tag:blogger.com,1999:blog-67254249129281837612024-03-13T04:49:53.464-07:00Le ricette degli amiciCit.: Cucinare è come amare... o ci si abbandona completamente o si rinuncia. Harriet Van Horne (Fonte sconosciuta)gio mancihttp://www.blogger.com/profile/18250443856752274935noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-6725424912928183761.post-26795895079428328592013-06-17T02:39:00.000-07:002013-06-17T02:39:50.272-07:00Involtini di peperoni e cous cous<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MkKKEcXxImc/UXa9lSevcoI/AAAAAAAAAIY/lGkTo1_D9yw/s1600/Foto0457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-MkKKEcXxImc/UXa9lSevcoI/AAAAAAAAAIY/lGkTo1_D9yw/s1600/Foto0457.jpg" height="240" width="320" /></a></div>
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<span style="font-size: large;"><u>Ingredienti per 4 persone </u></span></div>
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<i>Cous cous 100 gr</i></div>
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<i>acqua 80 ml</i></div>
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<i>sale</i></div>
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<i>piselli 80 gr </i></div>
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<i>1 cucciaio di <a href="http://www.oleificimataluni.com/oliodante/" target="_blank">olio dante</a> </i></div>
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<i>4 peperoni</i></div>
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<span style="font-size: large;">Preparazione </span></div>
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E' doveroso dire che cerco di fare la dieta 365 giorni l'anno, quindi con piccoli accorgimenti rendo light la maggior parte delle pietanze soprattutto se si avvicina la prova costume.....Quindi passiamo alla prepazione di questa pietanza</div>
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Lavate i peperoni e metteteli nel forno a 200 ° per 20 minuti circa girandoli sui vari lati fino a quando la pelle non sarà ben cotta. </div>
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Nel frattempo fate bollire in una pentola l'acqua con l'olio e i piselli. Spegnete il fuoco, salate l'acqua e versate in pentola il cous cous. Sgranate il prodotto mescolando con una forchetta. Coprite e fate riposare per circa 5 minuti. </div>
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Quando i peperoni sono ben cotti chiudeteli in una bustina per qualche minuto poi puliteli dalla pelle e dai semi e ricavatene dei filetti di peperoni.<br />
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<a href="http://2.bp.blogspot.com/-Vvrw6NjLmS0/UXeBTb5frYI/AAAAAAAAAJI/tBQGVkV7g50/s1600/Foto0455.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Vvrw6NjLmS0/UXeBTb5frYI/AAAAAAAAAJI/tBQGVkV7g50/s1600/Foto0455.jpg" height="240" width="320" /></a><br />
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Ora ricoprite i filetti di cous cous, arrotolate il tutto e cuoceteli per circa 20 minuti al forno a 150° <br />
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<span style="color: red;">BUON APPETITO</span></div>
gio mancihttp://www.blogger.com/profile/18250443856752274935noreply@blogger.com2tag:blogger.com,1999:blog-6725424912928183761.post-78334057409875806292013-04-19T07:27:00.000-07:002013-04-19T07:27:11.144-07:00"BIF" 3 "STATI" IN UN DOLCE<div class="separator" style="clear: both; text-align: left;">
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<span style="background: white; font-family: "Georgia","serif";">Oggi vi presento un
dolce creato per festeggiare un romantico evento. <o:p></o:p></span></div>
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<span style="background: white; font-family: "Georgia","serif";">Il BIF è composto da tre strati di diversa
provenienza: Crema specoolus (Belgio), Pan di spagna (Italia) e ganache al cioccolato (Francia)<o:p></o:p></span></div>
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<span style="background: white; font-family: "Georgia","serif";">Le origini<span class="apple-converted-space"> </span>del<span class="apple-converted-space"> </span><b>Pan
di Spagna</b><span class="apple-converted-space"> </span>risalgono al 1700
quando il cuoco genovese Giobatta Cabona venne inviato in Spagna insieme
all’ambasciatore genovese il marchese Domenico <o:p></o:p></span></div>
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<span style="background: white; font-family: "Georgia","serif";">Pallavicini. </span><span style="font-family: "Georgia","serif";"><o:p></o:p></span></div>
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<span style="background: white; font-family: "Georgia","serif";">In occasione di un
banchetto Cabona presentò una torta basata su una pasta di incredibile </span><span style="font-family: "Georgia","serif";"><o:p></o:p></span></div>
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<span style="background: white; font-family: "Georgia","serif";">leggerezza, che venne in
suo onore definita Pâte Génoise, pasta genovese, la pasta genovese viene
preparata a caldo. Da questa, derivò una versione leggermente
semplificata che prese il nome di pan di Spagna per onorare la corte
spagnola che aveva decretato la fortuna della preparazione. Mentre il Pan di
Spagna viene preparato a freddo.</span><span style="font-family: "Georgia","serif";"><o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">Lo <b>specoolus</b>
è un biscotto di pasta frolla speziato ed è originario del Belgio </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Georgia, serif;">preparati tradizionalmente per la ricorrenza di<span class="apple-converted-space"> </span></span><span style="background: white; font-family: "Georgia","serif"; mso-bidi-font-family: Arial;">San Nicola ma sono ormai disponibili come prodotto dolciario in
qualsiasi periodo dell'anno.</span><span style="font-family: "Georgia","serif";"><o:p></o:p></span></div>
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<span style="background: white; font-family: "Georgia","serif"; mso-bidi-font-family: Arial;">Il sapore della crema è caramellato e pan di zenzero con un colore
simile al burro di arachidi e una consistenza granulare o croccante.</span><span style="font-family: "Georgia","serif";"><o:p></o:p></span></div>
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<span style="background: white; font-family: "Georgia","serif";">La<b> crema ganache</b> è
una tipica preparazione di origine francese </span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Georgia, serif;">si narra che sia stata creata accidentalmente da un
apprendista pasticcere che rovesciò del latte caldo dentro ad una ciotola
contenente della cioccolata in tavolette.</span><span style="font-family: Georgia, serif;"><br />
<span style="background: white;">Il capo pasticcere vedendo l’accaduto, andò su tutte le furie
poiché con quell’incidente il cioccolato si era irrimediabilmente rovinato e<span class="apple-converted-space"> </span><strong><span style="font-weight: normal;">diede dell’imbecille
(ganache) al ragazzo</span></strong><span class="apple-converted-space"> che tentò di rimediare al danno
miscelando gli ingredienti e creando così l’eccellente crema ganache, tutt'ora
molto usata per confezionare il famosissimo tronchetto di Natale (Buche de
Noel).</span></span></span><span style="font-family: "Georgia","serif";"><o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">Ora però passiamo alla preparazione<o:p></o:p></span></div>
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<strong><u><span style="font-family: "Georgia","serif";">Per il pan di spagna:</span></u></strong><b><span style="font-family: "Georgia","serif";"><br />
</span></b><span style="font-family: "Georgia","serif";">3 uova<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">2 tuorli<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">100 g zucchero<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">1 pizzico di sale<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">100 g farina bianca<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">15 g cacao amaro<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">mezza busta (2 cucchiaini) di<span class="apple-converted-space"> </span><strong>LIEVITO </strong><o:p></o:p></span></div>
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<b><u><span style="font-family: Georgia, serif;">Preparazione</span></u></b><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
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<span style="font-family: Georgia, serif;">Sbattere
a schiuma 5 tuorli (serbando 3 chiare) con 5 cucchiai di acqua bollente.
Aggiungere 60 g<span class="apple-converted-space"> </span>di
zucchero, sale e sbattere fino ad ottenere una massa cremosa. Unirvi le 3
chiare montate a neve durissima con lo zucchero rimasto e setacciarvi la
farina mescolata con il cacao e, per ultimo, il lievito. Incorporare
delicatamente il tutto.<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif;">Distribuire
l’impasto su una lastra da forno (30 x<span class="apple-converted-space"> </span><st1:metricconverter productid="40 cm" style="font-family: Georgia, 'Times New Roman', serif;" u1:st="on">40
cm</st1:metricconverter>) foderata con carta da forno e cuocere per 10-15
minuti nella parte media del forno preriscaldato 180-<st1:metricconverter productid="200°C" style="font-family: Georgia, 'Times New Roman', serif;" u1:st="on">200°C</st1:metricconverter>.
<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif;">Nel frattempo prepariamo la
crema Ganache<o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-dyG9h-P0OII/UXE-VvNEuZI/AAAAAAAAAG0/fR3js6Ckhr4/s1600/2013-04-18+13.02.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-dyG9h-P0OII/UXE-VvNEuZI/AAAAAAAAAG0/fR3js6Ckhr4/s1600/2013-04-18+13.02.02.jpg" height="240" width="320" /></a></div>
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<span style="text-align: start;"><b><u><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Georgia, serif;">Ingredienti Crema Ganache</span></u></b></span><u><span style="font-family: Georgia, serif;"><o:p></o:p></span></u></div>
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<span style="font-family: Georgia, serif;">250 gr di cioccolato
fondente <o:p></o:p></span></div>
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<span style="font-family: Georgia, serif;">250 ml di panna
fresca <o:p></o:p></span></div>
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<span style="font-family: Georgia, serif;">30 gr di burro <o:p></o:p></span></div>
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<b><u><span style="font-family: Georgia, serif;">Preparazione:<o:p></o:p></span></u></b></div>
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<span style="text-align: start;"><span style="font-family: Georgia, serif;">mettete
a scaldare la panna in un pentolino e appena e quando starà quasi per bollire
toglietela dal fuoco (se volete usare il burro unitelo alla panna in questo
momento) uniteci il cioccolato grattugiato o ridotto a piccoli pezzi ora
mescolate con calma aiutandovi con una frusta fino a farlo sciogliere
completamente.</span><o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">ora
a voi la scelta, se conserverete la crema ganache a temperatura ambiente
rimarrà cremosa, se la mettete in frigo diverrà molto più solida, mentre se
scaldata tornerà a liquefarsi.<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">se invece volete ottenere un composto ancora più cremoso,
fate raffreddare ponendo il recipiente a bagnomaria con acqua e ghiaccio ed
iniziate a montare con una frusta elettrica fino a farlo diventare semi solido
e ben montato.<o:p></o:p></span></div>
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<a href="http://1.bp.blogspot.com/-CPu0yp8r1eI/UXE_nl69FuI/AAAAAAAAAIA/Hj-R26DDwdM/s1600/2013-04-19+14.56.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-CPu0yp8r1eI/UXE_nl69FuI/AAAAAAAAAIA/Hj-R26DDwdM/s1600/2013-04-19+14.56.10.jpg" height="320" width="240" /></a></div>
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Adesso abbiamo tutti i tre strati a nostra disposizione quindi prendiamo il pan di spagna e spalmiamo prima uno strato di crema specoolus e poi la ganache di cioccolato. Lasciamo il dolce per circa 30 min nel frigo</div>
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Consiglio: potete tagliare il dolce in tanti quadrati di varie dimensioni. </div>
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<span style="color: #ffd966; font-family: Georgia, Times New Roman, serif; font-size: x-large;">Buon appetito</span></div>
<br />gio mancihttp://www.blogger.com/profile/18250443856752274935noreply@blogger.com3tag:blogger.com,1999:blog-6725424912928183761.post-45477112774571479332013-04-16T05:50:00.000-07:002013-04-16T05:50:21.578-07:00Maglia del Napoli per Mauro<div class="separator" style="clear: both; text-align: center;">
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Cari amici, è da un pò che non aggiorno il blog ma, sono stata presa da altri impegni che si moltiplicavano di giorno in giorno. Fortunatamente sono riuscita a ritagliarmi del tempo per fare cio' che mi piace... Questa torta è stata realizzata per l'ottavo compleanno di Mauro, figlio di Lucia e Salvatore, vecchi amici del mio Boy. </div>
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Il pan di spagna è stato fatto da Lucia il giorno prima del compleanno del figlio, invece, la decorazione è stata realizzata da tutte e tre il giorno stesso della festa. </div>
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Dopo aver trascorso un'intera mattinata a spianare l'enorme pezzo di pdz azzurro siamo passati all'elaborazione dei particolari (sinceramente questi sono stati fatti quasi tutti dal mio boy con la sua calma che faceva a cazzotti con l'ansia di Lucia) </div>
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Alla fine ci sentivamo cose ci fosse passato sopra uno schiacciasassi ma, eravamo soddisfatti e soprattutto contenti di aver reso felice Lucia ed il suo "piccolo genio" Mauro</div>
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<br />gio mancihttp://www.blogger.com/profile/18250443856752274935noreply@blogger.com1tag:blogger.com,1999:blog-6725424912928183761.post-85158502899041786462013-04-15T04:25:00.001-07:002013-04-15T04:25:55.183-07:00Pizza di carciofi con Olio Dante<br />
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<br /><span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;"><b>Pizza di Carciofi con <a href="http://www.oleificimataluni.com/oliodante/prodotto.php?id=3" target="_blank">Olio Dante</a></b></span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif; font-size: large;">INGREDIENTI PER 4 PERSONE</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif; font-size: large;">Per la pasta </span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">Buccia di limone</span></div>
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<span style="color: #6aa84f; font-family: Georgia, 'Times New Roman', serif;">200 gr di farina</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">1 uovo intero</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">1 tuorlo</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">3 cucchiai di <a href="http://www.oleificimataluni.com/oliodante/prodotto.php?id=3" target="_blank">Olio dante</a></span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">100 gr di ricotta</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">sale e pepe</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif; font-size: large;">Per il composto:</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">10 carciofi</span></div>
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<span style="color: #6aa84f; font-family: Georgia, 'Times New Roman', serif;">150 gr di ricotta</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">2 uova</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">pepe, sale q.b</span></div>
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<span style="color: #6aa84f; font-family: Georgia, Times New Roman, serif;">4 cucchiai di <a href="http://www.oleificimataluni.com/oliodante/prodotto.php?id=3" target="_blank">Olio Dante</a></span></div>
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<span style="background-color: #ffffe5; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 21px;"><span style="background-color: white; line-height: 14px;">Unite la farina, le uova il sale e il pepe, impastate e quando la </span></span><span style="background-color: #ffffe5; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 21px;"><span style="background-color: white; line-height: 14px;">farina è bene incorporata al composto </span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 14px;">aggiungete la ricotta e </span><a href="http://www.oleificimataluni.com/oliodante/prodotto.php?id=3" style="font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 14px;" target="_blank">l'olio</a><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 14px;"> .</span></div>
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<span style="background-color: #ffffe5; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 21px;"><span style="background-color: white; line-height: 14px;"> Non lavorate molto l’impasto, </span></span><span style="background-color: #ffffe5; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 21px;"><span style="background-color: white; line-height: 14px;">riponetelo per circa 30 minuti in frigo</span></span></div>
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<span style="background-color: #ffffe5; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 21px;"><span style="background-color: white; line-height: 14px;">Nel frattempo lessate i carciofi in padella, quando saranno bene cotti aggiungete il sale, il pepe e la r</span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; font-size: 14px; line-height: 14px;">icotta</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ffffe5;"><span style="background-color: white;">Sbattete l’uovo e unitelo al composto, </span></span><span style="background-color: #ffffe5; line-height: 21px;"><span style="background-color: white; line-height: 14px;">mescolate bene tutti gli ingredienti.</span></span></span><br />
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<span style="background-color: #ffffe5; color: #333333; line-height: 21px;"><span style="background-color: white; line-height: 14px;"><span style="font-family: Georgia, Times New Roman, serif;">Trascorsa la mezz’ora, prendete l’impasto della pasta e foderate la tortiera e versatevi il composto . </span></span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ffffe5; color: #333333; line-height: 21px;"><span style="background-color: white; line-height: 14px;">Ripiegate i bordi </span></span><span style="background-color: #ffffe5; color: #333333; line-height: 21px;"><span style="background-color: white; line-height: 14px;">della pasta sul composto (se volete potete spennellare la superficie della pasta con un </span></span></span><span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 14px;">tuorlo). </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: #ffffe5; color: #333333; line-height: 21px;"><span style="background-color: white; line-height: 14px;">Cuocete nel forno per circa 45 minuti a 180°, finchè la superficie sarà dorata. Lasciate </span></span><br style="background-color: #ffffe5; color: #333333; line-height: 21px;" /><span style="background-color: white; color: #333333; line-height: 14px;">intiepidire la pizza prima di servirla.</span><span style="background-color: #ffffe5; color: #333333; line-height: 21px;"> </span></span><br />
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Purtroppo la pizza è stata mangiata prima che io potessi immortalarla. Sorry!!!</div>
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<span style="color: #38761d; font-family: Arial, Helvetica, sans-serif; font-size: large;"><b><i>BUON APPETITO</i></b></span></div>
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<i><span style="color: #783f04; font-family: inherit; font-size: x-large;">Nidi di patate con <span style="color: #783f04;"><a href="http://www.oleificimataluni.com/oliodante/prodotto.php?id=3" target="_blank">olio dante</a></span></span></i></h2>
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<span style="font-weight: normal;"><i><span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">INGREDIENTI PeR <span class="yield" style="border: 0px; line-height: 1.4; margin: 30px 0px 10px; outline: 0px; padding: 0px; text-shadow: none !important; vertical-align: baseline;">4</span> PERSONE</span></i></span></h3>
<span class="ingredient" style="background-color: white; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; text-shadow: none !important; vertical-align: baseline;"><span style="color: #783f04;">Per i nidi:</span></span><br />
<span class="ingredient" style="background-color: white; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; text-shadow: none !important; vertical-align: baseline;"><span style="color: #783f04;">500 g di patate</span></span><br />
<span class="ingredient" style="background-color: white; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; text-shadow: none !important; vertical-align: baseline;"><span style="color: #783f04;">60 g di parmigiano grattugiato</span></span><br />
<span class="ingredient" style="background-color: white; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; text-shadow: none !important; vertical-align: baseline;"><span style="color: #783f04;">1 tuorli</span></span><br />
<span class="ingredient" style="background-color: white; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; text-shadow: none !important; vertical-align: baseline;"><span style="color: #783f04;">30 g di burro</span></span><br />
<span class="ingredient" style="background-color: white; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; text-shadow: none !important; vertical-align: baseline;"><span style="color: #783f04;">sale, pepe</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #783f04;"><span class="ingredient" style="background-color: white; border: 0px; font-size: 15px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; text-shadow: none !important; vertical-align: baseline;"><br /></span></span></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #783f04;"><span class="ingredient" style="background-color: white; border: 0px; font-size: 15px; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; text-shadow: none !important; vertical-align: baseline;">Per il ripieno :</span></span></span><br />
<span style="background-color: white; color: #783f04; font-family: Arial, Helvetica, sans-serif; font-size: 15px; line-height: 21px;">200 g di funghi misti</span><br />
<span style="color: #783f04;"><span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;"><a href="http://www.oleificimataluni.com/oliodante/ricette.php" style="font-size: 15px; line-height: 21px;">olio dante </a><a href="http://www.oleificimataluni.com/oliodante/ricette.php" style="font-size: 15px; line-height: 21px;"> </a></span></span><br />
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<span style="color: #783f04;"><span style="font-family: Arial, Helvetica, sans-serif;">sale </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: #783f04;">100 ml di panna da cucina </span><span style="background-color: white; font-size: 17px; line-height: 25.5px;"><span style="color: #783f04;"><br /></span></span>
<span style="background-color: white; line-height: 25.5px;"><span style="color: #783f04;"><br /></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 25.5px;"><span style="color: #783f04;">Procedimento:</span></span></span><br />
<span style="background-color: white; line-height: 25.5px;"><span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">Lessare le patate, passatele allo schiaccia patate, mettetele in una terrina con il parmigiano, il sale, il burro e un tuorlo. Mescolate bene tutto. </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 21px;"><span style="color: #783f04;">Contemporaneamente in una padella, friggere i funghi con <a href="http://www.oleificimataluni.com/oliodante/ricette.php" target="_blank">olio dante </a> e sale per circa 30 minuti.</span></span></span><br />
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<a href="http://3.bp.blogspot.com/-WKsz1RoopCQ/UKN2WOQs3WI/AAAAAAAAAB8/xZWcvgV_wtM/s1600/20120928_201223.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WKsz1RoopCQ/UKN2WOQs3WI/AAAAAAAAAB8/xZWcvgV_wtM/s320/20120928_201223.jpg" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-lxuSdt3YXAQ/UKN2bA1ZRXI/AAAAAAAAACE/atlG22wvTD4/s1600/20120928_201338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-lxuSdt3YXAQ/UKN2bA1ZRXI/AAAAAAAAACE/atlG22wvTD4/s320/20120928_201338.jpg" width="320" /></span></a></div>
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<a href="http://1.bp.blogspot.com/-SuNhuPHIeGA/UKN2fgrlPXI/AAAAAAAAACQ/5WXCaiFTlHw/s1600/20120928_201349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-SuNhuPHIeGA/UKN2fgrlPXI/AAAAAAAAACQ/5WXCaiFTlHw/s320/20120928_201349.jpg" width="240" /></span></a></div>
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<span style="background-color: white; line-height: 21px;"><span style="color: #783f04;"><br /></span></span>
<span style="background-color: white; line-height: 25.5px;"><span style="color: #783f04;">Mettete la carta forno in una teglia. Prendete il composto di patate e con l'aiuto di una siringa create dei nidi. </span></span></span><br />
<span style="background-color: white;"><span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;"> Preparate la crema di funghi mettendo nel frullatore la panna e 50 gr di funghi<span style="line-height: 25.5px;">. Farcite i nidi mettendo prima la crema e poi i funghi.</span></span></span><br />
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<a href="http://4.bp.blogspot.com/-K12gEj_o2UA/UKN2lMkmDCI/AAAAAAAAACY/Z3p-s-WPyZw/s1600/20120928_201841.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-K12gEj_o2UA/UKN2lMkmDCI/AAAAAAAAACY/Z3p-s-WPyZw/s320/20120928_201841.jpg" width="320" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-SHWfAavjln8/UKN2qvqlEXI/AAAAAAAAACg/j_jwLJfFlrA/s1600/20120928_202752.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-SHWfAavjln8/UKN2qvqlEXI/AAAAAAAAACg/j_jwLJfFlrA/s400/20120928_202752.jpg" width="400" /></span></a></div>
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<a href="http://4.bp.blogspot.com/-Pr7ydogWAYg/UKN21msqM8I/AAAAAAAAACw/ufIGYg3NmMs/s1600/20120928_205521.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Pr7ydogWAYg/UKN21msqM8I/AAAAAAAAACw/ufIGYg3NmMs/s320/20120928_205521.jpg" width="320" /></span></a></div>
<span style="background-color: white; line-height: 21px;"><span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">Cuocere in forno a 210°C per 20 minuti.</span></span><br />
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<span style="background-color: white; line-height: 25.5px;"><span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">Impiattate con un pò di fantasia. </span></span></div>
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<a href="http://2.bp.blogspot.com/-34xdSgc6dmA/UKN3BOemaHI/AAAAAAAAADA/7HhniCGw0nU/s1600/20120928_210222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-34xdSgc6dmA/UKN3BOemaHI/AAAAAAAAADA/7HhniCGw0nU/s320/20120928_210222.jpg" width="320" /></span></a></div>
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<span style="background-color: white; line-height: 25.5px;"><span style="color: #783f04; font-family: Arial, Helvetica, sans-serif;">Buon Appetito</span></span></div>
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gio mancihttp://www.blogger.com/profile/18250443856752274935noreply@blogger.com4Napoli, Italia40.8517746 14.268124440.7556906 14.110195899999999 40.947858599999996 14.4260529tag:blogger.com,1999:blog-6725424912928183761.post-58215908245865358252012-10-26T03:16:00.000-07:002012-11-14T03:11:38.710-08:00Il torrone dei morti<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 12pt; line-height: 115%;"><i><span style="font-family: Verdana, sans-serif;">Buona giornata a tutti, è passato molto tempo dall’ultima
ricetta, forse troppo. <o:p></o:p></span></i></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><i><span style="font-family: Verdana, sans-serif;">Riapriamo con una ricetta di sicuro interesse per
tutti golosi.<o:p></o:p></span></i></span></div>
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<br /></div>
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</div>
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<b><span style="font-size: 12pt;"><i><span style="font-family: Verdana, sans-serif;">Ogn'anno,il due novembre,c'é l'usanza</span></i></span></b></div>
<b></b><br />
<div style="text-align: justify;">
<b><b><span style="font-size: 12pt;"><i><span style="font-family: Verdana, sans-serif;">per i defunti andare al Cimitero.</span></i></span></b></b></div>
<b>
<span style="font-size: 12pt;"></span></b>
<br />
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<b><span style="font-size: 12pt;"><b><span style="font-size: 12pt;"><i><span style="font-family: Verdana, sans-serif;">Ognuno ll'adda fà chesta crianza;</span></i></span></b></span></b></div>
<b><span style="font-size: 12pt;">
<i></i></span></b>
<br />
<div style="text-align: justify;">
<b><span style="font-size: 12pt;"><i><b><span style="font-size: 12pt;"><i><span style="font-family: Verdana, sans-serif;">ognuno adda tené chistu penziero.</span></i></span></b></i></span></b></div>
<b><span style="font-size: 12pt;"><i>
</i></span></b>
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<b><span style="font-size: 12pt;"><i><span style="font-family: Verdana, sans-serif;"><br /></span></i></span></b></div>
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<span style="font-size: 12pt; line-height: 115%;"><i><span style="font-family: Verdana, sans-serif;">Con queste parole cominciava una delle più famose poesie
del grande Totò, nel quale si sottolinea l’importanza che ha, per il napoletani,
questa ricorrenza. <o:p></o:p></span></i></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><i>Ma in questo tempo, che si potrebbe immaginare
intriso di tristezza, in molte regioni
di Italia esiste un’usanza all’apparenza discordante con la solennità che
ricorre, la preparazione di dolci tipici del territori nasce da un’antica credenza che in questo giorno i cari scomparsi tornino
a farci visita sulla terra. Per questa ragione, i riti di commemorazione hanno
assunto in tutta Italia significati e finalità simili: accogliere, confortare,
placare le anime degli avi defunti.</i><strong><span style="background: #FBFBE1; font-weight: normal; mso-bidi-font-weight: bold;"> <o:p></o:p></span></strong></span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></div>
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<strong><i><span style="background: #FBFBE1; font-size: 12.0pt; font-weight: normal; line-height: 115%; mso-bidi-font-weight: bold;"><span style="font-family: Verdana, sans-serif;">A Napoli il dolce prediletto è il torrone morbido
che come vedrete dalla ricetta ben diverso dal classico e ben più noto, torrone
bianco fatto con il miele, le nocciole e/o mandorle.<o:p></o:p></span></span></i></strong></div>
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<strong><i><span style="background: #FBFBE1; font-size: 12.0pt; font-weight: normal; line-height: 115%; mso-bidi-font-weight: bold;"><span style="font-family: Verdana, sans-serif;">La tradizione
vuole che questo torrone venga portato in questi giorni a casa delle proprie
fidanzate, invece dopo averlo preparato ho portato un’abbondante porzione al
mio fidanzato. Come cambiano i tempi…!!!!!</span></span></i></strong><i><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></i></div>
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<strong><i><span style="background: #FBFBE1; font-size: 12.0pt; font-weight: normal; line-height: 115%; mso-bidi-font-weight: bold;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></i></strong></div>
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<strong><i><span style="background: #FBFBE1; font-size: 12.0pt; font-weight: normal; line-height: 115%; mso-bidi-font-weight: bold;"><span style="font-family: Verdana, sans-serif;"><br /></span></span></i></strong></div>
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<i><u><span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">Ingredienti p</span></span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 15.454545021057129px; text-align: left;">er un torrone da 500 gr</span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 15.454545021057129px; text-align: left;"> </span></u></i></div>
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<i><u><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 15.454545021057129px; text-align: left;"><br /></span></u></i></div>
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<a href="http://1.bp.blogspot.com/-uS_0fgyYT2k/UIpejeFLrII/AAAAAAAAABs/PRX7TKulmJA/s1600/20121024_193800.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-uS_0fgyYT2k/UIpejeFLrII/AAAAAAAAABs/PRX7TKulmJA/s1600/20121024_193800.jpg" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
<div style="background-color: white; line-height: 15.454545021057129px; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><i>Scaglie (Fondente, latte o bianco dipende dal gusto) da sciogliere per l'esterno 70 gr</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
<div style="background-color: white; line-height: 15.454545021057129px; text-align: left;">
<span style="font-family: Verdana, sans-serif; line-height: 15.454545021057129px;"><i>Scaglie da sciogliere per l'interno 150 gr </i></span></div>
<div style="background-color: white; line-height: 15.454545021057129px; text-align: left;">
<span style="font-family: Verdana, sans-serif; line-height: 15.454545021057129px;"><i><br /></i></span></div>
<div style="background-color: white; line-height: 15.454545021057129px; text-align: left;">
<span style="font-family: Verdana, sans-serif; line-height: 15.454545021057129px;"><i>Nutella 150gr</i></span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 15.454545021057129px;"><i><br /></i></span></div>
<div style="background-color: white; line-height: 15.454545021057129px; text-align: left;">
<i><span style="font-family: Verdana, sans-serif; line-height: 15.454545021057129px;">nocciole 150gr.</span><span style="font-family: Verdana, sans-serif; line-height: 15.454545021057129px;"> </span></i></div>
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<span style="font-family: Verdana, sans-serif;"><i><br /></i></span></div>
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<a href="http://3.bp.blogspot.com/-Mhne55-DW9o/UIpd4TovLrI/AAAAAAAAABE/WDHjDqTKifs/s1600/20121024_201913.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Mhne55-DW9o/UIpd4TovLrI/AAAAAAAAABE/WDHjDqTKifs/s1600/20121024_201913.jpg" width="240" /></a><a href="http://4.bp.blogspot.com/-uI63rOm-884/UIpcoX52jzI/AAAAAAAAAAM/XdHSGvtRjfo/s1600/20121024_200531.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-uI63rOm-884/UIpcoX52jzI/AAAAAAAAAAM/XdHSGvtRjfo/s1600/20121024_200531.jpg" width="240" /></a></div>
<div style="background-color: white; line-height: 15.454545021057129px; margin-top: 10px; text-align: left;">
<i style="font-family: Verdana, sans-serif;">Procedimento:</i></div>
<div style="background-color: white; line-height: 15.454545021057129px; margin-top: 10px; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><i>Sciogliete le scaglie e ricoprite le pareti della forma, mettete in frigo per 10 </i></span></div>
<div style="background-color: white; line-height: 15.454545021057129px; margin-top: 10px; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><i>minuti. </i></span></div>
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<i style="background-color: white; font-family: Verdana, sans-serif; line-height: 15.454545021057129px; text-align: left;">Nel frattempo sciogliete le restanti scaglie, incorporate la nutella e </i><br />
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<span style="font-family: Verdana, sans-serif;"><i>amalgamate tutto, alla fine inserite anche le nocciole.</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Prendete la forma dal frigo e riempitela con la crema. Riponete il torrone in </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>frigo per minimo due ore. </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>P.s si possono fare tanti altri gusti: cocco, cassata, liquirizia, rocher, caffè,</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>gianduia, nocciola, pistacchio, twix, cannella etc.. in tal caso bisogna</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i> comprare l'estratto del gusto desiderato. Per qualsiasi info potete anche </i></span><br />
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<span style="font-family: Verdana, sans-serif;"><i>contattatarmi nel g</i></span><i style="font-family: Verdana, sans-serif; line-height: 15.454545021057129px;">ruppo facebook "le ricette degli amici".</i></div>
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<span style="font-family: Verdana, sans-serif;"><i>Buon appetito e.... non pensate ai chili di troppo...per quello c'è tempo, ora </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>rilassatevi e godetevi del buon cioccolato.</i></span></div>
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<br />gio mancihttp://www.blogger.com/profile/18250443856752274935noreply@blogger.com2tag:blogger.com,1999:blog-6725424912928183761.post-41781486667596782192012-08-09T15:25:00.002-07:002012-08-10T01:49:34.273-07:00Bocconcini di pasta integrale Bio Cavalieri al profumo di basilico<div class="separator" style="clear: both; text-align: center;">
Buonasera a tutti..qualche giorno fa insieme ai nostri amici abbiamo mangiato questi buonissimi bocconcini di pasta bio cavalieri al profumo di basilico...In un solo morso sono freschi, estivi e davvero invitanti..</div>
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<a href="http://3.bp.blogspot.com/-SNFtxXH_Opk/UCQ1EOyKFSI/AAAAAAAACBw/mF6UcxNMzGs/s1600/IMG_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-SNFtxXH_Opk/UCQ1EOyKFSI/AAAAAAAACBw/mF6UcxNMzGs/s400/IMG_0064.JPG" width="400" /></a></div>
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Ingredienti</div>
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8 pomodorini</div>
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50 g di <a href="http://www.atmosferaitaliana.it/Alimenti/Cibi_tipici/Pasta/Pacco_regalo:_Otto_confezioni_Pasta_integrale_bio_Cavalieri/ita/prodotti/382/index.html" target="_blank">pasta linguine integrali Bio Cavalieri</a></div>
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un mazzetto di basilico</div>
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un cucchiaio di pecorino romano</div>
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sale doppio</div>
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olio extra vergine d'oliva</div>
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Prepariamo...</div>
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Mentre cuocevo la <a href="http://www.atmosferaitaliana.it/Alimenti/Cibi_tipici/Pasta/Pacco_regalo:_Otto_confezioni_Pasta_integrale_bio_Cavalieri/ita/prodotti/382/index.html" target="_blank">pasta</a> ho preparato una crema di basilico (non oso chiamarlo pesto, perchè gli ingredienti sono diversi e ho usato il frullatore ad immersione), frullando un pizzico di sale doppio, olio, pecorino romano e olio. una volta cotta la pasta ho mantecato sul fuoco la pasta insieme alla crema di basilico e con pazienza certosina ho inserito i fili di linguine nei pomodorini..Il tutto presentato nei graziosi <a href="http://www.atmosferaitaliana.it/accessori-finger-food/" target="_blank">piattini finger food Atmosfera Italiana</a> In alcuni casi la battaglia è stata più ardua del previsto ma non solo alla fine ho vinto io, ma i bocconcini erano davvero deliziosi e la pasta gustosissima.</div>
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Con questa ricetta partecipiamo al contest:</div>
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6725424912928183761.post-24752247503723304852012-08-02T02:02:00.000-07:002012-08-03T00:08:35.392-07:00La zucca al vinchef....che bontà<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-MppQr1A_Uzs/UBo-CQkUJHI/AAAAAAAACAU/DhHFrf-XlxQ/s1600/P31-07-12_19.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="240" src="http://3.bp.blogspot.com/-MppQr1A_Uzs/UBo-CQkUJHI/AAAAAAAACAU/DhHFrf-XlxQ/s320/P31-07-12_19.22.jpg" width="320" /></a></div>
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Un paio di giorni fa il mio ragazzo, guardando la zucca, mi chiese...hai mai mangiato la zucca arrostita? Ed io: No!!!!</div>
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Come poteva mai essere? </div>
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Detto..fatto! Ieri ho acquistato una bella zucca e mi sono messa ai fornelli.</div>
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Ingredienti</div>
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500 gr di zucca </div>
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olio </div>
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sale </div>
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aglio</div>
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una tazzina di <a href="http://www.vinchef.it/" target="_blank">Vinchef </a></div>
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peperoncino</div>
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Tagliate la zucca a fettine sottili, nel frattempo fate riscaldare la bistecchiera, quando sarà bollente cominciate a grigliare. </div>
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Una volta arrostite tutte le fettine, disponetele in un piatto e cospargetele di olio, sale e<a href="http://www.vinchef.it/" target="_blank">Vinchef</a>. Non dimenticate di aggiungere anche l'aglio e il peroncino. </div>
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<a href="http://3.bp.blogspot.com/-p0Yb7icdV58/UBo__P6uTNI/AAAAAAAACA0/PESA1JdRyEI/s1600/P31-07-12_19.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="240" src="http://3.bp.blogspot.com/-p0Yb7icdV58/UBo__P6uTNI/AAAAAAAACA0/PESA1JdRyEI/s320/P31-07-12_19.16.jpg" width="320" /></a>Lasciate insaporire per un'oretta e poi servite. </div>
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Buon appetito</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6725424912928183761.post-10885854995874934802012-08-01T03:42:00.000-07:002012-08-01T03:44:59.668-07:00Calamari imbottiti<br />
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Ingredienti per i calamari<br />
500 gr Calamari<br />
Olio di oliva extravergine<br />
tazzina di vino<br />
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per il ripieno<br />
Olio di oliva extravergine<br />
100 gr mollica di grano duro<br />
Formaggio grattugiato 50 gr<br />
100gr Olive nere<br />
100gr Provola a dadini<br />
Pepe <br />
Sale Gemma di Mare q.b.<br />
2 Uova <br />
tazzina di vino<br />
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Pulite i calamari conservando le tasche e tagliate finemente i tentacoli . In un tegame ponete 3 cucchiai d'olio extravergine di oliva e incorporate i tentacoli sminuzzati e sfumate con un pò di vino. Nel frattempo spezzettate e mettete in poca acqua tiepida la mollica del pane, fatela ammollare e poi strizzatela bene, quindi, sbriciolatela nella pentola assieme ai ciuffi di calamari per farla insaporire, ed eventualmente asciugare se contiene ancora acqua in eccesso, dopodiché trasferite il tutto in una terrina. Aggiungete ora le uova intere, il parmigiano grattugiato, la provola a dadini, e le olive snocciolate. Aggiungete sale Gemma di Mare e pepe e mescolate fino a ottenere un impasto omogeneo. Riempite i calamari con il composto. </div>
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Mettete ora l'olio e i calamari ripieni sul fuoco, girateli di tanto in tanto con attenzione, sfumate con uno spruzzo di vino, cuocete per 10 minuti circa. </div>
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Buon Appetito</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6725424912928183761.post-24076129283795869492012-07-31T00:01:00.008-07:002012-08-03T00:09:27.022-07:00Couscous di calamari e zucchine con Vinchef<h2 class="MsoNormal" style="margin: 0cm 0cm 0pt; text-align: center;">
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acqua 500 ml<br />
<span class="apple-style-span">couscous 500 gr</span><br />
<span class="apple-style-span">calamari 4</span><br />
<span class="apple-style-span">zucchine piccole 10</span><br />
<span class="apple-style-span">cipollina fresca 2</span><br />
due bicchieri <a href="http://www.vinchef.it/" target="_blank">Vinchef</a> <br />
<span class="apple-style-span">menta fresca 10 foglioline</span><br />
<span class="apple-style-span">olio q.b</span><br />
<span class="apple-style-span">burro 1 noce</span><br />
<span class="apple-style-span">sale </span><br />
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<span class="apple-style-span">Lavate e tagliate a dadini le zucchine nel frattempo far soffriggere la cipolla con un bicchiere di <a href="http://www.vinchef.it/" target="_blank">vinchef</a>, poi aggiungete le zucchine, salate e lasciar cuocere, mettetele da parte.</span></div>
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Nel frattempo fate bollire 500 ml di acqua con le 10 foglie di menta, quando bolle spegnete la fiamma versateci il cous cous e un cucchiaio di olio. Lasciatelo coperto per dieci minuti.</div>
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Successivamente <span class="apple-style-span">cuocete i calamari tagliati a rondelle sottili con abbondante olio. Dopo 5 minuti far sfumare un goccio di vinchef e aggiungete le zucchine. </span></div>
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<a href="http://3.bp.blogspot.com/-ZmbbmCwSENU/UBd_fWda43I/AAAAAAAAB_E/Qdi43zO1XAE/s1600/DSC02042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eda="true" height="240" src="http://3.bp.blogspot.com/-ZmbbmCwSENU/UBd_fWda43I/AAAAAAAAB_E/Qdi43zO1XAE/s320/DSC02042.JPG" width="320" /></a></div>
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<span class="apple-style-span">Far insaporire bene tutti gli ingredienti e aggiungete il cous cous e la noce di burro. Se risultasse secco aggiungete poco a poco dell'acqua calda, dovrà essere umido, no secco! </span></div>
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<span class="apple-style-span"><span style="font-family: 'Times New Roman'; font-size: 12pt;">Non vi rimane che impiattare </span></span></div>
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BUON APPETITO</div>Unknownnoreply@blogger.com1Napoli, Italia40.8517746 14.268124440.7556906 14.110195899999999 40.947858599999996 14.4260529tag:blogger.com,1999:blog-6725424912928183761.post-81629934366295646072012-07-26T00:20:00.003-07:002012-07-26T00:21:52.048-07:00Cheescake di visciole<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-gqgnZ7svNoI/UBDtCeJGB0I/AAAAAAAAB-I/Z3REAine7Mo/s1600/DSC02081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-gqgnZ7svNoI/UBDtCeJGB0I/AAAAAAAAB-I/Z3REAine7Mo/s320/DSC02081.jpg" width="320" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px; text-align: left;">250 gr biscotti digestive </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">200gr di burro fuso </span><br style="color: #333333; line-height: 14px; text-align: left;" /><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">250 gr di mascarpone </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">un cucchiaio di zucchero </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">2 philadelphie</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">un cucchiaio di succo di limone </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">250 gr di latte condensato</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">una confezione di marmellata di visciole</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">procedimento </span></span><br />
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<a href="http://3.bp.blogspot.com/-Jm49ha1ELW0/UBDtVmMToJI/AAAAAAAAB-Q/1hH0YGEk7ec/s1600/DSC02082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Jm49ha1ELW0/UBDtVmMToJI/AAAAAAAAB-Q/1hH0YGEk7ec/s320/DSC02082.jpg" width="240" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-d2uYO_6fZKg/UBDtjdYBtCI/AAAAAAAAB-Y/og4mfnhPOoQ/s1600/DSC02085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-d2uYO_6fZKg/UBDtjdYBtCI/AAAAAAAAB-Y/og4mfnhPOoQ/s320/DSC02085.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br style="color: #333333; line-height: 14px; text-align: left;" /><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Unire al burro fuso i biscotti tritati precedentemente. Mescolare fino a quando tutti biscotti saranno bene compatti. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">La pasta ottenuta va inserita sul fondo di uno stampo a cerniera, pigiandola bene per compattarla. Va messa iin frigo per almeno un'ora o meglio ancora nel freezer per mezz'ora.</span><br style="color: #333333; line-height: 14px; text-align: left;" /><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">A questo punto si inizia a preparare la crema principale del cheesecake.</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Prendete una ciotola mettete il mascarpone e lo zucchero, quando i due ingredienti sono bene amalgamati aggiungete le philadelphie e il succo di limone infine potete aggiungere il latte condensato. Amalgamate bene tutti gli ingredienti fino a quando la crema sarà senza grumi. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Distribuitela nello stampo, sopra il fondo di biscotti sbriciolati, e mettete in frigo per almeno 4 ore o in freezer per 1 ora. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Alla fine guarniamola con la marmellata</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6725424912928183761.post-44331519131726240952012-07-25T06:28:00.001-07:002012-07-25T06:29:17.794-07:00Crostata di cipolle di tropea<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Buongiorno a tutti...che caldo..stanno per arrivare le mie agognate vacanze..nel frattempo si mangia!!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px; text-align: left;">1 kg di cipolle di tropea, </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">olio <a href="http://www.oleificimataluni.com/oliodante/ricette.php">Dante</a></span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">sale </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">pepe</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">due uova</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">pan grattato</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">1kg di pasta frolla </span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px; text-align: left;">Preparate la pasta frolla, e tenetela pronta all'uso.</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Tagliate molto finemente le cipolle e mettetele a stufare in una casseruola, con l'olio: quando le vedrete ben appassite, salatele, pepatele, levatele dal fuoco e incorporatevi due uova e due cucchiai di pan grattato. Mescolate bene il composto</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Ungete lo stampo per la crostata, stendete ora la pasta frolla distribuitevi uniformemente il composto di cipolle e uova e ripiegate la pasta in eccedenza, formando tutt'intorno un cordoncino che pizzicherete con la punta delle dita.</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Infornate la crostata a 160° per circa 40 minuti.</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Questa crostata è ottima sia calda che fredda, ed è particolarmente indicata per un antipasto rustico.</span></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6725424912928183761.post-31315064369528852602012-07-23T22:57:00.002-07:002012-07-25T08:41:39.608-07:00Crema di fagioli di crotone di Degustaci con cozzeAlla buon ora una fragrante e gustosa ricetta di Giò!<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredienti</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px; text-align: left;">300 grammi di fagioli <a href="http://www.degustaci.it/">Degustaci</a>, </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">prezzemolo </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">spicchio d'aglio</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">1kg di cozze</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">olio d'oliva extra vergine</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">pomodorini freschi </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">sale e pepe</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">300 grammi di pasta</span><br style="color: #333333; line-height: 14px; text-align: left;" /><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Mettete i fagioli in ammollo nell'acqua per circa 6 ore.</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Cuoceteli in una pentola con l'acqua che li copre, aggiungete l'aglio, il prezzemolo e un filo di olio. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Mentre si lessano i fagioli fate aprire le cotte a vapore, una volta cotte, sgusciatele. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">A questo punto in una pentola mettete dell'olio extravergine e fate imbiondire un paio di spicchi d'aglio, aggiungete anche le cozze, i pomodorini e fateli soffriggere un paio di minuti. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Non dimenticate nel frattempo di cuocere la pasta. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Poi prendete i fagioli cotti passateli in un mixer e aggiungete la crema alle cozze, aggiungete il sale e il pepe e fate cuocere tutto per altri 10 minuti affinchè tutti gli ingredienti siano amalgamati. Quando la pasta è cotta aggiungetela alla crema di fagioli e alle cozze, se il composto dovesse risultare secco aggiungete l'acqua della pasta. Impiattate e aggiungete del prezzemolo tritato. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Variante:la crema con i faglioli si può servire anche senza pasta aggiungendo nel coccio un filo di olio extravergine a crudo e delle fettine di pane accanto.</span>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6725424912928183761.post-48998888401848368882012-07-23T00:08:00.000-07:002012-07-23T00:08:12.383-07:00Pancakes<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Buongiorno amici,</span><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">dopo un week end da favola vi scrivo piena di energia, piena di voglia...Inoltre al mio ritorno ho trovato le mie piantine cresciutissime!!!</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Ingredienti </span><br />
<br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Burro 25 g</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Farina 125 g <a href="http://www.molinochiavazza.it/">Molino Chiavazza</a></span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Latte 200 ml</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Lievito in polvere 6 g</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">un pizzico di sale</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Uova 2</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Zucchero 20 g</span><br />
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<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Dividiamo gli albumi dai tuorli. Versiamo i tuorli, il latte e il burro fuso in una ciotola. Mescoliamo tutti gli ingredienti e poi aggiungiamo il lievito e la farina setacciati. </span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">In un'altra ciotola montiamo gli albumi con lo zucchero a neve. uniamoli all'altro composto con un movimento delicato, dall'alto verso il basso.</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Mettiamo a scaldare una padellina antiaderente con del burro fuso, ma non troppo. Versiamo il nostro composto quando la padella è ben calda e lasciamo che si gonfi. </span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Quando il pancake si dorerà giriamolo e facciamo dorare anche questo lato. </span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Impiliamo uno sopra l'altro spalmando tra un pancake e l'altro della marmellata, della cioccolata. Tutto cio' che desideriamo. Serviamoli caldi.</span>
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<br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6725424912928183761.post-20603460986143582602012-07-19T12:28:00.001-07:002012-07-25T08:40:51.543-07:00Persico e patate al forno<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">1</span><span style="color: #333333; line-height: 14px; text-align: left;">kg di pesce persico fresco</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">500 gr di patate </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">10 pomodorini</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">prezzemolo</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">olio <a href="http://www.oleificimataluni.com/oliodante/ricette.php">Dante </a></span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">sale pepe</span>
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<a href="http://3.bp.blogspot.com/-YRqBZpg-6fo/UAhfVaKU6qI/AAAAAAAAB6c/uYkyDMx4qVE/s1600/DSC02025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><br style="color: #333333; line-height: 14px; text-align: left;" /><br /><br style="color: #333333; line-height: 14px; text-align: left;" /><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Sbucciare e tagliare a velo le patate. Foderare una teglia e fare un primo strato di patate, usandone la metà e condire con olio sale e pepe . Mettere sopra i filetti di pesce persico, condire con un pizzico di sale, e ricoprire con le altre patate mettete i pomodori e il prezzemolo passare sopra un filo di olio. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Mettere nel forno a 160° per circa 30 -45 minuti</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6725424912928183761.post-83356651151732169832012-07-18T02:26:00.002-07:002012-07-18T02:26:50.026-07:00Aperitiamo???<div class="separator" style="clear: both; text-align: center;">
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Finisco finalmente il tema "Mio Copmpleanno" con questa serie di aperitivi, piccole golosità che finchè non spariscono dalla tavola non smetti di mangiarle... Oltre ai confezionati tarallini, patatine e olive prepari dei gustosi involtini di speck e ricotta di bufala e dei tramezzini ripieni di insalata capricciosa....Una goduria!!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6725424912928183761.post-30475710300463056322012-07-17T10:36:00.001-07:002012-07-17T10:36:56.431-07:00Orecchiette panna, funghi e salsiccia<div class="separator" style="clear: both; text-align: center;">
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Buona sera a tutti,<br />
sempre in tema "mio Compleanno", questa ricetta fa parte del menù della cena per il mio compleanno..Devo dire che ha conquistato tutti, l'unica pecca era che fosse un pò...poca!!!<br />
Ingredienti semplici e ottimi hanno reso questo piatto davvero gustoso.<br />
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Ingredienti<br />
<span style="background-color: white;">13 cucchiai di olio <a href="http://www.oleificimataluni.com/oliodante/ricette.php">Dante</a></span><br />
mezza cipolla<br />
250 g funghi porcini<br />
7 salsicce<br />
200 g panna<br />
13 pomodorini a ciliegina<br />
1 kg orecchiette<br />
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Mettiamo in una grossa padella l'olio, la cipolla i fungi e le salsicce sbriciolate private dalla pelle. Facciamo cuocere il tutto per circa un quarto d'ora, dopo di che alziamo il tutto con una schiumarola e mettiamolo in una ciotola. Nel frattempo nel fondo di cottura facciamo cuocere i pomodorini tagliati a piccoli pezzi e il basilico. Dopo circa 15 minuti quando i pomodorini saranno cotti rimettiamo tutto nella pentola e facciamo cuocere tutto insieme per circa 10 minuti, dopo di che spegnamo.</div>
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Cuociamo le orecchiette e a cottura ultimanata, scoliamole e mettiamole nel nostro sughetto lasciando mantecare e aggiungendo la panna. Pochi minuti e nei piatti. </div>
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Una D.E.L.I.Z.I.A.!!!!!!!!</div>
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Oltre la ricetta voglio presentarmi le mie piantine sul balcone, zucchini e pomodorini...presto m,i mostrerò i frutti!!!</div>
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<br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6725424912928183761.post-78487443749029775602012-07-15T08:54:00.001-07:002012-07-25T06:40:35.994-07:00Soufflè al Cioccolato<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Buona sera a tutti, ieri sera insieme a qualche amico ho festeggiato i miei 26 anni...è strano come stamattina mi sia accorta che le uniche foto che ho scattato siano state quelle al cibo..</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Condivido con voi alcune delizie..partendo dal dolce. Un soffice Soufflè al cioccolato scuro come la notte con un cuore morbido bianco..</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Ingredienti:</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">260 g burro <a href="http://www.lebontainalpi.it/">Inalpi</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">300 g cacao amaro </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">500 g zucchero a velo <a href="http://www.cleca.com/">S. Martino</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">10 uova intere</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">280 g farina tipo 00 <a href="http://www.molinochiavazza.it/">Molino Chiavazza</a></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 tavoletta di cioccolato bianco</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Crema alla nocciola</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Prepariano...</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Sbattere burro (sciolto a bagnomaria), zucchero e uova, aggiungere poi farina e cacao. Imburrare gli stampini e infarinarli. Riempire 3/4 dello stampino e inserire al centro un pezzetto di cioccolato bianco. Mettere nel congelatore per almeno 2 ore. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Non scongelate, ma passateli direttamente dal congelatore al forno, riscaldato a 200° per 15 minuti.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Buon Appetito!!</span></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6725424912928183761.post-49887867659989647242012-07-11T09:51:00.002-07:002012-07-11T09:51:29.781-07:00Rotolo di mozzarella<div style="text-align: center;">
<span style="color: #333333; line-height: 14px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Buona sera a tutti,</span></span></div>
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<span style="color: #333333; line-height: 14px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">una ricetta fresca e gustosa...non proprio leggera ma c'è tutta l'estate all'interno!</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">rotolo di mozzarella freschissima</span><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;"> </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px; text-align: left;"><div style="text-align: center;">
<span style="background-color: white;">1 kg di pizza di mozzarella</span><span style="background-color: white;"> </span></div>
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</span><span style="color: #333333; line-height: 14px; text-align: left;"><div style="text-align: center;">
<span style="background-color: white;">150 gr di fettine di prosciutto cotto</span></div>
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<span style="background-color: white;">insalata</span></div>
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<span style="background-color: white;">pomodori tagliati a fette</span><span style="background-color: white;"> </span></div>
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<span style="background-color: white;">400 gr di tonno</span><span style="background-color: white;">
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<span style="font-family: Georgia, 'Times New Roman', serif;">Stendete la vostra sfoglia di mozzarella, stendete uno strato di insalata, poi pomodori, prosciutto, ancori pomodori e tonno, arrotolate e mettete in frigo. Per servire tagliate a fette e gustate...divino!!</span></div>
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<a href="http://3.bp.blogspot.com/-XhjdG7otMjo/T_2t9xcbUeI/AAAAAAAABzU/po09oT47tSg/s1600/P28-06-12_20.57%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XhjdG7otMjo/T_2t9xcbUeI/AAAAAAAABzU/po09oT47tSg/s320/P28-06-12_20.57%5B1%5D.jpg" width="320" /></a></div>
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><br /></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6725424912928183761.post-62174898148260786662012-07-10T01:06:00.001-07:002012-07-10T01:06:12.757-07:00Fonduta<div style="text-align: center;">
<span style="color: #333333; line-height: 14px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Buongiorno a tutti...</span></span></div>
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<span style="color: #333333; line-height: 14px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">latitante da un pò...tra orto sul terrazzo, compleanno, organizzazione di viaggi ecc e un pò di sano ozio (momentaneo..) ho lasciato un pò il blog a sè colpa anche del mio essere smemorata e quindi spesso dimentico la macchina fotografica..ergo ho tante ricette da condividere con voi ma niente foto perchè su fotocamere, ipod, iphone di amici....</span></span></div>
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<span style="color: #333333; line-height: 14px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Qualche settimana fa in compagnia della dolce Giò abbiamo mangiato una buonissima fonduta intingendovi crostini di pane aromatizzato e una saporitissima salsiccia. Da leccarsi i baffi!!!</span></span></div>
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<span style="color: #333333; line-height: 14px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">Prepariamo...</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px; text-align: left;"> </span><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">INGREDIENTI</span></span></div>
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<span style="background-color: white; color: #333333; font-family: Georgia, 'Times New Roman', serif; line-height: 14px; text-align: left;">500gr di fontina </span></div>
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<span style="background-color: white; color: #333333; line-height: 14px; text-align: left;">100 gr di latte</span></div>
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<span style="color: #333333; line-height: 14px; text-align: left;"><div style="text-align: center;">
<span style="background-color: white;">3-4 tuorli</span></div>
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<span style="background-color: white;">50 gr di burro</span><a href="http://www.lebontainalpi.it/" style="background-color: white;"> Inalpi</a></div>
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<span style="background-color: white;">parmigiano</span></div>
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<span style="background-color: white;">6 salsicce</span></div>
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<span style="background-color: white;">dadini di pane tostato</span></div>
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<span style="background-color: white;">Tagliare a fettine il formaggio e metterlo nel latte per almeno 4 ore. Nel frattempo mettere a </span></div>
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<span style="background-color: white;">riscaldare i dadini di pane nel forno con un pò di burro. Consiglio: io aggiungo anche del </span></div>
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<span style="background-color: white;">prezzemolo. Cuocere le salsicce e tagliarle a pezzettini.</span></div>
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</span><span style="color: #333333; line-height: 14px; text-align: left;"><div style="text-align: center;">
<span style="background-color: white;">Sciogliere il burro in un pentolino a bagnomaria, aggiungere il formaggio sgocciolato e 10 </span></div>
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<span style="background-color: white;">cucchiai di latte. Mescolare continuamente per almeno 10 minuti, aggiungere i tuorli uno alla</span></div>
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<span style="background-color: white;"> volta, mescolare velocemente. </span></div>
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<span style="background-color: white;">Quando il tutto sarà ben amalgamato, aggiungere le salsicce. </span></div>
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<span style="background-color: white;">Servire la fonduta di formaggio con salsicce in tavola insieme ad i crostini di pane.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px; text-align: left;">Buon appetito!</span></span></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6725424912928183761.post-89090437767181128042012-06-30T23:55:00.002-07:002012-07-01T10:39:58.533-07:00Cestini di pasta integrale Bio Cavalieri<div style="text-align: center;">
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;"><a href="http://www.atmosferaitaliana.it/Alimenti/Cibi_tipici/Pasta/Pacco_regalo:_Otto_confezioni_Pasta_integrale_bio_Cavalieri/ita/prodotti/382/index.html">Cestini di pasta integrale Bio Cavalieri</a></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Buon giorno e buona domenica a tiutti,</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">stamattina vado a vedere le mie piantine come stanno...non vedo l'ora ...</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Nel frattempo aggiungo un ricetta preparata per il contest: <span style="color: #323232; font-size: 13px; line-height: 18px; text-align: center;"> </span><span style="color: #006600; font-size: 13px; font-weight: bold; line-height: 18px; text-align: center;">ricette estive leggere – pasta integrale bio Benedetto Cavalieri.</span></span><br />
<span style="color: #006600; font-size: 13px; font-weight: bold; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></span><br />
<span style="font-size: 13px; font-weight: bold; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredienti:</span></span><br />
<span style="font-size: 13px; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">100 g <a href="http://www.atmosferaitaliana.it/Alimenti/Cibi_tipici/Pasta/Pacco_regalo:_Otto_confezioni_Pasta_integrale_bio_Cavalieri/ita/prodotti/382/index.html"> pasta integrale Bio Cavalieri</a></span></span><br />
<span style="font-size: 13px; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">200 g pasta di pane</span></span><br />
<span style="font-size: 13px; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 uova</span></span><br />
<span style="font-size: 13px; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">50 ml latte </span></span><br />
<span style="font-size: 13px; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">basilico</span></span><br />
<span style="font-size: 13px; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">formaggio a fette</span></span><br />
<span style="font-size: 13px; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">parmigiano</span></span><br />
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<span style="font-size: 13px; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Prepariamo....</span></span><br />
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<span style="font-size: 13px; font-weight: bold; line-height: 18px; text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ho cotto i cestini in questi pirottini di silicone, cospargendoli di olio per poter sfilare presto il cestino cotto.</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Mentre la pasta cuoceva ho sbattuto due uova aggiungendo il parmigiano, un pizzico di sale e il basilico e incorporando alla fine il latte.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ho poi diviso la pasta di pane in quattro pezzi, l'ho stesa e...</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">...ho ricoperto i pirottini.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Una volta cotta la pasta l'ho incorporata al battuto d'uovo. </span><br />
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<a href="http://4.bp.blogspot.com/-JS2FGkaj5VI/T-_vD-EyDrI/AAAAAAAABvE/F6CI5mAvNaI/s1600/100_4504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JS2FGkaj5VI/T-_vD-EyDrI/AAAAAAAABvE/F6CI5mAvNaI/s320/100_4504.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">L'ho poi inserita nei pirottini ricoperti di pasta di pane aiutandomi con una pinza da cucina.</span><br />
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<a href="http://1.bp.blogspot.com/-46egSRO-0Nc/T-_vNmHGw3I/AAAAAAAABvM/3vaWhuFHZ0U/s1600/100_4505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-46egSRO-0Nc/T-_vNmHGw3I/AAAAAAAABvM/3vaWhuFHZ0U/s320/100_4505.JPG" width="320" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-EakEh4OHD7g/T-_vZL9OpaI/AAAAAAAABvU/a1Z4r0WHH3w/s1600/100_4506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-EakEh4OHD7g/T-_vZL9OpaI/AAAAAAAABvU/a1Z4r0WHH3w/s320/100_4506.JPG" width="320" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-V4wPSoQq1ZQ/T-_vhxDcNRI/AAAAAAAABvc/znA5hNitn1I/s1600/100_4507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://2.bp.blogspot.com/-V4wPSoQq1ZQ/T-_vhxDcNRI/AAAAAAAABvc/znA5hNitn1I/s320/100_4507.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ho aggiunto un pezzettino di formaggio a fette. Ed ho poi infornato a 180° per circa 25 minuti.</span><br />
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<a href="http://4.bp.blogspot.com/-QKDz8uKwIl0/T-_vtImyXoI/AAAAAAAABvk/4z3wFmqffw4/s1600/100_4508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="240" src="http://4.bp.blogspot.com/-QKDz8uKwIl0/T-_vtImyXoI/AAAAAAAABvk/4z3wFmqffw4/s320/100_4508.JPG" width="320" /></span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ho poi impiattato in <a href="http://www.atmosferaitaliana.it/accessori-finger-food/">minicoppe finger food Atmosfera Italiana</a></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Buon appetito!!!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">questa ricetta partecipa al contest:</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6725424912928183761.post-75759409422062944052012-06-30T07:26:00.002-07:002012-06-30T07:28:17.958-07:00Salmone al Vinchef<span style="font-family: Georgia, 'Times New Roman', serif;">Con il caldo di questi giorni non ho praticamente energie...anche in cucina prefersico preparare cose leggere e possibilmente fresche se non proprio fredde. Questo delicato salmone l'ha preparato Giò e ad essere sincera credo che le chiederò di andare a vivere insieme cucina divinamente!!!!</span><br />
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<span style="color: #333333; line-height: 14px; text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">ingredienti</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">fettina di salmone </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.vinchef.it/section/erbe-aromatiche-vinchef">Vinchef</a><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">pan grattato </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">prezzemolo</span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">olio</span><br style="color: #333333; line-height: 14px; text-align: left;" /><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Nel pan grattato tagliate finemente il prezzemolo dopodichè impanate il salmone. Prendete una teglia e bagnate il fondo con il <a href="http://www.vinchef.it/section/erbe-aromatiche-vinchef">Vinchef</a>, adagiate la fettina di salmone impanato e bagnate la superficie con altro vinchef e un pò di olio. </span><br style="color: #333333; line-height: 14px; text-align: left;" /><span style="color: #333333; line-height: 14px; text-align: left;">Cuocete nel forno ventilato a 180° per 25 minuti</span>
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<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><br /></span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6725424912928183761.post-24115087155478601022012-06-28T12:05:00.001-07:002012-06-28T13:50:48.193-07:00Cous cous ricco<div class="separator" style="clear: both; text-align: center;">
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Buona sera a tutti, stamattina a scuola la mia collega ha portato una scatoletta pronta di cous cous e tonno e siccome io non sono tanto amante delle scatolette ho pensato di prepararne un bel piatto da mangiare a cena e abbondando lo porto anche domani a scuola!<br />
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Ingredienti</div>
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150 g cous cous <a href="http://www.molinochiavazza.it/">Molino Chiavazza</a></div>
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1 scatoletta di tonno </div>
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100 g pomodorini</div>
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6 olive verdi</div>
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una cipollina novella</div>
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basilico</div>
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curry </div>
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Prepariamo...</div>
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Innanzitutto ho preparato il cous cous. Ho messo in un pentolino 150 ml di acqua, ho acceso il fornello sotto e ho aspettato che bollisse, ho aggiunto un pò di sale e un cucchiaino di curry. Ho tolto il pentolino dal fuoco ed ho incorporato 150 g di cous cous, girando e sgranando con la forchetta per 2 minuti. Dopo di che ho rimesso sul fuoco e girato per altri 3 minuti. Ho aggiunto un filo d'olio. Ho messo il cous cous cotto in una terrina aspettando che raffreddasse.<br />
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Appena freddo ho aggiunto i pomodorini tagliati piccoli e salati...<br />
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...la cipolla tagliata finemente...<br />
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...le olive verdi tagliate a pezzettini...<br />
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...e infine il tonno. Ho mescolato il tutto e messo in tavola!!! Inutile dirvi che è stato buonissimo e fresco!<br />
<br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6725424912928183761.post-78524371768148723472012-06-27T12:15:00.001-07:002012-06-27T12:22:12.757-07:00Matrimonio tra il granchio e le zucchine<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Buona sera a tutti,</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">oggi Giò ci mostra come può essere invitante e gustoso un connubio tra granchio e zucchine.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredienti:<br /><span style="background-color: white; color: #333333; line-height: 14px;">100 gr di polpa di granchio</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">100 gr di zucchine</span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px;"><span style="background-color: white;">sale olio limone</span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px;"><span style="background-color: white;"><br /></span></span></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px; text-align: left;"></span><span style="color: #333333; line-height: 14px; text-align: left;"><span style="background-color: white;">pan grattato</span><span style="background-color: white;"> </span><br />
<span style="background-color: white;"><br /></span></span><span style="color: #333333; line-height: 14px; text-align: left;"><span style="background-color: white;">burro</span></span></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #333333; line-height: 14px; text-align: left;">sale <a href="http://www.gemmadimare.com/">Gemma di mare</a><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">Cuocere le zucchine e la polpa di granchio, Farle</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;"><br /></span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">raffreddare e tritarle nel robot. Aggiungere un filo </span></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">di olio e un pò di succo di limone ed infine salare.</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;"> </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">Formate delle palline con il composto e passato </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">nel pan grattato. Quando avete finito riponetele in </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">una teglia da forno, aggiungete un pò di burro su </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">ciascuna pallina e poi riponetelo in frigo per 35 </span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white;">minuti a 140 gradi</span></span></div>
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6725424912928183761.post-27228516418090786032012-06-26T12:22:00.001-07:002012-06-27T11:46:56.617-07:00Torta Trilly<div class="separator" style="clear: both; text-align: center;">
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Buona sera a tutti,<br />
in occasione del compleanno di Angela Giò con il suo aiuto ha preparato questa bellissima torta con il faccino di Trilly la fatina di Peter Pan che tanto fa impazzire bimbi e adulti!!!<br />
Un soffice pan di Spagna ripieno di cremosissima Nutella che si scioglie in bocca...Una gioia per vista e palato!<br />
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con questa torta partecipiamo al contest:</div>
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e</div>
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<br />Unknownnoreply@blogger.com3