tag:blogger.com,1999:blog-22284975819250285092024-03-13T02:51:08.868+01:00Cenerentola in CucinaTradizione e Cucina.Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.comBlogger897125tag:blogger.com,1999:blog-2228497581925028509.post-61842110849915129862023-05-20T15:37:00.000+02:002023-05-20T15:37:00.807+02:00Cheesecake alle fragole.<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpObN8GpmL3rnpxjSBe4o6W1xk5fstG7kYxEdEoiNrI7aMU68qw28VfDKxuQD9THN3ZthnSBxzlGO6ojJh1t81QwAe4vSFYE-Vg1EP4t2SsQ1uIsI9wA0htZsER5XfsW0M0Naik6byU7q_6f-1rFkkf-M81nHpMhD9DYdm5XZj_mio6Nhn33je-cC/s3445/cheesecake%20frutti%20(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2515" data-original-width="3445" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpObN8GpmL3rnpxjSBe4o6W1xk5fstG7kYxEdEoiNrI7aMU68qw28VfDKxuQD9THN3ZthnSBxzlGO6ojJh1t81QwAe4vSFYE-Vg1EP4t2SsQ1uIsI9wA0htZsER5XfsW0M0Naik6byU7q_6f-1rFkkf-M81nHpMhD9DYdm5XZj_mio6Nhn33je-cC/s320/cheesecake%20frutti%20(4).jpg" width="320" /></a></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><span style="font-size: medium;">Una squisita cheesecake da preparare con le fragole, frutto di questa stagione.</span></div><div style="text-align: center;"><span style="font-size: medium;">Molto semplice da preparare e super golosa.</span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-size: medium;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo86D_Qpo4oeTLYj1CrbijLjk_dR2nk8HTf41EO8pksXedxsVD2kbTpYnwtAr4zzvqctwkuw1taYi8Q2iuLFzPTP7yynMZcL3vEc7xbnfUKCcnFZklfwot4tZ9fdYXjBNN6960uhbvvpl-pzs8fvazcLiwxlGlpaZy_OAQKsILUBDXAKrbXvak8FN4/s3235/cheesecake%20frutti%20(5).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2546" data-original-width="3235" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo86D_Qpo4oeTLYj1CrbijLjk_dR2nk8HTf41EO8pksXedxsVD2kbTpYnwtAr4zzvqctwkuw1taYi8Q2iuLFzPTP7yynMZcL3vEc7xbnfUKCcnFZklfwot4tZ9fdYXjBNN6960uhbvvpl-pzs8fvazcLiwxlGlpaZy_OAQKsILUBDXAKrbXvak8FN4/s320/cheesecake%20frutti%20(5).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Ingredienti:</div><div dir="auto" style="font-family: inherit;">(per un anello da 22/24)</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">per la base ai biscotti :</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">200 gr di biscotti digestive,</div><div dir="auto" style="font-family: inherit;">120 gr di burro fuso,</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">per la farcia:</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">250 gr di mascarpone,</div><div dir="auto" style="font-family: inherit;">250 gr di yogurt alle fragole,</div><div dir="auto" style="font-family: inherit;">250 gr di panna montata,</div><div dir="auto" style="font-family: inherit;">6 gr di gelatina,(30 gr di acqua)</div><div dir="auto" style="font-family: inherit;">40 gr di zucchero a velo,(facoltativo)</div><div dir="auto" style="font-family: inherit;">1 cucchiaino di estratto di vaniglia,</div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">per decorare: </div><div dir="auto" style="font-family: inherit;">300 gr di fragole(qualche mirtillo)</div><div dir="auto" style="font-family: inherit;">3 cucchiai di zucchero,</div><div dir="auto" style="font-family: inherit;">panna montata</div><div dir="auto" style="font-family: inherit;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRxXpje-W1aExTNAZif2CouTXCUEiJRNN9UCmXaYe2BIHFQwjJJDtCnw1wvQoXJ-UXwIGDLydZOTMVLFEUbWx-5oUOWLnNx7FZ7mrmreni8MeDgNC6CuvNglCyuFnR1S1ayvdTtchq-oMZyRTyTynQOSwAH3RbTMyRPVSMlwc20gSGuYsFWj0AoSU/s3436/cheesecake%20frutti%20(6).jpg" style="font-family: "Times New Roman"; font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center; white-space: normal;"><img border="0" data-original-height="2492" data-original-width="3436" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikRxXpje-W1aExTNAZif2CouTXCUEiJRNN9UCmXaYe2BIHFQwjJJDtCnw1wvQoXJ-UXwIGDLydZOTMVLFEUbWx-5oUOWLnNx7FZ7mrmreni8MeDgNC6CuvNglCyuFnR1S1ayvdTtchq-oMZyRTyTynQOSwAH3RbTMyRPVSMlwc20gSGuYsFWj0AoSU/s320/cheesecake%20frutti%20(6).jpg" width="320" /></a></div><div dir="auto" style="font-family: inherit;"></div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;">Guarda il video per scoprire il procedimento.</div><div dir="auto" style="font-family: inherit;"><br /></div><br /><div dir="auto" style="font-family: inherit;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="331" src="https://www.youtube.com/embed/aQR15rvMqjg" width="457" youtube-src-id="aQR15rvMqjg"></iframe></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p></div>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com2tag:blogger.com,1999:blog-2228497581925028509.post-66825654314940074852023-03-24T16:59:00.003+01:002023-03-24T16:59:00.461+01:00Le Sgute Pasquali Calabresi.<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4XtEz37S2VypV4x2tJMNT2b1W99rgWHHPEtuhyMg8IhvXeFxcDPJeB6p38jxlAJNpH92bl3DrSDrfbT3MCCfCgEuh5KPEupN1Ssrcvm6LcXTGy73EsyqyotTmTtnJ9MT5YOStkOXGz9D0vKlQKXjwvCv_Hxpk9bqSPI0EPdQ-ol7UHAspQ0UBjW0/s3464/sgute2022%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4XtEz37S2VypV4x2tJMNT2b1W99rgWHHPEtuhyMg8IhvXeFxcDPJeB6p38jxlAJNpH92bl3DrSDrfbT3MCCfCgEuh5KPEupN1Ssrcvm6LcXTGy73EsyqyotTmTtnJ9MT5YOStkOXGz9D0vKlQKXjwvCv_Hxpk9bqSPI0EPdQ-ol7UHAspQ0UBjW0/s320/sgute2022%20(2).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px; text-align: start;">Pasqua si sta avvicinando ed io vi voglio proporre un dolce tipico Calabrese, le "Sgute Pasquali". La tradizione vuole che questi dolci vengano preparati qualche giorno prima per poi consumarli durante il periodo pasquale ed in particolare a pasquetta gustandoli con i salumi caserecci. Io le preparo seguendo la ricetta antica della mia Nonna Pina, della sua famiglia. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivABhkUb5FObovOyJ9tbL2-Nzx2ardNUnW80ctaPTU3x-yJMJvPCVMqL0BKeJt8YhopTFKOKLfs-X8bKvHAKfIYKerHlSBfJKb54qyqi5f6xbC-op_tnB5sWtFCbUZVA0djJLl_ntaDLXFTVZhVfwi0WjzNo41ViaGWfFDq5_RdIDR02o-kDX4HfgG/s3464/sgute2022%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivABhkUb5FObovOyJ9tbL2-Nzx2ardNUnW80ctaPTU3x-yJMJvPCVMqL0BKeJt8YhopTFKOKLfs-X8bKvHAKfIYKerHlSBfJKb54qyqi5f6xbC-op_tnB5sWtFCbUZVA0djJLl_ntaDLXFTVZhVfwi0WjzNo41ViaGWfFDq5_RdIDR02o-kDX4HfgG/s320/sgute2022%20(1).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Ingredienti :</b><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">1/2 kg di lievito madre rinfrescato,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><b style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">per il primo impasto</b><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;"> :</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">il lievito madre,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">1 kg di farina 0,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">300 gr di zucchero,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">165 gr di uova, (circa 3 uova)</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">125 ml di olio,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">se serve acqua,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><b style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">per il secondo impasto</b><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">:</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">il primo impasto,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">1 kg di farina 00,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">1 kg di farina 0,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">500 gr di zucchero,</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">275 gr di uova, ( circa 5 uova)</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">180 gr di olio,</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Procedimento:</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><b style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Procedimento</b><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;"> :</span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><i style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;"><b>Per il primo impasto</b></i><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;"> : nella planetaria mettere il lievito rinfrescato con tutti gli ingredienti del primo impasto. Quindi lavorarlo fino ad ottenere un impasto morbido ed elastico. Se necessario aggiungere acqua tiepida. Coprire e lasciar lievitare fino a raddoppio. <i>Io solitamente inizio ad impastarli nel pomeriggio e le lascio lievitare fino al primo pomeriggio del giorno successivo.</i></span><br style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;" /><b style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;"><i>Per il secondo impasto</i></b><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">: prendere il primo impasto e aggiungere il resto degli ingredienti, quindi impastare così da ottenere un impasto elastico e morbido. Se necessario aggiungere acqua tiepida. A questo punto dare le forme desiderate e lasciar lievitare fino a raddoppio. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Una volta lievitate spennellare con l'uovo sbattuto ed infornare a 180° per 30/35, o comunque fino a quando saranno ben dorate.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: 20px;">Le sgute sono pronte.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIg1Z7xrNRgkDp-YSr-YRkuhj7kfjGdATlKxXCSjvPF_AGGsFCATdJTZN_OCl3kS1FLht4gxNRuq891V-mgO3wc9XX0z0X-SkAxZmERZ8FpEgPWumoJi78cvb4IYRgQ_GyXiU4SulzwiTcKuWAn89lqeyA8e0WYxNYx28z450qv_Ed4T_Z3D2cS4lb/s3464/sgute2022%20(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3286" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIg1Z7xrNRgkDp-YSr-YRkuhj7kfjGdATlKxXCSjvPF_AGGsFCATdJTZN_OCl3kS1FLht4gxNRuq891V-mgO3wc9XX0z0X-SkAxZmERZ8FpEgPWumoJi78cvb4IYRgQ_GyXiU4SulzwiTcKuWAn89lqeyA8e0WYxNYx28z450qv_Ed4T_Z3D2cS4lb/s320/sgute2022%20(5).jpg" width="304" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Alcune forme tipiche.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO98mglHe2kHYrqNkQ2-E8b-f9Bkr32yhxg84WTZa_A3fSbZO1fhSksn4Ekqam4BFBzhmwm-0vp9VHcrOgW_L8ncjGMgnCAsYI44GFQsvAhcD63c0-734eHHfhpfAriVanlhVhwLBQ75Iie_kM3gjLXANT32yc6uHCzdCYRUWGWgETj5xRB5zL8Xi9/s3464/sgute2022%20(3).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO98mglHe2kHYrqNkQ2-E8b-f9Bkr32yhxg84WTZa_A3fSbZO1fhSksn4Ekqam4BFBzhmwm-0vp9VHcrOgW_L8ncjGMgnCAsYI44GFQsvAhcD63c0-734eHHfhpfAriVanlhVhwLBQ75Iie_kM3gjLXANT32yc6uHCzdCYRUWGWgETj5xRB5zL8Xi9/s320/sgute2022%20(3).jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">La Pupa</td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XdBMr11QLLhXO71Hz2esnI00NfJSZotH49DL97uDpv9SCK_bDXKuEDn1BudSui_B6Vhcoj4rNWd07snuZ9rSsugxiGDqvNjekqhYzPvnLwBAwlo0Zsynry_Ejgr7sBQZ7YTPpb-r_cov7zDTAcVH1dguvJNzn3DyQoYa7jcTnMCJLvttp-6CDQYF/s3464/sgute2022%20(4).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XdBMr11QLLhXO71Hz2esnI00NfJSZotH49DL97uDpv9SCK_bDXKuEDn1BudSui_B6Vhcoj4rNWd07snuZ9rSsugxiGDqvNjekqhYzPvnLwBAwlo0Zsynry_Ejgr7sBQZ7YTPpb-r_cov7zDTAcVH1dguvJNzn3DyQoYa7jcTnMCJLvttp-6CDQYF/s320/sgute2022%20(4).jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Il coniglietto.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-88669155800914227802023-03-15T18:00:00.001+01:002023-03-15T18:00:00.169+01:00Zeppole di S. Giuseppe al forno.<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEikKFSyZsHWU7I7LWReIs-gGrrKj0_PdxL1mjY6hNWTLabJzjZvQe92tpf3XRAPCllcDI9sT8yreM6okdp3K99zgwrdvr3hVuDrB1bO3gmRVsa-x070pJnIsQyC9dX_PsaHiqJF6Z4deCESG-ZRqRJ-G8du5Akuxx8JAaxvIoZazXY_r6InLAigM8gI=s1440" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEikKFSyZsHWU7I7LWReIs-gGrrKj0_PdxL1mjY6hNWTLabJzjZvQe92tpf3XRAPCllcDI9sT8yreM6okdp3K99zgwrdvr3hVuDrB1bO3gmRVsa-x070pJnIsQyC9dX_PsaHiqJF6Z4deCESG-ZRqRJ-G8du5Akuxx8JAaxvIoZazXY_r6InLAigM8gI=s320" width="320" /></a></div><p><br /></p><p>Tra qualche giorno è il 19 Marzo e in occasione di questa festa si prepara il dolce per eccellenza. Ovvero le zeppole di S.Giuseppe. Io le preparo al forno, in famiglia piacciono di più. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYKfvrVULqXOktElCQBtExesGbmtN04dtW6S33k15cQyHfmxa53fRxWZ7agRQiIaJCJUFIWxc9a4h9cijEqvvAelXH5meRTBddqxkr4h54yma-i0iol1VAN_JuwFl5RpMkRh3g0lgMsEMyPamTli1bbkngiA63x4JoLGM86D-FehQAD5pni-gDSofF=s1440" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgYKfvrVULqXOktElCQBtExesGbmtN04dtW6S33k15cQyHfmxa53fRxWZ7agRQiIaJCJUFIWxc9a4h9cijEqvvAelXH5meRTBddqxkr4h54yma-i0iol1VAN_JuwFl5RpMkRh3g0lgMsEMyPamTli1bbkngiA63x4JoLGM86D-FehQAD5pni-gDSofF=s320" width="320" /></a></div><p></p><p><b><br /></b></p><p><b><span style="font-size: medium;">Guarda il video per scoprire come preparare la pasta chou:</span></b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="293" src="https://www.youtube.com/embed/XFESVIZ7qJI" width="473" youtube-src-id="XFESVIZ7qJI"></iframe></div><br /><p><br /></p><p><b><br /></b></p><p><b><br /></b></p><p><b>Ingredienti:</b></p><div style="text-align: left;">per la pasta choux:</div><div style="text-align: left;">(S.De Riso)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">250 gr di burro,</div><div style="text-align: left;">250 gr di acqua,</div><div style="text-align: left;">300 gr di farina,</div><div style="text-align: left;">350 gr di uova,</div><div style="text-align: left;">1 pizzico di sale,</div><div style="text-align: left;"><br /></div><div style="text-align: left;">per la crema pasticcera:</div><div style="text-align: left;">(di I.Massari)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">500 ml di latte intero,</div><div style="text-align: left;">120 gr di tuorli,</div><div style="text-align: left;">140 gr di zucchero,</div><div style="text-align: left;">40 gr di amido,</div><div style="text-align: left;">1 cucchiaino di estratto di vaniglia,</div><div style="text-align: left;">scorza di limone,</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Procedimento:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>per la pasta choux:</b> in un pentolino far sciogliere il burro a tocchetti con l'acqua e il sale. Quando si sarà sciolto e inizierà a bollire versare la farina in una volta sola. Far cuocere fino a quando il composto si staccherà dalle pareti del pentolino, continuare la cottura ancora per 1-2 minuti. A questo punto versare nella planetaria ed azionarla per qualche secondo così da farla raffreddare leggermente. <b><i>Si può tranquillamente utilizzare uno sbattitore o un mestolo. </i></b>Aggiungere le uova una alla volta, aggiungendo quello successivo solo quando l'altro è ben amalgamato. Versare la pasta choux ottenuta in una sac a poche, con bocchetta a stella, e formare, in una teglia leggermente imburrata, le zeppole. Infornare a 200° per 35 minuti circa. <b><i>I tempi e i gradi di cottura variano in base al proprio forno.</i></b></div><div style="text-align: left;"><b>per la crema pasticcera: </b>in una pentola scaldare il latte con la scorza e la vaniglia. Nel frattempo in una terrina sbattere i tuorli con lo zucchero e l'amido. Versare il latte sui tuorli amalgamare, versare nella pentola e rimettere sul fuoco. Con l'aiuto di una frusta mescolare e cuocere fino a quando si sarà addensata. Trasferire in una pirofila e coprire con la pellicola a contatto. Riporre in frigo.</div><div style="text-align: left;"><b>Comporre il dolce: </b>Farcire le zeppole con la crema pasticcera e la frutta fresca.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pronte. Super golose.</div><div style="text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgahk8lAq1_v3490zJFL8276GnBqk0Fn-eU2hJ0xxGY5ClgqlJ9elxrAUT__uENajZYNUeGtIMgnrYbr1FbboKULN9jLnbqrdWqRr-VJbbTV7HfuS8s8b6bPZsXcUZWNuveH-2sZV-6cKQK4bhev-LUbCril-gtf0PNEkjvWGn1RbBVvVCJliqX448E=s1440" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgahk8lAq1_v3490zJFL8276GnBqk0Fn-eU2hJ0xxGY5ClgqlJ9elxrAUT__uENajZYNUeGtIMgnrYbr1FbboKULN9jLnbqrdWqRr-VJbbTV7HfuS8s8b6bPZsXcUZWNuveH-2sZV-6cKQK4bhev-LUbCril-gtf0PNEkjvWGn1RbBVvVCJliqX448E=s320" width="320" /></a></div><br /><p></p><p><br /></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-59733895863058845992023-03-11T17:16:00.006+01:002023-03-11T17:16:00.205+01:00Torta con crema al cioccolato e nocciola.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHfZ0bZoRSwMVtqz2eDMaogEiFChbiu7SIkvKOMP7Ys7x2TUKRrVkIngRos4-vPE8WgtojU0rsn1d48fabitVIJXWsvJ__VQ7bRCO32JlQe9e_KI5j809ILtblIUdxeLKwuTpeOeZVg1QbCvNLv-W0fX-DlrQnHLGqncXYsdi0Tao9mvDJIXtseV_/s1440/IMG_20221120_150210_327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaHfZ0bZoRSwMVtqz2eDMaogEiFChbiu7SIkvKOMP7Ys7x2TUKRrVkIngRos4-vPE8WgtojU0rsn1d48fabitVIJXWsvJ__VQ7bRCO32JlQe9e_KI5j809ILtblIUdxeLKwuTpeOeZVg1QbCvNLv-W0fX-DlrQnHLGqncXYsdi0Tao9mvDJIXtseV_/s320/IMG_20221120_150210_327.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">La classica torta di compleanno. Crema pasticcera e panna montata.</div><div class="separator" style="clear: both; text-align: center;">Quei gusti che non tramontano mai.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJmI-oeDVBQHgHSVyi56RhPBBjwafjQGHdO0taoo8-eQl2Pdg_1Ch2Z3tGDtXKvXAfMFndJapazBwp88V9VlcijRyfr-EbxTUxlbHLzZwjJMXjSU_2kB-sVE7OwyLwj0bnGsKIMFXPCt1kLynx8JaB1dIqBEM_3AbzaekqWPAJSkkIG_pkdEcayUu/s1440/IMG_20221120_150210_571.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJmI-oeDVBQHgHSVyi56RhPBBjwafjQGHdO0taoo8-eQl2Pdg_1Ch2Z3tGDtXKvXAfMFndJapazBwp88V9VlcijRyfr-EbxTUxlbHLzZwjJMXjSU_2kB-sVE7OwyLwj0bnGsKIMFXPCt1kLynx8JaB1dIqBEM_3AbzaekqWPAJSkkIG_pkdEcayUu/s320/IMG_20221120_150210_571.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">
Ingredienti: </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">per il pan di spagna: </div><div class="separator" style="clear: both; text-align: left;">diamentro 24/26 </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">330 gr di uova a temperatura ambiente,</div><div class="separator" style="clear: both; text-align: left;">240 gr di zucchero semolato,</div><div class="separator" style="clear: both; text-align: left;">240 gr di farina setacciata,</div><div class="separator" style="clear: both; text-align: left;">scorza di limone e bacca di vaniglia, </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">per la crema pasticcera alla nocciola:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">500 ml di latte intero,</div><div class="separator" style="clear: both; text-align: left;">140 gr di zucchero,</div><div class="separator" style="clear: both; text-align: left;">40 gr di amido di mais,</div><div class="separator" style="clear: both; text-align: left;">120 gr di tuorli,</div><div class="separator" style="clear: both; text-align: left;">1 cucchiaino estratto di vaniglia</div><div class="separator" style="clear: both; text-align: left;">70 gr di pasta di nocciola,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">per la crema pasticcera al cioccolato:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">500 ml di latte intero,</div><div class="separator" style="clear: both; text-align: left;">140 gr di zucchero,</div><div class="separator" style="clear: both; text-align: left;">40 gr di amido di mais,</div><div class="separator" style="clear: both; text-align: left;">120 gr di tuorli,</div><div class="separator" style="clear: both; text-align: left;">150 gr di cioccolato fondente a scaglie,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">inoltre:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">panna montata,</div><div class="separator" style="clear: both; text-align: left;">decorazioni</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Procedimento:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;"><i><b>per il pan di spagna:</b></i> nella planetaria, o in una boule con lo sbattitore elettrico, versare le uova con lo zucchero e montare fino ad ottenere un composto gonfio e spumoso, ci vorranno circa 15/20 minuti. Quindi con l'aiuto di una spatola e sempre con movimenti dal basso verso l'alto aggiungere le farine e il cacao, setacciate insieme, senza smontare il composto di uova. Versare il composto ottenuto nello stampo ,imburrato ed infarinato, ed infornare a 180° per 35 minuti circa. Una volta cotto, toglierlo dallo stampo e farlo raffreddare su una griglia. Una volta freddo tagliare il pan di spagna in modo da ottenere tre dischi.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: left;"><i><b>per la crema pasticcera al cioccolato</b></i>: in un tegame scaldare il latte con la bacca di vaniglia. Nel frattempo sbattere i tuorli con lo zucchero, quindi unire gli amidi. Quando il latte inizierà a prendere bollore, versarlo sul composto di uova e mescolare, quindi rimettere sul fuoco e cuocere fino a quando si sarà addensata, sempre mescolando. A questo punto unire il cioccolato fondente. Amalgamare e versare la crema ottenuta ,in un contenitore coperta con pellicola e riporre in frigo.
<i><b>per la crema alla nocciola</b></i> procedere come per la crema al cioccolato, con la differenza che al termine invece del cioccolato aggiungere la pasta di nocciola.<i><b>
composizione del dolce</b></i>: adagiare il primo disco di pan di spagna sul vassoio ,bagnarlo con la bagna e distribuire la crema al cioccolato. Coprire con un secondo disco, anch'esso bagnato, e distribuire la crema alla nocciola mettere l'altro disco, bagnarlo e ricoprire con della panna montata. Riporre in frigo per qualche ora prima di procedere a decorarla.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yTpVVPZO5CsWQvUr3Z8q9vdhEDDgWM58HsFeniGeC8LNyveA3YFbM17fK3za9Zn7byTNe6TIaDBkwt_pg8wnYEOQ-wRrgDPatn43UH2pT_L9mt2q3UE4Bc2GBD7mQPRkam_wWozjJD-XFATyTY_4-c45FduPAsg7jismLPxxQE7INBTwkGc8PfsI/s1440/IMG_20221120_150210_220.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1yTpVVPZO5CsWQvUr3Z8q9vdhEDDgWM58HsFeniGeC8LNyveA3YFbM17fK3za9Zn7byTNe6TIaDBkwt_pg8wnYEOQ-wRrgDPatn43UH2pT_L9mt2q3UE4Bc2GBD7mQPRkam_wWozjJD-XFATyTY_4-c45FduPAsg7jismLPxxQE7INBTwkGc8PfsI/s320/IMG_20221120_150210_220.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IFk7qJl8gn-1xptfr05FC01-MkA1b9W3fT5O0gfFrTOR59Phy9JBnaWYK2jxKAiN8ARbDsek5E2xX5qp4Z-283lQY73OLlLDJN8VeS0b_VxjBickm3ou7VNxwOS182DPZr_vtxkooTRi9HPJJAqyPdtbUn2XnVC7SyL_C-wFg_wO_6Jl23ryAzIU/s1440/IMG_20221120_150210_472.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IFk7qJl8gn-1xptfr05FC01-MkA1b9W3fT5O0gfFrTOR59Phy9JBnaWYK2jxKAiN8ARbDsek5E2xX5qp4Z-283lQY73OLlLDJN8VeS0b_VxjBickm3ou7VNxwOS182DPZr_vtxkooTRi9HPJJAqyPdtbUn2XnVC7SyL_C-wFg_wO_6Jl23ryAzIU/s320/IMG_20221120_150210_472.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Particolare della fetta.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYyw04ASm_yxqA0Jp3KuTgwdWVNR8QlmbE55-d8udlXqvVF_-jvdgyPGDiO6-l8LcyVFnKXfejchMB2yVksIbX9h0yT6n6sGSLBVoMnAJfMNcZXhCOXHotr3P8uHxQogK7ef_UXAFoabxs_ROdX7Hm4WWwAFPRLWxvn71UBVR7YrXuWdZovywJ0eR/s1440/IMG_20221120_150210_647.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEYyw04ASm_yxqA0Jp3KuTgwdWVNR8QlmbE55-d8udlXqvVF_-jvdgyPGDiO6-l8LcyVFnKXfejchMB2yVksIbX9h0yT6n6sGSLBVoMnAJfMNcZXhCOXHotr3P8uHxQogK7ef_UXAFoabxs_ROdX7Hm4WWwAFPRLWxvn71UBVR7YrXuWdZovywJ0eR/s320/IMG_20221120_150210_647.jpg" width="320" /></a></div><br /> <p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com2tag:blogger.com,1999:blog-2228497581925028509.post-16360400241651460882023-03-09T16:52:00.078+01:002023-03-09T16:52:00.201+01:00Crepes ai carciofi e besciamella vegetale.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpk8HCTLP6stlzmjFBOzNjdFgFhXSr30fft7kJ5M0a_ipRwvz_Cr5_AfASvZKviDrgcnP3brqa2bXAxEpwsPTI_4fA6vo-GQXC3tqM9u0h2HNA27pGmWHXchOVxqlPSU0wEJTzneLNvATm0Tj5D7I2K3j8edG7D2VA1OlJZbu0EClWujlZPatW192/s3464/crepes%20con%20carciofi%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDpk8HCTLP6stlzmjFBOzNjdFgFhXSr30fft7kJ5M0a_ipRwvz_Cr5_AfASvZKviDrgcnP3brqa2bXAxEpwsPTI_4fA6vo-GQXC3tqM9u0h2HNA27pGmWHXchOVxqlPSU0wEJTzneLNvATm0Tj5D7I2K3j8edG7D2VA1OlJZbu0EClWujlZPatW192/s320/crepes%20con%20carciofi%20(2).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Un primo piatto molto versatile e gustoso. Cremoso ed equilibrato. Ci si può preparare le crepe e poi farcirle a piacere. Oggi vi propongo una variante con una besciamella e un ripieno molto leggero. </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMbDKAUEZyRDAnVEJjOwMZQPxySeHcXerM0B73FBpklSwTe-heGdbTeTcRXEBzCIxMpm4k2F2aEPQIAuYoQdUYB_j59Bap3m6uG_cHMzRvlXM2xItP2_FD7hmlNQGkN0ByATvUW1h9tIrHAdSiDEBw4OK0nIzlnIxntkXc_-kPA75v-ygDChtVgNo/s3464/crepes%20con%20carciofi%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMbDKAUEZyRDAnVEJjOwMZQPxySeHcXerM0B73FBpklSwTe-heGdbTeTcRXEBzCIxMpm4k2F2aEPQIAuYoQdUYB_j59Bap3m6uG_cHMzRvlXM2xItP2_FD7hmlNQGkN0ByATvUW1h9tIrHAdSiDEBw4OK0nIzlnIxntkXc_-kPA75v-ygDChtVgNo/s320/crepes%20con%20carciofi%20(3).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;">Ingredienti: </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">per le crepes: </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">300 gr di latte o latte vegetale, </div><div class="separator" style="clear: both; text-align: left;">130 gr di farina,</div><div class="separator" style="clear: both; text-align: left;">2 uova,</div><div class="separator" style="clear: both; text-align: left;">20 gr di burro,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">per la besciamella vegetale:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">200 gr brodo vegetale o latte vegetalle,</div><div class="separator" style="clear: both; text-align: left;">20 gr farina,</div><div class="separator" style="clear: both; text-align: left;">20 gr di burro o olio,</div><div class="separator" style="clear: both; text-align: left;">q.b. di sale,</div><div class="separator" style="clear: both; text-align: left;">q.b. di noce moscata,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">per il ripieno ai carciofi:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3 carciofi,</div><div class="separator" style="clear: both; text-align: left;">1 scalogno piccolo,</div><div class="separator" style="clear: both; text-align: left;">q.b. di sale,</div><div class="separator" style="clear: both; text-align: left;">q.b. di olio,</div><div class="separator" style="clear: both; text-align: left;">q.b. di provola,</div><div class="separator" style="clear: both; text-align: left;">q.b. di parmigiano grattugiato,</div><div class="separator" style="clear: both; text-align: left;">q.b. di sugo di pomodoro.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Procedimento:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Come prima cosa preparare le <i><b>crepes</b></i>. Frullare il latte,la farina,le uova così da ottenere un composto omogeneo. Far riposare in frigo per 30 minuti. Quindi in una padella leggermente unta versare un mestolo di composto e far ruotare così da distribuire il composto. Far cuocere da entrambi i lati. Ripetere l'operazione fino a terminare la pastella delle crepes. </div><div class="separator" style="clear: both; text-align: left;">In una pentola iniziare a preparare il roux per la <i><b>besciamella.</b></i> Sciogliere la farina con il burro far cuocere per qualche minuto,quindi unire il vegetale, inizialmente poco alla volta, così da evitare i grumi. Aggiungere il sale e la noce moscata. Cuocere fino a quando la salsa si sarà addensata. </div><div class="separator" style="clear: both; text-align: left;">Tagliare i <b><i>carciofi</i></b>. Privandoli delle foglie esterne e del gambo. Quindi taglairli a fettine sottili. Man mano metterli in acqua e limone così da evitare che si anneriscano. In una padella rosolare lo scalogno con l'olio. Aggiungere i carciofi w far cuocere aggiungere di acqua calda per completare la cottura. Regolare di sale.In una terrina amalgamare i carciofi, la besciamella, la provola e il parmigiano. Distribuire all'interno di ogni crepes il composto di carciofi, quindi chiudere a portafoglio. Ripetere l'operazione per le altre crepes. In una pirofila distribuire il sugo di pomodoro e adagiare le crepes farcite. Terminare con besciamella, sugo e formaggio grattugiato. Cuocere in forno preriscaldato a 180° fino a quando saranno gratinate.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pronte.</div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWot__6FVbSowfoOvtVjoBDz9F6xhezL9Yc2YZE3RgQG4gIF-iAWjvNCnsFGoftRIoGeylqzsqyYOo-J0_st7_r37712vvQibWZZqMkcEC3J9D6S-3hBhYSJjOWjZI4kPh56Js6GRKmFVx_zudKZE-Q2WM6_HDZrSJ9bIgsYAVspUdwDAMtcqYegF/s3464/crepes%20con%20carciofi%20(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWot__6FVbSowfoOvtVjoBDz9F6xhezL9Yc2YZE3RgQG4gIF-iAWjvNCnsFGoftRIoGeylqzsqyYOo-J0_st7_r37712vvQibWZZqMkcEC3J9D6S-3hBhYSJjOWjZI4kPh56Js6GRKmFVx_zudKZE-Q2WM6_HDZrSJ9bIgsYAVspUdwDAMtcqYegF/s320/crepes%20con%20carciofi%20(4).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com1tag:blogger.com,1999:blog-2228497581925028509.post-76886408769175877832023-03-05T15:39:00.008+01:002023-03-05T15:39:00.190+01:00Un dolce 8 Marzo.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYxzaGIR9P1lIGTn0VLJlTGkROrKX7TdufFr7T-YdRIPG38qRbPTwhFqtKRa2LxRyZbE0kN68Cmpfn5VgIO36SRCxk0N8HwR14RarBJruZvn0HtIWmc3sfxhTCQucoMKBohMcztkf45yEyZ0MiJrCfNFuFPGu_0x3LopQzvpB3j6GILVBFoiTPUqH/s243/images.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="243" data-original-width="208" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBYxzaGIR9P1lIGTn0VLJlTGkROrKX7TdufFr7T-YdRIPG38qRbPTwhFqtKRa2LxRyZbE0kN68Cmpfn5VgIO36SRCxk0N8HwR14RarBJruZvn0HtIWmc3sfxhTCQucoMKBohMcztkf45yEyZ0MiJrCfNFuFPGu_0x3LopQzvpB3j6GILVBFoiTPUqH/w260-h304/images.jpg" width="260" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #ffd966; font-size: medium;">Un dolce per celebrare la Donna. </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Buon 8 Marzo.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWa9-Kvr1BUOi1RiIgZeXceMPTDAZQshXReCAlxz1h2tvzUJpVYZf5pFHdiK1AGE8u7mTeeLmQfdMGoVe4EGYgxUIaarIdjKXwcJAiZoxudvXKoJljbMk5syMn-uZiYZyHXeQYTX08Y6ZGx0UcqrC4ojWyDY-yqTWkch0q3FqJPuhVcqKF0zYOEKdO/s1080/8marzo.png" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWa9-Kvr1BUOi1RiIgZeXceMPTDAZQshXReCAlxz1h2tvzUJpVYZf5pFHdiK1AGE8u7mTeeLmQfdMGoVe4EGYgxUIaarIdjKXwcJAiZoxudvXKoJljbMk5syMn-uZiYZyHXeQYTX08Y6ZGx0UcqrC4ojWyDY-yqTWkch0q3FqJPuhVcqKF0zYOEKdO/s320/8marzo.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://www.cenerentolaincucina.it/2014/11/delizie-al-limone-di-sal-de-riso.html" rel="nofollow" target="_blank"><br /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://www.cenerentolaincucina.it/2014/11/delizie-al-limone-di-sal-de-riso.html" rel="" target="_blank">Delizie al limone.</a></span></div><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZungBBOD1Xpd5UWhZAh3ybhUj0R7pwGg_6GAmVMCIvvdNnkWg_miK9nrlJEW-zfX0Z9OKnsaY0dV98HGf7NCeCozRdiJS0a2AB_DzSk3NpJPqZoWeOGMTixmrV345rZMypKQtnWpK1OCAYueIjvOj9WxMR66y5SxVsrGLsDsG721aa5SWwWRfwHE/s3464/Picsart_22-05-08_14-48-39-842.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZungBBOD1Xpd5UWhZAh3ybhUj0R7pwGg_6GAmVMCIvvdNnkWg_miK9nrlJEW-zfX0Z9OKnsaY0dV98HGf7NCeCozRdiJS0a2AB_DzSk3NpJPqZoWeOGMTixmrV345rZMypKQtnWpK1OCAYueIjvOj9WxMR66y5SxVsrGLsDsG721aa5SWwWRfwHE/s320/Picsart_22-05-08_14-48-39-842.jpg" width="320" /></a></div><div class="separator" style="clear: both; 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text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.cenerentolaincucina.it/2020/05/profiteroles-al-limone.html" rel="nofollow" target="_blank"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.cenerentolaincucina.it/2020/05/profiteroles-al-limone.html" rel="" target="_blank"><span style="font-size: medium;">Profiterole al limone</span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqxacvit0dxtVGU3QXm_v-Phe9H_NbuCNg3RjGpzquU7vNVmM-8W9KuwdhlwYyvY26uLF2toqxqlSEi2x4U2qCJ9lbA4MbqLhx7srSQ-b1Q4qfb24mfI1eWFTvI3DFBuCUUBuh_vSv64GjujFhY7KTqWOCIJPq43Y0b6sqohk15PCln452fAW4ICO/s320/bign%C3%A8.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqxacvit0dxtVGU3QXm_v-Phe9H_NbuCNg3RjGpzquU7vNVmM-8W9KuwdhlwYyvY26uLF2toqxqlSEi2x4U2qCJ9lbA4MbqLhx7srSQ-b1Q4qfb24mfI1eWFTvI3DFBuCUUBuh_vSv64GjujFhY7KTqWOCIJPq43Y0b6sqohk15PCln452fAW4ICO/s1600/bign%C3%A8.jpeg" width="320" /></a></div><br /></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://www.cenerentolaincucina.it/2022/03/mimosa-zuccotto-con-bigne.html" rel="" target="_blank">Zuccotto mimosa con bignè.</a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEj02HsftPLaFV3Pkdp9iAZvouOjLyWbW5OHF_F_rSht2x_XVs2mxOHsBCICXnRvPgmgoJVReOTAYPCCPHk6kGYxnkP8Gt6z71HefieuEU_uo2WntUBvmx_duEqTXZDixgF2ti1xyGGRuUfkCTVFmxrIYfZaAxxLx-hYIcwBW7-WzSeRhFl7MwBdBq/s4624/20220227_122021-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3468" data-original-width="4624" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEj02HsftPLaFV3Pkdp9iAZvouOjLyWbW5OHF_F_rSht2x_XVs2mxOHsBCICXnRvPgmgoJVReOTAYPCCPHk6kGYxnkP8Gt6z71HefieuEU_uo2WntUBvmx_duEqTXZDixgF2ti1xyGGRuUfkCTVFmxrIYfZaAxxLx-hYIcwBW7-WzSeRhFl7MwBdBq/s320/20220227_122021-01.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-38086861669368376462023-03-02T17:34:00.041+01:002023-03-05T16:51:23.263+01:00Le Spinacine vegetariane.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_ZX0RnCE-aOEXGayFmAUj3Dc8u26xqaROTDWQ1trE_ajdHdbb-WbxmM7_L6f1c4YoYZVUF9KVCe0ZX30b8nEvaMwL1MdbtVcwwsz7sS-gbuFATaSugCUXRaMqIGY_yEm_JyCbNAUVBZ-lg1h_1xEJqd_wsm08T5SROkT9ubGh1xJeLrHJDnPkRzy/s1440/spinacine%20vegetariane%20(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_ZX0RnCE-aOEXGayFmAUj3Dc8u26xqaROTDWQ1trE_ajdHdbb-WbxmM7_L6f1c4YoYZVUF9KVCe0ZX30b8nEvaMwL1MdbtVcwwsz7sS-gbuFATaSugCUXRaMqIGY_yEm_JyCbNAUVBZ-lg1h_1xEJqd_wsm08T5SROkT9ubGh1xJeLrHJDnPkRzy/s320/spinacine%20vegetariane%20(4).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pochi ingredienti per un secondo piatto super gustoso e semplice da preparare.</div><div class="separator" style="clear: both; text-align: center;">Vediamo insieme come realizzare questo cotolette vegetariane o come le chiama il mio bimbo, cotolette di un Hulk. Un modo in più per fargli mangiare le verdure.</div><p></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrTinKaSUQu7ZPbW4Z401ymfvYVP6vk5zScZdG9-lvFtymzGIoLWfpQC1wDVGECWIxsNG6sfUdrI18SmYr_1K2LQF6Czpg2TVPk8MDkL1HiiqVdIA0Pafcct4OtGwn8cLOFOnSYMaV0vg4dzL7K4WBy5jfN0z_WsRKM0EDPr9xclmZa2re_RpT9zg/s1440/spinacine%20vegetariane%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKrTinKaSUQu7ZPbW4Z401ymfvYVP6vk5zScZdG9-lvFtymzGIoLWfpQC1wDVGECWIxsNG6sfUdrI18SmYr_1K2LQF6Czpg2TVPk8MDkL1HiiqVdIA0Pafcct4OtGwn8cLOFOnSYMaV0vg4dzL7K4WBy5jfN0z_WsRKM0EDPr9xclmZa2re_RpT9zg/s320/spinacine%20vegetariane%20(3).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredienti:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">400 gr di patate,</div><div class="separator" style="clear: both; text-align: left;">150 gr di spinaci,(3 cubetti circa)</div><div class="separator" style="clear: both; text-align: left;">1 uovo,</div><div class="separator" style="clear: both; text-align: left;">80 gr di parmigiano grattugiato,</div><div class="separator" style="clear: both; text-align: left;">q.b. di sale,</div><div class="separator" style="clear: both; text-align: left;">q.b. di pangrattato,</div><div class="separator" style="clear: both; text-align: left;">aromi a piacere.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Procedimento:</div><br /><div class="separator" style="clear: both; text-align: left;">
Come prima cosa bollire le patate. Nel frattempo in una padella cuocere gli spinaci con un filo d'olio evo, se usate quelli congelati non aggiungete acqua, salate a piacere. Frullarli e lasciarli da parte. Una volta cotte pelare e schiacciare le patate, salarle e se preferite aggiungere dell'ariosto. Unire gli spinaci, l'uovo,il parmigiano e pangrattato quanto basta per ottenere un composto compatto, in modo da poter formare le spinacine. A questo punto prendere una parte di impasto, <i><b>decidete voi la grandezza</b></i>, e dare la forma delle spinacine quindi passarle nell'uovo sbattuto e poi nel pangrattato. Infornare a 180° oppure friggerle in olio di semi. Io le ho servite con un contorno di carote e pomodorini.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Buon Appetito.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uuXf9mht6Bhd86PTPf380kbvLHsr9jIQcOdHGOVOel6DUHbz8VkQeoMj6bPe9opdgoNyxDXzbOCPvmM2ua6lSXsPpmwZ_y0IeVDJk5uIjul7KW2v7Zp5ObsPHuBxBtDc90LcqIdp3NSryPtPv6yigPEQL2KkPhmxroYPPmCe9d_Y73KyKax06e0W/s1440/spinacine%20vegetariane%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3uuXf9mht6Bhd86PTPf380kbvLHsr9jIQcOdHGOVOel6DUHbz8VkQeoMj6bPe9opdgoNyxDXzbOCPvmM2ua6lSXsPpmwZ_y0IeVDJk5uIjul7KW2v7Zp5ObsPHuBxBtDc90LcqIdp3NSryPtPv6yigPEQL2KkPhmxroYPPmCe9d_Y73KyKax06e0W/s320/spinacine%20vegetariane%20(2).jpg" width="320" /></a></div>Super buone.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlXfXsB9yvIkenYDPVNJoLAXxQChmGlx6Jrym-9IBH-r9u9FoO_kpaCKOp99rjQWGq1F82g_yenD75kU0TqWv34GGKIky71Ihcps5wQy0CN07qqxMviQFgX0ud52jxL946vk_HudQWIUQADNLUfMJjFKXMjVjRsIyn4EPmb-2-IbRQAQTX1tvHrm4/s1440/spinacine%20vegetariane%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlXfXsB9yvIkenYDPVNJoLAXxQChmGlx6Jrym-9IBH-r9u9FoO_kpaCKOp99rjQWGq1F82g_yenD75kU0TqWv34GGKIky71Ihcps5wQy0CN07qqxMviQFgX0ud52jxL946vk_HudQWIUQADNLUfMJjFKXMjVjRsIyn4EPmb-2-IbRQAQTX1tvHrm4/s320/spinacine%20vegetariane%20(1).jpg" width="320" /></a></div><br /><p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com2tag:blogger.com,1999:blog-2228497581925028509.post-89615705500857780052023-02-13T16:56:00.001+01:002023-03-05T17:21:04.042+01:00Panna cotta in love.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyaVYH9rdWNZLd4OExp_hdUIOlhN-M-7lG0kxa_9GAfgAnsMHGWZmsqrEriLy3a8tz2-Q-6jm8FTL3LYFtpR9W_wKbCfylDZKO605gGNMX42PWoJSPkaf7PIg-3FQ2Vj7o_jHEQAKdNa6UTv_LyW0TPXJgM0eTyiumCR4bfp0-u7KceLzRQaatcyI/s1440/IMG_20230211_171638_327.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyaVYH9rdWNZLd4OExp_hdUIOlhN-M-7lG0kxa_9GAfgAnsMHGWZmsqrEriLy3a8tz2-Q-6jm8FTL3LYFtpR9W_wKbCfylDZKO605gGNMX42PWoJSPkaf7PIg-3FQ2Vj7o_jHEQAKdNa6UTv_LyW0TPXJgM0eTyiumCR4bfp0-u7KceLzRQaatcyI/s320/IMG_20230211_171638_327.jpg" width="320" /></a></div><p><br /></p><div style="text-align: center;">Un classico della pasticceria italiana in veste romantica per un dolce dopo pasto. Perfetto per il giorno di S.Valentino ma non solo.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AYAFf8toUzQADjen6sqP7NiEj1JbJ0yhcRMN7S6a2gs54o33nlQPsurMHcCT8N8IHLR8cYvJAifMiHaY18Rn74wui5cIHEypR0yVGepRkt-VcXJHoBjq72HXrCaqtty7xG6xIMpCr0Gxkz0kGYfyCGCD7g_oNwBu6tRIBRqcqGi7ImxhjN19HrC_/s1440/IMG_20230211_171638_790.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AYAFf8toUzQADjen6sqP7NiEj1JbJ0yhcRMN7S6a2gs54o33nlQPsurMHcCT8N8IHLR8cYvJAifMiHaY18Rn74wui5cIHEypR0yVGepRkt-VcXJHoBjq72HXrCaqtty7xG6xIMpCr0Gxkz0kGYfyCGCD7g_oNwBu6tRIBRqcqGi7ImxhjN19HrC_/s320/IMG_20230211_171638_790.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;">Ingredienti: </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: medium;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">500 ml di panna fresca,</span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">70 gr di zucchero,</span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">190 gr di latte fresco </span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">6 gr di colla di pesce in fogli,</span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">1 cucchiaino di estratto di vaniglia,</span></div><p></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">Per la confettura:</span></p><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">200 gr di frutta,</span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">80 gr di zucchero,</span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: medium;">7 gr di pectina,</span></div><p><span style="font-family: inherit; font-size: medium;"><br /></span></p><p><span style="font-family: inherit; font-size: medium;">Procedimento:</span></p><div style="text-align: left;"><span style="font-family: inherit; font-size: medium;"><b>per la panna cotta</b>: In un pentolino riunire il latte, la panna, lo zucchero e la bacca. Quindi scaldare fino a raggiungere i 50°. Inserire la colla di pesce precedentemente ammollata in acqua fredda in 5 volte il suo peso. Amalgamare e versare nello stampo o in stampi monoporzioni. Far raffreddare e rapprendere in frigo.</span></div><div style="text-align: left;"><span style="font-family: inherit; font-size: medium;"><b>Per la confettura :</b> <span style="background-color: white; color: #292929;">Scaldare la purea quindi unire lo zucchero, mescolato con la pectina, amalgamare e portare a bollare. Far cuocere per qualche minuto. Versare in contenitore e lasciar raffreddare, mescolando di tanto in tanto.</span><span style="background-color: white; color: #292929;"> </span><span style="background-color: white;">Nello stampo mettere alla base la confettura di frutti e riporre in frigo. Quindi versare la panna cotta e riporre in frigo per farla rapprendere. Al momento di servire se necessario mettere per un'ora in freezer, così da poterla sformare facilmente.</span></span></div><div style="text-align: left;"><span style="font-family: inherit; font-size: medium;"><span style="background-color: white;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: inherit; font-size: medium;"><span style="background-color: white;">Servita e buon dolce.</span></span></div><div style="text-align: left;"><span style="font-family: inherit; font-size: medium;"><span style="background-color: white;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfY6ryj4GO1jhrImtj0jz6YFRMqFpCGVepHa2vo625AgZdl_YpfAc-pyqIJ9m3Vnj0C_sPZ_kZarGrQ-QwAt2JlC3PnefOpyWd-n9K1sk-iWMLQGgTI6oXX4a96VtAIJ5TGNhg6Ib4wOAk-b6Z3s7Pr55r8lJFYpWT-9Zqd7ZYSqGSuZlvTYjZFlqL/s1440/IMG_20230211_171638_559.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfY6ryj4GO1jhrImtj0jz6YFRMqFpCGVepHa2vo625AgZdl_YpfAc-pyqIJ9m3Vnj0C_sPZ_kZarGrQ-QwAt2JlC3PnefOpyWd-n9K1sk-iWMLQGgTI6oXX4a96VtAIJ5TGNhg6Ib4wOAk-b6Z3s7Pr55r8lJFYpWT-9Zqd7ZYSqGSuZlvTYjZFlqL/s320/IMG_20230211_171638_559.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Guarda il video per scoprire come preparare questa deliziosa panna cotta:</div><br /><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="325" src="https://www.youtube.com/embed/sTjt5UCa5qE" width="402" youtube-src-id="sTjt5UCa5qE"></iframe></div></div><br /> <p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-46909284099446513412023-02-06T15:47:00.000+01:002023-02-06T15:47:00.450+01:00Involtini di peperoni gratinati.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhD1fa9NXiQHzT5QqtjLsoj3ZgpWQA-sm4-nXtKjtB0Udl8_VaIwUtryPr7Fh8_RgXfNu8qxPb5TrI0ex0EdjaAZEcNyD0q9jKqd5FnGkxAGZ9s23GS-j0qIwj-EL-aD6_eE_Wk6qlj9D50pVvebafPXj-X9c_AQw6NxEQ9JxgwIr5yxaW2WGNAp53/s3464/involtini%20di%20peperoni%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhD1fa9NXiQHzT5QqtjLsoj3ZgpWQA-sm4-nXtKjtB0Udl8_VaIwUtryPr7Fh8_RgXfNu8qxPb5TrI0ex0EdjaAZEcNyD0q9jKqd5FnGkxAGZ9s23GS-j0qIwj-EL-aD6_eE_Wk6qlj9D50pVvebafPXj-X9c_AQw6NxEQ9JxgwIr5yxaW2WGNAp53/s320/involtini%20di%20peperoni%20(3).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Un secondo piatto di verdure da preparare, anche in anticipo, magari accompagnato a delle patate al forno per un piatto gustoso e completo.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipes82M0r9Dsxql8eqHRG6IndGCMF7o9aSsJTY7Tx1_6gbDae3-PybhVurxpE2Rmzf1WJ3TPKq8CnSgzdI75MzrfjINN2RRKagm7FqsEw88i_QWdkzN-qLfnvdgR30ZVhnWM7DTXBqjkNUJAZfDPw5bOp9uH6t7v_iFiHeIL-7XJgGtn8IHJbY-1aQ/s3464/involtini%20di%20peperoni%20(6).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2588" data-original-width="3464" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipes82M0r9Dsxql8eqHRG6IndGCMF7o9aSsJTY7Tx1_6gbDae3-PybhVurxpE2Rmzf1WJ3TPKq8CnSgzdI75MzrfjINN2RRKagm7FqsEw88i_QWdkzN-qLfnvdgR30ZVhnWM7DTXBqjkNUJAZfDPw5bOp9uH6t7v_iFiHeIL-7XJgGtn8IHJbY-1aQ/s320/involtini%20di%20peperoni%20(6).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredienti:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3 peperoni,</div><div class="separator" style="clear: both; text-align: left;">150 gr di pangrattato,</div><div class="separator" style="clear: both; text-align: left;">80 gr di parmigiano grattugiato,</div><div class="separator" style="clear: both; text-align: left;">1 cucchiaino di capperi,</div><div class="separator" style="clear: both; text-align: left;">3 pomodori secchi,</div><div class="separator" style="clear: both; text-align: left;">3 filetti di acciughe,</div><div class="separator" style="clear: both; text-align: left;">aromi a piace,</div><div class="separator" style="clear: both; text-align: left;">1 spicchio d'aglio</div><div class="separator" style="clear: both; text-align: left;">sale e pepe nero,</div><div class="separator" style="clear: both; text-align: left;">cubetti di provola,</div><div class="separator" style="clear: both; text-align: left;">olio evo</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Procedimento:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Lavare e asciugare i peperoni. In una griglia, o una padella, grigliarli girandoli di volta in volta così da cuocerli in modo uniforme, Quando saranno cotti chiuderli in un sacchetto di carta e farli raffreddare. In questo modo sarà più semplice spellarli. Dopo averli spellati, aprirli e pulirli internamente. Quindi tagliarli così da ottenere dei filetti. </div><div class="separator" style="clear: both; text-align: left;">In un robot da cucina unire il pangrattato, il parmgiano, i filetti di acciughe,capperi, pomodori secchi, gli aromi e lo spicchio d'aglio. Tritare in modo da ottenere un pane omogeneo e umido.</div><div class="separator" style="clear: both; text-align: left;">Adagiare i filetti di peperoni su un tagliere, condirli e farcirli con il pangrattato e un cubetto di provola. Arrotolarli e sistemarli nella pirofila,procedere nello stesso modo per gli altri filetti. Dopo aver farcito tutti i filetti cospargerli del rimanente pangrattato e un filo di olio evo. Cuocerli in forno preriscaldato a 180° 15/20 minuti circa. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Buon Appetito.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3t0zYfnTln8nUrk2jK0h8a1dS6wo4827B1ZkUvxXXqvKYKr_qQrIR7aca4IvbbM5rq3uojEXHSC6w9lXucUq5o_Fnmi0n8045y1v5qYp77PQP1GHK-Fi3Yw9quku9AOKp8yvf5bkd6lak5ftqTrkc-xiwW_Vj7G0RzMYsq9OcZCDpoWlWhCE0RPr/s3464/involtini%20di%20peperoni%20(5).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2409" data-original-width="3464" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3t0zYfnTln8nUrk2jK0h8a1dS6wo4827B1ZkUvxXXqvKYKr_qQrIR7aca4IvbbM5rq3uojEXHSC6w9lXucUq5o_Fnmi0n8045y1v5qYp77PQP1GHK-Fi3Yw9quku9AOKp8yvf5bkd6lak5ftqTrkc-xiwW_Vj7G0RzMYsq9OcZCDpoWlWhCE0RPr/s320/involtini%20di%20peperoni%20(5).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">L'interno filante.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPo3LWgx0z8TGnJASfdc-T7VTf-RFMdcHbfHs9qqOoCU-33AUsYhPNH-xZBV_tVMVTVntz8En5n3c1b-8Uq48sf9TI4ZVT7meZFSriQgXWFYb51RVYNnupRUAv8fm-kj92wLNdmnLZNQ5Er4iRNT7a_eq3-fXupVtZYhVb7MWJDnDI--ciD5Tk4Xqr/s3464/involtini%20di%20peperoni%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPo3LWgx0z8TGnJASfdc-T7VTf-RFMdcHbfHs9qqOoCU-33AUsYhPNH-xZBV_tVMVTVntz8En5n3c1b-8Uq48sf9TI4ZVT7meZFSriQgXWFYb51RVYNnupRUAv8fm-kj92wLNdmnLZNQ5Er4iRNT7a_eq3-fXupVtZYhVb7MWJDnDI--ciD5Tk4Xqr/s320/involtini%20di%20peperoni%20(2).jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Guarda il video per scoprire come preparare questi gustosissimi involtini. Se ti va iscriviti al mio canale youtube.<br /> <p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="325" src="https://www.youtube.com/embed/ad1fmbz_jZ4" width="432" youtube-src-id="ad1fmbz_jZ4"></iframe></div><br />Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-90715247454612808312023-02-06T15:25:00.003+01:002023-02-06T15:25:21.588+01:00Bicchieri pan di stelle.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p5PX_aHZ7XOaJOrC0XZJEB-EC3on6c1seGgQ3eq-XXSLbs-yxyBJmq_Mk1JAmCTpVCXUe9f7UZtWEDb14gVPJqJxCtvBqy0DDaML5UfAgv62qxH1zCHUpUJuUjYkuXZR3k2GjyyVQWASE5KdFkKarFJymSaFuzhM0BPlcljlYyhr_n3M5M7deSf5/s3464/Picsart_22-06-29_17-26-14-082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9p5PX_aHZ7XOaJOrC0XZJEB-EC3on6c1seGgQ3eq-XXSLbs-yxyBJmq_Mk1JAmCTpVCXUe9f7UZtWEDb14gVPJqJxCtvBqy0DDaML5UfAgv62qxH1zCHUpUJuUjYkuXZR3k2GjyyVQWASE5KdFkKarFJymSaFuzhM0BPlcljlYyhr_n3M5M7deSf5/s320/Picsart_22-06-29_17-26-14-082.jpg" width="320" /></a></div><p></p><div style="text-align: center;"> Un dolce semplice e veloce da preparare, magari per un dopo pasto all'ultimo minuto. </div><div style="text-align: center;">E' super goloso e bastano pochi ingredienti per realizzarlo.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnNuR96jw5l_h0CA7OHBZ65ppwRi2DcyPaEsP0tNa2i-zsyb8hwBkq6p2LHt7elE8GBHUVoExtOM1hXEHI-jbY4-vFMHAd-QeOLWs8T8f-ZspqD7El3IoqPsvGyXJW0ndNvABv4QCbyOWJvVDf6z5Zh8EXtPLpxwXAe-6Sz3buiJStGFEVqcMeXG5/s3464/Picsart_22-06-29_17-27-58-153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnNuR96jw5l_h0CA7OHBZ65ppwRi2DcyPaEsP0tNa2i-zsyb8hwBkq6p2LHt7elE8GBHUVoExtOM1hXEHI-jbY4-vFMHAd-QeOLWs8T8f-ZspqD7El3IoqPsvGyXJW0ndNvABv4QCbyOWJvVDf6z5Zh8EXtPLpxwXAe-6Sz3buiJStGFEVqcMeXG5/s320/Picsart_22-06-29_17-27-58-153.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredienti:</div><div class="separator" style="clear: both; text-align: left;">per 4/6 bicchierini</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">per la crema al latte:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">200 gr di panna fresca,</div><div class="separator" style="clear: both; text-align: left;">70 gr di latte condensato</div><div class="separator" style="clear: both; text-align: left;">1 cucchiaino di estratto di vaniglia,</div><div class="separator" style="clear: both; text-align: left;">1 cucchiaio di miele,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">q.b. di crema alle nocciole</div><div class="separator" style="clear: both; text-align: left;">q.b. di biscotti pan di stelle</div><div class="separator" style="clear: both; text-align: left;">q.b. di latte o caffé,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Procedimento:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">in una terrina iniziare a montare la panna fresca, quindi unire il latte condensato e il miele. Continuare a montare fino a quando risulterà ben ferma.</div><div class="separator" style="clear: both; text-align: left;">Disporre alla base dei bicchieri i biscotti, interi o sbriciolati grossolanamente, bagnarli con la bagna scelta, con l'aiuto di una sac a poche distribuire uno strato di crema paradiso e della crema di nocciole. Io ho aggiunto insieme alla crema di nocciole un croccante al cioccolato. Ripetere l'operazione in modo da creare un secondo strato. Terminare con biscotti sbriciolati e stelline di zucchero.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pronti.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXi3tflV8vIfYysKF6X17gsHTCFrnl5bf8b8Pl8_VPZ0FiNxbASGz_gfM1deTqY6jrDBE8uCJ5FOUH6BhiOqeiFuYhtGUVLHfC_bRse8H2fMqXWwseKL5qoe9ZxZo0XG_49cgqMvoT9ZKNqHTomWZriG2FtGf7qk9M5wSzvbnX0DW9DitLsq5YXKNL/s3464/Picsart_22-06-29_17-29-16-037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXi3tflV8vIfYysKF6X17gsHTCFrnl5bf8b8Pl8_VPZ0FiNxbASGz_gfM1deTqY6jrDBE8uCJ5FOUH6BhiOqeiFuYhtGUVLHfC_bRse8H2fMqXWwseKL5qoe9ZxZo0XG_49cgqMvoT9ZKNqHTomWZriG2FtGf7qk9M5wSzvbnX0DW9DitLsq5YXKNL/s320/Picsart_22-06-29_17-29-16-037.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6hdCs1hIfryY8KuubH1BcC4qPmoG8lPVIOeqmz5qIs8IhYPh63KMm4-_ARy6KYtoIz8D5BWOq8NnWYXOzp6BjG8stcUC-NbOwYrzQE7QwqcFwf6x2gbz_nuupNZnwYfyuHcQLqcx5Eqgh0YMUxVuQr-_Gn1NsVSrFyhKQgaMTiUhx6iXnOW2jakX/s3464/Picsart_22-06-29_17-30-53-806.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl6hdCs1hIfryY8KuubH1BcC4qPmoG8lPVIOeqmz5qIs8IhYPh63KMm4-_ARy6KYtoIz8D5BWOq8NnWYXOzp6BjG8stcUC-NbOwYrzQE7QwqcFwf6x2gbz_nuupNZnwYfyuHcQLqcx5Eqgh0YMUxVuQr-_Gn1NsVSrFyhKQgaMTiUhx6iXnOW2jakX/s320/Picsart_22-06-29_17-30-53-806.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-90708132033551291792023-02-06T15:06:00.001+01:002023-02-06T15:06:09.106+01:00Donuts. Ciambelle americane<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqXzJh7JjanOrVcO9EkJALw2gJqs4w8-a2Q1IaRTpFEfbDjWW4jhlkh6UEdF4NsQFZbUaBOGoxnZhwng2TkYFTd0J6zTNk9TWufPruvreVLi-SfiZbQAatjx53wtEwnk4xXpv9Q-3MlWekqXKzRJxwum8t-uo1xaXTghc-ViwKj6Jjh571tztxFga/s1080/FB_IMG_1675001546074.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHqXzJh7JjanOrVcO9EkJALw2gJqs4w8-a2Q1IaRTpFEfbDjWW4jhlkh6UEdF4NsQFZbUaBOGoxnZhwng2TkYFTd0J6zTNk9TWufPruvreVLi-SfiZbQAatjx53wtEwnk4xXpv9Q-3MlWekqXKzRJxwum8t-uo1xaXTghc-ViwKj6Jjh571tztxFga/s320/FB_IMG_1675001546074.jpg" width="320" /></a></div><p> <span style="text-align: center;">Un dolce che è un must in America. Diventate famose grazie a Homer, personaggio del cartone I Simpson. Glassate e ricoperte da codette, confettini così golose che piacciono a tutti. Seguendo questa ricetta potrete friggerle ma anche cuocerle al forno, sono super soffici...vi conquisteranno.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YlPqnb5SWN6R0XwiOppQBGXA9XBL826eMvSRIHz3ZyeKpseKRJsFwXZavEImgc2_RnDL6ZtftOwdZ8BEvmJOxv_7GxuPmhTplqEWxTAiaFJrSc1evvoyI679W2zeFAHiTvHbFswru9ST8Er4HVRMrS3-uLWFHv6wxh6-d6Ai2dKPlY-xo4BUFvDr/s1080/FB_IMG_1675001554103.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4YlPqnb5SWN6R0XwiOppQBGXA9XBL826eMvSRIHz3ZyeKpseKRJsFwXZavEImgc2_RnDL6ZtftOwdZ8BEvmJOxv_7GxuPmhTplqEWxTAiaFJrSc1evvoyI679W2zeFAHiTvHbFswru9ST8Er4HVRMrS3-uLWFHv6wxh6-d6Ai2dKPlY-xo4BUFvDr/s320/FB_IMG_1675001554103.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Ingredienti: <div><br /></div><div>550 gr di farina 0,</div><div>240 ml di acqua,</div><div>10 gr di lievito di birra istantaneo,</div><div>3 tuorli d'uovo,</div><div>1/4 di cucchiaino di cannella in polvere,</div><div>1 pizzico di noce moscata, </div><div>1/4 di cucchiaino di sale, </div><div>100 gr di zucchero semolato, </div><div>55 gr di burro sciolto,</div><div><br /></div><div>Glassa di zucchero e colorante,</div><div><br /></div><div><br /></div><div style="text-align: left;">Procedimento: </div><div style="text-align: left;"><br /></div><div><p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>Nella
ciotola della planetaria unire il lievito, l'acqua e le uova.
Mescolare fino a quando sarà omogeneo.</span></span></span></p>
<span style="color: #666666; font-family: "helvetica neue", arial, helvetica, sans-serif;">Aggiungere
la farina, lo zucchero, la cannella, la noce moscata e il sale. Con
il gancio impastare così da amalgamare gli ingredienti. Unire il
burro sciolto e continuare ad impastare a bassa velocità per 5
minuti. L’impasto si dovrà staccare dalle pareti della ciotola,
se necessario unire altra farina.</span><br />
<p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>Riporre
l’impasto in una ciotola, leggermente oliata, coprire e far
lievitare per 1 ora. Trascorso questo tempo capovolgere l’impasto,
ripiegarlo su se stesso e riporlo nuovamente nel contenitore e
conservarlo in frigo per una notte.</span></span></span></p>
<p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>Al
mattino riprendere l’impasto, stenderlo, con l’aiuto del
mattarello, ad uno spessore di 2 cm. Ricavare le ciambelle con il
tagliapasta, man mano riporre le ciambelle su una teglia e farle
lievitare per 1 ora. (dovranno raddoppiare di volume).</span></span></span></p>
<p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>Dopo
che saranno lievitate potrete:</span></span></span></p>
<p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;"><span style="color: #666666; font-family: "helvetica neue", arial, helvetica, sans-serif;">-
Infornare a 180° per 15 minuti o comunque fino a doratura.</span></p>
<p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>Oppure</span></span></span></p>
<p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>-
friggere in olio di arachidi, adagiarle su carta assorbente e
passarle nello zucchero aromatizzato alla cannella.</span></span></span></p>
<p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>Quindi
glassare a piacere.</span></span></span></p><p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;"><span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span><br /></span></span></span></p>
<p align="left" style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;">
<span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span><span></span></span></span></span></p><a name='more'></a><div style="border: none; font-variant-east-asian: normal; font-variant-numeric: normal; margin-bottom: 0cm; padding: 0cm;"><span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>Vi
lascio la parte finale della ricetta originale che io non ho seguito.
Ovvero passarle nel burro sciolto e poi passarle nello zucchero e
cannella.<br /></span></span></span><span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>In
un contenitore, sciogliere 4 cucchiai di burro.<br /></span></span></span><span style="color: #666666; font-family: "helvetica neue", arial, helvetica, sans-serif;">In
un altro contenitore unire 1 tazza di zucchero con 1 cucchiaio. di
cannella in polvere.<br /></span><span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>Sfornate
le ciambelline e spennellatele ancora calde con il burro fuso, poi
bagnatele nel composto di zucchero e cannella.<br /></span></span></span><span style="color: #666666;"><span style="font-family: helvetica neue, arial, helvetica, sans-serif;"><span>Mettere
su una gratella e lasciare raffreddare completamente.</span></span></span></div><p></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw8jEQ3IdgdzTcD4pFAyonxppKlw_c8cf-1iiOC2PpIo8kYKFel19jWhJKb1Qo_dnQVHGKYGuHYm0MxB18n5A64aks4fBsHm30b0EyjIn2PtBDIjTif2B1n_Cz4ZrIEtoPpGfmJHyhu7M8SKAUY6xWySTeoFKDk3J4t8pm7_zYjb6sCoAqBNY9gTW/s1080/FB_IMG_1675001549760.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbw8jEQ3IdgdzTcD4pFAyonxppKlw_c8cf-1iiOC2PpIo8kYKFel19jWhJKb1Qo_dnQVHGKYGuHYm0MxB18n5A64aks4fBsHm30b0EyjIn2PtBDIjTif2B1n_Cz4ZrIEtoPpGfmJHyhu7M8SKAUY6xWySTeoFKDk3J4t8pm7_zYjb6sCoAqBNY9gTW/s320/FB_IMG_1675001549760.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Deliziose.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5rcsHwfvdHfxKXdOxGBIhSeWOwB-BafB6zTxHi190DzZ9DTFhMKLv8ZBM-Zpyn4faNU1a2iEn3gm_9I_PLT2l4IE3JzmrALzGh6jxHG28p1wHeh9iUcLuSpmm3tS7OgZK0yCx6Db9QT1_-yVfvlQ1Ex0DYGV1ug-uWWgWULVVo6utLxZSp88mXkw/s1080/FB_IMG_1675001557291.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5rcsHwfvdHfxKXdOxGBIhSeWOwB-BafB6zTxHi190DzZ9DTFhMKLv8ZBM-Zpyn4faNU1a2iEn3gm_9I_PLT2l4IE3JzmrALzGh6jxHG28p1wHeh9iUcLuSpmm3tS7OgZK0yCx6Db9QT1_-yVfvlQ1Ex0DYGV1ug-uWWgWULVVo6utLxZSp88mXkw/s320/FB_IMG_1675001557291.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fonte ricetta: <a href="https://www.elgatogoloso.com/2015/08/receta-donas-donuts-doughnuts-horno.html" target="_blank">elgatogoloso</a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p></div>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-90645191981008886312022-06-27T16:31:00.001+02:002022-08-22T14:48:02.085+02:00Torta gelato al pistacchio e zuppa inglese.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-7Nw1QUA5mVQ/YSUOl1NYlEI/AAAAAAAAXrM/wWdPx7cO-4QLTETyaZF6F18JXsYFgDwqQCLcBGAsYHQ/s1440/IMG_20210809_100919_237.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://1.bp.blogspot.com/-7Nw1QUA5mVQ/YSUOl1NYlEI/AAAAAAAAXrM/wWdPx7cO-4QLTETyaZF6F18JXsYFgDwqQCLcBGAsYHQ/s320/IMG_20210809_100919_237.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">In occasione dell'onomastico di mio marito ho deciso di preparare un tronchetto gelato, gusto pistacchio e zuppa inglese e decorato semplicemente con panna, granella di pistacchio e cereali al cioccolato.</span></div> <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-w6tPke5Psd0/YSUOly0ga_I/AAAAAAAAXrI/yl3-niNELXIJLUM8-YT0hQR7rNPiQkm9gCLcBGAsYHQ/s1440/IMG_20210809_100919_277.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://1.bp.blogspot.com/-w6tPke5Psd0/YSUOly0ga_I/AAAAAAAAXrI/yl3-niNELXIJLUM8-YT0hQR7rNPiQkm9gCLcBGAsYHQ/s320/IMG_20210809_100919_277.jpg" width="320" /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Delizioso.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HzVl4ziPo2U/YSUO8yBXzFI/AAAAAAAAXrk/m5zRmQ1cZr4WNQo1BnRQdcZkGKf-S3CgACLcBGAsYHQ/s1440/IMG_20210809_100919_163.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://1.bp.blogspot.com/-HzVl4ziPo2U/YSUO8yBXzFI/AAAAAAAAXrk/m5zRmQ1cZr4WNQo1BnRQdcZkGKf-S3CgACLcBGAsYHQ/s320/IMG_20210809_100919_163.jpg" width="320" /></a></div>Particolare dell'interno.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Qpp6BNSn6R4/YSUO82ncwII/AAAAAAAAXro/B2-asI02kP4KdUwRFIjUK-WraX6qGCufACLcBGAsYHQ/s1440/IMG_20210809_100919_372.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://1.bp.blogspot.com/-Qpp6BNSn6R4/YSUO82ncwII/AAAAAAAAXro/B2-asI02kP4KdUwRFIjUK-WraX6qGCufACLcBGAsYHQ/s320/IMG_20210809_100919_372.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;">Fonte della ricetta: gruppo di facebook, noi il gelato lo facciamo in casa.</div><br />Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-52719979466547471762022-06-06T19:32:00.001+02:002023-02-10T16:31:06.012+01:00Tiramisù alle fragole e cioccolato.<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfla3lhCwwAImBI3nLKwaQAA_nvV5dHjJPRKRxay6IKn6GRZqUn1Se6e5U93qhzIlp3rrTCDfgpI09pC663Uqnz8wJrrKMWv2oZH1HlSbwU0tjQULgiOkLw0XthIE_eptU0vFL6TBxLTptwUjKhlOjX90m8kVkuhAH4NiLMRZLg6VKt5ks3c3jlqO/s4000/Picsart_22-05-29_15-12-46-487.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIfla3lhCwwAImBI3nLKwaQAA_nvV5dHjJPRKRxay6IKn6GRZqUn1Se6e5U93qhzIlp3rrTCDfgpI09pC663Uqnz8wJrrKMWv2oZH1HlSbwU0tjQULgiOkLw0XthIE_eptU0vFL6TBxLTptwUjKhlOjX90m8kVkuhAH4NiLMRZLg6VKt5ks3c3jlqO/s320/Picsart_22-05-29_15-12-46-487.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Tiramisù alle fragole goloso e cremoso. Perfetto per quando fa caldo ma non si vuole rinunciare a qualcosa di dolce.</div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp51cEn292Z8dmunf4eM6MX4wovPlZUoaa7fYag_kgZ0LGGpikDtuqk4_ZHlxz69w6AGfiZrPxeeRO3a6Xeh1B9AE25-qLG1u29erEg9zFwDRDbwKrkru8BJKrSo1yMbSzdqrBLc240I5XtJznO4J6R-AVJCHteJe2CGvL3r2nB3rA3Xy40Icwp1dZ/s4000/Picsart_22-05-29_15-11-59-783.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp51cEn292Z8dmunf4eM6MX4wovPlZUoaa7fYag_kgZ0LGGpikDtuqk4_ZHlxz69w6AGfiZrPxeeRO3a6Xeh1B9AE25-qLG1u29erEg9zFwDRDbwKrkru8BJKrSo1yMbSzdqrBLc240I5XtJznO4J6R-AVJCHteJe2CGvL3r2nB3rA3Xy40Icwp1dZ/s320/Picsart_22-05-29_15-11-59-783.jpg" width="320" /></a></div>Ingredienti:<p></p><div style="text-align: left;">400 gr di crema pasticcera,</div><div style="text-align: left;">200 gr di mascarpone,</div><div style="text-align: left;">150 gr di panna montata,</div><div style="text-align: left;">2 cucchiai di panna,</div><div style="text-align: left;">80 gr di cioccolato alle fragole o bianco,</div><div style="text-align: left;">400 gr di fragole,</div><div style="text-align: left;">q.b. di savoiardi,</div><div style="text-align: left;">q.b. di zucchero semolato,</div><div style="text-align: left;">q.b. di succo di limone,</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Procedimento:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Come prima cosa tagliare le fragole a cubetti e metterle in una terrina con lo zucchero e il succo di limone. Mescolare e riporre in frigo per almeno 30 minuti. </div><div style="text-align: left;">Nel frattempo sciogliere il cioccolato con la panna. Lasciar da parte. Montare la panna e riporre in frigo. In una terrina ammorbidire la crema pasticcera ed unire la panna montata,il mascarpone e il cioccolato fuso. Amalgamare bene e riporre in frigo. Riprendere le fragole e frullare una parte così da ottenere la bagna per i savoiardi. Mescolare anche il succo di macerazione.</div><div style="text-align: left;">A questo punto si può comporre il dolce. Nella terrina scelta formare una base con i savoiardi , inzuppati nella bagna preparata in precedenza. Coprire con la crema pasticcera, livellare e distribuire sulla crema le rimanenti fragole. Formare un secondo strato con i savoiardi bagnati e la crema al mascarpone. Riporre in frigo .Prima di servire decorare a piacere.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pronto.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijd0736FY36U4Xxq89KbAd-ZdRjz58Mq0Pq4Z3IOQFrp8vik3e4Er1xUYU-vACF2swgmlVQBhmHdaEOdM5mpKpss3_5cjxA06qDt_cAQ-2_RSNLgKni7_mzGAuTCt7bBWxz2QnUXvC5bMIQDrERFG0bYQo9_gh7m-9ON1xK8XHlpJNpA1CtgZ1JgiH/s4000/Picsart_22-05-29_15-10-43-865.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijd0736FY36U4Xxq89KbAd-ZdRjz58Mq0Pq4Z3IOQFrp8vik3e4Er1xUYU-vACF2swgmlVQBhmHdaEOdM5mpKpss3_5cjxA06qDt_cAQ-2_RSNLgKni7_mzGAuTCt7bBWxz2QnUXvC5bMIQDrERFG0bYQo9_gh7m-9ON1xK8XHlpJNpA1CtgZ1JgiH/s320/Picsart_22-05-29_15-10-43-865.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8TCORQCW-9fqtjoEmo7xahManGmpsTTtO-L96FCCSczzBKcv-OnWd-kc7czLk4GAAtF0H1OZ1xC87fpoqAxz0VqGeNFqN4w4FTSW7ezkHqpi-JfVXlwepsGSOgE_quqNFiPiGwmr2zGM5sPA821X_riRYfTmQqRkkYi-uyaOk9HwCnG-gSbBQ9y8/s4000/Picsart_22-05-29_15-09-48-033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="4000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-8TCORQCW-9fqtjoEmo7xahManGmpsTTtO-L96FCCSczzBKcv-OnWd-kc7czLk4GAAtF0H1OZ1xC87fpoqAxz0VqGeNFqN4w4FTSW7ezkHqpi-JfVXlwepsGSOgE_quqNFiPiGwmr2zGM5sPA821X_riRYfTmQqRkkYi-uyaOk9HwCnG-gSbBQ9y8/s320/Picsart_22-05-29_15-09-48-033.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/GYE5lw5Ioug" width="320" youtube-src-id="GYE5lw5Ioug"></iframe></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-78298588449423907422022-05-17T16:52:00.000+02:002022-05-17T16:52:00.324+02:00Traditional Pancakes con frutti di bosco.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwYOIBhWGaBfD_UaAtDVwOAbJczTgdL2brfXxXwli_kq3Yd6E9PPIZlw-bMD3ba5oC6-obtk_gh-mEl6s1_khBnRiBFoFcV3jy3ogRugx6Q58mvmE0DzZ_VUR3RJQYEYKJPtGKJhEw5NFHOOLuYC59KBl4njlqjRu0KQLRXlBzmDZIx_oJ6NjfFj0/s3464/Picsart_22-05-15_23-05-26-847.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwYOIBhWGaBfD_UaAtDVwOAbJczTgdL2brfXxXwli_kq3Yd6E9PPIZlw-bMD3ba5oC6-obtk_gh-mEl6s1_khBnRiBFoFcV3jy3ogRugx6Q58mvmE0DzZ_VUR3RJQYEYKJPtGKJhEw5NFHOOLuYC59KBl4njlqjRu0KQLRXlBzmDZIx_oJ6NjfFj0/s320/Picsart_22-05-15_23-05-26-847.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Per una perfetta e golosa colazione, vi consiglio di preparare questi pancakes. Sono super soffici grazie alla presenza della panna acida. Io li ho serviti con i frutti di bosco, ma sono ottimi anche con una semplice marmellata o con il classico sciroppo d'acero.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TsLEWv8eFaoENaHSpYf5NVJaTHq4mrG2XsBlvmkOd2Euo1oa0x_I7ORFpF73PK7M2U-AEl44Uf3JjF_338_YTSAgOrYaV0BgVs2dxDpRbhXoG67rgyu9q_05Wamdm5YxxQM-RdSEoM6c1YPJEKUFru0zMoNnLBznQ0Jeq0aitRpSl4IcpygQsGGv/s3464/Picsart_22-05-15_23-06-27-887.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TsLEWv8eFaoENaHSpYf5NVJaTHq4mrG2XsBlvmkOd2Euo1oa0x_I7ORFpF73PK7M2U-AEl44Uf3JjF_338_YTSAgOrYaV0BgVs2dxDpRbhXoG67rgyu9q_05Wamdm5YxxQM-RdSEoM6c1YPJEKUFru0zMoNnLBznQ0Jeq0aitRpSl4IcpygQsGGv/s320/Picsart_22-05-15_23-06-27-887.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Ingredienti:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">ingredienti secchi:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">150 gr di farina 00,</div><div class="separator" style="clear: both; text-align: left;">30 gr di zucchero semolato,</div><div class="separator" style="clear: both; text-align: left;">5 gr di bicarbonato,</div><div class="separator" style="clear: both; text-align: left;">2 gr di sale,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">ingredienti umidi:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">140 gr di yogurt bianco,</div><div class="separator" style="clear: both; text-align: left;">40 gr di burro,</div><div class="separator" style="clear: both; text-align: left;">2 uova,</div><div class="separator" style="clear: both; text-align: left;">1 cucchiaino di estratto di vaniglia,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">per la panna acida:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">100 ml di panna fresca,</div><div class="separator" style="clear: both; text-align: left;">35 ml di aceto bianco,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Procedimento:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Iniziare a preparare la panna acida mescolando gli ingredienti e lasciarli riposare per 15 minuti.</div><div class="separator" style="clear: both; text-align: left;">In una ciotola mescolare gli ingredienti secchi. In un altro contenitore mescolare gli ingredienti in questo ordine: uova, yogurt, panna acida e alla fine il burro fuso. Quando tutto risulterà omogeneo aggiungere a pioggia gli ingredienti secchi, mescolando con una frusta a mano. Ungere una padella antiaderente e metterla sulla fiamma bassa. Con un mestolo o con il porzionatore del gelato, versare una piccola quantità di impasto nella padella e lasciar cuocere. Quando si formeranno le bollicine allora è pronta per essere girato. Terminare la cottura. Servire con frutti di bosco o sciroppo d' acero.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Buona colazione.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQ340Tfuam_aP_jGwkvhpQEy4VCsTpIbBiA9ethHwoszr2BAUit0s8bBzz4EoJYU12zc109BHFnBzckjgIsJhY2Gn9JOaprwFatThBMiWURhsz1OiteIhzMGKpnzE6QsyMi8nbzwQI3z8XobCXg0bNMYuOf-1_Mw91n92evfpbNT0d8qiziMkclpg/s3464/Picsart_22-05-15_23-07-42-096.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQ340Tfuam_aP_jGwkvhpQEy4VCsTpIbBiA9ethHwoszr2BAUit0s8bBzz4EoJYU12zc109BHFnBzckjgIsJhY2Gn9JOaprwFatThBMiWURhsz1OiteIhzMGKpnzE6QsyMi8nbzwQI3z8XobCXg0bNMYuOf-1_Mw91n92evfpbNT0d8qiziMkclpg/s320/Picsart_22-05-15_23-07-42-096.jpg" width="320" /></a></div><br /> Tratti dal libro California Bakery.<p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-77342674327568681702022-05-07T17:15:00.051+02:002022-05-07T17:15:00.179+02:00Le Crêpes.<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iBPPVjHnNBZQxNgfc1NtXT11_6kT8Db-Pgw52mtipun4B4YEdU2ygpJlS1iiP4RTqoCQhKeFL3BoRjF9QKB1K0oJQQek7w-lfRJKulg347aHMmFsq9gPEL6bDZV_ixPpJ7YovYWazxNLP4q9f9pbEXiE_bKj74iHJ5MfTnu3PV60OgBi07B0ZUWl/s3464/crepes%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iBPPVjHnNBZQxNgfc1NtXT11_6kT8Db-Pgw52mtipun4B4YEdU2ygpJlS1iiP4RTqoCQhKeFL3BoRjF9QKB1K0oJQQek7w-lfRJKulg347aHMmFsq9gPEL6bDZV_ixPpJ7YovYWazxNLP4q9f9pbEXiE_bKj74iHJ5MfTnu3PV60OgBi07B0ZUWl/s320/crepes%20(4).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Una ricetta base della cucina. Pochi ingredienti per preparare le <span style="background-color: white; color: #202124; font-family: arial, sans-serif; font-size: 14px; text-align: left;">crêpes </span>e gustarle con farce sia dolci che salate. Alla fine del post trovate il video per scoprire com'è semplice prepararle.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlG9KBdG9-Sn0V8FbrAJzQWhDLqWiB4qa-IfcrdTm7cxQM_8rMybAuxwqcgDcqMe2egHPhioy4PAeukbH422Bt5_fyLPvgPhhRql3_MTe5ZNZErccPr7FI2sVTQkBYTOi97m7uuVmBbM_2QfFiaq-iz3q4vgfew0XOo_FRvrYogGfyWXO5rnZj6L1/s3464/crepes%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlG9KBdG9-Sn0V8FbrAJzQWhDLqWiB4qa-IfcrdTm7cxQM_8rMybAuxwqcgDcqMe2egHPhioy4PAeukbH422Bt5_fyLPvgPhhRql3_MTe5ZNZErccPr7FI2sVTQkBYTOi97m7uuVmBbM_2QfFiaq-iz3q4vgfew0XOo_FRvrYogGfyWXO5rnZj6L1/s320/crepes%20(3).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;"><b><u><i>Ingredienti: </i></u></b></div></div><div class="separator" style="clear: both;"><div class="cxmmr5t8 oygrvhab hcukyx3x c1et5uql o9v6fnle ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">600 gr di latte,</div><div dir="auto" style="font-family: inherit;">250 gr di farina,</div><div dir="auto" style="font-family: inherit;">4 uova,</div><div dir="auto" style="font-family: inherit;">50 gr di burro,</div><div dir="auto" style="font-family: inherit;">1 pizzico di sale</div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;"><b><i>Procedimento:</i></b></div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;">Io ho usato il bimby, ma si può tranquillamente utilizzare un frullatore.</div><div dir="auto" style="font-family: inherit;">Quindi nel boccale del robot mettere il burro, precedentemente sciolto, il latte, la farina, le uova e il pizzico di sale. Frullare in modo da ottenere un composto omogeneo e senza grumi. Versare in un contenitore e riporre in frigo almeno per 30 minuti. Scaldare e imburrare una padella per crepes, quindi versare un mestolo di pastella e far ruotare la padella così da distribuire il composto. Quando risulterà cotta girare e terminare la cottura dall'altro lato. Ripetere fino a terminare la pastella.</div><div dir="auto" style="font-family: inherit;"><br /></div><div dir="auto" style="font-family: inherit;">Ora non resta che farcire a piacere.</div></div></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJx8PCeflZHhG_32X0Lp4Ll67S5EHBM5_DWapzgxTLgEWck1J_aV1-VZBF46GjDRiJlBkSrybxWXrPt2euk-lIEe-Lh7-ksFRbv8lEnh2jUSIPbtV5vJhMl7vGiEghxHLSI-qWryBBDTpGG5E8VgOxbKsGtYturaAxAdg_-pbranlHcrmXftcMkZi/s3464/crepes%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJx8PCeflZHhG_32X0Lp4Ll67S5EHBM5_DWapzgxTLgEWck1J_aV1-VZBF46GjDRiJlBkSrybxWXrPt2euk-lIEe-Lh7-ksFRbv8lEnh2jUSIPbtV5vJhMl7vGiEghxHLSI-qWryBBDTpGG5E8VgOxbKsGtYturaAxAdg_-pbranlHcrmXftcMkZi/s320/crepes%20(2).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Guarda il video per scoprire come è semplice prepararle.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="289" src="https://www.youtube.com/embed/zZEv_I-p7qY" width="392" youtube-src-id="zZEv_I-p7qY"></iframe></div><br />Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-44064157907547259312022-05-06T17:49:00.001+02:002022-05-06T17:49:28.433+02:00Tasca di vitello ripieno ai carciofi.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTwTCEVjKHveUOfLzKYcyHXXg33sG8AnJZkPydD2etMOuzAasnznVb-1dQGGDZH1LDEw0e3ktv8dNRW9est_YJA7SF5OERui9bMSzjQyrKySfB6xGvZShF9NmKC1jNbzHDGxcA2aPm2WeBWuL6a-4VthuqSH4l-Ukl9ExHSjZdr5GnWx2-tOvOFGI/s3464/tasca%20ripiena%20(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqTwTCEVjKHveUOfLzKYcyHXXg33sG8AnJZkPydD2etMOuzAasnznVb-1dQGGDZH1LDEw0e3ktv8dNRW9est_YJA7SF5OERui9bMSzjQyrKySfB6xGvZShF9NmKC1jNbzHDGxcA2aPm2WeBWuL6a-4VthuqSH4l-Ukl9ExHSjZdr5GnWx2-tOvOFGI/s320/tasca%20ripiena%20(6).jpg" width="320" /></a></div><div><br /></div><div style="text-align: center;">Un secondo piatto di carne che richiede un po' di tempo per prepararlo ma il risultato finale ne ripagherà di gusto. Oggi vi propongo la tasca di vitello ripieno di carciofi con crema una deliziosa salsa per accompagnare ogni fetta. La ricetta è della mia mamma.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxcgqPUO2BwFwRjudTD1ea61U1EZJCphzQPOjGruIRa11S64NpF1qzvq-YCpThM4os86oHUIeGYEKT9M4-qH5n_dHiF5Bdhcv1KcWCCi0Uky38RHtFTzMyvrPNNXIT2cB4rMKFLNZbtbCML5BEHWnrq0m9-aYfCCtvb_9DnIiH0QW1lvLgRop4LNc/s3464/tasca%20ripiena%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSxcgqPUO2BwFwRjudTD1ea61U1EZJCphzQPOjGruIRa11S64NpF1qzvq-YCpThM4os86oHUIeGYEKT9M4-qH5n_dHiF5Bdhcv1KcWCCi0Uky38RHtFTzMyvrPNNXIT2cB4rMKFLNZbtbCML5BEHWnrq0m9-aYfCCtvb_9DnIiH0QW1lvLgRop4LNc/s320/tasca%20ripiena%20(4).jpg" width="320" /></a></div>Ingredienti:<div><br /></div><div>1,5 kg di tasca di vitello,</div><div>1/2 bicchiere di vino bianco</div><div>q.b. di sedano, carote e cipolla,</div><div>3 uova soda,</div><div>200 gr di mollica di pane fresco,(circa)</div><div>150 gr di parmigiano grattugiato,(circa)</div><div>6 carciofi,</div><div>80 gr di provola grattugiata,</div><div>q.b. di prezzemolo,</div><div>q.b. di aglio,</div><div>q.b. di olio evo,</div><div>q.b. di aromi</div><div>q.b. di sale e pepe nero,</div><div>q.b. di brodo vegetale.</div><div><br /></div><div><br /></div><div><br /></div><div>Procedimento:</div><div><br /></div><div>Iniziamo con pulire i carciofi in modo da ricavare il cuore, quindi tagliarli a spicchi e metterli in acqua e limone. In una padella mettere l'olio e farli rosolare con l' aglio e il prezzemolo. Regolare di sale.</div><div>Preparare il ripieno della tasca: in una boule mescolare la mollica di pane, la provola, le uova sode tagliate a pezzetti, il parmigiano e metà dei carciofi. Con questo ripieno farcire la tasca, prestando attenzione a spingere fino in fondo la farcia.(senza riempirla troppo) Quindi cucire con ago e filo da cucina, così da sigillare la tasca.</div><div>In una pentola adagiare il vitello e farlo rosolare da entrambi i lati, quando si sarà ben rosolato aggiungere le verdure tagliate e sfumare con il vino bianco, coprire con il brodo vegetale e unire il rosmarino e qualche bacca di ginepro. Regolare di sale e pepe nero. Lasciar cuocere fino a quando il brodo inizierà a restringersi. Quindi trasferire la pentola in forno cosi da terminare la cottura. Per non far seccare troppo la superfice bagnare, ogni tanto, la tasca con il fondo di cottura. <i><u><b>Io l'ho cotto a 200° per circa un 'ora.</b></u></i> A cottura quasi ultimata aggiungere l'altra parte dei carciofi. Una volta cotta lasciar raffreddare e riporre in frigo, così da facilitarne il taglio. Nel boccale del mixer riunire il fondo di cottura e i carciofi, quindi frullare in modo da ottenere una crema omogenea.</div><div><br /></div><div>Tagliare a fette e servire con la crema di carciofi.</div><div><b style="font-style: italic; text-decoration-line: underline;"><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aiXos_WMrfi7o2ml4Ua7q7DGqoL9dFzD4WTeibAEuEyVnef-eC_KwklPbNhpTtXlJhyxSJXDMb7rS1of3hVNVW_e5WZUPWsQxHwplf2W-CV_5TpNr30AxOPMLYcS6ZIdqtNo2hDQ9mf8VNylnsFf_a-DJyDAIaBfWHWlZwUg34kk1btFmABT4Pwl/s3464/tasca%20ripiena%20(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aiXos_WMrfi7o2ml4Ua7q7DGqoL9dFzD4WTeibAEuEyVnef-eC_KwklPbNhpTtXlJhyxSJXDMb7rS1of3hVNVW_e5WZUPWsQxHwplf2W-CV_5TpNr30AxOPMLYcS6ZIdqtNo2hDQ9mf8VNylnsFf_a-DJyDAIaBfWHWlZwUg34kk1btFmABT4Pwl/s320/tasca%20ripiena%20(5).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Buon appetito.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKf-2LPv074ZWXXjlEtoBOzjOYHG4hVqLz889dGAoS8X0GsWQrtI-OBhYdqcUrCbh6VNh--FgSRUxdxwe_-DNvU0cWojAEBBhEuz6Nt4VHdSo1d9WlfAVkyM_GnKQCg4vDg-0pJlCCtatTpueXHbfsggHyqDz_gTKaeydZoedOGaY8eQpFU_VlN-k/s2939/tasca%20ripiena%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2939" data-original-width="2928" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdKf-2LPv074ZWXXjlEtoBOzjOYHG4hVqLz889dGAoS8X0GsWQrtI-OBhYdqcUrCbh6VNh--FgSRUxdxwe_-DNvU0cWojAEBBhEuz6Nt4VHdSo1d9WlfAVkyM_GnKQCg4vDg-0pJlCCtatTpueXHbfsggHyqDz_gTKaeydZoedOGaY8eQpFU_VlN-k/s320/tasca%20ripiena%20(7).jpg" width="319" /></a></div><br /><p><br /><br /></p></div>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-36060972599796250072022-05-05T17:50:00.004+02:002022-05-05T17:50:00.184+02:00Strozzapreti allo zafferano con gamberi e asparagi.<p></p><div class="separator" style="clear: both; text-align: center;"><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKKqzkEpZo5XG3-cSBojnHYcWEkINAWK1OiU19ZdSiqCJTSoEF_yJoGpyqP2m-RPbj1hUt1yfw8vPdpaNhvnWnROWVKxyBh8HLqV6GnLIaAU6kj5WLmtxS9J0yMQ66N6xhEf0VvPgygYKy4sCIgO2oo2y8EyRFDingxYKW-vgyMHtwviAtwtQAQP1/s3464/strozzapreti%20allo%20zafferano%20(5).jpg"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmKKqzkEpZo5XG3-cSBojnHYcWEkINAWK1OiU19ZdSiqCJTSoEF_yJoGpyqP2m-RPbj1hUt1yfw8vPdpaNhvnWnROWVKxyBh8HLqV6GnLIaAU6kj5WLmtxS9J0yMQ66N6xhEf0VvPgygYKy4sCIgO2oo2y8EyRFDingxYKW-vgyMHtwviAtwtQAQP1/s320/strozzapreti%20allo%20zafferano%20(5).jpg" width="320" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Buon pomeriggio a tutti. Eccomi a proporvi un primo di pesce semplice e gustoso da preparare con gli asparagi che sono di stagione.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVHzGArXac_ZLa05bzD-k4r2EVpVte1gOlW2tabc64OO_BO5LYt9jww723OhgyZMizKKJSTre5umC0diCIPMgtIxSKMsDGHwDf_dXrwUj9Z98kHCPSVk-Z1DZKmgP5ci7cHkC6SDo_XDkjbIT87w2mEfUy5QbRnI55D5SmrbbwCiQGF9sQe_nin2eV/s320/strozzapreti%20allo%20zafferano%20(1).jpg" width="320" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredienti:</b></div><div style="text-align: left;">(per 4 persone)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">320 gr di strozzapreti,</div><div style="text-align: left;">300 gr di code di gamberi,</div><div style="text-align: left;">1 mazzetto di asparagi,</div><div style="text-align: left;">1 spicchio di aglio,</div><div style="text-align: left;">q.b. di olio evo,</div><div style="text-align: left;">zafferano,</div><div style="text-align: left;">q.b. di sale,</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Procedimento:</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">come prima cosa pulire gli asparagi e tagliarli e separare i gambi dalle punte, quindi lessarli. Pulite i gamberi privandoli del guscio e filetto nero, l'intestino, facendo un taglio lungo il dorso, sciacquarli e metterli da parte. In una padella far rosolare l'aglio con l'olio quindi aggiungere e rosolare i gamberi. Aggiungere una parte degli asparagi e regolare di sale. Nel frattempo frullare l'altra parte degli asparagi con poca acqua di cottura. Quando la pasta sarà cotta, scolarla e farla saltare in padella con il condimento. Unire la crema di asparagi e lo zafferano sciolto in poca acqua di cottura. Lasciar insaporire per qualche minuto e servire.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Pronto. Buon Appetito.</div><div style="text-align: left;"><br /></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEb8MB8JQIAQVcBR3oz5aRhozUFExcLw45fDcZBWmfmPuAWbwt5s_utCFy2tLlbZWvv3jjofh9YaCRzY05ZJ1OnjFeEav2BOKtDRHfgHFkofmnCFXRZ4WSHhEe3feWhZez_wtuYeRk4pcNxEs0yadq-tVapc4Kuyx4g4eJ2ZQSU-c2QGwxjkmIjVA/s3464/strozzapreti%20allo%20zafferano%20(6).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEb8MB8JQIAQVcBR3oz5aRhozUFExcLw45fDcZBWmfmPuAWbwt5s_utCFy2tLlbZWvv3jjofh9YaCRzY05ZJ1OnjFeEav2BOKtDRHfgHFkofmnCFXRZ4WSHhEe3feWhZez_wtuYeRk4pcNxEs0yadq-tVapc4Kuyx4g4eJ2ZQSU-c2QGwxjkmIjVA/s320/strozzapreti%20allo%20zafferano%20(6).jpg" width="320" /></a></div><div><br /></div>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-37785639674085421402022-05-03T17:39:00.002+02:002022-05-03T17:39:36.851+02:00Festa della Mamma.<p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvDQZUW5BeE-shUaNaMuKqX3Hy2lp58R7s8vIsnTtEx8SICweJBoP5CCrMLCbTc29xMVo-6zaLinF0BinD4ble1c2lGXJxi7g0OfZSNwrdb3rnJQJYsNmlpqQtMD87rW7ogE3Kr5L1OOxsmSyLCw2wDvrLrcKU2lIo_zd6FAutmPgrwLbj5z1RAqT/s560/festa-della-mamma-10-torte-facili-veloci-e-golosissime.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="397" data-original-width="560" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvDQZUW5BeE-shUaNaMuKqX3Hy2lp58R7s8vIsnTtEx8SICweJBoP5CCrMLCbTc29xMVo-6zaLinF0BinD4ble1c2lGXJxi7g0OfZSNwrdb3rnJQJYsNmlpqQtMD87rW7ogE3Kr5L1OOxsmSyLCw2wDvrLrcKU2lIo_zd6FAutmPgrwLbj5z1RAqT/w400-h284/festa-della-mamma-10-torte-facili-veloci-e-golosissime.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">immagine presa dal web</td></tr></tbody></table><br /></p><p><br /></p><p style="text-align: center;"><span style="font-size: medium;">In occasione della festa della mamma vi propongo alcune idee per un dolce regalo.</span></p><p style="text-align: center;"><br /></p><p><br /></p><p></p><div style="text-align: center;"><span style="font-size: medium;"><a href="https://www.cenerentolaincucina.it/2022/02/maritozzi-con-la-panna.html" target="_blank">Maritozzi alla panna e crema.</a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWMRws8Oj800CedAfB1dZzyRCbrXYoWYh6oYbSC3XVMk-_UjgovSNmhswsZaezSkBEJcH3Eyq8pwzVCvmVSzmwssrkkE3gdWzNWa1jaidLydKjPVcsTcpTbPFIGjlb92g6MHWeVdCkjjD_lzFtZqKW1mw5kmtJ63n9llA0PdTmrg37pXY65NxLvq6/s3464/maritozzi%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWMRws8Oj800CedAfB1dZzyRCbrXYoWYh6oYbSC3XVMk-_UjgovSNmhswsZaezSkBEJcH3Eyq8pwzVCvmVSzmwssrkkE3gdWzNWa1jaidLydKjPVcsTcpTbPFIGjlb92g6MHWeVdCkjjD_lzFtZqKW1mw5kmtJ63n9llA0PdTmrg37pXY65NxLvq6/s320/maritozzi%20(4).jpg" width="320" /></a></div><br /><p></p><p><br /></p><p style="text-align: center;"><span style="font-size: medium;">Crostatine alla frutta.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzr1Yn4dTzUPCng8Exa15SNwt0hFW6kdx3vkhjNVhAzr2r-yugQO15o_avCtw6c8nnqyBbUZO1eXETXP1_p3aC3B3q0hAJihNibIXfugsHd3vgl-CYNwXiW9FaD0Iawt7GeYEyyGgBvZpFTV3rbDDf5c4pbAm6d6OtTujXOy-Nd_uTG1jD_a4zuk8/s3464/Picsart_22-01-30_15-15-00-777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPzr1Yn4dTzUPCng8Exa15SNwt0hFW6kdx3vkhjNVhAzr2r-yugQO15o_avCtw6c8nnqyBbUZO1eXETXP1_p3aC3B3q0hAJihNibIXfugsHd3vgl-CYNwXiW9FaD0Iawt7GeYEyyGgBvZpFTV3rbDDf5c4pbAm6d6OtTujXOy-Nd_uTG1jD_a4zuk8/s320/Picsart_22-01-30_15-15-00-777.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://www.cenerentolaincucina.it/2021/11/panna-cotta-con-salsa-al-caramello.html" target="_blank">Panna cotta con salsa al caramello.</a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2kT0VYIOlv4RV82zjty6IQ5w7xnOwachmWuDbLtAYzMShuD58HksdVSZ9I5JMqklbGYKu3sJbWzvVvmXTrQc_6XASTEjy4S_DpEUSKhtN2eRPPYj9b2HJe1orDrxNg4o6RGPQvcxyrSe-3UWyC-eBAyRRdGxcJ_WmnHpFg5ESO6wWp3LlTLv20Wq/s3464/PicsArt_11-09-04.41.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm2kT0VYIOlv4RV82zjty6IQ5w7xnOwachmWuDbLtAYzMShuD58HksdVSZ9I5JMqklbGYKu3sJbWzvVvmXTrQc_6XASTEjy4S_DpEUSKhtN2eRPPYj9b2HJe1orDrxNg4o6RGPQvcxyrSe-3UWyC-eBAyRRdGxcJ_WmnHpFg5ESO6wWp3LlTLv20Wq/s320/PicsArt_11-09-04.41.31.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.cenerentolaincucina.it/2015/11/the-original-ny-cheesecake-ai-frutti.html" target="_blank">Cheesecake ai frutti di bosco.</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuvMsI3MZsFiNREj1_vQOUDqn0ylBZCpWAyzfreTzuvu_vQnnPdQKS_6zSEPyJArK3b2QvK_a0VFdcKrEmJc_CH7FOBl8V7R-g61qFL4l5db34tQDl2aIEoV8P6BMlkht3me1Dqmt86Ew0jJ84Ory4pXGMnv4wu_o4nyKlqffXeFjzw3AUTm7zpg9/s4000/PicsArt_08-30-04.47.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuvMsI3MZsFiNREj1_vQOUDqn0ylBZCpWAyzfreTzuvu_vQnnPdQKS_6zSEPyJArK3b2QvK_a0VFdcKrEmJc_CH7FOBl8V7R-g61qFL4l5db34tQDl2aIEoV8P6BMlkht3me1Dqmt86Ew0jJ84Ory4pXGMnv4wu_o4nyKlqffXeFjzw3AUTm7zpg9/s320/PicsArt_08-30-04.47.29.jpg" width="320" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;"><span style="font-size: medium;"><a href="https://www.cenerentolaincucina.it/2021/02/pesche-di-frolla-all-alchermes.html" target="_blank">Pesche di frolla all'alchermes.</a></span></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTkprV0C1UxrtDH5k6leliyDNkczyyxduRry7CUCtnK6zaEmXkjudeIB3ZnhzRSugMvcmQLehyORcWaj7vK222dsf0xVKXADPzfv0rYi3gSUtLP2cTHjB9NJO0Op-zyFoU8bpTE5P9LhySDGIEM5GyRxfT-Y1_vtdTBGLiV58q7gdVeODkAqflrT5/s2435/pesche%203.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1721" data-original-width="2435" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTkprV0C1UxrtDH5k6leliyDNkczyyxduRry7CUCtnK6zaEmXkjudeIB3ZnhzRSugMvcmQLehyORcWaj7vK222dsf0xVKXADPzfv0rYi3gSUtLP2cTHjB9NJO0Op-zyFoU8bpTE5P9LhySDGIEM5GyRxfT-Y1_vtdTBGLiV58q7gdVeODkAqflrT5/s320/pesche%203.png" width="320" /></a></div><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-91819080364582431362022-05-02T16:49:00.003+02:002022-05-02T16:49:27.853+02:00Torta con mousse al cioccolato e confettura di fragole.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMvi5TWDTVYjF0qfCZ8tUqYuWU7EV5b7Uhy_xpRQtMEzAtwo_meF3pSQj1_oNcKVKRFrK-wE9kBZ4JCEFETf8jvyJAATV9aaSjmIH5fq9VTTA8AUxBccp_-H1b089P02iXwkB3tjU_ZSDlNnEP8lVwiiJhI4YByBVaZ7eYDdblZ7Gv12XBr1QSN3q/s3464/Picsart_22-05-01_13-49-20-805.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPMvi5TWDTVYjF0qfCZ8tUqYuWU7EV5b7Uhy_xpRQtMEzAtwo_meF3pSQj1_oNcKVKRFrK-wE9kBZ4JCEFETf8jvyJAATV9aaSjmIH5fq9VTTA8AUxBccp_-H1b089P02iXwkB3tjU_ZSDlNnEP8lVwiiJhI4YByBVaZ7eYDdblZ7Gv12XBr1QSN3q/s320/Picsart_22-05-01_13-49-20-805.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Una torta profumata, golosa e fresca perfetta per il pasto della Domenica e perché no per festeggiare la festa della mamma. Vi consiglio di preparare la base di questo dolce, è perfetta da farcire e il suo sapore e profumo vi conquisterà. La mousse è delicata e usando la panna fresca senza aggiunta di zuccheri non risulterà stucchevole al palato.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk861VoXKzpNcj9MBvdw9x0qPGzzPMs8TkXE6ukgAOPVTmZenLNfS4TnRDd-xR01JQn-7muGVhM_7n7S8hPBkDThaxf5j3-H07z4yQA5K3KLhtL2R2IJu3yeNy0KErz3hHBY_qzLxOwEIJcLDH57Z-ujHk93f76IRYdNPF-tbjJCKxO6lp53lfMdVh/s3464/Picsart_22-05-01_13-50-59-185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk861VoXKzpNcj9MBvdw9x0qPGzzPMs8TkXE6ukgAOPVTmZenLNfS4TnRDd-xR01JQn-7muGVhM_7n7S8hPBkDThaxf5j3-H07z4yQA5K3KLhtL2R2IJu3yeNy0KErz3hHBY_qzLxOwEIJcLDH57Z-ujHk93f76IRYdNPF-tbjJCKxO6lp53lfMdVh/s320/Picsart_22-05-01_13-50-59-185.jpg" width="320" /></a></div><br /><p><b><i>Ingredienti:</i></b></p><p><b><i>per la base al cioccolato e miele:</i></b></p><div style="text-align: left;">225 gr di farina per dolci,</div><div style="text-align: left;">225 gr di burro,</div><div style="text-align: left;">150 gr di cioccolato fondente,</div><div style="text-align: left;">150 gr di zucchero semolato,</div><div style="text-align: left;">75 gr di miele,</div><div style="text-align: left;">330 gr di uova,</div><div style="text-align: left;">1 e 1/2 bustina di lievito per dolci,</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><i><b>per la mousse al cioccolato:</b></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">220 ml di panna fresca,</div><div style="text-align: left;">150 gr di cioccolato fondente,</div><div style="text-align: left;">150 ml di panna montata,</div><div style="text-align: left;">250 gr di mascarpone,</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>per la confettura di fragole:</i></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">400 gr di purea fragole,</div><div style="text-align: left;">160 gr di zucchero semolato,</div><div style="text-align: left;">14 gr di pectina,</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>inoltre :</i></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">fragole fresche,</div><div style="text-align: left;">liquore alle fragole,</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><i>Procedimento:</i></b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>per la torta: </b> i<span style="background-color: white; color: #292929; font-family: Lora, serif;">n un pentolino sciogliere il burro con il cioccolato fondente. Montare le uova con lo zucchero fino ad ottenere un composto gonfio e spumoso. Aggiungere il miele, poco per volta la farina alternando con il cioccolato fuso. Amalgamare bene ed unire il lievito setacciato. Versare il composto ottenuto in una teglia imburrata ed infarinata, io ho utilizzato una teglia a forma di cuore, lunghezza 28cm. Infornare a 170° per 35/40 minuti. </span></div><div style="text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif;"><b>per la mousse:</b> scaldare la panna e versarla sul cioccolato fondente ridotto a pezzi. Amalgamare e riporre in frigo. Quindi amalgamare la panna montata e aggiungere il mascarpone lavorato in precedenza. Usate tranquillamente le fruste a bassa velocità.</span></div><div style="text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif;"><b>per la confettura di fragole:</b> Scaldare la purea quindi unire lo zucchero, mescolato con la pectina, amalgamare e portare a bollare. Far cuocere per qualche minuto. Versare in contenitore e lasciar raffreddare, mescolando di tanto in tanto.</span></div><div style="text-align: left;"><span style="background-color: white; font-family: Lora, serif;"><b style="color: #292929;">comporre la torta: </b><span style="color: #292929;">dividere la torta in modo da ottenere tre dischi. </span><span style="color: #6aa84f; font-style: italic; font-weight: bold; text-decoration-line: underline;">Io ho utilizzato solo due dischi, se volete utilizzare i 3 dischi aumentate di mezza dose la mousse e la confettura. </span><span><b> </b>Adagiare il primo disco sul vassoio bagnarlo con la bagna scelta. Con la mousse creare dei spuntoni lungo i bordi, al centro distribuire la confettura e le fragole fresche, coprire con altra mousse. Adagiare il secondo disco, anch'esso bagnato e decorare con ciuffi di mousse e confettura. Completare a piacere.</span></span></div><div style="text-align: left;"><span style="font-family: Lora, serif;"><br /></span><span style="background-color: white; font-family: Lora, serif;"><span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjh8MFSaOMyCjprhHmVwhgLl98BCg1pNUd2WZpV5OFdSDny-H8jHmCogMNTaRZ2J7xcN6Ete-h0jOWr5T14lNnIubMWiLSPBQLrNMuB_IN-A3ojFHjMEbpANtdDoRpM98HA-KXdd8vObCXUKbpyoqWGPBjZVeasEgmt5WRKNf9EUaGUUfaaxDv7xDq/s3464/Picsart_22-05-02_16-28-34-942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjh8MFSaOMyCjprhHmVwhgLl98BCg1pNUd2WZpV5OFdSDny-H8jHmCogMNTaRZ2J7xcN6Ete-h0jOWr5T14lNnIubMWiLSPBQLrNMuB_IN-A3ojFHjMEbpANtdDoRpM98HA-KXdd8vObCXUKbpyoqWGPBjZVeasEgmt5WRKNf9EUaGUUfaaxDv7xDq/w216-h200/Picsart_22-05-02_16-28-34-942.jpg" width="216" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pronta.</div><br /></span></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64D9GkGLDvnxDlUrwO4LZqxjdL2zcNYLgJZw52pNzn2-K2iVZ8EnVOmJaWDkGSz16RrQ9XND31G-dd5uJcoKRE9cPkvtZccZFTtbaj2T1-pHt6ks06NH_af7UqRy9jCZWq8aV4Dj2mWWaAzMyM4wMo_zDMyEB1FClvZrwylkRo5JUpkYkXMdTe0ik/s3464/Picsart_22-05-01_13-48-18-923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64D9GkGLDvnxDlUrwO4LZqxjdL2zcNYLgJZw52pNzn2-K2iVZ8EnVOmJaWDkGSz16RrQ9XND31G-dd5uJcoKRE9cPkvtZccZFTtbaj2T1-pHt6ks06NH_af7UqRy9jCZWq8aV4Dj2mWWaAzMyM4wMo_zDMyEB1FClvZrwylkRo5JUpkYkXMdTe0ik/s320/Picsart_22-05-01_13-48-18-923.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Particolare al taglio.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUefP0C1QDw7KvgSjOO8N6O5GhuLM_eyL5Bg9dItSyfFFfS22v8IzrS3zDJZrRM7PPnl3_w5fWIzQeakQYbEOL-FhRyFwmf6Vj_FwcA5qv5nImJFm3xqjDMPcK-ObQZ9zma6x3hjEGAtlXw-_cKfOW3JCBUCRAVkRnuIzlbtwoSrkOhq1j4dWaM6ZE/s3464/Picsart_22-05-01_14-29-36-712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUefP0C1QDw7KvgSjOO8N6O5GhuLM_eyL5Bg9dItSyfFFfS22v8IzrS3zDJZrRM7PPnl3_w5fWIzQeakQYbEOL-FhRyFwmf6Vj_FwcA5qv5nImJFm3xqjDMPcK-ObQZ9zma6x3hjEGAtlXw-_cKfOW3JCBUCRAVkRnuIzlbtwoSrkOhq1j4dWaM6ZE/s320/Picsart_22-05-01_14-29-36-712.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-10242552547776405662022-04-14T10:11:00.001+02:002022-04-14T10:11:34.645+02:00Pasqua 2022.<p><br /><br /> <br /><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZHBdlrgqVLEzduP3-ZN15kim3GuGV_DyF3s_4cdFsPQST5sqOKaidXeh1CU330vJBgv4J5Qk3P5SA6KmsxL0xMHg6vBOW6CIxFJ3FEXgRVjqIj6gvp3ZkwJdJUURHiDjb2fKewcy1AsyAk00JxVTpvER8lEXa7A2CpiDXfDikUb4kSoZcPIA0r2N/s1200/Pasqua.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="1200" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-ZHBdlrgqVLEzduP3-ZN15kim3GuGV_DyF3s_4cdFsPQST5sqOKaidXeh1CU330vJBgv4J5Qk3P5SA6KmsxL0xMHg6vBOW6CIxFJ3FEXgRVjqIj6gvp3ZkwJdJUURHiDjb2fKewcy1AsyAk00JxVTpvER8lEXa7A2CpiDXfDikUb4kSoZcPIA0r2N/w400-h266/Pasqua.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Immagine presa da internet.<br /><br /><br />La Santa Pasqua si sta avvicinando ed io vi voglio augurare di trascorrere una Serena Pasqua con le persone a voi care. <br />Vi lascio i dolci e i piatti salati che si preparano nella mia famiglia, tra vecchie e nuove tradizioni.<br /><br /><br /><br />Le<a href="https://www.cenerentolaincucina.it/2017/04/le-sgute-calabresi.html" target="_blank"><span style="font-size: medium;"> Sgute Calabresi:</span></a> <br /><br />(<a href="https://www.cenerentolaincucina.it/2010/04/sgute-calabresi-veloci.html" target="_blank">qui</a> la versione con lievito di birra)<br /><br /><br /></td></tr></tbody></table> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiL6ZOk_fO25wEY6Spr_pHv58I9uhiNQHVMZO8GkLcDNV6ispFXxtWsHto98MU79qmunDPI7bDQPIzXH1Dq5lQPOBNO-DUNs3f_H-ezNhTw1eLTnnmpC74ebhJQXvwjLRVwZYBq387QZ0pUHnifzVu7apXzq1ftcfe0Jq0q01CJ-c7kghmhScr0BQ/s3464/Picsart_22-04-13_16-40-19-709.jpg" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="3464" data-original-width="3464" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiL6ZOk_fO25wEY6Spr_pHv58I9uhiNQHVMZO8GkLcDNV6ispFXxtWsHto98MU79qmunDPI7bDQPIzXH1Dq5lQPOBNO-DUNs3f_H-ezNhTw1eLTnnmpC74ebhJQXvwjLRVwZYBq387QZ0pUHnifzVu7apXzq1ftcfe0Jq0q01CJ-c7kghmhScr0BQ/w400-h400/Picsart_22-04-13_16-40-19-709.jpg" width="400" /></a><p></p><p><br /></p><p></p><div style="text-align: center;"><span style="font-size: medium;">La <a href="https://www.cenerentolaincucina.it/2009/12/pastiera-napolentana.html" target="_blank">pastiera Napoletana:</a> clicca per guardare il video della preparazione</span></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="312" src="https://www.youtube.com/embed/eVBrDK_4WrY" width="406" youtube-src-id="eVBrDK_4WrY"></iframe></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;">Le <a href="https://www.cenerentolaincucina.it/2010/03/cuzzupe-crotonesi.html" target="_blank">Cuzzupe Crotonesi:</a></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO8scTfHY-ggoFYfh9cpkWpGrZ39jkHi7rk-7PXYRJItuWTFbVWLzzTGi8BNQghvIJH4BNOH465165Cyw4fkAMoD-VKpms7nqTMP0Pls8Fyhy7vlQChLhYZ2p032iMLaXiA0nDnphgNo-LoUPq9-_viK6xDcjfPiujenTBtserkDromYdOIJ6ig85/s2242/PicsArt_03-28-12.19.10.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1629" data-original-width="2242" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO8scTfHY-ggoFYfh9cpkWpGrZ39jkHi7rk-7PXYRJItuWTFbVWLzzTGi8BNQghvIJH4BNOH465165Cyw4fkAMoD-VKpms7nqTMP0Pls8Fyhy7vlQChLhYZ2p032iMLaXiA0nDnphgNo-LoUPq9-_viK6xDcjfPiujenTBtserkDromYdOIJ6ig85/w400-h291/PicsArt_03-28-12.19.10.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://www.cenerentolaincucina.it/2009/12/torta-bounty.html" target="_blank">Torta Bounty</a> in veste pasquale:</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09zrG5JWMpaxiWl_blD3ZFfRrZ5Y7Dy01QvtT2QDei8pLaACXL2idWeU4C7UTUaYr8XwrZi7FkeTEDj-8mOoRFhHk7p6Jr7RJEd-1MEJa9bFKHzHnSyspeiX9cCnVSrTr54957JRjER6q8wBozy9skPQjLREPMSWjRbLc_bKSt0H6EvicXK3QSkXk/s3464/Picsart_22-04-03_22-09-29-854.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09zrG5JWMpaxiWl_blD3ZFfRrZ5Y7Dy01QvtT2QDei8pLaACXL2idWeU4C7UTUaYr8XwrZi7FkeTEDj-8mOoRFhHk7p6Jr7RJEd-1MEJa9bFKHzHnSyspeiX9cCnVSrTr54957JRjER6q8wBozy9skPQjLREPMSWjRbLc_bKSt0H6EvicXK3QSkXk/w400-h400/Picsart_22-04-03_22-09-29-854.jpg" width="400" /></a></div><div><br /></div><div style="text-align: center;"><span style="font-size: medium;"><a href="https://www.cenerentolaincucina.it/2022/02/capretto-della-mamma.html" target="_blank"> Il Capretto</a> della mamma:</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aSxzf_tpFKcUE5bpS5zAkNF7qI6deHa1kudU8IEwpTd4YyBlti5PDrGRVgTqjFVdChA6aL7a1EWs04HjyjQJ46gSpwpZpk69JRsTBTAKfbnBObq4_aBqcfGT2jrRRerwE1CmlC91w0iBdzZTd_Xn7sUA0hWr9wNC0e3xg3VsIdtYVTU95Rg_JGa6/s3464/capretto%20della%20mamma%20(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5aSxzf_tpFKcUE5bpS5zAkNF7qI6deHa1kudU8IEwpTd4YyBlti5PDrGRVgTqjFVdChA6aL7a1EWs04HjyjQJ46gSpwpZpk69JRsTBTAKfbnBObq4_aBqcfGT2jrRRerwE1CmlC91w0iBdzZTd_Xn7sUA0hWr9wNC0e3xg3VsIdtYVTU95Rg_JGa6/w400-h400/capretto%20della%20mamma%20(4).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-9666219629899615582022-03-29T16:30:00.001+02:002022-03-29T22:22:35.526+02:00Crostatine con nutella e confettura.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxcLUm9fM5S_WGhHFh6FYpS0q4eWRkp8nkp2T830UC-aWEhoVg52D6d2pUybKRph54BMW_RtqQaxByI6zM_apexTTcWihcSEbyPK7Qu3q1i5_ODCRmygBW83Rn-yZ265Kw-3T9HOeDVIXgzn2t6fQHvs353cqxBLIWacxY9wxjGoG2T3eQC894G02/s3464/crostatine%20%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxcLUm9fM5S_WGhHFh6FYpS0q4eWRkp8nkp2T830UC-aWEhoVg52D6d2pUybKRph54BMW_RtqQaxByI6zM_apexTTcWihcSEbyPK7Qu3q1i5_ODCRmygBW83Rn-yZ265Kw-3T9HOeDVIXgzn2t6fQHvs353cqxBLIWacxY9wxjGoG2T3eQC894G02/w320-h291/crostatine%20%20(4).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Buon pomeriggio a tutti. Oggi vi voglio proporre queste deliziose e golose crostatine perfette per la colazione e/o merenda dei piccoli, ma non solo 😉.</div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtBPGN_CbhDMvVCLazkBqPEQsjEtkDK4JhFM7MSivwEHvrffDl2zmr3yRj8AXbjHasH9Ekh3qSUjTwg7uMkDTLoEgaJvrkzVO8VgCJJVBMyi2xRtpOtzDRufu4E7zk6pd0Xld11ESTiLZg-OIv08auMc8GiGlPeg2eU2ZYv2t5H8ZRy71c-IwwHve/s3464/crostatine%20%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihtBPGN_CbhDMvVCLazkBqPEQsjEtkDK4JhFM7MSivwEHvrffDl2zmr3yRj8AXbjHasH9Ekh3qSUjTwg7uMkDTLoEgaJvrkzVO8VgCJJVBMyi2xRtpOtzDRufu4E7zk6pd0Xld11ESTiLZg-OIv08auMc8GiGlPeg2eU2ZYv2t5H8ZRy71c-IwwHve/s320/crostatine%20%20(3).jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredienti:</u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">500 gr di farina,</div><div class="separator" style="clear: both; text-align: left;">250 gr di burro,</div><div class="separator" style="clear: both; text-align: left;">160 gr di zucchero,</div><div class="separator" style="clear: both; text-align: left;">2 uova,</div><div class="separator" style="clear: both; text-align: left;">1 cucchiaino di estratto di vaniglia,</div><div class="separator" style="clear: both; text-align: left;">oppure scorza di limone o arancia,</div><div class="separator" style="clear: both; text-align: left;">8 gr di lievito per dolci,</div><div class="separator" style="clear: both; text-align: left;">1 pizzico di sale</div><div style="text-align: left;"><br /></div><div style="text-align: left;">inoltre:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">confettura di frutti di bosco,</div><div style="text-align: left;">crema spalmabile alle nocciole.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><u><br /></u></b></div><div style="text-align: left;"><b><u>Procedimento:</u></b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Nel contenitore della planetaria versare la farina, il burro e gli aromi e sabbiarlo velocemente senza scaldare troppo il burro. Quindi aggiungere lo zucchero e le uova lavorare in modo da ottenere un composto omogeneo. Versare sulla spianatoia leggermente infarinata e lavorare l'impasto creando un panetto, avvolgere nella pellicola e riporre in frigo per 30 minuti circa. Trascorso questo tempo riprendere la frolla e con l'aiuto del mattarello stendere la frolla. Quindi ricavare dei dischetti, in base alle dimensioni dello stampo, e rivestire gli stampi. Farcire e coprire con le strisce. Infornare, in forno preriscaldato,a 180° per 15/20 minuti. Le crostatine farcite con la nutella, infornarle coperte con carta alluminio per quasi la metà del tempo di cottura.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Buon colazione.</div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NzNrrfEMdZnegbZOnCGvAaOoSHSWdd_brObUcdhGaKDYFLYfSWRSV9wSPVgGxoafYFyJY2QYCGGbgLK05sj1yc0V0nojLaywoMQTSiUEEXigLYfyPob8Z1ad6ypsgunys6QfOGfbop4OrVfMiZiMoqTuF0idCFhQZg1RSJc95jMUXLnbYG9k3QOT/s3464/crostatine%20%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NzNrrfEMdZnegbZOnCGvAaOoSHSWdd_brObUcdhGaKDYFLYfSWRSV9wSPVgGxoafYFyJY2QYCGGbgLK05sj1yc0V0nojLaywoMQTSiUEEXigLYfyPob8Z1ad6ypsgunys6QfOGfbop4OrVfMiZiMoqTuF0idCFhQZg1RSJc95jMUXLnbYG9k3QOT/s320/crostatine%20%20(2).jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_b12K3MpmoSoq00qLAZ7mGJ_AbSJxwx0VhFacnRnkGgW3jn8DJA1ZPou0k27zsTDrnehxVRummHd-LhGR34gGeC3o_o-qi_x-EWlGrOHjBPcT03t9ypKnTkgbeDM7V76YbWGJ4ktNy9ZndGkNtAI_fUsqLw9IHvJgMcmZINsIcFaFXx3QT7cAZXKu/s3464/crostatine%20%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_b12K3MpmoSoq00qLAZ7mGJ_AbSJxwx0VhFacnRnkGgW3jn8DJA1ZPou0k27zsTDrnehxVRummHd-LhGR34gGeC3o_o-qi_x-EWlGrOHjBPcT03t9ypKnTkgbeDM7V76YbWGJ4ktNy9ZndGkNtAI_fUsqLw9IHvJgMcmZINsIcFaFXx3QT7cAZXKu/s320/crostatine%20%20(1).jpg" width="320" /></a></div><br /><p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-25369398077524698062022-03-21T21:35:00.057+01:002023-03-05T18:23:19.703+01:00Polpette di pane e robiola.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiPwmr9JLdOQzV0TM6ANrGB4wjH5UN6Pv08g4PpQVACQhSelH3C59B2QL5sPD8TmA7we4nOgTw60OEFP9c4DWXEAkPZAw6SO3PaAYu_3mgeiZAkRICD0NNcnA2lQxCGV0fsr7EK_rLbOZsqp9mdT3IUTehDlPqdLXwIvgYJhHAnEIVdIIP9AxIXURz=s3464" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiPwmr9JLdOQzV0TM6ANrGB4wjH5UN6Pv08g4PpQVACQhSelH3C59B2QL5sPD8TmA7we4nOgTw60OEFP9c4DWXEAkPZAw6SO3PaAYu_3mgeiZAkRICD0NNcnA2lQxCGV0fsr7EK_rLbOZsqp9mdT3IUTehDlPqdLXwIvgYJhHAnEIVdIIP9AxIXURz=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Una ricetta per riutilizzare il pane raffermo. Si possono arricchire con verdure un modo in più per farle mangiare ai bimbi. Io ho aggiunto la robiola e servite con le baby carote, le preferite del mio bimbo, ottime anche con salsa allo yogurt.</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgUaDNMK3u0sd5RpVT0yO8izDuLXBWrZdJC-gaXiC-ugzsP9GcX-TPYdSh31txoXYN4xH8dfiiPn7IkxF7mVCnjaawkMyOrhyHj8ZgbH4HqawT4kLThJGNIPnUKPU-DO6t4VQaRi1Uq8siDLPzW5HxFQM7K2QCkqKmu2pyyUbFT7NVmcD6lcL1erM67=s3464" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUaDNMK3u0sd5RpVT0yO8izDuLXBWrZdJC-gaXiC-ugzsP9GcX-TPYdSh31txoXYN4xH8dfiiPn7IkxF7mVCnjaawkMyOrhyHj8ZgbH4HqawT4kLThJGNIPnUKPU-DO6t4VQaRi1Uq8siDLPzW5HxFQM7K2QCkqKmu2pyyUbFT7NVmcD6lcL1erM67=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredienti:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">300 gr di pane o panini raffermi a pezzi,</div><div class="separator" style="clear: both; text-align: left;">80 ml di latte,(brodo o acqua)</div><div class="separator" style="clear: both; text-align: left;">1 uovo,</div><div class="separator" style="clear: both; text-align: left;">100 gr di robiola,</div><div class="separator" style="clear: both; text-align: left;">80 gr di formaggio grattugiato,</div><div class="separator" style="clear: both; text-align: left;">q.b. di sale,</div><div class="separator" style="clear: both; text-align: left;">1 cucchiaino di ariosto home made, o aromi a piacere</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">inoltre:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">pangrattato,</div><div class="separator" style="clear: both; text-align: left;">olio evo,</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>Procedimento:</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In un robot da cucina mettere il pane raffermo a pezzi,il latte,la robiola,gli aromi, l'uovo e il formaggio. Frullare il tutto in modo da ottenere un composto omogeneo. Quindi con le mani leggermente unte, prendere una parte di impasto e formare le polpettine. Passarle nel pangrattato e man mano adagiarle in una teglia, rivestita con carta forno, versare un filo di olio sopra le polpette ed infornarle a 180° 20/25 minuti circa.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pronte.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1uj6b3aPD8glHb6-Ni4hnZuBIYk39_HIwwo9TPzIiE_U2AFFuy33MJWgT2pGw4c6Edz-ZT_PkR18g4TOTwTKepfIpvp03BGWhP7F0MyY78sxjzmXyBxPi-Tp35_Oai5lyWjYzt6kr4L7JjMYnppYGF7kmjAJU_qCJkXOty5ISYQ0X9M5UL5vOgM7X=s3132" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2549" data-original-width="3132" height="260" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1uj6b3aPD8glHb6-Ni4hnZuBIYk39_HIwwo9TPzIiE_U2AFFuy33MJWgT2pGw4c6Edz-ZT_PkR18g4TOTwTKepfIpvp03BGWhP7F0MyY78sxjzmXyBxPi-Tp35_Oai5lyWjYzt6kr4L7JjMYnppYGF7kmjAJU_qCJkXOty5ISYQ0X9M5UL5vOgM7X=s320" width="320" /></a></div><br /> <p></p><div><span style="font-size: medium;">Guarda il video come è semplice prepararle:</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="313" src="https://www.youtube.com/embed/69ca2Q3IckQ" width="483" youtube-src-id="69ca2Q3IckQ"></iframe></div><br /><div><br /></div>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-71161677764610947392022-03-07T17:21:00.004+01:002022-03-07T17:23:12.139+01:00Mimosa zuccotto con bignè<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgVl3nvdduVvQEGxo_c45Zox6dsyEGwC37tsLuiKKUYdWkSkFZZtGtWIS-mbOiBcw4CBKbg56M7r60gXTq6MdEuDz673rN8pE2EtdS8zqKSB1qUi9FmaIFDaDaAx7xhgLGDe0WDW8C6GJXP6A1yqcvwRkF2P4zIBV2TxN49FrOcZ11vQxJ-4u2elPG_=s1440" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1260" data-original-width="1440" height="280" src="https://blogger.googleusercontent.com/img/a/AVvXsEgVl3nvdduVvQEGxo_c45Zox6dsyEGwC37tsLuiKKUYdWkSkFZZtGtWIS-mbOiBcw4CBKbg56M7r60gXTq6MdEuDz673rN8pE2EtdS8zqKSB1qUi9FmaIFDaDaAx7xhgLGDe0WDW8C6GJXP6A1yqcvwRkF2P4zIBV2TxN49FrOcZ11vQxJ-4u2elPG_=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Una rivisitazione della classica torta mimosa. Un zuccotto ripieno di mini bignè farciti con crema pasticcera e crema chantilly.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqkG4ZqtMRXntqGVw8AH-bCQRmPAQkG5soZcPdtq_RMnys58oxOYCL4IXQ6WBWe6PhKAsFJbuwfksibTxcKITbOWbLtqbKPw-hlE8bVXggdz0wv75wYOzomv2Km3rw5lLzSWZycnTwo1vvPC4QVzviAQ3AjqgjfEhETk7jijlY051nleU-RnmBcc5r=s1440" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1139" data-original-width="1440" height="253" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqkG4ZqtMRXntqGVw8AH-bCQRmPAQkG5soZcPdtq_RMnys58oxOYCL4IXQ6WBWe6PhKAsFJbuwfksibTxcKITbOWbLtqbKPw-hlE8bVXggdz0wv75wYOzomv2Km3rw5lLzSWZycnTwo1vvPC4QVzviAQ3AjqgjfEhETk7jijlY051nleU-RnmBcc5r=s320" width="320" /></a></div><p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjtfiKft4fCQejGBqUqUm-dbztQbNMjcr7CUxks0Zt5pwocOgzxsTxbOyvvvmSFy3Oh8OnM4N9836brcJb9IoX6Iu_VX51M4EukkuoPhRhTr58fRF5mXSUhn4uWwopC2lofJ8MdG5BJpt27IcLRwEQ09B0dK2C7n-QZZZVh_wSsudT5TdpJOnaRlkyd=s1440" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1099" data-original-width="1440" height="244" src="https://blogger.googleusercontent.com/img/a/AVvXsEjtfiKft4fCQejGBqUqUm-dbztQbNMjcr7CUxks0Zt5pwocOgzxsTxbOyvvvmSFy3Oh8OnM4N9836brcJb9IoX6Iu_VX51M4EukkuoPhRhTr58fRF5mXSUhn4uWwopC2lofJ8MdG5BJpt27IcLRwEQ09B0dK2C7n-QZZZVh_wSsudT5TdpJOnaRlkyd=s320" width="320" /></a></div><p></p><p><br /></p><p><br /></p><div style="text-align: left;"><span style="font-size: medium;"><i><b>Ingredienti:</b></i></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span><div style="text-align: left;"><span style="font-size: medium;">per il biscuit:</span></div><div style="text-align: left;"><span style="font-size: medium;">(io ne ho preparati 2)</span></div></div><p></p><div><span style="font-size: medium;">100 gr di zucchero,</span></div><div><div><div><span style="font-size: medium;">100 gr di farina,</span></div><div><span style="font-size: medium;">220 gr di uova,</span></div><div><span style="font-size: medium;">scorza di limone,</span></div><div><span style="font-size: medium;"><b><i><br /></i></b></span></div><span style="font-size: medium;"><b><i>per i bignè:</i></b></span></div><div style="text-align: left;"><span style="font-size: medium;"><span><br />250 ml d'acqua,</span><br /><span>250 gr di burro,</span><br /><span>1 pizzico di sale,</span><br /><span>250 gr di farina,</span><br /><span>400/450 gr di uova</span></span></div><div style="text-align: left;"><span style="font-size: medium;"><br /><b><i>crema pasticcera:</i></b></span></div><div style="text-align: left;"><span style="font-size: medium;"><span><br /><span style="background-color: white; color: #333333; font-family: georgia, utopia, "palatino linotype", palatino, serif;">500 gr di latte intero,</span></span><br /><span><span style="background-color: white; color: #333333; font-family: georgia, utopia, "palatino linotype", palatino, serif;">120 gr di tuorli,</span></span><br /><span><span style="background-color: white; color: #333333; font-family: georgia, utopia, "palatino linotype", palatino, serif;">140 gr di zucchero,</span></span><br /><span><span style="background-color: white; color: #333333; font-family: georgia, utopia, "palatino linotype", palatino, serif;">40 gr di amido di riso,</span></span><br /><span><span style="background-color: white; color: #333333; font-family: georgia, utopia, "palatino linotype", palatino, serif;">1/2 bacca di vaniglia,</span></span><br /><span><span style="background-color: white; color: #333333; font-family: georgia, utopia, "palatino linotype", palatino, serif;">scorza di 1 limone,</span></span><br /><span style="background-color: white; color: #333333; font-family: georgia, utopia, "palatino linotype", palatino, serif;"><span>70 gr di pasta di pistacchio,</span></span></span></div><div style="text-align: left;"><span style="color: #333333; font-family: georgia, utopia, palatino linotype, palatino, serif; font-size: medium;"><br /></span><span style="background-color: white; color: #333333; font-family: georgia, utopia, "palatino linotype", palatino, serif;"><span style="font-size: medium;"><b><i>inoltre:</i></b></span></span></div><div style="text-align: left;"><span style="font-size: medium;"><span style="color: #333333; font-family: georgia, utopia, palatino linotype, palatino, serif;"><br /></span><span style="background-color: white; color: #333333; font-family: georgia, utopia, "palatino linotype", palatino, serif;">panna montata,</span><br /><span style="color: #333333; font-family: georgia, utopia, palatino linotype, palatino, serif;"><span style="background-color: white;">sciroppo al limoncello,</span></span></span></div><div style="text-align: left;"><span style="color: #333333; font-family: georgia, utopia, palatino linotype, palatino, serif;"><br /></span></div><div style="text-align: left;"><span style="color: #333333; font-family: georgia, utopia, palatino linotype, palatino, serif;"><br /></span></div><div style="text-align: left;"><span style="color: #333333; font-family: georgia, utopia, palatino linotype, palatino, serif;"><br /></span></div><div style="text-align: left;"><span style="color: #333333; font-family: georgia, utopia, palatino linotype, palatino, serif;"><br /></span><span style="font-size: medium;">Procedimento:</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /><b><i>per il biscuit:</i></b> Montare le uova con lo zucchero per almeno 10 minuti. Unire ,con movimenti dal basso verso l'alto, la farina setacciata. Versare il composto ottenuto nella teglia rivestita da carta forno ed infornare a 200° per 15 minuti circa. ( o comunque a cottura e doratura completa). Una volta freddo ricavare delle strisce che serviranno per rivestire lo zuccotto.</span></div><div style="text-align: left;"><b style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;"><i>per i bignè</i></b><span style="background-color: white; font-family: Lora, serif; font-size: large;"><span style="color: #292929;">: In una casseruola mettere l'acqua, il burro, il sale, far sciogliere il burro e portare a bollore. Quindi unire tutto d'un colpo la farina, mescolare con un cucchiaio di legno, e far asciugare per qualche minuto fino a quando il composto si sarà staccato dalle pareti della casseruola. A questo punto versatelo in un contenitore, se utilizzate lo sbattitore elettrico, oppure nella planetaria e far raffreddare per qualche minuto.</span><u><span style="color: #ffa400;"> </span></u></span><i style="background-color: white; font-family: Lora, serif; font-size: large;"><u><span style="color: #6aa84f;">Se utilizzate la planetaria lavorate il composto con la K.</span></u><span style="color: #292929;"> </span></i><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;">Aggiungete le uova uno alla volta, facendole incorporare bene prima di aggiungere le altre. Si otterrà quindi un composto simile alla crema pasticcera, ma più sostenuta. Inserire l'impasto nella sac a poche, con una bocchetta di cm, creare delle semisfere della dimensione desiderata.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;"> </span><i style="background-color: white; font-family: Lora, serif; font-size: large;"><u><span style="color: #6aa84f;">Io formo i bignè direttamente sulla teglia leggermente imburrata, oppure su un tappetino microforato</span><span style="color: #38761d;">.</span></u><span style="color: #292929;"> </span></i><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;">Infornare a 180° per 30 minuti circa.</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;"> </span><i style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;">I tempi cambieranno in base al proprio forno. </i><span style="background-color: white; font-family: Lora, serif; font-size: large;"><span style="color: #292929;">Quando saranno dorati lasciarli nel forno con lo sportello semi-aperto. </span><u><span style="color: #6aa84f;">Per il dolce non vi serviranno tutti i bignè, potete decidere di preparare la metà dose oppure fare una parte mini bignè e l'altra farli delle classiche dimensioni e congelarli. Si conservano perfettamente e sono pronti all'occorrenza.</span></u></span></div><div style="text-align: left;"><i style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;"><b>per la crema :</b></i><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;"> i</span><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;">n un tegame scaldare il latte con la scorza di limone e la vaniglia. In un contenitore sbattere i tuorli con lo zucchero, unire gli amidi. Versare il latte caldo sul composto di uova amalgamare e rimettere sul fuoco. Girare fino a quando la crema si sarà addensata. Versare in una terrina e riporre in frigo. Lo stesso procedimento per la </span><b style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;"><i>crema al pistacchio </i></b><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;">con la differenza che una volta pronta bisogna aggiungere ed amalgamare la pasta di pistacchio.</span></div></div><div style="text-align: left;"><span style="background-color: white; font-family: Lora, serif; font-size: large;"><b style="color: #292929;"><i>comporre il dolce:</i></b><span style="color: #292929;"> come prima cosa farcire i bignè con le creme preparare in precedenza. Montare la panna ed unire una parte di crema pasticcera. Rivestire lo stampo con pellicola trasparente e disporre le strisce di biscuit, bagnarle con la bagna al limoncello, distribuire qualche cucchiaio di crema chantilly e e alternare con i bignè. Quindi riempire tutto lo stampo alternando la crema chantilly e i bignè. Ricoprire con altre strisce di biscuit così da sigillare lo zuccotto. Coprire con la pellicola e mettere un piatto di sopra così da creare peso e compattare tutto. </span><u><span style="color: #38761d;">(io l'ho preparato la sera per il pranzo, quindi una notte in frigo)</span></u></span></div><div style="text-align: left;"><span style="background-color: white; color: #292929; font-family: Lora, serif; font-size: large;">Scaravoltare lo zuccotto su un vassoio da portata e ricoprire con panna montata e cubetti di biscuit. Prima di servire polverizzare con lo zucchero a velo.</span></div><div style="text-align: left;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhzWhLlfoZE0-Vd8z6pfzcYevNevB5RBTwF9bGS9py6Qb5WXSR33g7BOEddtP98im-AM9BRTo8566adBue8rymX_gbu79QvhpPBiX1lKZUaPfpGdi5cQ2V_lvYXwz5Oh357uJw5sdl3tqyAT9x4tEyQmItA4ILMzJJ3WD74UMpmCXS4cCxsgoVNjo31=s3464" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhzWhLlfoZE0-Vd8z6pfzcYevNevB5RBTwF9bGS9py6Qb5WXSR33g7BOEddtP98im-AM9BRTo8566adBue8rymX_gbu79QvhpPBiX1lKZUaPfpGdi5cQ2V_lvYXwz5Oh357uJw5sdl3tqyAT9x4tEyQmItA4ILMzJJ3WD74UMpmCXS4cCxsgoVNjo31=w320-h320" width="320" /></a></div><p></p><p><br /></p><p>Strepitoso.</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKPgEANvZKVFllOSpdFCek94rNQ-XJUlPkKl-3MHKWXKnJSQdjDtXHOc_R0Jyf_PnOWLfUTz_-6CHGOuGUcfySu7sAuE8dPRhYrV-h6cgJhwPiAgdSGZhgaXviyhOGNnpI0LO7t24UWW2yJeyrgHWum8Rj-WenTvLiE2qQ29CDnufCFlVLzuZvPu4e=s1440" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1246" data-original-width="1440" height="277" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKPgEANvZKVFllOSpdFCek94rNQ-XJUlPkKl-3MHKWXKnJSQdjDtXHOc_R0Jyf_PnOWLfUTz_-6CHGOuGUcfySu7sAuE8dPRhYrV-h6cgJhwPiAgdSGZhgaXviyhOGNnpI0LO7t24UWW2yJeyrgHWum8Rj-WenTvLiE2qQ29CDnufCFlVLzuZvPu4e=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Al taglio la sorpresa dei mini bignè.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhzV6nEVodlsKsiJQnQKi0VtHXmVhr9J1sOOMJ_w-w2qBkZd-sPQ6o0NC44xAcDeIRPVkK66s6BzD5GeYBAvyC-vUIBg1bvxr7bK2yvokApZehnYVGkN3qYzPyLLQwwmjPo3zObw-b2snX_K7NdsVbI1D9j-bYf7iwpUHXUCpispP9PIVf3siI4O2-x=s3462" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2892" data-original-width="3462" height="267" src="https://blogger.googleusercontent.com/img/a/AVvXsEhzV6nEVodlsKsiJQnQKi0VtHXmVhr9J1sOOMJ_w-w2qBkZd-sPQ6o0NC44xAcDeIRPVkK66s6BzD5GeYBAvyC-vUIBg1bvxr7bK2yvokApZehnYVGkN3qYzPyLLQwwmjPo3zObw-b2snX_K7NdsVbI1D9j-bYf7iwpUHXUCpispP9PIVf3siI4O2-x=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-53665077205606964472022-02-23T15:01:00.002+01:002023-03-05T18:15:21.915+01:00Dolci fritti di Carnevale.<div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj20ciUEpifeob0-51kjPcblvLMptP63VJsmDsopYe6I_DXAXt3lxgKB0HVEd50u95JgKsBsNGZPS0ByFspsPqXsDsObyR2icV73-9AhrPoNsLLeIQRQjcgLNXI1gJ0rOYIhc2hUL_e14o5UL6iex0_3_sL3t1yJ0aocSMssxQM7koVBGb_P-5bOhm5=s259" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="194" data-original-width="259" height="251" src="https://blogger.googleusercontent.com/img/a/AVvXsEj20ciUEpifeob0-51kjPcblvLMptP63VJsmDsopYe6I_DXAXt3lxgKB0HVEd50u95JgKsBsNGZPS0ByFspsPqXsDsObyR2icV73-9AhrPoNsLLeIQRQjcgLNXI1gJ0rOYIhc2hUL_e14o5UL6iex0_3_sL3t1yJ0aocSMssxQM7koVBGb_P-5bOhm5=w334-h251" width="334" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">foto presa da internet.</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Carnevale è alle porte, occasione giusta per preparare i dolci di carnevale rigorosamente fritti.</div><div class="separator" style="clear: both; text-align: center;">Ecco le mie proposte.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.cenerentolaincucina.it/2010/01/castagnole.html" target="_blank"><span style="font-size: medium;"><b>Castagnole</b></span></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDRZR70Myf0OB9eTeVXMrIExyZO6AeCxmRLo-Z3QRYo7pxNTsv3_ZN9wvwLXifD9C3BsEsvHXNyXoAcfKHXQ_JHy0IGOJzYTliPr_5a6GJMC30yV6LBlsXQWmqbfPq5Wq6jHzMbrw17RRsmYGCFFflpqzJU8TpMz9PWouWGGtDBHAKY7unkl2ml3AP=s1440" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1440" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDRZR70Myf0OB9eTeVXMrIExyZO6AeCxmRLo-Z3QRYo7pxNTsv3_ZN9wvwLXifD9C3BsEsvHXNyXoAcfKHXQ_JHy0IGOJzYTliPr_5a6GJMC30yV6LBlsXQWmqbfPq5Wq6jHzMbrw17RRsmYGCFFflpqzJU8TpMz9PWouWGGtDBHAKY7unkl2ml3AP=s320" width="320" /></a></div><p> </p><p style="text-align: center;"><a href="https://www.cenerentolaincucina.it/2010/01/chiacchereo-bugie-di-carnevale.html" target="_blank"><b><span style="font-size: medium;">Chiacchiere,bugie,frappe.</span></b></a>..</p><p style="text-align: center;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivh627r0xYQem8sKqGPkAPMMfnIAynNIW5Impf3ESrv5fE0ze2cPJGHm2MBvxkAUhyJx0BXSOp1okQmZuEmHfJ0yM-Ux8FgMZ-Iac6wfW4A8PLi7HATGt4jWb9lv6OcQQ5Xin-DRgQbvGgEeCnIuAD4EJXHFSCCn6Xg-UWRnu0gutSrg3EvGnhVfvO=s1440" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1094" data-original-width="1440" height="243" src="https://blogger.googleusercontent.com/img/a/AVvXsEivh627r0xYQem8sKqGPkAPMMfnIAynNIW5Impf3ESrv5fE0ze2cPJGHm2MBvxkAUhyJx0BXSOp1okQmZuEmHfJ0yM-Ux8FgMZ-Iac6wfW4A8PLi7HATGt4jWb9lv6OcQQ5Xin-DRgQbvGgEeCnIuAD4EJXHFSCCn6Xg-UWRnu0gutSrg3EvGnhVfvO=s320" width="320" /></a></div><p></p><p style="text-align: center;"><br /></p><p style="text-align: center;"><a href="https://www.cenerentolaincucina.it/2021/05/cannoli-siciliani-di-fabio-potenzano.html" target="_blank">Cannoli Siciliani.</a></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJwRf9zh0gNanWd6J2dqMZiMlaSF3eKDi0KaQ0StB8k9NUTLxmYg1xsAoz4-kBJWagslOtG082ohqMKadohVS0cnIu2Wf6IP7YRgOA9_35Q_Ly-GjfN0VACnEzN7GhtTnkjOWdDHMUrAXb1VH4d5rKG4lQLa7sJyrFZHX9HocAho_0WKKiMmj6Xe7N=s4000" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJwRf9zh0gNanWd6J2dqMZiMlaSF3eKDi0KaQ0StB8k9NUTLxmYg1xsAoz4-kBJWagslOtG082ohqMKadohVS0cnIu2Wf6IP7YRgOA9_35Q_Ly-GjfN0VACnEzN7GhtTnkjOWdDHMUrAXb1VH4d5rKG4lQLa7sJyrFZHX9HocAho_0WKKiMmj6Xe7N=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://www.cenerentolaincucina.it/2023/02/donuts-ciambelle-americane.html" target="_blank"><span style="font-size: medium;">Donuts</span></a><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj9FiImbwyORCo8-gWcBi68cWNP3eb1jgLVqrfwJ25yaNikgjUuVJI9gPQTgJilJ5vbogJLFflhb7vDjlH4ayHp1bQ4WkbTK4gVY5dSwxddw85Wgfu5M8RMVQP5KRqImrflOZGdoUm_Deaf4yphPuLP97VioTCQI2PcZAC4JyCqjALRiP5HLrCM0kW1=s1440" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj9FiImbwyORCo8-gWcBi68cWNP3eb1jgLVqrfwJ25yaNikgjUuVJI9gPQTgJilJ5vbogJLFflhb7vDjlH4ayHp1bQ4WkbTK4gVY5dSwxddw85Wgfu5M8RMVQP5KRqImrflOZGdoUm_Deaf4yphPuLP97VioTCQI2PcZAC4JyCqjALRiP5HLrCM0kW1=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Tortelli Milanesi di I. Massari.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhY6T5N68u0SJHfB2c-cDDAIuwV8Wt5hPbWVeZRscEBvCWNi2dQHTE1yM7q19ku4hYyIy6mK3bR0FKXozoiHJOrnsAf9vzPiXxFM_DpiTYTAWu4stDM0P5NyY88kT5flNiNwUE3azUJFZskQ-IsdglfdLePOK8lImSHCxF1YOh56FIKVpS7bUTkjsmG=s1440" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhY6T5N68u0SJHfB2c-cDDAIuwV8Wt5hPbWVeZRscEBvCWNi2dQHTE1yM7q19ku4hYyIy6mK3bR0FKXozoiHJOrnsAf9vzPiXxFM_DpiTYTAWu4stDM0P5NyY88kT5flNiNwUE3azUJFZskQ-IsdglfdLePOK8lImSHCxF1YOh56FIKVpS7bUTkjsmG=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0tag:blogger.com,1999:blog-2228497581925028509.post-34466644594249536462022-02-21T17:01:00.001+01:002022-02-21T17:01:24.926+01:00Maritozzi con la panna.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-jxJ1r8D9bJUgAyjzFhsU2qyR2Usk4eiVv-oQ5KLZajM65IzJDyZY1cZcUC7es-Ec0A9qbfmJo5gjwc86_j3huw2yx4GvdVpLIiLZlJqycQ5Xxkj5Z5kQahbFzug91xi-uphoaMkUzz8_U84yfx2TeyY6nTGMG-AeuTVRXeBJ0TwJVkIxfHWnsGnj=s3464" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-jxJ1r8D9bJUgAyjzFhsU2qyR2Usk4eiVv-oQ5KLZajM65IzJDyZY1cZcUC7es-Ec0A9qbfmJo5gjwc86_j3huw2yx4GvdVpLIiLZlJqycQ5Xxkj5Z5kQahbFzug91xi-uphoaMkUzz8_U84yfx2TeyY6nTGMG-AeuTVRXeBJ0TwJVkIxfHWnsGnj=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> I maritozzi sono un classico dolce romano. Si tratta di un soffice e goloso panino, farcito con panna e aggiunta di crema pasticcera. Ho utilizzato la ricetta letta sul <a href="https://www.pinellaorgiana.it/2018/05/maritozzo-con-la-panna-e.html" target="_blank">sito di Pinella</a>, una garanzia della pasticceria. Vi consiglio di prepararli perché sono spettacolari.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjaN0SkXhFlVKoae_svyfm4QDg9bCWNe7uLsjOObNHO2UmTJ7xPeyO8tpGy4W007rKyCPEclhYJdogyX6nKA8vBZDtdHHUi6yH2LX6opw32Y2Gw9KjndPjQGAb9mQ2Rv8jmAnWt7ytgGL0yedWPAXLV0s6a5_K8jDyELp7PYVxSmgjoXjRu2vXXuNJ4=s3464" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjaN0SkXhFlVKoae_svyfm4QDg9bCWNe7uLsjOObNHO2UmTJ7xPeyO8tpGy4W007rKyCPEclhYJdogyX6nKA8vBZDtdHHUi6yH2LX6opw32Y2Gw9KjndPjQGAb9mQ2Rv8jmAnWt7ytgGL0yedWPAXLV0s6a5_K8jDyELp7PYVxSmgjoXjRu2vXXuNJ4=s320" width="320" /></a></div><b>Ingredienti:</b><div><b><br /></b><p></p><div style="text-align: left;"><b>per il pre impasto:</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">200 gr di farina w350,</div><div style="text-align: left;">10 gr di lievito di birra fresco,</div><div style="text-align: left;">200 gr di acqua,</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>per il maritozzo:</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;">800 gr di farina w 300,</div><div style="text-align: left;">15 gr di lievito di birra fresco,(io ho usato 5 gr)</div><div style="text-align: left;">110 gr di zucchero semolato,</div><div style="text-align: left;">20 gr di zucchero invertito,(oppure miele)</div><div style="text-align: left;">250 gr di uova intere,</div><div style="text-align: left;">350 gr di latte,</div><div style="text-align: left;">15 gr di malto,</div><div style="text-align: left;">150 gr di olio di riso,</div><div style="text-align: left;">20 gr di sale,</div><div style="text-align: left;">scorza di arancia,</div><div style="text-align: left;">bacca di vaniglia, (io 1 cuc.no di estratto)</div><div style="text-align: left;">+ il pre-impasto,</div><div style="text-align: left;"><br /></div><div style="text-align: left;">inoltre:</div><div style="text-align: left;"><br /></div><div style="text-align: left;">panna montata,</div><div style="text-align: left;"><a href="https://www.cenerentolaincucina.it/2022/02/profiteroles-alle-fragole-di-sal-de-riso.html" target="_blank">crema pasticcera alla vaniglia</a>,</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Procedimento:</b></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>per il pre-impasto</b>: impastare la farina con l'acqua e il lievito. Quindi lasciar lievitare fino al raddoppio.</div><div style="text-align: left;"><b>per l'impasto: </b><i><u>come consigliato da Pinella, usando la planetaria ho utilizzato la foglia e non il gancio.</u></i></div><div style="text-align: left;">Ho inserito il pre-impasto, una parte di farina e il lievito sbriciolato, io l'ho sciolto in pochissima acqua,<i> </i>quindi iniziamo ad impastare. Aggiungere lo zucchero e poco per volta gli ingredienti liquidi, alternandoli alla farina. Impastare ed incordare. Quando l'impasto si presenterà liscio e staccato dalle pareti della ciotola della planetaria, unire il sale, la scorza di arancia e la vaniglia. Come ultimo, versare l'olio, ma non aggiungendo altro olio se il primo versato non si è completamente assorbito. Versare l'impasto ottenuto in una ciotola e riporre in frigo. Far puntare l'impasto per 40-60 minuti. <i><u>Io l'ho lasciato lievitare tutta la notte, l'indomani l'ho lasciato per 40 circa a temperatura ambiente e poi pezzato i maritozzi</u>. </i>Ricavare delle pezzatura da 50 gr, <i>io 80 </i>, e arrotolare bene le palline. Far lievitare fino a quando l'impasto avrà raddoppiato di volume. Lucidare la superficie con tuorlo e latte sbattuto ed infornare in forno preriscaldato a 180° per 15 minuti, o fino a quando la superficie sarà ben dorata.</div><div style="text-align: left;">Quando si saranno raffreddati, tagliarli a 45° in senso parallelo al maritozzo. Farcire con crema pasticcera e panna montata. Spolverare con zucchero a velo.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sofficità allo stato puro.</div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKRomuI2jPizn0-0ZC92qikT0DQC6dqou3OLMvIWOvU8hlHfpQQSgUAtDS6FZa5sMfoPOSddoiUZYrAIZ6H0JC_KcmsB7pTwNBURM0VAZNEEpVsDuWowSVBFGuO62tD1KhcXNFouVNJfZEe1uJDJMFN4hPhUVEQxrvfhcTgIAcbiLRBB2zfTtzr_A7=s3464" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKRomuI2jPizn0-0ZC92qikT0DQC6dqou3OLMvIWOvU8hlHfpQQSgUAtDS6FZa5sMfoPOSddoiUZYrAIZ6H0JC_KcmsB7pTwNBURM0VAZNEEpVsDuWowSVBFGuO62tD1KhcXNFouVNJfZEe1uJDJMFN4hPhUVEQxrvfhcTgIAcbiLRBB2zfTtzr_A7=s320" width="320" /></a></div>Deliziosi.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhdl7rac0K6d_yTYfroiXy1oQgcsIVUqbS1K50bd33d9FdZMHkGZr5nMDDVG2uterA2MuiL_RY5ZUjFvbvs8whjY5d-9OUYouQL04UIyZqGzoIWRpvSE7aMjrb-HBEG7-Qk_kyTrKctW9f5-tL5XmldsErZDBdt1q0jAgBC2XpnmK4RF_yrcPpoJB5u=s3464" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3464" data-original-width="3464" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhdl7rac0K6d_yTYfroiXy1oQgcsIVUqbS1K50bd33d9FdZMHkGZr5nMDDVG2uterA2MuiL_RY5ZUjFvbvs8whjY5d-9OUYouQL04UIyZqGzoIWRpvSE7aMjrb-HBEG7-Qk_kyTrKctW9f5-tL5XmldsErZDBdt1q0jAgBC2XpnmK4RF_yrcPpoJB5u=s320" width="320" /></a></div><br /><p></p></div>Josephinehttp://www.blogger.com/profile/05440237472191485838noreply@blogger.com0