tag:blogger.com,1999:blog-38823167241837228882024-02-06T18:39:38.024-08:00in cucina da Olly............cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.comBlogger513125tag:blogger.com,1999:blog-3882316724183722888.post-66835413371787001962014-04-13T07:23:00.003-07:002014-04-14T04:10:55.105-07:00Ciambella al radicchio Nel veneto le varietà del radicchio sono davvero innumerevoli, da quello di Chioggia al precoce di Treviso, al tardivo , a quello veronese.......... ecco un dolce piuttosto insolito ma davvero buono e interessante! <br />
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INGREDIENTI:<br />
250gr di radicchio<br />
250gr di zucchero<br />
250gr di farina 00<br />
100gr di burro sciolto<br />
3 uova <br />
40gr di farina di mandorle<br />
una bustina di lievito per dolci<br />
1/2 bacca di vaniglia<br />
un pizzico di sale<br />
PREPARAZIONE:<br />
in una ciotola montare le uova con lo zucchero fino a ottenere un composto chiaro e spumoso<br />
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pulire e lavare il radicchio, metterlo in un mixer e frullare con piccoli colpi giusto il tempo che il radicchio risulti sminuzzato ma non troppo<br />
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setacciare la farina con il lievito, unire al composto di uova , aggiungere il sale, il burro fuso ma non caldo, il radicchio , la farina di mandorle e la polpa della vaniglia, mescolare bene e delicatamente<br />
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imburrare e infarinare una teglia versare il composto<br />
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infornare a 160° per circa 40'<br />
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lasciare raffreddare e cospargere con zucchero a velo<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com3tag:blogger.com,1999:blog-3882316724183722888.post-44159065154430406512014-04-06T08:42:00.004-07:002014-04-06T08:42:57.993-07:00Rosette di crespelle Questa è una ricetta "svuotafrigo" e non ho la grammatura degli ingredienti , ma la consiglio vivamente perchè è davvero squisita !<br />
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INGREDIENTI:<br />
crespelle <br />
pesto di pistacchio<br />
prosciutto cotto di praga<br />
provolone dolce<br />
squacquerone<br />
parmigiano gratuggiato <br />
PREAPARAZIONE:<br />
preparare le crespelle nel modo classico con uova , latte , farina e sale<br />
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stendere un leggero strato di pesto al pistacchio, poi delle fettine di prosciutto e una leggera gratuggiata di provolone dolce<br />
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arrotolare la crespella<br />
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in una teglia da forno spalmare un po di squacquerone, tagliare le crespelle arrotolate in 4 pezzi e disporle vicine in tutta la teglia, cospargere di squacquerone e parmigiano<br />
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infornare per circa 25' fino ad ottenere una bella doratura<br />
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sono davvero buonissime<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com0tag:blogger.com,1999:blog-3882316724183722888.post-84849284544924461952014-03-24T12:11:00.004-07:002014-03-24T12:12:58.759-07:00Torta rustica con pomodorini confit,squacquerone e cotto di praga Ancora una torta rustica davvero buonissima.<br />
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INGREDIENTI: <br />
200gr di farina 00<br />
100gr di burro freddo<br />
acqua ghiacciata qb<br />
300gr di squcquerone<br />
300gr di podorini cigliegini<br />
150gr di prosciutto cotto di praga<br />
olio<br />
sale<br />
pepe<br />
PREPARAZIONE:<br />
mettere la farina in un mixer unire il burro freddo a pezzetti e a filo
acqua ghiacciata ( circa 70ml) impastare fino a ottenere un panetto
sodo, mettere a riposare in frigo<br />
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tagliate i pomodorini a metà, fatte un letto di sale grosso in una lastra da forno, adagate i pomodorini e spolverateli con un po di zucchero e spezie a piacere<br />
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infornate a 120° per circa due ore o comunque fino a che si sono ben asciugati<br />
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tirare la pasta brisè abbastanza sottilmente e bucherellarla bene, metterla in una teglia rivestirla con carta forno e coprire con i fagioli<br />
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infornare a 180° per circa 35 minuti, fare raffreddare e farcire cominciando con il prosciutto<br />
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cospargere con un po di squacquerone aggiustato di sale e pepe , poi i pomodorini e così via fino a esaurimento degli ingredienti<br />
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io ho decorato con dei riccioli di pasta brisè<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com6tag:blogger.com,1999:blog-3882316724183722888.post-89281879697944268242014-03-17T04:30:00.002-07:002014-03-17T04:30:27.814-07:00Strudel MontersinoSabato sono andata a trovare un'amica e nel forno aveva un bellissimo studel, mi è tornato in mente che è in assoluto il mio dolce preferito e visto che in casa avevo delle mele.........<br />
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INGREDIENTI:<br />
Farina 360 W
<br />
<div class="preparationIngredients " id="passo_1">
<div class="singleIngredient" style="clear: left;">
<div class="qty">
125 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Acqua</div>
<div class="qty">
75 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Olio di semi</div>
<div class="qty">
10 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Sale</div>
<div class="qty">
1,5 g</div>
<div class="qty">
<div class="preparationIngredients hide" id="passo_2" style="display: block;">
<div class="singleIngredient" style="clear: left;">
<div class="singleIngredientTitle">
Mele renette</div>
<div class="qty">
750 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Uvetta sultanina</div>
<div class="qty">
30 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Pinoli</div>
<div class="qty">
20 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Albicocche secche</div>
<div class="qty">
50 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Noci sgusciate</div>
<div class="qty">
25 g</div>
</div>
<div class="singleIngredient" style="clear: left;">
<div class="singleIngredientTitle">
Zucchero semolato</div>
<div class="qty">
35 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Pane grattugiato</div>
<div class="qty">
60 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Burro</div>
<div class="qty">
25 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Confettura di albicocche</div>
<div class="qty">
100 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Rum</div>
<div class="qty">
50 g</div>
</div>
<div class="singleIngredient" style="clear: left;">
<div class="singleIngredientTitle">
Cannella</div>
<div class="qty">
q.b.</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Pan di Spagna</div>
<div class="qty">
175 g</div>
</div>
<div class="singleIngredient" style="margin-left: 4px;">
<div class="singleIngredientTitle">
Scorza di limone</div>
<div class="qty">
q.b.</div>
</div>
PREPARAZIONE:</div>
<div class="preparationIngredients hide" id="passo_2" style="display: block;">
in una terrina mescolare farina, sale olio e aggiungere acqua poco alla volta fino a ottenere un impasto sodo e elastico, ungerla con un filo d'olio e metterla in frigo a riposare</div>
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<div class="preparationIngredients hide" id="passo_2" style="display: block;">
mettere a bagno l'uvetta nel rum , pulire le mele e tagliare a fette unire tutti gli ingredienti del ripieno tranne il pangrattato mescolare bene e fare macerare</div>
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<div class="preparationIngredients hide" id="passo_2" style="display: block;">
stendere il panetto di pasta in un canovaccio iniziando con il mattarello ma poi allargare la pasta con le mani fino a raggiungere uno spessore di un mm</div>
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<div class="preparationIngredients hide" id="passo_2" style="display: block;">
spolverare la sfoglia con il pangrattato e mettere il ripieno al centro avendo cura di lasciare il bordo di circa 3 cm, arrotolare aiutandosi con il canovaccio</div>
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<div class="preparationIngredients hide" id="passo_2" style="display: block;">
mettere lo strudel in una placca da forno e ungerlo con uovo sbattuto e zucchero, infornare a 170° per circa 45' </div>
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<div class="qty">
</div>
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<div class="singleIngredient" style="margin-left: 4px;">
<div class="qty">
togliere dal forno e a piacere spennellarlo con gelatina o solverarlo con lo zucchero a velo </div>
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cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com2tag:blogger.com,1999:blog-3882316724183722888.post-38129896168878448712014-03-13T05:11:00.003-07:002014-03-13T05:11:33.666-07:00Pasta di limoni Domenica mia sorella mi ha regalato dei limoni di sua produzione, ho pensato di provare la pasta di limone di Montersino.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjL8psllXggz6RuXIxouwTxxD-j-INM-Z0t2tlAxKYMmFLhWma-V7YWJ1LFtIwPIodlH02gx9flrTNSCTXy_frOimYYuQIxGmcGgDcJtzi4qENXalkKmgu-dBIj4VK8IbzWPga6vMxoZK4/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjL8psllXggz6RuXIxouwTxxD-j-INM-Z0t2tlAxKYMmFLhWma-V7YWJ1LFtIwPIodlH02gx9flrTNSCTXy_frOimYYuQIxGmcGgDcJtzi4qENXalkKmgu-dBIj4VK8IbzWPga6vMxoZK4/s1600/DSC_0001.JPG" height="400" width="400" /></a></div>
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INGREDIENTI:<br />
120gr di limoni tolto i semi<br />
60gr di buccia di limone<br />
100gr di glucosio<br />
160gr di zucchero a velo<br />
200gr di zucchero fondente <br />
PREPARAZIONE:<br />
tagliare i limoni a pezzetti togliere i semi e frullarli con un mixer assieme a tutti gli ingredienti fino a ottenere una pasta liscia e profumata.<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com7tag:blogger.com,1999:blog-3882316724183722888.post-74475659416452502512014-02-24T23:31:00.004-08:002014-02-24T23:31:25.194-08:00Tortino di pasta fillo con gamberetti,zucchine e pomodoriniUna torta salata molto stuzzicante......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgli_3DN_PMQF4wRzJag7zrN92pYaebnuHedLohcsQowmlCytaeooyKca1UOpqWVwAJauSYRqN7H2WLIQQgt03CrvxjlgKTx3UQt69qAZDK4KtktfBLNL6kokABLcvXel0mdc-smT8HlgDk/s1600/DSC_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgli_3DN_PMQF4wRzJag7zrN92pYaebnuHedLohcsQowmlCytaeooyKca1UOpqWVwAJauSYRqN7H2WLIQQgt03CrvxjlgKTx3UQt69qAZDK4KtktfBLNL6kokABLcvXel0mdc-smT8HlgDk/s1600/DSC_0017.JPG" height="400" width="400" /></a></div>
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INGREDIENTI:<br />
250gr di gamberetti<br />
3 zucchine medie<br />
una confezione di pasta fillo<br />
300gr di pomodorini<br />
3 uova<br />
200ml di panna<br />
sale pepe<br />
PREPARAZIONE:<br />
tagliate molto sottilmente le zucchine e arrotolate in ogni fettina un gamberetto<br />
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tagliare a metà i pomodorini salarli e peparli e passarli in fono a 100° per 30 minuti<br />
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<br />
in una terrina sbattere le uova con la panna aggiustare di sale , foderare una pirofila da forno con la pasta fillo e adagiare i rotolini di zucchine e pomodorini a lternandoli<br />
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versare il composto di uova sopra<br />
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richiudere bene con la pasta in eccessoe infornare a 170° per circa 30 minuti<br />
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tagliare a fette e servire tiepida<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com2tag:blogger.com,1999:blog-3882316724183722888.post-9085006568888612372014-02-23T10:29:00.000-08:002014-02-23T10:29:18.363-08:00Sedani con gorgonzola e pere Da anni faccio la pasta all'uovo in casa con il torchio oggi ho voluto provare a farla solo con la semola e l'ho condita con questo meraviglioso sugo.<br />
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INGREDIENTI:<br />
pasta a formato corto<br />
due pere piccole<br />
150gr di gorgonzola (io ho usato gorgonzola/mascarpone)<br />
una noce di burro<br />
parmigiano reggiano<br />
pepe<br />
sale<br />
<br />
PREPARAZIONE:<br />
ho fatto la pasta con acqua e semola rimacinata di grano duro<br />
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tagliare
le pere a pezzettini e metterle in una padella con una noce di burro,
fare cuocere a fuoco vivace per un paio di minuti non devono disfarsi
troppo<br />
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<br />
unire il gorgonzola a pezzetti e fare sciogliere dolcemente<br />
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lessare la pasta in acqua salata , scolarla bene e versarla nella padella con il sugo, aggiustare con pepe a piacere parmigiano gratuggiato<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com0tag:blogger.com,1999:blog-3882316724183722888.post-11755765529856926862014-02-22T11:53:00.000-08:002014-02-22T11:54:23.035-08:00Focaccia di Recco Difficile commentare questa focaccia, chi ha avuto la fortuna di passare in Liguria non può non aver mangiato questa delizia........<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbk2bk7AsXTxXqcT5aaKn0IYdhwZNh4phCwOGy99r_U-zX2hulaS7-3QJRLuwT4Z8QF9NXeszqem2xyJBJRiGrU0vVN32_Ivrk7AAgWF5ciIk0J-EtA8NpfKS4oE7ARvUh0xJC-frM6uw/s1600/DSC_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbk2bk7AsXTxXqcT5aaKn0IYdhwZNh4phCwOGy99r_U-zX2hulaS7-3QJRLuwT4Z8QF9NXeszqem2xyJBJRiGrU0vVN32_Ivrk7AAgWF5ciIk0J-EtA8NpfKS4oE7ARvUh0xJC-frM6uw/s1600/DSC_0037.JPG" height="400" width="400" /></a></div>
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INGREDIENTI:<br />
Ingredienti (per una focaccia del diametro di 40 cm)<br />
250gr di farina 00<br />
125ml di acqua<br />
30gr di olio di semi<br />
un cucchiaino di sale<br />
250gr di stracchino o crescenza<br />
PREPARAZIONE:<br />
mettere la farina in una terrina unire l'olio di semi il sale e l'acqua,
impastare fino a ottenere una pasta consistente e elastica coprire e fare riposare per circa un'ora<br />
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dividere il panetto in due parti e tirare la pasta molto, molto sottile (
si deve vedere la mano sotto la sfoglia) mettere il primo stato in una
teglia da forno<br />
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cospargere con fiocchetti di stracchino ( o crescenza)<br />
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tirare il secondo panetto sempre molto sottile e ricoprire <br />
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creare dei piccoli strappi nella sfoglia superiore<br />
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cuocere in forno a 200° fino a doratura<br />
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lasciarla intiepidire leggermente e tagliarla a pezzi<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com2tag:blogger.com,1999:blog-3882316724183722888.post-62584797478855381112014-02-11T06:29:00.000-08:002014-02-11T06:30:29.753-08:00Riso basmati con bresaola e gamberetti all'arancia Primo piatto che può essere anche piatto unico, accostamenti particolari ma ben riusciti.<br />
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INGREDIENTI:<br />
800gr di code di gambero<br />
240gr di riso basmati<br />
150gr di bresaola sottile<br />
2 arance<br />
uno spicchio d'aglio<br />
olio<br />
sale pepe<br />
un cucchiaino di maizena<br />
PREPARAZIONE:<br />
Preparare con il riso, lavarlo bene fino a che l'acqua non risulta limpida e metterlo a bagno con acqua fredda per almeno 2 ore. Pulire i gamberi togliendo il filamento interno, in una padella mettere un filo d'olio e lo spicchio d'aglio fare rosolare e unire i gamberi<br />
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dopo un paio di minuti togliere i gamberi e aggiungere 3/4 del succo delle arance filtrato<br />
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<br />
sciogliere la maizena con un paio di cucchiai del succo d'arancia tenuto da parte e unirla a quello nella padella, mescolare bene e aggiustare di sale e pepe, unire i gamberi<br />
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ora procedete con la cottura del riso , io l'ho cotto con il medoto ad assorbimento, quindi ho misurato il riso con un bicchiere e la stessa quantità di acqua l'ho messa in una pentola , appena bolle salarla e mettere il riso lavato, coprire e fate cuocere per circa 10 minuti.<br />
Ho tagliato sottilmente la bresaola e l'ho mescolata al riso appena scolato , ho coppato il riso nel piatto e ho unito i gamberetti con il sugo all'arancia<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com7tag:blogger.com,1999:blog-3882316724183722888.post-14468423825157719142014-02-09T04:05:00.001-08:002014-02-09T04:05:02.910-08:00Ciambella allo yogurt con menta e cioccolato Un dolce velocissimo e adatto alla prima colazione.<br />
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<br />
INGREDIENTI:<br />
125 ml di yogurt bianco<br />
200gr di zucchero<br />
3 uova<br />
60 ml di olio di semi<br />
200ml di sciroppo di menta<br />
100gr di goccie di cioccolato<br />
500gr di farina<br />
una bustina di lievito <br />
nutella qb<br />
farina di cocco <br />
un pizzico di sale<br />
PREPARAZIONE:<br />
In una ciotola montare le uova con lo zucchero<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLdLnzp00SRYxODI5RfmQgzE2rxz_zGkrVa3cxquiMNq0POTTPLfavkAWJok7xkdPV4EundK3MfsUHM1DGmseRciWwBg1sOxWtlZP_56oidoJNmAfUFfF3yRXN8FZW5Aj-gmvPSOsXApn/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLdLnzp00SRYxODI5RfmQgzE2rxz_zGkrVa3cxquiMNq0POTTPLfavkAWJok7xkdPV4EundK3MfsUHM1DGmseRciWwBg1sOxWtlZP_56oidoJNmAfUFfF3yRXN8FZW5Aj-gmvPSOsXApn/s1600/DSC_0002.JPG" height="400" width="400" /></a></div>
<br />
unire sciroppo di menta,olio,yogurt e sale mescolare bene<br />
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unire la farina setacciata con il lievito e per ultimo le goccie di cioccolato ( io ho tritato una tavoletta di cioccolato)<br />
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imburrare e infarinare uno stampo a ciambella e versare il contenuto<br />
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infornare a 180° per circa 25-30 minuti<br />
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quando è ancora calda ricoprirla con la nutella e la farina di cocco<br />
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cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com0tag:blogger.com,1999:blog-3882316724183722888.post-46268340543898930642014-02-08T03:18:00.001-08:002014-02-08T03:19:15.048-08:00Tagliatelle con melanzane e wurstelPrimo piatto sfizzioso e abbastanza veloce.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDufbNHUyld_YPHCEl-s_TOizHEDK5lEItgmAhgK6fXzm0NFXfT5IEtrjiw7Hc721ZJ0YX1Z8gAtRCpH1MouX4zlyjJU2IuKhpDBJ09vTZ4PNWdII05594OL3qpLIR1QE9bqSYkv_o3dAr/s1600/DSC_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDufbNHUyld_YPHCEl-s_TOizHEDK5lEItgmAhgK6fXzm0NFXfT5IEtrjiw7Hc721ZJ0YX1Z8gAtRCpH1MouX4zlyjJU2IuKhpDBJ09vTZ4PNWdII05594OL3qpLIR1QE9bqSYkv_o3dAr/s1600/DSC_0007.JPG" height="400" width="400" /></a></div>
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INGREDIENTI:<br />
500gr di tagliatelle all'uovo<br />
300gr di wurstel<br />
2 melanzane<br />
due scalogni<br />
200ml di panna<br />
farina qb olio<br />
sale<br />
pepe<br />
PREPARAZIONE:<br />
Affettare le melanzane a fette, salatele e mettetele a scolare dal liquido di vegetazione.<br />
Tagliare a strisioline sottili i wurstel , mettere in una padella un goccio d'olio e fare rosolare lo scalogno tritato, unire i wurstel e fare rosolare per un minuto<br />
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unire la panna e mescolare bene , aggiustare di sale e pepe<br />
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lessare al dente le tagliatelle in acqua salata, friggere le melanzane in olio bollente, scolare la pasta e mescolarla bene con il sugo di wurstel<br />
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<br />
impiattare cominciando con un letto di melanzane, poi un po di tagliatelle ancora melanzane e così via fino a ultimare gli ingredienti<br />
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io ho decorato con le bucce delle melanzane infarinate e fritte<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com0tag:blogger.com,1999:blog-3882316724183722888.post-11991921891886531382014-02-06T03:50:00.000-08:002014-02-06T09:21:05.803-08:00Fettine di tacchino al baconPotrei dire stanca della solita cotoletta... ma non è così !!!<br />
Adoro quella classica ma cerco sempre una buona variante per poterla mangiare più spesso, questa è una prova decisamente ben riuscita.<br />
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INGREDIENTI:<br />
4 fettine di tacchino<br />
200gr di bacon tagliato sottile<br />
una grossa manciata di pane gratuggiato<br />
olio<br />
sale<br />
rosmarino<br />
PREPARAZIONE:<br />
prendere le fettine di tacchino e ungerle bene con dell'olio evo da tutti i lati unire un rametto di rosmarino e fare marinare per un'ora<br />
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in una padella antiaderente ben calda far rosolare il bacon<br />
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scolarlo bene dal grasso e asciugarlo con della carta da cucina , poi metterlo in un mixer con il pane gratuggiato e tritare tutto finemente<br />
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passare le fettine di tacchino nell'impanatura pressando bene per farla aderire da tutti i lati<br />
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infornare a 180° per circa 15 minuti<br />
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la panatura croccante al bacon rende una semplice fettina di tacchino un piatto stuzzicante e buonissimo<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com8tag:blogger.com,1999:blog-3882316724183722888.post-46086720127272832722014-02-06T01:04:00.003-08:002014-02-06T01:07:19.112-08:00Sfinci sicilianiIncuriosita da questa ricetta ho fatto una bella ricerca in internet, tutti dicono essere una specialità fatta per San Martino ma le ricette sono davvero tantissime e sopratutto diverse, chi usa l'uovo chi no, chi un tipo di preparazione chi un'altra, io ho unito un po di varianti e il risultato è una deliziosa frittella molto soffice.....<br />
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INGREDIENTI:<br />
500gr di farina<br />
350gr di patate lesse<br />
200gr di zucchero<br />
una bustina di lievito di birra liofilizzato<br />
buccia di arancia e limone gratuggiata<br />
1 uovo<br />
1 pizzico di sale<br />
latte q.b.<br />
un po di liquore a piacere<br />
olio di semi di arachidi per friggere<br />
zucchero a velo <br />
PREPARAZIONE:<br />
ho sciolto il lievito in un goccio di latte tiepido, in una capiente ciotola ho messo tutti gli ingredienti aggiugendo piano piano il latte fino a ottenere un composto morbido<br />
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ho coperto la ciotola e l'ho messa lievitare per circa due ore, ho scaldato l'olio e ho fritto a cucchiaiate<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com2tag:blogger.com,1999:blog-3882316724183722888.post-33993254072796453862014-01-27T09:25:00.002-08:002014-01-27T09:26:32.125-08:00Lasagnette di tagliolini con gamberetti e zucchineOggi primo piatto di pesce, lasagnette di tagliolini con zucchine, gamberetti e una coulis di pomodorini confit.......<br />
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INGREDIENTI:<br />
400gr di tagliolini all'uovo<br />
3 zucchine<br />
400gr di gamberi<br />
100gr di bacon tagliato sottile<br />
200gr di pomodorini<br />
PREPARAZIONE:<br />
lessate i tagliolini in acqua bollente salata, scolateli al dente e stendeteli sopra un pezzo di carta forno<br />
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coprire con un'altro pezzo di carta forno e livellare bene con le mani e fateli raffreddare<br />
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pulite i gamberi e avvolgeteli con una fettina di bacon, tranne un paio per decorazione<br />
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in una padella antiaderente con un filo d'olio, rosolare i gamberetti da tutti i lati<br />
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con un mixer a immersione frullare i pomodorini e passarli al setaccio per avere un composto più liscio<br />
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tagliare le zucchine a giulienne e rosolarle in una padella con un filo d'olio<br />
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coppare i tagliolini delicatamente e passarli qualche istante in una padella con un filo d'olio<br />
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partire con una lasagnetta poi qualche zucchina e dei gamberetti <br />
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proseguire con lasagnetta,zucchine e gamberetti per 3 strati<br />
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compattare e togliere delicatamente il coppapasta, io do decorato il piatto con la coulisse di pomodori e il gambero intero<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com4tag:blogger.com,1999:blog-3882316724183722888.post-32681757990267823742014-01-25T04:12:00.003-08:002014-02-07T05:34:21.147-08:00Spatzle verdi con fonduta di parmigiano e pomodorini confit Ancora una ricetta con l'uso di questi meravigliosi pomodorini gustosi e dolcissimi....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoCDjz1NU-kL4SGWQq8gimPA0UbXc98UA3hXCqupjoKTuWNYm_rhigGFZaREaRjSaRngL7iqc1b_dMk7vqWSyZZu5gLrPGRPlXINW52Ahjz4layBKOhYJA1KkiIr1ekONHMZ8G4EeXsN4/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnoCDjz1NU-kL4SGWQq8gimPA0UbXc98UA3hXCqupjoKTuWNYm_rhigGFZaREaRjSaRngL7iqc1b_dMk7vqWSyZZu5gLrPGRPlXINW52Ahjz4layBKOhYJA1KkiIr1ekONHMZ8G4EeXsN4/s1600/DSC_0026.JPG" height="400" width="400" /></a></div>
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INGREDIENTI:<br />
250gr di farina 00<br />
4 cucchiai di spinaci liofilizzati<br />
3 uova<br />
sale<br />
acqua qb<br />
per la fonduta:<br />
300gr di panna<br />
120gr di parmigiano<br />
40gr di tuorlo<br />
pepe<br />
sale<br />
un cucchiaino di roux <br />
Per i pomodorini:<br />
300 gr di pomodorini<br />
sale<br />
zucchero<br />
spezie o erbe a piacere<br />
PREPARAZIONE:<br />
tagliare i pomodorini a metà togliere l'acqua di vegetazione in eccesso e stenderli in una placca da forno, unire un pizzico di zucchero e spezie a piacere, infornare a 100° per 3 ore<br />
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unire farina, spinaci sale unite le uova e mescolate bene a poco a poco aggiungere acqua fino a ottenere un impasto "colloso"<br />
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in un tegamino scaldare la panna , unire il parmigiano e fate sciogliere mescolando, aggiungere il cucchiaino di roux e mescolare bene, togliere dal fuoco e unire il tuorlo e aggiustare di sale e pepe<br />
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con l'apposito atrezzo fate scendere l'impasto degli spatzle in acqua bollente salata, appena vengono a galla scolarli<br />
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mescolare gli spatzle con la fonuta e unire qualche pomodorino, impiattare .<br />
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a piacere spolverare con parmigiano gratuggiato<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com2tag:blogger.com,1999:blog-3882316724183722888.post-20004906622544378932014-01-24T23:38:00.000-08:002014-01-24T23:38:13.663-08:00Brutti ma buoniPutroppo per problemi di tempo non ho le foto di tutti i passaggi ma il risultato è ottimo e consiglio davvero di provare questi favolosi biscotti.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqi-fbDlf_RSKqL466oVGZuHsqQFqGcVANYkrBoPm-f-lm6mvMLqZs49LE8F4FQJeHGOJVaDe-yt5wcC-p5ZGyXu6g5DUTFzT__d9DlDpvv6H2lV6b9iioF_AWGafC2hU0X_ZjOQMg91T0/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqi-fbDlf_RSKqL466oVGZuHsqQFqGcVANYkrBoPm-f-lm6mvMLqZs49LE8F4FQJeHGOJVaDe-yt5wcC-p5ZGyXu6g5DUTFzT__d9DlDpvv6H2lV6b9iioF_AWGafC2hU0X_ZjOQMg91T0/s1600/IMG_0019.JPG" height="320" width="320" /></a></div>
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INGREDIENTI:<br />
85gr di albume<br />
70gr di zucchero<br />
275gr di zucchero a velo<br />
1 cucchiaio di miele<br />
600gr di nocciole<br />
PREPARAZIONE:<br />
in un pentolino mettere 70 ml di acqua il miele e lo zucchero semolato, fate sciogliere bene e fate raffreddare. Tritate grossolanamente le nocciole.<br />
Mntare gli albumi a neve ferma unire lo sciroppo a filo sempre montando montare per 10 minuti e poi unire lo zucchero a velo setacciato.<br />
Formare con il compasto dei mucchietti in una lastra da forno e infornare a 160° per circa 15 -20 minuti .<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com0tag:blogger.com,1999:blog-3882316724183722888.post-36015822896892218082014-01-19T05:24:00.001-08:002014-01-19T05:25:03.107-08:00Ravioli del plin ai formaggi con pomodorini , pesto e bacon croccanteI ravioli del plin sono un tipico piatto piemontese ripieni con carne e verdure, io li ho riempiti con formaggi misti .....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CDbQHTYTD6xJr-EsqnlXYZo_jywkYyp86YtS9P5E4Z1-QkEmaNskiHspxlkfNP_Zmed4BM72SC1JpW4yZ4fFA6aPd_uPbZwqGaWqiboWeieOk2ctI134mrBqwEy8AUedWTfwCfI4QhwR/s1600/photo.php.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CDbQHTYTD6xJr-EsqnlXYZo_jywkYyp86YtS9P5E4Z1-QkEmaNskiHspxlkfNP_Zmed4BM72SC1JpW4yZ4fFA6aPd_uPbZwqGaWqiboWeieOk2ctI134mrBqwEy8AUedWTfwCfI4QhwR/s1600/photo.php.jpg" height="400" width="400" /></a></div>
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INGREDIENTI:<br />
3 uova<br />
300gr di semola<br />
formaggi misti a piacere<br />
io ho usato:<br />
gruviera<br />
pecorino<br />
caciotta<br />
crema di parmigiano<br />
montasio<br />
sale grosso<br />
zucchero <br />
300gr di pomodorini<br />
basilico<br />
parmigiano<br />
PREPARAZIONE:<br />
Preparare la pasta con la semola e le uova , mettere a riposare. Nel frattempo stendere della carta forno in una placca da forno e distribuire del sale grosso , tagliare i pomodorini a metà e stenderli con la parte della pelle sopra il sale<br />
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spolverare con un po di zucchero e infornare a 100° fino a farli asciugare<br />
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tagliare il bacon sottilmente e rosolarlo in una padella antiaderente, poi tritarlo a coltello<br />
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tritare i formaggi e mescolarli bene ottenendo un composto sodo,tirare la sfoglia ottenendo delle strisce formare dei mucchietti con il formaggio ripiegare la sfoglia pizzicarla tra un mucchietto e l'altro<br />
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poi con una rotella ricavare i ravioli<br />
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frullare il basilico con un goccio di olio evo , lessare la pasta in acqua salata cospargere un po del pesto nel piatto, disporre i pomodorini (io sopra ogni pomodorino ho messo un pezzo di parmigiano croccante) la pasta lessata va sopra il pesto e per ultimo un po di bacon croccante.<br />
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mi scuso per la qualità delle foto ma come al solito quando mi serve la macchina fotografica non va!cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com2tag:blogger.com,1999:blog-3882316724183722888.post-1723335938683498562014-01-18T02:55:00.001-08:002014-01-18T02:56:52.456-08:00Whoopie piesDeliziosi pasticcini al cacao ripieni di una golosa crema al formaggio......<br />
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INGREDIENTI:<br />
250gr di farina 00<br />
80gr di cacao<br />
8gr di lievito<br />
un pizzico di sale<br />
180gr di burro<br />
150gr di zucchero<br />
1 uovo<br />
60ml di panna<br />
un cucchiaio di succo di limone<br />
60ml di latte<br />
un cucchiaino di estratto di vaniglia<br />
per la farcia:<br />
225 gr di formaggio spalmabile<br />
50 gr di burro<br />
100 gr di zucchero a velo<br />
PREPARAZIONE:<br />
versare il succo del limone nella panna e unire l'essenza di vaniglia mescolare bene e fare riposare<br />
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nella planetaria mettere il burro a pomata e unire lo zucchero montare bene fino a ottenere un composto spumoso<br />
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unire l'uovo, il composto di panna e limone ,il latte, la farina setacciata con il lievito e il cacao, il sale<br />
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montare bene il composto fino a ottenere una specie di mousse<br />
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con l'aiuto di una sac a poche formare dei mucchietti tutti uguali in una lastra da forno e cuocere a 180° per circa 13 minuti<br />
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preparare la farcia montando il formaggio con lo zucchero a velo e il burro a pomata<br />
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appena i biscotti sono freddi mettere un cucchiaio di farcia all'interno e unire con un'altro biscotto<br />
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far riposare in frigo 30 minuti per rassodare la farcia<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com0tag:blogger.com,1999:blog-3882316724183722888.post-4440746295890622014-01-17T07:28:00.000-08:002014-01-17T07:28:01.094-08:00Tronchetto di natale Con un po di ritardo posto alcune ricette fatte in dicembre, tra queste il tronchetto di natale.<br />
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INGREDIENTI:<br />
<span class="ingredient">200 g di tuorli</span><br />
<span class="ingredient">200 g di farina</span><br />
<span class="ingredient">50 g di fecola di patate</span><br />
<span class="ingredient">300 g di albumi</span><br />
<span class="ingredient">250 g di zucchero</span><br />
<span class="ingredient">per la farcia:</span><br />
<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">500g di mascarpone<br />
170gr di latte condensato<br />
250g di panna fresca</span></span></span></span><br />
<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">amarene sciroppate</span></span></span></span><br />
<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">per la ganache al cioccolato:</span></span></span></span><br />
<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">200gr di cioccolato al latte</span></span></span></span><br />
<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">200gr di panna </span></span></span></span><br />
<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">20 gr di burro</span></span></span></span><br />
<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">PREPARAZIONE:</span></span></span></span><br />
<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">montare i tuorli con lo zucchero, unire la farina e la fecola per ultimo gli albumi a neve ferma mescolado dal basso verso l'alto</span></span></span></span><br />
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<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">versare il compsto in una lastra da forno e livellare bene cuocere a 180° per circa 15 minuti</span></span></span></span><br />
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<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;">avvolgere la pasta con il canovaccio e farla raffreddare</span></span></span></span><br />
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<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;"> </span></span></span></span><br />
<span class="ingredient"><span style="font-size: small;"><span style="color: blue;"><span style="color: black;"> preparare la crema, unire al mascarpone il latte condensato e poi la panna montata</span></span></span></span><br />
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<span class="ingredient"><span style="font-size: small;">togliere delicatamente il rotolo di pasta dal canovaccio, bagnarlo leggermente con il succo delle amarene sciroppate, spalmarlo con la crema e cospargerlo con le amarene</span></span><br />
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<span class="ingredient"><span style="font-size: small;">arrotolare nel senso della lunghezza e tagliare in diagonale per ottenere i rami. Preparare la ganache facendo scaladare la panna unire il cioccolato a pezzi e fare sciogliere bene per ultimo il burro. Fate raffreddare bene e montare con le fruste, spalmare la ganache in tutto il tronchetto e decorare a piacere.</span></span><br />
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<span class="ingredient"><span style="font-size: small;"> </span> </span><br />
cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com2tag:blogger.com,1999:blog-3882316724183722888.post-22987820725852220182013-12-24T17:42:00.003-08:002013-12-24T17:42:40.254-08:00natale 2013Mi scusa per l'assenza ma sto attraversando un periodo difficile, auguro a tutti un sereno natale e un felice anno nuovo!<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com6tag:blogger.com,1999:blog-3882316724183722888.post-67741312982357510572013-12-10T09:41:00.001-08:002013-12-10T09:46:06.685-08:00gingerbread house natale 2013 ecco la mia seconda casetta di natale, fatta un po troppo di fretta ma tutto sommato non mi dispiace.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUAN7I2ihGfLUyrsZNcUMaASoRdebmioSEm-k4802IEaTx850v8Gx181K0lYu2wAASv0WzwyUCG3IomJuiglI0Gu7rTJKp1oEMH435W_Uhr-sxuglsUgcX6nuyG1Z_1yyi6vIV11on87D/s1600/IMG_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrUAN7I2ihGfLUyrsZNcUMaASoRdebmioSEm-k4802IEaTx850v8Gx181K0lYu2wAASv0WzwyUCG3IomJuiglI0Gu7rTJKp1oEMH435W_Uhr-sxuglsUgcX6nuyG1Z_1yyi6vIV11on87D/s400/IMG_0005.JPG" width="400" /></a></div>
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INGREDIENTI:<br />
per la base di biscotto<br />
850g farina<br />
250g burro morbido<br />
1 cucchiaino lievito<br />
230g zucchero di canna bianco<br />
3 cucchiaini cannella<br />
3 cucchiaini zenzero in polvere<br />
1 cucchiaino chiodi garofano<br />
1 cucchiaino sale<br />
2 uova<br />
300g miele<br />
PREPARAZIONE:<br />
montare molto bene il burro con lo zucchero , unire le spezie , le uova e il miele.<br />
Setacciare farina e lievito e aggiugerli graduatamente all'impasto di burro, impastare bene fino a ottenere una palla liscia, mettere in frigo per almeno un'ora.<br />
Tirare la pasta a circa 5 mm e ricavare le forme della casetta che avete preparato con dei fogli di carta, stendere nelle placche da forno e cuocere a 170° per circa 13 minuti.<br />
PER LA GLASSA<br />
2 albumi<br />
360 gr di zucchero a velo superfino<br />
3-4 gocce di limone<br />
frullare l'albume e aggingere lo zucchero e il limone, poi passare da un setaccio fine fine<br />
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mi scuso perchè non sono riuscita a fare le foto passo per passo ma come ho scritto prima ero molto di fretta.<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com8tag:blogger.com,1999:blog-3882316724183722888.post-27286077506498862562013-11-25T09:14:00.002-08:002013-11-25T09:15:19.523-08:00Semifreddo al torroneDelizioso semifreddo al torrone, un classico.......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0bxHVWj6bpAJ1T4A1JZ-3X-r4tOoUeOYxD7YKbRgSZBSiwNu-Uow1aDciycpRdOURCNGtiELvfz0f0RmIm4pdnWjXTft1UGG0LtI9VKWc6w0wNoD4ZeJ8sbcYkDzGpRHpsu_PDFDiL1q/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0bxHVWj6bpAJ1T4A1JZ-3X-r4tOoUeOYxD7YKbRgSZBSiwNu-Uow1aDciycpRdOURCNGtiELvfz0f0RmIm4pdnWjXTft1UGG0LtI9VKWc6w0wNoD4ZeJ8sbcYkDzGpRHpsu_PDFDiL1q/s400/IMG_0012.JPG" width="400" /></a></div>
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INGREDIENTI:<br />
500gr di torrone duro<br />
500gr di panna<br />
4 uova<br />
80gr di zucchero <br />
cioccolato fuso e meringhe per decorare<br />
PREPARAZIONE:<br />
tritare il torrone abbastanza finemente<br />
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in una ciotola montere i tuorli con lo zucchero fino a che diventano bianchi e spumosi<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQH42d6ChgluhCNEqfymQyCaocUVHN-S976xp11s_j5XCKlB2fjdF12h7OUwbTy59f6yc8DKE79BbEtGophU9nAMWEIjRCK328yDMBlCmxMZESk_DN0P7TwV1QfufK7cGFIBUma1sp-FF/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQH42d6ChgluhCNEqfymQyCaocUVHN-S976xp11s_j5XCKlB2fjdF12h7OUwbTy59f6yc8DKE79BbEtGophU9nAMWEIjRCK328yDMBlCmxMZESk_DN0P7TwV1QfufK7cGFIBUma1sp-FF/s400/IMG_0003.JPG" width="400" /></a></div>
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da parte montare la panna ben soda<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2A3eecZyO_V1XDLSPw2JcPVDxzfU66CIdODTpDuIeChm9_nnmxv4pDxFWpNJg33eCbnXKiGyFBHLzmdhz-XioLsFF9HQol72stHHy5G5bvBU_7ohe8p_kI1zTteaUnqWfWQryXbNf6cXk/s1600/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2A3eecZyO_V1XDLSPw2JcPVDxzfU66CIdODTpDuIeChm9_nnmxv4pDxFWpNJg33eCbnXKiGyFBHLzmdhz-XioLsFF9HQol72stHHy5G5bvBU_7ohe8p_kI1zTteaUnqWfWQryXbNf6cXk/s400/IMG_0006.JPG" width="400" /></a></div>
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montare anche gli albumi a neve ferma<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQOVW1Hwjb4l5__dqtrk8QVFP5gEFH0WygXhyphenhyphenFblZJVfyQ6t758YpQUnGDNu_9sK_JcK0uzaq6FjI3c4JDCn41GuLtUFYcqMS0iCTX7bQDrgXZJyeizoBwruWn4YBQMk2uSm-pcVtWVSJ/s1600/IMG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQOVW1Hwjb4l5__dqtrk8QVFP5gEFH0WygXhyphenhyphenFblZJVfyQ6t758YpQUnGDNu_9sK_JcK0uzaq6FjI3c4JDCn41GuLtUFYcqMS0iCTX7bQDrgXZJyeizoBwruWn4YBQMk2uSm-pcVtWVSJ/s400/IMG_0004.JPG" width="400" /></a></div>
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unire il torrone al compsto di tuorli e zucchero di seguito la panna montata e per ultimo gli albumi a neve<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFskiYoRa7hqBXooQWugexipektgxxJ5LlcxUG3WcAclX__dBODnZsRB9ljbsAtiDE_v_Q-elQJrBc2BJArLZIqvhKyOZi-y2kkD38KDFCnWgIBgopcLdqsM26JB0kx7utXSi8BsHSV5VN/s1600/IMG_0008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFskiYoRa7hqBXooQWugexipektgxxJ5LlcxUG3WcAclX__dBODnZsRB9ljbsAtiDE_v_Q-elQJrBc2BJArLZIqvhKyOZi-y2kkD38KDFCnWgIBgopcLdqsM26JB0kx7utXSi8BsHSV5VN/s400/IMG_0008.JPG" width="400" /></a></div>
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versare il composto in uno stampo (io ho usato quello ad anello) mettere in freezer per almeno 12 ore e poi decorare a piacere<br />
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io per decorare ho usato delle piccolissime meringhe e del cioccolato fuso<br />
PS: quella della foto è una doppia dose<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com6tag:blogger.com,1999:blog-3882316724183722888.post-47936271781953330122013-11-24T02:42:00.003-08:002013-11-24T02:43:31.958-08:00Tagliatelle ai gamberetti profumate ai porciniRicettina semplice ma gustosa.......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBc0-JeY-Tn0TXhofjCbi33SIMemyCgnx3_TPQ7PIJAvp966n71yi65BwzOUqlC1OsSdFQqQspaZVhlD0BVArMkrSHhkjSJIxO3wCO3MLvA0GHRSuS61XPDM2Fd_TWI3JnHpvgEpIkYZ8Q/s1600/IMG_0009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBc0-JeY-Tn0TXhofjCbi33SIMemyCgnx3_TPQ7PIJAvp966n71yi65BwzOUqlC1OsSdFQqQspaZVhlD0BVArMkrSHhkjSJIxO3wCO3MLvA0GHRSuS61XPDM2Fd_TWI3JnHpvgEpIkYZ8Q/s400/IMG_0009.JPG" width="400" /></a></div>
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INGREDIENTI:<br />
400gr di tagliatelle all'uovo fresce<br />
200gr di gamberetti<br />
100gr di bacon tagliato sottile<br />
un cucchiaio di polvere di porcino<br />
un goccio di vino bianco <br />
uno spicchio d'aglio<br />
olio<br />
sale<br />
pepe<br />
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PREPARAZIONE:<br />
Mettere il bacon in una padella antiaderente appena diventa croccante toglierlo e tritarlo grossolanamente<br />
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rosolare l'aglio con un filo d'olio e unire i gamberetti, fare cuocere per alcuni minuti e sfumare con il vino bianco<br />
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lessare le tagliatelle in acqua bollente<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CVqkC5n_uGMAj1z0FTeXK2cjQJ14cEmE7g_9QsWLK6GTWg2X4fMrLZhqh6OnT40u7EL-S2iLKC9GWJhcFX9YLfcvX0qVyvwqh2EHFvjdqZtpWfADFzx-6K1IcW2AIOkquiLf5eeOAIEd/s1600/IMG_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CVqkC5n_uGMAj1z0FTeXK2cjQJ14cEmE7g_9QsWLK6GTWg2X4fMrLZhqh6OnT40u7EL-S2iLKC9GWJhcFX9YLfcvX0qVyvwqh2EHFvjdqZtpWfADFzx-6K1IcW2AIOkquiLf5eeOAIEd/s400/IMG_0003.JPG" width="400" /></a></div>
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quando i gamberetti sono cotti unire a fuoco spento il bacon<br />
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scolare la pasta e unirla al sugo<br />
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impiattarla e cospargerla con la polvere di porcino<br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com6tag:blogger.com,1999:blog-3882316724183722888.post-40028059169152746582013-11-19T09:58:00.002-08:002013-11-19T09:58:46.882-08:00Chiffon cake Dopo l'angel cake ho voluto provare a fare questo meraviglioso ciambellone americano, la sofficità è unica .......<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vkvJtvJwpbubHFZ8cJ-0tMXWiuu7txzfEA64YWFkRpbBZELY1WOlNmpVH7monoEB_bG8MiM82ba68zIPdGYWVFg1IImbt2lRPblYxVRXEeCMHNQ8pydiN-wQ-kommkMBjx4juP-TIrLO/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8vkvJtvJwpbubHFZ8cJ-0tMXWiuu7txzfEA64YWFkRpbBZELY1WOlNmpVH7monoEB_bG8MiM82ba68zIPdGYWVFg1IImbt2lRPblYxVRXEeCMHNQ8pydiN-wQ-kommkMBjx4juP-TIrLO/s400/IMG_0024.JPG" width="400" /></a></div>
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INGREDIENTI:<br />
<span class="ingredient">6 uova xl</span><br />
<span class="ingredient">3 albumi</span><br />
<span class="ingredient">300 gr zucchero</span><br />
<span class="ingredient">285 gr farina 00</span><br />
<span class="ingredient">195 ml acqua</span><br />
<span class="ingredient">120 ml olio semi di mais</span><br />
<span class="ingredient">1 bustina lievito per dolci</span><br />
<span class="ingredient">8 gr cremor tartaro</span><br />
<span class="ingredient">zucchero a velo</span><br />
<span class="ingredient">buccia di limone</span> gratuggiata<br />
<span class="ingredient">vaniglia</span><br />
un pizzico di <span class="ingredient">sale</span><br />
<span class="ingredient">PREPARAZIONE:</span><br />
<span class="ingredient">in una capiente ciotola mettere la farina, lo zucchero, l'acqua, l'olio, il lievito setacciato, il sale e la buccia di limone</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDTdRQNoTdJ0adiL3JEh9c-WfO_mjUq5dnQ2wud8ljEaiw4T7Gg-ewv27370Dt0kpMrImqAcav6CJH3OPV88YAjYhucUR5FRlpWY5kKMskTuaspc39AmFLaPSXNrS8jM97y8yrxD_pzF2/s1600/IMG_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDTdRQNoTdJ0adiL3JEh9c-WfO_mjUq5dnQ2wud8ljEaiw4T7Gg-ewv27370Dt0kpMrImqAcav6CJH3OPV88YAjYhucUR5FRlpWY5kKMskTuaspc39AmFLaPSXNrS8jM97y8yrxD_pzF2/s400/IMG_0013.JPG" width="400" /></a></div>
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<span class="ingredient">montare a neve ferma gli albumi con il cremor tartaro</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWkQS_MbOoJ00jX9GiqwA0FrWKDgevvua5lUcUaMnMHlNvRTdJ6pZjDLWXqg9ZO57CVwtJNSFtzA_DirFyw6s-TnynmFxzdMa-POW0-7clJvebTJeGictczaHiTcIQzobrcUHI-WOZlYM/s1600/IMG_0014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijWkQS_MbOoJ00jX9GiqwA0FrWKDgevvua5lUcUaMnMHlNvRTdJ6pZjDLWXqg9ZO57CVwtJNSFtzA_DirFyw6s-TnynmFxzdMa-POW0-7clJvebTJeGictczaHiTcIQzobrcUHI-WOZlYM/s400/IMG_0014.JPG" width="400" /></a></div>
<span class="ingredient"> mescolare bene tutti gli ingredienti nella ciotola e poi unire l'albume a neve piano piano girando dal basso verso l'alto per non smontare il composto</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6sTOrv7L7A4IGQqX30Yp_rQb_h5ndSMJTr_ZRf7nkXP_rU2kPkmCDueQmcjldew9yFvGlSKkD6uRupRRDoVOXF49h2mUMF6vr7WlN3EMT0V8eqBRG1vI6XUTSebg7jLZmfsCq__NRPr2/s1600/IMG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF6sTOrv7L7A4IGQqX30Yp_rQb_h5ndSMJTr_ZRf7nkXP_rU2kPkmCDueQmcjldew9yFvGlSKkD6uRupRRDoVOXF49h2mUMF6vr7WlN3EMT0V8eqBRG1vI6XUTSebg7jLZmfsCq__NRPr2/s400/IMG_0015.JPG" width="400" /></a></div>
<span class="ingredient">versare il composto nell'apposito stampo SENZA AVERLO IMBURRATO e infornare a 160° per circa 50' poi alzare il forno a 170' per altri 10'</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8IHmMyNmVwBIzUqodlJBUGuIG92708K5CyNvexd0TbHNzi3FOTwFnDLQ9lIT4eHneSG6qxOOP86XFZKTipQ5uiJSwpcIdRWg0VqUhuGAZm8yNgTHVT2Js4SzzjjDU4j7Uc5D1x-5w0cB/s1600/IMG_0016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8IHmMyNmVwBIzUqodlJBUGuIG92708K5CyNvexd0TbHNzi3FOTwFnDLQ9lIT4eHneSG6qxOOP86XFZKTipQ5uiJSwpcIdRWg0VqUhuGAZm8yNgTHVT2Js4SzzjjDU4j7Uc5D1x-5w0cB/s400/IMG_0016.JPG" width="400" /></a></div>
<span class="ingredient"><br /></span>
<span class="ingredient">appena il dolce è cotto capovolgere lo stampo nel collo di una bottiglia</span><br />
<span class="ingredient"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE-mzL58FXv1ockGKFsJSaXfYR8Lpz9dx1M9-Q9G0REZGr7LpTlCDPeyqJxp0n5ouM47uOjH6KxwYc-MC1U3jYSn4wZTa6pSo-lVl94eNdczPWI2XAj3Mhyq41pzE_d9GiHKsszVkh0yX/s1600/IMG_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE-mzL58FXv1ockGKFsJSaXfYR8Lpz9dx1M9-Q9G0REZGr7LpTlCDPeyqJxp0n5ouM47uOjH6KxwYc-MC1U3jYSn4wZTa6pSo-lVl94eNdczPWI2XAj3Mhyq41pzE_d9GiHKsszVkh0yX/s400/IMG_0018.JPG" width="400" /></a></div>
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<span class="ingredient"></span><br />
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<span class="ingredient">attendere che si raffreddi completamente e poi toglietelo dallo stampo con l'aiuto di una spatola</span><br />
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<span class="ingredient"><br /></span>
<span class="ingredient">io l'ho decorato con cioccolato fuso e zucchero a velo</span><br />
cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com2tag:blogger.com,1999:blog-3882316724183722888.post-5243500853634742482013-10-28T12:18:00.001-07:002013-10-28T12:18:06.926-07:00Stella di pizzaHo visto questa stella nel web in mille versioni, io vi propongo la mia.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCngtTmTRfgtVAS9H0OzjJIOERj7-WrWgzwjoCMlK5Ur9vjbQj31IbMNsXAZdtv6NR7qYJH_7gQf9tIWRZkgqy-K6PmiYNg5ANQ3vSIgOUnjiSGfuiqrQhVB8zS9e4iD_QSeqDu7NJI7ev/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCngtTmTRfgtVAS9H0OzjJIOERj7-WrWgzwjoCMlK5Ur9vjbQj31IbMNsXAZdtv6NR7qYJH_7gQf9tIWRZkgqy-K6PmiYNg5ANQ3vSIgOUnjiSGfuiqrQhVB8zS9e4iD_QSeqDu7NJI7ev/s400/IMG_0019.JPG" width="400" /></a></div>
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INGREDIENTI:<br />
250gr di farina manitoba<br />
250gr di farnia 00<br />
60gr di olio oliva<br />
15gr
di sale+<br />
una bustina di lievito di birra secco<br />
10gr di zucchero<br />
un vasetto di funghi trifolati<br />
passata di pomodoro<br />
due mozzarelle<br />
PREPARAZIONE:<br />
Mescolare le farine, unire zucchero il lievito e l'olio, a poco a poco acqua tiepida fino a ottenere un impasto sodo, per ultimo unire il sale , formare una palla e metterla a lievitare ben coperta<br />
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prendere il panetto e senza lavorarlo stenderlo a circa mezzo centimetro<br />
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al centro praticare 8 tagli ,nel bordo cospargere la passata di pomodoro, un pizzico di
sale, la mozzarella a dadini e i funghi, poi portare all'esterno i
lembi che si sono creati facendo i tagli e posizionarli sotto al bordo<br />
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infornare a 180° per circa 30 minuti o comunque fino a colorazione<br />
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ecco l'interno , soffice e leggera <br />
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<br />cristinahttp://www.blogger.com/profile/15242315369194344383noreply@blogger.com6