tag:blogger.com,1999:blog-40007597215713429162024-02-19T17:06:09.035+01:00Destreggiandomi in cucinaErikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.comBlogger274125tag:blogger.com,1999:blog-4000759721571342916.post-62322901618420616772017-10-14T22:03:00.000+02:002017-10-14T22:03:04.909+02:00Brodo di pesce<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzekRqmA2aPhpzF7WkrO2AWYUaiEgRaJUMnsCnDI2PYDo0iVNQslDCuPdtKFqBueEMheY09Y5SHp1J37V_NaTE8PBWPV31lpQy3VNVnIx2hk30Vizk4JR_TxAt1gMo1iWBQI16yXs4e2w/s1600/EeVog1508010343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="805" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzekRqmA2aPhpzF7WkrO2AWYUaiEgRaJUMnsCnDI2PYDo0iVNQslDCuPdtKFqBueEMheY09Y5SHp1J37V_NaTE8PBWPV31lpQy3VNVnIx2hk30Vizk4JR_TxAt1gMo1iWBQI16yXs4e2w/s640/EeVog1508010343.jpg" title="" width="536" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> Aglio<br /> Prezzemolo<br /> 20g di olio extra<br /> 5/6 pomodorini<br /> Goccio di vino bianco<br /> Scarti di pesce (io avevo 1 orata, 1 branzino e carapaci di mazzancolle)<br /> Acqua fino alla tacca dei 2 litri<br /> 1 cucchiaio di sale</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> Soffriggere aglio, olio e prezzemolo - 3min 120° vel 1<br /> Unire i pomodorini (io li ho lasciati interi) - 5min 150° vel soft<br /> Mettere il pesce - 10min 120° vel soft anti è sfumare col vino non appena raggiunge la temperatura, è lasciare insaporire 3min</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TsYBpGU9kyflP9Yx6RDiEe8Cr3gicTMriHqucKkFLiVj-BwUE8F5mtQ9MI5_AmgGVU2uZYAU31g-oBdCWNmnZC4y3KzBKON33ZPP8WNBEUF3JOZ6dHf7CAjh9KIn2oNQ_F_p1zwCVPU/s1600/2AXsC1508010135.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TsYBpGU9kyflP9Yx6RDiEe8Cr3gicTMriHqucKkFLiVj-BwUE8F5mtQ9MI5_AmgGVU2uZYAU31g-oBdCWNmnZC4y3KzBKON33ZPP8WNBEUF3JOZ6dHf7CAjh9KIn2oNQ_F_p1zwCVPU/s640/2AXsC1508010135.jpg" title="" width="480" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Aggiungere acqua e sale e cuocere 40min 100° vel soft anti</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qyi5Axgf0Mc0kAuoV28-n4eq30OqRJujKFvLpn_qQg4rErYJgcHUGO6rnesejNlLPQUSz0xlhE4Iq6SsKTtaH_4tLTWnBcNyQ9_9i8hBpS6gLbSvrMTC87zAT4WX2QrXRaUQRoq-eIE/s1600/Wq1Oa1508010316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qyi5Axgf0Mc0kAuoV28-n4eq30OqRJujKFvLpn_qQg4rErYJgcHUGO6rnesejNlLPQUSz0xlhE4Iq6SsKTtaH_4tLTWnBcNyQ9_9i8hBpS6gLbSvrMTC87zAT4WX2QrXRaUQRoq-eIE/s640/Wq1Oa1508010316.jpg" title="" width="480" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Infine filtrare in un recipiente.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4WQ90MIXYUBr9Bv1vgfTaALvM2i-Sj_F889FMkEVH-oARGfQcr3Xl6BHiRaF2oP08vP1GXEoP04CN2w-lCAnWb1jUdRJP5pHA3Id2qyYYJIFJF-WGukNowqPuBEwAN6HtNZlUwHAqpQ/s1600/EeVog1508010343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="805" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4WQ90MIXYUBr9Bv1vgfTaALvM2i-Sj_F889FMkEVH-oARGfQcr3Xl6BHiRaF2oP08vP1GXEoP04CN2w-lCAnWb1jUdRJP5pHA3Id2qyYYJIFJF-WGukNowqPuBEwAN6HtNZlUwHAqpQ/s640/EeVog1508010343.jpg" title="" width="536" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Una volta raffreddato l'ho porzionato in bottigliette di plastica vuote e congelate. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Al bisogno non si fa altro che lasciar scongelare il brodo e unirlo al riso per un gustosissimo risotto ai frutti di mare!</span></span></div>
Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-3504901405680178142017-07-03T16:08:00.001+02:002017-07-03T18:52:24.075+02:00Passatelli alle vongole<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXiJ437tn0r2evWaPUh-Gx7AyzjmlzeansIYnDbEzGr2rLt98kIfroNHJGE3TzHiF2wy43lXk530c9VtTsffvvY43LbHgA1m5T1QMh9VXdxtPSFcPVG_byluKFU1EGTpuyQmU7cmpQX0/s1600/QiDjZ1499090129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfXiJ437tn0r2evWaPUh-Gx7AyzjmlzeansIYnDbEzGr2rLt98kIfroNHJGE3TzHiF2wy43lXk530c9VtTsffvvY43LbHgA1m5T1QMh9VXdxtPSFcPVG_byluKFU1EGTpuyQmU7cmpQX0/s640/QiDjZ1499090129.jpg" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Il ''piatto tormentone'' dell'estate 2017 quando si va al mare è per mio figlio ''Passatelli alle vongole''.<br />Curiosi l'abbiamo assaggiato una prima volta, titubante del gusto perchè li ho sempre mangiati in brodo, ma ha rapito tutti e 3! </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Così a gran richiesta ho provato a replicare questo piatto.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Per 3 persone</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Passatelli impastati con 3 uova (<a href="https://destreggiandomiincucina.blogspot.it/2013/02/passatelli.html" target="_blank">qua</a> la ricetta dei passatelli)</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">mezzo kg di vongole</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">aglio</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">olio</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">vino bianco q.b.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">limone bio</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">prezzemolo</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Per prima cosa preparare l'impasto dei passatelli, fare la palla e lasciare riposare in frigo.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Tirarlo fuori 2 orette prima di cuocerli. </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Dopo 30min sciacciarli con uno schiacciapatate (o l'attrezzo apposito se si ha) e lasciarli su un vassoio all'aria in modo che si asciughino un po'.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw79yVgJJ54DnnBOOhjaL7T_ToWG_6DZSQxQ5LKSwcQ5rVSEM8mgLMsxu17TxLi9pf9BLVHzEQnkMoe7xrzdsSwYry23DtlJ18uuIkWfc_imA7HuXjleaBjhvjs0Of0P6oas7dR7KTBUc/s1600/3igpN1499090012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw79yVgJJ54DnnBOOhjaL7T_ToWG_6DZSQxQ5LKSwcQ5rVSEM8mgLMsxu17TxLi9pf9BLVHzEQnkMoe7xrzdsSwYry23DtlJ18uuIkWfc_imA7HuXjleaBjhvjs0Of0P6oas7dR7KTBUc/s640/3igpN1499090012.jpg" style="cursor: move;" width="360" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Intanto mettere una pentola con acqua salata a bollire </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Nel frattempo le vongole avremo fatte spurgare e saranno pronte per essere buttate in padella: aglio, olio e non appena sfrigola unire le vongole e un goccio di vino, coprire e mantenere il fuoco medio.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Appena si saranno aperte spremere un po' di limone sopra le vongole.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Quando l'acqua bolle buttare i passatelli e scolarli con una schiumarola appena vengono a galla. </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Saltarli nella padella con le vongole e spolverare di prezzemolo!</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Impiattare e buon appetito </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Io li ho fatti così e sono piaciuti molto!</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Se qualcuno li fa in altro modo e meglio, ascolto volentieri i consigli a riguardo!</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Intanto buon appetito con questo piatto dal gusto estivo! ;)</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR45wQBcZLMUaN4Q6GG3I0gsZXMQosdudaQBZvxkpKKqlbdVUwFNjMOOCYoSsBrx7-g_ECx0lTfrEsKdfSWFhjVsgZ8k75zWzPt6wKHgcE2h4MUTuaQ59WapSEbNSOQQgroPNfj0AVb5k/s1600/QiDjZ1499090129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR45wQBcZLMUaN4Q6GG3I0gsZXMQosdudaQBZvxkpKKqlbdVUwFNjMOOCYoSsBrx7-g_ECx0lTfrEsKdfSWFhjVsgZ8k75zWzPt6wKHgcE2h4MUTuaQ59WapSEbNSOQQgroPNfj0AVb5k/s640/QiDjZ1499090129.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-37039524093473810322016-11-03T19:00:00.000+01:002016-11-03T19:00:20.002+01:00Risotto con mazzancolle (in Redmond)<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBY1DQ34xbZw6I8epvsgPXwIVdfziuxhE9XTYi-_K3Mk-z24IZHEf03hlDK1ETEqi5Qi3GUh1q8QMX-sTvDTGHIRf-5RROxdDxgZ9Mr6Rd2IHzb-vfWxgATjroIcetF06rxoz-EEUUMK4/s1600/AWLxY1478194475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBY1DQ34xbZw6I8epvsgPXwIVdfziuxhE9XTYi-_K3Mk-z24IZHEf03hlDK1ETEqi5Qi3GUh1q8QMX-sTvDTGHIRf-5RROxdDxgZ9Mr6Rd2IHzb-vfWxgATjroIcetF06rxoz-EEUUMK4/s640/AWLxY1478194475.jpg" style="cursor: move;" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><u>per 2 persone</u></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">300g di mazzancolle da sgusciare</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">140g di riso</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">aglio</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">pomodorini </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cucchiaio di olio evo</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">timo limone (o prezzemolo)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sgusciare le mazzancolle, tenere da parte i carapaci che useremo per fare un brodo veloce.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Nella pentola mettere i carapaci, acqua e io ho messo 1 cucchiaino di sale al pomodoro.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Avviare la Multicooker - Fry vegetable</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi8IeKxu63X0ZgBa76k7oJ3MFfpI5ELMukVwUZNzx2FVOvt0tdS4irwQ_Z6qC-pbS6ZkIbV3IOKQIPZYT7aZerAK1LxNdiJHpWH93xocMxHrS6tV4tPJQkJR5wh_9QDhgQ6rNpD-lIkM/s1600/lkfqe1478194340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi8IeKxu63X0ZgBa76k7oJ3MFfpI5ELMukVwUZNzx2FVOvt0tdS4irwQ_Z6qC-pbS6ZkIbV3IOKQIPZYT7aZerAK1LxNdiJHpWH93xocMxHrS6tV4tPJQkJR5wh_9QDhgQ6rNpD-lIkM/s640/lkfqe1478194340.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ovviamente i minuti non scaleranno perchè non farà in tempo a raggiungere la temperatura, e dopo 20min andremo a fermarla.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Filtrare il brodo e tenerlo da parte</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Senza lavare la pentola, mettere 1 cucchiaio di olio e uno spicchio di aglio e soffriggere - fry fish</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Di seguito unire i pomodorini, le mazzancolle e farle colorare.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZwCSa90wHT2zQ5W_r0Y-NHNRsrazbnET-iLGdGczUf2RbDWiA62OPfoBwbEM1ZvVvo9OW-JjpqCTK-1ElL4YNoTqP1P49xWAXTZDApW4ZXhIM1ZM-Jkh67LrIPQK-Q-exT8SlVL73bo/s1600/XgKOX1478194396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZwCSa90wHT2zQ5W_r0Y-NHNRsrazbnET-iLGdGczUf2RbDWiA62OPfoBwbEM1ZvVvo9OW-JjpqCTK-1ElL4YNoTqP1P49xWAXTZDApW4ZXhIM1ZM-Jkh67LrIPQK-Q-exT8SlVL73bo/s640/XgKOX1478194396.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Unire il riso e tostarlo (lasciando sempre fry fish).</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eoz3KdP1ZmmcRGwFCCEkECNallv_AonIKStMvCLg_MYH9-fh9lfaN-pzuLLzTX2VYguIZZCCHqA5rXeRAZ7CsZnWmsTqy8xu767A2U2w_hpSSpvzLAyES7lB-A1R4x259gdc5gI-A2Q/s1600/VYiNt1478194410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8eoz3KdP1ZmmcRGwFCCEkECNallv_AonIKStMvCLg_MYH9-fh9lfaN-pzuLLzTX2VYguIZZCCHqA5rXeRAZ7CsZnWmsTqy8xu767A2U2w_hpSSpvzLAyES7lB-A1R4x259gdc5gI-A2Q/s640/VYiNt1478194410.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Versare il brodo lasciato da parte e acqua calda in modo da coprire il riso di un dito. A questo punto cambiare la cottura: io ho impostato Cook Quick Cook lasciando 25min.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A metà cottura circa ho controllato, mescolato e unito un po' di timo limone sminuzzato.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s9qYUzbuBNRZVHxc0LeAYGHLSqbFAueYiiOcBQo39jC__gMbYOrkMFGiZBdAgap245RLcciVP0NfeMx_Aiv8JiTvVrakQtJUkIruryqFom4d8GC8nRF6PnW24UQrG1ATM_kk0Lww1Fk/s1600/RJ7sX1478194427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9s9qYUzbuBNRZVHxc0LeAYGHLSqbFAueYiiOcBQo39jC__gMbYOrkMFGiZBdAgap245RLcciVP0NfeMx_Aiv8JiTvVrakQtJUkIruryqFom4d8GC8nRF6PnW24UQrG1ATM_kk0Lww1Fk/s640/RJ7sX1478194427.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Finire la cottura e impiattare.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRtCC7XM-e-_KMSqmbeZ38xXM9hjtPhSmV9OjZT1rsQUcixQKFR10k6A3pGaJ-kaaGYh__7ax_9o6GR-22G3AbjXqTbAhHI7U1-ZlZTUrVzoYGkRpcwP12tva3_2P6wbXdMn0r1sOjYU/s1600/KjzUO1478194454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRtCC7XM-e-_KMSqmbeZ38xXM9hjtPhSmV9OjZT1rsQUcixQKFR10k6A3pGaJ-kaaGYh__7ax_9o6GR-22G3AbjXqTbAhHI7U1-ZlZTUrVzoYGkRpcwP12tva3_2P6wbXdMn0r1sOjYU/s640/KjzUO1478194454.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Buon appetito!</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-985198958795742832016-10-22T11:16:00.001+02:002016-10-22T11:16:38.762+02:00Gnocchetti di zucca con ragù di salsiccia e fonduta al brie<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVewXrMfWsUd4H5uK0gxzfp1z596raSGoHC9DZT5S8f6wJ44QsdRVrSBMKPYVY2bUwFZIp0nV99ntomU2otKaswlhkJ3RxL61V6NT_6uQ21l5pbOl9vZzKLrfvnmuh3CJvqghWxydbJVo/s1600/gq3pl1477078907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVewXrMfWsUd4H5uK0gxzfp1z596raSGoHC9DZT5S8f6wJ44QsdRVrSBMKPYVY2bUwFZIp0nV99ntomU2otKaswlhkJ3RxL61V6NT_6uQ21l5pbOl9vZzKLrfvnmuh3CJvqghWxydbJVo/s640/gq3pl1477078907.jpg" width="640" /></a></span></span></div>
<a name='more'></a><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Finalmente sono tornata a far capolino nel mio blog!</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Da aprile (dall'ultimo mio post) le giornate sono state piene: oltre alla solita routine quotidiana, avevo il figlio a casa da scuola e mi riempiva lui le giornate..ahah..poi mare, gite con amici e da amici, piscina.....! Ci siamo goduti il periodo estivo.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Nel frattempo il tempo è passato ed è tornato il fresco, anche se questo autunno mi sembra ancora caldo, e io sono entrata a far parte di un altro gruppo di cucina su Facebook chiamato "Sei in cucina - il gruppo". Le admin sono carinissime e anche il gioco è molto bello: ogni mese propongono sei ingredienti (da cui il nome del gruppo) da usare per un piatto salato o dolce a seconda dell'ispirazione dei partecipanti. Un ingrediente è fisso e oltre a quello se ne possono scegliere minimo altri due, o usare anche tutti per una ricetta. Una sorta di mistery box alla Masterchef.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Bene, detto ciò questo mese proponevano questi ingredienti</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvHK8tFrgaYSf7YKmfZ20Oi4GwRxDFFL4kgofq256IihlaTpDQDvxp0UK3YuErno4LQQzEJK6zU5GCI1jxltNV_2tLzJqOpBPORL05aZichlP2NgSb20PkYC_k6uPE6wzYFOf0bwZvxI/s1600/14570481_350829448582853_549711048105233093_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvHK8tFrgaYSf7YKmfZ20Oi4GwRxDFFL4kgofq256IihlaTpDQDvxp0UK3YuErno4LQQzEJK6zU5GCI1jxltNV_2tLzJqOpBPORL05aZichlP2NgSb20PkYC_k6uPE6wzYFOf0bwZvxI/s400/14570481_350829448582853_549711048105233093_n.jpg" width="400" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"> (fonte: gruppo di facebook)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Io ho deciso di fare questa ricetta salata che vi riporto di seguito.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><u><i>Per i gnocchetti</i></u></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">per 4 persone circa</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">250g di patate</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">250g di zucca</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Sale</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Farina 00 q.b.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Altre spezie a scelta (pepe, noce moscata,...)</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Cuocere a vapore patate e zucca, lasciare raffreddare e schiacciarle con le schiacciapatate o una forchetta.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Salare e aggiungere la farina fino a che l'impasto non vi sembra sodo.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Formare dei salsicciotti e ricavare i gnocchetti. Rigirarli sui rigagnocchi o sui rebbi di una forchetta.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><u><i>Per il ragù</i></u></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Salsiccia tolta dal budello</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Misto per soffritto</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Olio evo </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Goccio di vino bianco<br />Sale grosso</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Passata di pomodoro</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Zucca</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Soffriggere il misto per soffritto con l'olio e aggiungere la salsiccia sbriciolandola ulteriormente col cucchiaio.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Quando è rosolata sfumare col vino, unire il sale la passata (a occhio a seconda della quantità di salsiccia che si sarà usata) e della zucca a tocchi.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Lasciare sobbollire e insaporire. dopo una ventina di minuti la zucca comincerà ad ammorbidirsi e col cucchiaio l'ho schiacciata in modo che si amalgamasse bene al ragù!<br />Era diventato di un rosso/arancione bellissimo!</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><i><u>Per la fonduta al brie</u></i></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Brie</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Latte </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Sale e pepe</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Sciogliere il brie in un po di latte (il latte deve essere in quantità minore del formaggio) a fiamma bassissima. </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Si fa sciogliere dolcemente, salare e pepeare a scelta</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Ora la cottura!</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Cuocere i gnocchetti e scolarli appena vengono a galla. Condirli col ragù e impiattarli.</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Sopra ai gnocchetti far colare un po' di fonduta al brie e....azzannare!!! </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Buon appetito</span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Con questa ricetta partecipo a <i><a href="https://www.facebook.com/groups/153799788384116/" target="_blank"><b>Sei in cucina - La sfida degli ingredienti</b></a></i></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">(gli ingredienti usati per questo piatto sono: zucca, salsiccia e brie)</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEobyLYDzVLaOEcGguh3OzB1AR0lpEnrgtKzFRqtJpvT-saz5KxOziGb7woB7uBgbhiik8vuXCWQWa8AFJ8tAZD_jYr1TFDA4Fn9OqGcwAvMvtRPDtc2kQqW9X1ZRZNNEKFmcOOWRznJg/s1600/BEsHp1477078848.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEobyLYDzVLaOEcGguh3OzB1AR0lpEnrgtKzFRqtJpvT-saz5KxOziGb7woB7uBgbhiik8vuXCWQWa8AFJ8tAZD_jYr1TFDA4Fn9OqGcwAvMvtRPDtc2kQqW9X1ZRZNNEKFmcOOWRznJg/s640/BEsHp1477078848.jpg" style="cursor: move;" width="640" /></a></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAQbk4eQJSQp-_4aLDnQ_otgFzwTNUDCFv9XusO2GdtTSs4Z8Fou9IYBEvI4UTKZeV_h9tlBTZOoDC43_jNEl5XIks25VAyS64GC_OMZpK4F_sbeEEEZmfjiaRhcmB7hzKtvb8sCq1OM/s1600/7OpmF1477079240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAQbk4eQJSQp-_4aLDnQ_otgFzwTNUDCFv9XusO2GdtTSs4Z8Fou9IYBEvI4UTKZeV_h9tlBTZOoDC43_jNEl5XIks25VAyS64GC_OMZpK4F_sbeEEEZmfjiaRhcmB7hzKtvb8sCq1OM/s640/7OpmF1477079240.jpg" width="426" /></a></span></span></div>
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-71185839105996535702016-04-29T11:07:00.001+02:002016-04-29T11:07:26.159+02:00Cookies<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EqiMbLTilwYdz1FIo5VlUnPQLnC71DUQRHMmXVJw77XIAndFaqtK1UmBOQcBuJH1QdSqpggh9nhBk7VeMEDmBm9Xboe3Opzk1GCOOLxAL0My_gTcJ2fd31GxRqILXnbZfb5BbqpJ6uc/s1600/j8x4qm1461919506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-EqiMbLTilwYdz1FIo5VlUnPQLnC71DUQRHMmXVJw77XIAndFaqtK1UmBOQcBuJH1QdSqpggh9nhBk7VeMEDmBm9Xboe3Opzk1GCOOLxAL0My_gTcJ2fd31GxRqILXnbZfb5BbqpJ6uc/s640/j8x4qm1461919506.jpg" style="cursor: move;" width="360" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">I cookies....i classici biscotti americani col cioccolato!!!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Non hanno bisogno di presentazione!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">(e per farci male ho calcolato ahimè le calorie....) </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><i><br /></i></u></span></span>
<b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><u><i>Per 36 biscotti</i></u></span></span></b><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">250g di farina - 862.5 cal</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cucchiaino di bicarbonato (mi raccomando non lo omettete!!!)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">125g di zucchero di canna - 450 cal</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">125g di zucchero semolato - 490 cal</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">125g di burro - 937.5 cal</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 uovo - 80 cal</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">200g di gocce di cioccolato fondente (o cioccolato fondente tritato) - 1030 cal</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>TOT CALORIE => 3850 cal</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><b>/36 biscotti => 106.44 cal a biscotto</b> </i></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sciogliere il burro a bagnomaria o 40'' alla massima potenza nel microonde.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sbattere l'uovo e versare il burro fuso tiepido e sbattere nuovamente.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Versare lo zucchero semolato, amalgamare.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Versare lo zucchero di canna e amalgamare.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ora unire la farina setacciata col bicarbonato in vari tempi, in modo da amlagamarla a modo..E a questo punto versare le gocce di cioccolato! La terrina sarà piena di goloso cioccolato! :-D </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Inglobare il cioccolato all'impasto.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Accendere il forno a 180° (io ventilato) e sulle leccarde del forno rivestite con carta forno formare le palline.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnxLt7LBtNumWCd1xEwes4FfTBIXE71UhtkhZo3n7AY59LjQvzUv9YRTwF-kkxwFfrWZU3SFleAslTZxaSsWDHmCD8HwH0ip739Sa57nPOfaXxLBV0UFjwVTCPKzviFPDddiJagtOOm4/s1600/tfjjIb1461919374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKnxLt7LBtNumWCd1xEwes4FfTBIXE71UhtkhZo3n7AY59LjQvzUv9YRTwF-kkxwFfrWZU3SFleAslTZxaSsWDHmCD8HwH0ip739Sa57nPOfaXxLBV0UFjwVTCPKzviFPDddiJagtOOm4/s640/tfjjIb1461919374.jpg" width="360" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuocere a 180° per 10 min</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ed eccoli! Golosissimi e uno tira l'altro!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9J8zEp3jPFUrYu8DGBtlTweK2PLrNHwYmPWG81uioNboAhBEWIVeIs1BTSo5KZg9bHEvPEUN3stK8l1SNeJdW9gdv_jwNQRUyH1oZzDOVsZWFNU1ut5fNuYswL-Cdrl1BaPceoULWYo/s1600/0C3YRE1461919424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9J8zEp3jPFUrYu8DGBtlTweK2PLrNHwYmPWG81uioNboAhBEWIVeIs1BTSo5KZg9bHEvPEUN3stK8l1SNeJdW9gdv_jwNQRUyH1oZzDOVsZWFNU1ut5fNuYswL-Cdrl1BaPceoULWYo/s640/0C3YRE1461919424.jpg" width="360" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3AARlzVo3fB4beWTVAjg2qEqTg1st2enzGTfNFmwA_ZFj5z7RtICNEShE79psaI-9makrBZjMozMp96yX6Ai8DiDJf4xKTNyOYNB1ZMEjv5G3Ra1G6fm29o0CePsiNDDp7d29wQmx_0/s1600/wPHv7e1461919612.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3AARlzVo3fB4beWTVAjg2qEqTg1st2enzGTfNFmwA_ZFj5z7RtICNEShE79psaI-9makrBZjMozMp96yX6Ai8DiDJf4xKTNyOYNB1ZMEjv5G3Ra1G6fm29o0CePsiNDDp7d29wQmx_0/s640/wPHv7e1461919612.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com3tag:blogger.com,1999:blog-4000759721571342916.post-79969444712486792372016-04-27T14:39:00.000+02:002016-04-27T14:40:41.506+02:00Toast di broccoli!<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonMfNZLxqeyB8T_LV4fO7OLQoxxsyrzTsRrbvaZs68F8t8ldYSm1BGLKmuPnRXpbdBs2o_CqiRu3IZxCldAF7aNRX4E5p-PLMetgSUQ5ZrJq8BhRQhBJpveTwlQ-Tqqbu85Ihx_tyKfI/s1600/cPu8Kf1461759613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjonMfNZLxqeyB8T_LV4fO7OLQoxxsyrzTsRrbvaZs68F8t8ldYSm1BGLKmuPnRXpbdBs2o_CqiRu3IZxCldAF7aNRX4E5p-PLMetgSUQ5ZrJq8BhRQhBJpveTwlQ-Tqqbu85Ihx_tyKfI/s640/cPu8Kf1461759613.jpg" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Questa idea l'ho avuta bazzicando per Pinterest. Mi ha colpito <a href="http://kirbiecravings.com/2015/08/cauliflower-crusted-grilled-cheese-sandwiches.html" target="_blank">questa ricetta</a>, semplice (l'ho poi scoperto usando il traduttore hihi) ma con uova..io voglio omettere le uova dove posso.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Ho provato stravolgendola un po'.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><u><i>Per 4 toast</i></u></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">200g di broccoli</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaio di olio evo</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">20g di pangrattato</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">spezie (aglio sminuzzato, rosmarino, prezzemolo, ma potete usare ciò che più vi piace)</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">sale e pepe </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Formaggio a piacere per la farcitura </span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Frullare il broccolo da crudo e cuocerlo a vapore (io ho usato l bimby) per 10/15min.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Trasferirlo ancora caldo in una terrina o in un piatto e unire le spezie</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAJA9PjGhtr8fInaaEQO6CDWmMmwb3fOLFBX4u9_93tu01w2iP7GncY4Sqspkc13_sZwylHXncDSA-5LV1IOQ8h0wLADDRjZRWx-RqLAAmkh3wNXxqP45MzHqUepqTzimf8UFaSrkO0s/s1600/5Eniho1461759139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAJA9PjGhtr8fInaaEQO6CDWmMmwb3fOLFBX4u9_93tu01w2iP7GncY4Sqspkc13_sZwylHXncDSA-5LV1IOQ8h0wLADDRjZRWx-RqLAAmkh3wNXxqP45MzHqUepqTzimf8UFaSrkO0s/s640/5Eniho1461759139.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Poi olio e pangrattato, e amalgamare bene. Dev'essere compatto ma non troppo asciutto..</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOM16H81YkKhSI_Rs6dW0DT5XfwriErsxod_-0yd_b_lO6tlP5owHwnRTDsm4mfAyNEsqFIBdPrC_qFA-XzLE4NflxSX4UBOBl_LPC2NXJOuHdTrpO8Kr49ujXjTJQWsVuWQjipD026JA/s1600/vuhsPz1461759543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOM16H81YkKhSI_Rs6dW0DT5XfwriErsxod_-0yd_b_lO6tlP5owHwnRTDsm4mfAyNEsqFIBdPrC_qFA-XzLE4NflxSX4UBOBl_LPC2NXJOuHdTrpO8Kr49ujXjTJQWsVuWQjipD026JA/s640/vuhsPz1461759543.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Ora formare dei quadrati su carta da forno</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbyyu0U_5moPBF-SWmIZoO4YRJwM3QG0xD14d33ubadrBujgj5t4RtaP9FsKr6D0kix3zQnOmpRDvGzDxW9WfGia9PQeoJLzZHufYZyIHVNT1DOqWkMDBs2B0joxrmqdG4J-5Ak_Dlkg/s1600/D0lJjt1461759707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbyyu0U_5moPBF-SWmIZoO4YRJwM3QG0xD14d33ubadrBujgj5t4RtaP9FsKr6D0kix3zQnOmpRDvGzDxW9WfGia9PQeoJLzZHufYZyIHVNT1DOqWkMDBs2B0joxrmqdG4J-5Ak_Dlkg/s640/D0lJjt1461759707.jpg" width="360" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">E cuocere senza aggiunta di olio, a 180°/200° per una ventina di minuti, o finchè sono dorati.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Estrarli dal forno, farcirli tirandoli su dalla carta da forno con l'aiuto di una paletta (ma sarà sodo il composto che non si spezzerà) e rimetterli in forno spento per fare in modo che il formaggio si sciolga col calore del forno..</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Io ero troppo curiosa che non ho fatto sciogliere il parmigiano..</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgUVGaXZ4jKgFIdrNmR39lgWAjhIpGQ0TtfbvOcoCi8D0sj3C8Mdf1cjP4OH4Em9ET71VDwWj2VonEXXXhKllTpH8c4S1JG-f_YNFNJezzqIsUzqCgFaiejZw2wOlzWYFVxvtpQqPgPo/s1600/UYvEH91461759627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgUVGaXZ4jKgFIdrNmR39lgWAjhIpGQ0TtfbvOcoCi8D0sj3C8Mdf1cjP4OH4Em9ET71VDwWj2VonEXXXhKllTpH8c4S1JG-f_YNFNJezzqIsUzqCgFaiejZw2wOlzWYFVxvtpQqPgPo/s640/UYvEH91461759627.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Buonissimo ancora tiepido, ma anche da freddo!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">- I miei toast sono venuti abbastanza sottili perchè in forno asciugandosi si sono ridotti.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">- Si prestano benissimo a finger food.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">- Si può usare il formaggio o la farcitura che più vi piace!</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">- A mio avviso è meglio usare una verdura come il broccolo o cavolfiore che non rilascia molta acqua (come ad esempio una zucchina). Se li fate con altre verdure diversamente da quelle citate, fatemi sapere!</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-75640980538805908682016-04-24T16:13:00.000+02:002016-04-24T18:46:17.204+02:00Torta di crepes zebrata<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OlL9ErkrdMPAKpxUgXpkNJfeidI5wGr_YP7NHG8RV6CWb8QHMMOCm_xnpRe54X1PLXeca7E3ex3zlsvXxkxl6lqM-N34L29woOOtd-xrmEhruuf1KYh6EUn4QLXsEWiFZwQc__A1rKU/s1600/nFU5UU1461504773.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OlL9ErkrdMPAKpxUgXpkNJfeidI5wGr_YP7NHG8RV6CWb8QHMMOCm_xnpRe54X1PLXeca7E3ex3zlsvXxkxl6lqM-N34L29woOOtd-xrmEhruuf1KYh6EUn4QLXsEWiFZwQc__A1rKU/s640/nFU5UU1461504773.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Da un'idea di un <a href="http://www.pizzapastamandolino.it/forum/showthread.php/6017-Torta-di-crepes-zebrata-ci-state" target="_blank">''Facciamolo insieme''</a> del forum <a href="http://www.pizzapastamandolino.it/forum/forum.php" target="_blank">Pizzapastamandolino</a>, ho rifatto questa tortina..bella da vedere e buona!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ho usato una semplice <i><u>pastella da crepes neutra</u></i> usando</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">3 uova medie</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">40g di burro</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">500ml di latte</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">250g di farina</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">pizzico di sale</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">- (e una mia variante: se fate delle crepes per fare un dolce appunto come questo, aggiungete uno o 2 cucchiai di zucchero)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sbattere le uova, unire il burro fuso freddo, amalgamare aggiungendo il latte a filo e per ultima la farina setacciandola.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ora dividere il composto in 2 e in una metà aggiungere 2 cucchiai di cacao amaro in polvere setacciandolo.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Lasciare riposare le pastelle per mezz'oretta e poi cuocerle in una crepiera e una padella larga.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Lasciar raffreddare le crepes (meglio farle il giorno prima) e nel frattempo preparare la <i><u>farcitura</u></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Amalgamare circa 4 cucchiai di zucchero a velo con 220g philadelhia</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ora comporre la torta e stendere del philadelphia su ogni crepes, tranne per l'ultima che si cospargerà di zucchero a velo.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Io ho poi rifilato il bordo della torta perchè non erano regolari le crepes..una sbordava mentre una era più piccola...era brutta da vedere, e ho spalmato il contorno con altra philadelphia sempre per bellezza :-)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">E ora un po' di foto..la tortina </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aaOdyj5q5MmF3nfRF5_uhoqtBKPf8AV6Soa5N8yyIjDsjlEDmoG0GCFawKyIdMeziRWXBRvdptlhxY9oLLXqwV3EARSKlN3Z2J0aHLJJnjCqFrPwf8sXLe1Ta_zxP4jq18p64IDFkUM/s1600/5gZoaY1461504589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aaOdyj5q5MmF3nfRF5_uhoqtBKPf8AV6Soa5N8yyIjDsjlEDmoG0GCFawKyIdMeziRWXBRvdptlhxY9oLLXqwV3EARSKlN3Z2J0aHLJJnjCqFrPwf8sXLe1Ta_zxP4jq18p64IDFkUM/s640/5gZoaY1461504589.jpg" style="cursor: move;" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">L'interno</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruXKhLzxTz75rWDH4J5yuLkKe9oi-JboNfbuaxg2FCpHI3iKANebUYtTZuU59nTEVVym-plrz6A59vB3kRv8AhXsPIRz8LNUzL7jJmCsBj5BVjfe0dG0NicYxDp_To5jrz43V73OZ4wU/s1600/YtLMLL1461504697.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruXKhLzxTz75rWDH4J5yuLkKe9oi-JboNfbuaxg2FCpHI3iKANebUYtTZuU59nTEVVym-plrz6A59vB3kRv8AhXsPIRz8LNUzL7jJmCsBj5BVjfe0dG0NicYxDp_To5jrz43V73OZ4wU/s640/YtLMLL1461504697.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">E la fetta</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSn_qV_tL5Qc2xZFoVU2-O6wsnZUU0vVibHvS1gxooDl9mui4Ctz1Dey-bXxujU42dOrQx2RmHFQWGYBZR6ZnCQSN12e5YMjG7z9aa5TAwxg4D5d_NA74MiHUnXuqAIwWJSOY68knBWR8/s1600/nFU5UU1461504773.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSn_qV_tL5Qc2xZFoVU2-O6wsnZUU0vVibHvS1gxooDl9mui4Ctz1Dey-bXxujU42dOrQx2RmHFQWGYBZR6ZnCQSN12e5YMjG7z9aa5TAwxg4D5d_NA74MiHUnXuqAIwWJSOY68knBWR8/s640/nFU5UU1461504773.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAN6-a2AIW7yMBhi3yg8mnQZsvXSk1OQCqE4qFGseWHkPwvh0ktE49GD-Ba20yOm8ML6_J1CvBYCMUicIW2ch5wf3vve_-y7HJpSBd3x8n1NJvzfxDR5Afzsc7TK-ZU4tDqqpitO8JWwU/s1600/Q9a2UL1461505145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAN6-a2AIW7yMBhi3yg8mnQZsvXSk1OQCqE4qFGseWHkPwvh0ktE49GD-Ba20yOm8ML6_J1CvBYCMUicIW2ch5wf3vve_-y7HJpSBd3x8n1NJvzfxDR5Afzsc7TK-ZU4tDqqpitO8JWwU/s640/Q9a2UL1461505145.jpg" width="576" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com2tag:blogger.com,1999:blog-4000759721571342916.post-39977765668607658682016-04-09T22:03:00.001+02:002016-04-09T22:03:22.236+02:00Waffel<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejSTnrZkpb7IP2Ch4MyK95I-C3Tt5e3O7cMuiAeDz01_RNe1BewSRxc4QK8oZjRlhaDFKbXMVLWTSdLUoOj9ymp7KDOW-pIwEXp7AGOgRY75qs7KW4qNYPQKoj7kJbgsZcAjWw7Lvv2w/s1600/7h94SJ1460230519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejSTnrZkpb7IP2Ch4MyK95I-C3Tt5e3O7cMuiAeDz01_RNe1BewSRxc4QK8oZjRlhaDFKbXMVLWTSdLUoOj9ymp7KDOW-pIwEXp7AGOgRY75qs7KW4qNYPQKoj7kJbgsZcAjWw7Lvv2w/s640/7h94SJ1460230519.jpg" style="cursor: url("chrome://thumbnailzoomplus/skin/images/tzp-cursor.gif"), crosshair;" width="352" /></a></span></span></div>
<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Era da tempo che avevo voglia di fare gli waffel in casa ma non trovavo una macchinetta ''come dicevo io'' cioè che li facesse belli cicciosi come quelli americani, ma il Lidl in questo da sempre un'aiuto hihi</span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">C'era come offerta una macchinetta che in dotazione aveva proprio le piastre x fare gli waffel ''come dico io'' e ne ho approfittato!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Uso <a href="https://www.myusa.it/ricette-americane/399-ricetta-waffel.html" target="_blank">questa ricetta</a> e ne vengono 8!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBtlGzhbyluwxLCuZq9-vvplBGH2irQUEC2heaPZDudxoNeSAMf5BSGrQTR8pbWeCMCCqd9FjDCtuuqrgMx1B7oef0asXi2TMaGW0eD7ZaumLYBtOem22Qvhy-tXGQ5jNcOcm6Hn23hM/s1600/OK0XU71460231162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBtlGzhbyluwxLCuZq9-vvplBGH2irQUEC2heaPZDudxoNeSAMf5BSGrQTR8pbWeCMCCqd9FjDCtuuqrgMx1B7oef0asXi2TMaGW0eD7ZaumLYBtOem22Qvhy-tXGQ5jNcOcm6Hn23hM/s640/OK0XU71460231162.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">e vengono belli cicciosi :-D<br />Qua potete vedere la macchinetta con le piastre ''come dicevo io'' ^_^</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Buonissimi, con sciroppo d'acero e una cascata di fragole (o altra frutta)!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAy46BwsKUa-BBnLhsda3YBllh25y8Y3mxJ0JqocE8pjliryd_iuZvmQEWCyNfXHNTRuNqwD6BnsmbsbWHPO0An1miXCogrpzI7dK8Z6OUcJixLmLqNoSIXd8UC4g7hROFPmaBTzOI6g/s1600/7h94SJ1460230519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwAy46BwsKUa-BBnLhsda3YBllh25y8Y3mxJ0JqocE8pjliryd_iuZvmQEWCyNfXHNTRuNqwD6BnsmbsbWHPO0An1miXCogrpzI7dK8Z6OUcJixLmLqNoSIXd8UC4g7hROFPmaBTzOI6g/s640/7h94SJ1460230519.jpg" width="352" /></a></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-62555206074444404632015-12-06T22:08:00.003+01:002015-12-06T22:08:53.641+01:00Funghi trifolati - Slow cooker<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmd1hfQl-AG8X4XRM34CnR-gk_laP581m_zqq_ugD-og8gNmm-euTwumOBJN3OBQ6ac8UimdAkmN_Cdp46YDaA8kruLO32xoo57OdehO1KWPUFqlZuSMugx6XS7ZBNQb5EB66XcXL2TE/s1600/seARJC1448819162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmd1hfQl-AG8X4XRM34CnR-gk_laP581m_zqq_ugD-og8gNmm-euTwumOBJN3OBQ6ac8UimdAkmN_Cdp46YDaA8kruLO32xoo57OdehO1KWPUFqlZuSMugx6XS7ZBNQb5EB66XcXL2TE/s640/seARJC1448819162.jpg" width="352" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Funghi tagliati</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">goccio di olio</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">aglio sminuzzato o secco</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">sale</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">prezzemolo</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Mondare i funghi e tagliarli sottilmente e posizionarli nella slow</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqbAOQgt3y2ZWIorwM04K3vErBWU5k2IIadreqK8BFznFO2hlOXGBaupKKNqe7hNO9Uh_h1sJKiKXK1cuwQpBXAX0sWl5aMOGTlE1PiUh3fX6EmbF_ZWEL8h0m_mina-nccN8LfwsAJk/s1600/yPfHLk1448805144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqbAOQgt3y2ZWIorwM04K3vErBWU5k2IIadreqK8BFznFO2hlOXGBaupKKNqe7hNO9Uh_h1sJKiKXK1cuwQpBXAX0sWl5aMOGTlE1PiUh3fX6EmbF_ZWEL8h0m_mina-nccN8LfwsAJk/s640/yPfHLk1448805144.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Unire aglio, sale prezzemolo e un goccio di olio</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuocere 4 ore su high.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">La comodità è che non si deve rigirare... ;-)</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-24350229702858695282015-12-06T21:53:00.004+01:002015-12-06T21:53:44.344+01:00Ragù di pesce - Slow cooker<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpIzWQRplkkFMn_YAk7O4pXGYoG0p6RrCLuFKwFtVyZVuCalCJQMVw56VTqXAwNOncYJwX7f1rwRYmUixespP9dLsQifVXfhW30KJKC0oShPxHkkR0_pEdDU91G68uGFCkFIn5gpkUDY/s1600/1RpLq31448819953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpIzWQRplkkFMn_YAk7O4pXGYoG0p6RrCLuFKwFtVyZVuCalCJQMVw56VTqXAwNOncYJwX7f1rwRYmUixespP9dLsQifVXfhW30KJKC0oShPxHkkR0_pEdDU91G68uGFCkFIn5gpkUDY/s640/1RpLq31448819953.jpg" width="352" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Coda di rospo</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">mezzo filetto di persico</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">vino bianco per sfumare</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">sale grosso e sale al pomodoro</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">passata di pomodoro</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2/3 foglie di basilico</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">misto per soffritto </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ho tagliato il pesce a tocchi, messi in padella a rosolare senza sale e senza olio e sfumato col vino.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ho messo nella slow la passata di pomodoro, misto per soffritto, sale grosso e basilico.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMz9bcNjZGlEDFxNi7iN1BkAHJ-M8FRFsNJWahlt7oNnKAtOLUyWM2kCO_7ozgnJZQndRCMFlZMJmOQPFeD3kU3DGzAuwwoN0XsZKXe4pnYk5zh3kM9UJbMKBz5ci0w2s4DG9eI5tBwNQ/s1600/vGGr7H1448804949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMz9bcNjZGlEDFxNi7iN1BkAHJ-M8FRFsNJWahlt7oNnKAtOLUyWM2kCO_7ozgnJZQndRCMFlZMJmOQPFeD3kU3DGzAuwwoN0XsZKXe4pnYk5zh3kM9UJbMKBz5ci0w2s4DG9eI5tBwNQ/s640/vGGr7H1448804949.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> Ho versato nella pentola il pesce col sughino della rosolatura.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKg9BT1Ogo1PUkM1kU3FLqB26s4B7OGHkHcCqfkfjDWZD-AQ2oG-7ZydJflDeuKuerUKpCkhS2o27dOIdqFaeDv2Cwhb6c7qOmf5KHKWMqS6M2R94NfgSXEwcamSIjpniAziSabbfeH68/s1600/clbdXr1448804969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKg9BT1Ogo1PUkM1kU3FLqB26s4B7OGHkHcCqfkfjDWZD-AQ2oG-7ZydJflDeuKuerUKpCkhS2o27dOIdqFaeDv2Cwhb6c7qOmf5KHKWMqS6M2R94NfgSXEwcamSIjpniAziSabbfeH68/s640/clbdXr1448804969.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cotto 2 ore su low + 2 ore su high.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Alla fine mescolando l'ho sbriciolato volutamente.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Delicato e non ha il sapore forte di pesce.</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-3398072021982297382015-11-22T16:45:00.001+01:002015-11-22T17:07:46.373+01:00Macaron clementine e cioccolato - Re-cake 2.0<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXehNeX2AEusG58E6VW1qCoXbh5Kd_n9RSjPnJm18OHq0kEwqHFL5qSOwrgXlVo4QtgjB-SX8r79Tb6t0QqhkMOkcC9hnc8-y0I8mxu9nwkbjKt3U0ZdWrnwl_3pWXvSdx-5K0WVLZWI/s1600/935SBV1448201831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyXehNeX2AEusG58E6VW1qCoXbh5Kd_n9RSjPnJm18OHq0kEwqHFL5qSOwrgXlVo4QtgjB-SX8r79Tb6t0QqhkMOkcC9hnc8-y0I8mxu9nwkbjKt3U0ZdWrnwl_3pWXvSdx-5K0WVLZWI/s640/935SBV1448201831.jpg" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Con grande sorpresa da parte di tutti i membri di Re-cake questo mese le admin hanno optato per i macarons.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Non nego (e l'ho anche scritto) di essere rimasta delusa per un ennesimo dolce da replicare perchè speravo in una ricetta salata. Ma nonostante ciò questa decisione da parte delle admin mi hanno ''smossa'' a provare a farli, siccome era da mesi che volevo provare a farli.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">E una mattina via: sono partita e ho proceduto come da ricetta postata nel blog <a href="http://re-cake.blogspot.it/2015/11/macaron-clementine-e-cioccolato-re-cake.html?m=1" target="_blank">Re-cake</a>.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3B_IH-CTxKDHmi_3_zY0dUfHuGmpx4bm8dHlLK75I4vMMu3VGcFzRdurCbwKAwRfDv87kM0EcUvNtGxCXkRA1zreJdgrn6Ec_r7Pjj9kUXL62SM3SZ2ueRvcWMEIjMHlvx7sRqGjWJk/s1600/owbfYA1448202045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3B_IH-CTxKDHmi_3_zY0dUfHuGmpx4bm8dHlLK75I4vMMu3VGcFzRdurCbwKAwRfDv87kM0EcUvNtGxCXkRA1zreJdgrn6Ec_r7Pjj9kUXL62SM3SZ2ueRvcWMEIjMHlvx7sRqGjWJk/s640/owbfYA1448202045.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #660000;"><b><i>Per la ganache cioccolato-<span style="color: orange;">clementina</span></i></b></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">150 gr di cioccolato fondente tritata</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">100 gr di panna fresca liquida intera</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3 clementine (1 per la scorza +
2-3 per il succo di frutta-circa 50g)</span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="color: orange;"><i>Per i macarons</i> <i>(ricetta di
Pierre Hermé):</i></span></b></span></span>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">150 gr di zucchero semolato</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">150 gr mandorle tritate</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">150 gr di zucchero a velo</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">55 gr + 55gr di albume a temperatura ambiente</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">37 g di acqua</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">colorante arancione</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Scorza grattugiata finemente di una clementina</span></span></div>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Iniziare col preparare la <span style="color: orange;">ganache</span> (il giorno prima è meglio)</i></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">In un pentolino scaldare la panna, unire la scorza grattigiata di 1 clementina e lasciare riposare per almeno mezz'oretta.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Ora filtrare la panna, scaldarla nuovamente e unire la cioccolata fondente tritata. Prima di mescolare lasciar passare qualche minuto poi cominciare a mescolare il tutto in modo da amalgamare al meglio. Unire 50g di succo di clementine e amalgare il tutto.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Versare la ganache in un recipiente basso e largo e coprire con pellicola a contatto. Lasciar riposare almeno 1 ora, ma preparata il giorno prima è meglio.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Ora preparare i <span style="color: orange;">macaron</span></i></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 - Preparare il TPT (tant pour tant) ossia la miscela di farina di mandorle e zucchero a velo in parti uguali. Setacciare per almeno 2/3 volte la farina di mandorle con lo zucchero a velo.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">2 - In un pentolino scaldare zucchero semolato e acqua fino a creare uno sciroppo. Appena arriva a 115° spegnere e togliere dal fuoco.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3 - Nel frattempo montare 55g di albumi a neve ferma.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">4 - Appena lo sciroppo ha raggiunto i 115° versare a filo nella ciotola di albumi montati a neve.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Continuare a sbattere per almeno 10min.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">5 - Nella ciotola del TPT unire gli altri 55g di albumi, la scorza della clementina e il colorante arancione. Mescolare fino ad unire in modo omogeneo tutti gli ingredienti.</span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">6 - Fase <span style="color: orange;">MACARONAGE</span>: Alla ciotola del TPT unire poco a poco la meringa ottenuta nel punto 4 mescolando dal basso verso l'alto e dai bordi verso l'interno. E' una fase molto delicata in cui si romperà un po' la meringa, ottenendo un impasto fluido e liscio, ma NON LIQUIDO!</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">7 - Fase <span style="color: orange;">POCHAGE</span>: Ora si cominciano a fare i macaron. Io per aiutarmi mi sono stampata su dei fogli A4 tanti cerchiolini del diametro di 4cm distanziati un po' tra loro. Ho posizionato i fogli sulla leccarda del forno e sopra vi ho appoggiato la carta forno.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Inseire il composto in una sac-a-poche con bocchetta 6-8 e cominciare a fare i cerchiolini di meringa stando dentro ai cerchi ottenuti. La meringa si ''siede'' quindi tende ad allargarsi: vi consiglio di non arrivare proprio al bordo del cerchio stampato per evitare che debordi la meringa e quindi si attacchino tra loro..</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">8 - Fase <span style="color: orange;">CROUTAGE</span>: Ottenuti i cerchietti di meringa ed avendo esaurito l'impasto, lasciare riposare all'aria. Riposando si da il tempo al'impasto di asciugare in superficie.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Quando sono pronti da cuocere? Quando toccando la superficie col polpastrello, non attacchera più l'impasto, ma vedrete che si è formata una ''crosticina''appunto..</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">In questa fase i miei ci hanno messo mezz'ora, ma mi è stato consigliato di lasciarli almeno 1 oretta in ogni caso a riposare..è meglio!</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">9 - Ora sono pronti per cuocere: 150° per 14min in forno preriscaldato.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Mi raccomando cuocere una teglia alla volta.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Dopoichè trasferire la carta forno coi macaron su una superficie fredda.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Lasciare raffreddare dopodichè staccarli.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Per la farcitura: mettere la ganache in una sac-a-poche e farcire un disco, prenderne un altro e appoggiarlo sopra formando un ''panino''.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">(La ricetta iniziale diceva di pelare a vivo le fette delle clementine e inserirle dentro il macaron con la ganache, ma io ho preferito farcire il macaron semplicemente con la ganache.)</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Io ho fatto 2 varianti di ganache:</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">metà l'ho lasciata tal quale alla ricetta originale</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">e nell'altra metà ho messo delle arachidi tritate. Mi è sempre piaciuto l'abbinamento clementina/arachide, mi ricorda il Natale come sapore, e l'ho voluto rievocare anche nei macaron.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">E devo dire che preferisco di gran lunga i macaron con le arachidi!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Bene..detto ciò (è più difficile scrivere il procedimento che farli) non vi resta che provarli!!!</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Vi lascio un po' di foto!</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Con questa ricetta partecipo a Re<span style="font-family: "georgia" , "times new roman" , serif;">-cake #09 di Novembre</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mRT4nDkw-4ZkaOk4SawbYSJFdfuYzzfUcbwXJeA_7qMN2rR2Aq2agWBqiBScKTRhrFbzIhbgD-T0VSf7DSZ2cAU5nWZ_S7JK-zWCO8DTcX0H8P1p4d7m3Zqdygtb04C0SIcLvGWb5ws/s1600/recake2.0+-1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9mRT4nDkw-4ZkaOk4SawbYSJFdfuYzzfUcbwXJeA_7qMN2rR2Aq2agWBqiBScKTRhrFbzIhbgD-T0VSf7DSZ2cAU5nWZ_S7JK-zWCO8DTcX0H8P1p4d7m3Zqdygtb04C0SIcLvGWb5ws/s320/recake2.0+-1a.jpg" width="226" /></a></div>
Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-9607521327595763092015-10-16T19:07:00.000+02:002015-10-16T19:37:00.980+02:00Muffin/tortine upside-down alle pesche<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb9aGMo2xGJW1ETA2u4JzZOkfRW4a3z3faCXr7eGHy6-NUJAT1IdNWwz7XgpwrIRpnIVfyufWlPDiBvfR7yyzOOv_xwlHrm4kf0M0oyaJR1uBCKPJr2j3Q7K64DYXUjWT4TlJTnIqTio/s1600/tuxpi.com.1445013559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEb9aGMo2xGJW1ETA2u4JzZOkfRW4a3z3faCXr7eGHy6-NUJAT1IdNWwz7XgpwrIRpnIVfyufWlPDiBvfR7yyzOOv_xwlHrm4kf0M0oyaJR1uBCKPJr2j3Q7K64DYXUjWT4TlJTnIqTio/s640/tuxpi.com.1445013559.jpg" width="394" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Dopo tanto tempo sul <a href="http://www.pizzapastamandolino.it/forum/forum.php" target="_blank">forum Pizzapastamandolino</a> ho indetto un nuovo <a href="http://www.pizzapastamandolino.it/forum/showthread.php/5777-Muffin-tortine-upside-down-alla-frutta?p=69932#post69932" target="_blank">''Facciamolo insieme''</a> e come idea ho pensato a dei muffin/tortine upside-down.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hADmX9hXBCkZVLE9n3Rf_X8gwI3aysmzAfsLmDdtiiko6ATvYe6bF7WnnhtjA3W1GSmmufXCyp33sJnyUD44QPawtPgYtvUTRnS40zbF1c1SKVrpPdrw5jbgqCjeuSqawewgUpnYtw4/s1600/Immagine.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hADmX9hXBCkZVLE9n3Rf_X8gwI3aysmzAfsLmDdtiiko6ATvYe6bF7WnnhtjA3W1GSmmufXCyp33sJnyUD44QPawtPgYtvUTRnS40zbF1c1SKVrpPdrw5jbgqCjeuSqawewgUpnYtw4/s320/Immagine.png" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ho convertito le dosi degli ingredienti perchè è una ricetta americana e mentre consertivo le dosi per scrivere il post sul forum le ho anche provate dato che gli ingredienti erano e sono semplici.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ho già fatto una modifica: ho usato una pesca, dato che non avevo ananas come da ricetta americana. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><i>Per 12 Muffin/Tortine</i></b></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><u>Per la ''glassa''</u><br />
34g di burro - 255 cal<br />
112g di zucchero (io di canna) - 403.2 cal</span></span>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><u>Per l'impasto delle tortine</u><br />
1 frutto tagliato a fette circolari - 36 cal<br />
112g di zucchero (io di canna) - 403.2 cal<br />
2 uova - 160 cal<br />
21g di succo (a seconda del frutto scelto, io pesca) - 8 cal<br />
76g di farina (io integrale) - 242.44 cal<br />
4g di lievito - 6.24 cal<br />
1g scarso di sale</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">---------------------------------------------------------------------- </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Calorie Totali => 1514,08 cal</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><b><i>/12 => 126.17 cal a tortina</i></b></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Procedimento</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pulire la frutta scelta e coppare in modo che stia sul fondo dei pirottini scelti..</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKkx7ue2h7qv4N5Bc5q831awM1wu1h0AYgU2TZFeLnPTiDfyVvVCRIlI55y1hbCgOCtqBl7AR6DisiyDazLSNxjUqMgJq0NvGI7rt88PNFqJmrwjiuvk-pS8lZW8o_hT1JQ7Nbsc1QqY/s1600/tuxpi.com.1445013452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKkx7ue2h7qv4N5Bc5q831awM1wu1h0AYgU2TZFeLnPTiDfyVvVCRIlI55y1hbCgOCtqBl7AR6DisiyDazLSNxjUqMgJq0NvGI7rt88PNFqJmrwjiuvk-pS8lZW8o_hT1JQ7Nbsc1QqY/s640/tuxpi.com.1445013452.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sciogliere il burro con lo zucchero e metterlo sul fondo del pirottino, sopra mettere la frutta e io ho messo delle gocce di cioccolato</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUl2iws8Hc0MknqEvNps4AsJZou_J3wHxIyA8tjoV19l8SKSWfRYVz8JiAmR4wSg7VUv8TDFR8CnHyFhIuBGVhlMI_RfsiiRoczD8WNH3yPxZdhovoPSbI46Shfuy9tH2Yt8oIIgAqWw/s1600/tuxpi.com.1445013498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUl2iws8Hc0MknqEvNps4AsJZou_J3wHxIyA8tjoV19l8SKSWfRYVz8JiAmR4wSg7VUv8TDFR8CnHyFhIuBGVhlMI_RfsiiRoczD8WNH3yPxZdhovoPSbI46Shfuy9tH2Yt8oIIgAqWw/s640/tuxpi.com.1445013498.jpg" width="360" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Gli scarti della frutta quando l'ho tagliata li ho usati per i restanti 6</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjVabI-x8LdtROvGzQxuAak-YqAFeVM70uce6qhxYyrIGPAVYv0TwJGWZESXMV85Im_j2-UUMwxrZg9MzC7MLaUT9mazOKis8ojEDvp7hXIcyTNF_aR6K23teDXEbUa7jspZGTEUMOh0/s1600/tuxpi.com.1445013530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjVabI-x8LdtROvGzQxuAak-YqAFeVM70uce6qhxYyrIGPAVYv0TwJGWZESXMV85Im_j2-UUMwxrZg9MzC7MLaUT9mazOKis8ojEDvp7hXIcyTNF_aR6K23teDXEbUa7jspZGTEUMOh0/s640/tuxpi.com.1445013530.jpg" width="414" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sbattere le uova con lo zucchero e il succo di frutta, unire gli ingredienti secchi e amalgamare bene.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Versare nei pirottini e cuocere in forno preriscaldato a 180° x 20/25min</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sfornare e capovolgere.....</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Et voilà..le tortine sono pronte</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUuJYwWOYDGo8NbA6eJ3y5yD0Wr4P4RG3YIJSNE7WXkp5L8JTn7yskqJOd2WLDF0w78xlI-dAqcTNXOZXHxnDlen5aXnuwHVf9DXLDVH7mF9nwxAFX_no82C8OKXODkTx6QWCIGRDuyQ/s1600/tuxpi.com.1445013559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHUuJYwWOYDGo8NbA6eJ3y5yD0Wr4P4RG3YIJSNE7WXkp5L8JTn7yskqJOd2WLDF0w78xlI-dAqcTNXOZXHxnDlen5aXnuwHVf9DXLDVH7mF9nwxAFX_no82C8OKXODkTx6QWCIGRDuyQ/s640/tuxpi.com.1445013559.jpg" width="394" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pbb8Lgz8jR-rTvKn_zX-OyLhlDwUTyoen44OGzHEp8oF6Do_QExMA2VbC9qlO8A9mmBIdxO8hYLsYUFQiB6RzPZafllTQHfj88g3nBgmPWv6AymchVidYPhrlUVk0RidJ_QhKs23MAI/s1600/tuxpi.com.1445013602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7pbb8Lgz8jR-rTvKn_zX-OyLhlDwUTyoen44OGzHEp8oF6Do_QExMA2VbC9qlO8A9mmBIdxO8hYLsYUFQiB6RzPZafllTQHfj88g3nBgmPWv6AymchVidYPhrlUVk0RidJ_QhKs23MAI/s640/tuxpi.com.1445013602.jpg" width="360" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Gnam!!!</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">P.s.: chi vuole può aderire tranquillamente al ''Facciamolo insieme'' scrivendolo nel post del forum ;-) </span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-90240234957621918462015-10-13T19:03:00.001+02:002015-10-14T00:02:35.382+02:00Clafoutis con pesche e cioccolato - Re-Cake 2.0<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8IGBQ5MJa6ovyiGooySdQpVHS_EnaHVVjjlL5MNnYTSH4oNm9m0zfZU4jAipVft2UaXww7VvUeZgA46ezm75pyXxUcnjMFfPifDrNFJRI0oMZc8l7wcERlGGh3ujqVqmX1UTWMd1apI/s1600/tuxpi.com.1444742095.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn8IGBQ5MJa6ovyiGooySdQpVHS_EnaHVVjjlL5MNnYTSH4oNm9m0zfZU4jAipVft2UaXww7VvUeZgA46ezm75pyXxUcnjMFfPifDrNFJRI0oMZc8l7wcERlGGh3ujqVqmX1UTWMd1apI/s640/tuxpi.com.1444742095.jpg" width="426" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">E' da un po' che non posto ricette del gruppo <a href="https://www.facebook.com/groups/1532062697054772/?fref=ts" target="_blank">Re-Cake</a>.<br />Avevo detto che anche questo messe passavo, ma le foto postate dai membri del gruppo mi attiravano molto e ho ceduto cambiando però frutto rispetto alla versione proposta dalle amministratrici.</span></span><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ho seguito la ricetta di <a href="http://www.dolcizie.ifood.it/2015/10/clafoutis-pere-e-cioccolato-re-cake-08.html" target="_blank">Sara</a> apportando però alcune modifiche e di seguito vi spiego quali:</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Per una tortiera di diametro 20-22 (io l'ho usata di diametro 28)</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">400 g di pere (io pesche) - 120 cal<br />
50 g di cioccolato fondente in gocce - 257.5 cal<br />
200 ml di latte fresco - 126 cal</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">200 ml di panna fresca - 672 cal<br />
2 uova - 160 cal<br />
2 albumi - 24 cal<br />
150 g di farina 0 (io 75g di farina integrale + 75g di farina 00) - <span id="total">239.25 <complete id="goog_1243267059">+ </complete></span><span id="total">258.75 cal</span><br />
125 g di zucchero semolato (io zucchero di canna) - 450 cal<br />
semi di 1 baccello di vaniglia</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">burro q.b.<br />
sale q.b.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">crusca di avena q.b. (l'ho aggiunta io)<br />
zucchero a velo q.b. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">----------------------------------------------------------------------</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Calorie Totali => 2307,5 cal</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>/16 fette => 144,2 cal a fetta</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">E ho proceduto come da ricetta.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Per prima cosa tagliare la frutta a fettine e mescolarle con 25 gr di
zucchero. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Disporle in una tortiera precedentemente imburrata.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSA4AXylgnCywmHl7MMT8qE1d0WhPQYhaG3Cu5r3V7pmS87YGzTWUKK05dXix8vSngs8YGVKk_nkPyy9gbw-UKj2m0GgWVnf9Y2nilgeiM7Yl9QLFmifjz3EZMn_DA-NOgtVkfgl2Pn0k/s1600/tuxpi.com.1444753641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSA4AXylgnCywmHl7MMT8qE1d0WhPQYhaG3Cu5r3V7pmS87YGzTWUKK05dXix8vSngs8YGVKk_nkPyy9gbw-UKj2m0GgWVnf9Y2nilgeiM7Yl9QLFmifjz3EZMn_DA-NOgtVkfgl2Pn0k/s640/tuxpi.com.1444753641.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In una terrina setacciare la farina, unire il restante zucchero, i semi della bacca di vaniglia e il sale.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A parte, invece, sbattere le uova con gli albumi, unirli agli
ingredienti secchi e mescolate in modo che non ci siano grumi. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Aggiungere il latte, la panna e
versare il composto nella tortiera sulla frutta.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cospargere con le gocce di cioccolato, un po' di crusca di avena e cuocere a 180° per 35 minuti (io ho usato forno ventilato).</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pznriXkCPwJn5muVzkIp-wkvHKQpNG0TCmWQfHQNgT2z6-ZKpSjEa0MbAwnKI-vKOWJmmFGv5sZoyR_uyn8jLsr8Cmyt5CsjKmfJWZgrvPFFSz2BxGrfgdSfA_gjkP65YtsYlXvaRdw/s1600/tuxpi.com.1444753801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1pznriXkCPwJn5muVzkIp-wkvHKQpNG0TCmWQfHQNgT2z6-ZKpSjEa0MbAwnKI-vKOWJmmFGv5sZoyR_uyn8jLsr8Cmyt5CsjKmfJWZgrvPFFSz2BxGrfgdSfA_gjkP65YtsYlXvaRdw/s640/tuxpi.com.1444753801.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Dopo la cottura</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CG8mMRWewo3e-GixAVpamIPXteXFpEeK5ctXYa66pb4UFbxmMc0Xp4rLTLb874RH84TfW_ysdm66bNVnhiHMf-OZvHRnx5GE3JgsdenI5-Gi_uj68WUCAVBvrgC5wJgBKMrlzsQc9ng/s1600/tuxpi.com.1444753905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CG8mMRWewo3e-GixAVpamIPXteXFpEeK5ctXYa66pb4UFbxmMc0Xp4rLTLb874RH84TfW_ysdm66bNVnhiHMf-OZvHRnx5GE3JgsdenI5-Gi_uj68WUCAVBvrgC5wJgBKMrlzsQc9ng/s640/tuxpi.com.1444753905.jpg" style="cursor: move;" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Il composto si è gonfiato..è bellissimo l'effetto.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Man mano si raffredda si sgonfia mettendo in evidenza la frutta a fette.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2Rx2kcQjEJGIYOFM8lR1r1iKOro6mS8vHeWFHcBoTTGQl0ikZ5qyYOSecRHYBJwPdZFW5q3ASsCv6LS7OPLzxbt69hixUGgoeqU9RtFs2ky1LLkyxsjEHMqbB-Mi10e07YximrG47z8/s1600/tuxpi.com.1444740205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2Rx2kcQjEJGIYOFM8lR1r1iKOro6mS8vHeWFHcBoTTGQl0ikZ5qyYOSecRHYBJwPdZFW5q3ASsCv6LS7OPLzxbt69hixUGgoeqU9RtFs2ky1LLkyxsjEHMqbB-Mi10e07YximrG47z8/s640/tuxpi.com.1444740205.jpg" width="514" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Lasciare intiepidire e cospargere di zucchero a velo</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1eON13bS5yQJaL1i2lTwVdSsIKrjqCxVMGXD1bHuLPbxSJhwgQgqOpjPhCP9hiahrV3iDTF6z-OkEOwwpWbyk9WyEqMkjbJtKva_oHywcmxuSnef_X-CQgbBOlAqfILH2XbWgCmkk4hg/s1600/tuxpi.com.1444741898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1eON13bS5yQJaL1i2lTwVdSsIKrjqCxVMGXD1bHuLPbxSJhwgQgqOpjPhCP9hiahrV3iDTF6z-OkEOwwpWbyk9WyEqMkjbJtKva_oHywcmxuSnef_X-CQgbBOlAqfILH2XbWgCmkk4hg/s640/tuxpi.com.1444741898.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg01ew5K8xGjCIrPZcdtwOXGUXUkC-KMTAc6xdii2pP2PgcUVYfF4zI8As-c0huodVG3WOQksyMZ6z3z4eA-JtS-fZJGWeDpEkiINeoEyvpjEspo0BnI_qylSMKYw0mPLXsgNvazj0dEY/s1600/tuxpi.com.1444740427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg01ew5K8xGjCIrPZcdtwOXGUXUkC-KMTAc6xdii2pP2PgcUVYfF4zI8As-c0huodVG3WOQksyMZ6z3z4eA-JtS-fZJGWeDpEkiINeoEyvpjEspo0BnI_qylSMKYw0mPLXsgNvazj0dEY/s640/tuxpi.com.1444740427.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">E la fetta</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd1DdKsJKZvrh5_oDlSNiq8yLdRZRHW5ltk0-xzzHajgt_AjaL3aomSv8qIE0BLNUZY2KWwMEZ3fo8ODqwlP3bevJ78wCjLOsU48LUqmWxSzUINdfAZNs9KnIbFHy_d3atwOWxlMMOIk/s1600/tuxpi.com.1444744703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd1DdKsJKZvrh5_oDlSNiq8yLdRZRHW5ltk0-xzzHajgt_AjaL3aomSv8qIE0BLNUZY2KWwMEZ3fo8ODqwlP3bevJ78wCjLOsU48LUqmWxSzUINdfAZNs9KnIbFHy_d3atwOWxlMMOIk/s640/tuxpi.com.1444744703.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Buona! Una coccola..!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A me piace fredda, ma si può intiepidire un po'.</span></span><br />
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<div style="text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Con questa ricetta partecipo a Re-Cake #08 di Ottobre</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDdd4aiie6cw2l7nkdiomthb_o6O4eVloB8Nc1MCu92xNRB9LK_Ekd2GtnCNlyGw_tIcKPpTQXr3alPHoKAm30QQi8jFviSkfVT429p-PgivNekZGAGcx878QEV9KYSse1HYoB2sCIVc/s1600/11221888_845845468846475_6208497990354518945_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDdd4aiie6cw2l7nkdiomthb_o6O4eVloB8Nc1MCu92xNRB9LK_Ekd2GtnCNlyGw_tIcKPpTQXr3alPHoKAm30QQi8jFviSkfVT429p-PgivNekZGAGcx878QEV9KYSse1HYoB2sCIVc/s320/11221888_845845468846475_6208497990354518945_n.jpg" width="226" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com4tag:blogger.com,1999:blog-4000759721571342916.post-79733060222905084932015-10-09T19:26:00.000+02:002015-10-09T19:26:48.285+02:00Costine in bianco con salsa alle verdure<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRay25Jk7MOT8auybpakOqWIjz7CD347FzBDhHh38bdTZjX0_Rtay5UZz9Y59BE9ix3HQuJBjbIN3ZJ1CgBMoyH5XKt0gGgoKfVHw_xxDdaHhI7hcwsk9oInL6E19TcPrV0LT6HzAqfE/s1600/tuxpi.com.1444409801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRay25Jk7MOT8auybpakOqWIjz7CD347FzBDhHh38bdTZjX0_Rtay5UZz9Y59BE9ix3HQuJBjbIN3ZJ1CgBMoyH5XKt0gGgoKfVHw_xxDdaHhI7hcwsk9oInL6E19TcPrV0LT6HzAqfE/s640/tuxpi.com.1444409801.jpg" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> costine<br /> cipolla<span class="text_exposed_show"><br /> sedano<br /> carota<br /> 1 patata media<br /> peperoni rosso e giallo<br /> vino bianco<br /> paprika affumicata (facoltativo)<br /> rosmarino<br /> sale grosso</span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Nella slow ho messo le verdure tagliate grossolane, le costine, una spruzzata di vino bianco e poca paprika affumicata.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Chiuso e cotto 5 ore su High.<br /> A metà cottura ho inserito i peperoni (mi ero dimenticata di metterli).</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A fine cottura ho messo sotto al grill del forno le costine per fare la crosticina e nel frattempo ho
scolato il grasso che hanno rilasciato in cottura tenendo da parte le
verdure.<br /> Ho passato col minipimer le verdure aggiungendo acqua e aggiustando di sale per creare una salsina.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YO7uDgFiYByD8VR0kgqT5teN_t7Tzfs3fXsXJF2ITL0nbswZJbfK6g-B9pM0EMIpwzAI-rh4DOjZVAGQ4pEpRcH0oU94juNAgLSUP4SktT3R1TF4trWIFduopliaF56GCZQpzK99y2M/s1600/tuxpi.com.1444409543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YO7uDgFiYByD8VR0kgqT5teN_t7Tzfs3fXsXJF2ITL0nbswZJbfK6g-B9pM0EMIpwzAI-rh4DOjZVAGQ4pEpRcH0oU94juNAgLSUP4SktT3R1TF4trWIFduopliaF56GCZQpzK99y2M/s640/tuxpi.com.1444409543.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Servire.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">E la foto finale parla da sè: neanche un filo di grasso attorno all'osso!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyp_mLWqUBwWxw173MUChDic2pOwvuDI6XS3zl7Pt_-CMr7knVmUAXdkAsHiQyRl3QqerHY093OGgVD4ggJSa_A3-wM2d_AEH040OmR_RgGCbGrX1B1FMyjUixi4tRnPauvPP7k49znkY/s1600/tuxpi.com.1444410201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyp_mLWqUBwWxw173MUChDic2pOwvuDI6XS3zl7Pt_-CMr7knVmUAXdkAsHiQyRl3QqerHY093OGgVD4ggJSa_A3-wM2d_AEH040OmR_RgGCbGrX1B1FMyjUixi4tRnPauvPP7k49znkY/s640/tuxpi.com.1444410201.jpg" style="cursor: move;" width="640" /></a></span></span></div>
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Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-75892949034012235032015-10-02T22:26:00.001+02:002015-10-02T22:26:37.235+02:00Fagottini di carpaccio con sottiletta<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGUeJN8e7hdEmU4GzHPDKxs96RcgUOhGlEH0Z6_8mq7mxW_eIWDQdOGLeIoDxW1JXnUrlV7TFmSk-EJm8w4Sp593cr6lkJnfpZeaZWcNJcgmq-TKzSn17EfqlCzy0wf6Ehfl0djGtmmA/s1600/tuxpi.com.1441371153.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGUeJN8e7hdEmU4GzHPDKxs96RcgUOhGlEH0Z6_8mq7mxW_eIWDQdOGLeIoDxW1JXnUrlV7TFmSk-EJm8w4Sp593cr6lkJnfpZeaZWcNJcgmq-TKzSn17EfqlCzy0wf6Ehfl0djGtmmA/s640/tuxpi.com.1441371153.jpg" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">per 3 persone</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">fettine di carpaccio di vitello</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">sottilette</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">erba cipollina</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Mettere in ogni fettina di carpaccio 1/4 di sottiletta, fare il fagottino e chiudere bene la fettina con erba cipollina in modo che in cottura non esca la sottiletta.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Vxp78-DXNuURNtW1JTVaxRIhEanQUYc5ECU5JVtrAF85TRjByp2ucKL5g1UTllE3NXnlPcPElB-MfaOBwVEguVgNBgg-XAu4GxZuHiK7EkzlKNETErdwFzl94_rKOFXdLtErivI3HbU/s1600/tuxpi.com.1441371082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Vxp78-DXNuURNtW1JTVaxRIhEanQUYc5ECU5JVtrAF85TRjByp2ucKL5g1UTllE3NXnlPcPElB-MfaOBwVEguVgNBgg-XAu4GxZuHiK7EkzlKNETErdwFzl94_rKOFXdLtErivI3HbU/s640/tuxpi.com.1441371082.jpg" style="cursor: move;" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In padella scaldare poco olio e cuocere i fagottini.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRRg4FqU4SWKUzoxn6Y-63epSlqmBSZC80JH0obOQ9VWlAb3bMRlryqwvngetq_0UuEItriy1sug6fb2lvD2doy-I06XToKvHM9_EIjFw-56W3cR6n9OeI8NhAJxMuTazUspDWRC1bFk/s1600/tuxpi.com.1441371121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRRg4FqU4SWKUzoxn6Y-63epSlqmBSZC80JH0obOQ9VWlAb3bMRlryqwvngetq_0UuEItriy1sug6fb2lvD2doy-I06XToKvHM9_EIjFw-56W3cR6n9OeI8NhAJxMuTazUspDWRC1bFk/s640/tuxpi.com.1441371121.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Quando si apriranno uscirà la sottiletta fusa...gnam! </span></span><br />
Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-38501752658114951462015-10-02T21:46:00.003+02:002015-10-02T21:46:42.743+02:00Sformatini..e si mangia anche il pirottino!<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHsbSYudq9Bm-cOBUh9fb5oIE_Ss_DEqMSPQpqcBkag5WwKQjOfd_ZPP08uwQV3XNLN0zKzxChjjWibvHpgGhnJ80Ld470A8KyIDK5_i5tP0ThVISyvigze3k35AKLVhvY1hS2Uw-Zo0/s1600/tuxpi.com.1443813919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHsbSYudq9Bm-cOBUh9fb5oIE_Ss_DEqMSPQpqcBkag5WwKQjOfd_ZPP08uwQV3XNLN0zKzxChjjWibvHpgGhnJ80Ld470A8KyIDK5_i5tP0ThVISyvigze3k35AKLVhvY1hS2Uw-Zo0/s640/tuxpi.com.1443813919.jpg" style="cursor: move;" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Questi sformatini sono frutto di un riciclo...o meglio..avevo un po di cose da usare e ho messo tutto insieme..ahah!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A noi sono piaciuti molto!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">per 2 persone</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">7/8 fette di prosciutto cotto</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 zucchina grossa o 2 piccole</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">qualche cimetta di broccolo già lessato</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 fette di pollo</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">sale aromatico o dado vegetale</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">pepe</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">parmigiano grattugiato</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 uovo</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">poco latte se il composto è poco fluido</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Tagliare a tocchi la zucchina mondata, tagliare a bocconcini le 2 fettine di pollo e cuocere a 100° vel 1 (senza mettere l'antiorario) per 20/25min con un goccio d'olio.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Durante la cottura aggiungere anche qualche cimetta di broccolo.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Unire il sale aromatico o il dado e aggiungere un po' di acqua se necessario.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Lasciare raffreddare nel boccale.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Mettere uovo, pepe e parmigiano - amalgamare a vel 3/4 e io ho aggiunto un goccio di latte. Il composto era compatto ma non troppo asciutto.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ho rivestito uno stampo da muffin con le fette di cotto, versato il composto dentro ogni pirottino e cosparso un po di parmigiano.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Per chi non ha il bimby</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Scaldare l'olio in una padella e cuocere zucchina e pollo. A metà cottura aggiungere broccolo, insaporire con sale aromatico o dado e a cottura ultimata lasciare raffreddare.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Tritare il tutto il in mixer e aggiungere poi uovo, pepe e parmigiano.<br />Proseguire come da ricetta</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrJV5DXlOvMc9yw3bG_-1wAqt-b8u_2hu1Y0G4rA7RpNfxB7e87dMelG3lSTdlmTlQO0YnIXERMYziCIEVNqp_tx1ONcwQZ0J_btkLb7s_89FrUh_P4Zl1BMQXWMsX9n3xdFN5uzdjSA/s1600/tuxpi.com.1443813434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtrJV5DXlOvMc9yw3bG_-1wAqt-b8u_2hu1Y0G4rA7RpNfxB7e87dMelG3lSTdlmTlQO0YnIXERMYziCIEVNqp_tx1ONcwQZ0J_btkLb7s_89FrUh_P4Zl1BMQXWMsX9n3xdFN5uzdjSA/s640/tuxpi.com.1443813434.jpg" width="358" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuocere in forno a 180°/200° per 20/25min</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqamjy-14HE3Iu67ARpoOV2aN1Smey5q_J-L9U2cjJ3ePYMY2W-TvIdFpHb_Kxg7gBuqArQHd2-FyIfMgv5iECX3GCLmLuyfWaMdXdm2n0nPYTYJXRbWRDF2LcfPYjTTVhUnejcAKnMPc/s1600/tuxpi.com.1443814024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqamjy-14HE3Iu67ARpoOV2aN1Smey5q_J-L9U2cjJ3ePYMY2W-TvIdFpHb_Kxg7gBuqArQHd2-FyIfMgv5iECX3GCLmLuyfWaMdXdm2n0nPYTYJXRbWRDF2LcfPYjTTVhUnejcAKnMPc/s640/tuxpi.com.1443814024.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Impiattare e mangiare anche il pirottino! :-D</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-50917397992891333052015-09-26T14:56:00.002+02:002015-09-26T14:56:44.706+02:00Spezzatino di manzo coi fagioli<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8N5sB9-ufxM074zgsMduPqixuexErzkKTPhsLEAStPIf74BmuMK3PssJdTDEcdDn-7QnNbk7t0CgMApIZoGlbZ9IuaILeKiHH0kdl5232_DDfIbHZPm4g9P1_ulZNv2bCq4gUT9drtQ/s1600/tuxpi.com.1443271164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8N5sB9-ufxM074zgsMduPqixuexErzkKTPhsLEAStPIf74BmuMK3PssJdTDEcdDn-7QnNbk7t0CgMApIZoGlbZ9IuaILeKiHH0kdl5232_DDfIbHZPm4g9P1_ulZNv2bCq4gUT9drtQ/s640/tuxpi.com.1443271164.jpg" width="358" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Per 3 persone </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Manzo tagliato a tocchi circa 5/6 etti </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 carote</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 coste di sedano</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cipolla di Tropea</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">2 manciate di fagioli freschi</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 tazza di acqua</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cucchiaio colmo di dado vegetale granulare</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cucchiaio di passata</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">un goccio di vino (mezzo bicchiere scarso)</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Nella slow dapprima ho cotto i fagioli - 4 ore con abbondante acqua su High</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Passat le 4 ore li ho scolati, tenuti da parte e buttato l'acqua.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ho infarinato lo spezzatino e rosolato in padella con poco burro e mezzo spicchio di aglio tritato, messo da parte.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Nella stessa padella ho fatto rosolare e imbiondire le verdure sminuzzate con un goccio di olio.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Dopodichè le ho messe sul fondo della Slow (questa volta non unta), poi i fagioli</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">e sopra lo spezzatino</span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfhBn5GI3VHANQ5At1Yeq2W5o6B55spDFZaPlpOzAEgSUXhSLJqow6gjm6QAU3R0uP0YwV36UkDh8vkZrJjGZ02F92Mrosziz6UsenacobR_azsGyn-rSOsOulUWOGFsTDaeGcfhzTnc/s1600/tuxpi.com.1443270988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfhBn5GI3VHANQ5At1Yeq2W5o6B55spDFZaPlpOzAEgSUXhSLJqow6gjm6QAU3R0uP0YwV36UkDh8vkZrJjGZ02F92Mrosziz6UsenacobR_azsGyn-rSOsOulUWOGFsTDaeGcfhzTnc/s640/tuxpi.com.1443270988.jpg" width="358" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ora riempire una tazza con acqua, unire dado, passata e un goccio di vino..stemperare e versare nella slow</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQakn6Rmh4kll3GItKDZ3iCMrNGZxRrM-z3P5DIrvmOPJyDu0_meFnuLPxN4OYkVG5XiieYTXf9ud_aJjqJt8w8yuuYr9TzKgve0_TstOhXO5dGuPjUvo_FXo8CxvMCm9shTfBHmCKfiA/s1600/tuxpi.com.1443271076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQakn6Rmh4kll3GItKDZ3iCMrNGZxRrM-z3P5DIrvmOPJyDu0_meFnuLPxN4OYkVG5XiieYTXf9ud_aJjqJt8w8yuuYr9TzKgve0_TstOhXO5dGuPjUvo_FXo8CxvMCm9shTfBHmCKfiA/s640/tuxpi.com.1443271076.jpg" width="358" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuocere 4 ore su High </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Mezz'ora prima della fine della cottura, unire un cucchiaio scarso di farina per addensare un po' il sugo..</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgje5iCj4opiTf2Uvov-Syooqc2RBg73yV0FtVKeHo9Lod8VlhzXGPB32muN3fFl_DI1WrBKx9wFA1kFUDmbFMZ0xpNFD_W8LfwoP7ZoVpPLysYPcNEEF2HUSuxXTf1_b94tiCPys9B8yU/s1600/tuxpi.com.1443271119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgje5iCj4opiTf2Uvov-Syooqc2RBg73yV0FtVKeHo9Lod8VlhzXGPB32muN3fFl_DI1WrBKx9wFA1kFUDmbFMZ0xpNFD_W8LfwoP7ZoVpPLysYPcNEEF2HUSuxXTf1_b94tiCPys9B8yU/s640/tuxpi.com.1443271119.jpg" width="358" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Le foto non riescono a spiegare la bontà..</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Vi ricordate la pubblicità del tonno ''Così tenero che si taglia con un grissino...''</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ecco, per questo spezzatino si può dire quasi lo stesso ''Così tenero che si taglia con la forchetta...'' era burro!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Grande acquisto la Slow!!!</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-85262594829574316582015-09-26T14:22:00.001+02:002015-09-26T14:22:18.224+02:00Bistecche di coscia con cipolla Tropea e olive taggiasche<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTXCkCShruYgH_h_2PlV8wNeUaN4u2joOyR_83VGxEDRKKNU4NH-1upaaNqHUyg_06EbyigeL2Jub4a2B8CZF7Gl0uTiNOtPUG0OfqgzpHQ9EaEazDtmkSJWhMtGAUhlbv0HpAPeglFw/s1600/tuxpi.com.1443210831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTXCkCShruYgH_h_2PlV8wNeUaN4u2joOyR_83VGxEDRKKNU4NH-1upaaNqHUyg_06EbyigeL2Jub4a2B8CZF7Gl0uTiNOtPUG0OfqgzpHQ9EaEazDtmkSJWhMtGAUhlbv0HpAPeglFw/s640/tuxpi.com.1443210831.jpg" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Queste bistecchine di coscia le faccio già in padella (le trovate qua), ma ho voluto provare a farle anche con la Slow.. e che dire....? Buonissime!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 bistecchine di coscia</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">5/6 cucchiai di passata di pomodoro</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">olive taggiasche denocciolate </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">una cipolla di Tropea a rondelle</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cucchiaino di dado vegetale granulare</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ho fatto rosolare le bistecchine in padella, poi adagiate nella Slow unta di olio, unito la passata , le olive, la cipolla e il dado.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Non ho messo olio (solo per la pentola, er non far attaccare il sugo..) perchè le bistecchine hanno rilasciato il loro grasso. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL94WiWr-8WrgJvdu8bNzJzcdjLgN2PWVF1LEJvMR6sehYkICb0lWthW81aphuRC69GdcTwKGB7iWUtb7i2mLb3hkPOdvZ91cPeWJ9KCCLMPF5iQEv4SLUljLjzujWZxPGTUyfBKRh_po/s1600/tuxpi.com.1443268264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL94WiWr-8WrgJvdu8bNzJzcdjLgN2PWVF1LEJvMR6sehYkICb0lWthW81aphuRC69GdcTwKGB7iWUtb7i2mLb3hkPOdvZ91cPeWJ9KCCLMPF5iQEv4SLUljLjzujWZxPGTUyfBKRh_po/s640/tuxpi.com.1443268264.jpg" width="360" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Le ho cotte 2 ore su High e 2 ore su Low.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFS1REhjR_HvJD0E9gFw_jFwZAAccz6xmDuMzhI13CyhBj7m-TIP7mZE-6qyImO4F72jtsKc2OLbWfIyRXm2tEMs7Mql7V1abFkelBTc9bDNWtifm8jP8iMYlhjqF_7nAtYIc4d-QdRw/s1600/tuxpi.com.1443268183.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEFS1REhjR_HvJD0E9gFw_jFwZAAccz6xmDuMzhI13CyhBj7m-TIP7mZE-6qyImO4F72jtsKc2OLbWfIyRXm2tEMs7Mql7V1abFkelBTc9bDNWtifm8jP8iMYlhjqF_7nAtYIc4d-QdRw/s640/tuxpi.com.1443268183.jpg" style="cursor: move;" width="360" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Come già detto in precedenza, le ore di cottura sono tante, è vero, ma la pentola consuma pochissimo, e i risultati sono migliori.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In questo caso la carne era tenerissima e si sfilacciava con la forchetta senza fare fatica.</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-42774577197702660152015-09-04T14:37:00.002+02:002015-09-04T14:37:54.657+02:00Gallinella alla piastra con patate e pomodorini<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozuTqBkep6CaBBYqR05XJjS6YgT09fCcRwPifwQcNjkmSlfazPJCqs1WoiV8UQYgUzU2RRmLuKm_7O1OqDI3Kv_13r0xfNVQyAiE2atWrIQhP_kfE-wrSeguUMYhYLYVF0sWdAHGjFE0/s1600/tuxpi.com.1441369692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiozuTqBkep6CaBBYqR05XJjS6YgT09fCcRwPifwQcNjkmSlfazPJCqs1WoiV8UQYgUzU2RRmLuKm_7O1OqDI3Kv_13r0xfNVQyAiE2atWrIQhP_kfE-wrSeguUMYhYLYVF0sWdAHGjFE0/s640/tuxpi.com.1441369692.jpg" width="360" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">per 2 persone</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">4 filetti di gallinella</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">patate</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">pomodorini datterini</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">sale</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">olio evo</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">basilico</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://destreggiandomiincucina.blogspot.it/2013/12/natale-2013-ecco-dovero-finita-d.html" target="_blank">insaporitore x arrosto</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Preparare il contorno: mondare e tagliare le patate (io le ho tagliate a cubetti piccoli), insaporirle con l'insaporitore x arrosti e olio. Cuocere in forno per 1 oretta.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">A metà cottura unire i pomodorini tagliati a metà, salare e unire qualche foglia di basilico spezzettata..</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Quando il contorno è pronto cuocere la gallinella..</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Salarla e metterla sulla piastra ben calda con un goccio di olio e servire con patate e datterini</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsnk_mYbbrE1F8KtTzMWQTJW-OVOtkui63xgzKmtjCA5k5dkUgQjRPd8pi1rwP-MPpvJiAvSywASzzELwiLoDF9Tay5um9hQLuJamnFhW5Lj1_cxCiyRytcfW5JirdLmFfCYXP84SEA0/s1600/tuxpi.com.1441369625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsnk_mYbbrE1F8KtTzMWQTJW-OVOtkui63xgzKmtjCA5k5dkUgQjRPd8pi1rwP-MPpvJiAvSywASzzELwiLoDF9Tay5um9hQLuJamnFhW5Lj1_cxCiyRytcfW5JirdLmFfCYXP84SEA0/s640/tuxpi.com.1441369625.jpg" width="392" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-68031646224797651022015-08-28T08:30:00.000+02:002015-08-28T08:30:00.070+02:00Tortina per la suocera<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3a39McLIHat43BITNaCvRd8VYYtEaJdML0-dgX1kQt6JkP_E5Tj2_zvUkX8U8j_9hyD1U28iSJ663Cpm2YkKX7fulPG-rzhh2ewstf-r8zG-qRszRxvd8h_zxNc5eJMsq7BlUQFJrVY/s1600/tuxpi.com.1429040497.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title=""><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3a39McLIHat43BITNaCvRd8VYYtEaJdML0-dgX1kQt6JkP_E5Tj2_zvUkX8U8j_9hyD1U28iSJ663Cpm2YkKX7fulPG-rzhh2ewstf-r8zG-qRszRxvd8h_zxNc5eJMsq7BlUQFJrVY/s640/tuxpi.com.1429040497.jpg" style="cursor: move;" title="" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pan di spagna fatto con 3 uova (10/13cm di diametro)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Farcia con crema al bacio e crema pasticcera</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Panna montata, fragole e codette di cioccolato per guarnire</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Fare un pan di spagna con 3 uova rapportando le dosi di <a href="http://destreggiandomiincucina.blogspot.it/2014/03/torta-4-anni.html" target="_blank">questa ricetta</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Fatta raffreddare, tagliata in3 e farcito con crema pasticcera e crema al bacio (che trovate sempre in <a href="http://destreggiandomiincucina.blogspot.it/2014/03/torta-4-anni.html" target="_blank">questo link</a>).</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Decorata infine con panna montata, codette di cioccolato e fragole tagliate a metà e spennellate di gelatina per mantenere il colore.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">E l'interno!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucOnWNnOg0pk3o2QF9CJK8FCIwNYMICCTUN6d2BE36j0K86PZE6VzNwCZzx4UBeNueUjOGnAnuVX485yXRXVZto3g4k1kGYlO9pFqwwsgtVLlPQaZSFDrv3rYxYx-hG1NyNh83AXyiI0/s1600/tuxpi.com.1429040534.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhucOnWNnOg0pk3o2QF9CJK8FCIwNYMICCTUN6d2BE36j0K86PZE6VzNwCZzx4UBeNueUjOGnAnuVX485yXRXVZto3g4k1kGYlO9pFqwwsgtVLlPQaZSFDrv3rYxYx-hG1NyNh83AXyiI0/s640/tuxpi.com.1429040534.jpg" title="" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-61702289184650652012015-08-27T08:30:00.000+02:002015-08-27T08:30:00.386+02:00Guazzetto di pesce<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaB7t4VogGnflcBMWbFEzIYDFaPP46f7oc2jBJr4tYpkw5FhYThlxHnL4OxUgL1FmH-_IllGPD186XmguejuY4jSOhnIdJjfMQCd6Cbm3G6HMnUraU9Com73UQxApSuRdXCN73aM87eg/s1600/tuxpi.com.1440605398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaB7t4VogGnflcBMWbFEzIYDFaPP46f7oc2jBJr4tYpkw5FhYThlxHnL4OxUgL1FmH-_IllGPD186XmguejuY4jSOhnIdJjfMQCd6Cbm3G6HMnUraU9Com73UQxApSuRdXCN73aM87eg/s640/tuxpi.com.1440605398.jpg" width="360" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><u>x 2 persone</u></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 coda di rospo</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">6 gamberoni</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">5 calamari</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">un pugo di verdure miste (io le avevo cubettate e congelate)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">passata di pomodoro</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">mezzo bicchiere di vino</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">poco sale</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pulire il pesce: togliere parle della pelle dalla coda di rospo, togliere testa e carapace dai gamberoni lasciando solo la parte finale, pulire i calamari e tagliarli ad anelli</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pennellare di olio la pentola della Slow Cooker e unire il tutto.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9qyuR2EXUIzzrdBelAG3aSwCcWlYCX1OZwnS_-eVhin4eQCaJyj2aO2MIky4WMaqPCyU-2PYExM3FppYT98L6inWshT3n-5WzXZQMCxz_CvRJscuOXemk8mzeyjqjkoHMK7r5mOAiu0/s1600/tuxpi.com.1440605355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9qyuR2EXUIzzrdBelAG3aSwCcWlYCX1OZwnS_-eVhin4eQCaJyj2aO2MIky4WMaqPCyU-2PYExM3FppYT98L6inWshT3n-5WzXZQMCxz_CvRJscuOXemk8mzeyjqjkoHMK7r5mOAiu0/s640/tuxpi.com.1440605355.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Mescolare e cuocere 2 ore e mezza con programma Low.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Impiattare con delle fette di pane tostate.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLtQqMyclEN9JOE3swhE_o_nRyAE_p990Z_G0c6z_sWCgZbKCtaL6pL6xlT1QQ7zXPU5aNlhDIpM5zDUPvqvG4EQ-MsTpsFc3CfMAONe9nG74585HTInxoGJ-Lc5J-a75u6ppFFnSZNw/s1600/tuxpi.com.1440605398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLtQqMyclEN9JOE3swhE_o_nRyAE_p990Z_G0c6z_sWCgZbKCtaL6pL6xlT1QQ7zXPU5aNlhDIpM5zDUPvqvG4EQ-MsTpsFc3CfMAONe9nG74585HTInxoGJ-Lc5J-a75u6ppFFnSZNw/s640/tuxpi.com.1440605398.jpg" width="360" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Dalle foto non si capisce quanto il pesce fosse morbido!<br />Le anelle morbidissime e i gamberoni si scioglievano in bocca!!!</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-61862010008485827052015-08-26T14:06:00.003+02:002020-01-05T18:56:22.474+01:00Patate con la Slow Cooker<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObv4w2YkbjVJuXUtpB49L8BTMOPdLvNUUnZopE_T9wCbV9s-f0kJDFzdPdAgRooU0_epN7v8IW1_eRGPODY8jBBJzTFHjR_Lqdul3zDQHyH0ahCOYRWoK4cmQW2_xdhb2xTshObuYq2I/s1600/tuxpi.com.1440590089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObv4w2YkbjVJuXUtpB49L8BTMOPdLvNUUnZopE_T9wCbV9s-f0kJDFzdPdAgRooU0_epN7v8IW1_eRGPODY8jBBJzTFHjR_Lqdul3zDQHyH0ahCOYRWoK4cmQW2_xdhb2xTshObuYq2I/s640/tuxpi.com.1440590089.jpg" width="640" /></a></span></span></div>
<a name='more'></a><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">3 patate grosse</span></span><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cucchiaio di olio</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">aglio in polvere q.b.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">un pizzico di paprika affumicata </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">mezzo bicchiere di vino bianco</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">mezzo cucchiaino di <a href="http://destreggiandomiincucina.blogspot.it/2013/12/natale-2013-ecco-dovero-finita-d.html" target="_blank">insaporitore per arrosti</a></span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">poca acqua </span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Mondare le patate e metterle a bagno già tagliate per almeno mezzo'ora</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Scolarle dall'acqua e insaporirle unendo l'olio, l'acqua, il vino e mescolare.</span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Metterle nella Slow </span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdDJAwaHyIc6-w-AtkCSpG_eTL2Ek4c9EFEz1mauiI8nVvt6WN-fGOjEMefChDup99VYxTDPZ8NkXabVvfxd6422Zuo3fW5U2q_VdpP40hOg5Reudnopq3iEO1v-DEm-s4pbSTdhyphenhyphenxBc/s1600/tuxpi.com.1440589974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdDJAwaHyIc6-w-AtkCSpG_eTL2Ek4c9EFEz1mauiI8nVvt6WN-fGOjEMefChDup99VYxTDPZ8NkXabVvfxd6422Zuo3fW5U2q_VdpP40hOg5Reudnopq3iEO1v-DEm-s4pbSTdhyphenhyphenxBc/s640/tuxpi.com.1440589974.jpg" width="358" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"> Cuocerle 3 ore e mezza/4 ore </span></span><br />
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<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMaV9KSgqSuFl8tgoWVUAcKVYUPrXdvseRESsWhM0htVOyPKKwIMsF2QbWxdEmaPC-dmBgiOkmP6cpOb8r_DMMKx7Ko6DCqTOAtn7F0CZhbm03q3uZik0KU33RxZGj010kZAGdLBTihY/s1600/tuxpi.com.1440590089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMaV9KSgqSuFl8tgoWVUAcKVYUPrXdvseRESsWhM0htVOyPKKwIMsF2QbWxdEmaPC-dmBgiOkmP6cpOb8r_DMMKx7Ko6DCqTOAtn7F0CZhbm03q3uZik0KU33RxZGj010kZAGdLBTihY/s640/tuxpi.com.1440590089.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Il risultato: la consistenza delle patate è tra bollite e arrosto ma senza crosticina.</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Buonissime anche per il fatto che si sono insaporite molto con gli aromi!</span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Di sale ne serve proprio poco!</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-54663757898686940062015-08-26T13:41:00.001+02:002015-08-26T13:41:06.974+02:00Salsiccia in umido con peperoni e olive taggiasche<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-xFqj9hNVQ1UUkIJQG8o5Na08W1g4jTYOfPNW1b_39gJLr2OgVwQj6YstBMTH4QYcS-kO42j1quibkvpWfihZyfk1sznozpSN2FXMDrOV8NfT1ZQXySEPBtsWrgsDUq8UWg0Wef5Y3A/s1600/tuxpi.com.1440587965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO-xFqj9hNVQ1UUkIJQG8o5Na08W1g4jTYOfPNW1b_39gJLr2OgVwQj6YstBMTH4QYcS-kO42j1quibkvpWfihZyfk1sznozpSN2FXMDrOV8NfT1ZQXySEPBtsWrgsDUq8UWg0Wef5Y3A/s640/tuxpi.com.1440587965.jpg" style="cursor: move;" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">x 2 persone </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">300g di salsiccia luganega</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">210g di polpa di pomodoro + un po' di passata</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">mezzo peperone rosso</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">mezzo peperone giallo</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">olive taggiasche</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">sale grosso</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://destreggiandomiincucina.blogspot.it/2013/12/natale-2013-ecco-dovero-finita-d.html" target="_blank">insaporitore per arrosti</a> </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">mezzo bicchiere di vino </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">mezzo bicchiere di acqua</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sbudellare la salsiccia, dividerla in tocchetti e rosolarla in padella.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Pennellare la pentola in ceramica della Slow Cooker con poco olio poi mettere il tutto dentro: versare la polpa e la passata, unire la salsiccia, i mezzi peperoni tagliati, le olive, sale grosso e insaporitore.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Rigirare il tutto e cuocere per 4 ore su High</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJa_8FY3G7OHRpHlX4fL3MPjGMw-uilbdeIfTzW3MFbMLrvk40t242rOJZLY32rfTDCplkFErNmZWFdoScgL9vJ7SBCvkhiiDq98S0hCwbq4wGI2ojJLZDBm3v_nqVPLR8_ngw6qoFHdY/s1600/tuxpi.com.1440447616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJa_8FY3G7OHRpHlX4fL3MPjGMw-uilbdeIfTzW3MFbMLrvk40t242rOJZLY32rfTDCplkFErNmZWFdoScgL9vJ7SBCvkhiiDq98S0hCwbq4wGI2ojJLZDBm3v_nqVPLR8_ngw6qoFHdY/s640/tuxpi.com.1440447616.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Finito il tempo di cottura impiattare</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZIR60iltLHkPgWNejTTTHy973QdnhNPLDDQvac-TYOlbe1emNrSDxCnYl8q8QYRwuarcz3UTLAdsfSbAQhyphenhyphenGZtzS8difURu8uKAlXrMXO0UAQrXhNddL8BMF2qJP1Rb93Arsxsfy6ls/s1600/tuxpi.com.1440447722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZIR60iltLHkPgWNejTTTHy973QdnhNPLDDQvac-TYOlbe1emNrSDxCnYl8q8QYRwuarcz3UTLAdsfSbAQhyphenhyphenGZtzS8difURu8uKAlXrMXO0UAQrXhNddL8BMF2qJP1Rb93Arsxsfy6ls/s640/tuxpi.com.1440447722.jpg" width="480" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRWNOeATrcRLxZgyjg38oWSEB2llmT3Sg_9b2CFv_N8OEG_qJbi9mXWeY1rlsviqmZ-Un8CwocurudC13fTKO7wc0u2zIRkaeVnUUMPhyphenhyphenS1QWHQk7cRsAxingjvRMCabxqbFgWZzrLHc/s1600/tuxpi.com.1440587965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBRWNOeATrcRLxZgyjg38oWSEB2llmT3Sg_9b2CFv_N8OEG_qJbi9mXWeY1rlsviqmZ-Un8CwocurudC13fTKO7wc0u2zIRkaeVnUUMPhyphenhyphenS1QWHQk7cRsAxingjvRMCabxqbFgWZzrLHc/s640/tuxpi.com.1440587965.jpg" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">La carne è tenerissima</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPrLaYivKLRpj6TcCHmdNzeRcMEMiG5wjEbpgVU9CwjcU6QOX7lTqyOpGo9D5MQiIP-mJdJhjrPETQ9aynVEZ8zj7p0AkTy37UcMj6CsVdWX1zsDxVCfsJmwgzOphOmRZu3LoepHqmco/s1600/tuxpi.com.1440589133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPrLaYivKLRpj6TcCHmdNzeRcMEMiG5wjEbpgVU9CwjcU6QOX7lTqyOpGo9D5MQiIP-mJdJhjrPETQ9aynVEZ8zj7p0AkTy37UcMj6CsVdWX1zsDxVCfsJmwgzOphOmRZu3LoepHqmco/s640/tuxpi.com.1440589133.jpg" width="358" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Tagliata senza fare eccessiva pressione!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">E il sugo avanzato l'ho tenuto per un primo!</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-34694583209011014842015-08-18T13:13:00.004+02:002015-08-18T13:13:51.151+02:00Riso con verdure saltate all'orientale<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwGZ0jyFoTL4rdSURhZVhT3re8WVs1dQTxKvHyRe3Xdw2kChCgsK4-GX50W7t1pBnMisT2qXM4aoomwq-F25KAMgvvkxwOlY2XHF-GcQOtTImQL8ukWnStk2z4lqKu21mhT4LJiKGHN0/s1600/tuxpi.com.1423149704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwGZ0jyFoTL4rdSURhZVhT3re8WVs1dQTxKvHyRe3Xdw2kChCgsK4-GX50W7t1pBnMisT2qXM4aoomwq-F25KAMgvvkxwOlY2XHF-GcQOtTImQL8ukWnStk2z4lqKu21mhT4LJiKGHN0/s640/tuxpi.com.1423149704.jpg" width="640" /></a></span></span></div>
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<a name='more'></a><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Sulla falsa riga dei <a href="http://destreggiandomiincucina.blogspot.it/2013/09/yaki-noodles-spaghetti-saltati.html" target="_blank">Noodles</a> ho fatto il riso.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">x 2 persone </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Verdure miste (carote, zucchune, cipolla e qualche germoglio di soia)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Aglio schiacciato</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">1 cucchiaio di olio evo (io adesso metto l'olio di sesamo)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">35g di salsa di soia</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://destreggiandomiincucina.blogspot.it/2013/05/altri-esperimenti.html" target="_blank">zenzero in polver</a><a href="http://destreggiandomiincucina.blogspot.it/2013/05/altri-esperimenti.html" target="_blank">e</a></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">140g di riso</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">listarelle di pollo, manzo o pesce a vostro gusto (io poca salsiccia)</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Lessare il riso in abbontante acqua salata</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Nel frattempo saltare le verdure tagliate a listarelle dopo aver fatto scaldare l'olio con aglio schiacciato. Unire metà della salsa di soia, zenzero in polvere e saltare per una decina di minuti. Metterle da parte senza lavare il wok (o padella)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Scolare il riso e passarlo sotto l'acqua corrente. Metterlo nel wok, sfumarlo con la salsa di soia, unire le verdure</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6gqs71Bt03d0eRbaNacNvOFfxs0ZHSwlIRxUu2PHFD52Sl6N9ruAn3i42wz8GVZ_w50TBYyR6dj0ZP7n4sfjPjAEfhetkOO5pkv3JDZ_CikMdkgt-oeb6wLx-6LLCrCQneVofAgEl7Y/s1600/tuxpi.com.1423149669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6gqs71Bt03d0eRbaNacNvOFfxs0ZHSwlIRxUu2PHFD52Sl6N9ruAn3i42wz8GVZ_w50TBYyR6dj0ZP7n4sfjPjAEfhetkOO5pkv3JDZ_CikMdkgt-oeb6wLx-6LLCrCQneVofAgEl7Y/s640/tuxpi.com.1423149669.jpg" width="640" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">saltare il tutto insieme e servire!</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0tag:blogger.com,1999:blog-4000759721571342916.post-90941031758478489402015-08-15T21:50:00.001+02:002015-08-26T14:07:59.428+02:00Nuova aiutante in cucina<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPR0PowfXpTu0pu7PBD9ceEHrhXukQbbZcR8wMs5oRoUmWYVNJs7fs-M2aQxQgj8R2munamw3GMZ_UNjuN0Ei9X_dAG8OHI4ZiUxqc6BEmp2ptJ3kiCme_PwAwQ-8SU0yQDaeiF4qCnE/s1600/russell-hobbs-19790-56-tp_8615117434260759896f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPR0PowfXpTu0pu7PBD9ceEHrhXukQbbZcR8wMs5oRoUmWYVNJs7fs-M2aQxQgj8R2munamw3GMZ_UNjuN0Ei9X_dAG8OHI4ZiUxqc6BEmp2ptJ3kiCme_PwAwQ-8SU0yQDaeiF4qCnE/s1600/russell-hobbs-19790-56-tp_8615117434260759896f.jpg" /></a></div>
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Ebbene sì, LEI! La Slow Cooker!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Vi chiederete cosa sia....</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Come si può vedere non è altro che una pentola di alluminio nella quale va inserita una pentola in ceramica.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Cuoce a 2 temperature (almeno la mia) ''Low'' e ''High'', ed è dotata di coperchio in vetro attraverso il quale si può controllare l'andamento della cottura.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Questa pentola, al contrario di una pentola a pressione, cuoce molto lentamente (appunto, ''Slow'') dalla quale cottura pesce e carne traggono beneficio!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">E' molto semplice il procedimento per la cottura: si unge il recipiente con poco olio, si aggiungono tutti gli ingredienti e si aziona. </span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Le pietanze non necessitano di molti liquidi perchè cuocendo lentamente produce vapore il quale ricade nel recipiente in ceramica. Si fornisce del suo stesso vapore per la cottura e così facendo non evapora come per le cotture tradizionali!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Dovete resistere alla tentazione di aprire il coperchio perchè così facendo si provoca uno sbalzo termico alla pietanza e successivamente impiega più tempo per cuocere: consigliano appunto di aggiungere 15min di tempo alla preparazione ogni volta che si alza il coperchio! Ma nessun problema: con la Slow Cooker è impossibile bruciare le pietanze!</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Le uniche accortezze che si devono seguire sono:</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">- non inserire cibi ancora congelati nel recipiente in ceramica perchè non è salutare! Ora che il cibo si sarà scongelato nella vostra Slow Cooker avrà una carica batterica elevata abbastanza dannosa. Quindi è meglio farli scongelare in microonde o meglio in frigo prima di cuocerla!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">- i legumi vanno ammollati in acqua almeno 10/12h prima della cottura e solo per i fagioli rossi è bene bollirli 10 min prima di metterli in Slow Cooker per eliminare una tossina.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In 2/3 siti c'è scritta un'altra accortezza: il pesce.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Siccome fa presto a cuocere c'è scritto di aggiungerlo gli ultimi 30min di cottura.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Però personalmente ho fatto un guazzetto di pesce cotto in 2 ore e 30 da leccarsi i baffi! (E non ho mai mangiato un pesce così morbido: i gamberoni si scioglievano in bocca e gli anelli di calamari morbidissimi, che solitamente non li mangio perchè sono sempre gommosi!)</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Poi penserete: 2 ore e 30 per un guazzetto di pesce?!?! Chissà quanto consumerà!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Invece consuma pochissimo la Slow Cooker: solo 200W!!!</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">La trovo molto comoda, inoltre, per la cottura dei legumi: io per esempio mi calcolavo mentalmente i tempi di ammollo, in modo da essere a casa per cuocerli e poi mettere via. Cosa che poi mi impegnava un po' di tempo e alla fine per una cosa o per l'altra non riuscivo mai a prepararli.</span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Con la SC indipendentemente da quando li metto in ammollo (rispettando comunque le 12 ore) li cuocio anche di notte! E questo mi è molto comodo! Loro cuociono e la mattina sono pronti da invasare/suddividere e poi congelare </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Il vantaggio di questa pentola è che si può azionare la mattina, si va a lavorare e quando la sera si rientra c'è già la cena pronta!</span></span></span></span><br />
<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Inoltre in estate quando si fa il ragù, o quando si cucina qualsiasi altra pietanza, non scalda ulteriormente la cucina facendola diventare un forno.</span></span> </span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">Fino adesso di svantaggi non ne ho trovati :-)</span></span><br />
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<span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">In questo mondo in cui tutti vivono di fretta, io ho deciso di cuocere ''Slow'' ;-)</span></span>Erikahttp://www.blogger.com/profile/17483628066023278530noreply@blogger.com0