2-3 ore quando l'impasto è raddoppiato procedere a dividere l'impasto in piccoli panetti di circa 60 gr. ciascuno e poi procedere con i condimenti.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>N.B:io con un 1 kg di farina impastata e lievitata faccio 12 pizzette 12 calzoncini e 12 rollò</b></span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Sui calzoncini e sui rollò appena sono pronti li spennellate con l'uovo sbattuto e cospargeteli con i semi di sesamo poi disponeteli nella teglia con della carta da forno ed infornarli in forno caldo a 225 °C appena sono belli dorati e cotti usciteli dal forno e serviteli.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br /></span></div>ary/enzahttp://www.blogger.com/profile/07277997127562300626noreply@blogger.com47tag:blogger.com,1999:blog-5654266502634532346.post-57247241767124841972012-03-13T08:56:00.001-07:002012-03-13T08:56:07.086-07:00Melanzane Imbottite<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Buon pomeriggio a tutti oggi pubblico delle ricette che mi sono sbizzarrite a fare in questi giorni ^_^ la prima è la seguente...</span><br />
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>INGREDIENTI:</b></span></div>
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<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Melanzane </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Pangrattato </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Grana </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Provola Dolce a fettine </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Prosciutto Cotto </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">uovo </span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">farina "00"</span></li>
<li style="text-align: left;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Prezzemolo</span></li>
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<span style="color: purple; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>PROCEDIMENTO:</b></span></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Tagliare le melanzane a fette un po' spesse e fare delle incisioni nella stessa lasciando attaccata un' estremità in modo da aprirsi a libro.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;">Appena le melanzane sono pronte metterle in uno scolapasta e salarle un po'.Prendere il pangrattato ed insaporirlo con una manciata di grana, prezzemolo tritato, sale e pepe q.b, in una ciotola mettere la farina "00" ed in un' altra ciotola mettere le uova sbattute. Prendere la fetta di melanzana aprirla e nel mezzo mettere il prosciutto e la fettina di provola dolce, chiudere la fettina e pressarla un po', passarla nella farina poi nell'uovo sbattuto ed infine nel pangrattato ed procedere così con tutte le fettine di melanzane.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> Mettere sul fuoco una padella con olio di girasole abbondante e friggerle da tutte e due le parti.</span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> Appena saranno cotte mettetele in un piatto con carta assorbente per togliere l'olio in eccesso e poi servirle. Ed ecco qui un piatto veloce e facile da fare.</span><br />
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