tag:blogger.com,1999:blog-30736713104917733422024-03-13T08:15:22.535+00:00Ricettoso... non solo ricetteRicette, consigli, e non solo... Benvenuti nel mio piccolo blog che raccoglie le ricette piú sfiziose e adatte a qualsiasi occasione! Ogni vostro consiglio e suggerimento e' sempre ben accetto...Unknownnoreply@blogger.comBlogger167125tag:blogger.com,1999:blog-3073671310491773342.post-72638203982978912852012-11-04T17:00:00.002+00:002012-11-04T17:00:59.167+00:00segui ricettoso sul nuovo sito<br />
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<span style="font-family: Verdana, sans-serif;">Il blog ha cambiato dominio. Il sito aggiornato con tutte le ricette si trova su:</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-68247406464387965122012-10-21T19:53:00.000+01:002012-10-21T19:53:08.438+01:00www.ricettoso.it<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Il blog ha cambiato dominio. Il sito aggiornato con tutte le ricette si trova su:</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-46961936956485419482012-09-22T23:22:00.001+01:002012-09-22T23:22:33.387+01:00Polpette di zucchine<br />
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<span style="font-family: "Verdana","sans-serif";"><b>Ingredienti</b></span></div>
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<span style="font-family: "Verdana","sans-serif";">4 zucchine<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 panino raffermo <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">180g di parmigiano reggiano<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2 uova<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Aglio liofilizzato <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">10g di prosciutto cotto tritato<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Pane grttuggiato q.b.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Olio extra vergine d’oliva<o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif";">Preparazione<o:p></o:p></span></b></div>
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<span style="font-family: "Verdana","sans-serif";">1. lavate le zucchine e
grattuggiatele finemente. Mettete il pane raffermo in una tazza con dell’acqua
per 5 minuti<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2. In una ciotola amalgamate le
zucchine, il prosciutto, il formaggio, il pane raffermo (precedentemente
strizzato),le uova, sale pepe, un filo d’olio e aglio. Se l’impasto dovesse
risultare troppo morbido aggiungete del pane grattato.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">3. Con l’impasto create delle polpette e
cospargetele con del pane grattato ( o dei grissini/cracker spezzettati);<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">4. Mettete le polpette su una
teglia, cospargete con dell’olio e cuocete le polpette in forno a 180° fino a
doratura (circa 30 min). In alternativa potete friggere le polpette in olio
bollente. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_HAoPrsqV0jKgGUa-Z4rh4P_2zBnx6VmZtaOMvVM3-P8cYOuskJGhKomb9jvTN0XMYlQhttkVz1zoi_Ko7pZMYtGo9DFchSj_VIMTmknbW6Y8qqUhBLE1RD6A5v8vGANKqEBnUVw40A/s1600/polpette+zucchine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_HAoPrsqV0jKgGUa-Z4rh4P_2zBnx6VmZtaOMvVM3-P8cYOuskJGhKomb9jvTN0XMYlQhttkVz1zoi_Ko7pZMYtGo9DFchSj_VIMTmknbW6Y8qqUhBLE1RD6A5v8vGANKqEBnUVw40A/s640/polpette+zucchine.jpg" width="640" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-14083732606332361042012-09-22T22:57:00.000+01:002012-09-24T08:34:27.643+01:00Risotto di zucca con crema di Parmigiano Reggiano<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;">Questa ricetta utilizza prodotti di </span><span style="background-color: white; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;"><a href="http://www.ortoincitta.it/">Orto in città</a></span><span style="background-color: white; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;"><a href="http://www.ortoincitta.it/">,</a> biologici e a km0. </span></span><br />
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<b><span style="font-family: "Verdana","sans-serif";">Ingredienti (per
6 persone)<br />
</span></b><span style="font-family: "Verdana","sans-serif";">500g di riso
arborio o carnaroli<br />
500g di <a href="http://www.ortoincitta.it/">zucca</a><br />
1 bicchiere di vino bianco<br />
1 cipolla<br />
1 spicchio d’aglio<br />
Una noce di burro<br />
Olio extra vergine d’oliva<br />
Sale<br />
Pepe<br />
Brodo vegetale q.b. (Acqua salata , 1 cipolla, 1 sedano, 2 carote, 2 patate)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><i><u>Per
la crema <o:p></o:p></u></i></span></div>
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<span style="font-family: "Verdana","sans-serif";">200ml
di panna<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">100g
di parmigiano reggiano grattugiato <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b>Preparazione</b></span></div>
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<span style="font-family: "Verdana","sans-serif";">1. Tagliate la zucca a cubetti e il
porro in pezzi piccoli;</span></div>
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<span style="font-family: "Verdana","sans-serif";"><o:p></o:p></span><span style="font-family: "Verdana","sans-serif";">2. In una padella mettete dell’olio,
facendo cuocere il porro a fuoco lento fino a farlo appassire, se necessario
aggiungete dell’acqua calda per non bruciarlo. Quando sarà appassito aggiungete
la zucca, il rametto di rosmarino. Salate, pepate e lasciate cuocere per 20
minuti circa. Se necessario aggiungete dell’acqua;<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUSUPTgFUEWWRLvBhtpUrEDctxpYnodMIG2PShFeZCk7oMCgjKio_lKuLI4SdsD25kqkwrxDI_1rZqoa40XiOKxZ4euBqqlgHnI-HkE4C6QBZuhEXL7KQ6bsCJ8wm6MquygUetIUgq8w/s1600/risotto+zucca+parmigiano+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUSUPTgFUEWWRLvBhtpUrEDctxpYnodMIG2PShFeZCk7oMCgjKio_lKuLI4SdsD25kqkwrxDI_1rZqoa40XiOKxZ4euBqqlgHnI-HkE4C6QBZuhEXL7KQ6bsCJ8wm6MquygUetIUgq8w/s640/risotto+zucca+parmigiano+1.jpg" width="640" /></a></div>
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<span style="font-family: "Verdana","sans-serif";">3. In una tegame mettete a
soffriggere olio e aglio e cipolla tagliata fine. Quando sará b soffritta
aggiungete il riso e fate tostare, per 2 minuti circa. a fuoco alto finché il
cucchiaio non raschi sul fondo tel tegame (<a href="http://ricettoso.blogspot.com/2009/10/risotto.html"><span style="color: windowtext; font-family: "Times New Roman","serif"; text-decoration: none; text-underline: none;">tostatura</span></a></span> <span style="font-family: "Verdana","sans-serif";">del riso, che ne favorisce la
cottura) <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">4. Sumate il riso con del vino;
quando il vino sará evaporato aggiungete la zucca e il brodo caldo fino a
coprire tutto il riso, mescolate e lasciate cuocere, senza mai mescolare.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-tDII2vA2LRsjrnD-d2sRb7W5fx1U3iuvFLVcBGBkSAtjSSQoJzBqriplsc2jo9UTB8ztRt_pntt3nhSb19BSfRFtq1jn8oaNfBao9LqecI_n_6ySrHz3Zqjyx5EXZ6KwjzrG9fZDgw/s1600/risotto+zucca+parmigiano+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-tDII2vA2LRsjrnD-d2sRb7W5fx1U3iuvFLVcBGBkSAtjSSQoJzBqriplsc2jo9UTB8ztRt_pntt3nhSb19BSfRFtq1jn8oaNfBao9LqecI_n_6ySrHz3Zqjyx5EXZ6KwjzrG9fZDgw/s640/risotto+zucca+parmigiano+2.jpg" width="640" /></a></div>
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<span style="font-family: "Verdana","sans-serif";">5. Quando il brodo sará arrivato a
livello del riso aggiungete dell’altro brodo, mescolando una volta e lasciate
cuocere. Quando anche questo brodo sará arrivato a livello del riso unite la
terza mandata di brodo senza mescolare. Quando il riso si sará ancora
asciugato, aggiungente dell’altro brodo (non troppo), mescolate continuamente
per 2/3 minuti, quindi spegnete la fiamma. Aggiungete il burro e mantecate il
risotto. (<a href="http://ricettoso.blogspot.com/2009/10/risotto.html"><span style="color: windowtext; font-family: "Times New Roman","serif"; text-decoration: none; text-underline: none;">Mantecatura</span></a></span> <span style="font-family: "Verdana","sans-serif";">del riso, serve a legare i chicchi
tra loro.)<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzt47-tYeKKdWoOdpQPOuIV3ymKSPL1wwLmfWr5HTXR8HUSkEPRb40bWd7aiq88EFVg9iB_oRFBPnHU_7USHPG9arzdzZOhf4qp14xutFDM-kOWcEbOjeKuJA2CET6OsrBNPRxJwK6Ro/s1600/risotto+zucca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNzt47-tYeKKdWoOdpQPOuIV3ymKSPL1wwLmfWr5HTXR8HUSkEPRb40bWd7aiq88EFVg9iB_oRFBPnHU_7USHPG9arzdzZOhf4qp14xutFDM-kOWcEbOjeKuJA2CET6OsrBNPRxJwK6Ro/s320/risotto+zucca.jpg" width="320" /></a></div>
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<span style="font-family: "Verdana","sans-serif";">6. Nel frattempo che cuoce il riso preparate la
crema di parmigiano. Mettete la panna in un tegamino, quando si sarà scaldata
aggiungete il formaggio e mescolate fino a ridurlo in crema.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqD7h433fstydy44PJJT3eolQnsuU7vtTgZylTKx5d0sId00P3vzWTjYrnODh74QiIowB5okVoFeuyt7zC_JlF0BGIeNCSIZGQKWxUGoiiQHxrQvrmgS52LcT-7WAWLr-9bljnkGlzqw/s1600/risotto+zucca+parmigiano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqD7h433fstydy44PJJT3eolQnsuU7vtTgZylTKx5d0sId00P3vzWTjYrnODh74QiIowB5okVoFeuyt7zC_JlF0BGIeNCSIZGQKWxUGoiiQHxrQvrmgS52LcT-7WAWLr-9bljnkGlzqw/s400/risotto+zucca+parmigiano.jpg" width="400" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-34346164500627081282012-09-22T13:23:00.001+01:002012-09-24T08:35:14.774+01:00Flan di zucca<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;">Questa ricetta utilizza prodotti di </span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;"><a href="http://www.ortoincitta.it/"><span id="goog_1859171974"></span>Orto in città</a></span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;"><a href="http://www.blogger.com/">,<span id="goog_1859171975"></span></a> biologici e a km0. </span>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-weight: bold;">500</span><span style="font-family: "Verdana","sans-serif";"> g. di <a href="http://www.ortoincitta.it/">zucca</a> pulita<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-weight: bold;">1 porro</span><span style="font-family: "Verdana","sans-serif";"><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-weight: bold;">300</span><span style="font-family: "Verdana","sans-serif";"> ml di panna liquida<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-weight: bold;">4</span><span style="font-family: "Verdana","sans-serif";"> uova<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">80g di scamorza<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-weight: bold;">80</span><span style="font-family: "Verdana","sans-serif";"> g di parmigiano<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Sale<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Noce moscata<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Pepe<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Olio<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Un rametto di rosmarino <o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif";">Preparazione<o:p></o:p></span></b></div>
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<span style="font-family: "Verdana","sans-serif";">1. Tagliate
la zucca a cubetti e il porro in pezzi piccoli;<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">2. In una
padella mettete dell’olio, facendo cuocere il porro a fuoco lento fino a farlo
appassire, se necessario aggiungete dell’acqua calda per non bruciarlo. Quando
sarà appassito aggiungete la zucca, il rametto di rosmarino. Salate, pepate e
lasciate cuocere per 20 minuti circa. Se necessario aggiungete dell’acqua;<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">3.Fate intiepidire, poi versate nel
mixer la zucca e frullate il tutto. (togliete
il rametto di rosmarino)<o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq4Pu1MaA8wh4UDksuloJ6xooSR3QdAIl-7o2AiT2Hhe_wfZB8KIVwX59gOP7C9QdrMUMqdZ-rNcUrkaGPbvIcjMfiCRd-vJOYp1BIPdPC4UEZVFz_k_uf9LrIJXtMQi4NZDzRsYr76Y/s1600/sformatino+di+zucca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq4Pu1MaA8wh4UDksuloJ6xooSR3QdAIl-7o2AiT2Hhe_wfZB8KIVwX59gOP7C9QdrMUMqdZ-rNcUrkaGPbvIcjMfiCRd-vJOYp1BIPdPC4UEZVFz_k_uf9LrIJXtMQi4NZDzRsYr76Y/s640/sformatino+di+zucca.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4tNZP-zWhWg8Imu634tyn6KxwKGxm-2QdNVeKu-99Ksmt7eH56NC1wXklolnbRAT1jP8QbBX8URljVFkLkLmGyVzM-1Kfwc2Q51gUmNOeQwE6aYWGSQ4WP8kPyr1EOoXozaGLxiP-KFk/s1600/sformatino+di+zucca+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4tNZP-zWhWg8Imu634tyn6KxwKGxm-2QdNVeKu-99Ksmt7eH56NC1wXklolnbRAT1jP8QbBX8URljVFkLkLmGyVzM-1Kfwc2Q51gUmNOeQwE6aYWGSQ4WP8kPyr1EOoXozaGLxiP-KFk/s640/sformatino+di+zucca+2.jpg" width="640" /></a></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">4. Mette la polpa di zucca in un
recipiente e aggiungete la panna liquida, il parmigiano, le uova, sale, noce
moscata. Amalgamate il tutto;<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">5. Versate
in stampini monodose ben imburrati e riempiti a metà. Al centro mettete un
cubetto di scamorza, e richiudere con dell’altra zucca. (Gli stampini
riempiteli fino a ¾). <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">6. Cuocete in forno a180° per 30 40
minuti<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">7. Fate intiepidire gli sforma tini e
sformateli in un piatto. Servite con della crema di parmigiano reggiano<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4atCU8eX2j1C2nqU0mZnnjugQwWQMtmbeN7vIRFtCdT00N_Yv4YZen7w5g4s_rZHG2X-FvQm9WDVLHVC-7rYWWHiNTeel9-BAWGhnGG3UdU0RYMMi-oWWZPNQ_mFroWzGSQB1pvcY8M/s1600/Flan+di+zucca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC4atCU8eX2j1C2nqU0mZnnjugQwWQMtmbeN7vIRFtCdT00N_Yv4YZen7w5g4s_rZHG2X-FvQm9WDVLHVC-7rYWWHiNTeel9-BAWGhnGG3UdU0RYMMi-oWWZPNQ_mFroWzGSQB1pvcY8M/s400/Flan+di+zucca.jpg" width="400" /></a></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<b><span style="font-family: "Verdana","sans-serif";">Consigli<o:p></o:p></span></b></div>
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<span style="font-family: "Verdana","sans-serif";">Potete aggiugere anche degli
amaretti all’impasto. <o:p></o:p></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-63193132256405066872012-09-22T09:10:00.004+01:002012-09-22T09:18:00.524+01:00Biscotti cacao yogurt (light)<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Questa ricetta è molto veloce da preparare (20 minuti)e sopratutto è light, in quanto non contiene burro e uova.</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<b><span style="font-family: Verdana, sans-serif;">Ingredienti</span></b></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">250 g di farina</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">120 g di zucchero di canna</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">125g di yogurt bianco (o yogurt a cocco/nocciola)</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">50 gr. di cacao amaro</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">3 cucchiai di farina di cocco</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">2 cucchiai di farina di nocciole</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">40 gr. di olio di semi</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1 cucchiaino di lievito per dolci</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /><b>Procedimento:</b></span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1. In una ciotola miscelare la farina, il cacao, il cocco e lo zucchero.</span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">2. Aggiungete l'olio, lo yogurt, la farina di nocciole e il lievito, ed impastate fino a quando il composto non risulta omogeneo. </span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">3.Formate delle palline grosse come noci e sistemarle in una teglia rivestita di carta da forno. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nf7XWCr0P2R6PEeJZOPEnwimNoBJT2IMaNw6stK3fPAyaMjNPdWWfLp_NGDrM-M-lTYWRTRm1X0n81tFFyMztWLPvXhn4-VDdD6aMWebmv400Y7k0E6wVSQNxHEbsGYeKCJBM21bENM/s1600/biscotti+cacao+yogurt+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nf7XWCr0P2R6PEeJZOPEnwimNoBJT2IMaNw6stK3fPAyaMjNPdWWfLp_NGDrM-M-lTYWRTRm1X0n81tFFyMztWLPvXhn4-VDdD6aMWebmv400Y7k0E6wVSQNxHEbsGYeKCJBM21bENM/s640/biscotti+cacao+yogurt+2.jpg" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">4. Fate cuocere i biscotti a 180° per circa 15 min.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GglUVUY3LzY09pc41JPIR9iUhhbnK_4AKv6VRZIrqyJy2DRCxfHFp4xNw87GixGxeY7CDdFib114AyJpVKqhNgMnylmumfFT6n5wbKj_Lm54GJ4nf6MBHQ2iVcKSZbnlXRI7Nkq_ub4/s1600/biscotti+cacao+yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8GglUVUY3LzY09pc41JPIR9iUhhbnK_4AKv6VRZIrqyJy2DRCxfHFp4xNw87GixGxeY7CDdFib114AyJpVKqhNgMnylmumfFT6n5wbKj_Lm54GJ4nf6MBHQ2iVcKSZbnlXRI7Nkq_ub4/s320/biscotti+cacao+yogurt.jpg" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0pw10oyo-6EzQ7TuEMYz7O3vnZBdEhlEQBL4oHTrscyHe2D2u1lHhYOELitwNj93RgJyNfvAWLwmi7VdJJCOFJIb88e_yxM5vWvvT-tGqfZobZ_DLrgNm4OV8rB8f8p4jds7IVMxpTY/s1600/biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0pw10oyo-6EzQ7TuEMYz7O3vnZBdEhlEQBL4oHTrscyHe2D2u1lHhYOELitwNj93RgJyNfvAWLwmi7VdJJCOFJIb88e_yxM5vWvvT-tGqfZobZ_DLrgNm4OV8rB8f8p4jds7IVMxpTY/s320/biscotti.jpg" width="320" /></span></a></div>
<div style="background-color: white; color: #666666; line-height: 18px; text-align: justify;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-52248477279020159022012-09-22T09:03:00.000+01:002012-09-22T09:03:12.581+01:00Trota salmonata farcita<br />
<div class="MsoNormal" style="background-color: white; color: #222222; font-size: 13px;">
<b><span style="font-family: Verdana, sans-serif;">Ingredienti (4 persone)</span></b></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">1 trota salmonata grande<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">1 zucchina grande<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">6 patate<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">100g di pane grattugiato<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">5 pomodorini rossi maturi<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">1 bicchiere di vino bianco<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">1 spicchio d’aglio<u></u><u></u></span></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;">2 rametti di rosmarino<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">4 foglie di salvia<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">1 ramentto di timo<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">Pepe<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">Sale<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;">Olio extra vergine d’oliva<u></u><u></u></span></div>
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<span style="font-family: Verdana, sans-serif;"> <u></u><u></u></span></div>
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<b><span style="font-family: Verdana, sans-serif;">Preparazione</span></b></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 14.25pt; text-align: justify;">1.</span><span style="line-height: 14.25pt; text-align: justify;">Pulite e sviscerate la trota. Con un coltellino aiutatevi a sfilettare il pesce, in modo da avere due filetti;</span></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 14.25pt; text-align: justify;">2.</span><span style="line-height: 14.25pt; text-align: justify;">Sbucciate le patate, lavatele e tagliatele a rondelle sottili. Lavate la zucchina e tagliate 2-3 fette nel senso più lungo (vi servirà per farcire la trota). La rimanente zucchina tagliatela a fiammifero;</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 14.25pt; text-align: justify;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGl2rQeagg6b8ht0Skiw8lfQZ7AIKnJc1YZmcVqkjrQOgDuXIK1iENGPgA1CQA6ECagASu-B_hPMK79yNCSHgO4PtbDlscBJvQnXy21p_ht4JTcqA2JMx7wjaoZMPHcwyRVFGS_3kiGI/s1600/trota+farcita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGl2rQeagg6b8ht0Skiw8lfQZ7AIKnJc1YZmcVqkjrQOgDuXIK1iENGPgA1CQA6ECagASu-B_hPMK79yNCSHgO4PtbDlscBJvQnXy21p_ht4JTcqA2JMx7wjaoZMPHcwyRVFGS_3kiGI/s640/trota+farcita.jpg" width="640" /></span></a></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-size: 13px;">
<span style="font-family: Verdana, sans-serif;"><span style="line-height: 14.25pt; text-align: justify;">3.</span><span style="line-height: 14.25pt; text-align: justify;">Tritate le spezie, mettetele in un piatto e aggiungete il pan grattato, sale e pepe;</span></span></div>
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<span style="line-height: 14.25pt; text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 14.25pt; text-align: justify;">4.</span><span style="line-height: 14.25pt; text-align: justify;">Prendete una teglia da forno, ricoprendola con la carta da forno. Adagiate metà delle patate sul fondo, in modo da creare “letto” di patate. A dagiate un filetto di trota sopra le patate farcitelo con il composto di pane, adagiate sopra le zucchine, un po’ d’olio e richiudete il tutto con l’altro filetto.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 14.25pt; text-align: justify;"><br /></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 14.25pt; text-align: justify;">5.<span style="font-size: 7pt; line-height: normal;"> </span></span><span style="line-height: 14.25pt;"><u style="line-height: 14.25pt; text-align: justify;"></u></span><span style="line-height: 14.25pt; text-align: justify;">Coprite il pesce con le rimanentei patate. A ggiungete i pomodorini e le zucchine tagliate a fiammifero. Condite il tutto con un po’ d’olio, sale pepe, un rametto di rosmarino, vino bianco ed infornate a 200° per 40 minuti.</span></span></div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3073671310491773342.post-7302724368902405712012-09-22T08:57:00.001+01:002012-09-22T08:58:17.104+01:00Biscotti con goccie di cioccolato<span style="font-family: Verdana, sans-serif;"><b>Ingredienti</b> </span><br />
<span style="font-family: Verdana, sans-serif;">125g di goccie fondenti</span><br />
<span style="font-family: Verdana, sans-serif;">180g di burro</span><br />
<span style="font-family: Verdana, sans-serif;">180d di zucchero</span><br />
<span style="font-family: Verdana, sans-serif;">250g di farina</span><br />
<span style="font-family: Verdana, sans-serif;">3 tuorli d'uova</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 bicchiere di latte piccolo tiepido</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 bustina di lievito</span><br />
<span style="font-family: Verdana, sans-serif;">1 pizzico di sale</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Preparazione</b></span><br />
<span style="font-family: Verdana, sans-serif;">1. Sbattete bene burro e zucchero;</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">2. Aggiungete i tuorli uno alla volta</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTcT6msYvgLex13xT4Q93xYJpCB0EF-pz7gGGkjHg4CtiA_MPhLVpzECM-0mTTY1eIOxcLegWghtrziU3cBhAR25qX3rfJG_UKrEE00fBxD95UE_AkwddrkvqAh95kUt-azMwHKc-lKM/s1600/biscotti+gocciole+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTcT6msYvgLex13xT4Q93xYJpCB0EF-pz7gGGkjHg4CtiA_MPhLVpzECM-0mTTY1eIOxcLegWghtrziU3cBhAR25qX3rfJG_UKrEE00fBxD95UE_AkwddrkvqAh95kUt-azMwHKc-lKM/s640/biscotti+gocciole+2.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">3. Aggiungete il sale, la farina, il lievito sciolto nel latte e le goccie di cioccolato;</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4. Fate delle palline con due cucchiai e disponetele sulla teglia con carta da forno. Tenete molta distanza tra un biscotto e l'altro, perchè l'impasto tenderà ad abbassarsi;</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoikO2GU10d6Gtw3CLVO9vucDMum-nFziJNDyxRXeP0CH5lc4ONPGbNa0AV3bNeisDxa4tP9olISgjG02XYEdd7WmXLN4IEbsUdTVmkglJeD8m1j2gddEJZFUIGcCZcBGkgm-UT0aXmI/s1600/biscotti+gocciole+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoikO2GU10d6Gtw3CLVO9vucDMum-nFziJNDyxRXeP0CH5lc4ONPGbNa0AV3bNeisDxa4tP9olISgjG02XYEdd7WmXLN4IEbsUdTVmkglJeD8m1j2gddEJZFUIGcCZcBGkgm-UT0aXmI/s640/biscotti+gocciole+3.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">5. Infornate a 160° per 15-16 minuti;</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUVpICsN5bYkLrlXGyiqVMFZNjySbvh5Q8lUNcm20dqhfpFdevfYsjR44D58E4D0gqHAH0MdnlmkC1WAGb0L_PF18Ty2lWfEq6LswRg6KsekRoU9oTcrsbxUJvY3-uoCeNNRXDw6lznU/s1600/biscotti+gocciole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUVpICsN5bYkLrlXGyiqVMFZNjySbvh5Q8lUNcm20dqhfpFdevfYsjR44D58E4D0gqHAH0MdnlmkC1WAGb0L_PF18Ty2lWfEq6LswRg6KsekRoU9oTcrsbxUJvY3-uoCeNNRXDw6lznU/s320/biscotti+gocciole.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50Rqm_LPKS8WwtEz7y6uD_OYzSUXsZnqce5BfCVP9FB3ECNLsyn7YDUh4U_5ln2gX0wrGMCeav0HGQrxVgK2aozVaPwASCNKq1AjKa5laAegmxHRgnZ5jDVEFOWJ9FWbK4y5ZIY2sz50/s1600/biscotti+burro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50Rqm_LPKS8WwtEz7y6uD_OYzSUXsZnqce5BfCVP9FB3ECNLsyn7YDUh4U_5ln2gX0wrGMCeav0HGQrxVgK2aozVaPwASCNKq1AjKa5laAegmxHRgnZ5jDVEFOWJ9FWbK4y5ZIY2sz50/s320/biscotti+burro.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWYqTP2S7AfwO_ZUocK1IIBRoyOHet4T4IvrPRhh5hLxXizuxwdCOQQgVI5idtc4qL_Nur5-frvN3xZtYFv6AcWIxLCvEiGs8ZWD9GytBQrR1lqY1GVL72EwonDVmSWCNLNIWuo3j0dA/s1600/biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWYqTP2S7AfwO_ZUocK1IIBRoyOHet4T4IvrPRhh5hLxXizuxwdCOQQgVI5idtc4qL_Nur5-frvN3xZtYFv6AcWIxLCvEiGs8ZWD9GytBQrR1lqY1GVL72EwonDVmSWCNLNIWuo3j0dA/s320/biscotti.jpg" width="320" /></a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-24077638213735724942012-09-21T23:10:00.000+01:002012-09-24T08:35:40.055+01:00Involtini di pollo all’uva<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;">Questa ricetta utilizza prodotti di </span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;"><a href="http://www.ortoincitta.it/"><span id="goog_1859171974"></span>Orto in città</a></span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;"><a href="http://www.blogger.com/">,<span id="goog_1859171975"></span></a> biologici e a km0. </span>
<br />
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredienti (per 4 persone)</b></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">4 petti di pollo<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">4 foglie di erba salvia<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">1 zucchina<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">1 grappolo <a href="http://www.ortoincitta.it/">d’uva</a><o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">Sale<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">Pepe<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">Olio extra vergine d’oliva<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<b><span style="font-family: "Verdana","sans-serif";">Preparazione<o:p></o:p></span></b></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">1. Lavate la zucchine e tagliatele a
fiammifero. Quindi mettete la cuocere in una padella con dell’olio a fiamma
alta, per 15 minuti. Girate frequentemente le zucchine, dovranno risultare
croccanti;<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">2. In un piatto stendete i petti di
pollo, adagiate sopra la foglia di salvia, le zucchine cotte, sale e pepe.
Quindi arrotolateli e chiudetele con uno stuzzicadente;<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">3. Lavate gli acini d’uva, e
togliete i semi. Scaldate dell’olio, aggiungete l’uva, salate e lasciate cuocere
per 1 minuto, quindi aggiungete i petti
di pollo e lasciate cuocere fino a cottura per 15 minuti circa.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZNMTNCaVtCM7vG5CisBKAh4rxumuLddPe3LQYgx2XBFvB1f3A0y-87wHz3mHDBg99W3LLYRlw9xAEBYyJOd6VsU_GstllCIgq9Aw2uA0IwhVEmjPzJfPzjuRpAU292Cw6CUAgQUP6sM/s1600/involtini+di+pollo+con+uva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZNMTNCaVtCM7vG5CisBKAh4rxumuLddPe3LQYgx2XBFvB1f3A0y-87wHz3mHDBg99W3LLYRlw9xAEBYyJOd6VsU_GstllCIgq9Aw2uA0IwhVEmjPzJfPzjuRpAU292Cw6CUAgQUP6sM/s400/involtini+di+pollo+con+uva.jpg" width="400" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-58012945878100154522012-09-21T23:03:00.000+01:002012-09-24T08:36:16.273+01:00Bocconcini d'uva<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;">Questa ricetta utilizza prodotti di </span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;"><a href="http://www.ortoincitta.it/"><span id="goog_1859171974"></span>Orto in città</a></span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;"><a href="http://www.blogger.com/">,<span id="goog_1859171975"></span></a> biologici e a km0. </span>
<br />
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 26px; margin: 0px; padding: 0px; text-align: justify;"><br /></span>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<b><span style="font-family: Verdana, sans-serif;">Ingredienti (6 persone)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1 grappolo <a href="http://www.ortoincitta.it/">d’uva bianca Italia</a><b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">80g di formaggio spalmabile
(Philadelphia)<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">80g di gongorzola dolce<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">100g di pistacchi tritati<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<b><span style="font-family: Verdana, sans-serif;"><br /></span></b></div>
<div class="MsoNormal" style="tab-stops: 99.0pt; text-align: justify;">
<b><span style="font-family: Verdana, sans-serif;">Preparazione </span></b></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1. Lavate gli acini dell’uva e togliete i semi; <b><o:p></o:p></b></span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">2. In una ciotola mischiate il gorgonzola con il formaggio
spalambile;<br /><b><br />
</b></span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">3. Passate ogni acino di uva<span class="apple-converted-space"> </span>nella
crema di formaggio in modo da ricoprirlo completamente, quindi adagiatelo in
una piccola ciotola nella quale avrete posto i pistacchi tritati. Ricprite gli
acini con i pistacchi e adagiate tutto su un piatto e servite; </span><span style="font-family: Arial, sans-serif; font-size: 14pt;"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqL35IFeBvZZ_6wwFDoPBMNRXA7x5B6DRDvDkN3dbgrybulBsJ4AJQMUXZJAvVZ-g1xLzfq8O56y1-QcFghMYjP7x8pMllQfo5fxrwmPBkBBiKXLr_FF70245eepaXyfJ8JTYLU5s-Fu4/s1600/bocconcini+d'uva.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqL35IFeBvZZ_6wwFDoPBMNRXA7x5B6DRDvDkN3dbgrybulBsJ4AJQMUXZJAvVZ-g1xLzfq8O56y1-QcFghMYjP7x8pMllQfo5fxrwmPBkBBiKXLr_FF70245eepaXyfJ8JTYLU5s-Fu4/s640/bocconcini+d'uva.jpg" width="640" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-31234552635923169592012-08-05T10:15:00.000+01:002012-08-05T10:15:08.518+01:00Zucchine ripiene con gamberetti<span style="font-family: Verdana;">Questa ricetta utilizza prodotti di </span><a href="http://www.ortoincitta.it/"><span style="font-family: Verdana;">Orto in città</span></a><span style="font-family: Verdana;">, biologici e a km0. </span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><strong>Ingredienti</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><a href="http://www.ortoincitta.it/">4 zucchine</a></span><br />
<span style="font-family: Verdana, sans-serif;">150 g di gamberetti surgelati </span><br />
<span style="font-family: Verdana, sans-serif;">1 uovo</span><br />
<span style="font-family: Verdana, sans-serif;">150g di parmigiano reggiano grattugiato</span><br />
<span style="font-family: Verdana, sans-serif;">100g di pane raffermo</span><br />
<span style="font-family: Verdana, sans-serif;">Aglio liofilizzato</span><br />
<span style="font-family: Verdana, sans-serif;">Pane grattugiato </span><br />
<span style="font-family: Verdana, sans-serif;">Olio extra vergine d’0liva</span><br />
<span style="font-family: Verdana, sans-serif;">Sale</span><br />
<span style="font-family: Verdana, sans-serif;">Pepe</span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><strong>Preparazione</strong></span><br />
<br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1. Lavate le zucchine e tagliatele a metà per la lunghezza. Con un cucchiaio scavate le zucchine mettendo la polpa in una ciotola (state attenti a non rompere le zucchine; </span></div>
<div style="text-align: justify;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">2. Con un frullatore tritate la polpa delle zucchine. Quindi, aggiungete l’uovo, il pane raffermo - precedentemente ammorbidito in acqua e strizzato bene - il formaggio, i gamberetti, sale, pepe, aglio e un cucchiaio d’olio. Mescolate bene fino a far amalgamare il tutto. Se l’impasto dovesse risultare troppo morbido, aggiungete del pane grattugiato. </span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wvvpOaCa4FSupXw0_aZy6aQjHINUV70mmmpPRS7uH5lZ6jcHTI7C7w4RvURej7ZmE9kHB8FOTKluQuYMplIUOsOBy-GR_hMAQ2iEkWvf61M6rQPG5ldAJ7bXhHZUr1OSJcFv9ue_TY8/s1600/zucchine+ripiene+gamberetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3wvvpOaCa4FSupXw0_aZy6aQjHINUV70mmmpPRS7uH5lZ6jcHTI7C7w4RvURej7ZmE9kHB8FOTKluQuYMplIUOsOBy-GR_hMAQ2iEkWvf61M6rQPG5ldAJ7bXhHZUr1OSJcFv9ue_TY8/s400/zucchine+ripiene+gamberetti.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">3. Riepite le zucchine con il composto, cospargete la superficie con del pane grattugiato e un filo d’olio. Infornate a 200° per 30 minuti circa; </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMNJYEPj0u5E6tQRYMS_JuGnLA4n6NcqCfKWDSvIdpJ8szMAF79rSFAf4p01acHshstQSJOzxxdVklFJdi_zc6c5DKPWNGdsljnK9azoH57hYjQ0UitI6ShwVuYsCAy-lBRrTAhNcH18/s1600/zucchine+ripiene+gamberetti+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMNJYEPj0u5E6tQRYMS_JuGnLA4n6NcqCfKWDSvIdpJ8szMAF79rSFAf4p01acHshstQSJOzxxdVklFJdi_zc6c5DKPWNGdsljnK9azoH57hYjQ0UitI6ShwVuYsCAy-lBRrTAhNcH18/s400/zucchine+ripiene+gamberetti+2.jpg" width="400" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-91951346557862654692012-08-05T10:11:00.001+01:002012-08-05T10:17:15.924+01:00Verdure gratinate<span style="font-family: Verdana, sans-serif;">Questa ricetta utilizza prodotti di <a href="http://www.ortoincitta.it/">Orto in città</a>, biologici e a km0. </span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Ingredienti</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><a href="http://www.ortoincitta.it/">6 pomodori perini</a></span><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><a href="http://www.ortoincitta.it/">2 zucchine</a></span><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">80g pane grattato</span><br />
<span style="font-family: Verdana, sans-serif;">20g di parmigiano reggiano grattugiato</span><br />
<span style="font-family: Verdana, sans-serif;">Prezzemolo</span><br />
<span style="font-family: Verdana, sans-serif;">2 foglie di menta</span><br />
<span style="font-family: Verdana, sans-serif;">Origano</span><br />
<span style="font-family: Verdana, sans-serif;">Sale</span><br />
<span style="font-family: Verdana, sans-serif;">Pepe</span><br />
<span style="font-family: Verdana, sans-serif;">Olio extra vergine d’oliva</span><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><strong>Preparazione</strong></span></div>
<span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;">
<br /></div>
</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1. Lavate i pomodori e tagliateli a metà. Lavate le zucchine e tagliatele a fiammifero;</span><br />
</div>
<br />
<br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">2. in un piatto mescolate il pane, formaggio, prezzemolo tritato, le erbe aromatiche</span></div>
<span style="font-family: Verdana, sans-serif;"><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u6Cse_Q8cms98HKDvPxQqZTQiUDNKTdZVHf9R2js_xHQp6RXFZVyjRPI7jq-MJ-4f95H5ZYAz10etz4-lzXg2s2qQDyaoc8UUqMxRHIZRPAhCIzouuaw5Ghs5uPXpkfLDqUsJ9n5Y90/s1600/verdura+gratinata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5u6Cse_Q8cms98HKDvPxQqZTQiUDNKTdZVHf9R2js_xHQp6RXFZVyjRPI7jq-MJ-4f95H5ZYAz10etz4-lzXg2s2qQDyaoc8UUqMxRHIZRPAhCIzouuaw5Ghs5uPXpkfLDqUsJ9n5Y90/s400/verdura+gratinata.jpg" width="400" /></a></div>
</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">3. Adagiate le verdure su una teglia, coprite la superfice con l’impanatura e bagnatele con un filo d’olio. Infornate il tutto a 180° per 40 minuti;</span></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfURdNzT6fauTMuN32mnTJMWRzatkbkFWQSjHDXeW5lGThe1z8dTIhSbWCwDaFBIaJoQ3NZ12a3EWyLPzHdu6UaPsiPXfcDKQR65P72eSOpJokkm_g4OKawoZa3St2ReNiYcZ2O-ABQQ/s1600/verdura+gratinata+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfURdNzT6fauTMuN32mnTJMWRzatkbkFWQSjHDXeW5lGThe1z8dTIhSbWCwDaFBIaJoQ3NZ12a3EWyLPzHdu6UaPsiPXfcDKQR65P72eSOpJokkm_g4OKawoZa3St2ReNiYcZ2O-ABQQ/s400/verdura+gratinata+2.jpg" width="400" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-74652356706666981542012-07-22T18:07:00.000+01:002012-07-22T15:07:26.843+01:00Semifreddo di pesche e yogurt<b style="background-color: white; font-family: Verdana, sans-serif;">Ingredienti (4 persone)</b><br />
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">170g di yogurt greco<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">150g di panna o yogurt bianco<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">4 fogli di gelatina<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">½ limone<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">80g di zucchero<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><a href="http://www.ortoincitta.it/">4 pesche nettarine</a><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">2 cucchiai d’acqua<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><b>Preparazione</b><o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1.Lavate e pelate le pesce. Tagliate <a href="http://www.ortoincitta.it/">2 pesche</a> a
pezzetti piccoli e mettetele in una ciotola; <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">2. In una ciotola amalgamate gli yogurt (o
yogurt+panna) con lo zucchero. Aggiungete le pesche tagliate a pezzetti. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: justify;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">3. Nel frattempo ammorbidite la gelatina in acqua,
quindi strizzatela, e mettete due fogli in un tegamino con 2 cucchiai d’acqua (gli
altri due fogli lasciateli nell’acqua). Portate ad ebolizzione, e unite la
gelatina al composto di yogurt. Amalgamate il tutto e mettete il composto in 4
coppette (senza riempirle troppo). Fate riposare in frigo. <o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; font-family: Verdana, sans-serif; font-size: 12pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUh6Hn68X1b7dosD3AAUJ-T1Nug1UYEqThNkc1blsKiuzCewB2wjqLBCtxWIn9W_woYKTCTO4CMmOJsoiRv-_S65HMMqGGXNn7saBjfEYKykD6mE2hZMCOO5v1W7GGpiZl4lksjLjiP6s/s1600/Semifreddo+di+pesche+e+yogurt+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="83" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUh6Hn68X1b7dosD3AAUJ-T1Nug1UYEqThNkc1blsKiuzCewB2wjqLBCtxWIn9W_woYKTCTO4CMmOJsoiRv-_S65HMMqGGXNn7saBjfEYKykD6mE2hZMCOO5v1W7GGpiZl4lksjLjiP6s/s400/Semifreddo+di+pesche+e+yogurt+3.jpg" width="400" /></a></div>
<div style="font-family: Verdana, sans-serif; font-size: 12pt; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 12pt;"><br /></span></div>
<div style="text-align: justify;">
<span style="background-color: white;"><span style="font-family: Verdana, sans-serif; font-size: small;">4. Sbucciate e tagliate le
altre due <a href="http://www.ortoincitta.it/">pesche</a>, mettetele in un recipiente lungo, aggiungete il succo del
limone, un cucchiaio scarso di zucchero e frullate con il frullatore ad
immersione. Mettete il composto in un pentolino con i due fogli di gelatine che
avete tenuto da parte. Portate ad </span><span style="font-family: Verdana, sans-serif;">ebollizione</span><span style="font-family: Verdana, sans-serif; font-size: small;"> e spegnete. Fate raffreddare il
composto e versatelo sopra il semifreddo di yogurt. Fate riposare il tutto in
frigo per 1 ora. </span></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hSnSjfByuc4ZCseA6et5ix0uIhyphenhyphenhzZksOfFqnnwhRcxVfG4LZpjbTuuv795e9YD4Mr9PukQxDUiRtE7MaLnWclVOWeGEfMzjfYLILzxQWPbxq9PZmRbQ_pJrNqKkcXoISyOx5FYEv6I/s1600/Semifreddo+di+pesche+e+yogurt+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hSnSjfByuc4ZCseA6et5ix0uIhyphenhyphenhzZksOfFqnnwhRcxVfG4LZpjbTuuv795e9YD4Mr9PukQxDUiRtE7MaLnWclVOWeGEfMzjfYLILzxQWPbxq9PZmRbQ_pJrNqKkcXoISyOx5FYEv6I/s320/Semifreddo+di+pesche+e+yogurt+2.jpg" width="293" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-30385306745864297142012-07-22T14:55:00.001+01:002012-07-22T15:05:41.908+01:00Lasagne con pesto di pistacchi e mortadella<b style="background-color: white; text-align: justify;"><span style="font-family: Verdana, sans-serif;">Ingredienti
(6/8 persone)</span></b><br />
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">500 g di sfoglia per lasagne (Barilla cottura 20 minuti
direttamente nel forno)<br />
150 g di mortadella emiliana con pistacchi affettata<br />
1 vasetto di pesto di pistacchi di bronte <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">4 mozzarelle di bufala grandi<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">150 g di Parmigiano Reggiano grattugiato</span><br />
<span style="font-family: Verdana, sans-serif;">1 cucchiaio di olio extravergine</span><br />
<b style="background-color: white; text-align: justify;"><span style="font-family: Verdana, sans-serif;"></span></b></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span><br />
<span style="font-family: Verdana, sans-serif;"><b><a href="http://ricettoso.blogspot.it/2010/10/besciamella.html">Per la besciamella</a></b></span><br />
<span style="font-family: Verdana, sans-serif;">50g di burro<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">100g di
farina<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">1l di latte<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Sale<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Pepe<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">Noce moscata<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="background-color: white; font-family: Verdana, sans-serif;"> </span></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: Verdana, sans-serif;">Preparazione<o:p></o:p></span></b></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<b><span style="font-family: Verdana, sans-serif;">1.<a href="http://ricettoso.blogspot.it/2010/10/besciamella.html"> preparate labesciamella</a>: </span></b><span style="font-family: Verdana, sans-serif;">In un
tegame fate scaldare il latte<o:p></o:p></span></div>
<div style="margin: 0cm 0cm 0.0001pt; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">In una
pentola a bordi alti, sciogliete il burro e aggiungete la farina setacciata. Continuate
a mescolare. A fuoco molto lento, aggiungete poco a poco il latte, mescolando
con una frusta stemperando tutti i grumi. Una volta aggiunto tutto il latte,
continuate a mescolare con un cucchiaio finché non diventerà piú solida (dovete
tenere una consistenza un po’ liquida). Togliete dal fuoco, mettete della noce
moscata, salate, pepate e aggiungete il pesto di pistacchi.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">2.
Tagliate la mozzarella a pezzetti, tenendo il suo latte. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXy2PH-NkhkvYS73hFTfN3dybG_AMj1vbFhG323sReHpBUVIx_H3FFT6Qkzbz505r_oDLIG4YB3L9agebA8fn6ZciXLnHozq4rIJLx_mseK5eu6FGlVmHsd2tBpzjQAE6pw6trL7hpQkY/s1600/lasagne+mortadella+pistacchi+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="121" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXy2PH-NkhkvYS73hFTfN3dybG_AMj1vbFhG323sReHpBUVIx_H3FFT6Qkzbz505r_oDLIG4YB3L9agebA8fn6ZciXLnHozq4rIJLx_mseK5eu6FGlVmHsd2tBpzjQAE6pw6trL7hpQkY/s320/lasagne+mortadella+pistacchi+3.jpg" width="320" /></a></div>
<span style="background-color: white; font-family: Verdana, sans-serif; text-align: justify;">3.
Componete le lasagne: ungete una teglia rettangolare, fate un primo strato con
le lasagne, la besciamella con pesto, la mortadella , la mozzarella ed il parmigiano
reggiano. Continuate fino ad esaurimento degli ingredienti (circa 6/7 strati).
Sul’ultimo strato mettete solo la besciamella, il parmigiano ed un filo d’olio.</span><br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">4.
Mettete in forno a 200° per 20 minuti. Gli ultimi 3 minuti fate rosolare la
parte alta delle lasagne. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;">5.
Fate riposare per 10 minuti e servite<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMqmsdo97MDEZ7DgHw4cJvOhSIUNbhjWVhWwWSH1in7Mt6PKD2uJMwesIOIrRm1aAhFeBDJe1DMkKkUdB0mj7CFTBFyahCyw0nSdWrl9gUue6iebNw8X_tyClb7QZf6f8a4ppHRMMfTY/s1600/lasagne+mortadella+pistacchi+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSMqmsdo97MDEZ7DgHw4cJvOhSIUNbhjWVhWwWSH1in7Mt6PKD2uJMwesIOIrRm1aAhFeBDJe1DMkKkUdB0mj7CFTBFyahCyw0nSdWrl9gUue6iebNw8X_tyClb7QZf6f8a4ppHRMMfTY/s320/lasagne+mortadella+pistacchi+2.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7E36haoFWri1q71tN3YmmYb4kIM_LI4cx8Z56kAVvISQ7vAdvrEbCvfgqJ2tEAdgGcDMDKysyGiHqEczHItum-FTrWlTDGXNQnkYc4LuMES4zK8R92mK7LEW-QQ8WLhyphenhyphen69zl176Fbs7Y/s1600/lasagne+mortadella+pistacchi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7E36haoFWri1q71tN3YmmYb4kIM_LI4cx8Z56kAVvISQ7vAdvrEbCvfgqJ2tEAdgGcDMDKysyGiHqEczHItum-FTrWlTDGXNQnkYc4LuMES4zK8R92mK7LEW-QQ8WLhyphenhyphen69zl176Fbs7Y/s320/lasagne+mortadella+pistacchi.jpg" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-22349096204072610382012-07-22T14:52:00.001+01:002012-07-22T14:52:24.621+01:00Millefoglie di scorfano e verdure<br />
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<b><span style="font-family: "Verdana","sans-serif";">Ingredienti
(4/6 persone)<o:p></o:p></span></b></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">4 filetti di scorfano puliti e
spinati<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">1 zucchina grande<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">3 patate<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">½ kg di pomodorini a grappolo<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">1 rametto di rosmarino<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">2 foglie di salvia,<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">4 foglie di menta<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½ bicchiere di vino bianco<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Origano <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Sale <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Pepe <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Olio<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Verdana","sans-serif";">Preparazione<o:p></o:p></span></b></div>
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<span style="font-family: "Verdana","sans-serif";">1. Lavate e tagliate le zucchine a
fette verticali di altezza 3mm. Fatele grigliare in forno (o in una padella)
per 2 minuti;<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">2. Pelate e lavate le patate,
quindi, tagliatele a fette verticali di 3mm. Lavate e tagliate i pomodori in
due. Tritate le erbe aromatiche, aggiungete il sale e pepe e lasciate da parte.
<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">3. Tagliate i filetti in 2 o 4 pezzi
– la grandezza deve essere simile a quella delle patate. <o:p></o:p></span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWyaLAiRR4gqZC1BR2fMvzyoIW4fxGfgvzVThJxV84SAuS4uucvJiwz5qIlqNQECxZRM_79q8p82PLxFp9krEppnPWnNxbRhKlpd9Im4fWOAc7VLYZSBnqksQwmcWBsPHNeWEzWJiPMY/s1600/millefoglie+di+scorfano+e+zucchine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWyaLAiRR4gqZC1BR2fMvzyoIW4fxGfgvzVThJxV84SAuS4uucvJiwz5qIlqNQECxZRM_79q8p82PLxFp9krEppnPWnNxbRhKlpd9Im4fWOAc7VLYZSBnqksQwmcWBsPHNeWEzWJiPMY/s640/millefoglie+di+scorfano+e+zucchine.jpg" width="640" /></a></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">4. Componete la millefoglie: in una
teglia unta fate un primo strato con una fetta di patata, la zucchina il pesce,
le erbe aromatiche. Fate un secondo strato e blaccate il tutto con uno stuzzicadenti.
Continuate fino ad esaurimento degli ingredienti;<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">5. Mettete i pomodorini nella teglia
con le millefoglie, bagnate il tutto con un filo d’olio, vino bianco, salate ed
infornate a 200° per 15/20 minuti. Servite le millefoglie tiepide accampagnate
nato con con i pomodorini. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSWIwrvuVwy-AxkTeqm9jEJGVkbNj3SpoQWoBT1YbyjYq4ASFvr_zOZuGABjhlGXUbubtrebT_jNMUGcDI35itL6QN8u1GCKbWaQjK8p5zHcSjoAUdM9Ot6Ha9OekNZmq331OvrAYqvM/s1600/millefoglie+di+scorfano+e+zucchine+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYSWIwrvuVwy-AxkTeqm9jEJGVkbNj3SpoQWoBT1YbyjYq4ASFvr_zOZuGABjhlGXUbubtrebT_jNMUGcDI35itL6QN8u1GCKbWaQjK8p5zHcSjoAUdM9Ot6Ha9OekNZmq331OvrAYqvM/s400/millefoglie+di+scorfano+e+zucchine+2.jpg" width="400" /></a></div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-82313928764328627422012-07-22T14:51:00.000+01:002012-07-22T14:51:01.500+01:00Torta soffice con Yogurt e Latte di mandorla<br />
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</div>
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<b><span style="font-family: "Verdana","sans-serif";">Ingredienti
(6/8 persone)<o:p></o:p></span></b></div>
<br />
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<span style="font-family: "Verdana","sans-serif";">1 vasetto di Yogurt<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2
vasetti di zucchero<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2
vasetti di farina<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2
uova grandi<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1
vasetto di latte di mandorla<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 vasetto di fecola di patate ( o
farina)<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½
vasetto di latte<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">½
vasetto di olio di semi<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1
bustina di lievito<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif;"><b>Preparazione</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1.
Con una frusta, montate lo zucchero con le uova. Aggiungete lo yogurt, il
latte, l’olio, latte di mandorla e mescolate il tutto. Quando è amalgamato aggiungete
la farina, la fecola ed il lievito setacciati. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">2.
Mettere in una teglia imburrata ed infornare a 180gradi per 30/40 minuti.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tpiZuLq1wSRJ3sTdaUtPTlSn2Y-HOI2JYwmaa1616nmBW5U7Ih5RwqmT6eX3nw6QM9exiS-iKpXWaTpTskmkQ1DM5FeRxvlA0UVV1OO7qm3gGfOSaMIbyVl5NpS4gw3jEKiDp4H9Y28/s1600/torta+yogurt+e+latte+di+mandorla+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9tpiZuLq1wSRJ3sTdaUtPTlSn2Y-HOI2JYwmaa1616nmBW5U7Ih5RwqmT6eX3nw6QM9exiS-iKpXWaTpTskmkQ1DM5FeRxvlA0UVV1OO7qm3gGfOSaMIbyVl5NpS4gw3jEKiDp4H9Y28/s320/torta+yogurt+e+latte+di+mandorla+2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54aUerytXm3xK723QJZ4YbTy4edHOjLT3GECUsNZOJ7nE952_2Eran1gFodErGQ_OKgPXVUkeNR9qMEWhaKfnM05B3s8WyuC_2nKuT4hamt7fU2Ko_AaQUAjeQo3cm77gMLzfnXsIYuc/s1600/torta+yogurt+e+latte+di+mandorla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj54aUerytXm3xK723QJZ4YbTy4edHOjLT3GECUsNZOJ7nE952_2Eran1gFodErGQ_OKgPXVUkeNR9qMEWhaKfnM05B3s8WyuC_2nKuT4hamt7fU2Ko_AaQUAjeQo3cm77gMLzfnXsIYuc/s320/torta+yogurt+e+latte+di+mandorla.jpg" width="320" /></a></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3073671310491773342.post-90801460666190937432012-07-20T14:49:00.000+01:002012-07-22T14:49:34.125+01:00Gamberoni marinati su letto di songino<br />
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<span style="font-family: "Verdana","sans-serif";"><b>Ingredienti (per 4 persone) </b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">8 gamberoni<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">300g di songino<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">4 pomodorini pachino <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 limone<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 cucchiaio piccolo di salsa di soia<o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">2 foglie di menta <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">4 cucchiai di olio extra vergine d’oliva
<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Sale <o:p></o:p></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">pepe<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: "Verdana","sans-serif";"><b>Preparazione</b><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1. lavate e pulite i gamberoni,
eliminando la testa.<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">2. In una ciotola emulsionate l’olio
con succo ½ limone, la scorza del limone. Quando sarà emulsionato aggiungete la
salsa di soia, sale e pepe. Mettete i
gamberoni nella ciotola, cercando di immergerli tutti e lasciate riposare in
frigo per 20 minuti. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">3. Lavate il songino e i pomodori. Conditeli
con del sale, pepe olio e metteteli su un piatto di portata. Adagiate i
gamberoni e servite con del pepe macinato fresco.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFI9wgYRlvG0wf7R7Hvlgu6fObLO6TDcsgmVEm4tHFCNZ8Vh7L_OjK_eSpoEDBYhiUneZ_z6PI-FTOv5x9XYQwVGFyiiPQhyvod6WVrRlndWWiHWz_qkXnwSMol2uPTBWf4F6yZ2nmAsY/s1600/Gamberoni+marinati+su+letto+di+songino.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFI9wgYRlvG0wf7R7Hvlgu6fObLO6TDcsgmVEm4tHFCNZ8Vh7L_OjK_eSpoEDBYhiUneZ_z6PI-FTOv5x9XYQwVGFyiiPQhyvod6WVrRlndWWiHWz_qkXnwSMol2uPTBWf4F6yZ2nmAsY/s400/Gamberoni+marinati+su+letto+di+songino.jpg" width="400" /></a></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-67864667161282184232012-07-19T14:41:00.000+01:002012-07-22T14:41:51.476+01:00Verdure al forno<br />
<div class="MsoNormal">
<b><span style="font-family: "Verdana","sans-serif";">Ingredienti (6
persone)<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">4 zucchine<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">2 melanzane<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1 cipolla grande<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">1 peperone giallo<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">4 patate<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">4 foglie di basilico<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">1 rametto di rosmarino<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">1 rametto di timo<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">4 foglie di menta<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Sale<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Pepe<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Olio extra vergine d’oliva<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: "Verdana","sans-serif";">Preparazione<o:p></o:p></span></b></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">1. Lavate tutte le verdure e
tagliatele a dadini;<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
<div class="MsoNormal" style="tab-stops: center 240.95pt; text-align: justify;">
<span style="font-family: "Verdana","sans-serif";">2. mettete le verdure n una pirofila
con la cara da forno, aggiungente le spezie tritate, sale, olio, pepe e
lasciate cuocere in forno a 200° per circa 40 minuti. Gli ultimi 5 minuti,
fatele grigliate con il grill del forno. <o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qYDgascK10YpUsRaSIXR3wtJooPQjUL5xyGtK1QxSXyyxOwm8zMTED6yy2jSpY4MHVbB0KrWcbXTda3vU4XBx5R5oBpLEQLWdgDzGFzstTGwN_GtsoBpNUAIkB-7AK7MxdrPfMBhhA8/s1600/verdure+al+forno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qYDgascK10YpUsRaSIXR3wtJooPQjUL5xyGtK1QxSXyyxOwm8zMTED6yy2jSpY4MHVbB0KrWcbXTda3vU4XBx5R5oBpLEQLWdgDzGFzstTGwN_GtsoBpNUAIkB-7AK7MxdrPfMBhhA8/s400/verdure+al+forno.jpg" width="400" /></a></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">3. Servite tiepide.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ67d7roKZz0Gyu3Jv_owVOgAEfXmgXPNlzcBD9du0EAts3Sa9ZlnafhvZe6Ej_frE8h-9DUn9YVaTYAfK4BOgOM5pRmS8We-Tf7R6u8l6F0HFoxtud_8bZxEa-0IXGHjlq5cDHRwW3o/s1600/verdure+al+forno+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ67d7roKZz0Gyu3Jv_owVOgAEfXmgXPNlzcBD9du0EAts3Sa9ZlnafhvZe6Ej_frE8h-9DUn9YVaTYAfK4BOgOM5pRmS8We-Tf7R6u8l6F0HFoxtud_8bZxEa-0IXGHjlq5cDHRwW3o/s400/verdure+al+forno+2.jpg" width="400" /></a></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-19601258688531425572012-07-18T19:59:00.000+01:002012-07-21T19:59:49.058+01:00Ghiacciolini di anguria e orzata<span style="font-family: Verdana, sans-serif;"><b>Ingredienti (4 persone)</b></span><br />
<span style="font-family: Verdana, sans-serif;">una minianguria</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">50g di zucchero</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">100g di orzata o latte di mandorla</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1/2 limone</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Preparazione</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1. lavate e asciugate l'anguria. Tagliatela a metà, prelevate la polpa con un cucchiaio, eliminate eventuali semi e frullatela.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">2. Versate in una casseruola lo zucchero con l'orzata e 0.6dl di acqua. Portate ad ebolizzione e cuocete lo sciroppo per 3 minuti. Lasciatelo raffreddare, unite il succo di limone e versate il tutto nel frullato di anguria. </span></div>
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<span style="font-family: Verdana, sans-serif;">3. Mescolat il composto e mettetelo negli stampini per il ghiaccio. Fate gelare per 3 ore in freezer. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;">4. Estraete i cubetti e serviteli all'interno dell'anguria. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBhqvwRVrx9Ffu8x8142DVzjGISgAaK6onn5YCnXGZavHKXFvUjKKvFSpj0J2dB8SA_waOpkWp-rWR76NmCwK5qNN2FsRZprv4NNBlpWv6JCLoZQv7elDud7AV4EqgN3nsLNT1UHJBaU/s1600/Ghiacciolini+di+anguri+e+orzata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMBhqvwRVrx9Ffu8x8142DVzjGISgAaK6onn5YCnXGZavHKXFvUjKKvFSpj0J2dB8SA_waOpkWp-rWR76NmCwK5qNN2FsRZprv4NNBlpWv6JCLoZQv7elDud7AV4EqgN3nsLNT1UHJBaU/s320/Ghiacciolini+di+anguri+e+orzata.jpg" width="320" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-21668307098606024642012-07-16T15:01:00.000+01:002012-07-22T15:03:39.611+01:00Torta salata (rotolo) con broccoli e pancella<br />
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<b><span style="font-family: Verdana, sans-serif;">Ingredienti (6
persone) <o:p></o:p></span></b></div>
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<br /></div>
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<b><span style="font-family: Verdana, sans-serif;"><a href="http://ricettoso.blogspot.it/2010/05/pizza-al-trancio.html">Per l’impasto</a><o:p></o:p></span></b></div>
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<span style="font-family: Verdana, sans-serif;">500g
di farina<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">1
cubetto di lievito fresco<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Sale
q.b<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Acqua
tiepida q.b.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">pizzico
di zucchero<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Olio
extra vergina di oliva q.b<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: Verdana, sans-serif;">Per il ripieno<o:p></o:p></span></b></div>
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<span style="font-family: Verdana, sans-serif;">1 broccolo 1kg<b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;">100g di pancetta<b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;">150 di scamorza
affumicata<b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;">1 spicchio d’aglio<b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Olio extra vergine d’oliva<b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;">Sale<b><o:p></o:p></b></span></div>
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<span style="font-family: Verdana, sans-serif;">1 peperoncino<b><o:p></o:p></b></span></div>
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<br /></div>
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<b><span style="font-family: Verdana, sans-serif;">Preparazione<o:p></o:p></span></b></div>
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<b><span style="font-family: Verdana, sans-serif;"><a href="http://ricettoso.blogspot.it/2010/05/pizza-al-trancio.html">Preparatel’impasto</a>: </span></b><span style="font-family: Verdana, sans-serif;">Sciogliete
il lievito in mezza tazza di acqua tiepida con un pizzico di zucchero. Sul
tavolo mettete la farina a fontana, aggiungete al centro il lievito sciolto, il
sale q.b., un po’ d’olio (4/5 cucchiai circa). Con le dita mescolate la farina,
cercando di amalgamarla agli ingredienti, se necessario aggiungere dell’acqua
tiepida o altro olio, mescolate finchè la pasta non prende consistenza. Dovrà
risultare un impasto liscio e morbido, non deve essere troppo duro ne troppo ne
troppo appiccicoso (nel caso aggiunge altra farina) Appena l’impasto risulta
consistente, lavoratelo sul tavolo, sbattendolo e schiacciandolo con le mani
con un movimento dall’alto verso il basso. La pasta dovrà essere lavorata per
15 minuti finche non risulterà morbida ed elastica.<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2. Mettete l’impasto in una terrina,
coprire con un panno e lasciar livitare in un posto caldo per 2/3 ore<o:p></o:p></span></div>
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<br /></div>
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<b><span style="font-family: Verdana, sans-serif;">Preparazione
per il ripieno<o:p></o:p></span></b></div>
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<span style="font-family: Verdana, sans-serif;">1. Lavate i broccoli, scartando le
foglie ed il gambo, utilizzando solo le cime. Tagliate la pancetta a dadini<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">2. In una padella, scaldate del’olio
con aglio e peperoncino, quando sarà ben caldo unitevi la pancetta. Fate rosolo
lare per 2 minuti, quindi unitevi i broccoli. Salate, aggiungete un bicchiere d’acqua
a fate cuocere per 30 minuti. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUX8dxuPOK2JBalhvPtIt_wVeHga5Pn9ARoWz2fbfG9ja5fM9RFc0ZsdYL5NIjGtkiHEHnDdfHrypmVPI4UmOzf_-OgLKg6qJM8J4I3Py-Gyzt_FygZtBweXCnO3cLmAcHNrqf2LU0CR8/s1600/Torta+salata+con+broccoli+e+pancetta+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUX8dxuPOK2JBalhvPtIt_wVeHga5Pn9ARoWz2fbfG9ja5fM9RFc0ZsdYL5NIjGtkiHEHnDdfHrypmVPI4UmOzf_-OgLKg6qJM8J4I3Py-Gyzt_FygZtBweXCnO3cLmAcHNrqf2LU0CR8/s400/Torta+salata+con+broccoli+e+pancetta+3.jpg" width="400" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">3.
</span></b><span style="font-family: Verdana, sans-serif;">Togliete l’aglio ed
il peperoncino dai broccoli ed unitevi la scamorza a pezzetti.<o:p></o:p></span></div>
<span style="background-color: white;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U99rO6rcWC_OFqJje7936B5xoYWAq3edSYoCF5QY-jacd0zRDi7XJdBT6_bs_o07oLAI1HonnAdjINbSzZrmI97JHz7RWma-QmyWOduMNO5nakCp0Z13KxZJVmgttnoRkWA5pm_1nIo/s1600/Torta+salata+con+broccoli+e+pancetta+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4U99rO6rcWC_OFqJje7936B5xoYWAq3edSYoCF5QY-jacd0zRDi7XJdBT6_bs_o07oLAI1HonnAdjINbSzZrmI97JHz7RWma-QmyWOduMNO5nakCp0Z13KxZJVmgttnoRkWA5pm_1nIo/s400/Torta+salata+con+broccoli+e+pancetta+4.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">4. Stendete l’impasto su una teglia
da forno, mettete il ripieno al centro (vedi foto) e chiudetelo su tutti i
lati, come se fosse un panzerotto. Spennellate con un folo d’olio ed fate
cuocere in forno a 220° per 30 minuti circa (dovrà dorarsi);<o:p></o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">5. Servite tiepido o freddo. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TAJVuIYNsUaOE75hq23Wyn-79C8u1nwtxpdzKEw2XlHB3hhXObfGMGIIehoiFp9QSzWWHdggNSJ6md8FmjE81bs2quYSAGI4OTWJOK5FcOtN7mYg16c-PnNvYjhiKGj0LXUH-rg7y5U/s1600/Torta+salata+con+broccoli+e+pancetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3TAJVuIYNsUaOE75hq23Wyn-79C8u1nwtxpdzKEw2XlHB3hhXObfGMGIIehoiFp9QSzWWHdggNSJ6md8FmjE81bs2quYSAGI4OTWJOK5FcOtN7mYg16c-PnNvYjhiKGj0LXUH-rg7y5U/s400/Torta+salata+con+broccoli+e+pancetta.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyq4wenGxamz69Vwd2M13ZpRUo7gNGxdG5VrAQoIpyWuUGkqa8ySGGZG7Wp8TsBNqJc6EGc0NXhckMH5vqK05lnoydVv7CdE_ji2bY4oCI9a4hteIfj6hVtA1BgpvzhRN_cIZlY2LTOo/s1600/Torta+salata+con+broccoli+e+pancetta+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlyq4wenGxamz69Vwd2M13ZpRUo7gNGxdG5VrAQoIpyWuUGkqa8ySGGZG7Wp8TsBNqJc6EGc0NXhckMH5vqK05lnoydVv7CdE_ji2bY4oCI9a4hteIfj6hVtA1BgpvzhRN_cIZlY2LTOo/s400/Torta+salata+con+broccoli+e+pancetta+2.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-55727025194906222492012-07-16T14:34:00.000+01:002012-07-22T15:02:59.710+01:00Rotolo con friarielli (Cime di rapa) e scamorza<div style="font-family: Verdana,sans-serif; text-align: justify;">
<b>Preparazione per 4 persone</b></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<i><u>Per l'impasto della pasta</u></i> </div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
500g di farina</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
1 cubetto di lievito fresco</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
Sale q.b</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
Acqua tiepida q.b.</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
pizzico di zucchero</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
Olio extra vergina di oliva q.b</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<i><u>Per il ripieno</u></i></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
800 g di <u> </u>friearielli (cime di rapa)</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
1 peperoncino </div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
1spicchio d'aglio</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
150 g di scamorza affumicata</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
sale </div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
pepe</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
olio extra vergine d'olica</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<br /></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<i>Preparazione</i></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
Preparate l'impasto, come quello della <a href="http://ricettoso.blogspot.com/2010/05/pizza-al-trancio.html">pizza</a></div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
<div style="font-family: Verdana,sans-serif; text-align: justify;">
1. Sciogliete il lievito in mezza tazza di acqua tiepida con un pizzico di zucchero. Sul tavolo mettete la farina a fontana, aggiungete al centro l'acqua con il lievito scolto, il sale q.b., un po’ d’olio (4/5 cucchiai circa). Con le dita mescolate la farina, cercando di amalgamarla agli ingredienti, se necessario aggiungete dell’acqua tiepida o altro olio, mescolare finchè la pasta non prende consistenza. Dovrà risultare un impasto liscio e morbido, non deve essere troppo duro ne troppo ne troppo appiccicoso (nel caso aggiunge altra farina) Appena l’impasto risulta consistente, lavoratelo sul tavolo, sbattendolo e schiacciandolo con le mani con un movimento dall’alto verso il basso. La pasta dovrà essere lavorata per 15 minuti finche non risulterà morbida ed elastica. </div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
2. Mettete l’impasto in una terrina, coprire con un panno e lasciar livitare in un posto caldo per 2/3 ore</div>
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</div>
<div style="font-family: Verdana,sans-serif; text-align: justify;">
3. Lavate la verdure. In una padella a bordi alti fate scaldare l'olio con uno spicchio d'aglio e il peperoncino. Quando l'olio sarà caldo aggiungete i friarielli, salate e lasciate cuocere per 15 minuti, girando spesso. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRlZ2KE5AkLc5zBQ4g5m3nZgLwYkgzxKI9zao85cikVSgNTm93fhb_KPv34BlvDF43Ecf7o1kfTKvF5LlXFbz2tBQqmnateVO1Nr-bq6dvRP7DQlofOeelNngNhn-pNd7Ij5jAsf-rfs/s1600/rotolo+friarielli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRlZ2KE5AkLc5zBQ4g5m3nZgLwYkgzxKI9zao85cikVSgNTm93fhb_KPv34BlvDF43Ecf7o1kfTKvF5LlXFbz2tBQqmnateVO1Nr-bq6dvRP7DQlofOeelNngNhn-pNd7Ij5jAsf-rfs/s400/rotolo+friarielli.jpg" width="400" /></a></div>
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</div>
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4. Tirate l'impasto e adagiatelo su una teglia. Stendete sopra i friarielli (togliando aglio e peperoncino) e la scamorza tagliata a cubetti. Mettete un filo d'olio e chiudere l'impasto a rotolo. </div>
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</div>
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5. Infornate a 200° per 30 minuti circa, finchè la pasta non sarà cotta. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkPlRYlDAALn28ogd-tdDsYuc6ZABYD-IPyHo2j-x3VHwBYMRu3F1SueTbxNCWT2-k4KN1FgFZDj2F9YhgVQqdoc-6Y5wiYt5OT5m0hELSahiMC-eQf4Tj_fhSLy-3aHz6gCaKH3_jb8/s1600/rotolo+friarielli+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkPlRYlDAALn28ogd-tdDsYuc6ZABYD-IPyHo2j-x3VHwBYMRu3F1SueTbxNCWT2-k4KN1FgFZDj2F9YhgVQqdoc-6Y5wiYt5OT5m0hELSahiMC-eQf4Tj_fhSLy-3aHz6gCaKH3_jb8/s320/rotolo+friarielli+1.jpg" width="320" /></a></div>
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<b>Consigli</b></div>
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<span style="font-family: Verdana, sans-serif;">Se preferite, ai friarielli potete aggiugengere la salsiccia o dei pomodorini secchi.</span></div>
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<br /></div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-65655084925811894212012-05-28T17:54:00.001+01:002012-05-28T17:54:27.533+01:00Tagliata di manzo al rosmarino e aceto balsamico<br />
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<span style="font-family: "Verdana","sans-serif";"><b>Ingredienti (4 persone)</b></span></div>
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<span style="font-family: "Verdana","sans-serif";">500g
di controfiletto di Manzo <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">4
rametti di rosmarino <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Sale<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Pepe<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Olio
extra vegine d’oliva<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Aceto
balsamico <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<b><span style="font-family: "Verdana","sans-serif";">Preparazione</span></b><span style="font-family: "Verdana","sans-serif";"><o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1. Prendete
i pezzi di carne, massaggiateli con le mani e cospargeteli con sale pepe e
rosmarino. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">2. Scaldate
una padella antiaderente con un filo d’olio, quando sarà molto caldo, unite la carne
a lasciate cuocere 5 minuti per lato. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdbIkZrhliG2CkBOMWPNsloc0llZrVr2F2J1RW1kzUbNBgLRczsG7FTmvhSswdXnIQ8x_Cl3YC3mAnT4zfysaNjNybONzjQFzJAGia_9Bfj2vlsJhtal_4UgUvZ2KKhP5iJ-ypejpJ6c/s1600/tagliata+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdbIkZrhliG2CkBOMWPNsloc0llZrVr2F2J1RW1kzUbNBgLRczsG7FTmvhSswdXnIQ8x_Cl3YC3mAnT4zfysaNjNybONzjQFzJAGia_9Bfj2vlsJhtal_4UgUvZ2KKhP5iJ-ypejpJ6c/s320/tagliata+2.jpg" width="320" /></a></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif";">3. Togliete
la carne dal fuoco, tagliatela a fette e servite su un piatto con un filo
d’olio extra vergine d’oliva e aceto balsamico <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1qhyphenhyphennkSQPwtYbSYzM_8JOeaoLw98F_y35Dcgd1gMYBumLu1_UL92jsw6LZS-dkEPeMCaOmYgd7r2Y2SHm8O2uW5tey2bar9qGmU6nie71DIkuC_4z2fMh8l1OnMVH_GouBbHciSoG6k/s1600/tagliata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1qhyphenhyphennkSQPwtYbSYzM_8JOeaoLw98F_y35Dcgd1gMYBumLu1_UL92jsw6LZS-dkEPeMCaOmYgd7r2Y2SHm8O2uW5tey2bar9qGmU6nie71DIkuC_4z2fMh8l1OnMVH_GouBbHciSoG6k/s320/tagliata.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Consigli</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1. Potete servire la tagliata con su un letto di rucola e pomodorini</span></div>
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<span style="font-family: "Verdana","sans-serif";">2. Se avete un pezzo interno di carne, potete farlo rosolare in una padella facendola rosolare 2 minuti per lato, poi mettete in forno a 200° per 10 minuti e tagliate a fette. </span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-67975879546286840232012-05-28T17:49:00.001+01:002012-05-28T17:49:21.054+01:00Cous Cous Verdure<br />
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<span style="font-family: "Verdana","sans-serif";"><b>Ingredienti (4 persone)</b></span></div>
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<span style="font-family: "Verdana","sans-serif";">400g
di cous cous<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Acqua<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">4
zucchine<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1
melanzana grossa<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1
cipolla<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">3
carote<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">100g
di piselli surgelati<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">5
foglie di basilico<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">5
foglie di menta<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">1
cucchiaino di Curry <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Sale<o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";">Pepe<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Verdana","sans-serif";">Olio
extra vergine d’oliva<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><span style="font-family: "Verdana","sans-serif";">Preparazione<o:p></o:p></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: justify; text-indent: -18pt;">
<span style="font-family: "Verdana","sans-serif";"> 1. Lavate
le zucchine e melanzane e talgiatele a cubetti. Tagliate finemente la cipolla.
Lavate e sbucciate le carote, tagliatele cubetti (tagliate la carota a metà per
lungo, poi a pezzetti) <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif";">In
una padella antiaderente, scaldate dell’olio (3 cucchiai), unite la cipolla e
lasciatele appassire per 4 minuti. Trascorso il tempo, aggiungete tutte le verdure
e fare cuocere per 10 /15 minuti a fiamma alta girando spesso, non dovranno
bruciare. Poco prima di spegnere,
aggiungete metà della menta e basilico tagliato finemente. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wyyLyin9uefN7-F9UwcQhJhiYXXD5Z-XA1p3wQ0E9HYPRY7cxjy-Ah-R0jwf0aiy9O_WodMTFKrM-ZkTw1wrYftpcCwEz-HMnm4SOFm06LH-eCSULBIKmNwhO_HD08d_F6q4bJTtBAc/s1600/cous+cous+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="83" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wyyLyin9uefN7-F9UwcQhJhiYXXD5Z-XA1p3wQ0E9HYPRY7cxjy-Ah-R0jwf0aiy9O_WodMTFKrM-ZkTw1wrYftpcCwEz-HMnm4SOFm06LH-eCSULBIKmNwhO_HD08d_F6q4bJTtBAc/s320/cous+cous+1.jpg" width="320" /></a></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><br /></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif";">Preparate
il Cous Cous, seguendo l’indicazioni presenti sulla confezione. Generalmente il
al Cous cous va a aggiunta dell’acqua bollente salata (100g di cous cous e 160 ml acqua) . Si copre con un coperchio e
i lascia riposare per 5 minuti, trascorso il tempo, si aggiungono 3 cucchiai di
olio e si grana con una forchetta. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"><br /></span></div>
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<!--[if !supportLists]--><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;"> 4.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: "Verdana","sans-serif";">Aggiungete al cous cous la verdura, l’altra parte di
basilico, menta e insaporite con un altro cucchiaio d’olio e un pizzico di
pepe. Servite accompagnato con della salsina al pomodoro piccante. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ERTjZ_sakCOqUb8kEg2Ltb7wIZwsNNFVVcfteALZVP4ZXl55gXl2ijwaRr3LDy4NFOhKprJH-WuHlUaWncDaPcFUzIHtOrwdrSrCnGsdGfzUP1uaVzq1tFm_7-X-EXaRQVqdaaY9Rzo/s1600/cous+cous+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ERTjZ_sakCOqUb8kEg2Ltb7wIZwsNNFVVcfteALZVP4ZXl55gXl2ijwaRr3LDy4NFOhKprJH-WuHlUaWncDaPcFUzIHtOrwdrSrCnGsdGfzUP1uaVzq1tFm_7-X-EXaRQVqdaaY9Rzo/s320/cous+cous+2.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="" style="clear: both; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Potete anche fare il cous cous con le verdure crude con pomodorini, carote, sedano, olive, formaggio.... </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAewuIJlFfn4Ux5xt9fGltQULfS2Q2DLhCvnrVFM4xZy5eAKHe_eeDCoU1kh-ULAqnvYd1Ix7PO90PIVPd-RYtwMs2otZdwX2K68K7Jj9idppaRcq1_eMcg9jRPVpraJ8RkAvCY6zH4U/s1600/Cous+cous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAewuIJlFfn4Ux5xt9fGltQULfS2Q2DLhCvnrVFM4xZy5eAKHe_eeDCoU1kh-ULAqnvYd1Ix7PO90PIVPd-RYtwMs2otZdwX2K68K7Jj9idppaRcq1_eMcg9jRPVpraJ8RkAvCY6zH4U/s320/Cous+cous.jpg" width="320" /></a></div>
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<span style="font-family: "Verdana","sans-serif";"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3073671310491773342.post-32332010520525837442012-05-08T11:03:00.000+01:002012-05-08T11:03:32.950+01:00Capensata in crema di asparagi<div class="MsoNormal"><b><span style="font-family: Verdana, sans-serif;">Ingredienti (per 6/8 persone)<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">8 capensate fresche<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">500g di asparagi (un mazzaetto) <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 cucchiaio di parmigiano reggiano <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">Pepe q.b.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">Sale q.b. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">Olio extra vergine d’oliva q.b.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: justify;"><b><span style="font-family: Verdana, sans-serif;">Preparazione<o:p></o:p></span></b></div><div class="MsoListParagraphCxSpFirst" style="text-align: justify; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">1. 1. <!--[endif]-->Lavate gli asparagi, eliminando la parte finale del cambo. Mettete in un pentolino a bordi molto alti con dell’acqua (in modo che stiamo in piedi con le punte in alto). Lasciate bollire per 10/15 minuti, finchè non saranno morbidi. <o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="text-align: justify; text-indent: -18pt;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">2. 2. <!--[endif]-->Togliete gli asparagi dall’acqua, tagliate le punte e mettetele da parte. Frullate i gambi degli asparagi, aggiungente un filo d’olio, sale pepe e formaggio, mescolando il tutto;<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">3. 3. <!--[endif]-->Lavate le capesante e toglietele dalla conchiglia. In una padella antiaderente, scaldate un filo d’olio, quando sarà ben caldo mettete le capesante, facendole rosolare bene, 1 minuto per lato. Quando saranno cotte, mettete da parte. Prendete le punte degli asparagi, (se sono troppo grosse, tagliatele a metà) e fatele saltare per 1 minuto nella stessa padella dove avete cotto le capesante;<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="text-align: justify; text-indent: -18pt;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -18pt;"><!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">4. 4. <!--[endif]-->Prendete dei bicchierini mono-dose (da finger food), rimpiteli a metà con la crema d’asparagi, mettete 1-2 punte di asparagi a dagiate sopra la capesanta e servite come aperitivo finger food o antipasto. <o:p></o:p></span></div><div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -18pt;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnEvE6h6ADuMnGhgrxfiR3YxrnukGADE15vrk0EBrAWcE-31c8RrOIlfeEM-2eSQcsbk6L_vZoXxXenEo2hxUKNgO_T6l9rTcrrEJttWRJQDhOVMceoErT43Bhr3Sc0mmoZpSGryMehc/s1600/antipasto+capensante+asparagi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnEvE6h6ADuMnGhgrxfiR3YxrnukGADE15vrk0EBrAWcE-31c8RrOIlfeEM-2eSQcsbk6L_vZoXxXenEo2hxUKNgO_T6l9rTcrrEJttWRJQDhOVMceoErT43Bhr3Sc0mmoZpSGryMehc/s1600/antipasto+capensante+asparagi.jpg" /></a></div><div class="MsoListParagraphCxSpLast" style="text-align: justify; text-indent: -18pt;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3073671310491773342.post-69683768988865561272012-05-08T10:47:00.000+01:002012-05-08T10:47:44.698+01:00Tartare di tonno alla mediterranea<div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: Verdana, sans-serif;">Ingredienti (4 persone)<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">400g di tonno (abbattuto)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 cucchiaio di capperi <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">5 pomodorini ciliegini<br />
1 cucchiaio di olive taggiasche<br />
1 ciuffetto di prezzemolo<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">2 foglie di basilico<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">Erba cipollina (quanche foglia) <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;">1 cucchiaio di pinoli<br />
2 cucchiaini di salsa di soia</span><span style="font-family: Verdana, sans-serif;">olio d'oliva extravergine q.b.</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><span style="font-family: Verdana, sans-serif;"> sale e pepe q.b.<br style="outline-color: initial; outline-style: none; outline-width: initial;" /> origano q.b. <o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b><span style="font-family: Verdana, sans-serif;">Preparazione <o:p></o:p></span></b></div><div class="MsoListParagraphCxSpFirst" style="margin-bottom: 0.0001pt; margin-left: 7.1pt; margin-right: 0cm; margin-top: 0cm; text-align: justify; text-indent: 0cm;"><!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">1.<span style="font-size: 7pt;"> </span><!--[endif]-->Tagliate il tonno a dadini piccoli e mettete da parte<o:p></o:p></span></div><div class="MsoListParagraphCxSpFirst" style="margin-bottom: 0.0001pt; margin-left: 7.1pt; margin-right: 0cm; margin-top: 0cm; text-align: justify; text-indent: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; margin-left: 7.1pt; margin-right: 0cm; margin-top: 0cm; text-align: justify; text-indent: 0cm;"><!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">2.<span style="font-size: 7pt;"> </span><!--[endif]-->Lavate i pomodori e tagliateli a cubetti. Con il coltello tritate i pinoli, capperi e olive unite il tutto al tonno e aggiungete il prezzemolo, l’erba cipollina e il basilico tritati. Aggiustate con sale e pepe. Condite la tartare con 1 filo d’olio e la salsa di soia;<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTz7wciD_LG3l1beyUPy1sGk0rHvzeIxzoLMfjrkL2fSCPRP9i2eYbLemCS0AldYgQsRIfRYx06-PrJsVJRBI1jcUzoAczFzLTfqH__WAjsYb7laXdC83xNc8T7j-Zl-yP0wZiDRrMFto/s1600/tartare+tonno.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTz7wciD_LG3l1beyUPy1sGk0rHvzeIxzoLMfjrkL2fSCPRP9i2eYbLemCS0AldYgQsRIfRYx06-PrJsVJRBI1jcUzoAczFzLTfqH__WAjsYb7laXdC83xNc8T7j-Zl-yP0wZiDRrMFto/s1600/tartare+tonno.jpg" /></span></a></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; margin-left: 7.1pt; margin-right: 0cm; margin-top: 0cm; text-align: justify; text-indent: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; margin-left: 7.1pt; margin-right: 0cm; margin-top: 0cm; text-align: justify; text-indent: 0cm;"><!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">3.<span style="font-size: 7pt;"> </span>Mettete il tonno in dei stampini e lasciate i frigo per almeno 1 ora;<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-bottom: 0.0001pt; margin-left: 7.1pt; margin-right: 0cm; margin-top: 0cm; text-align: justify; text-indent: 0cm;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoListParagraphCxSpLast" style="margin-bottom: 0.0001pt; margin-left: 7.1pt; margin-right: 0cm; margin-top: 0cm; text-align: justify; text-indent: 0cm;"><!--[if !supportLists]--><span style="font-family: Verdana, sans-serif;">4.<span style="font-size: 7pt;"> </span>Adagiate la tartare su un piatto, sformatela e conditela con dell’olio extra vergine d’oliva e decorate con un pestod delicato al basilico e riduzione di aceto balsamico<o:p></o:p></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKwbrnAg2ZKtEeZqDius0JF3qaQWi1-5HhtW5eI0r0U2troDdeomPW1Y1KYee5a8gyo75_NnHBbpyCMjPtPKdFeeiBpSBZGPb8jLScWueyU1xMNdcM9M_LceLQuISrUmkg_SUa4UPqqQ/s1600/tartare+tonno+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKwbrnAg2ZKtEeZqDius0JF3qaQWi1-5HhtW5eI0r0U2troDdeomPW1Y1KYee5a8gyo75_NnHBbpyCMjPtPKdFeeiBpSBZGPb8jLScWueyU1xMNdcM9M_LceLQuISrUmkg_SUa4UPqqQ/s1600/tartare+tonno+2.jpg" /></span></a></div><div class="MsoListParagraphCxSpLast" style="margin-bottom: 0.0001pt; margin-left: 7.1pt; margin-right: 0cm; margin-top: 0cm; text-align: justify; text-indent: 0cm;"><span style="font-family: "Verdana","sans-serif";"><br />
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