tag:blogger.com,1999:blog-3191757560358494652024-03-08T12:34:09.969+01:00Forchetta e CucchiainoLaboratorio Artigianale di cucina creativa e innovativa.
Tutte le ricette pubblicate sono state realizzate nel laboratorio.
Collaboriamo con aziende del settore food per sviluppare ricette che utilizzino ed esaltino i propri prodotti.
Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.comBlogger184125tag:blogger.com,1999:blog-319175756035849465.post-37822893602867007062021-12-26T17:37:00.006+01:002021-12-28T00:11:10.629+01:00Crostata sbrisolona alle pere caramellate (senza glutine)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjte6izhN9HVZUNEbiUPIIkSRiF13tRgh0FV0Ni6gdW9wccfDFn1HgOafHhChkH_mMUkVwsH_MlMh37oKuqj1pPLqWIZ0QwBPgHs16DsenA9aLs5vSKYxTBDcgVO6qWErSRgDpBoLLzbwJHt5agdr6h4zHrowE9VcYZUVku5pC8bQ5ClsmcF0kdhbL5=s3912" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3912" data-original-width="2992" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjte6izhN9HVZUNEbiUPIIkSRiF13tRgh0FV0Ni6gdW9wccfDFn1HgOafHhChkH_mMUkVwsH_MlMh37oKuqj1pPLqWIZ0QwBPgHs16DsenA9aLs5vSKYxTBDcgVO6qWErSRgDpBoLLzbwJHt5agdr6h4zHrowE9VcYZUVku5pC8bQ5ClsmcF0kdhbL5=w306-h400" width="306" /></a></div><br /><p><span style="font-family: verdana; font-size: medium;">Questa ricetta e’ venuta alla luce in un momento in cui avevo voglia sia della torta sbrisolona che di crostata. Nell’indecisione ho creato un mix, e devo dire che è stata una buona idea.</span></p><div style="-webkit-text-size-adjust: auto;"><span style="-webkit-text-size-adjust: none;"><span style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Il risultato è una crostata morbida con un delizioso ripieno caramellato, davvero golosa.</span></span></span></div><div style="-webkit-text-size-adjust: auto;"><span style="-webkit-text-size-adjust: none;"><span style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">Si può anche proporre con la marmellata, viene ottima lo stesso ed è senz’altro più veloce.</span></span></span></div><div style="-webkit-text-size-adjust: auto;"><span style="-webkit-text-size-adjust: none;"><span style="-webkit-text-size-adjust: auto; font-family: helvetica;"><span style="font-size: 23px;"><br /></span></span></span></div><div style="-webkit-text-size-adjust: auto;"><span style="-webkit-text-size-adjust: none;"><span style="-webkit-text-size-adjust: auto;"><span style="font-family: verdana; font-size: medium;">INGREDIENTI </span></span></span></div><div style="-webkit-text-size-adjust: auto;"><span style="-webkit-text-size-adjust: none;"><span style="-webkit-text-size-adjust: auto;"><u><span style="font-family: verdana; font-size: medium;"><br /></span></u></span></span></div><div style="-webkit-text-size-adjust: auto;"><span style="-webkit-text-size-adjust: none;"><span style="-webkit-text-size-adjust: auto; font-family: verdana; font-size: medium;"><u><span>Per la base di frolla</span></u><span>:<span><a name='more'></a></span></span></span></span></div><div style="-webkit-text-size-adjust: auto;"><div style="-webkit-text-size-adjust: none;"><ul class="ul1" style="-webkit-text-size-adjust: auto;"><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana; font-size: medium;">100 gr farina di riso e amido di mais (farina x celiaci)</span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><span class="s1"></span><span class="s2">150 gr di farina fumetto di mais (farina finissima)</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><span class="s1"></span><span class="s2">50 gr di mandorle in polvere o farina di mandorle (oppure amaretti da sbriciolare o, in alternativa, altra farina)</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><span class="s1"></span><span class="s2">1 uovo intero</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><span class="s1"></span><span class="s2">150 gr di zucchero di canna grezzo</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><span class="s1"></span><span class="s2">110 gr di burro freddo</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><span class="s1"></span><span class="s2">1/2 bustina di lievito per dolci</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><span class="s1"></span><span class="s2">buccia grattugiata di 1 limone e di 2 arance</span></span></li><li class="li1" style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana; font-size: medium;"><span class="s1"></span><span class="s2">1 pizzico di bicarbonato</span></span></li></ul><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span style="font-family: verdana; font-size: medium;"><u><span class="s2"></span>Per il ripieno</u></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">5 pere kaiser dolci e mature</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">60g di zucchero di canna (3 cucchiai colmi)</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">2 cucchiai di rum</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">2 cucchiai di succo di limone e il succo di 1/2 arancia </span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">1 pizzico di sale.</span></span></p><p></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"><span style="font-family: verdana; font-size: medium;"><u>Preparazione</u> </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">prendiamo le pere, sbucciamole e tagliamole a dadini, mettiamo le pere in una padella con lo zucchero, il succo di limone e arancia e il pizzico di sale. Cuociamo a fuoco medio alto finché lo zucchero si sarà sciolto e si formerà un sughetto. A questo punto aggiungiamo il rum e a fuoco vivace facciamo un po’ evaporare il sughetto e facendo addensare il tutto. Lasciamo freddare le pere.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px; min-height: 27.4px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgDIf8ebm89FnQTquYc79GYJORJPx9_9Nh3dhpNZpUqVzPbZrk_uR37OsQIOxn-TwTLe7likm-235doXd9OZiLAkKehVWwjftIyyFqW52tbjwb7wPpivAlw6hSlOs0tO6ENqjvqwas3U_-T8xrJoNP3MMT2h1NtalUjexK1V19GD2EHMkmpXnaN5jan=s4032" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgDIf8ebm89FnQTquYc79GYJORJPx9_9Nh3dhpNZpUqVzPbZrk_uR37OsQIOxn-TwTLe7likm-235doXd9OZiLAkKehVWwjftIyyFqW52tbjwb7wPpivAlw6hSlOs0tO6ENqjvqwas3U_-T8xrJoNP3MMT2h1NtalUjexK1V19GD2EHMkmpXnaN5jan=w300-h400" width="300" /></span></a></div><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">Per l’impasto:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">Tagliamo il burro freddo a pezzettini in una ciotola e uniamo tutti gli altri ingredienti; usiamo un tarocco per tagliare l’impasto che dovrà diventare sbricioloso.</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 23px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span class="s2" style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiB-uZvKtPvK73TZbq3iwUrYQt2lcDAnmZh1-C7wuamH5h_8HdCUh4L7WrKE9iVyhmkoEdN0EinJyg1I9xtBuUQcAx9KAWLGR8IzWhKBrXVcQPHFuLkF6_B8D712yuSH6mwwGfKhI0F-UA-dEW2rn-7pUFDPpXiC9_RyyCfelU3-R_tDCManEyvFZGV=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEiB-uZvKtPvK73TZbq3iwUrYQt2lcDAnmZh1-C7wuamH5h_8HdCUh4L7WrKE9iVyhmkoEdN0EinJyg1I9xtBuUQcAx9KAWLGR8IzWhKBrXVcQPHFuLkF6_B8D712yuSH6mwwGfKhI0F-UA-dEW2rn-7pUFDPpXiC9_RyyCfelU3-R_tDCManEyvFZGV=w300-h400" width="300" /></a></span></div><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">Riponiamo in frigo per almeno 1 ora coperto da pellicola (non dobbiamo compattare l’impasto ma lasciamolo a grumi).</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">Prendiamo uno stampo a cerniera, ungiamo bene i bordi con lo staccante oppure con burro + farina. In alternativa foderiamo la tortiera con la carta forno. </span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;">Dividiamo l’impasto in due, una parte dovrà essere 1/3 e l’altro sarà di 2/3.</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: verdana; font-size: medium;"><br /></span></span></p><p style="text-align: left;"><span class="s2"><span style="font-family: verdana; font-size: medium;">Con la parte più grande facciamo uno strato di base ben pigiato, quindi facciamo il bordo e mettiamoci sopra le pere.</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnK5v4h7Xos4sZP_M0ey5LzrCBeumIX7CvdRMc4sD5ORfeNDuKSD5l7H8R1ZIQVFMEEbJnpDCDD_O_w8-HmzNUetPOS0x62rtCRRywe7uSfWzABFuAAWjzUcN1IYMSIy2D5mRj_TKEVU220GEO8WCtg_QzMt3FSQmc8-aEQxXj2ZsHm-tqyN1ZhOFQ=s4032" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnK5v4h7Xos4sZP_M0ey5LzrCBeumIX7CvdRMc4sD5ORfeNDuKSD5l7H8R1ZIQVFMEEbJnpDCDD_O_w8-HmzNUetPOS0x62rtCRRywe7uSfWzABFuAAWjzUcN1IYMSIy2D5mRj_TKEVU220GEO8WCtg_QzMt3FSQmc8-aEQxXj2ZsHm-tqyN1ZhOFQ=w300-h400" width="300" /></span></a></div><span style="font-family: verdana; font-size: medium;">Completiamo con lo strato di pasta in briciole, così da coprire la frutta.</span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: verdana; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span class="s2"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgmRObzWKf9uDNP9qEXZFt-NMLdzCGQFeT5xi45OoO_0CqyxzA5xCqZ3Y9hYvfSNxuRZUC4nACUoQQeXwkL16O28vnKC0gF7lrvrIVB3bIIfsMDfILY4T3Ce7BOE6Lx51rTNHva_tOhaEwCEj_6N8y4YXunLGMbKOyQXp7YrKZl3XAhu2rLhkd5sHiM=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgmRObzWKf9uDNP9qEXZFt-NMLdzCGQFeT5xi45OoO_0CqyxzA5xCqZ3Y9hYvfSNxuRZUC4nACUoQQeXwkL16O28vnKC0gF7lrvrIVB3bIIfsMDfILY4T3Ce7BOE6Lx51rTNHva_tOhaEwCEj_6N8y4YXunLGMbKOyQXp7YrKZl3XAhu2rLhkd5sHiM=w300-h400" width="300" /></a></span></div><p style="text-align: left;"><span class="s2" style="font-family: verdana; font-size: medium;"><span class="s2" style="text-align: left;"><span>Mettiamo in forno a 180 x circa 35-40 minuti. </span></span><span style="text-align: left;"><span>Lasciamo freddare molto bene prima di movimentare la torta, altrimenti si sbriciola</span>.</span></span></p><p></p><p></p></div><br class="Apple-interchange-newline" /></div>Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com18tag:blogger.com,1999:blog-319175756035849465.post-13314700744404501312021-04-15T22:24:00.011+02:002021-04-16T11:41:34.071+02:00Pizza in teglia leggerissima e ad alta idratazione (ricetta di Ian Spanpatti)<!--[if gte mso 9]><xml>
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Name="List Bullet 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Closing"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
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<p></p><div class="separator" style="clear: both; text-align: center;"><span></span><span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFz1Ub2jh26bySHsf3cPu_j5A9ZhrsDj99OEwbRf5dRHjhzd4102rvbg5xEt4JM0mALUKLrmN6W4xqrFYBJ9NPkEAg8vTUOdjvIqrORtov7N7PJnep7E8Q5cx776AaE-zx6GD6JEKjUQ/s2048/5C23CB25-07AF-460D-BD69-6D78CF2A73CC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1683" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjFz1Ub2jh26bySHsf3cPu_j5A9ZhrsDj99OEwbRf5dRHjhzd4102rvbg5xEt4JM0mALUKLrmN6W4xqrFYBJ9NPkEAg8vTUOdjvIqrORtov7N7PJnep7E8Q5cx776AaE-zx6GD6JEKjUQ/s320/5C23CB25-07AF-460D-BD69-6D78CF2A73CC.jpeg" /></a></div><br />Questa pizza è leggerissima, digeribile, con una bella crosticina sottile e un sapore delizioso. Si può fare sia rossa che bianca, ed è quest'ultima la versione che preferisco. Tagliata a metà e farcita con speck e provola dolce, oppure semplicemente bianca. In questo caso aggiungeremo un filo di sale prima di infornare.<p></p><p>Da provare, semplicemente deliziosa! </p><p><u><b><span></span></b></u></p><a name='more'></a><u><b>Ingredienti </b></u>per circa 600 grammi di impasto, perfetto per una teglia 30 x
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<div style="margin: 0cm; text-align: left;">350 farina (io ho usato 200 gr farina Nuvola e 150
primitiva 1)</div><div style="margin: 0cm; text-align: left;">
1 g Lievito secco o 2 g LB</div><div style="margin: 0cm; text-align: left;">230 prima <br />
230 prima acqua</div><div style="text-align: left;">
<span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">35 seconda acqua<br />
Sale 9 gr</span></div><div style="text-align: left;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Semola rimacinata<br /></span></div><p><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%; mso-ansi-language: IT; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span><u><b>Attrezzatura</b></u>:</p><div style="text-align: left;">Impastatrice</div><div style="text-align: left;">Teglia (preferibilmente in alluminio) 30 x 40</div><p>Procedimento:<br />Nella ciotola dell'impastatrice inseriamo tutta la farina con il lievito e la prima acqua. Azionare la macchina a bassa velocità, usando solo il gancio.<br />Una volta che l'impasto si sarà formato, attorcigliandosi al gancio, aggiungiamo il sale e continuiamo a tenere la macchina a bassa velocità. <br />Aggiungiamo quindi la seconda acqua a filo, quasi a gocce o a parti molto piccole, senza affogare l’impasto per fare assorbire al meglio. Si noterà che la giusta quantità è quella che non fa perdere l'incordatura.</p><p> Una volta inserita tutta l'acqua l'impasto sarà ben formato, lucido, liscio e abbastanza consistente, ovvero col glutine ben formato.<br />Fermiamo la macchina e mettiamo l'impasto in un contenitore
oliato, alto e facciamo le pieghe come fa vedere Ian Spampatti <a href="https://www.youtube.com/watch?v=iXuZvQdvE1M&t=355s" target="_blank">qui</a> (dal minuto 4,20 al minuto 4.50), dentro il contenitore.</p><p>Riponiamo in frigo, a circa 6 gradi, per circa 24 ore. Dovrà quasi triplicare.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIO1YM-1hd3bJBHGmwBdA-ILnU79sZ0jKSWRX8Lf3dhsJAnSmvFBTu0AlGz2FyHaJmRv-tw0Udx2MyxhROI2jSyc2vK0z4C_TWMBK3zqJR2uCc7CjlI216R97QZ1yJenZEdxQ17wehDo/s2048/83D195D7-2308-403E-B4BF-E1A2E5EFA197.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1724" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnIO1YM-1hd3bJBHGmwBdA-ILnU79sZ0jKSWRX8Lf3dhsJAnSmvFBTu0AlGz2FyHaJmRv-tw0Udx2MyxhROI2jSyc2vK0z4C_TWMBK3zqJR2uCc7CjlI216R97QZ1yJenZEdxQ17wehDo/s320/83D195D7-2308-403E-B4BF-E1A2E5EFA197.jpeg" /></a></div><p>All’uscita dal frigo cospargere di semola e fare una piega in modo da richiudere la pasta su se stessa, tipo a “U”, pizzicando i bordi.</p><p>Facciamo lievitare a T ambiente almeno 3 ore, in contenitore sigillato; se tutto andrà bene dovrà raddoppiare e fare molte bolle. <br />Mettiamola sul tagliere ben cosparso di semola, spolveriamo bene anche sopra, quindi facciamo la stesura picchiettando prima su tutto il bordo, poi affondando le dita, come potete vedere in questo video.</p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzoZrn7YOxwGvxjYswH4iDIgj9UfHokNV_EkvpV4sfwmJbzfJYP7cXNyhonpqElxXEqVU31UIKRIRLOB-L0Zw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><p>Mettiamo in teglia insemolata. <br />Forno a 280, poggiare sul fondo (meglio ancora se usiamo la pietra refrattaria), per circa 10-11 minuti. <br />All’uscita, togliere dalla teglia e lasciare su gratella per farla asciugare un po’e per togliere l’umidità. <br /><br />Rigenerazione:<br />Tagliare e farcire, add filo d’olio rimettere in forno a 250 x 3 minuti.<br /><br />Si può anche fare bianca, in questo caso si metterà un po’ di sale e l’olio EVO.<br /></p>Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com0tag:blogger.com,1999:blog-319175756035849465.post-36362491273912453372020-06-09T15:46:00.021+02:002020-11-05T17:19:26.084+01:00Pizza tonda fatta in casa come in pizzeria, con farina Tibiona "50
sfumature di cereali", da cuocere in giornata o con maturazione in
frigo anche di 3 giorni<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqG97Rwfq5XcxRb4JFhRuZZF9fb5Mxts_wFQ_jpzCGlM2m0sRgR8ZG9YRdOB2qMN1YJF3haRSayA_EeZpcMq0qhKN1T-ISuhMR4aLJXp0cIqpw40JoWHfD6XJpLWNRlhvche_IkjBg84/s3114/5.JPG" style="margin-left: 1em; margin-right: 1em;"><br /><span></span></a><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHULCm-8FS0nUmJhYv3F_nccP6mmeyXMDPG8oz3EjNLTAMCfi1XSjmor3KRuEh72yJZlNUUodEDeo4Ld_NOYwXZoIJLb3iU5SrFEbZ8xxR6Zi6V5mN-OdLRUse1PqdWraM5-TBg6V1ag/s3779/4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3779" data-original-width="2827" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHULCm-8FS0nUmJhYv3F_nccP6mmeyXMDPG8oz3EjNLTAMCfi1XSjmor3KRuEh72yJZlNUUodEDeo4Ld_NOYwXZoIJLb3iU5SrFEbZ8xxR6Zi6V5mN-OdLRUse1PqdWraM5-TBg6V1ag/s320/4.JPG" /></a></span></div><div><br /></div><div><span style="font-family: inherit;"><span>Questa pizza non è buona.....è <i>STREPITOSA</i>. <br /></span></span></div><div><span style="font-family: inherit;"><span>La materia prima è la farina </span><span><span> "50 sfumature di cereali" </span>del mitico mulino <b>Tibiona</b>, tagliata con altra di tipo 1 di alta qualità.</span></span></div><div><span style="font-family: inherit;"><span>Questa farina è da un pò che mi tentava, finchè un bel giorno l'ho comprata e, prima di usarla, l'ho osservata: è <b>granulosa</b> e <b>molto grezza,</b> sensibilmente diversa dalle farine raffinate cui siamo notoriamente abituati, pertanto non avevo idea di cosa sarebbe venuto fuori........ ma dopo aver fatto i corsi con <b>Adriano</b> ("profumo di Lievito"), mi avventuro in questi esperimenti con molto meno timore di prima.<br /></span></span></div><div><span style="font-family: inherit;"><span>La ricetta iniziale è del bravissimo Vittorio, del blog "Viva la focaccia", la ricetta originale si trova <a href="https://vivalafocaccia.com/ricette/ricetta-pizza-napoletana-impasto-video/" target="_blank">qui.</a></span></span></div><div><span style="font-family: inherit;"></span></div><div><span style="font-family: inherit;"><span>Ho modificato il <b>tipo di farina</b> e di conseguenza variato la % di <b>acqua</b>. </span></span></div><div><span style="font-family: inherit;"><span>Ho anche aggiunto una piccola % di <b>olio</b> EVO, che non era presente nella ricetta di Vittorio. </span></span></div><div><span style="font-family: inherit;"><span>Ho variato anche la % di <b>lievito</b>, avendo utilizzato il lievito secco granulare di Tibiona (che è un prodotto con una resa enorme rispetto alla quantità immessa).<br /></span></span></div><div><span style="font-family: inherit;"><span>Il risultato è stato una pizza con un profumo di "<b>pizza cotta nel forno a legna</b>", <b>croccante</b> fuori e <b>deliziosamente morbida</b> dentro, con una <b>buona alveolatura</b>, una <b>digeribilità estrema e un sapore davvero strepitoso, con mille profumi e un sapore antico che non si dimentica facilmente.</b></span></span></div><div><span style="font-family: inherit;"><span><span><a name='more'></a></span></span></span></div><span style="font-family: inherit;"></span><div><span style="font-family: inherit;"><span>Trascrivo la ricetta così come l'ho fatta ma, naturalmente, ci tengo a chiarire che ci possono essere fattori diversi (temperatura, umidità, temi e modi conservazione delle materie prime, ecc) che possono far variare, anche di parecchio, la riuscita del prodotto finale.</span></span></div><div><span style="font-family: inherit;"><span>Il <b>malto tostato</b> aggiunge quel tocco di sapore in più che fa sembrare la <b>pizza cotta nel forno a legna</b>, si può anche non mettere ma al suo posto è meglio inserire la punta di cucchiaino di malto di riso o miele o zucchero.</span></span></div><div><span style="font-family: inherit;"><span>Anche la <b>farina di canapa</b> non è indispensabile, se non si ha si può aggiungere circa 10 gr di farina a piacere. Dona all'impasto crudo un leggero puntinato, a all'impasto cotto ne completa il sapore.<br /></span></span></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><span style="font-family: inherit;"><span><u>Ingredienti per due pizze medie:</u><br /></span></span></div><div><span style="font-family: inherit;"><span>200 gr farina "50 sfumature di cereali" Tibiona<br />
100 gr farina di tipo 1<br />8 gr malto tostato (circa 2,7 % del totale della farina)<br />8 gr farina di canapa integrale (circa 2,7 % del totale della farina)</span></span></div><div><span style="font-family: inherit;"><span>8 gr di Olio EVO</span></span></div><div><span style="font-family: inherit;"><span>
200 gr acqua<br />
6,5 sale<br />
0,2 - 0,3 gr lievito secco Tibiona</span></span></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><span style="font-family: inherit;"><span><u>Condimento:</u></span></span></div><div><span style="font-family: inherit;"><span>1/2 barattolo di polpa di pelati "Mutti"</span></span></div><div><span style="font-family: inherit;"><span>un cucchiaio colmo di capperini dissalati (io uso quelli sott'aceto, lasciati qualche minuto in acqua corrente e quindi strizzati)</span></span></div><div><span style="font-family: inherit;"><span>qualche pomodorino crudo, tagliato a metà (qui ho usato i mini sammarzano)<br /></span></span></div><div><span style="font-family: inherit;"><span>Facoltativo: mozzarella stracciata, lasciata a asciugare dell'acqua di conservazione da almeno 1/2 giornata (oppure la mozzarella per pizza)</span></span></div><div><span style="font-family: inherit;"><span>olio EVO</span></span></div><div><span style="font-family: inherit;"><span>sale, un pizzico abbondante<br /></span></span></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><span style="font-family: inherit;"><span><u>Preparazione:</u></span></span></div><div><span style="font-family: inherit;"><span>Nella ciotola dell'impastatrice inseriamo tutte le farine e misceliamo con la frusta K per arieggiare le polveri. Togliamone metà circa e teniamola da parte. <br /></span></span></div><div><span style="font-family: inherit;"><span>Nella ciotola dell'impastatrice aggiungiamo <b>metà dell'acqua</b> e misceliamo con la frusta K per qualche minuto. Fermiamo la macchina, chiudiamo la ciotola con pellicola per evitare che si secchi la superficie e aspettiamo almeno un'oretta (meglio se arriviamo a 3-4 ore) per l'avvio dell'<b>autolisi</b> che renderà più elastica la pasta.</span></span></div><div><span style="font-family: inherit;"><span>A fine sosta riprendiamo la lavorazione dell'impasto sempre con la frusta K,<span style="font-size: 12pt;"> aggiungiamo l'acqua, un terzo della farina rimanente e quindi il <b>lievito</b>. <br /></span></span></span></div><div><span style="font-family: inherit;"><span><span style="font-size: 12pt;">Misceliamo l'impasto a bassa velocità, quindi uniamo ancora 1/3 della farina e infine il sale a pioggia. <br /></span></span></span></div><div><span style="font-family: inherit;"><span><span style="font-size: 12pt;"><br /></span></span></span></div><div><span style="font-family: inherit;"><span><span style="font-size: 12pt;">Completiamo l'inserimento della farina rimanente, aspettiamo che la massa incordi, quindi uniamo l'<b>olio</b> a filo intermittente, curando di non far smollare l'impasto.<br /></span></span></span></div><div><span style="font-family: inherit;"><span>Quando sarà bene incordato, sostituiamo la frusta K con il gancio e riprendiamo a impastare a velocità media <b>finchè si incorda per bene. </b>Dovrebbe impiegare una decina di minuti al massimo.</span></span></div><div><span style="font-family: inherit;"><span>Nel caso faccia fatica ad incordare, possiamo staccare la massa dal gancio utilizzando un <b>tarocco</b>, per poi riprendere col gancio finchè avremo una massa liscia e che si stacca dalle pareti.</span></span></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><span style="font-family: inherit;"><span>Quando l'impasto sarà pronto, ben incordato e arrotolato al gancio, spolveriamo di farina la tavola, adagiamo l'impasto sopra dandogli la forma di una palla; capovolgiamo quindi la ciotola sopra di esso per farlo riposare (il cosiddetto riposo con la ciotola "a campana") oppure copriamo semplicemente con della pellicola trasparente e un panno sopra.</span></span></div><div><span style="font-family: inherit;"><span>Lasciamo riposare un paio d'ore, per fare iniziare una prima lievitazione, quindi "stagliamo" l'impasto in due pezzi con un tarocco, facciamo un paio di pieghe del tipo 1, arrotondiamo i due impasti a sfera e infine mettiamo le due pallette in un contenitore oliato ciascuna, coperto ermeticamente.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YlWaVAmy1fculCfI4WqZQOV6xkQtZ7sDIkZhBJwjuPIlWintexiXUPOyUaSLjfP6-8oFowZlFvs1HjQuc-Wh-0dLuaoJyBk6zCa-iSmpOFkptzBu0Gi2qaS99xdcCURa-X88OgsNdXA/s3505/3.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3505" data-original-width="2963" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9YlWaVAmy1fculCfI4WqZQOV6xkQtZ7sDIkZhBJwjuPIlWintexiXUPOyUaSLjfP6-8oFowZlFvs1HjQuc-Wh-0dLuaoJyBk6zCa-iSmpOFkptzBu0Gi2qaS99xdcCURa-X88OgsNdXA/s320/3.JPG" /></a></span></span></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><span style="font-family: inherit;"><span>A questo punto possiamo fare in due modi:</span></span></div><div><span style="font-family: inherit;"><span>1) lasciamo lievitare a T ambiente per 6-8 ore oppure nel forno con la lucine accesa se vogliamo velocizzare la maturazione, quindi stendiamo e inforniamo.<br /></span></span></div><div><span style="font-family: inherit;"><span>2) mettiamo i contenitori in frigo anche per 2-3 o al massimo 4 giorni. Almeno 2/3 ore prima della cottura li titiamo fuori dal frigo per far arrivare l'impasto alla T ambiente e completare la maturazione.</span></span></div><div><span style="font-family: inherit;"><span><br /></span></span></div><div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span>Qui accanto vediamo l'impasto dopo 3 giorni di maturazione in frigo.</span></span><div class="separator" style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit;"><span>I profumi a fine cottura saranno molto più complessi, mentre l'aroma della pasta cruda sarà molto più forte, tipicamente acidulo.Ottimo segno!<br /></span></span></div><span style="font-family: inherit;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuB2rQQWwCX8po_Ij9kM2rOsfCADxPOOtR0u018TJlM2QWJTiLImI2QK0z2ttlP5XyX1Ks1NmXSGqdzcDRK6WP2iQVsQ7RmU0FZ6Ac4qPhUSVgZwrkqKD9V9-6XV83kY_TeJNbQx0slTE/s3911/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3911" data-original-width="2904" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuB2rQQWwCX8po_Ij9kM2rOsfCADxPOOtR0u018TJlM2QWJTiLImI2QK0z2ttlP5XyX1Ks1NmXSGqdzcDRK6WP2iQVsQ7RmU0FZ6Ac4qPhUSVgZwrkqKD9V9-6XV83kY_TeJNbQx0slTE/s320/2.JPG" /></a></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><span><u>Cottura:</u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuB2rQQWwCX8po_Ij9kM2rOsfCADxPOOtR0u018TJlM2QWJTiLImI2QK0z2ttlP5XyX1Ks1NmXSGqdzcDRK6WP2iQVsQ7RmU0FZ6Ac4qPhUSVgZwrkqKD9V9-6XV83kY_TeJNbQx0slTE/s3911/2.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></span></span></div></div></div><div><span style="font-family: inherit;"><span>Io uso il forno Smeg pizza, che ha già la base in refrattaria che si appoggia in apposito foro sulla base del forno. Accendo il forno il modalità pizza (arriva a 280 gradi), lascio acceso 10 minuti da quando scatta l'avviso del raggiungimento della temperatura, quindi stendo la pasta, la metto sulle mezze palette, condisco completamente e inforno.<br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmmhiwo3FX3zBKFvKZdU3pb1C-B-214Se12mzF8Ah56KcrN63l3dMmduGtZz_YR4yWvfRXEZiIcmp5GZdMZ5scROWOnro9DSZjduzrOpzePf7PCSf10hE9HQzpEk1UZOJaL7AX7nB5HM/s3369/6.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3369" data-original-width="2886" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmmhiwo3FX3zBKFvKZdU3pb1C-B-214Se12mzF8Ah56KcrN63l3dMmduGtZz_YR4yWvfRXEZiIcmp5GZdMZ5scROWOnro9DSZjduzrOpzePf7PCSf10hE9HQzpEk1UZOJaL7AX7nB5HM/s320/6.JPG" /></a></span></span></div><div><span style="font-family: inherit;"><span> Circa 4 minuti ed è cotta. </span></span></div><div><span style="font-family: inherit;"><span>Consiglio vivamente di utilizzare la pietra refrattaria per la cottura, le pizze vengono veramente bene. <br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dysrLC5ibfTb_EXfXQZlSxfECuMOV7U9u6YOaRudJm_P8idCCBhKYp1i9OBql-KLuw2jvOOmuZWku_mw6SgxA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"></span><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><span><span style="font-size: 12pt;"><i><b><img border="0" data-original-height="3114" data-original-width="2936" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqG97Rwfq5XcxRb4JFhRuZZF9fb5Mxts_wFQ_jpzCGlM2m0sRgR8ZG9YRdOB2qMN1YJF3haRSayA_EeZpcMq0qhKN1T-ISuhMR4aLJXp0cIqpw40JoWHfD6XJpLWNRlhvche_IkjBg84/s320/5.JPG" width="318" /> <br /></b></i></span></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><span><span style="font-size: 12pt;"><i><b>Alcune dritte:<br /></b></i></span></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><span><span style="font-size: 12pt;">Ricordiamoci sempre che <b>sale e lievito non devono incontrarsi direttamente</b>.</span></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><span><span style="font-size: 12pt;">All'impasto <b>non fa bene essere staccato dal gancio,</b> perchè in qualche modo si va a intaccare la maglia glutinica, ma a volte è indispensabile per evitare di riscaldare troppo la massa e per aiutarla a compattarsi.</span></span></span></div><div class="MsoNormal"><span style="font-family: inherit;"><span>
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</span><span style="font-size: small;"><span><span><span><span><span style="color: #444444;"><br /></span></span></span></span></span></span></span></div><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: inherit;"><span style="font-size: small;"><span><span><span><span><span style="color: #444444;">Condividete le vostre esperienze, domande e suggerimenti per migliorare la
ricetta, lasciando un <b>commento </b>qui sotto! </span></span></span></span></span></span></span></div><span style="font-family: inherit;">
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<span style="font-size: small;"><span><span><span><span><span style="color: #444444;">Mandatemi le foto su</span></span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;"><span style="color: black;"><span style="font-size: small;"><span><span> </span></span></span></span></span><i><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="color: black;"><span><span style="font-size: small;">forchettaecucchiain</span>o</span></span>@ gm</span>ail.com</span>.</i></span></span></span></span></div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com5tag:blogger.com,1999:blog-319175756035849465.post-68012323419450223852020-04-08T17:53:00.004+02:002020-05-07T18:40:07.336+02:00Cheesecake senza cottura, base frollini cacao e vaniglia, topping orange&lemon curd<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqRJH15tQkyINFVWwsu_i7DxDKbIjXPXxmflM-0e7hmXDO5COmL192AjAH7V5uu22-_9aOA6ktPREn2YGby_VY_IcrRVWaQ4vhQM9rDPjoeZ7oGpw31bQjdYpOz5Wh6u0P6UR8yFuRzE/s1600/foto+1.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1214" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqRJH15tQkyINFVWwsu_i7DxDKbIjXPXxmflM-0e7hmXDO5COmL192AjAH7V5uu22-_9aOA6ktPREn2YGby_VY_IcrRVWaQ4vhQM9rDPjoeZ7oGpw31bQjdYpOz5Wh6u0P6UR8yFuRzE/s400/foto+1.JPEG" width="302" /></a></div>
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<span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;">Questa torta è davvero facilissima. V</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;">eloce, <b>senza cottura</b>, <b>senza uova</b>. In
questo caso anche <b>senza glutine</b>, visto che come base ho usato dei
frollìni al cacao per celiaci. Se si usano anche panna e burro adatti, diventa
anche <b>senza lattosio</b>. Insomma, è proprio per tutti.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;">In più, è anche senza gelatina</span></b><span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;">: il topping è fatto solo con gli agrumi
e amido di mais, la crema della torta è solo l'unione di panna montata e
formaggio cremoso montato con lo zucchero. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">È anche <b>molto
bella</b>, con i contrasti della base scura, il color panna della crema e
l'arancione del topping. <span style="color: #1a1a1a;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;">E' <b>elegante </b>da portare in tavola, <b>colorata</b>, con una
consistenza cremosa davvero <b>irresistibile</b>.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;"> Il <b>sapore è delicato e molto gradevole</b>, non è troppo
zuccherato perchè la guarnizione da quel tocco di acidulo che spezza il dolce
della crema al formaggio. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;">La base di biscotto (in questo caso al cioccolato), completa il gusto e da
quel tocco di croccantino che rende questo dolce davvero delizioso.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;">Due sole accortezze: </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;">1) meglio iniziare a prepararla il giorno prima perchè va fatta in tre
tempi in quanto deve raffreddare bene ogni passaggio.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;">2) il topping va fatto con attenzione per cuocerlo in tanto che basta per
diventare una massa cremosa che abbia la giusta consistenza per espandersi da
sola sulla torta, tipo crema pasticcera densa. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #1a1a1a; font-family: "times new roman", "serif"; font-size: 12pt;"> </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">Un difetto,
non trascurabile: non è semplice smettere di mangiarla.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">Vabbe’ io vi
ho avvertito....</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">Passiamo
alla ricetta.</span></div>
<a name='more'></a><br /><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Ingredienti </span></b><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">per una torta di circa 20 cm di diametro:</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<u><span style="font-family: "times new roman", "serif"; font-size: 12pt;">Per la base:</span></u><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">200 gr di
frollini <span style="color: #2a2a2a;">in questo caso al cacao e gocce di
cioccolato e qualche biscotto alla vaniglia (io uso quelli senza glutine esenza
grano, vanno benissimo anche i digestive normali o frollini di altro tipo)</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">100 gr di
burro (preferibilmente chiarificato)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;"><br />
<u>Per la crema di formaggio</u>:</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">250 gr
Philadelphia (io ho usato la mousse, ma va benissimo quello normale)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">250 gr di
panna da montare</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">100/120 gr
di zucchero a velo</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">un cucchiaino di estratto di vaniglia bourbon</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;"><br />
<u>Per il topping (ricetta qui):</u></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">2 arance piccole bio
(succo e buccia grattugiata)</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;"></span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">1 limone piccolo non trattato (buccia grattugiata e succo)</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"> <br /></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "times new roman", "serif"; font-size: 12pt;"><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">la metà del peso in zucchero del succo</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "times new roman", "serif"; font-size: 12pt;">25 gr di
amido di mais</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<u><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Attrezzatura:</span></u><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-indent: -17.85pt;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">- stampo apribile di 20-22 cm col fondo
ricoperto da carta forno (io uso quello a dimensione regolabile, professionale,
che va poi posto su una teglia ricoperta di carta forno) </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-indent: -17.85pt;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">- tritatutto a lame (non
indispensabile, vedere note a fine ricetta)</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-indent: -17.85pt;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">- frullino a mano con le fruste oppure
planetaria</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Praparazione BASE:</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Sciogliamo il burro al microonde per 2 minuti a temperatura bassa (oppure
su fuoco bassissimo).</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Con il tritatutto frulliamo completamente i biscotti, quindi aggiungiamo il
burro fuso e diamo un'altra tritata. Si deve ottenere un composto simile alla
sabbia bagnata.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Mettiamo il tutto ne fondo dello stampo a cerniera sul fondo del quale
avremo steso della carta forno, pressando bene con un cucchiaio. Cerchiamo di
livellare il più possibile.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Mettiamo in frigo almeno 2 ore o anche più (se iniziamo il dolce la sera,
possiamo anche lasciarlo tutta la notte).</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Preparazione CREMA:</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Montiamo la panna e mettiamola temporaneamente in frigo. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Montiamo quindi il philadelphia con lo zucchero a velo finchè diventa una
crema liscia (pochi minuti di fruste) quindi uniamo la panna montata ben
fredda. Versiamo il composto cremoso sulla base e mettiamo in frigo per almeno
tre ore, o anche più. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Preparazione TOPPING:</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Spremiamo tutti gli agrumi, filtriamo il succo e pesiamolo; prepariamo lo
zucchero, che sarà all'incirca la metà del peso del succo di agrumi, o anche un
po' meno se preferiamo che sia un po' asprigno. In ogni caso a metà cottura
possiamo assaggiarlo ed eventualmente aggiungiamo un altro po'.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Grattugiamo la buccia delle arance e il limone in un pentolino, aggiungiamo
l'amido e lo zucchero e diamo una mescolata.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Versiamo il succo poco alla volta nel pentolino dove abbiamo messo bucce,
amido e zucchero mescolando bene in modo che amido e zucchero si amalgamino. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Accendiamo il fuoco tenendolo inizialmente medio, poi quando il composto
inizia a scaldarsi abbassiamo il fuoco mescolando spesso. A un certo punto
vedremo formarsi delle piccole bollicine di gelatina, segno che l'amido sta
cambiando consistenza.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Da quel momento continuiamo a mescolare, finche si addenserà abbastanza da
velare il cucchiaio.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">occorreranno almeno 5 minuti. La crema deve essere abbastanza spessa (non
dura ovviamente) ma diciamo della consistenza di una crema pasticcera densa.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Aspettiamo giusto un minuto che si intiepidisca appena, rigirandola per
farla raffreddare un po', quindi riprendiamo la torta e versiamola sopra, a
colata, dal centro e lasciando che si autolivelli da sola. Dovrà formare uno
spesso strato che ricopre tutta la crema.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Rimettiamo in frigo e aspettiamo almeno 2 ore.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Quando sarà ben fredda togliamo con delicatezza il cerchio apribile e
sistemiamola in un piatto da portata. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><i><u><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Trucchi e accorgimenti:</span></u></i></b><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Se non abbiamo il
tritatutto possiamo usare un sacchetto di plastica consistente, mettere
dentro i biscotti e batterli con un batticarne o passarci sopra col
mattarello.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Se abbiamo la
possibilità di trovare un foglio di acetato (pellicola spessa trasparente
di materiale plastico flessibile) possiamo ritagliarla e metterla lungo
tutto il borso della tortiera. Quando, al momento di togliere aprire lo
stampo, toglieremo l'acetato, verrà una torta con i contorni più precisi.
Preciso: l'acetato si lava bene e si puo' riutilizzare.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Attenzione con il
topping perchè se lo cuociamo troppo poco resta troppo morbido mentre, una
volta freddo, diventa una vera gelatina consistente.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Lo stesso topping
si può fare con solo limone, (in questo caso è meglio aumentare la dose di
zucchero (del solo topping del 30%), oppure di mandarino. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></li>
<li class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="color: #2a2a2a; font-family: "times new roman", "serif"; font-size: 12pt;">Vorrei provare il
topping usando la stessa ricetta con le fragole o con le ciliegie o con i
frutti di bosco. Pensavo di spremere i frutti con lo schiacciapatate
oppure con l'estrattore e poi proseguire con la preparazione. Se qualcuno
lo dovesse provare, sarei grata di ricevere un feed back.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></li>
</ul>
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<br />Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com2tag:blogger.com,1999:blog-319175756035849465.post-68124736968054001282020-03-29T20:29:00.007+02:002020-06-09T15:44:43.760+02:00Focaccia genovese alle cipolle dorate, ai 5 cereali e canapa integrale.<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Questa è la ricetta di Vittorio (il mago della focaccia genovese), adattata
con farine diverse e dimezzando la dose di lievito. E' una focaccia dal sapore
rustico, direi <i>antico</i>, croccantina fuori e morbida dentro. Molto
digeribile, saporita, appena sfornata spande un profumino irresistibile.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">La Ricetta originale del Nonno di Vittorio (nonno Beppe), anche quella
davvero strepitosa, con farine tradizionali, si trova sul blog di <a href="https://vivalafocaccia.com/il-blog-di-vivalafocaccia/">Vivalafocaccia</a>, <a href="https://vivalafocaccia.com/ricette/video-ricetta-della-focaccia-genovese/">qui</a>.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Le dosi sono per 630 gr di pasta che servono giuste
per una teglia 30x40.</span><span style="font-family: "inherit", "serif"; font-size: 12pt;"> </span><span style="font-family: "inherit", "serif"; font-size: 12pt;"> </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Su una teglia 25x40 cm ci vogliono circa 550 g di pasta.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">Ingredienti Focaccia Genovese</span></b><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">220 </span></b><span style="font-family: "inherit", "serif"; font-size: 12pt;">Acqua a
temperatura ambiente </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">22</span></b><span style="font-family: "inherit", "serif"; font-size: 12pt;"> g Olio Extra Vergine di Oliva
</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">8</span></b><span style="font-family: "inherit", "serif"; font-size: 12pt;"> g Sale </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">1 cucchiaino di Malto (o di miele o di zucchero, il malto si trova in
erboristeria o nei negozi bio) </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">360</span></b><span style="font-family: "inherit", "serif"; font-size: 12pt;"> g di Farina di
cui: 240 farina ai 5 cereali integrale, 80 gr farina di kamut e 40 gr di farina
di canapa integrale </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">10 </span></b><span style="font-family: "inherit", "serif"; font-size: 12pt;">g Lievito di
Birra fresco</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;"></span></div>
<a name='more'></a><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">Per il condimento</span></b><span style="font-family: "inherit", "serif"; font-size: 12pt;">:</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">30 cc di acqua tiepida </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">30 cc di olio EVO</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Sale grosso macinato o sale fino </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">2 cipolle dorate grandi (facoltativo)</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">Attrezzatura</span></b><span style="font-family: "inherit", "serif"; font-size: 12pt;">:</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">teglia 34 x 40 di alluminio </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">microonde (non indispensabile)</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">Preparazione</span></b><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Nella ciotola dell'impastatrice mescoliano con il gancio: <b>acqua,
lievito, Malto ed Olio</b>. Aggiungiamo con un cucchiaio meta’ delle <b>farine </b>già
miscelate fino ad ottenere una pasta densa, ma ancora liquida. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Aggiungiamo il <b>sale</b>, e continuiamo a amalgamare l'impasto
aggiungendo la farina restante fino ad ottenere un impasto compatto ma <b>non
duro</b>, <b>nè troppo appiccicoso</b>.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Se è ben impastato si attorciglierà al gancio e, mentre gira, si staccherà
dal fondo della ciotola. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshkbu_F7WbCW9iiIbBlx_F8wfubp7-UgSI9B8xYPbp5EllY907uihfzJgr_4ZH-NkEeX6gx9ZEE_p9fpBSMkofKo0MYjOEmePjeVtV88I4hqK5BIAQ3YmL_jxVmMxYxc4wRUQDTgrIk0/s1600/D9BCD79E-3168-4247-B43E-8A8509916A5B.JPEG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1214" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshkbu_F7WbCW9iiIbBlx_F8wfubp7-UgSI9B8xYPbp5EllY907uihfzJgr_4ZH-NkEeX6gx9ZEE_p9fpBSMkofKo0MYjOEmePjeVtV88I4hqK5BIAQ3YmL_jxVmMxYxc4wRUQDTgrIk0/s200/D9BCD79E-3168-4247-B43E-8A8509916A5B.JPEG" width="151" /></a></span></div>
<div align="center" class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; text-align: center;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1OUhWQNBH4KmZU2Gn3ICeCkcW7tGasCMrS5E7-yLQq3zhklr9267AQOeGgBpz46sC2M0R2IbokRt6edNVZX1ail79a4W9qdef6d1B3izCgU_WmvT0RdmKTPb0flr1W33RMBqDmfJifrA/s1600/D9BCD79E-3168-4247-B43E-8A8509916A5B.JPEG"><span style="text-decoration: none;"><br />
</span></a></span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Togliamo la pasta dalla ciotola e mettiamola sulla spianatoia infarinata,
dando una forma a palletta. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Copriamo <b>a campana</b> con la ciotola dell'impastatrice e lasciamo
riposare la pasta per un quarto d'ora, (dopo il riposino la pasta sarà più
asciutta molto più semplice da gestire).</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal;">
<i><span style="font-family: "inherit", "serif"; font-size: 12pt;">TRUCCHETTO</span></i><span style="font-family: "inherit", "serif"; font-size: 12pt;">: Nel frattempo
prendiamo la teglia che useremo per cuocere l'impasto e versiamoci dentro un
poò di olio, poi inseriamola nel forno appena scaldato. In questo modo la
pasta, quando verrà adagiata sulla teglia, non prenderà freddo.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEA3KwXVlnwHVXSdbQ5awAnD4AWBO-71sINbR9nWvt52Z5DVzYPImw9Acgqv_4qmk-eeG0qjbQaocT-7WP-VwHOG5MkL1ujkmvlpBr1Wafly6Is16AOeeeRT142ghETqWG2RMYcammBM/s1600/09522832-4391-4585-B254-80DDD866ADDF.JPEG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1219" data-original-width="1600" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEA3KwXVlnwHVXSdbQ5awAnD4AWBO-71sINbR9nWvt52Z5DVzYPImw9Acgqv_4qmk-eeG0qjbQaocT-7WP-VwHOG5MkL1ujkmvlpBr1Wafly6Is16AOeeeRT142ghETqWG2RMYcammBM/s200/09522832-4391-4585-B254-80DDD866ADDF.JPEG" width="200" /></a></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Trascorsi i quindici minuti togliamo la ciotola e
pieghiamo la pasta in due a portafoglio e poi ancora in due.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Dobbiamo dare una forma simile alla teglia, senza
maltrattare o stirare l'impasto.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Riprendiamo la teglia che avevamo messo nel forno, che
a questo punto sarà tiepida. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Mettiamo l'impasto al centro della teglia e
rigiuriamola per bene in modo che sia completamente unta d'olio. In questo modo
non si formerà la crosta.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYlyMFbDM8kYRHc0LUcUhll8ai6wByXercYvpau8QuhPfcncZOleXiGd_ypIoyEvI0-pR4RjxathF1pE7QWZQ8LIBcOHNPJSSgVEud2Cfp4lXtlrCRg99owVk8BdzYjwQfYZshcC9IJo/s1600/B5B5386B-6B3F-4419-A44F-885F99F6B0E1.JPEG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1546" data-original-width="1600" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYlyMFbDM8kYRHc0LUcUhll8ai6wByXercYvpau8QuhPfcncZOleXiGd_ypIoyEvI0-pR4RjxathF1pE7QWZQ8LIBcOHNPJSSgVEud2Cfp4lXtlrCRg99owVk8BdzYjwQfYZshcC9IJo/s200/B5B5386B-6B3F-4419-A44F-885F99F6B0E1.JPEG" width="200" /></a><span style="font-family: "inherit", "serif"; font-size: 12pt;">Aspettiamo che la pasta raddoppi piu’ o meno di
volume. Con 10 grammi di lievito ci vorranno circa due ore. Se abbiamo fretta
possiamo raddoppiare il lievito e questa prima lievitazione impiegherà circa
40-60 minuti.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<span style="font-family: "times new roman", "serif"; font-size: 12pt;"> </span>
<br />
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Una volta raddoppiata, riprendiamo la teglia a
stendiamo l'impasto su tutta la superficie, cercando di non tirarla, ma di
schiacciarla il piu’ possibile fino a che occupi tutta la teglia.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOZbQwjF5ufi1zK2aUqfu3gUvjruaY-V8WU_BzJifWJ2ecydYmMwYZW9Uxflb05XIhp0diBzcIp6LGyA7cTFPgRboVE90O9BFcD90s4jakVs3rL6t3RQpds1VKzk4j2lHdSULtZ9mM5E/s1600/11D893D5-469C-4F69-90C8-571CF5AB9C81.JPEG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1219" data-original-width="1600" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOZbQwjF5ufi1zK2aUqfu3gUvjruaY-V8WU_BzJifWJ2ecydYmMwYZW9Uxflb05XIhp0diBzcIp6LGyA7cTFPgRboVE90O9BFcD90s4jakVs3rL6t3RQpds1VKzk4j2lHdSULtZ9mM5E/s200/11D893D5-469C-4F69-90C8-571CF5AB9C81.JPEG" width="200" /></a></div>
<span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span><br />
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Cospargiamo la superficie con un velo piuttosto
abbondante di sale. Questo serve per condire la focaccia ma anche per evitare
che si formi la crosta durante la lievitazione. Io uso il sale grosso macinato.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;"> Lasciamo riposare un'oretta nel forno, in modo che
lieviti un po'.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<i><span style="font-family: "inherit", "serif"; font-size: 12pt;">TRUCCHETTO: </span></i><span style="font-family: "inherit", "serif"; font-size: 12pt;">Mentre la pasta
fa la seconda lievitazione, tagliamo a fette <b>non troppo sottili</b> le <b>cipolle
sbucciate</b>, laviamole bene sotto l'acqua corrente usando uno scolapasta,
quindi mettiamole in una scodella con un po' d'olio, mescoliamole bene e
mettiamole in microonde <b>per 3-4 minuti al massimo</b>. Questo servirà a
ammorbidire le fettine e a scaldare il condimento per non dare uno shock
termico all'impasto in lievitazione. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
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<br /></div>
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<span style="font-family: "inherit", "serif"; font-size: 12pt;">Una volta che è lievitata un pò, tiriamo fuori la
teglia e versiamo sopra l'acqua tiepida e poi l'olio. L’acqua manterra’ la
pasta umida e dara’ <b>quel colore bianco caratteristico della focaccia
genovese al fondo dei buchi</b>. e imprimiamo energicamente con le dita tutta
la superficie per formare i caratteristici buchi che devono risultare profondi,
uniformi e piuttosto vicini.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAlPGcm-GieKgfv7rmHePQeLN22nd2XlL9Tkr3jZlwnEf3wca4kl8uMN5FwswbcOE2hojbaubYWaODgaYVd4QiFmp-djMIgLpF0MRw_MmdyvS-dMEsnZfT_dwleaYvq9nlUbGbK07qlA/s1600/48EE7942-4C46-4AF8-890D-62BA5AA82EFB.JPEG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1214" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUAlPGcm-GieKgfv7rmHePQeLN22nd2XlL9Tkr3jZlwnEf3wca4kl8uMN5FwswbcOE2hojbaubYWaODgaYVd4QiFmp-djMIgLpF0MRw_MmdyvS-dMEsnZfT_dwleaYvq9nlUbGbK07qlA/s200/48EE7942-4C46-4AF8-890D-62BA5AA82EFB.JPEG" width="151" /></a></div>
<span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span><br />
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<span style="font-family: "inherit", "serif"; font-size: 12pt;">Per la<b> <a href="https://www.blogger.com/u/2/null" title="Focaccia con Cipolle">focaccia con cipolla</a>,</b>
spargiamo la cipolla affettata e tiepida sulla superficie della focaccia.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
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<span style="font-family: "inherit", "serif"; font-size: 12pt;">Facciamo lievitare per l'ultima volta. Impiegherà
circa due ore, almeno, nel forno con la lucina accesa oppure intiepidito. Per
rallentare la lievitazione possiamo farle lievitare in un luogo meno caldo
oppure in frigo, ricordandoci di estrarle almeno un paio d'ore prima di
cuocerle.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
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<span style="font-family: "inherit", "serif"; font-size: 12pt;">Accendiamo il forno a <b>240 gradi</b> e, quando è ben
caldo, inseriamo la teglia poco più in basso della metà, per circa <b>15-20
minuti</b>. </span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<i><span style="font-family: "inherit", "serif"; font-size: 12pt;">TRUCCHETTO: </span></i><span style="font-family: "inherit", "serif"; font-size: 12pt;">Nel mio forno
faccio cuocere per 15 minuti a 2/3 e gli ultimi 4-5 minuti appoggiata al fondo,
per fare la crosticina alla base. :-P</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
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<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsPTJxoYpGwsZ7zpPgLwwCyrircxyd9KM2TiizWHQXtoUQjilk0tF0HgAohl1nNbt_BUW9Yeo_peeb-BnWwn8lZWcwEvhASY0hmHHMLwPbJEKoS1vESU-VVv6lFtTKKPhtiR7hUUFMH0/s1600/069FB21F-CAD2-4CA9-B437-DEACE589BB4C.JPEG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="929" data-original-width="1600" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCsPTJxoYpGwsZ7zpPgLwwCyrircxyd9KM2TiizWHQXtoUQjilk0tF0HgAohl1nNbt_BUW9Yeo_peeb-BnWwn8lZWcwEvhASY0hmHHMLwPbJEKoS1vESU-VVv6lFtTKKPhtiR7hUUFMH0/s200/069FB21F-CAD2-4CA9-B437-DEACE589BB4C.JPEG" width="200" /></a><span style="font-family: "times new roman", "serif"; font-size: 12pt;"> </span><b><span style="font-family: "inherit", "serif"; font-size: 12pt;">Accorgimenti:</span></b><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></span></div>
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<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">Appena è cotta stacchiamola dalla teglia </span></b><span style="font-family: "inherit", "serif"; font-size: 12pt;">con l'aiuto di una paletta larga e mettiamola su una gratella, così resterà
bella croccante, altrimenti la base diventa molle e gommosa.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
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<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Con <b>10 grammi di lievito</b> si può iniziare a
preparare l'impasto verso le 14 per cuocere intorno alle 20-21 (circa 6-7 ore
in totale).</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
<div class="MsoNormal" style="line-height: normal;">
<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<b><span style="font-family: "inherit", "serif"; font-size: 12pt;">Se si ha fretta</span></b><span style="font-family: "inherit", "serif"; font-size: 12pt;"> si possono
usare circa 20 grammi di lievito di birra e in totale occorreranno circa 4 ore
dall'inizio dell'impasto fino alla cottura.</span><span style="font-family: "times new roman", "serif"; font-size: 12pt;"></span></div>
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<br /></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: "inherit", "serif"; font-size: 12pt;">Se invece si vuole <b>preparare l'impasto il giorno
prima </b>si possono usare anche 5 gr di lievito e fare l'ultima lievitazione
in frigo coperta da pellicola trasparente, togliendo la teglia almeno un paio
d'ore prima della cottura.</span></div>
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<span style="color: black;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8Loa4gqfX8seUS9rc_m2N9kXLibW3s6onayBAgt-_PM08Bssh4jZzXX7Qc-gRhrlDRPJQrYJDrfQMrKRWahUgRM4OEVc8avvTZZDKm9TDTIzMXEwslUE1CMZlGpCpwgT59r-9exA5eM/s1600/4344979D-D7B0-48D5-9400-2FD9078938E2.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1219" data-original-width="1600" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO8Loa4gqfX8seUS9rc_m2N9kXLibW3s6onayBAgt-_PM08Bssh4jZzXX7Qc-gRhrlDRPJQrYJDrfQMrKRWahUgRM4OEVc8avvTZZDKm9TDTIzMXEwslUE1CMZlGpCpwgT59r-9exA5eM/s400/4344979D-D7B0-48D5-9400-2FD9078938E2.JPEG" width="400" /></a></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORHf_KHLWWDCtgR3AjtlR65zUQv4cBTUKRZq81ljcP6wbRFnpoB7eizWSgUUnISofSZaLX21samROwGw3_hfnEogpVSpBMzfmPyiMOHrGq_Wz9fBX93x_Q2wdoWWqEbQ9WvU8UUIDkk4/s1600/D5452505-6C6A-4EBE-BF44-8A8FC435A700.JPEG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1509" data-original-width="1600" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORHf_KHLWWDCtgR3AjtlR65zUQv4cBTUKRZq81ljcP6wbRFnpoB7eizWSgUUnISofSZaLX21samROwGw3_hfnEogpVSpBMzfmPyiMOHrGq_Wz9fBX93x_Q2wdoWWqEbQ9WvU8UUIDkk4/s400/D5452505-6C6A-4EBE-BF44-8A8FC435A700.JPEG" width="400" /></a></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "helvetica neue", "arial", "helvetica", sans-serif;"><span style="color: #444444; font-family: inherit;"><br />
</span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="color: #444444; font-family: inherit;">Condividete le vostre esperienze, domande e suggerimenti per migliorare la
ricetta, lasciando un <b>commento </b>qui sotto! </span></span></span></span></span></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="color: #444444; font-family: inherit;">Mandatemi le foto su</span></span></span></span></span></span><br />
<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="color: #444444; font-family: inherit;"><span style="color: black;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span><i><span style="font-family: inherit;"><span style="color: black;"><span style="font-family: inherit;"><span style="font-size: small;">forchettaecucchiain</span>o</span></span>@ gmail.com</span>.</i></span></span></span></span></div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com0tag:blogger.com,1999:blog-319175756035849465.post-54622623733746143072020-03-18T13:04:00.000+01:002020-03-18T14:31:47.021+01:00Torta chiffon cake all'arancia: leggerissima e con farine speciali<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "times" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7kHm3ihN2vPuyVZl_c4tsfoAg4OzBh3JIkmAPPOE-vQCiy8_S7qJXR-gWHh7LCjE6f_zCoyAIFeCzVcrDIaSJZdcF0YIhHNRSJ2b8YR3UlxVwxgOf17kgQR_M4jMumtPWFahRfnHmwg/s1600/blogger-image--1591467722.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7kHm3ihN2vPuyVZl_c4tsfoAg4OzBh3JIkmAPPOE-vQCiy8_S7qJXR-gWHh7LCjE6f_zCoyAIFeCzVcrDIaSJZdcF0YIhHNRSJ2b8YR3UlxVwxgOf17kgQR_M4jMumtPWFahRfnHmwg/s400/blogger-image--1591467722.jpg" width="298" /></a></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitOZ9ric4RZ4IqEbxYAMHPgNvBL-R5WM8DCix-CwI2ts4lEEQG0p3QWadveiFreeh6rhwzKsgp2b9XyYuwhUy6hn-ffq7mSmhDqJeeTOPoWoVi8C_29ZhySjNatMtpApbtDd4kKS7lBk/s1600/6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1196" data-original-width="1600" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhitOZ9ric4RZ4IqEbxYAMHPgNvBL-R5WM8DCix-CwI2ts4lEEQG0p3QWadveiFreeh6rhwzKsgp2b9XyYuwhUy6hn-ffq7mSmhDqJeeTOPoWoVi8C_29ZhySjNatMtpApbtDd4kKS7lBk/s320/6.jpeg" width="320" /></a></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Siamo in quarantena. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Che si fa?</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Si prepara una bella torta!!!</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Ecco qui una torta <b>semplice</b>, con <b>pochissimi grassi</b> e soprattutto <b>BUONISSIMA</b>!</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><b>Leggerissima</b>, <b>soffice </b>e <b>morbida</b>, non ha bisogno di bagna perchè ha<b> tanto succo d'aranci</b>a tra gli ingredienti. Assomiglia alla torta paradiso, è <b>profumatissima </b>e gli unici grassi sono i soli 60 grammi di olio! </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Ideale per fine pranzo o per una merenda, deliziosa a colazione, insomma: una torta per tutte le stagioni.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Inoltre, non potendo più mangiare cibi che contengono grano (eccetto il kamut), ho provato a rifare questa delizia con farine alternative, quindi ho usato kamut, riso integrale e fecola di patate. Il risultato?</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Fantastico. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Queste dosi sono per una torta per 6/8 persone, la torta avrà un diametro di circa 20 cm e alta 10.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIlQvq1eY6sHgBj9SzUZzeVMcnzBTDJpzFa4WAlpXlNoouMLpBeKlHX4NUCPf6FTu9S62VouKcxi9bv8moeyctO95xSa4XtHsPLZmRxbWBwPL-W5_McjPljwcdpK_dGnYRN3eJxGJ_Kk/s1600/5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1196" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIlQvq1eY6sHgBj9SzUZzeVMcnzBTDJpzFa4WAlpXlNoouMLpBeKlHX4NUCPf6FTu9S62VouKcxi9bv8moeyctO95xSa4XtHsPLZmRxbWBwPL-W5_McjPljwcdpK_dGnYRN3eJxGJ_Kk/s400/5.jpeg" width="298" /></a></span></span></span></div>
<a name='more'></a><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span></span></span>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><i><b>Ingredienti</b></i>:</span></span></span></span></span></div>
<ul>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">3 uova</span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">80 gr farina di kamut, 30 gr farina di riso, 40 gr di fecola di patate (150 gr in totale)</span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">100 gr di spremuta di arance (all'incirca il succo di 1 arancia grande)</span></span></span></span></span></li>
</ul>
<ul>
<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">buccia grattugiata di almeno 2 arance bio e di 1 limone </span></span></span></span></span></li>
</ul>
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<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">150 gr zucchero</span></span></span></span></span></li>
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<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">60 gr di olio di semi</span></span></span></span></span></li>
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<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">2 cucchiaini di lievito istantaneo per dolci</span></span></span></span></span></li>
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<li><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">1/2 cucchiaino di succo di limone</span></span></span></span></span></li>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><b><i>Facoltativo</i></b>:</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">1/2 vasetto di marmellata di arance</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><i><b>Attrezzatura</b></i>: </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Sbattitore elettrico o ancora meglio planetaria</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Almeno due ciotole per gli impasti</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Stampo da chiffon cake da 20 cm oppure stampo tondo o a ciambella di altezza almeno 10 cm.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><i><b>Accorgimenti sicurezza</b></i>:</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Se usate la planetaria o lo sbattitore attenzione a legare sempre i capelli, potrebbe essere molto pericoloso se si impigliassero durante la rotazione.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><i><b>Procedimento</b></i>:</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">
Mettiamo nella ciotola dell'impastatrice <b>tutte le farine</b> e il
<b>lievito</b>, quindi facciamo andare la macchina con la frusta flexi per arieggiare e
miscelare il tutto. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Facciamo la fontana e nel buco inseriamo il
<b>succo d'arancia</b>, le <b>zeste</b>, l'<b>olio</b> e i <b>tuorli</b> delle uova e lasciamo da parte. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">
In un'altra ciotola <b>montiamo gli albumi</b> assieme al succo di limone per circa 3-4 minuti, quindi aggiungiamo gradatamente lo zucchero e montiamo a <b>meringa soda</b>. Lasciamo montare per almeno 8 minuti, sarà pronta quando la massa resterà montata e soda, inoltre diventerà molto compatta (camierà la consistenza).</span></span></span></span></span></div>
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Quando e' pronta fermiamo la macchina e mettiamo da parte la <b>meringa</b>.</span></span></span></span></span></div>
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Inseriamo la ciotola con le farine e le uova nell'impastatrice e impastiamo con la frusta flexi finche si formerà una <b>crema liscia</b>.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xsJXBqd_fY3M_vFRY33k4iWlR-wthd3WsH3RjuMhTNDM69QHfoKca7kWp8ekalB8KbZjy39P15BuWqH87LkxbGjx0neFONoKbDB4GIzYHszvjeoqW78GE4oGylcWEu-HqUS8c8T4YK4/s1600/image_1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xsJXBqd_fY3M_vFRY33k4iWlR-wthd3WsH3RjuMhTNDM69QHfoKca7kWp8ekalB8KbZjy39P15BuWqH87LkxbGjx0neFONoKbDB4GIzYHszvjeoqW78GE4oGylcWEu-HqUS8c8T4YK4/s320/image_1.jpeg" width="240" /></a><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Aggiungiamo la <b>meringa alla crema</b> in tre volte, (NON fare il contrario) usando un coltello o un
leccapentola, col movimento dall'alto verso il basso, in modo da miscelare con delicatezza i due impasti. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Non utilizziamo cucchiai o peggio ancora il frullino perchè rischiamo di smontare la massa! </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTTZfc3LGgkt_kBSLqpPzRhsxAN6Qzo80c2LkF8tTfefWW6egb7vrSgPxR2yRSeZTYTGHZT2MtBhtWKf7Z4hMHgT1dgdSiJpTd6-mW0_AzWglaG4-d2pWt0bGnh_Evgxsv5sb-6fUb_c/s1600/image.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTTZfc3LGgkt_kBSLqpPzRhsxAN6Qzo80c2LkF8tTfefWW6egb7vrSgPxR2yRSeZTYTGHZT2MtBhtWKf7Z4hMHgT1dgdSiJpTd6-mW0_AzWglaG4-d2pWt0bGnh_Evgxsv5sb-6fUb_c/s320/image.jpeg" width="240" /></a></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Se il coltello starà in piedi da solo... ottimo segno!</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"> La teglia <b>NON va imburrata, nè infarinata</b>, nè si può usare la carta forno. Niente paura, la torta si staccherà magicamente da sola dallo stampo.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26EsSbxDYtvWqQXRRF-vbc93WCIU545PAnCDQf-um2qO3sPj91kJqPDmKtncbAOctuWzqos2zh-7hL6TEv0jS8XZRs3Dw8u3wqhDl2gb3YVcfYkg0t-btck1f-L60SbPnpxYpcMKmewo/s1600/1.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj26EsSbxDYtvWqQXRRF-vbc93WCIU545PAnCDQf-um2qO3sPj91kJqPDmKtncbAOctuWzqos2zh-7hL6TEv0jS8XZRs3Dw8u3wqhDl2gb3YVcfYkg0t-btck1f-L60SbPnpxYpcMKmewo/s320/1.jpeg" width="240" /></a><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"> </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Versiamo il tutto nella teglia <b>lungo i bordi</b>, lasciando che la
crema si espanda da sola verso il centro del recipiente. In questo modo
la torta non crescera di piu al centro, ma lieviterà uniformemente.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">
Inseriamo in forno caldo a <b>160 gradi</b>, per circa 50 minuti se useremo lo stampo a ciambella, e circa 1 ora se lo stampo sara' intero.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">
Prima di togliere la teglia dal forno tocchiamo la superficie col dito, dovremo sentire una certa consistenza, ma facciamo sempre la prova dello <b>stecchino</b>, che dovrà uscire completamente <b>asciutto</b>.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mGISdfWzIrX-HJQL8T1K19Rl8kry0YedLChY64tzIO7ZX0_uQRe7Y_qKBWs7h9Bctc-i2QeuNKmp-zrXolm23hShI54Oi1c4o9br_Zz5qCpwqwxh7EQKclA6qlYHkgdjvdW6hpH3T14/s1600/2.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mGISdfWzIrX-HJQL8T1K19Rl8kry0YedLChY64tzIO7ZX0_uQRe7Y_qKBWs7h9Bctc-i2QeuNKmp-zrXolm23hShI54Oi1c4o9br_Zz5qCpwqwxh7EQKclA6qlYHkgdjvdW6hpH3T14/s320/2.jpeg" width="240" /></a></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Appena tolta la torta dal forno giriamola e lasciamola a raffreddare sulla gratella, in attesa che si stacchi dallo stampo.Possiamo lasciarla anche <b>tutta la notte</b> o almeno un paio d'ore. </span></span></span></span></span></div>
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La torta si dovrebbe <b>staccare da sola dallo stampo</b>, se cosi non fosse usiamo un coltello a lama liscia e passiamolo lungo i bordi per aiutare l'uscita. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQRSyl6opeBF2Nv0OKDHNzwFi93cR4oQtFX-i2SmxBBGGrLnvIC1whA4WW0AAz8p8L69Qqd3XXSjQN0K-1T_VB1RgaWgO4ElTi4696q3WzvRssZa90CiR6I9JBuKubclmYmccycMtRvI/s1600/3.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQRSyl6opeBF2Nv0OKDHNzwFi93cR4oQtFX-i2SmxBBGGrLnvIC1whA4WW0AAz8p8L69Qqd3XXSjQN0K-1T_VB1RgaWgO4ElTi4696q3WzvRssZa90CiR6I9JBuKubclmYmccycMtRvI/s400/3.jpeg" width="300" /></a><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"> Una volta tolta dallo stampo la torta è pronta. </span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">Si può mangiare così oppure ricoprire con <b>marmellata di arance</b>.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;">E' ottima per colazione anche così al naturale....</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: small;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><b>Alcune dritte</b>:</span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "trebuchet ms" , sans-serif;">- Se si vuole provare a farla senza glutine possiamo sostituire la farina di kamut con una farina senza glutine ma con alto W, altrimenti la torta non rimarrà compatta e si spatascerà.</span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "trebuchet ms" , sans-serif;">
-Se non abbiamo a disposizioneuna buona marmellata d'arance possiamo farla velocemente
usando il succo di un'arancia spremuta con un paio di cucchiai di
zucchero, facciamo cuocere a fuoco medio, schiumando quando serve e
mescolando spesso. D<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">opo 10-15 minuti </span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">sarà' pronta.</span></span></span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: "trebuchet ms" , sans-serif;">
- La torta, che è molto alta ma anche delicata, va lasciata a raffreddare rovesciata al contrario almeno per due ore, per evitare che si abbassi.</span></span></span></span></div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com5tag:blogger.com,1999:blog-319175756035849465.post-13425804368114567922017-04-28T16:22:00.000+02:002017-04-28T16:24:19.841+02:00Tarte tatin alle mele<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzimKqqSKUM2EztZ2VlY75xWP4cLUT1C1CqjrGLUcAbyUaWj-khfsPLIwQoN34qbTn4wzDB2-pkvtvpmAo9TBwJQJUiVeJN3iT84tkaLk5DyNc3H43y3BPhcOkTv72obbvaxxYA3K2zV4/s1600/tatin+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzimKqqSKUM2EztZ2VlY75xWP4cLUT1C1CqjrGLUcAbyUaWj-khfsPLIwQoN34qbTn4wzDB2-pkvtvpmAo9TBwJQJUiVeJN3iT84tkaLk5DyNc3H43y3BPhcOkTv72obbvaxxYA3K2zV4/s640/tatin+1.JPG" width="640" /></a></div>
La <b>tarte tatin</b>, ovvero la torta di mele rovesciata, è una ricetta che ha <b>origini antiche</b>. Si tratta di una base di <b>pasta briseè leggera</b> (senza uova), <b>tante mele</b> e un <b>meraviglioso caramello</b> che ingolosisce il tutto.<br />
E' semplice da preparare, con qualche accorgimento si otterrà una torta <b>buona </b>e <b>bellissima</b>.<br />
Ad esempio le mele bisogna sceglierle delle varietà adatte alla cottura, che non si disfino o rilascino troppa acqua, tipo le renette o le annurche. Anche le fuji andranno bene. La pasta bisogna lavorarla il meno possibile (come ogni frolla/briseè) e lasciarla riposare in frigo.<br />
Per cuocerla occorrerà utilizzare una tortiera non apribile (in quanto durante la cottura rilascia un po' di sughetto) e che possa andare sul fuoco con uno spargifiamma (una teglia normale di alluminio andrà benissimo).<br />
E' <b>perfetta </b>da portare ad una cena informale o a un pranzo da amici. Io l'ho preparata con la farina di farro e amido di mais, essendo intollerante al grano. Verrà una torta piu' rustica ma anche piu' saporita, con un sapore antico che sa di cose buone...<br />
Se si amano i sapori piu' tradizionali si puo' utilizzare farina a basso W (meno di 10) oppure, se si usa una farina piu' proteica, basterà tagliarla con 1/5 di fecola di patate o amido di mais.<br />
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<b>Ingredienti </b>per una torta da 8-10 fette: <br />
<u>Per la pasta:</u><br />
200 farina (per chi vuole usare farine non di grano andranno bene 60 gr di amido e 140 gr di farina di farro)<br />
100 burro<br />
50 acqua o succo di mela freddissimo<br />
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<u>Per il ripieno</u><br />
4 mele<br />
140 zucchero<br />
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30 burro<br />
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<i>Preparazione </i><br />
<u>Pasta</u>: Sbricioliamo velocemente <b>farina </b>e <b>burro </b>tagliato a cubettini fino a ridurre il tutto a briciole, aggiungiamo l'acqua (o il succo di mela) e formiamo una palla, che schiacceremo.<br />
Avvolgiamo la palletta schiacciata in pellicola trasparente e lasciamo riposare in frigo per almeno 1/2 ora.<br />
Prima di mettere la teglia sul fuoco prendiamone la forma con una matita e un po' di carta forno, che poi useremo - girata al contrario - per stendere la pasta. <br />
<u>Ripieno</u>: Mentre la frolla riposa in pace nel frigo, mettiamo lo <b>zucchero </b>e il <b>burro </b>nello stampo, che sistemeremo poi sullo spargifiamma con fiamma medio bassa, e SENZA MESCOLARE attendiamo il formarsi del caramello, ruotando ogni tanto il recipiente aiutandoci con una robusta presina.<br />
Mentre si formerà il caramello sbucciamo e tagliamo a pezzi regolari le <b>mele</b>, e appena il <b>caramello è ambrato</b> sistemiamole sulla pasta, facendo un disegno a raggiera, sovrapponendole leggermente per una leggera cottura della durata di circa 2-3 minuti.<br />
A questo punto, se si vuole, si possono girare le mele per farle dorare in modo uniforme, ma non è indispensabile e occorre avere una certa manualità per risistemarle in modo armonioso (ricordiamoci che è tutto bollente e il caramello brucia....).<br />
Togliamo la teglia dal fuoco e lasciamola sfreddare qualche minuto, mentre ci occupiamo di stendere la pasta. <br />
Una volta stesa, utilizzando il mattarello e la carta forno con il disegno della teglia, con l'accortezza di spianarla della dimensione un po' piu' grande della teglia stessa, la avvolgeremo sul mattarello per stenderla sopra le mele, rimboccando un po' la pasta in eccesso in modo che avvolga bene il tutto. Inforniamo per 30-40 minuti a 180 °.<br />
A cottura avvenuta lasciamo freddare 5 minuti, quindi rovesciamola su un piatto da portata. Qui dovremo essere un po' abili, perchè la teglia sarà calda e pesante, quindi occorrerà un pò di manualità perchè la giravolta va fatta molto velocemente.<br />
Ecco il risultato....<br />
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<br />Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com2tag:blogger.com,1999:blog-319175756035849465.post-72015477304380464202016-11-23T22:35:00.003+01:002022-08-28T00:16:05.743+02:00Mousse al cioccolato fondente<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Z5rOvrZTZk731x4C6_UKmwqbCK-6jGcBF0gRJbw1KILMvc0nUtMc3QTzX67Y_woD51hWkmnM8larAY-BP2gcDVEV_u1DOBMfO03s3FcuHbcDZu9De4W0B_eIn13ui2sj0K762ZohGvo/s640/blogger-image-1635996323.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Z5rOvrZTZk731x4C6_UKmwqbCK-6jGcBF0gRJbw1KILMvc0nUtMc3QTzX67Y_woD51hWkmnM8larAY-BP2gcDVEV_u1DOBMfO03s3FcuHbcDZu9De4W0B_eIn13ui2sj0K762ZohGvo/s640/blogger-image-1635996323.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Una mousse <b>deliziosa</b>, <b>cremosa</b> e <b>vellutata</b>, che soddisfera' anche i palati piu' esigenti. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ricorda molto il ripieno del famoso cioccolatino lindor fondente. </span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Senza zucchero</b>, per esaltare il gusto e l'aroma del cioccolato fondente.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Senza farina</b>, quindi va bene anche per chi soffre di celiachia e di intolleranze al grano.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Senza cottura</b>. È' velocissima.</span></div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Le uova devono essere freschissime e rigorosamente bio.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Al primo affondo del cucchiaino si sentirà' subito la sofficita' e le leggerezza di questa piccola meraviglia.....</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Provatela, non la dimenticherete facilmente.</span><br />
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Un ringraziamento speciale alla mia amica Antonella, per il fantastico allestimento della tavola.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><i>Ingredienti</i></b> per 4 persone:</span></div>
<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">3 uova fresche e bio a T ambiente</span></div>
<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">120/130 gr di cioccolato fondente di buona qualità al 60/70%</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Qualche goccia di succo di limone</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b><i>Facoltativo</i></b>: </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Qualche cucchiaio di latte (facoltativo)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 / 6 cucchiai di rum (</span>facoltativo)</div></span></div><div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Qualche amaretto sbriciolato</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b>Preparazione</b></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fondiamo il <b>cioccolato</b> con il <b>latte</b> al microonde in una ciotola capiente per 1 minuto a 400 w, quindi <b>spatoliamo</b> con un leccapentola. Ripetiamo l’operazione in forno e spatolatura </span>finché sarà perfettamente sciolto e senza grumi.</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Avrà un aspetto è un profumo da svenire, ma e</span><span face=""helvetica neue light" , , "helvetica" , "arial" , sans-serif" style="background-color: rgba(255, 255, 255, 0);">vitiamo di fingere di caderci dentro con tutta la faccia.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Con la spatolatura si sarà un po' raffreddato, quindi aggiungiamo un <b>tuorlo</b> alla volta (ben separato dagli albumi, versando questi in un'altra ciotola), e mescolando molto bene con il leccapentola.</span></div><div><b>TIP</b>: per <b>evitare l’odore dell’uovo</b>, buchiamo il tuorlo con uno stecchino e facciamo fuoriuscire la parte gialla. La “buccetta” che contiene il tuorlo invece la buttiamo (è lei che da l’odore).</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">È' <b>importante</b> che i tuorli non siano freddi, altrimenti il cioccolato si raggrumerà, togliendo un po' di cremosita' e scioglievolezza al composto.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">A chi piace suggerisco di aggiungere qualche cucchiaio di <b>rum</b>, darà un tocco in più che <b>impreziosirà</b> questa fantastica mousse.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br /></span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Montiamo gli <b>albumi a neve</b> fermissima con il succo di limone.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Aggiungiamo gli albumi montati a cucchiaiate al composto di cioccolato, mescolando dal basso verso l'alto con un coltello d'acciaio, come se dovessimo tagliarlo.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In questo modo l'albume <b>non si smonterà</b> e il composto diverrà soffice e cremoso, ma sarà ancora liquido.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Versiamolo nei bicchieri da portata oppure in una vaschetta, che metteremo in frigo per almeno 3-4 ore.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Al momento di servire possiamo sbriciolare sopra qualche amaretto secco.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Da provare assolutamente!</span></div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com2tag:blogger.com,1999:blog-319175756035849465.post-58256890489695958312016-09-02T16:18:00.001+02:002016-09-04T11:40:54.526+02:00Catalana di gamberoni e coda di rospo<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXsX8D0HzmSmh6IMWKSTx4nOW-HbPmbEhofwvIppI3BRwkmymGMY-uOGPqpwyUMvJQXJ54YB_yk6WANLxoNE18O10rlT9k0I45H9Y3lAMk-CSbOfGFhPKBmZ8Gg4-n-Z49DF4HSXN068/s640/blogger-image--740556319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXsX8D0HzmSmh6IMWKSTx4nOW-HbPmbEhofwvIppI3BRwkmymGMY-uOGPqpwyUMvJQXJ54YB_yk6WANLxoNE18O10rlT9k0I45H9Y3lAMk-CSbOfGFhPKBmZ8Gg4-n-Z49DF4HSXN068/s640/blogger-image--740556319.jpg" /></a></div>
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Un piatto estivo, fresco, da preparare in anticipo, molto gustoso e leggero, con pochissime calorie.</div>
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Perfetto per una cena all'aperto, sia come antipasto che come secondo piatto.</div>
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Il pesce e' semplicemente lessato, quindi fatto freddare e accomodato in una emulsione di olio, limone, sale e aceto balsamico.</div>
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Ancora piu' salutare se al posto del sale useremo <b>acidulato di umeboshi. </b>Le<b> </b>umeboshi<b> </b>sono prugne giapponesi ricchissime di acido citrico (in realta' sono una varieta' di albicocche) dalle straordinarie proprieta'.</div>
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In particolare l'acidulato (una sorta di aceto salato) non da' ritenzione idrica, pertanto e' consigliato nelle diete ipocaloriche e anticellutite in quanto aiuta contro la stanchezza, debolezze e problemi di circolazione.</div>
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In questo piatto useremo le cipolle crude che, se lasciate a macerare in una soluzione di acqua, aceto e sale, diventeranno digeribili e leggere.</div>
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<i>Ingredienti</i> per 4 persone:</div>
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500 gr di gamberoni</div>
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300 gr di coda di rospo gia' pulita</div>
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Una decina di pomodorini camoni </div>
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2 grosse cipolle di Tropea</div>
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Olio EVO circa 5-6 cucchiai</div>
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Aceto balsamico, 2 cucchiai</div>
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Sale, la punta di un cucchiaino oppure</div>
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Acidulato di umeboshi, 1/2 cucchiaino</div>
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Succo di 1 limone</div>
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Una soluzione di 1:1 acqua e aceto bianco con un cucchiaino colmo di sale</div>
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<b>Preparazione:</b></div>
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<i>Prepariamo i pesci:</i></div>
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Puliamo i <b>gamberoni</b> staccando la testa e eliminando i gusci. Lasceremo solo la coda per una questione puramente estetica.</div>
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Tagliamo a fette la coda di rospo, spesse circa 1 -2 cm.</div>
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Portiamo a bollore una pentola di medie dimensioni riempita a meta' con acqua. Lessiamo prima i gamberi e quindi i medaglioni di coda di rospo: basteranno max 5 minuti per ciascuno.</div>
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Scoliamo gamberi e pesce, lasciamoli intiepidire.</div>
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Nel frattempo prepariamo una emulsione sbattendo con una forchetta l'olio EVO in una ciotola, aggiungiamo il limone e l'aceto balsamico a filo e il sale (o ancora meglio l'acidulato di umeboshi): dovra' diventare una sorta di salsina densa.</div>
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<b>Attenzione</b> ad aggiungere i liquidi all'olio mentre sbattiamo quest'ultimo e non il viceversa, altrimenti non si addensera' bene.</div>
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Una volta freddi gamberi e coda di rospo, inseriamoli in una terrina dove li condiremo con l'emulsione preparata, mescolando molto bene. Chiudiamo con una pellicola e mettiamo in frigo. </div>
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Questo primo passaggio si puo' fare parecchie ore prima, diciamo dalla mattina per la sera, oppure anche qualche ora prima della cena (o pranzo).</div>
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<i>Prepariamo le cipolle:</i></div>
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Un paio d'ore prima di servire il piatto sbucciamo le cipolle eliminando la pellicina interna (per renderle ancora piu' digeribili). Questo passaggio non e' fondamentale, ma se si fara' le cipolle saranno davvero molto piu' digeribili.</div>
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Tagliamole a fette di circa 2-3 mm, lunghe 5-6 cm e mettiamole a bagno in un recipiente che contenga la soluzione di acqua, aceto e sale come gia' descritto prima.</div>
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Strofiniamole con le mani, quindi lasciamole in infusione per una mezz'ora al massimo, in modo che si ammorbidiscano un po'.</div>
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Trascorso il tempo indicato sciacquiamole sotto l'acqua fredda, scoliamole bene, tamponandole con della carta da cucina, quindi aggiungiamole alla preparazione dei pesci, mescolando bene. </div>
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Ricopriamo con la pellicola e rimettiamo il tutto in frigo.</div>
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<i>Composizione del piatto:</i></div>
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Una mezz'ora prima di servire, prendiamo i pomodorini lavati, tagliamoli in 4 pezzi o a fettine e aggiungiamoli alla preparazione.</div>
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Mescoliamo un'ultima volta, assaggiamo di sale ed eventualmente aggiungiamone, quindi sistemiamo di nuovo in frigo, coperto da pellicola, fino al momento di portare in tavola. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRGDAWBbIvsjQtl8Dd25YrFeF0rtzhp6n9PNhpExOQ5tOkDqMLXaMpyy8nhxLpTy-zGcNSo642PYvaWweHVIC_KNsKVAuGD69Kq-C78npgbm-ArBjR9k1Hq9-nXuCNB6WKc91_b8cwHI/s640/blogger-image-1696614448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbRGDAWBbIvsjQtl8Dd25YrFeF0rtzhp6n9PNhpExOQ5tOkDqMLXaMpyy8nhxLpTy-zGcNSo642PYvaWweHVIC_KNsKVAuGD69Kq-C78npgbm-ArBjR9k1Hq9-nXuCNB6WKc91_b8cwHI/s640/blogger-image-1696614448.jpg" /></a></div>
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<b>Accorgimenti</b>:</div>
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Se useremo il sale nell'emulsione ricordiamoci che i pomodorini rilasceranno l'acqua di vegetazione, annacquando un po' la preparazione finale che andra' un po' scolata prima di portare a tavola, (magari aggiungeremo un altro po' di olio EVO), mentre se useremo l'acidulato di umeboshi questo non succedera'.</div>
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I pomodorini camoni possono essere sostituiti con pomodorini con buccia sottile, ad es pachino o datterini. Andranno bene anche i pomodori di campo da insalata, mentre sono sconsigliati quelli a buccia grossa. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlXF8ctGkatZGCG4YGIPXF42bN5I6bQ406aiA0iJSj4XvGBLpjzdqejqnLeXDM3NwsEV6_Ds0CyDxe7Aybv9uohZAik6i-mhtVqADfy0Ur1nsfiRtKLChM077rNYkKVyS4gU6A5A26YQ/s640/blogger-image--132065434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlXF8ctGkatZGCG4YGIPXF42bN5I6bQ406aiA0iJSj4XvGBLpjzdqejqnLeXDM3NwsEV6_Ds0CyDxe7Aybv9uohZAik6i-mhtVqADfy0Ur1nsfiRtKLChM077rNYkKVyS4gU6A5A26YQ/s640/blogger-image--132065434.jpg" /></a></div>
Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com0tag:blogger.com,1999:blog-319175756035849465.post-24034323259453533242016-08-26T18:18:00.000+02:002016-08-26T18:27:34.192+02:00Confettura di prugne e more<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazUBpVzAUgyUhccUEMwVTKDvDc1RCk2tq1JyMOy3iU88E5H_DFrec9ZLg1hYZBaDoHi7iay9Bzwyq45WPDZWdeUb2uLKG7HSTbb124bZDrOL-eK5clnstbRvmhW6wh55RDPat9JBBqPo/s640/blogger-image-356882588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazUBpVzAUgyUhccUEMwVTKDvDc1RCk2tq1JyMOy3iU88E5H_DFrec9ZLg1hYZBaDoHi7iay9Bzwyq45WPDZWdeUb2uLKG7HSTbb124bZDrOL-eK5clnstbRvmhW6wh55RDPat9JBBqPo/s640/blogger-image-356882588.jpg" width="425" /></a></div>
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.......lunga assenza, <span style="color: #0000ee;">è vero</span>.</div>
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Circa tre mesi.</div>
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Complice una dieta rigorosa (dimagrante e disintossicante) e un periodo di super impegni e tanti viaggi.</div>
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In piu' aspettavo di acquistare una macchina fotografica seria, che finalmente ho trovato.</div>
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Vabbè..........passiamo alla ricetta.</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Ho cercato di non far prevalere il <b>sapore intenso delle more</b>, mettendone circa 1/7 rispetto alla quantita' di prugne, e la percentuale ipotizzata ha dato un risultato ottimo: una</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> confettura davvero <b>deliziosa</b>, non troppo dolce, con una consistenza quasi gelatinosa, <b>colore porpora profondo</b> e profumo ottimo.</span></div>
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L'abbinamento della frutta e' stato casuale: dopo una raccolta di diversi kg di prugne dell'albero in giardino e di circa 1 kg di more di rovo, che maturano nello stesso periodo, e' stato facile mettere assieme i due prodotti.</div>
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Ho cercato di rispettare la formula 1 kg di frutta (non acquosa e al netto degli scarti) con circa 700 gr di zucchero, per evitare che il prodotto finale sia troppo dolce oppure non abbia la giusta quantita' di conservante (lo zucchero ha tale proprieta'): troppo zucchero altera il sapore, troppo poco non fa conservare a lungo le marmellate e confetture.</div>
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Perfetta per la colazione, per una buona crostata o da usare in abbinamento a formaggi tipo tomino fresco o pecorino semi stagionato...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMkdasaXuiZrFc4YJUK4EwrVJRTWm8vH5y7IHGPphnBga8uISlPPP5I0NSbM8UFIN0UzJc9F1BdBRqcUtkAXZgJWWLCDN0znCslX6hiCUfduguE4MTOPa_GvC5lL0AE3l_ZLnTfPGnTQ/s1600/blogger-image--737520890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMkdasaXuiZrFc4YJUK4EwrVJRTWm8vH5y7IHGPphnBga8uISlPPP5I0NSbM8UFIN0UzJc9F1BdBRqcUtkAXZgJWWLCDN0znCslX6hiCUfduguE4MTOPa_GvC5lL0AE3l_ZLnTfPGnTQ/s640/blogger-image--737520890.jpg" /></a></div>
Ecco la ricetta, le dosi sono per circa 6 vasetti da 500 gr.</div>
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<i><b>Ingredienti</b></i>:</div>
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2,2 kg di prugne già snocciolate</div>
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300 gr di more </div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1,7 kg di zucchero</span></div>
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<span style="-webkit-text-size-adjust: auto;">Il succo di 1 limone</span></div>
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<span style="-webkit-text-size-adjust: auto;"><i>Facoltativo</i>: </span></div>
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<span style="-webkit-text-size-adjust: auto;">2 piccole mele per inserire pectina naturale nella preparazione e diminuire i tempi di cottura.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Sistemiamo le <b>prugne </b>tagliate a pezzetti e le <b>more </b>(già lavate e sgrondate) in una pentola capiente.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Aggiungiamolo zucchero e diamo una girata per distribuirlo grossolanamente.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Lasciamo il tutto in un luogo fresco, coperto con un panno di cotone, per 5 o 6 ore, o tutta la notte.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Questa operazione si puo' saltare, ma occorrera' cuocere piu' a lungo i composto.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Riprendiamo la pentola e inseriamo </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">le mele a pezzi con la buccia e i semi, (se abbiamo deciso di usarle) </span><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">mettiamola su fuoco medio (quindi vivace ma non al massimo).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiMAxu6nWntti4NSp1K2kie4ufteitNK1W-CrGSrOR1FRQgxkL-dQ8l8v2v6Y6Hs8gC133mAt4A_PvAva3_IWH8KBMUS7_EvBM0Jh-14-1aCps01VGQUUBVip_wokc7Yy3OUfY93Bppg/s640/blogger-image-1824701594.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKiMAxu6nWntti4NSp1K2kie4ufteitNK1W-CrGSrOR1FRQgxkL-dQ8l8v2v6Y6Hs8gC133mAt4A_PvAva3_IWH8KBMUS7_EvBM0Jh-14-1aCps01VGQUUBVip_wokc7Yy3OUfY93Bppg/s640/blogger-image-1824701594.jpg" /></a><span style="-webkit-text-size-adjust: auto; font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Se il fuoco sara' troppo basso distruggerà la pectina, troppo alto puo' bruciare la preparazione.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Ogni tanto mescoliamo. </span></div>
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<span style="-webkit-text-size-adjust: auto;"><b>All'inizio</b> il composto sara' <b>liquido</b> con la <b>frutta separata</b> ma appena la parte acquosa iniziera' ad evaporare fara' la schiuma che provvederemo a togliere con una schiumarola in quanto e' solo una impurita'. </span></div>
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<span style="-webkit-text-size-adjust: auto;">Man mano vedremo che la schiuma diminuirà, fino quasi a sparire.</span></div>
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<span style="-webkit-text-size-adjust: auto;">A questo punto la confettura <b>inizierà ad addensarsi</b> piano piano, finche' diventera' piu consistente.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Non e' semplice stabilire il momento della giusta cottura, ci sono tanti piccoli indizi:</span></div>
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<span style="-webkit-text-size-adjust: auto;">- le bollicine durante la cottura diventano sempre piu piccole</span></div>
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<span style="-webkit-text-size-adjust: auto;">-</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> la prova della goccia sul piatto: una goccia su un piattino freddo, inclinato, dovrà fermarsi quasi subito</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- una goccia in un bicchiere d'acqua fredda dovra' andare a fondo e poi tornare a galla.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Invasiamo in vasetti lavati e perfettamente asciugati, tappiamo stringendo molto bene e giriamo i vasetti sotto sopra.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Questo processo dara' luogo alla autosterilizzazione.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Dopo circa un quarto d'ora rigiriamolimettendoli nel verso giusto, attendiamo il "clack" del coperchio che segnalera' l'avvenuto sottovuoto, quindi sistemiamoliin dispensa al buio.</span></div>
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<span style="-webkit-text-size-adjust: auto;">Se la confettura fosse ancora troppo liquida, bastera' rimetterla in pentola e cuocere ancora per qualche minuto, finche' sara' diventata piu' densa, quindi occorrera' rinvasarla e ripetere il procedimento x arrivare al sottovuoto.</span></div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com10tag:blogger.com,1999:blog-319175756035849465.post-38199931455221487982016-05-07T19:42:00.001+02:002016-05-11T00:08:50.324+02:00Involtini di asparagi, prosciutto e parmigiano<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDgXBDUGBCNbIgLl29biyJJOfBDCE0dEuIbDM0SGIS9Q3v29t_pKnUi7AFZQ75eMwoTG8fRfSDdr-MvaBH4Lf1x5lxgDVdlgMLAlkFbJ_uSycmas7hyphenhyphenV2nOph91pY_NiJMDWOfW7OX7A/s640/blogger-image-652062365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDgXBDUGBCNbIgLl29biyJJOfBDCE0dEuIbDM0SGIS9Q3v29t_pKnUi7AFZQ75eMwoTG8fRfSDdr-MvaBH4Lf1x5lxgDVdlgMLAlkFbJ_uSycmas7hyphenhyphenV2nOph91pY_NiJMDWOfW7OX7A/s1600/blogger-image-652062365.jpg" /></a></div>
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Questo e' un piatto <b>leggero</b> e <b>gustoso</b>, perfetto per chi vuole mangiare con gusto senza rinunciare ai sapori. Pochissime calorie, colorato ed invitante, e' anche molto <b>veloce</b> da preparare.</div>
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E' l'ideale per un pranzo veloce o per un secondo non impegnativo, nutre senza appesantire ed<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"> e' pure molto buono!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UHfLEs-3NLMZXVh3kY21IrKdZV4e7vwtmIsso-qWTX0B2mChnI-33gzK5-ADAkwoXvn-Z73XT1TFOrqn_B_6XHz2TTmsw9ens4s4nTf3r0LKKYrFjEDvTsl92-gh1ExlHIxC1sBTOEM/s640/blogger-image-1515540980.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UHfLEs-3NLMZXVh3kY21IrKdZV4e7vwtmIsso-qWTX0B2mChnI-33gzK5-ADAkwoXvn-Z73XT1TFOrqn_B_6XHz2TTmsw9ens4s4nTf3r0LKKYrFjEDvTsl92-gh1ExlHIxC1sBTOEM/s1600/blogger-image-1515540980.jpg" /></a></div>
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Per 4 involtini<br />
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Ingredienti:</div>
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60 punte di asparagine, gia' lavati e sgrondati</div>
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9 cucchiai di parmigiano reggiano grattugiato</div>
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4 fette di cotto, tagliate non troppo sottili</div>
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1 cucchiaino di olio EVO</div>
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Preparazione:</div>
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Lessiamo le punte di asparagina in poca acqua calda per una decina di minuti, a pentola coperta.</div>
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Si puo' usare anche una padella con un dito di acqua, coperta a fuoco medio. Giriamo ogni tanto gli asparagi finche' saranno teneri ma non sfatti.</div>
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Eliminiamo l'acqua, se ne fosse rimasta, aggiungiamo l'olio e facciamo saltare gli asparagi per un paio di minuti.</div>
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Mettiamo le fette di prosciutto ben aperte su un piatto, spolveriamo sopra un cucchiaio di parmigiano, quindi sistemiamo gli asparagi in fila, una decina per ogni fetta:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEUSBGkDVjPh4-mfNsxgx2JNGKXBQnCm-FlfFzUqsEHGvDkKwbEEeMIbzyYCZQd_yUlzVSsuittdWoY5smS6YxCC5YSFFJCAV0P6l9mC5378GQPFfdlzSjFIwc6YcxBZjQdx2KsogHSU/s640/blogger-image-724145136.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEUSBGkDVjPh4-mfNsxgx2JNGKXBQnCm-FlfFzUqsEHGvDkKwbEEeMIbzyYCZQd_yUlzVSsuittdWoY5smS6YxCC5YSFFJCAV0P6l9mC5378GQPFfdlzSjFIwc6YcxBZjQdx2KsogHSU/s320/blogger-image-724145136.jpg" width="320" /></a></div>
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Spolveriamo un altro cucchiaio di parmigiano e arrotoliamo l'involtino in modo da coprire tutti gli asparagi:</div>
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Quando saranno completati tutti gli involtini sistemiamoli in una teglia, spolveriamo sopra l'ultima cucchiaiata di parmigiano e inforniamo a 200 gradi per una quindicina di minuti.<br />
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Pronto!</div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com2tag:blogger.com,1999:blog-319175756035849465.post-31740764763067602222016-04-04T09:49:00.001+02:002016-04-12T11:10:05.909+02:00Marmellata di arance perfetta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCoYP5RBTQBbmJjY01uhrl2Qx3Pr1_gbsPK_a_QrrAnnyTRPzfpTdZhKjCRVU72GenrpzmjmrQQrv_IFldqOe7IzM8yBAf172wWgaZjgc2yd3dY8mHEprbgy8PtQmWhyphenhypheniU5XdVSLk_dU/s1600/marm+arance+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCoYP5RBTQBbmJjY01uhrl2Qx3Pr1_gbsPK_a_QrrAnnyTRPzfpTdZhKjCRVU72GenrpzmjmrQQrv_IFldqOe7IzM8yBAf172wWgaZjgc2yd3dY8mHEprbgy8PtQmWhyphenhypheniU5XdVSLk_dU/s640/marm+arance+1.JPG" width="640" /></a></div>
<br />
<span style="font-family: inherit;">In questo periodo ci sono le ultime <b>arance</b>, succose, dolci e ideali per questa conserva (in questo caso ho utilizzato i tarocchi).</span><br />
<span style="font-family: inherit;">Questa ricetta è rimasta sempre uguale, la faccio da più di vent'anni. Per me e' <b>la più buona</b> marmellata che ci sia: <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><b>Profumo</b>, <b>Consistenza </b>e <b>Sapore </b>assolutamente PERFETTI!</span></span><br />
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<span style="font-family: inherit;">Davvero troppo buona!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b><i>Ingredienti</i></b>:</span></div>
<div>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">1kg gr di succo e polpa di arance (circa 8 arance medie intere)</span></div>
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<span style="font-family: inherit;">800 gr di zucchero bianco</span></div>
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<span style="font-family: inherit;">2 limoni ( polpa e buccia)</span></div>
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<span style="font-family: inherit;">Tutte le scorze delle arance (solo la parte arancione)</span></div>
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<span style="font-family: inherit;">4-5 vasetti con tappo ermetico, lavati e asciugati.</span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Con queste dosi verranno circa 4-5 vasetti da 250 gr.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiEZIrSeJScdz7EaI3Hx4QtW-ONKf1JWPmWqBusTm4lS6f0SP4rs8OeHfNwez2IzQDQvtANITICJ1n31TPvfTyhVmw-xYd8M0OjqjS5ZMXTTigh5Q5PMApA-Ht4V7FT_ECqpMN18Yvyk/s1600/marm+arance.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiEZIrSeJScdz7EaI3Hx4QtW-ONKf1JWPmWqBusTm4lS6f0SP4rs8OeHfNwez2IzQDQvtANITICJ1n31TPvfTyhVmw-xYd8M0OjqjS5ZMXTTigh5Q5PMApA-Ht4V7FT_ECqpMN18Yvyk/s640/marm+arance.JPG" width="484" /></a></div>
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Preparazione:</div>
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Iniziamo a <b>sterilizzare</b> i vasetti: mettiamoli in forno freddo, accendiamo a 130 gradi e lasciamoli per una mezz'ora.</div>
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Con uno sbucciapatate togliamo le <b>scorze</b> alle arance e limone, evitando accuratamente la parte bianca amarognola.</div>
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Spremiamo limoni e meta' delle arance, pelando al vivo l'altra meta'. La marmellata sara' piu' <b>densa</b> e <b>corposa</b> quanta piu' polpa inseriremo, per cui se abbiamo voglia e tempo possiamo pelare tutta la frutta.</div>
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Tagliamo poi a tutto a pezzetti oppure - procedimento molto migliore ma più lungo - peliamo ogni spicchio delle sue bucce.</div>
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Mettiamo tutti i pezzi delle arance e limoni in una pentola a fondo spesso assieme a tutto il succo e a tutto lo zucchero, mescoliamo bene e poniamo sul fuoco medio.</div>
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Mentre la marmellata inizia a scaldarsi, mettiamo a bollire dell'acqua in un pentolino, sufficiente a ricoprire tutte le bucce di almeno tre dita.</div>
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Appena bolle mettiamo dentro le bucce fatte a pezzetti e facciamo bollire per 5 minuti. Sciacquiamo sotto l'acqua corrente e ripetiamo l'operazione, quindi mettiamo a scolare. (Questa operazione serve a togliere l'amarognolo che rimarrebbe come retrogusto).</div>
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Quando la marmellata inizierà a formare la <b>schiuma</b> provvederemo a toglierla con una schiumarola, mescolando spesso.</div>
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Appena vedremo che la schiuma inizierà a diminuire <b>inseriamo le bucce</b> nella marmellata in cottura.</div>
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Continuiamo a schiumare finché la schiuma sparirà' quasi del tutto (appena metteremo le buccette la schiuma riprenderà un po').</div>
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Facciamo la <b>prova del piattino</b>: versiamo una goccia su un piattino di ceramica freddo di frigo. La marmellata sara' pronta quando la goccia si fermerà quasi subito.</div>
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Nel frattempo i vasetti saranno pronti, togliamoli da forno e sistemiamoli vicino alla pentola.</div>
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Invasiamo la marmellata nei vasetti usando un coppino d'acciaio, avendo cura di lasciare almeno 2 cm dal bordo.</div>
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Tappiamo stringendo al massimo, quindi rovesciamo a testa in giu'.</div>
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Lasciamo intiepidire una mezz'ora quindi rimettiamoli dritti.</div>
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Si dovra' formare dopo pochi minuti il <b>sottovuoto</b>: basta provare a spingere il tappo verso il basso, si sentira' un "click" e il tappo si abbasserà al centro.</div>
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La marmellata e' pronta, dovremo conservarla al buio in un luogo a temperatura costante.<br />
Si può mangiare subito.</div>
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<b><i>Alcune dritte</i></b>:<br />
- Se non abbiamo voglia o tempo di sbucciare tutta la frutta possiamo spremere il tutto e inserire nella marmellata anche la quantità di polpa che si sarà fermata nello spremiagrumi, avendo cura di togliere eventuali semi.<br />
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- Se decidiamo di usare solo il succo possiamo usare mezzo cucchiaino di agar-agar (addensante naturale) quando la schiuma sarà quasi sparita, mescolando ancora per 5 minuti a fuoco basso. In alternativa possiamo usare mezza mela a pezzi, da cuocere assieme alla frutta.<br />
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- La marmellata fatta con tutta la polpa verrà' più chiara e densa, (questo perché impiega meno tempo a cuocere), mentre quella senza polpa sara' più scura, un po' più liquida ma più limpida.<br />
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- Se disgraziatamente non dovesse formarsi il sottovuoto (r<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">icordiamo che se non si forma il sottovuoto la marmellata non si conserverà a lungo e cmq solo in frigo), </span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">abbiamo due strade: </span><br />
1) Conserviamo il vasetto in frigo come una normale marmellata aperta (quindi non si conserverà molto)<br />
2) riversiamo il contenuto del vasetto in un pentolino, portiamo ad ebollizione, quindi rinvasiamo in altro vasetto, chiudendo strettamente e ripetiamo la procedura. <br />
<br />
- Facciamo molta attenzione a non bruciare il composto: la marmellata bollente e' molto piu' liquida di quella fredda, pertanto e' importante fare comunque la prova del piattino.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrznarQCA0aOGBpASC_k3u7aNMq7-ZNxw1LIWIDbXbuAeaZhJ-kVXtBkkGZkII7IV3Orvjpyq0EWNuyoQNeZMkeaIjSjkxpwRyjCYSD3Z10bo8OJTtUIFAG3z9tm2S5tbn1f-GYUfkuQ/s1600/marm+arance+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrznarQCA0aOGBpASC_k3u7aNMq7-ZNxw1LIWIDbXbuAeaZhJ-kVXtBkkGZkII7IV3Orvjpyq0EWNuyoQNeZMkeaIjSjkxpwRyjCYSD3Z10bo8OJTtUIFAG3z9tm2S5tbn1f-GYUfkuQ/s640/marm+arance+2.JPG" width="640" /></a></div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com1tag:blogger.com,1999:blog-319175756035849465.post-65625350723835610552016-02-28T15:06:00.001+01:002016-03-05T12:40:01.055+01:00Chiffon cake all'arancia<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GCZpPimfBD_u6DyhRUGg_VwTftaMKH7ib5oBeLwcjeqBHnFSAg-IqjHolR_m8E8S8hyvs0A1dRbWF_hj6SyZ1SXbErdtlwmXM-RjZlcaquqUYCcnLKkshhq2jjDIzGguDuVcR6lDpK0/s640/blogger-image--462677683.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GCZpPimfBD_u6DyhRUGg_VwTftaMKH7ib5oBeLwcjeqBHnFSAg-IqjHolR_m8E8S8hyvs0A1dRbWF_hj6SyZ1SXbErdtlwmXM-RjZlcaquqUYCcnLKkshhq2jjDIzGguDuVcR6lDpK0/s640/blogger-image--462677683.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chiffon cake all'arancia</td></tr>
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La ricetta della <b>chiffon cake</b>, una torta americana <b>sofficissima</b> e <b>deliziosa</b>, si trova in vari siti e blog del web. Dopo averne sperimentate e lette diverse, ne ho trovato una che mi ha soddisfatto.</div>
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La ricetta originale si trova <a href="http://www.pastaenonsolo.it/chiffon-cake-allarancia/" target="_blank">qui</a>, ma a questa ho apportato alcune modifiche alle dosi e agli ingredienti.</div>
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E' venuta fuori una <b>torta spettacolare</b>, <b>profumata </b>da svenire, <b>morbida</b> e <b>leggera</b> (l'unico grasso e' l'olio, ma in quantita' minima). </div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Nonostante non abbia bagna resta soffice, con una meravigliosa consistenza da "nuvoletta" che ricorda un po' la torta paradiso. Piacerà a tutti, sia adulti che bimbi!</span><br />
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span></div>
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E' perfetta anche come dolce da compleanno e in realta' si puo' fare anche con altri gusti, per esempio: al limone, al cioccolato, all'ananas, con la vaniglia, etc...... </div>
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Volendo si puo' farcire con panna o crema, ma la versione semplice all'arancia e' una delle migliori!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwg08rR6hk-r5cTnotZgKJOKEniKkwQ8lbXqevK6SNe2d-_BiLU4mPYtlJBaMvgCsOv4VWUjVsYCtA5xjODA3_xMT15yVV0qjRb1Iz6NXibMytaU7aqYyZOo6WqITrkTXzAOIwY1cJRpE/s640/blogger-image-1032030047.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwg08rR6hk-r5cTnotZgKJOKEniKkwQ8lbXqevK6SNe2d-_BiLU4mPYtlJBaMvgCsOv4VWUjVsYCtA5xjODA3_xMT15yVV0qjRb1Iz6NXibMytaU7aqYyZOo6WqITrkTXzAOIwY1cJRpE/s640/blogger-image-1032030047.jpg" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chiffon cake arance degradèe</td></tr>
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Con queste dosi verra' una torta di 26 cm di diametro, alta 9-10 cm, sufficiente per 10-12 persone.<br />
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<b><i>Ingredienti</i></b>:</div>
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Per la torta</div>
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5 uova</div>
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150 gr di farina 00 basso W</div>
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50 gr di farina manitoba</div>
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50 gr di fecola di patate</div>
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3/4 di bustina di lievito istantaneo per dolci</div>
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100 gr di spremuta d'arance</div>
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60 gr di acqua</div>
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100 gr di olio di semi</div>
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250 zucchero a velo</div>
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Zeste grattugiate di due arance</div>
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Un cucchiaino di succo di limone</div>
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<b><i>Per guarnire</i></b>:</div>
<div>
Zucchero a velo</div>
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5 cucchiai di marmellata d'arance </div>
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( oppure prepariamo una marmellata con il succo di una arancia e 2 cucchiai di zucchero)</div>
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Due arance</div>
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Gelatina per dolci per lucidare</div>
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<b><i>Attrezzatura</i></b>:</div>
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Uno stampo da chiffon cake o una teglia rotonda da 26 alta almeno 10 cm: l<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">a teglia NON va assolutamente imburrata ne oleata, ne si puo usare la carta forno.</span></div>
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Niente paura, la torta si staccherà magicamente da sola dalle pareti dello stampo.</div>
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<b>Preparazione</b>:</div>
<div>
Mettiamo nella ciotola dell'impastatrice le farine, la fecola e il lievito facciamo andare la macchina con la frusta flexi per arieggiare e miscelare il tutto, quindi facciamo la fontana e nel buco inseriamo il succo d'arancia, le zeste, l'olio, l'acqua e i tuorli delle uova. </div>
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Lasciamo riposare.</div>
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A parte <b>montiamo gli albumi</b> assieme al succo di limone per un minuto, quindi aggiungiamo lo zucchero e montiamo a <b>meringa soda</b>.</div>
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Quando e' pronta fermiamo la macchina e mettiamo da parte la meringa.</div>
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Inseriamo la ciotola nell'impastatrice e impastiamo con la frusta flexi finche si formerà una <b>crema liscia</b>.</div>
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Aggiungiamo la meringa alla crema in tre volte, usando un coltello o un leccapentola, col movimento dall'alto verso il basso, finche l'impasto sarà uniforme.</div>
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Versiamo il tutto nella teglia <b>lungo i bordi</b>, lasciando che la crema si espanda da sola verso il centro del recipiente. In questo modo la torta non crescera di piu al centro, ma lieviterà uniformemente.</div>
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Inseriamo in forno caldo a <b>160 gradi</b>. </div>
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Occorrerà' circa 1 ora e 10-15 se useremo lo stampo a ciambella, fino a 1 ora e 20 - 25 se lo stampo sara' intero.</div>
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Prima di togliere la teglia dal forno tocchiamo la superficie col dito, dovremo sentire una certa consistenza.</div>
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Facciamo la prova dello <b>stecchino</b>, che dovrà uscire completamente <b>asciutto</b>.</div>
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Appena tolta la torta dal forno giriamola e lasciamola sulla gratella, in attesa che si stacchi dallo stampo.</div>
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Possiamo lasciarla anche <b>tutta la notte</b> o almeno un paio d'ore. </div>
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La torta si dovrebbe <b>staccare da sola dallo stampo</b>, se cosi non fosse usiamo un coltello a lama liscia e passiamolo lungo i bordi per aiutare l'uscita. </div>
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Aggiungo solo che tutte le volte che ho preparato la chiffon cake di qualunque tipo si e' sempre staccata da sola dal recipiente.</div>
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Quando sara' fredda spolveriamo le pareti della torta con lo zucchero a velo.</div>
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Sciogliamo la marmellata con un paio di cucchiai di acqua calda o succo d'arancia e spennelliamo la superficie della torta.</div>
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Se ci piace tagliamo a fette le arance e guarniamo la torta, completando con un po' di gelatina per lucidare la frutta, oppure possiamo anche lasciarla semplicemente così.</div>
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<b>Alcune dritte per la riuscita</b>:</div>
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-Se non avete una buona marmellata d'arance potete farla velocemente usando il succo di un'arancia spremuta con un paio di cucchiai di zucchero, facciamo cuocere a fuoco medio, schiumando quando serve e mescolando spesso. D<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">opo 10-15 minuti </span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">sarà' pronta.</span></div>
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- La torta va lasciata a raffreddare rovesciata al contrario per alcune ore, per evitare che si abbassi.<br />
<br /></div>
<div>
- Per spolverare la torta lungo i bordi si può usare uno spargicacao, verra' benissimo.<br />
.</div>
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- Ho provato a fare l torta con lo zucchero zefiro (per capirci: quello finissimo) invece che a velo: cambia pochissimo la consistenza, con lo zucchero a velo e' solo un po' piu' fine la tessitura. Direi che con lo zucchero a velo e' la versione migliore ma cambia davvero poco.<br />
<br />
- ogni forno ha la sua cottura, il mio ha impiegato piu' di un'ora ma non è detto che impieghi così tanto. Dopo un'oretta è bene verificare premendo prima col dito sulla superficie.</div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com8tag:blogger.com,1999:blog-319175756035849465.post-90056310568575958332016-02-26T12:13:00.001+01:002016-02-26T14:56:51.000+01:00Torta meringa al cioccolato fondente<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihc3o3qmDIfN17CKhz5JCUdHlsvjZBimBaFuwreKeXz7p-eYHjgO4xwNhUvCDdF98uQ1EeyN4D10ZYUgwKmu05LNO1IcrOdcsjvwaBXfkB21G5uIUUs_K8mn1t2DebXCCLsuyJAGy3Axg/s640/blogger-image--2071160212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihc3o3qmDIfN17CKhz5JCUdHlsvjZBimBaFuwreKeXz7p-eYHjgO4xwNhUvCDdF98uQ1EeyN4D10ZYUgwKmu05LNO1IcrOdcsjvwaBXfkB21G5uIUUs_K8mn1t2DebXCCLsuyJAGy3Axg/s640/blogger-image--2071160212.jpg" width="461" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #444444; font-family: inherit;">Questa torta e' <b>molto leggera </b>e davvero buonissima,
<b>friabile </b>e si <b>scioglie letteralmente in bocca</b>.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #444444; font-family: inherit;">Non e' troppo dolce, in quanto il cioccolato fondente smorza il
dolce della meringa e si fa abbastanza velocemente, senza presentare
particolari difficolta'.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #444444; font-family: inherit;">Non e' una torta secca, anzi, resta <b>molto morbida e piuttosto soffice</b>,
con una farcitura che in questo caso e' stata fatta con una <b>ganache al
cioccolato fondente</b>, mentre la superficie e' stata ricoperta a morbidi
fiocchetti di <b>soffice panna montata</b>.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #444444;"><span style="color: #330033; font-family: inherit;">Una vera bonta', da presentare a fine pranzo o a fine cena,
verra' <b>apprezzata da tutti</b>!</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<a name='more'></a><span style="color: #444444; font-family: inherit;"><span style="font-family: inherit;"><br /></span>
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt;">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Per una torta con stampo di 22 cm e per circa 10 - 12
persone.<o:p></o:p></span></span><br />
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><i><b>Ingredienti</b></i><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><u>Per la torta:</u><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">100 gr di zucchero bianco <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">100 gr di burro fuso<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">100 gr di cioccolato fondente <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">100 gr tra fecola e farina, miscelati (circa meta' e
meta')<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">5 albumi<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">1 cucchiaino di succo di limone<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">1 cucchiaino di lievito istantaneo per dolci<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><br />
<!--[endif]--><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><u>Per la farcitura</u>:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">400 gr di panna fresca da montare<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">200 gr di cioccolato fondente<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">1 cucchiaino di zucchero a velo<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">1 noce di burro o tre cucchiai di latte<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #444444;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><u>Facoltativo:</u> </span></span><br />
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">qualche cucchiaio di panna montata per
finitura della torta<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"> <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><b>Preparazione:</b><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><u>Prepariamo la ganache. </u><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Fondiamo il cioccolato con il burro a bagnomaria (o al
microonde per 2 minuti a temperatura bassa), togliamolo dal fuoco ( o dal
microonde) quando ha ancora qualche pezzetto duro e spatoliamo con un cucchiaio
morbido finche' e' completamente sciolto e lucido, poi mettiamolo da parte.
Dovra' intiepidirsi.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Mettiamo la panna assieme allo zucchero in un
pentolino finche' arrivera' al primo bollore, quindi mescoliamo e spegniamo.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Uniamo bene la panna e il cioccolato, lasciamo
raffreddare un po' e quando il composto sara' tiepido mettiamo in frigo,
coperto da una pellicola trasparente.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #444444;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><u>Prepariamo la torta. </u><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Grattugiamo o tagliamo a pezzetti piccoli con il
coltello del pane i 100 gr di cioccolato fondente e fondiamoli al microonde o
utilizzando un recipiente da mettere a bagnomaria, assieme al burro. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Consiglio di conservare qualche briciolina di
cioccolato, serviranno per giarnire i lati della torta.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Quando il cioccolato sara' quasi fuso togliamo dal
fuoco e spatoliamo con un leccapentola cioccolato e burro finche' avremo
ottenuto una crema liscia e fluida. Lasciamo intiepidire (non deve raffreddare
troppo, quindi questa operazione va fatta poco prima di montare le uova).<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Consiglio caldamente di evitare di cedere alla
tentazione di assaggiarla tuffandoci il dito o di fingere di svenire atterrando
casualmente con la faccia sul pentolino.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Cominciamo a montare gli albumi nella planetaria con
le fruste a filo, assieme limone.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Quando iniziera' a montarsi un po' (diciamo dopo
qualche minuto) aggiungiamo gradualmente lo zucchero a pioggia e continuiamo a
montare finche' la meringa non e' lucida e sostenuta. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Occorreranno circa 10 - 12 minuti.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Con l'aiuto di un coltello, incorporiamo delicatamente
le farine e il lievito precedentemente setacciati alle uova montate e
mescoliamo facendo il classico movimento "dall'alto in basso",
facendo attenzione a non smontare gli albumi.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Aggiungiamo al composto di uova e farina il cioccolato
fuso con il burro, mettiamo in uno stampo (ricoperto da carta forno o ben unto
con lo staccante) da 22 cm ed informiamo a 180° per una mezz'ora circa.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">All'uscita dal forno, una volta fredda, la taglieremo
in tre fette orizzontali. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Ripeschiamo la crema pronta per la ganache dal frigo e
montiamo il composto con un paio di fruste elettriche come se fosse una
normalissima panna da montare: ci vorrà' solo un po' piu' di tempo.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Vale lo stesso consiglio gia' fornito per la crema di
cioccolato e burro: giù' le zampine dalla ganache!<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Mettiamo il primo strato tagliato di torta sul piatto
da portata, farciamolo con un terzo di ganache, quindi appoggiamo il secondo
strato e sistemiamo un terzo della ganache anche qui.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #444444;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><u>Montaggio del dolce: </u>A questo punto abbiamo due
strade: usare il resto della ganache per ricoprire i bordi della torta,
applicarvi le bricioline di cioccolato e usare la panna montata a ciuffetti
(usando una sac a poche con bocca a stella) - come ho fatto io, oppure spalmare
la panna montata sulla superficie usando in coltello a lama liscia, e usare la
sac a poche con la crema ganache per fare dei deliziosi ciuffetti scuri sulla
panna lasciando il bordo a vista.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #444444; font-family: inherit;">Entrambe le soluzioni sono molto gradevoli.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">Oppure come suggerisce la fantasia!<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;"><br /><u>
Accorgimenti</u>: </span></span><br />
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">- il composto per la ganache va preparata per primo, per avere
il tempo di raffreddare e poter essere montato.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">- la quantità di cioccolato nella ganache può' essere
modificata, se si vuole se ne puo' mettere meno, verrà una crema più' chiara,
come ho fatto io. (1/3 cioccolato e 2/3 panna).<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="color: #330033;"><span style="color: #444444; font-family: inherit;">- il burro o il latte da sciogliere nel cioccolato per
la torta è meglio metterlo per rendere il cioccolato piu' fluido, anche se il
risultato finale cambia poco. Non usare l'acqua.</span></span></div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com6tag:blogger.com,1999:blog-319175756035849465.post-22048656006014762712016-01-25T20:32:00.001+01:002016-01-29T13:12:58.893+01:00Agnolotti piemontesi alle tre carni con Olio Corrias al rosmarino<div>
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Gli <b>agnolotti piemontesi</b>, o ravioli, sono una squisita pasta fresca che contiene un ripieno di carni miste e cavolo verza.</div>
<div>
Questa e' una vera ricetta della tradizione, con <b>tre carni diverse</b> (salsiccia, pollo e vitello) e la <b>verza</b>, che in Piemonte e' una verdura molto utilizzata.</div>
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L'ho arricchita utulizzando <b>l'olio Corrias al rosmarino</b>, che con le carni sta benissimo, e il risultato e' stato strepitoso, il rosmarino ha esaltato il gusto della carne senza sovrastarne il sapore ma completandone l'aroma.</div>
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Quest'anno, per Natale, ne abbiamo prepararo diversi chili, sono andati letteralmente a ruba!!!! </div>
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Un classico piatto delle grandi cene, oltre che naturalmente per <b>Natale</b>, si preparano anche il giorno prima ma per conservarli al meglio in attesa della cottura occorre avere l'accortezza di capovolgerli almeno ogni 8 ore, altrimenti rischiamo di attaccarsi al vassoio che li contiene.</div>
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Non appena preparati vanno sistemati su vassoi tipo quelli x i dolci, plastificati per alimenti e opportunamente e abbondantemente spolverati con farina e semola grossa sul fondo, per evitare che stiano a contatto pieno con il vassoio, attaccandosi irrimediabilmente.</div>
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Il <b>ripieno</b> si puo' preparare il giorno prima, anzi e' preferibile, in modo da fare malgamare i sapori.</div>
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Sono squisiti, molto digeribili e hanno una comsistenza vellutata.....l'unico rischio e' di mangiarne troppi!!</div>
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A volte li ho preparati con il <b>sugo d'arrosto</b>.....</div>
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......e a volte con la salsa di <b>pomodoro semplice</b>.....</div>
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Davvero squisiti!!!</div>
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<b>Ingredienti</b> per la <b>sfoglia</b></div>
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200 gr di farina di grano duro</div>
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250 gr di farina 00</div>
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4 uova intere</div>
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1 pizzico di sale fino</div>
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Qualche cucchiaio di semola grossa e qualche cucchiaio di farina 00 per spolverare.</div>
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<b>Ingredienti</b> per il <b>ripieno</b>:</div>
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500 gr di carne mista in proporzioni pari (pollo, vitello e salsiccia)</div>
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1/4 di verza grossa</div>
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1 cipolla </div>
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1 uovo intero</div>
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Noce moscata</div>
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Olio al rosmarino dell'oleificio Corrias, qualche cucchiaio</div>
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4 cucchiai di latte</div>
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<b><i>Attrezzatura</i></b>:</div>
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Spianatoia, impastatrice (non indispensabile), </div>
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Sfogliatrice (o mattarello piu olio di gomito di quello buono)</div>
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Raviolatrice o agnolottatrice: ovvero stampino x agnolotti</div>
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Ruota dentellata per separare gli agnolotti</div>
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<b><i>Preparazione</i></b>:</div>
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<b>Sfoglia</b>: Prepariamo un impasto con gli <b>ingredienti</b> della <b>sfoglia</b>, usiamo l'impastatrice con la foglia oppure anche semplicemente con la spianatoia, col classico metodo della fontana.</div>
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Una volta impastati gli ingredienti lasciamo riposare l'impasto in una terrina (ben coperta con un tovagliolo per evitare che la pasta si secchi)per una mezz'ora per dargli modo di distendersi. </div>
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Vedremo che dopo il riposo la pasta sarà <b>meno elastica</b> e più <b>malleabile</b>.</div>
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Nel frattempo prepariamo il <b>ripieno</b>.</div>
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<b>Ripieno</b>: Tritiamo la cipolla e facciamola stufare con due cucchiai di olio. Aggiungiamo la carne tagliata a pezzettini e facciamo saltare per qualche minuto.</div>
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Aggiungiamo il latte e alziamo il fuoco, rimestando finche' non sara' evaporato quasi completamente.</div>
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Aggiungiamo la verza tagliata sottile e giriamo per qualche minuto.</div>
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Abbassiamo la fiamma e incoperchiamo.</div>
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Lasciamo cuocere per circa 15-20 minuti a recipiente coperto, mescolando ogni tanto.</div>
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Quando la carne sara' cotta aggiungiamo il sale e la noce moscata, diamo una mescolata e lasciamo riposare per 5 minuti.</div>
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A fine riposo diamo una frullata con il mini pimer, senza tritare troppo.</div>
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Usando la sfogliatrice (oppure per i più arditi e volenterosi, un bel mattarello), formiamo le sfoglie di larghezza appena piu' ampia rispetto alla raviolatrice, a due a due. </div>
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La sfoglia dovra essere sottilissima, io uso passare la pasta almeno due volte nei vari fori, saltandone uno ogni uno ossia due passate nel 6, due nel 4, due nel 2, una o due nel buco 1.</div>
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Una volta preparata la sfoglia, prendiamo la raviolatrice e spolveriamola con semola e farina, mischiate assieme.</div>
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In corrispondenza di ogni formina poniamo un cucchiaino di impasto, quindi chiudiamo con la seconda sfoglia e passiamo sopra il mattarello.</div>
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Rigiriamo lo stampo, dividiamo gli agnolotti con la ruota dentellata e sistemiamoli nei vassoi spolverati di semola e farina.</div>
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Eccoli pronti!</div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com4tag:blogger.com,1999:blog-319175756035849465.post-4326243232722934702016-01-06T18:44:00.001+01:002016-02-26T14:55:32.269+01:00Panettone gastronomico<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouUhKjLYc1_Mk3cXBUwfiOHF2Yv56jur0LhibaX2Pmp8NqafxZDDgISQqxsMfZ9TFB0DBjI9EB6UE_Xzw8aI0YQhuKAE93PnGsDiRw8wYUKnVJCCyD5VkntuLb-1DtFpAhbMNJLoEIVo/s640/blogger-image-1602438602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouUhKjLYc1_Mk3cXBUwfiOHF2Yv56jur0LhibaX2Pmp8NqafxZDDgISQqxsMfZ9TFB0DBjI9EB6UE_Xzw8aI0YQhuKAE93PnGsDiRw8wYUKnVJCCyD5VkntuLb-1DtFpAhbMNJLoEIVo/s640/blogger-image-1602438602.jpg" width="426" /></a><span class="Apple-style-span" style="color: #666666; font-family: "josefin sans"; font-size: 18px; line-height: 24px;">.</span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">Il <b>panettone</b> <b>gastronomico</b> e'
un comodissimo, allegro ed elegante modo di fare tanti tramezzini con tanti
gusti e sapori, soprattutto in una cena tra tanti amici.</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">E' un perfetto<span class="apple-converted-space"> </span><b>antipasto
conviviale</b>, in quanto i tramezzini piacciono a tutti, e con tanti sapori
diversi e' molto intrigante assaggiarne piu' d'uno.</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">Le fette del panettone gastronomico, che non e' propriamente
salato ma neppure dolce, sono sul genere del pane per tramezzino, ma piu' <b>soffici</b> e <b>morbidi</b>,
in quanto appena fatto.</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">La ricetta originale e' del blog
profumodilievito, e la trovate<span class="apple-converted-space"> </span><a href="http://profumodilievito.blogspot.it/2010/12/il-panettone-gastronomico.html" target="_blank">qui</a>, ma l'ho modificata
utilizzando <b>la pasta di riporto in sostituzione di parte del lievito di
birra,</b> e usando meta' farina di kamut e meta' manitoba. </span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">Ho fatto il poolish, (previsto per la
sera precedente la preparazione) la mattina stessa e l'ho fatto maturare fuori
frigo. In tre ore era pronto.</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">Non amo molto mischiare dolce e salato,
pertanto ho diminuito lo zucchero e aumentato il sale della ricetta originale,
in modo da avere un sapore meno dolce e - a mio parere - molto piu' adatto ai
ripieni salati.</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">Il risultato e' stato<span class="apple-converted-space"> </span><b>strepitoso</b>, sia come forma che
come sapore e consistenza: un panettone sofficissimo, dalla alveolatura
stretta, profumato e saporito.</span><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="color: #666666;">Farcito in vari modi nei diversi strati
(salmone, salame, cotto, tonno e carciofini), ha riscosso un vero successo!</span><o:p></o:p></span></div>
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<span style="color: #666666;"><span style="font-family: inherit;">Consigliato per una<span class="apple-converted-space"> </span><b>cena<span class="apple-converted-space"> </span></b>sia<span class="apple-converted-space"> </span><b>informale<span class="apple-converted-space"> </span></b>che<span class="apple-converted-space"> </span><b>elegante</b>, si puo' portare già
confezionato avvolto in un elegante cellofane alimentare trasparente,
impreziosito da un bel fiocco: sarà un antipasto perfetto!</span></span><span style="font-size: 11pt;"><o:p></o:p></span></div>
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<span style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666; line-height: 24px;">Con queste dosi si ottengono due panettoni da 750 gr.</span></span></div>
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</span><span class="Apple-style-span" style="color: #666666; line-height: 24px;"></span></span>
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<span style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666; line-height: 24px;"><b><i>Ingredienti</i></b>:</span></span></div>
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<span style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666; line-height: 24px;">150 gr di <b>pasta di riporto</b> </span></span></div>
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650-700 gr di <b>farina</b> forte, meta' manitoba e meta' kamut</div>
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330 gr di <b>latte </b></div>
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130 gr di <b>burro bavarese</b></div>
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30 gr di zucchero</div>
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16 gr di sale</div>
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10 gr di lievito di birra + 1 cucchiaino scarso di lievito madre in polvere</div>
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2 <i>uova</i> + 2 <b>tuorli</b></div>
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<b>Preparazione:</b></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">La sera prima di preparare il panettone <b>rinfreschiamo</b> la pasta di riporto con l'80%di acqua e il 100% di farina: per capirci, con 100 gr di pasta di riporto usiamo 80 gr di acqua e 100 di farina. Riponiamo in un vasetto sigillato e lasciamo in frigo tutta la notte.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Al mattino tiriamo fuori il vasetto di pasta di riporto lievitata dopo aver preparato il poolish. </span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Prepariamo il poolish: sciogliamo 8 gr di lievito in 300 gr di latte di riso, aggiungiamo 150 gr di farina (tutta manitoba), facciamo maturare nel forno con lucina accesa finche' raddoppia e si riempie di bollicine, dando qualche segno di cedimento nella massa (circa 3 ore).</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Il <b>poolish</b> e' un procedimento che nei grandi lievitati (come i panettoni dolci e salati) e' indispensabile in quanto da forza e volume alla massa e il giusto sostegno vista la forma cosi alta.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Sciogliamo la pasta di riporto in planetaria con frusta k in 30 gr di latte, aggiungiamo il resto dei lieviti e circa 30 gr di farina, mescoliamo bene e facciamo maturare per una mezz'ora nel forno a luce accesa assiame all'altro preimpasto.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Quando sara' <b>raddoppiata </b>uniamo i due impasti nella ciotola dell'impastatrice, le due uova e tanta farina quanto serva a fare compattare la massa.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Quando l'impasta inizia ad avvolgersi sul gancio per <b>incordarsi</b>, ma ancora rimane una parte sul fondo, ( non si deve incordare completamente) aggiungiamo 1 tuorlo con meta' zucchero e una cucchiaiata di farina. L'impasto deve compattarsi, pertanto se serve aggiungere altra farina mettiamola a piccole dosi.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Quando l'impasto e' di nuovo <b>compattato </b>ma ancora non incordato del tutto (deve rimanere ancora un cerchietto di pasta adesa al fondo della ciotola) aggiungiamo il secondo tuorlo, tutto lo zucchero e il sale, eventualmente anche altra farina se serve e se ne e' rimasta.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Facciamo <b>incordare</b>, quindi aggiungiamo il burro a piccoli pezzi e pre spatolato in modo da raggiungere le stessa consistenza dell'impasto.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"><b>Ribaltiamo </b>un paio di volte l'impasto durante l'inserimento della margarina, finche' e' compatto e traslucido.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmoNmB3jJzQJUTHx5EWwxB4KdZM0QdMqJufRxOqxyIEWkkfhoAUAELXu87w_fciSrGWjFVRJQH-3pHfv3wUU2ZPSVQXYzKTA33a8mE8LzWWFjZ2gTRLKRO62uMHr9BHyWD6gPouO8kEfI/s640/blogger-image-300434419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmoNmB3jJzQJUTHx5EWwxB4KdZM0QdMqJufRxOqxyIEWkkfhoAUAELXu87w_fciSrGWjFVRJQH-3pHfv3wUU2ZPSVQXYzKTA33a8mE8LzWWFjZ2gTRLKRO62uMHr9BHyWD6gPouO8kEfI/s200/blogger-image-300434419.jpg" width="140" /></a></span></div>
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<div class="separator" style="clear: both;">
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"></span></div>
</span><span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Arrotondiamo l'impasto sulla tavola di legno, pirlandola per darle consistenza.</span><br /><div class="separator" style="clear: both;">
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Lasciamo lievitare a 28 gradi.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Al <b>raddoppio</b> stendiamolo sulla spianatoia infarinata, stendiamolo a rettangolo e diamo una piega a portafoglio (come per la sfoglia).</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Ristendiamo a rettangolo e avvolgiamo piuttosto stretto per il lato lungo.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Dividiamo in due e avvolgiamo a palla serrando.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Pirliamo leggermente sulla spianatoia per arrotondare e sistemiamo negli stampi da panettone.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtiCpvc-Zygbs5Shr0qnH8m0i7M4iFBEHakZFWPYacjIV4sxMjltyUDrQ-EPD36nnbPSnu3Sw497wjugzFU7qfwrwB0cdxf-GUwovyVix90HsGBRftpWSC7jfdipahBUzSYxybliaB-g/s640/blogger-image-1010686326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtiCpvc-Zygbs5Shr0qnH8m0i7M4iFBEHakZFWPYacjIV4sxMjltyUDrQ-EPD36nnbPSnu3Sw497wjugzFU7qfwrwB0cdxf-GUwovyVix90HsGBRftpWSC7jfdipahBUzSYxybliaB-g/s200/blogger-image-1010686326.jpg" width="200" /></a></span></div>
</span><span class="Apple-style-span" style="color: #666666; line-height: 24px;">Pennelliamo l'impasto con un po' di albume avanzato leggermente sbattuto e aspettiamo che l'impasto lieviti sino a due dita dal bordo.</span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: inherit; line-height: 24px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqNpxM8D7P0h5RxChaT7k7_BBhg86trMNr9FrokRe0wd2hyQP-nK7pHPdZdfW5Sn20FbVbE_kG2TJehRYjkCxOs_7lrlBf2mq9VUuc1Jcp1cPUntozr4ZfSO4PHqYIKGFWCJ-ltsTmLc/s640/blogger-image-2068709935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqNpxM8D7P0h5RxChaT7k7_BBhg86trMNr9FrokRe0wd2hyQP-nK7pHPdZdfW5Sn20FbVbE_kG2TJehRYjkCxOs_7lrlBf2mq9VUuc1Jcp1cPUntozr4ZfSO4PHqYIKGFWCJ-ltsTmLc/s200/blogger-image-2068709935.jpg" width="125" /></a></span></div>
<span class="Apple-style-span" style="color: #666666; font-family: inherit; line-height: 24px;">Se non abbiamo gli <b>stampi</b> da panettone, possiamo costruirne facilmente uno noi con le istruzioni riportate <a href="http://profumodilievito.blogspot.it/2008/12/stampi-per-panettone.html" target="_blank">qui</a>.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit; line-height: 24px;">Il risultato, con lo stampo fatto in carta forno, sara' questo.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: inherit; line-height: 24px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yfI15xJSE7-y8u3JuyKiIvckbnnTFCKqtCbpH_L6QyPEdr7zTw-tAkQrB7J7Z-6Gs1_clwdMRdxrVevPBCH5HZRXBoL4CrvgBxdyDSwsDofgyNMRK8-vKKMqVwknULPYs6ke7zQ8sOE/s640/blogger-image--925625450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yfI15xJSE7-y8u3JuyKiIvckbnnTFCKqtCbpH_L6QyPEdr7zTw-tAkQrB7J7Z-6Gs1_clwdMRdxrVevPBCH5HZRXBoL4CrvgBxdyDSwsDofgyNMRK8-vKKMqVwknULPYs6ke7zQ8sOE/s200/blogger-image--925625450.jpg" width="149" /></a></span></div>
</div>
<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Accendiamo il forno a 170-180 gradi, facciamo attenzione a <b>sistemarlo piuttosto in basso</b> perche' durante la cottura <b>gonfia molto</b> e poi rischiamo che tocchi il soffitto del forno.</span></span><br />
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">In forno per circa 45 minuti, in ogni caso la temperatura al cuore deve arrivare a 96-97 gradi.</span></span></div>
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">In mancanza di un termometro a sonda usiamo il classico metodo dello stecchino.</span></span></div>
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Appena sfornato infiliamo due lunghi stecchi di legno sul fondo e facciamo raffreddare tutta la notte a testa in giu'.</span></span></div>
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Quando sara' freddo, lo possiamo mettere in frigo qualche ora (qui in Piemonte in inverno basta lasciarlo fuori :-) cosi da poterlo tagliare piu' facilmente.</span></span></div>
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Una volta <b>tagliato</b>, possiamo preparare una buona <b>maionese</b> (vedi mia ricetta velocissima <a href="http://forchettaecucchiaino.blogspot.it/2014/05/maionese-delizia-in-30-secondi.html" target="_blank">qui</a>) e <b>farcirlo</b> come piu' ci pare: maionese e salame, burro e salmone, maionese tonno e carciofini, maionese tonno e pomodoro, crudo speck e brie, ....... </span></span></div>
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"></span></span></div>
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ikgl7dN7zmL20wHwyLkEOh_0UI94BH5Eju9skZ8xe5ICoVFK7Ufk7RJYegrS50wJOVev8w4LIiJtY0wUdeswqrf4AKCKviooP2LeTu66JYuYzUmawoH20qhnQmk8xeghvyjmMZviiMg/s640/blogger-image-1262966440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ikgl7dN7zmL20wHwyLkEOh_0UI94BH5Eju9skZ8xe5ICoVFK7Ufk7RJYegrS50wJOVev8w4LIiJtY0wUdeswqrf4AKCKviooP2LeTu66JYuYzUmawoH20qhnQmk8xeghvyjmMZviiMg/s640/blogger-image-1262966440.jpg" width="426" /></a></span></span></div>
<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"><b><i>Accorgimenti</i></b>:</span></span><br />
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">1. Prima di tagliare il panettone cerchiamo di predisporre le fette usando un righello: le fette dovranno essere in numero pari, pertanto misuriamo la altezza del panettone, arrivando sino alla parte verticale prima della calottina (che non si taglia) e dividiamo la misura in 10, 12, o 14 a seconda delle misure.</span></span></div>
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Ad esempio, se l'altezza della parete del panettone misura 15 cm, lo dividiamo in 10 fette da 1,5 cm l'una.</span></span></div>
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<span style="font-family: inherit;"><span class="Apple-style-span" style="color: #666666; line-height: 24px;">2. Ho verificato che e' bene, prima di infornare, pennellare di nuovo tutta la massa visibile con il resto dell'albume: il panettone sara' piu' uniforme anche come colore.</span><span class="Apple-style-span" style="color: #666666; line-height: 24px;"></span></span></span><br />
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"></span></span></div>
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</span><br />
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<span class="Apple-style-span" style="color: #666666; line-height: 24px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">3. Attenzione a farcire un tramezzino alla volta, ovvero ricordiamoci che la farcitura va messa uno strato si e uno no, altrimenti le fette non si staccano.....sembra una banalita' ma ho visto fare altrimenti piu' di una volta.</span></span></div>
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</span>Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com6tag:blogger.com,1999:blog-319175756035849465.post-64437859440455652422016-01-03T22:13:00.001+01:002016-01-05T11:33:35.124+01:00Canestrelli: la ricetta perfetta<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_l7RyW26kibv6ood5SzchOMxk3-sc4oWS3sIk5MdY0OOgz71Ze8mwQQ2Cw3Ia8VzjrSCljY2HiLT_ZEG_nvcGWjq-xjlVjty69mG2guR5OIvjOJTQvGrBJIK-8U2SXmDFZlZpTnyAmI/s640/blogger-image--564947138.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_l7RyW26kibv6ood5SzchOMxk3-sc4oWS3sIk5MdY0OOgz71Ze8mwQQ2Cw3Ia8VzjrSCljY2HiLT_ZEG_nvcGWjq-xjlVjty69mG2guR5OIvjOJTQvGrBJIK-8U2SXmDFZlZpTnyAmI/s640/blogger-image--564947138.jpg" width="426" /></a></div>
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Adoro i canestrelli.</div>
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Sono biscottini <b>teneri</b> e <b>friabilissimi</b>, che si <b>sciolgono in bocca</b>, dal sapore <b>delicato</b> e ricoperti di una <b>nuvola</b> <b>dolce</b> e <b>profumata</b>: <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">lo zucchero a velo.</span></div>
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Prima di arrivare alla "ricetta perfetta", ne ho provato diverse e alla fine ne ho prodotta una assemblando le parti migliori delle varie prove ottenendo quello che, secondo me, e' un risultato eccellente, un ottimo equilibrio tra morbidezza e friabilità: un biscotto goloso, dolce ma non troppo e davvero profumatissimo.</div>
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E' un dolcetto perfetto per un the, una merenda golosa o per un prezioso regalo.</div>
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Da provare assolutamente.</div>
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Un ringraziamento speciale alla mia amica <b>Antonella</b>, per la meravigliosa tavola che ha imbandito, una splendida cornice per gustare questi dolcetti.</div>
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<b><i>Ingredienti</i></b>:</div>
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150 gr di farina 00 a basso contenuto di proteine (max 11 W)</div>
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100 gr di fecola di patate</div>
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2 tuorli di uova sode</div>
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150 gr di burro tedesco morbido (non in pomata)</div>
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60 gr di zucchero a velo + qualche cucchiaio da usare per spolverare i biscotti cotti</div>
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La scorza grattugiata di un limone non trattato</div>
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La punta di un cucchiaino di semi di vaniglia.</div>
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<b>Preparazione</b>:</div>
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Per questa preparazione i tuorli sodi devono essere <b>freddi</b>, quindi dovremo rassodare le uova, sbucciarle e prelevare i tuorli, che faremo freddare.</div>
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Nella ciotola dell'impastatrice inseriamo le <b>farine</b>, lo <b>zucchero a velo</b>, la scorza del limone, i semi di vaniglia e il burro a pezzetti.</div>
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Usando un setaccio fine <b>passiamo i tuorli</b> aiutandoci con un cucchiaio e inseriamo anche questi nella ciotola.</div>
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Questo passaggio e' fondamentale, in quanto questa pasta e' una frolla finissima, pertanto ogni grumo sarebbe una imperfezione e i tuorli sodi, se non passati, potrebbero causare qualche problema.</div>
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Usando la frusta a k impastiamo gli ingredienti.</div>
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Vedremo che <b>inizialmente</b> il tutto sembrera' <b>slegato</b>, ma e' normale, non cedete alla tentazione di aggiungere liquidi.</div>
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Ad un certo punto - pochissimi minuti - vedremo che si formera' una palla, non appena si formera' la toglieremo subito dalla ciotola per metterla sulla spianatoia.</div>
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Come tutte le frolle non dobbiamo lavorare troppo l'impasto, altrimenti si brucerà'.</div>
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Appiattiamo la palla di impasto con un mattarello, avvolgiamola in una pellicola trasparente e mettiamo a <b>riposare</b> in <b>frigo</b> per un'oretta.</div>
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Trascorso il tempo di riposo infariniamo la spianatoia e stendiamo l'impasto non troppo sottile, diciamo all'incirca 1 cm.</div>
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Con gli stampini ritagliamo le forme che piu' ci piacciono oppure usiamo lo stampjno da canestrello (a fiore, con il buco al centro).</div>
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In questo caso ho fatto stelline, anelli e cuori di varie misure.</div>
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Scaldiamo il forno a <b>160 gradi</b>, in modalita' <b>statica</b> (la modalita' ventilata li seccherebbe troppo), per circa 20 minuti o anche 18 se molto piccoli.</div>
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Non devono colorirsi, anche se sembreranno crudi non cedete alla tentazione di prolungare la cottura.</div>
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Una volta estratti dal forno lasciamoli raffreddare completamente (attenzione a non assaggiarli subito, sembrano poco cotti ma... tranquilli, cambieranno consistenza completamente da freddi).</div>
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Spolveriamoli di zucchero a velo e........la magia e' fatta!</div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com4tag:blogger.com,1999:blog-319175756035849465.post-55859381318300070122015-12-08T17:41:00.001+01:002016-01-05T10:15:32.953+01:00Flan di cardi al tartufo su fonduta al parmigiano e curcuma<div>
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L'avvio di questa ricetta parte da una "bagna cauda soiree" promossa da amici qualche giorno fa.</div>
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A fine serata sono rimaste verdure di vario genere, che sono state generosamente suddivise tra i vari ospiti per contribuire allo smaltimento (:-)).</div>
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A me sono toccati i <b>cardi</b>, che adoro ma con i quali non ho un gran rapporto in cucina.</div>
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Al momento di utilizzarli ho pensato al connubio tra <b>verdure aglio e acciughe</b>, tipico della bagna cauda, (che da un risultato strepitoso) e a quello tra <b>cardo e tartufo</b> (altrettanto fantastico).</div>
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Il risultato e' stato uno squisito tortino morbido, dalla consistenza liscia e cremosa, dove i sapori sono tutti ben amalgamati e con un profumo di tartufo che impreziosisce il piatto senza sovrastarne i sapori.</div>
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Insomma: un risultato davvero superiore alle mie piu' rosee aspettative.</div>
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E' perfetto per una serata importante, magari per uno dei prossimi <b>pranzi o cene di natale</b>, perché nutre ma non appesantisce, ha un sapore delicato e non e' troppo complicato da preparare. </div>
<b><i></i></b><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Un grazie alla mia amica <b>Tiziana</b>, che ha dato il "la" a questa composizione.</span><br />
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<b><i>Ingredienti</i></b>:<br />
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<i>Per 8 flan</i></div>
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500 gr di cardi interi, circa 400 puliti</div>
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30 gr di burro</div>
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30 gr di farina</div>
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300 gr di latte</div>
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2 uova intere</div>
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6 acciughe</div>
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1 spicchio d'aglio</div>
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1 cucchiaio scarso di aceto</div>
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Sale</div>
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Noce moscata</div>
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Burro al tartufo, almeno 3 cucchiaini colmi</div>
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<i>Per la fonduta al parmigiano e tartufo:</i></div>
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1 uovo e 1 tuorlo</div>
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1 cucchiaio raso di farina</div>
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150 gr di latte</div>
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La punta di un cucchiaino di curcuma</div>
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1 cucchiaino colmo di burro al tartufo</div>
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Sale, un pizzico</div>
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Pepe, un pizzico</div>
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<i>Per gli stampini</i>:</div>
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Un cucchiaio di burro</div>
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2 cucchiai di parmigiano grattugiato</div>
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<b>Preparazione</b>:</div>
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Lessiamo i <b>cardi</b> tagliati a pezzetti in acqua già bollente acidulata con succo di limone o aceto, per circa 45 minuti, finche saranno morbidi.</div>
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Scoliamoli e usiamo la centrifuga per l'insalata per togliere quanto piu' acqua possibile.</div>
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Mentre i cardi stanno cuocendo, sbucciamo e tagliamo <b>l'aglio</b> a fettine e cuociamolo in una padella col metodo descritto <a href="http://forchettaecucchiaino.blogspot.it/search/label/Spaghettata%20aglio%20olio%20e%20peperoncino%20senza%20ritorno" target="_blank">qui</a>, ovvero lo soffriggiamo leggermente e con un cucchiaio di acqua, quindi alziamo la fiamma e aggiungiamo l'aceto che faremo sfumare.</div>
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Aggiungiamo le <b>acciughe</b> nella padella e facciamole sciogliere assieme all'aglio, finche' si ridurranno a crema. Spegniamo e lasciamo da parte.</div>
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Prepariamo una <b>besciamella</b> con il burro, il latte e la farina, cuocendola finche' sara' piuttosto densa.</div>
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Prendiamo i cardi e mettiamoli nella padella con l'aglio e le acciughe, facciamoli saltare per almeno 5 minuti a fuoco medio-basso.</div>
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Mettiamo nel bicchiere alto del frullatore (o anche nella pentola della besciamella) i cardi con tutto il soffritto di aglio e acciughe e tutta la besciamella quindi azioniamo a velocita' turbo per almeno 5 minuti, finche' si sara' formata una <b>crema liscia</b>.</div>
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Aggiungiamo le <b>uova</b> intere e il <b>parmigliano</b>, assieme al burro al <b>tartufo</b> sciolto nel microonde per 30 secondi al w 400.</div>
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Frulliamo ancora, stavolta a velocita' bassa e senza turbo.</div>
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Otterreno una crema morbida, che lasceremo da parte.</div>
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Facciamo sciogliere il burro per gli stampini in una piccola tazzina, usando il microonde a 400 per 20-30 secondi, quindi ungiamo bene le pareti e il fondo degli stampini con un pennello da cucina.</div>
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"<i>Imparmigiamo</i>" gli stampini, ovvero invece di usare la farina per le pareti e fondo, useremo il parmigiano. </div>
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Sistemiamo gli 8 stampini in una teglia alta, che le contenga tutte, quindi versiamo la crema in ciascuno stampino, lasciando almeno 1/2 cm al bordo.</div>
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Riempiamo la teglia di acqua in modo che arrivi a meta' degli stampini, quindi i<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">nforniamo a 180 gradi per circa 40-45 minuti.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPCK3qusNBnR0feChksN9D8JanX6L6uW4kLTgKh89vaefhDoPA3DAl9T668kUT9MqbRtkryIrzkerJQfkJdH8O18QWi3bNm2nIBsTdtkzmif91U8YppK0Qi-RlBDvowIvOusq3Wr96lU/s640/blogger-image-404692424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPCK3qusNBnR0feChksN9D8JanX6L6uW4kLTgKh89vaefhDoPA3DAl9T668kUT9MqbRtkryIrzkerJQfkJdH8O18QWi3bNm2nIBsTdtkzmif91U8YppK0Qi-RlBDvowIvOusq3Wr96lU/s640/blogger-image-404692424.jpg" /></a></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Nel frattempo che i flan cuociono, prepariamo la <b>crema al parmigiano</b>.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Mescoliamo le uova con il sale, la farina e il latte portato a bollore in un pentolino.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Mettiamo sul fuoco e mescoliamo, finche' ritorna il bollore, e teniamolo per un paio di mimuti.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">La crema si addensera', se sembra troppo densa aggiungiamo latte o acqua calda, dovra' avere una consistenza tipo panna da cucina.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Togliamo dal fuoco e aggiungiamo <b>burro</b> e <b>parmigiano</b>, mescolando per bene. </span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Aggiungiamo la <b>curcuma</b> e un pizzico di <b>pepe nero</b>, mescoliamo ancora e teniamola da parte coperta.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Aiutandoci con un coltello senza seghetto cerchiamo di staccare i flan dagli stampini passando la lama lungo il bordo.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">All'uscita dal forno versiamo due cucchiai di crema sui piatti da portata, sformiamo i flan al centro della crema......et voila'!!!</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAxNvjC-yxqBAV-ziogpDCAPjwT8At7c_GJPKTN9XoOOcytFAaoGF6BThuYxW2MEDqLQjT0N23ACkHJvkj6UzHHdGjKSldHzpVEV5VtG0WfxA7sdIZ1P0RvXGSas9wvXR3zyg-abyIFU/s640/blogger-image--1645368400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCAxNvjC-yxqBAV-ziogpDCAPjwT8At7c_GJPKTN9XoOOcytFAaoGF6BThuYxW2MEDqLQjT0N23ACkHJvkj6UzHHdGjKSldHzpVEV5VtG0WfxA7sdIZ1P0RvXGSas9wvXR3zyg-abyIFU/s640/blogger-image--1645368400.jpg" /></a></span></div>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Ovviamente se al posto del burro al tartufo si puo' usare il tartufo e' meglio......😏</span></div>
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com10tag:blogger.com,1999:blog-319175756035849465.post-85116189898398065692015-12-06T17:42:00.001+01:002015-12-07T10:27:54.087+01:00Torta deliziosa di mele, cannella e noci con le rose<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWWWLEc9s6ZL0mpX5OoeE3RW8cwrtPptEtA6zk5DzDYDizsO-yyo3IYM0_txW6lNuNz1kYjl3ePBUaEEORhnfhRR9d2EELTQnTLb3ALr6sFx2ccazZmN7xR3sN7Co4taoGbFJ8WAUYvA/s640/blogger-image--1649192449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWWWLEc9s6ZL0mpX5OoeE3RW8cwrtPptEtA6zk5DzDYDizsO-yyo3IYM0_txW6lNuNz1kYjl3ePBUaEEORhnfhRR9d2EELTQnTLb3ALr6sFx2ccazZmN7xR3sN7Co4taoGbFJ8WAUYvA/s640/blogger-image--1649192449.jpg" width="467" /></a></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><span style="font-family: inherit;">Una torta <b>bellissima</b>, con le rose composte da fettine di mela, che sembrano un <b>piccolo meraviglioso</b> <b>roseto</b>.</span><br /><span style="font-family: inherit;">Un <b>profumo fantastico</b>, che riempie la cucina di aromi spettacolari.</span><br /><span style="font-family: inherit;">Di una <b>bonta' incredibile</b>: una delle torte di mele piu'' buone mai assaggiate.</span><br /><span style="font-family: inherit;">Soffice e morbida, abbastanza friabile, ne' umida ne' secca, e' o<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">ttima fredda e squisita tiepida, .......insomma e' <b>bella</b> e <b>buona</b>: cosa si puo' volere di piu' da una torta?</span></span><br /><span style="font-family: inherit;">Da fare e da rifare, assolutamente!</span></span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-family: inherit;">E' un po' lunghetta come preparazione, per via della cottura delle mele nello sciroppo e per il fatto che occorre comporre le rose di mele prima della cottura in forno, ma ne vale davvero la pena, il successone e' assicurato!</span></span></span><br />
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<a name='more'></a><b style="color: #3f3f3f; font-family: 'helvetica neue'; font-size: 18px;"><i>Ingredienti</i></b><span style="color: #3f3f3f; font-family: "helvetica neue"; font-size: 18px;">:</span><br />
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">250 gr farina (80 fecola e 170 00)</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">180 gr di burro tedesco</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">160 gr di zucchero</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">60 gr di sciroppo d'agave</span></div>
<div>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">60 gr olio semi</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">3 uova</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">2 mele rosse bio con la buccia</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">2 cucchiaini di lievito per dolci</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">1/2 cucchiaio di cannella in polvere </span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">la punta di un cucchiaino di semi di vaniglia</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">10 noci</span></div>
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<a href="https://www.blogger.com/blogger.g?blogID=319175756035849465" name="more"></a><span style="font-family: inherit;"><b>Preparazione</b>:</span>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Laviamo due mele,
tagliamole in due e togliamo il torsolo, quindi tagliamole a fettine di 1,5 mm
con una mandolina (lasciamo la buccia).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Cuociamole
in uno sciroppo in soluzione 1:2, ossia fatto con
300 gr di acqua e 150 gr di zucchero per circa 1-2 minuti, in modo da farle
divendare meno
croccanti e più flessibili.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Scoliamole
e mettiamole a asciugare su un canovaccio pulito.<o:p></o:p></span></div>
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<span style="font-family: inherit;">Montiamo
il burro morbido con lo zucchero e lo
sciroppo di agave in planetaria con la frusta flexi (oppure con le fruste
elettriche in una terrina), finche' e' morbido e soffice.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Aggiungiamo
i tuorli d'uovo, inserendoli nella massa ad
uno ad uno, tenendo da parte le chiare che monteremo a neve fermissima con
qualche goccia di succo di limone.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Aggiungiamo
gradatamente la farina al burro e tuorli, miscelata assieme
alla fecola, alla vaniglia, alla cannella e al lievito. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">Aggiungiamo l'olio e il bicarbonato, mescolando bene la massa.<o:p></o:p></span></div>
<span style="font-family: inherit;"><span style="font-family: inherit;">Tagliamo
a pezzetti la mela rimasta (lasciamo la buccia) e
uniamola all'impasto assieme alle noci spezzate in
pezzi non troppo piccoli quindi uniamo le chiare montate in tre riprese,
rigirando la massa con un coltello senza seghetto (cosi' da non smontare la
massa). </span>Sistemiamo l'impasto in una tortiera già' unta con lo staccante: se vogliamo una torta alta useremo la 23 cm, per una torta più' bassa ma più' larga la 26.</span></div>
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<span style="font-family: inherit; font-size: 13.5pt;">Una volta livellato l'impasto, usiamo le fette di mela tagliate a metà per comporre le rose.</span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit , serif; font-size: 13.5pt;">Facciamo attenzione a non affondare troppo le fette, altrimenti l'impasto, crescendo, le ingloberà' all'interno.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"><span style="font-family: inherit , serif; font-size: 13.5pt;">Inseriamo in forno già' caldo a 170 gradi, modalità' statica, per circa 50 minuti, facendo la prova dello stecchino.</span><span style="font-size: 13.5pt;"><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit;"><span style="font-family: inherit , serif; font-size: 13.5pt;">Nel mio forno, dopo 40 minuti, ho coperto la teglia con un foglio di alluminio fino a fine cottura.</span><span style="color: #3f3f3f; font-size: 13.5pt;"><o:p></o:p></span></span></div>
<span style="font-family: inherit;"><span style="font-family: inherit , serif; font-size: 13.5pt; line-height: 115%;">Se usiamo le dosi 2/3 la durata della cottura sara' di circa 40 minuti piu' 4 con foglio di alluminio</span><span style="font-family: "helvetica neue" , serif; font-size: 11pt; line-height: 115%;">.</span></span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"></span><br />
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Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com11tag:blogger.com,1999:blog-319175756035849465.post-12180086166358699722015-11-30T21:18:00.001+01:002015-12-06T22:32:06.058+01:00Fusilli profumati alla vodka e salmone<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOiKF2VAsIy6tGQk76Q5MtduZB7_mxk8udS1CEJePpa4ghaIKXgozrPNRHjPghdU2xVci0Ppt-61exp2JsmJv0UtpcJXUv4BJuoj4K1gqtJobLKX0JKeuzaKgDSAQWRt4w8gwRqWuK-YE/s640/blogger-image--986900552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOiKF2VAsIy6tGQk76Q5MtduZB7_mxk8udS1CEJePpa4ghaIKXgozrPNRHjPghdU2xVci0Ppt-61exp2JsmJv0UtpcJXUv4BJuoj4K1gqtJobLKX0JKeuzaKgDSAQWRt4w8gwRqWuK-YE/s640/blogger-image--986900552.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Un ricetta tipica degli anni '80, rivisitata e attualizzata, sempre ottima.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I fusilli vengono generosamente avvolti dal morbido <b>sughetto cremoso</b> dal <span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">gusto <b>leggermente aromatico</b> per la presenza della vodka, </span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">reso piu' leggero dall'utilizzo di panna vegetale.</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><b>Pochi ingredienti</b>: pomodorini,</span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> peperoncino, vodka e salmone, che col suo delicato gusto <b>affumicato</b> dona un <b>tocco esotico</b> a questo piatto <b>semplice</b> e <b>velocissimo</b>.</span></span></div>
<span class="Apple-style-span" style="font-family: inherit;">Gustoso e davvero rapido, questo primo e' perfetto per ospiti improvvisi o per una cenetta di mezzanotte....</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><a href="https://www.blogger.com/blogger.g?blogID=319175756035849465" name="more"></a><br /></span>
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<a name='more'></a><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><b><br /></b></span><br />
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><i style="font-weight: bold;">Ingredienti </i>per due persone:</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Una decina di pomodorini</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Una piccola cipollina Fresca</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">1 peperoncino</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Olio Evo, 1 cucchiaio</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Panna vegetale, 150 gr</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Sale rosa dell'Himalaya, un pizzico abbondante</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Prezzemolo e aglio tritato ( vedi ricetta qui)</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">100 gr di salmone affumicato</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">150 gr di fusilli</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">3/4 di bicchiere di Voodka</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><b>Preparazione</b>:</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Facciamo bollire l'acqua per la pasta, saliamo e <b>buttiamo i fusilli</b>, mescolando un paio di volte.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Prepariamo il <b>sughetto</b>: t<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">agliamo la <b>cipollina</b> a piccoli pezzetti, mettiamola in una padella profonda (che conterra' anche la pasta) assieme <b>all'olio</b> e al <b>peperoncino</b> e facciamo soffriggere per 1 minuto. </span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Aggiungiamo 2 cucchiai di acqua e facciamo ammorbidire la cipolla a fuoco medio.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Dopo un paio di minuti aggiungiamo i <b>pomodorini</b> tagliati a meta', il <b>sale rosa</b>, alziamo la fiamma e quando il tutto iniziera' a sfrigolare aggiungiamo 1/2 della <b>vodka</b>, quindi facciamo sfumare.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Aggiungiamo la <b>panna</b>, facciamo ridurre.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Tagliamo a pezzetti il salmone e teniamolo da parte.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Scoliamo la pasta al dente, lasciano da parte 1/2 bicchiere di acqua di cottura, mettiamola nella padella con il condimento, aggiungiamo il resto della vodka e alziamo il fuoco al massimo (perfetta la la tripla corona di fuochi), saltiamo il tutto per un minuto.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Aggiungiamo il <b>salmone</b>, mescoliamo bene pasta e sughetto, quindi impiattiamo.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Pronti!!!</span></div>
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<br />Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com5tag:blogger.com,1999:blog-319175756035849465.post-56226456416939276052015-11-21T23:21:00.001+01:002015-11-24T19:30:01.323+01:00Street food: frittata di spaghetti con Olio Corrias alleerbemediterranee<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AlMFWZ1OZXiAAUXqQ4tztKY1zYq-S5XpK6oINqkNA1F9VYMtoXat27Gfs3asl6R_rY4FgkqHaRsAmLBE0SgMEjCkULleuhspEcqKcFewm9YB9w9Sn6yCOmTwu0NEnUayDonv-KHwVa8/s640/blogger-image-1350061282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AlMFWZ1OZXiAAUXqQ4tztKY1zYq-S5XpK6oINqkNA1F9VYMtoXat27Gfs3asl6R_rY4FgkqHaRsAmLBE0SgMEjCkULleuhspEcqKcFewm9YB9w9Sn6yCOmTwu0NEnUayDonv-KHwVa8/s640/blogger-image-1350061282.jpg" /></a></div>
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La <b>frittata di pasta</b>, in particolare di spaghetti, e' sempre apprezzata da tutti.</div>
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Veloce, squisita, appetitosa, croccante, profumata: un vero cult.</div>
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E' un piatto davvero <b>semplicissimo</b>, che può' fare chiunque, di <b>sicura riuscita</b> e che si può' fare anche per riciclare pasta avanzata.</div>
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In casa mia - dove la pasta avanza di rado - la adoriamo tutti.</div>
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In questa versione ho aggiunto erbette tritate, ma si può' fare con peperoncino, con solo rosmarino, con prezzemolo e persino nella versione "recycled carbonara".</div>
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Ho utilizzato <b>l'Olio Corrias alle erbe mediterranee</b> per esaltare il profumo delle erbette.</div>
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Se non abbiamo le erbette fresche usiamo un po' di olio Corrias in più' da aggiungere all'uovo in cui pucciare la pasta, sentirete che bontà'!</div>
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Da provare sicuramente per una cena veloce e gustosa, anche come piatto unico.</div>
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<b><i>Ingredienti</i></b> per due persone:</div>
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160 gr di spaghetti gia' lessati al dente ( o piu' se diventa piatto unico)</div>
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Un cucchiaio di erbette tritate </div>
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Un uovo grande</div>
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3 cucchiai di Olio Corrias alle erbe mediterranee</div>
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Sale una generosa pizzicata</div>
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Pepe nero macinato, la punta di un cucchiaino</div>
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<b>Preparazione</b></div>
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Sbattiamo l'uovo come per una frittata in un contenitore che possa contenere anche tutta la pasta.</div>
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Aggiungiamo le erbette trite oppure, in mancanza di queste, mettiamo un cucchiaio di <b>Olio Corrias alle erbe mediterranee</b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfj663820bEx7CTjYNW8xPCF8noox8N7RQ46vrQbIRiMc9TnTA6z2hioo_vhYT0kVnW_AWmGLRAieuUHMnlr4F_hyQ16Xb45J_Aq6OmfMgv0KOhBqrlbBTXB7IVHHaAa76_JW1QvpMi4/s640/blogger-image--981883070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfj663820bEx7CTjYNW8xPCF8noox8N7RQ46vrQbIRiMc9TnTA6z2hioo_vhYT0kVnW_AWmGLRAieuUHMnlr4F_hyQ16Xb45J_Aq6OmfMgv0KOhBqrlbBTXB7IVHHaAa76_JW1QvpMi4/s320/blogger-image--981883070.jpg" width="320" /></a></div>
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Inseriamo gli spaghetti e mescoliamo accuratamente.</div>
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Possiamo anche lasciare a pucciare la pasta per qualche ora, tenendo il contenitore in frigo coperto<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"> da pellicola.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Al momento della cottura versiamo in una larga padella due cucchiai di <b>Olio Corrias alle erbe</b>, lasciamo scaldare a fuoco medio, quindi versiamo gli spaghetti avendo cura di prenderli a mucchietti con la forchetta e depositandoli nella padella in modo tale da occuparla tutta con uno strato uniforme di pasta.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Lasciamo cuocere per 5-10 minuti, a seconda che si voglia piu' o meno <b>croccante</b>.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Giriamo la frittata e lasciamo cuocere anche l'altro lato.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Una volta cotta spolveriamo con sale e pepe.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Tagliamo con le forbici e portiamo in tavola.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Pronto!!!</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qXVv0ElsVfeOE22CbopDafzbeRTxZdHNcvIcoIk8mLY4ENqXMvVWrZjrK7zOnZLfRYLOPHqexdAIgcB4WM1aFvxZRrgkS5zv1dSp6WQMoCKViDEM7jKJPzVsOKyKK0Nby2mxiMfHP-I/s640/blogger-image-1925552210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qXVv0ElsVfeOE22CbopDafzbeRTxZdHNcvIcoIk8mLY4ENqXMvVWrZjrK7zOnZLfRYLOPHqexdAIgcB4WM1aFvxZRrgkS5zv1dSp6WQMoCKViDEM7jKJPzVsOKyKK0Nby2mxiMfHP-I/s640/blogger-image-1925552210.jpg" /></a></span></div>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span>Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com0tag:blogger.com,1999:blog-319175756035849465.post-53528655023528262952015-11-11T23:14:00.001+01:002015-11-12T21:42:50.898+01:00Biscottini veloci con marsala uvetta e pinoli<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRKDsHWPsmQtQTNzu9QDoiGkQunpVF1b0QpzHhzEAgPSYOwc6LohubqF6Zrh_6A9PlsEg-UMRQuTfRmNmq7slKcXnmlrxljnJBmgUAW_oIcuyfu7TqxUWo0jPm_Z6uT_qToBJsf8y5Os/s640/blogger-image--866182569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRKDsHWPsmQtQTNzu9QDoiGkQunpVF1b0QpzHhzEAgPSYOwc6LohubqF6Zrh_6A9PlsEg-UMRQuTfRmNmq7slKcXnmlrxljnJBmgUAW_oIcuyfu7TqxUWo0jPm_Z6uT_qToBJsf8y5Os/s640/blogger-image--866182569.jpg" /></a></div>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: "helvetica neue"; font-size: 16px;"></span><br />
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Un pomeriggio di non troppo tempo fa, durante uno delle mie giornate di lavoro in giro per Torino, ho assaggiato un biscottino simile a questo in un locale del centro.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">..........Ma che bontà!</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Provo a chiedere la ricetta, ma……niente da fare. </span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Mi si risponde solo che erano molto semplici da fare e con pochi ma sani ingredienti.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Eh si..... ma io mica mi arrendo così facilmente,"neh"!</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Ne mangio un altro, cercando di capire il piu’ possibile quali fossero gli ingredienti utilizzati….allora…. ci ho trovato: <b>zucchero di canna</b>, <b>frutta secca</b>, <b>pinoli</b>, e poi olio.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Il resto, mancia. :-(</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Torno a casa e provo subito a farli.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Dopo un paio di tentativi, eccoli qui: profumatissimi, morbidoni dentro ma croccantini fuori, insomma: piu’ buoni dell’originale! </span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Sono facilissimi, veloci e tutto sommato abbastanza leggeri.....ormai diventati un classico!!</span></span></span></span></div>
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<a name='more'></a><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;"><br /></span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;"><b><i>Ingredienti</i></b></span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">280 g di farina (io in genere metto: 70 kamut, 70 farina di mandorle, 70 fecola, 70 fumetto di mais)</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">80 g di <b>marsala</b> </span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">80 g di zucchero di canna muscobado</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">100 g di <b>frutta secca mista</b> a piacere (uvetta, ciliegie, frutti di bosco ma anche solo uva passa)</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">40 g di <b>pinoli</b></span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">80 g di <b>olio</b> di girasole q.b.(circa 70-100)</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">1 cucchiaino di lievito per dolci</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">1 pizzico di bicarbonato</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Zucchero a velo per spolverare, circa 1 cucchiaio</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;"><br /></span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;"><b>Preparazione</b></span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Affoghiamo l’uvetta e il resto della frutta secca nel <b>marsala</b> tiepido e lasciamo ammorbidire per una mezz’ora.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Impastiamo tutti gli ingredienti: prima amalgamiamo bene quelli <b>solidi</b>, poi aggiungiamo i <b>liquidi</b> velocemente, per ultimo aggiungere l’ olio q.b. </span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">N.B. l’impasto deve restare piuttosto grezzo e a grossi grumi.</span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Prendiamo piccole quantità del composto e disponiamole in una teglia foderata con carta da forno, dando una forma allungata.</span></span></span></span></div>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: "helvetica neue"; font-size: 16px;"></span><br />
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: "helvetica neue"; font-size: 16px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zbg-7iHgdNd7YkjevDkI4_-5RPcR17mUB9CCAiOgdE_yMNI3Yn4o3AFKTvtOGPOeSUpUPWDgS6cQz788BSuV7mphCgyOpgsi0Vi4ZanDsrumidaHOh6KjV2rXrftAacWL2MXmwMZfTE/s640/blogger-image-1037622698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zbg-7iHgdNd7YkjevDkI4_-5RPcR17mUB9CCAiOgdE_yMNI3Yn4o3AFKTvtOGPOeSUpUPWDgS6cQz788BSuV7mphCgyOpgsi0Vi4ZanDsrumidaHOh6KjV2rXrftAacWL2MXmwMZfTE/s640/blogger-image-1037622698.jpg" /></a></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: "helvetica neue"; font-size: 16px;">
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;"> In forno a 180 gradi per una quindicina di minuti.</span></span></span></span><br />
<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;">Far<span style="color: rgb(63 , 63 , 63);"><span style="font-family: inherit;"> freddare completamente, perchè solo da freddi <span style="color: rgb(63 , 63 , 63);"><span style="font-family: inherit;">diventano </span></span></span></span></span></span></span></span><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;"><span style="color: rgb(63 , 63 , 63);"><span style="font-family: inherit;"><span style="color: rgb(63 , 63 , 63);"><span style="font-family: inherit;"><span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 16px;"><span style="color: rgb(63 , 63 , 63);"><span style="font-family: inherit;"><span style="color: rgb(63 , 63 , 63);"><span style="font-family: inherit;">morbidi e </span></span></span></span></span></span></span></span>friabili e completamente irresistibili .....</span></span></span></span></span></span></span></span>Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com4tag:blogger.com,1999:blog-319175756035849465.post-34764183182078807232015-11-05T08:51:00.001+01:002016-01-03T23:15:24.371+01:00Fregola con spigola, pomodorini e olio Corrias al timo<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPx1BbBo_YxYZ_pVTtfCt3VQkaW6dIe5m9564DS0Y-x3qVVxvA51RPZ1MC2GWOgHAG7rFJ3v0feiUkBoPm1aXTSupJb6ej_pDVPKEqGHu1HphZpiWSLzlMEQKHQjprIyVhdaSt4lsGt0/s640/blogger-image--2094702036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBPx1BbBo_YxYZ_pVTtfCt3VQkaW6dIe5m9564DS0Y-x3qVVxvA51RPZ1MC2GWOgHAG7rFJ3v0feiUkBoPm1aXTSupJb6ej_pDVPKEqGHu1HphZpiWSLzlMEQKHQjprIyVhdaSt4lsGt0/s640/blogger-image--2094702036.jpg" /></a></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">La <b>fregola </b>è una pasta <b>sarda</b>, preparata con la <b>semola </b>e ripassata in forno.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Esiste in diversi formati: piccola, media, grande e quella mista irregolare, generalmente acquistata nei forni, che in genere e' la piu' buona in quanto artigianale.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">In questa ricetta e' stato usato quest'ultimo tipo.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">E' un tipo di pasta molto saporita e tiene benissimo la cottura, durante la quale gonfia molto, quindi per persona se ne usano circa 70 grammi.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Generalmente preparata con il <b>pesce</b>, con cui da il meglio di se, si accompagna felicemente anche con <b>verdure</b>. </span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Qui e' proposta in una versione con <b>spigola</b>, pomodorini, <b>bottarga</b> e aromatizzata al <b>timo</b>,<b> </b>erbetta profumatissima. </span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Il connubio tra l'<b>olio Corrias al timo</b> e la <b>vernaccia </b>crea un aroma perfetto per accompagnare spigola e bottarga.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Che dire: questo piatto è una vera squisitezza.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><b><i>Ingredienti</i></b>:</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Circa 140 grammi di <b>fregola sarda</b></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">2 filetti di <b>spigola</b></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">1 spicchio <b>d'aglio</b></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">1 cucchiaio di <b>aceto</b></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">4 cucchiai di <b>bottarga</b> di muggine grattugiata</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Olio EVO</span></span></div>
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<span style="font-family: inherit;"><b><span style="font-family: inherit;">Olio Corrias al timo</span></b></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">3-4 <b>pomodori</b> piccadilly</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Poco dado di pesce</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Qualche <b>cappero</b> dissalato</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Un rametto di rosmarino</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">4 cucchiai di <b>vernaccia</b></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><b>Preparazione</b>:</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Sbucciamo <b>l'aglio</b> e lasciamolo soffriggere leggermente in un padellino con poco olio EVO e un cucchiaio di acqua.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Quando si sara' ammorbidito ma sara' ancora bianco, alziamo la fiamma e facciamo evaporare l'eventuale acqua residua.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Appena inizia a sfrigolare aggiungiamo <b>l'aceto</b> e lasciamo sfumare, mescolando.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Questo sistema serve ad evitare che l'aglio resti pesante, per cui cosi facendo si sentira' l'aroma ma non dara' nessun fastidio in fase digestiva. </span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Quando l'aceto sara' evaporato togliamo l'aglio e mettiamolo in una larga padella che poi conterra' anche la pasta.</span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;">Nel frattempo facciamo lessare la <b>fregola</b> in acqua bollente con mezzo dado di pesce e un po' di sale.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Nella padella di cottura aggiungiamo qualche cucchiaio di <b>olio Corrias al timo</b> e aspettiamo che inizi a sfrigolare l'aglio.</span></span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXORgzeNV4nUPN8uOTNeXrnwI3XQGokjDc6BXyZLyRDJk3VZ5GQbgf4F69TDxgUvL541FlRYe0e0RF6WMgyXzq6iJHrQ4LKjZPf5maUAAP7hFZmp7BpsLR0mwsWGJaMyckIz_-uSduqVo/s1600/olio+Corrias+al+timo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXORgzeNV4nUPN8uOTNeXrnwI3XQGokjDc6BXyZLyRDJk3VZ5GQbgf4F69TDxgUvL541FlRYe0e0RF6WMgyXzq6iJHrQ4LKjZPf5maUAAP7hFZmp7BpsLR0mwsWGJaMyckIz_-uSduqVo/s320/olio+Corrias+al+timo.jpg" width="320" /></a></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Quando inizierà a soffriggere aggiungiamo la <b>vernaccia </b>e teniamo a fiamma media, facendola evaporare un po'.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Aggiungiamo i <b>pomodorini</b> tagliati a fette, il rosmarino e i <b>capperi</b> e lasciamo saltare a fuoco medio alto per qualche minuto, quindi aggiungiamo i filetti di pesce rivoltandoli il meno possibile per non rovinarli.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Quando saranno cotti togliamoli e mettiamoli da parte, togliamo la pelle ed eventuali lische visibili.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Scoliamo la fregola quando sara' cotta, quindi versiamola nella padella assieme a qualche altro cucchiaio di <b>olio Corrias al timo</b> e saltiamo a fuoco alto, finche' sara' morbida ma non asciutta.</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">Spegniamo il fuoco,</span> aggiungiamo i filetti di pesce e<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"> meta' della <b>bottarga grattugiata</b>.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Diamo una mescolata con delicatezza,</span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"> impiattiamo e spolveriamo il resto della bottarga su ciascun piatto.</span></span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">Guarniamo, volendo, con un r<b>ametto di timo</b>.</span></span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHgb5iXktCLjkIzoIYfLHuQ70wnQypdn0I-XDl8Cp37fc-nmGmPngc1aoU2tX4rRB5Yr6mjrThBF7AB0bU8fWp8MjHJd02wnt-LPCyU1i3oBaY1OjaSqzBUINApWJiMIn7oXQF7Vmcec/s640/blogger-image--687846058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidHgb5iXktCLjkIzoIYfLHuQ70wnQypdn0I-XDl8Cp37fc-nmGmPngc1aoU2tX4rRB5Yr6mjrThBF7AB0bU8fWp8MjHJd02wnt-LPCyU1i3oBaY1OjaSqzBUINApWJiMIn7oXQF7Vmcec/s400/blogger-image--687846058.jpg" width="400" /></a></span></div>
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<span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span style="font-family: inherit;">Condividete le vostre <b>esperienze, domande e suggerimenti</b> per <b>migliorare la ricetta</b>, lasciando un commento qui sotto! </span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;">Mandatemi le foto su: <b><i>forchettaecucchiaino@ gmail.com</i></b></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span style="font-family: "trebuchet ms" , sans-serif;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); font-family: inherit;"><b><br /></b></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span style="font-family: inherit;">Grazie</span></span></span></span></span></span></div>
Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com6tag:blogger.com,1999:blog-319175756035849465.post-88099997495490413092015-10-31T15:48:00.001+01:002016-01-03T23:15:55.382+01:00Spaghetti ricci e bottarga<div class="separator" style="clear: both;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwceAz-1Wz-q7NN5zSRNOcmO3DDrLguY48VWEDU0oS_mpLbiuNkuNn9KMOJaWtdQ-lC49rb-qHN3P-wTqZNy5W5Ui3BXpvpR_h0Lt3buG4mlzPF927gfGUVixpyvx0YYdEbfqJzubkmd0/s640/blogger-image-535959871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwceAz-1Wz-q7NN5zSRNOcmO3DDrLguY48VWEDU0oS_mpLbiuNkuNn9KMOJaWtdQ-lC49rb-qHN3P-wTqZNy5W5Ui3BXpvpR_h0Lt3buG4mlzPF927gfGUVixpyvx0YYdEbfqJzubkmd0/s640/blogger-image-535959871.jpg" /></a></div>
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I <b>ricci</b> non si trovano facilmente in Italia, ma in Sardegna, nei mesi con la "r" (febbraio, marzo, aprile.....settembre etc) si trovano ad ogni angolo di strada.</div>
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Se per caso capitate dalle parti di <b>Cagliari</b> troverete in giro in citta' e soprattutto al <b>Poetto</b> (la famosa spiaggia di Cagliari) i venditori di polpa di ricci gia' pronta da usare.</div>
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In questi casi e' consigliabile acquistarne qualche vasetto e sistemarlo in <b>freezer</b>, pronto da gustare quando si vuole.</div>
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Fare la pasta con i ricci e' <b>facilissimo</b>. E' un primo <b>superlativo</b>,<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);">naturalmente</span><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"> cremoso e incredibilmente profumato di mare....</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Aggiungendo una spolverata di <b>bottarga</b> e qualche foglia di prezzemolo si arriva a vette da <b>gran</b> <b>gourmet</b>.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Una vera <b>delizia</b>!</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><b><i>Ingredienti</i></b>:</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Cira 80 gr di spaghetti a testa</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Un vasetto di polpa di ricci</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Un cucchiaio di bottarga di muggine grattugiata</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Un piccolo mazzetto di prezzemolo.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><br /></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);"><b>Preparazione</b>:</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Mettiamo in una terrina capiente i ricci, il prezzemolo tritato e la bottarga di muggine.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Sbattiamo con una forchetta, come per la frittata di uova, per rendere il tutto omogeneo e cremoso.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">Lessiamo la pasta al dente, scoliamola con il prendispaghetti e mettiamola nella terrina, agitando velocemente per fare amalgamare il tutto.</span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">E' gia' pronta!!!</span></div>
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<br />Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com8tag:blogger.com,1999:blog-319175756035849465.post-5728558805988029032015-10-24T12:42:00.000+02:002015-11-30T18:03:58.112+01:00Tortino tiepido al cioccolato dal cuore fondente<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #6c6c6c; font-size: 13px; line-height: 18px;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-AhhXJ9JZtalnOUhDUwsbStEi1PF2ZYTqv-zvQXYViaCa3tKfmhmh8A8FElzkh1zDskGYk-P2eBDgT9Hh9aMFhzGc0g_w1L7xEQoCITM6SBNKMeEt0Sog7sCBnVUVT94WM8vj1-GyM4/s640/blogger-image-1709259326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB-AhhXJ9JZtalnOUhDUwsbStEi1PF2ZYTqv-zvQXYViaCa3tKfmhmh8A8FElzkh1zDskGYk-P2eBDgT9Hh9aMFhzGc0g_w1L7xEQoCITM6SBNKMeEt0Sog7sCBnVUVT94WM8vj1-GyM4/s640/blogger-image-1709259326.jpg" /></a></div>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: "helvetica neue"; font-size: 18px;"></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Questo tortino, in stampini monodose, e' proprio una ricetta semplice, comodissima e di grande effetto.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Si puo' fare in mille modi, con infiniti tipi di ripieni, si prepara anche giorni prima e si mette in freezer a riposare, anche un mese prima.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Cuoce in poco tempo (circa un quarto d'ora se congelato, circa 10 min se fresco), e al momento in cui gli affondiamo il cucchiaino (ovviamente il tortino deve essere rigorosamente appena sfornato) si spatascia sul piatto una meravigliosa crema con cio' che abbiamo inserito all'interno: cioccolato fondente, caramello, cioccolato bianco, cremoso al rhum tartufato, ...... Etc etc.....</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">E' l'ideale in caso di ospiti all'improvviso, oppure se non abbiamo tempo di fare il dolce, oppure se vogliare semplicemente rendere golosa una cena leggera.</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Insomma, un vero dolcetto fine pasto mille usi!</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">La ricetta?</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Eccola qui:</span></span></span></span></div>
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<a name='more'></a><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: "helvetica neue"; font-size: 18px;"><br /></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Ingredienti per 6 tortini:</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">cioccolato fondente 150 gr</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">burro 100 gr</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">4 cucchiai di panna liquida da cucina</span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">15 gr di farina</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">15 gr di fecola</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">10 gr di zucchero (la ricetta originale ne prevede 50 gr, ma ho provato e sono troppo dolci)</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">2 uova</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Staccante per gli stampini </span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Cioccolattini tipo Boeri o rhumetti o altro, purche' abbia un ripieno morbido.</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;"><br /></span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Attrezzatura:</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">6 stampini monodose </span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;"><br /></span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Preparazione:</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Usiamo lo staccante sugli stampini e spalmiamo bene l'olio su fondo e pareti con un pennello da cucina.</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Sbattiamo le uova con la frusta a fili finche' sananno ben montate, quindi aggiungiamo le farine setacciate assieme, poco alla volta e incorporando piano piano.</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Sciogliamo il cioccolato, burro e panna liquida (o latte), in microonde per pochi minuti, a 140 w: il cioccolato deve ammorbidirsi, quindi tiriamo fuori dal micro e sbattiamo il tutto con un leccapentola, finchè la fantastica crema di cioccolato fondente diventa liscia e lucida.</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Se servisse, rimettiamo per poco in microonde e riprendiamo a spatolare.</span></span></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="color: #444444;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); color: rgb(63 , 63 , 63); font-family: inherit; font-size: 18px;">Incorporiamo il cioccolato al composto di uova e farina, mescolando bene con un leccapentola fino ad ottenere un composto omogeneo.</span></span></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #444444;"><span style="font-family: inherit;">Mettiamone una parte negli
stampini, l'impasto deve arrivare a metà.<o:p></o:p></span></span></div>
<div style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<span style="color: #444444;"><span style="font-family: inherit;">Aggiungiamo
il ripieno, quindi chiudiamo con altro impasto. <o:p></o:p></span></span></div>
<div style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<span style="color: #444444;"><span style="font-family: inherit;"><span style="font-family: inherit;">In questo
caso ho usato dei pezzi di cioccolato Milka al caramello.</span><span style="font-family: arial, tahoma, helvetica, freesans, sans-serif;"><o:p></o:p></span></span></span></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #444444; font-family: inherit , serif;">Non arriviamo ai bordi, ma
lasciamo almeno 1 cm in quanto i tortini crescono un po' durante la cottura.</span><o:p></o:p></div>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #444444; font-family: inherit , serif;">A questo punto abbiamo due strade:
li lasciamo in frigo fino all'utilizzo (almeno un paio d'ore), oppure
li depositiamo in freezer fino al momento del bisogno.<o:p></o:p></span></div>
<div style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<span style="color: #444444; font-family: inherit , serif;">Cuociamo
in forno per 7-8 minuti se freschi, oppure almeno 13-15 se congelati.<o:p></o:p></span></div>
<div style="clear: both; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;">
<span style="color: #444444; font-family: inherit , serif;">Ci
accorgeremo della giusta cottura perchè i tortini si solleveranno
leggermente e quando sono pronti diventano gonfi in maniera uniforme, con
una leggera infossatura se li vogliamo morbidi.<o:p></o:p></span></div>
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<div style="margin: 0cm 0cm 0.0001pt;">
<span style="color: #444444; font-family: inherit , serif;">Facciamo
attenzione a non cuocerli troppo, piu' si cuociono e piu' l'effetto spatasciamento crema
si perde ma diventano comunque degli squisiti tortini tiepidi al cioccolato.<span style="font-size: 11pt;"><o:p></o:p></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #6c6c6c; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: inherit; font-size: 14px;">Condividete le vostre esperienze, domande e suggerimenti per migliorare la ricetta, lasciando un <b>commento </b>qui sotto! </span></span></span></span></span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #6c6c6c; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: inherit; font-size: 14px;">Mandatemi le foto su: <i>forchettaecucchiaino@ gmail.com</i><i>.</i></span></span></span></span></span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #6c6c6c; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: inherit; font-size: 14px;"><i><br /></i></span></span></span></span></span></span></span></span></div>
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<span style="color: #444444;"><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;"><span style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #6c6c6c; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: inherit; font-size: 14px;"><i>Grazie</i>!</span></span></span></span></span></span></span></span></div>
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<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #6c6c6c; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969);"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: "trebuchet ms" , sans-serif; font-size: 14px;"><br /></span></span></span></div>
Olgahttp://www.blogger.com/profile/17320722659258685900noreply@blogger.com6