tag:blogger.com,1999:blog-87935026727738025692024-03-13T03:31:17.109+01:00Roberta la "Golosona", cuoca bolognese.Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.comBlogger273125tag:blogger.com,1999:blog-8793502672773802569.post-32022151479321323792024-03-01T16:37:00.001+01:002024-03-01T16:37:34.637+01:00MOUSSE DI MORTADELLA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfaA3o86hq6d7-gqfBI5qbFrNP-JSAtzjF96QmBLutXWnDRHgxVrVbr0_hMJeS_PmVlG5KMpJ8swcz0lpGaNteizTsahXu7vfUGNJUy3wMFmE0WJKela8DKfw1X3HyPQ_ClEInMIKDQNeBAe9I5fC4m_2pEXDt5WkbM8EXn9_8Zg6VM00StuvBndl2yE/s4032/2023-11-04%2013.12.24.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfaA3o86hq6d7-gqfBI5qbFrNP-JSAtzjF96QmBLutXWnDRHgxVrVbr0_hMJeS_PmVlG5KMpJ8swcz0lpGaNteizTsahXu7vfUGNJUy3wMFmE0WJKela8DKfw1X3HyPQ_ClEInMIKDQNeBAe9I5fC4m_2pEXDt5WkbM8EXn9_8Zg6VM00StuvBndl2yE/s320/2023-11-04%2013.12.24.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSIqP9W35LoB1QPVKx5c131fBVmGgNOCT8Qds4VxwtTfCXAIQv7prf6l9jTqMGkGSSdbhMTp4oWZqAvuI1MSESr577QuP0En0NOXQqfZg9v9QhaGw6pnyqebQLeV4C9opNlhi5drQKOPcbfEGcaHfY0absQhvMi-ngpJTbxjciYYcPViOMttruvGWFlE/s4032/2023-11-04%2013.05.34.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSIqP9W35LoB1QPVKx5c131fBVmGgNOCT8Qds4VxwtTfCXAIQv7prf6l9jTqMGkGSSdbhMTp4oWZqAvuI1MSESr577QuP0En0NOXQqfZg9v9QhaGw6pnyqebQLeV4C9opNlhi5drQKOPcbfEGcaHfY0absQhvMi-ngpJTbxjciYYcPViOMttruvGWFlE/s320/2023-11-04%2013.05.34.jpg" width="240" /></a></div><br /><p></p><div><span style="font-family: inherit;"><b>Ingredienti;</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b>150 g di mortadella</b></span></div><div><span style="font-family: inherit;"><b>130 g di formaggio spalmabile</b></span></div><div><span style="font-family: inherit;"><b>2 cucchiai di latte</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;">Frullare assieme tutti gli ingredienti, assaggiare se necessita di sale e pepe e spalmare sui crostini.</span></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-91864886340527608442024-03-01T16:21:00.000+01:002024-03-01T16:21:07.909+01:00CIAMBELLA INTEGRALE ALLO YOGURT<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1tRAR52lSPRUvA6egHz_fVXK71B25bZTGWwFOgMJOxY3eYvLzO3yGSyS1nd4IlUJFWwrwNSNUEgGR9HX3YZTiFmbs0SVN8jpTBn0a1f6m5J0ScSj9yCNcdbukkB3HsskFQ6ccuyXimu0jwsQM9X8VaBzB9f113AHOSjaN2O1hI31eCU7m1aG5Fzu-Ig/s4032/2023-08-05%2019.40.40.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1tRAR52lSPRUvA6egHz_fVXK71B25bZTGWwFOgMJOxY3eYvLzO3yGSyS1nd4IlUJFWwrwNSNUEgGR9HX3YZTiFmbs0SVN8jpTBn0a1f6m5J0ScSj9yCNcdbukkB3HsskFQ6ccuyXimu0jwsQM9X8VaBzB9f113AHOSjaN2O1hI31eCU7m1aG5Fzu-Ig/s320/2023-08-05%2019.40.40.jpg" width="240" /></a></div><br /><p></p><p>Questa è la ricetta che utilizzo per la solita ciambella, ma l'incarto della farina è identico a quello della farina integrale e così mi sono sbagliata.</p><p>Debbo dire però che il risultato è stato soddisfacente ed è piaciuta.</p><p><br /></p><div style="text-align: left;"><span style="font-family: inherit;"><b>Ingredienti:</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>3 uova</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>250 ml di panna da dolci</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>250 g di zucchero</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>250 g di farina integrale</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>3 cucchiai di fecola di patate o amido di mais</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>1 bustina lievito per dolci</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>granella di zucchero</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit;">Montare le uova con lo zucchero per circa una decina di minuti, poi unire la panna, la farina setacciata col lievito e la fecola e amalgamare il tutto.</span></div><div style="text-align: left;"><span style="font-family: inherit;">Imburrare e infarinare la teglia, versare il composto, sopra la granella di zucchero e cuocere in forno statico a 180° per circa 45 minuti.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><p><br /></p>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-55089958793496396932023-09-02T16:06:00.000+02:002024-03-01T16:07:58.167+01:00COTOLETTA IN UMIDO CON PISELLI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0l9cfKxHgXsMw7akgdJb1TpFtLoA2aY4wIBNrCEABDIe1Jc-Z9e49O23m2moaLobWQM84Hd3Y8Cii6okV6q_4zrpLhvGSAdh91jTcETaeCz1W0YNDEitWSGeeA9QfenTAsYskbhzpmFQJiKzdpXUMI0RU99WS4EBtiXxKzsO65E9dUmnxXcplNBQeW8/s4032/2023-10-19%2020.00.00.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0l9cfKxHgXsMw7akgdJb1TpFtLoA2aY4wIBNrCEABDIe1Jc-Z9e49O23m2moaLobWQM84Hd3Y8Cii6okV6q_4zrpLhvGSAdh91jTcETaeCz1W0YNDEitWSGeeA9QfenTAsYskbhzpmFQJiKzdpXUMI0RU99WS4EBtiXxKzsO65E9dUmnxXcplNBQeW8/s320/2023-10-19%2020.00.00.jpg" width="240" /></a></div><br /> <p></p><div><span style="font-family: inherit;"><b>Ingredienti:</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b>Fettine di maiale o vitello tagliate sottili</b></span></div><div><span style="font-family: inherit;"><b>uova</b></span></div><div><span style="font-family: inherit;"><b>parmigiano grattugiato</b></span></div><div><span style="font-family: inherit;"><b>latte</b></span></div><div><span style="font-family: inherit;"><b>sale</b></span></div><div><span style="font-family: inherit;"><b>pane grattugiato</b></span></div><div><span style="font-family: inherit;"><b>olio di girasole altoleico</b></span></div><div><span style="font-family: inherit;"><b>passata di pomodoro</b></span></div><div><span style="font-family: inherit;"><b>barattolo di piselli</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;">Sbattere le uova con un gocci o di latte, sale fino e parmigiano e immergere le fettine di carne lasciandole insaporire per circa due ore.</span></div><div>Impanarle poi nel pane grattugiato e friggerle nell'olio di girasole.</div><div>In una padella mettere della passata di pomodoro, un goccio di acqua, sale, i piselli e una volta portato a bollore, immergere le cotolette facendole cuocere coperte e a fiamma bassa fino a restringere un po' il sugo.</div><div>Unire un filo di olio e servire,</div><div><br /></div><div><span style="font-family: inherit;"><b><br /></b></span></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-30668372567900334672023-06-27T21:28:00.001+02:002023-08-05T11:28:25.081+02:00GELO DI MELONE<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPOkwzOWN2p_6IT8cyoLNptQ-uVebO2C-Emm3y7Gm9u9KpbbD3_1lXAJercjonXvEbsbeJCy3D-j-whBUIxFcogJO_3PouNdxk_KXOzCNX4SiILbBou8iCiSFh8vaeC-Ggowgcl077fd7dV1sjgDV6fZsXJGQSPDQcqGlsVP2-xbIiD6iEDDiSohYAy8/s3264/2021-08-01%2013.28.15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlPOkwzOWN2p_6IT8cyoLNptQ-uVebO2C-Emm3y7Gm9u9KpbbD3_1lXAJercjonXvEbsbeJCy3D-j-whBUIxFcogJO_3PouNdxk_KXOzCNX4SiILbBou8iCiSFh8vaeC-Ggowgcl077fd7dV1sjgDV6fZsXJGQSPDQcqGlsVP2-xbIiD6iEDDiSohYAy8/s320/2021-08-01%2013.28.15.jpg" width="240" /></a></div><br /><p></p><p>Non sono riuscita a fare la foto con la decorazione</p><div style="text-align: left;"><b>Ingredienti:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>750 g di cocomero al netto di buccia e semi</b></div><div style="text-align: left;"><b>40 g di amido di mais</b></div><div style="text-align: left;"><b>60 g di zucchero circa</b></div><div style="text-align: left;"><b>Pizzico di cannella in polvere</b></div><div style="text-align: left;"><b>cioccolato fondente</b></div><div style="text-align: left;"><b>Granella di pistacchi o mandorle</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Tagliare il cocomero a fette, togliere la buccia e ridurlo a pezzi, quindi con un coltello eliminare i semi.</div><div style="text-align: left;">Mettere la polpa in un frullatore e frullare fino ad ottenere un composto omogeneo. Passare al colino e accertarsi che il liquido sia mezzo litro.</div><div style="text-align: left;">Stemperare l'amido di mais con 100 ml del liquido finché non sarà sciolto, poi unire il resto, lo zucchero e la cannella, mettere sul fuoco e portare a bollore a fiamma bassa lasciando cuocere per un paio di minuti.</div><div style="text-align: left;">Versare negli stampini e lasciarlo intiepidire, poi mettere in frigo per 6 ore.</div><div style="text-align: left;">Una volta sformato decorarlo con riccioli di cioccolato fondente e la granella.</div><div style="text-align: left;"><br /></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-88994590170317329712023-06-15T10:38:00.001+02:002023-06-15T10:38:25.240+02:00TAGLIOLINI CON CREMA DI PEPERONI, BURRATA E NOCI<p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhSeYUDHLI3D7T4jjr1b2Nbx_43IsSFTBKfg1AUbLUlcGNKg-RmbYDfzZB2hJISszWDWg8GJDQmGokiAh4cwwrkH5Tb3mYS4BJBoc2WHPEK66NaFREtykGsZ90DvSciUfCWsXbQPsRmnc06tmUPgZtG3pyM2D3EJfBJsriSLhxFPm-FBJbEPQ8R4b/s2048/2023-06-15%2010.31.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhSeYUDHLI3D7T4jjr1b2Nbx_43IsSFTBKfg1AUbLUlcGNKg-RmbYDfzZB2hJISszWDWg8GJDQmGokiAh4cwwrkH5Tb3mYS4BJBoc2WHPEK66NaFREtykGsZ90DvSciUfCWsXbQPsRmnc06tmUPgZtG3pyM2D3EJfBJsriSLhxFPm-FBJbEPQ8R4b/s320/2023-06-15%2010.31.22.jpg" width="240" /></a></div><br /><p><br /></p><p><span style="font-family: inherit;">Questa é una ricetta che ha proposto Beniamino Baleotti</span></p><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>Ingredienti:</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>una cipolla piccola</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>uno spicchio di aglio </b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>olio</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>burro</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>due peperoni</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>parmigiano grattugiato</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>burrata</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>gherigli di noce</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit;">Tritare la cipolla e l'aglio e rosolare in una padella con un poco di olio e burro.</span></div><div style="text-align: left;"><span style="font-family: inherit;">Tagliare a pezzetti i peperoni, unirli nella padella e far cuocere a fuoco dolce per una ventina di minuti.</span></div><div style="text-align: left;"><span style="font-family: inherit;">Frullare poi il tutto col minipimer unendo un bel po' di parmigiano per formare una crema.</span></div><div style="text-align: left;"><span style="font-family: inherit;">Rimettere poi nella padella e cuocere ancora per qualche minuto.</span></div><div style="text-align: left;"><span style="font-family: inherit;">Frullare la burrata con un poco di olio.</span></div><div style="text-align: left;"><span style="font-family: inherit;">Fare a pezzetti qualche gheriglio di noce.</span></div><div style="text-align: left;"><span style="font-family: inherit;">Cuocere la pasta, mantecarla con la crema di peperoni, impiattarla versando sopra la burrata e le noci.</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-80454455038908919262023-05-25T22:03:00.000+02:002023-06-27T22:04:03.197+02:00GNOCCHI DI PATATE E ORTICA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQUc8ZcwBWQn4FSIw4kTVY3eS-tZpVAYDSLIfJyXAnuK1lOD-iv5d5o-8Fg1WFO6jipuq0aRpK6ZZJ_tzXXoaXba-n0lFEjczD9yzeFa1fmNYi_ifblR5WLF6_tZu41dcs4PI1dGujBeySK6P_33XkJyyAR4DoCYLAzPEzeiFUsfz4uV2gNvBJqTx/s4032/2023-05-25%2013.09.19.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQUc8ZcwBWQn4FSIw4kTVY3eS-tZpVAYDSLIfJyXAnuK1lOD-iv5d5o-8Fg1WFO6jipuq0aRpK6ZZJ_tzXXoaXba-n0lFEjczD9yzeFa1fmNYi_ifblR5WLF6_tZu41dcs4PI1dGujBeySK6P_33XkJyyAR4DoCYLAzPEzeiFUsfz4uV2gNvBJqTx/s320/2023-05-25%2013.09.19.jpg" width="240" /></a></div><br /> <p></p><div><b><span style="font-family: inherit;">Ingredienti:</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><b><span style="font-family: inherit;">600 g di patate rosse</span></b></div><div><b><span style="font-family: inherit;">100 g di ortica</span></b></div><div><b><span style="font-family: inherit;">260 g di farina</span></b></div><div><b><span style="font-family: inherit;">1 uovo</span></b></div><div><b><span style="font-family: inherit;">cipolla </span></b></div><div><b><span style="font-family: inherit;">pomodori datterini</span></b></div><div><b><span style="font-family: inherit;">passata di pomodoro</span></b></div><div><b><span style="font-family: inherit;">parmigiano </span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><span style="font-family: inherit;">Ho lessato le patate e poi fatte intiepidire.</span></div><div><span style="font-family: inherit;">Ho sbollentato l'ortica e frullata poi col minipimer insieme all'uovo.</span></div><div><span style="font-family: inherit;">Amalgamato poi con le patate e la farina e fatto gli gnocchi.</span></div><div><span style="font-family: inherit;">Ho soffritto la cipolla tritata in un poco di olio, poi unito i datterini tagliati in quattro, la passata, sale e fatto ridurre la salsa.</span></div><div><span style="font-family: inherit;">Una volta cotti gli gnocchi li ho mantecati nel sugo e spolverati con il formaggio grattugiato.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><br /></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-69323519494129045592023-05-15T10:44:00.001+02:002023-06-27T21:40:32.794+02:00ROSETTE DI PASTA<p> </p><div class="separator" style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEbidx9KARUXfy8CXNeSaVDiCYSs2nzdtqkwRZ2sl3iMJEpQYwajPCWRn45To1wmGHGWbdFt0WpOrS1O7X9WroCRHbgEvFy1j68ZO0JHYlTb6eC8ZKy4LCnD51_SlKnI2w7c9i93aKFIyI5SW3UTDQ_xo2yqwp8RCawVdIHLx41fNGgEDG1Fz5Su6/s4032/2023-06-11%2013.00.57.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEbidx9KARUXfy8CXNeSaVDiCYSs2nzdtqkwRZ2sl3iMJEpQYwajPCWRn45To1wmGHGWbdFt0WpOrS1O7X9WroCRHbgEvFy1j68ZO0JHYlTb6eC8ZKy4LCnD51_SlKnI2w7c9i93aKFIyI5SW3UTDQ_xo2yqwp8RCawVdIHLx41fNGgEDG1Fz5Su6/s320/2023-06-11%2013.00.57.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kRpm6B80VTC2OIJ6ayKHqy7fwtno5bXHQlxXR_MZ6wgr2OKTOz9hLuTeeR6mH0jdsYJ7XIF8yBs_zDIrHmeWSnD0epEGDrmb__Nkgb63pqEB4olxls-pfwfGJhCg_7J7x-f6LA7YXDxRLZK4HsdXFqZ-7Vv5MX6M8nVNSNhXOSUqxX648BpvAuZ7/s4032/2023-06-11%2012.58.54.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1kRpm6B80VTC2OIJ6ayKHqy7fwtno5bXHQlxXR_MZ6wgr2OKTOz9hLuTeeR6mH0jdsYJ7XIF8yBs_zDIrHmeWSnD0epEGDrmb__Nkgb63pqEB4olxls-pfwfGJhCg_7J7x-f6LA7YXDxRLZK4HsdXFqZ-7Vv5MX6M8nVNSNhXOSUqxX648BpvAuZ7/s320/2023-06-11%2012.58.54.jpg" width="240" /></a></div></div><div><br /></div><div><br /></div><b><span style="font-family: inherit;">Ingredienti</span></b><div><b><span style="font-family: inherit;"><br /></span></b></div><div><b><span style="font-family: inherit;">per la pasta</span></b></div><div><b><span style="font-family: inherit;">300 di farina</span></b></div><div><b><span style="font-family: inherit;">3 uova</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><b><span style="font-family: inherit;">besciamella</span></b></div><div><b><span style="font-family: inherit;">1 litro di latte</span></b></div><div><b><span style="font-family: inherit;">80 g di burro</span></b></div><div><b><span style="font-family: inherit;">80 g di farina</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><b><span style="font-family: inherit;">150 g di prosciutto cotto a fette</span></b></div><div><b><span style="font-family: inherit;">1 mozzarella fiordilatte</span></b></div><div><b><span style="font-family: inherit;">parmigiano grattugiato</span></b></div><div><b><span style="font-family: inherit;">passata di pomodoro</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><span style="font-family: inherit;">Fare la sfoglia, poi scottarla un paio di minuti in acqua bollente salata e lasciarla asciugare aperta per qualche minuto.</span></div><div><span style="font-family: inherit;">Preparare la besciamella.</span></div><div><span style="font-family: inherit;">Tagliare la mozzarella a dadini.</span></div><div><span style="font-family: inherit;">Mettere un leggero strato di besciamella nella teglia.</span></div><div><span style="font-family: inherit;">Sulla sfoglia mettere poi uno strato di besciamella, uno di prosciutto cotto, la mozzarella, il parmigiano e arrotolare. </span></div><div><span style="font-family: inherit;">Tagliare poi dei tocchetti alti circa 5 cm. e metterli nella teglia uno accanto all'altro con una delle parti tagliate rivolte verso l'alto.</span></div><div><span style="font-family: inherit;">Unire alla besciamella rimasta un poco di passata di pomodoro e spalmare sopra alle rosette, ancora parmigiano e cuocere in forno a 190 gradi per circa 30 minuti.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><br /><br /><p></p></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-1033582631571440312023-02-23T10:57:00.052+01:002023-06-27T21:55:29.650+02:00TAGLIATELLE ALL'ORTOLANA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwVyWMxRxKJl6yD6pEVX2Kl5aVuInh1M9in9_qxYCNa4l7pcdGNJqF6hKeOWThuC_KsdRBs9ae6HlCsTasp4QI2tVwMX-7JJ082k-MAInBuwRjVloQcXrq1J6RrVN_l6foYRhttwiwNzUr8_Von_5JFxjIf88QC163tZmkXMh5wY9hr1YNRH47hL6/s4032/2023-02-23%2013.12.56.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwVyWMxRxKJl6yD6pEVX2Kl5aVuInh1M9in9_qxYCNa4l7pcdGNJqF6hKeOWThuC_KsdRBs9ae6HlCsTasp4QI2tVwMX-7JJ082k-MAInBuwRjVloQcXrq1J6RrVN_l6foYRhttwiwNzUr8_Von_5JFxjIf88QC163tZmkXMh5wY9hr1YNRH47hL6/s320/2023-02-23%2013.12.56.jpg" width="240" /></a></div><br /><p></p><div>Questo è un piatto che ha presentato Daniele Persegani a E' sempre mezzogiorno</div><div><br /></div><div><br /></div><div><b><span style="font-family: inherit;">Ingredienti:</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><b><span style="font-family: inherit;">1 cipolla rossa</span></b></div><div><b><span style="font-family: inherit;">pomodori datterini in salsa</span></b></div><div><b><span style="font-family: inherit;">1 peperone</span></b></div><div><b><span style="font-family: inherit;">1 porro</span></b></div><div><b><span style="font-family: inherit;">1 melanzana</span></b></div><div><b><span style="font-family: inherit;">1 zucchina</span></b></div><div><b><span style="font-family: inherit;">piselli e fagioli borlotti lessati</span></b></div><div><b><span style="font-family: inherit;">Prezzemolo</span></b></div><div><b><span style="font-family: inherit;">ricotta salata</span></b></div><div><b><span style="font-family: inherit;">1 cucchiaio di concentrato di pomodoro</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><b><span style="font-family: inherit;">tagliatelle all'uovo</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><span style="font-family: inherit;">Mettere in una padella il concentrato a stufare e intanto cuocere in un'altra padella per qualche minuto la cipolla tagliata a rondelle assieme ai datterini con un filo di olio.</span></div><div><span style="font-family: inherit;">Versare poi nella padella col concentrato lasciando la fiamma bassa.</span></div><div><span style="font-family: inherit;">Tagliare a listarelle il peperone, sempre con un filo di olio cuocere a fuoco vivace per una decina di minuti e unirlo alla cipolla.</span></div><div><span style="font-family: inherit;">Tagliare a listarelle il porro, la melanzana e le zucchine e farle cuocere sempre per qualche minuto con un filo di olio, unire alle altre verdure insieme ai piselli e ai fagioli, salare un poco e far cuocere il tutto per circa una ventina di minuti.</span></div><div><span style="font-family: inherit;">Cuocere le tagliatelle, mantecarle nelle verdure e servire con un po' di prezzemolo tritato e una grattata di ricotta salata.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><b><br /></b></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-69213698186257741622023-01-04T10:29:00.000+01:002023-06-27T22:16:22.254+02:00RISOTTO AL CASTELMAGNO<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoit8NIkE37Pp-BnQvix9-XUyFA4icfGLOCzeA5c9DOt_VVCChUMg5F_INRad85-XHugg_21R_OBVC-e9RlbIc91MEvJp9ErOkb7zx7CS2l8mcfRI2InlNKsbtC2XjHvpwoYNAQWX45J1vL5F1Y88w0eRJdcrAwRJD9L44L-ipQp_zsC9S8N7qABcq/s4032/2022-12-31%2013.00.46.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoit8NIkE37Pp-BnQvix9-XUyFA4icfGLOCzeA5c9DOt_VVCChUMg5F_INRad85-XHugg_21R_OBVC-e9RlbIc91MEvJp9ErOkb7zx7CS2l8mcfRI2InlNKsbtC2XjHvpwoYNAQWX45J1vL5F1Y88w0eRJdcrAwRJD9L44L-ipQp_zsC9S8N7qABcq/s320/2022-12-31%2013.00.46.jpg" width="240" /></a></div><br /> <p></p><div><b><span style="font-family: inherit;">Ingredienti:</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><b><span style="font-family: inherit;">50 ml di latte</span></b></div><div><b><span style="font-family: inherit;">100 g di formaggio castelmagno</span></b></div><div><b><span style="font-family: inherit;">1 litro di brodo vegetale</span></b></div><div><b><span style="font-family: inherit;">cipollina tritata</span></b></div><div><b><span style="font-family: inherit;">noce di burro</span></b></div><div><b><span style="font-family: inherit;">vino bianco</span></b></div><div><b><span style="font-family: inherit;">140 g di riso</span></b></div><div><b><span style="font-family: inherit;">pepe</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><span style="font-family: inherit;">Preparare la fonduta con il latte e 50 g di castelmagno.</span></div><div><span style="font-family: inherit;">Preparare il brodo vegetale</span></div><div><span style="font-family: inherit;">Grattugiare il restante formaggio.</span></div><div><span style="font-family: inherit;">Rosolare la cipolla in una noce di burro, unire il riso, farlo tostare e sfumare col vino.</span></div><div><span style="font-family: inherit;">Unire poi il brodo un po' alla volta e a metà cottura unire la fonduta e portare a cottura.</span></div><div><span style="font-family: inherit;">Servire poi con il formaggio grattugiato e una spolverata di pepe.</span></div><div><b><br /></b></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-29720430677048537902022-11-29T22:15:00.020+01:002022-11-30T19:14:37.124+01:00COSTINE DI MAIALE CON CARDO IN UMIDO<br />
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<a href="https://2.bp.blogspot.com/-h0owPPmGHDc/WNu3ltJH51I/AAAAAAAADEk/ZO2wAC4wTx0Xi3wpIPLw_T2de_Y2x1ajQCLcB/s1600/spuntature%2Bin%2Bumido%2Bcon%2Bcardi.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-h0owPPmGHDc/WNu3ltJH51I/AAAAAAAADEk/ZO2wAC4wTx0Xi3wpIPLw_T2de_Y2x1ajQCLcB/w300-h400/spuntature%2Bin%2Bumido%2Bcon%2Bcardi.JPG" width="300" /></a></div>
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<span style="font-family: inherit;"><b>Ingredienti:</b></span><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b>cardo</b></span></div><div><span style="font-family: inherit;"><b>1 cucchiaio di farina</b></span></div><div><span style="font-family: inherit;"><b>succo di mezzo limone</b></span></div><div><span style="font-family: inherit;"><b>costine di maiale (spuntature)</b></span></div><div><span style="font-family: inherit;"><b>vino bianco</b></span></div><div><span style="font-family: inherit;"><b>passata di pomodoro</b></span></div><div><span style="font-family: inherit;"><b>olio</b></span></div><div><span style="font-family: inherit;"><b>sale</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><div>Pulire le foglie del cardo levando i filamenti.</div><div>Preparare il bianchetto: lessare i cardi in acqua fredda con la farina, 1 cucchiaio di olio, il succo del limone e sale, per circa mezz'ora.</div><div>Fare bollire le costine in acqua calda per una decina di minuti, per sgrassarle.</div><div>Mettere in padella un poco di olio, unire la carne e farla rosolare un poco, sfumare col vino bianco, poi unire la passata di pomodoro, sale, il cardo e far cuocere finché il cardo sarà morbido.</div><div><br /></div><div><span style="font-family: inherit;"><br style="background-color: white; box-sizing: border-box;" /><br /></span></div></div><div><span style="font-family: inherit;"><b><br /></b>
<b><br /></b></span><div><br /></div></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div><div><span style="font-family: inherit;"><span style="background-color: white;"><br /></span></span></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-30032323710538787982022-11-01T17:07:00.000+01:002022-11-02T19:31:11.676+01:00GNOCCHI AL GORGONZOLA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZey_7nzLp5GpGatS9x3n9ISF3xcpEB4XdgVGOeWl7qO6GXYrkUwYTZ_DB16xpBlnmGhW42_Els5k_zfGGV0T3K2Hi0SNjhlencnzyBAAAWeRyr93rYXzCawBNYXpN4xsbivwU7sIudUPfw0Bz3pTMSO4iQxVc4kOkCkTBtKtHOleYY2WUWP8cwryl/s3264/IMG_1288.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZey_7nzLp5GpGatS9x3n9ISF3xcpEB4XdgVGOeWl7qO6GXYrkUwYTZ_DB16xpBlnmGhW42_Els5k_zfGGV0T3K2Hi0SNjhlencnzyBAAAWeRyr93rYXzCawBNYXpN4xsbivwU7sIudUPfw0Bz3pTMSO4iQxVc4kOkCkTBtKtHOleYY2WUWP8cwryl/w300-h400/IMG_1288.JPG" width="300" /></a></div><br /> <p></p><div><span style="font-family: inherit;"><b>Ingredienti:</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b>800 g di gnocchi di patate</b></span></div><div><span style="font-family: inherit;"><b>250 g di gorgonzola dolce</b></span></div><div><span style="font-family: inherit;"><b>70 ml di latte intero</b></span></div><div><span style="font-family: inherit;"><b>50 ml di panna fresca</b></span></div><div><span style="font-family: inherit;"><b>60 g parmigiano reggiano</b></span></div><div><span style="font-family: inherit;"><b>noce di burro</b></span></div><div><span style="font-family: inherit;"><b>sale e pepe</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;">In una casseruola fate fondere il latte, la panna, il burro e il gorgonzola tagliato grossolanamente, sale e pepe.</span></div><div><span style="font-family: inherit;">Cuocere gli gnocchi e scolarli col mestolo forato appena salgono a galla.</span></div><div><span style="font-family: inherit;">Condirli con la salsa al gorgonzola e unire il parmigiano facendoli saltare sul fuoco in modo da avvolgerli completamente, quindi servire.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-49781548499464740052022-10-28T19:02:00.000+02:002022-11-02T19:36:08.745+01:00TIRAMISU' CON UOVA PASTORIZZATE<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGV-F10DaFk3vLeqVle3kvtK_fvnuvIUJpcGiJp5Af5uTsjtnOMTB1osOQl_9_3fnh6DpoIRArtBF-VZAy3PBMd6LFxl1AFcHbtcIrFkczUStzmld6VWO6nynO9T8S28mpCq7a8GZkDsP9tjrI4_q3d7kN1T_PrEgosSv_BqMXaNKciGc2CRBefIm/s1600/2022-11-02%2017.48.05.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWGV-F10DaFk3vLeqVle3kvtK_fvnuvIUJpcGiJp5Af5uTsjtnOMTB1osOQl_9_3fnh6DpoIRArtBF-VZAy3PBMd6LFxl1AFcHbtcIrFkczUStzmld6VWO6nynO9T8S28mpCq7a8GZkDsP9tjrI4_q3d7kN1T_PrEgosSv_BqMXaNKciGc2CRBefIm/w300-h400/2022-11-02%2017.48.05.jpg" width="300" /></a></div><br /><p><br /></p><div style="text-align: left;"><b>Ingredienti:</b></div><div style="text-align: left;"><b><br /></b><b>4 tuorli <br /></b><b>40 g di acqua<br /></b><b>140 g di zucchero<br /></b><b>400 g di mascarpone<br /></b><b>savoiardi<br /></b><b>caffè<br /></b><b>cacao amaro in polvere</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Premetto che ho la planetaria per cui pastorizzare le uova è meno complicato.</div><div style="text-align: left;">Ho messo nella planetaria i tuorli e li ho montati a velocità bassa.</div><div style="text-align: left;">Intanto ho messo sul fuoco un tegamino con l'acqua e lo zucchero e l'ho fatto bollire fino a raggiungere i 120 gradi, controllando col termometro e versato a filo sulle uova continuando a montarle finché non si è raffreddato tutto.</div><div style="text-align: left;">Poi ho amalgamato il mascarpone.</div><div style="text-align: left;">Ho quindi bagnato i savoiardi nel caffè, fatto gli strati nella teglia alternandoli alla crema di mascarpone e messo in frigorifero.</div><div style="text-align: left;">Al momento di servire ho poi spolverato con il cacao la superficie.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-27967375840893946352022-10-20T15:33:00.000+02:002022-11-08T15:34:30.082+01:00RISOTTO AI FUNGHI PORCINI<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGt1yCPvqhvKxeh7oqz5gY7G5mL0xp5AYpMidjQmYAFtPOkSg-QvJ1vgQi6iGg0X29UhNKkk4JPmTaOTz3pqUnz6xrYEOwGByyRZIt9oSkp_of6nHzuElw77M4HlR76cFOOSBKaflyWN_1vJudWKZjUJUGlJ87a5YO_CecQXg5dvH_L-PwvgvBC8a-/s4032/IMG_0058.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGt1yCPvqhvKxeh7oqz5gY7G5mL0xp5AYpMidjQmYAFtPOkSg-QvJ1vgQi6iGg0X29UhNKkk4JPmTaOTz3pqUnz6xrYEOwGByyRZIt9oSkp_of6nHzuElw77M4HlR76cFOOSBKaflyWN_1vJudWKZjUJUGlJ87a5YO_CecQXg5dvH_L-PwvgvBC8a-/w300-h400/IMG_0058.JPG" width="300" /></a></div><br /><p></p><div><span style="font-family: inherit;"><b>Ingredienti:</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b>1 litro di brodo vegetale</b></span></div><div><span style="font-family: inherit;"><b>funghi porcini freschi e secchi</b></span></div><div><span style="font-family: inherit;"><b>160 g di riso carnaroli</b></span></div><div><span style="font-family: inherit;"><b>mezzo bicchiere di vino bianco</b></span></div><div><span style="font-family: inherit;"><b>burro</b></span></div><div><b style="font-family: inherit;">prezzemolo tritato</b></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;">Preparare il brodo vegetale e una volta pronto mettere anche qualche fungo porcino secco e far bollire una decina di minuti.</span></div><div><span style="font-family: inherit;">Pulire i funghi freschi, tagliare i gambi a pezzetti.</span></div><div><span style="font-family: inherit;">Tritare la cipolla e rosolarla con un poco di olio, unire il riso, farlo tostare quale minuto e sfumare col vino.</span></div><div><span style="font-family: inherit;">Una volta evaporato unire i gambi e far cuocere unendo il brodo un po' alla volta. Dopo una decina di minuti affettare anche le cappelle dei funghi e unirle al riso continuando la cottura unendo il brodo necessario.</span></div><div><span style="font-family: inherit;">Dopo circa 8 minuti levare dal fuoco e mantecare con un po' di burro.</span></div><div><span style="font-family: inherit;">Servire con un poco di prezzemolo tritato e una macinatina di pepe.</span></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-88389111445450227272022-10-19T17:09:00.008+02:002022-11-20T21:15:03.371+01:00PENNE ALLA BOSCAIOLA <p></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dxpyDkw4h3u_fHwD8w_nomXuMxqcRupOdX2CSH721HT4dCOfBx6ng_-jfVsXsf1drwhSmK-2ZIECoowXkBtx3tVicvZ-pintaImHMaZAmQMysMdBEklWaGqtCwWWDKKL6Tk2p0o8BwUAifJ2QzztR37GB0r0BgTLFHUrECefhp6pQTGChEXpRd4x/s3264/IMG_0120.JPG"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9dxpyDkw4h3u_fHwD8w_nomXuMxqcRupOdX2CSH721HT4dCOfBx6ng_-jfVsXsf1drwhSmK-2ZIECoowXkBtx3tVicvZ-pintaImHMaZAmQMysMdBEklWaGqtCwWWDKKL6Tk2p0o8BwUAifJ2QzztR37GB0r0BgTLFHUrECefhp6pQTGChEXpRd4x/w390-h400/IMG_0120.JPG" width="390" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b><span style="font-family: inherit;">Ingredienti:</span></b><div><b><br /></b></div><div><b>250 g di penne</b></div><div><b>300 g di porcini</b></div><div><b>pancetta affumicata a dadini</b></div><div><b>passata di pomodoro q.b.</b></div><div><b>100 ml di panna</b></div><div><b>mezza cipolla</b></div><div><b>sale e pepe</b></div><div><b>parmigiano grattugiato</b></div><div><b>prezzemolo</b></div><div><b><br /></b></div><div>Tritare la cipolla e farla soffriggere in una padella con un poco di olio quindi unire la pancetta (io l'ho tritata) e far cuocere qualche minuto.</div><div>Unire poi i funghi e far cuocere per cinque minuti.</div><div>Unire la salsa di pomodoro (io ne ho messo pochissima), sale, pepe e lasciare cuocere per una decina di minuti unendo alla fine la panna.</div><div> Cuocere la pasta e mantecarla nel sugo unendo il formaggio e servire spolverando con il prezzemolo.</div><div><br /></div><div><b><br /></b><div><br /> <p></p></div></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-76271717154573225502022-10-05T11:18:00.004+02:002022-11-02T15:31:33.028+01:00PASTA ALLA NORCINA<p></p><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/AVvXsEiqYAkFfiJpnenqQ0U9wIEj2l-6BbwwgOGhqQO10S6yv9CyVeaCmjcCr4DZcCi_NNOyiMAYxKAbPP4nHFYn0CSwS3OvxxN-dTBTVseF5JyFdohoZl2Rli4MVejXuHHZWVs1AXy1L2C0MhYlMYntNmmcXsP_xDRZXBoF6WCH-AQyNN21bykYtGii-VXj/s4032/IMG_0069.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYAkFfiJpnenqQ0U9wIEj2l-6BbwwgOGhqQO10S6yv9CyVeaCmjcCr4DZcCi_NNOyiMAYxKAbPP4nHFYn0CSwS3OvxxN-dTBTVseF5JyFdohoZl2Rli4MVejXuHHZWVs1AXy1L2C0MhYlMYntNmmcXsP_xDRZXBoF6WCH-AQyNN21bykYtGii-VXj/w300-h400/IMG_0069.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Una ricetta di Benedetta Rossi</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>Ingredienti:</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>mezza cipolla</b></div><div class="separator" style="clear: both; text-align: left;"><b>un paio di salsicce</b></div><div class="separator" style="clear: both; text-align: left;"><b>vino bianco</b></div><div class="separator" style="clear: both; text-align: left;"><b>panna liquida</b></div><div class="separator" style="clear: both; text-align: left;"><b>salsa al tartufo</b></div><div class="separator" style="clear: both; text-align: left;"><b>pecorino grattugiato</b></div><div class="separator" style="clear: both; text-align: left;"><b>olio</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;">Tritare la cipolla e soffriggerla con un filo di olio, unire poi la salsiccia a pezzetti e una volta rosolata sfumare col vino.</div><div class="separator" style="clear: both; text-align: left;">Intanto cuocere la pasta.</div><div class="separator" style="clear: both; text-align: left;">Unire della panna alla salsiccia, spegnere il fuoco e unire la salsa al tartufo e una parte del pecorino.</div><div class="separator" style="clear: both; text-align: left;">Una volta scolata la pasta, ripassarla nel sugo e spolverare con il resto del pecorino.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-85335100049766107102022-10-01T11:05:00.001+02:002022-10-28T19:12:10.287+02:00FUNGHI PORCINI FRITTI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YLWALdJHhoch5UzLm5uCsQGUCE5uuQcCnMyyWn2W9Ebjw7Ty0XXkB2F8jZU7kuOX5nscdUA3ubk_M5gfSzyo215TTmV8yS1ags3YITF1qEhhrZGmnXI18ui0TT3uKJOPY2oLTdDvEehY8V63J68zPyTw6LpV2ElX30ZUazgnYKRsWfgBd3eGzop8/s3264/IMG_1143.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YLWALdJHhoch5UzLm5uCsQGUCE5uuQcCnMyyWn2W9Ebjw7Ty0XXkB2F8jZU7kuOX5nscdUA3ubk_M5gfSzyo215TTmV8yS1ags3YITF1qEhhrZGmnXI18ui0TT3uKJOPY2oLTdDvEehY8V63J68zPyTw6LpV2ElX30ZUazgnYKRsWfgBd3eGzop8/s320/IMG_1143.JPG" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit;"><b>Ingredienti:</b></span><div><b><br /></b></div><div><b>funghi porcini</b></div><div><b>farina</b></div><div><b>acqua</b></div><div><b>olio per friggere</b></div><div><b>sale</b></div><div><b><br /></b></div><div><b><br /></b></div><div>Pulire i funghi dalla terra e con un foglietto di carta da cucina inumidito.</div><div>Tagliarli a fette e a pezzetti, passarli nella farina e un pezzetto alla volta immergerlo in un bicchiere d'acqua velocemente, proprio giù e su.</div><div>Poi passarli nell'olio caldo a friggere.</div><div>Una volta fritti scolarli su carta assorbente, spolverare con un poco di sale e servire.<br /> <p></p></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-72928873686381984012022-09-16T11:19:00.036+02:002022-11-30T18:09:13.705+01:00DOLCE DANILO<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBDTlHwpWSMU_WgF4fE6vzaAnYvWNVOR16U5jjZsuWZCIovBqPrVnXbXTMn4Slaaaf4vq69t5Uw99My8Zoij6UqOFunB6sGwHAUF7HMfWnw_53VSLxDIMnJ7v0JiwZoongBJVOI7Z5MmtJX3Qbs94OnXcK8S7WVOsq1JqiNMz2dZ-8mpP9hxLO8Za/s4032/IMG_0044.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBDTlHwpWSMU_WgF4fE6vzaAnYvWNVOR16U5jjZsuWZCIovBqPrVnXbXTMn4Slaaaf4vq69t5Uw99My8Zoij6UqOFunB6sGwHAUF7HMfWnw_53VSLxDIMnJ7v0JiwZoongBJVOI7Z5MmtJX3Qbs94OnXcK8S7WVOsq1JqiNMz2dZ-8mpP9hxLO8Za/w300-h400/IMG_0044.JPG" width="300" /></a></div><br /> <p></p><div>Questo dolce e friabilissimo. Può essere farcito con crema, cioccolato, panna montata, marmellata.</div><div>Ho seguito la ricetta indicata sulla bustina di lievito per il dolce Danilo.</div><div><br /></div><div><br /></div><div><b>Ingredienti:</b></div><div><b><br /></b></div><div><b>3 uova</b></div><div><b>150 g di zucchero semolato</b></div><div><b>100 g di burro fuso (facoltativo)</b></div><div><b>150 g di fecola di patate</b></div><div><b>1 bustina di lievito per dol</b><b>ce Danilo</b></div><div><b><br /></b></div><div>In una ciotola montare a neve gli albumi a cui aggiungere, mescolando, i tuorli, lo zucchero, il burro fuso, la fecola di patate miscelata e setacciata con il lievito della bustina.</div><div>Amalgamare bene fino ad ottenere una crema priva di grumi.</div><div>Versare poi il composto in uno stampo dai bordi alti imburrato e infarinato e cuocere in forno a 170 gradi per 30/35 minuti.</div><div><br /></div><div>Io l'ho fatto sia con il burro che senza ed è buono in tutti e due i modi.</div><div><br /></div><div><br /></div><div><br /></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-81163901036507761702022-09-15T12:20:00.006+02:002022-11-08T16:11:01.120+01:00TAGLIATELLE AI FUNGHI PORCINI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZRDv8_kPBDyrODIrIcg526CA_FUoBpaSVLO-wcHjI91SD3Xxpe5gLptivlWNI12ylYT4-GOv1TR3TKloWBGXzpurn8DkWw2pEVcXsFLY2asOXvglNz96qRwr6qS1PjLa7IfSJyKwDQBZARwPpkYaRy8xu6qZsI0LFWT12dSroYnhIpxo8X6FYWJO/s4032/IMG_0042.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZRDv8_kPBDyrODIrIcg526CA_FUoBpaSVLO-wcHjI91SD3Xxpe5gLptivlWNI12ylYT4-GOv1TR3TKloWBGXzpurn8DkWw2pEVcXsFLY2asOXvglNz96qRwr6qS1PjLa7IfSJyKwDQBZARwPpkYaRy8xu6qZsI0LFWT12dSroYnhIpxo8X6FYWJO/w300-h400/IMG_0042.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit;"><b>Ingredienti:</b></span><div><b><br /></b></div><div><b>tagliatelle</b></div><div><b>funghi porcini freschi</b></div><div><b>scalogno</b></div><div><b>aglio</b></div><div><b>prezzemolo</b></div><div><b>vino bianco</b></div><div><b>sale</b></div><div><b>pepe</b></div><div><b><br /></b></div><div>Pulire i funghi freschi e tagliare i gambi a pezzetti .</div><div>Mettere in padella un poco di olio, lo scalogno tritato e l'aglio in camicia e dopo qualche minuto unire i gambi e farli cuocere per circa 5 minuti.</div><div>Sfumare col vino, togliere l'aglio e mettere le cappelle affettate sottilmente facendo cuocere ancora per altri 5 minuti e aggiustare di sale e pepe,</div><div>Cuocere le tagliatelle e mantecarle nella padella con i funghi (se serve mettere un goccio di acqua di cottura della pasta) unendo un poco di prezzemolo tritato,.</div><div> <p></p></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-63156133606307730202022-09-02T11:42:00.002+02:002022-10-28T18:54:26.834+02:00COTOLETTE DI MELANZANE <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/AVvXsEhfNOiA9kT56UNMWbb-DjS-8tdFFRJVKpFxrkOueld4QNOdWMvLmndkvM7WNOLijzFyo_NM8uImygwS6bpSl-XKlUOvlmSiX2iw63ozYFu5IZnfVs-kFOVmw1o2Rj7654aAz8Rq95_C59jSLosMKPJ04hs2yIk6drAa5r3_QxN8lUzuzf3b-ide4AOD/s3264/IMG_2434.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNOiA9kT56UNMWbb-DjS-8tdFFRJVKpFxrkOueld4QNOdWMvLmndkvM7WNOLijzFyo_NM8uImygwS6bpSl-XKlUOvlmSiX2iw63ozYFu5IZnfVs-kFOVmw1o2Rj7654aAz8Rq95_C59jSLosMKPJ04hs2yIk6drAa5r3_QxN8lUzuzf3b-ide4AOD/w300-h400/IMG_2434.JPG" width="300" /></a></div><br /> <p></p><div style="text-align: left;"><b>Ingredienti:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>2 melanzane tonde</b></div><div style="text-align: left;"><b>2 uova intere</b></div><div style="text-align: left;"><b>sale</b></div><div style="text-align: left;"><b>parmigiano grattugiato</b></div><div style="text-align: left;"><b>pane grattugiato</b></div><div style="text-align: left;"><b>olio per friggere</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Sbattere le uova con un poco di sale e un poco di formaggio</div><div style="text-align: left;">Tagliare le melanzane a fette alte circa mezzo centimetro e metterle nelle uova.</div><div style="text-align: left;">Passarle poi nel pane grattugiato e friggerle in olio. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><br /></b></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-1890692267050238792022-08-10T12:16:00.001+02:002022-10-28T21:55:25.609+02:00TAGLIATELLE CON CREMA DI PEPERONI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyu_FSTElC5dXCwOCcprRzWv8mkUNuk5xpWa4ZVnv4E3pOv694UPRTWB5gP5U3pn4zb6fIJ87Rv2H28nSx505sbxfDt_LGPdX_xqDu81JxjOgNX1GCTT7J0KJnibhHC0eIgJ8EJ4F83se9_vzeLFSs3PkOpJ8oxevkBPozUzSCxxn0oNXVl5Lckk5/s3264/IMG_0315.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyu_FSTElC5dXCwOCcprRzWv8mkUNuk5xpWa4ZVnv4E3pOv694UPRTWB5gP5U3pn4zb6fIJ87Rv2H28nSx505sbxfDt_LGPdX_xqDu81JxjOgNX1GCTT7J0KJnibhHC0eIgJ8EJ4F83se9_vzeLFSs3PkOpJ8oxevkBPozUzSCxxn0oNXVl5Lckk5/w300-h400/IMG_0315.JPG" width="300" /></a></div><div><br /></div><div>E' una ricetta di Benedetta Rossi che però come formato di pasta ha cotto i paccheri.</div><br /> <b>Ingredienti:</b><p></p><div><b><span style="font-family: inherit;">2 peperoni rossi</span></b></div><div><b><span style="font-family: inherit;">100 g di ricotta</span></b></div><div><b><span style="font-family: inherit;">100 ml di latte</span></b></div><div><b><span style="font-family: inherit;">mezza cipolla</span></b></div><div><b><span style="font-family: inherit;">prezzemolo</span></b></div><div><b><span style="font-family: inherit;">sale</span></b></div><div><b><span style="font-family: inherit;"><br /></span></b></div><div><span style="font-family: inherit;">Tagliare a pezzi i peperoni eliminando i semi.</span></div><div><span style="font-family: inherit;">Tritare la cipolla e farla soffriggere in un poco di olio, unire i peperoni e far cuocere per un paio di minuti mescolando.</span></div><div><span style="font-family: inherit;">Salare, unire due mestoli di acqua e cuocere coperto per 8 minuti mescolando ogni tanto.</span></div><div><span style="font-family: inherit;">Quando sono cotti unire la ricotta, il latte e frullare fino ad ottenere una crema.</span></div><div><span style="font-family: inherit;">Rimettere in padella, unire la pasta mescolando bene e servire con un po' di prezzemolo tritato.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><br /></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-84326628884312128232022-06-30T11:33:00.001+02:002022-10-27T21:50:06.192+02:00RISOTTO ALLA PIZZAIOLA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrOdXZrtjbIy9XcEJIoETjYwtPOcXupxatHAoGGOChELfFvd9pR02pDNUr0mTEy5bAwcDTVzj0ACB_IPpg3VFBRlk3Kv0Kn1U7wynUQ941cIfGflIrvDxiAMswSEVKgD1vjE3dsTRATIGLnhhY4ahSwd_txb9Yvaf-9haW_0E6nJFV-TzUK7GD1TY/s3264/IMG_2432.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrOdXZrtjbIy9XcEJIoETjYwtPOcXupxatHAoGGOChELfFvd9pR02pDNUr0mTEy5bAwcDTVzj0ACB_IPpg3VFBRlk3Kv0Kn1U7wynUQ941cIfGflIrvDxiAMswSEVKgD1vjE3dsTRATIGLnhhY4ahSwd_txb9Yvaf-9haW_0E6nJFV-TzUK7GD1TY/w300-h400/IMG_2432.JPG" width="300" /></a></div><br /> <p></p><div><span style="font-family: inherit;"><b>Ingredienti:</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b>1 litro di brodo vegetale</b></span></div><div><span style="font-family: inherit;"><b>160 g di riso carnaroli</b></span></div><div><span style="font-family: inherit;"><b>vino bianco</b></span></div><div><span style="font-family: inherit;"><b>1 spicchio di aglio</b></span></div><div><span style="font-family: inherit;"><b>passata di pomodoro</b></span></div><div><span style="font-family: inherit;"><b>sale</b></span></div><div><span style="font-family: inherit;"><b>basilico</b></span></div><div><span style="font-family: inherit;"><b>100 g circa di mozzarella a pezzetti</b></span></div><div><span style="font-family: inherit;"><b>20 g circa di parmigiano grattugiato</b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;">Preparare il brodo vegetale.</span></div><div><span style="font-family: inherit;">Soffriggere l'aglio in un poco di olio, unire la passata di pomodoro, sale, basilico e far cuocere per una decina di minuti, poi togliere l'aglio.</span></div><div><span style="font-family: inherit;">In pentola mettere un filo di olio, il riso e fare tostare, poi sfumare col vino e far cuocere per 18 minuti unendo il brodo un po' alla volta.</span></div><div><span style="font-family: inherit;">A metà cottura del riso unire la passata di pomodoro e verso la fine mettere la mozzarella rimescolando per farla sciogliere.</span></div><div><span style="font-family: inherit;">Mantecare fuori dal fuoco con il parmigiano, far riposare per 5 minuti e servire.</span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div><div><span style="font-family: inherit;"><b><br /></b></span></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-65056369062319905832022-06-29T21:50:00.001+02:002022-10-27T22:03:39.275+02:00PENNE CON SALAME E ROBIOLA<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwQkUc4f18bafi_RVyjgva2bmHKy_zVmI9I1z4dlxS2DZuXmvGk3n3OdAfZ9SMx93Q9QlBLKuIYbj44lXMz2tZbH2FvL7kxUnH8dq7NOeJS71M2idnIdumBLSbAughd_IBf5tB-sHvAU-8URJ8Idbcu2Fv0xHzn8uOCsOiXmAhjNf8wswwftWklhC/s3264/IMG_2429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKwQkUc4f18bafi_RVyjgva2bmHKy_zVmI9I1z4dlxS2DZuXmvGk3n3OdAfZ9SMx93Q9QlBLKuIYbj44lXMz2tZbH2FvL7kxUnH8dq7NOeJS71M2idnIdumBLSbAughd_IBf5tB-sHvAU-8URJ8Idbcu2Fv0xHzn8uOCsOiXmAhjNf8wswwftWklhC/w300-h400/IMG_2429.JPG" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Avevo un pezzetto di salame strolghino che era diventato un po' duro per essere mangiato così. E' un piatto davvero gustoso.<p></p><p><br /></p><p><b>Ingredienti:</b></p><div style="text-align: left;"><b><span style="font-family: inherit;"><br /></span></b></div><div style="text-align: left;"><b><span style="font-family: inherit;">salame</span></b></div><div style="text-align: left;"><b><span style="font-family: inherit;">5/6 pomodorini datterini<br /></span></b><b><span style="font-family: inherit;">mezza cipolla<br /></span></b><b><span style="font-family: inherit;">salame<br /></span></b><b><span style="font-family: inherit;">50/60 g di robiola</span></b></div><div style="text-align: left;"><b><span style="font-family: inherit;">olio</span></b></div><div style="text-align: left;"><b><span style="font-family: inherit;"><br /></span></b></div><div style="text-align: left;"><span style="font-family: inherit;">Frullare il salame.</span></div><div style="text-align: left;"><span style="font-family: inherit;">Tagliare a pezzetti i pomodorini.</span></div><div style="text-align: left;">Tritare la cipolla e soffriggere in un poco di olio, unire il salame e dopo una decina di minuti unire i pomodorini facendo cuocere per circa un quarto d'ora unendo un po' di acqua calda.</div><div style="text-align: left;">Mettere quindi la robiola facendola sciogliere.</div><div style="text-align: left;">Intanto cuocere la .pasta e una volta scolata, mantecarla nel sugo.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><br /></b></div><p><br /></p><div style="text-align: left;"><b><br /></b></div><p><b><br /></b></p><div style="text-align: left;"><b><br /></b></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-90397101537197749682022-06-12T22:24:00.003+02:002022-11-02T15:24:50.206+01:00FOCACCIA ALL'OLIO<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOQhqTpjGRHvg9-_b7hbFW5JPMBnQpLSZN8r3-XZvD3Q2I0Z-wDAFRw8kb8th5kGeZPxhFaBKNjWD29sVALLsYqXrGEZFm42Gs-sxjXOa_BTjWq1GDi3uF4V1elrb5RerahXI5rjLjv9-ZKkbQ9qK37EQILeoEJSWQHgfvJiKgnG9Djzk1bRma0F0/s3264/IMG_2410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfOQhqTpjGRHvg9-_b7hbFW5JPMBnQpLSZN8r3-XZvD3Q2I0Z-wDAFRw8kb8th5kGeZPxhFaBKNjWD29sVALLsYqXrGEZFm42Gs-sxjXOa_BTjWq1GDi3uF4V1elrb5RerahXI5rjLjv9-ZKkbQ9qK37EQILeoEJSWQHgfvJiKgnG9Djzk1bRma0F0/w300-h400/IMG_2410.JPG" width="300" /></a></div><br /><p></p><div style="text-align: left;">E' una focaccia con le patate lessate nell'impasto. L'ha proposta nel blog Giallo Zafferano, Allacciate il grembiule</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Ingredienti:</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;"><b>300 g di patate</b></div><div style="text-align: left;"><b>150 ml olio evo</b></div><div style="text-align: left;"><b>2 cucchiaini di sale fine</b></div><div style="text-align: left;"><b>200 ml di latte</b></div><div style="text-align: left;"><b>8 g lievito di birra </b></div><div style="text-align: left;"><b>400 g farina manitoba o farina 0</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">Lessare le patate, ancora calde passarle unirle all'olio e al sale e amalgamare finché l'olio sarà tutto assorbito.</div><div style="text-align: left;">Scaldare appena il latte e scioglierci il lievito di birra, poi unire alle patate mescolando bene.</div><div style="text-align: left;">Unire un po' alla volta la farina mescolando energicamente per 10 minuti e far lievitare per due ore.</div><div style="text-align: left;">Ungere abbondantemente una teglia e distribuire il composto, poi coprire con un canovaccio e far lievitare ancora per un'ora.</div><div style="text-align: left;">Trascorso il tempo fare dei buchi con le dita sulla superficie e mettere ancora un po' di olio.</div><div style="text-align: left;">Cuocere in forno statico a 190 gradi per 35/40 minuti e una volta sfornata spennellarla ancora con olio.</div><div style="text-align: left;">Si può mangiare sia tiepida che fredda.</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><br /></b></div><div style="text-align: left;"><br /></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-60441457912011871822022-06-02T10:21:00.005+02:002022-11-02T16:46:26.741+01:00TORTA VIENNETTA FATTA IN CASA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9oJB_iNi1rCSw9OkvalwgBdHFV3E_Lcj7syYA_LK-pjCXeUmmXDTlhAx3uxJky_RDZwRl0rtb2tBGwNfDD1rGPC-ZheAYlr7nns6Kt62Cze4QCkYlFtzhpMtG_-qW3jCAZB33ARedQDvxN5eiyFmqju4a7tGdqpMCapsFx3MA3FmIJzhhyZhJH9b/s3264/IMG_0838.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9oJB_iNi1rCSw9OkvalwgBdHFV3E_Lcj7syYA_LK-pjCXeUmmXDTlhAx3uxJky_RDZwRl0rtb2tBGwNfDD1rGPC-ZheAYlr7nns6Kt62Cze4QCkYlFtzhpMtG_-qW3jCAZB33ARedQDvxN5eiyFmqju4a7tGdqpMCapsFx3MA3FmIJzhhyZhJH9b/s320/IMG_0838.JPG" width="240" /></a></div><br /><p></p><p><br /></p><p>Una ricetta di Natalia Cattelani </p><p><br /></p><div style="text-align: left;"><span style="font-family: inherit;"><b>Ingredienti:</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b><b>500 ml di panna fresca </b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>250/300 g di latte condensato</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>150 g di cioccolato fondente</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b>granella di nocciole e caramello </b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><b><br /></b></span></div><div style="text-align: left;">Per le strisce di cioccolato:</div><div style="text-align: left;"><ul style="text-align: left;"><li>Disegnate il fondo del vostro stampo su fogli di carta da forno, saranno le sagome che dovrete rivestire di cioccolato, rigirate i fogli per non mettere il cibo a contatto con la grafite.</li><li>Tritate il cioccolato e fatelo sciogliere a bagnomaria o nel microonde.</li><li>Con l'aiuto di una spatolina o di un pennello spalmate il cioccolato ricoprendo le vostre sagome, man mano le completate trasferitele su un vassoio e ponetele in freezer.</li></ul>Per la crema:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><ul style="text-align: left;"><li>semi montate in una ciotola fredda la panna</li><li>Aggiungete il latte condensato</li><li>prelevatene 4/5 cucchiai che monterete a neve ferma e vi serviranno per la decorazione finale, conservandole in frigorifero.</li></ul><div>Iniziate a montare il dolce</div><div><br /></div><div><ul style="text-align: left;"><li>Foderate lo stampo con carta forno o pellicola</li><li>Adagiate il primo foglio di cioccolato, versate uno strato di crema, adagiate un altro foglio di cioccolato e poi a seguire ancora la crema fino a completare gli ingredienti.</li><li>Coprite e mettere in freezer, sarà pronto dopo circa 5 ore.</li><li>Capovolgete il dolce su un vassoio, ultimate decorando con ciuffi di panna, una striscia di caramello e nocciole tritate.</li></ul><div><br /></div><div><br /></div>Io ho amalgamato alla crema delle amarene sciroppate che messo anche sulle fette tagliate<br /><div class="wprm-recipe-instruction-group" style="background-color: white; box-sizing: border-box; font-family: Montserrat; font-size: 17px;"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal" style="box-sizing: border-box; clear: none; color: #e10735; font-family: inherit; font-size: 1em; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; line-height: 1.3em; margin: 0.8em 0px 0px !important; overflow-wrap: break-word; padding: 0px !important; text-align: center;"><br /></h4></div></div><br /></div><div style="text-align: left;"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal" style="background-color: white; box-sizing: border-box; clear: none; color: #e10735; font-family: Montserrat; font-size: 17px; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; line-height: 1.3em; margin: 0.8em 0px 0px !important; overflow-wrap: break-word; padding: 0px !important; text-align: center;"><span style="font-family: inherit; font-size: 1em; text-align: left;">.</span></h4></div><div class="wprm-recipe-instruction-group" style="background-color: white; box-sizing: border-box; font-family: Montserrat; font-size: 17px;"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal" style="box-sizing: border-box; clear: none; color: #e10735; font-family: inherit; font-size: 1em; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; line-height: 1.3em; margin: 0.8em 0px 0px !important; overflow-wrap: break-word; padding: 0px !important; text-align: center;"><br /></h4></div><div class="wprm-recipe-instruction-group" style="background-color: white; box-sizing: border-box; font-family: Montserrat; font-size: 17px;"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal" style="box-sizing: border-box; clear: none; color: #e10735; font-family: inherit; font-size: 1em; font-variant-east-asian: normal; font-variant-numeric: normal; font-weight: 400; line-height: 1.3em; margin: 0.8em 0px 0px !important; overflow-wrap: break-word; padding: 0px !important; text-align: center;"><br /></h4></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0tag:blogger.com,1999:blog-8793502672773802569.post-12537591677428389712022-05-27T12:15:00.001+02:002022-10-27T22:22:50.462+02:00TAGLIOLINI CON FUNGHI PRUGNOLI<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8L1PwZOKeTi0m843a9sF5SPTxUC86mg5Fcg07WU5M6jN33rhw-r04y5acNKtS2zWINZvnSkzx2H45XNWPlThdUdQpX0OFN_C3UCF4xvcGEvVjMyJXe1FGyheKqeWnn1tSEmQlEWQbrf23IQvgujzK6avdvQdNTYz914tdoaeRbNJANGP4rG8F6kCK/s3264/IMG_2394.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3264" data-original-width="2448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8L1PwZOKeTi0m843a9sF5SPTxUC86mg5Fcg07WU5M6jN33rhw-r04y5acNKtS2zWINZvnSkzx2H45XNWPlThdUdQpX0OFN_C3UCF4xvcGEvVjMyJXe1FGyheKqeWnn1tSEmQlEWQbrf23IQvgujzK6avdvQdNTYz914tdoaeRbNJANGP4rG8F6kCK/w300-h400/IMG_2394.JPG" width="300" /></a></div><br /> <p></p><div><b>Ingredienti:</b></div><div><b><br /></b></div><div><b>funghi prugnoli</b></div><div><b>1 spicchio di aglio</b></div><div><b>olio</b></div><div><b>prezzemolo tritato</b></div><div><b><br /></b></div><div>Dopo aver pulito i funghi, tritarne una piccola parte finemente e il resto più grossolanamente.</div><div>Mettere in padella un poco di olio con l'aglio a rosolare, unire la parte dei funghi più grossolana alzando un poco la fiamma, salare e rimescolare spesso.</div><div>Intanto cuocere i tagliolini e unirla ai funghi, saltare un paio di minuti, spolverare con il prezzemolo e servire mettendo i funghi tritati fini come se fosse formaggio.</div><div><b><br /></b></div><div><b><br /></b></div>Robertahttp://www.blogger.com/profile/08140169194448147854noreply@blogger.com0