tag:blogger.com,1999:blog-58017272518982693472024-03-16T02:09:14.185+01:00semi di vanigliaCiao, mi chiamo Floriana e vivo a Torino. Mi piace dipingere e cucinare, soprattutto dolci. o aperto questo blog perchè ho scoperto che adoro fotografare i dolci che preparo.Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-5801727251898269347.post-80924965686879818862019-09-08T16:27:00.000+02:002019-09-08T16:27:44.070+02:00le Camille fatte in casa<div style="text-align: justify;">
<span style="font-family: courier new, courier, monospace;">Siamo a settembre finalmente. Io non amo molto il periodo estivo, a meno di non trascorrerlo in un Paese del nord Europa dove le temperature sono più clementi.</span><br />
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<span style="font-family: courier new, courier, monospace;">In ogni caso settembre per me significa ogni volta un nuovo inizio e soprattutto l'inizio del mio periodo preferito dell'anno: l'autunno.</span><br />
<span style="font-family: courier new, courier, monospace;">E ovviamente è giunto il momento tanto atteso di riaccendere il forno.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Da tempo avevo intenzione di provare a preparare in casa le Camille. Dopo varie ricerche ho scelto di seguire la <a href="https://www.tavolartegusto.it/ricetta/ricetta-camille/">ricetta di Simona</a>.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0moBKJB-PnTNwPKxh1epmJTdAWYPmZvSfPtOPJ8M_98WhsCim4PJw_c-vAEffjxtbgbpEfCUahL-jCZUFl4QLTadecqGXL2diA7xT38OOAwTSfhtCdOM0eBnWtSyuavbCq53GFUGbnH0/s1600/camille_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="le Camille fatte in casa" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0moBKJB-PnTNwPKxh1epmJTdAWYPmZvSfPtOPJ8M_98WhsCim4PJw_c-vAEffjxtbgbpEfCUahL-jCZUFl4QLTadecqGXL2diA7xT38OOAwTSfhtCdOM0eBnWtSyuavbCq53GFUGbnH0/s640/camille_03.jpg" title="le Camille fatte in casa" width="640" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span itemprop="ingredients">167 g di carote</span><br /><span itemprop="ingredients">133 g di farina 00</span><br /><span itemprop="ingredients">133 g di zucchero a velo</span><br /><span itemprop="ingredients">67 g di farina di mandorle</span><br /><span itemprop="ingredients">67 g di succo d’arancia</span><br /><span itemprop="ingredients">38 g di olio di semi di girasole</span><br /><span itemprop="ingredients">15 g di burro </span><br /><span itemprop="ingredients">2 uova medie</span><br /><span itemprop="ingredients">zest di 1 arancia</span><br /><span itemprop="ingredients">1 pizzico di sale</span><br /><span itemprop="ingredients">12 g di lievito in polvere per dolci</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jcTp5aqreg55sgswXkWA3MtpS1dNS_yyfiy7C_VFPd4I4gyLaxtMlPMUwHjujbxH2cvNf7uY4O2r2vDhVkwIG4MNiPnH5ZGm_8fQjoVKM8q6hEwf71UdRc0l20aJcMj939uhozNyd-8/s1600/camille_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="le Camille fatte in casa" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jcTp5aqreg55sgswXkWA3MtpS1dNS_yyfiy7C_VFPd4I4gyLaxtMlPMUwHjujbxH2cvNf7uY4O2r2vDhVkwIG4MNiPnH5ZGm_8fQjoVKM8q6hEwf71UdRc0l20aJcMj939uhozNyd-8/s640/camille_02.jpg" title="le Camille fatte in casa" width="480" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;"><span itemprop="ingredients">Procedimento:</span></span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Pulite le carote e grattugiatele finemente. Mettetele quindi nel mixer con il burro fuso, l’olio, il succo e lo zest dell’arancia.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Il risultato deve essere una
purea di carote molto fine. Io ho usato il frullatore.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">In una ciotola montate le uova con lo zucchero fino ad ottenere un composto chiaro e </span><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">spumoso, quindi a</span>ggiungete la farina di mandorle.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Una volta amalgamato, aggiungete la purea di carote e montate ancora a velocità media.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Aggiungete quindi la farina, il lievito setacciato e il pizzico di sale.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Montate a velocità medio bassa, per amalgamare tutto.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">A questo punto versate il composto negli stampi imburrati e infarinati lasciando 5 mm dal bordo.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Cuocete le Camille in forno statico a 180° per 16 – 18 minuti. </span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sfornate e sformate e vostre Camille fatte in casa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXos16uDxHDV05zOZB_8hTm897DizQUkeFeYir9dlxIT5pYENsue7yKb7K0z38iZHuE1sHWvTaNunNoXGlRTH5DlKWRjl3fXcy7Lgpjp8m42_shQwKB1s18WV5-zsfE4aeoJ9r8KrGJr8/s1600/camille_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="le Camille fatte in casa" border="0" data-original-height="1600" data-original-width="1230" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXos16uDxHDV05zOZB_8hTm897DizQUkeFeYir9dlxIT5pYENsue7yKb7K0z38iZHuE1sHWvTaNunNoXGlRTH5DlKWRjl3fXcy7Lgpjp8m42_shQwKB1s18WV5-zsfE4aeoJ9r8KrGJr8/s640/camille_01.jpg" title="le Camille fatte in casa" width="492" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sono veramente ottime, decisamente non hanno nulla da invidiare alle originali.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Buon rientro a tutti.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"> </span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com3tag:blogger.com,1999:blog-5801727251898269347.post-4441460109467977812019-05-06T15:49:00.000+02:002019-05-06T15:50:57.966+02:00Italia Show 2019<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;">Anche quest'anno è arrivato il momento tanto atteso: </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Italia Show 2019</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>10-11-12 Maggio 2019</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Castello di San Giorgio Canavese (TO)</b></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Qui di seguito la <b>locandina</b> con tutte le informazioni per poter vedere di persona i lavori di <b>grandi artisti di livello internazionale</b>, nella splendida cornice del <b>Castello di San Giorgio Canavese</b> in provincia di Torino.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGPAiZ0zHUVZRuNYAVD05LdK_rI8S-GoXHr3NnRWJrBbKw69ln-VVCkozYfTeDCeWbzZpA9xo0oufysFEv6VyjwdAe2HH_f1NCcTo_RZ78Xjo1l85UxMUanVM07Y1ZnbBBBG-KRjzCQg/s1600/FB_IMG_1538678733101.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1007" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGPAiZ0zHUVZRuNYAVD05LdK_rI8S-GoXHr3NnRWJrBbKw69ln-VVCkozYfTeDCeWbzZpA9xo0oufysFEv6VyjwdAe2HH_f1NCcTo_RZ78Xjo1l85UxMUanVM07Y1ZnbBBBG-KRjzCQg/s400/FB_IMG_1538678733101.jpg" width="284" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwNG-nT8dXohYgQVZEpGjp6M0Wk49I2NMoqD8n2ci3077hwQk2IGs1vkREwRjBa99EFuP0PF1lgvlb1453ejX7sCmociVUsz7O4yXqsDbXnAxQ3xS2XMPlBMt7C0D8V71F0ZPZA4S1uY/s1600/FB_IMG_1538678744982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1007" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwNG-nT8dXohYgQVZEpGjp6M0Wk49I2NMoqD8n2ci3077hwQk2IGs1vkREwRjBa99EFuP0PF1lgvlb1453ejX7sCmociVUsz7O4yXqsDbXnAxQ3xS2XMPlBMt7C0D8V71F0ZPZA4S1uY/s400/FB_IMG_1538678744982.jpg" width="284" /></a><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Parteciperò anch'io, come negli ultimi 4 anni.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Per ora è tutto <b>top-secret</b>, ma a breve vi svelerò quale tema ho scelto e pubblicherò anche le fotografie del mio lavoro e dell'evento.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Al momento posso solo dire che i 2 pezzi fuori concorso saranno il mio <b>vaso con le peonie</b> e il <b>quadro con cui sono arrivata quinta a Italia Show 2016</b> per il tema "<i>La donna di ieri, oggi e domani</i>".</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tmEyW3KIaS-Nb1FYshTKvSbfCq1Kex6SbCNT8m2QVeojL2cXTzXR7Sf_OM5iA3Fvzct_oey6tyT9H2pR6p9hSnrzbaq2TzmIdwubpmN7mnuErHtLtMlbDp_x29_l-z5P8M6uXmGchwg/s1600/131_finito-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1568" data-original-width="1600" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3tmEyW3KIaS-Nb1FYshTKvSbfCq1Kex6SbCNT8m2QVeojL2cXTzXR7Sf_OM5iA3Fvzct_oey6tyT9H2pR6p9hSnrzbaq2TzmIdwubpmN7mnuErHtLtMlbDp_x29_l-z5P8M6uXmGchwg/s320/131_finito-01.jpeg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlMaYnbei12zVQyMFWbfYmXbMZnFZgOAkwo8-YbPOadABGLaS6EouS3nbfkpM0jwgwivSmJ1KeuNal_LXxzkBtZotxNZXVsTfRBNmW3EYJroNOE4HtIZXE2rSRkDBQApBiTjX15Y0PvE/s1600/DSCN0408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlMaYnbei12zVQyMFWbfYmXbMZnFZgOAkwo8-YbPOadABGLaS6EouS3nbfkpM0jwgwivSmJ1KeuNal_LXxzkBtZotxNZXVsTfRBNmW3EYJroNOE4HtIZXE2rSRkDBQApBiTjX15Y0PvE/s320/DSCN0408.JPG" width="240" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Vi aspetto tutti a partire da venerdì!!!</span><br />
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Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com0tag:blogger.com,1999:blog-5801727251898269347.post-11661212881481847492018-05-01T12:41:00.002+02:002018-05-06T18:29:46.357+02:00Biscotti al cocco<span style="font-family: "courier new" , "courier" , monospace;">Quando si cerca un risulato perfetto per dei biscottini che si sciolgano in bocca la soluzione è sempre una sola: la <b>sparabiscotti</b>.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Non vi siete ancora fatti conquistare da questa "diavoleria"? Ci avete provato ma i biscotti non si staccavano dalla sparabiscotti? Vi garantisco che se seguirete i miei consigli passo passo sfornerete dei biscottini deliziosi che tutti vi invidieranno.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">La ricetta con cui l'ho spuntata con la mia prima sparabiscotti è <a href="http://semivaniglia.blogspot.it/2013/01/la-sparabiscotti.html">questa</a>. Ma ho fatto anche un paio di varianti:</span><br />
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<li><span style="font-family: "courier new" , "courier" , monospace;">i <a href="http://semivaniglia.blogspot.it/2013/05/bucaneve-al-cacao-home-made.html">Bucaneve</a> home made; </span></li>
<li><span style="font-family: "courier new" , "courier" , monospace;">una versione <a href="http://semivaniglia.blogspot.it/2013/06/la-sparabiscotti-versione-gluten-free.html">gluten free</a>.</span></li>
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<span style="font-family: "courier new" , "courier" , monospace;">Questa volta ho deciso di provare ad aggiungere la farina di cocco, cambiando un po' la ricetta e devo dire che sono molto soddisfatta del risultato. Anche se devo ammettere di non essere una grande amante del cocco, ma per l'arte della pasticceria di fa questo ed altro. ;)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_Lnao0M2MNwaipZEBtjcyzKPsV7T9CAtmVhmJaguruACYFOeBINMtfDsuw0EjvA929rNGIGM5zAE2AAsNYi_P-NS3onS36wA-MGzUI8_XTPQatxLEjieh3ISdgXmwioo8bgM87-MR1c/s1600/biscotti+al+cocco_03.jpg" imageanchor="1"><img alt="Biscotti al cocco con sparabiscotti" border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_Lnao0M2MNwaipZEBtjcyzKPsV7T9CAtmVhmJaguruACYFOeBINMtfDsuw0EjvA929rNGIGM5zAE2AAsNYi_P-NS3onS36wA-MGzUI8_XTPQatxLEjieh3ISdgXmwioo8bgM87-MR1c/s640/biscotti+al+cocco_03.jpg" title="Biscotti al cocco con sparabiscotti" width="640" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">250g di farina 00</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">125g di farina di cocco</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 uova</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">170g di burro </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">130g di zucchero</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaino di lievito</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">sale</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4lqEL00NRlB4dZR_mZEaNnXa3-Rr3U1T9XgzkJvBG_7uUc9MfzSMHdX2yW_SxQTQHHF1Ew4m3pokNqYxPRczeTDsoeaubjyscOs-SSI54okIQycuiErsuP3AJInPhW5pxrPaRYm6LMg/s1600/biscotti+al+cocco_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Biscotti al cocco con sparabiscotti" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4lqEL00NRlB4dZR_mZEaNnXa3-Rr3U1T9XgzkJvBG_7uUc9MfzSMHdX2yW_SxQTQHHF1Ew4m3pokNqYxPRczeTDsoeaubjyscOs-SSI54okIQycuiErsuP3AJInPhW5pxrPaRYm6LMg/s640/biscotti+al+cocco_02.jpg" title="Biscotti al cocco con sparabiscotti" width="480" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Fate una fontana con la farina, la farina di cocco, lo zucchero e il lievito. Aggiungete il burro a temperatura ambiente tagliato a tocchetti, le uova e il sale.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Mescolate fino a formare un composto omogeneo. Fate riposare in frigorifero per circa 30 minuti.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Riprendete il composto e inseritelo nella sparabiscotti. "Sparate" i biscotti direttamente sulla teglia. </span><br />
<b><span style="font-family: "courier new" , "courier" , monospace;">Per il corretto uso della sparabiscotti <a href="http://semivaniglia.blogspot.it/2013/01/la-sparabiscotti.html">leggete qui</a>.</span></b><br />
<span style="font-family: "courier new" , "courier" , monospace;">Fate riposare i biscotti in frigorifero per almeno 10 minuti prima di infornare a 190° C per circa 10 minuti (i bordi devono diventare dorati).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGSseGzs3gj2g9ma8JsSD9olhIp0ptd2yX2-OnJhG2fxttv7Gvd0YKIzmiCDoFMeo66UtwhbOR9Q5kZ7_iOvDJ-tphGI3Gfc9IRkVm3lCRIVygAmkkyjmfQ2KdUUAu5fZy8yfUo2wnWk/s1600/biscotti+al+cocco_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Biscotti al cocco con sparabiscotti" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNGSseGzs3gj2g9ma8JsSD9olhIp0ptd2yX2-OnJhG2fxttv7Gvd0YKIzmiCDoFMeo66UtwhbOR9Q5kZ7_iOvDJ-tphGI3Gfc9IRkVm3lCRIVygAmkkyjmfQ2KdUUAu5fZy8yfUo2wnWk/s640/biscotti+al+cocco_01.jpg" title="Biscotti al cocco con sparabiscotti" width="480" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Allora? Vi siete convinti? La sparabiscotti è una grande alleata se non siete entusuasti all'idea di stendere la frolla col mattarello e passare tempo fra formine e ritagli da reimpastare.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Provate! Non resterete delusi. E poi fatemi sapere com'è andata.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Buon 1° Maggio! </b></span></div>
Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com57tag:blogger.com,1999:blog-5801727251898269347.post-28817216966085736672017-12-13T12:24:00.000+01:002017-12-13T14:08:59.443+01:00Sandwich cookies al cioccolato e dulce de leche<span style="font-family: "courier new" , "courier" , monospace;">Dopo averlo sempre evitato perché pensavo non mi piacesse, mi sono avventurata nel mondo del dulce de leche, dessert a base di latte originario dell'America Latina, utilizzato spesso come farcitura.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Ed è proprio come farcitura che l'ho utilizzato per questa ricetta, in occasione dell'ultimo Re-cake 2.0.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwJ3sP3bWeM0vjnKwM_WFMlz1coKAptY236QgNQEGvGm5yE1wUezpjMm172nco9WIYijzH8vMgDGXC36ud8cQ1DGFfMbxB3uYOPwd2QCBy4_WdLDhyphenhyphendPnSgWfDJlm-3PvyQanltyprdw/s1600/dulce-de-lece-01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sandwich cookies al cioccolato e dulce de leche" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwJ3sP3bWeM0vjnKwM_WFMlz1coKAptY236QgNQEGvGm5yE1wUezpjMm172nco9WIYijzH8vMgDGXC36ud8cQ1DGFfMbxB3uYOPwd2QCBy4_WdLDhyphenhyphendPnSgWfDJlm-3PvyQanltyprdw/s640/dulce-de-lece-01.JPG" title="Sandwich cookies al cioccolato e dulce de leche" width="480" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Ingredienti:</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: inherit; text-align: inherit;"><i>Per il dulche de leche:</i></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1/2 litro di latte fresco intero<br style="box-sizing: border-box;" />125 ml di zucchero semolato<br style="box-sizing: border-box;" />i semini estratti da una bacca di vaniglia (facoltativo)</span><span style="font-family: "courier new" , "courier" , monospace;">la punta di un cucchiaino</span><span style="font-family: "courier new" , "courier" , monospace;"> di bicarbonato di sodio</span></div>
<i style="font-family: "Courier New", Courier, monospace;">Per i biscotti:</i><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="150" data-original="150" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">150</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="g" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">farina 00</span></span><br />
<span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="50" data-original="50" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: "courier new" , "courier" , monospace; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">50</span><span style="font-family: "courier new" , "courier" , monospace; font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="g" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: "courier new" , "courier" , monospace; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="font-family: "courier new" , "courier" , monospace; font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-family: "courier new" , "courier" , monospace; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">cacao amaro</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="0.5" data-original="1/2" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1/2</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="cucchiaino" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">cucchiaino</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">sale</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="0.5" data-original="1/2" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1/2</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="cucchiaino" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">cucchiaino</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">bicarbonato</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="0.5" data-original="1/2" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1/2</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="cucchiaino" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">cucchiaino</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">cannella</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="1" data-normalized="0.125" data-original="1/8" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1/8</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="cucchiaino" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">cucchiaino</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">pepe di Cayenne</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="115" data-original="115" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">115</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="g" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">burro morbido</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="285" data-original="285" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">285</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="g" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">g</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">di zucchero semolato</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-notes" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">più altro per spolverare</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="2" data-original="2" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">2</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">uova grandi a temperatura ambiente</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-quantity" data-fraction="" data-normalized="1" data-original="1" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">1</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-unit" data-original="cucchiaino" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">cucchiaino</span><span style="font-size: inherit; text-align: inherit;"> </span><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">estratto di vaniglia</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span class="wpurp-recipe-ingredient-name" style="background-image: none; border-radius: 0px; border: 0px; box-shadow: none; box-sizing: border-box; display: inline-block; font-size: inherit; line-height: 22px; margin: 0px; max-width: none; padding: 0px; position: static; text-align: inherit; vertical-align: inherit;">dulce de leche</span><span style="font-size: inherit; text-align: inherit;"> per farcire</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkkfHD934oyoctN2RKTyMg_UfufyqCQxsHKfnlbQWqDetnJo6moTD1YRaF7pUG-szmfIrPpTsFNhAs1IoxgVAobPiyXe7JoDvmbCzroGp0kCPi9R81l_UQIN0AvaAcfQz-ocUd96TEwc/s1600/dulce-de-lece-02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sandwich cookies al cioccolato e dulce de leche" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkkfHD934oyoctN2RKTyMg_UfufyqCQxsHKfnlbQWqDetnJo6moTD1YRaF7pUG-szmfIrPpTsFNhAs1IoxgVAobPiyXe7JoDvmbCzroGp0kCPi9R81l_UQIN0AvaAcfQz-ocUd96TEwc/s640/dulce-de-lece-02.JPG" title="Sandwich cookies al cioccolato e dulce de leche" width="480" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: inherit; text-align: inherit;"><b>Procedimento:</b></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="text-align: inherit;"><i>Per il dulche de leche:</i></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Mettete tutti gli ingredienti in una pentola antiaderente a fuoco vivo mescolando a intervalli regolari (io ho mescolato in continuazione per paura di grumi).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Quando comincia a bollire abbassate il fuoco e continuate a girare per evitare che si attacchi.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">La crema è pronta quando, inclinando la pentola e raschiandone il fondo con il cucchiaio di legno, si formano delle righe.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Il tempo di preparazione varia da una a due ore.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Una volta tolto dal fuoco, mescolate ancora 5 minuti.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Si conserva in frigorifero.</span></div>
<span style="font-size: inherit; text-align: inherit;"><span style="font-family: "courier new" , "courier" , monospace;"><i>Per i biscotti:</i></span></span><br />
<span style="font-size: inherit; text-align: inherit;"><span style="font-family: "courier new" , "courier" , monospace;">Preriscaldate il forno a 180 gradi. Rivestite una teglia con carta forno. Mettete da parte.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace; font-size: inherit; text-align: inherit;">In una ciotola mescolate la farina, il cacao, il sale, il bicarbonato, il sale e il pepe di Cayenne.</span><br />
<span style="font-size: inherit; text-align: inherit;"><span style="font-family: "courier new" , "courier" , monospace;">In una ciotola con le fruste battete a crema burro e zucchero. Aggiungete le uova uno alla volta e la vaniglia. Mescolate bene finché non sono ben amalgamate. Riducete la velocità al minimo e aggiungete gradualmente gli ingredienti secchi.</span></span><br />
<span style="font-size: inherit; text-align: inherit;"><span style="font-family: "courier new" , "courier" , monospace;">Prendete un mucchietto di impasto del diametro di circa 5 cm e mettetelo sulla teglia precedentemente preparata. Spolverizzate i biscotti con un po’ di zucchero.</span></span><br />
<span style="font-size: inherit; text-align: inherit;"><span style="font-family: "courier new" , "courier" , monospace;">Cuocete per 15 minuti o finché la superficie non ha delle leggere crepe. Sfornate i biscotti e fateli raffreddare su una gratella.</span></span><br />
<span style="font-size: inherit; text-align: inherit;"><span style="font-family: "courier new" , "courier" , monospace;">Spalmate un cucchiaio colmo di dulce de leche su un biscotto e coprite con un altro biscotto.</span></span><br />
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<span style="font-size: inherit; text-align: inherit;"><span style="font-family: "courier new" , "courier" , monospace;">Con questa ricetta partecipo a <a href="http://www.lacucinadiziaale.ifood.it/2017/12/cookies-cioccolato-dulce-de-leche.html">Re-cake 2.0 di questo mese</a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aaT0UH1JqTxLYOVoIpsRrYQHOtrIAlbrjolLtDJ_SaGwkbuZGksDaWBgiMlsEDpokmJN6ovhy8gvUUZ84d0NWF03hskRhvAgaA4KBgnfybITIaYtvHAE_itBv6jN4fTdudtfrq3CtJQ/s1600/Re-Cake-2.0-29-600x849.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" data-original-height="849" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3aaT0UH1JqTxLYOVoIpsRrYQHOtrIAlbrjolLtDJ_SaGwkbuZGksDaWBgiMlsEDpokmJN6ovhy8gvUUZ84d0NWF03hskRhvAgaA4KBgnfybITIaYtvHAE_itBv6jN4fTdudtfrq3CtJQ/s320/Re-Cake-2.0-29-600x849.png" width="226" /></span></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="color: inherit; font-size: inherit; text-align: inherit;"><br /></span></span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com8tag:blogger.com,1999:blog-5801727251898269347.post-41238713909331863102017-09-28T12:04:00.000+02:002017-09-28T12:04:49.970+02:00Torta salata patate fontina e prosciutto<span style="font-family: "courier new" , "courier" , monospace;">Questa è una classica torta salata veramente ottima</span><b><span style="font-family: "courier new" , "courier" , monospace;">.</span></b><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">250 g di pasta sfoglia</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">180 g di patate</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">15 g di burro</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">40 g di fontina</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di parmigiano grattuggiato</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">80 g di prosciutto cotto a fette</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 uovo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">olio e.v.o.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">sale </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">pepe</span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Per prima cosa pelate le patate e dopo averle lessate, tagliatele a rondelle. Tagliate la fontina a dadini.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">In una padella con un filo d'olio e.v.o. fate saltare le patate per qualche minuto e aggiustate di sale e pepe. Quindi spegnete il fuoco e aggiungete la fontina e il parmigiano, facendoli amalgamare bene.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Stendete la pasta sfoglia e tagliate due dischi, uno un po' più grande dell'altro; con quest'ultimo foderate una tortiera, quindi ricoprite la pasta con le fettine di prosciutto cotto.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ora versate il composto di patate e formaggio sopra il prosciutto e coprite con il secondo disco di pasta sfoglia, sigillando bene i bordi. Praticate dei tagli a raggiera sulla superficie della pasta, dopodichè spennellate con il tuorlo d'uovo.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Ora infornate a 200° C per circa 40 minuti. Servite calda o tiepida.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Era veramente ottima, è rimasta solo questa fettina... </span><br />
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Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com10tag:blogger.com,1999:blog-5801727251898269347.post-70739752010867652842017-08-01T08:57:00.000+02:002017-08-01T08:57:55.484+02:00I vincitori del contest e ... buone vacanze a tutti!<span style="font-family: "courier new" , "courier" , monospace;">E anche quest'anno siamo arrivati alle tanto attese vacanze.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ma prima di dedicarci al meritato riposo è giusto comunicare i vincitori del <a href="http://semivaniglia.blogspot.it/2017/07/un-nuovo-contest-in-collaborazione-con.html">contest appena concluso.</a></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Prima di tutto voglio ringraziare tutti i partecipanti che hanno sfidato la calura di luglio e hanno acceso il forno per preparare un dolce per il contest.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Poi la mia amica <a href="http://cucinandoconpaola.blogspot.it/">Paola</a> che è stata con me in questa avventura.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">E ovviamente il nostro sponsor </span><span style="font-family: "courier new" , "courier" , monospace;"></span><a href="http://www.ruggerishop.it/" style="font-family: "courier new", courier, monospace;" target="_blank">Ruggeri Shop</a><span style="font-family: "courier new" , "courier" , monospace;"> che ha messo a disposizione i premi per i vincitori.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Fra le ricette che ho ricevuto ne ho scelte inizialmente <b>3</b>, quelle che rispecchiano di più i miei gusti. Possiamo definirle le <b>ricette finaliste</b><span style="font-size: small;">. Eccole qui, in ordine di arrivo:</span></span><br />
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<li><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><a href="https://ibiscottidellazia.blogspot.it/2017/07/pie-pops-di-brisee-con-confettura-di.html">Pie Pops di briseè con confettura di ciliegie</a> di Consuelo del blog <a href="https://ibiscottidellazia.blogspot.it/">I biscotti della zia</a>;</span></span></span></li>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ds6KplqZ5EtmOfhZrPnTTw5ehzTImxt1hzWdHTS1gRgxzvI5fXFw6aCMLm-D8rEtGsxh6HsL_hZIrR1_-kG1cIGltaxDkaTSucvATkmLUlumNwo8J8tYeAKCD4PVWTyG1RzJloMY0x0/s1600/pie+pops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="624" data-original-width="475" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ds6KplqZ5EtmOfhZrPnTTw5ehzTImxt1hzWdHTS1gRgxzvI5fXFw6aCMLm-D8rEtGsxh6HsL_hZIrR1_-kG1cIGltaxDkaTSucvATkmLUlumNwo8J8tYeAKCD4PVWTyG1RzJloMY0x0/s320/pie+pops.jpg" width="243" /></a></span></div>
<span style="font-size: small;"> </span><br />
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<li><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><a href="http://silviabrisimipiaceenonmipiace.blogspot.it/2017/07/torta-saracena-con-pesche-cioccolata-ed.html">Torta Saracena con Pesche, Cioccolata ed Amaretti</a> di Silvia del blog <a href="http://silviabrisimipiaceenonmipiace.blogspot.it/">Mi piace e non mi piace</a>;</span> </span></span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxZPvaZ5v5Xu-dLWBNcM7VelJ6GgybXnMJ_nYXBqU8ceckj_-AgRSBmLqc_c6ozXFDX4opYjE1k0fPyjgQcvea0Zi7AGuTvaELIZOFWyj8Kwimun0sEm2NY_F8ormn3U1ui2o-r9hky0/s1600/Torta+pesche+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="424" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxZPvaZ5v5Xu-dLWBNcM7VelJ6GgybXnMJ_nYXBqU8ceckj_-AgRSBmLqc_c6ozXFDX4opYjE1k0fPyjgQcvea0Zi7AGuTvaELIZOFWyj8Kwimun0sEm2NY_F8ormn3U1ui2o-r9hky0/s320/Torta+pesche+4.jpg" width="212" /></a></div>
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<li><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><a href="https://www.cakesandco.eu/torta-brioche-alle-albicocche-rosmarino/">Torta brioche alle albicocche e rosmarino</a> di Elisabetta del blog <a href="https://www.cakesandco.eu/">Cakes and co</a>.</span></span></span></span></li>
</ul>
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<span style="font-family: "courier new" , "courier" , monospace;">Alla fine fra queste 3 ricette, che trovo stupende, ho dovuto sceglierne ovviamente una sola. E alla fine quella che preferisco è...</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"> ------ rullo di tamburi -------</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">i </span><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><a href="https://ibiscottidellazia.blogspot.it/2017/07/pie-pops-di-brisee-con-confettura-di.html">Pie Pops di briseè con confettura di ciliegie</a> di Consuelo del blog <a href="https://ibiscottidellazia.blogspot.it/">I biscotti della zia</a>.</span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><span style="font-size: large;"><i><u><b>Complimenti Consuelo!!</b></u></i></span></span></span></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;">I tuoi Pie pops mi hanno conquistato e ho già in programma di prepararli al più presto.</span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><b>Scrivimi in privato</b> (nella home del blog trovi il mio indirizzo mail) <b>per comunicarmi il tuo indirizzo</b>: il premio ti sarà recapitato quanto prima.</span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;">Non mi resta che ringraziare ancora tutti i partecipanti e tutti quelli che mi seguono sempre, ma anche chi è capitato sul mio blog per caso e chissà, magari ha deciso che ritornerà. </span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;">Auguro a tutti buone vacanze. Riposatevi, ricaricate le batterie perchè da settembre si ricomincia e ci aspetta un altro anno pieno di sorprese come lo è stato quello appena trascorso.</span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><br /></span></span></span></span>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><span style="font-size: x-large;"><b>Hasta luego!</b></span></span></span></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"><span style="font-size: x-large;"><span style="font-size: xx-small;">un piccolo indizio sulla destinazione della mia vacanza ;)</span><b> </b></span></span></span></span></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-size: small;"><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; text-align: center;"> </span></span></span> </span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com5tag:blogger.com,1999:blog-5801727251898269347.post-32216067541438604962017-07-01T09:22:00.001+02:002017-07-31T21:33:15.698+02:00Un nuovo contest in collaborazione con la mia amica Paola di Cucinando con Paola<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "courier new" , "courier" , monospace;">Stanno per arrivare le vacanze, manca poco. Per superare questo ultimo periodo di lavoro potete distrarvi partecipando a un nuovo contest che organizzo insieme alla mia amica Paola del blog </span><a href="http://cucinandoconpaola.blogspot.it/" style="font-family: "courier new", courier, monospace;" target="_blank">Cucinando con Paola</a><span style="font-family: "courier new" , "courier" , monospace;">, con la collaborazione di </span><a href="http://www.ruggerishop.it/" style="font-family: "courier new", courier, monospace;" target="_blank">Ruggeri Shop</a><span style="font-family: "courier new" , "courier" , monospace;">.</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Il tema del contest è la <span style="color: blue;">Farina</span>,<span style="color: blue;"> </span>quindi <b>preparazioni dolci e salate che abbiano come ingrediente principale la farina</b> (ogni tipo di farina).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Dal momento che il contest è ideato in collaborazione con Paola, ci divideremo le ricette in questo modo:</span><br />
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<ul>
<li><span style="font-family: "courier new" , "courier" , monospace;">al <a href="http://cucinandoconpaola.blogspot.it/2017/07/contest-impastiamo-insieme-in.html" target="_blank">blog</a> di Paola andranno inviate le ricette delle preparazioni salate: pane, pasta, pizza, torte salate, ecc;</span></li>
<li><span style="font-family: "courier new" , "courier" , monospace;">a questo blog andranno inviate invece le ricette dolci: biscotti, torte, crostate, brioches, ecc.</span></li>
</ul>
<span style="font-family: "courier new" , "courier" , monospace;"></span>
<span style="font-family: "courier new" , "courier" , monospace;">Ecco il banner per il contest:</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQex7tv8zliRRRdGC6OsUWdSiN7EzIFuSTsU-lhHSg4f-Q6Ce6kpl91LmOQVIBRgq4xlQMuWLfGbAKBGxIzll5yf3tdAB88YOEibuCqys2Cfzc5n9mOc4r17ZH7Z4VgwiT8jEby884lws/s1600/logo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQex7tv8zliRRRdGC6OsUWdSiN7EzIFuSTsU-lhHSg4f-Q6Ce6kpl91LmOQVIBRgq4xlQMuWLfGbAKBGxIzll5yf3tdAB88YOEibuCqys2Cfzc5n9mOc4r17ZH7Z4VgwiT8jEby884lws/s320/logo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: "courier new" , "courier" , monospace;">Alcuni elementi del banner sono stati presi dal sito <a href="http://www.freepik.com/free-vector/vintage-bakery-badges-in-flat-style_834709.htm">freepik.com</a></span></span></td></tr>
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<span style="font-family: "courier new" , "courier" , monospace;">Ed ecco le regole per partecipare:</span></div>
<ol style="background-color: white;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">il contest inizia oggi, <b>1 luglio 2017</b>, e termina alle <b>23.59</b> del <b>31 luglio 2017</b>; non saranno accettate ricette pervenute successivamente a tale data;</span></li>
<li style="font-family: Cousine; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">per una questione pratica e di visibilità, può partecipare <b>solamente chi ha un blog</b>;</span></li>
<li style="font-family: Cousine; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">potrebbe sembrare superfluo dirlo, ma <b>sono esclusi dal contest tutti i cuochi di professione</b>;</span></li>
<li style="font-family: Cousine; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">si può partecipare con un <b>massimo di 3 ricette per categoria</b>;</span></li>
<li style="font-family: Cousine; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">bisogna lasciare un commento a questo post per le ricette dolci, oppure un commento al <a href="http://cucinandoconpaola.blogspot.it/2017/07/contest-impastiamo-insieme-in.html" style="text-decoration-line: none;">post di Paola</a> se partecipate con una ricetta salata, mettendo il link del post con cui intendete partecipare;</span></li>
<li style="font-family: Cousine; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">dovrete prelevare il banner del contest e inserirlo in fondo alla vostra ricetta, e nella colonna laterale della home page del vostro blog o nella pagina dedicata ai contest, e scrivere "<b>con questa ricetta partecipo al contest </b><i><b>Impastiamo insieme</b>" </i>mettendo il link a questa pagina se partecipate con una ricetta dolce, o alla <a href="http://cucinandoconpaola.blogspot.it/2017/07/contest-impastiamo-insieme-in.html" style="text-decoration-line: none;">pagina di Paola</a> se partecipate con una ricetta salata;</span></li>
<li style="font-family: Cousine; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">la ricetta deve essere pensata per questo contest, quindi nuova, <b>mai postata prima</b> (ci affidiamo all'onestà dei partecipanti);</span></li>
<li style="font-family: Cousine; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">potete partecipare con la stessa ricetta anche ad altri contest;</span></li>
<li style="font-family: Cousine; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">non è necessario che diventiate followers del mio blog o del <a href="http://cucinandoconpaola.blogspot.it/" style="text-decoration-line: none;" target="_blank">blog di Paola</a>, ma ovviamente ci farebbe piacere; </span></li>
<li style="font-family: Cousine; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "courier new" , "courier" , monospace;">ci saranno <b>due vincitori</b>, uno per la categoria dolce e uno per la categoria salata. </span></li>
</ol>
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<span style="background-color: white; font-family: "courier new" , "courier" , monospace;">E veniamo ai premi. Ci saranno due vincitori e quindi anche due premi.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGiBk4Nyss5dya07W2hGTogur7aYUKXhG1rP9bXozxRmlRiFY1zsrdR0nyuWIxas7hn1jenBK66etb9_ciHdte3HbzxzSbGEKCI18lItDlDIWYWvvztkeAxJF6UbPtmKiLVDAf2juUwQ/s1600/logo_ruggeri_shop.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="120" data-original-width="270" height="88" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaGiBk4Nyss5dya07W2hGTogur7aYUKXhG1rP9bXozxRmlRiFY1zsrdR0nyuWIxas7hn1jenBK66etb9_ciHdte3HbzxzSbGEKCI18lItDlDIWYWvvztkeAxJF6UbPtmKiLVDAf2juUwQ/s200/logo_ruggeri_shop.png" width="200" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">I premi sono messi a disposizione da <a href="http://www.ruggerishop.it/" target="_blank">Ruggeri Shop</a>, che ringraziamo, e sono:</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;">per la categoria "Ricette salate":</span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelTV0bPfwnVwudyrCcUUu8e2-nz_WKIGKDsqPYgICVBY6zraFTYsSxr1riCdSa8ul4n3a9KIWHZGS1ZnprPRWZwEas5gcmRbRzbL5cJ21WlRHh3600qVXMGt-9ryH6tZsRNZ5p7iNvVo/s1600/arifa-farina-biologica-fronteretro.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: left;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgelTV0bPfwnVwudyrCcUUu8e2-nz_WKIGKDsqPYgICVBY6zraFTYsSxr1riCdSa8ul4n3a9KIWHZGS1ZnprPRWZwEas5gcmRbRzbL5cJ21WlRHh3600qVXMGt-9ryH6tZsRNZ5p7iNvVo/s200/arifa-farina-biologica-fronteretro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "courier new" , "courier" , monospace;"><a href="http://www.ruggerishop.it/it/farine/">Farina Arifa Bio</a></span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25uAmq9lPunaiDuqYNSxGKr06hnBJV-bsCodl43KOnOzUNJkxqb4jNXjzgXfDlEZcLBZpdrR17kFZDm6dC6snP0pP_Qw7bykYI3mXb0WG6u3mjY20LnpItc3xxGAw4HNs0jPvePB4BmE/s1600/farina_grano_tenero_integrale_fronteretro.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg25uAmq9lPunaiDuqYNSxGKr06hnBJV-bsCodl43KOnOzUNJkxqb4jNXjzgXfDlEZcLBZpdrR17kFZDm6dC6snP0pP_Qw7bykYI3mXb0WG6u3mjY20LnpItc3xxGAw4HNs0jPvePB4BmE/s200/farina_grano_tenero_integrale_fronteretro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3 class="product-name" style="color: #333333; font-weight: 400; height: 45px; line-height: 1.33em; margin: 0px; overflow: hidden; padding: 0px; text-overflow: ellipsis;">
<span style="color: #7c3519; font-family: "courier new" , "courier" , monospace; font-size: x-small; margin: 0px; padding: 0px; transition: 0.2s ease , 0.2s ease , 0.2s ease;"><a href="http://www.ruggerishop.it/it/farine/">Farina Integrale di Grano Tenero</a></span></h3>
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</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidiHmFGm_GbNvw4KaD91e1sxDpZ-vLDFyFvG7zmYn9wWI8UvdHvjctkLtHsLfPbxw1LvHcqEBz5ok8e3w4jnAqvFSgpbr70YI_oTNOjfA6jtD2E5vWTFiZhexhii8qLN4ydnMCo0jttU/s1600/semola-rimacinata-integrale-grano-duro-biologica-fronteretro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidiHmFGm_GbNvw4KaD91e1sxDpZ-vLDFyFvG7zmYn9wWI8UvdHvjctkLtHsLfPbxw1LvHcqEBz5ok8e3w4jnAqvFSgpbr70YI_oTNOjfA6jtD2E5vWTFiZhexhii8qLN4ydnMCo0jttU/s200/semola-rimacinata-integrale-grano-duro-biologica-fronteretro.jpg" width="200" /></a><br />
<a href="http://www.ruggerishop.it/it/farine/"><span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Semola rimacinata integrale di Grano Duro </span></a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuQhO_HIUnIzNOtun36Hm2JNCOFf2c4zm-RPHkp-yV758ZiAFc-h-gmFlbkiuVEhsvaXkYuJn-5cnrXz_yARZLH1R_FAva2By__sWnulh1-afawA35K6CdPT5cDMUW1x0pBIK3U8JCbY/s1600/farina_farro_fronteretro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuQhO_HIUnIzNOtun36Hm2JNCOFf2c4zm-RPHkp-yV758ZiAFc-h-gmFlbkiuVEhsvaXkYuJn-5cnrXz_yARZLH1R_FAva2By__sWnulh1-afawA35K6CdPT5cDMUW1x0pBIK3U8JCbY/s200/farina_farro_fronteretro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.ruggerishop.it/it/farine/"><span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Farina di Farro</span></a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc63-8U90DgTvlRpcIDyEIKsnMaV5Cslqbn0FJKWAR3rHmygcu0yWZumlIh4asOKKKr3qGcMDIA8HkrnbqKutpevgo6AQ62VQiJxABENpHGFOFloOdbAsMu_WEo2qY26qs-pdVgBKXF38/s1600/farina-farro-monococco-bio-fronteretro.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc63-8U90DgTvlRpcIDyEIKsnMaV5Cslqbn0FJKWAR3rHmygcu0yWZumlIh4asOKKKr3qGcMDIA8HkrnbqKutpevgo6AQ62VQiJxABENpHGFOFloOdbAsMu_WEo2qY26qs-pdVgBKXF38/s200/farina-farro-monococco-bio-fronteretro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3 class="product-name" style="color: #333333; font-weight: 400; height: 45px; line-height: 1.33em; margin: 0px; overflow: hidden; padding: 0px; text-overflow: ellipsis;">
<a href="http://www.ruggerishop.it/it/farine/"><span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Farina di Farro Monococco Biologica</span></a></h3>
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<span style="font-family: "courier new" , "courier" , monospace;">per la categoria "Ricette dolci":</span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3DncdMcOAqS5GcZd7kYOGLmI6lTBNcc5ZNpnE6afjpOQ5Z34OguH7SrDBLEeylGSdxprUTTOoTmJVpzooQfltBe0EBYXmtzO8j67fajEfSdeQcUPIIGcYnQBZv8eUkHglRv5sXWerGQ/s1600/arifa-farina-biologica-fronteretro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN3DncdMcOAqS5GcZd7kYOGLmI6lTBNcc5ZNpnE6afjpOQ5Z34OguH7SrDBLEeylGSdxprUTTOoTmJVpzooQfltBe0EBYXmtzO8j67fajEfSdeQcUPIIGcYnQBZv8eUkHglRv5sXWerGQ/s200/arifa-farina-biologica-fronteretro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.ruggerishop.it/it/farine/" style="font-family: "Courier New", Courier, monospace; font-size: 12.8px;">Farina Arifa Bio</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7JgHvEO1WhMzicyTRg3Vfj50buahPtcgRdc4Hoj_w_wrHBY-FNEU0s9zAzO2hVJMojzyqXd63paRPXDR30Pnt-pk5OFly9Rw51hCuV-ZFAuhILb0U_T5ylbIuNZwB7jjKBSpeJ0AF-Q0/s1600/amordolce-classico-completo-fronteretro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7JgHvEO1WhMzicyTRg3Vfj50buahPtcgRdc4Hoj_w_wrHBY-FNEU0s9zAzO2hVJMojzyqXd63paRPXDR30Pnt-pk5OFly9Rw51hCuV-ZFAuhILb0U_T5ylbIuNZwB7jjKBSpeJ0AF-Q0/s200/amordolce-classico-completo-fronteretro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;"><a href="http://www.ruggerishop.it/it/amordolce-classico-completo.html">Amordolce Classico Completo</a></span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fSjNwYiZOnqDGY_Nwh9mCaPCkV6wsPkWr-Tp-Fn_mtfrCuU_jkUq24sH9MlfVJYNt4zWnETL07bArf4sfGMHBppjBtIIMqGeGNgFG472w3zyaCNwVVXnEkWzaBm3LzckxLXRFlIlMew/s1600/amordolce-frutti-bosco-completo-fronteretro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fSjNwYiZOnqDGY_Nwh9mCaPCkV6wsPkWr-Tp-Fn_mtfrCuU_jkUq24sH9MlfVJYNt4zWnETL07bArf4sfGMHBppjBtIIMqGeGNgFG472w3zyaCNwVVXnEkWzaBm3LzckxLXRFlIlMew/s200/amordolce-frutti-bosco-completo-fronteretro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h1 itemprop="name" style="background-color: #fcfbf9; color: #7c3519; font-weight: 500; line-height: 1.25em; margin: 0px; padding: 0px; text-align: left;">
<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;"><a href="http://www.ruggerishop.it/it/amordolce-frutti-di-bosco-completo.html">Amordolce Frutti di Bosco Completo</a></span></h1>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9pVESLtzQuPKAFEnGaUDZ-8o2c1sk8X1QlP7FUq4gHiV9RhLMA7feG5zbR1mexWcO_r5LYBhcZDs6bAW3l8ZacnKrijXBJOX10z0LOdvgNS7CZNhXcZ0WYAhOqPqtJjCDjyxRDXQmis/s1600/dolce-paradiso-classico-fronteretro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9pVESLtzQuPKAFEnGaUDZ-8o2c1sk8X1QlP7FUq4gHiV9RhLMA7feG5zbR1mexWcO_r5LYBhcZDs6bAW3l8ZacnKrijXBJOX10z0LOdvgNS7CZNhXcZ0WYAhOqPqtJjCDjyxRDXQmis/s200/dolce-paradiso-classico-fronteretro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption"><a href="http://www.ruggerishop.it/it/dolce-paradiso-classico.html"><span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;">Dolce Paradiso Completo</span></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt9Rmu3aJY0d875Fr95Oy-lMAkRqeYDXJXgDOZcraq8dmJ1HlwcJeZUqMoAgvamrpXXKnQd0eg2t_z3LGBrvcdohz56qR8-C1s0EeHLfqwGHKoLR6I02Be-t8AYXBSME3UVEf8k6wf7E/s1600/dolce-paradiso-cacao-fronteretro.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1180" data-original-width="1180" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt9Rmu3aJY0d875Fr95Oy-lMAkRqeYDXJXgDOZcraq8dmJ1HlwcJeZUqMoAgvamrpXXKnQd0eg2t_z3LGBrvcdohz56qR8-C1s0EeHLfqwGHKoLR6I02Be-t8AYXBSME3UVEf8k6wf7E/s200/dolce-paradiso-cacao-fronteretro.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h1 itemprop="name" style="background-color: #fcfbf9; color: #7c3519; font-weight: 500; line-height: 1.25em; margin: 0px; padding: 0px; text-align: left;">
<span style="font-family: "courier new" , "courier" , monospace; font-size: x-small;"><a href="http://www.ruggerishop.it/it/dolce-paradiso-al-cacao.html">Dolce Paradiso al Cacao</a></span></h1>
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<span style="font-family: "courier new" , "courier" , monospace;">Aspettiamo le vostre ricette!</span><br />
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<br />
<span style="font-family: "courier new" , "courier" , monospace;">Elenco ricette <span style="color: magenta;"><b>dolci</b></span>, in ordine di arrivo:</span><br />
<br />
<ol>
<li><span style="font-family: "courier new" , "courier" , monospace;"><a href="http://blog.giallozafferano.it/crisemaxincucina/ciambella-variegata-allacqua-col-versilia/">Ciambella variegata all’acqua, col Versilia</a> di </span><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://blog.giallozafferano.it/crisemaxincucina/" rel="home" style="color: #2a2a2a; text-align: center; text-decoration-line: none;" title="Cris e Max in cucina">Cris e Max in cucina</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://blog.giallozafferano.it/pippicalzina/torta-cremosa-alle-pesche/">Torta cremosa alle pesche</a> di <a href="http://blog.giallozafferano.it/pippicalzina/">La cucina di Pippicalzina</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://blog.giallozafferano.it/lericettedimatilde/2017/07/torta-alle-prugne-e-pesche-con-farina-di-farro.html">Torta alle prugne e pesche con farina di farro</a> di <a href="http://blog.giallozafferano.it/lericettedimatilde/">Le ricette di Matilde</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="https://ibiscottidellazia.blogspot.it/2017/07/pie-pops-di-brisee-con-confettura-di.html">Pie Pops di briseè con confettura di ciliegie</a> di Consuelo del blog <a href="https://ibiscottidellazia.blogspot.it/">I biscotti della zia</a>;</span></li>
<li><span style="color: #2a2a2a; font-size: small; text-align: center;"><a href="https://atuttacucina.blogspot.it/2017/07/pan-brioche-al-cioccolato.html" style="font-family: "courier new", courier, monospace;">Pan brioche al cioccolato</a><span style="font-family: "courier new" , "courier" , monospace;"> di </span></span><span style="font-family: "courier new" , "courier" , monospace;">Speedy70 del blog <a href="http://atuttacucina.blogspot.it/">A tutta cucina</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://ibiscottidellazia.blogspot.it/2017/07/treccine-alle-gocce-di-cioccolato.html">Treccine alle gocce di cioccolato, banana e lievito madre</a> di Consuelo del blog <a href="https://ibiscottidellazia.blogspot.it/">I biscotti della zia</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="https://coccoledidolcezza.blogspot.it/2017/07/focaccia-doppia-lievitazione-al-doppio.html">Focaccia a doppia lievitazione al doppio cioccolato</a> di Cristina del blog <a href="http://coccoledidolcezza.blogspot.it/">Coccole di dolcezza</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="https://ibiscottidellazia.blogspot.it/2017/07/crostata-rustica-integrale-al-profumo.html">Crostata rustica integrale al profumo di nocciole senza uova e senza zucchero</a> di Consuelo del blog <a href="https://ibiscottidellazia.blogspot.it/">I biscotti della zia</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="https://eleideediele.blogspot.it/2017/07/wacky-cake-al-cocco.html">Wacky cake al cocco</a> di Eleonora del blog <a href="https://eleideediele.blogspot.it/">e le idee di Ele</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://www.dolcementeinventando.com/2017/07/pound-cake-al-latte-di-cocco-e-pandano.html?m=1">Pound cake al latte di cocco e pandano (senza lattosio)</a> di Alessandra del blog <a href="http://www.dolcementeinventando.com/">Dolcemente inventando</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="https://labisacciablog.wordpress.com/2017/07/25/crostata-alla-barbabietola/">Crostata alla barbabietola</a> di Pamela del blog <a href="https://labisacciablog.wordpress.com/">La bisaccia blog</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://silviabrisimipiaceenonmipiace.blogspot.it/2017/07/torta-saracena-con-pesche-cioccolata-ed.html">Torta Saracena con Pesche, Cioccolata ed Amaretti</a> di Silvia del blog <a href="http://silviabrisimipiaceenonmipiace.blogspot.it/">Mi piace e non mi piace</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://cioccolatoamaro-paola.blogspot.it/2017/07/danesi-con-licolilatte-di-cocco-e-miele.html">Danesi con licoli, latte di cocco e miele ai due meloni</a> di Paola del blog <a href="http://cioccolatoamaro-paola.blogspot.it/">Cioccolato amaro</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://blog.giallozafferano.it/timoelenticchie/crostata-albicocche-e-ciliegie-ricetta-vegana/">Crostata albicocche e ciliegie ricetta vegana</a> di <a href="http://blog.giallozafferano.it/timoelenticchie/">Timo e lenticchie</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="https://www.cakesandco.eu/torta-brioche-alle-albicocche-rosmarino/">Torta brioche alle albicocche e rosmarino</a> di Elisabetta del blog <a href="https://www.cakesandco.eu/">Cakes and co</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="https://eleideediele.blogspot.it/2017/07/cake-al-grano-saraceno.html">Cake al grano saraceno</a> di Eleonora del blog <a href="https://eleideediele.blogspot.it/">e le idee di Ele</a>; </span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://millecapricci.blogspot.it/2017/07/ciambella-alle-amarene.html">Ciambella alle amarene</a> di Rodica del blog <a href="http://millecapricci.blogspot.it/">Mille capricci;</a></span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://blog.giallozafferano.it/cucinachetipassaoriginal/mochi-alla-nutella/">Mochi alla nutella</a> di Tania del blog <a href="http://blog.giallozafferano.it/cucinachetipassaoriginal/">Cucina che ti passa</a>;</span></li>
<li><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://cioccolatoamaro-paola.blogspot.it/2017/07/mucchietti-con-composta-di-mele_31.html">Mucchietti con composta di mele</a> di Paola del blog </span><span style="color: #2a2a2a; font-family: "courier new" , "courier" , monospace; font-size: small; text-align: center;"><a href="http://cioccolatoamaro-paola.blogspot.it/">Cioccolato amaro</a>.</span><em></em></li>
</ol>
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Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com44tag:blogger.com,1999:blog-5801727251898269347.post-62117902801295612002017-04-06T09:10:00.000+02:002017-04-06T12:02:41.241+02:00I miei primi 40 anni e una cheesecake alle fragole<span style="font-family: "courier new" , "courier" , monospace;">Oggi è il mio compleanno, un compleanno importante: <b><span style="color: #e06666;"><u>40 anni</u></span></b>.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">È sicuramente un compleanno da festeggiare, anche se in realtà per me sono tutti da festeggiare, ma diciamo che questo bisogna festeggiarlo <b>di più</b>!!</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Da un po' avevo l'idea di fare qualcosa di molto celebrativo per festeggiare e, anche se <i><b>qualcuno non ci ha creduto all'inizio o forse ha sperato che scherzassi</b></i>, alla fine l'ho fatto: mi sono fatta i <b><i>capelli ROSA!!!!!</i></b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ormai li ho da sabato e sono molto soddisfatta di aver assecondato questo desiderio un po' pazzo di cambiamento, perché devo dire che mi rispecchiano alla perfezione. Sembro un po' il <a href="http://movieplayer.it/foto/johnny-depp-cappellaio-matto-in-alice-in-wonderland-di-tim-burton_125984/" target="_blank"><b><i>cappellaio matto</i></b></a>, o addirittura <a href="https://it.wikipedia.org/wiki/Uan_(pupazzo)" target="_blank"><b><i>UAN</i></b></a>, il cane di Bim Bum Bam. Ma mi piacciono tantissimo e non capisco perché ho aspettato tanto a farli.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCaPkcuCg3uG702n5D-KjynouaBh8T2tk6yKnK22YbIxenM-74I5kpDyb-78_othJFqJjUfZNYOJI02gyizULvTTy8aeZP1RTCI810TqbSSk8Fs_FHeVrepYkjoAspRd5JLslsk3LtPY/s1600/capelli+rosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="i miei primi 40 anni, capelli rosa" border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCaPkcuCg3uG702n5D-KjynouaBh8T2tk6yKnK22YbIxenM-74I5kpDyb-78_othJFqJjUfZNYOJI02gyizULvTTy8aeZP1RTCI810TqbSSk8Fs_FHeVrepYkjoAspRd5JLslsk3LtPY/s640/capelli+rosa.jpg" title="i miei primi 40 anni, capelli rosa" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Ma veniamo alla torta.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Anche se il giorno del mio compleanno è oggi, i festeggiamenti veri e proprio saranno sabato, quindi non ho ancora preparato nulla.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Per festeggiare <b>virtualmente</b> sul blog avremo bisogno quindi di un'altra torta, e quella dell'anno scorso era cromaticamente adatta ai miei capelli nuovi e molto fotogenica: una </span><span style="font-family: "courier new" , "courier" , monospace;">meravigliosa (me lo dico da sola, eh eh eh!) cheesecake alle fragole.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"> </span><b><span style="font-family: "courier new" , "courier" , monospace;"> </span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__km0-cDP-bTapIols8fiEGzMMG9CRwSe181vEaLagMtMcmbj9maYDzutABXcFFiiMynm-5nRtGHJ2V4JS7kSugBbkTvped7HV8JBIuROmD88X4VMLpg1LbKhaok1BCBD3rEDpuf_oQk/s1600/cheesecake+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cheesecake alle fragole" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__km0-cDP-bTapIols8fiEGzMMG9CRwSe181vEaLagMtMcmbj9maYDzutABXcFFiiMynm-5nRtGHJ2V4JS7kSugBbkTvped7HV8JBIuROmD88X4VMLpg1LbKhaok1BCBD3rEDpuf_oQk/s640/cheesecake+04.jpg" title="cheesecake alle fragole" width="640" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;"></span></b><br />
<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">per la base:</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">150 g di burro fuso </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">270 g di biscotti</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50 g di cioccolato fondente fuso </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">per la crema:</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">500 g di ricotta vaccina</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">250 g di yogurt alla fragola</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">125 g di zucchero di canna</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">2 uova </span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">1 bacca di vaniglia </span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">per le decorazioni:</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">200 g di fragole</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">mezzo limone</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di zucchero</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">foglioline di menta</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">qualche margherita</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">bandierine</span></span><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3ZskCk7wC5-LDupJssAKLoNgcreZHNXYljwONFO7JHLHfBRwuVlDAJfMKI27R8MceTnLevl6OO67l22ieGC-DddEHGBq_0fAzVGfC2B2ZdEFZoV9VaCHm3Oahqs0WQDM7FwxRxcS2mA/s1600/cheesecake+05.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="cheesecake alle fragole" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH3ZskCk7wC5-LDupJssAKLoNgcreZHNXYljwONFO7JHLHfBRwuVlDAJfMKI27R8MceTnLevl6OO67l22ieGC-DddEHGBq_0fAzVGfC2B2ZdEFZoV9VaCHm3Oahqs0WQDM7FwxRxcS2mA/s400/cheesecake+05.jpg" title="cheesecake alle fragole" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyywQtQzeJB37NJ7dDafojYoovLipcJv5NvPB8BETk9MHjIk549cMGDKxQ31pAYU6ytxHFZ7UmPU498K2bs6_9rodg9Ot2-1XK1U1TUtoZKARYIiO8xil-xeqSGJAOb90vqwS6L1DRihg/s1600/cheesecake+06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cheesecake alle fragole" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyywQtQzeJB37NJ7dDafojYoovLipcJv5NvPB8BETk9MHjIk549cMGDKxQ31pAYU6ytxHFZ7UmPU498K2bs6_9rodg9Ot2-1XK1U1TUtoZKARYIiO8xil-xeqSGJAOb90vqwS6L1DRihg/s400/cheesecake+06.jpg" title="cheesecake alle fragole" width="300" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><b><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">per la base:</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Spezzettate
grossolanamente i biscotti e metteteli nel mixer. Sminuzzateli e poi
aggiungete il burro fuso e il cioccolato e mescolate fino ad ottenere un composto
omogeneo.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Versate
il composto ottenuto in uno stampo a cerniera (io ho usato un diametro
23 cm) con il fondo ricoperto di carta forno, e livellate il composto
con il dorso di un cucchiaio in modo da formare un guscio di biscotto, composto di fondo e "pareti" laterali.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Conservate in frigorifero.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMRdiVJyjGZKOP2MTpCtMkjFxNVmmzckzhdWIoTPNtY47OGcK58WjFRH8fM46w-j9sSaCWQ2D0afZGGjgUk3imuxZgNjoyorb2jDFRalljPqYZt4zzx80ks8TGCi141uyPZcqB-iQwks/s1600/cheesecake+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cheesecake alle fragole" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMRdiVJyjGZKOP2MTpCtMkjFxNVmmzckzhdWIoTPNtY47OGcK58WjFRH8fM46w-j9sSaCWQ2D0afZGGjgUk3imuxZgNjoyorb2jDFRalljPqYZt4zzx80ks8TGCi141uyPZcqB-iQwks/s640/cheesecake+03.jpg" title="cheesecake alle fragole" width="480" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">per la crema:</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">In
una ciotola mescolate la ricotta con lo yogurt e lo zucchero. Una volta
che il composto è ben amalgamato, aggiungete le uova, una per volta, i semi della bacca di vaniglia e
mescolate bene.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Quando
la crema sarà pronta riprendete lo stampo dal frigorifero e versatela nel guscio di biscotto, dando qualche colpetto alla teglia per
livellare.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Infornate a 160° per 45 minuti circa.</span></span></span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">per il topping:</span></span></span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Lavate le fragole, tagliate a pezzetti e mettetele in un ciotola con il succo di mezzo limone e 2 cucchiai di zucchero. Mescolate e lasciate riposare qualche minuto.</span></span></span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Versate quindi le fragole sul cheesecake ormai freddo; l'ideale è prepararlo il giorno prima, lasciarlo tutta la notte in frigorifero e decorarlo all'ultimo.</span></span></span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Lavate quindi qualche fogliolina di menta e delle margherite e sistematele sulle fragole.</span></span></span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThKvVwzrZW_fc3GbjKESwpPl26L6CA6SOmNJBHcwq2I_ZgrwIMl5ye1kWmMVZv6enGGiH5R0N4BBmi9qDqsVJYG5hoDekxkedV3hsw-2k8_8j-1f68E-o7IxeM1Zpfdc8zV5hcxTM8BE/s1600/cheesecake+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cheesecake alle fragole" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThKvVwzrZW_fc3GbjKESwpPl26L6CA6SOmNJBHcwq2I_ZgrwIMl5ye1kWmMVZv6enGGiH5R0N4BBmi9qDqsVJYG5hoDekxkedV3hsw-2k8_8j-1f68E-o7IxeM1Zpfdc8zV5hcxTM8BE/s640/cheesecake+01.jpg" title="cheesecake alle fragole" width="480" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"></span></span></span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">per le bandierine:</span></span></span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Se volete fare delle decorazioni in stile americano (bandierine ecc) vi occorrono:</span></span></span></span></span></span><br />
<ul>
<li><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">due stecchini di legno lunghi (quelli da spiedino);</span></span></span></span></span></span></li>
<li><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">uno spago da cucina un po' più lungo del diametro della vostra teglia);</span></span></span></span></span></span></li>
<li><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">cartoncino colorato;</span></span></span></span></span></span></li>
<li><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">matita, righello, colla e taglierina. </span></span> </span></span></span></span></li>
</ul>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Disegnate sul cartoncino le bandierine e ritagliatele con la taglierina. Incollatele sullo spago e legate le estremità di quest'ultimo ai due stecchini di legno.</span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TSn2bbtY9Em4ieEMBMV3BUcCCnLUUO-9P58j2879fLOmh7uGZnFwArVakETsVJ_SuRK8SYW6fj6sYAP1JG01nQaKKbScRpbCrcY3rk2Ypq34b-bK9sQxM8nMsk_qkye-qSgdbGHZnjE/s1600/cheesecake+08.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="cheesecake alle fragole" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-TSn2bbtY9Em4ieEMBMV3BUcCCnLUUO-9P58j2879fLOmh7uGZnFwArVakETsVJ_SuRK8SYW6fj6sYAP1JG01nQaKKbScRpbCrcY3rk2Ypq34b-bK9sQxM8nMsk_qkye-qSgdbGHZnjE/s400/cheesecake+08.jpg" title="cheesecake alle fragole" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDFGu97UrRxNsYjcERfJ43XhF6_P5liLSGd7Slc7g4PNRXdWRbw5pJobKxGXIpprhsw-Jqqrg5qZw4uI4I5uAGGhc24S64-UEDZFLc3a-B45oIEUy7UHhM2QIS87K4t8JYPVt7XBALfs/s1600/cheesecake+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="cheesecake alle fragole" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmDFGu97UrRxNsYjcERfJ43XhF6_P5liLSGd7Slc7g4PNRXdWRbw5pJobKxGXIpprhsw-Jqqrg5qZw4uI4I5uAGGhc24S64-UEDZFLc3a-B45oIEUy7UHhM2QIS87K4t8JYPVt7XBALfs/s400/cheesecake+02.jpg" title="cheesecake alle fragole" width="300" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"></span></span></span></span><br />
<div style="text-align: center;">
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace; font-size: large;">E allora <span style="color: #cc0000;"><b><i>Buon Compleanno a me!</i></b></span> </span></span> </span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">(Anche l'anno scorso non avevo festeggiato nel giorno del mio compleanno, ecco il perché del "Buon NON compleanno")</span></span></span></span></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></span>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></span>
<br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Con questa ricetta partecipo </span><span style="font-family: "courier new" , "courier" , monospace;"><span style="background: rgb(255, 255, 255); border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">a <a href="http://blog.giallozafferano.it/cucinachetipassaoriginal/dolci-dipendenze-il-contest/" target="_blank">Dolci Dipendenze – Il Contest di Cucina che ti passa</a>.</span></span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="background: rgb(255, 255, 255); border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXy6CGnl2uzGGa6IhBgBxzOnD2vAIEub1iAtO9R9jjaGGsu8i-TpRA13JSzCIs9xVpFfEd6T5w6XqAdf02FRMd5RTVMTXHiFPPx4aB5P_HdAwC8p7s2c-7Fq3zGtcHsLzw1TM-II2VAco/s1600/dolciorizz2-720x576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Semi di vaniglia partecipa a Dolci Dipendenze – Il Contest di Cucina che ti passa" border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXy6CGnl2uzGGa6IhBgBxzOnD2vAIEub1iAtO9R9jjaGGsu8i-TpRA13JSzCIs9xVpFfEd6T5w6XqAdf02FRMd5RTVMTXHiFPPx4aB5P_HdAwC8p7s2c-7Fq3zGtcHsLzw1TM-II2VAco/s200/dolciorizz2-720x576.jpg" title="Semi di vaniglia partecipa a Dolci Dipendenze – Il Contest di Cucina che ti passa" width="200" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="background: rgb(255, 255, 255); border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></span></span></span>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #666666; font-family: "georgia" , serif; font-size: 14px; text-align: justify;"><br /></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #666666; text-align: justify;">Con questa ricetta partecipo al contest “<a href="http://www.ilpomodorinoconfit.com/prelibatezze-da-buffet-il-primo-contest-del-pomodorino/" target="_blank">Prelibatezze da buffet</a>” del blog “Il Pomodorino Confit”.</span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #666666; text-align: justify;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGUeLfrjPmGohEyEx_rAZ9AWeM153bxGQVjPcMdXiXDsK7EOxOcF3fhedPjAFT4CHwZIZUs0MykGf9d1LFe1jSse08DtMSbMEoveq3HZYSU0jxP80iEIokD-1wkDYiRIQn35lGvQEJU0/s1600/pomodorino-02-514x430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Semi di vaniglia partecipa a “Prelibatezze da buffet” del blog “Il Pomodorino Confit”" border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXGUeLfrjPmGohEyEx_rAZ9AWeM153bxGQVjPcMdXiXDsK7EOxOcF3fhedPjAFT4CHwZIZUs0MykGf9d1LFe1jSse08DtMSbMEoveq3HZYSU0jxP80iEIokD-1wkDYiRIQn35lGvQEJU0/s200/pomodorino-02-514x430.jpg" title="Semi di vaniglia partecipa a “Prelibatezze da buffet” del blog “Il Pomodorino Confit”" width="200" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #666666; text-align: justify;"><br /></span></span></span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com9tag:blogger.com,1999:blog-5801727251898269347.post-11558902248868106222017-02-19T19:12:00.001+01:002017-04-06T12:38:51.393+02:00"Peanuts" al burro di arachidi<span style="font-family: "courier new" , "courier" , monospace;">Da tantissimo volevo provare i biscotti al burro di arachidi di <a href="http://vanigliacooking.blogspot.it/" target="_blank">Rossella Venezia</a> e finalmente ho trovato il tempo di preparare in casa il burro di arachidi e questi biscotti che ho trovato deliziosi.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8tglVYO1QaeFxblBII5lyP3_nvsnz7U3GbkJ00F33tX5duAs10QUcojjIom4eadcVKtH1eVTqJ2CIEKRbssuMmFfYGoF8HwDX_JANFL-efT_6Q9hPahkOuktYk_fUxpdVugaOSOP7Cc/s1600/biscotti_burro_di_arachidi_04_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="biscotti al burro di arachidi" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8tglVYO1QaeFxblBII5lyP3_nvsnz7U3GbkJ00F33tX5duAs10QUcojjIom4eadcVKtH1eVTqJ2CIEKRbssuMmFfYGoF8HwDX_JANFL-efT_6Q9hPahkOuktYk_fUxpdVugaOSOP7Cc/s400/biscotti_burro_di_arachidi_04_.jpg" title="biscotti al burro di arachidi" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnA-0g1zt8OQTlv7637jVo8lmp0mlcTDdou4lYapsjyw8-lnbSrOFMQmu1c6Ar46amb6I1W-nWpm1BeIHl119GG9-snZRT2yK8EBLcMKinuArft-rm1OkkDciu9M9LH3r9suZbmDeaP4s/s1600/biscotti_burro_di_arachidi_01_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="biscotti al burro di arachidi" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnA-0g1zt8OQTlv7637jVo8lmp0mlcTDdou4lYapsjyw8-lnbSrOFMQmu1c6Ar46amb6I1W-nWpm1BeIHl119GG9-snZRT2yK8EBLcMKinuArft-rm1OkkDciu9M9LH3r9suZbmDeaP4s/s400/biscotti_burro_di_arachidi_01_.jpg" title="biscotti al burro di arachidi" width="300" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">220 g farina 00</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">un pizzico di bicarbonato di sodio</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 uovo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">120 g di zucchero</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">5 g di sale</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">110 g di burro </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">110 g di burro di arachidi</span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">per il burro di arachidi:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">100 g di arachidi pulite</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaino e 1/2 di miele</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiaini di olio evo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">acqua q.b.</span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Per prima cosa preparate il burro di arachidi. Mettete le arachidi pulite, il miele e l'olio nel mixer e tritate fino ad ottenere un composto omogeneo. Aggiungete acqua in modo da rendere il composto spalmabile. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Per i biscotti: in una ciotola mescolate l'uovo e lo zucchero; aggiungete il sale e il burro continuando a mescolare. Unite quindi il burro di arachidi e infine la farina e il bicarbonato.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Impastate velocemente con le mani e formate una palla che farete riposare in frigorifero per almeno 30 minuti.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"></span><span style="font-family: "courier new" , "courier" , monospace;"></span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Riprendete l'impasto e stendetelo in uno spessore di 3-4 mm fra due fogli di carta-forno. Ricavate quindi dei biscotti della forma che preferite; io ho usato uno stampino a forma di bimbo, ricordando i mitici <b>Peanuts</b> (letteralmente <i>noccioline</i>, o <i>personcine</i>) di </span><span style="font-family: "courier new" , "courier" , monospace;"><b>Schulz</b>.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8x2u7JUaPAoa7KTX0lJd-1xRvs9jyRL1I3G517NHWbSwsukhF4hmntD1XqwrS3PTYDpg5y89cEmVwPLzp2vHoBLA-OaNkDH6hSvPYtW8hwQWEmEoVlDLVBtsl3_3pmT26ki_gUlZ_p0/s1600/biscotti_burro_di_arachidi_05_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="biscotti al burro di arachidi" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8x2u7JUaPAoa7KTX0lJd-1xRvs9jyRL1I3G517NHWbSwsukhF4hmntD1XqwrS3PTYDpg5y89cEmVwPLzp2vHoBLA-OaNkDH6hSvPYtW8hwQWEmEoVlDLVBtsl3_3pmT26ki_gUlZ_p0/s640/biscotti_burro_di_arachidi_05_.jpg" title="biscotti al burro di arachidi" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Fate riposare i biscotti per 20 minuti in frigorifero, quindi infornate in forno già caldo a 170° per circa 15 minuti. </span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com1tag:blogger.com,1999:blog-5801727251898269347.post-77954831468679239002016-12-27T12:15:00.000+01:002016-12-27T12:15:51.154+01:00Canèles di Bordeaux<span style="font-family: "courier new" , "courier" , monospace;">Il <b>canéle</b> è un piccolo dolce, specialità di Bordeaux, con un impasto morbido, profumato al rum e alla vaniglia, e ricoperto da una crosticina caramellizzata.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Il nome proviene da<a href="http://fr.wikipedia.org/wiki/Gascon" title="Gascon"></a> <i>canelat</i> che significa scanalatura. A forma di piccolo cilindro striato, di circa 5 cm di altezza e 5 di diametro<a href="http://fr.wikipedia.org/wiki/Diam%C3%A8tre" title="Diamètre"></a>, è caramellato all'esterno e morbido all'interno.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">La leggenda vuole che i canéles siano nati allo sbraco delle navi di farina su i quais di Bordeaux. Ma più verosimilmente, i canéle potrebbero essere stati inventati nel <span class="romain">XVIII</span><sup></sup> sec per le religiose del convento della Misericordia, a Sainte-Eulalie, con il nome di canelas o canelons. Questi primi canelas non assomigliano ancora ai canéles: sono piccoli dolci di pasta molto sottile arrotolati attorno a un gambo di canna e fritti nello strutto.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><sup class="reference" id="cite_ref-1"></sup></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><sup class="reference" id="cite_ref-1"><a href="http://fr.wikipedia.org/wiki/Canel%C3%A9#cite_note-1"></a></sup></span><br />
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<b><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></span></b><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">500 ml di latte intero</span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">50 g di burro</span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">1 bacca di vaniglia</span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">100 g di farina 00</span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">250 g di zucchero a velo</span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di sale</span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">2 uova </span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">2 tuorli </span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"></span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">20 ml di rum</span></span><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">burro fuso freddo per gli stampi</span></span><br />
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<b><span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></span></b><br />
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<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">Mettete gli stampi per canelés in frigorifero.</span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">Portate a ebollizione il latte, con il bacello di vaniglia inciso e il burro. Togliete dal fuoco e lasciate in infusione per qualche minuto.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">Lavorate le uova ed i tuorli con lo zucchero a
velo setacciato, aggiungete la farina
setacciata ed amalgamate bene.</span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">Infine unite il latte freddo filtrato, continuando a mescolare ed il rum.</span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">A questo punto, quando il composto sarà freddo, copritelo con la pellicola e mettetelo a riposare in frigorifero per tutta la notte. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">Il mattino seguente prendete gli stampi ben freddi, spennellateli con il burro fuso freddo e rimetteteli in
frigo per almeno mezz'ora. </span></span><br />
<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">Riempite gli stampi con il composto,
lasciando circa 1/2 cm dal bordo e cuocete in forno già caldo a 230°C circa 50 minuti.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">I canéles, una
volta cotti, dovrebbero presentare una superficie dall'aspetto molto
brunito, ma dato che era la prima volta che li preparavo, li ho sfornati prima che tutta la superficie brunisse per paura che bruciassero. Erano comunque ottimi, anche se la prossima volta proverò a farli caramellare di più.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Buone feste a tutti.</span></span></span><br />
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Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com2tag:blogger.com,1999:blog-5801727251898269347.post-68780958010467584122016-11-26T10:26:00.002+01:002016-11-26T10:26:36.414+01:00Focaccia di patate con pomodorini pachino<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Questa settimana è stata la classica settimana <span style="font-family: "courier new" , "courier" , monospace;">uggiosa di novembre, <span style="font-family: "courier new" , "courier" , monospace;">anzi, qui ha esagerato un tantino con la pioggia.</span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Quindi per rinfrancarsi un <span style="font-family: "courier new" , "courier" , monospace;">po' cosa c'è di meglio di una focaccia fatta in casa?</span> </span></span></span></span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">500 g di farina 00</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200 g di patate</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">10 pomodorini pachino</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">25 g di lievito di birra fresco</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">origano secco q.b.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 cucchiai di olio e.v.o.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">sale</span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Lessate le patate in abbondante acqua salata, quindi sbucciatele e riducetele in purea.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Disponete quindi la farina a fontana e ponete nel centro le patate.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sciogliete il lievito in un bicchiere di acqua tiepida e unitelo alla farina.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Aggiungete l'olio e il sale e impastate per circa 15 minuti. Coprite dunque con un panno e lasciatelo lievitare in un luogo tiepido per un'ora.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Trascorsa un'ora manipolate brevemente l'impasto e stendetelo in forma rettangolare; ponetelo in una teglia rivestita di carta forno e sistemate sulla superficie i pomodorini tagliati a metà esercitando una leggera pressione.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Spennellate la superficie con dell'olio, spolverizzate con l'origano e infornate a 200° per 15-20 minuti o fino a quando la superficie apparirà dorata.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Buon we<span style="font-family: "courier new" , "courier" , monospace;"> e buon appe<span style="font-family: "courier new" , "courier" , monospace;">tito. :)</span></span></span></span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com2tag:blogger.com,1999:blog-5801727251898269347.post-83596103823524034002016-10-16T18:25:00.001+02:002016-10-16T18:25:55.782+02:00Farinata di ceci<span style="font-size: small;"><span style="font-family: "courier new" , "courier" , monospace;">Una leggenda<sup> </sup>racconta che la <i>farinata</i> sia nata per caso nel 1284<a href="http://it.wikipedia.org/wiki/1284" title="1284"></a>, quando Genova sconfisse Pisa nella battaglia della Meloria. Le galee
genovesi, cariche di vogatori prigionieri, si trovarono coinvolte in
una tempesta. Nel trambusto alcuni barilotti d'olio e dei sacchi di ceci
si rovesciarono, inzuppandosi di acqua salata. Poiché le provviste
erano quelle che erano e non c'era molto da scegliere, si recuperò il
possibile e ai marinai vennero date scodelle di una purea informe di
ceci e olio. Nel tentativo di rendere meno peggio la cosa, alcune
scodelle vennero lasciate al sole, che asciugò il composto in una specie
di frittella. Rientrati a terra i genovesi pensarono di migliorare la
scoperta improvvisata, cuocendo la purea in forno. Il risultato piacque
e, per scherno agli sconfitti, venne chiamato <i>l'oro di Pisa</i>.</span></span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">500 g di farina di ceci</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1.6 l di acqua</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 cucchiaino e 1/2 di sale </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 bicchiere di olio evo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">pepe </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"></span>
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Diluite la farina di ceci con l'acqua, badando di sciogliere tutti i grumi. Salate, aggiungete l'olio e mescolare molto bene in modo che l'olio venga assorbito.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">A questo punto lasciate riposare per 3-4 ore.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Trascorso il tempo di riposo, mescolate bene e versate in una teglia di 35 cm di diametro unta d'olio 3-4 mestoli di pastella.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuocete in forno già caldo a 250° C per 20 minuti, fino a doratura.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sformate e servite calda con una spolverata di pepe.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Proseguite con la pastella rimasta.</span><br />
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<br />Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com3tag:blogger.com,1999:blog-5801727251898269347.post-48235562475743334822016-09-17T18:04:00.001+02:002016-10-16T18:14:56.528+02:00Fours pochés<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Questi biscotti non mi <span style="font-family: "courier new" , "courier" , monospace;">hanno mai attirato, li ho sempre snobbati e mai avrei pensato di farli.</span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">E poi non so perchè ma la scorsa settimana ho letto la ricetta e ho cambiato idea. Li ho visti sotto una luce diversa e oggi li ho <span style="font-family: "courier new" , "courier" , monospace;">fatti. Devo dire che sono venuti benissimo.</span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"> </span> </span></span></span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">135g di mandorle pelate</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">90g di zucchero</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 albumi</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiaini di marmellata di albicocche</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 gocce di essenza di vaniglia</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">ciliegie candite per guarnire</span><br />
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<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Mettete le mandorle e lo zucchero nel mixer e riducetele in farina.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Quindi trasferite il composto in una ciotola e aggiungete un albume, la marmellata passata al setaccio e l'essenza di vaniglia. Sbattete con le fruste elettrice e aggiungete una parte del secondo albume in modo da ottenere un composto compatto.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Trasferite il composto in una tasca da pasticcere con una bocchetta a stella di 1cm di diametro e formate delle rosette di circa 3.5-4cm di diametro su una teglia coperta di carta forno.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Decorate ogni biscotto con mezza ciliegia candita sulla sommità.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Lasciate riposare a temperatura ambiente per circa mezzora, quindi infornate in forno già caldo a 180° C per circa 15 minuti (i biscotti devono essere ben dorati).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sfornate e lasciate raffreddare su una gratella. </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">In conclusione<span style="font-family: "courier new" , "courier" , monospace;">, possi<span style="font-family: "courier new" , "courier" , monospace;">a<span style="font-family: "courier new" , "courier" , monospace;">mo dire che è sempre bene guardare le cose da un altro punto di vista rispetto a quello usuale: potremmo avere delle belle sorpres<span style="font-family: "courier new" , "courier" , monospace;">e</span>.</span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Buon we! </span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Con questa ricetta partecipo alla raccolta di ricette <a href="http://www.senzaebuono.it/raccolta-di-ricette-un-dolce-senza-e-buono-per-tutti/" target="_blank">“Un dolce Senza è buono per tutti”</a> del blog <i>Senza è buono.</i></span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">e al contest <a href="http://www.pasticciandoinsieme.ifood.it/2016/09/contest-di-cucina-in-cucina-di-settembre-ottobre-2016.html" target="_blank">Di cucina in cucina</a> </span></span></span></span><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-family: "Courier New",Courier,monospace;">di Settembre & Ottobre 2016</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsnbTtdrGkHEzqFfhpwIjjuwIlL3Xu80g7W2dchaWpHcQJuy83x7u-CH1j8eBsqFhR-YIR7A4tLmDX13yp3cMAA24B8pY1TPoKaNxzH38YXqifwKdjRuDdFIHOtYCz6sJ0bMs_XpMaTU/s1600/di+cucina+in+cucina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsnbTtdrGkHEzqFfhpwIjjuwIlL3Xu80g7W2dchaWpHcQJuy83x7u-CH1j8eBsqFhR-YIR7A4tLmDX13yp3cMAA24B8pY1TPoKaNxzH38YXqifwKdjRuDdFIHOtYCz6sJ0bMs_XpMaTU/s320/di+cucina+in+cucina.jpg" width="320" /></a></div>
Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com4tag:blogger.com,1999:blog-5801727251898269347.post-45139670103728694732016-08-28T19:00:00.000+02:002016-08-28T19:00:00.146+02:00Sablés nantais<span style="font-family: "Courier New", Courier, monospace;">E' arrivato il momento di ricominciare.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Anzi, per essere precisi, io ho ricominciato già da una settimana.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Ma per una volta avere un lavoro che mi piace non mi fa pesare ricominciare a lavorare il 22 agosto, quando tutti sono in vacanza e bisogna farsi 3 isolati sotto il sole per prendere un caffè.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;">Il rientro vero però sarà domani e quindi per tirare un po' su il morale a chi non ha nessuna voglia di riprendere ci vogliono assolutamente dei biscotti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqLfLt7NCQlo_LHR2k7JMRsaIPaJUtvoDLiHSUdykUDF1myF_gObqShJyQHHfPQfORnKSvn4iRzN3IYIWtdpIhtGSl7fYzS69NVxVoBO7OStsuuUMNN7w5OoA0cK-VbWjJXsnsthL7L0/s1600/01_sabl%25C3%25A9s+nantais.jpg" imageanchor="1"><img alt="Sablés nantais" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhqLfLt7NCQlo_LHR2k7JMRsaIPaJUtvoDLiHSUdykUDF1myF_gObqShJyQHHfPQfORnKSvn4iRzN3IYIWtdpIhtGSl7fYzS69NVxVoBO7OStsuuUMNN7w5OoA0cK-VbWjJXsnsthL7L0/s640/01_sabl%25C3%25A9s+nantais.jpg" title="Sablés nantais" width="640" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Questi biscotti friabili e dorati che si sciolgono in bocca provengono dalla regione francese di Nantes. Di solito sono rotondi con il bordo dentellato e devono il loro nome alla consistenza delicata, dal francese "sable" che significa appunto sabbia.</span><br />
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<b><span style="font-family: "Courier New", Courier, monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "Courier New", Courier, monospace;">200g di burro a temperatura ambiente</span><br />
<span style="font-family: "Courier New", Courier, monospace;">200g di zucchero a velo</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 uovo intero e </span><span style="font-family: "Courier New", Courier, monospace;">4 tuorli</span><br />
<span style="font-family: "Courier New", Courier, monospace;">2 cucchiaini di essenza di vaniglia</span><br />
<span style="font-family: "Courier New", Courier, monospace;">400</span><span style="font-family: "Courier New", Courier, monospace;">g di farina 00</span><br />
<span style="font-family: "Courier New", Courier, monospace;">un pizzico di sale</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1/2 cucchiaino di lievito in polvere</span><br />
<span style="font-family: "Courier New", Courier, monospace;">2 gocce di essenza di caffè</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlg4lV4-s8RP3feqX5iL_d5uulmROxU6Ahuqwpoop-U24iQlk7UhrWQz7USdfkFkVgxf8KC0efRvsR8BkRXvL4haselPftOieOFeU-HEjY1Rj9-ga0l1rM8xR1aDwMgHiEJq6UFroIoTg/s1600/05_sabl%25C3%25A9s+nantais.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Sablés nantais" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlg4lV4-s8RP3feqX5iL_d5uulmROxU6Ahuqwpoop-U24iQlk7UhrWQz7USdfkFkVgxf8KC0efRvsR8BkRXvL4haselPftOieOFeU-HEjY1Rj9-ga0l1rM8xR1aDwMgHiEJq6UFroIoTg/s400/05_sabl%25C3%25A9s+nantais.jpg" title="Sablés nantais" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30pP4JvjI88ccQwWKtwWNUrJwyij9GTKqw9RGvoqe4BcqbW7P2_GSI1B_pFJvtWFzwvVUZmyPFnF_0iMw3oT7FwgRiHQIDP-t8-mdgL_-RoLmUJHIeSZtEznIrIBrH1mwYQ_6hDH9waw/s1600/02_sabl%25C3%25A9s+nantais.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sablés nantais" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30pP4JvjI88ccQwWKtwWNUrJwyij9GTKqw9RGvoqe4BcqbW7P2_GSI1B_pFJvtWFzwvVUZmyPFnF_0iMw3oT7FwgRiHQIDP-t8-mdgL_-RoLmUJHIeSZtEznIrIBrH1mwYQ_6hDH9waw/s400/02_sabl%25C3%25A9s+nantais.jpg" title="Sablés nantais" width="300" /></a></div>
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<b><span style="font-family: "Courier New", Courier, monospace;">Procedimento:</span></b><br />
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<span style="font-family: "Courier New", Courier, monospace;">Montate il burro con lo zucchero fino ad ottenere una crema soffice. Mescolate i 2 tuorli con metà dell'uovo intero e aggiungetelo all'impasto poco alla volta insieme all'essenza di vaniglia continuando a sbattere con le fruste elettriche.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">A questo punto aggiungete la farina, il sale, il lievito e la cannella dopo aver passato tutto al setaccio. </span><br />
<span style="font-family: "Courier New", Courier, monospace;">Con un cucchiaio spostate il composto ottenuto su un foglio di pellicola trasparente, appiattitelo, coprite bene con altra pellicola e fate riposare in frigorifero per almeno un'ora.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Vi consiglio di dividere il composto in più parti in modo da poterne lavorare poi poco alla volta una volta trascorso il tempo di riposo.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Stendete quindi l'impasto raffreddato fra due fogli di carta forno fino a uno spessore di 3-4 mm.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Con un stampo rotondo e dentellato di circa 4 cm di diametro ricavate i biscotti, distribuiteli su una teglia coperta di carta forno e lasciate riposare in frigorifero per altri 20 minuti.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Nel frattempo presriscaldate il forno a 190°C e sbattete l'uovo rimasto con l'essenza di caffè.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Riprendete i biscotti, spennellati con l'uovo al caffè e con una forchetta incidete la superficie col caratteristico segno dei sablés nantais.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Quindi infornate per circa 12 minuti. Sfornate e lasciate raffreddare completamente su una gratella. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDt9vourvkEV8M5jszrR_XRadBpkFHnvF-uKi0HuEfnInv9A9Dl-YacZQI7zcBjQYo6hhxROc3FdGuXQ26I_4GtwlTRzU_NLjWunC8uNl9dFflR56vQDNe8ypmu-dsOAIuy1zWAJaXds/s1600/03_sabl%25C3%25A9s+nantais.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sablés nantais" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDt9vourvkEV8M5jszrR_XRadBpkFHnvF-uKi0HuEfnInv9A9Dl-YacZQI7zcBjQYo6hhxROc3FdGuXQ26I_4GtwlTRzU_NLjWunC8uNl9dFflR56vQDNe8ypmu-dsOAIuy1zWAJaXds/s640/03_sabl%25C3%25A9s+nantais.jpg" title="Sablés nantais" width="640" /></a></div>
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<span style="font-family: "Courier New", Courier, monospace;">Buon rientro a tutti. Io vado a nascondere i biscotti sennò domattina non ce ne sono più. :) </span><br />
Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com4tag:blogger.com,1999:blog-5801727251898269347.post-59748229926574372622016-06-19T10:26:00.000+02:002016-06-19T10:26:31.663+02:00Poppy seed lime cake<span style="font-family: "courier new" , "courier" , monospace;">Era da un po' di tempo che volevo preparare una torta usando anche i semi di papavero, ma non ho trovato nessuna ricetta che mi soddisfacesse appieno, così alla fine me la sono un po' inventata, ma direi che è venuta buona comunque. In più la mia è senza burro, cosa che non guasta mai.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Ingredienti:</b> </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">190 g di farina 00</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">90 g di zucchero</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 uova</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 lime</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">10 g di semi di papavero</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 vasetto di yogurt greco bianco</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 bustina di lievito per dolci</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di sale</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Procedimento:</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Montate le uova e lo zucchero con le fruste elettriche per una decina di minuti, in modo che diventino soffici e aumentino molto di volume. Aggiungete la farina, mescolata al lievito e al sale, in 3 riprese, mescolando con una spatola dal basso verso l'alto per non smontare la massa.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Mescolate lo yogurt con una forchetta per renderlo più cremoso e aggiungetelo all'impasto, sempre con una spatola. Aggiungete il succo e lo zest del lime, i semi di papavero e mescolate.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Imburrate e infarinate uno stampo da bundt da 18 cm di diametro e versateci l'impasto.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Cuocete in forno già caldo a 175° C per circa 30-35 minuti.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Quando sarà freddo spolverizzate con zucchero a velo.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Con questa ricetta partecipo al </span><em> <span style="font-family: "Courier New",Courier,monospace;">al CONTEST <a href="http://macomecucini.blogspot.it/2016/06/ci-offrite-la-colazione-il-nostro-primo.html#.V2ZWWqIwCeN" target="_blank">"Ci offrite la colazione?"</a> organizzato dal blog Ma come cucini?! </span></em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6c6dlKQa4hO0iz1AFQOYmoY0HrJP5dRqvNb3qvG4PgaVzg0P5LFRIAVEh1YZ1-xxa8ETMVbynqxptbBshSUxY44QmTU6_sWPGB1zhyphenhyphenQLdFn5qt_RZRlI3P_FLLf9y_zltByMyI0NlsE/s1600/Ci+offrite+la+colazione.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6c6dlKQa4hO0iz1AFQOYmoY0HrJP5dRqvNb3qvG4PgaVzg0P5LFRIAVEh1YZ1-xxa8ETMVbynqxptbBshSUxY44QmTU6_sWPGB1zhyphenhyphenQLdFn5qt_RZRlI3P_FLLf9y_zltByMyI0NlsE/s1600/Ci+offrite+la+colazione.jpg" /></a></div>
<em><span style="font-family: "Courier New",Courier,monospace;"> </span></em>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com5tag:blogger.com,1999:blog-5801727251898269347.post-76240969477486666702016-04-18T11:38:00.002+02:002016-04-19T10:52:14.718+02:00Sablés farina di castagne e farina di riso gluten free<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Secondo me...è tempo di biscotti!!! :)</span><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"></span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">E per non farci mancare nulla scelgo dei <span style="font-family: "courier new" , "courier" , monospace;">biscotti <b><i><a href="http://semivaniglia.blogspot.it/search/label/gluten%20free" target="_blank">gluten free</a></i></b> realizzati con farine alternative alla fa<span style="font-family: "courier new" , "courier" , monospace;">rina di grano ma senza ricorrere ai mix <span style="font-family: "courier new" , "courier" , monospace;">già pronti che esistono in commercio, a cui, devo dire<span style="font-family: "courier new" , "courier" , monospace;">, </span>sono decis<span style="font-family: "courier new" , "courier" , monospace;">amente contraria.</span></span></span> S<span style="font-family: "courier new" , "courier" , monospace;">ono un po' <span style="font-family: "courier new" , "courier" , monospace;">"allergica" al <i>già pronto</i> che troviamo per ogni cosa. Ma non è meglio il sano <i>home made</i>?</span></span></span></span></span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">E allora ecco qua i miei sablés con farina di castagne e farina di riso. </span></span></span> </span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG44hCgRC1USTRQNd2M_KXT9AIIw4lwBMRJyMTeUqMqJhjP4OaIOKGH4_dBSQeAHY_EsMlQpfJ_bt6kLjtV7kWkAMiFJdCwVeEQ2sRs3IRWkT1Qd8kZIRrpQ3SohZj-XDiyBU7SjZEo84/s1600/biscotti+gluten+free+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="sablés farina di castagne e farina di riso gluten free" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG44hCgRC1USTRQNd2M_KXT9AIIw4lwBMRJyMTeUqMqJhjP4OaIOKGH4_dBSQeAHY_EsMlQpfJ_bt6kLjtV7kWkAMiFJdCwVeEQ2sRs3IRWkT1Qd8kZIRrpQ3SohZj-XDiyBU7SjZEo84/s1600/biscotti+gluten+free+04.jpg" title="sablés farina di castagne e farina di riso gluten free" width="640" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
<br />
<span style="font-family: "courier new" , "courier" , monospace;">150 g di burro morbido</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">150 g di zucchero semolato</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 uovo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">145 g di farina di castagne</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">75 g di farina di riso</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mUN2ZFYZvm1CGVsOxQ6_dAcXjPmLpRpgmxzPonEsIT87J7wDUOMGtNeYD5JQ8mtQGBNa8qgg5tdFqsTWT-cJ2y0_seew4KQu1hRzIUa8JYP3oI4tv_-1K89Kg5yJMCpluIXayzKSprQ/s1600/biscotti+gluten+free+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="sablés farina di castagne e farina di riso gluten free" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_mUN2ZFYZvm1CGVsOxQ6_dAcXjPmLpRpgmxzPonEsIT87J7wDUOMGtNeYD5JQ8mtQGBNa8qgg5tdFqsTWT-cJ2y0_seew4KQu1hRzIUa8JYP3oI4tv_-1K89Kg5yJMCpluIXayzKSprQ/s1600/biscotti+gluten+free+02.jpg" title="sablés farina di castagne e farina di riso gluten free" width="480" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">In una ciotola lavorate con le fruste elettriche il burro molto morbido e lo zucchero fino ad ottenere un composto omogeneo. Aggiungete l'uovo e mescolate bene,quindi le farine e impastate fino ad ottonere un composto liscio e compatto.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Lasciate riposare in frigorifero per un'ora.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Stendete quindi l'impasto fra due fogli di carta forno con il mattarello in uno spessore di circa 4-5 mm di spessore e ricavate dei biscotti della forma che preferite. Disponeteli su una teglia coperta da carta forno e lasciateli riposare ancora quindici minuti in frigorifero.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7K9QYxjyYu8fieiCVLSYVpil2uPYYi1xsOh3vv1XXQDU-wCiBuoaybdN2UpPuAQ5QX31FZ4D2yMVCjgbsp67yC0uSxqSYgbLioxN04FCCycNHntvztsUY_L6xXgp5dBIiGiwqZdCvVY/s1600/biscotti+gluten+free+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="sablés farina di castagne e farina di riso gluten free" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7K9QYxjyYu8fieiCVLSYVpil2uPYYi1xsOh3vv1XXQDU-wCiBuoaybdN2UpPuAQ5QX31FZ4D2yMVCjgbsp67yC0uSxqSYgbLioxN04FCCycNHntvztsUY_L6xXgp5dBIiGiwqZdCvVY/s1600/biscotti+gluten+free+01.jpg" title="sablés farina di castagne e farina di riso gluten free" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Infornate quindi a 180° per circa 10 minuti e sfornateli appena cominceranno a dorare. Lasciateli raffreddare prima di staccarli dalla teglia.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">A me sono venuti 30 biscotti. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEI97Nalb3OMkj2FzaRK8smbkrpy5TvcOvNZP3DPwwLmmM0Fbea9UbpNo8lKq7GAYKzAW0JxCkL1gq_WY4HJfPKqAzm5UYCx7oiOpG6wvcados8_UtwLVIyfkA7chyKD3UN58R4DaHATQ/s1600/biscotti+gluten+free+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="sablés farina di castagne e farina di riso gluten free" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEI97Nalb3OMkj2FzaRK8smbkrpy5TvcOvNZP3DPwwLmmM0Fbea9UbpNo8lKq7GAYKzAW0JxCkL1gq_WY4HJfPKqAzm5UYCx7oiOpG6wvcados8_UtwLVIyfkA7chyKD3UN58R4DaHATQ/s1600/biscotti+gluten+free+03.jpg" title="sablés farina di castagne e farina di riso gluten free" width="480" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Con questa ricetta partecipo al contest <a href="http://coccoledidolcezza.blogspot.it/2016/04/biscotti-saracenie-il-mio-nuovo-contest.html" target="_blank">Biscotti con farine "altre"</a></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"> </span> Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com6tag:blogger.com,1999:blog-5801727251898269347.post-73076978967481820542016-04-06T12:51:00.000+02:002016-04-19T10:53:06.610+02:00Crostata di lamponi e lemon curd e Happy Birthday to me!!<span style="font-family: "courier new" , "courier" , monospace;">Oggi è il mio compleanno. :)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Quest'anno ho voglia di festeggiare, per diversi motivi.</span><br />
<br />
<span style="font-family: "courier new" , "courier" , monospace;">Intanto quest'anno il 6 Aprile non coincide con le festività pasquali, cosa che detesto!! L'anno scorso era Pasquetta e quando è così mi sento messa da parte. :(</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Il mio compleanno è il MIO COMPLEANNO!! Insomma!! E invece tutti lì a festeggiare Pasqua. Non va bene!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">E per fortuna il 2016 mi regala un giorno tutto per me. :) Grazie 2016, ricambierò la cortesia.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Poi un compleanno è un compleanno e si festeggia. Non importa se sono 5 o 50, va festeggiato! (comunque prima che i più maligni si fissino sui 50, ne compio solo 39!)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Poi quest'anno parecipo al mio primo <a href="http://semivaniglia.blogspot.it/2016/03/italia-show-2016.html" target="_blank">concorso di pittura su ceramica</a> e non vedo l'ora. :)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">E poi in questo periodo sono contenta quindi bando alle ciance: FESTEGGIAMO!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbQF74wQNFC1Mz0lFFI0VuJhgIAzLNdNM5WOv9MeerIjBUUBbqrurMXh8o3rxW8DpBkJVVaomc7Fus-x15X1SJG_Hbsk-WEqXodF1MJ0EELNWxfTymjBv4dBNwfNuWz1vq_Pc7d0hRdQ/s1600/crostata+lamponi+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="crostata lemon curd e lamponi" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtbQF74wQNFC1Mz0lFFI0VuJhgIAzLNdNM5WOv9MeerIjBUUBbqrurMXh8o3rxW8DpBkJVVaomc7Fus-x15X1SJG_Hbsk-WEqXodF1MJ0EELNWxfTymjBv4dBNwfNuWz1vq_Pc7d0hRdQ/s640/crostata+lamponi+03.jpg" title="crostata lemon curd e lamponi" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"></span><br />
<br />
<span style="font-family: "courier new" , "courier" , monospace;">Mi sono resa conto che sono indietro di una torta di compleanno, ovvero non ho mai pubblicato quella dell'anno scorso!!! </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Avevo pubblicato solo il primo step della torta, ovvero il <a href="http://semivaniglia.blogspot.it/2015/04/lemon-curd-and-happy-birthday-in.html" target="_blank">lemon curd</a>.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Bisogna rimediare subito!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Quindi quest'anno festeggio il mio compleanno con la torta dell'anno scorso, virtualmente s'intende! :)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
<br />
<span style="font-family: "courier new" , "courier" , monospace;">300 g di farina 00</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100 g di zucchero</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">150 g di burro</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 tuorli</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">zest di limone</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">un pizzico di sale</span></span><br />
<br />
<a href="http://semivaniglia.blogspot.it/2015/04/lemon-curd-and-happy-birthday-in.html" target="_blank"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">lemon curd</span></span></a><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">lamponi </span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">zucchero a velo </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zes8DKS0DcFSBfQvjCwDkKFxFvIPkpw3w6WC_6v3ZMmK4MpEYOFb24wQKfeWpqNMKJ9zgn4PhDQWylVV19XBDQvRAORkeMMPpNKDjt9rMJq5ZjUNBLnQ4Yz3-AVwSiI5LbtZL03b3aA/s1600/lemon+curd+00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="lemon curd" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zes8DKS0DcFSBfQvjCwDkKFxFvIPkpw3w6WC_6v3ZMmK4MpEYOFb24wQKfeWpqNMKJ9zgn4PhDQWylVV19XBDQvRAORkeMMPpNKDjt9rMJq5ZjUNBLnQ4Yz3-AVwSiI5LbtZL03b3aA/s640/lemon+curd+00.jpg" title="lemon curd" width="486" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"> </span><br /> </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
<br />
<span style="font-family: "courier new" , "courier" , monospace;">Versate
sulla spianatoia la farina setacciata. Al centro tagliate il burro
leggermente ammorbidito a pezzetti, unite lo zucchero, i tuorli, lo zest
di limone e un pizzico di sale. Impastate il tutto velocemente; se
fosse necessario aggiungete un cucchiaio di acqua fredda (io l'ho
aggiunto).</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Formate una palla, avvolgetela nella pellicola per alimenti e mettetela a riposare in frigorifero per mezzora.</span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GNITqiJxi1rcxbCYHI8My637bxMGEg4ucy5STLdmjYl3UtYXXgBg-2t5_BcLb0OUS1nxiL4Agib1sP5Nv0zADprOEPuqxlrFeqiXMnl3PzzntLLxsPp5NxXSxxNygnYiZiHs0jASFNs/s1600/crostata+lemon+curd+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GNITqiJxi1rcxbCYHI8My637bxMGEg4ucy5STLdmjYl3UtYXXgBg-2t5_BcLb0OUS1nxiL4Agib1sP5Nv0zADprOEPuqxlrFeqiXMnl3PzzntLLxsPp5NxXSxxNygnYiZiHs0jASFNs/s640/crostata+lemon+curd+03.jpg" width="640" /></a></span></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Riprendete
la pasta, stendetela in un disco per ricoprire una tortiera di 26
cm di diametro, precedentemente imburrata e infarinata, bucherellate il
fondo, ricoprite con un foglio di carta forno e con legumi secchi.</span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Infornate quindi a 180° per 25 minuti.</span> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdv6B51klQ03HHAHTYs9KxOQA_MW8PyBq49cgDE0lBt5vU6Qslpm9VLEsB2hCA-sGQqhqsgglSGWI0evS3U5K5Ih5q4BYnEZTw2AGG0VpdHYhz2l_s1QfJhHzMntwxJHHVEXnbrXyK8mw/s1600/crostata+lemon+curd+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdv6B51klQ03HHAHTYs9KxOQA_MW8PyBq49cgDE0lBt5vU6Qslpm9VLEsB2hCA-sGQqhqsgglSGWI0evS3U5K5Ih5q4BYnEZTw2AGG0VpdHYhz2l_s1QfJhHzMntwxJHHVEXnbrXyK8mw/s400/crostata+lemon+curd+01.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiFEsnWUgcDf5cOUJtMfMKehUItVnh4NN_vGYzH1BOVy3897MHm65XkrQHWo6jYdbpksFq60hT9-qGZKxZ3ySM5qp39hxpEPE7BO6K7fUaYG_iOF7nGgtVK32HKwLdminOW66_5INxSk/s1600/crostata+lamponi+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwiFEsnWUgcDf5cOUJtMfMKehUItVnh4NN_vGYzH1BOVy3897MHm65XkrQHWo6jYdbpksFq60hT9-qGZKxZ3ySM5qp39hxpEPE7BO6K7fUaYG_iOF7nGgtVK32HKwLdminOW66_5INxSk/s400/crostata+lamponi+04.jpg" width="300" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Una volta che il guscio di frolla sarà cotto e freddo, versate all'interno il lemon curd, livellate e poi disponeteci sopra i lamponi. Infine spolverate con lo zucchero a velo.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Conservate in frigorifero. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhCyKbu7FZMzaBhObsxz8MoR6feDvy90YfDgF_aSnvBNoGKeogvIbIrWm69L2AblNrO512C7_hrdes7jg11bdpHco7jmuiXJptemt-9dfxrOvGi3wA_GKAo1LaMkTANrlQb5v62ePdlU/s1600/crostata+lamponi+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhCyKbu7FZMzaBhObsxz8MoR6feDvy90YfDgF_aSnvBNoGKeogvIbIrWm69L2AblNrO512C7_hrdes7jg11bdpHco7jmuiXJptemt-9dfxrOvGi3wA_GKAo1LaMkTANrlQb5v62ePdlU/s640/crostata+lamponi+02.jpg" width="480" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Con questa ricetta partecipo al contest <a href="http://www.golosedelizie.com/2016/03/contest-una-fetta-di-paradiso.html" target="_blank">Una fetta di paradiso</a> di Golose Delizie. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztJ5ecfW8tVfwQF7aocu3Sz99T9Mm_q07mSJvm-tV37A0eXLy8BV5ebwIDnsbvhE1AXdWi7neG0wK_m1cmu4xnNDkoYw_ERJyc8ckjrhomkhXBJReyfVzLu0Oi85ZeDpG-5h8LL1kgu4/s1600/HCtgPi9l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztJ5ecfW8tVfwQF7aocu3Sz99T9Mm_q07mSJvm-tV37A0eXLy8BV5ebwIDnsbvhE1AXdWi7neG0wK_m1cmu4xnNDkoYw_ERJyc8ckjrhomkhXBJReyfVzLu0Oi85ZeDpG-5h8LL1kgu4/s320/HCtgPi9l.jpg" width="320" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"> </span> </span><br />
<br />Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com5tag:blogger.com,1999:blog-5801727251898269347.post-62472841036131557722016-03-30T12:58:00.000+02:002016-04-24T18:01:43.183+02:00Italia Show 2016<h4>
<span style="font-family: "courier new" , "courier" , monospace;">Mostra-concorso di pittura su ceramica</span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ7nrNfvUkz4aSF76mNIKtRJsMOqXM6zvoD3jYxs817Of4b90kfikmLzFohr2_pB3cQyB127j1CQCsbWhPYgC7-AeyRcQeGL5w_0gqjh28zO4o4XumEfQhXtWBfYuQBm_hv_qL2_1WzM/s1600/locandina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="locandina Italia Show 2016" border="1" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZ7nrNfvUkz4aSF76mNIKtRJsMOqXM6zvoD3jYxs817Of4b90kfikmLzFohr2_pB3cQyB127j1CQCsbWhPYgC7-AeyRcQeGL5w_0gqjh28zO4o4XumEfQhXtWBfYuQBm_hv_qL2_1WzM/s640/locandina.jpg" title="locandina Italia Show 2016" width="456" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Sono molto contenta di informare tutti voi che nel mese di maggio parteciperò a <a href="https://www.facebook.com/events/1010823672343525/" target="_blank">Italia Show 2016</a>, una mostra-concorso di pittura su ceramica che si terrà nella splendida cornice del <a href="http://www.castellosangiorgio.it/" target="_blank">Castello di San Giorgio Canavese</a>. </span><br />
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<iframe allowfullscreen="" frameborder="0" height="450" src="https://www.google.com/maps/embed?pb=!1m18!1m12!1m3!1d2804.6631252915126!2d7.7940303147235195!3d45.33542467909962!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x4788878a6146fab9%3A0xcca1397eae3b701e!2sVia+V.+Campeggio%2C+6%2C+10090+San+Giorgio+Canavese+TO!5e0!3m2!1sit!2sit!4v1459333991030" style="border: 0;" width="600"></iframe>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Se vol<span style="font-family: "courier new" , "courier" , monospace;">ete farvi un'idea<span style="font-family: "courier new" , "courier" , monospace;">, <a href="http://www.porcelainshow.com/ItaliaShow2015/IS15_home_IT.html" target="_blank">qui</a> potete vedere l'edizione dell'anno scorso.</span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Quest'anno sono due i <b>temi</b> a scelta dei concorrenti:</span></span></span></span><br />
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<li><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><i><b>la donna di ieri, oggi e domani</b></i>;</span></span></span></span></span></li>
<li><i><b><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">le antiche civiltà del <span style="font-family: "courier new" , "courier" , monospace;">Mediterraneo. </span> </span> </span></span></span> </span></b></i></li>
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<span style="font-family: "courier new" , "courier" , monospace;">Io ho scelto il primo tema, e l'opera che ho realizzato dovrà rimanere <b>top</b><span style="font-family: "courier new" , "courier" , monospace;"><b>-secret</b> fino al<span style="font-family: "courier new" , "courier" , monospace;"> 6 Maggio. :)</span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></span></span>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Oltre al pezzo per il concorso, potrete ammirare <b>altre due mie opere</b>, che posso farvi vedere senza problemi, in quanto fuori concorso<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">; eccole qui:</span></span></span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"> </span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAgvLePU5EgRbed6raqitCrly2ohAWhmu3_1CjXHMmFS9LUY8U_E7yPdQS8ZOAJiUAIsM_u0hHk10iVS5DvzweYmpkeTNxsROA-UqyXnxyiRJArp33m-N68qijnxFIXsWBZBO500YHUY/s1600/128_watermark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="vaso con peonie e farfalle" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIAgvLePU5EgRbed6raqitCrly2ohAWhmu3_1CjXHMmFS9LUY8U_E7yPdQS8ZOAJiUAIsM_u0hHk10iVS5DvzweYmpkeTNxsROA-UqyXnxyiRJArp33m-N68qijnxFIXsWBZBO500YHUY/s320/128_watermark.jpg" title="vaso con peonie e farfalle" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8s-meTlyzaanW642yFmDPYaQ1GVucuFD3233bijZ1mJuu_jera-nmLmjXCwMoNew-v_JDEboQQutiZEMGPMdi92ot9tGLGbscFbvONT_stx8AVR3_DH4marxhJbZEJ0IUScet4EguZ9k/s1600/16_terza+cottura_seconda+stesura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8s-meTlyzaanW642yFmDPYaQ1GVucuFD3233bijZ1mJuu_jera-nmLmjXCwMoNew-v_JDEboQQutiZEMGPMdi92ot9tGLGbscFbvONT_stx8AVR3_DH4marxhJbZEJ0IUScet4EguZ9k/s320/16_terza+cottura_seconda+stesura.jpg" width="240" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"> <span style="font-size: x-small;">vaso di porcellana riproduzione di un e<span style="font-family: "courier new" , "courier" , monospace;">lfo<span style="font-family: "courier new" , "courier" , monospace;"> </span></span></span> </span></span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Se volete saperne di più potete trovare altre opere e informazioni sul <a href="https://florianamoroni.wordpress.com/" target="_blank">mio sito</a>.</span></span> </span></span> </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Bene, non mi resta che augurarmi di vedervi in molti.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">A presto.</span> </span>
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<br />Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com1tag:blogger.com,1999:blog-5801727251898269347.post-29479414437125752042016-03-24T12:08:00.003+01:002016-03-24T12:08:49.591+01:00Strudel di verdure<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">E' tempo di pensare al pranzo di Pasqua e anche a<span style="font-family: "courier new" , "courier" , monospace;"> Pasqu<span style="font-family: "courier new" , "courier" , monospace;">etta</span></span></span>.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">L'ideale è una tota salata, che piace <span style="font-family: "courier new" , "courier" , monospace;">sempre a tutti e si può anche preparare <span style="font-family: "courier new" , "courier" , monospace;">in anticipo.</span></span> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPW3Bz969XJZlb0V7pF08bEbihnSPPqcdV_eBMD-0mcaonH7NdUtRBFuU2bPpHMb9U8b-LCByRZFbovfD1nF-bcnUK1BPZmDOC1VnGZbHcQW4p74yebt8MFkGxQOMHLC3fbXvyivFg0Q/s1600/strudel+verdure+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Strudel di verdure" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPW3Bz969XJZlb0V7pF08bEbihnSPPqcdV_eBMD-0mcaonH7NdUtRBFuU2bPpHMb9U8b-LCByRZFbovfD1nF-bcnUK1BPZmDOC1VnGZbHcQW4p74yebt8MFkGxQOMHLC3fbXvyivFg0Q/s640/strudel+verdure+03.jpg" title="Strudel di verdure" width="640" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
<span style="font-family: "courier new" , "courier" , monospace;">(per 4 persone)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">200 g di pasta sfoglia</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 zucchine</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 carote</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 peperone rosso</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50 g di spinaci freschi</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 funghi champignon</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200 g di emmentaler</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tuorlo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 cucchiai di olio e.v.o.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">sale e pepe q.b.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF687iWYXI1EH1lfzkyRl28JIl4TgkPQlDuOBB6j1uMp7B0C_YlqAm0tjaF2Rlt9lXPjP2J0Gi8fR8snLRmuPOqTo2PXqOv1IWCMrg3icUvo_REAsA4sgqRHqLDZ9p34YTs8mWO2DaNvw/s1600/strudel+verdure+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Strudel di verdure" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF687iWYXI1EH1lfzkyRl28JIl4TgkPQlDuOBB6j1uMp7B0C_YlqAm0tjaF2Rlt9lXPjP2J0Gi8fR8snLRmuPOqTo2PXqOv1IWCMrg3icUvo_REAsA4sgqRHqLDZ9p34YTs8mWO2DaNvw/s640/strudel+verdure+02.jpg" title="Strudel di verdure" width="494" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Procedimento:</b></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Per prima cosa pulite le verdure e lavatele. Tagliate a pezzetti le carote, le zucchine, i peperoni e i funghi. Mattete un filo d'olio e.v.o. in una padella e mettete sul fuoco, aggiungete le carote e i peperoni<b>, </b>dopo 5 minuti le zucchine e i funghi e dopo altri 2 minuti gli spinaci. Proseguite la cottura per altri 2 minuti, quindi salate, pepate. trasferite in una ciotola e lasciate riposare.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Tagliate a pezzetti il formaggio e aggiungetelo alla verdura.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Stendete la pasta sfoglia su una teglia coperta di carta forno. Inumidite i bordi della pasta e distribuite la verdura su /3 ella pasta. Arrotolate quindi la pasta su se stessa premendo sui bordi perchè aderiscano.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Con gli scarti della pasta potete fare delle decorazioni a piacere sulla superficie dello strudel.</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Quindi spennellate la superficie con un rosso d'uovo mescolato con un po' d'acqua e infornate a 200° C per circa 25 minuti, finchè non sarà dorato. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWQBF8bnyucUNdEiXSw1AQUugsDfGrnsaStosM7pblFFDeH-gPqg-FK4ACkyQXNIxGQlSONZiA_1PM2TdmE8TbUBBhrRVbaN_TBN4y6ovROqIoNmWk4uf8dOpPi4LH9r9V79MFELFqk8/s1600/strudel+verdure+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWQBF8bnyucUNdEiXSw1AQUugsDfGrnsaStosM7pblFFDeH-gPqg-FK4ACkyQXNIxGQlSONZiA_1PM2TdmE8TbUBBhrRVbaN_TBN4y6ovROqIoNmWk4uf8dOpPi4LH9r9V79MFELFqk8/s640/strudel+verdure+01.jpg" width="640" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Con questa ricetta partecipo al contest <a href="http://fratelliaifornelli.it/contest-torte-di-pasqua/" target="_blank">Torte di Pasqua</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXkY5DmnaA1ahdEq7o6sac6LP3tKwP1wVxtBzxxKIbcnNPILDNuv-S4LQ2vtCPSyZ0cIxBaWPwkhxoni3xlJ2vOt-a1GGwFMJeN5k3CeSbqDCUrg-IwUvQQUzJ2q5w4hhRorXK5IPWuY/s1600/contest-easter-banner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXkY5DmnaA1ahdEq7o6sac6LP3tKwP1wVxtBzxxKIbcnNPILDNuv-S4LQ2vtCPSyZ0cIxBaWPwkhxoni3xlJ2vOt-a1GGwFMJeN5k3CeSbqDCUrg-IwUvQQUzJ2q5w4hhRorXK5IPWuY/s200/contest-easter-banner.jpg" width="200" /></a></div>
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<br />Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com4tag:blogger.com,1999:blog-5801727251898269347.post-55273751832041030132016-03-07T12:01:00.000+01:002016-03-07T12:01:03.129+01:00Ciambella ricotta e nocciole<span style="font-family: "courier new" , "courier" , monospace;">Per cominciare bene la settimana non c'è niente di meglio che fare <span style="font-family: "courier new" , "courier" , monospace;">colazione con una fetta di <span style="font-family: "courier new" , "courier" , monospace;">torta fatta in <span style="font-family: "courier new" , "courier" , monospace;">casa.</span></span></span> </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Questa ciambella è perfetta:<span style="font-family: "courier new" , "courier" , monospace;"> <span style="font-family: "courier new" , "courier" , monospace;">s</span></span>offic<span style="font-family: "courier new" , "courier" , monospace;">e e buonissima</span></span><b><span style="font-family: "courier new" , "courier" , monospace;">.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsCVvaxnzZNMfKW9YvTiLJq_YXiBEIe5QJu7n-Sl9myIMNvDszmaLfgB11WkGOK4Q5YSt8NyFHLl5X24xhxjVtFelrNf0xiqL0U3O43_mysFQ_xcP2CK93ZYXLztxiProOqUftmaa_-0/s1600/ciambella+nocciole+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsCVvaxnzZNMfKW9YvTiLJq_YXiBEIe5QJu7n-Sl9myIMNvDszmaLfgB11WkGOK4Q5YSt8NyFHLl5X24xhxjVtFelrNf0xiqL0U3O43_mysFQ_xcP2CK93ZYXLztxiProOqUftmaa_-0/s640/ciambella+nocciole+04.jpg" width="480" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">100 g di ricotta</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">150 g di farina 00</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50 g di farina di grano saraceno</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">10 g di lievito vanigliato</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200 g di zucchero</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200 ml di olio di semi</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 uova</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">30 ml di latte intero</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100 g di nocciole tostate</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di sale</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1xCSyHCovTn8uF0uHvVv_rD48gyezcr3KeRfBy9OGzbGHiRIbV_hw0sLRCgh_KPSAejs3hnrKq7Ahs_omnYMcoCSxGY-l-L-6GzxxKgHpG32m6DW2F0k2BciaBbwBxFTejPy5fmSfjA/s1600/ciambella+nocciole+01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK1xCSyHCovTn8uF0uHvVv_rD48gyezcr3KeRfBy9OGzbGHiRIbV_hw0sLRCgh_KPSAejs3hnrKq7Ahs_omnYMcoCSxGY-l-L-6GzxxKgHpG32m6DW2F0k2BciaBbwBxFTejPy5fmSfjA/s400/ciambella+nocciole+01.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGrh8mU725z544mjVEyzZ4pmhoLSvID5goiDJjtpJv4MCj4l7leUrhqTtDRhKRHtE9Sb2Xqoy46GVDGiaCnaOnskbrsERbQAwWGiZawGkQu35YWl1fq82NRtLPdpSK-CJdQZvk4aKY_M/s1600/ciambella+nocciole+02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfGrh8mU725z544mjVEyzZ4pmhoLSvID5goiDJjtpJv4MCj4l7leUrhqTtDRhKRHtE9Sb2Xqoy46GVDGiaCnaOnskbrsERbQAwWGiZawGkQu35YWl1fq82NRtLPdpSK-CJdQZvk4aKY_M/s400/ciambella+nocciole+02.jpg" width="300" /> </a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Nel mixer tritate le nocciole con 50 g di zucchero. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;">In una ciotola sbattete con le fruste l'olio e il resto dello zucchero, unite quindi i tuorli delle uova e il latte sembre sbattendo.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Aggiungete quindi la ricotta, le nocciole, le farine, il lievito e il sale mescolando bene.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">A parte montate a neve ben ferma gli albumi, quindi uniteli al composto mescolando dall'alto verso il basso con un cucchiaio di legno.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Versate in uno stampo unto e infarinato e infornate a 180° C per almeno 50 minuti.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sfornate e lasciate raffreddare prima di estrarre dallo stampo.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">E' sofficissima. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8i95dfsdrSKmhH6LZ1ccgVPZFZ7k81VdphZS3pGqiwqgLsRxX8r87TNUTi7upJJ13y2gvLns1AwSjrf6b11Wxj3HDsmhZ4Xvt6aHYjdD2Jo53H1hjnbUw4sjRGL2SJDNFwHhYyhVTpI/s1600/ciambella+nocciole+03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs8i95dfsdrSKmhH6LZ1ccgVPZFZ7k81VdphZS3pGqiwqgLsRxX8r87TNUTi7upJJ13y2gvLns1AwSjrf6b11Wxj3HDsmhZ4Xvt6aHYjdD2Jo53H1hjnbUw4sjRGL2SJDNFwHhYyhVTpI/s640/ciambella+nocciole+03.jpg" width="640" /></a><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">C</span>on questa ricetta partecipo al Giveaway di Batuffolando Ricette <a href="http://www.batuffolando-ricette.com/2016/02/giveaway-le-primavere-di-batuffolando.html">"Le Primavere"</a> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvb7i6CUOIkhv4zyUVwu0xuQnX_zvMmREJRaWBbHrFKkUxULBldecFjFRQqPwZ2pr6VYjrrOMQpZfzi7dyagCsy9syEeo1EGhHDkUQgeKOAR4xgkaUEIo_UvM1Ij-jDRi5rWC_T6exUuQ/s1600/giveaway+batuffolando.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvb7i6CUOIkhv4zyUVwu0xuQnX_zvMmREJRaWBbHrFKkUxULBldecFjFRQqPwZ2pr6VYjrrOMQpZfzi7dyagCsy9syEeo1EGhHDkUQgeKOAR4xgkaUEIo_UvM1Ij-jDRi5rWC_T6exUuQ/s1600/giveaway+batuffolando.jpg" /></a></div>
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com5tag:blogger.com,1999:blog-5801727251898269347.post-15746862634472439992016-01-27T23:03:00.002+01:002016-01-27T23:03:43.338+01:00Ruote mais e grano saraceno<span style="font-family: "Courier New", Courier, monospace;">Le festività sono finite e si sente parlare ovunque di dieta, detox ecc. Ma non preoccupatevi, Carnevale è dietro l'angolo e con lui il permesso di sgarrare di nuovo.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Nell'attesa una ricetta di transizione, perfetta per quel periodo che separa una festività dall'altra. Perchè non c'è nulla che un biscotto non possa curare. :) </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU0JYsefNDafiv83dzIry6ZLzqsXZPUHKYYKPIMIlsaNO9MCro2bVfj9KLW1qvfqdgKIc1v-j_QLscnY7fAB3ojx3qt3icfR3xMmc8reEGvixcT2ZP7OWiiWBK5V0gk2aFGuK0828-Kk/s1600/biscotti+mais_03.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="biscotti farina di mais e grano saraceno" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiU0JYsefNDafiv83dzIry6ZLzqsXZPUHKYYKPIMIlsaNO9MCro2bVfj9KLW1qvfqdgKIc1v-j_QLscnY7fAB3ojx3qt3icfR3xMmc8reEGvixcT2ZP7OWiiWBK5V0gk2aFGuK0828-Kk/s640/biscotti+mais_03.jpg" title="biscotti farina di mais e grano saraceno" width="640" /></a></td></tr>
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</tbody></table>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
<br />
<span style="font-family: "courier new" , "courier" , monospace;">125 g di burro</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">125 g di zucchero semolato</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 tuorli d'uovo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100 g di farina 00</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100 g di farina di mais</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">65 g di farina di grano saraceno</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 pizzico di sale</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWWoVkOqMlbVV9qj8GrPUwTO1_M_lZyqw1pwlmxvSuM6YVz0s5smO1rtwzZ2hqprfJ_NNktofPsi7-E18Ud1BaJ7nrRE-rIDcAPT_UMKmGnzez5o5cvPu66zJ3XW6D6nwHahQ3K4tMzY/s1600/biscotti+mais_02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="biscotti farina di mais e grano saraceno" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWWoVkOqMlbVV9qj8GrPUwTO1_M_lZyqw1pwlmxvSuM6YVz0s5smO1rtwzZ2hqprfJ_NNktofPsi7-E18Ud1BaJ7nrRE-rIDcAPT_UMKmGnzez5o5cvPu66zJ3XW6D6nwHahQ3K4tMzY/s400/biscotti+mais_02.jpg" title="biscotti farina di mais e grano saraceno" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidClIaZsYnecnXBkG4pmk6Wy_YveIWDMoXiJmj58Z0Icpbif5ctBlay4RGhVfKJBkk9I7bagmQE7OrWg7GcgjPAXIrZHdV1P9_VrOLl-CU3acyd3VsLxenC6Ha5vZ0pkjTPDXolrrugro/s1600/biscotti+mais_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="biscotti farina di mais e grano saraceno" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidClIaZsYnecnXBkG4pmk6Wy_YveIWDMoXiJmj58Z0Icpbif5ctBlay4RGhVfKJBkk9I7bagmQE7OrWg7GcgjPAXIrZHdV1P9_VrOLl-CU3acyd3VsLxenC6Ha5vZ0pkjTPDXolrrugro/s400/biscotti+mais_04.jpg" title="biscotti farina di mais e grano saraceno" width="300" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Lavorate a crema soffice il burro e lo zucchero; unite i tuorli, le faine e un pizzico di sale e impastate fino a formare una palla liscia e omogenea. Mettete in frigorifero a riposare per almeno mezzora.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Riprendete l'impasto e stendetelo in uno spessore di 4 mm fra due fogli di carta forno. Formate i biscotti con lo stampo che preferite e mettete in una teglia, coperta da carta forno, a riposare in frigorifero per quindici minuti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVtn7A6CJtX9csNAV_uP-bczTQeZnALzpkT8H6Dur2vtPQO1YOegPWbEkt849IxFSj0fqBtiBd9zcNIo42NjZ1VT3xzMxYeE-_G9RPE6VQhQAglIwm0sa_tNVihGCGqNSrac7Q_DFN80/s1600/biscotti+mais_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="biscotti farina di mais e grano saraceno" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVtn7A6CJtX9csNAV_uP-bczTQeZnALzpkT8H6Dur2vtPQO1YOegPWbEkt849IxFSj0fqBtiBd9zcNIo42NjZ1VT3xzMxYeE-_G9RPE6VQhQAglIwm0sa_tNVihGCGqNSrac7Q_DFN80/s640/biscotti+mais_01.jpg" title="biscotti farina di mais e grano saraceno" width="480" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;">Infornate a 160° C per 20 minuti o finchè non saranno dorati.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Sfornate e lasciate raffreddare.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5ri09yxYJ7NOACqcpV6v85rqBEgmiyz8ModXtlV8LonqycK4zCU6Hk4zlDB_xbjJFl4tOyeFZ9flqrESzwpsar_QgG9aVR-JPrwYi4d4bdHQi59VpORLfNIdJYx_Cs0BWpsEBLEARbg/s1600/biscotti+mais_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="biscotti farina di mais e grano saraceno" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5ri09yxYJ7NOACqcpV6v85rqBEgmiyz8ModXtlV8LonqycK4zCU6Hk4zlDB_xbjJFl4tOyeFZ9flqrESzwpsar_QgG9aVR-JPrwYi4d4bdHQi59VpORLfNIdJYx_Cs0BWpsEBLEARbg/s640/biscotti+mais_05.jpg" title="biscotti farina di mais e grano saraceno" width="640" /></a></div>
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<i><span style="font-family: "Courier New",Courier,monospace;">Bon appétit!</span></i></div>
Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com2tag:blogger.com,1999:blog-5801727251898269347.post-32744737283122781612016-01-06T11:59:00.001+01:002016-01-15T15:53:45.062+01:00Regali fatti col cuore e ... lo zucchero!<span style="font-family: "Courier New",Courier,monospace;">Mi piace molto regalare biscotti per le Feste, perchè significa regalare tempo e attenzione a chi vogliamo bene.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Le <b><span style="color: magenta;">casette di biscotto</span></b> sono un regalo perfetto per gli amici golosi.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihU-EHnYEBTn9nENESpQ1PAEiWFg5BSQKqdQFsIG1clZ3BbrC53koBZ0qb3gmZo4W-iAATEnm0Qow8NXuFOTxSyAyFxZcZMnicNATbYdDgJ6q6dVgtXDBRic9G8dwXlqEDBGAudra_yLI/s1600/kit+casette+05.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Casette di biscotto" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihU-EHnYEBTn9nENESpQ1PAEiWFg5BSQKqdQFsIG1clZ3BbrC53koBZ0qb3gmZo4W-iAATEnm0Qow8NXuFOTxSyAyFxZcZMnicNATbYdDgJ6q6dVgtXDBRic9G8dwXlqEDBGAudra_yLI/s640/kit+casette+05.jpg" title="Casette di biscotto" width="640" /></a></td></tr>
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<span style="font-family: "Courier New",Courier,monospace;">Oppure, se non avete tempo di assemblarle perchè i mille impegni delle festività non vi lasciano nemmeno il tempo di respirare e volete far divertire il destinatario del regalo, potete regalare il <b><i>kit per costruire la tua casetta di biscotto </i></b>dotato di tutte le parti per costruire una o più casette, una barretta di cioccolato bianco per "cementare" muri e tetto e per innevare le casette, zuccherini colorati e zucchero a velo per decorare.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBlYGpvPTXzNh2BaGLAig0KYTWejafJvk21Tp5UntBNIk53HuysxbsINDfkkY9JyUee0EdWXVVpu2yAAY5AnLbLvBEoPWaIqoDgp0FRSuZDTk005l1uShrXGaSwBE5zA_kxBbLxCG0g0/s1600/kit+casette+08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Casette di biscotto" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBlYGpvPTXzNh2BaGLAig0KYTWejafJvk21Tp5UntBNIk53HuysxbsINDfkkY9JyUee0EdWXVVpu2yAAY5AnLbLvBEoPWaIqoDgp0FRSuZDTk005l1uShrXGaSwBE5zA_kxBbLxCG0g0/s640/kit+casette+08.jpg" title="Kit per costruire la tua casetta di biscotto" width="480" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Le parti della casetta sono realizzate con semplicissimi biscotti al sentore di limone.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBDUUszvZVfXe0HoWO7GI_dS55qJvw4VHVdNg0a7OkxqgdT5Ezp4muCg5IAYC-cgw80ujj3fH5vx-xFcBLMNAnBsqatLtsbE8mHzn31RSYeK_h5ZxQVl5ZggB9V3a7Llo2wcEjyu2MDY/s1600/kit+casette+01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Casette d biscotto" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBDUUszvZVfXe0HoWO7GI_dS55qJvw4VHVdNg0a7OkxqgdT5Ezp4muCg5IAYC-cgw80ujj3fH5vx-xFcBLMNAnBsqatLtsbE8mHzn31RSYeK_h5ZxQVl5ZggB9V3a7Llo2wcEjyu2MDY/s640/kit+casette+01.jpg" title="Kit per costruire la tua casetta di biscotto" width="640" /></a></div>
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<br />
<b><span style="font-family: "Courier New",Courier,monospace;">Ingredienti:</span></b><br />
<br />
<span style="font-family: "Courier New",Courier,monospace;">125 g di burro</span><br />
<span style="font-family: "Courier New",Courier,monospace;">125 g di zucchero semolato</span><br />
<span style="font-family: "Courier New",Courier,monospace;">2 tuorli d'uovo</span><br />
<span style="font-family: "Courier New",Courier,monospace;">2 cucchiaini di zest di limone</span><br />
<span style="font-family: "Courier New",Courier,monospace;">155 g di farina 00</span><br />
<span style="font-family: "Courier New",Courier,monospace;">110 g di farina di riso</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">cioccolato bianco, zucchero a velo e zuccherini colorati per decorare</span><br />
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<b><span style="font-family: "Courier New",Courier,monospace;">Procedimento:</span></b><br />
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<span style="font-family: "Courier New",Courier,monospace;">Lavorate a crema soffice il burro e lo zucchero. Unite i tuorli d'uovo, la scorza di limone, le farine e impastate fino a formare una palla soffice.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Lasciate riposare in frigorifero per circa mezzora.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Riprendete l'impasto e stendetelo in uno spessore di 1 cm. Tagliate quindi i biscotti nella forma che preferite: io ho tagliato le varie parti della casetta e i biglietti di auguri.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Mettete i biscotti su una teglia coperta da carta forno e infornate a 180° C per circa 10 minuti.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Ora assemblate e decorate se regalate le casette già montate o confezionate i kit se le regalate da montare.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Insieme alle casette potete mettere un biglietto di auguri commestibile, sicuramente molto apprezzato, con i vostri auguri incisi nel biscotto.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcr35PQzKtSoSm384f9BytE7-bYR9STbovwyz-c2bhg6KvnVjpFvN0ZYFBWu34IIFoVtK0eqrlkRyLaFErMjG5poR5RZ5omWxzl4oa_-HfwMvN3gp-SAYMz3MYQ1TvZF25c6Tne7I5J0/s1600/kit+casette+04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Casette di biscotto" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcr35PQzKtSoSm384f9BytE7-bYR9STbovwyz-c2bhg6KvnVjpFvN0ZYFBWu34IIFoVtK0eqrlkRyLaFErMjG5poR5RZ5omWxzl4oa_-HfwMvN3gp-SAYMz3MYQ1TvZF25c6Tne7I5J0/s640/kit+casette+04.jpg" title="Casette di biscotto" width="640" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"></span><br />
<span style="font-family: "Courier New",Courier,monospace;">Se invece non vi sentite portati per l'architettura potete preparare una scatolina contenente biscotti di auguri e in cima un biscotto con il nome del destinatario, regalo perfetto anche da utilizzare come segnaposto alla cena/pranzo di Natale/Santo Stefano/Capodanno/festività a scelta.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ715SVNJdlohgbyYeBa02ADtLufDCksEXv0RKmP8_AYVF_mIR2TXx1qDy1Log07Mc0fQNpqX9JkQtCzt-gp9JYSuvBagA1yC_d5FI-kO3NP9npzqpHu9-O7zrdx3w7OLXmnaxsvMtlSU/s1600/tavola+x+casette.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Auguri di biscotto" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ715SVNJdlohgbyYeBa02ADtLufDCksEXv0RKmP8_AYVF_mIR2TXx1qDy1Log07Mc0fQNpqX9JkQtCzt-gp9JYSuvBagA1yC_d5FI-kO3NP9npzqpHu9-O7zrdx3w7OLXmnaxsvMtlSU/s640/tavola+x+casette.JPG" title="Dolci auguri segnaposto di biscotto" width="480" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">Questa è la tavolata della mia prima cena di Natale in questa casa. Era il 2012 e avevo invitato un po' di amici per festeggiare. Eravamo in 12 e come vedete non avevo 12 piatti uguali, quindi ho mescolato ad arte (si dice sempre così, eh eh) due servizi diversi e ho anche dovuto aggiungere un tavolino leggermente più basso. A dirla tutta una coppia di amici ha anche dovuto portato due sedie perchè con tutta la buona volontà arrivavo solo fino a 10.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Ma poi diciamocela tutta: se uno avesse la tavola giusta, il servizio perfetto, lo spazio adatto basterebbe tirar fuori piatti e bicchieri e il gioco è fatto. Invece secondo me quando si devono mettere insieme le cose e organizzare tutto al millimetro perchè altrimenti lo spazio non c'è ecc vuol dire proprio che c'è la voglia di stare insieme e di organizzare, altrimenti non si farebbe tutta questa fatica, e durante le feste serve solo questo, poi il resto viene da sè.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">E sopra ogni piatto "scompagnato" ecco posato il pacchettino di Auguri di biscotto con in cima il biscotto segnaposto col nome.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmypfwXO4sBp6h5_ioYW5WFsngToFCt4_yK2zNpz-cGehL5Be4aMIwjBJVC62slClvXyjGQJeI_qP4HIAOyi1VMNt3GymqtcTQPBjahqypDeF0YYv0aFa_rH5I5ZAGhSbAvV901-_8Mg/s1600/kit+casette+03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Auguri di biscotto" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmypfwXO4sBp6h5_ioYW5WFsngToFCt4_yK2zNpz-cGehL5Be4aMIwjBJVC62slClvXyjGQJeI_qP4HIAOyi1VMNt3GymqtcTQPBjahqypDeF0YYv0aFa_rH5I5ZAGhSbAvV901-_8Mg/s640/kit+casette+03.jpg" title="Dolci auguri di biscotto" width="480" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;">In quell'occasione i biscotti segnaposto erano stati molto apprezzati. </span>
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<span style="font-family: "Courier New",Courier,monospace;">Con questo post partecipo al <a href="http://mammapapera.it/2015/10/il-contest-di-natale/">contest di Natale di Mamma Papera</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYomNWP4x4_CZ9POxe7LZrfEh0TI03XGiDSRlOjsp-A5iTl3Q0ATEcBZeXM2J-qJ2sbQjUimYPFmPtsPXjLOMLlf7MiTczr008pYLZkHHDKEKeH8yZmjLevpp3RyysaDer8Yb2xAmU168/s1600/contest-di-natale-550x726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Contest di Natale di Mammapapera" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYomNWP4x4_CZ9POxe7LZrfEh0TI03XGiDSRlOjsp-A5iTl3Q0ATEcBZeXM2J-qJ2sbQjUimYPFmPtsPXjLOMLlf7MiTczr008pYLZkHHDKEKeH8yZmjLevpp3RyysaDer8Yb2xAmU168/s320/contest-di-natale-550x726.jpg" title="banner del Contest di Natale di Mammapapera" width="242" /></a></div>
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<span style="font-family: "Courier New",Courier,monospace;"> </span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com4tag:blogger.com,1999:blog-5801727251898269347.post-77772571791325184572015-12-24T17:54:00.001+01:002015-12-24T17:54:35.369+01:00Torta di riso e amarene<span style="font-family: "Courier New", Courier, monospace;">Siamo arrivati incolumi alla vigilia di Natale anche quest'anno, certo con un po' di neve ce la saremmo goduta di più ma non si può avere tutto dalla vita.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">E allora quest'anno vi faccio <i><b>i miei migliori auguri di Buone feste</b></i> con questa torta di riso e amarene, non molto natalizia, ma così accontentiamo anche chi non ama molto questo periodo dell'anno ed è stufo di vedere panettoni e biscotti ad alberello ovunque.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Io l'ho preparata per festeggiare con degli amici e dato che era richiesto un dolce <b>gluten free</b> questo era perfetto.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nqbWrZg3xKG0GS_Ioes_m4TbfItJY8gVfJxiV1GX5wUIUajCCc1Dx2-XWGSPPMeBEpcWI028wQ2Tkf_VU300WTI47YUbnSiPRihOSXSko41JcRg0cPd1apgo8IM4yFKQDqMawAskDQ8/s1600/torta+di+riso_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-nqbWrZg3xKG0GS_Ioes_m4TbfItJY8gVfJxiV1GX5wUIUajCCc1Dx2-XWGSPPMeBEpcWI028wQ2Tkf_VU300WTI47YUbnSiPRihOSXSko41JcRg0cPd1apgo8IM4yFKQDqMawAskDQ8/s640/torta+di+riso_04.jpg" width="480" /></a></div>
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<b><span style="font-family: "Courier New", Courier, monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "Courier New", Courier, monospace;">1 l di latte intero</span><br />
<span style="font-family: "Courier New", Courier, monospace;">250 g di riso</span><br />
<span style="font-family: "Courier New", Courier, monospace;">150 g di zucchero semolato</span><br />
<span style="font-family: "Courier New", Courier, monospace;">3 uova</span><br />
<span style="font-family: "Courier New", Courier, monospace;">50 g di amarene sciroppate</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 pizzico di sale </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnwPYlhTNXTDQ7KvOTjFy1WVaAPZttwdzdd5GOaHlRYCuOtD7MPXLGpOI-BqNHB9Fb32-IrSIXucyMeLShyphenhyphenR4N3_JKB3cjNupsoVTjOqyJFjtNfDKjo5oVmA1DaDJUTGORki8k5wMRgw/s1600/torta+di+riso_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnwPYlhTNXTDQ7KvOTjFy1WVaAPZttwdzdd5GOaHlRYCuOtD7MPXLGpOI-BqNHB9Fb32-IrSIXucyMeLShyphenhyphenR4N3_JKB3cjNupsoVTjOqyJFjtNfDKjo5oVmA1DaDJUTGORki8k5wMRgw/s400/torta+di+riso_01.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-Qz5O02pla1QdKeEvGH9Ycp_vONsasTdEDtLuHsd_iEOJBeULhVHtOCv1gzBoMBxU8DoibhteQnN9wbVxV2DvkQVYBLdVkuLEB9b5_18zU5ihiccOv0GSKXlLu64XFhmlsuwLDdBPm0/s1600/torta+di+riso_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-Qz5O02pla1QdKeEvGH9Ycp_vONsasTdEDtLuHsd_iEOJBeULhVHtOCv1gzBoMBxU8DoibhteQnN9wbVxV2DvkQVYBLdVkuLEB9b5_18zU5ihiccOv0GSKXlLu64XFhmlsuwLDdBPm0/s400/torta+di+riso_03.jpg" width="300" /></a></div>
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<b><span style="font-family: "Courier New", Courier, monospace;">Procedimento:</span></b><br />
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<span style="font-family: "Courier New", Courier, monospace;">Mettete a cuocere il riso nel latte per circa 20-25 minuti. A metà cottura aggiungete un pizzico di sale e lo zucchero.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Il riso dovrà assorbire tutto il latte.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Una volta cotto lasciatelo raffreddare e quindi aggiungete le uova, una alla volta, e le amarene. Mescolate bene e versate il composto in una teglia a cerniera coperta da carta forno.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Infornate a 180° C per mezzora.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnK9GvDqz4tcbX28uC8Wl7Wsz3FwZzYPQK4w-7C2-Pla80Ynml_xL-e5kHnQywOpdCGHTnPoTXn2TxtuZLCS46Bq0WUhdwA3es0Yuu9D0Xiu3fq0zi3_iTui2T1gWxiseG8nVSCveHTA/s1600/torta+di+riso_02.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTnK9GvDqz4tcbX28uC8Wl7Wsz3FwZzYPQK4w-7C2-Pla80Ynml_xL-e5kHnQywOpdCGHTnPoTXn2TxtuZLCS46Bq0WUhdwA3es0Yuu9D0Xiu3fq0zi3_iTui2T1gWxiseG8nVSCveHTA/s640/torta+di+riso_02.jpg" width="640" /></a><span style="font-family: "Courier New", Courier, monospace;">Potete lasciarne una fettina sotto l'albero per Babbo Natale, magari anche lui è stufo dei soliti biscotti. ;)</span></div>
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<b><span style="color: magenta;"><span style="font-size: large;"><i><span style="font-family: "Courier New", Courier, monospace;">Auguri!</span></i></span></span></b></div>
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<span style="font-family: "Courier New", Courier, monospace;"> </span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com5tag:blogger.com,1999:blog-5801727251898269347.post-36427440626313372992015-12-13T16:23:00.003+01:002015-12-13T16:23:48.716+01:00Keep calm and Merry Christmas<span style="font-family: "courier new" , "courier" , monospace;">Natale si avvicina a grandi passi, solo ieri eravamo ancora a novembre, tutti noi pensavamo di avere ancora tempo in abbondanza ma eccoci qua a metà dicembre a dover fare i conti con i regali per i quali siamo ogni anno immancabilmente in ritardo (nonostante ci ripromettiamo sempre di pensarci ad ottobre!!-e magari a ottobre ci abbiamo anche pensato, un pensiero fugace che ci attraversa la mente-), i menu per le varie cene natalizie per cui non vogliamo fare i soliti piatti triti e ritriti, gli addobbi che non sono finiti come vorremmo.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Il mio Natale incombe perchè stasera ho la prima cena natalizia, ma quest'anno ho deciso di godermi l'atmosfera e ogni singolo attimo, anche per recuperare lo stress dell'anno scorso, incastrata in un lavoro che non mi apparteneva e che mi ha "regalato" delle Feste molto amare.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Per cui sono ancora in pigiama, con l'impasto per il pane che lievita, a scrivere questo post mentre ascolto e riascolto <a href="https://www.youtube.com/watch?v=idAV7jMiu6M">Cambio direzione di Francesco Renga</a>.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Poi dunque, devo ancora lavare i pavimenti, preparare il piatto principale, sistemare e incartare anche il regalo. Mmm...però il dolce è pronto :)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Ma prendiamo spunto dalla canzone: cambiamo direzione! Godiamoci il Natale quest'anno. I nostri amici non faranno certo caso alla casa in disordine e poi basta sistemare il disordine ad arte, come nelle riviste di arredamento: una coperta poggiata con grazia sul divano, una pila di libri poggiata sul pavimento. ;)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">E se abbiamo invitato anche la solita amica/parente criticona (perchè non possiamo sottrarci, magari la suocera) che è un anno che aspetta questo momento per poi criticarci con tutto il gruppo di amici/parenti? Beh, non vogliamo mica essere così cattivi da toglierle l'unico motivo di divertimento? In fondo è Natale anche per lei. :)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Quindi quest'anno Natale Zen!!!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">E dunque per decorare la tavola: pane! Così mentre lui lievita, noi ci riposiamo. ;)</span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><i><b>Keep calm and Merry Christmas!</b></i></span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6qAYgqFadaLBXiYs6vronGhdSTnkqi1WaYn8vGuv5ilG_ahQZJoLQl34GdZbzMsEnwIPtFksbELk7vVjbppvZIIxd_BwwaSO5McYsxFX8ksBoC5veKzJZBSaKO1xtCAD5ZuHX6PkJJU/s1600/pane_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6qAYgqFadaLBXiYs6vronGhdSTnkqi1WaYn8vGuv5ilG_ahQZJoLQl34GdZbzMsEnwIPtFksbELk7vVjbppvZIIxd_BwwaSO5McYsxFX8ksBoC5veKzJZBSaKO1xtCAD5ZuHX6PkJJU/s400/pane_02.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVh0YWOE7k_UWDP_DOzrrLwh8Gayr-7EhTCvBEuhSC0kP-aMPqtrxepNMu63TkdwIk8WJMyiwlLJakKFgryOKFnsYIX_L2HFrUIfPGJ60qOi-htq40G3LkVKiIvJj6wmrnGpTz5IWZyQ/s1600/pane_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVh0YWOE7k_UWDP_DOzrrLwh8Gayr-7EhTCvBEuhSC0kP-aMPqtrxepNMu63TkdwIk8WJMyiwlLJakKFgryOKFnsYIX_L2HFrUIfPGJ60qOi-htq40G3LkVKiIvJj6wmrnGpTz5IWZyQ/s400/pane_06.jpg" width="300" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">500 g di farina 00</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 bustina di lievito di birra secco (7 g)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">300 g di acqua tiepida</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">10 g di olio evo</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">7 g di sale</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">20 g di zucchero</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjalySyx4CppEmy9jjXCwOlOGcOm_dPw2kKXYMIDl7FlHlt7YIfyIPmt9JxnHPWAZUIJlWN6zvkere6bDn5KHVvrvMtqvABq5NyFX9OGzowuUa6bxHsM11Wa93C18hUJL1nrcUvQxWfkQ/s1600/pane_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjalySyx4CppEmy9jjXCwOlOGcOm_dPw2kKXYMIDl7FlHlt7YIfyIPmt9JxnHPWAZUIJlWN6zvkere6bDn5KHVvrvMtqvABq5NyFX9OGzowuUa6bxHsM11Wa93C18hUJL1nrcUvQxWfkQ/s640/pane_04.jpg" width="480" /></a></div>
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<b><span style="font-family: "courier new" , "courier" , monospace;">Procedimento:</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Setacciate la farina in una ciotola capiente e formare la fontana. In un angolo aggiungete il sale, in modo che non venga direttamente a contatto con il lievito, che aggiungerete al centro della fontana insieme allo zucchero. Unite l'acqua e l'olio e mescolate con un cucchiaio finchè non si formerà un comosto irregolare e appiccicoso.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Rovesciate l'impasto su un piano infarinato e impastate per 10 minuti, fino ad ottenere un impasto liscio ed elastico.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Rimettete nella ciotola unta di olio e spennellate anche la superficie dell'impasto con un filo d'olio.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Coprite con la pellicola e lasciate lievitare al caldo per un'ora.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Riprendete l'impasto e lavoratelo per un minuto.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">Dividetelo in piccoli panini tondi e decorate ogni panino con una stellina di pasta. Posizionate su una teglia <span style="font-family: "courier new" , "courier" , monospace;">coperta da carta forno e lasciate lievitare per un'altr<span style="font-family: "courier new" , "courier" , monospace;">a mezz'ora.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXguxdaIHfQFMNekGSGAX0CSOql9enzJj07YWqY2obUvL5TTMNxupiz83Ttc_TxoTN1iTy7foC7_gU9jE55LUVGGRNRihkxSeDWWeiAa3TzfkHMxTweAZ0nw1U4V1eG6Tqq-1Nb3lT0QM/s1600/pane_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXguxdaIHfQFMNekGSGAX0CSOql9enzJj07YWqY2obUvL5TTMNxupiz83Ttc_TxoTN1iTy7foC7_gU9jE55LUVGGRNRihkxSeDWWeiAa3TzfkHMxTweAZ0nw1U4V1eG6Tqq-1Nb3lT0QM/s640/pane_05.jpg" width="640" /></a></div>
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<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Infornate quindi a 180° C per almeno <span style="font-family: "courier new" , "courier" , monospace;">trenta minuti</span>. Il tempo dipende dalla dimensione dei panini. Devono diventare coloriti fuori e se battete <span style="font-family: "courier new" , "courier" , monospace;">con un dito la parte sotto deve prod<span style="font-family: "courier new" , "courier" , monospace;">urre un suono sordo.</span></span> </span></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;"><span style="font-family: "courier new" , "courier" , monospace;">Riempite un cestino con <span style="font-family: "courier new" , "courier" , monospace;">questi panini e la vostra tavola <span style="font-family: "courier new" , "courier" , monospace;">natalizia sa<span style="font-family: "courier new" , "courier" , monospace;">rà bellissima.</span></span></span></span> </span></span></span><br />
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<span style="font-family: "courier new" , "courier" , monospace;">Con questa ricetta partecipo al <a href="http://mammapapera.it/2015/10/il-contest-di-natale/">contest di Natale di Mamma Papera</a> </span><br />
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<span style="font-family: "courier new" , "courier" , monospace;"> </span>Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com4tag:blogger.com,1999:blog-5801727251898269347.post-35751433667322290502015-11-24T17:52:00.000+01:002015-11-24T17:52:26.264+01:00Wedding Date...<span style="font-family: "Courier New",Courier,monospace;">Quest'estate, sono stata a un matrimonio speciale, quello di due cari amici, oltre che </span><span style="font-family: "Courier New",Courier,monospace;"><span style="font-family: "Courier New",Courier,monospace;">nella veste</span> di amica, in quella ancora più aulica di <i>testimone della sposa.</i></span><br />
<span style="font-family: "Courier New",Courier,monospace;">Un matrimonio speciale perchè molto sentito e incentrato sulle motivazioni importanti, sul senso profondo di un'unione fra due persone fatte per stare insieme, lasciando da parte tutto quel mondo di preparativi, vestiti, fiori, confetti, mise en place<i> </i>e tavolo dei dolci che spesso ci distrae dalle cose importanti.</span><br />
<span style="font-family: "Courier New",Courier,monospace;">Così, in tema con la cerimonia, ho preparato un sostituto dei classici confetti: ovviamente dei <b>biscotti</b>, perchè per me una festa non è una festa senza biscotti! :)</span><br />
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<b><span style="font-family: "Courier New", Courier, monospace;">Ingredienti:</span></b><br />
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<span style="font-family: "Courier New", Courier, monospace;">100 g di burro a t° ambiente</span><br />
<span style="font-family: "Courier New", Courier, monospace;">120 g di zucchero di canna</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 cucchiaio di latte</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 cucchiaio di miele</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 tuorlo</span><br />
<span style="font-family: "Courier New", Courier, monospace;">180 g di farina 00</span><br />
<span style="font-family: "Courier New", Courier, monospace;">20 g di maizena</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 cucchiaino e 1/2 di lievito per dolci</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1/2 cucchiaino di cannella</span><br />
<span style="font-family: "Courier New", Courier, monospace;">1 pizzico di sale</span><br />
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<b>P<span style="font-family: "Courier New", Courier, monospace;">rocedimento:</span></b><br />
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<span style="font-family: "Courier New", Courier, monospace;">Lavorate il burro e lo zucchero con le fruste, aggiungete il latte, il miele e il tuorlo e mescolate sempre con le fruste.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Unite
la farina, la maizena, il lievito, la cannella e il sale e
mescolate fino ad ottenere un composto liscio ed omogeneo.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Formate una palla, avvolgetela nella pellicola e lasciatela riposare in frigorifero per mezzora.</span><br />
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<span style="font-family: "Courier New", Courier, monospace;"> </span><br />
<span style="font-family: "Courier New", Courier, monospace;">Stendete quindi l'impasto a 3-5 mm di spessore, formate i biscotti e infornate in forno già caldo a 170° per circa 10 minuti.</span><br />
<span style="font-family: "Courier New", Courier, monospace;">Io li ho fatti a forma di cuore, perchè l'occasione lo richiedeva, e ho scritto le iniziali degli sposi e la data con l'apposito <a href="http://www.amazon.it/St%C3%A4dter-Brigitte-tagliare-biscotti-lettere/dp/B003JRY9KI/ref=sr_1_18?s=kitchen&ie=UTF8&qid=1448383309&sr=1-18&keywords=stampi+biscotti">stampo</a>. </span><br />
<span style="font-family: "Courier New", Courier, monospace;">Sfornate e lasciate reffreddare prima di toccarli.</span><br />
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<span style="font-family: "Courier New",Courier,monospace;">Con questa ricetta partecipo alla 7° Raccolta: <a href="http://lacascatadeisapori.altervista.org/un-dolce-nel-cuore-7-raccolta/">Un dolce nel cuore</a> di <a href="http://lacascatadeisapori.altervista.org/" target="_blank">La Cascata dei Sapori</a> in collaborazione con <a href="https://www.facebook.com/pages/Antocrea/" target="_blank">AntoCrea</a>.</span><br />
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Floriana Moronihttp://www.blogger.com/profile/02415906766692954661noreply@blogger.com2