tag:blogger.com,1999:blog-47033052210563182122024-03-05T20:59:12.539-08:00Ricette di famiglia facili e velociUn blog di ricette facili e veloci ottime per ogni occasione !Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-4703305221056318212.post-78266585879190386112016-05-31T02:54:00.001-07:002016-05-31T02:54:49.051-07:00Ceres NordenIl Programma <a href="https://www.theinsiders.eu/home/welkom/9/" target="_blank">The insiders Italia</a> insieme a Ceres, mi ha omaggiato di tre nuove birre artigianali da provare, che presto si troveranno sul mercato.<br />
Si tratta delle Norden, birre a ricetta originale, prodotte dalla Albani Bryggerierne.<br />
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La Fynen Pilsner (5,0% Vol), particolarmente corposa è creata con la selezione di 5 tipologie di malti diversi, ed è caratterizzata da una sottile nota fruttata di mela cotogna. (ottima per un dopo cena)<br />
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La Gylden IPA (5,9% Vol) che vede come protagonista assoluto il luppolo in 4 delle sue tipologie (Simcoe, Cascade, Pacific Gem e Green Bullit) e per il retrogusto particolare di rosmarino (ideale per accompagnare le pizze)<br />
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La Dark Mumme (6,5% Vol) arricchita con un tocco di bacche nordiche e con la presenza di oltre sette tipologie di malto (da abbinare alla carne)<br />
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Si tratta sicuramente di una novità interessante nel panorama delle birre italiane, che mi sento di raccomandare.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com0tag:blogger.com,1999:blog-4703305221056318212.post-58613952522957457742015-03-09T04:43:00.004-07:002015-03-09T04:43:34.371-07:00Crostata di sfoglia alle mele croccantiDopo quasi un anno riprendo in mano il mio blog...<br />
Era ora! e voglio postare la ricetta di una torta di mia invenzione, per errore o meglio perchè non avevo tutti gli ingredienti per fare uno strudel!<br />
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Il segreto di questa torta e il croccante del panpesto che con il burro fuso si amalgama a meraviglia con le mele. <br />
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INGREDIENTI:<br />
2 mele<br />
100 gr di zucchero<br />
25 gr di burro<br />
4 cucchiai di panpesto<br />
4 cucchiai di uvetta<br />
1 bicchierino di rum<br />
cannella quanto basta<br />
1 rotolo di pasta sfoglia <br />
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<br />TEMPO DI PREPARAZIONE 10 min. + 30 minuti di cottura<br />
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Accendete il forno a 180°. Sbucciate le mele e fatele a pezzetti regolari e mettetele in un contenitore ampio, aggiungete l'uvetta, il rum e lozucchero mescolato alla cannella.<br />
In un pentolino antiaderente fate sciogliere il burro a fuoco basso, versate il pampesto e fatelo dorare.<br />
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Versate il misto di burro e panpesto sulle mele e amalgamate il tutto.<br />
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Ricoprite una tortiera con la pasta sfoglia, versate il composto ottenuto e infornate per circa 30 minuti.<br />
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Fate raffreddare e servite <br />
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<br />Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com0tag:blogger.com,1999:blog-4703305221056318212.post-46998294649473222872014-03-21T13:03:00.001-07:002014-03-21T13:06:53.232-07:00Formaggio alle erbette<div>
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Se avete degli ospiti che si presentanto all'ultimo minuto e dovete preparare un antipasto veloce questa ricetta è per voi. Si tratta di saccheggiare le erbe aromatiche del vostro balcone o orto e aggiungerle a della robiola. Il risultato è garantito!</div>
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INGREDIENTI<br />
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200 gr di robiola</div>
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Un mazzetto di erbe che si hanno a disposizione (io ho usato prezzemolo, erba cipollina, timo, e Melissa)<br />
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Un pizzico di sale</div>
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Pepe q.b. </div>
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Un filo d'olio evo</div>
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TEMPO DI PREPARAZIONE : 5 minuti</div>
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Tritate finemente le erbette.</div>
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Unitele alla robiola insieme al sale e al pepe e al l'olio. </div>
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Amalgamate bene il tutto e servite accompagnato con dei cracker o dei crostini</div>
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Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com0tag:blogger.com,1999:blog-4703305221056318212.post-57560919012680742602014-03-17T06:22:00.000-07:002014-03-21T03:09:35.402-07:00Muffin alle gocce di cioccolato"Odio il lunedì" canta Vasco e come dargli torto. Per iniziare bene la settimana ieri sera ho preparato dei muffin alle gocce di cioccolato... Golosissimi!<br />
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INGREDIENTI per circa 10 muffin</div>
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200 gr di farina </div>
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1/2 bustina di lievito per dolci</div>
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150 gr di zucchero</div>
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60 gr di burro</div>
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150 ml di latte</div>
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2 uova</div>
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200 gr di gocce di cioccolato </div>
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Un pizzico di sale</div>
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TEMPO DI PREPARAZIONE 20 minuti più 20 minuti di cottura</div>
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Accendete il forno a 180 gradi. In un padellino antiaderente fate sciogliere il burro.</div>
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In una ciotola setacciate la farina, il lievito, aggiungete lo zucchero e mischiate bene.</div>
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In un'altra ciotola mettete 2 uova, il latte, il burro e amalgamate bene. </div>
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Unite l'impasto liquido a quello solido e mischiate il tutto. </div>
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A questo punto aggiungete le gocce di cioccolato e girate.</div>
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Versate 2 cucchiai di impasto in ogni pirottino (io ho usato quelli di carta stagnola), infornate e cuocete per una 20 di minuti. </div>
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Quando vi sembreranno cotti fate la prova dello stuzzicadenti, quindi sfornateli e fateli raffreddare completamente prima di servirli</div>
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Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com3tag:blogger.com,1999:blog-4703305221056318212.post-608657895418693372014-03-15T04:44:00.000-07:002014-03-15T04:44:27.483-07:00Calzone alle bietoleIl tempo in questo periodo è pochissimo... Scrivo i post a pezzi, appena riesco... Per cui l'incazzatura, quando scopro che la bozza del mio calzone alle bietole non si era salvata è stata tanta... Ma ora la riscrivo! Uffa<br />
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Questo calzone è nato per riciclare delle bietole bollite che avevo in frigo e cucinare in breve tempo una cena!</div>
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Il consiglio è di strizzare bene la mozzarella e far scolare bene le bietole bollite</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLe_H6CUivRQqjL1KERklXmMmHWQfN16rNylEH-LU5BOFO23Mbq3Mny5DMPuBEZPIwgVaXEMUF6cQiHotfDmIdnwRP2MqYIRbc9rAe0M13xnM0NK87PAE_tVMFEkHe43T-dZkekYZ5yY/s640/blogger-image--1938097031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLe_H6CUivRQqjL1KERklXmMmHWQfN16rNylEH-LU5BOFO23Mbq3Mny5DMPuBEZPIwgVaXEMUF6cQiHotfDmIdnwRP2MqYIRbc9rAe0M13xnM0NK87PAE_tVMFEkHe43T-dZkekYZ5yY/s640/blogger-image--1938097031.jpg" /></a></div>
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INGREDIENTI (per un calzone)</div>
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400 gr di bietole bollite</div>
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1 rotolo di pasta sfoglia</div>
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1 mozzarella</div>
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8 acciughe sott'olio</div>
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TEMPO DI PREPARAZIONE 10 minuti più 20 minuti di cottura</div>
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Accendete il forno a 180 gradi.</div>
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Scolate bene le bietole bollite da ogni residuo di acqua e tagliatele a pezzetti. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4txR-rl7eA_WlmsEraV6P2RY7gS2ndj_4jKRHSZgzi-0FxSWCJAzoZP-5ZJeLXsqAZ6nTUXnjsdETCLsk1Gdgn1PUU5miygb3TYU-8eX62CqLfhFl725gjRpwdXSWXgkZ4Ev69tyIcY/s640/blogger-image--192466982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4txR-rl7eA_WlmsEraV6P2RY7gS2ndj_4jKRHSZgzi-0FxSWCJAzoZP-5ZJeLXsqAZ6nTUXnjsdETCLsk1Gdgn1PUU5miygb3TYU-8eX62CqLfhFl725gjRpwdXSWXgkZ4Ev69tyIcY/s640/blogger-image--192466982.jpg" /></a></div>
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Tagliate a pezzetti le acciughe e la mozzarella strizzata molto bene e fatta scolare e quindi aggiungete la alle bietole.</div>
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Mischiate bene. Srotolate la pasta sfoglia e al centro deponete il mix di acciuga, bietola e acciughe, lasciando liberi i bordi.</div>
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Ripiegate a mezza luna e piegate bene i bordi. </div>
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Infornate e cuocete per 20 minuti, e comunque fino a quando la pasta sfoglia non risulta dorata. Servite caldo.</div>
Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com2tag:blogger.com,1999:blog-4703305221056318212.post-27788576905208770682014-03-06T04:32:00.001-08:002014-03-06T04:34:53.891-08:00Torta al cocco<div style="text-align: justify;">
Ieri ho preparato questa torta al cocco per la prima colazione. È velocissima da preparare e in poco tempo si può avere una torta pronta... Ho avanzato ancora tanto cocco grattugiato e dovrò presto inventarmi qualche ricetta "per farlo fuori", magari mi cimenterò con dei biscotti.</div>
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INGREDIENTI :</div>
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180 gr di farina</div>
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1 bustina di lievito per dolci</div>
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180 gr di zucchero</div>
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1 uovo</div>
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1,50 dl di latte</div>
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60 gr di burro</div>
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La scorza grattugiata di 1/2 limone biologico</div>
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80 gr di cocco grattugiato</div>
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TEMPO DI PREPARAZIONE : 20 minuti più 20 minuti di cottura</div>
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Accendete il forno a 180 gradi. Lavate bene il limone e grattugiate la buccia.</div>
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Mettete il burro in un pentolino antiaderente e scioglietelo a fuoco bassissimo.</div>
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In una ciotola capiente setacciate la farina e il lievito, aggiungete lo zucchero e mischiate bene.</div>
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In una scodella sbattete l'uovo con il latte e il burro fuso. </div>
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Unite il composto liquido a quello solido e amalgamate bene il tutto. </div>
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Aggiungete quindi il cocco grattugiato e la scorza del limone all'impasto e rendete il tutto omogeneo.</div>
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Versate il composto ottenuto dentro la tortiera e infornate nel forno già caldo.</div>
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Cuocete per 20 minuti o fino a quando non avrà superato la "prova dello stuzzicadenti".</div>
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Fate raffreddare prima di servire</div>
Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com1tag:blogger.com,1999:blog-4703305221056318212.post-55150325581675687482014-02-28T08:26:00.000-08:002014-02-28T08:26:53.000-08:00Torta dolce di riso canditi e cioccolatoTanti anni fa, da ragazzina, cucinavo spesso la torta dolce di riso. Doveva essere più o meno il '99/2000 e io ero al primo anno di università. Questa torta piaceva tantissimo a mia madre e ogni volta che aveva qualcuno a cena voleva che la cucinassi. Poi ho smesso per tantissimi anni di cucinarla e in questi giorni - per il compleanno di mia madre - ho deciso di riprovare a farla. Le ha fatto piacere e io ho una nuova ricetta da aggiungere al mio blog.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5fdfMNgtwymAhvH0kOo-l2PLk3J8bBvXc4fEiq1QjeCWcoXWGalclQ8oOpiF3vGXfR1GO7FYaVzo2_yHMyvWGdQu1fgTe2XopkkleGc0lfJgAUXd_KQDbHuDTpcdvWw8upH0dAPY7yE/s640/blogger-image--1580073982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5fdfMNgtwymAhvH0kOo-l2PLk3J8bBvXc4fEiq1QjeCWcoXWGalclQ8oOpiF3vGXfR1GO7FYaVzo2_yHMyvWGdQu1fgTe2XopkkleGc0lfJgAUXd_KQDbHuDTpcdvWw8upH0dAPY7yE/s640/blogger-image--1580073982.jpg" /></a></div>
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INGREDIENTI</div>
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1/2 litro di latte</div>
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1 bicchiere di acqua bollente</div>
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180 gr di riso </div>
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4 uova</div>
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100 gr di zucchero</div>
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100 gr di burro</div>
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100 gr di canditi</div>
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50 gr di cioccolato fondente</div>
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Carta da forno</div>
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TEMPO DI PREPARAZIONE 1h 30 minuti</div>
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Versare il latte in una pentola, unirvi il riso e far cuocere per 30 minuti a fuoco bassissimo girando frequentemente. Dopo circa 15 minuti aggiungete il bicchiere di acqua.</div>
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Passati i 30 minuti togliete il composto dal fuoco e lasciate raffreddare. </div>
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Mentre aspettate potete tritare il cioccolato e dividere i tuorli dagli albumi (questi dovranno essere montati, ma aspettate l'ultimo momento per evitare che si sgonfino)</div>
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Accendete intanto il fuoco a 180 gradi.</div>
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Quando il composto sarà tiepido mettetelo nel mixer e frullatelo fino a renderlo omogeneo. </div>
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Versatelo in un contenitore capiente e unitevi i tuorli, il burro tagliato a pezzetti e lo zucchero. </div>
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Amalgamate bene gli ingredienti e quindi unitevi i canditi e il cioccolato.</div>
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Montate a neve gli albumi e uniteli all'impasto, amalgamando il tutto, ma girando delicatamente.</div>
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Bagnate la carta da forno e quindi strizzatela molto bene, e usatela per foderare la tortiera.</div>
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Versate il composto e cuocete nel forno caldo per 40 minuti.</div>
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Fatela raffreddare prima di servirla. Potete prepararla anche io giorno prima, ma non si conserva a lungo.</div>
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Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com6tag:blogger.com,1999:blog-4703305221056318212.post-1326647259488408742014-01-17T01:28:00.001-08:002014-01-17T01:28:54.954-08:00Torta all'arancia rum e uvetta<div>
Ogni anno ordiniamo delle arance biologiche dalla Sicilia da dei coltivatori. E sono buonissime. Era un peccato non provare a utilizzarle per un dolce. Ecco quindi il risultato!<br />
Peccato solo che ci siamo trovati la cassa aperta e chiaramente alleggerita, speriamo gli siano andate di traverso!!!</div>
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INGREDIENTI:<br />
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250 gr di farina</div>
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200 gr di zucchero </div>
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Un pizzico di sale</div>
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125 gr di burro</div>
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100 gr di uvetta sultanina</div>
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3 uova</div>
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Il succo e la scorza di 2 arance biologiche</div>
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5 cucchiai di Rum</div>
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Accendete il forno a 180.</div>
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In acqua tiepida mettete in ammollo l'uvetta per 20 minuti.<br />
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Nel frattempo lavate le arance, spremete il succo e grattugiate la buccia.</div>
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Sbattete le uova. </div>
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In un pentolino antiaderente a fuoco bassissimo sciogliete il burro.</div>
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Mescolate in una terrina capiente la farina setacciata, il lievito setacciato, lo zucchero, il sale. Aggiungete le uova sbattute, il burro fuso e amalgamate bene.<br />
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A questo punto aggiungete all'impasto la scorza e il succo delle arance, l'uvetta scolata e strizzata e il rum.<br />
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Mescolate fino a quando non avrete ottenuto un composto omogeneo.</div>
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Versate il composto in una tortiera e fate cuocere per circa 30 minuti. Provate la cottura con uno stuzzicadenti.</div>
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Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com4tag:blogger.com,1999:blog-4703305221056318212.post-47814328704912642572014-01-16T05:36:00.003-08:002014-01-16T05:37:45.565-08:00Panini alle olive nere impastati con la macchina del pane<div>
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Ho provato a fare questi panini con la macchina del pane, ma invece che cuocerli nella macchina mi sono limitata a utilizzarla per impastare e far lievitare. Poi li ho cotti nel forno preriscaldato a 200° per una ventina di minuti. L'unico problema con questi panini è che spariscono subito!</div>
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INGREDIENTI: per circa 6 panini<br />
350 decilitri di acqua calda<br />
500 gr di farina 00<br />
un cucchiaino di sale<br />
1/2 cucchiaino di zucchero<br />
2 cucchiai di olio<br />
una bustina di lievito per pane<br />
150 gr di olive nere snocciolate<br />
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Nel recipiente della macchina per il pane mette l'acqua calda. Mettete un cucchiaino di sale e lo zucchero. Aggiungete l'olio.<br />
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Aggiungete la farina e infine il lievito, facendo attenzione che il lievito non tocchi l'acqua.<br />
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Impostate la macchina del pane con il programma per pani misti e bianchi.</div>
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Prima che la macchina impasti il pane per la seconda volta spargete le olive e fate impastare ancora per qualche minuto.</div>
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Scaldate il forno a 200° (io devo aspettare che la macchina del pane abbia finito per evitare di rimanere senza luce ;-)</div>
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In una tegllia mettete della carta da forno e con l'impasto formate dei panini.</div>
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Infornate per circa 20/25 minuti.</div>
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Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com5tag:blogger.com,1999:blog-4703305221056318212.post-9338311459118903772014-01-13T06:36:00.000-08:002014-01-13T06:36:04.347-08:00Penne pasticciate<b>Continua la mia fase svuota dispensa... Con questa ricetta abbiamo utilizzato un bel po' di alimenti... e il risultato è stato un primo veramente buono</b>.<br />
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INGREDIENTI (per 2 persone) <br />
200 gr di penne</div>
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100 gr di prosciutto cotto a cubetti</div>
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200 gr di sugo di pomodoro</div>
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50 gr di olive nere</div>
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140 gr di piselli in scatola</div>
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6 sottilette</div>
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TEMPO DI PREPARAZIONE il tempo di cottura della pasta + 10 minuti in forno<br />
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Accendete il forno a 175 gradi</div>
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Fate bollire l'acqua, salatela e cuocetela al dente, scolandola 1 minuto prima dell'orario indicato sulla confezione. </div>
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Fate scaldare a fuoco basso il sugo con i piselli. aggiungete il prosciutto, le olive, il resto del sugo e amalgamate bene.<br />
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Condite la pasta con il sugo, amalgamandola bene e versate il tutto in una teglia.<br />
Ricoprite la teglia con le sottilette e cuocete nel forno caldo per 10 minuti. Servite caldo.</div>
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Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com2tag:blogger.com,1999:blog-4703305221056318212.post-44971293084407715482014-01-09T00:39:00.000-08:002014-01-09T00:39:35.700-08:00Polpette di lenticchie e curry al forno<span style="font-family: Noteworthy; font-size: medium;"><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); line-height: 24px;"><b>Tra cestini natalizi ed acquisti incauti negli ipermercati duranti i periodi di promozione, mi trovo la dispensa che trabocca. In più il disordine che mi contraddistingue non aiuta certo a migliorare la situazione. È tutto ammassato e se cerco qualcosa non la trovo! Ho deciso perciò di attivare il PSD ovvero il Piano Svuota Dispensa. </b></span></span><br />
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<span style="font-family: Noteworthy; font-size: medium;"><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); line-height: 24px;"><b>Andando in ordine, con pazienza, riuscirò a svuotarla, evitando così di ritrovarmi cibo scaduto che ha generato vita aliena.</b></span></span></div>
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<span style="font-family: Noteworthy; font-size: medium;"><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); line-height: 24px;"><b>La prima cosa che mi è capitata tra le mani per il mio PSD è una scatola di lenticchie precotte della coop. Sicuramente non è stato un mio acquisto (non amo particolarmente le lenticchie) ma un Suo acquisto... E ho pensato "che cavolo ne faccio ora?" Non volendo mangiarle banalmente scaldate, ho deciso di pasticciare un po' in cucina e cucinare delle polpette lenticchie e curry. Ho scoperto così che il gusto del curry si combina perfettamente con quello delle lenticchie e la mia dispensa si è svuotata di un pezzetto!</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7IFkkTF8tjW8M4mBZcUIYbZkQNj1pK6yAQ_HphYVtYrOLs69guGmzKFZNwj4otVeqW-PxIOsnqB3Fqe6dRKXzWAn8B63xkPhKh1xxqCWEh7HjS-k3aKWL7AMpuBtrUetkhVPIeso6l3o/s640/blogger-image--355506475.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>INGREDIENTI per 14 polpette</div>
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200 gr di patate</div>
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230 gr di lenticchie precotte sgocciolate</div>
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2cucchiai di olio aromatizzato al rosmarino</div>
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Curry</div>
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Sale</div>
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1 uovo</div>
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Panpesto</div>
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Olio</div>
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TEMPO DI PREPARAZIONE tra i 30 e 40 minuti della cottura della patata + 15 minuti di preparazione + 25/30 minuti di cottura al forno.</div>
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Lavate e lessate le patate ( il tempo varia a seconda della grandezza della patata, ma solitamente tra i 30 e 40 minuti).<br />
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Accendete il forno a 180 gradi.</div>
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Scolate le lenticchie dal loro liquido di conservazione.<br />
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Mettete le lenticchie nel mixer aggiungete olio sale e curry e frullate amalgamando.<br />
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Quando le patate sono cotte sbucciatele e schiacciatele con lo schiacciapatate aggiungendole al composto di lenticchie.<br />
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Aggiungete l'uovo e amalgamate bene.<br />
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Ricoprite una teglia con della carta da forno e in un piatto piano mettete del panpesto. </div>
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Formate delle polpettine schiacciate, passate le nel panpesto, appoggiatele sulla teglia distanziate una dall'altra e versate su ognuna un filo d'olio.<br />
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Mettete la teglia con le polpette nel forno caldo e cuocete per 25/30 minuti, girando le polpette a metà cottura. Servite calde.</div>
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Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com2tag:blogger.com,1999:blog-4703305221056318212.post-26303524308717878092014-01-07T05:03:00.000-08:002014-01-07T05:03:00.651-08:00Crepes al prosciutto cotto e carciofi<div style="text-align: justify;">
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Ieri vi ho dato la ricetta per cucinare le crepes. Oggi vi voglio postare un modo per utilizzare le crepes con un primo originale: le crepes al prosciutto cotto e carciofi. Sono molto semplici da preparare, ancora di più se userete cuori di carciofo surgelati come ho fatto io. Certo utilizzare verdura fresca sarebbe meglio, ma i tempi del lavoro sono quelli che sono e uno deve sapersi arrangiare! <br />
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<a name='more'></a>INGREDIENTI (per 4 persone) </div>
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Per le crepes: <br />
125 gr di farina</div>
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un pizzico di sale</div>
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2 uova </div>
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250 gr di latte</div>
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20 gr di burro<br />
Per il ripieno:<br />
300 gr di cuori di carciofi (anche surgelati)<br />
100 gr di ricotta<br />
100 gr di prosciutto cotto a cubetti<br />
1 mozzarella<br />
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</div>
<div style="text-align: justify;">
TEMPO DI PREPARAZIONE: 30 minuti + 15 di cottura in forno<br />
<br />
<br />
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
In un pentolino antiaderente a fuoco bassissimo sciogliete il burro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQzLvPSbQElxlg_s7uJPzSGmp4XVEe37BLqXYfA6ryx7GOIdYchJV7j6HkIN5x4bqF0tMMHH7W0LkRCcRP7rSe3Z4exJASQZnJG3bhfWZyWXwodxweBUo4RSpOOXTeg0jUPCtklD8zcQ/s640/blogger-image--1033384129.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQzLvPSbQElxlg_s7uJPzSGmp4XVEe37BLqXYfA6ryx7GOIdYchJV7j6HkIN5x4bqF0tMMHH7W0LkRCcRP7rSe3Z4exJASQZnJG3bhfWZyWXwodxweBUo4RSpOOXTeg0jUPCtklD8zcQ/s640/blogger-image--1033384129.jpg" /></a></div>
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</div>
<div style="text-align: justify;">
In una ciotola abbastanza ampia mettete la farina setacciata e il sale.
Aggiungete le uova e stemperate il composto con il latte freddo
aggiungendolo a filo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqZzMes8Ckn0SBh69N129aUIRTbS787wDA_p82lCKbOtV4GdFNgeiP9fAfsE8wdHyXNzHBvO8pzInsKaueYRNcYYrElDutSGgXrKWAZi_Oy4UwSiK77cXDXnPBwLloJtJXyEpnacR-Tk/s640/blogger-image--1011052019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqZzMes8Ckn0SBh69N129aUIRTbS787wDA_p82lCKbOtV4GdFNgeiP9fAfsE8wdHyXNzHBvO8pzInsKaueYRNcYYrElDutSGgXrKWAZi_Oy4UwSiK77cXDXnPBwLloJtJXyEpnacR-Tk/s640/blogger-image--1011052019.jpg" /></a></div>
<br />
</div>
<div style="text-align: justify;">
Incorporate il burro e tenete da parte il padellino che vi servirà per cuocere le crepes.Girate energicamente.
<br />
A questo punto dovreste avere ottenuto una pastella liscia e omogenea
(qualora non fossa mettela nel contenitore del mixer e frullate per
qualche secondo).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLix_tRwURGevMU5v3L8_XuJETNsW90OY6kAUnZRBs3QRumFUmHUdNfb3aijhyphenhyphenoI6_ezwVSaJu5Qi-IMc5Oel_aF40V4020FvOIG-oy4cHagcK2vE5SW_fwvyj-QR6xkopY5hxvYJax-4/s640/blogger-image-173470692.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLix_tRwURGevMU5v3L8_XuJETNsW90OY6kAUnZRBs3QRumFUmHUdNfb3aijhyphenhyphenoI6_ezwVSaJu5Qi-IMc5Oel_aF40V4020FvOIG-oy4cHagcK2vE5SW_fwvyj-QR6xkopY5hxvYJax-4/s640/blogger-image-173470692.jpg" /></a></div>
<br />
</div>
<div style="text-align: justify;">
Versate nel pentolino, ben caldo e unto precedentemente dal burro, un
mestolino di pastella e girate il pentolino in modo da ricoprire in modo
uniforme il fondo del pentolino.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMY7YoBhsfmdlQ_Z1YI09IjjPZkzfCBVywv38PPJv9xaBofhmCLEPgwlNK79P6lVqYWCUJRCrNOoaqNeySHQaexDOkCcpvVOTInoZedkyRSiw9QlJvmzT6V5gb_zYid3MW4xICo5KMhE/s640/blogger-image--383440813.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMY7YoBhsfmdlQ_Z1YI09IjjPZkzfCBVywv38PPJv9xaBofhmCLEPgwlNK79P6lVqYWCUJRCrNOoaqNeySHQaexDOkCcpvVOTInoZedkyRSiw9QlJvmzT6V5gb_zYid3MW4xICo5KMhE/s640/blogger-image--383440813.jpg" /></a></div>
<br />
<br />
Appena la crepes si sarà rappresa,
giratela con la spatola per completarne la cottura.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtUYbbMOhOan6Odo4X6NeUDNH3QVKpVlfEUpOnAWa1rTPpheZhRU-DU8Cd54boZxOYmD_VRS1796KtspY1ZPk2Bs6P70gbyxoDhyg_mGmuOTfU1hPGVHW5Fz-ZaTHevfOXwzjgQVIVns/s640/blogger-image--2030908050.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivtUYbbMOhOan6Odo4X6NeUDNH3QVKpVlfEUpOnAWa1rTPpheZhRU-DU8Cd54boZxOYmD_VRS1796KtspY1ZPk2Bs6P70gbyxoDhyg_mGmuOTfU1hPGVHW5Fz-ZaTHevfOXwzjgQVIVns/s640/blogger-image--2030908050.jpg" /></a></div>
<br />
<br />
Procedete in modo identico per le altre crepes senza aggiungere ulteriore burro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcXo9KfqSiQWsNn1Ri0tMgZ8sjkvklzm0jolSkWjBwEzd0XXjnekcGmd_VZRmwkm37QmE7tGVNpRwetIy4HSUmV0R_ozDtdHnzJhR2eU11N2bKZmMBr-Se27Sqpl4RV8Zesv-8HnP2rM/s640/blogger-image--1937728977.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAcXo9KfqSiQWsNn1Ri0tMgZ8sjkvklzm0jolSkWjBwEzd0XXjnekcGmd_VZRmwkm37QmE7tGVNpRwetIy4HSUmV0R_ozDtdHnzJhR2eU11N2bKZmMBr-Se27Sqpl4RV8Zesv-8HnP2rM/s320/blogger-image--1937728977.jpg" width="320" /></a></div>
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</div>
<div style="text-align: justify;">
Accendete il forno a 180° e iniziate a preparare il ripieno.<br />
Pulite i carciofi. <br />
In una padella antiaderente fate scaldare 2 cucchiai di olio e cuocete i carciofi per 15 minuti. Tritateli nel mixer.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_kRlTDDWtnk1Zh4Zk006jHFXGlAtEpTCV3u1SEaGkZrNOAq54DGyzNcZQZ_sk2OPDoVy-PpDalTsGIUyv6PUwYo7Z7e465mkKB3KWImf-Vj9okOZe7GDgT4_kM75pbrjTNsfxaO2Osc/s640/blogger-image-547912653.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_kRlTDDWtnk1Zh4Zk006jHFXGlAtEpTCV3u1SEaGkZrNOAq54DGyzNcZQZ_sk2OPDoVy-PpDalTsGIUyv6PUwYo7Z7e465mkKB3KWImf-Vj9okOZe7GDgT4_kM75pbrjTNsfxaO2Osc/s640/blogger-image-547912653.jpg" /></a></div>
<br />
<br />
Aggiungete ai carciofi la ricotta e il prosciutto cotto a cubetti e amalgamate bene.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8n5VvZ490hhx7VKTehBeC-ETASLAzqf1gu0h5tGMoVCY6Pxsq3-8b4B2DR16ml-kq_GtpdQCYowrZAfBsKhM2GTjCFTUfIsm0x7Rbo8_j369_Cj0xxeoXcgAm1KREsL69t8VyWloJkfE/s640/blogger-image--583973480.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8n5VvZ490hhx7VKTehBeC-ETASLAzqf1gu0h5tGMoVCY6Pxsq3-8b4B2DR16ml-kq_GtpdQCYowrZAfBsKhM2GTjCFTUfIsm0x7Rbo8_j369_Cj0xxeoXcgAm1KREsL69t8VyWloJkfE/s640/blogger-image--583973480.jpg" /></a></div>
<br />
<br />
Mettete un po' del composto così ottenuto in ogni crepes e arrotolatela bene.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtzu1UFkTz_qDmYKr5YPsH2xyoxgMgE5hL9mnFJbvowl_6E6P8-i4Y4XIYx5XkA4z2VscVs-yHpVhfLXjnR3AzHpaic500FkmZ_ztgDCImBqAZJ5BC07DHcjt_Cg5emLAYvVhotD9co0/s640/blogger-image--1970243294.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdtzu1UFkTz_qDmYKr5YPsH2xyoxgMgE5hL9mnFJbvowl_6E6P8-i4Y4XIYx5XkA4z2VscVs-yHpVhfLXjnR3AzHpaic500FkmZ_ztgDCImBqAZJ5BC07DHcjt_Cg5emLAYvVhotD9co0/s640/blogger-image--1970243294.jpg" /></a></div>
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<br />
Ungete una pirofila con una noce di burro e posizionatevi le crepes.<br />
Tagliate quindi la mozzarella a cubetti e ricopite le crepes.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCrKFkfD5ctYsyqOv1DILCJQIpQQn7avIxSKz5QBsqNzQnH_nlNEl5UZ6L5HwkawOsaXXOwe4pSxTjEKLtvycGZyBq5zgo7VDv2qrA8Pw0O8-6ctRRhCm8NtAAyOHxKwLvXpdKb7AnrA/s640/blogger-image-2089962758.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXCrKFkfD5ctYsyqOv1DILCJQIpQQn7avIxSKz5QBsqNzQnH_nlNEl5UZ6L5HwkawOsaXXOwe4pSxTjEKLtvycGZyBq5zgo7VDv2qrA8Pw0O8-6ctRRhCm8NtAAyOHxKwLvXpdKb7AnrA/s640/blogger-image-2089962758.jpg" /></a></div>
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<br />
Cuocete in forno per circa 15 minuti e servite calde. <br />
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Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com4tag:blogger.com,1999:blog-4703305221056318212.post-73396993675392155672014-01-06T04:43:00.002-08:002014-01-06T04:47:29.839-08:00Crepes<div style="text-align: justify;">
Oggi vi voglio postare la ricetta delle crepes. Potete poi utilizzarle per creare dei primi sfiziosi, con il ripieno che volete, oppure trasformarle in fantastiche merende ricoprendole di marmellata, nutella, cioccolata fusa o con quello che vi suggerisce la fantasia....<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rxn-kCCmR_o9ZRmLGJ5y68aTXaRIcjHL9Ni7jfwbYp_S8DcJBk6LzalbhHqhMbGOVgNLifc440jGUqavPlvRYgUu7kVCJPBCp_LVxXTvuhIs54odVNab-sMU4IZjb4vmlROwgnxBmao/s640/blogger-image--480427789.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4rxn-kCCmR_o9ZRmLGJ5y68aTXaRIcjHL9Ni7jfwbYp_S8DcJBk6LzalbhHqhMbGOVgNLifc440jGUqavPlvRYgUu7kVCJPBCp_LVxXTvuhIs54odVNab-sMU4IZjb4vmlROwgnxBmao/s320/blogger-image--480427789.jpg" width="320" /></a></div>
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<a name='more'></a><br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
INGREDIENTI: (per circa 8 crêpes)</div>
<div style="text-align: justify;">
125 gr di farina</div>
<div style="text-align: justify;">
un pizzico di sale</div>
<div style="text-align: justify;">
2 uova </div>
<div style="text-align: justify;">
250 gr di latte</div>
<div style="text-align: justify;">
20 gr di burro</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
TEMPO DI PREPARAZIONE: 10 minuti<br />
<br />
<br /></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
In un pentolino antiaderente a fuoco bassissimo sciogliete il burro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9CxdcrKJkFoXCFe4yLyYcZH-3a2UXqk3oFN8XckKqib3W3OuOYOlaspsN35fb3ldQ3unP24e7eiUbpmkaqj0VK0z0dAeB27_IRmFGj6vvoU4K8QNbXEX6uRJwW5CHugblw0Q6H19KA8/s640/blogger-image-1419980178.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO9CxdcrKJkFoXCFe4yLyYcZH-3a2UXqk3oFN8XckKqib3W3OuOYOlaspsN35fb3ldQ3unP24e7eiUbpmkaqj0VK0z0dAeB27_IRmFGj6vvoU4K8QNbXEX6uRJwW5CHugblw0Q6H19KA8/s640/blogger-image-1419980178.jpg" /></a></div>
<br /></div>
<div style="text-align: justify;">
In una ciotola abbastanza ampia mettete la farina setacciata e il sale.
Aggiungete le uova e stemperate il composto con il latte freddo
aggiungendolo a filo.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bF_kn29Zo71hthrjUlwckcWfzwR8IWtNr9_fTYzMXmKcbe6Pe1bwTHU0kgZGzttI1T4F_CMmLbfGP3fsFv63gJgUWsP_58HKmawP4jZUjf9XQhaVQ1ToWkcaK8VbTLA7NwEryZNJVvg/s640/blogger-image-38898607.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bF_kn29Zo71hthrjUlwckcWfzwR8IWtNr9_fTYzMXmKcbe6Pe1bwTHU0kgZGzttI1T4F_CMmLbfGP3fsFv63gJgUWsP_58HKmawP4jZUjf9XQhaVQ1ToWkcaK8VbTLA7NwEryZNJVvg/s640/blogger-image-38898607.jpg" /></a></div>
<br /></div>
<div style="text-align: justify;">
Incorporate il burro e tenete da parte il padellino che vi servirà per cuocere le crepes.Girate energicamente.
<br />
<div style="text-align: justify;">
</div>
A questo punto dovreste avere ottenuto una pastella liscia e omogenea
(qualora non fossa mettela nel contenitore del mixer e frullate per
qualche secondo).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BJZTfs2pLGFk0pVCTU-E25f4PJjIuBeuOlT_2A-KZ2wXwBoQS0lo8HfkSNcgb6fX5okpwuwMs5FOBa4rbJ9bpDYryp4v4dRedKODRlf0m-OXl6Ko8-N2-UrRRCyb3cW_55ld3-FgeaM/s640/blogger-image-897095487.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BJZTfs2pLGFk0pVCTU-E25f4PJjIuBeuOlT_2A-KZ2wXwBoQS0lo8HfkSNcgb6fX5okpwuwMs5FOBa4rbJ9bpDYryp4v4dRedKODRlf0m-OXl6Ko8-N2-UrRRCyb3cW_55ld3-FgeaM/s640/blogger-image-897095487.jpg" /></a></div>
<br /></div>
<div style="text-align: justify;">
Versate nel pentolino, ben caldo e unto precedentemente dal burro, un
mestolino di pastella e girate il pentolino in modo da ricoprire in modo
uniforme il fondo del pentolino. Appena la crepe si sarà rappresa,
giratela con la spatola per completarne la cottura.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBYacbEobAhH1NKFI6AiS03OUpqCyltAB6hS2VMGw52o1xQcJcutbuJ34BzbZorJqnFOlpVtjat-zjMvZD3-JEgDTBAvMjzXoFN-i3eZ49o3ipdgEd0zb5JI2MWvREybsw2eCwGVqmIU/s640/blogger-image-2010207955.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBYacbEobAhH1NKFI6AiS03OUpqCyltAB6hS2VMGw52o1xQcJcutbuJ34BzbZorJqnFOlpVtjat-zjMvZD3-JEgDTBAvMjzXoFN-i3eZ49o3ipdgEd0zb5JI2MWvREybsw2eCwGVqmIU/s640/blogger-image-2010207955.jpg" /></a></div>
<br />
<br />
Procedete in modo identico per le altre crepes senza aggiungere ulteriore burro.</div>
<div style="text-align: justify;">
<br /></div>
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Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com0tag:blogger.com,1999:blog-4703305221056318212.post-89417074537932970342014-01-02T23:58:00.000-08:002014-01-02T23:58:03.479-08:00Pere al vino rosso<div class="separator" style="clear: both; text-align: justify;">
Quando si hanno ospiti a cena si tende sempre ad avere il forno occupato. Ecco allora un dessert ideale e di grande effetto che si cucina solo in pentola... La versione di mia madre delle pere al vino rosso. Sono facilissime da preparare, dovete in pratica solo metterle in pentola e fanno tutto loro, ma il successo è assicurato. </div>
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INGREDIENTI (per 7 pere)<br />
5 cucchiai di zucchero di canna<br />
1 bicchiere di vino rosso<br />
1/2<br />
un pezzo di stecca di cannella<br />
7 pere<br />
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TEMPO DI PREPARAZIONE: 5 minuti più 50 di cottura <br />
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Lavate accuratamente le pere.<br />
In una pentola versate l'acqua e il vino e mettete la cannella. Portate a ebollizione l'acqua e sciogliete lo zucchero, girando continuamente.<br />
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Mettete le pere, senza sbucciarle, nella pentola e lasciate cuocere per 50 minuti... e le pere sono pronte. Servite calde.<br />
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<br />Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com2tag:blogger.com,1999:blog-4703305221056318212.post-12372320108653042472014-01-02T00:44:00.001-08:002014-01-02T05:22:06.548-08:00Torta alle pesche sciroppate<div class="separator" style="clear: both;">
Questa è la torta che ho preparato per la serata di Capodanno. Una torta morbida e gustosa. Trovo che sia anche bella da vedere, perchè l'arancione delle pesche risalta molto bene e ricorda una bella giornata di sole. Ve la posto quindi con l'augurio che il 2014 sia un anno pieno di giornate di sole!</div>
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<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: Noteworthy; font-size: 18px; line-height: 24px;">240 gr di pesche sciroppate (con il liquido di conservazione)</span></div>
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125 gr di burro</div>
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4uova</div>
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150 gr di zucchero</div>
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300 gr di farina</div>
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1 bustina di lievito per dolci</div>
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1pizzico di sale</div>
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8 cucchiai di latte</div>
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TEMPO DI PREPARAZIONE: 15 minuti più 40 minuti di cottura.</div>
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Per prima cosa tagliate a fettine le pesche e accendete il forno a 180. </div>
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In un pentolino antiaderente sciogliete a fuoco basso 125 gr di burro.</div>
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In una ciotola capiente lavorate le uova, lo zucchero e il burro fino a ottenere un impasto spumoso. </div>
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Aggiungete la farina setacciata, il lievito setacciato, il sale e girate il composto. Aggiungete il latte e il liquido di conservazione delle pesche e amalgamate bene. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBbh6kd8wv84wRMlKzlSJsAjB0rSFdfZpKf_88-tIsiJRNF9uGuM5kTFlUiO1Ti0JNpYTkCBOY4sNbsoe-nobYhehb474jm38iiJdFfUN8pbR3EAm9Lbzsh99Kcc3bUhi2cHk8gX5lyA/s640/blogger-image-1750792385.jpg" imageanchor="1" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBbh6kd8wv84wRMlKzlSJsAjB0rSFdfZpKf_88-tIsiJRNF9uGuM5kTFlUiO1Ti0JNpYTkCBOY4sNbsoe-nobYhehb474jm38iiJdFfUN8pbR3EAm9Lbzsh99Kcc3bUhi2cHk8gX5lyA/s640/blogger-image-1750792385.jpg" /></a></div>
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Versate il composto ottenuto nella tortiera e decorate con le fette di pesca. Infornate per circa 40 minuti. Fate raffreddare e servite.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizh-q3oiptA_CKNmvIEQO6b-MoXm_moGZR1mcK86hiiGF79SSrYOLH7rgy4XDh68ktvn_l50G97svs7V7uWEYCCdh3GdMVbYCqrrtY4W0NjLsoGyZO0HPoxVJHWDdt3XQLy535V0_-8nA/s640/blogger-image-1794112584.jpg" imageanchor="1" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px; line-height: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizh-q3oiptA_CKNmvIEQO6b-MoXm_moGZR1mcK86hiiGF79SSrYOLH7rgy4XDh68ktvn_l50G97svs7V7uWEYCCdh3GdMVbYCqrrtY4W0NjLsoGyZO0HPoxVJHWDdt3XQLy535V0_-8nA/s640/blogger-image-1794112584.jpg" /></a></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px; line-height: normal;"> </span><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px; line-height: normal;"> </span></div>
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<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-size: 17px; line-height: normal;"> </span></div>
Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com15tag:blogger.com,1999:blog-4703305221056318212.post-29240911881229764422013-12-30T03:42:00.001-08:002013-12-30T06:16:48.755-08:00Insalata di CapodannoQuesta insalata, molto colorata, si adatta benissimo per accompagnare patè e terrine, oppure potete servirla da sola. E' ideale per il cenone di Capodanno. Si rivelerà un'ottimo antipasto, anche se la preparazione è un po' noiosa, ma facile.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFrL_puguzJV9Vb6JFXURIiNZ9LQ6OK2_i-Kv5Nd5bDbP4P9S-aSjwkCUfo67SifId3TfpcbDhTsaJXvViF-tHTVGr-uqgvQwZru8M_Ooy_t-wsxLX4_StnmMXMrP_OMWLTl1URK-oPo/s1600/2013-12-25+12.20.38.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFrL_puguzJV9Vb6JFXURIiNZ9LQ6OK2_i-Kv5Nd5bDbP4P9S-aSjwkCUfo67SifId3TfpcbDhTsaJXvViF-tHTVGr-uqgvQwZru8M_Ooy_t-wsxLX4_StnmMXMrP_OMWLTl1URK-oPo/s1600/2013-12-25+12.20.38.jpg" height="320" width="239" /></a></div>
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INGREDIENTI (per 6 persone)<br />
1 cipollotto<br />
1 zucchino<br />
6 carote<br />
12 olive<br />
1 mela acidula o 1 arancia<br />
olio extra vergine di oliva<br />
sale<br />
aceto balsamico<br />
aceto<br />
2 cubetti di ghiaccio<br />
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TEMPO DI PREPARAZIONE : 30 minuti + 2 ore di preparazione del cipollotto <br />
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<div style="text-align: justify;">
Per prima cosa mettete in un bicchiere acqua 2 cubetti di ghiaccio e 2 cucchiai di aceto, quindi immergetevi il cipolotto dopo averlo pulito (in questo modo sarà più digeribile) e lasciatelo immerso per almeno 2 ore.</div>
<div style="text-align: justify;">
Affettate uno zucchino, a fettine spesse circa 2 mm e lunghi massimo 5 centimetri, cercando di tagliare tutti i pezzi uguali.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbk5sQPAqPrI3aA8TsJFRO6yHXb2GV9pKaShKDy5MW0AsSQ08Ccpd4o143Umaybf20W7GMoRrgfbLNbgkq59MLKLDz67I-M1worWRYCXIsNNC1g1Dy6Oibu8OFRHAb5KLpTtz4yCNI-8k/s1600/2013-12-24+17.52.08.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbk5sQPAqPrI3aA8TsJFRO6yHXb2GV9pKaShKDy5MW0AsSQ08Ccpd4o143Umaybf20W7GMoRrgfbLNbgkq59MLKLDz67I-M1worWRYCXIsNNC1g1Dy6Oibu8OFRHAb5KLpTtz4yCNI-8k/s1600/2013-12-24+17.52.08.jpg" height="239" width="320" /></a></div>
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Quindi fateli sbollentare in acqua salata per 3/4 minuti. Scolateli delicatamente e tagliateli alla julienne.<br />
Pulite e affettate 6 carote (come da foto) e fatele sbollentare per circa 5 minuti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JkJMQFOoYNXDEZsfiyxks0KweDZnk2A2kLp-4BI5AltROGK74gKXCESyIRGd8WXcZYFSc1tiClHWJSSEFBxrulQ_1PoCCFNMZb_H7Qml8BU8bsFNaHQFqHc63uLVUF_bzXLAF9IyEg4/s1600/2013-12-24+18.11.51.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JkJMQFOoYNXDEZsfiyxks0KweDZnk2A2kLp-4BI5AltROGK74gKXCESyIRGd8WXcZYFSc1tiClHWJSSEFBxrulQ_1PoCCFNMZb_H7Qml8BU8bsFNaHQFqHc63uLVUF_bzXLAF9IyEg4/s1600/2013-12-24+18.11.51.jpg" height="239" width="320" /></a></div>
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Tagliate a pezzetti una dozzina di olive.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoh1f06dQzBDc8nnRXrWjjvH_0iYEE-9O3KOX_RiBbBpw2kHk-RrEIkzmCAQLLc9PeW30eXC-I9TeUMET3AO8K2PvkR1YJgAPRreTEpfvtxWwWzPflG9e6PD22ojTipkNnb5UAFmPQa6M/s1600/2013-12-24+19.15.50.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoh1f06dQzBDc8nnRXrWjjvH_0iYEE-9O3KOX_RiBbBpw2kHk-RrEIkzmCAQLLc9PeW30eXC-I9TeUMET3AO8K2PvkR1YJgAPRreTEpfvtxWwWzPflG9e6PD22ojTipkNnb5UAFmPQa6M/s1600/2013-12-24+19.15.50.jpg" height="239" width="320" /></a></div>
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Tagliate finemente il cipolotto dopo averlo scolato.<br />
Pelate una fetta rotonda di sedano rapa crudo e tagliatelo sempre alla julienne.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IyDE7WBP7yUrdDN6CR8j345gwTwE2JHfGHWPfjmbLk4n8_AD4cvNfaBIvrmc-Ac2qIKR-5yCpOzJPOOpaxzWSGPDgZg9bHiKbaPk9tVF8a4s_q8wr8hKg3UUjPJwB_Cx0QqrZjQvjnk/s1600/2013-12-24+19.28.36.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IyDE7WBP7yUrdDN6CR8j345gwTwE2JHfGHWPfjmbLk4n8_AD4cvNfaBIvrmc-Ac2qIKR-5yCpOzJPOOpaxzWSGPDgZg9bHiKbaPk9tVF8a4s_q8wr8hKg3UUjPJwB_Cx0QqrZjQvjnk/s1600/2013-12-24+19.28.36.jpg" height="239" width="320" /></a></div>
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Mettete tutte le verdure dentro un'insalatiera capiente, aggiungete una mela acidula tagliata a pezzettini oppure un'arancia e condite con sale, olio extravergine e aceto balsamico. <br />
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<br />Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com4tag:blogger.com,1999:blog-4703305221056318212.post-86862570631677271122013-12-23T04:34:00.002-08:002013-12-28T06:43:15.997-08:00Involtini di radicchio rosso e mortadellaVolete preparare un aperitivo sfizioso? Questi involtini inventati dalla mia mamma fanno al caso vostro. Li abbiamo preparati ieri per una delle tante cene natalizie che si susseguono in questi giorni. Il mio consiglio è di prepararli il giorno prima in modo che l'impasto si amalgami meglio.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HpanQcKQ5yR3TR3k7tQeB9nl0-DyoDNYPUTa7BnrAqVr375vEE4L0dNOdsMmdJeMOIA-RxohXwN-pKUY8dY8cX4vUKWYJo2xXIp9M2wCp331LK01fl3E5CPRXYYzsf0EXt6hB9IZZjE/s1600/2013-12-21+18.54.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZsJxBzzA3tfmcfTmsrTe6DIhZL8jESy5OkDsM8_U_RgLKnyFAbhyWDz_aeuWOKUFjqjvV1ISicbsvPfkruBbN06GS_ofZkqlI5TO3WjRLLN2hB8wIJbCK5UxjmaPWWWTeohSnRGPnYE/s1600/2013-12-22+20.33.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ZsJxBzzA3tfmcfTmsrTe6DIhZL8jESy5OkDsM8_U_RgLKnyFAbhyWDz_aeuWOKUFjqjvV1ISicbsvPfkruBbN06GS_ofZkqlI5TO3WjRLLN2hB8wIJbCK5UxjmaPWWWTeohSnRGPnYE/s1600/2013-12-22+20.33.14.jpg" height="320" width="239" /></a></div>
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INGREDIENTI (per 18 involtini)<br />
18 foglie di radicchio<br />
250 gr di mortadella<br />
qualche foglia di prezzemolo<br />
200 gr di ricotta<br />
1 uovo<br />
3 cucchiai di parmigiano<br />
qualche cucchiaio di salsa di pomodori<br />
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TEMPO DI PREPARAZIONE 15 minuti più 20 minuti di cottura<br />
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Accendete il forno a 190°.<br />
Lavate il radicchio rosso.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtc5JUB3AhaP4Q01hscBrz5EKuU3qSxjJ0stRV6xlni8qdq4mqviLqS1r13sH_VrkkpZgV_sMaRyVKBhWWbtS4Y_K79v_koZfk_Di1OBjXwwB9roFQZaQZ9F0F6xbTSAzQB25iskfiWcM/s1600/2013-12-21+18.47.53.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtc5JUB3AhaP4Q01hscBrz5EKuU3qSxjJ0stRV6xlni8qdq4mqviLqS1r13sH_VrkkpZgV_sMaRyVKBhWWbtS4Y_K79v_koZfk_Di1OBjXwwB9roFQZaQZ9F0F6xbTSAzQB25iskfiWcM/s1600/2013-12-21+18.47.53.jpg" height="320" width="239" /></a></div>
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Fate sbollentare in acqua leggermente salata le foglie per circa 3 minuti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HpanQcKQ5yR3TR3k7tQeB9nl0-DyoDNYPUTa7BnrAqVr375vEE4L0dNOdsMmdJeMOIA-RxohXwN-pKUY8dY8cX4vUKWYJo2xXIp9M2wCp331LK01fl3E5CPRXYYzsf0EXt6hB9IZZjE/s1600/2013-12-21+18.54.23.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HpanQcKQ5yR3TR3k7tQeB9nl0-DyoDNYPUTa7BnrAqVr375vEE4L0dNOdsMmdJeMOIA-RxohXwN-pKUY8dY8cX4vUKWYJo2xXIp9M2wCp331LK01fl3E5CPRXYYzsf0EXt6hB9IZZjE/s1600/2013-12-21+18.54.23.jpg" height="320" width="239" /></a></div>
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Quindi scolateli delicatamente, facendo attenzione a non romperle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_XFOOiasYvGClCaS3iIFN8pawezrUuC_KYJFmU2bAc4wS4dODnzsf7By_pEehvoEH9emltGMHf3wRGYYSTQDCJKr8VwHqm4LxyuHW9_tRUTiQxM7GhswEEOWjdQ7gKZqLIC64xMiYv0/s1600/2013-12-21+19.05.25.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_XFOOiasYvGClCaS3iIFN8pawezrUuC_KYJFmU2bAc4wS4dODnzsf7By_pEehvoEH9emltGMHf3wRGYYSTQDCJKr8VwHqm4LxyuHW9_tRUTiQxM7GhswEEOWjdQ7gKZqLIC64xMiYv0/s1600/2013-12-21+19.05.25.jpg" height="320" width="239" /></a></div>
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Preparate il ripieno.<br />
Tritate nel mixer la mortadella e alcune foglie di prezzemolo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5G6TQe64o6ZXL3i10Pm5hYpjdgNUGucmrHKVHoII0Ei8RhGOtzyCUCdvQGwAjIPHlq_HCtGgVgD364e3orIXuARNZmYggOMwfAFE68rM9HKTaW7C5SbSxKShkh81ew6WRNa7WNew66EM/s1600/2013-12-21+19.08.24.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5G6TQe64o6ZXL3i10Pm5hYpjdgNUGucmrHKVHoII0Ei8RhGOtzyCUCdvQGwAjIPHlq_HCtGgVgD364e3orIXuARNZmYggOMwfAFE68rM9HKTaW7C5SbSxKShkh81ew6WRNa7WNew66EM/s1600/2013-12-21+19.08.24.jpg" height="320" width="239" /></a></div>
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Aggiungete 200 gr di ricotta e amalgamate bene il composto. Incorporare un uovo e il parmigiano.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA0lkgRLEJ5TUA99BxF9Y_vP_TqTF_viSp4Eo0pg9gock-ttfqCobAOavp8N5GPgcUD6cAnrFUL5xK_220cRD8Qhg1IvMS332MLt_DU2K7m9A06T1UyxqLfGcsXOHU_u3OvrPgXw3LvM/s1600/2013-12-21+19.12.18.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitA0lkgRLEJ5TUA99BxF9Y_vP_TqTF_viSp4Eo0pg9gock-ttfqCobAOavp8N5GPgcUD6cAnrFUL5xK_220cRD8Qhg1IvMS332MLt_DU2K7m9A06T1UyxqLfGcsXOHU_u3OvrPgXw3LvM/s1600/2013-12-21+19.12.18.jpg" height="320" width="239" /></a></div>
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Spalmate abbondantemente il composto sulle foglie (con delicatezza, perchè tendono a rompersi) e ripiegarle formando degli involtini.<br />
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In una teglia stendere uno strato di salsa di pomodori e adagiarvi sopra gli involtini.<br />
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Cospargere con un filo di olio e infornare per 20 minuti.<br />
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Serviteli caldi o meglio ancora serviteli il giorno dopo riscaldati!Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com2tag:blogger.com,1999:blog-4703305221056318212.post-3170269339919522502013-12-16T03:18:00.000-08:002013-12-28T06:52:53.520-08:00Capesante su crema di ceciQuesta ricetta è una delle specialità di mia mamma... L'ha sperimentata più volte fino a trovare il giusto equilibrio di sapori e ora ve la propongo...<br />
Da noi <!--[if gte mso 9]><xml>
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<a href="http://www.architectoftaste.com/2013/12/di-conti-alla-rovescia-e-contest.html#more" target="_blank">Con questa ricetta partecipo al contest<span style="font-family: "Times New Roman"; font-size: 12.0pt; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: IT;">:</span></a><!--[if gte mso 9]><xml>
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INGREDIENTI (per 4 persone)<br />
8 capesante<br />
1/2 bicchierino di brandy<br />
2 scalogni<br />
230 gr di ceci in scatola<br />
olio extra vergine di oliva<br />
sale <br />
un rametto di rosmarino<br />
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Lavate e pulite lo scalogno e tritatelo finemente. In una padella antiaderente mettete 2 cucchiai di olio, lo scalogno e fatelo appassire a fuoco basso.<br />
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Appoggiate le capesante nella padella, salatele e aggiungete il brandy. Fate cuocere le capesante coperte per 15/20 minuti a fuoco basso, girandole dopo i primi 10 minuti (controllate con una forchetta che siano cotte). Non buttate il liquido di cottura delle capesante perchè vi servirà successivamente!<br />
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Preparate nel frattempo la crema di ceci.<br />
In una padella antiaderente mettete 2 cucchiai d'olio e fate appassire a fuoco basso il secondo scalogno lavato e pulito. Scolate i ceci dal loro liquido di conservazione e metteteli nella padella insieme allo scalogno, copriteli d'acqua, aggiungete un rametto di rosmarino e cuoceteli coperti per circa 20 minuti.<br />
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Quando saranno cotti frullateli aggiungendo il liquido di cottura delle capesante e rendete omogenea la crema.<br />
Mettete in 4 ciotole la purea di ceci e sopra ognuna mettete 2 capesante, cospargete con un filo di olio (se lo avete va benissimo quello aromatizzato al rosmarino) e servite caldo.<br />
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Buon appetito<br />
<br />Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com3tag:blogger.com,1999:blog-4703305221056318212.post-24045809766182289722013-12-16T01:57:00.002-08:002013-12-16T03:14:47.604-08:00Biscottini al Vin SantoPer iniziare bene questa settimana che sarà super stressante (ultimi regali natalizi, pensare al menù di Natale, programmare le visite a parenti e amici etc etc etc...) ho preparato questi biscottini al Vin Santo, che potrete anche servire con il caffè per il pranzo di Natale o la sera della vigilia! Possono anche essere un'idea carina per dei regali di Natale, specialmente se messi dentro una bella scatola di latta.<br />
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<a href="http://ideeintavola.wordpress.com/2013/11/03/idee-gustose-per-un-regalo-il-1-contest-di-ideeintavola/" target="_blank"><br /></a>
<a href="http://ideeintavola.wordpress.com/2013/11/03/idee-gustose-per-un-regalo-il-1-contest-di-ideeintavola/" target="_blank"><span style="color: #666699;">“Con questa ricetta partecipo al contest <i>Idee gustose per un regalo</i> di Ideeintavola”</span></a><br />
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INGREDIENTI (per circa 30 biscotti)<br />
150 gr di farina bianca<br />
150 gr di farina di mais macinata finemente<br />
125 gr di burro ammorbidito a temperatura ambiente<br />
3 tuorli d'uovo<br />
150 gr di zucchero<br />
1 bicchierino di vin santo<br />
la buccia grattugiata di mezzo limone<br />
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Per la finitura:<br />
70 gr di zucchero<br />
1/2 decilitro d'acqua<br />
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TEMPO DI ESECUZIONE: 40 minuti oltre il tempo di riposo della pasta<br />
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Setacciate su una spianatoia o in una ciotola capiente la farina bianca e mescolatela con la farina di mais.<br />
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Tagliate a pezzetti il burro. Disponetela a fontana e mettete nel centro il burro, lo zucchero, il vin santo, i tuorli, e la buccia di limone grattugiata.<br />
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Impastate rapidamente gli ingredienti con la punta delle dita senza lavorarli troppo e amalgamateli bene.<br />
Create una palla con l'impasto, e avvolgetelo in un foglio di pellicola trasparente.<br />
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Lasciatelo riposare in frigorifero o in un luogo fresco per almeno mezz'ora.<br />
Accendete il forno a 180°. <br />
Trascorso il tempo riprendete la pasta e stendetela con il mattarello in una sfoglia dello spessore di 4-5 millimetri circa e con il tagliapaste ricavate delle formine.<br />
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Adagiatele sulla placca ricoperta con la carta da forno e ponetela nel forno preriscaldato. Fate cuocere i biscotti per 15 minuti, fino a quando non avranno assunto un leggero colore dorato.<br />
Preparate la finitura mettendo lo zucchero in un tegamino con l'acqua e fate bollire per un paio di minuti, finchè lo zucchero non sarà sciolto.<br />
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Togliete i biscotti dal forno, staccateli delicatamente con una spatola, spennellateli mentre sono ancora caldi con lo sciroppo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQYPD-zlR16h7EJDhe_niX1DrBW8R6FSVETdmecQbkf9utYo_xRBWyZrMREVkcNBwLe_ggCs8Xpel6OF3l6aC-AQsLZ1V06lMes4SxeoS6u-7zpwhhUR0S-KWtIAgmNTzPOxOMUQh9Eo/s1600/2013-12-15+21.25.31.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQYPD-zlR16h7EJDhe_niX1DrBW8R6FSVETdmecQbkf9utYo_xRBWyZrMREVkcNBwLe_ggCs8Xpel6OF3l6aC-AQsLZ1V06lMes4SxeoS6u-7zpwhhUR0S-KWtIAgmNTzPOxOMUQh9Eo/s1600/2013-12-15+21.25.31.jpg" height="239" width="320" /></a></div>
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Fateli raffreddare completamente prima di servirli.<br />
Si conservano molto bene per qualche giorno se li riponete in una scatola di latta.<br />
<br />Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com1tag:blogger.com,1999:blog-4703305221056318212.post-9485131137188389542013-12-05T04:16:00.004-08:002013-12-28T06:57:05.554-08:00Frittata al prosciutto cottoSe volete tenervi leggeri una frittatina accompagnata da un'insalata è l'ideale. Io utilizzo le pentole per frittata, che sono pratiche e consentono di non fare disastri quando si gira la frittata... perchè lo confesso girare la frittata proprio non mi viene!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKN0Ipnw2OtbX86NILmkgcAcFMKmDdsRj2s8061FKZ-E87fDUve-mAyYDBPCE5nU7gJBITdKywG7Rq6-yQFm6OPNsnv9A0wyDaZ5udOg6QvEPUh1C9HRnACF-b21lMlc-uiux8vfS2o5w/s1600/2013-11-30+13.43.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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INGREDIENTI (per 2 persone):<br />
4 uova<br />
100 gr di prosciutto cotto a cubetti<br />
2 sottilette<br />
sale<br />
olio evo<br />
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TEMPO DI PREPARAZIONE : 10 minuti<br />
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Sbattete bene le uova fino a renderle omogenee, con un pizzico di sale.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKN0Ipnw2OtbX86NILmkgcAcFMKmDdsRj2s8061FKZ-E87fDUve-mAyYDBPCE5nU7gJBITdKywG7Rq6-yQFm6OPNsnv9A0wyDaZ5udOg6QvEPUh1C9HRnACF-b21lMlc-uiux8vfS2o5w/s1600/2013-11-30+13.43.15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKN0Ipnw2OtbX86NILmkgcAcFMKmDdsRj2s8061FKZ-E87fDUve-mAyYDBPCE5nU7gJBITdKywG7Rq6-yQFm6OPNsnv9A0wyDaZ5udOg6QvEPUh1C9HRnACF-b21lMlc-uiux8vfS2o5w/s1600/2013-11-30+13.43.15.jpg" height="320" width="239" /></a></div>
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Aggiungete il prosciutto cotto a cubetti, le sottilette a pezzi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS212VhuHIbDyuw2INIx53xuNewd2lCdIBN-Vd7zaLJROD9Uq9HALDReCfTEM_RRsAlhz8HXlM4H-5lKy8A4YSV_mXDQzL7VDq2OOoairGmRu_DaZHqPrk_rwDlntWmQXtxxRk6d24Pt0/s1600/2013-11-30+13.45.38.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS212VhuHIbDyuw2INIx53xuNewd2lCdIBN-Vd7zaLJROD9Uq9HALDReCfTEM_RRsAlhz8HXlM4H-5lKy8A4YSV_mXDQzL7VDq2OOoairGmRu_DaZHqPrk_rwDlntWmQXtxxRk6d24Pt0/s1600/2013-11-30+13.45.38.jpg" height="320" width="239" /></a></div>
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In un padella antiaderente fate scaldare un filo di olio, versate il composto e cuocete a fuoco lento.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwB7Dfh8MRit3Ytb5X1-0FNrc6aUHss7s4cnpR53Ypo5dxVsY8h9OV-EkEZeQNLuQNG3jU8YnezKn8XaNcgblPM72fTblGKpsd11NKKYrvTx_RuHKyshY1qJOZA24L_ADC2FhLwD7OxM/s1600/2013-11-30+13.58.16.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwB7Dfh8MRit3Ytb5X1-0FNrc6aUHss7s4cnpR53Ypo5dxVsY8h9OV-EkEZeQNLuQNG3jU8YnezKn8XaNcgblPM72fTblGKpsd11NKKYrvTx_RuHKyshY1qJOZA24L_ADC2FhLwD7OxM/s1600/2013-11-30+13.58.16.jpg" height="320" width="239" /></a></div>
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Girate dall'altro lato e continuate la cottura fino a quando non sarà ben dorata.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bW_jHHxzns6ClxQn3uLxcnF4wOO7DEZ1IaFuQE4mHrOEztBuVOtzvALIjO0_Ub0D61uG1-JGOyTfC4Uj6Ekiy2VUsEIp-SvuDgzJphyphenhyphenOFkGq8zCQzBbto5RLB7t2mFXfBbBuUuR8nOA/s1600/2013-11-30+13.52.47.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_bW_jHHxzns6ClxQn3uLxcnF4wOO7DEZ1IaFuQE4mHrOEztBuVOtzvALIjO0_Ub0D61uG1-JGOyTfC4Uj6Ekiy2VUsEIp-SvuDgzJphyphenhyphenOFkGq8zCQzBbto5RLB7t2mFXfBbBuUuR8nOA/s1600/2013-11-30+13.52.47.jpg" height="320" width="239" /></a></div>
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Servite calda.Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com0tag:blogger.com,1999:blog-4703305221056318212.post-78689519905107737932013-11-28T07:01:00.003-08:002013-12-28T07:00:51.115-08:00Torta salata ai carciofi salsiccia e ricotta<div style="text-align: justify;">
Ho scoperto un abbinamento eccezionale, che purtroppo in tanti anni non avevo mai provato: salsiccia e carciofi! Che spreco di tempo, senza avere mai mangiato la salsiccia e i carciofi. Sicuramente li unirò ancora in qualche ricetta, magari con una bella pasta !</div>
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Io tornando a casa tardi dal lavoro confesso che ho usato i cuori di carciofo surgelati, a voi la scelta in base ai vostri tempi e preferenze. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjgML8GcW0V_7WUJmuQ9yiZdPGoLLu18A8XEUt_u3zv2sx431M-WrxhI3BAyVF-8kEa01xPUTuKMcSBwTobLEFwQ_I7b6JhzLspj75LnMOjXTeqIxdsfMyMOZpWUmGUvithfupiiUvww/s1600/2013-11-26+20.23.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjgML8GcW0V_7WUJmuQ9yiZdPGoLLu18A8XEUt_u3zv2sx431M-WrxhI3BAyVF-8kEa01xPUTuKMcSBwTobLEFwQ_I7b6JhzLspj75LnMOjXTeqIxdsfMyMOZpWUmGUvithfupiiUvww/s1600/2013-11-26+20.23.04.jpg" height="320" width="239" /></a></div>
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INGREDIENTI<br />
450 gr di cuori di carciofi <br />
1 spicchio di aglio<br />
olio extravergine<br />
270 gr di salsiccia<br />
pepe<br />
sale<br />
200 gr di ricotta<br />
1 rotolo di pastasfoglia<br />
2 uova<br />
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TEMPO DI PREPARAZIONE 25 minuti + 45 minuti di cottura in forno<br />
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Accendete il forno a 180°.</div>
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Se avetei carciofi freschi puliteli, togliete l'eventuale fieno e tagliate ogni carciofo in 4 spicchi. Pulite uno spicchio di aglio.</div>
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Pulite la salsiccia, togliendole la pellicina e tagliatela a pezzetti. </div>
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In una padella antiaderente fate scaldare due cucchiai di olio con l'aglio. Togliete lo spicchio d'aglio, versate i carciofi, salate e fate cuocere per 10 minuti a fuoco non troppo alto girando frequentemente.</div>
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Aggiungete la salsiccia a pezzetti, pepate e cuocete per 15 minuti, continuando a girare frequentemente. Quindi quando la salsiccia e i carciofi hanno raggiunto il grado di cottura desiderato togliete dal fuoco.</div>
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Sbattete due uova con un pizzico di sale e amalgamate la ricotta. </div>
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Aggiungete il composto di ricotta e uova alla salsiccia e ai carciofi e amalgamate bene il tutto.</div>
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Ricoprite una tortiera con la carta da forno, appoggiatevi sopra la pastasfoglia, quindi versate il composto. </div>
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Ripiegate il bordo e fate cuocere per 45 minuti e comunque fino a quando non ha raggiunto il grado di cottura desiderato.</div>
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Fate raffredare 10 minuti, quindi servite in tavola</div>
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<br />Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com3tag:blogger.com,1999:blog-4703305221056318212.post-72189929667621739962013-11-26T03:44:00.000-08:002013-12-28T07:08:43.965-08:00Vellutata di cavolfioreLa vellutata di cavolfiore è un piatto sano e leggero, ma al contempo gustoso. Ideale da gustare se il giorno prima avete fatto "bagordi" e volete tenervi leggeri.<br />
Potete renderla più sfiziosa con dei crostini e sciogliendoci dentro delle sottilette. <br />
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INGREDIENTI: (per 4 persone)<br />
1 cavolfiore<br />
3 patate medie<br />
1 porro<br />
2 spicchi di aglio<br />
25 gr di burro<br />
1 litro di acqua<br />
sale<br />
olio di oliva extravergine<br />
pepe<br />
Opzionale<br />
4 sottilette<br />
crostini<br />
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Tempo di preparazione 40 minuti (10 minuti + 30 minuti di cottura)<br />
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Lavate le patate, sbucciatele, lavatele di nuovo e tagliatele a pezzetti.<br />
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Lavete il porro, togliete la parte verde e tagliatelo a rondelle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXg4O139Nkvc92SzA8dHN10IJNoIOrAKS0F4UHtvZwtACcLrktqSSYGH5hV3lscT2YQ7yDRlbWitakV4wt2kuRI6c2csTI5RmmBH6CkgNDinuLpEeMAe6laAU6ukOO9YLzxXxDQxCIwE/s1600/2013-11-19+18.41.07.jpg" style="margin-left: 1em; margin-right: 1em;"></a> <br />
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Lavate il cavolfiore, e scimatelo<br />
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In una pentola antiaderente fate sciogliere il burro con due cucchiai di olio e due spicchi di aglio.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXg4O139Nkvc92SzA8dHN10IJNoIOrAKS0F4UHtvZwtACcLrktqSSYGH5hV3lscT2YQ7yDRlbWitakV4wt2kuRI6c2csTI5RmmBH6CkgNDinuLpEeMAe6laAU6ukOO9YLzxXxDQxCIwE/s1600/2013-11-19+18.41.07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXg4O139Nkvc92SzA8dHN10IJNoIOrAKS0F4UHtvZwtACcLrktqSSYGH5hV3lscT2YQ7yDRlbWitakV4wt2kuRI6c2csTI5RmmBH6CkgNDinuLpEeMAe6laAU6ukOO9YLzxXxDQxCIwE/s1600/2013-11-19+18.41.07.jpg" height="320" width="239" /></a></div>
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Togliete l'aglio.<br />
Aggiungete quindi la verdura tagliata a pezzetti, versate l'acqua, salate, coprite con un coperchio e fate cuocere a fuoco basso per mezz'ora, mescolando di tanto in tanto.<br />
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Togliete quindi la pentola dal fuoco e frullate tutto con il mixer. <br />
Servite nel piatto. Per renderla più corposa e gustosa potete sciogliere una sottiletta per ogni porzione.<br />
Cospargete con pepe a piacere, un filo di olio extravergine e servite con dei crostini.<br />
<br />Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com0tag:blogger.com,1999:blog-4703305221056318212.post-79449449425838820652013-11-18T03:38:00.002-08:002013-12-28T07:14:22.866-08:00Polpette di cous cous, acciughe e mozzarella<div style="text-align: justify;">
Le polpette sono uno dei piatti più buoni che ci siano: anzi non conosco nessuno a cui non piacciano. Un mix di sapori mediterranei lo potete ottenere preparando le polpette di cous cous e acciughe, con dentro un filante cuore di mozzarella. Si tratta di tre ingredienti che si abbinano alla perfezione tra di loro e che potete servire ben caldi come antipasto. Mi raccomando non salate perchè le acciughe sono già salate di loro ;-)</div>
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INGREDIENTI (per una dozzina di polpette)<br />
120 gr di cous cous<br />
130 ml di acqua<br />
olio extravergine di oliva<br />
8 acciughe sott'olio<br />
1 mozzarella<br />
2 uova<br />
peperoncino<br />
pangrattato q.b.<br />
olio per friggere <br />
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TEMPO DI PREPARAZIONE 15 minuti + il tempo di raffreddamento del cous cous<br />
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Per prima cosa preparate il cous cous (è meglio se lo preparate mezz'ora prima di iniziare a cucinare in modo che sia raffreddato).</div>
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Per preparare il cous cous mettetelo in un piatto, versateci due cucchiai di olio e sgranatelo in modo che non si formino dei grumi.</div>
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In una pentola versate l'acqua e portatela a ebollizione, appena inizia a bollire spegnete il gas e versate a pioggia il cous cous. Lasciatelo quindi raffreddare.</div>
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Portatevi avanti con il lavoro tangliando a pezzettini piccoli le acciughe e preparando una dozzina di cubetti di mozzarella (dovreste averne uno per polpetta).</div>
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Quando il cous cous si sarà raffredato versatelo in una ciotola, quindi aggiungete le acciughe e il peperoncino. in un piatto sbattete le uova e aggiungetele al composto amalgamando bene il tutto.</div>
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In un piatto piano versate abbondante pangrattato e intanto formate delle polpette con l'impasto, al centro della polpetta formate un buco, mettete il dado di mozzarella e quindi richiudete la polpetta.</div>
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Passate le polpette nel pangrattato.</div>
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In una padella versate abbondante olio per friggere e fatelo scaldare. Friggete quindi le polpette fino a quando non saranno belle dorate, toglietele dalla padella, tamponate con la carta assorbente l'olio in eccesso e servite calde.</div>
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<br />Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com0tag:blogger.com,1999:blog-4703305221056318212.post-36542755565254172722013-11-13T06:26:00.002-08:002014-03-20T21:16:49.620-07:00Plumcake alle mele e limeÌPeriodo di mele... e quindi avanti con dolci e dolcetti alle mele, profumati e buoni!<br>
Io per rendere più profumato questo plumcake ho aggiunto anche la buccia grattugiata di un lime, anzi del primo lime colto dalla mia pianta e quindi ancora più buono !! Ovviamente se non disponete di un lime, sostituitelo con un limone, ovviamente l'importante è che non siano trattati da pesticidi.<br>
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INGREDIENTI<br>
2 mele golden<br>
la buccia grattugiata di un lime (o di un limone)<br>
2 uova<br>
150 gr di zucchero<br>
1 pizzico di sale <br>
1 cucchiaio di zucchero di canna<br>
80 gr di latte<br>
70 gr di olio di semi<br>
150 gr di farina<br>
1 bustina di lievito per dolci<br>
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TEMPO DI PREPARAZIONE. 20 minuti più 30 minuti di cottura<br>
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Accendete il forno a 180°. In una ciotola capiente rompete le uova e versate il latte, l'olioe le uova. Amalgamate il tutto.<br>
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Aggiungete quindi lo zucchero e girate bene. Infine aggiungete la farina e il lievito setacciati e il sale e rendete il composto omogeneo.<br>
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A questo punto unite anche la buccia grattugiata del lime.<br>
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Versate il composto nello stampo per plumcake.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuKdG99o2RAhosmmhAjcw4OH0U5qj4Sc4Wxh5ff9rAosSiiwsiSs1CK2XSkRfAdrisNfFph9b0l0_NLNwfsJmAg1125IIo1LNaQEfMa3hLVrbNsXCCiWiKXIGONm-_kJRpxjX85j25vc/s1600/2013-11-12+19.01.58.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuKdG99o2RAhosmmhAjcw4OH0U5qj4Sc4Wxh5ff9rAosSiiwsiSs1CK2XSkRfAdrisNfFph9b0l0_NLNwfsJmAg1125IIo1LNaQEfMa3hLVrbNsXCCiWiKXIGONm-_kJRpxjX85j25vc/s1600/2013-11-12+19.01.58.jpg" height="320" width="239"></a></div>
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Sbucciate le mele e tagliatele a fettine e unitele al composto cercando di coprire tutto il composto.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEYtyjy2Gd8PGFIwWDRngyGDI6bPvkJ3uoI-PKV-caj6iEZ4U8Me8oJ2ljqffz1ujuyYCsNQ0gfGmNcEYDP131rmJhdXwEQEJngeyQGqNqJeinvJVTQOTPYAegbHhIf9TZmSwCpG0iFc/s1600/2013-11-12+19.14.42.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYEYtyjy2Gd8PGFIwWDRngyGDI6bPvkJ3uoI-PKV-caj6iEZ4U8Me8oJ2ljqffz1ujuyYCsNQ0gfGmNcEYDP131rmJhdXwEQEJngeyQGqNqJeinvJVTQOTPYAegbHhIf9TZmSwCpG0iFc/s1600/2013-11-12+19.14.42.jpg" height="239" width="320"></a></div>
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Infornate e cuocete per 30 minuti, controllate con lo stuzzicadenti la cottura e quindi se ha raggiunto il livello di cottura desiderato sfornatelo. Lasciatelo raffreddare completamente, quindi estraetelo dallo stampo e servitelo.<br>
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<br>Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com3tag:blogger.com,1999:blog-4703305221056318212.post-33979206363675385102013-10-10T06:05:00.003-07:002013-12-28T07:19:28.844-08:00Muffin all'ananas e noce moscataLa dolcezza dell'ananas che si mescola con il sapore speziato della noce moscata (attenti però a non esagerare con la noce moscata, perchè è tossica e può provocare allucinazioni)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r56aTBljpcXHHdxBhhmJ5Ksi5bY-keHom6TjJZgu6CYALtJSjqm7pDBS17yX5ENVO2dbEVfDKjN6K4Qr03oxVLmBtmEj7rIS8C2KelrAdxI-PCy2Cyi8W5Bd7gMUA5jk9vJnHY20zog/s1600/2013-10-10+07.56.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6r56aTBljpcXHHdxBhhmJ5Ksi5bY-keHom6TjJZgu6CYALtJSjqm7pDBS17yX5ENVO2dbEVfDKjN6K4Qr03oxVLmBtmEj7rIS8C2KelrAdxI-PCy2Cyi8W5Bd7gMUA5jk9vJnHY20zog/s1600/2013-10-10+07.56.08.jpg" height="320" width="239" /></a></div>
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INGREDIENTI (per 12 muffin)<br />
200 gr di farina<br />
150 gr di zucchero<br />
1/2 bustina di lievito per dolci<br />
una spruzzata di noce moscata grattugiata<br />
60 gr di burro<br />
150 ml di latte<br />
2 uova<br />
una scatola di ananas sciroppato sgocciolato<br />
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TEMPO DI PREPARAZIONE: 25 minuti più 30 minuti di cottura<br />
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Accendete il forno a 180°:<br />
Scolate bene le fette di ananas e tagliatele a pezzetti piccoli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapsUaL7lKTAy9Pd-6dnaofNm0Uh1F-fhKMUdtAyNQDthvtIUrmbxsAIWItnZRoz51IlhkFFEM9yf7rggG3EBdBMhmB9h2FYEM0DjHCnnACeNVVaN_xNt7i7qaPVVLq2bUazNVi9YYL_8/s1600/2013-10-09+17.33.33.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhapsUaL7lKTAy9Pd-6dnaofNm0Uh1F-fhKMUdtAyNQDthvtIUrmbxsAIWItnZRoz51IlhkFFEM9yf7rggG3EBdBMhmB9h2FYEM0DjHCnnACeNVVaN_xNt7i7qaPVVLq2bUazNVi9YYL_8/s1600/2013-10-09+17.33.33.jpg" height="320" width="239" /></a></div>
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In una ciotola capiente versate la farina setacciata, il lievito setacciato, lo zucchero e mescolate bene.<br />
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In un pentolino antiaderente fate sciogliere a fuoco basso il burro.<br />
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In un'altra ciotola versate il burro fuso, il latte e le uova amalgamate gli ingredienti.<br />
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Versate quindi il composto nella ciotola della farina e rendete il composto omogeneo. Aggiungete l'ananas e un pizzico di noce moscata e girate bene il tutto.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kThOrFlh8RlWYyHR58NyTKeZmMSHeu90wfxUOjGXmW9EddoMYHykJUidUV0EjITdejuAC5rrHSe9zAci4b6ivRflxvCfghEnF6qUAVeehtocY1NmekjewGWU7gpcVWos50Z2JZcEmDc/s1600/2013-10-09+18.06.29.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9kThOrFlh8RlWYyHR58NyTKeZmMSHeu90wfxUOjGXmW9EddoMYHykJUidUV0EjITdejuAC5rrHSe9zAci4b6ivRflxvCfghEnF6qUAVeehtocY1NmekjewGWU7gpcVWos50Z2JZcEmDc/s1600/2013-10-09+18.06.29.jpg" height="320" width="239" /></a></div>
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Versate il composto negli stampini riempendoli per circa 2/3 e fate cuocere per mezz'ora.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiS8kYMvwYzLd48L4VN-WcuGgZXpmYyIOvAcWsXn9JGqXfjc_Yqm0Kmbxei8mcN9ocP-MRxw4VoLV8aov1spQoHkQhWw6vCI3HZBHbivzjBKNTPUzMK1GAoEVeGOUyzX230N3aivT5vhQ/s1600/2013-10-09+18.17.36.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiS8kYMvwYzLd48L4VN-WcuGgZXpmYyIOvAcWsXn9JGqXfjc_Yqm0Kmbxei8mcN9ocP-MRxw4VoLV8aov1spQoHkQhWw6vCI3HZBHbivzjBKNTPUzMK1GAoEVeGOUyzX230N3aivT5vhQ/s1600/2013-10-09+18.17.36.jpg" height="320" width="239" /></a></div>
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Controllate con uno stuzzicadenti che siano cotti e quindi sfornateli.<br />
Fateli raffreddare e serviteli. Sono molto buoni anche il giorno dopo.Anonymoushttp://www.blogger.com/profile/06914507025217655219noreply@blogger.com0