tag:blogger.com,1999:blog-61691380417482357872024-03-27T13:15:33.515+01:00Arte e Cucina da CloBlog di Cucina, Arte, Hobbies nel mondo di CloClohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.comBlogger329125tag:blogger.com,1999:blog-6169138041748235787.post-41632201999488975702016-06-14T23:25:00.000+02:002016-06-14T23:25:15.992+02:00Treccine con ricotta <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Una ricetta scelta tra le tante dal libro "croissant e biscotti" del maestro di pasticceria Luca Montersino. Consigliata per la prima colazione ma adatta anche per accompagnare un the' pomeridiano o per una veloce e deliziosa merenda. Solo pochi ingredienti di buona qualità, per questi biscotti morbidi e leggeri, senza burro e senza uova. Treccine semplici e veloci da realizzare per regalare una sana e golosa merenda ai nostri bambini. Si possono congelare per poi scongelarle a temperatura ambiente per qualche minuto.<br /><br /><strong>Ingredienti</strong></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><strong><br /></strong>250 g farina <br />250 g zucchero</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />375 g ricotta di pecora<br />8 g lievito per dolci<br />5 g di sale (un pizzico)<br />scorza grattugiata di limone non trattato<br /><br /><strong>Per la copertura</strong><br />1 uovo battuto (o latte)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />zucchero semolato (o zucchero di canna) q.b.<br /><br />Mettere in una ciotola la farina, il lievito, lo zucchero e mescolare. Unire la ricotta ben asciutta, la scorza del limone e in ultimo il sale. Amalgamare velocemente il tutto, senza lavorare troppo. Appoggiare il panetto ottenuto su un piano di lavoro leggermente infarinato, formare tante palline di circa 60 g l’una. Da ognu</span><span style="font-family: "arial" , "helvetica" , sans-serif;">na ricavare un cordoncino lungo circa 25 cm., piegarlo a U e intrecciarlo (vedere foto). Allineare le treccine in una teglia foderata con carta forno, spennellare la superfice con l’uovo sbattuto o con il latte e cospargere con lo zucchero. Farle cuocere in forno già caldo a 150° per 20 minuti circa. <br /><br />Per preparare l'impasto nella planetaria, usare il gancio K, unire gli ingredienti come sopra fino ad ottenere un impasto liscio (non lavorare troppo). Continuare la preparazione su un piano di lavoro.</span></div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com104tag:blogger.com,1999:blog-6169138041748235787.post-26016045287234228002016-03-30T22:21:00.001+02:002016-03-30T22:23:38.592+02:00Fioritura dei ciliegi a Roma<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">La pasquetta ha regalato ai romani la festa della fioritura
dei ciliegi giapponesi (Sakura) al parco del laghetto dell’Eur. Uno spettacolo
che ogni anno si ripete dall’ultima settimana di marzo fino alla prima di
aprile. Questa fioritura coincide con quella in Giappone, che inizia al sud per
arrivare come un’onda rosa verso il nord del paese. Una magia di colori
tanto attesa che ne fa una delle principali festività della primavera. In
Giappone l’Hanami che letteralmente significa “ammirare i fiori”, <span style="mso-spacerun: yes;"> </span>è simbolo di rinascita e vitalità. Passeggiare
tra gli alberi in fiore è di buon auspicio, si gode della loro bellezza fugace
e, come da tradizione, si consuma un pic-nic in compagnia<span style="mso-spacerun: yes;"> </span>di familiari e di amici sotto gli alberi
usando un telo in pvc di colore azzurro. Questa abitudine si sta diffondendo
anche a Roma sulle rive intorno al laghetto dell’Eur dove, tra alberi che
creano un’atmosfera da sogno con fiori dalle mille sfumature, è facile <span style="mso-spacerun: yes;"> </span>incontrare ragazze con il tradizionale kimono che
lo trasformano in un angolo di Giappone. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">I ciliegi che circondano il parco del laghetto dell’Eur
(prunus Yedoensis), furono donati dalla città di Tokio a Roma nel 1959 come
simbolo di amicizia tra i due paesi.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ho avuto la fortuna di visitare l’anno scorso alla fine di
aprile questo paese, del quale porto ancora racchiuso in me il suo fascino.
Spero presto di postare anche se con un po’ di ritardo solo alcune delle
tremila foto <span style="mso-spacerun: yes;"> </span>fatte.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">La bambolina che vedete nella foto è un ricordo del mio viaggio in Giappone
e la porto sempre con me.</span></div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com11tag:blogger.com,1999:blog-6169138041748235787.post-59181758974123805892016-03-26T17:58:00.000+01:002016-03-26T17:58:46.634+01:00<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #a64d79; font-size: x-large;">Auguri di una Pasqua serena e piena di armonia</span><br />
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<em><span style="font-family: "trebuchet ms" , sans-serif;">Vi lascio i miei biscotti come dolce augurio</span> </em></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300 g di farina 00<br />150 g di burro<br />150 g di zucchero<br />1 uovo intero<br />2 tuorli</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">un pizzico di sale<br /><br />Disporre a fontana la farina setacciata su un piano di lavoro con un pizzico di sale. Aggiungere nel centro lo zucchero, l'uovo intero, i due tuorli e con l'aiuto di una forchetta mescolare senza raccogliere la farina. Unire il burro a pezzettini, tenuto per circa un'ora fuori dal frigo. Amalgamare gli ingredienti velocemente con la punta delle dita raccogliendo la farina. Formare un panetto schiacciato, avvolgerlo nella pellicola trasparente e metterlo in frigo almeno per un'ora. Passato questo tempo stendere la frolla con il mattarello a uno spessore di 5 mm e tagliare i biscotti. Allinearli su una teglia foderata con carta forno e farli cuocere in forno già caldo a 170 per circa 20 minuti.</span></div>
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<br />Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com2tag:blogger.com,1999:blog-6169138041748235787.post-11923914847866372272016-03-23T15:49:00.001+01:002016-03-23T15:51:14.589+01:00Arista di maiale all'arancia<div class="separator" style="clear: both; text-align: center;">
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Una ricetta semplice, gustosa con i profumi del Mediterraneo. I tempi di cottura sono un po' lunghi (circa un'ora) ma ne vale la pena. La mia arista pesava 1k e 800 g ma vi lascio la ricetta per un 1kg di carne.<br />
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<em><strong>Ingredienti</strong></em><br />
1kg di arista di maiale<br />
un bicchiere di buon vino bianco secco<br />
un bicchierino di cognac<br />
30 g di burro<br />
2 cucchiai di olio<br />
1 spicchio d'aglio<br />
2 arance succose non trattate<br />
6 piccoli rametti di rosmarino<br />
5 foglie di salvia<br />
2 foglie di alloro<br />
Sale, pepe q.b.<br />
brodo vegetale q.b.<br />
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Legare la lonza con dello spago da cucina, infilare tra lo spago e la carne i rametti di rosmarino e le foglie di salvia. In una pentola capiente scaldare il burro insieme all’olio. Unire la carne e dopo averla fatta rosolare uniformemente, versare il cognac e lasciare restringere il fondo di cottura. Aggiungere l’alloro, l'aglio, salare e pepare. Bagnare la carne con il vino, farlo evaporare, versare del brodo vegetale e lasciare cuocere la carne con il coperchio, girandola di tanto in tanto; se serve aggiungere altro brodo durante la cottura. Nel frattempo lavare le arance e asciugarle con un telo. Con un pelapatate o con un coltellino affilato togliere la buccia facendo attenzione a non prelevare la parte bianca e tagliarla a julienne. Ricavare il succo delle due arance e metterlo da parte. A cottura ultimata, togliere la carne dalla pentola e avvolgerla nella carta di alluminio. Aggiungere al fondo di cottura il succo delle arance e far bollire per cinque minuti a fuoco vivace senza farlo addensare troppo. Filtrare il tutto con un passino a maglie larghe, aggiungere alla salsa le scorze delle arance tagliate a julienne e farla insaporire sul fuoco per altri tre minuti (per addensare la salsa aggiungere un cucchiaino di maizena o di fecola di patate). Togliere lo spago all'arista e servirla a fette con la salsa all'arancia. <br />
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<br />Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com1tag:blogger.com,1999:blog-6169138041748235787.post-41143162601205604472016-03-03T22:46:00.000+01:002016-03-03T22:51:47.124+01:00Biscotti croccanti con fiocci d'avena<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Non biscotti ma biscottoni croccanti di 7/8 cm di diametro, buoni con il cioccolato bianco o con quello fondente. Un po' di pazienza per la cottura ma il risultato ripaga. Biscotti che, chiusi in una scatola di latta, rimangono croccanti e profumati per alcuni giorni.<br /> <br />Ingredienti</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />250 g farina 00<br />2 uova<br />200 g zucchero di canna<br />100 g zucchero semolato<br />2 cucchiai di miele<br />125 g burro <br />1 cucchiaino di essenza di vaniglia<br />1 cucchiaino di bicarbonato<br />135 g fiocchi d’avena<br />90 g uvetta<br />70 g gherigli di noci tritati grossolanamente<br />125 g cioccolato bianco (o cioccolato fondente)<br /><br />Amalgamare in una terrina il burro a pezzettini, i due tipi di zucchero, il miele, l’essenza di vaniglia e le uova. Incorporare i fiocchi d’avena, il bicarbonato con la farina, l’uvetta, i gherigli di noci e il cioccolato ridotto a pezzettini. Mescolare bene. Con le mani infarinate prendere delle piccole quantità d’impasto, formare delle palline di uguale peso, un po' più grandi di una pallina da ping-pong. Metterle su una teglia foderata con carta forno, quattro per volta, lasciando tra una e l’altra uno spazio di 10 cm. schiacciarle a uno spessore di 1 cm. Cuocere i biscotti in forno già caldo a 170° per circa 12 minuti, fino a leggera doratura. Sfornarli e allinearli su una gratella a raffreddare.<br /><br />Io ho preparato l'impasto nella planetaria con il gancio a foglia.</span></div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com2tag:blogger.com,1999:blog-6169138041748235787.post-39205951051705676952016-02-28T23:21:00.000+01:002016-02-28T23:21:05.508+01:00Viaggio ad Amsterdam e dintorni<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Il viaggio in Olanda era in cantiere da molto tempo. Però, vuoi per la mancanza di tempo, vuoi per la falsa credenza che ad Amsterdam è tutto caro, vuoi per la fama di questa città di trasgressione, abbiamo sempre preferito altre mete. Questa volta, guida turistica alla mano e dopo una ricerca su internet della sistemazione migliore, con la voglia di sfatare tutti i luoghi comuni, abbiamo deciso di partire.<br /><br />Questa di seguito è la descrizione dei nove giorni di viaggio a luglio 2014, sempre senza la presunzione di fornire informazioni utili o consigli, ma esclusivamente come diario.<br /><br />La ricerca su internet della sistemazione ci ha portato a conosce la Sig.ra Susanna Var Der Kroon, una deliziosa signora olandese che vive in Italia (<strong><a href="mailto:susannavanderkroon@libero.it">susannavanderkroon@libero.it</a></strong>) Abbiamo prenotato un alloggio in pieno centro e siamo partiti. </span></div>
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</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: IT;">Amterdam e la parte
dell’Olanda che abbiamo visitato, è stato uno dei viaggi più interessanti che abbiamo
fatto. Ci torneremo sicuramente per apprezzare di nuovo il clima di
tranquillità e serenità che si respira in questo meraviglioso paese.</span></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="mso-ansi-language: IT;"></span></span>Con un click ai seguenti <span style="color: blue; font-size: large;"><strong>link</strong></span> si arriva alla descrizione del viaggio divisa per giorni ed<span style="font-family: "arial" , "helvetica" , sans-serif;"> a tutte le foto</span></span></div>
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<a href="https://docs.google.com/document/d/1HaRd5FrdHTZEHe6Y7RLAcL4NasdDMhoy9dmc6CycfCo/edit?usp=sharing"><span style="color: blue; font-family: "calibri";"><span style="font-size: large;"><strong>Amsterdam
e dintorni primo secondo terzo giorno</strong></span> – Quartieri centrali e gita sui canali</span></a><o:p></o:p></div>
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e dintorni quarto <span style="mso-spacerun: yes;"> </span>giorno</strong></span> – Musei <span style="mso-spacerun: yes;"> </span>e mercato dei fiori</span></a></div>
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e dintorni quinto giorno</strong></span> – Mulini a vento a <span style="font-size: 11.5pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Zaanse
Schans</span></span></span></a><span style="font-family: "calibri";"><span style="color: black; font-size: 11.5pt; line-height: 115%;">,</span></span></div>
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e dintorni sesto giorno</strong></span> - <span style="mso-spacerun: yes;"> </span>L’Aja, Leida,
Harlem</span></a><span style="font-family: "calibri";">.</span></div>
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<a href="https://docs.google.com/document/d/17ndKjRJZATtInmC5xZSdUqj6rMkn7mSyxR5AYfmmUyM/edit?usp=sharing"><span style="color: blue;"><span style="font-family: "calibri";"><strong><span style="font-size: large;">Amsterdam
e dintorni Settimo giorno prima parte</span></strong> - <span style="font-size: 11.5pt; line-height: 115%; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Lo
Zuiderzeemuseum</span></span></span></a><span style="font-family: "calibri";"><span style="color: black; font-size: 11.5pt; line-height: 115%;"> </span></span></div>
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e dintorni<span style="mso-spacerun: yes;"> </span>settimo giorno seconda parte</span></strong> -
Marken</span></a></div>
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<a href="https://docs.google.com/document/d/1Nx0fqhVkm3B8Vp4Rh2oThCAJXOIC6Tihfp14IycG5D8/edit?usp=sharing"><span style="color: blue; font-family: "calibri";"><span style="font-size: large;"><strong>Amsterdam
e dintorni ottavo e nono giorno</strong></span> - <span style="mso-spacerun: yes;"> </span>Heineken
Experience, ponte Magere Brug, mulino De Gooyer, <span style="mso-spacerun: yes;"> </span>Orto botnico</span></a><o:p></o:p></div>
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<span style="font-size: large;"><span style="color: #cc0000; font-size: x-large;">per S. Valentino</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Una ricetta che ho visto sfogliando il numero 12 del 2015 della rivista "La cucina Italiana" e subito ho pensato di provarla, con qualche piccola variante, per San Valentino la festa degli innamorati. Questo tortino si può preparare in anticipo e scaldarlo poco prima di servirlo per quelli che vogliono celebrare la giornata dell’amore con una serata romantica a lume di candela ma non vogliono passare troppo tempo in cucina durante la cena.<br /><br /><strong>Ingredienti</strong><br /><em><strong>per due persone</strong></em><br />2 patate rosse medie<br />2 carciofi (mammole)<br />uno scalogno<br />timo </span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br />parmigiano reggiano q.b.<br />olio extra vergine di oliva</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">burro q.b.<br />sale- pepe<br /><br />Privare i carciofi dalle foglie esterne, dei gambi e dell’eventuale fieno centrale, affettarli e metterli in acqua acidula con succo di limone o con i gambi del prezzemolo (come preferisco fare io) per evitare che anneriscano. Scottarli in acqua bollente salata per un minuto e mezzo e dopo averli scolati farli saltare in una padella con un filo di olio e lo scalogno tritato per due minuti. Spegnere il fuoco, aggiustare di sale, insaporire con le foglioline di timo e due cucchiai di parmigiano grattugiato (io ho aggiunto al parmigiano anche una grattugiata di cacio ricotta). Lavare molto bene le patate con la buccia, affettarle a rondelle di spessore circa 2 mm e scottarle per un minuto in acqua bollente salata. Scolarle e condirle con un cucchiaio di parmigiano grattugiato, un filo di olio e pepe q.b. Imburrare una piccola pirofila tonda da forno, foderare i bordi all’interno con un giro di patate, poi con un giro di fette di carciofi e procedere alternando i due ingredienti in anelli concentrici. Distribuire sulla superfice altro parmigiano grattugiato, qualche fiocchetto di burro e qualche fogliolina di timo. Infornate a 200° per 15 minuti. Sfornare e servire subito. </span><br />
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com5tag:blogger.com,1999:blog-6169138041748235787.post-57537447945730295592016-02-09T14:50:00.001+01:002016-02-09T14:55:00.126+01:00Dischetti e cuori ripieni di carnevale<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oggi è martedì grasso, l’ultimo giorno di carnevale. Ovunque è un giorno di festa con grandi buffet di dolci tipici e sfilate di carri. Precede il mercoledì delle ceneri che segna l’inizio della quaresima. Io lo voglio festeggiare con questi fritti di pasta croccante ripieni</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>Ingredienti</strong></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong><em>per la pasta</em></strong><br />250 g farina<br />20 g zucchero</span><span style="font-family: "arial" , "helvetica" , sans-serif;">2 uova<br />25 g burro morbido</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">un bicchierino di grappa (o succo di arancia)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">un pizzico di sale<br /> olio di semi di arachidi</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><br /><strong><em>Per il ripieno</em></strong><br />250 g ricotta<br />60 g zucchero a velo<br /> scorza grattugiata di un limone non trattato</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">100 g di gocce di cioccolato fondente<br /><br /><strong><em>Per guarnire</em></strong><br />miele q.b.<br />zucchero a velo q.b.<br /><br />Mettere sul piano di lavoro la farina a fontana, nel centro unire le uova, lo zucchero, il burro a temperatura ambiente, la grappa e un pizzico di sale. Lavorare prima con una forchetta, poi con le mani fino a formare un panetto. Coprirlo con una ciotola e lasciarlo riposare per circa 30 minuti. Nel frattempo, lavorare la ricotta con lo zucchero, passarla in un passino a maglie non troppo fitte, aggiungere la scorza grattugiata di un limone e le gocce di cioccolato. Stendere la pasta con il mattarello (o con la macchinetta per la pasta) allo spessore di circa 2 mm. Ricavare un numero pari di dischetti, di circa 8 cm di diametro. Farcirli con un cucchiaino di ricotta, spennellare il bordo con acqua o albume d’uovo, coprire con un altro dischetto e sigillare bene i bordi. Friggere i dolci in abbondante olio di semi di arachide, caldo (170°). Quando saranno dorati, scolarli e farli asciugare su carta assorbente da cucina. Spennellare i dischi con miele caldo e servirli. <br /><br /> Io ho tagliato una sfoglia con un taglia biscotti a cuore, che ho riempito con il preparato di ricotta seguendo il procedimento come sopra e altri cuori li ho tagliati e fritti direttamente e serviti con una spolverata di zucchero a velo.</span></div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com2tag:blogger.com,1999:blog-6169138041748235787.post-46332844464046670512016-02-08T22:13:00.001+01:002016-02-08T22:13:38.135+01:00Frittelle di carnevale ripiene di ricotta<br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: black;">Visto che a carnevale paese che vai frittella che trovi, ecco questa ricetta arricchita con ricotta profumata al liquore Strega.<br /> <br />Ingredienti<br /><br /><strong>Pasta bignè</strong><br />280 g farina 00<br />200 ml latte intero<br />200 ml acqua<br />120 g burro<br />6 uova<br />2 tuorli<br />un pizzico di sale<br />un limone non trattato<br />olio di semi di arachidi<br /><br /><strong>Crema di ricotta</strong><br />200 g ricotta di pecora asciutta<br />20 g zucchero a velo<br />liquore allo Strega<br /><br />In una pentola capiente portare a bollore il latte, l’acqua, il burro a pezzettini e un pizzico di sale. Allontanare dal fuoco la pentola, unire la farina tutta assieme e mescolare. Rimettere su fuoco basso, mescolare fino a quando il composto si stacca dalle pareti. Lasciare intiepidire e incorporare le uova e i tuorli uno per volta. Aggiungere alla pasta bigne’ la scorza grattugiata del limone. Mettere in una padella abbondante olio e quando sarà caldo, prelevare l’impasto con un cucchiaino e con l’aiuto di un altro o con il dito farlo cadere nella padella. Friggere pochi pezzi per volta fino a quando non si gonfiano e diventano dorati. Scolarli e farli asciugare su carta da cucina. In una ciotola profumare la ricotta con lo zucchero, due cucchiaini di liquore Strega, buccia grattugiata di limone e a piacere un pizzico di cannella. Passare la crema di ricotta in un setaccio fine, metterla in una sac a' poche e riempire le frittelle. Spolverare con zucchero a velo.<br /><br /> Dopo aver fatto asciugare le frittelle su carta assorbente da cucina si possono passare ancora calde nello zucchero semolato. </span></span></div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com3tag:blogger.com,1999:blog-6169138041748235787.post-9303472598215006962016-02-06T11:07:00.000+01:002016-02-08T22:23:47.909+01:00Stelle filanti...fritte<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Il carnevale è tornato con la sua sagra dei vari fritti dolci e salati. Per festeggiarlo ho già realizzato in passato <a href="http://arteecucinadaclo.blogspot.it/2012/02/i-dolci-fritti-di-carnevale.html">varie ricette</a> ed ora vi lascio questa con un impasto molto simile a quello delle <a href="http://arteecucinadaclo.blogspot.it/2015/02/frappe.html">frappe</a> (chiacchiere, cenci, bugie crostole, stracci etc.) dolce più diffuso per il carnevale. Con questa sfoglia ci si può sbizzarrire con la propria fantasia e darle <a href="http://arteecucinadaclo.blogspot.it/2012/02/le-tagliatellescherzo-di-carnevale.html"> forme</a> e colori diversi; stelle filanti, nodi, fiocchi e trecce (vedere foto), come ho fatto anche io. La ricetta prevede la grappa e il liquore all’anice, non indicati ai bambini ma si possono sostituire con altrettanto succo di arancia.<br /><br /><br /><strong>Ingredienti</strong><br />300 g farina 00<br />75 g fecola di patate<br />75 g zucchero<br />2 uova<br />un pizzico di sale<br />50 g burro freddo<br />2 cucchiai di grappa<br />1 cucchiaino di liquore all'anice<br />½ bustina di lievito per dolci<br />1 cucchiaino di cacao <br />olio di semi di arachidi per friggere q.b. <br />zucchero a velo q.b.<br /><br />Setacciare le due farine con il lievito sul piano di lavoro. Fare la classica fontana e nel centro mettere le uova e lo zucchero lavorandoli con una forchetta. Aggiungere il burro a pezzettini, la grappa, l'anice e un pizzico di sale. Amalgamare tutti gli ingredienti incorporando pian piano tutta la farina. Impastare velocemente, fino ad ottenere un impasto liscio. Prelevare una piccola parte dell'impasto, aggiungere un cucchiaino di cacao e un goccio di grappa se serve. Lasciare riposare sotto ad una ciotola per circa 30 minuti. Dividere l’impasto chiaro in tante parti, stenderle con il mattarello a sfoglia sottile di 2 mm. (oppure usare la macchinetta per la pasta). Ricavare con la rotella dentellata delle strisce larghe 3 cm e lunghe circa 30 cm. Arrotolarle a spirale (vedere foto) o su se stesse e friggerle in abbondante olio caldo (170°-180°) pochi pezzi per volta fino a farle dorare. Toglierle dall’olio e lasciarle sgocciolare su carta assorbente da cucina. Quando saranno fredde spolverizzare le stelle filanti con zucchero a velo. Stesso procedimento anche per l'impasto con il cacao.</span></div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com2tag:blogger.com,1999:blog-6169138041748235787.post-62636087827083610762016-01-30T21:34:00.000+01:002016-01-30T21:41:41.746+01:00Pasta con le cime di rapa e cozze<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Un buon primo gustoso dove si incontrano i sapori della terra e quelli del mare, i sapori del sud e, in particolare, quelli della Puglia. Un connubio straordinario tra le cime di rapa, un ortaggio povero dal sapore deciso, e le cozze, gustosi e saporiti molluschi. Un matrimonio perfetto dove la piccantezza del peperoncino dona al piatto quella che si dice, una marcia in più.<br /><br />Ingredienti per 4 persone<br /><br />320 g di pasta<br />500 g di cime di rapa<br />800 g di cozze<br />2 spicchi di aglio<br />peperoncino fresco o secco q.b.<br />un mazzetto di prezzemolo<br />sale q.b.<br />olio extra vergine d'oliva</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Pulire le cime di rapa eliminando i gambi duri e le foglie più grandi. Lavarle più volte sotto l’acqua corrente per eliminare i residui di terra. metterle a bollire in abbondante acqua salata per circa dieci minuti, (volendo si possono cuocere anche al vapore). Dopo averle scolate, passarle sotto un getto d'acqua fredda per preservarne il colore verde brillante. Togliere i semi al peperoncino e tagliarlo a pezzettini. Pulire le cozze con l’aiuto di uno spazzolino con setole dure o con una paglietta da cucina e passarle velocemente sotto l’acqua fredda. Togliere le eventuali incrostazioni con un coltellino eliminando da ogni cozza il bisso (la barbetta) che fuoriesce dalla conchiglia, lavarle nuovamente con cura. Farle aprire in una larga padella con un giro d’olio extravergine, uno spicchio d'aglio, peperoncino e un mazzetto di prezzemolo. Quando saranno tutte aperte staccare i molluschi, filtrare con un colino a maglie fitte il liquido di cottura e tenerlo da parte. In una pentola mettere a bollire abbondante acqua salata e, quando inizia il bollore, buttare la pasta. In una padella capiente versare dell’olio extravergine d’oliva, aggiungere uno spicchio d’aglio schiacciato e del peperoncino. Quando il tutto è caldo ripassare le cime di rapa precedentemente tagliate grossolanamente con le forbici da cucina. Eliminare l’aglio, unire le cozze e far amalgamare i sapori solo qualche minuto a fuoco vivace con una parte del liquido delle cozze tenuto da parte, salare. Scolare la pasta molto al dente tenendo da parte un po del liquido di cottura e farla saltare nella padella insieme alle cime di rapa e le cozze, aggiungendo ogni tanto il restante liquido delle cozze filtrato e al, bisogno, un po’ d’acqua di cottura della pasta. Servire la pasta con un giro di buon olio e, se piace, ancora del peperoncino.<br /><br />Ho usato per questa ricetta una pasta che amo molto: la Pasta Cocco. Una pasta di grano duro trafilata a bronzo. La scelta del formato non è stata ragionata ma costretta perché in casa avevo solo le farfalle (molto grandi). Il risultato è stato più che soddisfacente e solo per questo ho voluto mettere la foto. </span></div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com1tag:blogger.com,1999:blog-6169138041748235787.post-76333870403616560622015-12-11T14:42:00.000+01:002015-12-11T14:42:38.186+01:00Hummus di ceci e tahina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwmrQnmQPlQc4WgsvEfnlWiaKmG764KRuOMOwSwxTQ0XM7F5aA4hoj1ivdNBz2ileR2HiaJomih-L5vkRG6cQbBKGQ_KfiehjZyfbAcY7vcm9rtnIBw8ylbB8m-le84nEpVw2A4knNLic/s1600/P1200167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwmrQnmQPlQc4WgsvEfnlWiaKmG764KRuOMOwSwxTQ0XM7F5aA4hoj1ivdNBz2ileR2HiaJomih-L5vkRG6cQbBKGQ_KfiehjZyfbAcY7vcm9rtnIBw8ylbB8m-le84nEpVw2A4knNLic/s400/P1200167.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ricetta vegana<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">L’hummus è una crema spalmabile a base di ceci e una salsa di sesamo: la tahina. Facile da preparare, dal sapore
speciale, tipica della cucina mediorientale, si può gustare su tipico pane arabo o su crostini, ma si accompagna bene a
verdure crude in pinzimonio, sia per un antipasto o per uno spuntino. Si
conserva in frigorifero per circa 5 giorni e si può servire sia a temperatura
ambiente che fredda.<o:p></o:p></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">300 g di ceci lessi (o in scatola)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cucchiai di succo di limone<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 spicchi di aglio (io 1)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cucchiai di tahina<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cucchiai di olio evo<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">sale, prezzemolo q.b.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Mettere in ammollo i ceci per una notte (12 ore) in acqua
fredda. Sciacquarli bene e metterli a cuocere fino a cottura, (debbono risultare morbidi) schiumando ogni tanto. Passare i ceci sotto l’acqua, sfregarli con le mani per togliere le bucce,
per poi rendere la crema più liscia e lasciare da parte un po di acqua di
cottura. Metterli nel bicchiere del mixer, aggiungere l’olio, l’aglio e
il sale. Frullare, aggiungere la tahina e se serve un po di liquido di cottura. La crema deve risultare liscia senza grumi. Servire l’hummus in una
ciotola con un filo d’olio, prezzemolo tritato, accompagnato da pane arabo o
crostini a piacere.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">La crema si puo preparare con lo stesso peso di ceci in
scatola, scolati e sciacquati. In questo caso aggiungere acqua calda quando si
frullano.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Consiglio di assaggiare la crema per regolare il sapore
secondo il proprio gusto.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ora va molto servire l’ hummus con una spolverata di curry o
curcuma.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">La tahina è possibile trovarla nei supermercati e negozi etnici. Io a Roma la trovo da Castroni.<o:p></o:p></span></div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com7tag:blogger.com,1999:blog-6169138041748235787.post-9090233740582020422015-11-09T22:09:00.001+01:002015-11-09T22:09:43.465+01:00Cipolla ripiena di tonno e ricotta<div class="separator" style="clear: both; text-align: center;">
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Troppo bella per non farla conoscere è la profumata cipolla rossa di Acquaviva delle Fonti , (presidio slow food). Il terreno fertile della zona e l’ampia disponibilità di acqua dolce che sgorga limpida da una falda sotterranea perenne (da qui il nome Acquaviva delle Fonti) danno vita a questa eccellenza pugliese. La coltivazione è limitata al territorio del comune e la coltivazione avviene nel rispetto della tradizione antica e in modo naturale. Si riconosce per la tipica forma piatta , per il peso che varia tra i 500 g e un 1 kg , ma può arrivare oltre. Tipico il colore tra il rosso carminio e il violaceo che si schiarisce verso l’interno, fino a diventare sempre più bianca al centro. Per la sua dolcezza può essere consumata cruda e cotta, nei primi piatti, nelle insalate, farcita con carne, al forno ma anche adatta nella preparazione di marmellate per accompagnare i formaggi.</div>
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Ingredienti</div>
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Per una grossa cipolla (o 4 medie)</div>
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200 g di tonno al naturale </div>
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200 g di ricotta di mucca</div>
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2 uova</div>
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uno spicchio d'aglio</div>
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un ciuffo di prezzemolo </div>
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sale, olio q.b.</div>
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pangrattato q.b.<br />
grana padano q.b.<br />
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Pulire la cipolla, tagliarla a metà in senso orizzontale, scottarla in acqua bollente per 5 minuti, scolarla e farla intiepidire. Sminuzzare nel mixer il tonno scolato con il prezzemolo, l'aglio e mettere il tutto in una ciotola capiente. Unire le uova, la ricotta, amalgamare, salare e pepare. Se l'impasto risulta troppo morbido aggiungere un po di pangrattato. Eliminare la parte centrale (il cuore) della cipolla, una metà tritarla nel mixer e incorporarla all'impasto di tonno. Riempire l'incavo delle mezze cipolle con il preparato. Allineare le cipolle ripiene in una teglia, distribuire su ognuna del pangrattato mescolato con il grana. Dopo averle condite con un filo d'olio, metterle in forno già caldo a 200° per circa 45 minuti (il tempo varia a seconda della grandezza delle cipolle). </div>
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Nella teglia tra le cipolle mettere delle patate condite con sale e olio.<br />
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Questa mia della foto pesava 800 g.<br />
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com2tag:blogger.com,1999:blog-6169138041748235787.post-34884665717201151282015-11-01T00:25:00.000+01:002015-11-01T00:25:30.694+01:00Margot <div class="separator" style="clear: both; text-align: center;">
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E' arrivata Margot nella nostra famiglia, una certosina dolce e affettuosa!!!!!</div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com2tag:blogger.com,1999:blog-6169138041748235787.post-78880622514327351792015-10-29T09:31:00.000+01:002015-10-29T09:31:16.864+01:00Torta con zucca e mandorle<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Un dolce semplice, casalingo preparato con la zucca che, per il suo sapore tendente al dolce si presta bene alla preparazione di piatti dolci. Ecco quindi una torta morbida, perfetta per questo periodo autunnale. Una di quelle torte da credenza più buone il giorno dopo.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">350 g di zucca pulita da scorza e semi<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">180 g di zucchero semolato<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">150 g di mandorle pelate<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">80 g di farina 00<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">40 g di amido di mais (o fecola di patate)<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">100 g di burro morbido<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">20 g di amaretti</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 tuorli<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 albumi <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">un pizzico di sale fino</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">una bustina di lievito per dolci<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">zucchero a velo <o:p></o:p></span></div>
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<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;">Ridurre la polpa della zucca a dadini di un cm e cuocerli per dieci
minuti con 20 g di burro (preso dal totale). Lasciare intiepidire e passarli nel mixer per ottenere una purea. Tritare finemente le
mandorle nel mixer con un cucchiaio di zucchero (preso dal totale). Montare con una
frusta i tuorli con lo zucchero rimasto
fino ad ottenere un composto bianco e spumoso. Unire il restante burro e lavorare ancora con la frusta. Aggiungere le
mandorle, gli amaretti tritati finemente e mescolare con una spatola. Con un setaccio far cadere pian piano le due farine mescolate
con il lievito. Incorporare la crema di zucca e in ultimo gli albumi montati a neve con
un pizzico di sale, mescolando dal basso verso l’alto. Versare l’impasto in una
teglia a cerniera foderata con carta forno e lasciare cuocere in forno già
caldo a 180° per circa 50 minuti (fare la prova stecchino). Consiglio di lasciare la torta nel forno spento per 5 minuti e servirla fredda cosparsa di zucchero a velo.</span></span></div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com10tag:blogger.com,1999:blog-6169138041748235787.post-66095995580155779622015-10-07T18:52:00.000+02:002015-10-07T18:53:22.603+02:00Cooking For Art 2015 Roma<div class="MsoNormal">
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<span style="font-family: Arial, Helvetica, sans-serif;">Si è svolto il 3-4-5 ottobre a Roma<a href="http://www.witaly.it/it/articoli/cooking-art-roma-2015-officine-farneto-sabato-3-domenica-4-luned%C3%AC-5-ottobre-2015"> Cooking for art 2015</a> alle Officine Farneto, una manifestazione dedicata all'alta cucina con la presenza di giovani chef, maestri pizzaioli e con la presenza di 150 espositori che hanno presentato le migliori specialità regionali, vini di qualità, birre artigianali, formaggi. In questa occasione, viene proclamato “Il miglior chef emergente", quest’anno attribuito a Oliver Piras . La manifestazione quest'anno è stata arricchita dalla presenza internazionale del Giappone, con l’Ambasciatore a Roma e la gentile consorte, accompagnati dallo chef Masatoshi Matsuda chef della residenza giapponese. La cucina giapponese è una delle più bilanciate e salutari al mondo, divenuta negli ultimi anni più popolare tra gli occidentali.</span></div>
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Vi lascio qualche foto dell'evento.</div>
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<span style="font-family: Arial, Helvetica, sans-serif;">La chef Giulia Steffanina docente de Les Chef Blancs, una scuola di cucina e pasticcera professionale e semiprofessionale che ha sede alle officine Farneto.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">L'Ambasciatore Giapponese a Roma Kazuyoshi Umemoto</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lo chef della Residenza dell'Ambasciatore del Giappone Masatoshi Matsuda</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Lo chef Andrea Mainardi che con la sua irruenza dirompante ha realizzato la sua originale versione del risotto al parmigiano.</span><br />
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com3tag:blogger.com,1999:blog-6169138041748235787.post-36085132670839373882015-09-07T23:05:00.000+02:002015-09-07T23:06:19.081+02:00Torta soffice al profumo di limone<div class="separator" style="clear: both; text-align: center;">
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Il rientro dalle vacanze estive è sempre un momento
difficile.Per non deprimersi e tornare subito al solito ritmo quotidiano, consigliano gli esperti di trovare subito qualcosa da fare, di rilassante di gratificante. Quindi
anche se il caldo continua a tormentarci mi sono messa in cucina e ho preparato una bella torta soffice, adatta per la prima colazione dei bambini ma anche per accompagnare
un buon tè</div>
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.Vi lascio la ricetta e auguro un buon rientro a tutti. </div>
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Ingredienti</div>
4 uova medie<br />
150 g zucchero<br />
170 g latte intero<br />
200 g farina<br />
il succo di 2 limoni<br />
la scorza grattugiata finemente di un limone<br />
8 g di lievito per dolci (1/2 bustina)<br />
zucchero a velo q.b.<br />
una teglia diametro 24 cm. alta 4 cm.<br />
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Amalgamare in una ciotola lo zucchero con i tuorli.
Aggiungere il succo dei due limoni e la
scorza grattugiata finemente di uno. Mescolare, unire poco per volta la farina setacciata con il lievito, alternandola con il latte.
Montare gli albumi a neve con un pizzico di sale e incorporarli delicatamente
al composto, mescolando con una spatola dall’alto verso il basso. Imburrare e
infarinare una teglia tonda, versare la preparazione e lasciare cuocere a 160°
per venti minuti e a 180° per altri 25 minuti circa. Lasciare la torta per
cinque minuti nel forno spento e leggermente aperto.</div>
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Quando sarà fredda, spolverarla con zucchero a velo.</div>
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Buona così semplice...ma con del cioccolato fuso... versato su ogni fetta...la rende più golosa!<o:p></o:p></div>
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<span id="goog_534854193"></span><span id="goog_534854194"></span><br />Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com6tag:blogger.com,1999:blog-6169138041748235787.post-73075553084526947562015-07-13T23:06:00.001+02:002015-07-16T21:30:40.315+02:00Pasta con tonno fresco e melanzane<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Una ricetta ricca di sapore, poco impegnativa nella preparazione; un primo protagonista di una cena con gli amici in questa calda estate.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti per due persone</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">160 g penne rigate</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">una bustina di zafferano (io di Navelli 0,1 g)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">un trancio<span style="mso-spacerun: yes;"> </span>di tonno fresco in solo pezzo </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 melanzane lunghe con la buccia scura</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cucchiai di vino bianco secco</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 spicchio d' aglio</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">farina 00 (o di riso) q.b.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">qualche rametto di menta fresca</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">peperoncino</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">olio evo q.b.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">olio si semi di arachidi per friggere</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Lavare ed asciugare le melanzane, tagliarle a fette verticali alte 1,5 cm. Eliminare la polpa centrale lasciandone solo 1,5 cm. attaccata alla buccia e ridurle a cubetti. Passarle nella farina, e dopo aver tolto quella in eccesso, friggerle<span style="mso-spacerun: yes;"> </span>in padella con abbondante olio di semi caldo insieme a 5 foglie di menta. Quando saranno leggermente dorate, scolarle con un mestolo forato e far assorbire l'olio in eccesso su carta assorbente da cucina. In una seconda padella scaldare 2 cucchiai di olio evo, aggiungere l’aglio, il peperoncino, unire il tonno fresco precedentemente tagliato a dadini di 1,5 cm. Lasciare insaporire per 2 minuti a fuoco medio, versare il vino e mescolando delicatamente lasciare cuocere 4-5 minuti. Salare il pesce e a fuoco spento aggiungere qualche foglia di menta tagliata grossolanamente con le mani. Lessare la pasta in abbondante acqua bollente salata con lo zafferano.<span style="mso-spacerun: yes;"> Scolarla al dente</span> e condirla in una ciotola con le melanzane fritte, il tonno, un filo di olio evo e servirla con foglie di menta fresca.</span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A volte mi piace finire il piatto con una manciata di pinoli tostati.</span><br />
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com6tag:blogger.com,1999:blog-6169138041748235787.post-3999114051307045752015-06-08T21:50:00.000+02:002015-07-16T21:30:57.939+02:00Crema al mascarpone e peperoncino<div class="separator" style="clear: both; text-align: center;">
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Una crema dalla preparazione semplice che diventa di grande effetto con la presentazione nel bicchierino e con il gusto particolare per l'aggiunta del peperoncino.</div>
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Ingredienti</div>
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125 g cioccolato fondente </div>
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150 g panna fresca</div>
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150 g mascarpone</div>
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20 ml liquore all'arancia (o altro liquore a piacere)</div>
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peperoncino in polvere q.b.</div>
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In un pentolino versare un po' di acqua. Ridurre il cioccolato in piccoli pezzi e metterli in un secondo pentolino che sarà più piccolo del primo che lo dovrà contenere ( Il fondo del pentolino che contiene il cioccolato non deve toccare l'acqua sottostante). Far sciogliere il cioccolato a bagnomaria a fuoco moderato, versare a più riprese la panna nel cioccolato mescolando delicatamente. In una ciotola mescolare il mascarpone con il liquore all'arancia. Allontanare il cioccolato ormai sciolto dal fuoco e quando sarà intiepidito aggiungere il mascarpone con il liquore. Amalgamare bene e versare la crema ottenuta nei bicchierini scelti e lasciarli in frigorifero minimo per un'ora. Servire la crema con una spolverata di peperoncino.</div>
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<br />Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com3tag:blogger.com,1999:blog-6169138041748235787.post-85972849609243631732015-03-30T23:22:00.000+02:002015-03-30T23:33:51.698+02:00Gnocchi di pane e spinaci (Strangolapreti)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;">
</span></span><span style="font-family: Arial, Helvetica, sans-serif;">Il pane è il cibo che ricicliamo più degli altri; si utilizza infatti in molte preparazioni tipiche regionali. Questa che ho scelto per riciclare del buon pane di Genzano raffermo, è una ricetta tipica della cucina trentina; gli strangolapreti, gnocchi di pane raffermo e spinaci, conditi con del buon burro fuso aromatizzato con salvia fresca e grana del Trentino. Un piatto povero, veloce da preparare e che, oltre al pregio del riciclo, fornisce alla semplicità del pane e degli spinaci un gusto raffinato ed un eccezionale mix di sapori.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200 g di mollica di pane raffermo </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">400 g di spinaci freschi<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">un uovo intero e un tuorlo</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">300 ml circa di latte intero</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">15 g di farina </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 g di parmigiano grattugiato (o grana trentino)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">50 g di burro </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">un rametto di salvia</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sale, pepe, noce moscata q.b.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">farina q.b.</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Tagliare a pezzettini piccoli la mollica di pane,
lasciarla ammorbidire in una ciotola con il latte tiepido. Mondare e lavare bene gli spinaci, lessarli in pochissima acqua leggermente salata per pochi minuti,
scolarli, passarli sotto l’acqua fredda e strizzarli molto bene. Tritarli con il coltello e metterli in una ciotola capiente, aggiungere
la mollica del pane ben strizzata, il parmigiano, la farina. Unire l’uovo intero con il tuorlo sbattuti a parte, salare, pepare
e se piace, aggiungere noce moscata. Amalgamare bene tutti gli ingredienti
fino ad ottenere un composto compatto lavorabile con le mani (se serve aggiungere del pangrattato). <span style="mso-spacerun: yes;">F</span>ormare delle
palline del peso di 10 g l'una o, come ho scelto di fare io; pesare piccole porzioni d'impasto del peso di 20 g l’una e dare
una forma ovale come una noce. Passare gli gnocchi
nella farina, tuffarli in acqua bollente salata (bollore dolce) pochi per volta
per evitare che si attacchino l'uno con l’altro e mescolarli delicatamente. Quando tornano a
galla sono cotti, scolarli con un mestolo forato e adagiarli in un piatto
largo. Condirli con burro fuso aromatizzato con foglie di salvia, <span style="mso-spacerun: yes;"> </span>parmigiano reggiano e pepe appena macinato.</span> </span> </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Si può trasferire il composto sulla spianatoia leggermente infarinata e, dopo aver formato dei salsicciotti di 2 cm di diametro, tagliare dei pezzettini lunghi 2-3 cm e procedere come sopra per la cottura</span>.</div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com10tag:blogger.com,1999:blog-6169138041748235787.post-85930871756396743682015-03-08T11:08:00.000+01:002015-03-30T23:39:23.746+02:00Cupcakes per la festa della donna<div class="separator" style="clear: both; text-align: center;">
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<span style="color: purple;"><span style="background-color: white;"><span style="background-color: white; color: magenta; font-size: x-large;">Auguri a tutte le donne</span></span></span><br />
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Per la festa della donna ho preparato dei cupcakes al cacao guarniti con crema di mascarpone e confettini di zucchero che offro a tutte.<br />
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Ingredienti<br />
<br />
85 g farina<br />
110 g zucchero<br />
110 g burro a temperatura ambiente<br />
2 uova<br />
25 g cacao amaro in polvere<br />
un cucchiaino di lievito per dolci<br />
un pizzico di sale<br />
3-4 cucchiai di liquore a piacere<br />
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Per la crema<br />
250 g mascarpone<br />
50 g zucchero a velo </div>
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Per prima cosa preparare la crema: montare il mascarpone con lo zucchero a velo lasciarla in frigorifero direttamente in un sacapoche.</div>
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In una ciotola capiente unire la farina, i lievito, lo zucchero, il cacao e mescolare. In un’altra ciotola rompere le uova, aggiungere il sale mescolarle bene, incorporare il burro morbido e con una piccola frusta amalgamare.Versare il composto con le uova nella ciotola con gli ingredienti secchi, aggiungere il liquore scelto e mescolare fino ad ottenere una massa morbida e liscia. Versare l’impasto nelle formine di carta a un cm. dal bordo. Infornare le tortine a 190° per circa 15-20 venti minuti. Farle freddare su una gratella e guarnirle a piacere con la crema di mascarpone precedentemente preparata.</div>
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Per la festa della donna ho decorato i cupcake con granella di zucchero gialla tipo di mimosa..</div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com6tag:blogger.com,1999:blog-6169138041748235787.post-32758812282498142092015-03-03T19:12:00.000+01:002015-03-03T19:15:52.060+01:00Un fine settima a Norcia<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>
</strong></span><span style="font-family: Arial, Helvetica, sans-serif;">Un fine settimana in Umbria quello passato, un regalo fatto dai nostri figli nel parco Nazionale dei monti sibillini a Norcia. Punto di riferimento “<strong><a href="http://www.ilcasaledegliamici.it/">Il Casale degli Amici</a></strong>”, una fattoria attiva fin dai primi del 500 che è stata trasformata
in un piacevole luogo di relax, adatto a chi vuole vivere la natura e la
cultura di un entroterra tra i piu belli e suggestivi del nostro paese. Nei giorni 27-28 e 1 marzo si è svolta <span style="mso-spacerun: yes;"> </span>la "<a href="http://www.neronorcia.it/mostramercato/">52 Mostra Mercato Nazionale del Tartufo Nero Pregiato di Norcia e dei Prodotti Tipici</a>".
Una mostra che avvicina il pubblico ai sapori genuini del luogo, un vero
festival del gusto, che si ripeterà anche il prossimo weekend il 6-8 marzo. Prima di tornare a casa, una visita all'altopiano del Castelluccio e a Cascia dove andiamo spesso per fare visita al santuario di Santa Rita</span><strong>.</strong></span></span></div>
<strong><span style="font-family: Arial;"></span></strong><br />
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<strong><span style="font-family: Arial;">"Il casale degli amici"</span></strong></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 11pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Prodotti della mostra mercato a Norcia</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Altopiano del Castelluccio</strong></span></div>
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Santuario di Santa Rita da Cascia</span></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oggi è martedì grasso, ultimo giorno di Carnevale. Finisce il periodo dei dolci fritti tipici di questo periodo e io voglio lasciare la mia ricetta del dolce che più lo rappresenta, le "chiacchiere" o frappe per noi romani, bugie, cenci o crogetti, strufoli o melatelli e altri nomi nelle diverse regioni italiane. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><br /></div>
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<o:p><span style="font-family: Arial, Helvetica, sans-serif;">Ingredienti</span></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">200 g farina 00</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 uova </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">20 g di burro</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">20 g zucchero</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">un pizzico di sale</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">vino bianco secco</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">olio di semi di arachidi q.b.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">zucchero a velo q.b.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Setacciare la farina e disporla a fontana su una spianatoia. Nel
centro mettere lo zucchero, le uova, un pizzico di sale, il burro a temperatura
ambiente e il vino. Impastare tutti gli ingredienti e lavorare la pasta fino a risultare liscia ed elastica, che si stacca bene dalle mani e dal piano di lavoro. Formare una palla, </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">avvolgerla con
pellicola trasparente e lasciarla riposare per 20 minuti. Stendere l’impasto
con il mattarello allo spessore di 1-2 mm. (si può usare la macchinetta della pasta) tagliare con la rotella dentellata delle
strisce larghe 4-5 cm. lunghe 12-14 cm. e sistemarle sulla spianatoia fino a
finire tutto l’impasto. Friggere le frappe in una padella larga, in abbondante
olio caldo, poche per volta, pochi secondi per lato, scolarle e lasciarle asciugare su carta assorbente da cucina.
Servirle con una spolverata di zucchero a <span style="mso-tab-count: 12;"> velo.</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-tab-count: 12;"> </span><span style="mso-tab-count: 14;"> </span></span></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: IT; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Arial, Helvetica, sans-serif;">Quando
la pasta è stesa ci si può divertire a tagliarla con dei taglia
biscotti<span style="mso-tab-count: 5;"> di varie forme. </span></span></span></div>
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<br />Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com10tag:blogger.com,1999:blog-6169138041748235787.post-2024916496825755492015-02-13T21:53:00.000+01:002015-02-17T01:04:42.825+01:00Cuori di frolla Buon San Valentino<span id="goog_1677661515"></span><span id="goog_1677661516"></span><br />
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<span style="font-family: Arial;">Ho voluto preparare questi biscotti con la ricetta dello chef Luca Montersino; una frolla friabile che si scioglie in bocca grazie alla presenza del burro.<br /><br /><br />Ingredienti<br /><br /><strong>Frolla bianca</strong><br />250 g farina 00<br /><br />150 burro<br /><br />100 zucchero a velo<br /><br />40 g tuorli <br /><br />un pizzico di sale<br /><br />½ baccello di vaniglia<br /><br />buccia grattugiata di mezzo limone<br /><br /><br /><strong>Frolla al cacao</strong>235 g. di farina<br /><br />15 g. di cacao amaro<br /><br />150 g. burro freddo</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />100 g. di zucchero a velo<br /><br />40 g. di tuorli d’uovo<br /><br />½ baccello di vaniglia (o 1 bustina di vanillina)<br /><br />1 pizzico di sale</span><br />
<strong><span style="font-family: Arial;"></span></strong><br />
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<span style="font-family: Arial;">200 g di cioccolato fondente al 50% </span><span style="font-family: Arial, Helvetica, sans-serif;"><br /><br />Disporrre a fontana la farina sulla spianatoia e nel centro mettere lo zucchero, i tuorli, il burro a temperatura ambiente a pezzettini, il pizzico di sale, la buccia grattugiata del limone e i semi della bacca di vaniglia. Lavorare prima gli ingredienti al centro al centro e dopo raccogliere tutta la farina. Lavorare la frolla fino ad ottenere un impasto liscio ed omogeneo, formare un panetto, avvolgerlo con pellicola trasparente e lasciarlo in frigorifero per almeno 30 minuti. Stenderlo poi a uno spessore di 4-5 mm. Tagliare la frolla con una formina a forma di cuore, appoggiarli in una teglia da forno foderata con carta forno. Cuocere i biscotti in forno già caldo 170° per circa 15 minuti. Formare così seguendo la ricetta anche i cuori con il cacao. Far sciogliere il cioccolato fondente a bagnomaria, allontanarlo dal fuoco e quando si è leggermente rappreso prenderne una piccola quantità e lasciarla cadere su un biscotto, appoggiare sopra l’altro e premere leggermente. I biscotti sono pronti.<br /><br />Per la frolla con il cacao mescolare la farina con il cacao e procedere come sopra.<br /><br />Si può preparare anche con la planetaria.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Una frolla versatile con la quale sbizzarrirsi a creare forme e lettere divertenti e romantiche e poi ricoprirle di cioccolato fondente.</span> </div>
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Clohttp://www.blogger.com/profile/14582041116575962737noreply@blogger.com3tag:blogger.com,1999:blog-6169138041748235787.post-57791237486633800242015-02-11T20:55:00.000+01:002015-02-11T20:55:39.421+01:00Castagnole <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">Ripropongo con piacere una rielaborazione della ricetta delle <a href="http://arteecucinadaclo.blogspot.it/2011/02/frappe.html">castagnole</a> che
ho già postato tempo fa, un mio cavallo di battaglia. Di ricette di castagnole ce ne sono molte ma
questa<span style="mso-spacerun: yes;"> per me è vincente anche perché </span> mi accompagna fin da quando
ero una bambina alle prime armi in cucina.<span style="mso-spacerun: yes;"> Nel tempo ho affinato e modificato la ricetta originale facendo moltissimi tentativi fino ad ottenere quella che oggi vi propongo. Queste mie castagnole s</span>i friggono<span style="mso-spacerun: yes;"> </span>a cucchiaiate, sono soffici , morbide, profumate e lo rimangono fino al
giorno dopo.<br /><br />Ingredienti</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 uova medie</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">120 g zucchero</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">20 g olio di semi di mais</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">200 ml latte intero</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">un bicchierino di liquore all’anice (o altro)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">la buccia grattugiata di un limone non trattato</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">450 g farina 00 circa</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">una bustina di lievito per dolci</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">olio di semi di arachidi per friggere</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">zucchero semolato q.b.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Sbattere le uova in una ciotola capiente con lo zucchero (senza
montarle) e sempre mescolando aggiungere l’olio, il latte, il liquore e la
buccia grattata del limone.<span style="mso-spacerun: yes;"> </span>Unire poco
alla volta la farina setacciata, mescolata precedentemente con il lievito. l'impasto
sarà pronto quando girandolo con una spatola tende quasi a staccarsi dalle pareti della
ciotola. Scaldare l’olio in una padella dai bordi<span style="mso-spacerun: yes;"> alti </span>(io uso una pentola), con un cucchiaino da tè
prendere un po’ d’impasto e con l’aiuto di un altro cucchiaino farlo cadere
nell’olio caldo che le deve coprire. Quando le castagnole verranno a galla si gireranno da
sole prendendo la classica forma tonda. Appena sono ben colorite scolarle,
farle asciugare su carta assorbente da cucina e rotolarle nello zucchero semolato. Buonissime
appena fritte, fredde e il giorno dopo.<o:p></o:p></span></div>
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