tag:blogger.com,1999:blog-76977995083793518172024-02-22T05:41:58.589+01:00Gattine "Cucinore"Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-7697799508379351817.post-33408576065958873692016-06-03T12:00:00.000+02:002016-06-03T12:00:12.123+02:00Sponge Cake<div class="separator" style="clear: both; text-align: justify;">
Visto che ho nominato la sponge cake quando vi ho mostrato la foto della torta di compleanno del mio ometto, penso che sia doveroso darvi anche la ricetta. E' la torta che utilizzo quando devo preparare qualcosa di farcito e, a dire la verità, la preferisco di gran lunga al classico pan di spagna. E' molto più burrosa e consistente ed è per questo che si adatta meglio alle ricoperture in pasta di zucchero. Ho avuto la ricetta dalla ragazza che mi ha fatto il corso di cake design. </div>
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Mi raccomando... tutti gli ingredienti devono essere a temperatura ambiente e, se riuscite, preparatela il giorno prima poi lasciatela riposare avvolta dalla pellicola in un luogo fresco in modo che raggiunga la sua consistenza ideale.</div>
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Ingredienti:<br />
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4 uova grandi<br />
in base al peso delle uova rotte si deve aggiungere lo stesso peso di:<br />
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burro<br />
farina autolievitante<br />
zucchero Zefiro<br />
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2 bustine di vanillina<br />
sale<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSC32_hQsuUwbyRl5f4tIRp66130eYe0NrBYfHnettvwWBuqbDxkOMl8lgaPyphVJPAZ8XuP2fupHV4BcSqCJeT72n9SFe99K6Wi07FUWnwy1C23bgiMOONPHjGGMPYkh2Klxty3tY5i1/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSC32_hQsuUwbyRl5f4tIRp66130eYe0NrBYfHnettvwWBuqbDxkOMl8lgaPyphVJPAZ8XuP2fupHV4BcSqCJeT72n9SFe99K6Wi07FUWnwy1C23bgiMOONPHjGGMPYkh2Klxty3tY5i1/s320/2.JPG" width="320" /></a></div>
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Sbattere il burro morbido finchè non risulterà cremoso. Aggiungere lo zucchero e un pizzico di sale quindi sbattere con la frusta.<br />
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Si deve ottenere un composto bianco e soffice.</div>
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Versare le uova con la vanillina e sbatterle bene con una forchetta.</div>
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Aggiungere le uova un cucchiaio alla volta al composto di burro e zucchero mescolando in continuazione. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfplVKOfeTR9I6PiIjcJpqIbEU-lZSI2HOIi6GlmamJdhVbiNmudpUXQSElSDTVHkYMgffPP2BLIq1iToM_eC7zBsVKO7qGlguXqgNK19q51InQvEKnIrDa4DJowLrE9XWwXmKwba991N/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfplVKOfeTR9I6PiIjcJpqIbEU-lZSI2HOIi6GlmamJdhVbiNmudpUXQSElSDTVHkYMgffPP2BLIq1iToM_eC7zBsVKO7qGlguXqgNK19q51InQvEKnIrDa4DJowLrE9XWwXmKwba991N/s320/5.JPG" width="320" /></a></div>
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Andare avanti fino ad aver aggiunto tutte le uova.<br />
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A questo punto aggiungere la farina setacciata poco per volta.</div>
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Imburrare e infarinare una teglia e infornare a 160° per 45 minuti. Prima di sfornare fare la prova con lo stuzzicadenti.</div>
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Lasciar raffreddare nel forno aperto in fessura.</div>
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-15845758856632146602016-05-28T11:00:00.000+02:002016-05-28T11:00:16.211+02:00Riso con l'Uovo e le Patate<div class="separator" style="clear: both; text-align: justify;">
Questa è una di quelle ricette che, con il suo sapore e con il suo profumo, mi fa tornare a quando ero bambina. Me lo preparava spesso la mia mamma e mi è sempre piaciuto tantissimo. Ricordo che lei, a fine cottura, aggiungeva un po' di prezzemolo tritato fresco che io non avevo in casa ma che ci da sicuramente un tocco di freschezza.</div>
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Si tratta di un piatto molto nutriente e completo, adatto a me adesso che ho proprio bisogno di una coccola gustosa...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcKH8zaAsB-ARBXqPP3N3Gi0MQ8o-erOP4LQ9IYGIH-xqreNn0NAiqmb5pA6r2WYsuobFOAB_PrIFPMxr3bvQnfx_Ox1tFHrU4I-ow4pZILfO2AiIwLOWHMtiq_U-000ws4AVzCgRBf3m/s1600/P1060265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWcKH8zaAsB-ARBXqPP3N3Gi0MQ8o-erOP4LQ9IYGIH-xqreNn0NAiqmb5pA6r2WYsuobFOAB_PrIFPMxr3bvQnfx_Ox1tFHrU4I-ow4pZILfO2AiIwLOWHMtiq_U-000ws4AVzCgRBf3m/s1600/P1060265.JPG" width="400" /></a></div>
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Ingredienti:<br />
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300 g di riso<br />
2 patate medie<br />
1,2 l di brodo di carne leggero<br />
2 tuorli d'uovo<br />
50 g di Parmigiano Reggiano grattugiato<br />
sale<br />
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Pelare le patate e tagliarle a cubetti. Farle cuocere nel brodo bollente per una decina di minuti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGriH7KqabXV_om_yfrIhGqSdHy3PHOhJmUEViB37YKTAVN-Lx2PymDJaAxXoeh8tPbKqa2ieHA8Vn-CtCGpaomb8kInT4s7BBQPpK2sCDBLFfBU2hMPcNSrewoO0h6-DzLz7mom6hDieW/s1600/P1060220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGriH7KqabXV_om_yfrIhGqSdHy3PHOhJmUEViB37YKTAVN-Lx2PymDJaAxXoeh8tPbKqa2ieHA8Vn-CtCGpaomb8kInT4s7BBQPpK2sCDBLFfBU2hMPcNSrewoO0h6-DzLz7mom6hDieW/s1600/P1060220.JPG" width="320" /></a></div>
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Prelevare metà delle patate e qualche cucchiaio di brodo e trasferirle in una fondina. Schiacciare bene le patate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewrxxD8raD8St4M_xAG4P9-hvXxXXUN3CAdElFf9vP08DbSJS1zHSAREB96YxWULzRCt0fCqlobVpzF1_-Via2Pt7jABL4tZR8EIbWpr2lY6GMp5B9Zlz7QxBJZteqAfNRS3orsVZKk0k/s1600/P1060231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewrxxD8raD8St4M_xAG4P9-hvXxXXUN3CAdElFf9vP08DbSJS1zHSAREB96YxWULzRCt0fCqlobVpzF1_-Via2Pt7jABL4tZR8EIbWpr2lY6GMp5B9Zlz7QxBJZteqAfNRS3orsVZKk0k/s1600/P1060231.JPG" width="320" /></a></div>
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Quando le patate saranno raffreddate aggiungere i tuorli d'uovo, un pizzico di sale e mescolare bene.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNQNOezs_6uEQfAAJ2XUPJzWMRBu4tr9KjFSRaLTR6C49GoYq7qOJQVg8MqPF_lvm1limWALYWzn-JiL3zw51qe9zdhe-D5lgbsi58zpO5_simfmYAdfcLRaB3HEotkT-GQROrR4Ma93u/s1600/P1060232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNQNOezs_6uEQfAAJ2XUPJzWMRBu4tr9KjFSRaLTR6C49GoYq7qOJQVg8MqPF_lvm1limWALYWzn-JiL3zw51qe9zdhe-D5lgbsi58zpO5_simfmYAdfcLRaB3HEotkT-GQROrR4Ma93u/s1600/P1060232.JPG" width="320" /></a></div>
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<span style="text-align: justify;">Aggiungere tutto il Parmigiano e amalgamare bene.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAYTkRlugs1ZpBDYFgmc3JJBt5ssz91nEUskRkyt4xUe0xLSLG9jva_vAziql21QQr86XgPmQ5JnNb38ONz1OUdOsBtB_XDrATCrQCltYvnKTgE0nqG5YYAgw20K2-p9yZZ5e0MWv46rY/s1600/P1060241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyAYTkRlugs1ZpBDYFgmc3JJBt5ssz91nEUskRkyt4xUe0xLSLG9jva_vAziql21QQr86XgPmQ5JnNb38ONz1OUdOsBtB_XDrATCrQCltYvnKTgE0nqG5YYAgw20K2-p9yZZ5e0MWv46rY/s1600/P1060241.JPG" width="320" /></a></div>
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Si otterrà una crema morbidissima.<br />
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A questo punto far cuocere il riso nel brodo con le rimanenti patate mescolando spesso.</div>
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A cottura ultimata spegnere il fuoco e versare la crema di uova e Parmigiano. Mescolare bene e servire nei piatti ben caldo.</div>
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Che bella sorpresa... mi sono arrivate anche le tazze da colazione che avevo ordinato con la raccolta punti del Mulino Bianco... Sono proprio bellissime e penso che piaceranno tanto anche al mio piccolino...</div>
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Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-7061629764265969082016-05-22T11:00:00.000+02:002016-05-22T11:00:22.202+02:00Lasagne di Crespelle con Pesto e Ricotta<div class="separator" style="clear: both; text-align: justify;">
Niente da fare... eravamo rimasti che dovevo andare in gita a Cerwood con il mio piccino e la scuola materna ma ci siamo ammalati purtroppo... Eravamo in casa con la febbre entrambi e ci è dispiaciuto tanto non riuscire a partecipare... ci rifaremo con la gita di 2 giorni al mare che faremo il mese prossimo almeno... </div>
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Oggi vi propongo una ricetta per servire le crespelle in modo diverso dal solito... a me sono piaciute molto anche così. Il condimento di queste crespelle è davvero delicato, fatto con ricotta e con un pesto alla genovese senz'aglio, ma si prestano anche a gusti più forti e saporiti come il classico ragù di carne o anche con una salsa di formaggi e noci.</div>
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Penso che nei prossimi tempi sarò di nuovo un po' assente dal mio blog in quanto devo fare un piccolissimo intervento al polso e non so se riuscirò ad aggiornare il blog né tanto meno a divertirmi a cucinare e a sperimentare... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJptElwz7qki7pJgnwCPG2yjzfX86iM723kntUlL4WhzTCsFJfgZt802KU1FPLgk-DI8c6B50oQUaEFgm_7D9jhzqn_c3RerSG65vkqqlcvP0hJEdh92yWBrbmsqeo805qXYyI3f6bqLRJ/s1600/a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJptElwz7qki7pJgnwCPG2yjzfX86iM723kntUlL4WhzTCsFJfgZt802KU1FPLgk-DI8c6B50oQUaEFgm_7D9jhzqn_c3RerSG65vkqqlcvP0hJEdh92yWBrbmsqeo805qXYyI3f6bqLRJ/s400/a.JPG" width="400" /></a></div>
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<u>Ingredienti</u>:<br />
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per 12 crespelle:<br />
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250 g di farina 00<br />
3 uova<br />
500 ml di latte<br />
2 cucchiai di olio extravergine di oliva<br />
1 pizzico di sale<br />
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250 g di ricotta di mucca<br />
150 g di pesto alla genovese senz'aglio<br />
2 cucchiai di Parmigiano Reggiano grattugiato<br />
1/2 bicchiere di latte<br />
sale<br />
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<br />
fiocchetti di burro e Parmigiano grattugiato per spolverizzare<br />
qualche foglia di basilico fresco<br />
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Cominciamo col preparare la pastella per le nostre crespelle.<br />
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Mettere le uova, il latte, l'olio e un pizzico di sale in un tegame capiente. Mescolare energicamente con una frusta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-HcwrhaNNQX-DyQendSFnVvMHcD8hF011UW7W2oZnJm2HseRmtfoqXH-rS1LHXeNzlhomy55F92Wc2YIcJTs81Ij9KaO_RiL9zIKqqq0jqomNSHwhQz7VG1RIF7wY9OqVJ2zvNyn-1uT/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-HcwrhaNNQX-DyQendSFnVvMHcD8hF011UW7W2oZnJm2HseRmtfoqXH-rS1LHXeNzlhomy55F92Wc2YIcJTs81Ij9KaO_RiL9zIKqqq0jqomNSHwhQz7VG1RIF7wY9OqVJ2zvNyn-1uT/s320/1.JPG" width="320" /></a></div>
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Aggiungere la farina setacciata e mescolare sempre con la frusta per una decina di minuti (non si devono assolutamente formare grumi). Coprire la pastella con la pellicola trasparente e lasciar riposare in frigorifero per almeno 1/2 ora.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicR7pcK98n8A6TLaLZ3NURbJZ5lV881zMJcBXIq4sJ27Ee7j6RdKBghXrWMdFYFaHfm0p470iFoo9KUdsfYCSOrR3ZLT3IIMcdQ-vZ-PtjhQmnily3rEUUWPVItoSh3Ow7rqSFWRC68S8i/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicR7pcK98n8A6TLaLZ3NURbJZ5lV881zMJcBXIq4sJ27Ee7j6RdKBghXrWMdFYFaHfm0p470iFoo9KUdsfYCSOrR3ZLT3IIMcdQ-vZ-PtjhQmnily3rEUUWPVItoSh3Ow7rqSFWRC68S8i/s320/2.JPG" width="320" /></a></div>
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Ungere con pochissimo burro la crepiera, versiamo un mestolo di composto e aspettiamo che si addensi, quindi lasciamolo dorare circa 1 minuto per ogni lato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdulL_c_cyXTVyIOtlFFwJGC0Maf70AJ_T6E5JiF-m-ce01IesqswvaRo2gP9wsXwVdooahY5X5yLzrW2RS0c3vN_ZaVpe2SUjfxMweqMWb1K_sBJ1L4ZENH6aS8OJ7isLOQE4-iUeGOVO/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdulL_c_cyXTVyIOtlFFwJGC0Maf70AJ_T6E5JiF-m-ce01IesqswvaRo2gP9wsXwVdooahY5X5yLzrW2RS0c3vN_ZaVpe2SUjfxMweqMWb1K_sBJ1L4ZENH6aS8OJ7isLOQE4-iUeGOVO/s320/4.JPG" width="320" /></a></div>
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Cuocere tutte le crespelle e metterle da parte.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsZD6X4QUdo41AvaeRGm7bYZ6G6uJeiOiGy3Ndei-kcklBXus0hLmFj3m7FNxiQoelUtA64q2pwVJ1El8RgPvfMsuyEgk9Z3gBIPmmhqvvvNINDndmlJdyubppLK3TJph0O507YbdF22Y/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsZD6X4QUdo41AvaeRGm7bYZ6G6uJeiOiGy3Ndei-kcklBXus0hLmFj3m7FNxiQoelUtA64q2pwVJ1El8RgPvfMsuyEgk9Z3gBIPmmhqvvvNINDndmlJdyubppLK3TJph0O507YbdF22Y/s320/5.JPG" width="320" /></a></div>
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Preparare il ripieno mescolando insieme la ricotta con il pesto.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOoddHW9XdvGq1u4HaARlgyMdcMIRDJR2_t1GAmB29jJBXMelOHORup2gc61jXDKVnlQWO5lvhQD022FVGmVJuE0AgSkJ5_RYruy81zsaLK3LNZpyklbbNguVgj2yDFH0kVh3JgL0HDuT/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSOoddHW9XdvGq1u4HaARlgyMdcMIRDJR2_t1GAmB29jJBXMelOHORup2gc61jXDKVnlQWO5lvhQD022FVGmVJuE0AgSkJ5_RYruy81zsaLK3LNZpyklbbNguVgj2yDFH0kVh3JgL0HDuT/s320/6.JPG" width="320" /></a></div>
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Aggiungere il latte, il parmigiano e un pizzico di sale e mescolare bene.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1FTcLfKzLGRy1VtsBSZKMX5I2DMKZqWfkiZr12Hy0e3D9794aSVcSAUpkPtsgnYSXo9poULOiA0MSdgAte6FUGXL60qMC4wNyNnGOQosM_atBamAHNwlvKmQz8u6JI8p8n1zzikSoURR/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1FTcLfKzLGRy1VtsBSZKMX5I2DMKZqWfkiZr12Hy0e3D9794aSVcSAUpkPtsgnYSXo9poULOiA0MSdgAte6FUGXL60qMC4wNyNnGOQosM_atBamAHNwlvKmQz8u6JI8p8n1zzikSoURR/s320/7.JPG" width="320" /></a></div>
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Cominciare a comporre le "lasagne" alternando una crespella con il ripieno.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBxg2lriVxpSLyI1gUhpn_vFIXDhcZXMUFM9qRKlzGgt2LKl6BU0IXOKXO9Ve4x0qFZKJslzzA1KLTD8IsIugv1d0nVGd7af20NpIACUBxLgCnbIfGGk1pYwPyFdPXCcUsHsUPlJw6MLS/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBxg2lriVxpSLyI1gUhpn_vFIXDhcZXMUFM9qRKlzGgt2LKl6BU0IXOKXO9Ve4x0qFZKJslzzA1KLTD8IsIugv1d0nVGd7af20NpIACUBxLgCnbIfGGk1pYwPyFdPXCcUsHsUPlJw6MLS/s320/8.JPG" width="320" /></a></div>
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Andare avanti fino a finire le crespelle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfos8yMqMDALmsrLieKVo_sm4EtvlURLysOJwBgCIjQxHtnpb7ixdeJ2qfgkjjmTDDFhoHZX7aKGNMTTCjIRFB9paBUmyNrLqrpUkcou6d-zxv1AE12qOd41skYjztmmi1QtxDBLtUcU5/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfos8yMqMDALmsrLieKVo_sm4EtvlURLysOJwBgCIjQxHtnpb7ixdeJ2qfgkjjmTDDFhoHZX7aKGNMTTCjIRFB9paBUmyNrLqrpUkcou6d-zxv1AE12qOd41skYjztmmi1QtxDBLtUcU5/s320/9.JPG" width="320" /></a></div>
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Finire con uno strato di ripieno e ricoprire con qualche fiocchetto di burro, abbondante Parmigiano grattugiato e qualche fogliolina di basilico fresco.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVanwPDDc72IwDI7gLegU856jxBsUbuvNCFSpEO-ur-dJ4VDGnLlqzY04uEYXOFbbTaDH_8HH6ros2LU9POM1oTg639dIZz1djyLeIBTYQq8OiumxVYyGm40oT-Wl_MdSfkmU7UCDn7js/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZVanwPDDc72IwDI7gLegU856jxBsUbuvNCFSpEO-ur-dJ4VDGnLlqzY04uEYXOFbbTaDH_8HH6ros2LU9POM1oTg639dIZz1djyLeIBTYQq8OiumxVYyGm40oT-Wl_MdSfkmU7UCDn7js/s320/10.JPG" width="320" /></a></div>
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Infornare a 200° per 20-25 minuti.</div>
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Servire nei piatti ancora calde.</div>
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Giusto perché sono in ritardo con tutto ne approfitto per farvi vedere le foto delle torte di Compleanno del mio bimbo (che ha compiuto 5 anni l'8 dicembre scorso ;-))</div>
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Questa è quella che gli ho fatto io che è una sponge cake con una camy cream con le fragole e ricoperta di pasta di zucchero</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXfXI5sG4TC0xrOBvVl0FmfeJoLt1Euw4r20V56NHbiTkuBhVtYJHZFuugFjWPzN6E3ijHc03w5dco1UA0Wb27SqZnLucxpIr9WACic5NAKyy_fT87Mjohb0kxqBhNCeMu38Xeo1v8syb/s1600/comple1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXfXI5sG4TC0xrOBvVl0FmfeJoLt1Euw4r20V56NHbiTkuBhVtYJHZFuugFjWPzN6E3ijHc03w5dco1UA0Wb27SqZnLucxpIr9WACic5NAKyy_fT87Mjohb0kxqBhNCeMu38Xeo1v8syb/s400/comple1.jpg" width="316" /></a></div>
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e questa è quella che abbiamo fatto fare in pasticceria per il pranzo a casa dei nonni.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbMQEozcjqAeExMSCstKo5tbFv3XthaKMlW9_OQIIUfk6BPV5czamBipNmMVLDgQ-kr1sq4chZEvjxAfUcnb42MRDAcJzSYjKpfFFPY4YhmfGGcpi_FVxtWIhaDo8xd10uYZ5K3WXgU0N/s1600/comple2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxbMQEozcjqAeExMSCstKo5tbFv3XthaKMlW9_OQIIUfk6BPV5czamBipNmMVLDgQ-kr1sq4chZEvjxAfUcnb42MRDAcJzSYjKpfFFPY4YhmfGGcpi_FVxtWIhaDo8xd10uYZ5K3WXgU0N/s640/comple2.jpg" width="360" /></a></div>
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<span id="goog_2062550364"></span><span id="goog_2062550365"></span><br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-10622586585403619272016-05-16T13:00:00.000+02:002016-05-16T13:00:36.319+02:00Mini Canederli allo Speck <div style="text-align: justify;">
Non so a casa vostra ma a casa mia è difficile che il pane faccia in tempo a seccare... Stavolta è successo quindi è stata l'occasione che aspettavo da tempo per poter provare a fare i canederli. </div>
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Ho fatto una versione "mini" perché sono comunque molto sostanziosi e perché, nonostante il sapore mi sia sempre piaciuto quando li ho mangiati, li ho trovati spesso un po' duretti all'interno... ho pensato che facendoli più piccoli sarebbero cotti in maniera più omogenea ed infatti così è stato... </div>
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Ho optato per la classica cottura in brodo di carne ma, visto che ormai siamo in primavera, ho deciso di condirli con burro Parmigiano e salvia.</div>
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Era la prima volta che mi cimentavo nella preparazione dei canederli e sono rimasta MOLTO soddisfatta, devo dire che mi sono riusciti proprio bene.</div>
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Oggi è la giornata della gita della scuola materna del mio bambino... andiamo a Cerwood che è un parco avventura sulle montagne reggiane... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihgIHvbYnHE7alNeRdA8HZ9FvGcFVwmbS7XTNkPhlO6an7w3tk-lTjtsv0K4bblD0a25A_zbjzscnYq-iwI_nXY8PpJ2Ag5NjtWjZgmwTRdrSqJ2K40twhWrqHloFBCeptsZeQarBF9JZ/s1600/a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihgIHvbYnHE7alNeRdA8HZ9FvGcFVwmbS7XTNkPhlO6an7w3tk-lTjtsv0K4bblD0a25A_zbjzscnYq-iwI_nXY8PpJ2Ag5NjtWjZgmwTRdrSqJ2K40twhWrqHloFBCeptsZeQarBF9JZ/s400/a.JPG" width="400" /></a></div>
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<u>Ingredienti</u>:<br />
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300 g di pane raffermo<br />
1,5 l di brodo di carne<br />
100 g di speck a cubetti<br />
100 ml di latte<br />
30 g di Parmigiano Reggiano grattugiato + altri 50 g per condire<br />
1/2 cipolla<br />
40 g di farina<br />
3 uova<br />
30 g di burro + 50 g per condire<br />
3 cucchiai di olio extravergine di oliva<br />
1 cucchiaio di erba cipollina tritata<br />
sale<br />
4-5 foglie di salvia<br />
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Tritare finemente la mezza cipolla e farla soffriggere nell'olio e in 30 g di burro.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKneoF7w2qKk-qichbyV7DMDNjICCgyofNcn2J3Lzx5aq9hG5NGUBqw3vhdTKZpG5GKJoMEqCBns9OZEPZfAuwuvVYuhA3sR6EB78Br22O1nqU1EUeMW3syWV4gZcJZp1l51FI8sdrHe4/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKneoF7w2qKk-qichbyV7DMDNjICCgyofNcn2J3Lzx5aq9hG5NGUBqw3vhdTKZpG5GKJoMEqCBns9OZEPZfAuwuvVYuhA3sR6EB78Br22O1nqU1EUeMW3syWV4gZcJZp1l51FI8sdrHe4/s320/1.JPG" width="320" /></a></div>
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Aggiungere i cubetti di speck e farlo rosolare per una decina di minuti. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxv0rVNcCqDbeigiVTFgFqh2hoOfFE3lOlhxKhLueyOpN_DPOCHeO_ZFr63rNeNGtSZTwHwv8QFnbMMqT8TWesjIg-yk9SK-hs2LDL5BJiaeGNj3hn-hicB9RSfE5Bg9HMtlt2aCwDpXS/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPxv0rVNcCqDbeigiVTFgFqh2hoOfFE3lOlhxKhLueyOpN_DPOCHeO_ZFr63rNeNGtSZTwHwv8QFnbMMqT8TWesjIg-yk9SK-hs2LDL5BJiaeGNj3hn-hicB9RSfE5Bg9HMtlt2aCwDpXS/s320/2.JPG" width="320" /></a></div>
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Tagliare a cubetti il pane raffermo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTItUlf3S6MTjGXP8iITjWA2JyaXARknqhO2AgWXeqgUaGI7juZXlJhtS9iYMoAp6bwocD6jsN3TW6N5GpWH3ZnEOz0yI9GoVJvQs9erpvvL1UqvYHTwXzvzF0U4foN4HrKKGqbDHrbKe/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTItUlf3S6MTjGXP8iITjWA2JyaXARknqhO2AgWXeqgUaGI7juZXlJhtS9iYMoAp6bwocD6jsN3TW6N5GpWH3ZnEOz0yI9GoVJvQs9erpvvL1UqvYHTwXzvzF0U4foN4HrKKGqbDHrbKe/s320/3.JPG" width="320" /></a></div>
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In una ciotola capiente mescolare insieme il latte con le uova e un pizzico di sale.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZL5P3F9g-W7w8Ublnr8WFjhrJT8pR2OiqKcTSbcUxYrzoFOJYS32TjDhYJMVEEtHbyarINqT0OWLzehGOaJtiSxwYV5lXHeccRhdg1fkbiRk7v7wcX61IDNG42Y6LuqkFSVhGXqSyxL5/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ZL5P3F9g-W7w8Ublnr8WFjhrJT8pR2OiqKcTSbcUxYrzoFOJYS32TjDhYJMVEEtHbyarINqT0OWLzehGOaJtiSxwYV5lXHeccRhdg1fkbiRk7v7wcX61IDNG42Y6LuqkFSVhGXqSyxL5/s320/4.JPG" width="320" /></a></div>
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Aggiungere anche l'erba cipollina tritata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2_-WOLLsol-w3xzGztbI2yHiz2Z36FqnnNbBp4otP7iA9SjJnbbjow9Z7NCsUonb413sVCwD4cpaBHe-LcGtXD2liwxSORN_5NePn3xdYFzZSPBlJjixQUscqCLp_sdCCze5b7MHZ0g-/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2_-WOLLsol-w3xzGztbI2yHiz2Z36FqnnNbBp4otP7iA9SjJnbbjow9Z7NCsUonb413sVCwD4cpaBHe-LcGtXD2liwxSORN_5NePn3xdYFzZSPBlJjixQUscqCLp_sdCCze5b7MHZ0g-/s320/5.JPG" width="320" /></a></div>
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Versare il pane a cubetti e mescolare.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFc5nTYEwWhlt2jGtAEZ3ELCd20luomum9GTN1cPj8-R1Crfl0AVSiFXXY7q3J9xE0qEHhf9gySDx-7k-1Sd2Bp-uwkB1AU9sT4aS_VsJVhbViZUeSXN-H8GjsktCY_ZmSPZussvTiibp/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFc5nTYEwWhlt2jGtAEZ3ELCd20luomum9GTN1cPj8-R1Crfl0AVSiFXXY7q3J9xE0qEHhf9gySDx-7k-1Sd2Bp-uwkB1AU9sT4aS_VsJVhbViZUeSXN-H8GjsktCY_ZmSPZussvTiibp/s320/6.JPG" width="320" /></a></div>
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Versare anche il Parmigiano grattugiato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Pv-Awzr_y52X7yDBZyqxJ1GWGo0mnMddTC_tvvH7K-TnPEZf7ZFF6WUWZuWBbHmTM2pUp9ruR8DcUOWUP2nWmcfOzM5vH4oaLXCazdmwU68qRIP29NGXK-v-T1bSLcQnw9jYgp_mR1Ex/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Pv-Awzr_y52X7yDBZyqxJ1GWGo0mnMddTC_tvvH7K-TnPEZf7ZFF6WUWZuWBbHmTM2pUp9ruR8DcUOWUP2nWmcfOzM5vH4oaLXCazdmwU68qRIP29NGXK-v-T1bSLcQnw9jYgp_mR1Ex/s320/7.JPG" width="320" /></a></div>
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Aggiungere lo speck e la cipolla soffritti (solo quando si saranno ben raffreddati).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wABdZoBApS3EbVuqXObnsinmZIy8WHzBxc62oLitNKkQlQAK4IDWcyH2PBkBdkmHEM7fqdCEWaJD3PNQDCLGSmC0VzqYRlccbvO-SxXVPfg9AX8ke_fsUNgIXAHG1lSRawj7vCFe5o47/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wABdZoBApS3EbVuqXObnsinmZIy8WHzBxc62oLitNKkQlQAK4IDWcyH2PBkBdkmHEM7fqdCEWaJD3PNQDCLGSmC0VzqYRlccbvO-SxXVPfg9AX8ke_fsUNgIXAHG1lSRawj7vCFe5o47/s320/8.JPG" width="320" /></a></div>
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Versare un paio di cucchiai di farina per raggiungere la consistenza giusta.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUL8kwcTsYgBjT00kNcHkKTw-lfmmHrSbAzdPCe7lu5vjURqWfizvMpy-CoKMd_aGFbLMc_UdPtmhBiVrRqXsHJimWoMGchGsD3TnxZ_EewueFCbvkvGM0vSy0ZedW9rw1UEF8gJkBSub/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUL8kwcTsYgBjT00kNcHkKTw-lfmmHrSbAzdPCe7lu5vjURqWfizvMpy-CoKMd_aGFbLMc_UdPtmhBiVrRqXsHJimWoMGchGsD3TnxZ_EewueFCbvkvGM0vSy0ZedW9rw1UEF8gJkBSub/s320/9.JPG" width="320" /></a></div>
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Mescolare energicamente il composto, coprire la ciotola con un tovagliolo e lasciar riposare per almeno 1 ora in luogo fresco.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECxxjzMgtlykUcrmdCEvkzQ44_KgvefPcSYJKwDi6LsUQdxj88siXgZvEkLJJ_rU5cUHxX6bOsnc8LwJaCtWm9ihQ1TU5au5N7so2BUwWkti99A4yvutBAIV-h65-wgXsGj0Er-hiEBGl/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgECxxjzMgtlykUcrmdCEvkzQ44_KgvefPcSYJKwDi6LsUQdxj88siXgZvEkLJJ_rU5cUHxX6bOsnc8LwJaCtWm9ihQ1TU5au5N7so2BUwWkti99A4yvutBAIV-h65-wgXsGj0Er-hiEBGl/s320/10.JPG" width="320" /></a></div>
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Trascorso il tempo formare i mini canederli e farli rotolare su un piano infarinato. Visto che il composto risulta molto appiccicoso io mi sono tenuta una scodella con l'acqua per bagnarmi le mani spesso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaiwPzjc4NvwUg2ySClEQhHzC3b0FM5hc6P0sthQgzNpHVzpvCaPZHqdHfASPeWA50BDMnrMkIEa1jU1ZszmW9TEcAhL_MJggTuUjZybFW9KIHXO4hZJZubkRjJiEHsfA29xU5UDwxbVQ/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyaiwPzjc4NvwUg2ySClEQhHzC3b0FM5hc6P0sthQgzNpHVzpvCaPZHqdHfASPeWA50BDMnrMkIEa1jU1ZszmW9TEcAhL_MJggTuUjZybFW9KIHXO4hZJZubkRjJiEHsfA29xU5UDwxbVQ/s320/11.JPG" width="320" /></a></div>
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Far bollire il brodo di carne.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSfGCZ3eNhtaNGTEMLMBQNp9aJrP4t9A2AwCCz3TCzyUrgVrciPO5hScveZ9rZgiQCJwZUaCuw9w4Zv4CFf81XSkEI_H2Wy3F-wTfXdRRoOKdDSKyc4zr4I5W0cQYt3qgi3Ii4JAPGZwY/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSfGCZ3eNhtaNGTEMLMBQNp9aJrP4t9A2AwCCz3TCzyUrgVrciPO5hScveZ9rZgiQCJwZUaCuw9w4Zv4CFf81XSkEI_H2Wy3F-wTfXdRRoOKdDSKyc4zr4I5W0cQYt3qgi3Ii4JAPGZwY/s320/12.JPG" width="320" /></a></div>
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Farli cuocere per una decina di minuti (anche qualche minuto in più se necessario) e scolarli bene.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWvbcQSSk3FnBPagQgScTlLYPh0BWfjiAw1zwHk8m3MrMh7wPH3B__UUTuHuHKdTEBzfIpiG5kygMLcAYK1serxz4p0vHLD20O_87Go7PH44nAvYUwcYjVOzq4n_ZopFzCv7rFlngeEED/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqWvbcQSSk3FnBPagQgScTlLYPh0BWfjiAw1zwHk8m3MrMh7wPH3B__UUTuHuHKdTEBzfIpiG5kygMLcAYK1serxz4p0vHLD20O_87Go7PH44nAvYUwcYjVOzq4n_ZopFzCv7rFlngeEED/s320/13.JPG" width="320" /></a></div>
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A parte ho fatto sciogliere il burro con le foglie di salvia.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVXJMB1ttHUNNGWf4d5V4ZuOt1cqY-656qYXWbNBIlvo9Riuy2VwXSq0ZAHfbJwsINFdez_3waCW-8E-ZkH-Hhn7KGCAHtjX00RFka_YziWNrapTgfUC42R6orxQL-vl9ES1XmIp7-o8y/s1600/14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDVXJMB1ttHUNNGWf4d5V4ZuOt1cqY-656qYXWbNBIlvo9Riuy2VwXSq0ZAHfbJwsINFdez_3waCW-8E-ZkH-Hhn7KGCAHtjX00RFka_YziWNrapTgfUC42R6orxQL-vl9ES1XmIp7-o8y/s320/14.JPG" width="320" /></a></div>
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Trasferire i canederli cotti nella padella col burro e mescolare delicatamente.</div>
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Cospargere di Parmigiano grattugiato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREXpXQjTydkDqYwQn0uvnCWW0Li-1hkFrluWqzeJK0Nh-ZKUQU4C8wKVM5j7lknQ9oydBv1S_Gl2RX9ZlhllLx38GuOoxrqu3eKFd0MmwQMN6eWvBwKeG3KWzBJfuVpxCM3ZYPnAkk-R1/s1600/16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhREXpXQjTydkDqYwQn0uvnCWW0Li-1hkFrluWqzeJK0Nh-ZKUQU4C8wKVM5j7lknQ9oydBv1S_Gl2RX9ZlhllLx38GuOoxrqu3eKFd0MmwQMN6eWvBwKeG3KWzBJfuVpxCM3ZYPnAkk-R1/s320/16.JPG" width="320" /></a></div>
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Servire nei piatti ancora caldi.</div>
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-11047593317859436192016-05-12T13:00:00.000+02:002016-05-12T13:00:07.320+02:00Fettine di Coppa al Cartoccio<div style="text-align: justify;">
Questa ricetta nasce dalla necessità di cucinare delle fettine di coppa di maiale che mi sono state regalate e che volevo servire in modo diverso. </div>
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Devo dire che il risultato è stato davvero incredibile, la carne è risultata tenerissima e molto saporita, sicuramente da rifare e, magari, sperimentare con qualche altro ingrediente.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oZ2FNMipBPOuqJLi9CZXUxg5xt0NqWOPQxJKzivsBR09ovFT0-2rp3XjcmG3MfXEgwEQzwRG4lz2eoq6rY-eqY9wIjjzBnfaVcjAMa497KTtnwH5UCTdYILTkEPocysIrTJ39Fox1y3r/s1600/IMG_2984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oZ2FNMipBPOuqJLi9CZXUxg5xt0NqWOPQxJKzivsBR09ovFT0-2rp3XjcmG3MfXEgwEQzwRG4lz2eoq6rY-eqY9wIjjzBnfaVcjAMa497KTtnwH5UCTdYILTkEPocysIrTJ39Fox1y3r/s400/IMG_2984.JPG" width="400" /></a></div>
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<u>Ingredienti</u>:<br />
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1 fetta di coppa di circa 200 g. a persona<br />
1 cucchiaino di battuto di olive e capperi per ogni fetta di carne<br />
1 cucchiaio di Parmigiano Reggiano grattugiato per ogni fetta di carne<br />
olio tartufato<br />
sale<br />
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Stendere ogni fetta di coppa su un pezzo di alluminio.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDD4AyDFgpenD89g_qtkiOiIIQ8ecRqVvfMkYvBDYkYIPYqPKfoJUszL6Oc3nxWKDvSDjhSAMo5X-Htymn1pjYLvcx6CyERbmgFcNJ_2Sdat5yTa4tX4GA2a0cAvXh9rwZBXTM9NK2GEq/s1600/IMG_2963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMDD4AyDFgpenD89g_qtkiOiIIQ8ecRqVvfMkYvBDYkYIPYqPKfoJUszL6Oc3nxWKDvSDjhSAMo5X-Htymn1pjYLvcx6CyERbmgFcNJ_2Sdat5yTa4tX4GA2a0cAvXh9rwZBXTM9NK2GEq/s320/IMG_2963.JPG" width="320" /></a></div>
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Versare qualche goccia di olio tartufato e un pizzico di pepe (io non ho aggiunto sale perché il battuto e il Parmigiano sono già belli saporiti). Cospargere con il battuto di olive e capperi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujqB1REx6ENvylNvLWP3m_0LJMV78TX9UlIoA4ASt-nYNvLuokZRmoAfPLIYwpklRxB316AaVafDGveBwQxrBgWHcfhnq5ka3ofMs7vkvHBIlj46TvY34_yMuTcxQYUlP-v6ePwpeWC_H/s1600/IMG_2967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujqB1REx6ENvylNvLWP3m_0LJMV78TX9UlIoA4ASt-nYNvLuokZRmoAfPLIYwpklRxB316AaVafDGveBwQxrBgWHcfhnq5ka3ofMs7vkvHBIlj46TvY34_yMuTcxQYUlP-v6ePwpeWC_H/s320/IMG_2967.JPG" width="320" /></a></div>
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Cospargere anche con il Parmigiano grattugiato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOE6pBA3jNCntIY5CtKuz9H-5xLJSjk32Y_OlT1GnCXEOGqIV9e9wfNmvkzk-sRIhJu5heRBa2DMG7ADUPozcVlggieBg6Wnk58EIPLnM_cKLOz47d_gnN_TYWQDeCfDvZMoefaYyg7D_/s1600/IMG_2972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeOE6pBA3jNCntIY5CtKuz9H-5xLJSjk32Y_OlT1GnCXEOGqIV9e9wfNmvkzk-sRIhJu5heRBa2DMG7ADUPozcVlggieBg6Wnk58EIPLnM_cKLOz47d_gnN_TYWQDeCfDvZMoefaYyg7D_/s320/IMG_2972.JPG" width="320" /></a></div>
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Chiudere i cartocci e infornare a 180° per 15-20 minuti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh3ZuF2iOCqWnATo1ubIVOs0NNJjigBP3a5qMBBwUcwRFchDGgNpt6rQs02XFivIzt0YEDq70CLF4Nf3-WWKqVCkjNkxRmhzNrn1PaCvFyj20B9nPGfraONhpZ71OJ879uazy0AT1a5cG/s1600/IMG_2975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh3ZuF2iOCqWnATo1ubIVOs0NNJjigBP3a5qMBBwUcwRFchDGgNpt6rQs02XFivIzt0YEDq70CLF4Nf3-WWKqVCkjNkxRmhzNrn1PaCvFyj20B9nPGfraONhpZ71OJ879uazy0AT1a5cG/s320/IMG_2975.JPG" width="320" /></a></div>
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Quando aprite il cartoccio uscirà un profumo meraviglioso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPg9vj8cpg6xjPnMvBYU8owHemIQ3v3sDUeeG2lTOD9GQRspBfa_LOE5XjrtsXS1QYjDg1PrYJ_xuAbNi_ZHLIddHbJP7elaQ6dm7FW30rszYUvzhc6efdtdVzbG58OhoX-eia0HV4q_L/s1600/IMG_2979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPg9vj8cpg6xjPnMvBYU8owHemIQ3v3sDUeeG2lTOD9GQRspBfa_LOE5XjrtsXS1QYjDg1PrYJ_xuAbNi_ZHLIddHbJP7elaQ6dm7FW30rszYUvzhc6efdtdVzbG58OhoX-eia0HV4q_L/s320/IMG_2979.JPG" width="320" /></a></div>
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Servire le fettine di coppa nei piatti ancora caldissime.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oZ2FNMipBPOuqJLi9CZXUxg5xt0NqWOPQxJKzivsBR09ovFT0-2rp3XjcmG3MfXEgwEQzwRG4lz2eoq6rY-eqY9wIjjzBnfaVcjAMa497KTtnwH5UCTdYILTkEPocysIrTJ39Fox1y3r/s1600/IMG_2984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2oZ2FNMipBPOuqJLi9CZXUxg5xt0NqWOPQxJKzivsBR09ovFT0-2rp3XjcmG3MfXEgwEQzwRG4lz2eoq6rY-eqY9wIjjzBnfaVcjAMa497KTtnwH5UCTdYILTkEPocysIrTJ39Fox1y3r/s320/IMG_2984.JPG" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-82179404542215918262016-05-06T13:00:00.000+02:002016-05-06T13:00:17.062+02:00Ossibuchi di vitello con i Funghi<div class="separator" style="clear: both; text-align: justify;">
Gli ossibuchi di vitello sono un secondo piatto molto gustoso e saporito e possono essere serviti con del riso bianco (o del risotto alla milanese) per farli diventare un piatto unico. L'ossobuco è una fetta spessa (alta circa 3 cm) di carne con al centro, come dice il nome, un osso con il suo midollo che, sciogliendosi in cottura, da un sapore prelibato alla pietanza. </div>
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La preparazione di questo piatto è semplice ma bisogna tenere presente che necessita di una cottura lunga e lenta e a fiamma molto bassa. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCqDllr8IsDYUyNPfbBRKFs355gBP5YKDibiuMQP5kf1H9dQY-sAh6nEFFWz90rWwJ8Ih3Dqgzv4tPBg_cWssPMNW4qtYe5uOrlbhlVDjX9aBd_v_nPKhqNo6KpGpA3iFKzCIHRxjh8i1/s1600/A.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCqDllr8IsDYUyNPfbBRKFs355gBP5YKDibiuMQP5kf1H9dQY-sAh6nEFFWz90rWwJ8Ih3Dqgzv4tPBg_cWssPMNW4qtYe5uOrlbhlVDjX9aBd_v_nPKhqNo6KpGpA3iFKzCIHRxjh8i1/s400/A.JPG" width="400" /></a></div>
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<u>Ingredienti</u>:</div>
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1 ossobuco di vitello a persona</div>
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2 cucchiai di misto per soffritto tritato finemente (cipolla carota e sedano)</div>
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30 g di burro</div>
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3 cucchiai di olio extravergine di oliva</div>
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1/2 bicchiere di vino bianco</div>
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1 bicchiere di brodo vegetale</div>
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1 cucchiaio di triplo concentrato di pomodoro</div>
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1 pizzico di zucchero</div>
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50 g di funghi champignon</div>
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sale</div>
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farina q.b.</div>
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Far sciogliere il burro in un tegame, versare l'olio e carota cipolla e sedano tritati e far appassire<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9JKEaycLOlO7kC1Qq8p0XeQKRH29V4p6hJHW61SNHxbdPAvIG7sx94yyrE71K6daY8Trc4gUic8bMehrqyAqNnrufd6Ydt2h7Q0YDd9GTqZZNE0g_l2d2Ogk02sb2Vx7Pa2OIe-wsEcX/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9JKEaycLOlO7kC1Qq8p0XeQKRH29V4p6hJHW61SNHxbdPAvIG7sx94yyrE71K6daY8Trc4gUic8bMehrqyAqNnrufd6Ydt2h7Q0YDd9GTqZZNE0g_l2d2Ogk02sb2Vx7Pa2OIe-wsEcX/s320/1.JPG" width="320" /></a></div>
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Lavare e asciugare bene gli ossibuchi quindi praticare qualche incisione intorno alla carne per evitare che si arricci in cottura.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0qUTTkhQjCqlmxsrrIE0sP575jUVmV-HOWYsTv2e6m3uauWDz65jkjwhRv_g-zilYX6ZeU69hYzYK8Kk0dv7GuS7N4DKOQOLqQyqjcB4ZMAUclDpzi5jcjuCUQyWWBuBfrBkohnJ-idG/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0qUTTkhQjCqlmxsrrIE0sP575jUVmV-HOWYsTv2e6m3uauWDz65jkjwhRv_g-zilYX6ZeU69hYzYK8Kk0dv7GuS7N4DKOQOLqQyqjcB4ZMAUclDpzi5jcjuCUQyWWBuBfrBkohnJ-idG/s320/2.JPG" width="320" /></a></div>
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Infarinare gli ossibuchi e farli rosolare a fuoco vivace da entrambi i lati.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoDAphwRhjOjSxeyePsYG62nWnqtEN9hD7pwadUTbUStIsESuhdkpJnl2-nPbWQBFjpM49os4aiFVTOkN5Mlg64qQPAy1sglZlxGZZw_You2yf4Y2jSoeu5XmNZTG1rSZlzD5vdk3jQxq/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjoDAphwRhjOjSxeyePsYG62nWnqtEN9hD7pwadUTbUStIsESuhdkpJnl2-nPbWQBFjpM49os4aiFVTOkN5Mlg64qQPAy1sglZlxGZZw_You2yf4Y2jSoeu5XmNZTG1rSZlzD5vdk3jQxq/s320/3.JPG" width="320" /></a></div>
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Sfumare con il vino bianco. Aggiungere il brodo, il concentrato di pomodoro con un pizzico di zucchero, il sale e mescolare.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUct2mGyILh2zwFFbUwBwXtMd2Wtdc10ULvVfSGnd2l3IZerNVDeod-jDnJDcuVJGh17qN1ScLLYhyphenhyphenr9QyaQusHfJILQThnL3ju0SmndR4-2l0q8Rc_wcXMn9FhLnUp4ETUAGrO3OVRtJ/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUct2mGyILh2zwFFbUwBwXtMd2Wtdc10ULvVfSGnd2l3IZerNVDeod-jDnJDcuVJGh17qN1ScLLYhyphenhyphenr9QyaQusHfJILQThnL3ju0SmndR4-2l0q8Rc_wcXMn9FhLnUp4ETUAGrO3OVRtJ/s320/4.JPG" width="320" /></a></div>
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Coprire e far cuocere per un'ora a fuoco bassissimo. Girarli e farli cuocere per altri 30 minuti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBV0AdM5lJe9mDXTyZgubxhfCFXgan1viFnb88m9gq3twbSOlRuAsO5F8u61B0OTU9jE0SNXl7_8UyygnMkAAwkDUtOxzbc7TWNJicH0dEnhiDgDi3YeOIweWeKD0TKi7vAr-JmJ9fN93/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBV0AdM5lJe9mDXTyZgubxhfCFXgan1viFnb88m9gq3twbSOlRuAsO5F8u61B0OTU9jE0SNXl7_8UyygnMkAAwkDUtOxzbc7TWNJicH0dEnhiDgDi3YeOIweWeKD0TKi7vAr-JmJ9fN93/s320/5.JPG" width="320" /></a></div>
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Aggiungere i funghi freschi tagliati a fettine e lasciar cuocere per altri 30 minuti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGJJB00U3s7LQrh5_4AX7FfoVoAMyuwKW68Nn2HZvBKd6mzp8xmyTwmqWRSMan-Z20fdyOsPnAQiYdZutLsq4afM7YTWWU9g5ZjfkDfQvXoINeTBmx5IQYEuNebELIRhxA_JkSdF3x45V/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGJJB00U3s7LQrh5_4AX7FfoVoAMyuwKW68Nn2HZvBKd6mzp8xmyTwmqWRSMan-Z20fdyOsPnAQiYdZutLsq4afM7YTWWU9g5ZjfkDfQvXoINeTBmx5IQYEuNebELIRhxA_JkSdF3x45V/s320/6.JPG" width="320" /></a></div>
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Servire nei piatti ancora caldi accompagnandoli con del riso al burro o allo zafferano. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eqnWHNHdm4Z1YDd_5Y0wRyJ1XMsDwe6zH0J5In39hpRJSIrqrnAi9rjogR8JVBrsEo3RwMYF5L4lLgHChg9N5WBSKjQitVHUXGOmOK1Uw_DhDOt6vsbTY6ZPG4bMksqJ-p5EAnN1edwb/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eqnWHNHdm4Z1YDd_5Y0wRyJ1XMsDwe6zH0J5In39hpRJSIrqrnAi9rjogR8JVBrsEo3RwMYF5L4lLgHChg9N5WBSKjQitVHUXGOmOK1Uw_DhDOt6vsbTY6ZPG4bMksqJ-p5EAnN1edwb/s320/7.JPG" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-48011170500987404902016-04-29T13:00:00.000+02:002016-04-29T13:00:17.039+02:00Farfalle con Polpettine Panna e Zafferano<div style="text-align: justify;">
Ed eccomi con una rivisitazione del sugo con le polpettine che tanto ama il mio bambino... Si tratta di un piatto gustoso e veloce da preparare e si può considerare piatto unico visto che è veramente ricco. L'unica aggiunta che ho fatto, dopo averlo servito nei piatti, è quella del pepe macinato che lui non gradisce. Comunque è stato un gran successo... ho utilizzato le farfalle come formato di pasta che a noi piacciono tanto e la panna rende il sugo incredibilmente cremoso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhht-A85FZy5wiPTLtM3kTUVkqyJd_BLFHdJh_kbIoMDKThyXiIoEntzbL0VpAPWLrT0Cvxy4G62CXz9Qbkzf7-U_MFPAzciOCmvW4Lgig8RVHbRNzlfFpLPl66ppFcUn4LhVM3_4zFasCx/s1600/a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhht-A85FZy5wiPTLtM3kTUVkqyJd_BLFHdJh_kbIoMDKThyXiIoEntzbL0VpAPWLrT0Cvxy4G62CXz9Qbkzf7-U_MFPAzciOCmvW4Lgig8RVHbRNzlfFpLPl66ppFcUn4LhVM3_4zFasCx/s400/a.JPG" width="400" /></a></div>
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<u>Ingredienti</u>:<br />
<br />
320 g di Farfalle<br />
250 g di luganega<br />
250 ml di panna da cucina<br />
1 bustina di zafferano<br />
1/2 cipolla<br />
2 cucchiai di olio extravergine di oliva<br />
40 g di Parmigiano grattugiato<br />
sale<br />
pepe<br />
<br />
<div style="text-align: justify;">
Tritare finemente la cipolla. Farla appassire in una padella capiente con l'olio extravergine di oliva.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Q1gmvld2TBn3tWUMdxdpgMZEUWpcsPzz5zRNcX1yLrz8GBp8yR_YeEx3TWt-QTNhDQ0pCEnnTsIKjH53X66ljR_5bWthScYGg-NcWRxk1eWU4Y0m16UBgjfo1tSW_PTXUe5qnZ4-swRO/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Q1gmvld2TBn3tWUMdxdpgMZEUWpcsPzz5zRNcX1yLrz8GBp8yR_YeEx3TWt-QTNhDQ0pCEnnTsIKjH53X66ljR_5bWthScYGg-NcWRxk1eWU4Y0m16UBgjfo1tSW_PTXUe5qnZ4-swRO/s320/1.JPG" width="320" /></a></div>
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Pelare la luganega e formare delle polpettine di dimensioni uguali. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZ2iUYjU3F9bZjat4hiXIMQ0nsT9KeTL0n8zr9Bf__lbQTdHMR5mYvXI100VleJXMLYcpG5RV4D7_u-OiTGyVZKDPApzhMkEwkCI3l1wr6wim4vljknCfzMBaS2xuZ4877iV74WsOQHbW/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZ2iUYjU3F9bZjat4hiXIMQ0nsT9KeTL0n8zr9Bf__lbQTdHMR5mYvXI100VleJXMLYcpG5RV4D7_u-OiTGyVZKDPApzhMkEwkCI3l1wr6wim4vljknCfzMBaS2xuZ4877iV74WsOQHbW/s320/2.JPG" width="320" /></a></div>
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Far cuocere per una decina di minuti a fuoco medio e mescolando delicatamente per fare in modo che la carne rilasci il suo grasso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbFdnlYYjzR9nLD9N7-53K3bvJLnRMf8O8px5HEhl_Mn5iBGy-3aF7Yb3IiBPCsNbrv5sXd1xSlyPdwqdeMO9oVIyYOohXZt9Hbn9g1N_PSpWI0j9I5oXVNYkP8Q489yLITc1vzsns5PR/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJbFdnlYYjzR9nLD9N7-53K3bvJLnRMf8O8px5HEhl_Mn5iBGy-3aF7Yb3IiBPCsNbrv5sXd1xSlyPdwqdeMO9oVIyYOohXZt9Hbn9g1N_PSpWI0j9I5oXVNYkP8Q489yLITc1vzsns5PR/s320/3.JPG" width="320" /></a></div>
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A questo punto aggiungere la panna e la bustina di zafferano, mescolare e far cuocere ancora qualche minuto.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWrb7rVRvohpWla8LmQymvztjPH0NeHOK36slSi9OknwMpC-N4t3w3xaFrr0mFrh892BEXv9duFePzg4jGAqALshi_Ut6n2V8XtqEZXask6GjESfCnVWAQi6ybQJNemegAcxt-93sdPn_/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWrb7rVRvohpWla8LmQymvztjPH0NeHOK36slSi9OknwMpC-N4t3w3xaFrr0mFrh892BEXv9duFePzg4jGAqALshi_Ut6n2V8XtqEZXask6GjESfCnVWAQi6ybQJNemegAcxt-93sdPn_/s320/4.JPG" width="320" /></a></div>
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A questo punto il sugo è pronto. Cuocere le farfalle in abbondante acqua salata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXTBPRZAp2YD1MQWmNGr3n4loygWRQy5Ji6Y3yRIZsjNWVW1KuQZyGjGgM5mamvXrFfHVjdlIgJF7ivfREKgXX_9CeKv2IRm986uCMVlMyZJ-t6UNAtkXSgHzYh8juG1KupYdd8ajHZQE/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXTBPRZAp2YD1MQWmNGr3n4loygWRQy5Ji6Y3yRIZsjNWVW1KuQZyGjGgM5mamvXrFfHVjdlIgJF7ivfREKgXX_9CeKv2IRm986uCMVlMyZJ-t6UNAtkXSgHzYh8juG1KupYdd8ajHZQE/s320/5.JPG" width="320" /></a></div>
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Scolare le farfalle e versare il sugo. Aggiungere metà del Parmigiano grattugiato e mescolare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMOc0_EXfnJdRGdkjhZTSISGPbUtF-1StW_E2D6ky67N0edfr3lJbokMIogHNGkQcCbeVBGgtX9hyphenhyphenIC3O3jIvv4AW7vncn6hR5ue_up_d33sVtziHWK5PcmlrfwC1oVLQdtumYlqRB8lb/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMOc0_EXfnJdRGdkjhZTSISGPbUtF-1StW_E2D6ky67N0edfr3lJbokMIogHNGkQcCbeVBGgtX9hyphenhyphenIC3O3jIvv4AW7vncn6hR5ue_up_d33sVtziHWK5PcmlrfwC1oVLQdtumYlqRB8lb/s320/6.JPG" width="320" /></a></div>
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Servire nei piatti e cospargere con il restante Parmigiano e un'abbondante spolverata di pepe nero macinato.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGC8M2ElciBd9n7WHRJIsfOZqRr0A2FMQgEbdZVlTTa6z2QH-yUvI67zpk3WC02P77iEHjo7nRignPLTm_TEeEx4XT0hxZ59zTPsu5TyhhfHIDTttt2VbEvsD6U5Jts_3BpDo7MfX_pLEt/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGC8M2ElciBd9n7WHRJIsfOZqRr0A2FMQgEbdZVlTTa6z2QH-yUvI67zpk3WC02P77iEHjo7nRignPLTm_TEeEx4XT0hxZ59zTPsu5TyhhfHIDTttt2VbEvsD6U5Jts_3BpDo7MfX_pLEt/s320/7.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-17438809102162783802016-04-25T12:00:00.000+02:002016-04-25T12:00:16.638+02:00Risotto agli Asparagi<div style="text-align: justify;">
Il risotto agli asparagi è un gustoso risotto da servire come primo piatto, in cui il riso mette bene in risalto il sapore unico degli asparagi. </div>
<div style="text-align: justify;">
Si tratta di un piatto tipico primaverile, quando gli asparagi sono di stagione e nel pieno del loro sapore. Li possiamo trovare freschi già nel mese di aprile e vi assicuro che, con questo risotto, farete un figurone. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEbFsBQO-gOFYuVaRTskNCWUFqk0hYwQZ6B9fp9hQhpRlHSlzoiXHoXUHXiQwdsnOyf1GBzOrFZ8rCHSgyI4sA6C6BK2r9c9QAQ7RyiJShccV8PgKpnps-Q2rHzjqr0lY4W6SUvky-r0z/s1600/a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpEbFsBQO-gOFYuVaRTskNCWUFqk0hYwQZ6B9fp9hQhpRlHSlzoiXHoXUHXiQwdsnOyf1GBzOrFZ8rCHSgyI4sA6C6BK2r9c9QAQ7RyiJShccV8PgKpnps-Q2rHzjqr0lY4W6SUvky-r0z/s400/a.JPG" width="400" /></a></div>
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<u>Ingredienti</u>:<br />
<br />
320 g di riso Carnaroli o Arborio<br />
250 g di asparagi<br />
1/2 cipolla<br />
2 cucchiai di vino bianco secco<br />
1,2 l di brodo vegetale<br />
40 g di burro<br />
40 g di Parmigiano grattugiato<br />
sale<br />
<br />
<div style="text-align: justify;">
Per prima cosa lavare accuratamente gli asparagi sotto acqua corrente, rimuovere la parte bianca del gambo, raschiarli on un coltello non troppo affilato facendo molta attenzione a non toccare le punte che sono più fragili e delicate.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMdA8zhl9MrYM68juvyrryCtGp4eFcNke-HcoUctvUr9pbvCwv8KAFN9g0cbuPyKUjYnW3Vb1mcwEda3LnleJpH-AeLj2SHmGE3TIvIh6t-Gq631jD1qujYtFchoGIfmusCoB6QYlMM79/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMdA8zhl9MrYM68juvyrryCtGp4eFcNke-HcoUctvUr9pbvCwv8KAFN9g0cbuPyKUjYnW3Vb1mcwEda3LnleJpH-AeLj2SHmGE3TIvIh6t-Gq631jD1qujYtFchoGIfmusCoB6QYlMM79/s320/1.JPG" width="320" /></a></div>
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Tagliare le punte e metterle sul fuoco in una pentola con un bicchiere di brodo vegetale già caldo per 7-8 minuti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXDbgAZqWJ08Qt4nHmKr7s1azsQ59EKwoS4yEOwVWebdBjDixTVNAuRcy2G9ujcy6zzw-FvtVSI5EdlIKbyOatVxvli0zaiH_bQ5xN1Vck2tTAIdNUA5cj17feA70zVhCPsE2YHZm7Tvn/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnXDbgAZqWJ08Qt4nHmKr7s1azsQ59EKwoS4yEOwVWebdBjDixTVNAuRcy2G9ujcy6zzw-FvtVSI5EdlIKbyOatVxvli0zaiH_bQ5xN1Vck2tTAIdNUA5cj17feA70zVhCPsE2YHZm7Tvn/s320/3.JPG" width="320" /></a></div>
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Scolare le punte e metterle da parte che serviranno per la decorazione del piatto. Tenere il brodo che verrà riutilizzato per la cottura del riso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmyRtrcbW-UOs6emspAclMX_u6OnHk7oj32I7rbCLFYpXrX4A3rFfEx3DajdbxNKB8_Ehium1aYPO3ewpxOa0n-1AhopxVE-9p5YJ-4MhGkvhw9KjByqnVxRxxLQf6pwv1FdoL3kCN9mR/s1600/2bis.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmyRtrcbW-UOs6emspAclMX_u6OnHk7oj32I7rbCLFYpXrX4A3rFfEx3DajdbxNKB8_Ehium1aYPO3ewpxOa0n-1AhopxVE-9p5YJ-4MhGkvhw9KjByqnVxRxxLQf6pwv1FdoL3kCN9mR/s320/2bis.JPG" width="320" /></a></div>
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Mettere la cipolla, tritata finemente, a soffriggere con un cucchiaio di burro. Aggiungere la parte rimasta dei gambi in piccole rondelle (4-5 millimetri di spessore). </div>
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Alzare la fiamma, versare il vino bianco e far sfumare.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAJgjo7QkcH-QyBjbWNfinsRBbdsyeLoUhyphenhyphen1sTHfk_2U75o6amLkNZ8ONUoG6r4uhRq6yAJIJ9QilMmfVZZc8v5D5J7PU2x8qXIu4OhycIRcj9rlAb-fn5HI_sgiTpXKqn92-OAQToU8V/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAJgjo7QkcH-QyBjbWNfinsRBbdsyeLoUhyphenhyphen1sTHfk_2U75o6amLkNZ8ONUoG6r4uhRq6yAJIJ9QilMmfVZZc8v5D5J7PU2x8qXIu4OhycIRcj9rlAb-fn5HI_sgiTpXKqn92-OAQToU8V/s320/5.JPG" width="320" /></a></div>
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Aggiungere il riso e farlo tostare un paio di minuti mescolando.</div>
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Versare una parte di brodo vegetale e, sempre mescolando, aspettare che si asciughi. Portare il riso a cottura aggiungendo brodo man mano che viene assorbito.</div>
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Quando il riso è pronto spegnere il fuoco, aggiustare di sale se necessario e mantecare con il burro</div>
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e il Parmigiano grattugiato. Mescolare bene e lasciar riposare qualche minuto prima di servire nei piatti.</div>
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Aggiungere le punte degli asparagi (che avrete tenuto al caldo) per decorare i piatti.</div>
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-15278280604071845212016-04-20T13:00:00.000+02:002016-04-20T13:00:38.730+02:00Streeat Food Truck a Langhirano<div style="text-align: justify;">
Sarà forse ora di risvegliarmi da questo mio LUNGO letargo invernale? Lo so, non ci sono molte scuse ma in realtà non ci riuscivo a fare tutto... e ho tralasciato il mio amato blog...<br />
Ho continuato a cucinare e a sperimentare ma non riuscivo a trovare il tempo anche di pubblicare le ricette... Però ormai è ora di ricominciare e voglio farlo con un post che riguarda la manifestazione di questo ultimo fine settimana a Langhirano ovvero STREEAT FOOD TRUCK, il cibo su ruote, il paradiso di tutti gli amanti dello street food.</div>
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Proprio nella piazza antistante al Museo del Prosciutto è stato allestito lo spazio per queste "cucine mobili" che avevano cibo proprio per tutti i gusti... dagli hamburger di Chianina alle olive ascolane, dal risotto alla milanese agli arrosticini di pecora, dallo gnocco fritto alla farinata di ceci, dai poff cakes ai cannoli siciliani riempiti sul momento, dalle orecchiette con le cime di rapa alla pasta e fagioli servita in crosta di pane, dalle lumache alla pizza fritta. Dal nord al sud della nostra bella Italia.</div>
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Il tutto accompagnato da birre artigianali e vini naturali, cocktail rinfrescanti e centrifugati di frutta e verdura fresca.</div>
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Per fortuna anche c'è stato anche bel tempo quindi è stato davvero piacevole cenare e assaggiare tante cose buone...</div>
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Intanto ne approfitto per mostrarvi qualche lavoretto che ho fatto durante la mia assenza... La bustina beauty per il mio piccino...</div>
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La salvietta con Optimus Prime dei Transormers...</div>
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E ho anche ricominciato a fare qualche braccialetto in cotone visto che si sta finalmente avvicinando l'estate...</div>
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Questi invece sono i tulipani che sono sbocciati... Aveva scelto i bulbi il mio bimbo quest'inverno...</div>
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-17375806914450076682015-11-26T13:00:00.000+01:002015-11-26T13:00:07.843+01:00Pizza Bianca con le Patate con PolpaDorto Cipolla e Rosmarino<div style="text-align: justify;">
Oggi vi propongo la rivisitazione di una ricetta che avevo già pubblicato.</div>
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Io amo molto le pizze bianche e vi avevo già proposto la pizza con patate cipolle e rosmarino... la differenza sta nel fatto che per realizzarla ho utilizzato il PolpaDorto Cipolla e Rosmarino invece che la cipolla affettata e il rosmarino fresco. </div>
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Non c'è che dire... ho risparmiato tempo ma il risultato è sempre ottimo... ho spalmato 4 cucchiai di questo prodotto sulla pasta di pizza poi ho condito con patate e mozzarella. L'unica cosa che mi dispiace è che attraverso il blog non si possa sentire il profumo di questa pizza in fase di cottura... era davvero strepitoso!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2r8_xM1AQD0EaPmRNfrfublU1PFOu0N_Le8BQl7BULU8rASAgY-2kA9iCvEbWJGJqxVBw8MZr5c0QeN_VXXkfmL9o2kw67O0UZILZzM2CY-wasCxv2NQzA12VB68_OAb5ZvAL-GX_b4i/s1600/a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD2r8_xM1AQD0EaPmRNfrfublU1PFOu0N_Le8BQl7BULU8rASAgY-2kA9iCvEbWJGJqxVBw8MZr5c0QeN_VXXkfmL9o2kw67O0UZILZzM2CY-wasCxv2NQzA12VB68_OAb5ZvAL-GX_b4i/s400/a.JPG" width="400" /></a></div>
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<u style="text-align: justify;">Ingredienti</u><span style="text-align: justify;">:</span><br />
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<span style="text-align: justify;">300 g di pasta per la pizza</span><br />
<span style="text-align: justify;">2 patate di media grandezza</span><br />
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3 cucchiai di PolpaDorto Cipolla e Rosmarino</div>
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1 mozzarella</div>
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4 cucchiai di olio extravergine di oliva</div>
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sale</div>
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Ungere con metà olio una teglia e stendere la pasta della pizza. Cospargere bene con il PolpaDorto Cipolla e Rosmarino.</div>
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Pelare le patate e affettarle sottili. Condire con il restante olio e sale.<br />
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<span style="text-align: start;">Stendere uno strato di patate sopra il PolpaDorto.</span></div>
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<span style="text-align: start;">Sbriciolare la mozzarella su tutta la superficie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLUhiDo6slpbK_x564zSGViSNBumftPQwvTCibF3FQJzi8cjMUUWP22g4AtZqSI3av5iUKMm4fHybvuMKxzRNPA5I9p-QWOyL38kJ8KTQR7qMmOXkpcV5gZPn0T-1F6ZKy2nF6Qle13kj/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbLUhiDo6slpbK_x564zSGViSNBumftPQwvTCibF3FQJzi8cjMUUWP22g4AtZqSI3av5iUKMm4fHybvuMKxzRNPA5I9p-QWOyL38kJ8KTQR7qMmOXkpcV5gZPn0T-1F6ZKy2nF6Qle13kj/s320/4.JPG" width="320" /></a></div>
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<span style="text-align: start;">Infornare a 200° per 20-25 minuti.</span></div>
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<span style="text-align: start;">Servire calda.</span></div>
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Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-11277669542667945862015-11-14T11:00:00.000+01:002015-11-14T11:00:03.172+01:00Risotto al Tartufo<div style="text-align: justify;">
Ancora un risottino buono buono... giusto per tenerci in allenamento per l'apertura della nostra Risotteria ;-)</div>
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Dopo le precisazioni fatte per la preparazione del risotto alla zucca, eccomi con un'altra ricetta molto autunnale; il risotto con il tartufo nero.</div>
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Mi considero proprio fortunata perché nelle colline parmensi si trova anche questo buonissimo prodotto, in particolar modo in Val Baganza, che vanta in Fragno (piccola frazione di Calestano) un posto ideale per la raccolta di questo prezioso tubero.</div>
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In passato la ricerca del tartufo veniva fatta con i maiali che però, nel tempo, sono stati sostituiti dai cani in quanto animali più "governabili" e ubbidienti.</div>
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Da circa metà ottobre fino alla metà di novembre a Calestano, ogni domenica, si festeggia questo buonissimo prodotto ed è l'occasione migliore per acquistare il tartufo ma anche per andare a mangiare nei vari ristoranti/trattorie che lo propongono a tutto menù.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkmvsNtrWkwaWu5b-eTO5TH5axBmTEp_vkU99U-JX3qS7tNP3OwZnFt10t-TjhR55aLawnISQfD3seeek3pr87ADwdchA4iioCmydhLKTa6pqjwH9DaWxq6k4ks6xi_XCarTyy8WB7aen/s1600/IMG_3063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqkmvsNtrWkwaWu5b-eTO5TH5axBmTEp_vkU99U-JX3qS7tNP3OwZnFt10t-TjhR55aLawnISQfD3seeek3pr87ADwdchA4iioCmydhLKTa6pqjwH9DaWxq6k4ks6xi_XCarTyy8WB7aen/s1600/IMG_3063.JPG" width="400" /></a></div>
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<u>Ingredienti</u>:</div>
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320 g di riso arborio o carnaroli</div>
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40 g di burro</div>
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1/4 cipolla bianca<br />
1/2 bicchiere di vino bianco secco<br />
1,2 l circa di brodo vegetale<br />
50 g di tartufo nero<br />
40 g di Parmigiano grattugiato<br />
sale<br />
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Far appassire la cipolla in una pentola insieme a una parte del burro (un cucchiaio scarso preso dal totale).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63btv7RvV7RC8M83wQYeJuiTcL7Yj2aJJl0pWf0_lbIXKrKFruxaUd1iZC0v3cosUUsT5kqhZ8at4HHKKrMkZDhkOtu2uk_zc3LwisZzdiVsGKjPQ8U-y6Lvsizh3Hys46PasPFCjhsqN/s1600/IMG_3023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63btv7RvV7RC8M83wQYeJuiTcL7Yj2aJJl0pWf0_lbIXKrKFruxaUd1iZC0v3cosUUsT5kqhZ8at4HHKKrMkZDhkOtu2uk_zc3LwisZzdiVsGKjPQ8U-y6Lvsizh3Hys46PasPFCjhsqN/s1600/IMG_3023.JPG" width="320" /></a></div>
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Unire il riso e farlo tostare per un paio di minuti mescolando continuamente. Versare il vino, alzare la fiamma e farlo sfumare sempre mescolando.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZddfHz4ofsda8d-2iqrE0L9ITzKzXf1Bf7slxhpa2-H52YWY5Wwj8NRWkYJxdgdAhFzkKenTgKFo6n29kfUW6u_WuhGH9pwPk8NgTV5jl9ggJAMUq-MJ6-b6Pv8Rrx09o71xbhgWP4AY0/s1600/IMG_3028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZddfHz4ofsda8d-2iqrE0L9ITzKzXf1Bf7slxhpa2-H52YWY5Wwj8NRWkYJxdgdAhFzkKenTgKFo6n29kfUW6u_WuhGH9pwPk8NgTV5jl9ggJAMUq-MJ6-b6Pv8Rrx09o71xbhgWP4AY0/s1600/IMG_3028.JPG" width="320" /></a></div>
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Aggiungere poco alla volta il brodo bollente, facendolo assorbire tutto prima di aggiungerne altro. Continuare la cottura mescolando finché il riso non sarà quasi cotto.</div>
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Nel frattempo pulire bene il tartufo nero.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEHXhf74CiFgUlWs0aJyw7Vq33wZb4_gpynn-84IicB6QJhn65SMcHP2LooNSXdCykmVZY2PNYha0ASwkFkxTzWBRQ_stzSXKPvvDhDU6OROFpryXCJOLM9wSeaZ3AuGOx87iS_6MU0jV/s1600/IMG_3037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEHXhf74CiFgUlWs0aJyw7Vq33wZb4_gpynn-84IicB6QJhn65SMcHP2LooNSXdCykmVZY2PNYha0ASwkFkxTzWBRQ_stzSXKPvvDhDU6OROFpryXCJOLM9wSeaZ3AuGOx87iS_6MU0jV/s1600/IMG_3037.JPG" width="320" /></a></div>
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Una parte l'ho grattugiata e il restante l'ho ridotto in lamelle molto sottili.</div>
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Quando il riso è quasi cotto versare il tartufo grattugiato e mescolare.</div>
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Spegnere il fuoco e mantecare con il burro.</div>
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Aggiungere anche il Parmigiano grattugiato e una parte di tartufo a lamelle. Mescolare bene e lasciar riposare un paio di minuti per fare in modo che i sapori si mescolino bene fra di loro.<br />
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Tenere qualche lamella da parte per decorare i piatti.<br />
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<span id="goog_57226213"></span><span id="goog_57226214"></span><br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-54357705906672072782015-11-11T11:00:00.000+01:002015-11-11T11:00:03.694+01:00Risotto Zucca & Philadelphia<div style="text-align: justify;">
Per chi non l'avesse notato sono in vena di cucinare con la zucca... Non è un ingrediente che utilizzo spesso ma, quando mi decido a comprarla, mi ricordo che in realtà ha un sapore che mi piace e soprattutto che si presta a molti abbinamenti. Questa volta ho preparato qualcosa che potesse piacere anche al mio piccino, un bel risotto caldo e colorato come le foglie dorate dell'autunno e col profumo che sa di casa e di avvolgente. Una coccola per il palato ma anche per gli occhi.</div>
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L'aggiunta di un formaggio come il Philadelphia lo ha impreziosito e reso ancora più cremoso. </div>
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Ha ragione il mio bambino quando dice che dovremmo aprire una risotteria... fare il risotto è quasi un'arte, quando si porta in tavola un risotto ben riuscito è davvero una soddisfazione enorme.<br />
Ci sono dei passaggi che sono fondamentali per la riuscita di un buon risotto: la tostatura del riso che serve per "impermeabilizzare" i chicchi e dare una tenuta straordinaria in fase di cottura, l'aggiunta di brodo un mestolo per volta con il continuo mescolare perché non stiamo solo lessando del riso nell'acqua e, infine, la mantecatura che è necessaria per fare in modo che si formi la parte cremosa e l'effetto lucido e straordinario che deve avere un piatto ben riuscito.</div>
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<u>Ingredienti</u>:<br />
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320 g di riso Carnaroli<br />
1,2 l di brodo vegetale<br />
1/2 cipolla<br />
1/2 bicchiere di vino bianco secco<br />
300 g di zucca<br />
1 cucchiaino di PolpaDorto Scalogno e Timo<br />
2 cucchiai di Philadelphia<br />
40 g di burro<br />
60 g di Parmigiano grattugiato<br />
sale<br />
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Far sciogliere il burro e versare la cipolla tritata finemente. Farla soffriggere a fuoco basso per una decina di minuti<br />
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Tagliare la zucca in piccoli cubetti.</div>
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Aggiungere la zucca nella pentola, un pizzico di sale e mescolare. Aggiungere anche un cucchiaino di PolpaDorto Scalogno e Timo.</div>
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Versare il vino bianco secco e alzare la fiammo per far evaporare.<br />
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Lasciar cuocere finché il sugo si sarà ben ristretto.</div>
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Aggiungere il riso e far tostare finché i bordi dei chicchi non saranno quasi trasparenti. Mescolare bene.</div>
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Aggiungere poco alla volta il brodo vegetale, mescolando molto spesso.</div>
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Portare a cottura continuando ad aggiungere brodo. Aggiustare di sale. Spegnere il fuoco e mantecare con 2 cucchiai abbondanti di Philadelphia. </div>
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Mescolare bene e aggiungere anche il Parmigiano grattugiato. Lasciar riposare, con un coperchio, per un paio di minuti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTouurPvNCUYlipp2ribnpEvPrh5WuQolGId5whnTqGtcshIfrek_RQVwPyob_ZV8KHz_Aq1pzRgI2j3M3FK-nqrnfHqmKgdWclGzfOZcJByv6VCmNUr9GOsbXcizvONRAdDCRB3bOA2y/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTouurPvNCUYlipp2ribnpEvPrh5WuQolGId5whnTqGtcshIfrek_RQVwPyob_ZV8KHz_Aq1pzRgI2j3M3FK-nqrnfHqmKgdWclGzfOZcJByv6VCmNUr9GOsbXcizvONRAdDCRB3bOA2y/s320/10.JPG" width="320" /></a></div>
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Servire il risotto nei piatti ancora caldo.</div>
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E questa è la mia produzione ad uncinetto per questo inverno... ;-)</div>
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-47562030055505647282015-11-07T10:00:00.000+01:002015-11-07T10:00:01.914+01:00Halloween 2015 - Pennoni con Zucca Guanciale e Porcini<div style="text-align: justify;">
Questo primo piatto è quello che ho cucinato per la sera di Halloween. Abbiamo festeggiato in casa insieme ai nonni e, dopo cena, ho portato il mio piccino, travestito da pipistellino, a fare dolcetto o scherzetto nel condominio dove viviamo. Si è divertito tantissimo, a lui piace proprio tanto questa festa e, ormai che è un po' più grandicello, gli piace partecipare anche alla fase dei preparativi e della decorazione della casa. </div>
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Vabé, torniamo alla ricetta... questo sughetto per la pasta è davvero buono, i sapori si mescolano insieme benissimo e il colore è azzeccato per questa festa, arancione zucca ;-)))</div>
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C'è da dire che, anche per chi non ama il sapore dolciastro della zucca, questa ricetta va proprio bene perché il dolce è smorzato dal guanciale che è bello saporito.</div>
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<u>Ingredienti</u>:<br />
<br />
400 g di pennoni napoletani grossi<br />
300 g di zucca<br />
120 g di guanciale<br />
80 g di porcini freschi<br />
1/4 di cipolla<br />
4 cucchiai di olio extravergine di oliva<br />
1/2 bicchiere di vino bianco secco<br />
1 cucchiaio di PolpaDorto Cipolla e Rosmarino<br />
50 g di Parmigiano grattugiato<br />
sale<br />
pepe<br />
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Tritare finemente 1/4 di cipolla e mettere a soffriggere nell'olio. Coprire e lasciar appassire finché non sarà diventata trasparente.</div>
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Aggiungere il guanciale a pezzettini abbastanza sottili (circa 2 mm di spessore) e far rosolare un paio di minuti.</div>
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Tagliare a cubetti la zucca e aggiungerla nella padella.</div>
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Mescolare bene, alzare la fiamma e sfumare con il vino bianco. Lasciar evaporare per una decina di minuti mescolando ogni tanto.</div>
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Abbassare la fiamma e aggiungere un cucchiaio di PolpaDorto cipolla e rosmarino. Mescolare bene.</div>
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A questo punto aggiungere i porcini affettati finemente e tagliati a pezzetti.</div>
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Aggiustare di sale e versare un pizzico di pepe. Far cuocere finché il sugo non si sarà ristretto e risulterà cremoso.</div>
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Far cuocere i pennoni in abbondante acqua salata, scolare e condire con il sugo, aggiungere il Parmigiano grattugiato e mescolare bene.</div>
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Servire nei piatti.</div>
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Questi sono i due antipastini che ho servito prima della pasta. delle mummie di wurstel e pasta sfoglia</div>
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E dei ragnetti fatti con i salatini e il formaggio cremoso.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAhqtvGNIbtmF_sHeCECUDzEMuuoUH14hqpam0YLAubwf2fxBKd0s4Sh0NjpTXHDqOcOcUWB3BDUTTWpTL22AEDjLjd1Jy12FnTANf9iAB9DQNsheADIORH45t3t8BVy945GD4cPXI6_S/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmAhqtvGNIbtmF_sHeCECUDzEMuuoUH14hqpam0YLAubwf2fxBKd0s4Sh0NjpTXHDqOcOcUWB3BDUTTWpTL22AEDjLjd1Jy12FnTANf9iAB9DQNsheADIORH45t3t8BVy945GD4cPXI6_S/s320/11.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-84449248380702630402015-11-05T11:30:00.004+01:002015-11-19T13:41:17.842+01:00I Pizzoccheri Valtellinesi<div style="text-align: justify;">
I Pizzocheri sono un formato di pasta riconosciuto come prodotto tipico della Valtellina. Si tratta di una sorta di tagliatelle corte e più spesse delle normali tagliatelle che vengono fatte mescolando 2/3 di farina di grano saraceno e 1/3 di farina di frumento.</div>
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La prima volta che li ho mangiati è stata durante uno dei miei bellissimi giri a Livigno che a me piace tantissimo ma, purtroppo, non visito già da qualche anno.</div>
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Il condimento tipico della zona è con la verza, con le patate a pezzetti, con il formaggio tipico e con il classico burro e salvia.</div>
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La ricetta l'ho seguita fedelmente ma non davano lo stesso calore che regalano quando vengono mangiate bollenti in un ristorante tipico della montagna ;-))) anche se sono davvero buonissimi anche mangiati a casa.</div>
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Ingredienti:</div>
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300 g di Pizzoccheri</div>
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200 g di patate</div>
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150 g di verza</div>
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150 g di formaggio Bitto o Casera</div>
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50 g di Parmigiano grattugiato</div>
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80 g di burro</div>
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1 spicchio di aglio</div>
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sale</div>
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Tagliare a cubetti le patate.</div>
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Mondare la verza e tagliarla a striscioline.</div>
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Cuocere le verdure in acqua bollente salata per 10 minuti (io ho messo anche un paio di foglie di salvia).</div>
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Aggiungere ora i pizzoccheri e farli cuocere per il tempo indicato sulla confezione.</div>
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Tagliare a cubettini piccoli il formaggio (io ho usato il Bitto).</div>
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Far sciogliere il burro insieme allo spicchio d'aglio (che ho lasciato intero e ho tolto alla fine) e a qualche foglia di salvia fresca.</div>
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Scolare i pizzoccheri e le verdure e versarli in una teglia capiente.</div>
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Versare il burro fuso e la salvia e mescolare bene. Aggiungere anche il Bitto a cubetti e mescolare. </div>
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Spolverizzare con il Parmigiano grattugiato e mescolare ancora.</div>
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Servire i pizzoccheri ancora bollenti oppure, se volete prepararli un po' in anticipo, riscaldateli nel forno un paio di minuti così il formaggio si fonderà ancora meglio.</div>
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Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-3166883500268866202015-11-05T10:00:00.000+01:002015-11-05T10:00:06.055+01:00I prodotti Cerasaro<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_eeeskF3F_3a4F_RY234D3wrSEhHfuDu6uur_26fJ4_gj2OTa0D6KYwc5TdHrowExM5RH67Wquc9QGPeFrhoUlbK9GSLVnvdd9ScEf5EFY38EufiCgrbls7ia3yxn6MpVIdN_Tf45MPu/s1600/5C.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_eeeskF3F_3a4F_RY234D3wrSEhHfuDu6uur_26fJ4_gj2OTa0D6KYwc5TdHrowExM5RH67Wquc9QGPeFrhoUlbK9GSLVnvdd9ScEf5EFY38EufiCgrbls7ia3yxn6MpVIdN_Tf45MPu/s400/5C.jpg" width="400" /></a></div>
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Sarà che già quando ero piccola sono stata beccata con
"le mani nel sacco" ovvero davanti al cassetto in basso del
frigorifero che mi gustavo, comodamente seduta sul pavimento, Cipollotti & C.
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Sarà che dopo aver svitato il tappo del primo barattolino di questi prodotti ed
aver sentito il profumo del sole e della natura al posto del classico e poco
piacevole "odore" di prodotto conservato ho pensato che diventeranno
elementi indispensabili in tantissime mie ricette, anzi saranno proprio
promossi come "aiutanti in cucina".<o:p></o:p></div>
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Sarà che nella mia testolina frullano mille idee diverse di
tutte le cose buone che posso provare a cucinare con questi prodotti... già mi
vedo impastare uova e farina e un cucchiaino di Polpadorto cipolla e rosmarino e
fare delle buonissime e saporite tagliatelle fresche... oppure utilizzarle
anche per impreziosire una delicata salsa per accompagnare la carne e perché
no... anche direttamente per marinare la carne prima di un barbecue... <o:p></o:p></div>
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Ma anche nell'impasto di qualche soffice pane o pizza oppure
per impreziosire qualche sugo per la pasta o qualche risotto... insomma penso
proprio che le possibilità d'utilizzo di questi prodotti siamo tantissime.<o:p></o:p></div>
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Vi sto parlando dei prodotti dell’Azienda Agricola Cerasaro
che si trova a Sissa, nella bassa parmense, dove il Po e la nebbiolina tipica la
fanno da padrone…<o:p></o:p></div>
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Ho visto per caso l’espositore in un supermercato del mio
paese e tutti questi barattolini colorati e con un packaging accattivante mi
hanno colpito l’occhio… e dopo averli assaggiati anche il gusto…<br />
Nei prossimi
post li utilizzerò così da darvi qualche idea sfiziosa per utilizzare questi
buonissimi e freschissimi prodotti…<o:p></o:p></div>
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PolpaDorto Cipolla e Rosmarino</div>
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PolpaDorto Aglio e Prezzemolo</div>
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PolpaDorto Aglio e Peperoncino</div>
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PolpaDorto Scalogno e Timo</div>
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Trito di Scalogno</div>
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Trito di Aglio</div>
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-33547452637363213002015-10-19T13:00:00.000+02:002015-10-19T13:00:05.345+02:00Lasagne Zucca Pancetta e Taleggio<div style="text-align: justify;">
Questa è una ricetta che si potrebbe benissimo utilizzare per la cena di Halloween che si sta inesorabilmente avvicinando... Si tratta di una festività che non ho mai sentito molto, quando ero piccola io non si usava travestirsi o andare in giro per le case a fare "trick or treat", era una cosa molto più sentita nella tradizione americana... </div>
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Adesso che c'è il mio bambino ogni festa è un'occasione in più per divertirsi, per disegnare insieme una maschera o per creare un costume o un semplice mantello con qualche ritaglio di stoffa... e già sto pensando a cosa fargli fare quest'anno e anche a che menù preparare visto che vengono a cena i suoi nonni... Non esiste al mondo nessuna cosa bella come la luce nei suoi occhi quando trova la casa addobbata con zucche, fantasmini e streghette e l'entusiasmo che ha quando c'è qualcosa di nuovo e divertente in arrivo... tutti i giorni mi chiede quanto manca ad Halloween... ;-))) </div>
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Ingredienti:<br />
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1 kg di zucca ancora da pulire<br />
1 cipolla<br />
600 g di lasagne fresche sottili<br />
500 g di besciamella<br />
250 g di pancetta tesa affettata sottile<br />
400 g di taleggio<br />
100 g di Parmigiano grattugiato<br />
sale<br />
pepe<br />
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La prima cosa da fare e far cuocere in forno la zucca cospargendola di cipolla tritata, sale e pepe.<br />
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Ci vorrà circa un'ora con il forno a 200°.</div>
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A questo punto togliere la buccia e trasferire la polpa, ancora calda, in un recipiente.</div>
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Aggiungere la besciamella (meglio se è un po' morbida e non troppo densa).</div>
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Mescolare bene e aggiungere un cucchiaino di sale.</div>
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Prendere una pirofila da forno, fare un primo strato di besciamella alla zucca.</div>
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Stendere il primo strato di lasagne quindi cospargere ancora di besciamella alla zucca.</div>
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Sbriciolare grossolanamente il taleggio e metterlo sulle lasagne insieme alla fette di pancetta.</div>
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Cospargere di parmigiano grattugiato.</div>
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Continuare a fare strati fino all'ultimo che andrà ben cosparso di besciamella alla zucca e ricoperto con abbondante Parmigiano.</div>
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Infornare a 180° per 40-45 minuti.</div>
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Servire nei piatti ancora calde.</div>
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E anche quest'anno grazie zia del mio Piccino per le castagne buonissime che ci hai portato!!! </div>
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Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-87542210175984573212015-10-15T13:00:00.000+02:002015-10-15T13:00:07.672+02:00Boeuf Bourguignon<div style="text-align: justify;">
Questa è la ricetta originale del Boeuf Bourguignon tratta dal libro di Julia Child che ho trovato girovagando in rete dopo aver visto il film Julie & Julia, una simpatica commedia che ha come protagoniste due donne che in realtà sono lontane nel tempo ma che hanno una passione che le accomuna che è quella della cucina. </div>
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Non avevo idea di come fosse il risultato ma ho pensato di provare visto che a me piace tanto anche solo il manzo bollito che ogni tanto chiedo alla mia mamma di prepararmi... </div>
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Beh, devo dire che è un piatto che vale assolutamente la pena di provare anche se, la lunga preparazione e l'altrettanto lunga cottura mi lasciavano un po' perplessa... temevo che la carne sarebbe diventata dura invece era morbida e quasi "burrosa" e il gusto era davvero strepitoso... </div>
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L'ho accompagnato con una bella e tenera polenta fumante, ci voleva proprio visto che l'ho preparato sabato che era una giornata nebbiosa e con la pioggerellina, mi ha riscaldato il corpo e anche l'anima questo bel piattino, è stata una coccola che ci voleva proprio... ;-) e in più ero doppiamente soddisfatta perché il mio piccino l'ha mangiato volentieri e ha voluto fare anche "il poccio" nel sughetto con il pane!!!</div>
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<u>Ingredienti</u>:<br />
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1,5 kg di polpa di manzo<br />
150 g di pancetta<br />
3 cucchiai di olio extravergine di oliva<br />
2 carote<br />
1 cipolla bionda<br />
1 spicchio di aglio<br />
2 cucchiai di triplo concentrato di pomodoro<br />
3 cucchiai di farina<br />
1 cucchiaino di sale<br />
1 pizzico di pepe<br />
1 cucchiaio di PolpaDorto Scalogno e Timo<br />
500 ml di brodo di carne mista<br />
750 ml di vino rosso fermo<br />
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Questa è stata l'occasione migliore che mi è capitata per poter spianare la nuova "arrostiera" che mi è stata presa dalla mia mamma. Per questa ricetta serve una pentola capiente, con il coperchio ma soprattutto con i bordi alti.</div>
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Iniziamo col tagliare la pancetta a striscioline. Io per farlo ho utilizzato la forbice e ho fatto dei bei tagli netti e precisi e in pochissimo tempo.</div>
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Farla rosolare, insieme a 3-4 cucchiai di olio extravergine di oliva, per 5-6 minuti a fuoco moderato.<br />
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Togliete la pancetta dal tegame avendo cura di lasciare il grasso di cottura che ha rilasciato nella pentola. </div>
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Rimettere la pentola sul fuoco e rosolare il manzo (che avrete precedentemente tagliato a cubettoni e asciugato bene tamponando con della carta da cucina) a fuoco vivace.</div>
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Aggiungere un cucchiaio di PolpaDorto scalogno e timo (questo non c'era nella ricetta originale ma a me piace tanto ;-)))<br />
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Questo prodotto l'ho trovato durante la mia ultima spesa... mi piace curiosare fra i vari scaffali ed espositori e, quando ho visto che questo viene prodotto da l'Azienda Agricola Cerasaro che è della mia stessa provincia, ho deciso che non potevo non provarlo. </div>
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Ero indecisa davanti a tutti questi bellissimi e invitanti barattolini di triti o di polpe... per questa volta ho pensato di provare Scalogno e Timo che sarebbe stato il più azzeccato per la ricetta del boeuf bourgugnon... </div>
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Quando a casa ho aperto il tappo è uscito un delizioso profumo dato dal mix di scalogno e timo e, devo dire la verità, non ho resistito e ne ho provato un pochino sopra un crostino di pane... una vera delizia!!!!! In più è un prodotto molto "furbo" perché non c'è nemmeno bisogno di soffriggerlo o di farlo cuocere... Non vedo l'ora di provare anche altri gusti...</div>
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Togliere la carne dalla pentola e versare le carote tagliate a rondelle, lo spicchio d'aglio lasciato intero e la cipolla affettata.</div>
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Aggiungere un paio di cucchiai di triplo concentrato di pomodoro con un pizzico di zucchero sopra.</div>
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Mescolare bene.</div>
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Riversare la carne e la pancetta nella pentola, condire con sale e pepe, aggiungere la farina sulla carne e infornare il tutto per 4-5 minuti a 200°. Trascorso questo tempo, fuori dal forno, dare una bella mescolata e infornare di nuovo per altri 4-5 minuti. Questo procedimento serve per far dorare la farina e per fare in modo che ricopra la carne con una crosticina. </div>
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A questo punto versare il brodo</div>
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e il vino in modo che tutta la carne venga ben coperta. Portare ad ebollizione a fuoco medio senza coperchio.</div>
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Coprire a questo punto la pentola e infornatela. La temperatura dovrà essere intorno a 140° e, comunque, la dovete regolare per fare in modo che il liquido sobbollisca pian piano per circa 2 ore e mezzo.</div>
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Se vi sembra che il sugo sia ancora troppo liquido lasciate cuocere anche per 3 ore.</div>
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Servite il boeuf bouguignon ancora bollente. </div>
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Questo piatto si può preparare anche con un giorno di anticipo, ci guadagna in sapore. Basterà riscaldarlo a fuoco molto basso, bagnando bene tutti i pezzi di carne con il loro stesso sugo, per una decina di minuti e aggiungendo, se necessario, un po' di brodo vegetale.</div>
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Ed ecco la sorpresa bellissima che ho trovato sulla scrivania in ufficio qualche giorno fa... Un collega e sua moglie sono appena tornati dall'Australia (nessuna invidia, intendiamoci ;-))) e mi hanno portato a casa un libro di ricette tipiche!!! Bellissimo!!! Metterò a mano il traduttore di Google e via di esperimenti!!! GRAZIE GRAZIE GRAZIE a Matteo e Daniela... Mi sdebiterò al più presto!!!</div>
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E infine ecco il mio Piccolo-Grande Chef che domenica scorsa, alla festa d'autunno a Langhirano, si è cimentato, insieme allo chef Pier Luigi Pellegri e a tanti altri bimbi, nella preparazione di pane e grissini con le castagne. </div>
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Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-69716005826249584062015-10-12T13:00:00.000+02:002015-10-12T13:00:01.432+02:00La Pattona<div style="text-align: center;">
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Si continua con le ricette autunnali per eccellenza... questa è la Pattona (che in realtà ha tanti nomi diversi in base alle regioni in cui viene fatta; ad esempio, in Toscana lo chiamano Castagnaccio). </div>
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Si tratta di un dolce povero che si prepara con la farina di castagne e, a seconda delle ricette tipiche e dei gusti, con uvetta, pinoli, noci o anche rosmarino.</div>
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Il prossimo fine settimana, in un paese vicino a casa mia, ci sarà la Festa del Marrone... Spero di riuscire ad andarci così da mangiare qualche buona caldarrosta e di portare a casa qualche buona fetta di pattona... ;-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSVzRAbv66JbXBGSZVcL4CTcd33C12m8mHoOHW-rcQ7CayE1_DqoeEtmuSgUPymXs0nRz4HvyGTivuYnDVVVzCrz2meI3nVm60woz11cp7DVOTHxbGE6qFYoIE3dTkpxKCpbfRIanCzEU/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUSVzRAbv66JbXBGSZVcL4CTcd33C12m8mHoOHW-rcQ7CayE1_DqoeEtmuSgUPymXs0nRz4HvyGTivuYnDVVVzCrz2meI3nVm60woz11cp7DVOTHxbGE6qFYoIE3dTkpxKCpbfRIanCzEU/s400/12.JPG" width="400" /></a><br />
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<u>Ingredienti</u>:</div>
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500 g di farina di castagne</div>
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2 bicchieri di latte</div>
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100 g di uvetta</div>
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1/2 bicchiere di marsala e 1/2 bicchiere d'acqua</div>
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2 cucchiai di olio extravergine di oliva</div>
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4 cucchiai di zucchero</div>
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1 pizzico di sale</div>
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Per prima cosa mettere a rinvenire l'uva passa in un bicchiere di metà marsala e metà acqua.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinYPpobZ_Ka18TpIZMURXboOiDFubWBt3x1KoCKkybPiAeKqYkClX2JA6jwLcS0y-9gPlRvlTyv0kYauFBV7j-eoBiCMSSbtAwW3vjqSStRtrxslYYS7cwIk5F7h1AzTWTNlFLD_8L2Ty/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjinYPpobZ_Ka18TpIZMURXboOiDFubWBt3x1KoCKkybPiAeKqYkClX2JA6jwLcS0y-9gPlRvlTyv0kYauFBV7j-eoBiCMSSbtAwW3vjqSStRtrxslYYS7cwIk5F7h1AzTWTNlFLD_8L2Ty/s320/01.JPG" width="320" /></a></div>
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Lasciare in ammollo anche più di un'ora quindi scolare e strizzare.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hDGxZYpg6BpmUPyAor6-xQQOPqiIFMQO_gP53w_rra061zJyx7aIXqhalDKeT7cDcUAdwvVoEPo-NN7QH5gAFAm7bHTI80sb9MIt9tGtdts0_QsDx6UmvaoJdfjKN_IqN2UATYL4cZLI/s1600/02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hDGxZYpg6BpmUPyAor6-xQQOPqiIFMQO_gP53w_rra061zJyx7aIXqhalDKeT7cDcUAdwvVoEPo-NN7QH5gAFAm7bHTI80sb9MIt9tGtdts0_QsDx6UmvaoJdfjKN_IqN2UATYL4cZLI/s320/02.JPG" width="320" /></a></div>
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Versare la farina di castagne, il pizzico di sale e lo zucchero nel boccale dell'impastatrice e mescolare.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vBbdcUTj1S5Bcf6dhuojHlyngpFhxQu2GwB6lS0aHpKzCbLyMbWaIqgYzDW8tUtIqTHnn2-A_irG7S57Fe3jAj1diYZuUrVS8gf9aZ39OyMV4ktxtZl5fHwZ-HingLtooo3qVdZcCOl7/s1600/03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9vBbdcUTj1S5Bcf6dhuojHlyngpFhxQu2GwB6lS0aHpKzCbLyMbWaIqgYzDW8tUtIqTHnn2-A_irG7S57Fe3jAj1diYZuUrVS8gf9aZ39OyMV4ktxtZl5fHwZ-HingLtooo3qVdZcCOl7/s320/03.JPG" width="320" /></a></div>
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Aggiungere l'uvetta ben strizzata.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCjtaA7ktAoqEZOEVFsjoF22WzypkwPvYH5YcMHHzINE_x20PhyMLoo6l7vQpN6KOR1YoWuKNidaDSBSGGdlpqsTD0RJpc3M84-E_r6orT4nQITcxgxJSGIGBUGm88O5NLUgGaD50GbPX/s1600/04.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJCjtaA7ktAoqEZOEVFsjoF22WzypkwPvYH5YcMHHzINE_x20PhyMLoo6l7vQpN6KOR1YoWuKNidaDSBSGGdlpqsTD0RJpc3M84-E_r6orT4nQITcxgxJSGIGBUGm88O5NLUgGaD50GbPX/s320/04.JPG" width="320" /></a></div>
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Aggiungere anche l'olio extravergine di oliva.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Itt2Po4gQ9ip3Hw-vOU4P0HchIFZxWK9ACOP-ptz_dFFhQsEbprjHVAHfSsCiHj9_Xqe4ncoVXXVbBm4A9zbiI3o5u3EUMLILnbcnL5hoQakC9UQxruWzC_BEPH6WeBGr3-3FG9IXRwp/s1600/05.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Itt2Po4gQ9ip3Hw-vOU4P0HchIFZxWK9ACOP-ptz_dFFhQsEbprjHVAHfSsCiHj9_Xqe4ncoVXXVbBm4A9zbiI3o5u3EUMLILnbcnL5hoQakC9UQxruWzC_BEPH6WeBGr3-3FG9IXRwp/s320/05.JPG" width="320" /></a></div>
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Iniziare a versare il latte, poco per volta, fino ad ottenere un composto morbido e omogeneo, fluido ma non troppo liquido.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9RLziPjXVnlEl9rRbBmy3Xx_0PaVovPNLV3QABsiq5DADlF0Hqr1aS1oO_USv-1sd1s216phNv5Jo_7tH8oJYMN9qsAzIe2xQvMoGGlQuSnGSic25qfvRbMpL6D7bNVmUtlo2ZKmvoYC/s1600/06.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-9RLziPjXVnlEl9rRbBmy3Xx_0PaVovPNLV3QABsiq5DADlF0Hqr1aS1oO_USv-1sd1s216phNv5Jo_7tH8oJYMN9qsAzIe2xQvMoGGlQuSnGSic25qfvRbMpL6D7bNVmUtlo2ZKmvoYC/s320/06.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaaI41iDh21VMHSS7q9fZgv3hBhnDHNQWzYmvoaXAtRiDnSU_pkfoJvPHU6YMusKzSCz91Pv-O_Nm8BljfqH-waCTWg1HYVSknPa6RM1ozOyVOGH5DoBU8moWKuqUnj3Br7mlFGCfWkas/s1600/08.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAaaI41iDh21VMHSS7q9fZgv3hBhnDHNQWzYmvoaXAtRiDnSU_pkfoJvPHU6YMusKzSCz91Pv-O_Nm8BljfqH-waCTWg1HYVSknPa6RM1ozOyVOGH5DoBU8moWKuqUnj3Br7mlFGCfWkas/s320/08.JPG" width="320" /></a></div>
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Versare l'impasto ottenuto in una teglia ben ricoperta di olio. La pattona non dovrà essere alta più di 3-4 centimetri quindi, se necessario, utilizzate più teglie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qLLXlpBVuN92AmJLFgNJWOAEkcmweZ7uT0unpU59oD1rLtWbTcEiiTJg8I0XHH0MbgCDwADXM0QhnzuAm9aWSjxIrTz36QAj8I2eK7kNwqMMX3zC4hS1Lo7buL3tkO2YSz8xamqM1VPo/s1600/09.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qLLXlpBVuN92AmJLFgNJWOAEkcmweZ7uT0unpU59oD1rLtWbTcEiiTJg8I0XHH0MbgCDwADXM0QhnzuAm9aWSjxIrTz36QAj8I2eK7kNwqMMX3zC4hS1Lo7buL3tkO2YSz8xamqM1VPo/s320/09.JPG" width="320" /></a></div>
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Infornare a 160° per 30-40 minuti circa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1n3kv_IXaUvFMIaP3JlGKAfBz0eiGjEhdqz7Fn6suKPnn4toIAuiOproN-ACuKGHV8IHNqMG56TrFKVXIDh6Ur-raqXPwKMQ878QB0vXzya5AuHWUh0fxI9JAeSaX2o3n8eNusfxD2kx/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1n3kv_IXaUvFMIaP3JlGKAfBz0eiGjEhdqz7Fn6suKPnn4toIAuiOproN-ACuKGHV8IHNqMG56TrFKVXIDh6Ur-raqXPwKMQ878QB0vXzya5AuHWUh0fxI9JAeSaX2o3n8eNusfxD2kx/s320/10.JPG" width="320" /></a></div>
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La Pattona sarà ben cotta quando in superficie si formeranno delle "crepe".</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUprbIDnaTA4Z15Q7b_PXNLhWtrVdXujUme7RpKDyziVj0vOWkPPmx1JxtNukk0U_N-KpHGlMEGoRxDixAdxfr3-_oX1R5ZiTeF9cgwfBunixOcG4UesmwyGZ9Mn8GA_TbS07Kr-l7v6wM/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUprbIDnaTA4Z15Q7b_PXNLhWtrVdXujUme7RpKDyziVj0vOWkPPmx1JxtNukk0U_N-KpHGlMEGoRxDixAdxfr3-_oX1R5ZiTeF9cgwfBunixOcG4UesmwyGZ9Mn8GA_TbS07Kr-l7v6wM/s320/11.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-76471046980949298032015-10-10T13:00:00.000+02:002015-10-10T13:00:03.902+02:00Pizza Salsiccia & Porri e recensione "La Scuola degli Ingredienti Segreti"<div class="separator" style="clear: both; text-align: justify;">
Devo dire la verità... avevo in casa da qualche giorno sia delle salsicce che un bel porro e avevo anche una gran voglia di pizza... ho combinato insieme le due cose e ne è uscita una pizza bianca <u>saporitissima</u> e davvero buona... </div>
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E alla fine della ricetta vi lascio anche la recensione di un libro che ho appena finito di leggere... "La scuola degli ingredienti segreti" di Erica Bauermeister...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisf_mWEaRN1ialnxFGCfCWNTfQnoCWmZOccI2EZnuX2qKMEoGX8IrkCnfjgNrZi5L-aL7LhLVwcsUszU9PninzrKPyO-XsLq300JjvsqMWzo7q6nIwbiTYmUjllJ5F8OHk5m73W_sL2B9Q/s1600/a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisf_mWEaRN1ialnxFGCfCWNTfQnoCWmZOccI2EZnuX2qKMEoGX8IrkCnfjgNrZi5L-aL7LhLVwcsUszU9PninzrKPyO-XsLq300JjvsqMWzo7q6nIwbiTYmUjllJ5F8OHk5m73W_sL2B9Q/s400/a.JPG" width="400" /></a></div>
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Ingredienti:<br />
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3 salsicce<br />
1 porro<br />
1 cipolla rossa<br />
2 cucchiai di olio extravergine di oliva<br />
1 cucchiaio di brandy<br />
3-4 foglie di basilico<br />
500 g di pasta per la pizza<br />
2 mozzarelle<br />
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Pulire il porro e tagliarlo a rondelle. Metterlo in un tegame insieme all'olio extravergine di oliva.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtCsIAVVi2Xm6uhCTR53W8BA-a7-3jpkFtHkwXYiOk56jMD7nbn0zN_DeKwJqPcFaINbZM7au6t8BKVOr4o09KudujbyjGQsbVEGHCpHL4x-_qPQ8WOFhs-8mSZl4gcfdtvp60YHGcMEK/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtCsIAVVi2Xm6uhCTR53W8BA-a7-3jpkFtHkwXYiOk56jMD7nbn0zN_DeKwJqPcFaINbZM7au6t8BKVOr4o09KudujbyjGQsbVEGHCpHL4x-_qPQ8WOFhs-8mSZl4gcfdtvp60YHGcMEK/s320/1.JPG" width="320" /></a></div>
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Aggiungere la cipolla rossa tagliata grossolanamente.</div>
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Alzare la fiamma, versare il brandy e far sfumare. Lasciar cuocere per 5 minuti abbassando la fiamma.</div>
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Pelare le salsicce e sbriciolarle poi aggiungere insieme ai porri e alla cipolla.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFpcSE6qLtMJproRB-NDfJgMBRC5GRMegb_oPX9ci5NUI9plv-aUE6Wc3SjK1OPpCzstcqYj-eVWPF5jVoNsIQZj57V1u2m2wgOsLQh2DU5tcZmP7-QsbCMKG0z2ACfLh2nqcH4dEfend/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFpcSE6qLtMJproRB-NDfJgMBRC5GRMegb_oPX9ci5NUI9plv-aUE6Wc3SjK1OPpCzstcqYj-eVWPF5jVoNsIQZj57V1u2m2wgOsLQh2DU5tcZmP7-QsbCMKG0z2ACfLh2nqcH4dEfend/s320/4.JPG" width="320" /></a></div>
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Mescolare e far cuocere per 10-15 minuti a fuoco medio.</div>
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A fine cottura far raffreddare e aggiungere le foglie di basilico fresco.</div>
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Stendere la pasta della pizza in 2 teglie ben cosparse di olio extravergine. Sbriciolare sopra la mozzarella.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJj0BCXOi2CNuSzAo501oD0hpbga9ywY-IphJ0-8YtGgIo7xcs8Wn_bC2Yda8g4AT0YZKDZjZ71K3R5uHSzXPQ3uZnB7THAv7sbS0EfV-3COy35DECDPJwz2_rB56E7FknsegHCwIr08hB/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJj0BCXOi2CNuSzAo501oD0hpbga9ywY-IphJ0-8YtGgIo7xcs8Wn_bC2Yda8g4AT0YZKDZjZ71K3R5uHSzXPQ3uZnB7THAv7sbS0EfV-3COy35DECDPJwz2_rB56E7FknsegHCwIr08hB/s320/7.JPG" width="320" /></a></div>
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Versare i porri e le salsicce su entrambe le pizze.</div>
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Infornare a 200° per 25-30 minuti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7UpMY_kwcfwAyDh9WAO4YJm-AW-QbJGhC2O2Y1t4QsEZYKQEsjxjAzEchm21Zx0hlXMe2lZ-rUCRXgGCcejlhicHCBluR521yTxS7xEBjMcs1HJEsKKwlcOkr4Kumadd6Rhpug2Xdlmg/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7UpMY_kwcfwAyDh9WAO4YJm-AW-QbJGhC2O2Y1t4QsEZYKQEsjxjAzEchm21Zx0hlXMe2lZ-rUCRXgGCcejlhicHCBluR521yTxS7xEBjMcs1HJEsKKwlcOkr4Kumadd6Rhpug2Xdlmg/s320/10.JPG" width="320" /></a></div>
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Sfornare e servire nei piatti ancora bollenti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdEVmDP7zOBciXFr2JXBJP730VnxhgHxSFIYgV8SKkNmn1sQxfcncgOpQhnEG1XdQs6SgK7PoRd6LAmhjU-Yt9kNcUlSVjpiJDdpWWHSp2ub5KUGWb63yZX-tcCpPDY_Rhi-8C9apsfQC/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdEVmDP7zOBciXFr2JXBJP730VnxhgHxSFIYgV8SKkNmn1sQxfcncgOpQhnEG1XdQs6SgK7PoRd6LAmhjU-Yt9kNcUlSVjpiJDdpWWHSp2ub5KUGWb63yZX-tcCpPDY_Rhi-8C9apsfQC/s320/11.JPG" width="320" /></a></div>
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Per restare sempre in tema di cucina ecco il libro che ho appena finito di leggere. E' un libro piacevole, poetico e la lettura è davvero scorrevole. </div>
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L'autrice utilizza frasi, terminologie e parole che rivelano lo spirito con cui questo libro è stato scritto e lo smisurato amore per ricette e ingredienti. </div>
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Come dicevo prima è una lettura leggera e scorrevole, non un testo impegnativo, anche se, in realtà, è una continua metafora tra la cucina e la vita, tra le relazioni fra i protagonisti e le preparazioni dei vari cibi, tra i mix di spezie e i sentimenti che emergono pagina dopo pagina.</div>
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Personalmente mi è piaciuto molto e credo proprio che cercherò altri titoli di questa autrice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1LAic3FimebekqHVawMJzHgIbyE3GwsIZ9p0SJQLvqHg5KrwU9kQnzCsiAYH0bS9zp0e5vWvhI3zYFZQdhFNuUMNrZKuQ7T5M9afpPnNl2A2EdM4hVpbyzdfJdzb11fn6boGmDOO_Dnt/s1600/scuola+ingredienti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1LAic3FimebekqHVawMJzHgIbyE3GwsIZ9p0SJQLvqHg5KrwU9kQnzCsiAYH0bS9zp0e5vWvhI3zYFZQdhFNuUMNrZKuQ7T5M9afpPnNl2A2EdM4hVpbyzdfJdzb11fn6boGmDOO_Dnt/s400/scuola+ingredienti.jpg" width="263" /></a></div>
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Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-66972653947604946372015-10-06T13:00:00.000+02:002015-10-06T13:00:02.593+02:00ExpoUn altro post di fotografie di questa mio ultima "avventura"<br />
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La Pro Loco di Langhirano ha organizzato la gita serale ad Expo e ci sono andata... Qui vi lascio alcune fotografie fatte "fra una goccia e l'altra" di quello che sono riuscita a vedere... purtroppo le foto sono appena mosse perché andavo veramente di corsa per riuscire a vedere il più possibile... </div>
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Di padiglioni sono riuscita a visitarne solo 5 (Argentina, Brasile, Bahrein, Oman e Ungheria) perché c'erano delle code infinite ma ne è comunque valsa la pena... </div>
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E' stato bellissimo anche solo passeggiare per il Decumano e vedere tutte le luci e gli allestimenti esterni... Sono davvero contenta di esserci andata perché merita anche se il tempo non era proprio dalla nostra parte ;-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxraIyhgaPZ3FnFXIcYcr-O9k_HsmX6OT34eZdIwRs5Ht7r3rHmCxLsjZRxaVgGaoizuh57Kx8UpT88Wsk1joq2W3qT2i1_781CXyci1PlbPDP66aimNmWTvK5mXPe91zj6C1BQVbh_zlr/s1600/foody.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxraIyhgaPZ3FnFXIcYcr-O9k_HsmX6OT34eZdIwRs5Ht7r3rHmCxLsjZRxaVgGaoizuh57Kx8UpT88Wsk1joq2W3qT2i1_781CXyci1PlbPDP66aimNmWTvK5mXPe91zj6C1BQVbh_zlr/s400/foody.jpg" width="400" /></a></div>
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Questa è stata la prima fila ai tornelli... Iniziamo bene ;-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7fo8DJHgNH2HFClU1Z3mqjM_dn63zSe0nHoz998mIgED8uXFP0UH5A4-c3vRWP2c-GA5eEyP0hC1cqJhf0INO7_iGIlHK_cBPcpu5Wlyc2PZ7Kyn5FMuwJdRKBPamCdYOMmI5FymX1im/s1600/P1070126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7fo8DJHgNH2HFClU1Z3mqjM_dn63zSe0nHoz998mIgED8uXFP0UH5A4-c3vRWP2c-GA5eEyP0hC1cqJhf0INO7_iGIlHK_cBPcpu5Wlyc2PZ7Kyn5FMuwJdRKBPamCdYOMmI5FymX1im/s320/P1070126.JPG" width="320" /></a></div>
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Il Padiglione della Spagna</div>
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Israele</div>
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Piazza Italia nell'intersezione fra Decumano e Cardo</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOm7SH0xjOx8-xQwhXwUh_IXrOz0yfl7htMFDjq-r6708c6PGIxCCAZGEq4DBWfXLnmyfPEMgBuCVlpFoSyj_ogRLSvGBWCfbzREsJS55hF352qUci_OzH03J958CDiDUCkwShbU2yzT6z/s1600/P1070139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOm7SH0xjOx8-xQwhXwUh_IXrOz0yfl7htMFDjq-r6708c6PGIxCCAZGEq4DBWfXLnmyfPEMgBuCVlpFoSyj_ogRLSvGBWCfbzREsJS55hF352qUci_OzH03J958CDiDUCkwShbU2yzT6z/s320/P1070139.JPG" width="320" /></a></div>
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Iran</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilB1dSu9zJExiHTRyUOmuD-EAKlflKYonXpE2-i8x69Z63SLACqBelQ8GKgSqsaxpng1EfoD9ZQCHB7Cv9eB8P3rUnaOxXhC25ScQi_4KqsvA2Yhd3T7CUnVfIVd_e_IYIuNysJFBw3g0B/s1600/P1070155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilB1dSu9zJExiHTRyUOmuD-EAKlflKYonXpE2-i8x69Z63SLACqBelQ8GKgSqsaxpng1EfoD9ZQCHB7Cv9eB8P3rUnaOxXhC25ScQi_4KqsvA2Yhd3T7CUnVfIVd_e_IYIuNysJFBw3g0B/s320/P1070155.JPG" width="320" /></a></div>
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Germania</div>
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Il Decumano</div>
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Stati Uniti d'America</div>
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Kazakistan</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsYupr4ztRr4ANS9b8SQzMkqu0-0clI5IaBzKSfdFgDuChk6kspK6Z-gPP0_gzkpRVdq5HEhkgAOMscd9cDELs4BnsXfR8KoAvIL82Hg77gp1wKVuaRgyNRSK8FruvYD3Irm4JE0heiUm/s1600/P1070174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsYupr4ztRr4ANS9b8SQzMkqu0-0clI5IaBzKSfdFgDuChk6kspK6Z-gPP0_gzkpRVdq5HEhkgAOMscd9cDELs4BnsXfR8KoAvIL82Hg77gp1wKVuaRgyNRSK8FruvYD3Irm4JE0heiUm/s320/P1070174.JPG" width="320" /></a></div>
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Argentina (l'interno)</div>
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Ungheria (l'interno)</div>
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Cina</div>
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Malesia</div>
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Brasile (l'interno)</div>
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Repubblica Ceca</div>
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Le statue vicine al padiglione Zero in stile Arcimboldo fatte di finta frutta, verdura e altro cibo</div>
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Azerbaijan</div>
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Giappone e Slovacchia</div>
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Turkmenistan</div>
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e infine l'Albero della Vita e, a sinistra, si intravvede il padiglione Italia al quale era impossibile anche solo avvicinarsi da tanta gente c'era...</div>
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-27633882575575898752015-10-02T13:00:00.000+02:002015-10-02T13:00:03.424+02:00Risotto ai Porcini Freschi<div style="text-align: justify;">
Il risotto ai funghi porcini freschi è un tipico piatto autunnale dal gustoso e aromatico sapore dovuto alla presenza del Re dei funghi: il PORCINO!!!</div>
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Questo risotto secondo me è davvero buonissimo. </div>
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Ormai è davvero arrivato l'autunno, è la stagione dei funghi, e con i primi "freddini" si mangia volentieri un bel piatto fumante e cremoso di risotto. Indubbiamente il risultato è ottimo ma, se si ha voglia di un buon risotto anche in altri periodi dell'anno, si possono benissimo utilizzare anche i porcini secchi.</div>
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<u>Ingredienti</u>:</div>
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320 g di Riso Carnaroli</div>
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300 g di funghi porcini freschi</div>
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1 l di brodo di carne circa</div>
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1/2 bicchiere di vino bianco secco</div>
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1/2 cipolla</div>
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1 spicchio d'aglio</div>
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2 cucchiai di olio extravergine di oliva</div>
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60 g burro</div>
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40 g Parmigiano grattugiato</div>
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sale</div>
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La prima cosa da fare è pulire bene i funghi raschiandoli alla base per togliere bene tutta la terra e pulirli con della carta assorbente bagnata per poi tamponarli e asciugarli bene. Tagliarli a fettine abbastanza sottili.</div>
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Mettere l'olio a scaldare insieme alla cipolla tritata finemente e allo spicchio d'aglio lasciato interno (dovremo poi ricordarci di toglierlo).</div>
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Versare i funghi e far rosolare qualche secondo. </div>
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<span style="text-align: justify;">Sfumare con 1/2 bicchiere di vino bianco secco, alzare la fiamma e far cuocere 5 minuti.</span><br />
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Togliere lo spicchio di aglio che avrà già rilasciato il suo aroma. Versare il riso e far tostare mescolando continuamente.</div>
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Aggiungere il brodo bollente man mano che si assorbe e portare a cottura il riso mescolando spesso.</div>
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Aggiustare di sale se necessario.</div>
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Quando il riso sarà cotto spegnere la fiamma, mantecare con il burro e il Parmigiano grattugiato e mescolare bene.</div>
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Lasciar riposare per un paio di minuti prima di servire nei piatti.</div>
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Oggi è la festa degli Angeli Custodi e si festeggiano i nonni... Il mio piccolo ha fatto un pensierino per i suoi nonni e stamattina si è svegliato tutto agitato perché non vedeva l'ora di portargli i "regalini"...</div>
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<span id="goog_541291982"></span><span id="goog_541291983"></span><br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-7629219580280246602015-09-28T07:00:00.000+02:002015-09-28T07:00:04.967+02:00Pollo con Pomodorini e Pesto<div style="text-align: justify;">
Sono continuamente alla ricerca di idee per poter servire la carne di pollo in maniera originale e soprattutto saporita e, questa volta, ho provato a farlo con il pesto e i pomodorini. Devo dire che il risultato è stato davvero buono, la carne era tenera e gustosa e il sughetto era sicuramente "da scarpetta col pane" ;-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekZdWZrgpbxf6QYTJjgExUKkYR2X0l1WO_YyDljtCyHQQnCx7t2SAPxiC2ScoyQppnJrYXFBfoifCb4Rvb4isXMsHwVAAMzXVrwrNspojvCeetB8_Qdpz4S3t1LVKslbMuZ4XdzxWG8Pi/s1600/a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekZdWZrgpbxf6QYTJjgExUKkYR2X0l1WO_YyDljtCyHQQnCx7t2SAPxiC2ScoyQppnJrYXFBfoifCb4Rvb4isXMsHwVAAMzXVrwrNspojvCeetB8_Qdpz4S3t1LVKslbMuZ4XdzxWG8Pi/s400/a.JPG" width="400" /></a></div>
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Ingredienti:<br />
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5 sovracosce di pollo<br />
1 cipolla rossa<br />
5-6 cucchiai di olio extravergine di oliva<br />
2 cucchiai di brodo granulare vegetale<br />
1 cucchiaio di paprika dolce<br />
10-12 pomodorini ciliegino<br />
100 g di pesto genovese<br />
sale<br />
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Tagliare grossolanamente la cipolla e metterla ad appassire in un tegame insieme all'olio extravergine.</div>
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Incidere la pelle del pollo e far rosolare, da entrambi i lati, per qualche minuto.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGEfxkEfBkddFuHvExiWS7acKBwFJaSdwYNbzLmuUceurHTzUe5Q_NSluCLSz8cM9lPEJtz-eFae4iS6R6slwNZZk8iEiEw2w9u2hKQBm4YQeiPH5nihTVWF1AFEFdWgQLh_dOWfNAG3k/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGEfxkEfBkddFuHvExiWS7acKBwFJaSdwYNbzLmuUceurHTzUe5Q_NSluCLSz8cM9lPEJtz-eFae4iS6R6slwNZZk8iEiEw2w9u2hKQBm4YQeiPH5nihTVWF1AFEFdWgQLh_dOWfNAG3k/s320/2.JPG" width="320" /></a></div>
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Aggiungere il brodo granulare vegetale e la paprika.</div>
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Mettere il coperchio e far cuocere, a fiamma bassa, per 20-25 minuti girando il pollo a metà cottura.. Se necessario aggiungere un mezzo bicchiere d'acqua.</div>
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Aggiungere i pomodorini tagliati in 4 parti.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTIOBvbpHG6dji9BO74uDY5EEtJtOHCQzqYZALFA36lz_WLC2Ay7iVbCRxt-tjLB2hYYyiLVkY5qLKAnWNABxQZTQK1DD6kFrN6jd4mH3lJXwhtG4xHOzo0IJVcQwZezd5_cnR_WjrrB_/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTIOBvbpHG6dji9BO74uDY5EEtJtOHCQzqYZALFA36lz_WLC2Ay7iVbCRxt-tjLB2hYYyiLVkY5qLKAnWNABxQZTQK1DD6kFrN6jd4mH3lJXwhtG4xHOzo0IJVcQwZezd5_cnR_WjrrB_/s320/5.JPG" width="320" /></a></div>
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Aggiungere anche tutto il pesto genovese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyPvgKl6URlc_UVd1oCXFXk1uU8NFyUW4qM67xbzubTZwU4SMguv074J6vObLMT3MRiR3n1mLDMF33WvEhl6GZWhvdINvmvmf5h4ubBHYWMDVILatzI1WPHT8Hp8WWgFyReDfiLGe_t5G/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyPvgKl6URlc_UVd1oCXFXk1uU8NFyUW4qM67xbzubTZwU4SMguv074J6vObLMT3MRiR3n1mLDMF33WvEhl6GZWhvdINvmvmf5h4ubBHYWMDVILatzI1WPHT8Hp8WWgFyReDfiLGe_t5G/s320/6.JPG" width="320" /></a></div>
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Versare 1/2 bicchiere di acqua e far cuocere, sempre con coperchio e sempre a fiamma bassa, per almeno mezz'ora, avendo cura di girare il pollo a metà cottura.</div>
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Quando il pollo sarà bene cotto e il sughetto si sarà ristretto spegnere il fuoco e lasciare al caldo. Aggiustare di sale se necessario, il brodo granulare è già molto saporito di suo.</div>
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Servire nei piatti accompagnato da riso bianco (l'ideale è il riso basmati) o, come nel mio caso, con un bel risotto al soffritto rosso visto che il mio bimbo voleva quello!!! ;-)</div>
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Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-7934175119241965482015-09-25T07:00:00.000+02:002015-09-25T07:00:05.917+02:00Gli Spaghetti con le Polpette di Lilli & il Vagabondo<div style="text-align: center;">
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Gli spaghetti con le polpettine di luganega sono un piatto ricco, saporito e MOLTO sostanzioso e, proprio per questo motivo, si può considerarlo un piatto unico.</div>
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Questa ricetta di spaghetti fa gola proprio a tutti, grandi e piccini... Il mio bimbo ne va matto e me li chiede spesso e, da quando ha visto il cartone animato che mi ha ispirato la ricetta, me li chiede ancora più volentieri...</div>
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Chi non ha mai visto il film della Disney "Lilli e il Vagabondo"? Perfino a questi due bellissimi cagnetti fanno gola questi spaghetti e se ne gustano un bel piatto insieme sotto un cielo stellato scambiandosi "senza volere" un dolcissimo bacino...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4B_x60d6HNTGSITkAwen6kyR1RTpL88vgzjKVw3pE0awUjjJ-70qEvE0BMjMic7-LQ2C2hEenCnDuuOzQBBSHfk1MypCcKyyKadrgy_MeVF2_-fEALJ7tsfoyQV0dZE_8byBFhc81RDV/s1600/a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4B_x60d6HNTGSITkAwen6kyR1RTpL88vgzjKVw3pE0awUjjJ-70qEvE0BMjMic7-LQ2C2hEenCnDuuOzQBBSHfk1MypCcKyyKadrgy_MeVF2_-fEALJ7tsfoyQV0dZE_8byBFhc81RDV/s400/a.jpg" width="400" /></a></div>
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Ingredienti:<br />
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320 g di spaghetti n°5<br />
300 g di luganega<br />
1/2 cipolla<br />
1/2 bicchiere di vino bianco<br />
3 cucchiai di olio extravergine di oliva<br />
2 cucchiai di triplo concentrato di pomodoro<br />
5-6 foglie di basilico fresco<br />
1 cucchiaino di brodo granulare vegetale<br />
40 g di Parmigiano grattugiato<br />
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In una padella far scaldare l'olio e soffriggere la cipolla tritata finemente.<br />
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Aggiungere il triplo concentrato di pomodoro (con un pizzico di zucchero per togliere acidità) e mescolare.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrdR2PKfQljUbhuTD7ADkSrsLlokIU_l9KMoUES9uI4UgXpiJf7SJHsBHxX-kBnsipaf4oQW6gxUkq3M2sSCfDLiYFmnsEw26e9qDMo_hmctBbESMMd0Rs5tWViTHtoeC8IXF6Hq5dTIF/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrdR2PKfQljUbhuTD7ADkSrsLlokIU_l9KMoUES9uI4UgXpiJf7SJHsBHxX-kBnsipaf4oQW6gxUkq3M2sSCfDLiYFmnsEw26e9qDMo_hmctBbESMMd0Rs5tWViTHtoeC8IXF6Hq5dTIF/s320/2.JPG" width="320" /></a></div>
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Rompere a metà le foglie di basilico e aggiungerle al sugo. Versare 1/2 bicchiere di vino bianco secco e far sfumare a fuoco vivace.</div>
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Nel frattempo preparare le polpettine di carne togliendo la pelle alla luganega e formando delle piccole palline con le mani.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaGUh38lxdinAUGc1hjvzkvvVSobfrNdvYFQlJzrNNRI7KN9uucUwsA0GjxLoS5SVf_rUe1X7wwq4h362XG81Shs6PX3MGVH6VJ15Ur3zeOfAkK5749822Ol3IOV-5YDFx6frAzu_1GqE/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCaGUh38lxdinAUGc1hjvzkvvVSobfrNdvYFQlJzrNNRI7KN9uucUwsA0GjxLoS5SVf_rUe1X7wwq4h362XG81Shs6PX3MGVH6VJ15Ur3zeOfAkK5749822Ol3IOV-5YDFx6frAzu_1GqE/s320/5.JPG" width="320" /></a></div>
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Versare le polpettine nel sugo e far rosolare su tutti i lati avendo cura di mescolare delicatamente con un cucchiaio di legno.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksJ0k5qbTvdXRH9q24yUgez6Xnq30NdhBd8yJVqtxTEGslLtgx5ekyWE9N44s1uC2IOSe-mIrci71USU5wGlHzvkPhf_unb-8UpEMNMYpBL4XuirtxVvvXVfbiKoBW1Bo727p31vkSaIx/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjksJ0k5qbTvdXRH9q24yUgez6Xnq30NdhBd8yJVqtxTEGslLtgx5ekyWE9N44s1uC2IOSe-mIrci71USU5wGlHzvkPhf_unb-8UpEMNMYpBL4XuirtxVvvXVfbiKoBW1Bo727p31vkSaIx/s320/6.JPG" width="320" /></a></div>
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Preparare il brodo mettendo il cucchiaio di brodo granulare in 200 ml di acqua e versare sulle polpettine. Lasciar cuocere, con il coperchio, per almeno 1/2 ora.</div>
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Quando il sugo si sarà ben ristretto vorrà dire che è pronto. Cuocere gli spaghetti in abbondante acqua salata, scolare e condire con il sugo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdosFOHtyDtKT25uxGCqmVwGgZDM4ueMHKBmsyVwmM1rfUZAf0HQQBCu8ozepLtmrrgK3si_WhOhlLjwvpIKwNSWJ3VqUaepNDZC5D-txqE4C8PO9r1WE5_ObdgJPzd0EZTy4k3HuWyqtG/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdosFOHtyDtKT25uxGCqmVwGgZDM4ueMHKBmsyVwmM1rfUZAf0HQQBCu8ozepLtmrrgK3si_WhOhlLjwvpIKwNSWJ3VqUaepNDZC5D-txqE4C8PO9r1WE5_ObdgJPzd0EZTy4k3HuWyqtG/s320/8.JPG" width="320" /></a></div>
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Mescolare bene e aggiungere metà del Parmigiano grattugiato. Mescolare ancora.</div>
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L'altra metà del Parmigiano andrà messa direttamente sugli spaghetti nei piatti. Buon Appetito!!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmWsMqwQ-MhLSldruXLrwvSJOV31Oqe-tpNcoTPJlWtSh5rcOSZlVVkgiILC-pd-L6Vmp05HFat2oD5j3QZOdwRzuQy0tVPENS4U_ftHpsLwatNOJC_CGXfAEJlPzX0NyhwFzsCjhsGJg/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMmWsMqwQ-MhLSldruXLrwvSJOV31Oqe-tpNcoTPJlWtSh5rcOSZlVVkgiILC-pd-L6Vmp05HFat2oD5j3QZOdwRzuQy0tVPENS4U_ftHpsLwatNOJC_CGXfAEJlPzX0NyhwFzsCjhsGJg/s320/10.JPG" width="320" /></a></div>
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E ormai è ora che vi presenti anche il nuovo arrivato in casa nostra... Il piccolo Nerino... ogni volta che lo vedo mi si stringe il cuore perché è praticamente uguale alla mia Pro... </div>
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Ma questo piccolo fagottino ha tanto bisogno di coccole e di una famiglia e, poco alla volta, la mia Pissina lo sta accettando... Ben Arrivato Piccolino...</div>
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-74795464985506690032015-09-21T07:00:00.000+02:002015-09-21T07:00:03.666+02:00Salmì di Capriolo <div style="text-align: justify;">
Benarrivato Autunno... Mi dispiace davvero TANTO che sia finita l'estate ma anche l'inizio dell'autunno ha un suo fascino... è vero che le giornate si sono già accorciate molto ma è anche vero che, se c'è il sole, si sta ancora molto bene all'aria aperta... </div>
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E per dare il benvenuto a questa stagione ho pensato di mettere una ricetta che si sposa bene con una bella polenta calda o, come nel mio caso, con un ottimo pane di mais servito caldo.</div>
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Questa ricetta l'ho potuta sperimentare grazie ad un bel pezzo di capriolo che mi ha regalato un mio amico/collega/ex vicino di casa... Lui è un cacciatore e fa parte di un'associazione chiamata URCA. Questa associazione si occupa appunto di caccia e di ambiente ed ha anche in gestione un'oasi faunistica dove vengono condotti importanti studi, dagli insetti ai gamberi di acqua dolce fino ai grandi ungulati.<br />
Mi hanno spiegato che gli abbattimenti al capriolo sono solo selettivi, si può abbattere solo quella parte di popolazione in eccesso, suddivisa per classi di sesso e di età, la cui presenza massiva potrebbe provocare danni all'ecosistema (all'agricoltura, ai boschi ecc..) e che questi abbattimenti vengono fatti solo previa autorizzazione della Provincia.<br />
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I volantini che vedete in questa prima foto sono quelli che sono stati distribuiti lo scorso mese di Agosto al Gazzolo Fest, una festa che si è svolta a Langhirano, e, all'interno contenevano alcune mie ricette fatte appunto con carne di cacciagione...</div>
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<u>Ingredienti</u>:</div>
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1 kg di capriolo</div>
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1 bottiglia di vino rosso corposo</div>
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1 pizzico di noce moscata</div>
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1 pizzico di cannella</div>
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2 chiodi di garofano</div>
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1 costa di sedano </div>
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1 carota</div>
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1 cipolla (piccola)</div>
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1 spicchio di aglio</div>
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2-3 foglie di alloro</div>
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3-4 foglie di salvia</div>
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1 cucchiaio di lardo pesto con verdure</div>
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2 cucchiai di olio extravergine di oliva</div>
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sale</div>
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pepe nero in grani</div>
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In una pentola capiente mettere la carne a marinare insieme al vino rosso, alla noce moscata, alla cannella, ai chiodi di garofano, alla costa di sedano tagliata a pezzi, alla carota tagliata a rondelle, alla cipolla tagliata a metà, allo spicchio d'aglio lasciato intero per poi poterlo togliere facilmente, alle foglie di salvia spezzettate con le mani e ad un cucchiaino di sale abbondante. Lasciate marinare per almeno 12 ore, coperta con la pellicola trasparente, nella parte più bassa del frigo.</div>
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Far sciogliere il lardo pesto con verdure insieme all'olio in una pentola e far insaporire con le foglie di alloro e dei grani di pepe nero. </div>
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Tagliare a pezzetti tipo spezzatino la carne marinata.</div>
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Fate rosolare bene la carne su tutti i lati a fuoco vivace.</div>
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Colare il vino con le spezie usato per la marinatura e versarne una parte sulla carne. Far cuocere per un paio di ore, a fiamma bassa, aggiungendo poco alla volta il vino colato che avrà preso tutto il profumo delle spezie e delle verdure.</div>
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A fine cottura aggiustare eventualmente di sale.</div>
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Servire nei piatti ancora caldo accompagnato con un bel pane di mais o con polenta fumante.<br />
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<br />Anonymoushttp://www.blogger.com/profile/00554420210775341717noreply@blogger.com0tag:blogger.com,1999:blog-7697799508379351817.post-32135818679502202882015-09-19T07:00:00.000+02:002015-09-19T07:00:02.409+02:00Bella Bellaria... Sempre<div style="text-align: justify;">
Oggi niente ricetta... voglio solo lasciare qui sul blog qualche immagine delle mie ultime vacanze che sono state davvero SPECIALI!!! Che bello stare con la mia famiglia 24 ore al giorno... e quanto mi mancano quelle giornate... </div>
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Non poteva mancare LO SPORTING... non so quante volte ci sono andata in quelle 2 settimane ma di sicuro tante... ;-)))</div>
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Alcune cose carine che c'erano nei banchetti del mercatino serale...</div>
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E un gruppo di "isolite" meduse che, a detta del bagnino, erano innocue...</div>
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E questo è il mago che faceva gli spettacoli alla sera nel centro di Bellaria... lasciava tutti a bocca aperta compresi me e il mio piccino... </div>
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La ruota panoramica di Rimini e i fuochi d'artificio sulla spiaggia... </div>
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Era la prima volta che il mio bimbo vedeva i fuochi d'artificio e era un continuo "wow" "che belli" "wow" ;-)))</div>
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