tag:blogger.com,1999:blog-38024561851694506782024-03-05T14:15:38.754+01:00Cucinare con mebuffet, biscotti, caciottine, casatiello, cicerchie, colomba pasquale, creme, crostate, cupcackes, danubio, dolci, estratto di vaniglia,fette biscottate, freselle, gateau o gattò di patate, gelato, gnocchi,lasagne, lievito madre all'uvetta,liquori,muffin, nepitelle, pan di spagna, pane, panettone, pasta frolla, pizze, pollo,ravioli, ricette con lievito madre, ricotta, riso, roccocò, taglaitelle al grano saraceno, struffoli, tartufini, tigelle, tronchetto di Natale, verdure, yogurt, zuppeSUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.comBlogger387125tag:blogger.com,1999:blog-3802456185169450678.post-9539223042247992242020-05-07T05:00:00.000+02:002020-05-07T05:24:47.261+02:00Gnocchi alla sorrentina<b>Domenica scorsa, ... ho pensato di fare qualcosa di buono, gli gnocchi di patate che non preparavo da un pò, ..</b><b>come sugo ho deciso di fare un ragù veloce a modo mio. La preparazione è lunga, ma il risultato compensa ampiamente.</b><br />
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<span style="color: #3333ff;"><b>Ingredienti:</b></span><br />
<b>1 kg di patate</b><br />
<b>farina q.b.</b><br />
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<b>Cuocere le patate, a cottura ultimata pelarle e schiacciarle con lo schiacciapatate e unirle alla farina. Impastare bene (se l'impasto risulta troppo molle a causa del tipo di patata troppo acquosa, aggiungere un po' di farina), deve risultare un impasto ne troppo molle ne troppo solido.</b><br />
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<b> Fare tanti rotolini, tagliate a pezzettini e con l'aiuto di un dito premere sul rotolino leggermente e farlo girare su se stesso. </b><br />
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<b>Mettete a bollire l'acqua con il sale e buttate gli gnocchi, sono cotti quando vengono a galla. Raccoglieteli con una schiumarola mano a mano che vengono a galla, metteteli nella zuppiera, conditeli con il ragù, aggiungete parmigiano grattugiato e mozzarella tagliata a dadini.</b><br />
<b>Volendo potete metterli nei tegamini di terracotta (i pignatielli) porli nel forno, lasciarli "pappuliare" per 15-20 minuti a 200° fino a che non saranno gratinati.</b><br />
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<b> Ah... se avanzano... il giorno dopo sono ancora più buoniiiiiii!</b><br />
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-53458699495337910282020-03-17T18:30:00.000+01:002020-03-17T18:56:18.437+01:00Marmellata di limoniHo avuto in regalo dei limoni per la precisione SFUSATO AMALFITANO, sono della costiera amalfitana, non sono trattati...sono profumatissimi.<br />
Ho deciso di utilizzarne una parte preparando una marmellata di limoni. Un grazie particolare va ad Elena e Carlo per il loro dono<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8nn350x843cQEgW1lKZbsn84Pzxg1idMNm0FF7v3Xp5gA_8_bItmE3ICL2E7pNpK0N3WZNjJaeOVYzC70czf1g-2wyL3qU9OoJP0qgfuidu9gogPGlEIkeiMVlVclBRZ466VwBWqLb0/s1600/WhatsApp+Image+2020-03-17+at+05.39.47.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="1600" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8nn350x843cQEgW1lKZbsn84Pzxg1idMNm0FF7v3Xp5gA_8_bItmE3ICL2E7pNpK0N3WZNjJaeOVYzC70czf1g-2wyL3qU9OoJP0qgfuidu9gogPGlEIkeiMVlVclBRZ466VwBWqLb0/s400/WhatsApp+Image+2020-03-17+at+05.39.47.jpeg" width="400" /></a></div>
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Ingredienti:<br />
1 Kg di limoni<br />
700 gr di zucchero<br />
1 mela annurca piccola<br />
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Lavare accuratamente i limoni con una spazzolina.<br />
Togliere le due estremità, tagliare a metà il limone nella sua lunghezza e tagliarlo a fettine sottili.<br />
Mettere tutte le fettine in una insalatiera e coprirle di acqua.<br />
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Dopo 6/8 ore scolarle, ripetere l'operazione ancora una volta.<br />
Trascorso tale tempo, scolarle.<br />
Prendere una pentola capiente, aggiungere le fettine di limoni, coprirle di acqua fino a coprirle del tutto. Mettere sul fuoco e portare al bollore. Appena bolle, scolarle e conservare 350 ml di questa acqua.<br />
Rimettere nella pentola le fettine di limoni, l'acqua conservata, lo zucchero e la mela annurca lavata sbucciata e tagliata a piccoli pezzi.<br />
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Mettere sul fuoco e lasciar cuocere per circa 40/50 minuti, mescolando più volte.....fare la prova del piattino per ottenere la densità desiderata.<br />
Invasare in barattoli sterilizzati precedentemente, chiuderli bene e capovolgerli.<br />
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Farli raffreddare e conservare in luogo fresco<br />
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N.B. Volendo se si desidera a metà cottura utilizzare il frullatore ad immersione per avere una marmellata più cremosaSUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-89524084123109927152019-12-18T22:00:00.000+01:002019-12-18T22:03:41.803+01:00Panini napoletaniPer l'onomastico di mia figlia Noemi ho preparato questi gustosissimi panini napoletani che ho preparato già varie volte.... sempre un successo.<br />
Quelli che sono in vendita dalle nostre parti sono preparati con lo strutto, i miei sono fatti con il burro, ma vi assicuro che sono altrettanto buoni. Se ne possono preparare di più e congelarli...vi assicuro che sono altrettanto ottimi anche così.<br />
Provare per credere…sono stati molto graditi<br />
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<span style="color: blue;">Ingredienti:</span><span style="color: black;"></span><br />
1300 g di farina 00<br />
600 g di latte<br />
100 g di burro<br />
100 g di pecorino romano grattugiato o parmigiano reggiano<br />
3 uova intere<br />
30 g di sale fino<br />
25 g di lievito di birra<br />
pepe<br />
1 uovo per spennellarli<br />
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<span style="color: blue;">Ingredienti per il ripieno:</span><span style="color: #666666;"></span><br />
400 g prosciutto cotto in fette spesse<br />
300 g di salame Napoli<br />
300 g di mortadella<br />
200 g formaggio semipiccante<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrksYeO-uhyN7FWnN41J3z08bU4s4RSaVUCxbwYdU0exWzVA-cuvg-0bsgxOcSV6YpC-bTfA-UxvtdFBmqEjW08EryjiM49YRsnZqG-EcX0M4aZqty5WjJ5IhjVrL7U1xyTPN4LT0iNGCJ/s1600-h/panini+napoletani3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5305514219177089698" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrksYeO-uhyN7FWnN41J3z08bU4s4RSaVUCxbwYdU0exWzVA-cuvg-0bsgxOcSV6YpC-bTfA-UxvtdFBmqEjW08EryjiM49YRsnZqG-EcX0M4aZqty5WjJ5IhjVrL7U1xyTPN4LT0iNGCJ/s400/panini+napoletani3.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a></div>
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Nella ciotola dell’impastatrice versare la farina, il sale, il lievito di birra, le uova, il latte tiepido e il burro morbido tagliato a pezzettini. Impastare per circa 10 minuti, coprire l’impasto con una pellicola trasparente e lasciarlo lievitare fino al raddoppio del suo volume. Quando è lievitato, prendere l’impasto e dividerlo in tre parti, stenderlo fino a formare un quadrato di circa mezzo centimetro di spessore.<br />
Lo si cosparge di pecorino o parmigiano grattugiato, si mette del pepe secondo i propri gusti, i salumi misti e il formaggio semipiccante tagliati a tocchetti. Si arrotola fino a formare un lungo salame che si affetterà dello spessore che si vuole. Ripetere l’operazione anche con l’altra pasta. I panini ottenuti vanno messi in una teglia ricoperta di carta forno distanziandoli tra loro </div>
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devono essere spennellati con l’uovo, si lasciano lievitare nuovamente fino al raddoppio del loro volume.<br />
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A lievitazione ultimata, accendere il forno a 200° e una volta raggiunta la temperatura infornare la teglia con i panini per 10-15 minuti, fino a quando saranno dorati.<br />
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-72739189536637977502019-08-23T05:30:00.000+02:002019-08-23T05:37:45.977+02:00Nocino o NocilloNocino o Nocillo è un liquore che preparo ogni anno in estate, è un ottimo digestivo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYwBuTXc4LU3EII1kRIpLMvThImbluuUYBMmtJ4j4EdOP6vwXxfNQDMV8j-tR-BsTkvGVU5D32FdQgejA_bTBvM5zqeMJVU_XUPR3hyphenhyphenh15LJvdQ0VQ9P2uqksPl87wtiPd5Ei96f0G84K/s1600/P4020095.JPG"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5516309366125995250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYwBuTXc4LU3EII1kRIpLMvThImbluuUYBMmtJ4j4EdOP6vwXxfNQDMV8j-tR-BsTkvGVU5D32FdQgejA_bTBvM5zqeMJVU_XUPR3hyphenhyphenh15LJvdQ0VQ9P2uqksPl87wtiPd5Ei96f0G84K/s400/P4020095.JPG" style="display: block; height: 400px; margin: 0px auto 10px; text-align: center; width: 300px;" width="300" /></a><br />
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<span style="color: #990000;">INGREDIENTI:</span>10 noci<br />
½ l. alcool<br />
200g acqua<br />
250g. zucchero<br />
6 chiodi di garofano<br />
noce moscata<br />
1 stecca di cannella.<br />
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Le noci vanno raccolte il 24 Giugno, il giorno di San Giovanni (giorno più giorno meno).<br />
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Tagliare le noci in 4 parti e metterle nell’alcool utilizzando un barattolo con chiusura ermetica insieme ai chiodi di garofano, noce moscata, cannella.<br />
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Lasciare per 40 giorni possibilmente al sole agitando energicamente il vaso ogni giorno<br />
Dopo i 40 giorni preparare uno sciroppo facendo bollire acqua e zucchero, lasciar raffreddare.<br />
Filtrare l’alcool, unire lo sciroppo precedentemente ottenuto mescolare molto bene e filtrare il liquore versandolo in bottiglie ben pulite.<br />
Lasciar riposare almeno un mese prima di gustarlo.... se non lo si consuma prima per Natale è ben raffinato.... provare per credere!!!SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-35391545647368097972019-07-25T11:30:00.000+02:002019-07-25T11:44:47.454+02:00Gelato al cioccolato fondente e nutella<b>Gelati.....quanto mi piacciono.</b><br />
<b>Dopo varie ricerche in internet è "nato" questo gelato al cioccolato fondente e nutella.... che bontà!</b><br />
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<b><span style="color: blue;">Ingredienti:</span></b><br />
<b>500 ml latte intero</b><br />
<b>50 gr zucchero</b><br />
<b>250 gr panna montata</b><br />
<b>2 cucchiai colmi di nutella</b><br />
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<b>In una pentola mettere il latte e lo zucchero. Mescolare e far sciogliere bene lo zucchero. Mettere su un fuoco basso, quando sta per sobbollire....spegnere. </b><br />
<b>Aggiungere la nutella, mescolare e farla scioglierla bene.</b><br />
<b>Far raffreddare e mettere in frigo per almeno sei ore.</b><br />
<b>Prendere il composto dal frigo mescolare, se si sono formati dei piccoli grumi, toglierli passando il composto in un colino. Prendere la gelatiera che si ha, versare il composto e poco alla volta aggiungere la panna montata. Mescolare dolcemente con una spatola....avviare la gelatiera per i tempi che richiedere la propria macchina per ottenere un gelato bello spumoso e cremoso. </b><b> Io ho una semplice gelatiera GIRMI...... tempo per la realizzazione del gelato 30 minuti.</b><br />
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<b>Conservarlo in vaschetta ben chiusa.....buon gelato tutti!</b><br />
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<br />SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-3304864091590793952019-01-12T06:30:00.001+01:002020-11-12T06:17:02.215+01:00La GubanaLa Gubana, dolce tipico friulano che ho preparato durante il periodo natalizio....è stato molto gradito.<br />
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<strong><span style="font-family: "arial";"><span style="color: blue;">Ingredienti per l’impasto per due gubane:</span></span></strong><span style="color: #4c4a47; font-family: "arial";"><o:p></o:p></span></div>
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<span style="color: #4c4a47; font-family: "arial";">600 gr di farina manitoba<br />
180 gr di zucchero<br />
20 gr di lievito di birra<br />
1 uovo<br />
2 tuorli<br />
250 gr di latte freddo intero<br />
160 gr di burro morbido<br />
8 gr di sale<br />
2 cucchiaini di estratto di vaniglia<br />
Scorza di un limone grattugiata<br />
Scorza di una arancia grattugiata<o:p></o:p></span><br />
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<strong><span style="font-family: "arial";"><span style="color: blue;">Ingredi</span></span></strong><strong><span style="font-family: "arial";"><span style="color: blue;">enti per il ripieno:</span></span></strong></div>
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<span style="color: #4c4a47; font-family: "arial";">220 gr di uvetta ammollata in grappa <br />
1/2 bicchierino di grappa <br />
100 gr zucchero semolato<br />
30 gr di pinoli<br />
80 gr di mandorle tostate<br />
80 gr di noci<br />
170 gr di biscotti secchi sbriciolati<br />
20 gr di cacao amaro<br />
1 uovo<br />
40 gr di burro<br />
Scorza di un limone grattugiata<o:p></o:p></span></div>
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<b><span style="color: blue;">Ingredienti per la copertura:</span></b></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">1 uovo</span></div>
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<span style="color: #444444; font-family: "arial" , "helvetica" , sans-serif;">zucchero semolato q.b.</span></div>
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<span style="font-family: "arial";"><o:p><b><span style="color: #4c4a47;"> </span><span style="color: red;">Per il ripieno:</span></b></o:p></span></div>
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<span style="background: white; color: #4c4a47; font-family: "arial";">Tostare
le mandorle.<o:p></o:p></span></div>
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<span style="background: white; color: #4c4a47; font-family: "arial";">In un
mixer mettere l’uvetta strizzata, lo zucchero, i pinoli, le noci, gli amaretti,
le briciole di biscotti, il cacao, lo scorza di limone, la
grappa, il burro, le mandorle e infine l’uovo e tritare il tutto. Continuare a
tritare fino ad ottenere un composto dalla consistenza di una crema spalmabile.</span><o:p></o:p></div>
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<span style="background: white; color: #4c4a47; font-family: "arial";"><br /></span></div>
<div style="background: white; line-height: 20.0pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="background: white; color: #4c4a47; font-family: "arial";"><br /></span></div>
<div style="background: white; line-height: 20.0pt; margin-bottom: .0001pt; margin: 0cm;">
<b><span style="color: red;">Per l'impasto:</span></b></div>
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<span style="color: #4c4a47; font-family: "arial";">Mettere in una
planetaria la farina, il lievito di birra sbriciolato e lo zucchero, il sale.<br />
Aggiungere le uova una alla volta, lentamente il latte, l'estratto di vaniglia,
le scorze di arancia e di limone, impastare per una decina di minuti,
aggiungere il burro a pomata un pò alla volta.<o:p></o:p></span></div>
<div style="background: white; line-height: 20.0pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #4c4a47; font-family: "arial";">Continuare al impastare
fino ad ottenere un impasto morbido ed omogeneo.</span></div>
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<span style="color: #4c4a47; font-family: "arial";">
Mettere l'impasto ottenuto in un
contenitore ermetico e porlo a lievitare in frigo, coperto per </span><br />
<span style="color: #4c4a47; font-family: "arial";">tutta la notte.</span></div>
<div style="background: white; line-height: 20.0pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #4c4a47; font-family: "arial";">Il giorno successivo
prendere l'impasto dal frigo e lasciarlo riposare a temperatura ambiente.<br />
Pesare l’impasto e dividerlo in due parti.<o:p></o:p></span></div>
<div style="background: white; line-height: 20.0pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #4c4a47; font-family: "arial";">Prendere l’impasto e
stenderlo con l’aiuto di un mattarello su un tavolo da lavoro, fino ad ottenere
una forma rettangolare.<br />
Dividere il ripieno in due parti, stendere una parte sull'impasto steso, arrotolare
su se stesso l’impasto dalla parte più lunga, ottenendo così un salsicciotto,
che verrà arrotolato su se stesso fino ad ottenere una spirale. <o:p></o:p></span></div>
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<span style="color: #4c4a47; font-family: "arial";">Imburrare e infarinare
due teglie da <st1:metricconverter productid="24 cm" w:st="on">24 cm</st1:metricconverter>,
adagiare la gubana arrotolato<o:p></o:p></span></div>
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<span style="color: #4c4a47; font-family: "arial";">Ripetere
l'operazione per la seconda gubana<br />
Lasciar lievitare le gubane per due ore in forno, spennellare la superficie con l'uovo e cospargerle di zucchero semolato.<br />
Cuocere in forno statico per 30/35 minuti a 170°.<o:p></o:p></span></div>
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<br /></div>
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<br />SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com6tag:blogger.com,1999:blog-3802456185169450678.post-44729632300947956292018-10-08T06:00:00.000+02:002018-10-08T06:23:03.350+02:00Ciambella soffice variegata con lievito madre<br />
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Ciambella soffice variegata con lievito madre...è una ricetta di un'amica (troppounica) di un vecchio ricettario che ho frequentato per molti anni.... ho apportato qualche modifica.</b></span><br />
<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Ottima per la prima colazione o per finire un pasto alla grande</b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><span style="color: blue;">Ingredienti:</span><o:p></o:p></b></span></div>
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<b><st1:metricconverter productid="200 g" w:st="on"><span style="font-family: "helvetica"; font-size: 9.0pt;">200 g</span></st1:metricconverter><span style="font-family: "helvetica"; font-size: 9.0pt;">
di farina 0<o:p></o:p></span></b></div>
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<b><st1:metricconverter productid="250 g" w:st="on"><span style="font-family: "helvetica"; font-size: 9.0pt;">250 g</span></st1:metricconverter><span style="font-family: "helvetica"; font-size: 9.0pt;">
di farina manitoba<o:p></o:p></span></b></div>
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<b><st1:metricconverter productid="100 g" w:st="on"><span style="font-family: "helvetica"; font-size: 9.0pt;">100 g</span></st1:metricconverter><span style="font-family: "helvetica"; font-size: 9.0pt;">
di cacao zuccherato<o:p></o:p></span></b></div>
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<b><st1:metricconverter productid="100 g" w:st="on"><span style="font-family: "helvetica"; font-size: 9.0pt;">100 g</span></st1:metricconverter><span style="font-family: "helvetica"; font-size: 9.0pt;">
di burro<o:p></o:p></span></b></div>
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<b><st1:metricconverter productid="180 g" w:st="on"><span style="font-family: "helvetica"; font-size: 9.0pt;">180 g</span></st1:metricconverter><span style="font-family: "helvetica"; font-size: 9.0pt;">
di zucchero<o:p></o:p></span></b></div>
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<b><st1:metricconverter productid="180 g" w:st="on"><span style="font-family: "helvetica"; font-size: 9.0pt;">180 g</span></st1:metricconverter><span style="font-family: "helvetica"; font-size: 9.0pt;">
di lievito madre<o:p></o:p></span></b></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>125
ml di latte<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>3
uova<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>1 stecca di vaniglia<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><span style="color: blue;">Ingredienti
per la decorazione:</span><o:p></o:p></b></span></div>
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<b><st1:metricconverter productid="150 g" w:st="on"><span style="font-family: "helvetica"; font-size: 9.0pt;">150 g</span></st1:metricconverter><span style="font-family: "helvetica"; font-size: 9.0pt;">
di cioccolato fondente<o:p></o:p></span></b></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>zucchero
in granella q.b.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b><br /></b></span></div>
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<b><br /></b></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Riscaldare
il latte e sciogliervi il burro a pezzetti, poi aggiungervi le uova e<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>mescolare
bene.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Mescolare
insieme le farine, fare una fontana e mettervi dentro lo zucchero ed<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>il
lievito, iniziare ad impastare unendo il latte con il burro e le uova.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>L'impasto
verrà molto morbido.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Dividerlo
in due parti.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Ad
una parte aggiungere i semini della stecca di vaniglia<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>L'altra
parte impastarla con il cacao finchè lo assorbe completamente.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Sistemare
i due impasti in due contenitori capienti diversi, coprire e mettere a<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>lievitare
per 12 ore circa.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>L'impasto
bianco lieviterà molto, quello al cacao invece diventerà solo un po'<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>più
morbido, ma non gonfio.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Infarinare
abbondantemente un piano di lavoro e, con l'aiuto di un matterello,<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>stendere
l'impasto bianco in un rettangolo e spennellare la superficie con del<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>latte.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Allo
stesso modo stendere l'impasto al cacao e sistemarlo sopra l'impasto<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>bianco
spennellato in modo da farli aderire.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Arrotolare
dal lato lungo, lasciando l'impasto al cacao all'interno, chiuderlo a<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>ciambella
e sistemarla in uno stampo imburrato di circa <st1:metricconverter productid="26 cm" w:st="on">26 cm</st1:metricconverter> di diametro.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Coprire
e fare lievitare per 8 ore circa.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Riscaldare
il forno a 180°.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Spennellare
la superficie del dolce con del latte e coprire con carta alluminio.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Infornare
nella parte centrale del forno ed abbassare la temperatura a 150°.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Cuocere
per circa 20 minuti, e togliere la carta alluminio, poi continuare la<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>cottura
per altri 10-15 minuti, verificando comunque la cottura con uno<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>stecchino.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Sfornare
e mettere a raffreddare su una griglia.<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>Decorare
con cioccolato fuso a bagnomaria e granella di zucchero. Lasciar<o:p></o:p></b></span></div>
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<span style="font-family: "helvetica"; font-size: 9.0pt;"><b>asciugare
il cioccolato prima di servire.<o:p></o:p></b></span></div>
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-75502288988997982372018-09-29T11:30:00.000+02:002018-10-08T06:24:17.204+02:00Mosto cotto<b>Quest'anno ci sono riuscita.... ho preparato il mosto cotto, mi servirà per alcune ricette natalizie</b><br />
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<b>Da un nostro conoscente ho preso due litri di mosto</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ttrFhU-uIOWz0BaO0bJ0nmq5GnWXZnpAuuY0sCER2y1QGof0_GotD67uyHEai1jFKV-P452nlEI0YL3r8X8yBwzFfjUUD8ttI9robysxrnewBO2XBBo_OCufEill5WvI_qLtqdghkFQ/s1600/IMG_20180925_101734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="1600" data-original-width="1047" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ttrFhU-uIOWz0BaO0bJ0nmq5GnWXZnpAuuY0sCER2y1QGof0_GotD67uyHEai1jFKV-P452nlEI0YL3r8X8yBwzFfjUUD8ttI9robysxrnewBO2XBBo_OCufEill5WvI_qLtqdghkFQ/s400/IMG_20180925_101734.jpg" width="261" /></b></a></div>
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<span style="color: blue;"><b>Ingredienti:</b></span></div>
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<b>2 litri di mosto</b></div>
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<b>Versare il mosto in una pentola capiente, abbastanza alta. Accendere il fuoco e far bollire a fuoco moderato per un bel po', deve addensarsi molto, deve diventare quasi crema. Io ho fatto bollire per circa due ore</b></div>
SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-32934863254465196052018-08-23T20:30:00.000+02:002018-08-23T20:30:52.373+02:00Sformato di zucca<b>Un piatto semplice che piace a grandi e piccini, da preparare anche in anticipo.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAfP6mRhUFjaYyI-oqbvVQ5cp9Ez1aaMuFzngLDnoQZo_hrjVHWaUxUXojFf0GVFr7G9zl8jaY5lieKSbsZAx9L89kdGY34sBU0X7-PqVeTK0pfw2BDC0bJitp5jIYtG4Jembbomux_4/s1600/IMG-20171023-WA0022mod1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="604" data-original-width="800" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAfP6mRhUFjaYyI-oqbvVQ5cp9Ez1aaMuFzngLDnoQZo_hrjVHWaUxUXojFf0GVFr7G9zl8jaY5lieKSbsZAx9L89kdGY34sBU0X7-PqVeTK0pfw2BDC0bJitp5jIYtG4Jembbomux_4/s400/IMG-20171023-WA0022mod1.jpg" width="400" /></a></div>
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<b><span style="color: blue;">Ingredienti:</span></b><br />
<b>500 gr zucca</b><br />
<b>sale q.b.</b><br />
<b>olio extra vergine d'oliva</b><br />
<b>rosmarino</b><br />
<b>prosciutto cotto</b><br />
<b>provola</b><br />
<b>parmigiano grattugiato</b><br />
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<b>Tagliare la zucca a fette sottile, disporle su una teglia ricoperta di carta forno.</b><br />
<b>Aggiungere un filo d'olio, sale e rosmarino. Mettere in forno per 20 minuti a 200 gradi</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYC_nRoMg9m06v4_e9_EmvsBIGbAvG4q1zk5XYWb-g0tS37vhAhlVJnhnGJeAWhxqkIM3pfJnmCUVgdQBBy7BHn1It9bUWHR35QbeYfLitOJau2si-f3GcSm5moHuze070yosms7SN3Z8/s1600/DSC_0072mod1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYC_nRoMg9m06v4_e9_EmvsBIGbAvG4q1zk5XYWb-g0tS37vhAhlVJnhnGJeAWhxqkIM3pfJnmCUVgdQBBy7BHn1It9bUWHR35QbeYfLitOJau2si-f3GcSm5moHuze070yosms7SN3Z8/s400/DSC_0072mod1.jpg" width="400" /></a></div>
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<b>Prendere una pirofila, aggiungere un pò di olio alla base, adagiare le fette di zucca, coprirle con prosciutto cotto, aggiungere delle fette di provola e del parmigiano grattugiato.</b><br />
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<b>Ripetere l'operazione fino ad utilizzare tutta la zucca. Come copertura finale aggiungere provola a pezzettini e cospargere il tutto con il parmigiano grattugiato.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88ir0ib7XuiFJpILS4Bw6Wnxx4UHI9Eqr9TARd-dBOl8vlmT2S7VdCweH26cCgdrgssrlm_nJ2dZHx4Esw967fVvcB4vHGor0HAgnuz5T_i34T2XAAAxZVepGPPMGEXi3P-DevSVMNeY/s1600/IMG-20171023-WA0010mod1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="800" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88ir0ib7XuiFJpILS4Bw6Wnxx4UHI9Eqr9TARd-dBOl8vlmT2S7VdCweH26cCgdrgssrlm_nJ2dZHx4Esw967fVvcB4vHGor0HAgnuz5T_i34T2XAAAxZVepGPPMGEXi3P-DevSVMNeY/s400/IMG-20171023-WA0010mod1.jpg" width="400" /></a></div>
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<b>Mettere in forno caldo per 25 minuti a 190 gradi</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWnMo9OluLMDVs7jUKvooa_0rGKtGBI-bh6GUeyfCAxCZjdxiBnjFkvjoFjDE-NFUcDGYKItT15xB589Wgdykv4VMJ0V3z4DhyphenhyphentNeQpmtCa_TQvmYXL2me455KzQDSZ1EwNabqAK5nPY/s1600/IMG-20171023-WA0009mod1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="617" data-original-width="800" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWnMo9OluLMDVs7jUKvooa_0rGKtGBI-bh6GUeyfCAxCZjdxiBnjFkvjoFjDE-NFUcDGYKItT15xB589Wgdykv4VMJ0V3z4DhyphenhyphentNeQpmtCa_TQvmYXL2me455KzQDSZ1EwNabqAK5nPY/s400/IMG-20171023-WA0009mod1.jpg" width="400" /></a></div>
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-59125935637014652362018-03-21T19:00:00.000+01:002018-03-21T19:26:46.619+01:00Polpette di cavolfiore<b>Una ricetta semplice e provata più volte con successo. </b><br />
<b>Anche a chi non piace il cavolfiore le mangerà.....provare per credere!</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ufbOPfx80iKfbnSgk82gmc0_d9RazV6Dg3FXoh_zEOH02Bu6WYlcJQKlclUprs-ieOd6Fwlo-Zv_p_NE26QnzIJ4P2vI70iEBWcMDtUctMbATqxahdcPFEn_I04fuI9bQU3dwCftf5c/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="454" data-original-width="800" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ufbOPfx80iKfbnSgk82gmc0_d9RazV6Dg3FXoh_zEOH02Bu6WYlcJQKlclUprs-ieOd6Fwlo-Zv_p_NE26QnzIJ4P2vI70iEBWcMDtUctMbATqxahdcPFEn_I04fuI9bQU3dwCftf5c/s400/6.jpg" width="400" /></a></div>
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<span style="color: blue;"><b>Ingredienti:</b></span><br />
<b>1 cavolfiore di media grandezza</b><br />
<b>2 cipolle</b><br />
<b>2 carote</b><br />
<b>2 albumi</b><br />
<b>pangrattato q.b.</b><br />
<b>pepe q.b.</b><br />
<b>finocchietto q.b.</b><br />
<b>rosmarino q.b.</b><br />
<b>origano q.b.</b><br />
<b>60 g parmigiano reggiano </b><br />
<b>olio extra vergine d'oliva</b><br />
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<b>Lessare il cavolfiore in acqua salata. Scolarlo e farlo raffreddare. Con l'aiuto di una forchetta schiacciarlo bene.</b><br />
<b>In una padella antiaderente, versare due cucchiai di olio extra vergine d'oliva, aggiungere le cipolle e le carote tagliate a dadini piccoli. Far rosolare per 5 minuti, in ultimo aggiungere il sale.</b><br />
<b> Mettere il cavolfiore in una ciotola, aggiungere il soffritto di cipolle e carote, pepe, finocchietto, rosmarino, origano, parmigiano, il sale e gli albumi. Mescolare con le mani e sentire la consistenza dell'impasto quindi aggiungere il pangrattato necessario. L'impasto deve risultare tale da poter fare delle polpette che riescano a mantenere la propria forma. Assaggiare l'impasto per regolarsi della quantità di aromi da inserire....tutto dipende dai propri gusti.</b><br />
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<b>Fare delle piccole polpette.</b><br />
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<b>Passarle due volte nel pangrattato.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWQa8p2me8mVK9ANNn_peO7GoRDAAdzq1Kxlu-GfKU1t-4En9Z5ykmMpxtTfXpH6fVDQGlBXUu7pOqGlIUSOyBP0zv4hVrRxk5v6HniLOSddDzilWLRqIC1IQnLGGxCW7XJTaukehBQQ/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="545" data-original-width="800" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWQa8p2me8mVK9ANNn_peO7GoRDAAdzq1Kxlu-GfKU1t-4En9Z5ykmMpxtTfXpH6fVDQGlBXUu7pOqGlIUSOyBP0zv4hVrRxk5v6HniLOSddDzilWLRqIC1IQnLGGxCW7XJTaukehBQQ/s400/3.jpg" width="400" /></a></div>
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<b>Prendere una teglia, mettere della carta forno, adagiare le polpette, versare un filo d'olio extra vergine d'oliva.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCltIwMzNWHWcvmMLol0eHOsr4C2jhBeZ_JYMmimcR0GA2j5Rl1xT1KckulLVeEDlMk0hwXFUg4qeB-cA7hmGgqAhyphenhyphenatdNHWuUyHrZFNg6brO9Y1lodqUmyVB6X3nBehc1gINvHamt55w/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="526" data-original-width="800" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCltIwMzNWHWcvmMLol0eHOsr4C2jhBeZ_JYMmimcR0GA2j5Rl1xT1KckulLVeEDlMk0hwXFUg4qeB-cA7hmGgqAhyphenhyphenatdNHWuUyHrZFNg6brO9Y1lodqUmyVB6X3nBehc1gINvHamt55w/s400/4.jpg" width="400" /></a></div>
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<b>Mettere la teglia con le polpette in forno già caldo a 200° per 35-40 minuti devono dorarsi un pò. Buon Appetito!!!</b><br />
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<br />SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com2tag:blogger.com,1999:blog-3802456185169450678.post-626566086049931912017-11-22T06:45:00.000+01:002017-11-22T06:45:16.117+01:00Ciambellone bicolore all'acqua<b>Ciambellone bicolore all'acqua è un dolce, semplice, veloce da preparare e ottimo per la prima colazione. La ricetta è<span style="color: blue;"> <span style="color: blue;"><a href="http://www.hovogliadidolce.it/ciambellone-bicolore-soffice-colazione/" target="_blank">qui</a></span></span></b><br />
<b>Unica variante ho diminuito lo zucchero, ne ho messo 220gr</b><br />
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<b><span style="color: lime;"> </span><span style="color: red;"> Ingredienti:</span></b><br />
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<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px;"><b>250 gr farina 00 (setacciata)</b></li>
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px;"><b>220 gr zucchero</b></li>
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px;"><b>3 uova</b></li>
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px;"><b>130 gr olio di semi di arachidi o girasole</b></li>
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px;"><b>130 gr acqua</b></li>
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px;"><b>una bustina di lievito (setacciato)</b></li>
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px;"><b>una fialetta di aroma vaniglia oppure potete aggiungervi del rum (io preferisco la prima )</b></li>
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px;"><b>2-3 cucchiai di cacao amaro (per avere l’effetto marmorizzato)</b></li>
</ul>
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<span style="color: #222222; font-family: "raleway" , "helvetica neue" , sans-serif;"><span style="font-size: 13px; letter-spacing: 0.5px;"><b><br /></b></span></span></div>
<ul style="background-color: white; box-sizing: border-box; color: #222222; font-family: raleway, "helvetica neue", sans-serif; font-size: 13px; font-style: normal; letter-spacing: 0.5px; margin: 0px 0px 37px; padding: 0px; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px; text-align: left;"><b>Montare le uova con lo zucchero fino ad ottenere un composto chiaro e spumoso, Aggiungete l’olio di semi molto delicatamente e continuare a montare fino ad amalgamarlo del tutto. Aggiungere l’acqua, l’aroma di vaniglia oppure a piacere il liquore, la farina ed il lievito setacciati a cucchiaiate ed in più riprese. Amalgamare fino ad ottenere un composto omogeneo.</b></li>
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px; text-align: left;"><b>Imburrare e infarinare uno stampo a ciambella da 24 cm di diametro e versarvi i 3/4 del composto precedentemente preparato. Aggiungere due, tre cucchiai di cacao amaro in quello rimanente e mescolare, amalgamare e poi versate delicatamente il composto scuro su quello chiaro come preferite.</b></li>
<li style="box-sizing: border-box; list-style-type: disc; margin: 0px 0px 7px 37px; text-align: left;"><b>Cuocere in forno già caldo e statico a 180° per 40 minuti circa,fate la prova stecchino, se asciutto la ciambella bicolore all’acqua è pronta!</b></li>
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<a href="http://www.hovogliadidolce.it/wp-content/uploads/2012/07/Ciambella-bicolore-allacqua-soffice-ricetta.jpg" style="background-color: transparent; box-sizing: border-box; color: #010101; text-decoration-line: none; transition: all 0.1s ease-in-out;"></a></div>
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com2tag:blogger.com,1999:blog-3802456185169450678.post-32620489479315785782017-10-22T05:20:00.001+02:002017-10-22T05:20:27.783+02:00Marmellata di cipolle di Tropea<div class="MsoNormal" style="line-height: 11.2pt; margin-left: 0cm; vertical-align: baseline;">
<span style="background-color: white; font-family: "symbol"; text-indent: -18pt;"><span style="color: #5b5b5b; font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span><span style="font-family: "times new roman"; font-stretch: normal; line-height: normal;"><b><span style="font-size: large;">Ottima da mangiare con i formaggi </span> </b></span><span style="font-family: "times new roman"; font-size: 7pt; font-stretch: normal; line-height: normal;"> </span></span><br />
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<b><span style="color: blue;">Ingredienti:</span></b><br />
<b>1 kg di cipolle di Tropea</b><br />
<b>150 gr di uvetta</b><br />
<b>150 gr zucchero di canna</b><br />
<b>150 gr zucchero bianco</b><br />
<b> una stecca di cannella</b><br />
<b> 3 chiodi di garofano</b><br />
<b>2 foglie di alloro</b><br />
<b>1 bicchieri di vino bianco</b><br />
<b>1 bicchiere di marsala secco</b><br />
<b> un cucchiaino di sale</b><br />
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b>Tagliare le cipolle fettine molto sottili</b><br />
<b><br /></b>
<b>Mettere tutti gli ingredienti in una ciotola e lasciare macerare per 6 ore</b><br />
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<b><br /><br /><br />Far cuocere fino a quando si addensa, mescolando più volte.<br /><br />A fine cottura togliere le foglie di alloro e la cannella. <br /><br />Mettere la marmellata ottenuta nei vasetti ben puliti precedentemente.<br /><br />Chiuderli bene e metterli in una pentola capiente, coprire con acqua.<br /><br />Accendere il fuoco, quando l'acqua inizia a bollire....lasciar bollire per 20 minuti. <br /><br />Lasciarli raffreddare completamente prima di toglierli dalla pentola</b><b><br /></b>
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-86382165262751351172017-10-08T07:30:00.000+02:002017-10-08T07:31:29.674+02:00Spaghetti piccanti con la zucca<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>E' tempo di zucca, la preparo spesso in vari modi, oggi con gli spaghetti.</b><br />
<span style="font-size: 18px;"><b><br /></b></span></div>
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<span style="color: #3333ff; font-size: 13.5pt;"><b><br /></b></span></div>
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<span style="color: #3333ff; font-size: 13.5pt;"><b><br /></b></span></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><span style="color: #3333ff;">Ingr</span><span style="color: #3333ff;">edienti:</span></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>300 g zucca</b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>4 acciughe sott'olio<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>1 cucchiaio capperi<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><st1:metricconverter productid="200 g" w:st="on">200 g</st1:metricconverter> pomodorini ciliegina in scatola<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>1 cucchiaio prezzemolo fresco tritato<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>1 cucchiaio erba cipollina secca<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>1 cucchiaino alloro secco<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>2 cucchiai olio extravergine d'oliva<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><st1:metricconverter productid="300 g" w:st="on">300 g</st1:metricconverter> spaghetti<o:p></o:p></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>peperoncino piccante q.b.<o:p></o:p></b></div>
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<b><br /></b></div>
<div style="margin: 0cm 0cm 0.0001pt;">
<b><br /></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>Pulire la zucca eliminando la spessa buccia e i semi interni, lavarla e cuocerla a vapore fino a quando è morbida.</b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>Portare ad ebollizione la
quantità di acqua salata sufficiente per cuocere gli spaghetti.</b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>Nel frattempo
preparare la base del condimento: schiacciare la zucca con una forchetta in
modo grossolano, in un tegame dal fondo antiaderente (la cosa migliore sarebbe
un saltapasta) mettere l'olio, le acciughe, i capperi, le erbe aromatiche, i
pomodorini con il loro liquido di conservazione e <st1:personname productid="la zucca. Regolare" w:st="on">la zucca. </st1:personname></b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b><st1:personname productid="la zucca. Regolare" w:st="on">Regolare</st1:personname> di
sale, aggiungere del peperoncino piccante, far ritirare il sugo su fuoco moderato per qualche minuto, mescolando di
tanto in tanto. </b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>Cuocere la pasta e scolarla al dente, versarla nel tegame, farla saltare
per pochissimi minuti, mescolandofino a quando i sapori non si amalgamano. </b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<b>Servirla calda.<span style="font-size: 13.5pt;"><o:p></o:p></span></b></div>
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-75835530626995761232017-09-30T07:17:00.000+02:002017-10-08T06:28:29.476+02:00Barchette di peperoni con couscous di verdure e provola<b>Barchette di peperoni con couscous di verdure e provola, piatto da poter preparare anche il giorno primo. Ho utilizzato del couscous già precotto per questioni di tempo. Come verdure quelle che avevo in casa al momento....volendo ci si può sbizzarrire con le verdure che piacciono. Per il couscosus prendere come misurino un bicchiere, io ho utilizzato un bicchiere della Nutella</b><br />
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<span style="color: blue;"><b>Ingredienti per 4 persone:</b></span><br />
<b>4 peperoni ben sodi per le barchette</b><br />
<b>1 bicchiere di couscous</b><br />
<b>sale q.b.</b><br />
<b>300g. zucca</b><br />
<b>4 carote medie</b><br />
<b>3 melanzane</b><br />
<b>2 peperoni per farli in padella</b><br />
<b>3 zucchine medie</b><br />
<b>200g provola</b><br />
<b>pepe q.b.</b><br />
<b>olio q.b.</b><br />
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b>In una pentola mettere 3 bicchieri d'acqua (misurino), salarla. Quando bolle versare il couscous, spegnere e lasciare stare per 5 muniti. L'acqua verrà tutta assorbita dal couscous. Dopo il tempo trascorso scolare il couscous in un colino a maglia stretta e farlo raffreddare.</b><br />
<b> Lavare i peperoni che serviranno da barchetta-contenitore, dividerli a metà e togliere tutti i semi, lavarli molto bene, farli asciugare su un canovaccio.</b><br />
<b> Intanto preparare le verdure.</b><br />
<b>Tagliare la zucca a tocchetti e lavarla, farla asciugare su un canovaccio.</b><br />
<b>Lavare le zucchine, asciugarle e tagliarle a tocchetti. Passarle in padella con 1 cucchiaio di olio per pochi minuti, salare.</b><br />
<b>Lavare le melanzane, asciugarle, tagliare a tocchetti e cuocerle con poco olio per 5 minuti, salarle</b><br />
<b>Lavare i peperoni, asciugarli, privarli dei semini e tagliarli a piccole listarelle. Saltarli in padella con poco olio per pochi minuti, salarli. Volendo si possono aggiungere olive nere a rondelle.</b><br />
<b>Tagliare la provola in piccoli pezzi</b><br />
<b>Prendere una ciotola capiente, versarvi il couscous e con le mani sgranarlo molto bene, aggiungere tutti gli ingredienti del ripieno, mescolare molto bene, aggiungere un pò di pepe.</b><br />
<b>Prendere una teglia, mettere un filo d'olio. Con le mani unte d'olio ungere esternamente le barchette, sistemarle nella teglia e con l'aiuto di un cucchiaio riempirle, pressando un pò con il cucchiaio, livellarle.</b><br />
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<b>Mettere in forno caldo a 200° per circa 30-40 minuti, devono risultare dorati in superficie.</b><br />
<b>Si può consumare caldo, ma anche freddo, dipende dai gusti....in piena estate le preferisco freddeeee!</b><br />
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<br />SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-35257898801517753412017-02-25T19:30:00.000+01:002017-02-25T19:40:29.779+01:00Muffin decoratiMuffin decorati su richiesta.<br />
Realizzati a 6 mani......per un'amica di mia figlia Noemi.<br />
Le ricette sono<b> <span style="color: red;"><a href="http://sy1958.blogspot.it/2012/06/muffin-al-cioccolato.html" target="_blank">QUI</a></span></b> e<a href="http://susy1958.blogspot.it/2010/06/muffin-con-gocce-di-cioccolato.html" target="_blank"> <b><span style="color: red;">QUI</span></b></a><br />
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com2tag:blogger.com,1999:blog-3802456185169450678.post-81442458869936331702017-01-07T19:00:00.000+01:002017-01-07T19:13:49.707+01:00Liquore al lime<div class="MsoNormal">
<b>Il liquore al lime è adatto per concludere un pasto, può essere usato in pasticceria per il suo profumo particolare. Va servito freddo</b></div>
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<b><span style="color: blue;">Ingredienti:</span></b></div>
<div class="MsoNormal">
<b>8 lime</b></div>
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<b>800g zucchero</b></div>
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<b>500ml alcool</b></div>
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<b><st1:metricconverter productid="1 l" w:st="on">1 l</st1:metricconverter>
acqua</b></div>
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<b>Lavare accuratamente i lime, asciugarli e pelarli<span style="background-color: white;">,<span style="color: #666666;"> </span>senza la parte bianca</span>.</b><b> Mettere le bucce ottenute in un vaso con chiusura ermetica, versare l'alcool,
le bucce devono essere coperte dall'alcool. Lasciare in infusione per 20 giorni.</b></div>
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<b>Passato il tempo richiesto, preparare lo sciroppo con acqua
e zucchero.</b><b> Quando si è raffreddato unire l'alcool eliminando le bucce dei lime, mescolare molto bene. Versare il liquore ottenuto in bottiglie di vetro
aiutandosi con un imbuto. Lasciar riposare per 1 mese ..... dopo si può gustare
questo meraviglioso liquore</b></div>
SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-81795859124746378202016-12-22T16:18:00.000+01:002019-12-22T06:26:55.922+01:00Nepitelle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJh5UKDDKeIkPToehhFV-J8u4213AM42MnQ5s2HD93r63N1go6Zd93_4R98tWDuI_EZw0Oj9-fi5rxGDOlEzV2udla9TmIVNEsghlWKCEzAp-FxtzTBauD6YeKL9gB5nY1GFj6CAvRy2F4/s1600-h/nepitelle+con+nome.jpg"></a><br />
Dolcetti gustosissimi che si conservano bene per alcuni giorni<br />
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<span style="color: #3333ff;">Ingredienti per la pasta:</span><br />
1 kg farina<br />
5 uova<br />
300 g zucchero<br />
150 g burro<br />
1 limone grattugiato<br />
1 bicchiere di latte<br />
un pizzico di sale<br />
2 bustine lievito per dolci<br />
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<span style="color: #3333ff;">Ingredienti per il ripieno (tutti a piacere):</span><br />
pinoli<br />
fichi secchi<br />
noci<br />
uva sultanina bagnata nel liquore<br />
cioccolato<br />
vino cotto o marsala<br />
cannella<br />
1 uovo sbattuto per spennellare<br />
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Impastare tutti gli ingredienti, formare una pasta ben liscia e lasciar riposare 1-2 ore l’impasto ottenuto. Poi stendere la pasta e formare tanti cerchi piccoli, all’interno mettere un po’ del composto del ripieno, chiuderli e spennellarli con un uovo sbattuto. Infornare in forno caldo a 180° per 20-30 minuti<br />
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com0tag:blogger.com,1999:blog-3802456185169450678.post-66520427150851878362016-11-14T19:30:00.000+01:002016-11-14T19:40:56.332+01:00Muffin decorati<b>Muffin fatti a 4 mani.... io e mia figlia Noemi per la festa di compleanno di una sua cara amica.</b><br />
<b>Muffin con gocce di cioccolato e muffin al cioccolato con decorazioni con pasta di zucchero e granella di zucchero colorata</b><br />
<b>Le ricette le trovate<a href="http://susy1958.blogspot.it/2012/06/muffin-al-cioccolato.html" target="_blank"> qui</a> e<a href="http://susy1958.blogspot.it/2010/06/muffin-con-gocce-di-cioccolato.html" target="_blank"> qui</a></b><br />
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<br />SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com5tag:blogger.com,1999:blog-3802456185169450678.post-24427160361694867422016-10-30T04:38:00.002+01:002016-10-30T04:38:53.522+01:00Verdure gratinate<b>Dopo tanto tempo ritorno al mio blog con una ricetta semplice semplice... verdure gratinate.</b><br />
<b>Un piatto da riprovare anche con altre verdure.</b><br />
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<span style="color: blue;"><b>Ingredienti:</b></span><br />
<b>1 Kg zucchine piccole</b><br />
<b>1/2 kg zucca</b><br />
<b>1/2 kg cavolfiore</b><br />
<b>3 fette di salame piccante</b><br />
<b>1 cipolla grande</b><br />
<b>olio extravergine d'oliva</b><br />
<b>parmigiano grattugiato q.b.</b><br />
<b>pangrattato q.b.</b><br />
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<b>Preparare le verdure.</b><br />
<b>Lavare e tagliare a cubetti le zucchine. In una padella antiaderente mettere un pò di olio extravergine d'oliva, un pò di cipolla tagliata sottilmente, far rosolare per qualche minuto quindi aggiungere le zucchine. Farle saltare per pochi minuti e salarle.</b><br />
<b>Tagliare la zucca a dadini e procedere come per le zucchine.</b><br />
<b>Per il cavolfiore sbollentarlo per pochi minuti in acqua salata.</b><br />
<b>Tagliare a dadini il salame.</b><br />
<b>Prendere un'insalatiera capiente versare le verdure, aggiungere il salame, il parmigiano grattugiato, mescolare delicatamente con un cucchiaio di legno.</b><br />
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<b> Prendere una pirofila da forno, versare il tutto, livellare e cospargere di parmigiano e pangrattato. Alla fine un filo d'olio.</b><br />
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<b>Mettere in forno già caldo a 180° per 20 minuti... deve risultare dorato in superficie.</b><br />
<br />SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com2tag:blogger.com,1999:blog-3802456185169450678.post-58742707486778317942016-02-10T18:00:00.000+01:002016-02-10T18:08:09.921+01:00Torta integrale ai mirtilli<b>Torta semplice, veloce nell'esecuzione.... ottima per una prima colazione, per un buffet, per un tè con le amiche.</b><br />
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<b><span style="color: blue;">Ingredienti:</span><br />85 g. zucchero<br />180 g. farina integrale<br />40 ml olio di arachide<br />1 vasetto di yogurt bianco<br />1 cucchiaio di miele<br />3 uova<br />scorza grattugiata di 1 limone <br />5 cucchiai di mirtilli essiccati<br />3 cucchiai di zucchero di canna<br />1 bustina di lievito per dolci<br /><br /><br /><br /><br />Montare le uova intere con lo zucchero per qualche minuto fino a farle diventare "spumose". <br />Unire il miele, l’olio, lo yogurt e mescolare. <br />Aggiungere la farina e il lievito setacciati, la scorza grattugiata del limone.<br />Unire al composto 3 cucchiai colmi di mirtilli e amalgamare con un cucchiaio di legno.<br />Imburrare e infarinare uno stampo a cerniera da 24-26 cm di diametro, versarvi il composto e cospargere con i mirtilli rimasti <br />Ricoprire con dello zucchero di canna<br />Infornate in forno già caldo a 180° per 30-35 minuti, controllate la cottura con uno stecchino.</b><br />
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<b>Lasciarla raffreddare e servirla.... ve la consiglio vivamente!</b><br />
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com2tag:blogger.com,1999:blog-3802456185169450678.post-36185583588777232442016-01-25T19:00:00.000+01:002016-01-25T19:10:09.811+01:00 Oreo Brownies<b>Questa ricetta è stata preparata da mia figlia Noemi, è stata modificata,..................risultato ECCELLENTE !<br />C'è una pecca..... uno tira l'altro! :)<br />La ricetta la trovate <a href="http://unbiscottoalgiorno.com/2013/10/oreo-brownies.html">qui</a></b><br />
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;"><b>Ingredienti :</b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">200 gr cioccolato fondente </span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">4 uova </span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: inherit;">160 gr</span><span style="line-height: inherit;"> </span><span style="line-height: inherit;">burro</span></span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">1 baccello di vaniglia</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">165 gr zucchero </span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">3 cucchiai farina </span></b></div>
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<span style="line-height: inherit;"><b><span style="font-family: "arial" , "helvetica" , sans-serif;">1 cucchiaio cacao</span></b></span></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">200gr Biscotti Oreo</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Sciogliere il burro e il cioccolato e lasciare raffreddare.</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Aggiungere le uova, una alla volta, poi i semini di vaniglia e infine lo zucchero. </span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Amalgamare bene e aggiungere anche farina e cacao setacciati.</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Mescolare delicatamente tutto il composto finché è amalgamato e poi smettere.</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Versare il composto in una teglia rettangolare o quadrata coperta da carta forno. </span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Aggiungere qualche biscotto spezzettato che andrà sul fondo.</span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Fate cuocere a forno caldo a 180° per una decina di minuti, poi aprite il forno e mettete anche gli altri Oreo sulla superficie così non si bruceranno. </span></b></div>
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<b><span style="font-family: "arial" , "helvetica" , sans-serif;">Lasciate cuocere circa altri 10-20 minuti (la cottura dipende da quanto è grande la vostra teglia quindi controllate la cottura regolandovi sempre con uno stuzzicadenti</span></b></div>
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com1tag:blogger.com,1999:blog-3802456185169450678.post-11615257954947841382015-12-04T21:30:00.000+01:002015-12-04T21:56:50.490+01:00Deliziose al cioccolato .... di Francesca!<b>E' un dolce molto conosciuto a Napoli!</b><br />
<b>Questa preparazione non è farina del mio sacco, è di mia figlia Francesca, è molto ghiotta di questo dolce, quando si va in pasticceria per lei c'è solo questa!</b><br />
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<span style="color: blue;"><b>Ingredienti per il biscotto :</b></span><br />
<b>300 g farina</b><br />
<b>200 g fecola di patate</b><br />
<b>50 g cacao amaro</b><br />
<b>230 r zucchero a velo</b><br />
<b>un pizzico di sale</b><br />
<b>2 uova</b><br />
<b>1 tuorlo</b><br />
<b>200 g burro a temperatura ambiente</b><br />
<b>1 cucchiaino di lievito per dolci</b><br />
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<b>Impastare tutti gli ingredienti velocemente come fareste per la frolla. Io ho usato il Kenwood Chef</b><br />
<b>Mescolare insieme lo zucchero con la fecola,il cacao e la farina setacciata.</b><br />
<b>Metterla a fontana su una spianatoia, al centro metterete le uova, il burro tagliato a pezzettini, un pizzico di sale, il lievito.</b><br />
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<b>Impastare velocemente fino a formare un impasto liscio e omogeneo.</b><br />
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<b>Formare una palla, metterla nella pellicola per alimenti per 1 ora in frigo.</b><br />
<b>Passato il tempo, riprendere l’impasto e lavorarlo qualche minuto</b><br />
<b>Dividere in 3 parti e stendere un pezzo sulla spianatoia in una sfoglia alta 3-4 millimetri</b><br />
<b>Ricavare tanti dischi con un tagliapasta a cerchio</b><br />
<b>Adagiare i biscotti ottenuti su una teglia ricoperta di carta da forno.</b><br />
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<b>Procedere allo stesso modo per il restante impasto.</b><br />
<b>Cuocere in forno caldo a 180° per 13-18 minuti, devono risultare dorati leggermente.</b><br />
<b>Lasciare raffreddare i biscotti.</b><br />
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<span style="color: blue;"><b>Ingredienti per la mousse:</b></span><br />
<b> 175 g cioccolato fondente</b></div>
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<b>250 g panna da montare</b></div>
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<b>30 g zucchero a velo </b></div>
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<b>125 g latte fresco intero</b></div>
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<b>Per preparare la mousse al cioccolato iniziare dal cioccolato fondente. Su un tagliere tritare finemente il cioccolato e riporlo in una ciotola capiente. Prendere un tegame dai bordi alti e versare il latte ed iniziare a scaldare a fuoco basso. Aggiungete poco alla volta lo zucchero a velo e amalgamarlo al latte aiutandosi con una frusta a mano per evitare la formazione di grumi.</b></div>
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<b>Quando il latte sarà caldo e ben amalgamato con lo zucchero a velo versatelo nella ciotola con il cioccolato e mescolate con l’aiuto di una spatola per rendere il composto omogeneo.</b></div>
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<b> Mentre il composto si raffredda montate la panna con le fruste.</b></div>
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<b>Quando la panna sarà ben montata aggiungerla al composto di cioccolato ed amalgamarla con una spatola effettuando un movimento delicato dal basso verso l’alto per evitare che la panna si smonti. Continuare a mescolare fino a che non si otterrà una crema liscia. </b> </div>
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<b>Coprire la mousse al cioccolato con una pellicola trasparente a contatto. </b></div>
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<b>Farla raffreddare a temperatura ambiente.</b></div>
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<span style="color: blue;"><b>Per glassare il biscotto:</b></span></div>
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<b>intingere un lato del biscotto nel cioccolato fuso e lasciarlo indurire.</b></div>
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<b><span style="color: blue;">Per decorare le deliziose lateralmente: </span> </b></div>
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<b>scaglie di cioccolato fondente </b></div>
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<b>Farcire i biscotti con la mousse ottenuta ricoprire con un altro biscotto, lateralmente mettere delle scaglie di cioccolato </b></div>
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com2tag:blogger.com,1999:blog-3802456185169450678.post-5368204703424575752015-11-24T19:30:00.000+01:002015-11-24T19:36:01.872+01:00Spezzatino di maiale al marsala<b>Un secondo di carne molto gustoso.... provare per credere!!</b><br />
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<span style="color: blue;"><b>Ingrediente:</b></span><br />
<b>1 kg spezzatino di maiale</b><br />
<b>1 cipolla media</b><br />
<b>1 spicchio di aglio</b><br />
<b>30 g pancetta a tocchetti</b><br />
<b>1 barattolo di polpa di pomodoro</b><br />
<b>2 foglio di alloro</b><br />
<b>farina q.b.</b><br />
<b>100 ml marsala secco</b><br />
<b>olio extravergine di oliva q.b.</b><br />
<b>sale q.b.</b><br />
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<b>Tagliare a piccoli pezzi lo spezzatino ed infarinarlo</b><br />
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<b>In una pentola capiente mettere l'olio extravergine di oliva, la cipolla e l'aglio tagliati sottilmente, la pancetta a tocchetti, le foglie di alloro, far rosolare per qualche munito, abbassare la fiamma e aggiungere la carne infarinata, far rosolare, mescolare spesso con l'aiuto di un cucchiaio di legno.</b><br />
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<b>Dopo 10 minuti aggiungere alzare la fiamma, aggiungere il marsala secco, mescolare e lasciare evaporare il marsala.</b><br />
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<b>Aggiungere la polpa di pomodoro, mettere il sale, coprire con il coperchio e lasciar cuocere a fiamma bassa per 40-45 minuti, ricordarsi di mescolare molto spesso.</b><br />
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<b>Dopo tale tempo trascorso, il sugo deve risultare ristretto, assaggiare per valutare la cottura e sale. Eliminare le foglie di alloro.</b><br />
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<b>Da servire sia caldo che freddo..... buon appetito!</b><br />
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SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com3tag:blogger.com,1999:blog-3802456185169450678.post-60069700707866049352015-11-17T20:00:00.000+01:002015-11-17T20:15:17.173+01:00Dolce con Fiordifrutta Rosa Canina di Rigoni di Asiago<b>Un dolce con una confettura mai assaggiata prima, un gusto un pò insolito..... <a href="http://www.fiordifrutta.it/varieta/fiordifrutta-rosa-canina/" target="_blank">Fiordifrutta Rosa Canina di Rigoni di Asiago</a>, risultato ottimo, vi consiglio vivamente di provarlo!</b><br />
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<span style="color: #3333ff;"><b>Ingredienti per il 1° impasto:</b></span><br />
<b>45 g farina manitoba</b><br />
<b>45 g farina 00</b><br />
<b>25 g burro</b><br />
<b>5 g lievito di birra</b><br />
<b>50 g acqua</b><br />
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<span style="color: #3333ff;"><b>Ingredienti per il 2° impasto:</b></span><br />
<b>250 g farina 00</b><br />
<b>250 g farina manitoba</b><br />
<b>25 g lievito di birra</b><br />
<b>10 g sale</b><br />
<b>200-220 g latte tiepido</b><br />
<b>scorza grattugiata di un limone</b><br />
<b>100 g zucchero</b><br />
<b>2 tuorli</b><br />
<b>250 g burro morbido+ 1° impasto</b><br />
<b>1 barattolo <a href="http://www.fiordifrutta.it/varieta/fiordifrutta-rosa-canina/" target="_blank">Fiordifrutta Rosa Canina di Rigoni di Asiago</a></b><br />
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<span style="color: #3333ff;"><b>Procedimento:</b></span><br />
<b>1° impasto: unire tutti gli ingredienti e impastare per 5 minuti. Lasciare lievitare a temperatura ambiente per 15 ore in un recipiente in vetro o in ceramica ricoperta da pellicola.</b><br />
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<b>Trascorse le 15 ore, procedere con la preparazione del 2° impasto: mettere nel robot da cucina tutti gli ingredienti tranne il burro, aggiungere il 1° impasto mescolare, impastare per 5 minuti, formare una palla, metterla in un contenitore, coprire con pellicola e lasciare in frigo per circa 2 ore.</b><br />
<b>Trascorse le due ore, prendere l’impasto dal frigo, incorporarvi il burro morbido, e impastare velocemente. Lasciar riposare in frigo per 2 ore.</b><br />
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<b>Dopo dividere l’impasto in due parti, ogni singola parte stenderla in un sfoglia rettangolare, spalmare <a href="http://www.fiordifrutta.it/varieta/fiordifrutta-rosa-canina/" target="_blank">Fiordifrutta Rosa Canina di Rigoni di Asiago</a>.</b><br />
<b>Arrotolare la pasta, formando un rotolo</b><br />
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<b>Tagliare a fetta di circa 2-3 cm di spessore.Sistemare le varie fette ottenute in due teglie ricoperte di carta forno, distanziandole tra loro, lasciar lievitare per 3 ore.</b><br />
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<b>Lucidare le brioche con un uovo utilizzando un pennellino. Cuocere in forno a 180°-200° per circa 15-20 minuti</b><br />
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<br />SUSYhttp://www.blogger.com/profile/03639967974570609400noreply@blogger.com2tag:blogger.com,1999:blog-3802456185169450678.post-9139329003659470352015-10-20T19:30:00.000+02:002015-10-20T19:55:09.621+02:00Confettura di mele annurche<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><b>Domenica abbiamo comprato un pò di frutta dai venditori della Coldiretti tra cui delle mele annurche, mio marito ne va matto ed ha deciso di voler un pò di </b></span><b style="text-align: start;">confettura </b><span style="background-color: white;"><b> di mele annurche</b></span></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b>La Mela Annurca, è un prodotto ortofrutticolo a Indicazione Geografica Protetta, tipico delle terre campane. Si presenta di colore rosso uniforme, definita la regina delle mele, è l'unica mela con origini meridionali.</b></span></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>Di dimensioni ridotte rispetto alle altre tipologie, l'annurca è celebre per la sua polpa croccante e soda, molto succosa e dal sapore piacevolmente acidulo ed aromatico, è molto profumata, e considerata un frutto molto gustoso.</b></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>Quest'ottimo frutto rosso si presenta con la buccia estremamente liscia e cerosa, è inoltre caratterizzata da un peduncolo debole e corto che, quando le mele sono mature, non riuscendo a sostenere il peso, si spezza, provocando la caduta del frutto per terra. Per evitare ammaccature o lesioni, i coltivatori preferiscono raccogliere i frutti non ancora del tutto maturi e proseguire la fase in appositi melai. Stese per terra, le Annurche vengono periodicamente rigirate, sino a quando, una volta pronte, avranno acquisito il loro colore rosso naturale e potranno quindi essere immesse sul mercato.</b></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>Raccolta ancora acerba durante il mese di ottobre, viene tenuta nei melai per circa due mesi, quindi all'incirca verso la metà di dicembre sarà di un colore rosso vivo e sarà pronta per il consumo, potrà essere conservata sino all'estate dell'anno seguente.</b></span><br />
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<span style="background-color: white; color: blue; font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>Ingredienti:</b></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>2 kg mele annurche sbucciate</b></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>1,400 kg zucchero</b></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>1 limone</b></span><br />
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<span style="background-color: white; text-align: justify;">Lavare le mele, sbucciarle, privarle dei semini tagliarle a piccoli pezzi.Versare le mele in una pentola capiente.</span></span></b><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; text-align: justify;"><b>Lavare molto bene un limone non trattato, versare il succo del limone sulle mele tagliate e mescolare molto bene. Aggiungere lo zucchero in due tre volte e mescolare.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxRQsM0y2fYRfEUbzDz-ge6qlUSsXQnX7OWtU4PlwxyG2pGdWt0Dc_qSdvMFkv0BSuI-LSZarAoQ3O2shWySsLqcwVhozN7usdVw6WtyHd1yQhGRjmZ1byW6VoGk43S3GSxN7K4-2Nic/s1600/IMG_3680mod.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxRQsM0y2fYRfEUbzDz-ge6qlUSsXQnX7OWtU4PlwxyG2pGdWt0Dc_qSdvMFkv0BSuI-LSZarAoQ3O2shWySsLqcwVhozN7usdVw6WtyHd1yQhGRjmZ1byW6VoGk43S3GSxN7K4-2Nic/s400/IMG_3680mod.jpg" width="400" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; text-align: justify;">Portare la pentola su di un fuoco di media grandezza, con l'aiuto di un cucchiaio di legno mescolare continuamente</span><span style="background-color: white; text-align: justify;"> </span><span style="background-color: white; text-align: justify;">per circa 30 minuti</span><span style="background-color: white; text-align: justify;"> , i pezzetti di mele devono ammorbidirsi molto bene.</span></span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Passare quindi le mele, io ho utilizzato il passaverdure e setaccio della Kenwood</span></b><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Mettere nuovamente il composto ottenuto in pentola e far addensare per qualche minuto.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNu1Nim5whKMNV7btTbGAfK_Ae1I8GSh0P0_ymY3hRm3iKcDKfEYLJnoh7U2d98HTndP9z1cY9HvEx3wpn9p_Up_PYXqOyIjePlaf2qsN5Rp_8ng10gT5Wp3d8-PzgovKSKG0QIrPgrY/s1600/IMG_3685m+copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifNu1Nim5whKMNV7btTbGAfK_Ae1I8GSh0P0_ymY3hRm3iKcDKfEYLJnoh7U2d98HTndP9z1cY9HvEx3wpn9p_Up_PYXqOyIjePlaf2qsN5Rp_8ng10gT5Wp3d8-PzgovKSKG0QIrPgrY/s400/IMG_3685m+copia.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Far addensare la confettura fino a che il composto non abbia raggiunto una buona consistenza facendo la prova piattino…..versare una goccia del preparato su un piattino inclinato deve rimanere compatta. Versare subito la </b><b>confettura </b><b> nei vasetti precedentemente sterilizzati, riempiendoli quasi fino all’orlo, aggiungere una scorzetta di limone, chiuderli e capovolgerli per far formare il sottovuoto, aspettare che la confettura si sia raffreddata.</b></span><br />
<b><span style="font-family: Arial, Helvetica, sans-serif;">Sistemare i vasetti in un luogo fresco e buio.</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmRr5wod1eI58en9be0yC1T92nRFam6wwAlPGMI8uQXzIJHdTjjQYskMSWo5LAXXI17ec3RrnkeVl934AqOv6Kl-B-m7mD5ucG1T8ZQKvEuP8xBRA2bvesM5FXCBl50vd4Mj67nIiXd8/s1600/IMG_3703m+copia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlmRr5wod1eI58en9be0yC1T92nRFam6wwAlPGMI8uQXzIJHdTjjQYskMSWo5LAXXI17ec3RrnkeVl934AqOv6Kl-B-m7mD5ucG1T8ZQKvEuP8xBRA2bvesM5FXCBl50vd4Mj67nIiXd8/s400/IMG_3703m+copia.jpg" width="400" /></a></div>
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