tag:blogger.com,1999:blog-71224319218248275682024-03-13T11:04:07.221+01:00Laura in cucinaLaurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.comBlogger1094125tag:blogger.com,1999:blog-7122431921824827568.post-42439203750142399062024-03-03T16:30:00.001+01:002024-03-03T16:30:27.594+01:00Deruny - frittelle di patate<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSJm3-VJvZBuCHx7aAjBtbT8y-l7ZZCICf6-A6ku0uAGVKKnxq-w7MRgcptDXnsTb5hUBfFpsiEnz9ueZ1XNafVf_1SD0fCZiOcHNEC9aFm9kHEh3SzvmCAg_XVaD8MYXmiQoUNttw8ByXDIgon6vqPN0PiYq_A6-pGr8uoz9ZsiEscgQOA5BGjx4MTqM/s800/20240302_193014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSJm3-VJvZBuCHx7aAjBtbT8y-l7ZZCICf6-A6ku0uAGVKKnxq-w7MRgcptDXnsTb5hUBfFpsiEnz9ueZ1XNafVf_1SD0fCZiOcHNEC9aFm9kHEh3SzvmCAg_XVaD8MYXmiQoUNttw8ByXDIgon6vqPN0PiYq_A6-pGr8uoz9ZsiEscgQOA5BGjx4MTqM/w400-h300/20240302_193014.jpg" width="400" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;">500 g patate gialle</div><div class="separator" style="clear: both; text-align: justify;">1 uovo</div><div class="separator" style="clear: both; text-align: justify;">50 g farina</div><div class="separator" style="clear: both; text-align: justify;">sale e pepe</div><div class="separator" style="clear: both; text-align: justify;">erba cipollina secca</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Per friggere:</b></div><div class="separator" style="clear: both; text-align: justify;">olio di semi di mais</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Per accompagnare:</b></div><div class="separator" style="clear: both; text-align: justify;">panna acida</div><div class="separator" style="clear: both; text-align: justify;"> </div><div class="separator" style="clear: both; text-align: justify;">Pelare le patate, lavarle e grattugiarle. Mettere in un colino.</div><div class="separator" style="clear: both; text-align: justify;">Strizzarle con le mani per eliminare l'acqua.</div><div class="separator" style="clear: both; text-align: justify;">Metterle in una insalatiera, unire un uovo, la farina, l'erba cipollina, il sale e il pepe. Girare bene.</div></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNfleaYBE74gajJG8BTGuj-k9jDDzvEf7y2Gew10KHwDutzmKBjfIXv3_sEA4t8igTYpAee5pRXxfVh0BFarH9TA6F3N50s4AEmYZAy3aql3w-pdo7X9LYqa3F5yUT85cn3zzs8V9vS2qiNKpBlykokiHkHltjXjZc0afKY6MB5LYmsbA4gYdv7q9eJV_/s800/20240302_191958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNfleaYBE74gajJG8BTGuj-k9jDDzvEf7y2Gew10KHwDutzmKBjfIXv3_sEA4t8igTYpAee5pRXxfVh0BFarH9TA6F3N50s4AEmYZAy3aql3w-pdo7X9LYqa3F5yUT85cn3zzs8V9vS2qiNKpBlykokiHkHltjXjZc0afKY6MB5LYmsbA4gYdv7q9eJV_/w300-h400/20240302_191958.jpg" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: justify;">Scaldare bene un dito d'olio in una padella.</div><div class="separator" style="clear: both; text-align: justify;">Mettere nell'olio un cucchiaio di impasto, appiattendo leggermente la superficie con il dorso del cucchiaio.</div><div class="separator" style="clear: both; text-align: justify;">Friggere da un lato fino a doratura, girare e friggere anche dall'altro lato.</div><div class="separator" style="clear: both; text-align: justify;">Asciugare le frittele su con carta assorbente. Servite calde, accompagnando con panna acida.</div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Ricetta trovata simile in più posti su internet. E' una ricetta di origine ucraina. </span></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-72287691545911996762024-02-14T16:44:00.002+01:002024-02-14T16:44:22.053+01:00Filetti di orata in crosta di patate<p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7C4Q_Q6IzHm6LMjgK2XhC68V-euijtP2ljuj7EV8CcY0m54GIMIr9NL_PauI3-G6HiWZ3h5_CViMN7qWBtHKTrG8Qm10W3KtCRiju-SB5ZLrWc1-ckuybqcH9OmInXO6LbM2mSg7ozox-c4kwzbj4lgCw8U4wmSF_kGqR0lRwCO8B3J-Si8zGWQAmPcmc/s800/03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7C4Q_Q6IzHm6LMjgK2XhC68V-euijtP2ljuj7EV8CcY0m54GIMIr9NL_PauI3-G6HiWZ3h5_CViMN7qWBtHKTrG8Qm10W3KtCRiju-SB5ZLrWc1-ckuybqcH9OmInXO6LbM2mSg7ozox-c4kwzbj4lgCw8U4wmSF_kGqR0lRwCO8B3J-Si8zGWQAmPcmc/s320/03.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cotti</td></tr></tbody></table></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nYzWqxbUInl9jiWVMJTBXO1AYmWepaY5UjDTERJC8hQRvd8iOkMrbkaKEjFSOCmKxWHHjLPzqlS-oQ7L_hKEY2oUDqGGsKpD1Q6Vz-OeeKoGHERBLB-bfV1FpUyiNA6t9vw8Wvmj4nHXEBXWZ1XNsvEHSU3NQUcXIex-a8IZYEBQ92Wf-Zl04w_aUuHr/s800/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_nYzWqxbUInl9jiWVMJTBXO1AYmWepaY5UjDTERJC8hQRvd8iOkMrbkaKEjFSOCmKxWHHjLPzqlS-oQ7L_hKEY2oUDqGGsKpD1Q6Vz-OeeKoGHERBLB-bfV1FpUyiNA6t9vw8Wvmj4nHXEBXWZ1XNsvEHSU3NQUcXIex-a8IZYEBQ92Wf-Zl04w_aUuHr/s320/01.jpg" width="320" /></a></div><div style="text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wQabO0eyqR36okD-7mdZlXIlN-p2vZLvbY5BmI58OoleT0Notv1DBghK4GPiMJC-kWWP7yKTqtYQ8CWkCUbwfL3_OMHGiAmxNGcEvDv9DnSkiOU6Gx_C0v0ya8fvVoID-1kuswt1Dif8b5oP2yE5GDgDoeZAw9ReSkczoVEoNRcgmTGMZODQ17ZX0DWa/s800/02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wQabO0eyqR36okD-7mdZlXIlN-p2vZLvbY5BmI58OoleT0Notv1DBghK4GPiMJC-kWWP7yKTqtYQ8CWkCUbwfL3_OMHGiAmxNGcEvDv9DnSkiOU6Gx_C0v0ya8fvVoID-1kuswt1Dif8b5oP2yE5GDgDoeZAw9ReSkczoVEoNRcgmTGMZODQ17ZX0DWa/s320/02.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">crudi<br /><div style="text-align: justify;"><br /></div></td></tr></tbody></table>Per 2 persone<p></p><div style="text-align: left;">500 g patate, pesate con la buccia<br />35 g parmigiano</div><div style="text-align: left;">prezzemolo<br />sale e pepe<br />3 filetti di orata surgelati<br />olio evo</div><div style="text-align: left;"><br />Sbucciare le patate e farle bollire per 30'.<br />Schiacciarle, unire il parmigiano, il prezzemolo tritato, il sale e il pepe. Mescolare.<br />Mettere in una teglia i filetti di orata con la pelle sotto, sale, pepe, olio evo, e altro prezzemolo tritato.<br />Schiacciare le patate con uno schiacciapatate direttamente sul pesce, distribuire olio evo.<br />Cuocere in forno a 180°C per 30'.</div><div style="text-align: left;">Ho cotto in una teglia di 29 cm x 21.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b>Note</b>: la prossima volta mettere 400 g patate perché per 2 persone 500 g sono troppe. Cuocere in una teglia più piccola magari spezzando i filetti di orata (tanto poi non si capirà).</i></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-83612693749884392352023-12-01T11:17:00.000+01:002023-12-01T11:17:02.035+01:00Frascarelli di nonna Maria<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Isa03vU9hETWxzk8MqJ8Y32AH4XeWHksYaVDevtjx92FhMpBTo4DDMr-p_Q4y5Jh7coxWJWW6gx8ZhoDtUe3NNipmFtUYB7YeJ_eGjQ23v8tYvn1OTMlTspwGMEUxw-ceDh-OiAs2vkUbeq1jZdLD2P3pGIGa4K82fUIaK5lDSLY8bBsa8PGRl3HoCpZ/s800/20220213_133552.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Isa03vU9hETWxzk8MqJ8Y32AH4XeWHksYaVDevtjx92FhMpBTo4DDMr-p_Q4y5Jh7coxWJWW6gx8ZhoDtUe3NNipmFtUYB7YeJ_eGjQ23v8tYvn1OTMlTspwGMEUxw-ceDh-OiAs2vkUbeq1jZdLD2P3pGIGa4K82fUIaK5lDSLY8bBsa8PGRl3HoCpZ/w300-h400/20220213_133552.jpg" width="300" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfYbIrjIKuFX7osRiHjwWQZ1yjoVq4NI_zjAh_5jGBcf5140QOmZbG8krpsUpkxQo-eHMEN4IR5JgSZwOZc5wCVoPXlbEDXJHGeSIW-P2OZCvJQP1k2vgmP-0-A17ZGa_R8ZzJqI87s3VLJDwSCiqKyCs-7a6_sGOQHdjhyphenhyphenznnIBXzsAXWO8kr2S1d9P2/s800/20220213_113447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRfYbIrjIKuFX7osRiHjwWQZ1yjoVq4NI_zjAh_5jGBcf5140QOmZbG8krpsUpkxQo-eHMEN4IR5JgSZwOZc5wCVoPXlbEDXJHGeSIW-P2OZCvJQP1k2vgmP-0-A17ZGa_R8ZzJqI87s3VLJDwSCiqKyCs-7a6_sGOQHdjhyphenhyphenznnIBXzsAXWO8kr2S1d9P2/w300-h400/20220213_113447.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_QYZ3gMww4U_HRb7q2Tr4UBOzI2lNrhJSIjRzoaF7udAyXPi_RUn1P4tJq0jHCp66lOQcIPiWYFh9BUY_x7ojWJgS6QpaPxLvnJIfdjNFURNYjRcmDWEuJS-5fAUXoJ42JdbizJsqBx4FQAvg2uWL5VM0hfPK2Z-0yjsApgLj8rPbq8dfLyQZakAFSsG/s800/20220213_125627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_QYZ3gMww4U_HRb7q2Tr4UBOzI2lNrhJSIjRzoaF7udAyXPi_RUn1P4tJq0jHCp66lOQcIPiWYFh9BUY_x7ojWJgS6QpaPxLvnJIfdjNFURNYjRcmDWEuJS-5fAUXoJ42JdbizJsqBx4FQAvg2uWL5VM0hfPK2Z-0yjsApgLj8rPbq8dfLyQZakAFSsG/w300-h400/20220213_125627.jpg" width="300" /></a></div><p style="text-align: justify;">Nel mio ricordo la nonna li faceva così.</p><p style="text-align: justify;">Impastava la farina con l'acqua su una spianatoia poi prendeva un grosso coltello con la lama grande (lo chiamava mannaia) e cominciava a battere sull'impasto in modo da ottenere dei piccoli pezzi. Cercava di scolare la farina rimasta dai pezzettini e li cuoceva con i fagioli (cipolla, sedano, carota, pomodoro, fagioli cotti in casa, olio, sale e pepe).</p><p style="text-align: justify;">Questa è la mia prova.</p>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-34958675989573158892023-12-01T10:48:00.003+01:002023-12-01T10:48:50.926+01:00Paccheri con zucca e speck<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55rnVStPILwPFv95twhZAstvinf4dL_TsdmHw5ymMnjTpI82tHDXttiiuNb3yPv7Ny7t4stcKwVimzu1odHHucpSEw0z-ykt2D5gqkWvNKAOVLYkfWnj8tJ6DFRsUIIJn1PcgPYFeeouGpmwWYLOfPxcy9VtRpvRDcr9K-xfkbVVPt8jQqTOR1sD42L3D/s800/20231129_125945.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55rnVStPILwPFv95twhZAstvinf4dL_TsdmHw5ymMnjTpI82tHDXttiiuNb3yPv7Ny7t4stcKwVimzu1odHHucpSEw0z-ykt2D5gqkWvNKAOVLYkfWnj8tJ6DFRsUIIJn1PcgPYFeeouGpmwWYLOfPxcy9VtRpvRDcr9K-xfkbVVPt8jQqTOR1sD42L3D/w400-h300/20231129_125945.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Per 4 persone</div><div style="text-align: left;"><br />320 g paccheri<br />300 g zucca<br />½ cipolla<br />100 g speck<br />granella di nocciole<br />olio evo<br />sale</div><div style="text-align: left;"><br /><div style="text-align: justify;">Nella <a href="https://www.fattoincasadabenedetta.it/ricetta/pasta-con-crema-di-zucca/" target="_blank">ricetta originale di Benedetta Rossi</a> la zucca era ridotta in crema, io ho preferito lasciarla intera.</div><div style="text-align: justify;">Sbucciare la zucca e tagliarla a piccoli pezzi.</div><div style="text-align: justify;">Tritare la cipolla e soffriggere in padella con l'olio. Aggiungere la zucca, salare, e lasciarla cuocere per circa 10'.</div><div style="text-align: justify;">Soffriggere lo speck, tagliato a listarelle. in padella senza olio in modo da renderlo croccante.</div><div style="text-align: justify;">Cuocere i paccheri, condirli con la zucca, mettere nei piatti e spolverare con lo speck e la granella di nocciole.</div></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-22341985197539037302023-11-29T19:03:00.001+01:002023-11-29T19:10:22.816+01:00Prosciutto di pollo<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhJFiGNEK4odVcM7YCWgki7CYZfedoU3La6FuPMbj3JzK0cTt_WLRWg3bWt8wMi3Yat2u2KIFl24qzhJoWwApsiMbGrkDI16x55P433LuXM5osT94KfMc3Rs5t9V1P0u7DiOM6ktYOkzRj_PaQQtX__yX_Y48mBG8f0EseCykLun7jRAH3OCSdEdNjgQw/s800/20231127_192045.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhJFiGNEK4odVcM7YCWgki7CYZfedoU3La6FuPMbj3JzK0cTt_WLRWg3bWt8wMi3Yat2u2KIFl24qzhJoWwApsiMbGrkDI16x55P433LuXM5osT94KfMc3Rs5t9V1P0u7DiOM6ktYOkzRj_PaQQtX__yX_Y48mBG8f0EseCykLun7jRAH3OCSdEdNjgQw/w400-h300/20231127_192045.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Meglio tagliarlo più sottile come nella foto sotto</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsa3y9q97KVRhvSrNbU0LqE0cxAc63Lp4RB2nxgg8r7gOGNa1A49PMxYKSgTz9vzxSdaTzVwXwEaPCD2IJ3YhBTKy3y9GE4xeLGyjxQGSKoKBRYSrOl1WNIvg4Uc-ePTok605u2yGcZfi9hC9OzoeAqvhTt88o6flmaZPKgF1y53Y2Cu2KDJoRp2CzPMX5/s800/20231127_165925.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsa3y9q97KVRhvSrNbU0LqE0cxAc63Lp4RB2nxgg8r7gOGNa1A49PMxYKSgTz9vzxSdaTzVwXwEaPCD2IJ3YhBTKy3y9GE4xeLGyjxQGSKoKBRYSrOl1WNIvg4Uc-ePTok605u2yGcZfi9hC9OzoeAqvhTt88o6flmaZPKgF1y53Y2Cu2KDJoRp2CzPMX5/s320/20231127_165925.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Petto legato<br /></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6q1liiim5Yylw76Bq1VqcTPGmpk8mHOfC1kjZ1xj5LnD-9M_QLpTeTvBYp9G54vH5DGI67iEn-JzDuQlSU59kblyRulp1kpXztbn-i5P3L-1EsXoRV9OifdmElVKuJf2dBJYDswLLlmSJIqL-YhWvHa24I6dH_PuP4GaEcqDTPeYA9fTa2i0sInt2w0d/s800/20231127_193417.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6q1liiim5Yylw76Bq1VqcTPGmpk8mHOfC1kjZ1xj5LnD-9M_QLpTeTvBYp9G54vH5DGI67iEn-JzDuQlSU59kblyRulp1kpXztbn-i5P3L-1EsXoRV9OifdmElVKuJf2dBJYDswLLlmSJIqL-YhWvHa24I6dH_PuP4GaEcqDTPeYA9fTa2i0sInt2w0d/w400-h300/20231127_193417.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Meglio tagliarlo sottile così</td></tr></tbody></table><br /><div style="text-align: left;">500 g petto di pollo (1 petto di pollo intero)<br />2 cucchiai zucchero di canna<br />3 cucchiaini di sale<br />rosmarino<br />salvia<br />poco aglio<br />1 cucchiaino di pepe</div><div style="text-align: left;"><br /><div style="text-align: justify;">Pulire il petto dal grasso, dividerlo a metà e togliere l'ossicino.</div><div style="text-align: justify;">Metterlo in un sacchetto per alimenti con tutti gli altri ingredienti. Mescolare bene e lasciar <b>insaporire per 48 ore</b> (ogni tanto massaggiare il pollo).</div><div style="text-align: justify;">Togliere dal sacchetto, lavare bene e lasciarlo riposare a <b>bagno nell’acqua per un’ora</b> per farlo dissalare. </div><div style="text-align: justify;">Portare a ebollizione una pentola capiente piena di acqua.</div><div style="text-align: justify;">Asciugare il petto, accostare le due parti, legare come per un arrosto con lo spago da cucina (mettere le parti a punta dei due mezzi petti uno da una parte e uno dall'altra).</div><div style="text-align: justify;">Condirlo ancora con pepe, un po' di salvia e rosmarino, chiuderlo in un sacchetto speciale per la cottura degli alimenti, abbassare la fiamma al minimo e immergere nella pentola. </div><b><div style="text-align: justify;"><b>Far bollire per 5 minuti</b>, poi spegnere il fuoco e <b>lasciar riposare il pollo dentro l’acqua per un'ora</b>.</div></b><div style="text-align: justify;">Togliere dall'acqua e lasciarlo raffreddare.</div><div style="text-align: justify;">Togliere dal sacchetto e asciugarlo bene.</div><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;">Conservarlo in frigorifero, mangiare entro una settimana, tagliandolo sottilissimo come se fosse prosciutto.</div><div style="text-align: left;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Volendo, dopo averlo messo nel sacchetto speciale e aver fatto dei buchini con un ago, si può cuocere in forno a 120°C per circa 40'.</div><div style="text-align: justify;"><br /></div><div style="text-align: left;">Per l'<b>affettato di tacchino</b> guardare qui:</div><div style="text-align: left;">https://lauracucina.blogspot.com/2023/11/affettato-di-tacchino.html</div><div style="text-align: justify;"> </div><i>Torihamu: https://justbento.com/handbook/johbisai/torihamu-homemade-chicken-ham</i></div><div style="text-align: left;"><br /></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-33030732702105581632023-11-23T12:58:00.004+01:002023-11-23T12:58:42.919+01:00Torta sbriciolata di mele<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZS8N-pM9_oyATVIbzix1SDqb6bPEdCLlQVyz7upck9J6RVf0oFUTX3tc2PtA8I8vWyCulqeze_r4NTJPxuU1PX-34EFZJPqV_E8VvOsQHAQJlyN7LuUvDYNiSTxzNaTzS-xzsc6DR69d_eJNGzR31TuIVTiS2nE0biagfF5Tpjqe3GY_9qs13Q1zTC_KN/s800/20221218_101707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZS8N-pM9_oyATVIbzix1SDqb6bPEdCLlQVyz7upck9J6RVf0oFUTX3tc2PtA8I8vWyCulqeze_r4NTJPxuU1PX-34EFZJPqV_E8VvOsQHAQJlyN7LuUvDYNiSTxzNaTzS-xzsc6DR69d_eJNGzR31TuIVTiS2nE0biagfF5Tpjqe3GY_9qs13Q1zTC_KN/w400-h300/20221218_101707.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMo0xWWKv1bDuuIcMRmEJAAEaCljMk3jDvZo7FMUYNuE8uozcPyKjnLY1d-OzSw1n1coiUmIsJPRQVh3ZxYSUz6GdrD_dFMKT46gbcM4jw_R7r8QblFIqs5qeAgs8BsQCivYw0quLQrg4TdfZgy_b6bYuESz-Xrt7mD6XlKh4jBbbGYzW-JJV716e47t3/s800/20221217_201737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqMo0xWWKv1bDuuIcMRmEJAAEaCljMk3jDvZo7FMUYNuE8uozcPyKjnLY1d-OzSw1n1coiUmIsJPRQVh3ZxYSUz6GdrD_dFMKT46gbcM4jw_R7r8QblFIqs5qeAgs8BsQCivYw0quLQrg4TdfZgy_b6bYuESz-Xrt7mD6XlKh4jBbbGYzW-JJV716e47t3/w400-h300/20221217_201737.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4zmpxba53M4-YUHlzh4mQdPLo3pEcO_mPW9VR_y0Lz7XRQkoN36RbvUA9_r8qxERzh0tkhw-LCkwIBaFUCIAGByVLU-5dPRAegmlYpbEvR5vgmM3awOzDdh4Qv7L6z4uus17VNp-ageLEqxTe7bBAyj6Rg8l8ijrPkbMil4dzFXYGoOXiG_wxAeKNBCm/s800/20221217_195821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4zmpxba53M4-YUHlzh4mQdPLo3pEcO_mPW9VR_y0Lz7XRQkoN36RbvUA9_r8qxERzh0tkhw-LCkwIBaFUCIAGByVLU-5dPRAegmlYpbEvR5vgmM3awOzDdh4Qv7L6z4uus17VNp-ageLEqxTe7bBAyj6Rg8l8ijrPkbMil4dzFXYGoOXiG_wxAeKNBCm/w400-h300/20221217_195821.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both;">200 g farina</div><div class="separator" style="clear: both;">150 g zucchero</div><div class="separator" style="clear: both;">100 g burro</div><div class="separator" style="clear: both;">1 cucchiaino lievito in polvere</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1 kg di mele</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">2 uova</div><div class="separator" style="clear: both;">200 g panna liquida</div><div class="separator" style="clear: both;">1 yogurt bianco</div><div class="separator" style="clear: both;">100 g zucchero canna</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Mescolare farina, zucchero, burro e lievito in modo da formare delle briciolone.</div><div class="separator" style="clear: both;">Versare 3/4 dell'impasto in una tortiera a cerniera (24 cm).</div><div class="separator" style="clear: both;">Metterci sopra le mele sbucciate e tagliate a fettine sottili.</div><div class="separator" style="clear: both;">Versare sopra il rimanete 1/4 dell'impasto.</div><div class="separator" style="clear: both;">Non premere, tutto deve risultare molto irregolare.</div><div class="separator" style="clear: both;">Infornare a 180-200°C per 20'.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Nel frattempo mescolate con una frusta tutti gli altri ingredienti (panna, yogurt, uova e zucchero di canna).</div><div class="separator" style="clear: both;">Dopo i 20' estrarre la torta dal forno e versateci sopra questo composto.</div><div class="separator" style="clear: both;">Infornare nuovamente per 40'.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">(180°C se ventilato, 200°C se statico).</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><i>Ricetta di MarinaB. del forum di Coquinaria.</i></div></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-29659592109154240702023-11-23T12:33:00.001+01:002023-11-29T19:04:31.063+01:00Affettato di tacchino<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTMXMiIek1gAnUhwLy4P6Yx0ns9mHZ3PtMhhpdYrhEWx4_DVnmRJIqAWm0X4FMK-G808K8YRrCvem4HaHJUCQMwzccPWfaVXDJar5eI97yPqmkBHu3qZixy20rVmbJ7DSa6LpDfsgQiBNLgv3FJgyBCKDfU9Tf9AK9-tStwebOujQz1MPyuNkOObICY3e/s800/20230831_200320.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUTMXMiIek1gAnUhwLy4P6Yx0ns9mHZ3PtMhhpdYrhEWx4_DVnmRJIqAWm0X4FMK-G808K8YRrCvem4HaHJUCQMwzccPWfaVXDJar5eI97yPqmkBHu3qZixy20rVmbJ7DSa6LpDfsgQiBNLgv3FJgyBCKDfU9Tf9AK9-tStwebOujQz1MPyuNkOObICY3e/w400-h300/20230831_200320.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9uEKrHHpr_utPDPzVRp6YCZF4XhB1NZ3BPm6mV2dRW6jbNK5tXWwUKUg028qGtE_rrTVenV6xUBtqhzwHt3PClsCvhEeyddeEQRXNAyVykqZi4PQa_1hANmG5y7yfIJvO2KviINrLOL44qaqysW4UP-weGI9E5u5JFK9MKMpwlWL9lXqc9GhgH29t8aU/s800/20230831_210958.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="335" data-original-width="800" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9uEKrHHpr_utPDPzVRp6YCZF4XhB1NZ3BPm6mV2dRW6jbNK5tXWwUKUg028qGtE_rrTVenV6xUBtqhzwHt3PClsCvhEeyddeEQRXNAyVykqZi4PQa_1hANmG5y7yfIJvO2KviINrLOL44qaqysW4UP-weGI9E5u5JFK9MKMpwlWL9lXqc9GhgH29t8aU/s320/20230831_210958.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: justify;">1 kg petto di tacchino</div><div class="separator" style="clear: both; text-align: justify;"><div class="separator" style="clear: both;">15 g erbe aromatiche (rosmarino, salvia, origano, timo...)</div><div class="separator" style="clear: both;">1 cucchiaio olio evo </div><div class="separator" style="clear: both;">1/2 spicchio aglio</div><div class="separator" style="clear: both;">sale e pepe</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Legare il petto con lo spago da cucina, salarlo, peparlo e ungerlo con l'olio.</div><div class="separator" style="clear: both;">Tritare finemente le erbe con l'aglio e cospargerle sul petto.</div><div class="separator" style="clear: both;">Sistemare la carne in un sacchetto per cottura dietetica e sigillarlo con l'apposito laccio. Come è consigliato sulla confezione, bucare il sacchetto con un ago in più punti per far uscire il vapore in cottura.</div><div class="separator" style="clear: both;">Cuocere in forno a 100°C per 2 ore circa (la temperatura al cuore dovrebbe essere 72°C).</div><div class="separator" style="clear: both;">A fine cottura, lasciate raffreddare completamente l’arrosto nel suo sacchetto.</div><div class="separator" style="clear: both;">Tagliarlo dopo averlo tenuto in frigorifero per qualche ora.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Per l'affettato di pollo guardare qui:<br />https://lauracucina.blogspot.com/2023/11/prosciutto-di-pollo.html</div></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-13433355590325601142023-11-23T11:51:00.002+01:002023-11-23T11:51:28.354+01:00Trofie con zucchine e pancetta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LJg1JsuJqrxAxm5HxJMRG3zQTt8n2I1digmmY4eVTBqDe6z4wLz7EM2TAzoYU1hjurH_HGlJau30NCBstFFQbJ5O5oBXNDKkNA10hZcHHXryDxNM8jQcb9MBk9U7sioGGOuzlOVXNslJFZqZXrjOwCN8iNs79tLyktXGz3GFURlPUuD2IEOgs3k5vrko/s700/20230924_125711.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="682" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6LJg1JsuJqrxAxm5HxJMRG3zQTt8n2I1digmmY4eVTBqDe6z4wLz7EM2TAzoYU1hjurH_HGlJau30NCBstFFQbJ5O5oBXNDKkNA10hZcHHXryDxNM8jQcb9MBk9U7sioGGOuzlOVXNslJFZqZXrjOwCN8iNs79tLyktXGz3GFURlPUuD2IEOgs3k5vrko/w390-h400/20230924_125711.jpg" width="390" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Per 4 persone</div><div class="separator" style="clear: both; text-align: justify;">300 g trofie</div><div class="separator" style="clear: both; text-align: justify;">200 g zucchine</div><div class="separator" style="clear: both; text-align: justify;">1 scalogno</div><div class="separator" style="clear: both; text-align: justify;">100 g patate sbucciate</div><div class="separator" style="clear: both; text-align: justify;">40 g pancetta</div><div class="separator" style="clear: both; text-align: justify;">olio evo</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Pulire le verdure.</div><div class="separator" style="clear: both; text-align: justify;">Tritare lo scalogno, tagliare le zucchine a rondelle e le patate a fettine sottili.</div><div class="separator" style="clear: both; text-align: justify;">Rosolare nell'olio lo scalogno, aggiungere le patate e un mestolino di acqua bollente, poi cuocere per 5'.</div><div class="separator" style="clear: both; text-align: justify;">Aggiungere anche le zucchine, salare e proseguire la cottura per 3/4'.</div><div class="separator" style="clear: both; text-align: justify;">Tostare la pancetta in una padella antiaderente e scolarla su carta da cucina.</div><div class="separator" style="clear: both; text-align: justify;">Cuocere le trofie, scolarle e condirle con il sughetto, aggiungendo eventualmente un po' di acqua di cottura.</div><div class="separator" style="clear: both; text-align: justify;">Accomodare nei piatti, cospargere con la pancetta sbriciolata e pepe abbondante, sale e pepe.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><i>Ricetta trovata su "Sale & Pepe", leggermente modificata da me.</i></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-69922270832070325592023-11-14T11:29:00.004+01:002023-11-14T11:29:43.322+01:00Risotto con gli spinaci e speck<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjw2r3ip7P0C3rBUTjzjyEAAANAGQCBsInoF9H_kLDffWhd0Mh_WbnRcz-qPxQ7JdKqU1C-ALqPiE0bDMzl_9nOzQdNRTDHOIxseEkXsTEhF1nRMgoq2lC7wb6z9pyxqyO1AtObaxlcGadbp9kgH8rWs1Ef0dPSF63LmEecutQrjeKyLqAaEbSZrUNyfp/s800/risotto%20saba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjw2r3ip7P0C3rBUTjzjyEAAANAGQCBsInoF9H_kLDffWhd0Mh_WbnRcz-qPxQ7JdKqU1C-ALqPiE0bDMzl_9nOzQdNRTDHOIxseEkXsTEhF1nRMgoq2lC7wb6z9pyxqyO1AtObaxlcGadbp9kgH8rWs1Ef0dPSF63LmEecutQrjeKyLqAaEbSZrUNyfp/w400-h300/risotto%20saba.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">Riso per risotti</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">1 scalogno</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">1 mazzetto di spinaci</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">burro</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">olio evo</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">brodo vegetale</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">parmigiano</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">speck</span></div><p></p><div style="text-align: left;"><div style="text-align: justify;"><i>E' un risotto che ho mangiato da Saba e che ho cercato di imitare. Buono!</i></div><div style="text-align: justify;">Lavare gli spinaci e lessarli. Scolarli, strizzarli e tagliarli bene, bene con un coltello.</div><div style="text-align: justify;">Rosolare lo scalogno con l'olio e il burro e aggiungere gli spinaci.</div><div style="text-align: justify;">Far il risotto normalmente, aggiungendo via, via il brodo vegetale caldo.</div><div style="text-align: justify;">Tagliare lo speck a striscioline (meglio più strette di quelle della foto) e farlo rosolare in un padellino, senza nessun condimento, fino a farlo diventare croccante.</div></div><div style="text-align: justify;">Quando il risotto sarà cotto, toglierlo dal fornello, unire una noce di burro e il parmigiano grattugiato, mantecando bene.</div><div style="text-align: justify;">Servire nei piatti, distribuire sopra lo speck croccante e mangiare.</div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-6689413563125953262023-10-28T17:40:00.001+02:002023-10-28T17:40:41.627+02:00Pane con farina Verna tipo 1<div style="text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnCZsexj-XapDZMRRsEiTTXPI3qcyLfApt3PJZBnq4Q_ziS1mAikXGJ9ffDkyluoJa6lwUKb44efbr46UBT40_lmBH3YvFM_AUUb9PjTlB_NwQ7AM41dVBKCXBo1gIImIBhhfiEP_Ptt9m2LOEHFgu5VnC44MPJKieldBnXrSY4UUJdgn4YgUdV5d9Pb0/s800/20231025_191248.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnCZsexj-XapDZMRRsEiTTXPI3qcyLfApt3PJZBnq4Q_ziS1mAikXGJ9ffDkyluoJa6lwUKb44efbr46UBT40_lmBH3YvFM_AUUb9PjTlB_NwQ7AM41dVBKCXBo1gIImIBhhfiEP_Ptt9m2LOEHFgu5VnC44MPJKieldBnXrSY4UUJdgn4YgUdV5d9Pb0/w300-h400/20231025_191248.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAjOr3rNKGmT9YMDrk9tXKsn3-B3JwdCCj5GWk8IseSKvzdfkt_uCOAgWX4QN4fG4cN5OUxPvbG8HboObWrIhnJMyGdGwsn5lj65AnBsA93_1YBPlOzPGgCCnnEyoLaRXLEjqJjhQFstaqXIVY8r0U5zyr_oFkD1y2cc0o79T_jAuGqtZsH5ow0aOMMS_/s800/20231025_135529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvAjOr3rNKGmT9YMDrk9tXKsn3-B3JwdCCj5GWk8IseSKvzdfkt_uCOAgWX4QN4fG4cN5OUxPvbG8HboObWrIhnJMyGdGwsn5lj65AnBsA93_1YBPlOzPGgCCnnEyoLaRXLEjqJjhQFstaqXIVY8r0U5zyr_oFkD1y2cc0o79T_jAuGqtZsH5ow0aOMMS_/w300-h400/20231025_135529.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OCtcCJbeQSKyD7-QyINLuHuV4_Pfb0gtzKy48iMRO3OoKcSoJS208xarlcZgmo7A0EAtky4GlNfIVskHwxjRvCHCsItGgAxiPenG1q9yXkx3Qn47lF8JLTi_oeTifprX5Wzo9NkYXq0JYqkL6nHIzL3xW64NghteF35ukgjAASYxTRRmYGKgnlo9GLrO/s800/20231025_135629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1OCtcCJbeQSKyD7-QyINLuHuV4_Pfb0gtzKy48iMRO3OoKcSoJS208xarlcZgmo7A0EAtky4GlNfIVskHwxjRvCHCsItGgAxiPenG1q9yXkx3Qn47lF8JLTi_oeTifprX5Wzo9NkYXq0JYqkL6nHIzL3xW64NghteF35ukgjAASYxTRRmYGKgnlo9GLrO/w300-h400/20231025_135629.jpg" width="300" /></a></div><br /><div style="text-align: justify;">215 g farina Verna tipo 1</div><div style="text-align: justify;">135 g farina W320</div></div><div style="text-align: left;"><div style="text-align: justify;">220 g acqua</div><div style="text-align: justify;">2,5 g lievito di birra Mastro Fornaio</div><div style="text-align: justify;">3,5 g zucchero</div><div style="text-align: justify;">3,5 g sale</div></div><div style="text-align: justify;">semi di sesamo, zucca e girasole</div><div style="text-align: justify;">semola di grano per infarinare</div><div style="text-align: left;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Versare le due farine in una ciotola, unire lo zucchero, l'acqua e cominciare ad impastare.</div></div><div style="text-align: justify;">Aggiungere il sale e continuare ad impastare fino ad ottenere un composto liscio,</div><div style="text-align: justify;">Trasferire l’impasto in un recipiente oliato e spennellare la superficie con dell’olio evo, coprire con la pellicola trasparente lasciando riposare per un'ora a temperatura ambiente, mettere in frigorifero per altre 20 ore. L'impasto triplicherà.</div><div style="text-align: justify;">Togliere dal frigo e fare delle pieghe cercando di non sgonfiare l'impasto, unendo i semi.</div><div style="text-align: justify;">Infarinare con la semola, dare la forma e poggiarlo sulla placca del forno, foderata con la carta forno. Lasciare lievitare nuovamente per circa 3 ore. Fare un taglio lungo il filone con un taglierino tenuto piegato a 45°.</div><div style="text-align: justify;">Infornare per 15 minuti a 240°, poi per 35 minuti a 180° e infine lasciarlo per altri 15 minuti nel forno spento.</div><div style="text-align: justify;">Molto buono! Ben lievitato, crosta croccante e perfettamente asciutto.</div><p style="text-align: justify;">Fonte: https://www.molinoborgioli.it/ricette/pane-con-farina-verna/</p>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-29989479054054314412023-10-24T17:25:00.003+02:002023-12-15T15:45:42.779+01:00Rotolo di pasta sfoglia con zucchine e prosciutto cotto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnD04w0c3Tf8wIGk0nNzde7u5iQb1WwdRKXqnGrACnxT8gS4qWFRVoYhmDSbuoZJH0ralbqkt3XC2AYOwS0QKATHrtau3C9qRzHkyI3w6SeZtXnCiaaFdKI3BHlZvSJlWRtS5DYYbaFqD3dnMjpgz68AAm1AL4qEMY0VYM8lKBco5hbd3TwzlEGMO6AGH/s800/20230911_184249.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnD04w0c3Tf8wIGk0nNzde7u5iQb1WwdRKXqnGrACnxT8gS4qWFRVoYhmDSbuoZJH0ralbqkt3XC2AYOwS0QKATHrtau3C9qRzHkyI3w6SeZtXnCiaaFdKI3BHlZvSJlWRtS5DYYbaFqD3dnMjpgz68AAm1AL4qEMY0VYM8lKBco5hbd3TwzlEGMO6AGH/w300-h400/20230911_184249.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7Ftz4eHR29MS6eARJtkocq97GVGMdT0FL7nCiafW_rGSmJz_NnfhOqsoJzZ15Z4SWlHNlRBlKsPjxa0oH98XCs4sXT8dejHfIGWo_aQvV6cMmtG5WVYrOvJlAyvBCGaoIS2lPk5t2Ur2g26qP9yGlg412LNW0p6vGf6DITfWTe_9TpJytSV3JDrtKNg3/s800/interno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit7Ftz4eHR29MS6eARJtkocq97GVGMdT0FL7nCiafW_rGSmJz_NnfhOqsoJzZ15Z4SWlHNlRBlKsPjxa0oH98XCs4sXT8dejHfIGWo_aQvV6cMmtG5WVYrOvJlAyvBCGaoIS2lPk5t2Ur2g26qP9yGlg412LNW0p6vGf6DITfWTe_9TpJytSV3JDrtKNg3/w400-h300/interno.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fktHDSpXZSnJmpd_gnGMUqZYZY_uEaB78Idk_0_U2BynBot-n4zbKOSk6gRJKVKSULDwXLdO2qIsNSzMoEtlGIkpt_vMBK6qdUf0L6cd5jQgnP7NUIZjQqPrG8I6TeTMgjF5yBSnbJI72VLkWMLvjY1PoeyJGM1TZAoODMs5bwddQswTVwLK9VuS8qOE/s800/20230911_175721.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fktHDSpXZSnJmpd_gnGMUqZYZY_uEaB78Idk_0_U2BynBot-n4zbKOSk6gRJKVKSULDwXLdO2qIsNSzMoEtlGIkpt_vMBK6qdUf0L6cd5jQgnP7NUIZjQqPrG8I6TeTMgjF5yBSnbJI72VLkWMLvjY1PoeyJGM1TZAoODMs5bwddQswTVwLK9VuS8qOE/w300-h400/20230911_175721.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div>Per 4 persone</div><div><br /></div><div>1 rotolo pasta sfoglia rettangolare</div><div>2 zucchine medie</div><div>70 g prosciutto cotto</div><div>100 g Philadelphia o robiola</div><div>sale</div><div>semi di papavero o sesamo</div><div>100 g groviera o emmental a fettine sottili</div><div>latte per spennellare</div><div><br /></div><div style="text-align: justify;">Iniziare preparando le zucchine Pulirle, tagliarle a fette per il lungo e grigliarle leggermente per ammorbidirle. Tenere da parte.</div><div style="text-align: justify;">Srotolare la pasta sfoglia. Cospargere la parte centrale con il Philadelphia, coprire con le zucchine, con il groviera e sopra sistemare il prosciutto cotto.</div><div style="text-align: justify;">Fate un secondo strato di zucchine, groviera e prosciutto, quindi chiudere il rotolo sollevando uno dei lembi lasciati liberi ai lati.</div><div style="text-align: justify;">Tagliare a strisce l'altro lato della sfoglia e sistemare sul rotolo. Spennellare con latte.</div><div style="text-align: justify;">Cospargere con i semi.</div><div style="text-align: justify;">Cuocere in forno a 200°C per 30' ca. Spennellare con il latte.</div><div style="text-align: justify;">Sfornare, e lasciate riposare 5 minuti prima di tagliare e portare in tavola.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i><b>Fonte</b>: https://blog.giallozafferano.it/annatorte/rotolo-farcito-zucchine-e-prosciutto/</i></div><div style="text-align: justify;"><i>Nel post originale c'è anche un video.</i></div><p></p>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-8438511318175197062023-10-24T16:39:00.000+02:002023-10-24T16:39:01.041+02:00Rotolo di pasta sfoglia con salmone e scamorza<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyrnPUKJ4nVPlKhg9fbWyR0uu8puLq95ZQJzTwq6bLTBwGGnPJP8dpwhfUC7cZM22xWF3TV7s_RFuIDxdKXYDJ5kLh52_7BEVo1nrX9X5oZTMiRECtvNpnRJns7RALj48vl8bIs5VhuT3jFf9aQgCimXgyw4PZOXtJ2HRshMAQmhQmill1BBoB1SoiHEi/s800/20231020_193013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyrnPUKJ4nVPlKhg9fbWyR0uu8puLq95ZQJzTwq6bLTBwGGnPJP8dpwhfUC7cZM22xWF3TV7s_RFuIDxdKXYDJ5kLh52_7BEVo1nrX9X5oZTMiRECtvNpnRJns7RALj48vl8bIs5VhuT3jFf9aQgCimXgyw4PZOXtJ2HRshMAQmhQmill1BBoB1SoiHEi/w400-h300/20231020_193013.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PBjOibsG8qN3dUd6m1w2jyLKgjA0-3qSG0ntIFhaiegZ9F_4nyIZHzJIOgOCXJCpTl6XEBWFh9c6dGpNsrFpWjUnxGYSX765gJbFz-dzHkswW6d14T5_hLD7Wy5plT8cjkKANgoSMqROlW8GN3gGTvUB-28VpAvmytgSEFQoOQGoXIus0glcjMwnOns_/s800/20230822_193851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-PBjOibsG8qN3dUd6m1w2jyLKgjA0-3qSG0ntIFhaiegZ9F_4nyIZHzJIOgOCXJCpTl6XEBWFh9c6dGpNsrFpWjUnxGYSX765gJbFz-dzHkswW6d14T5_hLD7Wy5plT8cjkKANgoSMqROlW8GN3gGTvUB-28VpAvmytgSEFQoOQGoXIus0glcjMwnOns_/w400-h300/20230822_193851.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;"><span style="text-align: left;">Per 6 persone</span></div><div style="text-align: left;"><div style="text-align: justify;"><br /></div><span style="text-align: left;"><div style="text-align: justify;">1 rotolo di pasta sfoglia rettangolare</div></span><div style="text-align: justify;">50 g olive verdi denocciolate</div><div style="text-align: justify;">100 g salmone affumicato</div><div style="text-align: justify;">140 g scamorza affumicata a fette</div><div style="text-align: justify;">1 tuorlo d'uovo per spennellare</div></div><p></p><div style="text-align: left;"><div style="text-align: justify;">Srotolare la pasta sfoglia sul piano di lavoro, tenendola nella sua carta forno.</div><div style="text-align: justify;">Distribuire le olive su uno dei lati lunghi e arrotolare leggermente la pasta per avvolgerle con uno strato unico di sfoglia.</div><div style="text-align: justify;">Mettere il salmone a ridosso del rotolo con le olive.</div><div style="text-align: justify;">Poggiare le fette di scamorza sul salmone e arrotolare anche questa parte, lasciando un lembo finale libero.</div><div style="text-align: justify;">Spennellare con il tuorlo d’uovo sbattuto il rotolo sulla parte ripiena.</div><div><div style="text-align: justify;">Con un coltello affilato, incidere delle strisce larghe circa due centimetri dal pezzo di sfoglia che avevamo lasciato libero. </div><div style="text-align: justify;">Poggiare le strisce sul rotolo alternandole e formiamo una copertura intrecciata.</div><div style="text-align: justify;">Cuocere in forno ventilato preriscaldato a 180 °C per 45'.</div><div style="text-align: justify;">Fare leggermente intiepidire, tagliare e servire.</div></div><div style="text-align: justify;">Nel post originale di Benedetta Rossi ci sono anche le immagini per capire come arrotolare il rotolo.</div><div style="text-align: justify;"><br /></div><div style="text-align: left;"><b>Fonte</b>: https://www.fattoincasadabenedetta.it/ricetta/rotolo-di-sfoglia-salmone-e-scamorza/</div></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-77839212203953592702023-10-24T16:04:00.003+02:002023-10-24T16:04:33.350+02:00Petto di pollo con patate e peperoni<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1uunwUX7pu9RPZawg15FkW69GB5r_-L-xVp7fn8yPrWKp-9D92qsv_5-4_7ypOBf79zs-t2g4sG23nNDx1PxEvuzgFsO0c5oBmnTdlY9rbcR0R4gjtGFJqzVAYtkoofwv3t9PiYWKGJsH1SyZxIG5N3ZsYN6aUTviP7F1pnC2YRmH7fsQeH5i9BFpL-C/s800/20231022_194545.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1uunwUX7pu9RPZawg15FkW69GB5r_-L-xVp7fn8yPrWKp-9D92qsv_5-4_7ypOBf79zs-t2g4sG23nNDx1PxEvuzgFsO0c5oBmnTdlY9rbcR0R4gjtGFJqzVAYtkoofwv3t9PiYWKGJsH1SyZxIG5N3ZsYN6aUTviP7F1pnC2YRmH7fsQeH5i9BFpL-C/w400-h300/20231022_194545.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">400 g petto di pollo</div><div class="separator" style="clear: both; text-align: justify;">100 g cipolla</div><div class="separator" style="clear: both; text-align: justify;">200 g patate</div><div class="separator" style="clear: both; text-align: justify;">200 g peperoni rossi</div><div class="separator" style="clear: both; text-align: justify;">olio evo</div><div class="separator" style="clear: both; text-align: justify;">farina 00</div><div class="separator" style="clear: both; text-align: justify;">40 g capperi sott'aceto</div><div class="separator" style="clear: both; text-align: justify;">sale e pepe</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Pulire la cipolla, le patate e i peperoni.</div><div class="separator" style="clear: both; text-align: justify;">Tritare la cipolla e farla rosolare nell'olio.</div><div class="separator" style="clear: both; text-align: justify;">Tagliare le patate a bastoncini e i peperoni a listarelle.</div><div class="separator" style="clear: both; text-align: justify;">Unire le patate alla cipolla e far cuocere. Dopo un po' unire anche i peperoni e finire di cuocere il tutto.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Tagliare il petto di pollo a listarelle, infarinarlo e cuocerlo velocemente in una padella con l'olio, facendolo colorire.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Unire alle verdure cotte, insieme ai capperi. Finire di cuocere, facendo insaporire e servire.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><i>Ricetta di Marco Valletta, vista su Alma tv. Lo chef usava capperi sotto sale.</i></div><p></p>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-69864680647574852372023-10-24T15:37:00.002+02:002023-10-24T15:37:38.174+02:00Plum cake pere e gocce di cioccolato<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYktggw_LASW5PWfp7CGlx01y1d1J1cIs5LvqZLrVcMX5P3V3Xh_W5kmsgbr4ptrYiFqz9Ypm_BixPS5zvSCwPt3LIpuiclk2-3PoinLgFrkAhAdONpsedDrhuKCynGib6qi2ZvlDRyvuPDmdtvRFTF06Tp9LHxDq0XWtDt6-qdvOtgxg3g01dPHYJmLf/s829/20231014_090223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="829" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIYktggw_LASW5PWfp7CGlx01y1d1J1cIs5LvqZLrVcMX5P3V3Xh_W5kmsgbr4ptrYiFqz9Ypm_BixPS5zvSCwPt3LIpuiclk2-3PoinLgFrkAhAdONpsedDrhuKCynGib6qi2ZvlDRyvuPDmdtvRFTF06Tp9LHxDq0XWtDt6-qdvOtgxg3g01dPHYJmLf/w386-h400/20231014_090223.jpg" width="386" /></a></div><br /><div style="text-align: justify;">3 uova</div><div style="text-align: left;"><div style="text-align: justify;">120 g zucchero</div><div style="text-align: justify;">120 g farina</div><div style="text-align: justify;">90 g fecola di patate</div><div style="text-align: justify;">1 yogurt alla vaniglia da 125 ml</div><div style="text-align: justify;">100 ml di olio di semi (92 g)</div><div style="text-align: justify;">450 g pere (pesate da pulire)</div><div style="text-align: justify;">50 g gocce cioccolato fondente</div><div style="text-align: justify;">1 bustina di lievito per dolci</div><div style="text-align: justify;">un pizzico di sale</div></div><div style="text-align: left;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sbattere bene le uova con lo zucchero.</div><div style="text-align: justify;">Aggiungere il pizzico di sale e l’olio di semi.</div></div><div style="text-align: left;"><div style="text-align: justify;">Pulire le pere e tagliarle a pezzetti sottili.</div><div style="text-align: justify;">Aggiungerle all'impasto e unire anche lo yogurt e le gocce di cioccolato.</div></div><div style="text-align: justify;">Setacciare la farina con la fecola di patate e il lievito. Amalgamare tutto.</div><div style="text-align: left;"><div style="text-align: justify;">Imburrare e infarinare uno <b>stampo da plum cake di 12 cm x 26</b> e versare l’impasto.</div><div style="text-align: justify;">Cuocere in forno a 160°C per circa 40 minuti. </div></div><div style="text-align: left;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Ricetta che mi ha passato la mia amica del campeggio Gabriella.</i></div></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-50808054628334538622023-05-02T19:42:00.003+02:002023-05-02T19:43:11.847+02:00Spanakopita <p> </p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9wiZxRdq-Lya8yK5AkkCqljPEJXGtPD7e-J_pimv7O0oKo5VTBcPH4DC-coWYSUpQFkbU8jLnFaiklxjeljZgJjZ0tDC4EcKGV4ICR1bvdM4QyePSOocrI5A43y2Sd2Y6eG01D9vExjPqZdvDWF9xVi2KSfahypBZuSKC_wF8Rxyverkq7hScj_q6g/s800/20221015_132024.jpg"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9wiZxRdq-Lya8yK5AkkCqljPEJXGtPD7e-J_pimv7O0oKo5VTBcPH4DC-coWYSUpQFkbU8jLnFaiklxjeljZgJjZ0tDC4EcKGV4ICR1bvdM4QyePSOocrI5A43y2Sd2Y6eG01D9vExjPqZdvDWF9xVi2KSfahypBZuSKC_wF8Rxyverkq7hScj_q6g/w400-h300/20221015_132024.jpg" width="400" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkmrOJcuzZmnobwpZzKDb_AF6njk3Sm8A_IyGPkTCGpChtavVbd18xa27Syqo_7V3BFh42AleLRLY2BrwS3ED74UALdcdHZFbAOLCxMwJNtd7hP4_0_1Ce3AXv26V2qIok1wNYQ02vYUOjBHHcft8yxuzGQiSfyx776ntm8ULpgnanOiicSyaeClfzg/s800/20221015_111951.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkmrOJcuzZmnobwpZzKDb_AF6njk3Sm8A_IyGPkTCGpChtavVbd18xa27Syqo_7V3BFh42AleLRLY2BrwS3ED74UALdcdHZFbAOLCxMwJNtd7hP4_0_1Ce3AXv26V2qIok1wNYQ02vYUOjBHHcft8yxuzGQiSfyx776ntm8ULpgnanOiicSyaeClfzg/w400-h300/20221015_111951.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cruda</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWb2N3H3KXZFY7WSp2tL3XmhF0CNn-XXIHfQqkOcu3bbyz6CBlGH2pcCtYN287XZ42u5jaP1-ADzWBy2kzsWn78CVvWI_vSRt5svCzOKEQQkKXzz7AeueJs9EL05aar8sRd4BHOHKwRhnhoOdHTPH-34uHI9voA2qz6qtCfoSrHd_uRUuAQ6WKsJ5yA/s800/20221015_120417.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWb2N3H3KXZFY7WSp2tL3XmhF0CNn-XXIHfQqkOcu3bbyz6CBlGH2pcCtYN287XZ42u5jaP1-ADzWBy2kzsWn78CVvWI_vSRt5svCzOKEQQkKXzz7AeueJs9EL05aar8sRd4BHOHKwRhnhoOdHTPH-34uHI9voA2qz6qtCfoSrHd_uRUuAQ6WKsJ5yA/w400-h300/20221015_120417.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cotta<br /><br /></td></tr></tbody></table><div>Per 4 persone</div><div><br /></div><div>150 g spinaci già puliti</div><div>15 g cipolla</div><div>250 g ricotta</div><div>180 g scamorza</div><div>2 uova</div><div>6 fogli pasta fillo</div><div>olio evo</div><div>semi di sesamo</div><div><br /></div><div style="text-align: justify;">Lavare accuratamente gli spinaci, cuocerli a vapore per cinque minuti e far raffreddare.</div><div style="text-align: justify;">Tagliare la cipolla e soffriggerla nell'olio.</div><div style="text-align: justify;">Mescolare in una ciotola capiente la ricotta e la scamorza, amalgamare con gli spinaci e la cipolla ormai freddi. Unire anche le uova.</div><div style="text-align: justify;">Porre sul piano di lavoro un foglio di carta fillo e spennellarlo con un mix di acqua e olio, coprire con secondo foglio, spennellarlo e ricoprire anche questo con un terzo foglio di pasta fillo.</div><div style="text-align: justify;">Farcire il lato più lungo con il composto di spinaci e formaggi, coprendo quasi metà foglio quindi tagliare lungo la farcitura dividendo così il foglio in due parti. Arrotolare su se stessa la pasta farcita in modo da ottenere un cilindro.</div><div style="text-align: justify;">Continuare allo stesso modo ottenendo così quattro cilindri.</div><div style="text-align: justify;">Sistemare al centro di una teglietta di alluminio un primo cilindro arrotolando su se stesso come fosse una spirale.</div><div style="text-align: justify;">Arrotolare tutto intorno gli altri cilindri.</div><div style="text-align: justify;">Spennellarli in superficie con il mix di acqua e olio e distribuire i semi di sesamo.</div><div style="text-align: justify;">Cuocere in forno 180°C per circa 40' o comunque fino a perfetta doratura.</div><div style="text-align: justify;">Lasciare intiepidire prima di tagliare.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Fatta con la pasta sfoglia</b>: http://lauracucina.blogspot.com/2019/01/girella-di-sfoglia-con-spinaci.html<p></p>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-38799553909982661862023-05-02T18:55:00.000+02:002023-05-02T18:55:07.321+02:00Vellutata lattuga e patate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIVrKqEXzRSDSIm3RIo76cRqoPymSEQ3sJWMbgprr-0JxIfi096ZZMBYxoyUlG5aLxXGdjXwiCMjrrFIvJmz3EmUj4p-bfg7W17crTmzvYYerJ2MeAZlclW3WVQBzU3rYBU7L5SORlqTCCN7_lTvvk4bODtyRxzv7jIW73G_GaSrov33PfcJif0Y9wQ/s800/20230313_125024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIVrKqEXzRSDSIm3RIo76cRqoPymSEQ3sJWMbgprr-0JxIfi096ZZMBYxoyUlG5aLxXGdjXwiCMjrrFIvJmz3EmUj4p-bfg7W17crTmzvYYerJ2MeAZlclW3WVQBzU3rYBU7L5SORlqTCCN7_lTvvk4bODtyRxzv7jIW73G_GaSrov33PfcJif0Y9wQ/w400-h300/20230313_125024.jpg" width="400" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: justify;">Per 4 persone</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">350 g lattuga</div><div style="text-align: left;"><div style="text-align: justify;">300 g patate</div><div style="text-align: justify;">150 g porri </div><div style="text-align: justify;">40 g panna da cucina</div><div style="text-align: justify;">20 g burro</div><div style="text-align: justify;">15 g olio evo</div><div style="text-align: justify;">1 cucchiaino dado vegetale</div><div style="text-align: justify;">sale e pepe</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In una padella con olio e burro far soffriggere il porro.</div><div style="text-align: justify;">Aggiungere la lattuga tagliuzzata, le patate a pezzi, 500 g di acqua, il dado vegetale e cuocere 30'.</div><div style="text-align: justify;">Tritare bene con il mixer, aggiungere la panna, il pepe, regolare di sale.</div><div style="text-align: justify;">Versare nei piatti e decorare a piacere. Io ho messo gocce di panna da cucina.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>Fonte: https://www.agrodolce.it/ricette/crema-lattuga-patate-bimby/</i></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-58003078391357667332023-04-19T14:39:00.003+02:002023-12-06T17:19:46.192+01:00Focaccia con pane carasau e formaggio<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTt47cJDcTHaP6unxEPHqbbIpCmhJu7NPp0H19B83E0wTvfda8mG1P9qqApZwDtfjvpryNRVf-hX50M7TyWq_qmxSGMICbN5HknbYtvNMF3luVoMpm_HS72ZRc7HbKKvsNfk-WHaRlfipSU-UPEm56bwbE4VZbX6wVkvHc48Twh5oaBHA8C-0Vo_yZQ/s800/20230312_190910.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlTt47cJDcTHaP6unxEPHqbbIpCmhJu7NPp0H19B83E0wTvfda8mG1P9qqApZwDtfjvpryNRVf-hX50M7TyWq_qmxSGMICbN5HknbYtvNMF3luVoMpm_HS72ZRc7HbKKvsNfk-WHaRlfipSU-UPEm56bwbE4VZbX6wVkvHc48Twh5oaBHA8C-0Vo_yZQ/w400-h300/20230312_190910.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TJEtWSauasS2Rm0YcC3Q1X-VzQqyJpzYRSxwFrS-9J-yHjv7p_DRZadbc8vnPCEPBNLf3qm8VL4YrelgUqCKcdrF8miVPVfuVin34gZeW_WbXirgcFR0BWzo7ZsnZ3oEV1i5EQyv9HGBiK2sJNgT6AQBs06qGntoYEZGnTz7wCOTRG1OM876wAQqeQ/s800/20230312_192749.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TJEtWSauasS2Rm0YcC3Q1X-VzQqyJpzYRSxwFrS-9J-yHjv7p_DRZadbc8vnPCEPBNLf3qm8VL4YrelgUqCKcdrF8miVPVfuVin34gZeW_WbXirgcFR0BWzo7ZsnZ3oEV1i5EQyv9HGBiK2sJNgT6AQBs06qGntoYEZGnTz7wCOTRG1OM876wAQqeQ/w400-h300/20230312_192749.jpg" width="400" /></a></div><br /><div style="text-align: left;"><div style="text-align: justify;">125 g circa di fogli di Carasau </div><div style="text-align: justify;">250 g stracchino o crescenza</div><div style="text-align: justify;">2 patate medie</div><div style="text-align: justify;">olio evo</div><div style="text-align: justify;">Cristalli di sale e pepe nero</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bagnare bene con acqua il pane carasau.</div><div style="text-align: justify;">Rivestire con il pane una teglia di 28 cm, oliata, aggiungere il formaggio, ricoprire con i fogli di pane carasau rimanenti e mettere un giro d’olio.</div><div style="text-align: justify;">Sbucciare e lavare due patate, tagliarle sottili con la mandolina e ricoprire la teglia.</div></div><div style="text-align: left;"><div style="text-align: justify;">Spolverare con sale e pepe.</div><div style="text-align: justify;">Versare ancora un giro d’olio e infornare a 190ºC ventilato per 25/30 minuti.</div><br /></div><div style="text-align: left;"><i>Ricetta originale: cosatipreparopercena - https://www.instagram.com/p/Coh0OQfIcDT/</i></div><div style="text-align: left;"><br /></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-17689147085303400762023-04-19T13:55:00.001+02:002023-04-19T13:55:34.050+02:00 Cheesecake basca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAjAOMKqb0P-fj7_ORZ0SluvZcequ06jMXKW0h0nBS1vTEJ1SFNQtqcSrCsS8JMgC8Dh4rHdKTdDSS4D77QX-JMtKTzW6pFbRT_dg7kMr8Yq7QiRyArzzrYeVjt0Z1L1TPUy63VDlRHHdLa837upV0vKY-Eadkw-gRjJA-oBX5MPNFRjANXHeLrA7Hw/s800/20230418_134658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikAjAOMKqb0P-fj7_ORZ0SluvZcequ06jMXKW0h0nBS1vTEJ1SFNQtqcSrCsS8JMgC8Dh4rHdKTdDSS4D77QX-JMtKTzW6pFbRT_dg7kMr8Yq7QiRyArzzrYeVjt0Z1L1TPUy63VDlRHHdLa837upV0vKY-Eadkw-gRjJA-oBX5MPNFRjANXHeLrA7Hw/w400-h300/20230418_134658.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqToWjuGeoJMTJmp0VcDpvzGuUkJLRjZGyh1y6j7Va5LZxQR6Qs0X7puvYdmrdf5dTyvJ0y6bKS1sfkgzbALRvTL6PQrT4QPSC44dSyuLwrAVWhVNDFdlf1PhE0mIBFRVUod2b-4NFlg6FTe2LydkLN4SdTJWJfTII1efh2SjDaoZCo1HqrzcxJCkkA/s800/20230418_142434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgqToWjuGeoJMTJmp0VcDpvzGuUkJLRjZGyh1y6j7Va5LZxQR6Qs0X7puvYdmrdf5dTyvJ0y6bKS1sfkgzbALRvTL6PQrT4QPSC44dSyuLwrAVWhVNDFdlf1PhE0mIBFRVUod2b-4NFlg6FTe2LydkLN4SdTJWJfTII1efh2SjDaoZCo1HqrzcxJCkkA/w400-h300/20230418_142434.jpg" width="400" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdv71qFx8XqJGQJeq-V-bfEbN72YLaz4HNsaxckBIm_3UiGmYDV5L42MEFlDjp6KUXFIeOoAYKPDg5-eTBjje1Oz6_Bto9bUS_NBkX5von51O9JC1qdCk-t8jdR__2pfO9VIgJ0iYB41OOEdR3OtKX4IzCkGS69SlPSpZZ2UoMO7zRe7BtTM-85cJImQ/s800/20230417_205445.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdv71qFx8XqJGQJeq-V-bfEbN72YLaz4HNsaxckBIm_3UiGmYDV5L42MEFlDjp6KUXFIeOoAYKPDg5-eTBjje1Oz6_Bto9bUS_NBkX5von51O9JC1qdCk-t8jdR__2pfO9VIgJ0iYB41OOEdR3OtKX4IzCkGS69SlPSpZZ2UoMO7zRe7BtTM-85cJImQ/w300-h400/20230417_205445.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">...rivestire la parete con una striscia più alta dell'altezza dello stampo...</span></td></tr></tbody></table><br /><div style="text-align: left;">Ho usato uno stampo a cerniera di <b>22 cm</b> di diametro.</div><div style="text-align: left;">Tutti gli ingredienti devono essere a temperatura ambiente.</div><div style="text-align: left;"><br /><div style="text-align: justify;">546 g Philadelphia</div><div style="text-align: justify;">343 g panna fresca liquida</div><div style="text-align: justify;">152 g zucchero semolato</div><div style="text-align: justify;">25 g farina (o maizena)</div><div style="text-align: justify;">4 uova</div><div style="text-align: justify;">1 cucchiaino da caffè estratto di vaniglia</div><div style="text-align: justify;">1 pizzico sale</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preriscaldare il forno a 240°C.</div></div><div style="text-align: justify;">Imburrare lo stampo e rivestire il fondo e la parete con carta forno (rivestire la parete con una striscia più alta dell'altezza dello stampo perché il dolce in cottura cresce).</div><div style="text-align: justify;">Nella planetaria con la foglia mescolare il Philadelphia con lo zucchero.</div><div style="text-align: justify;">Aggiungere le uova, la vaniglia, la farina e il sale.</div><div style="text-align: justify;">In ultimo unire la panna e lavorare ancora.</div><div style="text-align: justify;">Versare il composto (che sarà molto liquido) all'interno dello stampo e sbatterlo delicatamente sul piano di lavoro per far affiorare le eventuali bolle di aria.</div><div style="text-align: justify;">Cuocere a 200°C per circa 50' (la prossima volta proverò a cuocere a 220°C per farlo colorire maggiormente).</div><div style="text-align: justify;">Lasciare raffreddare a temperatura ambiente poi conservare in frigorifero.</div><div style="text-align: justify;">Si può accompagnare con frutti di bosco o salsa al caramello salato.</div><div style="text-align: justify;"><br /></div><div style="text-align: left;"><i>Fonte</i>:</div><div style="text-align: left;"><i>Cheesecake basca bruciata o San Sebastián Cheesecake</i></div><div style="text-align: left;"><i>- https://l-appetito-vien-leggendo.com/2021/01/come-fare-in-casa-la-cheesecake-basca-bruciata.html</i></div><div style="text-align: left;"><br /></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-63758803503187066162023-03-18T17:24:00.001+01:002023-03-18T17:24:51.529+01:00Rotolo di patate con carne macinata e scamorza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-soYzClI1V4N3wjej_fwYhs6E4UdDFjFDceLO0X8urYGR_eZnDrbto37zYsbngEQWURu2_6tGa5TLFo54iSmH-UjxT9V4SXsAob1GzmCAuQ6uQVSdJ0kIash5qv3I1_ttOjBes4VotzjbKpEyM4ggoHiJdm7pmuVkG8C9xDrF3eBNEmQ-VC5R0cW7vg/s800/20230317_202057.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-soYzClI1V4N3wjej_fwYhs6E4UdDFjFDceLO0X8urYGR_eZnDrbto37zYsbngEQWURu2_6tGa5TLFo54iSmH-UjxT9V4SXsAob1GzmCAuQ6uQVSdJ0kIash5qv3I1_ttOjBes4VotzjbKpEyM4ggoHiJdm7pmuVkG8C9xDrF3eBNEmQ-VC5R0cW7vg/w300-h400/20230317_202057.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLL-kkiRKjd_C_ISAsBhzHP-gmSfq33ys86R_6IOWp-bVCn6mzHcHnXW3Sah4EkLIjI8j9Y8Zrrilc6PYGSG4Qn63fs8mokufk1WMt2j1SnpzdZXpGP_SybasEvAlbrshFcL-Ph0dU2O1UiT9AlpgnVfpFTfTj-EAUPB7b_2fb-NO05NdVcExalqTnQ/s800/20230317_182822.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLL-kkiRKjd_C_ISAsBhzHP-gmSfq33ys86R_6IOWp-bVCn6mzHcHnXW3Sah4EkLIjI8j9Y8Zrrilc6PYGSG4Qn63fs8mokufk1WMt2j1SnpzdZXpGP_SybasEvAlbrshFcL-Ph0dU2O1UiT9AlpgnVfpFTfTj-EAUPB7b_2fb-NO05NdVcExalqTnQ/w400-h300/20230317_182822.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crudo</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENt_-RBClac3iGJ9UgOiOIpCFQMvia_2dePJyaWCUmtQ3wbU72wheGDStxveMARta7ar8W0_IF6hPrhLeSWF_PwEV3T_7FC5w5lpP10GjPYxUfIFdUJAaHVb8ZbA5CXd8KFwMkkadAo-uNoUPxA9Yj1RWoe4icJl-O1n2AVGVkicc0G45EWsEypGDqw/s800/20230317_193400.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENt_-RBClac3iGJ9UgOiOIpCFQMvia_2dePJyaWCUmtQ3wbU72wheGDStxveMARta7ar8W0_IF6hPrhLeSWF_PwEV3T_7FC5w5lpP10GjPYxUfIFdUJAaHVb8ZbA5CXd8KFwMkkadAo-uNoUPxA9Yj1RWoe4icJl-O1n2AVGVkicc0G45EWsEypGDqw/w300-h400/20230317_193400.jpg" width="300" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cotto<br /><br /><div style="text-align: justify;"><br /></div></td></tr></tbody></table><div style="text-align: justify;">Per 5 persone</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2 patate molto grandi, bianche</div><div style="text-align: justify;">200 gr scamorza, tagliata con grattugia a fori grossi</div><div style="text-align: justify;">250 gr carne macinata</div><div style="text-align: justify;">olio d'oliva</div><div style="text-align: justify;">1/2 cipolla</div><div style="text-align: justify;">1 peperoni verde (io l'ho messo rosso)</div><div style="text-align: justify;">1 spicchio d'aglio</div><div style="text-align: justify;">poco concentrato di pomodoro </div><div style="text-align: justify;">peperoncino</div><div style="text-align: justify;">prezzemolo</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pulire le patate e tagliarle sottili con la mandolina.</div><div style="text-align: justify;">Ricoprire con carta forno una teglia di 37 cm x 32.</div><div style="text-align: justify;">Cospargere uniformemente con la scamorza e sopra mettere, soprammesse, le fette di patate.</div><div style="text-align: justify;">Condire con sale e olio e informare a 200°C per 30'.</div><div style="text-align: justify;">Nel frattempo cuocere il ripieno.</div><div style="text-align: justify;">Mettere poco olio in una padella e far rosolare la carne macinata e la cipolla tritata.</div><div style="text-align: justify;">Unire l'aglio tritato, il peperoncino secco, il peperone tagliato a piccoli pezzi, il concentrato di pomodoro, il prezzemolo tritato e il sale.</div><div style="text-align: justify;">Tirare fuori la teglia dal forno e distribuirci sopra la scamorza (lasciarne un poca da mettere poi sopra il rotolo) e la carne cotta.</div><div style="text-align: justify;">Aiutarsi con la carta forno per formare il rotolo (<a href="https://youtu.be/Mx0PcysgeM8">guardare il video</a>), mettere sopra l'ultima parte di scamorza e cuocere a 200°C per altri 10'.</div><div style="text-align: justify;">Far intiepidire leggermente, tagliare e servire.</div><div><br /></div><div><i><b>Fonte</b>: https://www.wineandfoodtour.it/rotolo-di-carne-e-patate-delizioso-e-pure-economico-ti-faranno-i-complimenti/</i></div><div><i><b>Video</b>: https://youtu.be/Mx0PcysgeM8</i></div><p></p>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-87836461114210407282023-03-12T14:52:00.000+01:002023-03-12T14:52:03.269+01:00Gugelhupf<div style="background: white; text-align: left;"> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpRyCv7WfV_E6IN9ycAV06zuFK2wekofAggLWzQtk9wT-epHT_IMW45rzgjMelOnASTvp-Dv9JiJEyy-BkVO-3XAi9D_7UXeSduEy-4iELBHJJr6sKKI4Evuz9QrXYEUQSnvks75W-yzHES0wT5c06kj7Io12K2uf1ugs3uVK-M04CKDlRIMSnVksuA/s800/20230311_185114.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpRyCv7WfV_E6IN9ycAV06zuFK2wekofAggLWzQtk9wT-epHT_IMW45rzgjMelOnASTvp-Dv9JiJEyy-BkVO-3XAi9D_7UXeSduEy-4iELBHJJr6sKKI4Evuz9QrXYEUQSnvks75W-yzHES0wT5c06kj7Io12K2uf1ugs3uVK-M04CKDlRIMSnVksuA/w400-h300/20230311_185114.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPceom4qG8qGG98EBtZ8h_iMw6K77BRhHDbES7X8JjZ87hwAxMv54a0_g5swDAIAaD4JgouIDK3PMxVBItFfKj9bMaFohGuGcMwb9N8Q8-mCldVxPvsUFzHSmLLmvsxzURomb84rHVgQzzw3BuWIy2qfqWEj3jqlc1f-l26bauqtxPuat0TUdQvAZNQ/s800/20230311_185055.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPceom4qG8qGG98EBtZ8h_iMw6K77BRhHDbES7X8JjZ87hwAxMv54a0_g5swDAIAaD4JgouIDK3PMxVBItFfKj9bMaFohGuGcMwb9N8Q8-mCldVxPvsUFzHSmLLmvsxzURomb84rHVgQzzw3BuWIy2qfqWEj3jqlc1f-l26bauqtxPuat0TUdQvAZNQ/w400-h300/20230311_185055.jpg" width="400" /></a></div><br /><br /><span style="font-family: inherit;">Stampo da gugelhupf (Ø 22-24 cm, alto 11 cm, 1200 ml):</span><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-yfti-tbllook: 1184; width: 766px;">
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</tbody></table><span style="font-family: inherit;"><o:p> <br /></o:p>225 g burro<br />200 g zucchero<br /><span>vaniglia<br /></span>4 uova<br />1 pizzico sale<br />275 g farina<br /><span>1 bustina lievito istantaneo<br /></span>2 cucchiai latte</span></div><div style="background: white; text-align: left;"><span style="font-family: inherit;"><br />15 g cacao amaro<br />15 g zucchero</span></div><div style="background: white; text-align: left;"><span style="font-family: inherit;">3 cucchiai latte</span></div><div style="background: white; text-align: left;"><span style="font-family: inherit;"><br />zucchero a velo per spolverare</span></div><div style="background: white; text-align: left;"><span style="font-family: inherit;"><br /><div style="text-align: justify;"><span style="font-family: inherit;">Imburrare e spolverizzare con farina lo stampo.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Preriscaldare il forno a</span><span style="font-family: inherit;"> 180 °C.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Sbattere a schiuma il burro, lo zucchero, la vaniglia e il sale con lo sbattitore elettrico.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Incorporare le uova singolarmente
sbattendo ogni volta il composto per ca. ½ minuto a velocità massima.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Mescolare
la farina e il lievito in polvere e setacciare sul composto.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Aggiungere i 2 cucchiai di latte e mescolare bene il tutto per ottenere un impasto compatto.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Versare due terzi dell'impasto nello stampo.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Mescolare il cacao in polvere con
lo zucchero e 3 cucchiai di latte e incorporare il tutto all'impasto
restante.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Distribuire l'impasto scuro sull'impasto chiaro e passare una
forchetta attraverso i due strati formando una spirale per ottenere un effetto
marmorizzato.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Cuocere per ca. 55 minuti sulla scanalatura inferiore del forno
a </span><span style="font-family: inherit;">180 °C</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Togliere dal forno.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Lasciare riposare il dolce per 10 minuti prima
di sformarlo.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Lasciare raffreddare.</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Spolverizzare il gugelhupf con zucchero al velo</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div>Fonte: <span style="background-color: white;">https://www.oetker.ch/ch-it/ricette/r/gugelhupf-marmorizzato</span></span></div>
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Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-79710570539707873272023-03-08T16:37:00.000+01:002023-03-08T16:37:09.000+01:00Cheesecake Philadelphia mandorle e caramello salato<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCko-VoI-4IbFitqkCF0shCBQPPWZXPv_fSFYJEQJFEGXegRO4ZGe5YQx4RSuPQGsQsj9f3yKsZCr7wtyK5bW88SFYEDbWZfA5SDskLhEENUcFl8UVfgIJUCEw4XnDR2_b02ubmnnKo9GkI1voCgroqyLHGvQQLwbuUWcKiWblXZZHL7OPcLIPA7MUw/s800/20230226_134756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCko-VoI-4IbFitqkCF0shCBQPPWZXPv_fSFYJEQJFEGXegRO4ZGe5YQx4RSuPQGsQsj9f3yKsZCr7wtyK5bW88SFYEDbWZfA5SDskLhEENUcFl8UVfgIJUCEw4XnDR2_b02ubmnnKo9GkI1voCgroqyLHGvQQLwbuUWcKiWblXZZHL7OPcLIPA7MUw/w400-h300/20230226_134756.jpg" width="400" /></a></div><br /><div><div style="text-align: justify;"><b>Per la base:</b></div><div style="text-align: justify;">180 g biscotti secchi tritati</div><div style="text-align: justify;">90 g burro fuso</div></div><div><div style="text-align: justify;"><br /></div><b><div style="text-align: justify;"><b>Per la crema al formaggio:</b></div></b><div style="text-align: justify;">350 ml panna fresca liquida</div><div style="text-align: justify;">350 g Philadelphia (o ricotta)</div><div style="text-align: justify;">70 g zucchero</div><div style="text-align: justify;">8 g gelatina in fogli (Decorì Lo Conte)</div><div style="text-align: justify;">50 ml latte</div><div style="text-align: justify;">Essenza di vaniglia</div><div style="text-align: justify;">50 g mandorle senza pelle, tostate e tritate grossolanamente</div></div><div><div style="text-align: justify;"><br /></div><b><div style="text-align: justify;"><b>Per la salsa al caramello salato (*):</b></div></b><div style="text-align: justify;">150 g zucchero</div><div style="text-align: justify;">150 g panna fresca liquida</div><div style="text-align: justify;">2 g sale</div><div style="text-align: justify;">1 noce burro (facoltativa)</div></div><div><div style="text-align: justify;"><br /></div><b><div style="text-align: justify;"><b>Per la base:</b></div></b></div><div style="text-align: justify;">Mescolare i biscotti con il burro.</div><div><div style="text-align: justify;">Rivestire la base di uno <b>stampo a cerniera 22 cm di diametro</b> con carta forno e versare i biscotti al suo interno livellandoli bene.</div><div style="text-align: justify;">Riporre in frigorifero per almeno un quarto d’ora.</div></div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;"><b>Per la crema al formaggio:</b></div><div style="text-align: justify;">Mettere la gelatina in ammollo nel latte freddo.</div><div style="text-align: justify;">Montare la panna, aggiungere lo zucchero e il Philadelphia continuando a montare.</div><div style="text-align: justify;">Strizzare la gelatina e scioglierla in un pentolino a fiamma bassissima mischiando continuamente, aggiungerla alla crema di formaggio</div></div><div style="text-align: justify;">Unire anche le mandorle e la vaniglia.</div><div><div style="text-align: justify;">Versare la crema sulla base di biscotti.</div><div style="text-align: justify;">Tenere in frigorifero per almeno due ore.</div></div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;"><b>Per la salsa al caramello salato</b></div><div style="text-align: justify;">Nel frattempo preparare la salsa.</div></div><div><div style="text-align: justify;">Mettere lo zucchero in un pentolino alto e farlo sciogliere a fiamma molto dolce fino a quando si trasformerà in caramello.</div><div style="text-align: justify;">In un altro tegamino scaldare la panna fino a farle sfiorare l’ebollizione.</div><div style="text-align: justify;">Aggiungere piano, piano la panna al caramello facendo attenzione perché si formerà molta schiuma bollente. Unire anche il pizzico di sale e mescolare.</div><div style="text-align: justify;">Trasferire la salsa in un biberon da cucina e lasciarla raffreddare.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Decorare la superficie della torta con il caramello salato e qualche mandorla.</div><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;"><i><b>(*)</b> la prossima volta fare 100 zucchero e 150 panna perché me ne è avanzata tanta.</i></div><div style="text-align: justify;"><i>Fonte: </i><span style="text-align: left;"><i>https://blog.giallozafferano.it/mastercheffa/cheesecake-mandorle-e-caramello-salato/</i></span></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-42790443467107762812023-03-07T17:10:00.000+01:002023-03-07T17:10:14.150+01:00Gnocchi di rape rosse e ricotta con salsa di noci<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oMbIbIwfHmr6SYc21NdTC1YFbvb1Y0ZRNBcFL_cSD6iOaDNnQ9qpRFqpIytNWq8_fxFruAF9sijSBj3Git_sLsbb3D0JxxCIXwyqIGVP-RcBk8AqD3Dlkc75RPfMld_VitLhj-bmp8G5Ez6G1MXotaQuBO2rN_urgK4DVAhoJiKEJCmKKfUSjOhZpQ/s800/220230305_141706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oMbIbIwfHmr6SYc21NdTC1YFbvb1Y0ZRNBcFL_cSD6iOaDNnQ9qpRFqpIytNWq8_fxFruAF9sijSBj3Git_sLsbb3D0JxxCIXwyqIGVP-RcBk8AqD3Dlkc75RPfMld_VitLhj-bmp8G5Ez6G1MXotaQuBO2rN_urgK4DVAhoJiKEJCmKKfUSjOhZpQ/w300-h400/220230305_141706.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioL8PwwYoThUMOHxCkrvdDbLGEtxxvX784hrrgo5jpWF5syGe1DZP7xeQ19A1z5oUDPkmXAbTISoaAR-ySsd2s7QPdDTHxDqXJIh_aOjghlALQT5sBWlsw6VvOVqkb5eZ0ljlpixZx0ZeECUCkc0J1aDU_yCe5TDCZTCuS8YwDUiOdfCkzw6ZHIKEPXg/s800/220230305_140554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioL8PwwYoThUMOHxCkrvdDbLGEtxxvX784hrrgo5jpWF5syGe1DZP7xeQ19A1z5oUDPkmXAbTISoaAR-ySsd2s7QPdDTHxDqXJIh_aOjghlALQT5sBWlsw6VvOVqkb5eZ0ljlpixZx0ZeECUCkc0J1aDU_yCe5TDCZTCuS8YwDUiOdfCkzw6ZHIKEPXg/w300-h400/220230305_140554.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">300 g rape cotte</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">300 g ricotta</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">100 g farina + quella per la lavorazione</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">1 uovo piccolo</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">2 cucchiai grana padano grattugiato</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">pangrattato</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">sale</span></div><p></p><div style="text-align: left;"><b>Per la salsa:</b><br />prezzemolo<br />150 + 40 g gherigli di noce<br />30 g mollica pane<br />2 cucchiai grana padano grattugiato<br />1 spicchio aglio piccolo<br />50 ml olio evo<br />150 g latte<br />sale e pepe</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>La sera precedente</b> frullare le rape, trasferirle in un colino, appoggiato su una ciotola, e lasciare scolare. In un altro colino posto in frigo fare sgocciolare anche la ricotta.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Per la salsa</b>: sbollentare 150 g noci per un paio di minuti, scolarle, asciugarle su un canovaccio ed eliminare la pellicina che le riveste.</div><div style="text-align: left;">Ammorbidire la mollica nel latte, strizzarla, conservando il latte e frullarla con le noci, l'aglio, sbucciato e privato dell'anima, il grana, l'olio, sale e pepe.</div><div style="text-align: left;">Allungare il composto con un po' del latte tenuto da parte per ottenere la consistenza di una salsa e riporre in frigorifero.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Fare gli gnocchi</b>: setacciate la ricotta e mescolarla con le rape; unire l'uovo, il grana, un pizzico di sale e la farina fino ad ottenere un impasto omogeneo. Se troppo appiccicoso unire 1-2 cucchiai di pangrattato. Con le mani infarinate formare tante palline di 2 cm circa e sistematele su un vassoio infarinato.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cuocere gli gnocchi in acqua salata.</div><div style="text-align: left;">Diluire la salsa con poca acqua di cottura e e sistemarla nei piatti.</div><div style="text-align: left;">Unire gli gnocchi al centro dei piatti, guarnire con le noci rimaste tritate e profumare on prezzemolo e pepe.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>Ricetta trovata su "Sale & Pepe".</i></div><div style="text-align: left;"><i>Me ne sono venuti 34 pezzi ma li ho fatti troppo grandi.</i></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-70302858272021599652023-02-01T15:44:00.001+01:002023-11-14T11:53:29.519+01:00Soufra al limone e uvetta<p></p><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1kRICY0yDfvgxirl-aifpRKTjkZ6EeCrOf2pxxVjbvVnLY_-9EliyBeknEVba8I4ZnWDuP3uIOzi1fuwsk8wRWA6oJoW3-NZVIg_sjzwQCxraukfDUQ75CGlt8HTBak5L5J7iqECCrfMynvcMBD6YiECqCcNxmWvZazyar2b0ZT0DKE-k1XJ50-lzg/s800/20230125_174819.jpg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3ksuRJwAY1NLGRPkHHGlp7NMKBNJfX0VbWyAM4yRH7fCTKLBIAPvf0uDIr3YUVOh7YGd8n4Hgqi91CJu2xJNGN-CA8H2NN8_P8nTwpY2aFn1cPU2I8CHdoL-QEmg9NZb6P_l-NSHbRM8Zpsr36deFZ-Ml86_fc40QU5pZttfPJs3PCKJTpI1QBLvPQ/s800/20230125_194750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3ksuRJwAY1NLGRPkHHGlp7NMKBNJfX0VbWyAM4yRH7fCTKLBIAPvf0uDIr3YUVOh7YGd8n4Hgqi91CJu2xJNGN-CA8H2NN8_P8nTwpY2aFn1cPU2I8CHdoL-QEmg9NZb6P_l-NSHbRM8Zpsr36deFZ-Ml86_fc40QU5pZttfPJs3PCKJTpI1QBLvPQ/w400-h300/20230125_194750.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYAoUsJljXTwHGjP-Dc5OdlCyJIEMaNuyg-gtndPCdQCmKkafdzqy7QTrVXMrt3njl54U2pekbausIhJvJarCtIGx0RsjXXpjDg85fjPfRcIkgb_BI81697xfobtkgWoYJVSSUzRTNcIZLB3xEs2V6S_6CyPi0ZieWInqA1z0Ir3l0MEk_Nn2Px5EIQ/s800/20230125_195621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYAoUsJljXTwHGjP-Dc5OdlCyJIEMaNuyg-gtndPCdQCmKkafdzqy7QTrVXMrt3njl54U2pekbausIhJvJarCtIGx0RsjXXpjDg85fjPfRcIkgb_BI81697xfobtkgWoYJVSSUzRTNcIZLB3xEs2V6S_6CyPi0ZieWInqA1z0Ir3l0MEk_Nn2Px5EIQ/w400-h300/20230125_195621.jpg" width="400" /></a></div><p></p><div style="text-align: left;">300 g pasta fillo</div><div style="text-align: left;">200 g burro fuso</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Per la crema:</b><br /><div style="text-align: left;">480 ml panna fresca<br />160 g zucchero semolato<br /><b>4 uova</b><br />vaniglia<br />scorza 2 limoni<br />125 g uvetta sultanina</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i>(la prossima volta provare con:</i></div><div style="text-align: left;"><i>360 ml panna fresca<br />120 g zucchero semolato<br /><b>3 uova</b><br />vaniglia<br />scorza 2 limoni<br />100 g uvetta sultanina)</i></div><div style="text-align: left;"><br /></div><div style="text-align: justify;">Lavare l'uvetta sultanina e tenerla a bagno nell'acqua per circa due ore.</div></div><div style="text-align: justify;">Preriscaldare il forno a 180°C.</div><div style="text-align: justify;">Stendere un foglio di pasta fillo con il lato corto della pasta rivolto verso noi. Spennellare con il burro e adagiarvi sopra un secondo foglio. Usando le dita, piegare la pasta a fisarmonica. Trasferire la pasta fillo piegata, al centro di una teglia rotonda da 28 cm e iniziare ad avvolgerla su se stessa come per formare una rosa. Ripetere con la restante pasta fillo, posizionandola attorno alla rosa centrale, fino a riempire il vassoio.</div><div style="text-align: justify;">Spennellate la pasta fillo con il burro fuso rimanente e infornate per circa 15' o fino a quando sarà leggermente dorata. </div><p style="text-align: justify;"><b>Per la crema</b> mescolare bene la panna con lo zucchero, le uova, la vaniglia e la scorza di limone. Lasciare da parte.</p><div style="text-align: justify;">Togliere la pasta fillo dal forno e ricoprirla con la crema preparata.</div><div style="text-align: justify;">Cospargere con l'uvetta sultanina strizzata, spingendola fra gli strati della pasta fillo.</div><div style="text-align: justify;">Trasferire nuovamente la teglia nel forno e cuocere per altri 30' circa.</div><p style="text-align: justify;">Fonte: https://antonioufillo.com.au/blog/recipes/lemon-blueberry-soufra</p>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-48226804779673402022023-01-23T18:03:00.002+01:002023-01-27T16:58:41.458+01:00Rustico salato<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ioij3TMEFBYcbrZmZLflQaR-vPS-QVJ3P7um8gqVm1SZvzoqvTdxC2ZlpyhIp4DAyv6RqtpeeKEVwweI0d_x-8EunVNHMbdfq9bmKOgZLWIV94wAFc0wbJEqYQcAH7Z1PYb82HJR62iI-JHbrt70sKtd-WOG8uJubYUTXEXcK_ujx6ODYaIXZbrAwA/s800/20230120_1936381.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ioij3TMEFBYcbrZmZLflQaR-vPS-QVJ3P7um8gqVm1SZvzoqvTdxC2ZlpyhIp4DAyv6RqtpeeKEVwweI0d_x-8EunVNHMbdfq9bmKOgZLWIV94wAFc0wbJEqYQcAH7Z1PYb82HJR62iI-JHbrt70sKtd-WOG8uJubYUTXEXcK_ujx6ODYaIXZbrAwA/w400-h300/20230120_1936381.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh3aY7tQbWJIMcMQ5CkLExwP1WKr6Hlt65jiIiomxuTLiOAC5RkLKNImIJTYhYwUqWvkZ6rZuxEzWYn8JTqHY3ZjkRlm8wzPFWKi2q4azn0uTpqR2LnOO-XMOd-vzp5HhSUJcHTuRoeLP5wWjDETatW4TFL92eIbNxzJ-mfVa79JsspqmG6FuOVr6TA/s800/20230120_1845031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqh3aY7tQbWJIMcMQ5CkLExwP1WKr6Hlt65jiIiomxuTLiOAC5RkLKNImIJTYhYwUqWvkZ6rZuxEzWYn8JTqHY3ZjkRlm8wzPFWKi2q4azn0uTpqR2LnOO-XMOd-vzp5HhSUJcHTuRoeLP5wWjDETatW4TFL92eIbNxzJ-mfVa79JsspqmG6FuOVr6TA/w400-h300/20230120_1845031.jpg" width="400" /></a></div><p></p><div style="text-align: left;"><div style="text-align: justify;">3 uova</div><div style="text-align: justify;">sale</div><div style="text-align: justify;">pepe</div><div style="text-align: justify;">120 ml di olio di semi di mais</div><div style="text-align: justify;">170 ml latte</div><div style="text-align: justify;">300 g di farina</div><div style="text-align: justify;">16 g lievito per torte salate</div><div style="text-align: justify;">40 g parmigiano grattugiato</div><div style="text-align: justify;">150 g prosciutto cotto a cubetti <b>(poca pancetta tritata)</b></div><div style="text-align: justify;">150 g salame a cubetti</div><div style="text-align: justify;">150 g provola a cubetti <b>(100 g groviera a cubetti)</b></div><div style="text-align: justify;"> </div><div style="text-align: justify;">Sbattere le uova con il sale e il pepe.</div><div style="text-align: justify;">Aggiungere il latte, l'olio e la farina poco alla volta.</div><div style="text-align: justify;">Aggiungere anche il lievito e sbattere fino ad ottenere un impasto liscio e denso.</div><div style="text-align: justify;">Unire il parmigiano, il prosciutto cotto, il salame e la provola.</div><div style="text-align: justify;">Amalgamare bene e versare l'impasto in una tortiera per ciambella di 24 o 26 cm (io ho cotto in due stampi da plum ca<span style="font-family: inherit;">ke di allu</span>minio.</div><div style="text-align: justify;">Cuocere in forno a 180°C per 35'.</div><div style="text-align: justify;">E' buono sia tiepido che freddo.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>() Ho sostituito il prosciutto cotto e la provola con quello indicato fra parentesi.</b></div><div style="text-align: justify;"><br /></div></div><div style="text-align: left;">Fonte: <span><span style="font-family: inherit;">https://video.cookist.it/video/an/YbjfOeSw0oTqvU4M</span></span></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0tag:blogger.com,1999:blog-7122431921824827568.post-37293318422174050432023-01-23T17:20:00.003+01:002023-01-27T17:33:03.632+01:00Torta di carciofi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuWf0dVvgNlkGYF04YO13YJj_5FkD-ZpTvQiGCdq87GFROqIEcU-AjoPjm9GccGXoYf6v0K_koCrN9H3UIyPU5x68g0z656fqyQ7NzJLRcPfT25nRqYKD_LuJo6xjv5pyd8Sagsd_vJ_k02Gn_ZZKNIiMzl6x994wQSi2efFe2Q0Y7K0MgvcRN1Zq6g/s800/20230125_185343.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAuWf0dVvgNlkGYF04YO13YJj_5FkD-ZpTvQiGCdq87GFROqIEcU-AjoPjm9GccGXoYf6v0K_koCrN9H3UIyPU5x68g0z656fqyQ7NzJLRcPfT25nRqYKD_LuJo6xjv5pyd8Sagsd_vJ_k02Gn_ZZKNIiMzl6x994wQSi2efFe2Q0Y7K0MgvcRN1Zq6g/w400-h300/20230125_185343.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIL3fmY26z6CP_DA_46BgwtUoHEY-kK-sZsYVxiwq-A3oxFFknFOi930-hzN-0Cxuydzc_BUV9MwehPWiVEs9k_vIqLkwmYWlTy3iPCcTIhuIEeuqhvMq91j6K4diDVWrUjdXC3_Oy8tldklJiOLEsXg6KFV7hkfVadnQr18fghJYExLuYnZgcAvcpHg/s800/20230125_193529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIL3fmY26z6CP_DA_46BgwtUoHEY-kK-sZsYVxiwq-A3oxFFknFOi930-hzN-0Cxuydzc_BUV9MwehPWiVEs9k_vIqLkwmYWlTy3iPCcTIhuIEeuqhvMq91j6K4diDVWrUjdXC3_Oy8tldklJiOLEsXg6KFV7hkfVadnQr18fghJYExLuYnZgcAvcpHg/w400-h300/20230125_193529.jpg" width="400" /></a></div><br /><div style="text-align: left;">Per 6/8 persone</div><div style="text-align: left;"><br />300 g pasta sfoglia<br />6 carciofi<br />180 g provola affumicata<br />2 uova<br />200 g panna fresca (o latte)<br />prezzemolo<br />30 g burro<br />2 cucchiai olio oliva<br />sale e pepe</div><div style="text-align: left;"><br />Per spennellare<br />1 uovo</div><div style="text-align: left;"><br /><div style="text-align: justify;">Pulire i carciofi, tagliarli a spicchi e cuocerli con olio e burro, sale e pepe.</div><div style="text-align: justify;">Lasciarli raffreddare e unire il prezzemolo tritato.</div><div style="text-align: justify;">Stendere con il matterello 3/4 della pasta e foderare una tortiera di cm 31 x 21, spennellata d'acqua.</div><div style="text-align: justify;">Privare la provola della pelle e tagliarla a scagliette sottili.</div><div style="text-align: justify;">Distribuire, alternandoli, una parte di provola e il composto di carciofi preparati.</div><div style="text-align: justify;">In una ciotola battere leggermente con una forchetta le uova (lasciarne 2 cucchiai per spennellare) e la panna; insaporire con un pizzico di sale e pepe e versarli nella tortiera sopra gli ingredienti.</div><div style="text-align: justify;">Stendere la pasta rimasta e coprire la preparazione; ritagliare l'eccedenza e richiudere la torta pizzicando i bordi della pasta tutt'attorno.</div><div style="text-align: justify;">Spennellare la superficie con i due cucchiai di uovo lasciati da parte.</div><div style="text-align: justify;">Cuocere in forno a 180°C per 50' circa.</div><div style="text-align: justify;">Servire sia calda che tiepida.</div></div>Laurahttp://www.blogger.com/profile/17474126829550715581noreply@blogger.com0